How to cook soup

Peasant, the Czar, Peter the great – different variations of the name of this traditional Russian dishes say that soup in Russia was held in high esteem. They were cooked in the homes with the most different prosperity. The taste of soup largely depends on observing the rules of their preparation. During the existence of this dish, they remained unchanged.

You will need

• • beef 500 g;
  • sauerkraut 500 g;
  • onion 3 PCs;
  • roots (celery
  • parsley root
  • Pasternak
  • carrots);
  • butter 100 g;
  • flour 1 tbsp;
  • tomato paste 1 tbsp;
  • fresh or dried parsley;
  • Bay leaf
  • black pepper.

Instruction

1. To prepare the broth for soup, take quite a big chunk of beef. Better brisket. Fill it with three litres of cold water. Bring to a boil over high heat. Remove with a slotted spoon foam. Continue to cook until cooked at low boil. In the middle of cooking add salt, peeled onion and carrot. Remove cooked meat from broth and cut into pieces. Sieve the broth.
2. In a large pot, place cabbage. Pour the 1-2 cups of broth. Add 1 tablespoon oil. Cover. Simmer for at least an hour. From time to time stir the cabbage. Be careful she doesn't overheat.
3. Slice the onion into cubes. Roots grate or chop sticks. Lightly fry the vegetables, add the tomato paste and a little broth. Cooked zazharku add to the pan with the cabbage. Continue sautéing all the vegetables together.
4. Flour prepare the filling. Flour fry in butter to a light brown color. Add a small amount of beef broth. Mix thoroughly. Watch, to avoid lumps.
5. Pour into a pot of vegetable beef soup. Bring to the boil and simmer for another 30-40 minutes.
6. 10-15 minutes before end of cooking pour in the soup flour refueling. Add the Bay leaf and black pepper, dried parsley.
7. Before serving put in each plate of soup a tablespoon of sour cream and a piece of meat. Sprinkle with fresh parsley.