Russian cabbage soup from sourcrout

Russian cabbage soup from sourcrout

Ingredients:

desi – 2 tablespoons.
fennel – 5 branches
bay leaf – 1 piece.
parsley – 5 branches
garlic – 3 cloves
sauerkraut – 0,5 kg
tomato paste – 2 tablespoons.
flour – 1 tablespoon.
vegetable oil – 1 tablespoon.
celery (root) – 50 g
onions small – 2 pieces.
carrots of the average size – 2 pieces.
salt – to taste
potatoes – 4 pieces.
beef on stone – 500 g
on pinch of seeds of caraway seeds and fennel
allspice peas – 4-5 peas

Preparation:
From 2 l of cold water to put meat in pan and on strong fire to bring to the boil. To clear celery root, 1 bulb and 1 carrot. To lower fire. From broth to scum, put vegetables, to cook 1 h 30 min.
Sauerkraut to wring out, cut slices 1,5-2 cm long. To warm half of desi in stewpan, to put cabbage together with 1 tablespoon of tomato paste, to strew with caraway seeds and to extinguish baking plate cover of 30 min.
To clear the remained bulb and carrots, small to cut. In frying pan to warm vegetable oil, to put vegetables, to strew with black pepper, seeds of fennel and to fry, 5–7 min. To add the remained tomato paste, to prepare 4 more min. To remove from fire.
Potatoes to clear and cut in cubes. Greens to wash up and crush. Garlic to clear and crush. To take out meat from broth and to cut small slices. To filter broth in pure pan and to bring to the boil.
In frying pan to warm the remained desi and to fry flour, stirring slowly, till golden color, 3 min.
To put the cut meat and potatoes in broth, to cook 10 min. To add onions and carrot gas station, stewed cabbage, roasted flour, garlic, bay leaf and pepper. Again to bring to the boil and to cook 6 min. If it is necessary, to salt Russian cabbage soup to taste. To put greens and to warm up, 2 min. To remove from fire, to cover and allow to be drawn, 30 min.

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