delicious thick soup, the recipe of which is described below, are the property of a Siberian family for several generations.In Siberia, all thoroughly and decided to do "with soul" - to build a strong warm homes, till the soil and cook hearty nutritious food that gives strength to the whole day.Siberian cabbage for this recipe turn out very thick and rich.From preparing to cope any hostess, and the cost is quite small soup will.So I suggest you to make a delicious meal and save some money the family budget!

What ingredients are required:

  • bone pork (pork stew) - 1 kg;
  • meat (pork, beef) - 200 g;
  • barley - 100 g;
  • potatoes - 3 pcs .;
  • sauerkraut - 300g;
  • carrots - 1 pc .;
  • onions - 1 pc .;
  • sunflower oil;
  • salt and pepper - to taste;
  • fresh herbs;
  • bay leaf;
  • peas allspice.

on meat worth looking in more detail.If you are caught meaty bones, the fillets can not buy - just boil the bones and separate the edible part.This recipe used "naked" pork bones to get rich broth and beef filet cooked separately.

start cooking Siberian ing need to broth.Put the bones stew over medium heat for about an hour.Penk can not shoot, because in any case the broth is filtered.

When the meat is cooked, strain the broth through a fine sieve pan in which to cook soup, wash, clean again to pour the broth and put on medium heat.

barley Rinse and soak in warm water.

meat cut into small pieces.

finely chop onion, carrot cut into cubes or grate, chop the potatoes into small cubes with a side of 1,5-2 cm.

In pan heat a little vegetable oil and fry itmeat pieces.When almost all the moisture has evaporated, brown the meat and add the onion.Once the onions will become a beautiful golden color, add the carrots and simmer over low heat for 15-20 minutes.

When the broth comes to a boil again, pour into it the barley and cook for 20 minutes (cook until the meat is prepared zazharki).

sauerkraut thoroughly overcome by brine.Brine do not pour, because he still needed.

If the cabbage came across a long, cut it into pieces shorter, then it was more convenient to have.As for the brine, it MirSovetov recommends adding the broth to give a more acidic and rich taste.

When barley little swell (20-25 minutes of cooking), pour into the pan the potatoes and continue to cook on low heat.Cabbage soup must not boil, and languish at the plate, so that each ingredient is fully disclosed all of their flavor and keep useful properties.Salt is not necessary!

After 15 minutes, add the cabbage and zazharku meat, pour the brine and stir.Now you can "forget" about the soup for 30 minutes and do their business.

After this time, try soup taste dosolit if necessary, add the peas allspice, bay leaf and sprinkle with dried herbs and pepper (optional).Stir the soup, turn off the stove and leave the lid closed as high for 15-20 minutes.

Before serving, sprinkle the soup with fresh herbs.MirSovetov recommended to put on the table a fat sour cream and bake rustic bread.To learn how to make a delicious and a lush white bread in the oven, can be found in the article "Recipe homemade bread»

«biography» ing

According to historical data, the Slavic peoples began to cultivate cabbage around IX century BC.e., although the first mention of this plant date back as much as 372-287 years.BC.e.observations of ancient Greek naturalist Teofasta.In Russia, cabbage appeared in the Greco-Roman colonization, and that's when the story began to emerge many traditional Russian dishes.One of them is the soup that eventually gave birth to mutated and other popular national dish.For example, kapustnyak - a kind of "descendant" soup, which, by and large, is no different, but it is a traditional dish of Ukrainian and Polish cuisine.Soup can also be attributed to derivative soup, but in this case it became a completely separate and independent dish, which, in turn, also has a variety of unique recipes.

From what prepared soup ancient Slavs?Initially it was a liquid soup with cabbage, sorrel or other green stuff, seasoned flour for thickness.Soup loved everything from the poor peasants, finishing kings.The only difference, the poor were preparing a "blank" soup with cabbage and flour, and the rich class could afford to cook meat broth and a variety other ingredients.

Soup ate on weekdays and holidays.They enjoyed the pleasure during strict Lent, and even took with them on a long journey in the winter frozen!

And all would have been so consistently good, if in the 19th century Russian cuisine is not subjected to a partial implementation of the French gastronomic trends.That's when the soup no longer add the flour and began to chop potatoes.

ing Types: interesting ingredients

World Councils have already said that there is a recipe ing as much as housewives living in the world that they are prepared.But somehow it accepted that in the soup put only cabbage, but it is not.Loved by many considered as sorrel soup soup, only green.Soup of young nettle leaves - also soup.Soup with sour pickled Antonovsky apples, pickled mushrooms and turnips - all this soup!

This is one of the most famous dishes in the world, where you can easily identify the country of origin.Soup for Russia, as for Italian pizza, croissant - France dog or stroke - for the United States.

traditional soup prepared in a large clay pot.The ingredients do not pass through any pre-treatment, but simply added together, were filled with water and were languishing in the oven until cooked.

several varieties ing:

  1. rich soup - a complete set of various ingredients, including meat and porcini mushrooms.
  2. Empty soup - "empty" is not an ordinary soup called watery cabbage soup as you might think, and the soup without meat.They can be a lot of different vegetables, mushrooms and cereals, but if not the meat ingredient, they are considered "empty".Today, these are called vegetarian dishes and are very popular.
  3. National soup - soup on a meat broth, which can be used sausage and meat cut into small pieces.
  4. Daily - unusual soup, a feature of which is the duty to prepare.A pot of freshly brewed soup wrapped up in a warm blanket or towel and insist so to cool, and then exposed to the cold for a day.Then the soup obtained exceptionally fragrant and delicious.
  5. seedling soup - also called gray soup.Prepared from young leaves of cabbage, fresh or pickled.The dish is different grayish color, for which he received the name.
  6. Fish soup - yes, there are even fish soup, but soup, they did not like.This soup is made from salt water fish and sturgeon.
  7. Green cabbage - the main component is a sorrel or nettle.