Love soup and soup with cabbage, but this soup exceeded all expectations! So good that no words to describe it. Of course, will have little trouble, but the taste is worth all your efforts. For the recipe heartfelt thanks to the cook Markoni. Invite!
|Cooking time 90 minutes||Number of servings 4|
To start, boil the broth. Beef, pour 2-2,5 liters of cold water and boil without salt for two hours until the meat is tender.
Take out the meat from the broth, the broth is filtered.
Peel potatoes and cut in big pieces,
celery cut into thin slices.
The pot with the broth, put on fire, bring the broth to a boil, add potatoes and celery and cook until soft.
Smoked pork ribs cut along the bone
Put in a pot ribs and sauerkraut. Diminish the heat to low, cover the pan with a lid and cook for 45 minutes.
While the ribs cooked with cabbage, we boiled the beef freed from the bones, hryaschikov, thick films and cut into pieces. For the soup do not have to use the entire cooked beef, enough for 3-4 slices per serving.
The rest of the cooked meat to use in other dishes.
Onions purify and cut into small cubes.
On lard, and in his absence, in butter ghee or even vegetable oil fry the onion until the appearance of brown out of the corner.
On a dry pan fry the flour until turn yellow and the emergence of a distinct aroma.
And onions, and flour remove from heat and leave aside.
Remove the pot of soup off the fire. From the pan with a fork, skimmer, or other utility device catches pork ribs on a plate. Some of their cool and remove meat from the bones, meat cut into medium-sized pieces.
The meat of pork ribs and slices of cooked beef returned to the pot. A pan put on medium heat.
Return the pan with the onions on the fire, spread the sour cream, stir, bring to a boil
Add the flour and stir quickly and thoroughly, rubbing the flour.
Pour flour the seasoning in the pot of soup, stir, bring to a boil, rectify the taste, adding salt, sugar, lemon juice, add a teaspoon of freshly ground black pepper, remove from heat.
Fall asleep chopped green onions and dill, cover and allow to infuse for 25-30 minutes.
Pour kapusniak on plates.