Cabagge soup with beef

1. 

beef neck 1.8 lb (800 g)

Wash the meat and cut it into cubes.

2. 

pork lard 1.75 oz (50 g) • onion 7 oz (200 g)

Peel and cut the onion and fry it in fat.

3. 

Add the meat to the onion and stir.

4. 

salt 2 tsp • ground red paprika 3 tsp • ground black pepper 0.5 tsp • bay leaf 2 pcs

Remove from the cooker and add salt, peppers and other spices. Mix ...

5. 

water 1.6 quart (1500 ml)

... and add hot water. Cook covered for 30 minutes.

6. 

dried mushrooms 2 oz (60 g)

Soak the mushrooms in water.

7. 

After half an hour, add the strained mushrooms to the meat. Continue to cook for about an hour. The meat must be almost soft.

8. 

sauerkraut- finely chopped cabbage (fermented)

Squeeze the sauerkraut (we have about 1.8 kg of cabbage left). Keep the cabbage water and cut the cabbage as needed.

9. 

Add the cabbage to the meat.

10. 

water 2.65 quart (2500 ml)

Add water, mix and cook for 15 minutes. Depending on the required acidity of the cabbage, add cabbage water (about 100-250ml).

11. 

dry sausage 14 oz (400 g)

Cut the sausage into wheels.

12. 

Add the sausage to the soup and cook for 20 minutes.