Shchi is a traditional dish of Russian cuisine, which is made from sauerkraut, thanks to which it can also be called "sour cabbage soup". Quite often, Ukrainian cabbage soup and cabbage soup are confused, but in fact these are two completely different dishes.
From time immemorial, on the table of a Russian person, porridge and cabbage soup were considered the main dishes. In order to cook traditional cabbage soup from sauerkraut, they had to be not just boiled, but simmered for several hours in a Russian oven, thanks to which they acquire an incredible taste and special aroma.
The main components of cabbage soup prepared according to all traditions are roots, herbs and a large amount of beef, lightly fried flour, and of course, the most important ingredient, sauerkraut. Modern housewives do not cook cabbage soup in the oven, so the recipe for this dish has changed slightly, but this has not made it less tasty.
Today, quite often pork is used instead of beef, and sometimes poultry meat, cereals are put together with toasted flour, potatoes are added, you can take not only sauerkraut, but also fresh cabbage.
Shchi with sauerkraut
Sauerkraut soup prepared according to this recipe is a little different from traditional ones, but at the same time they turn out to be incredibly tasty and fragrant.
Ingredients:
500 g sauerkraut,
1 parsley root,
1 carrot
1 onion
800 g brisket (ribs),
8 pieces of black pepper (peas),
2 bay leaves,
9 st. l. millet groats,
3 potatoes
100 g celery root,
1 pinch of salt
fresh herbs - a little, to taste.
Cooking:
In order to cook delicious cabbage soup, you first need to ferment cabbage. Do not be afraid, this process is quite easy and will not take too much free time.
If you wish, you can buy ready-made cabbage, but before buying, you must definitely try it. It is important to remember that the cabbage that will be used to make cabbage soup should not contain vinegar or any additional additives (for example, cranberries, apples).
First we cook the broth. We take the meat and wash it thoroughly with cold water, then transfer it to a saucepan, fill it with water and put it on the stove to cook. We clean the onion, cut it into two rugs. We clean, wash the parsley root and carrots.
As soon as the water begins to boil in a saucepan, take a spoon and remove the resulting foam. Now we fasten the fire to a minimum and cook the broth for an hour and a half, but no less.
After the specified period of time, the broth for future cabbage soup will be completely ready. If desired, you can squeeze and then rinse the cabbage, but it is best not to do this, since the more sour the cabbage is, the tastier the cabbage soup will be.
It takes a long time to stew cabbage, about an hour and a half. To do this, we need to take a frying pan, always with a thick bottom, after which we pour literally two or three ladles of hot broth into it and add a small amount of fat.
Put the cabbage in the pan and cover it with a lid. It is important to turn the fire down to a minimum and simmer the cabbage, but at the same time you must constantly ensure that the cabbage does not have time to burn. Over time, the broth will begin to boil away gradually, so add it periodically.
While the cabbage is languishing, we are engaged in potatoes - we clean it, wash it and cut it into fairly large cubes. As soon as the cabbage is almost completely ready, put the potatoes in the preheated broth.
Now let's start cooking frying for future cabbage soup. Take the onion, peel it and cut into small cubes. Then we take the carrots, peel, wash, and then three on a coarse grater. Peel and cut into strips parsley root (you can take celery). Lightly fry vegetables in a small amount of fat.
As soon as the potatoes are half cooked, wash the grits and transfer them to a saucepan with broth. If desired, to cook traditional cabbage soup, instead of cereals, a small amount of fried flour is added to the broth to thicken the broth, but it turns out very tasty with cereals.
A couple of minutes before the potatoes are completely ready, add the frying to the broth. As soon as all the vegetables are cooked, put them in a saucepan and cabbage.
It is important to remember that if you add cabbage early, in an acidic environment, the potatoes may not be fully cooked and remain half-cooked, which will greatly spoil the taste of the finished dish.
Now we separate the meat from the bones and cut it into not very large pieces, transfer it to a saucepan. Now we will add bay leaves. We take peppercorns and crush it in a mortar, as it should be in small pieces, which makes the dish much more aromatic and tastier. As soon as the pepper is crushed, we transfer it to cabbage soup.
