Russian cabbage soup Ural technological map. Culinary recipes and photo recipes

Russian cabbage soup

We'll need

2 tbsp cereals (barley, rice or oatmeal)

3 tbsp tomato paste

400 gr. sauerkraut

3 potatoes

Carrots, parsley root (if this is the same root. I usually have dried parsley roots always stored in a stash)

2 onions

40 grams of melted fat

1.5 liters of meat broth (well, or in extreme cases, water, if fasting or crisis. By the way, if fasting, then we replace the fat with vegetable oil or without it at all).

We wash the sauerkraut and simmer in a small amount of fat. While the cabbage is stewing, we prepare the cereals - my barley and cook until half cooked, just wash the rice, and oatmeal ... we do nothing with them, let them lie with impunity.

Finely chop the roots and onions and sauté in fat, at the end of sautéing put tomato paste.

Peel potatoes and cut into cubes.

When the cabbage is ready, bring the broth / water to a boil, put the prepared cereals and potatoes in it and cook for about five minutes. Then we throw stewed cabbage to them and cook for 15-20 minutes. Then we introduce browned vegetables and the whole company is assembled!!! It remains to check for salt and add spices in the form of black and allspice peas. Well, and varnish with greens. Here, sobssno, and a mustache ... Let's hold it for a few more minutes on a small fire and you can use it ... with sour cream, of course ...

Shchi is a filling soup, which necessarily includes white fresh or sauerkraut or sorrel, spinach, nettle.

Being a Russian national dish, cabbage soup was prepared in Russia even before the appearance of potatoes in Rus', and therefore, as a rule, they do not put it in cabbage soup. Sometimes, for communication, if there are no potatoes, rice, pearl barley, pasta in soups, browned flour is introduced into the soup.

Flour sautéing. Sifted wheat flour is poured with a layer of no more than 2 cm into a frying pan without fat and, stirring constantly, it is sautéed until it acquires a light yellow color (almost white), cooled and used for seasoning soups. Soups are seasoned with flour 5-10 minutes before the end of cooking, for this, browned flour is diluted in a small amount of cold broth or broth, thoroughly stirred until smooth, filtered and added to the soup.

Shchi from fresh cabbage

We clean the head of white cabbage from the top contaminated leaves, wash it with cold water and cut it into square pieces (checkers) 2-3 cm in size, removing the stump from the head. You can cut the cabbage into strips (in the form of noodles). Carrots are peeled, washed and also cut into strips or rubbed on a coarse grater. We cut the peeled and washed onions into half rings, peeled turnips - into strips, peeled and washed parsley root can be grated just like carrots. Saute chopped onions, carrots, turnips, parsley root in a frying pan on margarine. We pass the tomato separately from vegetables (see above).
Put the chopped cabbage into the boiling broth, bring to a boil, add the browned vegetables (carrots, onions, turnips, parsley) and cook for 15-25 minutes over low heat. 5-10 minutes before the end of cooking, add sliced ​​red tomatoes or sautéed tomato, sautéed flour (see above), diluted broth or water, spices (bay leaf, peppercorns) and salt. Simultaneously with spices, you can put garlic mashed with salt in cabbage soup.
Serve cabbage soup with sour cream, sprinkled with parsley or dill, you can cook cabbage soup without turnips.

Products for 5 servings: 800 g (1/2 head) cabbage, 70 g (1 pc.) turnip, 100 g (2. small pieces) carrots, 20 g parsley (root), 150 g (2 pcs.) onion onion, 50 g Tomato puree or 200 g (2-3 pcs.) red tomatoes, 1.5 g (2 teaspoons) flour, 50 g margarine, 1800 g meat broth, 50 g sour cream, parsley or dill, spices, salt.

Fresh cabbage soup with potatoes

We process and cut vegetables in the same way as described in the previous recipe. We wash the potatoes in warm water from the earth and clay, peel and rinse again, and then cut into small sticks. So that the peeled potatoes do not darken, store them in water.
Put the prepared cabbage into the boiling broth, bring to a boil, put the potatoes and simmer for 10-15 minutes, add the sautéed carrots, onions, parsley root and continue to cook the cabbage soup until tender. 5-10 minutes before the end of cooking, add browned or fresh tomatoes to the cabbage soup; sliced ​​tomatoes, spices, salt. Shchi is served with sour cream and herbs. parsley or dill.

