Learn how to prepare a flavorful, classic cabbage soup that is cooked with ribs and bacon smoked. For me, it’s always required with plenty of potatoes and sauerkraut.
Components
- 1kg of lovely, thin ribs
- 200 grams of bacon with smoke
- 500 g of sauerkraut without straining
- Five potatoes, or 500 grams,
- One medium carrot (150 g)
- One tiny onion (100 g or less)
- 1500 ml of water and 6 cups of spices
- 1/4 teaspoon pepper,
- 1/3 teaspoon salt, 2 bay leaves,
- 3 allspice seeds, and half a teaspoon cumin
Shower
My glass holds 250 milliliters. Using the items I’ve listed, select a saucepan that can hold a minimum of 3.8 liters to cook the cabbage soup.
The vegetables were weighed before they could be peeled or otherwise prepared. I always make note of the weight of the fruits or veggies I’ve used. You do not need to adhere to the exact mathematical requirements, though. The purpose of the scales is to facilitate your estimation of the approximate quantity required to prepare a certain dish.
The components I used were the basis for calculating the calories. This is only an estimate of the calories because the amount of calories in your ingredients can differ from mine. You may make a tasty 2900 gram cabbage soup with the components listed. I suggest reading the complete recipe before you begin making the soup so that you can get ready for the subsequent steps of preparation well in advance..
Kapuśniak przepis
Pork is used to make sauerkraut soup. Usually, these are thin ribs. I utilize a maximum of one kilogram of ribs overall for the provided proportions. Occasionally, I combine a small amount of smoked ribs with the raw ribs, for example, adding 700 grams of raw ribs and 300 grams of smoked ribs. I cut off the fattest portions of the ribs first if they are overly fatty.
Cover the meat with five cups (1250 ml) of water. Add three allspice seeds and two bay leaves. After placing a lid on the pot and bringing it to a boil, lower the heat so that the broth is barely bubbling and continue cooking for 90 to 120 minutes. The rib meat need to be so tender that it separates from the cubes by itself.
After the ribs are cooked, the scum in the saucepan will most likely gather around the edges. It’s simply a curdled protein from the meat, though, so you might as well leave it in. You can fish them out if there are more of them and they don’t look very tasty.
Remove all the meat and seasonings from the meat broth. Keep the broth alone in the pot. Take out all of the meat from the cubes and transfer it to a different bowl. Add this beef back to the soup pot once the cabbage soup has finished simmering.
To the broth, add the sauerkraut. I provide 500 grams of sauerkraut along with juice. I use handmade sauerkraut, so I can tell you exactly what to expect from it in terms of flavor. It’s just the right amount of tart and salty. You can shred the cabbage slightly before adding it to the saucepan.
Although I never clean cabbage before adding it to soup, you can rinse it a little bit if your cabbage is really salty and sour and you don’t enjoy strong soups.
After putting the pot’s lid back on and bringing it to a boil, turn down the burner’s power so that the soup only blinks a little. Simmer the cabbage stock for a maximum of half an hour, or until the cabbage is soft.
As you wait, get the remaining ingredients ready. Cut 500 grams of potatoes into cubes after peeling them. Put the potatoes in a saucepan and add one cup of water to cover them. Add a third teaspoon of salt as well. Potatoes should be cooked till soft. The entire process should take no more than twenty minutes. Remain in the saucepan with the potatoes and the boiling water; do not drain the potatoes. Instead, set everything aside.
200 grams of skinless, smoked bacon should be sliced into little pieces and put in a cool pan. After turning the burner to medium, watch for the bacon to brown and the fat to render. This should take ten minutes or so. Following this, add to the pan the peeled and grated carrot as well as the peeled and finely chopped onion. After stirring everything, cook for ten minutes. (Carrots don’t need to be extremely soft because they will continue to cook in the saucepan.)
Advice: You can add some lard or cooking oil to the pan if the bacon was lean and not much fat was generated.
Add the broth and already soft cabbage to a pot and add the entire contents of the pan. Add at least 1/4 teaspoon of ground pepper and half a teaspoon of cumin (ground or not). After cooking the soup in this manner for ten minutes, add the boiled potatoes and water from the saucepan along with the rib meat that had been set aside (after removing from the cubes). Return the soup to a boil.
Once this time has passed, taste the cabbage soup and determine if further seasoning is necessary. I included a small spoonful of ground cumin. Verify the soup’s consistency as well. I no longer add flour to mine, and it turns out fairly thick. But you can drain out about ½ cup of the broth. Once the broth in the glass has cooled, stir in one teaspoon of wheat flour until the mixture is smooth and lump-free. Transfer the blend into a pot. Turn off the cabbage soup after bringing it up to eye level.
Advice: Creating a roux is another way to thicken the soup. Next, you fill a small pan with a heaping scoop of lard. Once the fat has melted, quickly swirl with a wooden spoon to mix in the teaspoon of flour. Pour everything into a pot once the flour and fat begin to froth. You can also add a teaspoon of flour to the skillet with the onions, bacon, and carrots to help prevent adding extra fat.
I normally make cabbage soup from November through May. I make a lot of sauerkraut in the fall and use it in a variety of recipes.
Enjoy your food.
