Prepare cabbage soup from sauerkraut step by step. Sauerkraut cabbage soup: a step-by-step recipe for a rich first

Original, interesting recipes soups, side dishes, salads and appetizers - Russian cuisine is rich in this.

One of the most famous and widespread dishes is sour cabbage soup from sauerkraut.

Moreover, the soup can be prepared empty or “rich”, lean or with meat, fish, mushroom broth. This is so hot great solution delicious, hearty lunch.

Sour cabbage soup from sauerkraut - general principles preparations

Basic set The products are simple: sauerkraut, potatoes, carrots, onions, sometimes tomatoes, cereals or legumes are added. Cabbage soup is most often prepared in meat broths, using beef, pork, and poultry. Lenten sour cabbage soup is prepared without meat: with mushroom or vegetable broth.

The process itself is simple: ready broth or a decoction, add potatoes, simmer them until tender, then add sauerkraut. It is better to try the cabbage first and if it is too salty, it should be kept in cold water for a while and then squeezed out. If the vegetable is chopped too coarsely, it is better to chop it. For instant cooking soup, cabbage can be stewed first by adding a little broth, broth or water. After the potatoes and cabbage are ready, add a sauté of carrots, onions and tomatoes to the soup.

If you decide to add additional ingredients, for example, beans, chickpeas, it is better to soak them in cold water for several hours before adding them to the soup. Place these products into the boiling broth before adding the potatoes.

Ready-made sour cabbage soup from sauerkraut is especially tasty on the second or third day, so it’s better to let it brew. Crackers, rye or gray bread, as well as fresh herbs will become a great addition to the dish.

1. Sour cabbage soup with sauerkraut and 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 bay leaves;

Parsley root - 1 pc.;

Parsley - half a bunch.

How to cook:

1. Place the ribs in a pan with cold water and cook a little more than an hour along with seasoning, parsley root and bay leaf.

2. After this time, remove all the roots with a slotted spoon, and cook the ribs until cooked for another 30 minutes.

3. Lightly fry the sauerkraut in a frying pan with butter until soft.

4. Chop the onion into crumbs, grate the carrots, fry both ingredients in oil in a frying pan for 3 minutes, add the tomato and fry for another 3 minutes.

5. Remove the ribs from the broth, separate the meat and place it back into the pan.

6. Add potatoes, cut into large cubes, to the meat and cook for another 25 minutes.

7. Add cabbage and sauteed vegetables, mix everything thoroughly, add some 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 plates, add sour cream.

2. Sour cabbage soup from sauerkraut with fresh mushrooms on chicken broth

Ingredients:

Sour cabbage - 1 large handful;

2 chicken legs;

5 fresh boletus;

1 parsley root;

1 carrot;

2 large potatoes;

1 bay leaf.

How to cook:

1. Rinse the legs, place them in a saucepan with cold water, cook over medium heat.

2. Remove foam during cooking. Once boiling, reduce heat and simmer for 30 minutes.

3. After this time, remove the legs from the broth and separate the meat, put the fillet back.

4. Place chopped parsley root and potatoes in large cubes into the broth.

5. After 10 minutes of cooking the potatoes, add the sauerkraut without brine.

6. Add grated carrots and cook until the cabbage softens.

7. Cut the onion into medium cubes, fry in a frying pan with butter until golden brown.

8. Place slices of prepared mushrooms on the onion and fry until all the liquid has evaporated.

9. When the cabbage becomes soft, add the roast to the soup, bay leaf, cook for a few minutes, remove from heat.

10. Sprinkle the soup with herbs and leave with closed lid.

11. Serve with sour cream.

3. Dietary sour cabbage soup made from sauerkraut with millet

Ingredients:

Potatoes - 2 large tubers;

5 handfuls sauerkraut;

1 carrot;

1 bay leaf;

A bouquet of fresh dill;

Millet cereal - 150 g;

Oil for frying with scent - 50 ml.

How to cook:

1. Place the sauerkraut in an oiled frying pan and fry for 15 minutes, stirring frequently over medium heat.

2. After 15 minutes, reduce the heat and simmer until softened with the lid closed.

3. Place potatoes, cut into medium cubes and grated carrots into a metal container with boiling water.

4. Rinse the millet in hot water and pour into the pan with the potatoes and carrots, cook everything for low heat until the potatoes soften.

