/ / Recipe Shchi Ural

Recipe Schi Ural

Ingredients:
  • Breast low-fat - 1 Kilogram
  • Stomach chicken - 500 Grams
  • Sour cabbage - 500 Grams
  • Pearl barley - 1/3 Cups
  • Bulb - 4-5 pieces
  • Carrot - 2 pieces
  • Tomato paste - 3-4 Art. Spoons
  • Murphy - 2 pieces
  • Green - - To taste
  • Salt, pepper - - To taste
  • Garlic - 2 Teeth
  • Butter - 1 st. a spoon
Instructions

My brisket, we clean from films, we cut off superfluousFat, cut into large pieces. We put the cut brisket together with a pair of bulbs and a pair of carrots into a saucepan, pour water (we need about 4 liters) and set to cook. Cook for about 1 hour with a slow boil, while not forgetting to remove the foam during cooking. Chicken stomachs are thoroughly rinsed and cut into random pieces. Pearl porridge is washed. At the end of the agreed hour of broth preparation, we extract vegetables and meat from the meat broth. Vegetables will no longer be needed at all, and meat, if desired, can be added to the soup at the very end of the cooking. In the remaining broth we put stomachs and pearl gruel, cook for 20 minutes over medium heat. After about 20 minutes, we taste the barley taste. We need it to be practically ready. If still raw - we cook further, until we finish almost to readiness. In the meantime, the soup is brewed - we'll make a toast. The remaining onions are cut into thin rings, fried in butter until transparent, then add the tomato paste and stew for 5-7 minutes. When the croup is almost ready - add the cut potatoes to the pot. We bring the soup with the potatoes to a boil, when it boils - add the onion zazhirka from the pan. Once again bring to a boil, immediately after that we add to the soup sauerkraut with a small amount of brine. We cook for another 10-20 minutes to the desired condition of cabbage - some like softer, others more firmly. For 5 minutes before the end of cooking, adjust for salt and pepper, add greens and crushed garlic to taste, if you want - we return to the soup the meat on which broth was brewed. We give soup with a ten minutes to infuse under the lid, after which we pour on plates and serve. Shchy Urals are ready!

Servings: 8

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