Cabbage soup in a Russian oven

Name: Cabbage soup in a Russian oven
Total time: 8 h
Yield: 12
Ingredients: 1 kg Potato; 1.2 kg Beef brisket; 500 g Tomatoes; 1 Onion; 800 g Sauerkraut; 1 Carrot; 6 Bay leaf; to taste Salt; to taste Ground black pepper; 4 L Water

One of the recipes for cabbage soup on the stove complex. Shchi is the main hot dish of Russian cuisine. The prototype of modern cabbage soup arose when peasants began to grow cabbage. There is no standard for cabbage soup. They are prepared from what is at hand, following the basic principles of cooking.

42

8543

Emily Thomas

Recipe author

Calories

313kcal

Protein

26g

Fat

19g

Carbs

19g

*Nutrition per serving

Ingredients

Servings: 12

1kg

1.2kg

500g

1

800g

1

6

to taste

to taste

4L

Step-by-step preparation

Cooking time: 8 hr

STEP 1
The process of preparing cabbage soup is very simple. Of these ingredients, cut only carrots and beef brisket into large pieces. Add all other ingredients entirely. Place the brisket on the bottom of the cast iron pot, alternately carrots, tomatoes, sauerkraut on top and potatoes on top. At the same time, add spices to the cast iron to taste.
STEP 2
Fill all products with four liters of water. Fill it so that the water is two centimeters below the edge of the dish. We need to ensure that the cabbage soup boils before simmering so that the soup does not boil over.
STEP 3
Place a full cast iron pot in the oven and close the damper for four hours. This time is enough for the soup to simmer and you get real cabbage soup. Bon appetit!