Shchi is a traditional dish of Russian cuisine, which is prepared from sauerkraut, due to which it can also be called "sour cabbage". Quite often, Ukrainian cabbage and cabbage soup is confused, but in fact they are two completely different dishes.
From time immemorial, porridge and cabbage soup were considered the main dishes on the table of a Russian person. In order to prepare traditional cabbage soup from sauerkraut, it was necessary not only to boil them, but to simmer 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 number of beef, lightly toasted 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 does not make it less tasty.
Today, rather often, instead of beef, pork is used, and sometimes poultry meat, cereal is put together with fried flour, potatoes are added, you can take not only sauerkraut, but also fresh cabbage.
Cabbage soup with sauerkraut
Sauerkraut cabbage soup prepared according to this recipe is slightly different from traditional ones, but at the same time it turns out incredibly tasty and aromatic.
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 tbsp. l. millet cereals,
3 potatoes,
100 g celery root,
1 pinch of salt
fresh herbs - a little, to taste.
Preparation:
In order to cook delicious cabbage soup, you will first need to ferment the cabbage. Do not be alarmed, this process is easy enough and will not take too much free time.
If you wish, you can buy ready-made cabbage, but you should definitely try it before buying. It is important to remember that the cabbage that will be used for cooking cabbage soup should not contain vinegar or any additional additives (for example, cranberries, apples).
First, cook the broth. We take the meat and rinse it thoroughly with cold water, then put it in 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 water starts to boil in a saucepan, take a spoon and remove the resulting foam. Now we tighten the fire to a minimum and cook the broth for an hour and a half, but not less.
After the specified period of time, the broth for future cabbage soup will be completely ready. If you wish, 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 will be as a result.
Cabbage must be stewed for a long time, 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 tighten the fire to a minimum and simmer the cabbage, but at the same time you must constantly make sure that the cabbage does not have time to burn. Over time, the broth will gradually begin to boil, so we add it periodically.
While the cabbage is languishing, we are engaged in potatoes - we peel, wash and cut them into large enough cubes. As soon as the cabbage is almost completely ready, put the potatoes in the preheated broth.
Now we start preparing the frying for the future cabbage soup. We take the onion, peel it and cut it into small cubes. Then we take the carrots, peel, wash, and then three on a coarse grater. Peel and cut the parsley root into strips (you can take celery). Lightly fry vegetables in a small amount of fat.
As soon as the potatoes are half done, rinse the cereals and transfer them to a saucepan with broth. If desired, in order to cook traditional cabbage soup, instead of cereals, a small amount of fried flour is added to the broth to add thickness, but it is also very tasty with cereals.
A couple of minutes before the potatoes are completely cooked, add frying to the broth. Once all the vegetables are cooked, put them in a saucepan and cabbage.
It is important to remember that if you add cabbage early, the potatoes may not cook well in an acidic environment and will 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 as well. We take peppercorns and crush them in a mortar, as they should be small pieces, making the dish much more aromatic and tasty. As soon as the pepper is chopped, we transfer it to the cabbage soup.
Almost at the very end of cooking, add pre-chopped fresh herbs to the cabbage soup, if necessary, add a little salt. It is worth remembering that cabbage itself is quite salty, so do not put too much salt in order 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. The combination of cabbage soup with sour cream turns out to be incredibly tasty.
Cabbage soup 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 a lot of time in the kitchen.
Ingredients:
1 tomato (you can substitute 1 tbsp. L. 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.
Preparation:
First, we prepare the meat - we wash the meat thoroughly, then cut it into large cubes and put it in the multicooker bowl. Also, pour a small amount of vegetable oil into the bowl, then turn on the "baking" mode and fry for about half an hour.
In the event that chicken meat and cabbage soup are planned to be cooked in a multicooker, then it is worth remembering that in this case the meat does not require additional frying. We immediately send the diced potatoes to the multicooker bowl along with the chicken meat and spread the sauerkraut.
While the meat is fried (for example, you can take pork, it turns out very tasty), we are preparing vegetables - cut the onion into small cubes, and chop the carrots on a coarse grater. Peel the potatoes and cut them into large enough cubes.
If you come across a very sour cabbage, then first soak it in cold water. Then add cabbage to a bowl with meat, carrots and onions, and then mix everything well. Now we 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 stir the cabbage soup.
About five minutes before the end of cooking the cabbage soup, add the diced tomato or tomato paste. In the event that we add a tomato, first we 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 fill it with boiling water. After a minute or two, carefully remove the peel and cut the tomato into small cubes or three on a grater.
