Prepare broth. To do this, put a bay leaf, a piece of meat with bone, half a peeled onion, dill and coarsely chopped parsley in a saucepan. Add allspice and pour over 3 liters of water. Bring broth to a boil and simmer over medium heat, skimming off the foam periodically. After 1,5 hours, remove the pan from heat. Strain the broth, remove the meat from the bone and cut into cubes.
Peel the potatoes and carrots, cut the carrots into semicircles and the potatoes into cubes. Place vegetables in a saucepan, cover with broth and cook for 15 minutes. Add salt. In the meantime, slice the mushrooms and rinse if cooked in too saturated brine. Add honey mushrooms and cabbage, previously soaked in a warm ode, to the soup. Cook the cabbage soup for another 15 minutes, making sure that the potatoes are not boiled. Add the remaining meat from the broth 5 minutes before the end of cooking.
Chop the remaining half of the onion and add to the soup as desired. Also, the cabbage soup is seasoned with fresh thick sour cream. Best of all, if you serve Borodino bread with the cabbage soup.
Petersburg cabbage soup
As the name suggests, this cabbage soup recipe is especially popular in St. Petersburg. Due to the fact that this soup is usually eaten the next day, cabbage soup is called per diem. This soup is most often eaten in winter. Also, a glass of ice-cold vodka is often served with such cabbage soup.
You will need: – 400 g of beef on the bone; – 300 g of lean pork; – 3 tbsp. sauerkraut; – 300 g of potatoes; – 4 tbsp. l. tomato paste; – 1 onion; – bay leaf; – thick fresh sour cream; – garlic to taste; – salt and black peppercorns.
First you need to prepare the broth. Place the beef in a saucepan, cover with cold water, add half the peeled onion, bay leaf and pepper. Boil the broth for 2 hours, periodically skimming off the foam. Strain the finished soup. Peel and dice the potatoes. Chop the pork together with the beef cut from the bone. Put the broth on the fire, add salt and add potatoes, meat and sauerkraut. Cook for 20 minutes, then add tomato paste and cook for another 10 minutes. Remove the finished soup from the stove, cover with a lid. When the saucepan is completely cool, put it and the soup in the refrigerator for at least 12 hours. Preheat the soup by adding chopped garlic to it before use. Serve the cabbage soup with sour cream and black bread.
Vegetarian cabbage soup
You will need: – 3 tbsp. sauerkraut; – half a celery root; – 1 carrot; – 1 parsley root; – several inflorescences of dill; – 100 g of a mixture of dried forest mushrooms; – sour cream; – 1 onion; – a bunch of parsley or cilantro; – a few cloves of garlic; – laurel leaf; – 3-4 medium-sized potatoes; – salt and black peppercorns.
Soak the mushrooms in hot water for half an hour. Peel the celery root, cut into large pieces, place in a saucepan with the mushrooms, parsley root, halved onion, dill and peeled carrots. Add salt and pepper, cover with cold water and cook the broth for 40 minutes. After that, remove the vegetables from it, leaving the mushrooms in place. Place peeled and diced potatoes, cabbage, and minced garlic in a saucepan. Cook the soup for another 20 minutes. Cover the finished cabbage soup with a lid and leave for half an hour in a warm place to infuse. When serving, add sour cream and chopped parsley to the cabbage soup.