5. Add fried cabbage.

6. After bubbles appear, add the bay leaf, reduce the heat, close the lid and cook for a few more minutes.

7. Add the greens, boil a little, turn off the heat and leave for 40 minutes.

8. When serving, pour into plates, add low-fat sour cream, and place a plate of black bread next to it.

4. Sour cabbage soup from sauerkraut pork broth with beans

Ingredients:

Pork ribs - 5 pcs.;

4 small potatoes;

1 onion;

Sour cabbage - half a serving plate;

Vegetable oil for frying;

1 carrot;

A bunch of parsley;

Tomato puree- 30 g;

Bay leaf;

3 tbsp. spoons of red beans.

How to cook:

1. Soak the beans in warm water for half a day.

2. Pork ribs put in a saucepan with water and cook over medium heat for 2 hours, after boiling, remove the foam.

3. Once the water in the pot of ribs is boiling, add the beans.

4. Place the cabbage in a small metal container, pour in a little water, close the lid and simmer for a little over half an hour over low heat.

5. Soft cabbage place in a colander and let the liquid drain.

6. When the ribs are almost cooked, add the potatoes, cut into medium pieces, and after boiling, cook for 25 minutes.

7. Meanwhile, in a frying pan, fry finely chopped onion and chopped carrots coarse grater With butter. After frying for 5 minutes, add the tomato, pour a small amount of broth from the pan over everything and simmer over moderate heat for 5 minutes.

8. Add cabbage and its broth to the soup.

9. Add the roast, salt to taste, throw in a bay leaf.

10. Boil the cabbage soup for several minutes, add chopped parsley, turn off the heat.

11. Pour into plates.

5. Fragrant sour cabbage soup made from sauerkraut with dried mushrooms

Ingredients:

100 g dried boletus;

Onion head;

1 carrot;

Flour - 20 g;

4 small potato tubers;

Sunflower oil for frying;

Sour cabbage - 6 handfuls.

How to cook:

1. Wash the boletus mushrooms and soak in water for several hours.

2. Boil the swollen mushrooms over medium heat in the same water in which they were soaked until soft.

3. Boiled mushrooms remove from the pan, strain the broth and pour into the same pan.

4. Cut the mushrooms into pieces.

5. Fry the cabbage squeezed out of the brine in oil for 4 minutes, then pour in a little water and simmer for 30 minutes with constant stirring.

6. Place diced potatoes and mushrooms in the mushroom broth, cook over low heat, without letting it boil too much.

7. While the potatoes are cooking, fry the onion - finely chopped and grated carrots.

8. Place the prepared roast into the soup along with the cabbage a few minutes before the potatoes are ready.

9. In a separate dry frying pan, lightly fry the flour, pour in a little broth from the pan, stir well and add to the soup, simmer for a few more minutes.

10. Serve with sour cream.

6. Sour cabbage soup from sauerkraut fish broth

Ingredients:

Not big piece trout;

Sour cabbage - 0.5 kg;

Refined oil for roasting;

Onion head;

Tomato puree - 1 tbsp. spoon;

Parsley root - 1 pc.;

10 g flour;

Half a bunch of fresh parsley.

How to cook:

1. Remove scales from a piece of trout, remove the backbone, and rinse.

2. Place the fish piece in a saucepan with bubbling water, cook for 15 minutes, skimming off the foam if necessary.

3. Free the sauerkraut from the brine and fry in oil for 5 minutes, then pour in a small amount of water and simmer until done.

4. At the same time, in another frying pan, fry the chopped onion with carrots and parsley root in strips until golden brown.

5. Add flour and tomato to the roots, fry for 5 minutes.

6. Mix fried roots with cabbage and simmer for 15 minutes.

7. Boiled fish remove from the broth, strain, add cubes of potatoes, bring to a boil.

8. Add the roasted cabbage and fish meat, cook again for a few minutes, add some salt, and add herbs.

9. Leave the prepared sour cabbage soup with fish for 30 minutes.

Sour cabbage soup from sauerkraut - subtleties, tips

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 cooking meat broth, do not forget to skim off the foam, give the meat enough time to cook, the broth should simmer quietly, not bubbling or boiling. It is best to use meat on the bones. If you are preparing cabbage soup with vegetable or mushroom broth, prepare the broth with the addition of vegetables and roots.