Next, put the prepared potatoes into the multicooker bowl, add the bay leaf, season it lightly with salt, add spices, pour water. Now close the lid and turn on the "stewing" mode, leave the cabbage soup to cook for an hour and a half.
After the signal sounds, mix the cabbage soup well and leave it for a while so that the dish can infuse and fill with aroma. It is best to serve sauerkraut cabbage soup a couple of hours after cooking.
Pour 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 potatoes
1 tbsp. l. flour (with a slide),
1 carrot,
1 onion
500 g sauerkraut,
4 tbsp. l. vegetable oil,
pepper and salt - a little to taste.
Preparation:
First, we deal with mushrooms - we put them in a deep bowl and fill with cold water, leave for three hours. After the specified time has elapsed, cook the mushrooms in the same water (about half an hour), lightly season with salt.
As soon as the mushrooms are ready, gently filter the mushroom broth into a saucepan, and cut the slightly cooled mushrooms into small slices.
Now we take sauerkraut and rinse it in cold water to remove all excess salt, and then squeeze the cabbage well. We put a frying pan on the stove and let it warm up, then 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 periodically so that it does not burn.
Peel the potatoes, wash them and cut them into small cubes, and then put them in the ready-made mushroom broth. Put the second pan on the stove, add some oil and flour. We fry the flour for several minutes, stirring constantly, until it acquires a light yellow tint (it is important not to overexpose the flour, otherwise the taste of the finished dish will be greatly spoiled).
Add one cup of mushroom broth to the flour in a frying pan, and then mix well. Then add the mixture of flour and broth to a saucepan with future cabbage soup.
Peel the carrots and onions, then three carrots on a coarse grater, and cut the onions 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. Then 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 spread 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 the 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.
Original, interesting recipes for soups, side dishes, salads and appetizers - this is what Russian cuisine is rich in.
One of the most famous and widespread dishes is sour cabbage soup.
Moreover, the soup can be prepared empty or "rich", lean or in meat, fish, mushroom broth. This hot is a great solution to a delicious, hearty meal.
Sour cabbage soup - general cooking principles
The basic set of products is simple: sauerkraut, potatoes, carrots, onions, sometimes tomatoes, cereals or legumes are added. Shchi is most often cooked in meat broths, using beef, pork, poultry. Lean sour cabbage soup is cooked without meat: in mushroom or vegetable broth.
The process itself is simple: put potatoes in the finished broth or broth, simmer it until cooked, then add sauerkraut. It is better to try cabbage first, and if it is too salty, it should be kept in cold water for a while, then squeezed out. If the vegetable is too coarsely chopped, it is better to chop it. For quick soup, cabbage can be stewed beforehand by adding a little broth, broth or water. After the potatoes and cabbage are cooked, a sautéed carrot, onion and tomato sauté is added to the soup.
If you decide to add additional ingredients, for example, beans, chickpeas, it is better to soak them for several hours in cold water before adding them to the soup. Spread these products into the boiling broth before adding the potatoes.
Ready-made sour cabbage soup is especially tasty on the second or third day, so it is better to let them brew. Croutons, rye or gray bread, as well as fresh herbs will be a great addition to the dish.
1. Sour cabbage soup with beef
Ingredients:
Beef ribs - a little less than a kilogram;
Sauerkraut - 3 handfuls;
Tomato - 20 g;
2 onions;
1 carrot;
6 medium potatoes;
Oil for frying vegetables - 30 ml;
Salt - optional;
2 leaves of lavrushka;
Parsley root - 1 pc.;
Parsley - half a bunch.
How to cook:
1. Place the ribs in a pot of cold water and cook for a little over an hour with the seasoning, parsley root, and lavrushka.
2. After this time has elapsed, remove all the roots with a slotted spoon, and cook the ribs until cooked for another 30 minutes.
3. Sauerkraut lightly fry in a skillet with butter until soft.
4. Chop the onion into crumbs, grated carrots, fry both ingredients in oil in a pan for 3 minutes, add the tomato and fry for another 3 minutes.
5. Remove the ribs from the broth, separate the meat and put it back in the pot.
6. Add large diced potatoes to the meat and cook for another 25 minutes.
7. Add cabbage and browned vegetables, mix everything thoroughly, add salt if necessary and cook for a few more minutes.
8. Add chopped parsley leaves.
9. Let the soup brew for half an hour, pour into deep bowls, add sour cream.
2. Sour cabbage soup with fresh mushrooms in chicken broth
Ingredients:
Sauerkraut - 1 large handful;
2 chicken legs;
5 fresh boletus boletus;
1 parsley root;
1 carrot;
2 large potatoes;
1 leaf of lavrushka.
