Lean cabbage soup from sauerkraut
Composition / ingredients
6
servings:
Step-by-step cooking
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Step 7:
Honestly, I didn't have turnips at the time of cooking, but I did fine without it.
Let's take vegetables: carrots, turnips and parsley root, wash and peel. Cut the vegetables into small cubes. We will do the same with the onion.
In a preheated frying pan with vegetable oil, we massage the prepared vegetables. They should be fried over low heat, until transparent.
Separately put out the sauerkraut in a deep frying pan, filling the cabbage with water. Simmer the cabbage for about an hour under the lid. Put the passioned vegetables to the cabbage, stir and simmer all together for half an hour.
Put the mass into a 3-liter saucepan, pour 1.5-2 liters of hot water (I added potato broth with 4 crushed potato tubers) and wait until the liquid boils. Cook for 15 minutes, toss the pepper peas.
Crush or grate the garlic. Heat the flour and poppy seeds in a frying pan, dilute with a couple of tablespoons of water, add garlic, stir. Add the dressing to the soup and boil for 5-7 minutes.
Serve cabbage soup, sprinkled with parsley.
Let's take vegetables: carrots, turnips and parsley root, wash and peel. Cut the vegetables into small cubes. We will do the same with the onion.
In a preheated frying pan with vegetable oil, we massage the prepared vegetables. They should be fried over low heat, until transparent.
Separately put out the sauerkraut in a deep frying pan, filling the cabbage with water. Simmer the cabbage for about an hour under the lid. Put the passioned vegetables to the cabbage, stir and simmer all together for half an hour.
Put the mass into a 3-liter saucepan, pour 1.5-2 liters of hot water (I added potato broth with 4 crushed potato tubers) and wait until the liquid boils. Cook for 15 minutes, toss the pepper peas.
Crush or grate the garlic. Heat the flour and poppy seeds in a frying pan, dilute with a couple of tablespoons of water, add garlic, stir. Add the dressing to the soup and boil for 5-7 minutes.
Serve cabbage soup, sprinkled with parsley.
Caloric content of the products possible in the composition of the dish
- Turnip - 30 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Dill greens - 38 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Poppy (seed) - 556 kcal/100g
- Mac - 556 kcal/100g
- Sauerkraut - 19 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