Shchi is delicious with fresh sour cream, a mixture ground peppers and greens. It is best to put all these ingredients not at the time of preparation, but into the already prepared soup directly into 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 - Russian cuisine is rich in this.

One of the most famous and widespread dishes is sour cabbage soup made from sauerkraut.

Moreover, the soup can be prepared empty or “rich”, lean or with meat, fish, or mushroom broth. This hot dish is an excellent solution for a tasty, satisfying lunch.

Sour cabbage soup from sauerkraut - general principles of preparation

The basic set of products is simple: sauerkraut, potatoes, carrots, onions, sometimes tomatoes, cereals or legumes are added. Cabbage soup is most often prepared in meat broths, using beef, pork, and poultry. Lenten sour cabbage soup is prepared without meat: using mushroom or vegetable broth.

The process itself is simple: add potatoes to the prepared broth or decoction, simmer them until tender, then add sauerkraut. It is better to try the cabbage first and if it is too salty, it should be kept in cold water for a while and then squeezed out. If the vegetable is chopped too coarsely, it is better to chop it. To quickly prepare soup, cabbage can be stewed first by adding a little broth, broth or water. After the potatoes and cabbage are ready, add a sauté of carrots, onions and tomatoes to the soup.

1. Sour cabbage soup with sauerkraut and 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 bay leaves;

Parsley root – 1 pc.;

Parsley - half a bouquet.

How to cook:

1. Place the ribs in a pan of cold water and cook for a little over an hour along with the seasoning, parsley root and bay leaf.

2. After this time, remove all the roots with a slotted spoon, and cook the ribs until cooked for another 30 minutes.

3. Lightly fry the sauerkraut in a frying pan with butter until soft.

4. Chop the onion into crumbs, grate the carrots, fry both ingredients in oil in a frying pan for 3 minutes, add the tomato and fry for another 3 minutes.

5. Remove the ribs from the broth, separate the meat and place it back into the pan.

6. Add potatoes, cut into large cubes, to the meat and cook for another 25 minutes.

7. Add cabbage and sauteed vegetables, mix everything thoroughly, add some 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 plates, add sour cream.

2. Sour cabbage soup made from sauerkraut with fresh mushrooms in chicken broth

Ingredients:

Sour cabbage – 1 large handful;

2 chicken legs;

5 fresh boletus;

1 parsley root;

1 carrot;

2 large potatoes;

1 bay leaf.

How to cook:

1. Rinse the legs, place them in a saucepan with cold water, cook over medium heat.

2. Remove foam during cooking. Once boiling, reduce heat and simmer for 30 minutes.

3. After this time, remove the legs from the broth and separate the meat, put the fillet back.

4. Place chopped parsley root and potatoes in large cubes into the broth.

5. After 10 minutes of cooking the potatoes, add the sauerkraut without brine.

6. Add grated carrots and cook until the cabbage softens.

7. Cut the onion into medium cubes, fry in a frying pan with butter until golden brown.

8. Place slices of prepared mushrooms on the onion and fry until all the liquid has evaporated.

9. When the cabbage becomes soft, add the roast and bay leaf to 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. Dietary sour cabbage soup made from sauerkraut with millet

Ingredients:

Potatoes – 2 large tubers;

5 handfuls of sauerkraut;

1 carrot;

1 bay leaf;

A bouquet of fresh dill;

Millet cereal – 150 g;

Oil for frying with scent – 50 ml.

How to cook:

1. Place the sauerkraut in an oiled frying pan and fry for 15 minutes, stirring frequently over medium heat.

2. After 15 minutes, reduce the heat and simmer until softened with the lid closed.

3. Place potatoes, cut into medium cubes and grated carrots into a metal container with boiling water.

4. Rinse the millet in hot water and add it to the potatoes and carrots in a saucepan, cook everything over low heat until the potatoes soften.

