Sauerkraut soup is a popular first course that is traditional in Russian cuisine. Each culinary specialist prepares it in his own way: on the stove or in the oven, adding sorrel, nettle, mushrooms and other favorite ingredients.
Sauerkraut soup, popularly referred to as "sour cabbage soup", turns out to be especially tasty, because the brine gives the broth a bright spicy sourness.
Sour cabbage soup, like any other soup, excites the appetite well - this is the main role of any soup. The reason for this is the presence of aromatic and flavoring substances in the broth.
The main feature of this dish is the sour taste imparted by the brine. Shchi is not only tasty, but also healthy. Such a soup has a good effect on the digestion process, is easily absorbed by the body, contains ascorbic acid, fat-soluble vitamins, proteins and complex carbohydrates.
Despite the fact that the dish satisfies the feeling of hunger well, it is not high-calorie (on average, thirty calories per hundred grams), and those who follow a figure and a healthy diet cannot but like it.
Soup Recipes
There are many ways to cook cabbage soup. They are boiled in meat or lean broth, while adding various ingredients.
Classic cooking method
Shchi is an old Russian dish that is still popular today. Initially, the soup was cooked from sauerkraut and onions, everything was seasoned with crushed lard. Later, spices, meat, potatoes were introduced into the composition. For cooking you will need:
Cooking process:
- Rinse the meat, put it in a saucepan, add water, put on fire and bring to a boil.
- Remove the foam that appears, reduce the heat and leave the beef to cook for one hour. While cooking, add the celery root.
- Remove the meat, remove it from the bone, cut into small pieces and send back to the pan for twenty minutes, adding the chopped potatoes.
- At this time, stew the cabbage with tomato paste, fry the chopped carrots and onions.
- Put vegetables in a saucepan, salt, sprinkle with chopped herbs, add crushed garlic, bring to readiness.
Soup with sauerkraut and meat is ready. The dish is served hot, you can add a spoonful of sour cream to each plate beforehand.
Lenten dish
Sauerkraut soup without meat will appeal to those who are fasting or who constantly refrain from eating meat products. The dish turns out fragrant and very nutritious. You will need the following ingredients:
- Cabbage - four hundred grams.
- Millet - two hundred grams.
- Potatoes - three pieces.
- Carrots and onions - two each.
- Garlic - two cloves.
- Tomato puree or fresh tomato - two spoons or one piece.
- Dill - one bunch.
- Salt, bay leaf, black peppercorns - to taste.
Cooking:
- Put water on the stove and boil.
- Cut the potatoes, wash the millet and pour over with boiling water.
- Put potatoes and cereals in boiled water, cook for about twenty minutes.
- Heat the frying pan, pour in the oil, put the cabbage and fry it for fifteen minutes. Add onions, carrots, chopped tomato or tomato paste, a little water, simmer for no more than five minutes.
- Put the stewed vegetables and bay leaf in a saucepan, cook for ten minutes.
- Grind the garlic, mix with salt, season the broth.
- Cut greens, before serving, add to the plate.
The soup is ready. The taste of the dish is well emphasized by bread baked from rye flour. These soups are easy to prepare, but they perfectly diversify the daily menu.
Pickled Cabbage and Beetroot Soup
The first dish can be prepared not only from sauerkraut, but also from pickled cabbage. The presence of acetic acid in the marinade will give the broth a particularly rich taste. Required products:
- Beef - seven hundred grams.
- Potatoes - three hundred grams.
- Pickled cabbage - three hundred grams.
- Onions, carrots and beets - one each.
- Garlic - three cloves.
- Pepper, bay leaves, edible salt, parsley - optional.
Cooking process:
- Wash the beef, place in a saucepan, cover with cool water and put on fire. Boil for about two hours.
- Add cabbage, bay leaves to the pan and cook for fifteen minutes.
- Cut beets, carrots into strips, onions into cubes, fry everything with the addition of tomato paste.
- Peel the potatoes, cut them, lay them in the broth along with the frying. Cook until done.
