Cabbage soup - originally Russian dish, which was prepared by our distant ancestors.

Traditionally, cabbage soup made from sauerkraut not just boiled, but simmered long time in Russian ovens. Thanks to this, they turned out incredibly tasty and aromatic.

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 cooking recipe has changed slightly. But the taste of this dish did not suffer at all.

IN original recipe cabbage soup Only beef meat is used; it can be replaced with pork or poultry. Flour is replaced with cereal and potatoes are added.

First they cook rich broth with white roots and spices.

Sauerkraut is pre-stewed with carrots and onions, seasoned with tomato paste. Shredded potatoes and stewed sauerkraut are placed in the broth and simmered over low heat for one and a half to two hours.

Shchi is traditionally served with sour cream, garlic and black bread.

Recipe 1. Sauerkraut cabbage soup

Ingredients

six potatoes;

two bay leaves;

meat on the bone;

sugar table salt;

bulb;

white roots;

carrot;

a tightly packed glass of sauerkraut;

half a liter of tomato juice.

Cooking method

1. We wash the meat, cut off the films and put it in boiling water. This will make the broth clear. Add the peeled white roots to the pan. Cook the meat over low heat for an hour and a half. 15 minutes before readiness, add whole potatoes.

2. Clean and wash the remaining vegetables. Cut the potatoes into small pieces. Leave two potatoes whole. Place the chopped vegetable in a deep bowl and fill with water.

3. Squeeze the sauerkraut and place it in a deep saucepan, pour in a little refined vegetable oil and half a glass of water. Place on low heat and simmer for 35 minutes, covering with a lid.

4. Chop the peeled onion small pieces. Coarsely grate the carrots. Transfer some of the chopped onion to a plate, sprinkle with salt and rub with your hands.

5. Transfer the rest of the onions and carrots into a hot frying pan and sauté in vegetable oil until soft. Pour in tomato juice and sprinkle with sugar. Stir and simmer for some more time.

6. Remove meat, roots and potatoes from the broth. Separate the meat from the bone and disassemble it into pieces. Mash the potatoes with a fork and mix with the onion, mashed with salt.

7. Place chopped raw potatoes and cook until soft. mashed potatoes with onions and put the meat in the cabbage soup. Next, add the fried sauerkraut and stir. Season with spices and bay leaf, salt. Simmer over low heat for about an hour.

Recipe 2. Quick cabbage soup made from sauerkraut with stewed meat and beets

Ingredients

garlic – 3 cloves;

half a kilogram of sauerkraut;

large carrot;

beets – 2 pcs.;

dill, cilantro and parsley - a bunch;

bulb;

beef stew - can;

potatoes – 4 pcs.

celery stalk.

Cooking method

1. Boil potatoes in their jackets. Also cook the beets without peeling them. Peel and wash the remaining vegetables. Finely chop the onion. Coarsely grate the carrots and peeled boiled beets. Cut the celery into pieces.

2. Place the prepared vegetables in a saucepan of boiling water.

3. Squeeze the sauerkraut and add it to the vegetables, continue cooking for about ten minutes. Then add peeled, diced jacket potatoes and grated beets. Let the cabbage soup simmer for a few minutes and add the beef stew. Cook for some more time, add salt, season with crushed garlic and chopped herbs.

Recipe 3. Sauerkraut cabbage soup with millet

Ingredients

100 g celery root;

500 g sauerkraut;

parsley - root;

salt and fresh herbs;

carrot;

potatoes - 3 tubers;

bulb;

millet – 9 tbsp. spoon;

brisket – 800 g;

bay leaf – 2 pcs.;

black peppercorns - a pinch.

Cooking method

1. Place the meat, peeled and washed, into a saucepan, add water, and cook over moderate heat. As soon as the water begins to boil, remove the foam, reduce the heat to low and simmer the broth for at least an hour and a half. Remove the meat.

2. Meanwhile, stew the cabbage. Wring it out, put it in cast iron frying pan, pour in two ladles of hot broth and a little oil. Turn the heat down to low and simmer the cabbage for an hour and a half under the lid, periodically adding broth.

