Eggplant stewed with minced meat and rice
2020-08-13 / test@t
Cabbage soup with minced turkey meatballs
Similar cabbage soup (albeit in beef brisket broth) was often cooked for me by my grandmother Zavyalova Anna Fedorovna when I was still little. Since then, their taste has always reminded me of my childhood. True, when I already had children myself, I decided to make this dish lighter and more dietary, replacing the brisket with minced turkey meatballs. The latter option stuck with us. Now I offer it to your attention.
Ingredients
- ready-made turkey mince from chilled meat 500 gr.
- white cabbage (without stalk and integumentary leaves) about 800 gr.
- onions 1 medium head (weighing about 100-110 g.)
- 1 large carrot (weighing about 150 gr.)
- potatoes 3 small tubers (total weight about 220-230 gr.)
- salt 1 incomplete tbsp. flat spoon or to taste
- black pepper 10 peas
- bay leaf 1-2 small
- sour cream 18-25% fat to taste for serving
STEP-BY-STEP COOKING RECIPE
Step 1
Pour 2.5 liters of cold, preferably filtered water into a metal saucepan with a thick bottom Ø about 24 cm and a height of 9.5 cm (or any other pot with a volume of about 4-5 liters) and put on a low heat.
Step 2
While the water is heating, wash the carrots, peel and cut into small half rings or circles. Place the carrots in boiling water and cover the pot with a lid.
Step 3
At this time, rinse the cabbage with cool running water, chop it into small cubes and place with the carrots. Bring the broth in a saucepan to a boil again over high heat, if necessary, remove the foam from it with a colander spoon, then reduce the heat to low and cook the vegetables under the lid until the cabbage is half cooked (this can take about 15-20 minutes), which can be determined by piercing the most her thick pieces with a sharp knife.
Step 4
While the cabbage and carrots are boiling, wash and peel the potatoes and onions (remove the base with roots from the onion). Cut each potato tuber into a medium dice or cut into 8 pieces, and cut the onion in half (as I do) (so that it can be removed from ready-made cabbage soup before serving, if you do not like the onion in the finished dish) or cut it into medium cubes.
Step 5
Put the potatoes and onions in a saucepan after the time specified in point 3, while increasing the heat under it and bringing its contents to a boil, skimming off the foam if necessary, and then reduce the heat back to low and cook the vegetables under the lid until the potatoes are half cooked (this may take about 10 minutes).
Step 6
After the time specified in step 5 has elapsed, increase the heat under the saucepan with cabbage soup and put all the meatballs at once, as well as salt, pepper and bay leaf, to them. Gently stir the contents of the pan with a spoon so that the meatballs are evenly immersed in the broth, then bring the broth to a violent boil, remove the foam (if necessary) and, after that reducing the heat under the pan to medium, cook its contents at a moderate boil until the meatballs are ready and the vegetables are soft (this may take about 6-7 minutes).
Step 7
Turn off the heat under the ready-made cabbage soup and leave them in a saucepan under the lid for 30 minutes to infuse, and then you can serve them to the table by pouring them into portioned plates and adding sour cream to them to taste. If you do not like onions in a ready-made dish, remove the onion pieces from the cabbage soup before serving (I eat only the onion core, because it seems to me the sweetest and most harmonious with the cabbage soup taste, and only in freshly prepared cabbage soup).
Step 8
Such cabbage soup is especially tasty when freshly cooked. Store the remains of cabbage soup in a sealed container in the refrigerator at 0-6 ° C for no more than 1.5 days (it is undesirable to store them longer due to the absence of acid in their composition in the form of tomatoes or lemon juice). Before serving, warm up the required amount of cabbage soup, first pouring them from a common pot into a separate container.
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