5. Add fried cabbage.

6. After bubbles appear, add the bay leaf, reduce the heat, close the lid and cook for a few more minutes.

7. Add the greens, boil a little, turn off the heat and leave for 40 minutes.

8. When serving, pour into plates, add low-fat sour cream, and place a plate of black bread next to it.

4. Sour cabbage soup made from sauerkraut in pork broth with beans

Ingredients:

Pork ribs – 5 pcs.;

4 small potatoes;

1 onion;

Sour cabbage - half a serving plate;

Vegetable oil for frying;

1 carrot;

A bunch of parsley;

Tomato puree – 30 g;

Bay leaf;

3 tbsp. spoons of red beans.

How to cook:

1. Soak the beans in warm water for half a day.

2. Place the pork ribs in a saucepan with water and cook over medium heat for 2 hours, after boiling, remove the foam.

3. Once the water in the pot of ribs is boiling, add the beans.

4. Place the cabbage in a small metal container, pour in a little water, close the lid and simmer for a little over half an hour over low heat.

5. Place the soft cabbage in a colander and let the liquid drain.

6. When the ribs are almost cooked, add the potatoes, cut into medium pieces, and 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 frying for 5 minutes, add the tomato, pour a small amount of broth from the pan over everything and simmer over moderate heat for 5 minutes.

8. Add cabbage and its broth to the soup.

9. Add the roast, salt to taste, throw in a bay leaf.

10. Boil the cabbage soup for several minutes, add chopped parsley, turn off the heat.

11. Pour into plates.

5. Fragrant sour cabbage soup made from sauerkraut with dried mushrooms

Ingredients:

100 g dried boletus;

Onion head;

1 carrot;

Flour – 20 g;

4 small potato tubers;

Sunflower oil for frying;

Sour cabbage – 6 handfuls.

How to cook:

1. Wash the boletus mushrooms and soak in water for several hours.

2. Boil the swollen mushrooms over medium heat in the same water in which 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 pieces.

5. Fry the cabbage squeezed out of the brine in oil for 4 minutes, then pour in a little water and simmer for 30 minutes with constant stirring.

6. Place diced potatoes and mushrooms in the mushroom broth, cook over low heat, without letting it boil too much.

7. While the potatoes are cooking, fry the onion - finely chopped - and grated carrots.

8. Place the prepared roast into the soup along with the cabbage a few minutes before the potatoes are ready.

9. In a separate dry frying pan, lightly fry the flour, pour in a little broth from the pan, stir well and add to the soup, simmer for a few more minutes.

10. Serve with sour cream.

6. Sour cabbage soup made from sauerkraut in fish broth

Ingredients:

A small piece of trout;

Sour cabbage – 0.5 kg;

Refined oil for frying;

Onion head;

Tomato puree – 1 tbsp. spoon;

Parsley root – 1 pc.;

10 g flour;

Half a bunch of fresh parsley.

How to cook:

1. Remove scales from a piece of trout, remove the backbone, and rinse.

2. Place the fish piece in a saucepan with bubbling water, cook for 15 minutes, skimming off the foam if necessary.

3. Free the sauerkraut from the brine and fry in oil for 5 minutes, then pour in a small amount of water and simmer until done.

4. At the same time, in another frying pan, fry the chopped onion with carrots and parsley root in strips until golden brown.

5. Add flour and tomato to the roots, fry for 5 minutes.

6. Mix fried roots with cabbage and simmer for 15 minutes.

7. Remove the boiled fish from the broth, strain, add cubes of potatoes, and bring to a boil.

8. Add the roasted cabbage and fish meat, cook again for a few minutes, add some salt, and add herbs.

9. Leave the prepared 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 skim off the foam, give the meat enough time to cook, the broth should simmer quietly, not seethe or boil. It is best to use meat on the bones. If you cook cabbage soup using vegetable or mushroom broth, prepare the broth with the addition of vegetables and roots.

Shchi is delicious with fresh sour cream, a mixture of ground peppers and herbs. It is best to put all these ingredients not at the time of preparation, but into the already prepared soup directly into 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.

