What can you say about this dish? This is cabbage soup! Hearty, rich, fragrant cabbage soup - with a variety of flavor nuances. There is a lot of different meat and sauerkraut. Cook it once and perhaps these cabbage soup with sauerkraut will become your favorite.
Peel carrots, parsley root and 1 onion, chop coarsely and fry in a dry hot frying pan (4 minutes).
Rinse the meat, place in a large saucepan with fried vegetables and a bone from the brisket, pour water.
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.
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.
Take the meat out of the pot. Strain the broth, bring to a boil quickly. Reduce fire to minimum.
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.
Fry the brisket in a hot pan (2 minutes). Reduce heat, add onion and cook for 2 more minutes.
Put the cabbage, simmer uncovered over medium heat, stirring occasionally, 10 minutes.
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.
Put chopped meat products and stewed cabbage into a saucepan with low-boiling broth, pour in cabbage juice. Cook 20 min.
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.