Kapustnyak is a soup of Ukrainian and Polish cuisine. The main ingredient is sauerkraut, which is squeezed from the brine before cooking. Another is some kind of cereal. Cabbage soup and porridge ... in one bottle.

Cabbage is prepared in different ways. For example, there is such a method: separately boil broth, stew cabbage and boil porridge (buckwheat, millet). Cabbage is served, putting stewed cabbage in a plate and pouring broth over it, and put the porridge separately.

But cabbage, which is prepared in a more familiar way for all of us, is more common: first, broth with potatoes and cereals is cooked, and then, at the end of the process, fried or pre-sautéed cabbage is added.

Another feature of cabbage is that they are very rich. After cooling, they often turn into a real porridge: this moment should be taken into account, and not to take cereals more than the norm.

Ingredients

• sauerkraut - 0.5 kg
• onion - 1 large
• pork with bone - 0.5 kg
• potatoes - 3-4 medium
• millet - 1/3 cup
• vegetable oil for frying cabbage
• pepper, salt

Preparation

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Put the pork bones in a saucepan, pour in two liters of water and boil the broth.

Rinse millet with cold water and put in broth.



Cook for 7-10 minutes, until the cereals are slightly tender.



Peel the potatoes, wash and cut into small pieces. Put in broth to boiled grits.



Squeeze sauerkraut. Cut the onion, peeled from the husk, into thin quarters of the rings.



Put the onion in a frying pan filled with vegetable oil and save. Then add the cabbage and sauté, stirring occasionally, over a higher-than-medium heat.



The cabbage should take on a slightly golden color.
If you want the cabbage to be soft, after frying, reduce the heat, cover the pan with a lid and simmer again, you can add a little water. If you prefer a rather tough cabbage, then just lightly fry it.



When the potatoes are completely cooked, add the cabbage from the pan. If there were no spices in it (bay leaf, allspice), then add them and other favorite spices for the soup.



Let the soup simmer and turn off. Try it with salt, if necessary - add salt, but remember that the cabbage will still give up its salt and acid, you just need the soup to infuse a little.



Serve with a slice of pork. Sour cream or bread with butter is perfect for cabbage.

On a note

Too sauerkraut should be rinsed with cold water and squeezed out.

Do not remove bay leaves and allspice from sauerkraut, let them also end up in the soup.

Instead of millet, you can take buckwheat or beans, as well as cook without cereals at all, only with potatoes.

Cabbage can also be boiled in water, in this case, at the end of cooking, you need to fill it with bacon passed through a meat grinder or fry the cabbage with finely chopped pieces of salted bacon.

Cabbage is also tasty in mushroom broth. It is better to take dry porcini mushrooms, which are cut into strips after boiling.

See also:... The article contains information on the useful properties of the product, composition, contraindications, medicinal properties, use in folk medicine and home cosmetology, cabbage brine, diets based on sauerkraut. It contains interesting facts about its use, methods of preparation and many other entertaining information.

Kapustnyak

Kapustnyak is the best dish of Ukrainian cuisine. My grandmother taught me how to cook it. This soup is popular in Western Ukraine and Poland. In some villages, cooking cabbage is a whole ritual. It is often prepared for church holidays. This simple and delicious soup is ready to compete with your favorite Ukrainian borscht.

To prepare cabbage, you will need:

Meat broth - 1 liter;

Potatoes - 4 pcs.;

Carrots - 1-2 pcs.;

Onions - 2 pcs.;

Garlic - 1-2 cloves;

Cabbage (sauerkraut is better) - 250 g;

Millet - 0.5 cups;

Tomato paste - 2 tablespoons;

Flour - 1 tablespoon;

Black peppercorns, salt to taste.

We cook a good broth. I am telling you the secret of a good broth. Put the meat in a saucepan, fill it with cold water and cook over medium heat. As soon as the water boils, drain it, rinse the pan, rinse the meat with warm running water. Fill the meat with cold water again and put on a small fire. As soon as foam appears on the surface of the broth, remove it with a slotted spoon, throw in a whole peeled onion and peppercorns. Close the pan tightly with a lid and cook the meat for at least an hour.

We prepare all the other ingredients. We cut the potatoes coarsely, you can not cut them at all, wash the millet, carrots, onions, chop the garlic. We wash the sauerkraut. I do not rinse, because I use sauerkraut on apples, it is not very sour. I also decided to add chopped Bulgarian pepper to the cabbage.

