Sauerkraut cabbage soup, hearty, rich, is a great way to gather a family at a delicious lunch table or dinner.
Cooking time 1 hour 30 minutes
Water 2, 5-3 l
Beef brisket 500 g
Sauerkraut 200 g
Potatoes 2-3 pcs
Onion 2 pcs
Carrot 1 pc
Vegetable oil 2 tbsp. l.
Tomato paste 1 tbsp l.
Dill (greens) 1 bunch
Salt to taste
Let's start preparing cabbage soup from sauerkraut. Rinse 500 grams of beef brisket, peel the onion.
Put meat and onions into a saucepan and pour 2.5 liters of water.
Cook until boiling, remove foam. Reduce heat and cook for 1-1.5 hours.
Remove the meat and onions, discard the onion, and strain the broth as needed.
Peel the second onion and carrots, finely chop the onion, grate the carrots.
Fry the onions and carrots in a pan with two tablespoons of vegetable oil.
Peel and dice 2-3 potatoes. Add to broth and cook for 2-3 minutes.
Add 200 grams of sauerkraut to a saucepan and cook for 5-7 minutes.
Add the fried vegetables to the pan, cook for 3-4 minutes.
Add chopped boiled meat.
Add finely chopped dill and 1 tablespoon of tomato paste. Salt to taste. Stir well.
Sauerkraut soup is ready. Pour into plates and serve.