3. Cut the peeled and washed potatoes into fairly large cubes and place them in boiling broth.

4. Peel the onion, rinse and finely chop. Peel the parsley root and carrots. Grate the carrots coarsely. Chop the parsley root into strips. Fry the vegetables in oil.

5. Rinse the millet until the water becomes clear and add to the broth when the potatoes are half cooked. Stir and cook for 15 minutes. Then add fried vegetables and stewed cabbage to the broth.

6. Separate the meat from the bones, cut it into pieces and place in a saucepan. Season the cabbage soup with bay leaf and crushed black pepper in a mortar. At the end, add chopped herbs and lightly salt. Boil the cabbage soup and turn off the heat.

Recipe 4. Sauerkraut cabbage soup with rice

Ingredients

30 ml vegetable oil;

300 g sauerkraut;

a third of a glass of rice;

greens - a bunch;

3 potatoes;

salt, bay leaf, sugar and pepper;

35 g tomato paste;

two carrots.

Cooking method

1. Rinse the rice well. Peel and wash the vegetables. Cut the potatoes into small pieces. Finely chop with a knife. Coarsely grate the carrots. Rinse the sauerkraut and squeeze it out.

2. Boil the broth, add potatoes and rice into it. Cook for 20 minutes.

3. Heat a frying pan, pour in oil and add chopped vegetables. Simmer, stirring occasionally, over moderate heat for three minutes. Add cabbage to the pan and simmer for some more time. Add the tomato, stir and pour in a little broth. Simmer for about five minutes.

4. Transfer the cabbage stewed with vegetables to the broth. Pepper, season with sugar, salt and spices. Cook over low heat for ten minutes. Turn off the heat and let the cabbage stew 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 large pieces and place in the multicooker container. Pour in a little oil and turn on the “Baking” program. Fry the meat for about half an hour.

2. Wash the peeled vegetables. Chop the onion small cubes. Coarsely grate the carrots. Cut the potatoes into medium cubes.

3. Wash the cabbage, squeeze, add onions and carrots to it, stir. Vegetable mixture Place in a multicooker container and simmer with meat for 15 minutes without changing the program.

4. Pour water into the container, add potatoes, salt, season with spices, put Bay leaf. Close the lid, set the multicooker to the “Stew” mode and set the timer for an hour and a half. After the beep, leave the cabbage soup on the heat for another 20 minutes.

Recipe 6. Sauerkraut cabbage soup with pearl barley

Ingredients

half a kilogram of chicken;

3 cloves of garlic;

bay leaf, kitchen salt and freshly ground pepper;

30 g lean butter;

Art. l. flour;

350 g sauerkraut;

bulb;

3 potatoes;

a bunch of parsley;

carrot.

Cooking method

1. Wash the chicken cut into pieces, put it in a saucepan and pour water. Boil, skim off the foam, add salt, and cook the broth over low heat.

2. Wash the pearl barley well. We clean and wash the vegetables. Chop the onion into cubes. Grate the carrots into thin strips. Cut the potatoes into pieces. We wash the sauerkraut and squeeze it lightly.

3. Add pearl barley, potato pieces, half an onion and carrots to the chicken. Cook for 25 minutes.

4. Place the remaining vegetables in hot oil and simmer over moderate heat for three minutes. Add flour and mix. Add cabbage, a few tablespoons of broth, and continue to simmer for another seven minutes.

5. Place the stewed cabbage in the broth. Season with pepper, add a bay leaf, cover with a lid and simmer over low heat for another ten minutes. Pour in chopped herbs and add crushed garlic. Turn off the stove and leave the cabbage soup for some more time.

Recipe 7. Sauerkraut cabbage soup with chicken

Ingredients

700 g chicken;

two tomatoes;

700 g sour cabbage;

salt, herbs, pepper and spices;

half a kilogram 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. Skim off the foam, add spices and add a little salt. Add peeled and chopped potatoes to the pan and cook for 15 minutes.

2. Fry the peeled and finely chopped onion in hot oil until golden brown. Then add coarsely grated carrots, diced tomatoes and crushed garlic. Simmer everything together for about five minutes.

