Peasant, royally, Petrovsky – various variations of the name of this traditional Russian dish say that Russian cabbage soup in Russia was held in high esteem. They were cooked in houses with various prosperity. The taste of Russian cabbage soup in many respects depends on observance of rules of their preparation. For lifetime of this dish they remained invariable.
It is required to you
- beef of 500 g;
- sauerkraut of 500 g;
- onion of 3 pieces;
- roots (celery
- parsley root
- parsnip
- carrots);
- desi of 100 g;
- flour 1 tablespoon;
- tomato paste of 1 tablespoon;
- fresh or dried greens of parsley;
- bay leaf
Instruction
1. To make broth for Russian cabbage soup, take rather big chunk of beef. Better – brisket. Fill in it with three liters of cold water. Bring to the boil on strong fire. Scum a skimmer. Continue to cook until ready at weak boiling. In the middle of cooking add salt, the cleaned bulb and carrots. Take out ready meat from broth and cut on pieces. Filter broth.
2. Put cabbage in a soup pan. Pour in it in 1-2 glasses of broth. Add 1 tablespoon of oil. Cover. You extinguish on slow fire not less than an hour. From time to time stir slowly cabbage. You watch that it didn't burn.
3. Cut onions in cubes. Grate roots or cut straws. Slightly fry vegetables, add tomato paste and a little broth. Add the made fried vegetables to a pan with cabbage. Continue to stew all vegetables together.
4. Prepare flour gas station. Fry flour on oil till light brown color. Add a small amount of beef cook water. Carefully mix. You watch that lumps weren't formed.
5. Pour in a pan with vegetables in beef cook water. Bring to the boil and you cook on slow fire of 30-40 more minutes.
6. In 10-15 minutes prior to the end of cooking pour in flour gas station in Russian cabbage soup. Add bay leaf and peppercorn, dried greens of parsley.
7. Before giving on a table put a tablespoon of sour cream and a piece of meat in each plate of Russian cabbage soup. Strew with fresh greens of parsley.