Cabbage Soup

Ingredients

• Beef chuck roast 25 oz
• Water 5 qt
• Sauerkraut 25 oz
• Carrot 2 pieces
• Onion 2 pieces
• Potato 2 pieces
• Rutabaga 1 piece
• Parsnip 2 pieces
• Celery salt 1 piece
• Parsley 0 oz
• Celery salt 0 oz
• Dill 0 oz
• Garlic 5 cloves
• Ghee 0 oz
• Bay leaf 3 pieces
• Green peppercorns 10 pieces
• Sour Cream to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Place the beef along with the onion and half of the root vegetables (carrot, parsnip, celery, turnip) in cold water (5 liters) and simmer for 2 hours.

Step 2

Then strain the broth and discard the vegetables.

Step 3

Place the sauerkraut in a clay pot, pour 0.5 liters of boiling water over it, cover, and place it in an oven preheated to 355°F for 40 minutes.

Step 4

Dice the beef into small cubes.

Step 5

Add the strained broth, diced beef, and cabbage with water. Bring to a boil. Once boiling, add the peeled and diced potatoes to the soup.

Step 6

Cut the remaining vegetables (carrots, parsnips, celery, turnips, and onions) into thin strips.

Step 7

Melt the butter in a skillet.

Step 8

Sauté the chopped vegetables and roots in oil.

Step 9

Add the sautéed vegetables to the soup, along with finely chopped parsley, bay leaf, and whole peppercorns. Season with salt and pepper to taste.

Step 10

Cook for 20 minutes, then remove from heat, add garlic, and let it steep for about 15 minutes.

Step 11

Serve with sour cream and chopped dill.