This cabbage, beef, potato, and mushroom soup is so nourishing that it will feed all your family.
- 750 g beef
- 500-750 g sauerkraut
- 4-5 dry ceps
- 1/2 glass of mushrooms in brine
- 1 carrot
- 1 big potato
- 1 turnip
- 2 bulb onions
- 1 celeriac
- 1 parsley root
- fresh smallage and parsley – to taste
- 3 bay-leaves
- 1 tbs dried dill
- 4-5 cloves of garlic
- 1 tbsp dairy butter / cooking butter
- 1 tbsp cream
- 100 g sour cream
- 8 black eyed peas
- 1 tsp sweet marjoram
Place cut beef, peeled bulb onion, carrot, parsley root and celeriac in a deep pan. Pour the ingredients with cold water and boil them for 2 hours. Salt the broth after 1 – 1,5 hour of boiling. Then filter it and remove the parsley root and celeriac.
Place sauerkraut in a crock. Pour it with 1/2 l (liter) of boiling water. Add dairy butter and cover the stone jug with a lid. Place it in a moderately preheated oven. When the sauerkraut begins to supple, then you should place it in a bowl. Add filtered broth and beef there.
Place ceps and cut into 4 parts potato in an enamelled stewpan. Pour the ingredients with two glasses of cold water and turn on the fire. Bring the water to boil, take out the ceps, slice them and place in the broth again. When the mushroom broth will be cooked, add the meat broth, finely cut bulb onion and carrot, the rest of celeriac and smallage (sliced beforehand), spices (except garlic and dill). Salt the dish and boil it for 20 minutes. Then turn off the fire, add garlic and dill. Envelop the pan with a blanket and leave the soup for 15 minutes.
Chop coarsely mushrooms in brine. Add them and sour cream to the cabbage soup before serving.
Enjoy your meal!
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