Composition / ingredients
Cooking method
1. A piece of pork is mine, we put it in the bowl of a slow cooker. One carrot is washed, cleaned, and sent entirely after the meat. Peel the onion and a piece of celery root, spread it with the rest of the vegetables, without chopping. Pour water, select the "Multi-cooker" mode, set the temperature to 100 degrees and cook for 1 hour.
2. Boiled meat is extracted from the broth, cut into small pieces, and the broth is filtered. Peel the remaining onion, cut into cubes. Carrots are also cleaned, washed, grated on a vegetable grater in Korean (or just straws). Potatoes are cleaned, washed, cut into cubes. Millet groats are washed a couple of times. We pass the fat through a meat grinder.
3. We put the prepared vegetables in the broth, raise the temperature to 120 degrees, cook for 10 minutes. And now add sauerkraut (pre-squeeze), lard, millet, bay leaf, pepper and salt. Cook on the same mode for another half hour. 5 minutes before cooking, add chopped parsley.
That's it! Cabbage soup is ready!
Bon appetit!
Calorie content of the products possible in the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - lean roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Millet groats - 335 kcal/100g
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Lard - 797 kcal/100g
- Spy - 658 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Sauerkraut - 19 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Celery root - 32 kcal/100g
