Take meat and cartilage, cook some cool cabbage soup,
You rinse the cast iron and cook cabbage soup in the cast iron,
Throw more vegetables - I can’t live without cabbage soup,
To make me fat, finally, make me some Russian cabbage soup!
“Gas Strip”, song “Shchi”

Cooking cabbage soup, like most other dishes, has three components:

First, these are the products and basic culinary techniques used for cooking most soups (potatoes, meat, onion-carrot dressing + general cooking and frying techniques)

Secondly, this is a product that allows you to position the dish being prepared. For cabbage soup it is cabbage.

Third, products and culinary techniques that allow for a wide variety of food. Usually this is the addition of additional products to the main products, such as mushrooms, cereals, vegetables and (or) special cooking techniques - simmering in a pot, infusing daily cabbage soup.

In the recipe I will show you how to cook classic cabbage soup, and at the end I will talk about different options for preparing cabbage soup.

Composition, main products:

Beef 0.5 -1 kg
Sauerkraut 300-500 gr
Potatoes 0.5 kg
Onion - 1 piece
Carrots - 1 pc.

For cabbage soup, it is best to use fatty beef. What we'll do is take beef brisket.

Of course, you can use other meat, but we’ll talk about this at the end of the recipe, but for now let’s prepare the classic cabbage soup.
Place the brisket in a saucepan, add water, let it boil, skim off the foam and cook over low heat. It is very important to cook the meat without allowing it to boil violently, and ideally boiling at all, at a temperature of about 98 degrees. When boiling strongly, the fats contained in the meat are washed out and the broth acquires an unpleasant taste.
If the burner switch is set to the lowest heat setting and the broth continues to boil vigorously, cook the soup with the lid open.
Brisket cooking time is 60 minutes or more. An hour is enough for the meat to cook, but many people like boiled cabbage soup and therefore you can cook the beef longer, until it becomes a stew.

The next step is to add cabbage. Since cabbage soup is primarily a sour soup, we will use sauerkraut for our recipe.

The cabbage needs to be squeezed out of the brine. If it is very sour, then rinse it. But don’t overdo it, the cabbage soup should be sour. The amount of cabbage again depends on its taste, but it should not be small, no matter how it is the main ingredient. We do this - take out the meat and put in the cabbage. This is necessary in order to cut the meat from the bones and cut into pieces. After slicing, place the meat back into the pan. We throw away the bones.

While the cabbage is cooking, prepare the potatoes.

Another important detail is that since the soup is cooked practically without boiling, when adding large quantities of new products you need to temporarily turn up the heat a little (switch from 1 to 2). This is necessary so that the brew quickly restores the temperature lowered by the added ingredient. If this is not done, the soup will not only take longer to cook, but will also become less tasty. As soon as the broth boils, be sure to turn the heat back to low.

The cabbage does not need to be cooked for too long; the time spent peeling and cutting the potatoes is quite enough. This means that we immediately lower the potatoes cut into large cubes (about 3x3 cm). Cutting into cubes is more suitable for cabbage soup than into cubes.

While the potatoes are cooking, make the onion-carrot dressing. This is a common dressing for most soups - carrots are grated on a coarse grater or finely chopped. The onion is finely chopped and the whole thing is sautéed in the fat removed from the broth or in vegetable oil.

Usually tomato paste is also added to the sautéing process, but this is not necessary for cabbage soup.

When the potatoes are ready, add the sauté mixture to the cabbage soup, add salt, and add bay leaves and peppercorns if desired. Cook for another 5 minutes and the cabbage soup is almost ready.

For complete happiness, it is better to let them steep for at least 30 minutes. Cabbage soup is usually seasoned with sour cream, but you can also use mayonnaise.

This was a classic cabbage soup recipe. Now comes the fun part! Various options for cabbage soup.

Sometimes sorrel is used instead of cabbage. Cabbage for cabbage soup is often pre-steamed separately.

Meat is preferable to beef. But pork or poultry will do. In summer, cabbage soup with stew is good. They make cabbage soup with smoked meats. In the recipe for Petrovsky (prefabricated) cabbage soup, meat, ham and chicken are used simultaneously.

The so-called “empty” cabbage soup is cooked in the same way, without meat, with only vegetables.
There is lean cabbage soup in mushroom broth.

Instead of potatoes, or together with potatoes, carrots, turnips, rutabaga, and mushrooms are used for cabbage soup.

Spinach or young nettles are often added to green cabbage soup with sorrel.

Ural cabbage soup is made with pearl barley, pre-cooked separately.

Sometimes, when serving, half a hard-boiled egg is placed in the cabbage soup.

