Cabbage soup with turnips

A fragrant and slightly tart root vegetable will make the taste of this traditional Russian dish more unusual and richer.

Ingredients

• Pork or beef on the bone 600 g
• Water 2 l
• Onion 1 piece
• Carrot 1 piece
• Turnip 1 piece
• Lard or bacon 50 g
• Tomato paste 1 tbsp. a spoon
• Potato 2-3 pieces
• White cabbage 600 g
• Bay leaf 1 piece
• Salt taste
• Black peppercorns taste
• Garlic 3 cloves
• Parsley 1 bundle

Directions

1. Coarsely chop the meat, cover with cold water and bring to a boil. Reduce heat to low and simmer for 60–90 minutes, skimming periodically.
2. Peel and chop the onion into small cubes. Peel and grate carrots and turnips or cut into thin strips.
3. Cut the bacon into small cubes. Fry over low heat for 5-6 minutes, until fat is melted out of it.
4. Instead of lard or bacon, you can use 2 tablespoons of vegetable oil for frying.
5. Pour the onion into the pan, fry it for 3-4 minutes until soft. Add carrots, stir and cook for 2-3 minutes more.
6. Transfer the turnips to the skillet, stir and fry the vegetables for 2-3 minutes.
7. Add tomato paste and a ladle of broth from a saucepan. Simmer everything under the lid for 10 minutes.
8. Peel and dice the potatoes. Chop the cabbage.
9. Pour potatoes and cabbage into the broth. After 15–20 minutes, place the stewed vegetables in a saucepan.
10. Bring the soup to a boil, add bay leaves, salt and pepper and cook for another 10-15 minutes.
11. Peel the garlic, chop and add to the saucepan. Cook the soup for another 5 minutes. When serving, sprinkle with chopped parsley.