Pickle with cabbage

Prepare the ingredients. Pickle can be cooked in meat broth, meat for cooking broth can be used any depending on taste preferences and the desired calorie content of the finished dish: pork, beef or chicken. In the first case, the soup will be more high-calorie, but rich and nutritious. This dish is perfect for the menu for people engaged in hard physical labor and performing street work. With chicken, the broth will be lighter and dietary, so this pickle is suitable for the menu of women who watch their figure, but in this case it is necessary to reduce the amount of potatoes in the dish. We wash the meat, put it in a saucepan, pour clean cold water, put it on fire when the broth boils, remove the foam formed on the surface. Add salt to taste. While the meat is cooking, we will prepare vegetables for soup. Potatoes are washed, cleaned and cut into small cubes or straws. Carrots are washed, cleaned and cut into thin strips or small cubes. Onions are cleaned and cut into feathers. We clean the white cabbage on the upper dry leaves and chop it with thin straws. Salted (pickled) cucumbers are cut into thin cubes or cubes. If the skin of cucumbers seems hard, then you can remove it and cut their flesh. Pour vegetable oil into the pan, put carrots and onions in the pan so that the carrots become soft. In a saucepan with meat, we put the white cabbage first. After five minutes, we send the potatoes to the pan. Cook the vegetables for 10 minutes. Put the passioned carrots and onions in a saucepan. After five minutes, add the pickles, brine and spices to taste. If the soup is cooked with pork or beef, then you need to add bay leaf and pepper to improve the taste of the broth. Simmer the soup over low heat for another 10 minutes. Turn off the fire. Let the pickle brew under the lid and serve it to the table with sour cream and fresh herbs. Bon appetit!