Daily cabbage soup is prepared in several ways. The main difference between daily cabbage soup is that they are either eaten the next day after cooking, or during the cooking process they are left to infuse for a day.
Often cabbage soup is cooked in clay or ceramic pots in the oven, imitating cooking in a Russian oven.

Note: For those who are afraid that the potatoes will not cook in an acidic environment, simmer the sauerkraut separately and add the finished cabbage to the cabbage soup at the end of cooking.

Classically, this is done like this: put cabbage in a frying pan or saucepan, add a little fat (vegetable oil is fine), add 10-15% water and simmer over low heat for 1.5 - 2 hours, with the lid closed, stirring occasionally. If necessary, add water. This is a recommendation from Soviet catering recipes.

Putting potatoes into cabbage soup before raw (both fresh and sauerkraut) cabbage is not recommended for one simple reason - the cooking time for chopped fresh cabbage is 20-30 minutes, for sauerkraut - 30-35 minutes, and the cooking time for chopped potatoes is 15-20 minutes .

That is, if you put sauerkraut after the potatoes, as some people advise in the comments, well, they really “heard the ringing, but don’t know where it came from,” then you risk getting either boiled potatoes or undercooked cabbage.

Once again - at the end of cooking, add STEWED sauerkraut!

But! Often at home and in dining rooms they didn’t bother with separate stewing, but cooked the cabbage first and then added the potatoes. And it turned out quite normally, because coupled with the preliminary removal of excess acid from the cabbage (squeezing, washing, etc.) and a little longer cooking, the effect of the acidic environment on the potatoes is completely neutralized.

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 first saute the finely chopped onion in a small amount of vegetable oil, 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 slightly sour taste, then add a tablespoon of tomato paste or a little lemon juice to the pan with the cabbage.
• 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 there, which we cut into 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

Step-by-step recipes for sour cabbage soup from sauerkraut: red, white, with beans, mushrooms, stew

2017-11-20 Marina Vykhodtseva

Grade
recipe

1852

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

2 gr.

Carbohydrates

3 gr.

42 kcal.

Option 1: Classic rustic sour cabbage soup (white)

A recipe for real country cabbage soup made from sauerkraut, which is very easy and simple to prepare. The dish is very tasty, satisfying, cooked in meat broth. In this version it is beef, but you can take a piece of pork or other meat that you have at home. There are a lot of products, if the family is small, then you can divide all the ingredients in half.

Ingredients:

• 600 g potatoes;
• 700 g cabbage;
• 600 g beef;
• 1.5 spoons of flour;
• 100 g onion;
• 120 g carrots;
• 30 ml oil;
• 3 cloves of garlic.

Step-by-step recipe for classic sour cabbage soup

Cook a piece of meat in three liters of water. You can just use bones or moss, whichever you prefer. Cook until it starts to fall off. In villages, the broth was often placed on the stove and simmered slowly all night. Remove the cooked meat, cut into pieces, and set aside.

Immediately throw one of the largest peeled potatoes into the broth, cook for about fifteen minutes, then add the rest of the chopped potatoes. Cook together until soft.

Place the sauerkraut in a colander, scald with boiling water, add to the pan, stir, continue cooking. You can remove the whole potato.

Chop the onion and carrots, fry in the recipe oil, add to the cabbage soup, cook everything together for about a quarter of an hour, add salt.

Pour flour into a dry frying pan and fry until creamy. Stir thoroughly so that there are no lumps.

Using a strainer, add flour to the pan and add the meat. Mash the boiled potatoes and also place 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 acidity of the cabbage simply will not allow this to happen.

Option 2: Quick recipe for sour cabbage soup with stew

A quick recipe for sour cabbage soup with sauerkraut does not use natural meat broth; it is replaced by stewed meat. This significantly reduces 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 spoons of pasta;
• 30 g butter;
• half a kilo of cabbage;
• 2.4 liters of boiling water.

How to quickly cook cabbage soup from sauerkraut

Place 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 and carrot, chop and fry. As soon as they turn golden, add the tomato. Let's fry with him for a minute. We make sure nothing burns.

Open the stew and put it in a frying pan. Warm up the meat along with the vegetables. If you come across large pieces, you can cut them into several parts.

Transfer the sauteed vegetables with the stew into a saucepan. Stir the cabbage soup, now you can taste it and add salt. Let's continue cooking.

After five minutes, add the herbs, bay leaf, and you can squeeze out a couple of cloves of garlic.

You can cook white cabbage soup with stew in the same way if you don’t have tomato or you just don’t want to add it.

