Sauerkraut soup with beef
Miscellaneous / / April 14, 2021
An ideal warming soup for the cold season. Meat soup from sauerkraut turns out to be rich, nourishing and unusually tasty.
- Recipe author: Irina Sakharova
- After preparation, you will receive 8 servings
- Total recipe preparation time: 120 minutes
- Beef on the bone 800-900 g
- Water 3 300 ml
- Onion 2 pieces
- Carrots 2 pieces
- Sauerkraut 800-900 g
- Vegetable oil 2 tbsp. spoons
- Potatoes 3-4 pieces
- Lavrushka 2 pieces
- Salt to taste
- Ground black pepper to taste
- Garlic 3-4 cloves
Pour cool water over the beef to cover completely. Bring to a boil, simmer for 2-3 minutes and drain. Rinse the meat and saucepan.
Pour three liters of cool water over the beef. After boiling, remove the foam, add whole onions and carrots.
Cook over low heat, covered, for about an hour and a half, or longer, until the beef is tender enough.
Remove the meat with carrots and onions from the pan. Cool the meat and cut into portions.
Boiled vegetables are no longer needed.
Put the cabbage in the pan and cover with the rest of the water. After boiling, simmer covered over low heat for about 40-45 minutes.
Cut the onion into small pieces and fry until transparent with butter.
Cut the potatoes into medium-sized pieces, the carrots into smaller pieces. Dip in broth and cook for 10-15 minutes over low heat.
Put prepared carrots, onions, meat and cabbage into a saucepan. Add lavrushka. Simmer for another 15–20 minutes, covered.
Salt and pepper the cabbage soup 5 minutes before cooking, add chopped garlic.