Sauerkraut stuffed cabbage soup
Cabbage stuffed cabbage is popular in many cuisines of the world, only they are called different names and differ in fillings and sauces. For example, in Belarus they are often filled with potatoes, in Finland they are cooked with cranberry sauce, and in Lebanon with yogurt.
Ingredients
| minced chicken 0.5 kg |
| millet (boil) 0.5 kg |
| 2 small heads of sauerkraut |
| parsley (chop finely) |
| tomato juice (or 2 tomatoes) 0.5 liters |
| carrots (peel and grate on a coarse grater) 1 pc |
| onion (peel and finely chop) 1 pc |
| paprika 1 tsp. |
| salt |
| pepper |
Instructions
Step 1
Mix the stuffing with the millet and parsley. Season with salt and pepper. For the dressing, fry the onion and carrots. Add paprika, after a minute add tomato juice or chopped tomatoes. Mix well and keep on the fire a little longer.
Step 2
Form the stuffed cabbage. Put the remaining cabbage leaves on the bottom of the pot, lay out the stuffed cabbage, top with the dressing. Pour water so that it almost covers the stuffed cabbage. Cook over low heat for 7-10 minutes. Taste for salt, salt and pepper to taste. Stew until cooked through.
