Day-Old Cabbage Soup

Ingredients

• Beef chuck roast 0 lbs
• Sauerkraut 0 lbs
• Passata Tomato Sauce 5 oz
• Vegetable Oil 0 fl oz
• Onion 2 heads
• Carrot 2 pieces
• Bay leaf 1 piece
• Green peppercorns 12 pieces
• Parsley 0 oz
• Dill 0 oz
• Sugar to taste
• Salt to taste
• Ground Black Pepper to taste
• Garlic to taste

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Rinse the sauerkraut under cold water and then squeeze it out again.

Step 3

Chop it finely and transfer to a heavy-bottomed saucepan with vegetable oil, add 100 grams of tomato paste, sugar to taste, and a little water to prevent the cabbage from burning. Simmer on low heat for 3 hours, covered with a lid. The softer the cabbage becomes after simmering, the better the flavor of the soup.

Step 4

Pour 3 liters of water over the meat, place it on the heat, and bring to a boil. Skim off any foam, then reduce the heat so that small bubbles rise to the surface. Add the onion, carrot, peppercorns, and bay leaf. Cook for 1.5 hours.

Step 5

Strain the broth, then shred or cut the meat into small pieces.

Step 6

Dice the onion and carrot into small cubes.

Step 7

Sauté in vegetable oil with the remaining tomato paste for 7–10 minutes. Add them to the cabbage and simmer everything together for another 10–15 minutes.

Step 8

Bring the broth to a boil, add the stewed vegetables and meat, and simmer for about an hour over low heat. Then remove from heat, wrap with a cloth or blanket, and let it sit for 3-4 hours. Once cooled, refrigerate the borscht for a day.

Step 9

The next day, reheat the cabbage soup, season with salt and pepper to taste, and add chopped herbs and garlic.

Step 10

Serve with sour cream.