As the well-known proverb says, cabbage soup and porridge are the traditional food of the Russian people! Behind the shortest name lies the centuries-old history of the most important hot dish in Russian cuisine.

Cabbage soup: what kind of soup is this?

Sour cabbage soup made from sauerkraut is a kind of “culinary landmark” of our country. If you follow the professional chef classification, then this dressing soup with many components. But there is no soul in this definition. For us, cabbage soup is like minestrone for the Italians, and julienne for the French. This is a food that was born in the huts of large peasant families, and eventually became popular among all levels of society. The history of this dish begins in the ninth century, when cabbage first came to Russia. The unpretentious vegetable was to my taste and took important place in the daily diet of not only ordinary people.

How was cabbage soup prepared in Rus'?

In each region, cabbage soup was prepared differently from sauerkraut; the recipe could change, but the method of preparation remained unchanged for many centuries. The main feature is, of course, a real Russian stove. It created a unique microclimate where the heat was distributed evenly and there were no sudden temperature changes. The food was not cooked there, but simmered for 4-5 hours. Considering that they started heating the oven early in the morning, by lunchtime there was already aromatic sour cabbage soup on the table. The second indispensable condition for cooking was a special pot, clay or cast iron. It was used exclusively for preparing cabbage soup, and nothing more. Fortunately, even now such dishes can be found without difficulty.

What products will you need?

Cabbage soup includes many ingredients. Their composition has remained virtually unchanged over many centuries, adjusted only for herbs and spices that have become available over time. Another change affected such a component as rye flour. Previously, it was added to give thickness and satiety to the soup, but in the 19th century, under the influence of French chefs, it was excluded from the composition, and the broth became clear. But why not try making cabbage soup from sauerkraut with old and traditional way? Everything is in your hands and depends on personal gastronomic preferences. The required components are as follows:

fresh or sauerkraut, often replaced with green cabbage vegetable mass(sorrel, nettle);
meat (one or more types), fish or mushrooms;
various roots to taste, for example, parsley, celery, parsnips, fennel, etc.;
various spices (onion, bay leaf, garlic, dill and parsley);
sour dressing in the form of cabbage brine, sour cream or apples.

They started adding potatoes to cabbage soup relatively recently; before that, they were replaced by turnips. Main feature preparation of this soup is that all components are put into the broth raw, without pre-frying in oil and other heat treatments.

What types of cabbage soup are there?

Russian cabbage soup has no social rank; it was cooked both in large, poor peasant families and in the houses of landowners and nobles. This is where the first classification of this dish comes from - into empty and rich. Everyone cooked from what they had. Among the common people, meat was a rare guest on the table, so they mainly added crushed lard or trimmings, the remains of meat cut from the bones, such cabbage soup was called prefabricated cabbage soup. The well-established opinion that for cooking is considered erroneous. of this soup Only cabbage was used. It was often replaced with sorrel, and then they were called green. Young people took it cabbage leaves(sometimes fermented in advance) - these were gray, or seedling cabbage soup.

Another type stands apart; its name is due to the method of preparation. Main secret consists in the fact that the pot of ready-made soup was first wrapped to keep the heat for three or four hours, and then put out in the cold and kept there for a whole day. This is daily cabbage soup, with pork, beef (in traditional version), poultry or fish, or they could be meatless. Their taste is rich, with a characteristic sourness.

Classic cabbage soup: recipe

So, you will need:

sour (sauerkraut) cabbage - 1 kg;
meat (beef on the bone) - 1 kg;
onions - 2 pieces;
bay leaf;
salt, pepper;
rye flour - a few tablespoons (2-3).

First, prepare the meat broth, cook the beef big piece in water for about two hours. Add one whole onion there, as well as aromatic roots (parsley and celery). While the broth is preparing, simmer the sauerkraut with a little butter (butter or vegetable). You can do this in a frying pan or clay pot in the oven. When the meat is ready, remove it from the pan and divide it into portions. Remove the whole roots and onion. They will no longer be needed, since they have already given up all their juices and taste. Add cabbage, mushrooms, finely chopped onions and rye flour. The soup must be boiled until all ingredients are soft, then removed from the heat, wrapped and allowed to stand for about an hour. Spices and seasonings are added 10 minutes before final readiness, and before serving it is seasoned with sour cream. Classic Russian cabbage soup made from sauerkraut is quite simple to prepare and even novice cooks can do it. In Rus' they were always eaten with whole grain bread. Now it is replaced by rye or black, Borodino, and sometimes white (or kalachi). But the last option, according to the chefs, is the most inappropriate and hopelessly spoils the taste of the traditional dish.

