Cabbage soup from kroshev

Prepare the ingredients. Traditional gray cabbage soup is prepared on the basis of crumbs, which are made from the upper dark leaves of cabbage heads, which many modern housewives leave in the beds and throw away, and it is difficult to find cabbage forks with such leaves in stores. The coarse cabbage leaves collected after the first frosts are collected, washed and chopped into fine crumbs in a wooden trough. During chopping, rock salt and rye flour are added to the cabbage, then the cooked mass is fermented in wooden tubs in a warm place under oppression for a week. Then transfer the workpiece to a cool place for storage or freeze, and if necessary, chop off a piece with a hatchet and use it to prepare cabbage soup. Modern housewives have replaced old utensils with basins, plastic containers, electric household appliances, crumbs are frozen in the freezer. Let's start cooking the dish with kroshev. The leaves of white cabbage with freshly washed herbs and green onions are chopped with a slice in a trough until a granular mass is obtained. Add salt and wheat flour, rub with your hands until a liquid forms. We shift the mass into a saucepan and put it under pressure in a warm place for a week. During this time, it is necessary to pierce the mass several times with a fork so that gases escape. You can proceed to cooking cabbage soup. It is better to cook cabbage soup based on pork with a bone, with a layer of fat. Cook for about an hour. Then add the peeled potatoes, a whole peeled onion and a whole peeled carrot. After 20 minutes of cooking vegetables, add crumbs to the pan. If the crumbs taste sour, it can be pre-washed in clean water. We take out a piece of meat from the broth and cut it into small pieces, again we lower it into the broth. Potatoes also need to be removed and crushed with a push, return to the pan. We do the same with onions and carrots, chop them finely. Reduce the heat to slow and cook for another 20 minutes. Soup is ready. It is better to serve them to the table with sour cream, it neutralizes the excessive acid of the dish.
Bon appetit!