Put the washed millet in the finished broth and then potatoes. As soon as the broth boils, salt it and reduce the heat. Cooking roast for cabbage. Heat vegetable oil in a frying pan and fry the onion, add garlic.

Then add the chopped Bulgarian pepper.

We take out a few boiled potatoes from the broth, knead them in mashed potatoes.

Put the frying, mashed potatoes in the broth and let it boil.

The housewives in the Ukrainian villages in the Poltava region knew exactly how to cook the most delicious cabbage. This is a hearty dish - two in one, as they say now - both the first and the second. Although they refer it to the first courses. And if you have never cooked cabbage on your own, try it along with Smart Tips, and you will definitely succeed!

In late autumn, work was completed in the gardens and fields. The cellars were full of pickles and preserves, vegetables and fruits. Cabbage was fermented in barrels, and tubs of salted bacon stood in a row on the shelves. A lot of work and energy wasted so that a rich harvest could feed the family in winter and spring. And by the way, on our website there is a great recipe for pickling apples! Read the article "How to Ferment Apples - A Simple Proven Recipe."

Colds set in. It's time to cook a hot dish of sauerkraut, bacon and fresh. It was believed that cabbage soup or cabbage soup would return the body to vigor, activity and satiety. And there is no need to talk about the taste, it is excellent.

What makes the most delicious cabbage - ingredients

Naturally, different countries and localities have their own recipes for cabbage, and the products in it may differ. The traditional dish came to us from Ukrainian cuisine and is simple, healthy, tasty and satisfying. The main distinguishing ingredient in it is sauerkraut with its own special aroma and sourness. This dish is prepared in Russia, Poland and Slovakia and in many countries of the world.

Broth - prepared on the basis of any meat, lard and cracklings, fish and mushrooms (this is for lean options).

Sauerkraut - used with brine, which is added to the broth and without it. The cabbage can be washed to drain off excess acid. They use it fresh, but it does not give the desired taste, saturation and brightness to the dish. Then citric acid or apple cider vinegar comes to the rescue. How to ferment cabbage - we have a recipe.

Potatoes act as a filler, and in addition to it: millet or pearl barley, buckwheat or rice. There is also room for mushrooms in the dish.

Spices and herbs should not drown out the main taste of sauerkraut. Ideally, they are added very little or not at all.

Secrets of experienced cooks

Clever tips have collected the secrets of how to cook the most delicious cabbage, from the most famous chefs and chefs. And although everyone's recipe is quite simple, there are still some subtleties. You need to know not only about the main stages, but also some subtleties.

• First, boil the broth until tender. It can be pork, chicken, or even fish. But the most delicious cabbage is made with pork and beef broth - take note! Be sure to add onions, garlic, carrots and white roots when cooking for a rich flavor.
• Meat and bones are removed from the finished broth. The meat is crushed and re-added to the dish at the end of cooking.
• Potatoes and millet groats are placed in the boiling broth (in some recipes, this can be rice, buckwheat, pearl barley). An important point: before cooking, millet must be washed in cold running water until it is completely transparent. Bitterness and unpleasant aftertaste will go away.
• It is better to take boiled, sugary potatoes for cabbage.
• Sauerkraut is added last. And after that - minced meat.
• It is a great art to properly prepare a dressing, but more about it later.
• Take traditional greens for cabbage: dill and parsley. It is better to add it just before serving, directly to the plate.
• There is a spoon in a good cabbage soup. And if not, then this is no longer cabbage soup, but a dull soup :)

Many will immediately want to know how to cook the most delicious Poltava cabbage. Let's start with him.

Kapustnyak Poltava - recipe

Such a dish is prepared in broth from fatty pork, with millet. You will need a set of products for 3 liters of water:

• pork with lard - 400 g (ham or ribs);
• potatoes - 400 g;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• millet - ½ cup;
• vegetable little - 50 ml;
• tomato paste - 3 tbsp. spoons;
• sauerkraut - 400 g;
• fresh dill (optional);
• salt and pepper to taste.

Cooking process

The meat is washed and dipped in a pot of cold water. Brew until boiling. The foam is removed periodically. Brought to readiness over low heat. The fact that the pork is cooked will be indicated by its softness and how easily the pulp will separate from the bone.

Chop the onion, grate the carrots on a coarse grater. Fry until soft in vegetable oil in a pan.

