Russian cabbage soup with pork bones (Shty smiasom)

Name: Russian cabbage soup with pork bones (Shty smiasom)
Ingredients: 4 pork legs; 600 g white cabbage; 4-5 potatoes; 2 onions; 2 carrots; 1 bell pepper; 100 g celery root; 500 mL tomatoes in broth; 500 mL juice from pickled cabbage; sunflower oil; 1-2 tbsp sweet paprika; Delikat; parsley leaves; salt.

Soups - Russian cabbage soup with pork bones (Shty smiasom) by Constantina O. - Recipia

Russian cabbage soup with pork bones (Shty smiasom) is a delicacy that brings not only rich flavors but also fascinating stories from culinary traditions. This recipe combines the savor of meat with the crunchy texture of vegetables, and its preparation is a true art. Perfect for cool days, cabbage soup is comforting and nourishing, making it ideal for gathering the family around the table. In the following lines, I will guide you step by step to achieve a perfect result. Preparation time: 30 minutes Cooking time: 1 hour Total time: 1 hour and 30 minutes Number of servings: 6-8 Ingredients: - 4 pork trotters - 600 g white cabbage - 4-5 potatoes - 2 onions - 2 carrots - 1 bell pepper - 100 g celery root - 500 mL tomatoes in broth - 500 mL sauerkraut juice - Sunflower oil - 1-2 tablespoons sweet paprika - Delikat (or other preferred seasoning) - Fresh parsley leaves - Salt, to taste Step 1: Preparing the meat The first step in creating this delicious soup is to take care of the pork trotters. Wash them well, then remove the hooves. It is important to scald them before using; this process helps to enhance the flavor and texture. Place the trotters in a large pot with cold water and add a teaspoon of salt. Step 2: Boiling the meat Put the pot over medium heat and let it boil. After a few minutes, foam will start to form. Skim this foam with a slotted spoon, as it will contribute to the clarity of the broth. After the trotters have boiled for about 20-30 minutes, add the vegetables. Step 3: Adding the vegetables Peel the onion, carrots, celery, and bell pepper. Chop the onion finely, and cut the carrots and celery into cubes, while slicing the bell pepper into strips. Add them to the pot with the meat and let them boil over medium heat for another 20 minutes. This will allow the flavors to combine and the vegetables to soften slightly. Step 4: Preparing the sautéed cabbage (Pirajarca) Meanwhile, prepare the sautéed cabbage. Slice the cabbage into thin strips. In a large skillet, add 1-2 tablespoons of sunflower oil and sauté the cabbage for 2-3 minutes. This step will intensify the flavor of the cabbage. Add the tomatoes from the broth, sweet paprika, and Delikat, stirring well. Let everything simmer for another 1-2 minutes to allow the flavors to blend. Step 5: Combining the ingredients Once the vegetables in the pot are cooked, add the sautéed cabbage and the sauerkraut juice. It is important to adjust the salt at this step, as the sauerkraut juice may already be salty. Let the soup simmer over low heat for 10-15 minutes until the cabbage is fully cooked. Step 6: Finalizing the dish At the end, take a spatula and gently mash the potatoes against the sides of the pot. This will help thicken the soup and add a pleasant texture. If desired, you can also add beetroot for extra color and sweetness, but this is optional. Step 7: Serving When the soup is ready, take it off the heat and sprinkle fresh parsley leaves on top. Serve the soup warm, alongside crusty bread or homemade bread. This combination is always appreciated, offering a pleasant contrast between the warm soup and the crunchy crust of the bread. Useful tips: - Calories: A serving of soup contains approximately 350-450 calories, depending on the ingredients used. It is a nourishing meal, rich in protein and fiber. - Nutritional benefits: Cabbage is an excellent source of vitamin C and fiber, while pork provides essential proteins. This recipe is packed with nutrients, making it a healthy dish. - Variations: If you want to add an even more intense flavor, you can experiment with herbs like dill or thyme. You can also replace the pork with beef or chicken, depending on your preferences. Frequently asked questions: - Can I use sauerkraut?: Yes, you can replace fresh cabbage with sauerkraut for a tangier version of the soup. - What can I do with the leftovers?: The soup keeps well in the refrigerator for a few days and can be reheated. It is also delicious the next day when the flavors have melded even better. - What pairs well with the soup?: This soup pairs perfectly with sour cream and a glass of red wine, or with a warm herbal tea for a comforting meal. Russian cabbage soup with pork bones is more than just a recipe; it is a culinary experience that brings joy and warmth in every season. I hope you enjoy preparing this recipe and sharing it with your loved ones! Enjoy your meal!

Russian cabbage soup with pork bones (Shty smiasom)

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