Products for 5 servings: 600g (1/3 head) cabbage, 300g (3 pcs.) potatoes, 100g (2 pcs, small) carrots, 30g parsley (roots), 100g (2 pcs. small) onions 200 g (2-3 pcs.) red tomatoes or 50 g tomato puree, 50 g margarine, 1600 g meat broth, 50 g sour cream, herbs, spices, salt.

Fresh cabbage soup with fish

Shchi is prepared from the following families of fish: zander, pike, burbot, catfish, cod.
Frozen fish, in order to preserve its taste, is defrosted in the air. However, to speed up the defrosting process, you can thaw the fish in cold, changeable water. Then we cut off the head of the fish with the head, cut the abdominal cavity, remove the insides, clean the blood clots near the spine with a knife, and. wash the fish in cold water. In fish with scales with a knife or a special fish scaler, we clean the scales from the tail to the head and rinse again. Cut off the fins with scissors or a knife and place the fish on a cutting board. With a long wide knife, cut it into two parts (fillet) along the spine. We cut off the vertebral bone from the second half of the fillet, and then cut off the costal bones from both fillets. Cut the fillet on the skin without bones across 1-3 pieces per serving.

Pour portioned pieces of fish with hot water (a small amount), put salt, spices (bay leaf, peppercorns) and cook for 7-10 minutes over low heat. The head, fins and bones can be used to make fish broth.
For cabbage soup, we use both broths, draining them together and straining (broth from cooking fish and fish waste).

We process and cut the vegetables in the same way as described in recipe No. 126. Put fresh cabbage into the strained boiling fish broth and bring to a boil, then put the browned vegetables (onions, carrots, parsley), tomato puree (50 g) and cook 15-20 minutes. Then add peppercorns, bay leaf, salt, bring to a boil, add browned flour (see above) and boil everything for another 3-5 minutes. Shchi can be cooked without tomatoes.
When serving, put 1-3 pieces (100 g) of heated boiled fish on a plate, pour cabbage soup and sprinkle with chopped herbs.

Ingredients for 5 servings: 600 g fresh fish (boneless skinless fillet). 1000 g (1 head) of cabbage, 140 g (2 pcs.) of carrots, 30 g of parsley (roots), 120 g (1 large) of onions, 50 g of margarine, 1700 g of fish broth, herbs, spices, salt.

Fresh cabbage soup (lean)

We cut the white cabbage into checkers, potatoes and carrots into cubes, tomatoes into slices, onions into half rings. Sauté chopped vegetables in sunflower oil, at the end of sautéing put tomatoes and sauté all together for 3-5 minutes (see above). Put chopped cabbage into boiling salted water, after a few minutes - potatoes and cook for 15-20 minutes. At the end of cooking, we introduce vegetables, spices sautéed with tomatoes and bring the cabbage soup to readiness. In the finished soup, put finely chopped garlic and herbs.
Ingredients for 5 servings: 400g (1/4 head) cabbage, 600g (5-6pcs) potatoes, 140g (2pcs) carrots 100g (1pcs) onions, 100g (1pcs) tomatoes, 40 g (2 tablespoons) sunflower oil, 1700 g water, 2-3 garlic cloves, spices, herbs, salt.

Sauerkraut soup

We sort out the sauerkraut and wash it well (if it is very sour, then soak it in cold water, and then squeeze it). After that, put the cabbage in a saucepan, pour a little water or broth, add butter or margarine, tomato puree, close the lid and simmer for 1.5-2 hours, stirring occasionally. Then we put browned carrots, parsley, onions cut into strips into cabbage and simmer for 10-15 minutes, mixing thoroughly. We introduce stewed cabbage with vegetables, peppercorns, bay leaf, salt into the boiling broth and cook. After 20-30 minutes, season the cabbage soup with browned flour and cook for another 10 minutes. Serve with sour cream and herbs.

You can serve croutons of buckwheat porridge with cabbage soup.

Cooking croutons. We cook thick buckwheat porridge (viscous). We spread on a baking sheet moistened with cold water with a layer of 1.5-2 cm and cool. Cut into small slices in the form of squares, coat in flour, moisten in egg and roll in breadcrumbs. Fry breaded croutons in oil until golden brown.