3. Transfer the roast into the broth, add sauerkraut here, add salt, pepper and bay leaf. Cook for a couple more minutes. Serve cabbage soup, sprinkled with chopped herbs and seasoned with sour cream.

Recipe 8. Sauerkraut cabbage soup according to an old recipe

Ingredients

half-liter packed jar of sauerkraut;

potato tuber;

50 g dried porcini mushrooms;

black peppercorns - a pinch;

4 cloves of garlic;

50 g buckwheat;

2 onions;

several sprigs of dill;

large potatoes;

50 ml lean oil;

kitchen salt.

Cooking method

1. Pour half a liter of boiling water over the cabbage. Place the dishes with it in an oven preheated to 180 C for half an hour.

2. Peel the potatoes and cut them in large pieces. Pour boiling water over the mushrooms and leave to steep for a quarter of an hour, then strain and cut the mushrooms into strips.

3. Place potatoes and mushrooms in a saucepan, pour water, add mushroom infusion. Boil, season with spices and cook for 20 minutes. After about ten minutes, add the washed buckwheat.

4. Remove the cabbage from the oven and pour the broth into a separate cup. Salt the cabbage, mix with finely chopped onion, water vegetable oil and rub it into the cabbage using a wooden spoon.

5. Combine the mashed cabbage with the broth, 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 pepper;

200 g sauerkraut;

150 g onion;

30 g vegetable oil;

150 g carrots;

25 g tomato paste;

400 g potatoes.

Cooking method

1. Place peeled and diced potatoes into a saucepan, fill with water and set to cook on the stove.

2. Fry finely chopped onion in hot oil until golden brown. Add grated carrots to it and simmer until soft. Add tomato paste, stir, and simmer for another three minutes.

3. Place lightly squeezed sauerkraut in a saucepan with potatoes and cook the cabbage soup for a quarter of an hour. Then add the vegetable dressing and continue cooking for another seven minutes. At the end, add the canned beans, cook for the same amount of time and turn off the stove. Serve cabbage soup with sour cream and finely chopped herbs.

Recipe 10. Polish-style sauerkraut soup

Ingredients

300 g pork ribs;

50 g smoked lard;

350 g sauerkraut;

2 onions;

20 g dried mushrooms;

salt, herbs and sugar;

black peppercorns and bay leaf;

five juniper berries;

500 g potatoes;

40 g barley cereal;

100 g smoked brisket.

Cooking method

1. Pork ribs fill with water and set the broth to simmer. Remove the foam, turn off the heat, add 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 place them in a saucepan. Squeeze out the sauerkraut and add it to the broth. Cook for about an hour, after forty minutes add smoked brisket cut into cubes and barley groats. Mix. Leave the cabbage soup for another 15 minutes. Pour them into plates, sprinkle with freshly ground pepper and chopped herbs.

Before adding sauerkraut to cabbage soup, it must be stewed separately.

Cook the cabbage soup over low heat, so they will simmer, become rich and retain all the flavors of the vegetables.

Add sauerkraut only after the potatoes are completely cooked, otherwise it will be tough.

Wash very sour cabbage, and only then use it to prepare cabbage soup.

Use tomato paste instead fresh tomatoes, they will make the cabbage soup taste more tender.

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 pan, pour 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 potatoes. 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 sauté finely chopped onion in a small amount of vegetable oil, then add grated carrots (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 sour cabbage, 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 cabbage has a mild sour taste, then add a tablespoon of tomato paste or a little lemon juice to the pan with 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. Can be used dried seasonings, 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