- A minute before turning off the heat, add chopped garlic cloves and parsley.
Before serving, the soup of pickled cabbage and beets must be allowed to brew a little. Serve with sour cream and rye bread.
Cooking option with mushrooms
Soup with sour cabbage (recipe involves the use of mushrooms). The dish is prepared without meat, so it will be dietary. Products needed:
- Salted cabbage and fresh mushrooms - 500 g each
- Carrots and onions - two each.
- Potatoes - six pieces.
- Spices - to taste.
Meal preparation:
- Boil cool water, add one carrot and one onion, as well as bay leaves and celery root. Cook until vegetables are ready.
- Make a roast of mushrooms, remaining onions and carrots.
- Remove vegetables from the pan, mash the carrots in a puree, put it in the broth. Onions and celery can be thrown away.
- Add the roast and chopped potatoes, cook for about fifteen minutes.
- Put the cabbage in the broth, salt, boil until the cabbage is fully cooked.
The preparation of a light fragrant soup is finished. This dish is prepared very quickly, so those housewives who do not have time to stand at the stove for a long time will like it.
That's all the information on how to cook soup with sauerkraut. All products used for cooking are available and the cooking process is simple. Therefore, such first courses are quite worthy to be present at the everyday family table.
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How do experienced chefs cook cabbage soup? You will find the answer to this question in the materials of this article.
How to cook cabbage soup from sauerkraut?
Most gourmets love and appreciate such a first course for its sour taste and spicy aroma. Indeed, a real sauerkraut soup must necessarily have such properties. Otherwise, you will get the usual first course, which is no different from noodles, rice or barley broth.
So how is cabbage soup cooked using salted cabbage? For this we need:
- beef on the bone - 600 g;
- potato tubers - 2 pcs.;
- carrots are not very large - 1 pc.;
- sauerkraut - 2 faceted glasses;
- medium head of white onion - 1 pc.;
- bay leaves - 2-4 pieces;
- salted tomatoes - about 3 pcs.;
Processing of the main ingredients
Few people know how cabbage soup is cooked using sauerkraut. To do this, you need to purchase fatty beef on the bone and wash it thoroughly. You should also peel carrots, potato tubers and white onions, and then chop them into cubes. In addition, it is necessary to remove the peel from the salted tomatoes and mash them into a pulp with a large spoon.
Heat treatment of the first course
Before you cook sour cabbage soup, you should prepare a delicious meat broth. To do this, fill a large pot halfway with water, put the meat in it and wait for it to boil. After the liquid begins to boil, it is recommended to carefully remove the foam that has formed on the surface of the broth, using a slotted spoon for this. Next, the fire should be set to a minimum value, and the pan should be loosely closed with a lid. In this position, the meat on the bone should be cooked for about one hour.
After the specified time, the beef should be removed from the broth, and then cool, cut off all the pulp, put it back in the pan. There you also need to add sauerkraut, gruel from salted tomatoes, as well as carrots, allspice, onions, parsley and salt. After mixing all the ingredients, they must be brought to a boil, reduce the heat and cook for half an hour. After the cabbage becomes a little softer (after about half an hour), chopped potatoes should be poured into the broth.
Proper serving for dinner
Now you know how sauerkraut soup is cooked. It should be noted that such a dish is served at the dinner table only in a hot state. In addition to the soup, you can serve fresh white or rye bread, as well as fatty sour cream or low-calorie mayonnaise. Bon appetit!
How to cook cabbage soup from fresh cabbage?
So that cabbage soup using fresh cabbage does not turn out to be insipid, it is recommended to add spicy tomato paste to the broth. But first things first.
So, to prepare the soup, you need to purchase the following products:
- pork on the bone without fat - about 400 g;
- potato tubers - 2 pcs.;
- bay leaves - 2-4 pieces;
- a small head of white onion - 1 pc.;
- fresh cabbage - 1/3 of a medium head;
- spicy tomato paste - 1.5 large spoons;
- citric acid - 1/5 dessert spoon;
- allspice, fine salt - add to taste.
