Sauerkraut Soup with Pork
by Editorial Staff
I will tell you how to cook sauerkraut soup with pork. I didn’t know that classic cabbage soup is cooked without potatoes. And here’s how – now I will share my experience with you. It turned out very tasty!
Cook: 1 hour
Servings: 3-4
Ingredients
- Pork – 500 Grams
- Sauerkraut – 500 Grams
- Onion – 200 Grams
- Roots – 200 grams (parsley root, celery, parsnip, horseradish – whatever you find, ready-made “bouquets” are often sold for a delicious broth)
- Tomato paste – 100 grams (or 200 g of fresh grated ripe tomatoes)
- Vegetable oil – 2 tbsp
- Carrots – 150 Grams
- Spices – To taste
- Greens – To taste
Directions
- Put the meat in the water, bring it to a boil, remove the foam, and then add the roots and continue cooking until the broth takes on a hue and the meat is almost ready. Then we take out the meat, let it cool, then we will cut it and return it to the broth.
- Fry the onions and carrots in vegetable oil and send them to the ready boiling broth.
- Next – chopped meat and sauerkraut. Add tomato paste to it. We simmer everything together until the meat is ready, the cabbage becomes soft, and the cabbage soup itself is pleasant both in taste and in color!
- I had it simmering on low heat for half an hour after all the products were laid. 10 minutes before the end of cooking, add salt and spices, as well as herbs.
Bon Appetit!
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