Recipe by Jenny Sanders
This is a thick, vegetable-laden soup, which is a meal in itself. It is submitted in response to a request for Russian Cabbage Soup made with meatballs. I suspect it would be easy to replace the meat from the stock with plain meatballs which have been browned in a little oil then simmered in the stock. This soup has a rich sweet-sour flavour and is very satisfying. I adapted it from two recipes in a Russian cookbook published by MIR in the 1970's.
- 1 1⁄2 liters pork stock or 1 1⁄2 liters beef stock (made by simmering 300g/12 oz meat)
- 3 cups sauerkraut
- 1 small parsley root
- 1 small carrot
- 1 stalk celery
- 2 tablespoons butter
- 1 tablespoon flour
- 3 tablespoons tomato paste
- 2 -3 bay leaves
- 3 cups fresh shredded cabbage
Directions See How It's Made
- Rinse the sauerkraut and drain it well.
- Simmer the sauerkraut in the stock for 30 minutes.
- Meanwhile, scrape or peel the parsley root and carrot, and chop or grate them finely, as well as the celery.
- Saute them in the butter until soft.
- Sprinkle with the flour, and stir in the tomato paste, bay leaves, salt& pepper.
- Cook a minute or two longer.
- Thin with a little of the soup.
- Add this mixture to the soup, along with the shredded cabbage and cooked meat.
- Simmer for another 15 minutes, or until the cabbage is tender.