Recipe: Cabbage soup with sauerkraut - With pork and without frying. Sauerkraut cabbage soup, step-by-step recipe with photos How to cook sour cabbage soup with pork

We can confidently say that cabbage soup is only a Russian dish, because no foreigner can clearly pronounce this name, and in specialized foreign literature cabbage soup is called cabbage soup, and its recipe is extremely rare in cookbooks.

Using cabbage soup you can study history, geography and literature, from oral folk art to the works of great Russian classics.

Every housewife knows a couple of cabbage soup recipes that her mother and grandmother prepared. But this is within the framework of a single family, in a specific area. In a neighboring region they may be prepared differently, but on the outskirts of vast Russia, where Russian traditions and culture are closely intertwined with the traditions of other peoples, the differences in the preparation of cabbage soup are sometimes even surprising.

If we push back the boundaries of time and space, then cabbage soup is much more interesting, which we will now try to understand in more detail and with examples.

Sauerkraut cabbage soup with pork - main technological points

The basis of cabbage soup is cabbage. This has been the case since the ninth century, when this vegetable began to be cultivated in Rus'. In summer and autumn - fresh leaves, in winter - sour, pickled. There are recipes for cabbage soup using sorrel, nettle, and other greens. But sauerkraut is the hallmark of an old Russian dish.

Ancient cabbage soup recipes are characterized by minimalism. Apart from cabbage, they contain very few herbs and roots. Later, spices were added to cabbage soup, but in small quantities. Until the sixteenth century, cabbage soup was more like a drink. Meat and fish products gradually grew into the vegetable base.

In ancient Russian cuisine, cabbage soup based on meat or fish broth was the privilege of the nobility. Poor peasants could afford such luxury only on major Orthodox holidays: Russian cuisine was formed not only under the influence of neighboring states and the traditions of other peoples, but had social stratification and was largely focused on observing Orthodox canons.

Therefore, there are still varieties of cabbage soup:

Seedlings - using young cabbage leaves;
Greens - from nettle, sorrel and other leafy greens
Lenten - with mushrooms, beans, etc.;
Fish - this type of cabbage soup is prepared quite rarely, since a good fish broth requires the use of sturgeon and several types of river fish;
Rich cabbage soup (or full) - with meat or fish, sauerkraut and porcini mushrooms; they are also called merchants;
Combined - with several types of meat and meat products. In modern cooking, cabbage soup can be prepared in meat broth with the addition of ham, smoked and raw smoked sausages, which go well with sauerkraut. Such cabbage soup was served at the boyar table and has a second, corresponding name;

Perhaps, we will consider the preparation of meat broth for cabbage soup in detail, so as not to repeat the technology of its preparation in each recipe, which are included below.

Rules for the ideal broth for meat first courses

Sets of tubular bones and joints are ideal for soups, cabbage soup and borscht. The broth from them turns out exceptionally tasty and rich. If you want a tasty first course, make bone broth. Then you can add anything you want. Even if there is no other meat, the “sugar” seeds will be quite enough to create a mind-blowing taste.

Do not forget to remove the foam before the boil begins, and shortly before the end of cooking, add pieces of roots, bay leaf, pepper, and onion. Strain the broth. If there is meat on the bones, collect it and return it to the liquid at the end of cooking the cabbage soup.

The broth should simmer for at least two hours, and add the pork loin an hour before the end of cooking so that the meat has time to cook. Soak the pulp in water in advance to make the broth clear. Boil the pork in one piece to make the flesh more juicy, and before serving, cut into portions and place on plates.

Bring the finished broth to a boil and reduce heat. Next, the cabbage soup should be cooked in simmering mode; This cooking technology is closest to cooking cabbage soup in a Russian oven and makes its taste special.

What is thickening soups, and is it necessary to thicken sauerkraut cabbage soup with pork?

In the old days, the poor, who did not have meat on their tables even on holidays, seasoned cabbage soup with flour or boiled potatoes in water, and even earlier, turnips, so that the lean broth was more satisfying. The issue of thickening the meat broth is decided on an individual basis, it depends on the taste and level of appetite.

