Ox-Soljanka soup

Ingredients for Ox-Soljanka soup

Instructions for Ox-Soljanka soup

To prepare the Ox-Soljanka soup recipe, please follow these instructions:

The bacon is cut into small cubes. The pieces of bacon in which you are bones must not come with. Bacon and minced beef are chopped / roasted into a pair of cast iron casseroles and add chopped garlic, soy, salt and pepper, but everyone can eat it. The 2 kg. Onions are sliced ​​and roasted and also come into the pan with beef.

The cabbage is chopped and cut into small pieces. The cabbage is switched / roasted in a pan for approx. 15 minutes. When the cabbage is almost ready, mix the cabbage with approx. 2 kg of your fried beef chop with bacon, and it's got to stand and peel together. This white cabbage and minced beef with bacon is to be used for 'indoors' in the piroggs.

It's a good idea to cook the piroggs and beef chop the day before, as it's a big job to make 40 piroggs. The piroggs can be warmed the next day in an oven before serving.

Open the cans with the chopped tomatoes, and concentrate the tomato sauce and tomato ketchup and pour it into 2 pieces. 10 liter pots. Bring it to the boil - add approx. 3 liters of water in each pot. Put the ready-made mince with bacon in the 2 stews - evenly distributed. Let this soup come up and boil.

Carrots and pears must be cut into small slices - the potatoes must be cut into smaller cubes. Carrots, pears and potatoes are evenly distributed in the 2 pots - and boil for approx. 15 min. The vegetables must not boil and become soft. Add garlic, spices. But do not make the soup too thin.