Sour soup with beef - Represent the first dish that traditionally belongs to the national Russian cuisine. In ancient times this title was wearing and drink, which is a kind of kvass. However, in this case, it will just about soup, possessing tangible acid, which is achieved by the addition of a sauerkraut.
Method of preparation of this dish is somewhat unusual. The fact is that our sour soup we did not cook, and bake in the oven. So did our grandmothers and even probabushki, who lived in villages and traditionally prepared this dish in the so-called "Russian ovens".
The preparation of this dish though will take you a lot of time, but still the result is worth it. This is delicious!
Do not be afraid to take up cooking cabbage with beef, because our photo recipe it is quite easy!
First of all, let us meat component of cabbage. We shall wash up and we shall cut her beef medium pieces. Then, send the meat in the pot for baking and fill it with water (water must be the floor of the pot). After that we send our future soup baked in the oven at 150 degrees for about half an hour.
While beef comes in the oven, we will deal preparing filling. To do this, cut into middle-sized pieces of smoked bacon, shinkuem onion, finely diced turnips and carrots (carrots can grate). Then, all of the above components send to brown in the pan. Once the onions acquire a golden hue, there too we'll send a couple of tablespoons of tomato paste. Let us leave our filling stew on the stove for five minutes and.
We get our pot from the oven and add the filling, sauerkraut, small Zhmenka black peppercorns, and bay leaf. Also, all to taste salt it.
* This recipe in sour soup we send more and apple, though of course this ingredient you can exclude.
Now we put the pot in the oven for another three hours. At the same time prepare a fragrant dressing of dill and garlic. These two ingredients, along with the salt was triturated in a mortar.
When the baking time has elapsed, remove the pot with sour cabbage soup with beef from the oven. Remove seethe apple and dispose of it without regret. All the taste it has already given. Then add to the pot with our flavored filling.
Give scham brew at least half an hour, while the pot wrapped with a blanket. This dish will taste richer.
By submitting to the table sour soup with beef, you can fill them with sour cream and garnish with a sprig of greenery.