22 January, 2018
Daily soup from sauerkrautPosted in : Soups on by : root
This old recipe in our family remained and still is popular. Russian cabbage soup is cooked only with beef, pork or poultry is not typical for traditional Russian cuisine.
Description of preparation:
In the recipe not only will I show you how to prepare real Russian daily soup, but I’ll tell you why they call it that. This ancient recipe is rarely seen in everyday life, lost pastry filling, began to add potato and tomato, which is not typical of Russian cabbage soup. Also in the soup passiruyte vegetables, and put raw, except cabbage.
- Water — 3 Liters
- Beef on the bone — 700 g
- Parsley root — 1 Piece
- Carrots — 1 Piece
- Onion — 1 Piece
- Sauerkraut is 800-900 Grams
- Garlic — 3-4 Cloves
- Allspice, 5-7 Pieces
- Bay leaf — 2-3 Pieces
- Vegetable oil or fat — 6-7 St. spoons (2-3 tbsp. flour for filling, the rest for frying the cabbage)
- Dill — to taste
- Salt — to taste
- Wheat flour — 2 tbsp. spoon
- Cabbage pickle — 1 Cup
How to cook a “daily Soup of sauerkraut”
Prepare all the necessary for cooking foods. Wash meat.
Beef with spices and roots, boil for 1.5 hours until soft. After you remove and throw away the bone.
Sauerkraut sauté in vegetable oil until soft.
Prepare the onions and carrots to cooking: chop them and grate them. Carrots I usually RUB on medium or coarse grater.
Make flour refueling. Pour the vegetable oil and flour. On slow fire fry the flour to cream color. Stir constantly, so that your filling does not burn.
From the broth, remove the Bay leaf and parsley root. Ready meat broth put the onion and carrots, boil for 10-15 minutes. Next, pour the brine on the cabbage, add the fried sauerkraut.
Chop finely with a knife 3-4 cloves of garlic.
Add the flour soup is filling, but not to curdle the flour lumps, pour into the pan broth and stir frequently with a spoon, until the mixture becomes homogeneous, and only after this the gas station you can enter in the soup. Add the finely chopped dill and garlic. Boil soup a few minutes and turn off.
And now the secret of why the soup is called diurnal. Wrap up in a blanket a pot of soup for 4 hours. Then on the days get cold. And only then can the soup be considered daily. Their heated and served with sour cream and rye bread! Bon appetit!