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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 cooking recipes. Most often, its main component was cabbage – fresh or pickled. In spring, it was sometimes prepared with vegetable tops or sorrel. Thanks to its rich and non-greasy taste, it gained well-deserved love and wide popularity. During fasting, cabbage soup was made without meat or replaced it with fish. At other times, cabbage soup was made on meat broth, and in families with less means, it was often boiled from cabbage alone, with the addition of wheat groats or flour.
According to this recipe, cabbage soup is made from two types 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 greasy. If desired, part of the beef can be replaced with a pork bone or ribs – then the soup will become fattier and heartier, but that’s a matter of preference.
Ingredients
Show ingredients
Products for a 3-liter pot of soup:
- veal – 400 g;
- potatoes – 400 g;
- 250 g pickled cabbage;
- 250 g fresh cabbage;
- 1 carrot;
- onion – 1 pc;
- tomato paste – 1 tbsp;
- pepper (ground black);
- bay leaf;
- fragrant peppercorns;
- 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 cooks for about 1-1.5 hours (depending on its toughness).
- While the broth is cooking - you can prepare the vegetables. Dice the onion, cut the carrot into sticks.
- Sauté the onion and carrot in oil until golden. It’s best if the oil is unrefined – fragrant. This oil goes well with cabbage.
- After the onion and carrot are fried, add the pickled cabbage to them and sauté everything together for a few more minutes. If the cabbage is too sour – it should be well squeezed out of the brine.
- Finally, add tomato paste and ground pepper to the sautéed vegetables.
- Sauté everything together for a couple more minutes and set the pan aside.
- Cut the potatoes into sticks.
- Shred the fresh cabbage into strips.
- When the meat is ready, add the potatoes and boil for 5-7 minutes.
- Then add the sautéed vegetables, pickled cabbage, and tomato, bay leaf, fragrant pepper, salt, and simmer 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 soup with chopped green onions. Additionally, sour cream can be served, but it should not be too sour. Bon appétit!
