Sauerkraut soup with pork ribs. Today's recipe!

Traditional sour cabbage soup is made using an ancient recipe that omits potatoes and tomatoes, thickening the dish with a flour roux. The cooking method also involves evaporating the dish in a warm oven or under a blanket, followed by a day of steeping in the cold, which enhances its flavor. Recipe for “Press”.

Ingredients:

• sauerkraut – 1 kg;
• beef – 0.5 kg;
• onion, parsley root, and carrot – 1 each;
• water – 3 l;
• cabbage brine – 1 cup;
• oil – 100 g;
• garlic – 3-4 cloves;
• flour – 2 tablespoons;
• bay leaf and allspice;
• salt, pepper, and herbs to taste.

Cooking Method:

Boil the meat until tender, adding the parsley root and spices; then strain the broth and return it to the heat. Add the carrot and onion, cooking for another 10 minutes.

In a skillet, sauté the cabbage in oil until soft, then add it to the soup along with the brine.

In the remaining oil, sauté the flour, adding a bit of broth while stirring until thickened. Then, transfer everything into the soup.

Chop the garlic and herbs, add them to the sour soup, and simmer for an additional 2 minutes, covered. Afterward, wrap the pot in a blanket for 4 hours, then refrigerate for another day.

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