Preparation of ingredients
Before cooking cabbage soup in a slow cooker, you should prepare all the main ingredients in advance. To do this, you need to take a small piece of pork on the bone, and then wash it thoroughly. Next, you need to peel medium-sized carrots, potato tubers and white onions. It is recommended to cut them into medium cubes (carrots can be grated on a large grater). As for fresh cabbage, all dried leaves should be removed from its surface, and then washed well and chopped into thin and long straws.
The process of making soup in a slow cooker
Rich and tasty cabbage soup is well prepared not only on the stove, but also in a slow cooker. Pour a sufficient amount of water into its bowl, and then put the meat on the bone, close the lid tightly and set the "Soup" mode (if you do not have such a program, you can set the "Stew").
After about half an hour, the pork should be removed from the bowl, cool and cut into large pieces. Then they need to be put back into the broth along with onions, fresh cabbage, carrots, bay leaves, tomato paste, a piece of hot pepper and salt. By setting the same "Soup" mode, the dish should be cooked for about 40 minutes. After this time, it is required to put potato tubers into the broth, and also add a small amount of citric acid.
How to serve?
After the potato tubers are completely boiled, the slow cooker should be left in the heating mode for a few more minutes. Next, the first dish must be thoroughly mixed, laid out in soup bowls and served to family members directly while hot. In addition to sour soup, it is recommended to present fresh bread, as well as mayonnaise or sour cream. Bon appetit!
Cooking green soup
How to cook cabbage soup from sorrel? Few people know the answer to this question. After all, in our country it is customary to cook such a first dish using fresh or sauerkraut. However, it should be noted that green cabbage soup is no less tasty and rich than white cabbage soup.
So, in order to cook cabbage soup using fresh sorrel, you should prepare products such as:
- potato tubers - 2 pcs.;
- veal on the bone with a small amount of fat - about 500 g;
- medium-sized carrots - 1 pc.;
- bay leaves - 2 or 3 pieces;
- medium head of white onion - 1 pc.;
- hot red pepper - with a pea;
- fresh herbs, namely: sorrel, parsley, dill - in a medium bunch;
- chicken egg - 1 large piece;
- fat sour cream - add to the finished dish;
- allspice, fine salt - add to taste.
Preparation of the main components
How to cook cabbage soup using fresh sorrel? To do this, you need to take a small piece of veal on the bone with a low fat content, and then wash it thoroughly. Next, peel the onion, potato tubers and carrots. It is advisable to grate the last ingredient on a large grater, and chop the first two into small cubes. It is also necessary to separately beat the chicken egg with a mixer, after adding 2 or 3 large tablespoons of ordinary settled water to it. In addition, it is required to rinse all the greens and not chop them too finely.
Heat treatment
After preparing all the components, you should take a large saucepan, fill it halfway with water, place the veal on the bone there and bring to a boil. Next, you need to remove all the foam formed on the surface, reduce the heat to a minimum and cook for about 45 minutes. After this time, the meat should be removed from the broth, the pulp should be separated from the bones, and then sent back to the pan. Cubes of potatoes and onions should also be placed there, as well as grated carrots, bay leaves, hot peppers (about a pea), allspice and table salt. In this composition, the products must be brought to a boil, reduce the heat and cook until the vegetables are completely soft.
The final stage in the preparation of green cabbage soup
After the potato tubers, carrots and meat become completely soft, pour a beaten chicken egg into them and add fresh chopped sorrel. In this composition, the ingredients must be brought to a boil, boil for about 2 minutes, and then close the lid, remove from the stove and let it brew for about 16-18 minutes.
Proper serving of the first course to the table
Green cabbage soup should be served to guests only when it is hot. The soup needs to be laid out on plates, and then seasoned with fresh herbs (dill and parsley), allspice and sour cream. In addition to such a fragrant dish, it is recommended to serve rye or white bread. Bon appetit!
mixed cabbage soup
If you want to get a rich first course, then it is recommended to add both fresh and sauerkraut to the broth.
