Cooking cabbage with millet. Delicious sauerkraut with millet

Kapustnyak is one of the most delicious dishes in Ukraine, in terms of its taste it is no worse than the usual borscht, it’s just not so common.

As a rule, it is customary to cook the presented lean soup in autumn and winter, since one of its main ingredients is sauerkraut. You can modify the composition somewhat at your discretion, but cabbage is what always remains in this soup. Let's try to cook this delicious Ukrainian cabbage with sauerkraut, millet and tomato, but without traditional meat.

Ingredients for the recipe for Ukrainian cabbage soup with sauerkraut and millet:

• Several potatoes
• Carrot,
• Bulb,
• Garlic,
• Sauerkraut - 300 grams,
• An incomplete glass of millet,
• Tomato paste - 2 tablespoons,
• A few peppercorns, a mixture of ground pepper,
• Salt and bay leaf
• Sunflower oil.

How to cook cabbage with sauerkraut and millet:

1) We start cooking cabbage. First of all, we put a pot of water on the stove, throw a few peppercorns into the water.
Onions need to be peeled, and then finely chopped, send it to a saucepan with water.

2) At this time, peel the potatoes, and then cut them. 5 minutes after the onion, you can pour the potatoes into the pan and continue cooking.

3) Millet should be poured into a deep bowl, and then rinsed under running hot water to remove all possible impurities. When the water in the pan boils, you can add millet, and mix the soup.

4) Sauerkraut must first be washed under water, and then chopped a little with a knife.

5) It will take three times more than usual, since when crushed, its volume changes greatly.
Once the potatoes are soft enough and the millet is almost cooked, add the cabbage and stir the soup well.

6) For now, the cabbage should boil a little along with the soup, so we are preparing the frying. Rinse the carrots under running water, peel them, and then grate them.

7) We put a frying pan on the fire, add a couple of tablespoons of sunflower oil and heat it up. As soon as the oil is hot, you need to put the carrots in the pan and fry a little, stirring well.

8) At the end of frying, add tomato paste.

9) Stir and add another 100 ml of water, simmer for another 5 minutes. Mix, add spices and salt.

10) Pour the dressing into the soup, stir.

11) Peel the garlic and cut into strips.

For a homemade dinner, I recommend everyone to cook a rich, thick and very tasty cabbage made from sauerkraut with millet. It is cooked by adding millet and sauerkraut. It turns out such a delicious soup that rarely anyone refuses an additive. Every housewife can cook it, but you can ferment cabbage on your own, or just buy it. If you don’t have time to pickle, then definitely buying ready-made sauerkraut will make it easier and faster for you to solve the problem. I have described the recipe with a photo of this dish in detail for you. See also how to cook.




Required products:

- 200 grams of sauerkraut,
- 2.5 liters of meat broth,
- 150 grams of millet,
- 250 grams of potatoes,
- 100 grams of carrots,
- 100 grams of white onion,
- 1.5 tsp. l. tomato paste,
- 20-30 grams of vegetable oil,
- a little salt.

Recipe with photo step by step:

Cut the peeled potatoes into medium-sized cubes.




In a boiling, slightly salted meat broth, lay the potato cubes. We start making soup. Any meat broth is suitable for soup, but if you are on a diet, replace it with vegetable broth, it will turn out delicious too.




Immediately after the potatoes, put the washed millet into the soup. Groats cook as quickly as potatoes, so combine these two ingredients at once. You need to cook potatoes and millet on a fire a little more than slow.




When the potatoes and millet are cooked, add sauerkraut to the soup. Boil cabbage for 10-15 minutes. You don't need to add more soup. In general, you need to salt cabbage very carefully so as not to oversalt, since by adding sauerkraut you can oversalt. Therefore, it is better to undersalt the soup first, and then adjust the taste during the cooking process.






While the ingredients are cooking, prepare the vegetable fry: fry the chopped carrots and onions. Fry in vegetable oil until soft, then add tomato paste and fry for a couple more minutes. Tomato paste must be fried to make it tastier.




We put the tomato-vegetable fry in the boiling soup when the sauerkraut is cooked. Cook the soup for another 5-7 minutes and the dish is ready. I also want to draw your attention to .




We immediately serve hot cabbage to the table for everyone. Bon Appetite!

Kapustnyak is a very satisfying first course, which is prepared from meat, sauerkraut, potatoes, millet, onions, carrots and spices. And as you might guess, the name of this dish came from one ingredient - sauerkraut. But many people cook cabbage from fresh cabbage, because they don’t quite like the sourness, and it also turns out to be very tasty.

Ingredients for cabbage soup with sauerkraut:

• 3 l. - water;
• 300 gr. - sauerkraut;
• 500 gr. - meat on the bone (beef or pork);
• 4 things. - medium potatoes;
• 2 pcs. - medium bow;
• 1 PC. - carrot;
• 3-4 tbsp - millet;
• 2-3 pieces - tomatoes (or 50 ml of tomato juice, 2-3 tablespoons of tomato paste);
• 3 cloves of garlic;
• Salt, pepper, bay leaf (to taste);
• Fresh herbs (dill, parsley).

Cooking - cabbage from sauerkraut:

Rinse the meat, pour 3 liters of water. Bring to a boil, remove foam, reduce heat and simmer for 1 hour.

Peel the potatoes, cut into medium cubes, put in a saucepan with broth and continue to cook until the potatoes are ready (about 20-25 minutes).

