Russian cabbage soup is an original Russian dish that was prepared by our distant ancestors.
Traditionally, sauerkraut cabbage soup not just cooked, but languished for a long time in Russian ovens. Thanks to this, they turned out incredibly tasty and fragrant.
The main ingredients of cabbage soup: meat, herbs, roots, flour and of course, sauerkraut.
Today, housewives do not have the opportunity to cook this dish in the oven, so the recipe for cooking has changed a bit. But the taste of this dish did not suffer from it at all.
In the original recipe for cabbage soup only beef is used, it can be replaced with pork or poultry. Flour is replaced with cereals and potatoes are added.
At first, a rich broth with white roots and spices is prepared.
Pre-stewed sauerkraut with carrots and onions, seasoned with tomato paste. Chopped potatoes and stewed sauerkraut are placed in the broth and simmer over low heat for one and a half to two hours.
Cabbage soup is traditionally served with sour cream, garlic and brown bread.
Recipe 1. Sauerkraut cabbage soup
Ingredients
six potatoes;
two bay leaves;
meat on the bone;
table salt;
bulb;
the roots are white;
carrot;
a tightly packed glass of sour cabbage;
half a liter of tomato juice.
Cooking method
1. We wash the meat, cut it from the films and lower it in boiling water. So the broth will turn transparent. Add the peeled white roots to the pan. Cook the meat on low heat for an hour and a half. 15 minutes before cooking, put the whole potatoes.
2. The remaining vegetables are cleaned and washed. Cut the potatoes into small pieces. We leave two potatoes whole. Put the chopped vegetable in a deep bowl and fill it with water.
3. Squash the sauerkraut and transfer to a deep saucepan, pour in a little refined vegetable oil and half a glass of water. We put on a small fire and simmer for 35 minutes, covering it with a lid.
4. Peeled onions in small pieces. Coarsely rub the carrots. We shift part of the chopped onion into a plate, sprinkle with salt and grind with your hands.
5. The rest of the onions and carrots are transferred to a hot pan and sautéed in vegetable oil until soft. Pour tomato juice and sprinkle with sugar. Mix and simmer for a while.
6. We extract meat, roots and potatoes from the broth. Separate the meat from the bone and disassemble it into pieces. Knead the potatoes with a fork, mix with onion mashed with salt.
7. Put the chopped raw potatoes into the broth and cook until soft. Chopped potatoes with onions and meat spread in cabbage soup. Next, load the sauerkraut fry and mix. Season with spices and bay leaf, salt. We simmer for about an hour.
Recipe 2. Quick cabbage sauerkraut with stew and beetroot
Ingredients
garlic - 3 cloves;
half a kilogram of sauerkraut;
large carrot;
beets - 2 pcs.;
dill, cilantro and parsley - a bunch;
bulb;
beef stew - jar;
potatoes - 4 pcs.
a stalk of celery.
Cooking method
1. Boil the potatoes in their uniforms. Cook the beets without peeling. Peel and wash the remaining vegetables. Finely chop the onion. Grate coarsely carrots and peeled, boiled beets. Cut celery into slices.
2. Put prepared vegetables in a pot of boiling water.
3. Squeeze the sauerkraut, and lay out to the vegetables, continue cooking for about ten minutes. Then put peeled, diced jacket potatoes and grated beets. Let the cabbage boil for a few minutes and add the beef stew. Cook for some more time, salt, season with crushed garlic and chopped herbs.
Recipe 3. Sauerkraut cabbage soup with millet
Ingredients
100 g of root celery;
500 g sauerkraut;
parsley is the root;
salt and fresh herbs;
carrot;
potatoes - 3 tubers;
bulb;
millet - 9 tbsp. spoons;
brisket - 800 g;
bay leaf - 2 pcs.;
black pepper peas - a pinch.
Cooking method
1. Peeled and washed meat, put in a pan, pour water, and set to simmer on moderate heat. As soon as the water begins to boil, remove the foam, twist the fire to a minimum and simmer the broth for at least an hour and a half. Remove the meat.
2. Meanwhile, put out the cabbage. Squeeze it, put in a cast-iron pan, pour two ladles of hot broth and a little oil. Tighten the fire to a minimum, and simmer the cabbage for an hour and a half under the lid, periodically adding to the broth.