How to cook:
1. Rinse the legs, put them in a saucepan with cold water, cook over medium heat.
2. Remove foam during cooking. After boiling, reduce heat and cook for 30 minutes.
3. At the end of this time, remove the legs from the broth and separate the meat, put the fillets back.
4. Put chopped parsley root and potatoes into the broth - in a large cube.
5. After 10 minutes of boiling the potatoes, add the sauerkraut without brine.
6. Add the grated carrots and cook until the cabbage softens.
7. Cut the onion into medium cubes and fry in a pan with butter until golden brown.
8. Put plates of prepared mushrooms on the onion and fry until all the liquid has evaporated.
9. When the cabbage becomes soft, put the frying, bay leaf in the soup, cook for a few minutes, remove from heat.
10. Sprinkle the soup with herbs and leave with the lid closed.
11. Serve with sour cream.
3. Diet sour cabbage soup with millet
Ingredients:
Potatoes - 2 large tubers;
5 handfuls of sauerkraut;
1 carrot;
1 leaf of lavrushka;
A bunch of fresh dill;
Millet groats - 150 g;
Frying oil with a scent - 50 ml.
How to cook:
1. Place the sauerkraut in an oiled skillet and fry for 15 minutes with frequent stirring over medium heat.
2. After 15 minutes, reduce heat, simmer until softened with lid closed.
3. In a metal container with boiling water, place potatoes, cut into medium cubes and carrots on a grater.
4. Rinse millet in hot water and add to a saucepan with potatoes and carrots, cook over low heat until the potatoes soften.
5. Add the sautéed cabbage.
6. When bubbles appear, add the lavrushka, reduce heat, cover and cook for a few more minutes.
7. Add greens, boil a little, turn off heat and leave for 40 minutes.
8. When serving, pour into bowls, put low-fat sour cream, put a plate of black bread next to it.
4. Sour cabbage soup in pork broth with beans
Ingredients:
Pork ribs - 5 pcs.;
4 small potatoes;
1 onion;
Sauerkraut - half a portioned plate;
Vegetable oil for frying;
1 carrot;
A bunch of parsley;
Tomato puree - 30 g;
Lavrushka leaf;
3 tbsp. spoons of red beans.
How to cook:
1. Soak beans in warm water for half a day.
2. Put the pork ribs in a saucepan with water and cook over medium heat for 2 hours, after boiling remove the froth.
3. As soon as the water in the pots with ribs boils, add the beans.
4. Put the cabbage in a small metal container, pour a little water, close the lid and simmer for a little more than half an hour over low heat.
5. Place the soft cabbage in a colander and drain.
6. When the ribs are almost cooked, add the potatoes, cut into medium strips, after boiling, cook for 25 minutes.
7. Meanwhile, in a frying pan, fry finely chopped onions and carrots, chopped on a coarse grater with butter. After 5 minutes of frying, add the tomato, pour over everything with a little broth from the pan and simmer over moderate heat for 5 minutes.
8. Add cabbage and cabbage broth to the soup.
9. Put the frying on, salt to taste, toss in the bay leaf.
10. Boil the cabbage soup for a few minutes, add chopped parsley, turn off the heat.
11. Pour into bowls.
5. Scented sour cabbage soup with dried mushrooms
Ingredients:
100 g of dried boletus boletus;
Onion head;
1 carrot;
Flour - 20 g;
4 small potato tubers;
Sunflower oil for frying;
Sauerkraut - 6 handfuls.
How to cook:
1. Rinse boletus mushrooms, soak in water for several hours.
2. Boil the swollen mushrooms over medium heat in the same water where they were soaked until soft.
3. Remove the boiled mushrooms from the pan, strain the broth and pour into the same pan.
4. Cut the mushrooms into slices.
5. Fry cabbage squeezed from the brine in oil for 4 minutes, then add a little water and simmer for 30 minutes with constant stirring.
6. Put the diced potatoes and mushrooms in the mushroom broth, cook over low heat, not letting it boil too much.
7. While the potatoes are boiling, fry the onions - fine crumbs and grated carrots.
8. Put the prepared frying in the soup along with the cabbage a few minutes before the potatoes are ready.
9. In a separate dry frying pan, fry the flour a little, pour in a little broth from the pan, stir well and add to the soup, boil for a few more minutes.
10. Serve with sour cream.
6. Sour cabbage soup in fish broth
Ingredients:
A small piece of trout;
Sauerkraut - 0.5 kg;
Refined oil for frying;
Onion head;
Tomato puree - 1 tbsp spoon;
Root parsley - 1 pc.;
10 g flour;
Floor of a bunch of fresh parsley.
