Soup in Ural

For traditional Ural cabbage soup, it is best to use beef broth. You can take a ready-made one or cook it immediately before cooking the soup. Fill the meat with water, bring to a boil and cook until the meat is ready (about 45 minutes).

Sauerkraut is well washed with running cold water. The soup does not need turbidity and additional taste from brine. We send the cabbage to the broth. We get the meat at the same time, in the future you can use it for filling pancakes or any other recipe. And you can add meat to the soup at the end.

Potatoes, carrots and onions are cleaned, washed, dried with a towel. Cut the potatoes into large chunks, send them to the broth, cook until ready. As soon as the potatoes are cooked, we take them out of the broth on a plate to cool down.

Rice is washed several times until the water is completely transparent. This is necessary to preserve the beauty of the broth. Add to the soup when the cabbage is completely ready.

Cut the onion into small cubes, and grate the carrots on a coarse grater. Heat the vegetable oil in a frying pan, send the vegetables there and stir well. Fry for a few minutes until the onion is golden and the carrots are soft, and add tomato paste. Stir well, fry for a few more minutes, avoiding burning.

We move the finished roast into a saucepan with soup, bring it to a boil. Mash the boiled potatoes with a fork in mashed potatoes and add to the soup. On medium heat, under a closed lid, cook until the rice is ready, periodically checking that it does not boil too much.

A few minutes before cooking, add finely chopped dill, bay leaf, salt and ground pepper. Boil for another 5 minutes and turn it off. We leave the ready-made soup for 10-15 minutes under the lid for saturation.

It is necessary to serve cabbage soup to the table in hot form, if desired, you can supplement the finished dish with sour cream.

Bon appetit!