Slow-Cooked (24-Hour) Cabbage Soup
Soups • Russian
Description
The described cooking method takes almost a full day, which is evident from the name. You can cook the soup until ready, wrap it up, and let it steep for about 6–8 hours. In a slow cooker, after cooking, set the keep warm mode for 12–14 hours. The finished soup can be left in the oven overnight. The result is a very tasty, aromatic, and hearty dish.
Ingredients
- Pork chop with bone 10 oz
- Salad Potatoes 5 pieces
- White Cabbage 5 oz
- Onion 2 pieces
- Carrot 2 pieces
- Sauerkraut 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Herbs 1 bunch
- Butter 0 oz
- Potato 1 piece
Step-by-Step Guide
Step 1
Prepare the broth. Place the beef in cold water and set it on low heat. When it boils, skim off the foam and simmer for 1 to 1.5 hours. Then remove the meat, strain the broth, and separate the meat from the bones, cutting it into small pieces.
Step 2
Put the broth back on the heat. Cut the potatoes into cubes of about 2x2 cm, add them to the broth, and cook for 3–5 minutes. Dice the onion, carrot, and tomato. Heat a pan and melt the butter in it.
Step 3
In the pot with the broth and potatoes, add the shredded fresh cabbage, and after a minute, add the sauerkraut. In the pan with the butter, add the onion and carrot and sauté, then add the tomato. Incorporate the sautéed vegetables into the pot.
Step 4
Chop the herbs finely and add them to the pot. Add the finely chopped meat. Season with pepper and salt if needed.
Step 5
Now for the interesting part. If the pot in which the soup was cooked is entirely metal, without plastic or wooden parts, leave everything as is. If not, pour the soup into pots. Place the containers in an oven preheated to 430°F until boiling. Then reduce the temperature to 320°F and simmer for another 2 hours. After that, reduce the oven temperature by 10–60°F every hour, down to 80–160°F, simulating the cooling temperature of a traditional Russian stove.
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