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Recipe Russian cabbage soup
Method of cooking soup for many decades, remains unchanged. Their main component is fermented or sour cabbage, which is usually a long time to languish under the cover. The soup has a specific taste, not to confuse with one other dish.

Ingredients:
sauerkraut – 300 g;
large carrot – 1 piece;
onions – 1 piece;
potatoes – 0.5 kg;
tomato paste – 1 tablespoon;
flour – 1 tablespoon;
bones – 200 g;
meat – 200 g;
greens;
salt.
Method of preparation
The soup is traditionally cooked on the bone broth. To do this, you should wash the bones and place in a saucepan, cover with cold water, bring to a boil and cook for 1-1. 5 hours, periodically removing the foam. Ready broth, remove the bones, boil again and boil in it the finely chopped pieces of fatty meat.
When the meat is ready, in a saucepan add finely sliced potatoes.
Once the broth is boiling again, all the ingredients to join the cabbage.
Shredded carrot and onion with tomato puree in the vegetable oil in a frying pan. Add a spoonful of flour. Instead of butter you can use oil.
Refueling add to the pot with the soup and simmer on low heat under closed lid for another 30-40 minutes.
Serve the soup with sour cream and black bread.
Bon appetit!

0.5 kg of meat (beef, pork or chicken);
300 gr. of cabbage;
4 potatoes;
1 large onion;
1 carrot;
2 tbsp tomato paste;
vegetable oil for frying vegetables;
salt to taste with a Bay leaf and pepper;
greens and sour cream for decoration.
1. In a saucepan, add about 3 liters of water, put in meat, bring to a boil, and then, removing foam, cook for about an hour.
2. Adding sauerkraut with Bay leaf and black pepper peas, cook for another half an hour (if cooking soup taken chicken, then add the cabbage as soon as the meat boils).
3. Chop the onion and lightly fry it, then rubbed on a grater carrots, add it to the onions and fry vegetables together to prepare dressing. At the end of roasting add to the vegetables with the tomato puree.
4. After cleaning the potatoes, cut it in the form of cubes or sticks, put in a pan with meat and cabbage.
5. When potatoes boil, add in the pan the filling, wait until its contents again to a boil, reduce fire and cook soup about about 15 minutes. Serves soup to the table with sour cream.