Ukrainian Cabbage
by Editorial Staff
Let’s prepare a real Ukrainian cabbage soup for lunch – sauerkraut soup. It’s simple.
Cook: 1 hour 40 mins
Servings: 8
Ingredients
- Pork – 1 kg
- Sauerkraut – 1 kg
- Potatoes – 600 g
- Onions – 100 g
- Carrots – 100 g
- Parsley root – 50 g
- Butter – 100 g
- Flour – 50 g
- Lard – 100 g
- Sour cream – 250 g
- Garlic – 50 g
- Parsley – 50 g
- Salt – 1 tbsp (to taste)
- Pepper – 0.25 teaspoon (to taste)
- Water – 3 l
Directions
- Products according to the recipe for Ukrainian cabbage in front of you.
- Wash the pork , put in a saucepan, cover with cold water, put on fire.
- Bring the meat to a boil, remove the foam. Boil the pork until tender over the smallest heat, covered (about an hour).
- Preheat a frying pan, add oil (50 g). Slice the sauerkraut. Put the prepared cabbage in hot oil. Simmer the sauerkraut until tender, stirring occasionally, over medium heat (about 20 minutes).
- Peel the potatoes, wash, cut into pieces.
- Peel and wash onions, carrots, and parsley root. Cut into strips.
- Wash greens, chop finely.
- Peel the garlic, pass through a press.
- Finely chop the bacon.
- Grind lard with garlic, onion and parsley.
- In a dry skillet, sauté the flour, stirring occasionally, over medium heat (3-4 minutes).
- Remove the meat from the broth, cut into pieces.
- Strain the broth. Separate 100 ml, cool.
- Dissolve the flour with cooled broth.
- Heat another frying pan, add butter (50 g). Lay out the prepared vegetables. Saute onions, carrots, parsley in butter (2-3 minutes), add browned flour diluted with broth.
- Put chopped potatoes, sauerkraut, sautéed vegetables, lard, pounded with garlic, onions and parsley in the strained broth. Add salt, pepper and cook the cabbage in Ukrainian style until tender (about 20 minutes).
- Ukrainian cabbage is ready. When serving, add sour cream to a plate.
Enjoy your meal!
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