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Cabbage soup with fresh cabbage and pork
Fragrant thick cabbage soup with fresh cabbage and pork has absorbed a huge amount of vegetables and hearty meat. Although many housewives cook this dish using sauerkraut, the suggested option is also worthy of attention and deserved approval.
To ensure the soup is tasty and rich, it is very important to choose the right meat. Pork ribs or meaty bones from the spine are best suited for this. And there’s no need to skimp, trying to make a big pot of soup with a small amount of meat - they will turn out watery, thin, and not rich.
The suggested recipe has stood the test of time and is designed for a 3 L pot.
Ingredients
Show ingredients
- meaty pork ribs - 500 g;
- purified water - 2 L;
- potatoes - 240 g;
- fresh cabbage - 350 g;
- white onion - 120 g;
- juicy carrot - 130 g;
- garlic - 3 large cloves;
- celery stalk (optional) - 60 g;
- mix of parsley and dill - large bunch;
- vegetable oil for frying - 40 ml;
- tomatoes - 120 g or 0.5 tablespoons of thick tomato paste;
- possibly, apple 6% vinegar - 0.5-1 tablespoons.
Preparation
- Prepare the ingredients for cooking cabbage soup with fresh cabbage and pork.
- To prevent it from darkening, place the potatoes in cold water until use.
- Place the ribs in a 3-liter pot and cover with 2 L of purified water.
- Boil the meat over medium heat, removing the foam before it boils. It will take 1.5 hours for the meat to become very tender and easily detach from the bone.
- Meanwhile, prepare the other ingredients. The onion doesn’t have to be finely chopped - medium cubes work as well. To make the carrot stand out in the vegetable mix, slice it into thin rectangles instead of grating.
- Finely shred the cabbage (a special knife helps a lot in this).
- When the meat is almost ready, dice the potatoes.
- Chop the herb mix.
- Cut the celery stalk.
- After the specified time, remove the meat from the broth and let it cool.
- Separate it from the bone, then cut into pieces.
- Add the cabbage to the pot.
- Once it starts boiling, add the potatoes.
- After the next boil, you can salt the soup and cook until the potatoes are done.
- Make a sauté. In oil or fat collected from the surface of the broth, sauté the onion until it begins to brown.
- Add the carrot and fry for 5 minutes.
- Finely chop the tomatoes.
- Add them to the frying pan. Sauté everything together for a couple of minutes.
- When the potatoes are soft, transfer the sauté to the pot.
- Immediately add the celery. Taste the broth for salt and acidity - if the tomatoes are very sweet, the soup needs a bit of sourness, so add a little apple vinegar.
- Add the meat to the pot.
- Then add the greens.
- Also, add the crushed garlic. Once the soup boils, cover it with a lid, remove from the heat, and let it steep for 15 minutes.
Rich, fragrant, and very tasty cabbage soup with fresh cabbage and pork won't sit around uneaten for long - it disappears in the blink of an eye, because it's impossible to eat just one serving and not ask for more. Cabbage soup is typically served with sour cream and fresh herbs.