The meat is ready and transferred to a plate.

Potatoes are placed in the boiling broth. It should take up about a quarter of the volume.

After 15 minutes, washed millet is also sent to the pan.

And after 5-7 minutes add onion and carrot frying, tomato paste and sauerkraut. If it's cut into long strips, be sure to chop it up.

After boiling, add the meat, and the cabbage is cooked for another 5 minutes. Salt, spices and garlic are added.

Sour cream and herbs are added to the plate before serving.

If the meat broth seems too bland to you, or the cabbage is not satisfying enough, add to it a dressing made from crushed in a mortar: 1 boiled egg, 3-4 cloves of garlic and a finely chopped piece of salted, slightly aged bacon.

If the cabbage does not seem thick enough for you, cook 2-3 potatoes separately, crush them in mashed potatoes and add before the end of cooking.

If you are adding bay leaves, do so at the very last moment and remember to remove after 15 minutes.

See also: How to cook borscht. The simplest and most popular recipes

Fish cabbage - lean recipe

Cabbage with fish instead of meat is prepared with fresh cabbage. The taste and sourness of sauerkraut in this case are incompatible with the fishy aroma.

Products for 2-3 liters of water:

• fresh fish or canned fish - 200 g;
• potatoes - 3-4 pcs.;
• carrots - 1 pc.;
• onion - 1 pc .;
• millet - 100 g;
• tomato paste - 2 tbsp. spoons;
• fresh cabbage - 200 g;
• parsley, spices, salt to taste.

Cooking process:

After the fish is cooked, it is removed from the broth, deboned and crushed.

Potatoes are boiled in cubes in fish broth. Millet is sent to it 10 minutes after boiling.

Cabbage, carrots and onions are passed through a meat grinder or chopped in a blender and stewed in a pan in vegetable oil for 15 minutes under a lid. This procedure will add richness and flavor to the dish.

When potatoes with millet are cooked, stewed vegetables are poured into the pan and tomato paste is added. After five minutes of cooking - pieces of fish, spices and herbs.

In the case of canned food, they are crushed and added at the last moment.

Useful article Lenten recipes - first courses.

Rice chicken cabbage recipe

In the villages, a hot dish of sauerkraut was prepared for weddings and commemorations. And since chickens were not counted in the farmstead in ancient times, the bird was the basis for the broth. The heads of families who returned from the fields especially loved to pamper themselves with a hearty meat supper. Housewives passed on their secrets from courtyard to courtyard how to cook the most delicious cabbage and it turned out to be more and more delicious.

Products for 3 liters of water:

• chicken carcass or giblets - 400 g;
• potatoes - 3-5 pcs.;
• rice - ½ cup;
• one each onion and carrot;
• vegetable oil - 2 tbsp. spoons;
• tomato paste - 2 tbsp spoons;
• sauerkraut - 300 g;
• spices and fresh dill.

Cooking process:

Chicken broth is cooked until tender. The meat is taken out, separated from the bone, and finely cut into pieces.

Potatoes are placed in the boiling broth and washed rice is sent to it in the pan 10 minutes after boiling.

With carrots and onions, do as in the first recipe and sauté in vegetable oil.

Vegetable sautéing and sauerkraut are transferred to a saucepan with ready-made potatoes and rice. After a couple of minutes, chicken pieces and tomato paste. At the end of cooking, add dill and spices to taste.

There are many cabbage recipes. Choose and taste your dish. Most importantly, it allows you to create and experiment, add different products and enjoy new flavors. The smart kitchen wishes you bon appetit.

There are truly national dishes in the cuisines of various countries. This includes cabbage. The recipe for its preparation is not at all complicated. Probably, this dish has been prepared since the very times when cabbage began to be eaten. But the variations, as usual, can be very different. Each kitchen has its own nuances in cooking. So there is where the culinary fantasy roam. Let us and you and I today try to cook cabbage. The basic recipe is pretty simple. Why not give it a try?

A bit of history

How to cook cabbage? What to cook this dish from? The name itself speaks for itself! Of course, it is made from cabbage. But again, cabbage can also be different: sour, salted, fresh. And the additives (as in the well-known Russian fairy tale) may be completely different.