Almost at the very end of cooking, add pre-chopped fresh herbs to the cabbage soup, add some salt if necessary. It is worth remembering that the cabbage itself is quite salty, so do not put too much salt so as not to spoil the taste of the finished dish.
Now we need to let the cabbage soup boil, after which we turn off the stove. It is better to serve cabbage soup after a few hours, when they are well infused. Incredibly tasty is the combination of cabbage soup with sour cream.
Shchi with sauerkraut in a slow cooker
In order to significantly reduce the cooking time of this dish, you can make cabbage soup with sauerkraut in a slow cooker. This recipe is just perfect for working housewives who want to surprise their loved ones with a delicious dish, but do not have the opportunity to spend much time in the kitchen.
Ingredients:
1 tomato (you can replace 1 tablespoon of tomato paste),
300 g sauerkraut,
1 onion
1 carrot
4 potatoes
300 g of any meat (preferably pork),
spices and salt - a little, to taste,
vegetable oil - a little.
Cooking:
First, we prepare the meat - we thoroughly wash the meat, after which we cut it into large cubes and put it in the multicooker bowl. We also pour a small amount of vegetable oil into the bowl, after which we turn on the “baking” mode and fry for about half an hour.
In the event that chicken meat is selected and the cabbage soup is planned to be cooked in a slow cooker, then it is worth remembering that in this case the meat does not require additional frying. Diced potatoes are immediately sent to the multicooker bowl along with chicken meat and spread sauerkraut.
While the meat is being fried (for example, you can take pork, it turns out very tasty), we are preparing vegetables - we cut the onion into small cubes, and chop the carrots on a coarse grater. Peel potatoes and cut into fairly large cubes.
If you have caught very sour cabbage, then first soak it in cold water. Next, add cabbage to the bowl with meat, carrots and onions, and then mix everything well. Now close the lid of the multicooker and simmer everything together for 15 minutes, turn on the "baking" mode. Do not forget that you need to periodically open the lid of the multicooker and mix the cabbage soup.
Approximately five minutes before the end of cooking cabbage soup, add diced tomato or tomato paste. In the event that we add a tomato, we first need to remove the skin from it, and for this we make a cross-shaped incision on the top of the tomato, and then put it in a deep bowl and pour boiling water over it. After a minute or two, carefully remove the peel and cut the tomato into small cubes or three on a grater.
Next, put the already prepared potatoes into the bowl of the multicooker, add the bay leaf, lightly season with salt, add spices, pour water. Now we close the lid and turn on the “stewing” mode, leave the cabbage soup from sauerkraut to cook for an hour and a half.
After the signal sounds, mix the cabbage soup well and leave for a while so that the dish can brew and fill with aroma. It is best to serve sauerkraut cabbage soup a couple of hours after cooking.
Pour the ready-made cabbage soup into portioned plates, add sour cream and sprinkle with a small amount of chopped fresh herbs.
Lean cabbage soup with sauerkraut and mushrooms
You can cook cabbage soup not only with meat, but also a lean version of the dish, where mushrooms are used instead of meat. Such a dish can be prepared even during Lent.
Ingredients:
50 g mushrooms (dried),
4 medium sized potatoes
1 st. l. flour (with a slide),
1 carrot
1 onion
500 g sauerkraut,
4 tbsp. l. vegetable oils,
pepper and salt - a little, to taste.
Cooking:
First, we deal with mushrooms - put them in a deep bowl and fill with cold water, leave for three hours. After the specified time in the same water, cook the mushrooms (about half an hour), lightly season with salt.
As soon as the mushrooms are ready, carefully strain the mushroom broth into a saucepan, and cut the slightly cooled mushrooms into small slices.
Now we take sauerkraut and wash it in cold water so that all the excess salt is gone, and then squeeze the cabbage well. We put a frying pan on the stove and let it warm up, after which we pour a small amount of vegetable oil and spread all the cabbage. We fasten the fire to a minimum and simmer the cabbage for half an hour, stirring it occasionally so that it does not burn.
We peel the potatoes, wash them and cut them into small cubes, and then put it in the prepared mushroom broth. We put a second frying pan on the stove, pour a little oil and pour the flour. We fry the flour for several minutes, constantly stirring, until it acquires a slight yellow tint (it is important not to overdo the flour, otherwise the taste of the finished dish will be greatly spoiled).
