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Cabbage soup with veal, pickled and fresh cabbage
Cabbage soup is one of the traditional dishes of Russian cuisine with a rich history and a variety of preparation recipes. Most often, the main component was cabbage – fresh or pickled. In spring, they were sometimes made with vegetable tops or sorrel. Thanks to their rich and never tiring flavor, they have earned deserved love and great popularity. During fasting, cabbage soup was made without meat or replaced it with fish. At other times, cabbage soup was made with meat broth, and in families with lesser means, they were often cooked from just cabbage, with the addition of wheat groats or flour.
In this recipe, cabbage soup is prepared from two kinds of cabbage – fresh and pickled. Thanks to this combination, they turn out not too sour and very tasty. Tender veal gives the soup a good richness but does not make it too fatty. If desired, part of the beef can be replaced with a pork bone or ribs – then the soup will become fattier and more filling, but that depends on personal preference.
Caloric content: 63 kcal per 100 grams of the dish.
Preparation time: 115 minutes.
Ingredients
Show ingredients
Products for a 3-liter pot of cabbage soup:
- veal – 400 g;
- potatoes – 400 g;
- 250 g of pickled cabbage;
- 250 g of fresh cabbage;
- 1 carrot;
- onion – 1 pc;
- tomato paste – 1 tbsp;
- pepper (black, ground);
- bay leaf;
- allspice;
- sunflower oil.
Preparation
- Cut the veal into medium-sized pieces, then pour 2.5 liters of water over it and cook the broth. Such meat usually boils for about 1-1.5 hours (depending on its toughness).
- While the broth is cooking, you can deal with the vegetables. Cut the onion into cubes, and the carrot into sticks.
- Sauté the onion and carrot in oil until golden. It is best if the oil is unrefined – aromatic. Such oil goes well with cabbage.
- After the onion and carrot are sautéed, add the pickled cabbage and sauté everything together for a few more minutes. If the cabbage is too sour – it should be well squeezed from the brine.
- At the end, add tomato paste and ground pepper to the vegetable sauté.
- Sauté everything together for another couple of minutes and set the skillet aside.
- Cut the potatoes into sticks.
- Shred the fresh cabbage into strips.
- When the meat is ready, add the potatoes and cook for 5-7 minutes.
- Then add the vegetable sauté, pickled cabbage, and tomato, the bay leaf, allspice, salt, and cook everything for another 10 minutes.
- Finally, add the shredded (fresh) cabbage and cook for another 7-10 minutes.
It is quite nice to sprinkle each serving of the ready cabbage soup with chopped green onions. Sour cream can also be served additionally, but it should not be too sour. Enjoy your meal!
