Composition / ingredients
Step-by-step cooking
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Start cooking sour soup, the recipe of which I I found it in my grandmother's old book.
Meat can be cut into pieces and put to cook for an hour and a half. You can boil the beef in a whole piece, and then cut it. But I always cut raw meat – so it takes less time to cook cabbage soup.
Cut the potatoes into cubes and put them in the broth. Let it cook for five or seven minutes. Now we put the sour cabbage and cook for another ten minutes.
Grate carrots on a coarse grater, and cut onions into cubes.
Fry the onion in vegetable oil, add carrots to it. We put the roast in sour cabbage soup.
Immediately put the bay leaf, grated parsley root, parsnips and ground black pepper into the pan. If necessary, we will salt it. And we continue to cook soup until the potatoes are completely ready.
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
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Seed parsnip - 47 kcal/100g
- Parsnip - 47 kcal/100g
- Vegetable oil - 873 kcal/100g
- Sauerkraut - 19 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Parsley root - 49 kcal/100g