Add one cup of mushroom broth to the flour in the pan, and then mix well. Next, add a mixture of flour and broth to a saucepan with future cabbage soup.
Peel the carrots and onions, then grate the carrots on a coarse grater, and cut the onion into small cubes. Now in a saucepan with mushrooms, put the sauerkraut stew, bring the cabbage soup to a boil, add the flour mixture.
In the pan in which the cabbage was stewed earlier, now lightly fry the onions and carrots for 10 minutes. Next, add the finished frying to the pan and cook for five minutes. Then season with a little pepper and salt.
Lean cabbage soup with sauerkraut and mushrooms can also be cooked in a slow cooker.
We put the cabbage in the multicooker bowl and turn on the “stewing” mode, leave it for an hour and a half, while adding quite a bit of water, after which we transfer the cabbage from the multicooker to the bowl.
Fry carrots and onions for 10 minutes in a slow cooker in the "baking" mode, while adding a little vegetable oil. Then add cabbage and potatoes, a little water, season with pepper and salt, cook for one hour in the "stewing" mode.
Shchi is a traditional Russian dish cooked with cabbage, sorrel or other herbs and served as a soup or stew. They began to cook cabbage soup supposedly from the 9th century, when the peasants in Russia began to grow cabbage. From century to century, cabbage soup was considered the main first course on the table in a Russian hut. Our great-grandmothers did not cook cabbage soup like we do now, but stewed it in a clay pot in a Russian oven for several hours. As a result, the dish acquired a special aroma and amazing taste. A lot has changed since then: Russian stoves have been replaced by gas and electric stoves and ovens, not to mention the variety of products on the market. Nevertheless, cabbage soup has remained a very popular first course in our time. And no wonder, because rich broth, in which pieces of tender beef float, fragrant roast with tomato and sourness of cabbage form a unique, tasty and fragrant soup. Everything is harmonious in it. It's not for nothing that our ancestors loved cabbage soup so much!
Now every housewife prepares them in her own way, and there are a myriad of recipes. Shchi is cooked from fresh and sauerkraut, sorrel, and even from nettles. I would like to suggest cooking cabbage soup from sauerkraut - this is a classic recipe and, in my opinion, the most delicious version of cabbage soup. In the common people, such a soup is also called "sour cabbage soup". But do not be afraid, the soup will not be too sour, sauerkraut will only transfer sourness to the broth, and it will taste like fresh. This cabbage soup recipe is very reminiscent of a combined meat hodgepodge, which is prepared with pickled or pickled pickles. Therefore, connoisseurs of hodgepodge will definitely like this recipe for sauerkraut soup.
Ingredients (for a 3L pot):
- 700 g of beef on the bone;
- 600 g sauerkraut with juice;
- 1 carrot;
- 1 onion;
- 3 medium potatoes;
- 1 tbsp tomato paste;
- 3 tbsp vegetable oil for frying;
- 1 bunch of parsley;
- 2 bay leaves;
- 2-3 cloves of garlic;
- salt, pepper to taste (about 1 tbsp each);
- sour cream for serving (optional)
cabbage soup recipe
1. For the broth we will use beef on the bone (preferably). Due to the bone, the broth is more rich and satisfying. Pour water into a 3 liter saucepan. We wash the meat on the bone under cold running water and put it in a saucepan. Put on high heat and bring to a boil. Remove the foam from the surface of the broth as it arises. When the water boils, set the fire to minimum, cover the pan with a lid so that the broth does not escape, and leave the beef to cook for about 2 - 2.5 hours. The readiness of the broth is determined by the meat, which should be partially separated from the bone and easily pierced with a fork.
2. We take the beef out of the pan and cover it with a plate on top so that the hot meat does not wind up and become dry. We will deal with them a little later.
3. We filter the broth through a small metal sieve or cheesecloth so that we do not come across small parts of the bone in the finished dish.
4. Let's prepare a roast for sauerkraut soup. Let's take onions first. In order for the onion not to cause tears, we wash it under a stream of ice water. Then cut into half rings, so it will look like cabbage in the soup.
5. We clean and wash the carrots. We rub on a medium or large grater.
6. Put the pan on medium heat, pour 2-3 tablespoons of vegetable oil. Saute onions and carrots together until onions are translucent.
