Sauerkraut soup
A source of vitamins C and K, fiber, and probiotics, this dish supports digestive health and immunity. The unique combination of sour and meaty flavors makes it hearty and aromatic. Perfect for a winter diet.
Soak the meat (750 g) in cold water (3 l). Bring to a boil and drain the first water.
Pour fresh water over the meat. Add bay leaves (1-2 pcs). Cook over medium heat for 2-2.5 hours until the meat is tender.
After 2 hours, add sauerkraut without sugar (500 g).
Finely chop the onion (1 pc). Cut the bell pepper (1/2 pc) into strips. Sauté the onion until translucent. Add the bell pepper and quickly sauté for 1-2 minutes.
Add sugar-free tomato paste (1 tbsp), mix, and heat for 2 minutes.
You can skip the sautéing: put the whole onion in the broth, cut the pepper right away, and add the tomato paste directly to the soup.
Remove the meat, cut it into serving pieces, and return it to the soup.
Add the sautéed mixture. Cook for 5 minutes.
Add garlic through a press (2 cloves). Add salt, pepper, dill, and parsley to taste. Then turn off the heat.
Let the soup steep for at least 20-30 minutes before serving.
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