Cabbage Soup with Brussels Sprouts and Cauliflower

This is another variation of cabbage soup. There is cabbage, but it is Brussels sprouts and cauliflower. Try to cook this dish and you will have something to surprise your family.

Ingredients

• beef on the bone - 300 g
• Brussels sprouts - 10 heads of cabbage
• white cabbage - 150 g
• cauliflower - 150 g
• celery stalks - 2 pcs.
• celery root - 50 g
• tomatoes - 3 pcs.
• bulbs - 3 pcs.
• potatoes - 3 pcs.
• carrots - 2 pcs.
• garlic - 3 cloves
• black peppercorns - 10 pcs.
• chopped dill and parsley - 2 tbsp. l.
• vegetable oil - 2 tbsp. l.
• bay leaf - 2 pcs.
• a few drops of tabasco sauce
• salt

Directions

1. Wash the meat, put in a saucepan with 2.5 liters of water, bring to a boil and remove the foam. Peel the onion, celery root and 1 carrot. Put vegetables in broth, add peppercorns, cook for 1–1.5 tsp.
2. While the broth is cooking, prepare the vegetables. Peel and dice the potatoes. Disassemble the cauliflower into small inflorescences, cut the white cabbage into small pieces.
3. Wash the celery stalks, peel the remaining onions and carrots. Cut the onion into thin rings, carrots into circles, finely chop the celery.
4. Lower the tomatoes for 1 minute. in boiling water, then pour over with ice water and remove the skin. Peel the garlic, cut each clove into 3-4 parts, put in a blender together with the tomatoes and chop into a homogeneous puree.
5. Fry the onions in hot oil, 6-7 minutes. Pour tomato puree into it and bring to a boil.
6. Remove the meat from the broth. Strain the broth and bring to a boil. Put potatoes, cook for 6-7 minutes. Cut the meat into small pieces and add to the broth along with all the cabbage, carrots, celery and bay leaves, cook for 15 minutes. Pour in the tomato paste, a few drops of Tabasco sauce, add herbs. Season with salt to taste and cook for another 5 minutes.