Sauerkraut soup with pork
Sauerkraut soup used to be served not only for lunch, but also for dinner, and even breakfast. Now this tradition is gone, but cabbage soup, as in the old days, is still cooked. And daily cabbage soup is considered the most delicious: the longer they infuse, the tastier they turn out.
Ingredients
Servings 4 servings- carrots - 2 pcs
- 2 onions
- 50 g celery root
- 500 g fatty pork
- 1 bay leaf (small)
- potatoes - 3 pcs
- 3 turnips
- 400 g sauerkraut
- 50 g of green onions
- vegetable oil
- salt
- freshly ground black pepper
Cooking
Step 1
1 carrot, 1 onion and celery root, peeled, cut into pieces of any size and fry in a dry frying pan for 3 minutes.
Step 2
Wash the pork, put in a saucepan with 2 liters of cold water and put on high heat.
Step 3
When the broth boils, remove the foam with a slotted spoon, reduce the heat, add salt, pepper, fried vegetables and bay leaf. Cook covered for 1 hour. Remove from heat.
Step 4
Transfer the meat to a bowl, cover and set aside. Strain the broth into a clean saucepan, bring to a boil again, reduce heat.
Step 5
Peel the remaining onions and carrots, cut into strips. Fry in a small amount of vegetable oil for 4 minutes. Add to broth
Step 6
Wash potatoes and turnips, peel and cut into strips. Add to soup immediately after onions and carrots. Boil 10 min.
Step 7
Squeeze out the sauerkraut. If it is cut into very long strips, make it 2-3 times shorter. Fry the cabbage in a small amount of vegetable oil for 3 minutes. and add to soup. Cook for 10 more minutes. Remove from heat, cover and let stand for 7-8 minutes. Serve with green onions.