So, to prepare a hearty soup, we need:
The process of preparing mixed cabbage soup
Mixed sour cabbage soup is prepared in exactly the same way as described just above. To do this, boil the meat on the bone, separate the pulp, cut into large pieces and put back into the broth. Also, add fresh and sauerkraut, bay leaves, grated carrots, hot and allspice, pickled peeled tomatoes, salt and chopped onions to the pan. After all the ingredients are almost cooked, add the potato cubes to them. Bringing to a boil, the soup must be cooked until the vegetable is completely softened. In conclusion, finely chopped greens should be poured into the dish, and then boiled for another 2-4 minutes.
Serving at the dinner table
After preparing a rich soup, it should be laid out on plates and presented to family members in a hot state. It is also recommended to serve it with fresh fat sour cream and rye or wheat bread. Bon appetit!
- If you prefer to use the most sour cabbage soup, then it is not recommended to rinse the sauerkraut with water before putting it into the pan.
- To make the soup more spicy and fragrant, you should add not only salted tomatoes, but also finely chopped pickled cucumbers to it.
Let's talk today about sauerkraut - a traditional dish of Russian national cuisine. It's easy and very tasty! Shchi can be with meat or lean.
Moreover, if you cook cabbage soup with meat, you can choose what you like more - beef or pork. The taste, of course, will be different, with pork it will be fatter, but both are delicious. You can cook without meat at all - lean cabbage soup: just skip the part of the recipe that concerns meat, everything else is unchanged. When we took photos for this recipe, we cooked cabbage soup with beef. It makes sense to cook a large pot of cabbage soup right away: on the second or third day (store, of course, in the refrigerator), cabbage soup becomes even tastier than it was immediately after cooking. We indicate the number of products based on a 4-liter pan.
Need to:
- Meat (beef or pork, we prefer boneless) - 300-700 grams (depending on how much meat you want in your cabbage soup; we like to have a lot of meat in cabbage soup and usually take about 700 grams)
- Sauerkraut, also known as "sauerkraut" (the most common, without sugar, without adding apples, cranberries or beets, only with carrots) - 700-750 grams
- Salt - about 0.5 tablespoon or a little more - to taste
- Carrots - 1 piece of medium size (can be used)
- Onion - 1 medium sized onion
- Bay leaf - 1-2 pieces
- Black peppercorns - 8-10 peas
- Potatoes - 5-6 pieces of medium size
- Oatmeal (meaning oatmeal, from which we usually cook porridge, better than medium grinding) - 3 tablespoons "with a slide"
- Sugar - 1 teaspoon
- Vegetable oil - 2-3 tablespoons when frying cabbage
- Garlic - 3-5 large cloves (to taste and optional)
Cooking:
Wash the meat thoroughly, cut into small pieces of the size you want to see on your plate, put in a saucepan. Pour cold water into this pan (a little more than half the volume of the pan) and put it on the stove, until we cover it with a lid. Just don't ask us why, when we cook soup or meat broth, we cook the meat in one piece and then cut it, and for cabbage soup we cut it first, and then cook it. We have only one explanation for this mysterious fact: this is what my mother and grandmother did. For the rest, we proceed in the same way as if we were cooking. Perhaps it will also be good in a different way - try it. If you cook lean cabbage soup, just pour about half a pot of water and let it boil, but this is better to do a little later, about 40-50 minutes after you start cooking, in this case, start from the second step - frying cabbage.
Pour a little vegetable oil into a deep frying pan (stewpan) and put sauerkraut there with a small amount of brine, without squeezing.
We put on a strong level of heat, cover with a lid, bring to a boil, reduce the heat to a small one and fry-stew the cabbage under the lid for at least an hour, or more, stirring occasionally and, if necessary, adding a little to the pan (about 0.5 cups 1-2 times for the whole process) boiled water so that the cabbage does not burn.
