Sour shchi with mutton

Wash and dry out the meat with paper towel.

Heat the oil in thick-sided saucepan and put the meat and rosemary inside.

Fry the meat from all sides until the brown crust on intense heat for 5 minutes.

Meanwhile, cut the onion into sticks and grate the carrot on a big grater.

Take out rosemary and throw away. Put the onion to the meat. Stew for 3 minutes, mixing up.

Then put the carrot doing the same for 3 minutes.

Meanwhile, cut the cabbage with knife to avoid long sticks hanging over from a spoon in the soup.

Put the cabbage to the saucepan together with the juice extracted. Mix up well with the onion and carrot, get the meat under the cabbage and pour half a glass of hot water from the kettle. Get it covered and stew for an hour approximately. Keep an eye and mix up every 5-10 minutes. When the water is evaporated, add more. I added another half of the glass but it depends on the cabbage.

An hour later pour hot water to the top of the saucepan, add peppercorn and cook for half an hour more.

And throw peeled whole cloves of garlic.

Meanwhile, peel and cut potatoes. However, boil it separately! As it will get hard from the sauerkraut. So, cook it in a bowl. Let it boil for 15 minutes. I slightly sprinkle with salt. Drain the water off.

Put into the soup, heat over all together and all is ready. I never add salt as sauerkraut is enough.

Needless to say that I always cook it early in the morning to make it steep close to the evening. However, it tastes much better on the next day.