Usually cabbage soup is cooked from beef, but pork turns out no worse. I prefer to use the most non-greasy pieces: shoulder blade, ham or tenderloin. As for cabbage, it will taste better with a mix of sauerkraut and fresh. I share my recipe.
Ingredients
- Pork - 400 g
- Potatoes (medium) – 3 pieces
- Sauerkraut - 200 g
- Cabbage (white) – 300 g
- Garlic - 3 clove
- Onion - 1 piece
- Tomato sauce - 50 ml
- Vegetable oil - 2 art.l.
- Bay leaf - 2 pieces
- Black Pepper - 4 peas
- Salt - to taste
- Water (filtered) – 2,5 l
Step-by-step cooking recipe
Wash the pork, cut into small pieces and put it in a saucepan.
Add bay leaf, black pepper and cold water. Cook for 45 minutes on low heat.
Chop the white cabbage, peeled potatoes, onion and garlic.
Heat the oil in a frying pan, add the onion, garlic and fry for 2-3 minutes.
Pour in the tomato sauce and a couple of spoonfuls of broth from the pan. Press for another 2 minutes.
Pour the roast, potatoes, fresh and sauerkraut into a saucepan with meat. Cook everything together for 15 minutes.
Add salt, turn off and leave under the lid for 10 minutes.