3. Cut the peeled and washed potatoes into fairly large cubes and transfer to a boiling broth.
4. Peel the onion, rinse and chop finely. Parsley root and carrots peel. Grate the carrots coarsely. Chop the parsley root into strips. Sauté the vegetables in oil.
5. Rinse millet so that the water becomes clear and put in the broth when the potatoes are half ready. Stir and cook for 15 minutes. Then add the fry of vegetables and stewed cabbage to the broth.
6. Separate the meat from the bones, cut it into slices and transfer to a pan. Season cabbage soup with bay leaves and black pepper crushed in a mortar. At the end, add crushed greens and slightly salt. Boil the cabbage soup and turn off the heat.
Recipe 4. Sauerkraut cabbage soup with rice
Ingredients
30 ml of vegetable oil;
300 g sauerkraut;
a third of a glass of rice;
greens - a bunch;
3 potatoes;
salt, bay leaf, sugar and pepper;
bow;
35 g tomato paste;
two carrots.
Cooking method
1. Rinse the rice well. Peel and wash the vegetables. Cut the potato into small pieces. Finely chop with a knife. Coarsely rub the carrots. Rinse the cabbage and squeeze.
2. Boil the broth, dip the potatoes and rice into it. Cook for 20 minutes.
3. Heat a frying pan, add oil and put chopped vegetables. Simmer, stirring occasionally, over moderate heat for three minutes. Add cabbage to the pan and simmer for a while. Put the tomato, mix and pour in a little broth. Simmer for about five minutes.
4. Transfer the cabbage stewed with vegetables into the broth. Pepper, season with sugar, salt and spices. Simmer for about ten minutes. Turn off the heat and let the cabbage soup brew for another 20 minutes.
Recipe 5. Sauerkraut cabbage soup in a slow cooker
Ingredients
35 g tomato paste;
meat - 300 g;
vegetable oil;
sauerkraut - 300 g;
salt and spices;
onion - 1 pc.;
carrot;
potatoes - 4 tubers.
Cooking method
1. Cut the washed meat into large pieces and put in a crock-pot. Pour in a little oil and turn on the Baking program. Fry the meat for about half an hour.
2. Wash peeled vegetables. Chop the onion into small cubes. Coarsely grate the carrots. Cut the potato into medium cubes.
3. Rinse the cabbage, squeeze, add onions and carrots to it, mix. Put the vegetable mixture in a multicooker container and simmer for 15 minutes with meat, without changing the program.
4. Pour water into the container, put the potatoes, salt, season with spices, put a bay leaf. Close the lid, set the crock-pot in the "Extinguishing" mode and set the timer for one and a half hours. After a beep, leave the cabbage soup for another 20 minutes.
Recipe 6. Sauerkraut soup with barley
Ingredients
a pound of chicken;
3 cloves of garlic;
bay leaf, table salt and freshly ground pepper;
30 g lean oil;
Art. l flour;
350 g sauerkraut;
bulb;
3 potatoes;
a bunch of parsley;
carrot.
Cooking method
1. Cut my chicken into pieces, put in a pan and pour water. We boil, remove the foam, salt, and boil the broth over low heat.
2. Well washed pearl barley. We clean the vegetables and wash. Shred the onion into cubes. Rub carrots with thin strips. Cut the potato into slices. We wash the sauerkraut, and slightly squeeze.
3. Add pearl barley to the chicken, sliced potatoes, half the onion and carrot. Cook for 25 minutes.
4. Put the remaining vegetables in the hot oil and simmer for about three minutes on moderate heat. Pour the flour and mix. Add the cabbage, a few tablespoons of the broth, and continue to simmer another seven minutes.
5. Put the stewed cabbage into the broth. Pepper, put a bay leaf, cover and simmer over low heat for another ten minutes. Pour chopped herbs and add crushed garlic. Turn off the stove and insist cabbage soup for some more time.
Recipe 7. Sauerkraut cabbage soup with chicken
Ingredients
700 g of chicken;
two tomatoes;
700 g of acid cabbage;
salt, herbs, peppers and spices;
a pound of potatoes;
2 cloves of garlic;
onions and carrots.