Let's talk today about sauerkraut - a traditional dish Russian national cuisine. It's easy and very tasty! Cabbage soup 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 fattier, but both are tasty. You can cook it without meat at all - lean cabbage soup: just skip the part of the recipe that concerns meat, everything else remains unchanged. When we took photos for this recipe, we cooked cabbage soup with beef. It makes sense to cook immediately large saucepan cabbage soup: on the second or third day (store, of course, in the refrigerator), the cabbage soup becomes even tastier than it was immediately after cooking. We indicate the quantity of products per 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 our cabbage soup and usually take about 700 grams)
• Sauerkraut, also known as “sour cabbage” (the most common one, without sugar, without adding apples, cranberries or beets, only with carrots) – 700-750 grams
• Table salt - about 0.5 tablespoon or a little more - to taste
• Carrots – 1 medium size (can be used)
• Onion – 1 medium sized onion
• Bay leaf – 1-2 pieces
• Black peppercorns – 8-10 peas
• Potatoes – 5-6 medium sized pieces
• Oatmeal (meaning cereals, from which we usually cook porridge, preferably medium grind) – 3 heaped tablespoons
• Granulated sugar – 1 teaspoon
• Vegetable oil – 2-3 tablespoons when frying cabbage
• Garlic – 3-5 large cloves (to taste and optional)

Preparation:

Wash the meat thoroughly, cut into small pieces of the size you want to see on your plate, and place in a pan. Pour into this pan cold water(a little more than half the volume of the pan) and put it on the stove, do not cover it with a lid yet. Just don’t ask us why, when we prepare soup or meat broth, we cook the meat in one piece and then cut it, and for cabbage soup we first cut it and then cook it. We have only one explanation for this mysterious fact: this is what my mother and grandmother did. Otherwise, we proceed in the same way as if we were cooking. Perhaps it would be nice to do it the other way too - try it. If you are cooking lean cabbage soup, just pour about half the pan with water and let it boil, but it is better to do this a little later, about 40-50 minutes after you start cooking, in this case, start with the second step - frying the cabbage.

Pour a little vegetable oil into a deep frying pan (saucepan) and put sauerkraut there with a small amount brine without squeezing.

Place on a high heat level, cover with a lid, bring to a boil, reduce the heat to low and fry and simmer the cabbage under the lid for at least an hour, or maybe more, stirring occasionally and, if necessary, adding a little to the pan (about 0.5 cups 1-2 times during the entire 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), peppercorns and bay leaves. Reduce heat to a gentle simmer, cover the pan and leave the meat to simmer for 1 hour.

Meanwhile, peel the potatoes, but do not cut them into pieces. When the meat is cooked, put the potatoes into the broth WHOLE, uncut (if the potatoes are very large, cut them in half). In option lean cabbage soup: when the water boils, add 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 along with the potatoes).

While the potatoes are cooking, peel the garlic. And we put the kettle on, just in case: we might need boiling water.

Remove the cooked potatoes from the broth and mash with a fork until almost pureed.

Now add mashed potatoes, cabbage from the frying pan into the broth (after an hour of stewing the cabbage became soft), finely chop the garlic or squeeze it through a special “masher”, add a little sugar. Slowly, stirring constantly, add the oatmeal (make sure it doesn't stick together into lumps). If necessary, add boiling water to keep the pan full.

Take meat and cartilage, cook some cool cabbage soup,
You rinse the cast iron and cook cabbage soup in the cast iron,
Throw it 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 tell you about various options cooking 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 open lid.
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, first of all, sour soup, then we’ll 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 one important detail– since the soup is cooked practically without boiling, then when adding large quantities 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 the recipe classic cabbage soup. Now comes the fun part! Various options 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 separately pre-cooked pearl barley.

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 the recipes Soviet public catering.

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.

Shchi - Russian National dish, which appeared in Rus' in the 11th century. Then cabbage was introduced, which immediately became part of the diet of peasant families. All Russian culinary history based on this dish. Kings, peasants, children, and adults ate cabbage soup made from sauerkraut.

Cabbage soup was prepared from meat with an indispensable sourness, which was imparted by sauerkraut. Vegetables had to be placed raw, not fried. And since the dish has always accompanied the Russian people, due to economic reasons it has undergone changes. If it was originally meat soup, then over time they began to make fish, vegetable and mushroom cabbage soup.

The very first recipes included a flour dressing, which made the soup thicker and denser, but then this component was also abandoned. It is not permissible to put pasta or cereals in this soup. The only acceptable grocery product is wheat flour.

Today, cabbage soup still takes pride of place on the table of any family. Someone cooks them according to special recipes, and someone adheres classic recommendations. One thing does not change - this historical dish is served, as it was hundreds of years ago, along with sour cream or yogurt and a crust of aromatic rye bread.

