Composition / ingredients
Cooking method
Put a pot of water on the stove, put the pork in the pot. We cook for 1.5 hours (exactly 1.5 hours, so that the broth is rich).
Then we take out the meat, cut it, put it back in the pan. Put sauerkraut in a saucepan. We DON'T SQUEEZE cabbage! We add it together with its juice (this is the whole trick of a delicious soup). Cook for 40 minutes.
Peel, cut the potatoes, put them in a saucepan, cook until the kortofel is ready, turn off the soup.
Let's do the frying.
Cut the onion, three carrots on a large grater.
Pour oil into a frying pan, heat, fry the onion until soft.
Put carrots to the onion, fry for 10 minutes.
Adding 2 tables.L. tomato.pasta, reduce the heat to medium and simmer for 10 minutes.
Add the roast to the soup, mix.
Greens, sour cream to taste.
BON APPETIT!
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
- 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
- Tomato paste - 28 kcal/100g
- Sauerkraut - 19 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
