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Petrovsky cabbage soup
How to cook Petrovsky cabbage soup
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.
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