Cabbage Soup with Sauerkraut

	1. Gather all necessary ingredients for the soup, and take your time peeling the vegetables; prepare the broth first. Do not squeeze the cabbage from the brine; it’s beneficial to add a little cloudy sour brine during cooking.
	2. Place a whole piece of meat, peppercorns, and a couple of bay leaves into the pot. Cover with cold water and bring to a boil. Cook until the meat is tender, about 1.5 hours. Remove the bay leaves after 15-20 minutes as they will have lost their aroma. Take out the peppercorns at the end of cooking.
	3. While the meat is boiling, peel the onion and carrot, chop them, and sauté in two tablespoons of vegetable oil until the vegetables are soft.
	4. Peel the potatoes and cut them into large pieces.
	5. Retrieve the cooked meat from the broth using a slotted spoon. Cut it into pieces and return it to the broth.
	6. Add the potatoes and cabbage to the broth and boil for 20 minutes.
	7. Season the soup with the sautéed vegetables and herbs. Your soup is ready!