When foam forms in the pan with meat, do not forget to carefully remove it with a slotted spoon. When the water in the pan boils, add salt, peeled onions, carrots (peeled and finely chopped or grated on a coarse grater), peppercorns and bay leaf. Reduce the heat to a gentle simmer, cover the pot with a lid, and let the meat simmer for 1 hour.
Meanwhile, peel the potatoes, but do not cut them into pieces. When the meat is cooked, lower the potatoes into the broth WHOLE, not chopped (if the potatoes are very large, cut in half). In the version of lean cabbage soup: when the water boils, we put salt, carrots, peppers, onions, potatoes at the same time - then we do everything the same for both options. Boil the potatoes until tender (30 minutes is enough after the broth boils again with the potatoes).
While the potatoes are cooking, peel the garlic. And we put, just in case, a kettle: we may need boiling water.
Remove the boiled potatoes from the broth and mash with a fork until almost mashed.
Now we put mashed potatoes, cabbage from the pan into the broth (cabbage became soft after an hour of stewing), finely chop the garlic or squeeze it through a special “crush”, add a little sugar. Slowly, stirring constantly, pour in the oatmeal (make sure that they do not stick together into lumps). Top up with boiling water if necessary to keep the pot full.
Original, interesting recipes for soups, side dishes, salads and appetizers - Russian cuisine is rich in this.
One of the most famous, common dishes is sour cabbage soup.
Moreover, the soup can be prepared empty or "rich", lean or meat, fish, mushroom broth. This hot dish is a great solution for a delicious, hearty lunch.
Sour cabbage soup from sauerkraut - general principles of cooking
The basic set of products is simple: sauerkraut, potatoes, carrots, onions, sometimes tomatoes, cereals or legumes are added. Shchi is most often cooked on meat broths, using beef, pork, and poultry. Lean sour cabbage soup is prepared without meat: on a mushroom or vegetable broth.
The process itself is simple: put potatoes in the finished broth or broth, simmer it 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, then squeezed out. If the vegetable is chopped too coarse, it is better to chop it. For a quick soup, cabbage can be stewed beforehand by adding a little broth, broth or water. After the potatoes and cabbage are ready, put the sauteed carrots, onions and tomatoes into the soup.
If you decide to add additional ingredients, for example, beans, chickpeas, it is better to soak them for several hours in cold water before adding them to the soup. Spread these products in a boiling broth before adding potatoes.
Ready-made sour cabbage soup from sauerkraut is especially tasty on the second or third day, so it's better to let them brew. Crackers, rye or gray bread, as well as fresh herbs will be a great addition to the dish.
1. Sour cabbage soup with beef
Ingredients:
Beef ribs - a little less than a kilogram;
Sauerkraut - 3 handfuls;
Tomato - 20 g;
2 onions;
1 carrot;
6 medium potatoes;
Oil for frying vegetables - 30 ml;
Salt - optional;
2 leaves of lavrushka;
Parsley root - 1 pc.;
Parsley - half a bouquet.
How to cook:
1. Put the ribs in a pot of cold water and cook for a little over 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 tender for another 30 minutes.
3. Lightly fry the sauerkraut in a pan with butter until soft.
4. Cut the onion into crumbs, grate the carrots, fry both ingredients in oil in a pan for 3 minutes, add the tomato and fry for another 3 minutes.
5. Remove the ribs from the broth, separate the meat and put it back into the pot.
6. Add diced potatoes to the meat, cook for another 25 minutes.
7. Add cabbage and browned vegetables, mix everything thoroughly, add salt if necessary and cook for a few more minutes.
8. Add chopped parsley leaves.
9. Let the soup brew for half an hour, pour into deep bowls, put sour cream.
2. Sour cabbage soup with fresh mushrooms in chicken broth
Ingredients:
sauerkraut - 1 large handful;
2 chicken legs;
5 fresh boletus;
1 parsley root;
1 carrot;
2 large potatoes;
1 leaf of lavrushka.
