Russian Cabbage Soup in the Oven
Soups • Russian
Description
Russian Cabbage Soup in the Oven
Ingredients
- Veal 25 oz
- Chicken bones 30 oz
- Salad Potatoes 3 pieces
- Onion 3 pieces
- Sauerkraut 20 oz
- Turnips 2 pieces
- Garlic 6 cloves
- Bay leaf 6 pieces
- Green peppercorns 10 pieces
- Ground clove 6 pieces
- Parsley 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Water 5 qt
- Butter 0 oz
Step-by-Step Guide
Step 1
Pour water into a pot (preferably a 5-liter pot) until full. Place on the stove over high heat. Once it starts boiling, remove the foam.
Step 2
After removing the foam, add 1 onion studded with cloves, 1 carrot (sliced), bay leaf, peppercorns, and parsley root to the pot. Simmer on low heat with the lid on for 1.5 hours.
Step 3
20 minutes before the broth is ready, place the sauerkraut in a clay pot, add 100 ml of water, add the butter, and put it in an oven preheated to 390°F for 20 minutes.
Step 4
Remove the meat from the finished broth. Use a slotted spoon to take out the rest and discard.
Step 5
Take the sauerkraut out of the oven and add it to the finished broth. Bring to a boil and cook for 20 minutes.
Step 6
Add the coarsely chopped potatoes, grated 1 carrot, diced onion, and chopped meat to the pot. Cook for another 15 minutes.
Step 7
Season with salt, pepper, and add the chopped garlic and herbs to taste.
Step 8
Cover the pot with a lid and place it in an oven preheated to 195°F for 2 hours (the longer, the better the soup will be).
Step 9
Serve with sour cream.
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