Products for 5 servings: 900 g sauerkraut, 130 g (2 pcs. small) onions, 140 g (2 pcs.) carrots, 30 g parsley (roots), 120 g tomato puree, 25 g (1 tablespoon) flour , 50 g butter or margarine, 1700 g meat broth, 50 g sour cream. For croutons: 125 g (1/2 cup) buckwheat, 300 g water, 1 egg, 25 g (1 tablespoon) flour, 30 g (2 tablespoons) breadcrumbs, 50 g butter.

Sauerkraut soup with potatoes

Put the cubed potatoes into the boiling broth, bring to a boil and cook until half cooked. Then add the cabbage stewed with tomato puree and browned vegetables (diced) and cook for 15-20 minutes until tender. 5-10 minutes before the end of cooking, add spices and salt. Season the finished cabbage soup with garlic, mashed with salt. When serving, put sour cream on a plate.

Products for 5 servings: 500 g sauerkraut, 400 g (4 pcs.) potatoes, 100 g (1-2 pcs.) carrots, 30 g parsley (roots), 100. g (1 pc.) onion, 100 g tomato - puree, 50 g margarine, 1900 meat broth, 3-4 cloves of garlic, spices, salt.

Shchi daily

We wash the sauerkraut, squeeze and finely chop. Put in a saucepan, add bones from smoked pork, pork fat or margarine, tomato puree, pour a little broth, close the lid and simmer for 2-2.5 hours. We cut the vegetables into small cubes and sauté in fat, add to the cabbage, and remove the bones from the pan. Stew cabbage with browned vegetables for 20-25 minutes and cool for 8-10 hours or freeze. From this, the taste of cabbage soup improves significantly. Pour frozen cabbage with broth, heat, bring to a boil and cook for 30 minutes, adding spices and salt, seasoning with browned flour (see above).
When serving, put chopped garlic, sour cream, greens on a plate.

Products for 5 servings: 700 g sauerkraut, 150 g bones from smoked pigs, 140 g (2 pcs.) Carrots, 120 g (2 pcs. small) onions, 30 g parsley (roots), 100 g tomato puree, 75 g pork fat or margarine, 25 g (1 tablespoon) flour, 2000 g (2 l) broth (recipe No. 125), 3-4 cloves of garlic, 50 g sour cream, herbs, spices, salt.

Sauerkraut soup with head

We remove the gills from the head of sturgeon fish, scald and cut off small bone bugs, chop the head into pieces and rinse well. We put the pieces of the head in a saucepan, pour cold water over it, add raw onions, parsley and, when the water boils, remove fat and scale from the surface. After about an hour, we take the head out of the broth and separate the pulp, and again continue to cook the bones and cartilage in the broth over low heat until the cartilage softens. After that, we let the broth settle and filter it: Cut the boiled pulp of the head and cartilage into slices and store them in the broth until serving.
We stew the sorted washed chopped sauerkraut with the addition of fish broth, margarine, tomato puree for 2-2.5 hours. Then add browned vegetables, cut into small cubes, and simmer together for 10-15 minutes.
We introduce stewed cabbage with sautéed vegetables into boiling strained fish broth from the head, cook for 10 minutes, put peppercorns, bay leaf, salt, sautéed flour and boil for another 5-10 minutes.
When serving, put the boiled pulp and head cartilage on a plate, pour the cabbage soup and sprinkle with herbs.

Products for 5 servings: 900 g head (raw), 900 g cabbage, 120 g (2 small pieces) onions, 30 g parsley (roots), 100 g tomato puree, 25 g (1 tablespoon) flour, 50 and margarine, 1800 head stock, herbs, spices, salt.

Sauerkraut soup with mushrooms

We prepare mushroom broth from dried mushrooms (recipe No. 125), and cut the washed boiled mushrooms into cubes. Finely chop the sauerkraut and stew it in the same way as for sauerkraut soup (see recipe No. 130), only cut the vegetables for sautéing into small cubes. Put the stewed cabbage with vegetables, chopped boiled mushrooms, salt, peppercorns, bay leaf, sautéed flour into the filtered boiling mushroom broth and cook everything for 5-10 minutes.
When serving, put sour cream on a plate, sprinkle with herbs.