7. Add 1 tablespoon of tomato paste to the frying. Mix everything thoroughly.
8. Pour half a glass of water into the pan so that the vegetables do not burn. Stew the onion with carrots and tomatoes for a couple more minutes over medium heat under the lid. Then take the roast off the fire.
9. Peel the potatoes and rinse thoroughly under running water. Cut into strips or small cubes, as you like more.
10. Pour the clean and transparent broth back into a clean 3-liter saucepan. Add a little filtered water so that the pan is 2/3 filled with liquid. We send chopped potatoes to the broth. We also drop 2 bay leaves here. Put the saucepan on medium heat.
11. The meat has already cooled down by this point, we separate it from the bone. Cut into small pieces.
12. Add chopped meat to the pan.
13. Now add the main ingredient - sauerkraut. If you still have juice from sauerkraut, we also pour it into the pan, with it the cabbage soup will come out even tastier. Here's a recipe for sauerkraut.
14. Pour the frying of onions and carrots. Mix everything and cook cabbage soup until potatoes and cabbage are soft.
15. Wash fresh greens under running water. Finely chop, sprinkle on top. Salt and pepper to taste.
16. Squeeze a couple of cloves of garlic into sauerkraut soup with a garlic crusher, it will give the dish a special flavor. Shchi mix and remove from heat. Cover the pot with a lid and let it brew for 15-20 minutes. And some housewives put the cabbage soup in a preheated oven so that it is closer to the recipe of our great-grandmothers.
17. Shchi can be served with freshly baked buns or garlic donuts. Sour cream and fresh herbs are also served with cabbage soup.
Classic sauerkraut soup is ready. Can be served at the table. Bon appetit!
“Schi and porridge are our food”
There are dozens of recipes for cabbage soup, with local differences in cooking, using different products: with flour dressing or potatoes, with meat or mushrooms, with and without tomato, using all kinds of sets of roots and spices ... Each housewife cooks in her own way. Today I will cook sour cabbage soup with beef and potatoes. Cabbage will add a characteristic sourness to the dish, but do not worry, the soup will not be too sour, it will turn out to be very tasty and fragrant. Shall we start?
Total cooking time: 2 hours 20 minutes
Cooking time: 2 hours
Yield: 6 servings
Ingredients
- beef on the bone - 700-800 g
- onions - 2 pcs.
- black peppercorns - 6 pcs.
- water - 3 l
- sauerkraut - 400 g
- potatoes - 4 pcs.
- tomato paste - 1 tbsp. l.
- parsley and green onions - 10 g each
- garlic - 2 teeth
- bay leaf - 2 pcs.
- salt, pepper and sugar - to taste
Cooking
For the broth, beef on the bone is best - ideally the brisket, rib part. Due to the seeds, the broth will turn out to be more rich.
We spread the meat in a 3-liter saucepan, send a whole onion and a few black peppercorns there. If you have celery root and parsley, you can safely add them, then the broth will turn out even more fragrant. Fill everything with cold water and put on a strong fire. Salt is not necessary!
As soon as it boils, remove all the foam from the surface of the broth and immediately reduce the heat to a minimum, cook until tender. My beef was cooked in about 1.5 hours, when the meat should be easily separated from the bone when pierced with a fork.
In parallel, while the meat is being cooked, in another saucepan / stewpan, stew the cabbage with onions and tomato paste - it will turn out immediately and fry, and the cabbage will become softer, it will not crunch so much.
I warmed up a couple of tablespoons of vegetable oil and first sautéed a large diced onion on it. If you have sauerkraut without carrots, you can add grated carrots, but, as a rule, they are already present in pickles.
Then I added sauerkraut and poured in a little water - about a glass. Leftover cabbage juice? If it is not very sour, then feel free to pour the juice into the pan, so the cabbage soup will turn out even tastier. If it is very sour, then rinse and squeeze the cabbage, if necessary, chop into smaller fragments. Let the cabbage stew for 30-40 minutes, covered.