Cabbage soup recipe

It's no secret that broth made from several types of meat turns out more tasty and rich. Cabbage soup with chicken, the recipe for which can be seen in various cookbooks, in Rus', as a rule, they did not cook. But prefabricated dishes (including with various poultry), from 3 or 4 types of meat, were common. For them you will need:

lean beef - 250 g;
lamb - 200 g;
chicken meat (fillet) - 200 g;
duck or goose meat - 200 g;
sauerkraut - 700 g;
one small turnip;
two large onions;
black peppercorns;
carrot;
parsley, bay leaf, dill;
salt;
sour cream - 100 g.

The cooking sequence is similar to that described in the previous recipe. Initially, the meat is cooked until half cooked, the cabbage is stewed separately. Then they are combined, the remaining ingredients are added, as well as all the spices, when about 10 minutes remain until the soup is ready.

Fresh cabbage soup recipe

The use of fresh green or white cabbage leaves has always been permitted, but to give sour taste, will be needed additional ingredient(V in this case apples). For preparation you need:

cabbage - 1 head of medium size;
beef tenderloin - 500-600 g;
apples (Antonovka) - 6 pcs.;
one carrot (medium);
two large onions;
bay leaf;
salt;
pepper;
celery, parsley, dill;
small turnip;
fat sour cream - 100 g.

You need to cook the broth until the meat is half cooked. Then add coarsely chopped cabbage, onions and roots. Let it all simmer over low heat for half an hour so that the components are saturated with each other’s juices. After this, add the thinly sliced Antonov apples. Sometimes they were boiled in a separate bowl and added a few minutes before they were ready (5-10). And after a few minutes add chopped herbs. Cook the soup until the apples are softened. This method is no worse than sauerkraut cabbage soup. You can change the recipe slightly (remove the meat) - and then it will work Lenten option soup.

Green cabbage soup: recipe

In general, this version of this soup can be prepared not only from young green cabbage leaves (pickled or fresh), but also from sorrel and spinach. Serve such cabbage soup with sour cream and garnish with half a boiled egg. For this recipe you will need:

beef tenderloin - 500 g;
sorrel - 1 large bunch;
two large onions;
several cloves of garlic - 4-5 pcs.;
dill;
carrots - 1 pc.;
parsley and celery root;
two hard-boiled chicken eggs;
sour cream - 100 g.

This dish will certainly appeal to those who like classic sauerkraut cabbage soup. The recipe is surprisingly simple. First you need to cook the meat. Rinse the sorrel thoroughly under running water, remove the thick part of the stem and finely chop. Then drop it and the rest of the ingredients into the boiling broth. The cooking time takes about fifteen minutes, until the sorrel darkens. A few minutes before it’s ready, be sure to add chopped garlic and dill.

Lenten cabbage soup from sauerkraut according to an old Russian recipe

This is lean cabbage soup made from sauerkraut, the recipe for which is simply irreplaceable for people who adhere to fasting, and is also useful for those who want to eat tasty food without gaining weight. To prepare them you will need:

sauerkraut - 700 g;
dried porcini mushrooms - 5-6 pieces;
two large onions;
vegetable oil (sunflower, olive) - 50 ml;
potato - 1 pc. (large);
buckwheat - 1 tbsp. l.;
dill, bay leaf;
4 cloves of garlic;
black peppercorns;
water.

