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What to cook from tough cabbage: an old recipe for delicious cabbage soup
31.01.2023 09:24
Updated: 13.04.2023 18:34
You can make many different dishes from winter cabbage, but the hard cabbage leaf will have to be chewed thoroughly and for a very long time.
In addition, winter cabbages can be bitter, so a salad of fresh vegetables is out of the question. However, in the old days, they somehow found a way out and even cooked such vegetables.
Save this recipe for cabbage soup with millet and pork ribs.
To prepare you will need:
- ribs, neck or lean brisket (pork) - 500 g;
- white cabbage - 600 g;
- sauerkraut - 300 g;
- potatoes - 200 g;
- carrots - 150 g;
- onions - 150 g;
- celery - 100 g;
- millet - 100 g;
- tomato paste - 60 gr;
- garlic, herbs - to taste;
- peppercorns - 8 pcs.;
- bay leaf, caraway seeds, salt to taste;
- granulated sugar - 20 gr.
How to cook
Place the pork in a saucepan, add 2 liters of cold water, bring to a boil, remove the foam, cook the broth for 1 hour at a low boil. When ready, take out the meat, separate it from the bones, cut into portions, and place it in a saucepan.
Wash and clean the vegetables. Potatoes can be boiled whole, placed in broth for 30 minutes. When ready, mash them.
Finely chop fresh and sauerkraut, finely chop carrots, onions and celery, chop greens very finely, crush garlic.
Rinse the millet, scald with boiling water and add it to the broth together with the mashed potatoes. Cook for 20 minutes.
Fry the sauerkraut, add tomato paste, a couple of ladles of broth, simmer for 20 minutes on low heat, add sugar, spices and simmer for another 10 minutes. When ready, put the vegetables into the broth together with fresh cabbage and bring it to a boil.
Then cook for 30 minutes on low heat.
Fry the onion until transparent, put it into the broth, do the same with the carrots and celery root. After 10 minutes, add the herbs and garlic, salt.
Bring to a boil, cook for a couple of minutes, remove from heat and let sit for 20 minutes. Serve with sour cream.
Bon appetit!