Cooking method
1. Cut the chicken into pieces, put it in a pan with water and cook the broth. Remove the foam, add spices and salt a little. Add peeled and chopped potatoes to the pan, and cook for 15 minutes.
2. The peeled and finely chopped onion is fried until golden brown in hot oil. Then we send to it coarsely grated carrots, diced tomatoes and crushed garlic. Stew all together for about five minutes.
3. We transfer the frying to the broth, here we send the sauerkraut, salt, pepper and put the bay leaf. Cook for a couple of minutes. Serve cabbage soup, sprinkled with chopped herbs and seasoned with sour cream.
Recipe 8. Sauerkraut cabbage soup according to an old recipe
Ingredients
a half-liter rammed can of sauerkraut;
potato tuber;
50 g of dried porcini mushrooms;
black pepper peas - a pinch;
4 cloves of garlic;
50 g of buckwheat;
2 onions;
several branches of dill;
large potato;
50 ml lean oil;
kitchen salt.
Cooking method
1. Pour cabbage with a half liter of boiling water. We put the dishes with it in the oven preheated to 180 C for half an hour.
2. Peel the potatoes and cut into large pieces. Pour mushrooms with boiling water and leave to infuse for a quarter of an hour, then filter and cut the mushrooms into strips.
3. Put potatoes and mushrooms in a pan, pour water, add the infusion of mushrooms. Boil, season with spices and cook for 20 minutes. After about ten minutes, add washed buckwheat.
4. Remove the cabbage from the oven, pour the broth into a separate cup. Salt the cabbage, mix with finely chopped onions, pour the vegetable oil and rub it into the cabbage with a wooden spoon.
5. Combine the pounded cabbage with a decoction, put it in a saucepan and cook for a quarter of an hour. Add crushed garlic to the cabbage soup and cook for another five minutes.
Recipe 9. Sauerkraut cabbage soup with beans
Ingredients
250 g canned beans;
5 g of pepper;
200 g sauerkraut;
15 g of salt;
150 g of onions;
30 g of vegetable oil;
150 g carrots;
25 g of tomato paste;
400 g of potatoes.
Cooking method
1. Peeled and chopped potatoes are transferred to a pan, pour water and put on a stove to cook.
2. Finely chopped onion and fry in hot oil until golden brown. Add the grated carrot to it and simmer until soft. We put the tomato paste, stir, and simmer another three minutes.
3. In a pan with potatoes, put lightly pressed sauerkraut and cook for a quarter of an hour. Then we spread the dressing out of vegetables and continue cooking for another seven minutes. At the end, add canned beans, cook for the same amount of time and turn off the stove. Cabbage soup served with sour cream and finely chopped herbs.
Recipe 10. Sauerkraut soup in Polish
Ingredients
300 g of pork ribs;
50 g smoked bacon;
350 g sauerkraut;
2 onions;
20 g of dried mushrooms;
salt, herbs and sugar;
black peppercorns and bay leaf;
five juniper berries;
500 g of potatoes;
40 g of barley groats;
100 g smoked brisket.
Cooking method
1. Pork ribs fill with water and set to boil the broth. Remove the foam, twist the fire, put the pepper, bay leaf and juniper berries. Soak the mushrooms in warm water, then drain the water and add it to the broth.
2. Finely chop the mushrooms and put in a pan. Squash the sauerkraut and put in the broth. We cook for about an hour, after forty minutes we add smoked and barley grilled brisket into the cabbage soup. Mix. We insist cabbage soup another 15 minutes. Pour them into plates, sprinkle with freshly ground pepper and chopped herbs.
Sour cabbage cabbage soup - tips and tricks from experienced chefs
Before adding sauerkraut to cabbage soup, it must be extinguished separately.
Cook the cabbage soup over low heat, so they will languish, turn out to be rich and preserve all the aromas of vegetables.
Add sauerkraut only after the potatoes are completely cooked, otherwise it will be stiff.
Very sour cabbage, rinse, and only after that use for cooking cabbage soup.
Instead of tomato paste, use fresh tomatoes, they will make the soup more tender.
