How to cook kapustnyak? This simple and delicious soup is ready to compete with your favorite Ukrainian borscht.
But if the soup is familiar to every housewife, to cook kapustnyak, you need to know some nuances, which will tell you to REPLACE YOUR WEBSITE.
And then we still argue what the soup better!
Kapustnyak – ingredients:
- beef (ribs or belly) – 500 g
- potatoes – 4-5 PCs.
- carrots – 2 PCs,
- onions – 2 PCs,
- cabbage (preferably young) – half medium head,
- millet – 1 Cup
- tomato paste – 2 tablespoons,
- flour – 1 tablespoon
- Bay leaf, black pepper, salt – to taste
- fresh herbs in any quantity.
Kapustnyak is the recipe:
Cook good broth. Meat put in a pot, fill with cold water and cook on medium heat.
Once the water is boiling, pour it, opolaskivaniem the pan, rinse the meat under warm running water. Again pour the meat with cold water and put on medium heat.
Once on the surface of the broth appears foam, remove it with a slotted spoon, throw a whole peeled onion and pepper. Tightly close the pan with a lid and cook the meat for at least one hour.
Take out the meat from the broth, take out the onion. Leave the meat to cool.
Into the broth put the washed millet. While it boils, peel the potatoes. Put potatoes into the broth, either alone or cut in half depending on size.
As soon as the broth comes to a boil, salt it and reduce the flame.
Prepare zazharku for soup. In a pan heat vegetable oil, finely chop the onion and put into pan. At this time, peel and grate on a fine grater carrots.
Once the onion is fried until Golden brown, add carrots. Fry for 5 minutes, stirring occasionally.
Spread on a pan 2 tablespoons of tomato paste, stir, add salt, cover with a lid and tormented for 5 more minutes.
Now put in the pan 1 tablespoon of flour. All quickly stir, turn off heat. Ready zazharku.
On a coarse grater three cabbage. The procedure unpleasant, but necessary.
Take out of the broth boiled potatoes, mash it into a puree. Put in a broth cabbage, mashed potatoes, stirring frequently, allow to simmer. Put zazharku.
Remove meat from bones and finely chop. As soon as the soup boils, put the meat inside. Finely chop fresh herbs and add to the broth.
Pay attention! Kapustnyak when cooking you need from time to time to stir, otherwise it can burn.
Turn off the heat, cover the pot with a lid and allow the soup to infuse. Kapusniak is served with a large dollop of sour cream.