Russian Cabbage Soup Recipe

  Russian Soup

1/2 lb(227 grams) lean beef
1/2 lb.(227 grams) pork
1 large head white cabbage, shredded
1 large tomato, quartered
1 large onion, sliced
5 cups (1.2 liters) vegetable stock
1 bay leaf
2 tsp (10 ml) salt
1/4 teaspoon(1.2ml) freshly ground black pepper
sour cream

1. Place beef, pork, cabbage, tomato and onion in a large, heavy kettle.

2. Add stock, bay leaf, salt and pepper. Bring to a boiling. Reduce heat and simmer for several hours or until meat is tender.

3. Remove the meat from the soup, slice it and arrange it on a platter.

4. Pour soup into a hot tureen and garnish with several dollops of sour cream. Serve the soup in individual bowls at the table and pass meat platter.

Serving Suggestions For a hearty lunch: With sour black bread and butter, and a stein of beer, followed by a dessert of vanilla custard and either coffee or tea.

Russian Cabbage Soup

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