Composition / ingredients
Step-by-step cooking
Step 1:
Cut potatoes, onions, carrots and celery coarsely and saute in a saucepan in vegetable oil until the onion is transparent. When choosing potatoes, you need to give preference to a starchy, boiling variety, this is necessary, because we should get a thick, puree-like soup.
Step 2:
After the vegetables are slightly browned, add the broth so much that it covers the vegetables, salt to taste. Prepare sauerkraut.
Step 3:
Add cabbage almost at the end of cooking, when the potatoes began to boil, boil for just a couple more minutes and turn off. Cut the brisket into small cubes and fry with cumin, we will need it for serving and to emphasize the taste of the soup.
Step 4:
Pour the soup on plates, add toasted bacon. You can add a little cumin directly to the plate, it is very appropriate here.
Caloric content of the products possible in the composition of 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
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Cumin - 333 kcal/100g
- Vegetable oil - 873 kcal/100g
- Boiled bacon - 447 kcal/100g
- Sauerkraut - 19 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Broth - 15 kcal/100g
