Summer Cabbage Soup
Soups • European
Description
Summer Cabbage Soup
Ingredients
- Pork Blood 15 oz
- White Cabbage 1 piece
- Onion 2 pieces
- Carrot 2 pieces
- Scallions to taste
- Dill to taste
- Wheat Flour 1 tablespoon
- Passata Tomato Sauce 2 tablespoons
Step-by-Step Guide
Step 1
Pour 4 liters of water over the piece of meat, place it over medium heat, bring to a boil, and remove the foam with a slotted spoon.
Step 2
Meanwhile, peel the potatoes, carrots, and onions. Cut the potatoes into medium pieces, dice the onions, grate the carrots on a coarse grater, and shred the cabbage into thin strips or grate it.
Step 3
When the meat is ready (approximately after an hour), remove it to a plate, and add the potatoes to the broth.
Step 4
While the potatoes are cooking, prepare the sauté. Heat a frying pan over medium heat, pour in 3 tablespoons of sunflower oil, and sauté the onions in the hot pan until they become slightly transparent. Then add the carrots and fry for 5 minutes, stirring constantly. After that, add 2 tablespoons of tomato paste, pour in a little broth (5–7 tablespoons), mix everything, reduce the heat, cover with a lid, and let it sit for 5 minutes. After 5 minutes, remove the lid, add a tablespoon of flour, mix thoroughly, and set aside from the heat.
Step 5
Return to the potatoes. Mash the potatoes, add the cabbage to the pot, season with pepper, add a pinch of salt, a bay leaf, and a couple of black peppercorns, and cook the contents for about 20 minutes over medium heat. Cut the meat into strips along the grain, not too large (2–3 cm) and not too long. Add the meat and the sauté to the pot, cover with a lid, and simmer for another 7 minutes. Finally, add the herbs. Serve the cabbage soup hot with a generous spoonful of sour cream.
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