RCI-SP.004.0186.001
Kapusta I
Hot cabbage soup From "Catsrecipes Y-Group" Source: my old recipes Serves 8
Prep500 min
Cook30 min
Total530 min
Servings4
Difficultyintermediate
Ingredients
- shredded cabbage (2 lbs)10 cups
- 2 tbsp
- ½ tbsp
- 1 cup
- 1½ quarts
- beef chuck (flank-style ribs)1½ lbs
- soup bone1 large
- tomato purée (1 lb each)2 cans
- peeled small whole potatoes (2 lbs)8 unit
- sour salt (optional)1 tbsp
- 2 tbsp
- garlic2 clovescrushed
Method
1
Peel and finely mince the garlic cloves and onion, ensuring both are chopped to a uniform, fine consistency to allow even distribution throughout the custard.
5 minutes
2
Combine the minced garlic, minced onion, salt, sugar, white pepper, and water in a mixing bowl, stirring thoroughly until the salt and sugar are fully dissolved.
3 minutes
3
Preheat your oven to 325°F (165°C) and prepare a suitable baking dish by lightly greasing it to prevent sticking.
10 minutes
4
Pour the prepared mixture into the greased baking dish, spreading it evenly to ensure uniform cooking depth throughout.
2 minutes
5
Place the baking dish inside a larger roasting pan and add hot water to the roasting pan to create a water bath, filling it halfway up the sides of the baking dish.
3 minutes
6
Carefully transfer the water bath setup to the preheated oven and bake until the custard is set and no longer liquid at the center, testing by gently shaking the dish.
45 minutes
7
Remove the baking dish from the water bath and allow the custard to cool at room temperature before transferring it to the refrigerator to chill completely.
30 minutes
8
Once fully chilled and set, slice or spoon the custard into individual serving portions and present with any desired garnish.