24-Hour Cabbage Soup in Pots
Soups • European
Description
Cabbage soup is prepared slowly: all the ingredients are first simmered in a cast-iron pot, then left to steep for another day, and finally baked under a lid made of puff pastry to achieve its final flavor and appearance. The rich aroma comes from the combination of meat broth, caraway seeds, bacon with garlic, and fresh dill, which are added at the very end. When you lift this time capsule and remove the pastry lid, a thick, hearty aroma wafts out that takes the breath away from all who are about to enjoy it.
Ingredients
- Sauerkraut 20 oz
- Campbell's Beef Broth 5 qt
- Carrot 0 oz
- Onion 0 oz
- Passata Tomato Sauce 5 oz
- Pork tenderloin 30 oz
- Bacon 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Black Cumin (Cumin) 0 oz
- Garlic 0 oz
- Vegetable Oil to taste
- Bay leaf 2 pieces
- Dill 0 oz
- Parsley 0 oz
- Puff Pastry 0 lbs
Step-by-Step Guide
Step 1
Sauté the sauerkraut until it's halfway cooked, then add the sautéed onions and carrots along with the tomato paste.
Step 2
Add the pork, cut into strips, to the broth, bring to a boil and skim off the foam. Add the stewed cabbage with vegetables.
Step 3
Cook the soup until done, then add the sautéed bacon, spices, and minced garlic at the end. Once it cools down, refrigerate it for a day.
Step 4
To serve, pour a portion of the cabbage soup into a clay pot, add finely chopped herbs, cover with a puff pastry lid, and bake in the oven for 8 minutes at 180°C.
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