Ingredients
Instructions
We use the largest pot, intended for butcher's cabbage soup. We put pork offal, bones, and fattier meat to boil in water. Add salt, broth, Vegeta, and cook. Be careful with salt, as sour cabbage is quite salty. Cook until the meat is half tender. Add sour cabbage, approximately 5kg, it can be chopped, drain the excess water, or it can still be used. Meanwhile, dice the meat, bacon, or pieces of dull meat, fry in fat, add cubes of leaner meat to the hot pan and stew, add sweet paprika - no need to be sparing, we need the soup to have color, hot paprika, roast, pour in tomato puree and water, pour the whole mixture into the soup. Cook everything together until the meat and sour cabbage are tender, remove the bones from the soup. Season to taste, add crushed garlic before serving. With soft white bread, it's a delight. Good taste.