Products for 5 servings: 40 g dried mushrooms (porcini), 1000 g (1 kg) sauerkraut, 140 g (2 pcs.) carrots, 120 g (2 pcs. small) onions, 30 g parsley (roots), 100 g tomato puree, 50 g margarine or butter, 25 g (1 tablespoon) flour, 1700 g mushroom broth, 50 g sour cream, herbs, spices, salo.

Russian cabbage soup (with grits)

For the preparation of cabbage soup in the Urals, you can use any cereal of your choice: millet, pearl barley, oatmeal or rice. Why we sort out the cereals, wash them, changing the water several times. If we use pearl barley, then we put it in boiling water and cook until half cooked, drain the broth, and wash the groats, since the broth from it has a dark color and a slimy texture, which gives the soups an unpleasant appearance.
Pour the prepared cereals into the boiling broth, bring to a boil, put the stewed cabbage with tomato and sautéed vegetables, and then cook and serve in the same way as “Sauerkraut soup with potatoes”.

Products for 5 servings: 50 g of cereals (millet, barley, oatmeal or rice), 500 g of sauerkraut, 100 g (1-2 pieces) of carrots, 30 g of parsley (root), 100 g (1 piece) of onion onion, 130 g of tomato puree, 50 g of margarine, 2000 (2 l) meat broth, 3-4 cloves of garlic, spices, salt.

Shchi green

Sorrel and spinach (separately) are washed with ... paradise, washed in cold water in a saucepan, removed by hand from the water and put in a colander (do not pour out) so that sand and dirt remain in a saucepan with water. After that, let the sorrel in its own juice, and boil the spinach in rapidly boiling iodine (to preserve the color). Then we combine sorrel and spinach and pass through a meat grinder or wipe through a sieve. Put the diced potatoes into the boiling broth and cook until half cooked, then add the browned onions, green onions, parsley root, spinach and sorrel puree and cook for 15 minutes. 5-10 minutes before the end of cooking, season the cabbage soup with browned flour, add salt and spices. Half of the spinach and sorrel can not be wiped, but put chopped. Shchi can be cooked without spinach, from one sorrel, doubling its rate according to the recipe.
Serve green cabbage soup, putting half a hard-boiled egg in a plate, with sour cream.

Products for 5 servings: 250 g sorrel, 5-0 g spinach, 400 g (4 pcs.) Potatoes, 75 g parsley (roots), 100 g (1 pc.) Onion, 100 g green onion (feather), 60 g margarine or butter, 50 g (2 tablespoons) flour, 1900 g meat broth, 2 ½ hard-boiled eggs, 50 g sour cream, spices, salt.

Shchi with nettle

For soup, we use only young upper leaves of nettle. We cut them with ... paradise, wash them in the same way as sorrel, and dare in rapidly boiling salted water for 2-3 minutes, then fold them into a colander and pass through a meat grinder or sieve. We prepare mashed potatoes from sorrel in the same way as in green cabbage soup. We cut the roots into cubes, chop the onion and saute it all together on margarine. 2-3 minutes before the end of sautéing vegetables, add finely chopped green onions. In a boiling broth, put nettle puree, stewed mashed sorrel, browned vegetables and cook for 10-15 minutes. After we introduce salt, browned flour and cook for another 5 minutes. Serve cabbage soup with half a hard-boiled egg, sour cream, herbs.

Products for 5 servings: 1000 g of young nettle, 300 g of sorrel, 35 g (1/2 pcs.) of carrots, 35 g of parsley (root), 120 g (2 pcs.) of onions, 100 g of green onions, 50 g of margarine , 30 g (1 tablespoon) flour, 1900 g meat broth, 2 ½ pcs. hard boiled egg, 50 g sour cream, herbs, spices, salt.

Our cabbage soup and borscht are always good! Folk wisdom is never wrong, and therefore we will immediately begin to master one of the many recipes for cabbage soup, namely cabbage soup in the Urals. Why cabbage soup got such a name is obviously not known, since cabbage soup was prepared according to such a recipe not only in the Urals. Perhaps, once upon a time, an unknown Ural chef came up with the idea of ​​​​adding cereals to cabbage soup - barley, rice or millet. This, in fact, distinguishes the method of preparing Ural cabbage soup from all the others.