Ideally, the cabbage should be covered with water and placed in the oven for about an hour. But in modern conditions We replace it with an oven, and reduce the time to about half an hour. Then pour the brine into a separate container and add vegetable oil and finely chopped onions. Rub vegetable mixture with a wooden spoon until smooth so that the ingredients exchange flavors with each other. Then combine with brine again and cook over open, low heat. Dip mushrooms and potatoes, cut into four parts, into cold water. You need to take about 1.2-1.3 liters. Let it boil. Then remove the porcini mushrooms with a slotted spoon, chop them and return them back to the broth, add the spices. Cook everything until the potatoes are ready. Next add cabbage buckwheat and put it on slow fire. Ready soup season with crushed garlic and dill.

How to cook cabbage soup in a slow cooker?

Nowadays, few kitchens can do without this miracle. modern technology- multicookers. The cooking conditions in it are perhaps closest to those in a Russian oven. Thanks to the uniform heating of the bowl, the soup will not cook, but simmer. Use any of the above recipes to cook cabbage soup in a slow cooker. It is more advisable to use the “Stew” mode, in which the soup will cook for several hours without boiling, and then insist on the heating mode.

Fish soup

They were less popular than their meat counterparts. This soup was mainly cooked in northern regions countries. It was called “cabbage soup from sour soup”, that is small fish(usually ruffs) dried in an oven. Now this can easily be done in the oven, use, for example, small perches. Suschik was most often ground into flour, and in winter it was simply diluted with boiling water, sauerkraut and other vegetables were added (all according to the basic recipe) and cooked. This is how they still cook, for example, in Karelia. You can also use dried, dried or fresh sturgeon fish.

We very rarely cook cabbage soup at home; they have been replaced by newer types of soups. And it’s completely in vain, because they are not only very tasty, but also healthy and retain everything that is in sauerkraut or fresh cabbage, as well as other vegetables. This indispensable dish in the daily diet for people observing fasting, or even in dietary nutrition. They are easy to prepare, but at the same time unique in taste.

Ingredients:

Meat - 0.5-0.7 kg beef
300-400 g chicken fillet
Sauerkraut. 300-500 g
Water. 3-4 liters. Some of the water will boil away during cooking.
Potato. 4-5 large potatoes or 6-7 smaller ones.
Onions- 1 piece
Carrots - 1 pc.
Vegetable oil - for frying
Salt, peppercorns, flour, herbs, sour cream - to taste.

IN winter period take crumbly potatoes, they will add richness to the dish, and in summer you can also use new potatoes.

The choice of sauerkraut is also up to you. Some people love cabbage homemade, some prefer store-bought, while others buy it from trusted sellers at markets and fairs. Take the one you know well so you can be sure of what you will get on your plate.

Not only the final result, but also some features of the preparation method depend on the properties of sauerkraut. In winter it is preferable to take homemade cabbage, which you or someone in your household prepares according to own recipe for “Sour” cabbage soup or sauerkraut soup, and in the warm season, use the one you find in the store.

It is very important to choose meat in the “first” courses so that the broth prepared from these meat products matched your soup. For the sauerkraut cabbage soup recipe: classic recipe beef on the bone is used and chicken breast. You are free to use any meat of your choice as long as you are confident in the taste of the finished dish.

Use fattier meats and less water for a richer broth.

Keep an eye on the heat while making sauerkraut soup. The cabbage soup should simmer gently, constantly maintaining the same temperature inside the pan. If you add fresh food(cabbage, potatoes) increase the heat, this will equalize the temperature faster raw foods and broth.

If your burner is turned down to the lowest setting and the soup continues to simmer, remove the lid and cook without it.

Since the 15th century, liquid hot food has been known in Russian cuisine. hearty dish, which includes cabbage, meat, potatoes, carrots, apples, mushrooms, parsley, onions, garlic, dill and other spices. There are a great many varieties of cabbage soup, among them are green cabbage soup, gray cabbage soup, sauerkraut cabbage soup, rich cabbage soup, daily cabbage soup and others. In terms of the number of recipes and the complexity of preparing cabbage soup, perhaps it can only be compared with traditional Ukrainian borscht.

Russian cabbage soup did not go unnoticed among the classics of world literature. They were sung by such writers as A.S. Pushkin, N.V. Gogol. In Slavic folk art there is huge amount proverbs and sayings on the topic of cabbage soup. So, let's try to make cabbage soup from sauerkraut.

