Cabbage soup on pork knuckle

Russian cuisine

---

Description Products Steps

Shchi is a traditional Russian dish. They began to be prepared around the 9th century, when cabbage was imported from Byzantium. The peculiarity of cooking cabbage soup with pork shank is that the broth will gain flavor and density. Sauerkraut stimulates the appetite and has a good effect on the digestive processes. Following the advice of experienced chefs, preparing such a dish will not be difficult.

1. Calories
   168,04 kcal
2. Protein
   9,12 gram
3. Fat
   12,27 gram
4. Carbohydrates
   5,84 gram
5. ~ Time
   4 Min
6. Pepper
7. Complexity

Products per 8 serving:

1. Pork shank

   ---

   
   1000 g
2. Sauerkraut

   ---

   
   350 g
3. Tomato paste

   ---

   
   1 tbsp. l. = 30 g
4. Carrot

   ---

   
   1 piece = 100 g
5. Onions

   ---

   
   2 pcs. = 160 g
6. Potato

   ---

   
   4 pcs. = 480 g
7. Vegetable oil

   ---

   
   2 tbsp. l. = 34 g
8. Garlic

   ---

   
   2 cloves = 10 g
9. Parsley

   ---

   
   50 g
10. Dill

    ---

    
    50 g
11. Green onions

    ---

    
    50 g
12. Bay leaf

    ---

    
    2 pcs. = 2 g
13. Salt

    ---

    
    to taste
14. Black pepper ground

    ---

    
    to taste
15. Sugar

    ---

    
    to taste

Steps:

1. 
   Wash the shank and let it cook. Wash and peel all vegetables.
2. 
   An hour after the broth boils, add peeled carrots, onions, and peppercorns. Trim the dill and parsley stems and add to the broth.
3. 
   After 3 hours of cooking, remove the cooked meat, carrots, onions, dill and parsley stems. Separate the knuckle from the bone. Set aside the cooked carrots and do not throw them away.
4. 
   Cut the meat and send it back to the broth. Cut the peeled potatoes into cubes and add to the meat. Cut the onion into strips and start frying in vegetable oil. Add tomato paste, chopped garlic, and previously cooked carrots to the onion. Fry vegetables for 10 minutes.
5. 
   Add the resulting frying to the pan, followed by the sauerkraut. Add sugar to taste if the cabbage is too sour. Let it boil and add bay leaf and chopped herbs.
6. 
   Pour the finished dish into plates and serve with sour cream and finely chopped herbs.

---

eng3info@gmail.com