Squeeze out the cabbage. If it is strongly acidic, you can wash it.

Wash the millet well in cold water, drain the water

Pour the millet into the broth and cook for about 10 minutes, then add the cabbage and continue to cook until the cabbage is ready (about 20 minutes).

In the meantime, finely chop the onion, grate the carrots on a coarse grater. Heat a frying pan over a fire for a few minutes in vegetable oil. Add tomato pulp without skin or tomato paste, tomato juice, salt, pepper (to taste), and 0.5 cups of broth from the pan.

real Ukrainian cabbage

How to cook a real Ukrainian cabbage

There are as many recipes for making cabbage as there are recipes for Ukrainian borscht. Each hostess prepares cabbage in her own way. I bring to your attention my recipe for a delicious, rich cabbage.

I want to say right away, firstly, cabbage is not a soup, it should be thick and with a lot of meat. Secondly, cabbage needs to be cooked for a long time so that the cabbage is well boiled, and not like in a hangover soup.

After all, this rich dish is prepared mainly in winter in order to maintain the body in good physical shape. I won’t bore you, but I’ll move on to a step-by-step recipe designed for a 6-liter pan.

800-1000 grams of pork ribs.
500-600 grams of sauerkraut
3-4 potatoes
1-2 bulbs
0.5 cup millet
1 teaspoon tomato paste
1-2 bay leaves

Wash pork ribs, cut into pieces.

Pour water, up to half the volume of the pan, bring to a boil and remove the foam.

While the meat is boiling, cook the cabbage. Sauerkraut is better to use natural preparation. Sometimes the markets sell cabbage fermented with vinegar. It cannot be used for cabbage.

If the cabbage is too sour, it must be washed with water and squeezed out. Cabbage can be further chopped by chopping with a knife.

When you remove the foam from the meat, you can add cabbage.

After the cabbage boils, reduce the heat and cook for 1-1.5 hours. The cabbage should be completely soft.

During this time, peel the potatoes and onions. Cut up some of the potatoes and throw them into the cabbage. When it is cooked add finely chopped onion. And after 15-20 minutes, washed millet. Add water if necessary.

Please note that all the time cabbage must be cooked on medium or low heat.

After adding millet, stir occasionally so that the cabbage does not burn.

Little secret

When the millet is almost ready, for additional thickness of the dish, you need to add mashed potatoes from raw potatoes.

To do this, rub the potatoes on a fine grater, slightly dilute with water, pour the resulting mass into cabbage and mix well. Then add tomato paste to give the dish a beautiful color and parsley

Cook, stirring occasionally over low heat for about 1 hour. You should get a thick and rich dish, not like soup.


buterbystro.ru

Kapustnyak soup is a classic version of the Russian winter first, because every home will definitely have all the ingredients to create it. Elena Prokazchikova, the author of the recipe, is happy to share the recipe of her cabbage soup and even gives a calculation of the cost of the dish. Thank you for being responsible...

There are several varieties of soup traditional for Russian, Ukrainian and Polish cuisine - cabbage soup or cabbage soup. Its main ingredient invariably remains sauerkraut. Ukrainians add it to soup without brine. In Poland, it is customary to cook sour cabbage with brine. Usually this soup is cooked with meat and served on the Christmas table. However, there is also a lean version of this dish: lean cabbage from sauerkraut with millet. Due to the cereal, it turns out to be hearty and very nutritious.

From this article you will learn:

Ingredients for cooking cabbage from sauerkraut with millet:

• Sauerkraut - 100 g;
• Millet - 100 g;
• Potato - 1 pc.;
• Carrots - 1 pc.;
• Onion - 1 head;
• Vegetable oil - 3 tbsp. l.;
• Salt, pepper - to taste.

How to cook cabbage from sauerkraut with millet?

From this amount of products, 4 servings of soup are obtained.

So that the millet in the soup does not taste bitter, it should first be poured into a colander and rinsed thoroughly under running water.

Then the cereal should be transferred to a bowl and pour boiling water for 5 minutes.

In the meantime, it is necessary to boil 2 liters of water and pour peeled and diced potatoes into it. The pan should be put back on the stove. The fire must be adjusted to maintain a moderate boil.

Carrots and onions should be washed and peeled, and then cut into small strips.

In a small frying pan, you need to heat the vegetable oil without smell. It is necessary to shift the prepared carrots and onions into it. Vegetables should be sautéed until soft. To prevent the frying from burning and evenly saturated with oil, it must be stirred periodically.

Another interesting recipe:

When the potatoes are half cooked, pour steamed millet into the pan and continue cooking.

After 7-8 minutes, sauerkraut should be added to the soup. If desired, the brine can be left or drained, and the cabbage rinsed with water before adding to the pan to reduce acidity.

Cabbage must be brought to a boil again and boiled until potatoes, millet and cabbage become soft. Then the sautéed carrots and onions must be transferred to the soup along with the oil.

Recipe for those who adhere to proper nutrition:

After tasting the cabbage, you need to add salt and pepper to taste. Then you need to let the soup boil again and remove from heat. After that, dried or fresh parsley can be added to the soup. Ready lean cabbage with millet should be infused under the lid for 10-15 minutes.

On a note

Lean cabbage made from sauerkraut with millet can also be prepared with buckwheat, pearl barley or beans. This soup with mushrooms is also very tasty.

Bon appetit and successful culinary experiments!