Option 3: Sauerkraut cabbage soup with mushrooms

To prepare sour cabbage soup with mushrooms, you can use meat broth or plain water. Simple champignons are used here; you can use frozen ones instead of fresh mushrooms.

Ingredients:

• 2 liters of broth;
• 30 ml oil;
• 500 g sauerkraut;
• 250 g champignons;
• three potatoes;
• carrot;
• greens, pepper, bay;
• onion head

How to cook

Divide the broth in half. Place the cabbage in one pan and cook for about twenty minutes. In the second part we put the potatoes cut into pieces.

Fry chopped onions and carrots in oil. We immediately take a large frying pan. As soon as the vegetables are slightly browned, add the chopped champignons to them, stirring until almost cooked.

Combine the boiled potatoes with cabbage, add mushrooms and vegetables, and add salt. Cook for about ten minutes more.

Season sour mushroom soup with herbs, bay leaves, and you can add garlic.

If you want to get a rich mushroom flavor, then when cooking cabbage, you can add several dried wild mushrooms to the broth, grind them if desired or replace them with a concentrated cube.

Option 4: Sour cabbage soup with sauerkraut and fresh cabbage

Recipe for mixed sour cabbage soup with sauerkraut and fresh cabbage. The dish is quite thick, rich, and can be prepared as a vegetarian version, but here meat broth is used.

Ingredients:

• half a kilo of meat;
• 2.4 liters of water;
• bulb;
• 300 g sour cabbage;
• carrot;
• 350 g regular cabbage;
• two potatoes;
• 50 g butter;
• 150 g pasta.

Step by step recipe

Prepare regular broth by pouring water over the meat. After about an hour, throw in the peeled but whole potatoes. Cook until the meat is done, then remove it. Mash the potatoes with a masher right in the pan.

Peel and chop the onion and carrots, fry a little in oil and add sauerkraut. Fry for a couple more minutes, pour half a ladle of broth from the pan, and simmer for a quarter of an hour.

Shred the cabbage into strips and throw it into the pan.

As soon as the sauerkraut reaches softness, all the added broth has evaporated, add the tomato, turn up the heat and fry for a couple of minutes.

Transfer the vegetables from the frying pan to the cooked fresh cabbage. Stir. Salt the cabbage soup and cook for ten minutes.

Season sour cabbage soup with herbs, laurel, and you can throw fresh or dried garlic into the pan.

If the sauerkraut already contains carrots and there is a lot of it, then you don’t need to add additionally to the sautéing, just onions are enough.

Option 5: Sour cabbage soup with sauerkraut and canned beans

Another recipe for sour cabbage soup with sauerkraut, but without potatoes. You can prepare the dish with boiled beans, but in order not to delay the cooking process, use a canned equivalent.

Ingredients

• 700 g sauerkraut;
• 2 liters of water or broth;
• 1 can of beans;
• 4 tomatoes;
• 2 onions;
• carrot;
• a little oil, any spices.

How to cook

Place the sauerkraut into the boiling broth and simmer for 25 minutes, covered.

Heat the oil. Chop two onions and fry until translucent. Add grated carrots. Cook until soft.

Cut the tomatoes into small cubes or slices. Add to the vegetables frying in a frying pan and simmer over medium heat for ten minutes.

Transfer the sauté to the cabbage. After boiling, add the beans from the can. If it is in its own juice, and not in the tomato, then first strain off all the liquid. Salt the cabbage soup and boil a little.

Add herbs and spices to the prepared sour cabbage soup and season with bay leaves.

You can prepare this dish with salted or simply canned tomatoes. If there is nothing, then add a little paste or any ketchup to the sauté, lightly fry and transfer to the pan.

Option 6: Sauerkraut cabbage soup with pork in a slow cooker

Homemade recipe for cabbage soup with sauerkraut and meat, adapted for a slow cooker. Prepared without tomato. Pork can be replaced with beef, but only boneless pulp is also used.

Ingredients

• 4 potatoes;
• 600 g pork pulp;
• bulb;
• carrot;
• 350 g sauerkraut;
• 3 tablespoons of oil;
• salt.

How to cook

Turn on the “Frying” mode. Cut the meat into small cubes. You can make elongated bars. Add to the slow cooker, cook for about half an hour. Stir occasionally.

Cut the onion into cubes. Add to the slow cooker, do not change the mode. Grate the carrots or chop them into thin strips and add them afterwards. Cook for another ten minutes.

Peel and cut the potatoes. Throw it into the main mass. Fill in two liters (or more) of water. We use boiling water immediately. Turn on soup mode and cook for 15 minutes.