After the addition of cereals, cabbage soup acquires a different nutritional value, and therefore in some other regions of Russia one can also find such a name for Ural cabbage soup - “thick cabbage soup”, meaning by this the increased calorie content of the first course.

Ingredients for cooking Ural-style cabbage soup with cereals:

• bold pork - 0.5 kg
• onion - 2 pcs.
• potatoes - 2-3 pcs.
• cereals (barley, rice, oatmeal or millet) - 2-3 tbsp.
• carrots - 1-2 pcs.
• sauerkraut - 300-400 g
• tomato paste (optional) - 1 tbsp.
• salt, sugar - to taste
• bay leaf, allspice - to taste
• vegetable oil

Recipe Ural cabbage soup from sauerkraut:

First you need to cook the meat broth with the addition of bay leaf. After boiling, put a whole onion into the broth, and then remove it before laying the main ingredients.

Peel the potatoes, cut into large cubes, dip in boiling broth, boil until tender. Salt the broth to taste.

While the broth and potatoes are cooking, saute onions and carrots in vegetable or butter until the vegetables are soft. If desired, add a spoonful of tomato paste to the vegetables for a pleasant color of cabbage soup.

When the potatoes are almost ready, remove half of the serving from the broth, crush with a masher to a puree-like consistency, put the mashed potatoes in the broth. In this way, cabbage soup will thicken and will be much tastier.

Add cereal to the broth. In our case, rice, and if you want to use pearl barley or any other that cooks longer, put it in the broth along with potatoes or boil it in advance until half cooked.

Bookmark sauerkraut: depending on what kind of cabbage (crispy or soft) you like, it also depends on when to add it to the Ural cabbage soup. If you like softer - add the cabbage along with the potatoes, well, if you prefer to "crunch" cabbage - put it a little later. The brine from the cabbage can not be drained, and the taste of cabbage soup can be corrected with sugar.

At the last stage, you need to add the sautéed vegetables, reduce the fire, simmer the cabbage soup for 20-25 minutes at minimum heat under the lid.

Hearty and tasty cabbage soup in the Urals is ready!

Do not forget to serve sour cream, herbs and rye bread to the table.

Enjoy your meal!

Step-by-step recipes for Russian cabbage soup with fresh and sauerkraut, barley, rice, oatmeal, millet

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

3 gr.

4 gr.

carbohydrates

52 kcal.

Option 1: Classic Russian cabbage soup with sauerkraut and barley

Traditional Ural cabbage soup is cooked with cereals. Barley was used in the old version, it has long been valued for its beneficial properties, giving strength and health. It is advisable to soak it for a couple of hours, let it swell. Sauerkraut is used, it is not necessary to pre-fry or squeeze out the brine.

Ingredients

• 600 g pork;
• 50 g barley;
• 3 liters of water;
• 450 g potatoes;
• 150 g onions (2 pcs.);
• 500 g cabbage;
• carrot;
• 20 g dill;
• 30 g of oil;
• spices, laurel

Step-by-step recipe for classic Ural cabbage soup

Wash the meat, put it in a saucepan, add 3.3 liters of water, some will be removed with foam, boil away a little, three liters of broth will remain. Immediately put the laurel and one whole onion along with the husk, but wash it first. When boiling, remove the foam. Boil the pork for about an hour and 10 minutes, then add the peeled potatoes, but do not cut. Cook with broth for ten minutes, add barley. Cook the cereal until soft.

Take out the boiled potatoes. Throw in sauerkraut, continue cooking. The onion and laurel must be caught and thrown away. Mash the potatoes with a pestle, return to the pot.

Pour oil into a frying pan, but you can use melted pork fat, heat it up. Throw in the chopped onion, then the carrot. Fry vegetables, transfer to a saucepan with boiled cabbage.

Boil everything together for about ten minutes, take out the meat, cut into pieces. They can be returned back to the Ural cabbage soup, put on a plate for each, or simply served in a separate bowl.

We try the finished soup, pepper, salt, add dill greens to the cabbage soup and turn it off.

No need to worry that the barley will boil, will float in flakes, the acid of the cabbage will not allow this. If you still want to see potatoes in cabbage soup, then you can throw a part a little later, cut into pieces.

Option 2: A quick recipe for Russian cabbage soup with rice

If there is no time to cook the broth for a long time, soak and cook barley, then this simple recipe for Ural cabbage soup will help out. It will need some fat. If you need to cook a lean dish, then replace it with vegetable oil.

