Shchi Petrovsky from sauerkraut

Ingredients

• 1 chicken breast
• 2 kg beef with bone
• 200 g cooked smoked ham
• 100 g smoked beef brisket
• 200-300 g sauerkraut
• 2 onions
• carrots - 1 pc.
• 1 parsley root
• 1 bay leaf
• 2 Art. l. torment
• sugar - 1 tsp.
• black peppercorns 2-3 pcs.
• heavy cream for serving
• parsley for serving
• salt

Cooking

Step 1

Peel carrots, parsley root and 1 onion, chop coarsely and fry in a dry hot frying pan (4 minutes).

Step 2

Rinse the meat, place in a large saucepan with fried vegetables and a bone from the brisket, pour water.

Step 3

Put the pot on high heat, bring to a boil. Remove the foam, reduce the heat, loosely cover with a lid and cook for 1 hour.

Step 4

Put the chicken breast into the soup and cook for another 30 minutes. For 10 min. before the end of cooking, add bay leaf and black pepper.

Step 5

Take the meat out of the pot. Strain the broth, bring to a boil quickly. Reduce fire to minimum.

Step 6

Cut the brisket into small pieces. Peel the remaining onion and cut into half rings. Squeeze the cabbage (collect the juice in a bowl) and finely chop.

Step 7

Fry the brisket in a hot pan (2 minutes). Reduce heat, add onion and cook for 2 more minutes.

Step 8

Put the cabbage, simmer uncovered over medium heat, stirring occasionally, 10 minutes.

Step 9

Boiled beef, chicken breast and ham cut into small pieces. In a dry frying pan, fry the flour until light brown, add 3-4 tbsp. l. broth and sugar, mix, remove from heat.

Step 10

Put chopped meat products and stewed cabbage into a saucepan with low-boiling broth, pour in cabbage juice. Cook 20 min.

Step 11

Add flour mixture and salt to taste. Stir and cook for another 5 minutes. Remove the cabbage soup from the heat, cover with a lid and let it brew in a warm place for 10-15 minutes. Serve with sour cream and fresh parsley.