Scald the cabbage and throw it into the pan. Now add a few pinches of salt, the rest needs to be added at the end, since the cabbage already has a pronounced salty taste.

Close the multicooker. Cook the sour cabbage soup for about 40 more minutes, focusing on the cabbage; it does not always cook at the same time.

It is better to add greens, laurel and other desired spices after cooking, then cover the multicooker and let it stand, you can use heating.

If you want rich and fatty cabbage soup, you can fry a few pieces of lard along 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 prepared with hunting sausages or other similar products. If desired, make it in a slow cooker.

Ingredients

• 700 g sauerkraut;
• bulb;
• 2 potatoes;
• 250 g sausages;
• 50 g butter;
• carrot;
• 2 spoons of pasta;
• greenery.

How to cook

Pour almost all the oil into a thick-bottomed saucepan or cauldron, leaving a little for the sausages. Heat it up, add the onion and carrots, and 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 pan with cabbage. Cook the cabbage soup for about half an hour until the potatoes are soft. Because of the acid, the process is delayed. Finally, add salt to taste.

Cut the sausages into slices. Place in a frying pan with the remaining oil and fry a little to improve the taste and enhance the aroma. Add to prepared cabbage soup.

Chop the greens and add them to the pan. Stir, cover and turn off. Let the sour cabbage soup brew.

If you use smoked sausages, then you don’t have to fry them, but add them to the pan a little earlier, so that the product imparts a pleasant aroma to the cabbage soup.

Step-by-step recipes for preparing sauerkraut cabbage soup with beef, chicken or mushrooms on the stove and in a slow cooker

2017-11-17 Oleg Mikhailov

Grade
recipe

2036

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

4 gr.

Carbohydrates

2 gr.

57 kcal.

Option 1: Classic recipe for cabbage soup with sauerkraut and beef

The canonical recipe for any dish is not necessarily complicated and contains a lot of products and the subtleties of their processing. Shchi is one of the simplest soups, both in composition and technology. Even a beginner can do cabbage soup with wonderful taste and aroma; we will be the first to prepare it.

Ingredients:

• sauerkraut - 600 grams;
• 100 grams of carrots and onions;
• a kilogram of beef on the bone;
• 50 grams of lard;
• parsley root;
• a handful of chopped greens;
• 100 gr. thick tomato;
• spoon of white flour.

Step-by-step recipe for sauerkraut cabbage soup with beef

Sort the cabbage and use a sharp thin knife to chop into larger pieces. Be sure to squeeze out the brine, add water for a short time if it is too sour or too salty and rinse in a colander.

Place the cabbage in a pot or large thick-walled frying pan, add a teaspoon each of lard and tomato, and pour in a little water. Simmer the cabbage at the lowest possible heat, periodically lifting the lid and stirring. It is necessary to soften the cabbage, the taste of the entire dish depends on this.

Cut the pre-chopped beef into portions with a knife and cook the broth in two and a half liters of water. The approximate time is one and a half hours, at the end of it, check whether the meat is separated from the bones, and cook if necessary.

Peel the carrots, parsley and onion, cut the onion into slices, and the rest of the vegetables into strips. Over high heat, quickly saute the vegetables with a spoonful of lard, add the tomato and heat for another three minutes.

Mix the sauteed cabbage with cabbage, simmer for another quarter of an hour and transfer to a saucepan with broth.

Use the remaining lard to prepare a flour dressing. Melt the fat, add flour and mash the lumps, pour in half a glass of broth and heat until boiling. Immediately pour the prepared sauce into the pan.

After stirring the cabbage soup, add some salt, and if desired, add some spices and chopped garlic. Distribute portions, putting meat and herbs in each, serve sour cream separately.

Equally aromatic cabbage soup is prepared from pork - we don’t change anything in the technology, except for the cooking time of the broth - it is reduced by about a third.

Option 2: Quick recipe for sauerkraut cabbage soup with chicken

Our simple recipe for cabbage soup with chicken is an almost lean dish, the chicken fillet broth contains absolutely no fat, and so little oil is used for frying that its quantity is not even indicated in the recipe.

Ingredients:

• whole chicken breast from a large broiler - 700 grams;
• sauerkraut, equal in weight to chicken;
• two ripe tomatoes;
• garlic;
• carrots and onions - approximately 100 grams each;
• bay leaves and herbs, any spices, preferably black pepper.

How to quickly prepare cabbage soup from sauerkraut

Place the washed and cut chicken into large pieces to cook over medium-high heat. Cool the cooked fillet, add some salt and pepper to the broth, add randomly chopped potatoes and count a quarter of an hour to cook them.

