Щи из свежей капусты

There is no need to explain what the soup. Probably, for each of us it taste familiar from childhood. These shchi is a visiting card of Russian cuisine, not taste of cabbage, ‘t understand the mysterious Russian soul, and if cheeses in France more than days in the year, we will find a recipe soup every day, and still have. In winter cook sauerkraut soup and in summer there is no escape from cabbage soup of cabbage fresh, thick Yes rich. In General, the fame of cabbage soup!

Cabbage soup

shti Щи из свежей капусты
6-8 servings
1 kg of beef on the bone
500 g of cabbage
2 onions
2 carrots
2 cloves of garlic
2 potatoes
1-2 tomatoes
a bunch of parsley and dill
vegetable oil
Bay leaf
1 tsp cumin

Put in a saucepan meat on the bone, cut along the onion and carrot and stems of the trees, and pour 2 liters of water. Bring the water to a boil, lower the heat, remove the foam and cook over medium heat for 2-3 hours until tender meat. Strain the broth, remove the meat from the bones and cut into small scale, and the rest of the ingredients broth can be thrown away – they did their job.

Return the meat to the broth, add a small scale sliced potatoes and finely shredded cabbage and cook on small fire. In a frying pan, heat some vegetable oil, add the finely chopped onions, carrots and garlic, and saute, stirring occasionally, until soft vegetables. Large tomato (or 2 conventional) cut in half and RUB on a grater in the hands of you will only skin, and the flesh will turn into a puree. When the potatoes and cabbage broth fully cooked, add the sauteed vegetables, grated tomatoes, slightly crushed in a mortar cumin, a couple of Bay leaves and a few peas of fragrant pepper. Salt the soup, stir and then on low heat, covered, about 10 minutes. Add the finely chopped fresh herbs and remove the soup from fire: they can be served immediately, but really tasty cabbage soup become the next day.

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