Classic sauerkraut cabbage soup

According to the original recipe, there is no need to prepare frying, but you need to cook the soup based on meat broth. You can modernize cabbage soup a little using aromatic herbs- marjoram and thyme.

Ingredients:

• half a kilo of beef tenderloin;
• half a kilo of fermented cabbage;
• 1 onion;
• 1 small carrot;
• 40 gr. tomato paste or ketchup;
• half a glass of flour;
• fresh nettle;
• oil for frying - butter or sunflower;
• dried thyme and marjoram.

Preparation:

1. Cover beef tenderloin and cabbage with water and let the meat boil.
2. Fry in tomato paste grated carrots, and diced onions - the vegetables should acquire a golden hue. To prevent vegetables from burning, fry in oil.
3. When there is half an hour left before the meat is cooked, add the roast to the soup.
4. Also fry the flour in a frying pan. Also dip into the soup a quarter of an hour before the end of the process.
5. Add chopped nettles.
6. Throw in the bay leaves along with the flour. Don't forget to add salt and season.

Mushroom soup from sauerkraut

Cabbage soup is cooked from forest mushrooms - boletus, honey mushrooms, aspen or boletus mushrooms will work perfectly. Champignons make a not so rich broth, but if you want to make cabbage soup with these mushrooms, then add to the composition beef tenderloin or offal.

Ingredients:

• half a kilo fresh/50 gr. dried mushrooms;
• half a kilo of fermented cabbage;
• 4 potato tubers;
• 1 medium carrot;
• leek stalk;
• half a glass of flour;
• minced chicken;
• 100 gr. small vermicelli;
• sunflower oil for frying.

Preparation:

1. You can take dried mushrooms- they will need less in weight - 50 g. But then first soak them in water, or even better, in milk - 2-3 hours.
2. Place the mushrooms in a saucepan, add water and let them cook for a quarter of an hour.
3. Add to mushroom broth cabbage Cook for another 40 minutes. A foam may form from the mushrooms - it must be carefully removed with a spoon.
4. Form from minced chicken small balls. Place them in boiling water.
5. Add pasta.
6. Grind the carrots on a medium grater and chop the leeks thinly. Cut the potatoes into strips or cubes.
7. Fry leeks and carrots in vegetable oil.
8. Add the roast and potatoes to the cabbage soup 10 minutes before it’s ready.
9. At the same time, throw in the bay leaf, salt and pepper.

In some cases, cabbage soup can be prepared with pickled mushrooms. It is important to calculate the degree of salinity of the marinade and take it into account when adding salt and cabbage.

Sauerkraut cabbage soup with canned food

Adding meat or canned fish allows you to reduce the cooking time, and in the end the cabbage soup turns out just as tasty.

Ingredients:

• 300 gr. canned food - fish or meat;
• 500 gr. fermented cabbage;
• 1 medium carrot;
• 1 large onion;
• 3 potato tubers;
• tomato paste;
• a bunch of parsley.

Preparation:

1. Boil water in a saucepan. Dip sauerkraut into it.
2. Cut the onion into cubes, grate the carrots on a medium grater.
3. In vegetable oil tomato paste fry onions and carrots.
4. Add them to the boiling cabbage. Wait until the cabbage soup boils again.
5. Open the canned food and pour the contents along with the brine into the cabbage soup. Wait for it to boil.
6. Salt, pepper and add bay leaf.
7. Cut the potatoes into cubes. Add to soup. After boiling, cook for 10 minutes. Turn off the stove. Add finely chopped parsley to the soup.

Sauerkraut cabbage soup with beans

Bean soup is no less nutritious than meat soup. The recipe is suitable for vegetarians or will diversify the table during Lent.

Ingredients:

• 100 gr. beans - canned or boiled;
• 100 gr. fermented cabbage;
• 3 potato tubers;
• a bunch of parsley;
• medium carrot;
• medium bulb;
• tomato paste - if you add beans to tomato juice, then no paste is needed.