In fact, cabbage (another name for the dish) is a national Ukrainian, Slovak dish. As usual, some other countries claim it as a place of birth, where the vegetable of the same name has long had nutritional value. By its relative affiliation, fresh cabbage cabbage is a brother of the well-known borscht. But cooking is a little easier and does not require as many ingredients (as for the present, where the spoon is).

Benefit and popularity

In many countries around the world, delicious cabbage is widely popular. After all, the soup turns out to be hearty and healthy. It is also very cost effective. After all, it can be used, especially when nothing else is at hand, as a full-fledged dinner for a large family: both the first and the second. If this dish is prepared not lean, but with meat, then pork is best suited. It is fatty and nutritious. And sauerkraut, pre-washed with water to remove excess acid, neutralizes this fat well, making it possible for all the constituent products to be well absorbed.

Some add flour, butter, and sour cream with garlic. And according to the Zaporozhye, in the Cossack way, millet must also be introduced at a certain stage of preparation. So, probably, the Cossacks-secheviki cooked cabbage in the old Catherine's times.

The Chinese and the peoples of eastern Siberia make this dish with rice, using only fresh cabbage. Therefore, each housewife decides how to cook cabbage (the recipe for its preparation and ingredients). Which, in general, is wonderful, if only because you can fully show your culinary imagination and prepare a delicious dish, delighting loved ones or guests with this simple folk dish.

Ingredients for the main recipe

We need: a pound of fresh cabbage, the same amount of sauerkraut, but not too sour, a couple of carrots, about five medium potatoes, a couple of onions, pork broth, a piece of salted lard (fresh), a bunch of fresh herbs - parsley, dill, onion.

Preparation

First, cook the broth according to all the rules from a small piece of pork. We warn those who do not like too fatty foods right away - this soup is just that. This can only be avoided by boiling lean cabbage. Its recipe will be given below.

When the broth is cooked, we strain it out for transparency (we also cook with an onion head for the same purposes). And take out a piece of cooked soft pork and chop finely and finely. Put the chopped back into the broth.

Preparing vegetables

Cut fresh cabbage into thin strips using a special knife (as for borscht). Slightly rinse the sauerkraut under running water. Peel the potatoes and cut into large cubes. Three large carrots, after peeling. Finely chop the onion. Cut the salted lard into small pieces. And chop fresh herbs quite finely.

Frying

As for borscht, in order for it to turn out delicious, you also need to cook a fry for cabbage soup. Put pieces of bacon (sub-lard) in a frying pan and fry over low heat. Add the onion to the pan, then the carrots. Stirring, fry for five minutes. Then add sauerkraut, a little broth to the fry, cover the frying pan with a lid and simmer for another ten minutes.

Final stage

At this time, throw fresh cabbage and potatoes into the broth and cook for 10 minutes. Combine the contents of the pan and saucepan, stirring carefully. Then we cook almost ready-made cabbage until the potatoes are ready (we take out a piece of potatoes and try: if it breaks without effort, the soup is ready). Cover with a lid, remove from heat and let it brew. Some people think this is one of the most important things: let the cabbage soup steep.

Serving a dish to the table

You can serve cabbage to the table after half an hour, sprinkle with chopped fresh herbs, put a spoonful of sour cream on each plate. The soup should be very thick (at least this is how classic cooking looks like). In it, in theory, a spoon should stand, stuck in the middle of the pan. It goes best with a dish coarse

Variations

1. It is believed that there is no need to add tomato to cabbage. But for tomato lovers, there are at least two variations on the basic recipe. First: we take fresh tomatoes (especially good if in a season when they are inexpensive) and add them to the soup at the final cooking stage, after cutting them into large pieces. Second: add a couple of tablespoons of tomato paste to the fry. But then, what is really there, add more beets - and real borscht can turn out!
2. If you want Cossack food, then at the middle stage of cooking (along with potatoes), throw three large spoons of millet into the pan.
3. Who does not like sourness, you can cook cabbage without sauerkraut. But then you need to take twice as much fresh to compensate for the thickness of the soup.
4. For those who are used to using this kitchen appliance, you can cook cabbage in a multicooker. It is not difficult at all, it is prepared as much as an ordinary borscht.
5. For those who are on duty and on a meat-free diet, you can cook lean cabbage. Do all the same, but not in meat broth and without the participation of lard. True, it turns out not so tasty, but it also has the right to its place on the table. Then fill your heart with spices, fresh herbs, sour cream (if allowed) or ghee. This will significantly improve the gustatory position. Bon appetit, everyone!