I warn you that the only drawback of this cabbage soup is that it has to boil for about 5 hours on low heat. So if you want to do it, plan your time, but I assure you that it is rewarded by the special flavor of the soup.

So, the first step - Wash the bones well with meat, put them in a 5 l pan and pour water to cover them well. Put the pan on the fire.

Meanwhile, wash the cabbage with cold water and cut it into medium / large pieces as you like - but not in a small case.

Peel and wash the onion.

When the meat starts to boil, carefully remove it with a foam spoon.

Then add cabbage, 1 onion cut into medium pieces, tomato broth, bay leaf. If you see that the water does not cover the whole surface, add a little more boiling water.

Bring to the boil, turn down the heat, put a lid on and leave for 3-4 hours. Be careful not to boil too much, if necessary reduce the heat.

After 4 hours of slow cooking, clean, wash and cut the carrot slices and add them to the cabbage soup.

Let it boil for another hour.

Before extinguishing the fire, chop 1 onion and put it in the soup, turn off the heat immediately. Allow the soup to penetrate and cool for half an hour before serving.

I'm sure you'll like this sauerkraut soup, which is especially tasty - it fully compensates for the cooking time.

It is enjoyed with leeks or fresh onions, like in the country :)

Good appetite!!!!!