How to cook:
1. Peel a piece of trout from the scales, remove the ridge, rinse.
2. Place the fish piece in a saucepan of bubbling water, cook for 15 minutes, skimming off if necessary.
3. Free the sauerkraut from the brine and fry in oil for 5 minutes, then add a small amount of water and simmer until tender.
4. Simultaneously fry chopped onions with carrots and parsley root in another pan until golden brown.
5. Pour flour and tomato to the roots, fry for 5 minutes.
6. Mix the fried roots with the cabbage and simmer for 15 minutes.
7. Remove the boiled fish from the broth, strain, dice the potatoes, bring to a boil.
8. Put the frying with cabbage and fish meat, cook again for a few minutes, add some salt, add herbs.
9. Steep ready sour cabbage soup with fish for 30 minutes.
The taste of cabbage soup depends not only on the taste of sauerkraut, but also on the correct preparation of the broth. If you are preparing meat broth, do not forget to remove the foam, give the meat sufficient time to cook, the broth should simmer quietly, not boil or boil. It is best to use meat on the bones. If you cook cabbage soup with vegetable or mushroom broth, cook broth with vegetables and roots.
The cabbage soup is delicious with fresh sour cream, a mixture of ground peppers and herbs. All these ingredients are best placed not at the time of preparation, but in the ready-made soup directly on the plates.
You can cook sour cabbage soup from sauerkraut not only on the stove, but also in a slow cooker. The cooking principle remains the same.
Original, interesting recipes for soups, side dishes, salads and appetizers - this is what Russian cuisine is rich in.
One of the most famous and widespread dishes is sour cabbage soup.
Moreover, the soup can be prepared empty or "rich", lean or in meat, fish, mushroom broth. This hot is a great solution to a delicious, hearty meal.
Sour cabbage soup - general cooking principles
The basic set of products is simple: sauerkraut, potatoes, carrots, onions, sometimes tomatoes, cereals or legumes are added. Shchi is most often cooked in meat broths, using beef, pork, poultry. Lean sour cabbage soup is cooked without meat: in mushroom or vegetable broth.
The process itself is simple: put potatoes in the finished broth or broth, simmer it until cooked, then add sauerkraut. It is better to try cabbage first, and if it is too salty, it should be kept in cold water for a while, then squeezed out. If the vegetable is too coarsely chopped, it is better to chop it. For quick soup, cabbage can be stewed beforehand by adding a little broth, broth or water. After the potatoes and cabbage are cooked, a sautéed carrot, onion and tomato sauté is added to the soup.
If you decide to add additional ingredients, for example, beans, chickpeas, it is better to soak them for several hours in cold water before adding them to the soup. Spread these products into the boiling broth before adding the potatoes.
Ready-made sour cabbage soup is especially tasty on the second or third day, so it is better to let them brew. Croutons, rye or gray bread, as well as fresh herbs will be a great addition to the dish.
1. Sour cabbage soup with beef
Ingredients:
Beef ribs - a little less than a kilogram;
Sauerkraut - 3 handfuls;
Tomato - 20 g;
2 onions;
1 carrot;
6 medium potatoes;
Oil for frying vegetables - 30 ml;
Salt - optional;
2 leaves of lavrushka;
Parsley root - 1 pc.;
Parsley - half a bunch.
How to cook:
1. Place the ribs in a pot of cold water and cook for a little over an hour with the seasoning, parsley root, and lavrushka.
2. After this time has elapsed, remove all the roots with a slotted spoon, and cook the ribs until cooked for another 30 minutes.
3. Sauerkraut lightly fry in a skillet with butter until soft.
4. Chop the onion into crumbs, grated carrots, fry both ingredients in oil in a pan for 3 minutes, add the tomato and fry for another 3 minutes.
5. Remove the ribs from the broth, separate the meat and put it back in the pot.
6. Add large diced potatoes to the meat and cook for another 25 minutes.
7. Add cabbage and browned vegetables, mix everything thoroughly, add salt if necessary and cook for a few more minutes.
8. Add chopped parsley leaves.
9. Let the soup brew for half an hour, pour into deep bowls, add sour cream.
2. Sour cabbage soup with fresh mushrooms in chicken broth
Ingredients:
Sauerkraut - 1 large handful;
2 chicken legs;
5 fresh boletus boletus;
1 parsley root;
1 carrot;
2 large potatoes;
1 leaf of lavrushka.
