Kapustnyak Zaporozhye (2)

Required Products:

400 g pork

2 l water

600 g Sauerkraut

4 pcs. potato

2 Art. l. millet

1 onions - head

1 parsley - beam

1 pcs. carrot

1 pcs. parsley root

1 pcs. parsnip root

1 pcs. celery root

2 Art. l. butter

50 g lard

2 pcs. bay leaves

ground black pepper, salt

Pork cover with water and cook until tender, strain the broth.

Press cabbage and cook until soft, adding the fat from the broth.

Shredded roots and half finely chopped onion fry in oil.

Minced lard grind in a mortar together with the remaining onion, chopped parsley and millet.

In broth put diced potatoes, cook it for 10-15 minutes, add cabbage, pounded with herbs and bacon millet, bay leaf, pepper, roots and cook soup until cooked.

Serve with slices of meat, sprinkle with herbs.

How to choose a meat grinder. We will tell.