Finely chop the onion and fry in vegetable oil, put the grated carrots and small slices of tomatoes into the frying pan, heat until the released tomato juice begins to thicken.

Pour the roast over the cooked potatoes, then add the squeezed cabbage, spices and salt. After stirring, boil for a minute or two after boiling and sprinkle with chopped herbs.

Replace white meat with chicken by-products, add half an hour to cook them, and you have a recipe for quick cabbage soup made from sauerkraut and poultry, in no way inferior to all others.

Option 3: “Old Russian” cabbage soup made from sauerkraut with dried mushrooms and buckwheat

This cabbage soup is already quite a satisfying dish, despite the absence of meat products in the list of ingredients. The characteristic taste of buckwheat, garlic and mushrooms gives the adapted ancient recipe the right to deserved success.

Ingredients:

• half-liter jar of sauerkraut;
• two tablespoons of dry fried buckwheat;
• large potatoes;
• 50 grams of mushrooms, porcini, dried;
• two onions;
• small head of garlic;
• vegetable oil, salt, a third of a spoonful of black peppercorns, bay leaf;
• a couple of sprigs of dill.

How to cook

Pour half a liter of water into the cabbage in a saucepan and place in a very hot oven for half an hour.

Pour boiling water over the sorted mushrooms for a quarter of an hour. Peel and chop the potatoes into large pieces, drain the soaked mushrooms and cut into large strips, do not discard the water.

Fill the potatoes with mushrooms with water, a little more than a liter in volume, add the infusion from soaking the mushrooms, put on high heat, and after boiling add spices.

After boiling for about ten minutes, add the washed buckwheat and cook for another quarter of an hour, skimming off any foam that forms. Meanwhile, drain the stewed cabbage into a separate bowl. Add a couple of tablespoons of oil, salt and finely chopped onion to the cabbage, grind thoroughly with a wooden masher or spoon.

Add the previously drained water to the mashed cabbage, put on moderate heat and simmer for about twenty minutes. Combine all the products in one pan, add chopped garlic and simmer for a quarter of an hour, from boiling. Be sure to keep the old Russian cabbage soup in a cooling oven for at least half an hour.

Using water from soaking mushrooms is a great way to enhance the taste of cabbage soup, but you should definitely try the infusion, sometimes it is barely bitter, but together with buckwheat it can distort the taste of the dish.

Option 4: “Estonian” sauerkraut cabbage soup with meat and beans

Estonian cabbage soup is the real thing, and not just the name of dishes with similar recipes. They are very high in calories, good for replenishing strength, and they are simply very tasty!

Ingredients:

• half a chopped pork knuckle and a slice of meat - only 1200 g;
• half a kilo of sauerkraut;
• 300 grams of dry large beans;
• 150 grams of wheat cereal;
• a glass of sour cream;
• large onion and carrot, slightly smaller in weight;
• chopped parsley - half a glass.

Step by step recipe

Rinse the beans soaked overnight in a colander, add water along with the meat and cook on low heat until both products are cooked. Remove the pork, separate from the bone, chop and return to the pan.

After the meat, add washed cereal; if desired, you can replace it with soaked and slightly boiled pearl barley. Cut the peeled carrots and onions into not too small strips and sauté until the onions lose their matte color.

In the boiling broth, when the cereal is almost ready, add the squeezed cabbage, frying and spices. Cook until done and only then add salt.

Serve the greens separately, divide the thick sour cream into portions with a tablespoon and freeze a little.

Choose very rich sour cream for these cabbage soup - this is the requirement of the recipe; ideally, frozen homemade cream is used.

Option 5: Polesie cabbage soup with sauerkraut and mushrooms

Cabbage soup, quite in the style of ancient recipes, is prepared in several ways - first over an open fire, and then in the oven. If you don’t like the smell of unrefined oil, replace it with something more familiar to you, even olive oil.

Ingredients:

• one and a half liters of clear broth;
• three hundred grams of “sharp” sauerkraut;
• a quarter glass of aromatic unrefined oil;
• three white onions;
• spoon of flour;
• 75 grams of dried forest mushrooms.

How to cook

It’s a good idea to prepare broth for cabbage soup specially from spinal bones or poultry offal, but ready-made broth will also work. In any case, break the sorted mushrooms and crush them into fine crumbs, pour in boiling broth and leave for up to forty minutes.

We clean the onions and finely chop them with a heavy cleaver, mix them with the cabbage and simmer in a heated frying pan with most of the oil. Before doing this, carefully squeeze the cabbage so that not a drop of brine is released.