How to cook:
1. Rinse the legs, put them in a saucepan with cold water, cook over medium heat.
2. Remove foam during cooking. After boiling, reduce heat and cook for 30 minutes.
3. At the end of this time, remove the legs from the broth and separate the meat, put the fillets back.
4. Put chopped parsley root and potatoes into the broth - in a large cube.
5. After 10 minutes of boiling the potatoes, add the sauerkraut without brine.
6. Add the grated carrots and cook until the cabbage softens.
7. Cut the onion into medium cubes and fry in a pan with butter until golden brown.
8. Put plates of prepared mushrooms on the onion and fry until all the liquid has evaporated.
9. When the cabbage becomes soft, put the frying, bay leaf in the soup, cook for a few minutes, remove from heat.
10. Sprinkle the soup with herbs and leave with the lid closed.
11. Serve with sour cream.
3. Diet sour cabbage soup with millet
Ingredients:
Potatoes - 2 large tubers;
5 handfuls of sauerkraut;
1 carrot;
1 leaf of lavrushka;
A bunch of fresh dill;
Millet groats - 150 g;
Frying oil with a scent - 50 ml.
How to cook:
1. Place the sauerkraut in an oiled skillet and fry for 15 minutes with frequent stirring over medium heat.
2. After 15 minutes, reduce heat, simmer until softened with lid closed.
3. In a metal container with boiling water, place potatoes, cut into medium cubes and carrots on a grater.
4. Rinse millet in hot water and add to a saucepan with potatoes and carrots, cook over low heat until the potatoes soften.
5. Add the sautéed cabbage.
6. When bubbles appear, add the lavrushka, reduce heat, cover and cook for a few more minutes.
7. Add greens, boil a little, turn off heat and leave for 40 minutes.
8. When serving, pour into bowls, put low-fat sour cream, put a plate of black bread next to it.
4. Sour cabbage soup in pork broth with beans
Ingredients:
Pork ribs - 5 pcs.;
4 small potatoes;
1 onion;
Sauerkraut - half a portioned plate;
Vegetable oil for frying;
1 carrot;
A bunch of parsley;
Tomato puree - 30 g;
Lavrushka leaf;
3 tbsp. spoons of red beans.
How to cook:
1. Soak beans in warm water for half a day.
2. Put the pork ribs in a saucepan with water and cook over medium heat for 2 hours, after boiling remove the froth.
3. As soon as the water in the pots with ribs boils, add the beans.
4. Put the cabbage in a small metal container, pour a little water, close the lid and simmer for a little more than half an hour over low heat.
5. Place the soft cabbage in a colander and drain.
6. When the ribs are almost cooked, add the potatoes, cut into medium strips, after boiling, cook for 25 minutes.
7. Meanwhile, in a frying pan, fry finely chopped onions and carrots, chopped on a coarse grater with butter. After 5 minutes of frying, add the tomato, pour over everything with a little broth from the pan and simmer over moderate heat for 5 minutes.
8. Add cabbage and cabbage broth to the soup.
9. Put the frying on, salt to taste, toss in the bay leaf.
10. Boil the cabbage soup for a few minutes, add chopped parsley, turn off the heat.
11. Pour into bowls.
5. Scented sour cabbage soup with dried mushrooms
Ingredients:
100 g of dried boletus boletus;
Onion head;
1 carrot;
Flour - 20 g;
4 small potato tubers;
Sunflower oil for frying;
Sauerkraut - 6 handfuls.
How to cook:
1. Rinse boletus mushrooms, soak in water for several hours.
2. Boil the swollen mushrooms over medium heat in the same water where they were soaked until soft.
3. Remove the boiled mushrooms from the pan, strain the broth and pour into the same pan.
4. Cut the mushrooms into slices.
5. Fry cabbage squeezed from the brine in oil for 4 minutes, then add a little water and simmer for 30 minutes with constant stirring.
6. Put the diced potatoes and mushrooms in the mushroom broth, cook over low heat, not letting it boil too much.
7. While the potatoes are boiling, fry the onions - fine crumbs and grated carrots.
8. Put the prepared frying in the soup along with the cabbage a few minutes before the potatoes are ready.
9. In a separate dry frying pan, fry the flour a little, pour in a little broth from the pan, stir well and add to the soup, boil for a few more minutes.
10. Serve with sour cream.
6. Sour cabbage soup in fish broth
Ingredients:
A small piece of trout;
Sauerkraut - 0.5 kg;
Refined oil for frying;
Onion head;
Tomato puree - 1 tbsp spoon;
Root parsley - 1 pc.;
10 g flour;
Floor of a bunch of fresh parsley.
How to cook:
1. Peel a piece of trout from the scales, remove the ridge, rinse.
2. Place the fish piece in a saucepan of bubbling water, cook for 15 minutes, skimming off if necessary.
3. Free the sauerkraut from the brine and fry in oil for 5 minutes, then add a small amount of water and simmer until tender.