How to cook:
1. Rinse the legs, put them in a saucepan with cold water, cook over medium heat.
2. During cooking, remove the foam. After boiling, reduce the heat and cook for 30 minutes.
3. After this time, remove the chicken legs from the broth and separate the meat, put the fillet back.
4. Put the chopped parsley root and potatoes into the broth - a large cube.
5. After 10 minutes of cooking potatoes, put sauerkraut without brine.
6. Add grated carrots and cook until the cabbage softens.
7. Cut the onion into medium cubes, fry in a pan with butter until golden brown.
8. Put the plates of prepared mushrooms to the onion and fry until all the liquid has evaporated.
9. When the cabbage becomes soft, put the frying, bay leaf into the soup, cook for a few minutes, remove from heat.
10. Sprinkle the soup with herbs and insist with the lid closed.
11. Serve with sour cream.
3. Dietary sour cabbage soup with millet
Ingredients:
Potato - 2 large tubers;
5 handfuls of sour cabbage;
1 carrot;
1 leaf of lavrushka;
A bunch of fresh dill;
Millet groats - 150 g;
Oil for frying with a smell - 50 ml.
How to cook:
1. Put the sauerkraut in an oiled pan and fry for 15 minutes with frequent stirring over medium heat.
2. After 15 minutes, reduce the heat, simmer until softened with the lid closed.
3. In a metal container with boiling water, put the potatoes, cut into medium sticks and carrots on a grater.
4. Rinse the millet in hot water and pour it into a saucepan with potatoes and carrots, cook everything over low heat until the potatoes soften.
5. Add fried cabbage.
6. After the appearance of bubbles, put the parsley, reduce the heat, close the lid and cook for a few more minutes.
7. Add greens, boil a little, turn off the heat and leave for 40 minutes.
8. When serving, pour into plates, put low-fat sour cream, put a plate of black bread next to it.
4. Sour soup from sauerkraut in pork broth with beans
Ingredients:
Pork ribs - 5 pcs.;
4 small potatoes;
1 onion;
Sauerkraut - half a serving plate;
Vegetable oil for frying;
1 carrot;
A bunch of parsley;
Tomato puree - 30 g;
Lavrushka leaf;
3 art. spoons of red beans.
How to cook:
1. Soak beans in warm water for half a day.
2. Put the pork ribs in a pot of water and cook over medium heat for 2 hours, remove the foam after boiling.
3. As soon as the water in the pot with the ribs boils, put the beans.
4. Put cabbage in a small metal container, pour some water, close the lid and simmer for a little more than half an hour over low heat.
5. Put soft cabbage in a colander and let the liquid drain.
6. When the ribs are almost cooked, add the potatoes, cut into medium bars, after boiling, cook for 25 minutes.
7. Meanwhile, in a pan, fry finely chopped onions and carrots, chopped on a coarse grater with butter. After 5 minutes of frying, put the tomato, pour everything with a small amount of broth from the pan and simmer over moderate heat for 5 minutes.
8. Add cabbage and a decoction of it to the soup.
9. Put the roast, salt to taste, throw in the bay leaf.
10. Boil cabbage soup for a few minutes, add chopped parsley, turn off the heat.
11. Pour into bowls.
5. Fragrant sour cabbage soup with dried mushrooms
Ingredients:
100 g dried boletus;
onion head;
1 carrot;
Flour - 20 g;
4 small tubers of potatoes;
Sunflower oil for frying;
Sauerkraut - 6 handfuls.
How to cook:
1. Rinse the boletus, soak in water for several hours.
2. Boil swollen mushrooms over medium heat in the same water where they were soaked until soft.
3. Remove the boiled mushrooms from the pan, strain the broth and pour into the same pan.
4. Cut the mushrooms into pieces.
5. Fry the cabbage squeezed from the brine in oil for 4 minutes, then pour a little water and simmer for 30 minutes with constant stirring.
6. Put diced potatoes and mushrooms in the mushroom broth, cook over low heat, not letting it boil too much.
7. While the potatoes are cooking, fry the onion - with small crumbs and grated carrots.
8. Put the finished frying into the soup along with the cabbage a few minutes before the potatoes are ready.
9. In a separate dry frying pan, fry the flour a little, pour in a bit of broth from the pan, stir well and add to the soup, boil for a few more minutes.
