Russian Cabbage Soup
1 teaspoon sunflower or olive oil
1 pound bone-in stew meat (I use beef, but traditionalists will insist on pork)
1 clove garlic, minced
3 cups shredded cabbage
4 cups beef stock
12 ounces sauerkraut
1 (12-ounce) jar chopped stewed tomatoes
2 dried bay leaves
2 medium potatoes, scrubbed, peeled, and diced
Kosher salt, to taste
Freshly ground black pepper, to taste
In a large stockpot, heat the oil and when ready, sear the meat until nicely browned. Remove from the pot and set aside.
Lower the heat to low and saute the garlic for 1 minute and then add the cabbage. Cook the cabbage, stirring frequently, until slightly wilted.
Add the stock along with 4 cups water the remaining ingredients up to potatoes and the seasonings. Bring the soup to a boil, remove any scum that rises to the top, decrease the heat to love, and then simmer for about 30 minutes. Add salt to taste, and simmer the soup for another 1 hour, or until it is slightly reduced and has a deep, brothy flavor. Add the potatoes and the black pepper and cook for another 20 minutes or until the potatoes are cooked through.