4. Simultaneously fry chopped onions with carrots and parsley root in another pan until golden brown.
5. Pour flour and tomato to the roots, fry for 5 minutes.
6. Mix the fried roots with the cabbage and simmer for 15 minutes.
7. Remove the boiled fish from the broth, strain, dice the potatoes, bring to a boil.
8. Put the frying with cabbage and fish meat, cook again for a few minutes, add some salt, add herbs.
9. Steep ready sour cabbage soup with fish for 30 minutes.
The taste of cabbage soup depends not only on the taste of sauerkraut, but also on the correct preparation of the broth. If you are preparing meat broth, do not forget to remove the foam, give the meat sufficient time to cook, the broth should simmer quietly, not boil or boil. It is best to use meat on the bones. If you cook cabbage soup with vegetable or mushroom broth, cook broth with vegetables and roots.
The cabbage soup is delicious with fresh sour cream, a mixture of ground peppers and herbs. All these ingredients are best placed not at the time of preparation, but in the ready-made soup directly on the plates.
You can cook sour cabbage soup from sauerkraut not only on the stove, but also in a slow cooker. The cooking principle remains the same.
Step-by-step recipes for sour cabbage soup: red, white, with beans, mushrooms, stew
2017-11-20 Marina VykhodtsevaGrade
recipe
Time
(min)
Servings
(people)
In 100 grams of finished dish
3 gr.
2 gr.
Carbohydrates
3 gr.42 kcal.
Option 1: Classic country style sour cabbage soup (white)
The recipe for real rustic cabbage soup, which is very easy and simple to prepare. The dish is very tasty, hearty, cooked in meat broth. In this version, this is beef, but you can take a piece of pork or other meat that you have at home. There are many products, if the family is small, then you can divide all the ingredients in half.
Ingredients:
- 600 g potatoes;
- 700 g cabbage;
- 600 g of beef;
- 1.5 tablespoons of flour;
- 100 g onions;
- 120 g carrots;
- 30 ml of oil;
- 3 cloves of garlic.
Step-by-step recipe for classic sour cabbage soup
Cooking a piece of meat in three liters of water. You can use just the bones or scrubs, whichever you prefer. Cook until it starts to fall off. In villages, broth was often put on the stove, slowly simmered all night. Remove the cooked meat, cut into pieces, set aside.
Immediately throw one largest peeled potato into the broth, cook for about fifteen minutes, then add the rest of the chopped potatoes. Cook together until soft.
Put sauerkraut in a colander, scald with boiling water, add to a saucepan, stir, continue cooking. The whole potato can be taken out.
Chop the onion with carrots, fry in prescription oil, add to the cabbage soup, cook everything together for about a quarter of an hour, salt.
Pour flour into a dry frying pan, fry until creamy. Stir well so that there are no lumps.
Add flour to the saucepan through a strainer, add the meat. Mash the boiled potatoes and put them in sour cabbage soup, stir and season with garlic. Turn off the stove.
There is no need to worry that the potatoes will boil over from prolonged cooking, the acid of the cabbage simply will not allow you to do this.
Option 2: A quick recipe for sour cabbage soup with stew
In a quick recipe for sour cabbage soup with sauerkraut, natural meat broth is not used; it is replaced by stew. This significantly reduces the cooking time. Recipe with tomato paste. If it is not very concentrated and liquid, then the amount can be doubled.
Ingredients
- 4 potatoes;
- bulb;
- can of stew;
- carrot;
- two tablespoons of pasta;
- 30 g butter;
- half a kilo of cabbage;
- 2.4 liters of boiling water.
How to quickly cook cabbage soup
Throw potatoes cut into random pieces into boiling water. Cook for eight minutes, add sauerkraut. Cook for about half an hour until soft.
Peel the onion with carrots, chop, fry. As soon as they turn golden, add the tomato. We fry with him for a minute. We make sure that nothing is burnt.
Open the stew, put it in a frying pan. We heat the meat together with vegetables. If large pieces come across, then you can cut into several pieces.
We shift the sautéed vegetables with stew into a saucepan. Stir the cabbage soup, now you can taste it, add salt. We continue to cook.
After five minutes, add greens, bay leaves, you can squeeze out a couple of cloves of garlic.
In the same way, you can cook white cabbage soup with stew if there is no tomato or you just don't want to add it.
Option 3: Sauerkraut soup with mushrooms
To prepare sour cabbage soup with mushrooms, you can use meat broth or plain water. Simple mushrooms are used here, you can use frozen mushrooms instead of fresh ones.
