Cabbage with Sauerkraut Dressing
by Editorial Staff
Cabbage is made from fresh cabbage with millet, but it is seasoned with pounded sauerkraut, which gives it a light pleasant sour taste.
Ingredients
- Pork ribs for broth – 400 g
- White cabbage – 1/2 head of cabbage
- Sour cabbage – 150 g
- Potatoes – 3-4 pcs. – 400 g
- Carrots – 50 g
- Onions – 50 g
- Butter – 40 g
- Millet – 120 g
- Parsley greens – 3 sprigs
- Dill greens – 3 sprigs
- Salt
- Black peppercorns – 5-6 pcs.
- Bay leaf – 1-2 pcs.
- Freshly ground pepper
Directions
- Wash ribs, pour 3 liters of water, bring to a boil, remove foam, add bay leaves and peppers and cook over moderate heat for about an hour until the meat is cooked.
- Peel and dice the potatoes. Pour into broth along with washed millet. Cook for 10 minutes.
- Chop the onion finely and grate the carrots into strips.
- Bring the sauerkraut in a blender to puree. To do this, add a ladle of broth to a blender.
- Fry onions and carrots in oil, add sauerkraut. Put out 10 minutes.
- Cut the cabbage into small checkers.
- Place the cabbage in the soup. Cook the cabbage for 5-7 minutes and add the dressing. Salt to taste. Let it simmer for 4-5 minutes. Sprinkle the cabbage with chopped herbs. Cabbage will taste better when it is infused a little.
- Cabbage with sauerkraut dressing is ready.
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