10. Serve with sour cream.
6. Sour soup 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 bunch of fresh parsley.
How to cook:
1. Remove scales from a piece of trout, remove the backbone, rinse.
2. Put the fish piece in a pot of boiling water, cook for 15 minutes, removing the foam if necessary.
3. Free the sauerkraut from the brine and fry in oil for 5 minutes, then pour a small amount of water and simmer until tender.
4. At the same time, in another pan, fry the chopped onion with carrots and parsley root - straws until golden brown.
5. Pour 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, put the potatoes in a cube, bring to a boil.
8. Put the roast with cabbage and fish meat, cook again for a few minutes, add salt, add greens.
9. Ready sour cabbage soup with fish leave for 30 minutes.
The taste of cabbage soup depends not only on the taste of sauerkraut, but also on the correct preparation of the broth. If you are preparing meat broth, do not forget to remove the foam, give the meat enough time to cook, the broth should languish quietly, not bubbling or boiling. It is best to use meat on the bones. If you cook cabbage soup on a vegetable or mushroom broth, cook 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 in the already prepared soup directly on the plates.
You can cook sour cabbage soup from sauerkraut not only on the stove, but also in a slow cooker. The principle of preparation remains the same.
There is nothing tastier, more satisfying and healthier than traditional Russian cabbage soup. The most delicious and most popular are sauerkraut soup. They are prepared quite simply, but the dish turns out tasty, nutritious and at the same time light. I share the recipe, this is how my grandmother used to cook sauerkraut soup, this is how my mother and I cook.
Ingredients:
(3 liter pot)
- 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 garlic cloves
- dill
- vegetable oil
- sour cream
- We take the meat in a whole piece, very tasty cabbage soup is obtained from the ribs.
- We wash the meat, put it in a saucepan, pour it with cold water. Pour a full pot of water (we leave 5-7 cm to the top).
- We put parsley root, half an onion, half a carrot and one small potato in a saucepan. We put the pot on fire.
- When the water boils, reduce the heat, carefully remove the risen foam with a slotted spoon or spoon.
- Cook the meat over low heat until tender. Approximately an hour - one and a half, depending on the youth of the animal and on what part of the carcass was purchased.
- While the meat is cooking, we take a clean frying pan and, in a small amount of vegetable oil, first pass the finely chopped onion, then add the grated carrot (second half). Lightly fried carrots will give our cabbage soup a beautiful orange hue.
- Add sauerkraut to carrots.
- Simmer cabbage with carrots for 10-15 minutes over medium heat.
- The main thing in any cabbage soup is sour cabbage, the final taste of cabbage soup depends on cabbage, whether they acquire such a characteristic sourness or not. Therefore, if the cabbage has a mild sour taste, then add a tablespoon of tomato paste or a little lemon juice to the pan with cabbage.
- We remove the finished meat from the pan, let it cool slightly, and then cut into portioned pieces.
- Throw away the parsley root, boiled onions and carrots, but leave the potatoes. You can even crush it to make it more tender. This will give density to our cabbage soup.
- Put the pieces of meat back into the boiling broth. We put peppercorns and the remaining two potatoes there, which we cut into small cubes. We cook 5 minutes.
- We put washed millet and sauerkraut stewed with carrots. Salt to taste. Cook cabbage soup for 15 minutes.
- About 7 minutes before the end of cooking, put the bay leaf in the pan. Taste again for salt and pepper.
- Lastly, put finely chopped garlic, dill or parsley into the pan. Dried herbs can be used, but fresh herbs are best. Boil cabbage soup for a couple of minutes and turn off the fire.
- It is very good to let cabbage soup with cabbage brew a little under the lid, at least 15-20 minutes.
- Rich and incredibly fragrant sauerkraut soup is poured into plates, put sour cream and finely chopped garlic in each plate. By the way, it turns out very tasty and rich.
How to cook cabbage soup