In a dry frying pan, lightly saute the flour, combine all the products in one large saucepan, or better yet, in a pot with a ceramic coating. Bring to a boil over high heat and simmer, lowering the temperature quite a bit, about ten minutes.

Place the finished cabbage soup in a very preheated and turned off oven, and cook in it for about half an hour.

The compiler of the recipe definitely decided that in the recipe from Polesye the mushrooms should be exclusively forest mushrooms. In practice, any will do, even fresh ones, if cut into smaller pieces.

Option 6: Simple sauerkraut cabbage soup with meat in a slow cooker

From the chef’s point of view, a multicooker is almost like a pot in the oven, in terms of the distribution of heat during the cooking process. Well, cabbage soup just needs that, as we will see in the next recipe.

Ingredients:

• pork or beef tenderloin - 750 grams;
• sauerkraut - half the mass of meat;
• four medium potatoes;
• three tablespoons of wheat cereal;
• two onions and a medium-sized carrot;
• salt, dill, vegetable oil and spices.

Step by step recipe

After washing and removing the veins and films, cut the meat into slices, the same size as for beef stroganoff. After drying it a little, put it in a multicooker, having previously greased the bowl with oil. Brown the meat in frying mode for about thirty minutes. If desired, you can slightly reduce the amount of meat and replace it with chopped salted lard.

Next in line are the onions and carrots - after washing and peeling, cut the onions into the smallest cubes, and three carrots into medium shavings. Add vegetables to meat and mix. Leave in the same cooking mode for 10 minutes.

Peel the potatoes and cut them into short thin slices, mix them with the rest of the ingredients in a bowl, and after a couple of minutes add the cereal and cabbage. Heat up one and a half liters of water and pour it into the multicooker. Salt, pepper a little or add spice in the form of peas.

Such cabbage soup is prepared in a slow cooker for an hour and a half, the operating mode of the device is stewing, the lid must be tightly closed. When releasing, the dish is decorated with herbs, coarsely chopped onions are added to the fatty, rich cabbage soup, and served separately with second-grade coarse flour bread.

The tradition of serving cabbage soup with coarse bread comes from the hard life of villages not so long ago. However, cabbage soup with sauerkraut really takes on an unusual taste with this addition.

Option 7: Sour cabbage soup from sauerkraut in a slow cooker with mushrooms

These cabbage soup are also from “mushroom” recipes; some complexity due to the preparation of mushrooms is compensated by a reduction in the number of steps thanks to the magical assistant - the multicooker.

Ingredients:

• two handfuls of dried mushrooms, preferably of different types;
• half a kilogram of sauerkraut;
• a small onion and carrots of the same weight;
• two glasses of thick tomato juice;
• 1/5 pack of “Peasant” butter;
• a quarter cup of chopped parsley
• spoon of white flour;
• salt and spices to taste.

How to cook

Leave the mushrooms in cold water for several hours, or pour boiling water for half an hour.

We peel all the vegetables, then cut the onion and parsley into smaller pieces, cut the carrots into three small pieces and fry everything together for a quarter of an hour on the appropriate operating mode of the multicooker.

Mix the flour with a glass of warm water, cut the mushrooms randomly, but not into too large pieces; small ones can be left whole.

Add mushrooms and cabbage to the fried vegetables, add water and flour and bring hot water to a volume at which all the products are completely, and with a small margin, covered with liquid.

Salt the cabbage soup and add spices, cook in the standard mode for soups for 30 minutes. After stopping the program, let it heat up for another twenty minutes.

Almost all cabbage soup is cooked in vegetable oil, and this one is an exception; butter adds an appropriate taste to the entire dish.

Option 8: “Prefabricated” cabbage soup from sauerkraut with chicken in pots

Combined cabbage soup, like solyanka, is prepared from different types of meat; this creates original flavor combinations in the finished dish. The difficulty of preparation is rather imaginary; it is enough to stock up on quality products.

Ingredients:

• pickled cabbage, squeezed from brine - 400 gr.;
• one and a half spoons of flour;
• 150 grams each of boiled chicken and high-quality boiled sausage without lard;
• 200 gr. ham;
• one small white onion and one unsweetened carrot;
• three tablespoons of homemade ghee;
• salt, favorite herbs, garlic and parsley root.

Step by step recipe

Pour parsley root and finely chopped onions and carrots into a liter of boiling water and simmer for a quarter of an hour after boiling. Add the cabbage and cook in a covered saucepan over low heat until done.

If you don’t have natural melted butter, replace it with high-quality lard or poultry fat, heat it in a frying pan and brown all the chopped meat products over low heat.