Ingredients:
- 2 liters of broth;
- 30 ml of oil;
- 500 g sauerkraut;
- 250 g champignons;
- three potatoes;
- carrot;
- greens, peppers, laurel;
- onion head.
How to cook
Divide the broth in half. We send cabbage into one pan, cook for about twenty minutes. Put the potatoes cut into pieces in the second part.
Fry chopped onions and carrots in oil. We take a large frying pan at once. As soon as the vegetables are slightly browned, add the chopped champignons to them, stirring, bring them almost to readiness.
Combine boiled potatoes with cabbage, spread mushrooms with vegetables, put salt. We cook for about ten more minutes.
Season the sour mushroom cabbage soup with herbs, lavrushka, you can add garlic.
If you need to get a rich mushroom aroma, then when boiling cabbage, you can add several dried forest mushrooms to the broth, grind or replace with a concentrated cube if you wish.
Option 4: Sour cabbage soup with sauerkraut and fresh cabbage
The recipe for mixed sour cabbage soup with sauerkraut and fresh cabbage. The dish is quite thick, rich, can be prepared in a vegetarian version, but meat broth is used here.
Ingredients:
- half a kilo of meat;
- 2.4 liters of water;
- bulb;
- 300 g sour cabbage;
- carrot;
- 350 g of ordinary cabbage;
- two potatoes;
- 50 g butter;
- 150 g of pasta.
Step by step recipe
We prepare a regular broth by pouring water over the meat. After about an hour, we throw in peeled, but whole potatoes. Cook until the meat is cooked, then take it out. We mash the potatoes with a crush right in the pan.
Peel and chop onions with carrots, fry a little in oil and add sauerkraut. Fry for a couple of minutes, pour half a ladle of broth from the pan, simmer for a quarter of an hour.
Chop the cabbage into strips, put it in a saucepan.
As soon as the sauerkraut reaches softness, all the added broth will evaporate, add the tomato, add heat and fry for a couple of minutes.
We shift vegetables from the pan to the boiled fresh cabbage. Stir. Salt cabbage soup, cook for ten minutes.
We fill sour cabbage soup with herbs, laurel, you can throw fresh or dried garlic into the pan.
If the sauerkraut already has carrots and there are a lot of them, then you can not add additionally to the sautéing, enough onions.
Option 5: Sour cabbage soup with canned beans
Another recipe for sour cabbage soup with sauerkraut, but without potatoes. You can cook the dish with boiled beans, but in order not to delay the cooking process, a canned analogue is used.
Ingredients
- 700 g sauerkraut;
- 2 liters of water or broth;
- 1 can of beans
- 4 tomatoes;
- 2 onions;
- carrot;
- some oil, any spices.
How to cook
Throw sauerkraut into boiling broth, boil for 25 minutes under a lid.
Heat the oil. Chop two onions and fry until transparent. Add grated carrots. Cook until soft.
Cut the tomatoes into small cubes or slices. Add to vegetables fried in a skillet, simmer over medium heat for ten minutes.
Transfer the sautéing to the cabbage. After boiling, add the beans from the jar. If it is in its juice, and not in a tomato, then first drain all the liquid. Salt cabbage soup, boil a little.
We throw greens, spices into ready-made sour cabbage soup, season with bay leaves.
You can cook such a dish with salted or just canned tomatoes. If there is nothing, then add a little pasta or any ketchup to the sauté, lightly fry and transfer to a saucepan.
Option 6: Sauerkraut soup with pork in a slow cooker
Homemade cabbage soup with sauerkraut and meat, adapted for a slow cooker. Prepared without tomato. Pork can be substituted for beef, but only pitted pulp is also used.
Ingredients
- 4 potatoes;
- 600 g of pork pulp;
- bulb;
- carrot;
- 350 g sauerkraut;
- 3 tablespoons of oil;
- salt.
How to cook
Turn on the "Fry" mode. Cut the meat into small cubes. You can make elongated sticks. Add to a slow cooker, cook for about half an hour. Stir occasionally.
Dice the onion. Add to the multicooker, do not change the mode. Grate or chop the carrots into thin strips, cover next. We cook for another ten minutes.
We clean and cut the potatoes. We throw in the bulk. Fill in two liters (as much as possible) of water. We use boiling water immediately. We turn on the soup mode, cook for 15 minutes.
Scald the cabbage, put it in a saucepan. Now we put a few pinches of salt, the rest must be added at the end, since the cabbage already has a pronounced salty taste.
Close the multicooker. Cook sour cabbage for about 40 minutes, focusing on cabbage, it is not always cooked the same time.
