Ingredients
500 g beef (chuck)
150 g pork shoulder
1 piece onion
200 g root vegetables
100 g potatoes
200 g beetroot
50 g bacon
100 g SABI cooking cream
200 g head cabbage
30 g plain flour
for seasoning: sugar, salt, black pepper, ground red paprika, bay leaf, whole black pepper, whole allspice, lemon juice
Procedure
1. Wash the beef and pork meat (whole), place in a pot and cover with water (about 2.5 l). Bring to a boil and let it boil. Add 1/2 tsp salt, peeled onion, bay leaf, whole allspice and black pepper. Simmer on low heat for about 2 hours.
2. After cooking, remove the meat from the broth (remove pork earlier than beef to avoid overcooking) and strain the broth. Add peeled and chopped root vegetables, shredded/head cabbage cut into strips, peeled and diced potatoes and cook everything together.
3. Cut the bacon into small cubes and lightly fry in a pan. Add ground red paprika and let it foam. Then add it to the boiling soup.
4. Sift the flour and whisk well into the SABI cream. Pour it into the soup while stirring continuously and cook for about 30 minutes.
5. Finally, add cooked, peeled and coarsely shredded beetroot and diced pre-cooked beef and pork meat to the soup.
6. Season the soup with lemon juice and sugar (to make it sweet and sour), salt and pepper to taste and simmer briefly to blend the flavors.
7. Serve with a spoonful of sour cream on top and bread on the side.
Enjoy your meal!
