Sour Cabbage Soup with Sauerkraut and Pork

One of the most famous traditional first courses – cabbage soup with sauerkraut and pork – always wins, because it is both hearty and tasty, and has many advantages. You need to know how to cook it!

Cook: 1 hour

Servings: 6-8

Ingredients

Directions

Prepare pork ribs broth. To do this, they must be washed and then put into water. When the water boils and foam rises, drain. Rinse the ribs again, transfer to clean water and cook until tender over medium heat.
Wash and peel the potatoes. Cut it into cubes. Place in the broth, after removing the ribs from it.
Peel the onion; wash and peel the potatoes. Cut the onion into cubes. Grate the carrots on a coarse grater.
Put the onions and carrots in a preheated skillet with oil. Roast the vegetables until golden brown.
Separate the previously cooked meat from the ribs and cut into pieces.
Once the potatoes are cooked, add the meat and the fry to the broth.
Squeeze and rinse the sauerkraut in cold water. Then pour it into the broth. Continue cooking for another 15 minutes.
Shortly before the end of cooking cabbage soup, add finely chopped herbs and salt.
Bring to a boil and turn off. Now that you’ve learned how to make sauerkraut and pork sour cabbage soup, prepare this first course and serve it into portioned bowls. Add sour cream.
Serve hot.

Bon Appetit!

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