Preparation:

1. If the beans are not canned, then soak them in water for 3 hours. Cook it for 30 minutes. Canned beans add to the soup after adding the potatoes.
2. Skim off the foam constantly.
3. In a frying pan, simmer sauerkraut, grated carrots and diced onions. At this stage, you can add finely chopped parsley to the frying. Add tomato paste, salt.
4. Place the roast in the cabbage soup. Wait for it to boil.
5. Cut the potatoes into cubes. Place in cabbage soup. Wait for it to boil.
6. Season just before cooking.

Sauerkraut cabbage soup with pork

Pork makes cabbage soup rich and thick. It is better to cook them in a large saucepan so that they have time to soak cabbage juice and become even tastier. You can improve the flavor by using smoked pork ribs.

Ingredients:

• 0.5 kg pork or smoked ribs;
• 4 potato tubers;
• 0.5 kg of sauerkraut;
• large onion;
• medium carrot;
• dill, parsley;
• garlic.

Preparation:

1. Pour water over the meat and cook for 30 minutes, constantly skimming off the foam. If you add smoked meats, cook a little less - 20 minutes.
2. Cut 3 potatoes into 4 parts and add to the meat. Cook for another half hour.
3. Separately, sauté the cabbage in oil in a frying pan.
4. Cut the onion into cubes and the carrot into strips. Fry in oil.
5. Remove the meat and cooked potatoes from the broth. Separate the meat from the bone and divide into pieces. Crush the potatoes.
6. The remaining raw potatoes cut into cubes or strips.
7. Bring the cooled broth to a boil. Add raw potatoes. Let it boil. Place the crushed potatoes.
8. Add fried onions and carrots to the soup. Let the cabbage soup boil and cook for 5 minutes. Season with salt and add bay leaf.
9. Add stewed cabbage. Cook the soup for another 10 minutes.
10. Before serving, place the meat on plates, pour the cabbage soup and sprinkle with finely chopped herbs.
11. Squeeze a clove of garlic into each plate.

Fish soup made from sauerkraut

Any fish is suitable for cooking - hake, cod, navaga. It's better to take sea ​​fish with white meat. The fillet must be boneless. To make cabbage soup more rich. You can add heads, tails and ridges at the broth cooking stage.

Ingredients:

• 0.5 kg of fish;
• 300 grams of fermented cabbage;
• 4 potato tubers;
• 1 onion;
• tomato paste;
• 1 tbsp flour;
• boiled egg.

Preparation:

1. Pour water over the fish, boil and cook for 20 minutes.
2. Remove the fish from the broth and cut it into pieces. If you used heads and ridges during cooking, you will not need to put them in the soup.
3. Cut the onion into small cubes and fry in tomato paste.
4. Fry the flour in a frying pan - it should turn brown.
5. Boil the fish broth. Add potatoes. Cook for 10 minutes.
6. Add fried onions. Cook for another 5 minutes.
7. Add flour. Add fish pieces. Season with salt and add finely chopped herbs. Cook for 2 minutes.
8. Serve garnished with a boiled egg.

Lenten sour cabbage soup

Without meat and fish it still works amazing dish. If you want to make the cabbage soup thicker and denser, add fried flour during the cooking process. During the cooking process, you can make the dish more spicy by adding a little hot pepper.

Ingredients:

• 500 gr. fermented cabbage;
• 1 large onion;
• 1 bell pepper;
• 3-4 potato tubers;
• 1 large carrot;
• tomato paste.

Preparation:

1. Place the sauerkraut in a frying pan, add vegetable oil and a little water. Simmer until the cabbage becomes soft.
2. Remove the stem and seeds from the pepper. Cut into strips. Grate the carrots and finely chop the onion. Fry vegetables in tomato paste.
3. Peel the potatoes and cut into strips.
4. Boil water in a saucepan. Place the stewed cabbage. Cook for 20 minutes.
5. Add potatoes. Cook for another 10 minutes.
6. Pour in the roast. Salt and pepper. Cook the soup for another 5 minutes.
7. Before serving, sprinkle the cabbage soup with chopped herbs.

You can prepare cabbage soup from sauerkraut in a slow cooker. It's very convenient and fast. All ingredients are poured into the bowl and the required mode is set. All you have to do is enjoy the aromatic and rich cabbage soup.