It is better to add herbs, laurel and other desired spices after cooking, then cover the multicooker and let it stand, you can use heating.
If you want to get rich and fatty cabbage soup, you can fry a few pieces of bacon with the meat. You can also use a smoked product, it will be even tastier.
Option 7: Sour cabbage soup with sausages
A simplified version of cabbage soup with sauerkraut, which can also be cooked with hunting sausages or other similar products. If desired, we do it in a multicooker.
Ingredients
- 700 g sauerkraut;
- bulb;
- 2 potatoes;
- 250 g sausages;
- 50 g butter;
- carrot;
- 2 tablespoons of pasta;
- greens.
How to cook
Pour almost all the oil into a saucepan with a thick bottom or into a cauldron, leave a little for the sausages. Heat up, put onions with carrots, fry.
Add cabbage, fry for a few more minutes, add pasta, stir. After five minutes, fill everything with water, 1.8 liters is enough. We take boiling water.
Peel the potatoes, cut into strips, add to the saucepan with cabbage. Cook the cabbage soup for about half an hour until the potatoes are soft. Due to the acid, the process is delayed. Add salt to taste at the end.
Cut the sausages into slices. Put it in a frying pan with the remaining oil, fry it a little to improve the taste, enhance the aroma. Add to ready-made cabbage soup.
Chop greens, pour into a saucepan. Stir, cover and turn off. Let the sour cabbage brew.
If smoked sausages are used, then you do not need to fry them, but add them to the pan a little earlier, let the product give a pleasant aroma.
- Meat on the bone
- 5-6 potato tubers,
- 1 onion
- 1 carrot,
- 1 cup sauerkraut (tamped with a slide)
- tomato juice - 0.5 liters (or grated tomato pulp, to taste),
- parsley or celery root (optional)
- vegetable oil,
- salt and sugar,
- Bay leaf,
- water - about 3 liters.
Cooking process:
Prepare three liters of strong pork broth with parsley root for the cabbage soup. I immediately pour boiling water over the meat on the bone. The protein curls up faster, the broth turns out to be transparent. And less foam is formed. Cook until the meat is cooked (about an hour and a half).
In the meantime, let's prepare the rest of the ingredients. Red bell pepper is not shown in the photo and in the recipe itself. If you find it in winter, be sure to chop it into cabbage soup. They will become bright and the aroma will be summer.
in advance you need to stew in a separate saucepan or frying pan. This is the secret of cooking. You cannot load this product together with potatoes at the same time, the potatoes will be tough. Put the cabbage in a saucepan, add half a glass of water and a little oil, cover and simmer for 40-45 minutes, adding water as needed.
Boil two peeled whole potato tubers in the broth beforehand while the meat is cooking. I'll tell you later why this feature is needed.
Chop the remaining potatoes, onions and carrots as you are used to.
Saute chopped carrots and onions in the standard way with the addition of vegetable oil. Then you need to add mashed tomatoes or tomato juice and simmer for another five minutes. When I was preparing pickle, I told you about my find on the store shelf in the form of a box of Italian mashed tomatoes. Believe me, in soups and sauces, they are tastier than regular tomato paste.
Be sure to add a tablespoon of sugar to sour cabbage soup. It will not taste in ready-made cabbage soup, but the shade will be very pleasant.
We take out meat on the bone and whole boiled potatoes from the broth, discard the roots. Cut the pulp into pieces, and mash the potatoes with a fork. Your cabbage soup will turn out to be more rich.
In the boiling broth (if necessary, you can strain it, it happens that the meat is not chopped very neatly and small fragments of the bone may come across in it) we load raw potatoes with slices. Cook it for about 5-7 minutes, depending on the variety. Then add all the other ingredients: crushed potatoes, meat, stewed cabbage, onion and carrot dressing.
Remember to add salt to the broth before setting the vegetables. Add spices and bay leaves to taste. I find it healthier to add fresh herbs directly to the plate.
We cook the cabbage soup with sauerkraut until cooked (boil for about 10 minutes) and invite everyone to dinner!
Three or crush garlic, add together with sour cream to a plate. And we serve the cabbage soup with black bread, salted bacon and green onion feathers.
How to cook cabbage soup with sauerkraut in a slow cooker can be found in one of our issues in the "first courses" section or use the search on the website in the upper right corner.
Bon appetit, Anyuta and the Recipe Notebook!
Narrative features
"Cold Autumn", analysis of Bunin's story, composition
The image of Chatsky ("Woe from Wit")
Two captains: the main characters of the novel by Benjamin Kaverin
Two captains: the main characters of the novel by Benjamin Kaverin