Solyanka from fresh cabbage for lunch
The recipe that we are going to get you todayto offer, is quite dietary and insanely delicious, because it is a hodgepodge of fresh cabbage. But do not immediately think about the national team recipe, which includes different types of meat, a lot of vegetables and fat. Our version includes only one type of meat, several types of vegetables and it turns out not too fat.
Many housewives often wonder whatcook from fresh cabbage, because its use is very beneficial for health because of the huge amount of vitamins and nutrients. However, to use cabbage in a salad is not too tasty, as it turns out to be quite dry, so most housewives choose a borsch recipe and that is where the cabbage is placed. To diversify your diet, and also make it healthier and more delicious, we will tell you how to make a hodgepodge of fresh cabbage. Since any meat should be present in the solyanka, several options can be recommended. The first of these is a hodgepodge of beef, sausage and sausages. Thanks to the smoked smell of sausage, it acquires a wonderful aroma and fine taste. But such quantity of meat products will be pleasant not to everyone, especially if the person does not like meat at all too much. Specially for this case we tell the second recipe of preparation - only with pork. If you take lean meat, a fresh cabbage soup turns tender and pleasant to the taste.
What will we need to prepare oursaltwort? Take the following ingredients: a pound of pork, one kilo of cabbage, one tomato, one carrot, two tablespoons of tomato paste, two cloves of garlic, two bulbs of medium size (or one large), a glass of water, vegetable oil and spices. Do not add water to the dish - a fresh cabbage soup can be cooked on a meat broth. Preferably, it should be fresh, freshly cooked.
Process of creation
So, all the ingredients are ready, and you can proceedto the process of preparation of the saltwort. Cut the meat into small pieces. In the cauldron or in the saucepan, we warm up the vegetable oil and put the meat in. It should be covered with a lid, so that it quickly browned and out of it came an extra juice. While our meat is fried, cut the onions and carrots with straws (or also small pieces) and fry in a pan. While vegetables and meat are stewed, we cut our white cabbage with straws. It is necessary to cut it very thinly so that it does not clog the taste of the dish. Cut cabbage is also added to vegetables and meat. At this stage, so that our hodgepodge of fresh cabbage has a sharp taste and absorbed spices, salt and pepper it. You can also add a few laurel leaves for smell and crushed garlic.
When all vegetables are half ready, cut intotomato and add it to all the ingredients together with the tomato paste. If the resulting mass is very thick, add a small amount of meat broth. We cook on low heat for about an hour. Ready dishes are laid out on plates and sprinkle with a small amount of sliced green.