- vegetable broth - 1,5 liters
- groats - 100 Grams
- sauerkraut - 400 Grams
- potatoes - 200 Grams
- tomato paste - 3 Art. spoons
- carrots - 80 Grams
- parsley root - 50 Grams
- onions - 100 Grams
- garlic - 2 teeth
- green fennel and parsley - 2-3 Art. spoons
- of vegetable oil - 50 Milliliters
- bay leaf - To taste
- sour cream - To taste
- Sweet pepper peas - To taste
- Salt and pepper - To taste
Shchi with croup are very nutritious, dense and nutritious. They are cooked more often in the Urals. To prepare such cabbage soup, you can take any groats - rice, pearl or millet. Preparation: To sort and rinse the rump. If you use pearl barley, pre-soak it for 1-2 hours and boil until half cooked. Rinse the sauerkraut under cold water and squeeze. Heat the vegetable oil in a large frying pan. Put the cabbage and add a few spoons of vegetable broth. Cook cabbage until soft. Onions, carrots and potatoes are washed and cleaned, after which finely chopped. Fry the vegetables in a separate frying pan in vegetable oil until golden brown. Add the tomato paste and cook for 3-5 minutes. Put the rump in a pot, top with fried vegetables, then stewed cabbage. Pour everything with a hot vegetable broth. Cover the pot with a lid, put in the oven and cook for 20-30 minutes at 160 ° C. Then add the sweet-scented pepper, the bay leaf and salt to taste. Cook in the oven for another 10 minutes. Rub garlic with salt, add to the cabbage soup and let stand for 10-15 minutes. Decorate the soup with chopped herbs and serve with sour cream.
Servings: 6