We take out the beef, which has already managed to be cooked, from the pan and cool it, covering it with a bowl or lid so that it does not wind up. Remove the meat from the bone and chop into bite-sized pieces. I cut the beef into small pieces so that the pieces fit on a spoon. The broth was filtered through a sieve (it is possible through gauze folded in several layers) so that small fragments of bones do not come across in the finished dish. She returned the chopped meat back to the clean broth and put on the fire.
Then she put stewed cabbage into the soup. Let it cook in a strong fragrant broth for 3-4 minutes (while we clean the potatoes). If there is not enough liquid, then you can add boiling water so that it completely fills the pan by 2/3 of the volume.
Peeled potatoes cut into small cubes (or straw) and sent to the soup. Tomila 30 minutes, until ready. It is advisable to use friable varieties of potatoes, then cabbage soup will turn out to be rich.
In the process of boiling potatoes, I added pepper, bay leaf and salt to taste, focusing on the degree of salinity of sauerkraut. You can sugar it - 2-3 pinches of sugar will balance the taste, neutralize the excessive sourness of cabbage and tomato paste.
At the very end, do not forget to flavor the cabbage soup with chopped garlic and herbs - I used parsley and green onions. Immediately removed the pan from the heat and insisted under the lid for 15-20 minutes. By the way, some housewives put a pot of cabbage soup in a heated oven so that they infuse there and the taste becomes closer to the recipe of our great-grandmothers, who languished them in the oven for a long time.
Shchi is best served with fresh pastries, sour cream and herbs. Bon appetit!
On a note
- If the sauerkraut is cut into too long strips, be sure to chop it before adding it to the soup.
- Tomato paste can be replaced with fresh tomatoes - 1-2 pieces will be enough.
- The secret of delicious cabbage soup is long-term languor. Therefore, do not make the fire too strong, the way the vegetables are stewed for a long time, they become softer and more aromatic.
- Ideally, cabbage soup should be infused for a day. But you can store them no longer than 3-4 days.
- You can cook cabbage soup from sauerkraut in a slow cooker. The principle of cooking will be exactly the same as on the stove.
How do experienced chefs cook cabbage soup? You will find the answer to this question in the materials of this article.
How to cook cabbage soup from sauerkraut?
Most gourmets love and appreciate such a first course for its sour taste and spicy aroma. Indeed, a real sauerkraut soup must necessarily have such properties. Otherwise, you will get the usual first course, which is no different from noodles, rice or barley broth.
So how is cabbage soup cooked using salted cabbage? For this we need:
- beef on the bone - 600 g;
- potato tubers - 2 pcs.;
- carrots are not very large - 1 pc.;
- sauerkraut - 2 faceted glasses;
- medium head of white onion - 1 pc.;
- bay leaves - 2-4 pieces;
- salted tomatoes - about 3 pcs.;
Processing of the main ingredients
Few people know how cabbage soup is cooked using sauerkraut. To do this, you need to purchase fatty beef on the bone and wash it thoroughly. You should also peel carrots, potato tubers and white onions, and then chop them into cubes. In addition, it is necessary to remove the peel from the salted tomatoes and mash them into a pulp with a large spoon.
Heat treatment of the first course
Before you cook sour cabbage soup, you should prepare a delicious meat broth. To do this, fill a large pot halfway with water, put the meat in it and wait for it to boil. After the liquid begins to boil, it is recommended to carefully remove the foam that has formed on the surface of the broth, using a slotted spoon for this. Next, the fire should be set to a minimum value, and the pan should be loosely closed with a lid. In this position, the meat on the bone should be cooked for about one hour.
After the specified time, the beef should be removed from the broth, and then cool, cut off all the pulp, put it back in the pan. There you also need to add sauerkraut, gruel from salted tomatoes, as well as carrots, allspice, onions, parsley and salt. After mixing all the ingredients, they must be brought to a boil, reduce the heat and cook for half an hour. After the cabbage becomes a little softer (after about half an hour), chopped potatoes should be poured into the broth.
Proper serving for dinner
Now you know how sauerkraut soup is cooked. It should be noted that such a dish is served at the dinner table only in a hot state. In addition to the soup, you can serve fresh white or rye bread, as well as fatty sour cream or low-calorie mayonnaise. Bon appetit!
How to cook cabbage soup from fresh cabbage?
So that cabbage soup using fresh cabbage does not turn out to be insipid, it is recommended to add spicy tomato paste to the broth. But first things first.