Ingredients

• 3 potatoes;
• carrot;
• 0.5 st. rice
• 2.5 liters of water;
• 300 g sour cabbage;
• bulb;
• 60 g fat;
• seasonings, herbs.

How to quickly cook cabbage soup in the Ural style

Throw potatoes cut into halves or quarters into boiling water, boil for a quarter of an hour, mash a little and add cabbage. Continue cooking, salt is not needed yet.

Wash the rice, it is advisable to take a large cereal, add potatoes and cabbage together after ten minutes of boiling.

Finely chop the lard, put the pieces in the pan. Fry until fat is released, but dry cracklings do not need to be done. We send finely chopped onion to the fat. Ready for transparency.

We clean and rub the carrots. Pour over to the lard with onions, fry a little more and send it all to the pan.

Now cabbage soup can be salted. We try, maybe add more pepper, pour in cabbage brine. We boil the products after adding the sauté for about five minutes, throw the greens and turn it off.

In the same way, you can cook Ural cabbage soup with sauerkraut and millet. If desired, we replace the water in whole or in part with broth (and not necessarily meat), it will turn out even tastier.

Option 3: Russian cabbage soup with oatmeal and two types of cabbage

Shchi with Ural-style oatmeal is no less popular than a barley dish. They turn out thick, satisfying, this dish is something in between the first and second. You can use any oatmeal or oatmeal. It's okay if they boil very quickly. Both fresh and sauerkraut are used here, but if necessary, you can take a vegetable of the same type.

Ingredients

• bulb;
• 0.5 st. oatmeal;
• 4 potatoes;
• 500 g of meat;
• 300 g fresh cabbage;
• 300 g sauerkraut;
• 30 g fat;
• 2 cloves of garlic;
• some greenery.

How to cook

Any meat, wash the piece, fill it with water and set to boil. After 1.5 hours, throw in the potatoes cut into large pieces, boil for about twenty minutes.

Cut the onion and put it in the heated fat, fry until transparent for three minutes, then add the sauerkraut. Carrots are usually in it, so we do not use it. Cover and simmer everything together until done.

Cut white cabbage into strips. You can take a grater, but only a special one with a long knife. Transfer to a saucepan and cook with potatoes.

After boiling white cabbage, add oatmeal. Stir, continue to cook for about five more minutes, then introduce the sauerkraut from the pan. Shchi stir, salt and pepper. After boiling, reduce the fire, warm up for ten minutes.

Peel a couple of cloves of garlic, chop, also chop the greens, mix, add pepper to them and grind everything together. Put the dressing in a pan with Ural cabbage soup, throw in the laurel. Let it boil for the last time and immediately turn it off.

Now in the store you can find buckwheat, rice, millet flakes. They can also be used for cooking cabbage soup, they will perfectly replace oatmeal.

Option 4: Russian cabbage soup with tomato paste and rice

Recipe for red saturated cabbage soup in Ural style with pasta. Of course, fresh or canned tomatoes can also be used for cooking, if available. Sauerkraut is used. A dish in meat broth, you will need a piece of pork or beef on the bone. In the second option, the cooking time will increase slightly.

Ingredients

• 700 g of meat;
• 4 potatoes;
• 700 g of sauerkraut;
• onion head;
• 80 g of paste;
• 0.5 st. rice
• carrot;
• Bulgarian pepper;
• oil for sautéing.

Step by step recipe

I wash the meat, but you can even use just bones with a minimum amount of pulp for the broth. In this case, we take more than indicated so that there is a good taste. Pour in water, set to boil.

Peel potatoes. We throw two pieces after an hour of boiling the broth, after another hour we remember them right in the pan with a pestle. Add chopped cooled potatoes, boil for five minutes.

We lay sauerkraut, let it boil with potatoes. Lightly salt.

Separately in a frying pan, fry the onion head, carrot. Cut the pepper, add to them after browning. After a few more minutes, spread the paste. If the tomato is thick, then dilute it a little with broth. Saute vegetables in a pan until soft.

Rinse the rice, put it in a bowl. Boil for ten minutes, add the tomato and vegetables. Stir, cook everything until cooked. We fill the Ural red cabbage soup with spices, greens to taste.

