Russian cabbage soup from sourcrout with pork

Russian cabbage soup from sourcrout with pork

Ingredients:

vegetable oil – 1 tablespoon.
sourcrout – 400 g
potatoes average – 3 pieces.
bulbs of the average size – 2 pieces.
bay leaf – 2 pieces.
carrots large – 2 pieces.
fat pork – 500 g
salt – to taste

Preparation:

To wash up one carrots and bulb, largely to cut and fry on dry frying pan, 3 min. Meat to fill in 2 l of cold water, to bring to the boil, to scum. To add salt, pepper, the fried vegetables and bay leaf. To cook 1 h. To shift pork in bowl. To filter broth and again to bring to the boil.
The remained onions, carrots and potatoes to clear and cut straws. To fry in 1 tablespoon of oil, 4 min. To add to broth and to cook 10 min.
Sourcrout to wring out, cut and add to Russian cabbage soup. To cook 10 min. To remove from fire and to allow to be drawn under cover of 15 min. To give with meat slices.

-