Crochet cabbage soup with beef
Источник фото: https://ru.123rf.com/profile_lilechka75
According to the classic recipe, cabbage soup made from crumbles is cooked for a long time, the potatoes in the soup are not cut and vegetables are not fried.
But this does not mean that such cabbage soup can only be cooked this way.
I buy crumbles from the owner, who makes it herself at home. She recommended that I cook cabbage soup according to the usual recipe, with the addition of sautéed vegetables and chopped potatoes and spices. The cabbage soup turns out just as tasty, rich, but at the same time bright and familiar in appearance.
If you have crumble, be sure to cook cabbage soup from it in meat broth.
Ингредиенты
Beef on the bone - 500 g
Kroshevo - 250 g
Potatoes - 3 pcs.
Onions - 1 pc.
Carrots - 1 pc.
Garlic - 1-2 cloves
Vegetable oil for frying - 1 tsp.
Allspice peas - 3 pcs.
Black peppercorns - 3 pcs.
Bay leaf - 1 pc.
Salt - 1-2 tsp.
Water - 2 l
Рецепт
1. Take the indicated ingredients to prepare cabbage soup with beef. Use beef on the bone, preferably not very old, so as not to increase the cooking time. Vegetables are medium size. You can add other spices that you usually add to soup.
2. Kroshevo is the finely chopped top green leaves of cabbage. They are collected in the fall, chopped and fermented, which allows them to be stored until the next harvest. Most often, in the central regions of Russia, such leaves are simply thrown away, but in the northern regions they are put to very good use.
3. Wash the beef, place in a saucepan and fill with 2 liters of cold water. Place over high heat and bring to a boil. Skim off the foam, reduce heat to medium.
4. Add the crumble and cook for 1.5 hours, covered, over medium heat.
5. Peel and chop the onion, carrots and garlic: chop the onion and garlic, grate the carrots. Fry the vegetables in oil for a few minutes.
6. Wash the potatoes, peel and cut into cubes. Add fried vegetables and chopped potatoes to the soup. Cook for another 15-20 minutes.
7. At the same time, remove the meat from the soup, remove from the bone and chop finely. Add the chopped meat back to the soup.
8. Add salt, peppercorns, bay leaf. If possible, simmer the cabbage soup over low heat for about an hour.
9. Ready-made cabbage soup made from crumble with beef should sit for 15-20 minutes before serving. Serve the cabbage soup hot with fresh sour cream and bread. Bon appetit!