Such red cabbage soup is very tasty with pork ribs. For a change, you can cook a dish with smoked meats. If there is no time to cook the broth, then hunting sausages will be an excellent addition to the cabbage soup.

Option 5: Russian cabbage soup with fresh cabbage and millet

A millet version of simple cabbage soup in the Ural style, they are cooked with fresh cabbage. Very often, to give a brightness of taste, brine from cucumbers and tomatoes is added to them. If there is nothing like that, then you can simply pour in a little apple or any other vinegar, lemon juice.

Ingredients

• 2.5 liters of meat broth;
• bulb;
• four potatoes;
• 0.5 st. millet;
• carrot;
• 500 g cabbage;
• some oil;
• lavrushka, herbs, garlic.

How to cook

Put the potatoes, cut into pieces, into the meat broth. Grate one potato and throw it so that the chips dissolve, cook everything for ten minutes.

Sort the millet, rinse it, it is better to soak it a little in cold water. Transfer to a bowl with potatoes. When boiling, foam may appear, which must be removed.

We make a passerovka from onions and carrots. If desired, add a little tomato or grated tomato to it.

As soon as the millet boils for three minutes, add the chopped cabbage. Now cook cabbage soup almost until done.

We shift the passerovka, cabbage soup in the Ural style should be well stirred and allowed to boil a little more. After that, we throw greens, parsley, garlic and turn it off.

In addition to meat variants of Ural cabbage soup, this dish can also be prepared with fish. If you choose among lean recipes, then mushroom options are especially successful. For soup, you can use only broth or add boiled, fried or even salted mushrooms.

Low-fat brisket - 1 Kg
Chicken stomachs - 500 Gr
Sauerkraut - 500 Gr
Pearl barley - 1/3 cup
Bulb - 4-5 Pieces
Carrots - 2 Pieces
Tomato paste - 3-4 st. spoons
Potato - 2 Pieces
Greens - to taste
Salt, pepper - to taste
Garlic - 2 Cloves
Butter - 1 tbsp. the spoon

Shchi has a long history. In Rus', they appeared in the 9th century, when cabbage was first brought from Byzantium. From the beginning it was a vegetarian dish cooked in mushroom or vegetable broth, soon broths cooked with meat or fish were added. Very soon conquered many miles of the population. Depending on the composition of the components, there are either "rich" or "poor". Shchi is an amazing Russian concoction cooked in broth from various types of meat. Cooking cabbage soup seems to be simple and not quite simple. The praises of scham were sung in Russian songs, many proverbs and sayings. Famous: “Schi and porridge is our food” So: Let's cook tasty and fragrant rich soup. Ural cabbage soup is radically different from the usual ones, they are unique in composition, taste and color.

To prepare the broth, we take, wash the brisket in cold water, remove excess moisture with a paper towel. We cut off all the films, clean, remove excess fat. Cut the meat into large pieces.

Then we take a large saucepan, put the chopped meat in it, take two onions, remove the husk and wash it under running cold water. Now wash the carrots, wipe with a napkin and clean with a paring knife. On a cutting board, cut the onion into four parts, cut the carrots into large rings and send all the vegetable cuts to the meat in the pan. Pour up to 4 liters of cold water and put on fire to boil. Cook over low heat for about an hour, during cooking, periodically remove the foam.

At the end of the time, we take out the vegetables from the broth, they will no longer be useful to us, but we can add meat to the soup at the end of cooking if desired. In this broth we put the chicken stomachs thoroughly washed in cold water, dry them so that they are not wet, cut into pieces of any size and put in the broth, add pearl barley and cook over low heat.

After 20 minutes, we try barley, cook it until tender. While our soup is cooking, we need to make a fry. We put the pan on the fire, meanwhile cut the onion into thin rings and blanch in butter until transparent, add the tomato paste and simmer for about 6 minutes. When the cereal is cooked until tender, add the potatoes, previously peeled and cut into medium pieces, to the pan. Bring the potato soup to a boil. When it boils, put onion frying.

Bring to a boil again, only now put the sauerkraut. 5 minutes before the end of cooking, add salt and pepper to taste, also add chopped herbs and finely chopped garlic. We return to the soup, the meat on which our broth was cooked. We give the soup, 15 minutes infused. Then pour into bowls. Ural cabbage soup is ready.