Grind the garlic, add a little lard if the meat products are not very fatty. Dilute the flour by adding a little hot water to it.

Divide all the products into pots and place the fried meat on the bottom. Pour in the cabbage soup, add boiling water or broth if necessary, add salt and pepper. Place the pots on a baking sheet in a cold oven, quickly bring the temperature to 180-200 degrees, let it boil for about five minutes, and turn off the heat. Let the cabbage soup in the pots brew in the cooling oven.

Serving in pots is very colorful, but the final stage itself is no less important for the dish - cabbage soup aged in the oven has a noticeably different taste.

It is not for nothing that they have long said in Rus' “cabbage soup and porridge are our food.” Sauerkraut cabbage soup is a traditional Russian dish that is often present on the table of both urban and rural residents. Classic cabbage soup is prepared from fresh or sauerkraut in meat broth with the addition of other vegetables.

The cooking technology hardly changes depending on the type of main product, but sauerkraut gives the first dish a characteristic sourness and its characteristic aroma. Vegetable or mushroom broth is also used to cook cabbage soup. As an addition to the step-by-step recipes presented, you can serve finely chopped greens, such as green onions, with sauerkraut cabbage soup. Also, sour cream or sauces based on it would be an excellent addition to the dish. One of the garnish options for cabbage soup is finely chopped green onions, crushed in sour cream and garlic.

Sauerkraut cabbage soup (step-by-step recipe) - general principles of preparation

To prepare the broth, it is better to take meat with small layers of fat. It cooks faster and gives the broth a pleasant taste. To begin with, the meat should be boiled until tender. You can immediately add peppercorns, bay leaves, parsley and celery root to the broth. This will give the broth a rich flavor and aroma. Then, of course, the broth must be strained to remove all excess.

Onions and carrots should be added to the broth after sauteing until half cooked. If desired, you can fry bell peppers along with them.

Sauerkraut should be added to the broth along with the potatoes. But before this, it is advisable to rinse the cabbage and simmer with a small amount of broth.

Cabbage soup with the addition of millet, rice or pearl barley turns out very tasty. Cereals should be added to the soup before potatoes and cabbage.

Real sauerkraut cabbage soup is prepared with the addition of toasted flour. It should be fried until slightly golden brown, and then you need to add a little broth and simmer it all together for a little less than a quarter of an hour.

Sauerkraut cabbage soup: a classic step-by-step recipe

Ingredients:

200 g beef;

200 g sauerkraut;

One carrot;

One onion;

30 g tomato paste;

200 g potato tubers;

Salt to taste;

2-3 black peppercorns;

2-3 peas of allspice;

Bay leaf;

50 g parsley root;

30 g celery root;

30 ml vegetable oil.

Cooking method:

1. Rinse the beef meat in cold water, remove excess fat and films.

2. Place the meat in a saucepan for cooking cabbage soup.

3. Fill with cold water. We don't add salt.

4. Let it cook over high heat.

5. Wash and peel the parsley and celery roots.

6. Cut the roots into large pieces.

7. Add them to the meat, they will give the broth a special aroma and additionally saturate it with useful substances.

8. At the same time, throw the bay leaf and black and allspice peas into the pan.

9. As soon as the broth boils, remove the foam with a slotted spoon or a regular ladle.

10. Reduce the burner heat so that the broth simmers slightly.

11. Cover the pan with a lid and cook for about 40 minutes.

12. Then take the meat out of the pan and cut it into portions across the fibers of the connective tissue.

13. Strain the broth through a sieve, thereby removing all additives in the form of peppercorns, pieces of root vegetables and bay leaves.

14. Pour the broth back into the pan and put on fire.

15. Place pieces of meat into the broth and continue cooking the cabbage soup with sauerkraut.

17. Trying cabbage.

18. If the taste of acid is strong, place it in a deep bowl, fill it with water and leave for about a quarter of an hour.

19. When 15 minutes have passed, throw the cabbage into the broth with the meat. In an acidic environment, meat will cook faster.

20. Rinse the potato tubers under running water.

21. Peel the skin from the potatoes.

22. Place the tubers in a cup of cold water.

23. Now, one by one, cut each potato into slices, then into strips, and then into cubes. You should get a whole cup of potato wedges covered in cold water. Let's put it aside for now.

