Today we offer you the recipe of a soup with rich flavor. You can use fresh cabbage to cook the soup as well, but you should keep in mind one fact – it is sour cabbage that gives the dish a slightly sour taste and thuswise imparts the soup some special zest.
- 1 carrot
- 1 bay leaf
- 2 potatoes
- 1 bulb onion
- 500 g (1,1 lb) pork
- 2 tbsp vegetable oil
- 2 tbsp chopped salt pork
- 450 g (1 lb) sour cabbage
- 10 black peppercorns
- 2 tbsp sour cream
- 1/4 bunch of fresh dill
- salt – to taste
Wash pork, cut it into medium pieces. Place the meat in a pan and pour cold water above. Bring water to a simmer and skim off the foam. Salt the broth and add a bay leaf. Mix everything and boil for 2-2,5 hours.
Squeeze sour cabbage; transfer it to a plate and after stew over medium high heat until softening and starting to just brown.
Dice salt pork and combine it with finely cut dill. Peel potatoes, cube them and place in the broth.
Rinse rice and add it to the pan. Cook the ingredients for 15 minutes more.
Peel an onion and a carrot. Grate the vegetables and combine them with the sour cabbage. Place the mass in the pan. Cook the soup a quarter of an hour without stirring. Add the prepared salt pork. Season the dish with salt and pepper. Stir everything properly.
Dress the soup with sour cream and ladle it into serving bowls.
Enjoy your meal!