So, to prepare the soup, you need to purchase the following products:
- pork on the bone without fat - about 400 g;
- potato tubers - 2 pcs.;
- bay leaves - 2-4 pieces;
- a small head of white onion - 1 pc.;
- fresh cabbage - 1/3 of a medium head;
- spicy tomato paste - 1.5 large spoons;
- citric acid - 1/5 dessert spoon;
- allspice, fine salt - add to taste.
Preparation of ingredients
Before cooking cabbage soup in a slow cooker, you should prepare all the main ingredients in advance. To do this, you need to take a small piece of pork on the bone, and then wash it thoroughly. Next, you need to peel medium-sized carrots, potato tubers and white onions. It is recommended to cut them into medium cubes (carrots can be grated on a large grater). As for fresh cabbage, all dried leaves should be removed from its surface, and then washed well and chopped into thin and long straws.
The process of making soup in a slow cooker
Rich and tasty cabbage soup is well prepared not only on the stove, but also in a slow cooker. Pour a sufficient amount of water into its bowl, and then put the meat on the bone, close the lid tightly and set the "Soup" mode (if you do not have such a program, you can set the "Stew").
After about half an hour, the pork should be removed from the bowl, cool and cut into large pieces. Then they need to be put back into the broth along with onions, fresh cabbage, carrots, bay leaves, tomato paste, a piece of hot pepper and salt. By setting the same "Soup" mode, the dish should be cooked for about 40 minutes. After this time, it is required to put potato tubers into the broth, and also add a small amount of citric acid.
How to serve?
After the potato tubers are completely boiled, the slow cooker should be left in the heating mode for a few more minutes. Next, the first dish must be thoroughly mixed, laid out in soup bowls and served to family members directly while hot. In addition to sour soup, it is recommended to present fresh bread, as well as mayonnaise or sour cream. Bon appetit!
Cooking green soup
How to cook cabbage soup from sorrel? Few people know the answer to this question. After all, in our country it is customary to cook such a first dish using fresh or sauerkraut. However, it should be noted that green cabbage soup is no less tasty and rich than white cabbage soup.
So, in order to cook cabbage soup using fresh sorrel, you should prepare products such as:
- potato tubers - 2 pcs.;
- veal on the bone with a small amount of fat - about 500 g;
- medium-sized carrots - 1 pc.;
- bay leaves - 2 or 3 pieces;
- medium head of white onion - 1 pc.;
- hot red pepper - with a pea;
- fresh herbs, namely: sorrel, parsley, dill - in a medium bunch;
- chicken egg - 1 large piece;
- fat sour cream - add to the finished dish;
- allspice, fine salt - add to taste.
Preparation of the main components
How to cook cabbage soup using fresh sorrel? To do this, you need to take a small piece of veal on the bone with a low fat content, and then wash it thoroughly. Next, peel the onion, potato tubers and carrots. It is advisable to grate the last ingredient on a large grater, and chop the first two into small cubes. It is also necessary to separately beat the chicken egg with a mixer, after adding 2 or 3 large tablespoons of ordinary settled water to it. In addition, it is required to rinse all the greens and not chop them too finely.
Heat treatment
After preparing all the components, you should take a large saucepan, fill it halfway with water, place the veal on the bone there and bring to a boil. Next, you need to remove all the foam formed on the surface, reduce the heat to a minimum and cook for about 45 minutes. After this time, the meat should be removed from the broth, the pulp should be separated from the bones, and then sent back to the pan. Cubes of potatoes and onions should also be placed there, as well as grated carrots, bay leaves, hot peppers (about a pea), allspice and table salt. In this composition, the products must be brought to a boil, reduce the heat and cook until the vegetables are completely soft.
The final stage in the preparation of green cabbage soup
After the potato tubers, carrots and meat become completely soft, pour a beaten chicken egg into them and add fresh chopped sorrel. In this composition, the ingredients must be brought to a boil, boil for about 2 minutes, and then close the lid, remove from the stove and let it brew for about 16-18 minutes.
