Fresh Cabbage Pork Soup (Russian-Style)

1. 1 Pork neckpack 700 g ≈ $5.63 120 g
2. 2 White cabbagepack 1.2 kg ≈ $2.40 150 g
3. 3 Potatoes≈ $2.19 per kg 100 g
4. 4 Carrots≈ $1.50 per kg 40 g
5. 5 Onions≈ $1.60 per kg 40 g
6. 6 Tomatoes≈ $4.67 per kg 60 g
7. 7 Sunflower oil 8 ml
8. 8 Sour cream 15%pack 300 g ≈ $1.60 30 g
9. 9 Bay leaves to taste
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the pork¹ into 3 cm chunks, cover with 500 ml cold water, bring to a boil, and skim off the foam. Add a bay leaf and simmer on medium heat for 40 minutes until the meat is tender.

2. Cube the potatoes³ into 2 cm pieces and shred the cabbage into 1–2 cm ribbons. Add to the broth and cook for 15 minutes on medium heat until the potatoes are soft.

3. Chop the onion⁵ into cubes, grate the carrot⁴ coarsely, and slice the tomato⁶. Heat oil in a pan, sauté the onion and carrot for 4 minutes until the onion is golden, then add the tomato and cook for 2 more minutes.

4. Transfer the sautéed vegetables to the soup, season with salt, and simmer for another 5 minutes on medium heat.

5. Remove from heat, let steep for 10 minutes. Ladle into bowls, top with sour⁸ cream, and serve with bread.

In short

• In the planner this dish is cooked for two days: reheat on day two.