Making cabbage soup from sauerkraut

Beef chicken fillet or other meat, place in a saucepan, add water and bring to a boil. The resulting foam must be removed. Cook the broth over low heat. The average time for meat to be cooked is 60-70 minutes, but many people like boiled meat, so you can cook it a little longer. The meat can be initially cut into medium-sized pieces, or you can take out a large piece, chop it and add it before serving.
Then you need to add sauerkraut. This is a very important moment, because if your cabbage is too sour, you need to rinse it or add a little flour, and if it’s lightly salted, add it in the next step, and first let the potatoes boil.
Place peeled and diced potatoes into sauerkraut soup. The potatoes will cook for 5-7 minutes, and during this time we make a dressing from carrots and onions.
Grate the carrots on a fine grater and finely chop the onion. Pour vegetable oil into a heated frying pan. You can use butter, melted butter or; fat from the broth, but then your cabbage soup will be fattier and higher in calories.
Fry the carrot and onion mixture until slightly golden brown.
It's time to carefully add our dressing to the cabbage soup. Refueling attached spicy taste, pleasant smell, and also a beautiful color. This is clearly visible in the photo.
The soup is almost ready, now you can add bay leaf, peppercorns, herbs and cook for about 10-15 minutes. Add salt at the very end.

To improve taste preferences, leave the cabbage soup to steep for 30-40 minutes. It is best to serve sour cabbage soup in a large plate, with pieces of meat, seasoned with sour cream and herbs. Bon appetit!

There is nothing tastier, more satisfying and healthier than traditional Russian cabbage soup. The most delicious and most popular is cabbage soup made from sauerkraut. They are prepared quite simply, but the dish turns out tasty, nutritious and at the same time light. I’m sharing a recipe, this is how my grandmother prepared cabbage soup from sauerkraut, this is how my mother and I cook.

Ingredients:

(3 liter saucepan)

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 cloves garlic
dill
vegetable oil
sour cream

How to make cabbage soup from sauerkraut

We take the meat as a whole piece; cabbage soup made from ribs is very tasty.

We wash the meat, put it in a saucepan, and fill it with cold water. Pour a full pan of water (leave 5-7 cm to the top).

Place parsley root, half an onion, half a carrot and one small potato into the pan. We put the pan on the fire.
When the water boils, reduce the heat and carefully remove the rising foam with a slotted spoon or spoon.
Cook the meat over low heat until done. Approximately an hour to an hour and a half, depending on the youth of the animal and what part of the carcass was purchased.
While the meat is cooking, take a clean frying pan and add a small amount of vegetable oil First, sauté the finely chopped onion, then add the grated carrot (the other half). Lightly fried carrots will give our cabbage soup a beautiful orange hue.

Add sauerkraut to carrots.

Simmer the cabbage and carrots for 10-15 minutes over medium heat.
The main thing in any cabbage soup is the sauerkraut; it is the cabbage that determines the final taste of the cabbage soup, whether or not it will acquire such a characteristic sourness. Therefore, if the cabbage has a mild sour taste, then add a tablespoon to the pan with the cabbage tomato paste or a little lemon juice.
Remove the finished meat from the pan, let it cool slightly, and then cut it into portions.
We throw away the parsley root, boiled onions and carrots, but leave the potatoes. You can even mash it to make it boil more. This will give thickness to our cabbage soup.
Place the pieces of meat back into the boiling broth. We put peppercorns and the remaining two potatoes, which we cut small cubes. Cook for 5 minutes.

Add washed millet and stewed sauerkraut with carrots. Salt to taste. Cook cabbage soup for 15 minutes.
About 7 minutes before the end of cooking, place the bay leaf in the pan. Test again for salt and pepper.

Lastly, add finely chopped garlic, dill or parsley into the pan. You can use dried herbs, but fresh herbs are still better. Boil the cabbage soup for a couple of minutes and turn off the heat.
It’s very good to let the cabbage soup brew for a while under the lid, at least 15-20 minutes.

Pour rich and incredibly aromatic sauerkraut cabbage soup into plates, put sour cream and finely chopped garlic in each plate. By the way, they turn out very tasty and rich