Proper serving of the first course to the table
Green cabbage soup should be served to guests only when it is hot. The soup needs to be laid out on plates, and then seasoned with fresh herbs (dill and parsley), allspice and sour cream. In addition to such a fragrant dish, it is recommended to serve rye or white bread. Bon appetit!
mixed cabbage soup
If you want to get a rich first course, then it is recommended to add both fresh and sauerkraut to the broth.
So, to prepare a hearty soup, we need:
The process of preparing mixed cabbage soup
Mixed sour cabbage soup is prepared in exactly the same way as described just above. To do this, boil the meat on the bone, separate the pulp, cut into large pieces and put back into the broth. Also, add fresh and sauerkraut, bay leaves, grated carrots, hot and allspice, pickled peeled tomatoes, salt and chopped onions to the pan. After all the ingredients are almost cooked, add the potato cubes to them. Bringing to a boil, the soup must be cooked until the vegetable is completely softened. In conclusion, finely chopped greens must be poured into the dish, and then boiled for another 2-4 minutes.
Serving at the dinner table
After preparing a rich soup, it should be laid out on plates and presented to family members in a hot state. It is also recommended to serve it with fresh fat sour cream and rye or wheat bread. Bon appetit!
- If you prefer to use the most sour cabbage soup, then it is not recommended to rinse the sauerkraut with water before putting it into the pan.
- To make the soup more spicy and fragrant, you should add not only salted tomatoes, but also finely chopped pickled cucumbers to it.
There is nothing tastier, more satisfying and healthier than traditional Russian cabbage soup. The most delicious and most popular are sauerkraut soup. They are prepared quite simply, but the dish turns out tasty, nutritious and at the same time light. I share the recipe, this is how my grandmother used to cook sauerkraut soup, this is how my mother and I cook.
Ingredients:
(3 liter pot)
- 0.5 kg. beef or pork
- 2 cups sauerkraut
- 1 medium onion
- 1 medium carrot
- 1 parsley root
- 3 potatoes
- 3 tbsp millet (optional)
- 8 pcs. black peppercorns
- 3 pcs. bay leaf
- salt to taste
- 4 garlic cloves
- dill
- vegetable oil
- sour cream
- We take the meat in a whole piece, very tasty cabbage soup is obtained from the ribs.
- We wash the meat, put it in a saucepan, pour it with cold water. Pour a full pot of water (we leave 5-7 cm to the top).
- We put parsley root, half an onion, half a carrot and one small potato in a saucepan. We put the pot on fire.
- When the water boils, reduce the heat, carefully remove the risen foam with a slotted spoon or spoon.
- Cook the meat over low heat until tender. Approximately an hour - one and a half, depending on the youth of the animal and on what part of the carcass was purchased.
- While the meat is cooking, we take a clean frying pan and, in a small amount of vegetable oil, first pass the finely chopped onion, then add the grated carrot (second half). Lightly fried carrots will give our cabbage soup a beautiful orange hue.
- Add sauerkraut to carrots.
- Simmer cabbage with carrots for 10-15 minutes over medium heat.
- The main thing in any cabbage soup is sour cabbage, the final taste of cabbage soup depends on cabbage, whether they acquire such a characteristic sourness or not. Therefore, if the cabbage has a mild sour taste, then add a tablespoon of tomato paste or a little lemon juice to the pan with cabbage.
- We remove the finished meat from the pan, let it cool slightly, and then cut into portioned pieces.
- Throw away the parsley root, boiled onions and carrots, but leave the potatoes. You can even crush it to make it more tender. This will give density to our cabbage soup.
- Put the pieces of meat back into the boiling broth. We put peppercorns and the remaining two potatoes there, which we cut into small cubes. We cook 5 minutes.
- We put washed millet and sauerkraut stewed with carrots. Salt to taste. Cook cabbage soup for 15 minutes.
- About 7 minutes before the end of cooking, put the bay leaf in the pan. Taste again for salt and pepper.
- Lastly, put finely chopped garlic, dill or parsley into the pan. Dried herbs can be used, but fresh herbs are best. Boil cabbage soup for a couple of minutes and turn off the fire.
- It is very good to let cabbage soup with cabbage brew a little under the lid, at least 15-20 minutes.
- Rich and incredibly fragrant sauerkraut soup is poured into plates, put sour cream and finely chopped garlic in each plate. By the way, it turns out very tasty and rich.
How to cook cabbage soup
