Elk cabbage soup

Cabbage soup is no less popular than borscht, and the recipe of this soup allows the taste of the meat to unfold even better. If you have time, then the steps with boiling the broth and sauerkraut can be doubled to get the most authentic dish.

Ingredients

• 1.5 kilograms of moose soup set;
• 0.3 kilograms of sauerkraut;
• 2 medium onions;
• 2-3 potato tubers;
• 2 fresh tomatoes;
• 1 medium carrot;
• 1 tablespoon tomato paste;
• 70 milliliters of vegetable oil;
• 1 bay leaf;
• salt, allspice and black pepper, other spices to taste;
• 10 grams of fresh dill or parsley;
• 100 grams of sour cream.

Directions

1. Rinse the meat set. Place in a saucepan with a volume of at least 3 liters, cover with cold water, add peas, bring to a boil. Now reduce the heat, let the food boil and skim off the foam. Let the set simmer for 1.5-2 hours on low heat.
2. In the meantime, do some frying. Chop the onion finely, grate the carrots, chop the tomatoes. Fry the onions in oil for 3-4 minutes, then add the carrots, cook for another 8-10 minutes. Stir 2-3 times. Add the tomatoes, simmer for a few minutes and, at the end, season with tomato paste - to give the soup a rich color. Chop the cabbage, cut the potatoes into cubes.
3. Remove the seeds from the broth, if it was not possible to remove the foam, strain. Add the cabbage, leave to cook for 30-40 minutes. Add potatoes and, 5-7 minutes after boiling, send frying to the soup. Simmer the cabbage soup at a low temperature for another 10-15 minutes. Taste with salt, season with selected spices and bay leaves. Cover with a lid, turn off the heat and leave to infuse.
4. Serve first course classics with sour cream and fresh herbs. Top with crispy bread, bon appetit!