24. Separately peel and wash the onions and carrots.

25. Then cut the onions and carrots into thin strips.

26. Pour vegetable oil into a frying pan.

27. Add chopped onions and carrots.

28. Place the burners on low heat.

29. Stir lightly and sauté.

30. When the vegetables acquire a light golden hue, add tomato paste to them.

31. Stir.

32. Fry for another minute and remove from the stove.

33. Add diced potatoes to the broth.

34. Wait for the broth to boil and skim off any foam if there is any.

35. Then add sautéed vegetables to the cabbage soup.

36. Stir the cabbage soup.

37. Cook for another 15-17 minutes until all vegetables are ready.

38. At this stage, add salt to taste.

39. After the specified time, turn off the heat under the pan.

40. Close the lid and leave for 5-7 minutes to infuse.

41. Now pour the cabbage soup into a portioned soup plate. If desired, you can sprinkle with finely chopped fresh herbs or add a tablespoon of sour cream (at the rate of 25 g per serving).

Sauerkraut cabbage soup with smoked ribs: step-by-step recipe

Ingredients:

200 g smoked pork ribs;

100 g sauerkraut;

50 g carrots;

50 g onions;

300 g potato tubers;

Salt to taste;

2-3 black peppercorns;

Two laurel leaves;

20 ml vegetable oil;

A bunch of fresh parsley.

Cooking method:

1. Rinse the smoked ribs in cool water. We remove all excess. If necessary, cut them into pieces for ease of cooking. If desired, instead of pork, you can take any other smoked meats, such as pieces of chicken or turkey.

2. Place the ribs in a saucepan for cooking cabbage soup.

3. We also send bay leaves and black peppercorns there.

4. Be sure to fill it with cold water. If the water is immediately hot, the broth will be weak and not flavorful.

5. Place on the stove and turn on high heat.

6. When the water boils, turn down the heat.

7. Remove all the rising foam using a slotted spoon.

8. Loosely cover the pan with a lid and continue cooking.

9. We sort out the parsley from yellow and wilted leaves.

10. Place the greens in a deep bowl and fill with water.

11. Mix with your hands and take out the greens.

12. Place the parsley on a clean towel to dry.

13. Separately peel and wash the onions and carrots under running water.

14. Finely chop the washed vegetables into strips or pass through a grater. The cutting of sauerkraut and other vegetables should be similar.

15. Pour vegetable oil into a small frying pan.

16. Put onions and carrots there.

17. Place on the stove to fry.

18. Stir the vegetables in the pan.

19. Fry until half cooked for about 7 minutes.

20. Then remove the pan from the stove and set it aside for now.

21. Wash the potatoes in water and peel them.

22. Wash the tubers again in cold water.

23. Cut the potatoes into small cubes.

24. Free the cabbage from the brine. Now you need to try it. If the cabbage is too sour, you need to soak it in a bowl of cold water for 10-15 minutes, and then put it in a sieve or colander to drain all the water. If the taste of cabbage is not very sour, then use it without soaking.

25. Cut the sauerkraut into small strips, if the cut is larger. If not, then you can only cut individual thick specimens.

27. Strain the broth through a sieve, as it may contain small bones from pork ribs.

28. Put the pan with the broth back on low heat.

29. Add sauerkraut and potatoes to the broth.

30. Bring to a boil over high heat.

31. Turn down the heat.

32. Remove the foam from above.

33. Add fried vegetables.

34. Stir.

35. Cover the pan with a loose lid.

37. In the meantime, let's make pork ribs. Place them on a cutting board and remove the meat from the bone. Here again you need to focus on your own taste. You can leave the bones in the broth, or you can simply remove the meat and add it to the cabbage soup, as in this recipe.

38. So, the last stage of preparing cabbage soup from sauerkraut. The step-by-step recipe involves adding chopped meat to cabbage soup. The rest of the vegetables should be half cooked by this point.

39. Cook the cabbage soup for another 10-15 minutes at a low simmer and half-closed lid.

40. Quickly cut the parsley into small strips on a cutting board.

41. Then, while the cabbage soup is boiling, add the greens.

42. Turn off the heat on the stove and close the lid of the pan.

43. After 5-7 minutes of infusion, sauerkraut cabbage soup is ready to eat.

Sauerkraut cabbage soup (step-by-step recipe) - tricks and useful tips

Before putting on the fire, fill the meat with cold tap water. Do not start cooking broth in hot water.

Vegetable oil for sautéing vegetables can be replaced with any other oil if desired.

If the sauerkraut is salty enough, then there is no need to add salt to the broth.

Any spices and seasonings intended for first courses are suitable for preparing cabbage soup.

If desired, the soup can be prepared from two types of meat. This will make the broth even tastier.

To make the broth a beautiful golden color, you can boil a whole, washed onion with peel along with the meat.

If the soup turns out to be too thick or salty, you can dilute it with hot boiled water.