Zaporozhian cabbage
Delicious rich sauerkraut shchi is the perfect first course for winter days - hearty, warming, cozy. Recipe from the magazine "Gastronom'"
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Composition:
- squashed cabbage – 600 gr.
- celery root – 50 gr.
- pork – 400 gr.
- carrots – 2 pcs.
- potatoes – 400 g
- parsley root – 2 pcs.
- bay leaf – 2 pcs.
- onion – 2 pcs.
- butter – 2 tbsp.
- parsley – 1 bunch
- millet – 3 tbsp.
- salt to taste
- black pepper – 3-4 pieces .
Preparation of Zaporizhian cabbage:
Wash the meat, put it in a pot with water and bring to a boil.
Peel one onion, carrot, parsley and celery root each, cut into halves or quarters and fry in a dry hot pan for about 4 minutes.
And fry the meat in a dry hot pan.
Add the roasted vegetables and roots to the broth, salt and simmer for about 40 minutes.
Add the roasted vegetables and roots to the broth, salt and simmer for about 40 minutes.
10 minutes before it's ready, add the bay leaf and peppercorns. Remove the meat, and strain the broth and bring to a boil again.
Squeeze the sauerkraut, chop if necessary, put it in a clean pot and stew, adding the broth a little at a time, for 15 minutes.
Peel the remaining onion, carrots and parsley and chop into straws.
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Fry the vegetables in butter for about 5 minutes
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Wash and chop the parsley. Rinse the millet.
Peel the potatoes and cut them into straws.
Put the potatoes in the broth and simmer for 10 minutes. Then add the stewed sauerkraut. Put the millet, parsley, fried onions, carrots and parsley and simmer for another 20 minutes.
And then put in the broth.
Cut the pork into portioned pieces and return it to the pot.
Pour the ready soup into plates and serve with sour cream.
Enjoy!
