Meat, Beef, Cabbage soup, Brisket, Trick

Petrovsky cabbage soup

Name: Petrovsky cabbage soup
Total time: 2 h 30 min
Cuisine: Russian
Ingredients: 60 g fatty beef; 20 g onion; 150 g beef bones; 50 g smoked brisket; 20 g turnip; dried parsley root; 125 g sauerkraut; 20 g of carrots; 50 g chicken; onion - 1 onion; vegetable oil - 2 tbsp.; 50 g ham

January 31,2023

Ingredients

60 g fatty beef
20 g onion
150 g beef bones
50 g smoked brisket
20 g turnip
dried parsley root
125 g sauerkraut
20 g of carrots
50 g chicken
onion - 1 onion
vegetable oil - 2 tbsp.
50 g ham

Cooking

Step 1

Cut the bones from the smoked brisket, finely chop them together with the beef bones, put in a saucepan, pour 1.5 liters of cold water.

Step 2

Cover the pan with a lid, bring to a boil, then reduce the heat to a minimum and cook for 2.5 hours, skimming off the fat.

Step 3

An hour before the end of cooking, salt, put the parsley root and a whole onion. Strain the finished broth. Pour a glass of broth into a small saucepan and boil finely chopped beef, brisket and chicken in it.

Step 4

When the cold cuts are ready, add the ham. Set aside. Sort and chop the cabbage, put in a saucepan, add 1 tbsp. l. oil, simmer for 1 hour over low heat.

Step 5

Finely chop carrots, turnips and onions, fry in the remaining vegetable oil, stirring continuously, 4 minutes, mix with cabbage, simmer for 30 minutes. Pour in broth, add cold cuts, bring to a boil, cook for 5 minutes.

Step 6

Serve with sour cream and herbs.