The energy value of meat broth is much higher than that of vegetable broth. Meat increases the calorie content of the dish, but well-cooked vegetables give the broth a different taste. Moreover, our grandmothers boiled potatoes whole, then mashed them in a mortar and returned them back to the pan - it was very tasty.

As one of the thickening methods, it is advisable to fry flour in a frying pan until creamy. Although traditional Russian cabbage soup differs from all other first courses in the inclusion of raw ingredients, except for cabbage - it is pre-stewed separately.

To thicken cabbage soup, you can use mushrooms, beans, and apples. In some southern regions, for this purpose, egg “scramble” is added to the cabbage soup - raw eggs are combined with a small part of the warm broth, beaten and poured into the cabbage soup at the end of cooking.

Until the nineteenth century, spelled (a very hard type of wheat) was a very revered grain in Rus'. In the southern regions of Russia and among the peoples inhabiting the Volga region, cabbage soup was prepared, including spelled. But due to its extraordinary hardness, the cereal was first soaked in yogurt, then washed and fried with onions. In this form it was added to cabbage soup. Nowadays, cereals are also often added: millet, rice, wheat, Artek.

However, rich and absolutely transparent meat broth for cabbage soup is no worse than thick broth. In this transparency of soups, a French trace is clearly visible: the “poor monsieurs”, impoverished in their homeland, as the great Russian poet called them, poured into Russia in the nineteenth century to teach us wisdom, the French language, refined manners, and at the same time decided to teach us how to cook Russian cabbage soup, in French.

It must be said that the French culinary school initially took root only among the boyar and merchant nobility, people close to the court. The common people remained faithful to ancient Slavic traditions. Therefore, from the beginning of the nineteenth century, cabbage soup was divided into thick, with additives, and transparent, rich - with meat. This class division of cabbage soup existed until the beginning of the twentieth century. Try both - long live variety!

What is whitewashing and why is it needed?

Sour cream and cream not only enrich the taste of the dish, but make it different. These products are used to “whiten” cabbage soup. Whitening is a must for sorrel cabbage soup, and they can be added to cabbage cabbage soup as desired.

About methods of preparing cabbage soup from sauerkraut with pork

As already noted, the main principle of preparing cabbage soup is a special heat treatment - they are not boiled, but simmered. This mode brings the taste of the dish as close as possible to that characteristic of dishes from a Russian oven. It is clear that now not even every village resident will be able to accurately reproduce the process of such preparation.

But even in modern conditions, you can get as close as possible to cooking cabbage soup in a Russian oven, at the “after bread” temperature, which corresponded to approximately 85-95C. That is, liquid food does not boil at this temperature, but is pasteurized for a long time. Modern ovens and multicookers are equipped with timers and thermometers. They are available in almost every home, which means there is a chance to try real cabbage soup.

Separately, we need to talk about daily cabbage soup, because this is not some special recipe in terms of ingredients, but a special thermal method of preparation. After cooking, daily cabbage soup is slowly cooled: after cooking, they are wrapped for 3-4 hours, and then put in the cold for a day. Before serving, they must be reheated in the oven or microwave. Often, the surface of the pot in which daily cabbage soup is prepared is tightly covered with yeast dough - a flatbread - in order to better preserve the cabbage soup aroma. The dough is sprinkled with caraway seeds or rubbed with a mixture of butter, garlic, and chopped herbs. In this case, there is no need to serve bread with the cabbage soup.

1. Sauerkraut cabbage soup with pork, Little Russian

In Russian cuisine, cabbage soup is traditionally made from beef. In the southern and western regions, poultry and pork are used. A small piece of lean pork fillet and more “sugar” bones is a meat set that creates the characteristic southwestern flavor of Russian cabbage soup. Use potatoes for thickening and sour cream for whitening.

Products:

Soup set 500 g

Pork pulp 900 g

Cabbage with brine 700 g

Celery, parsley, yellow carrots (roots) - to taste

Leafy greens (dill, parsley) 120 g

Potatoes 300 g

Bay leaf, pepper mixture, coriander, salt

Operating procedure:

Strain the broth, temporarily place the pulp in a separate bowl, cutting into portions. Since all the aroma of the roots has disappeared during the cooking of the broth, add a few more fresh roots along with the peeled potatoes: you can cut them into pieces or put them whole - it’s not important, but it is important that the potatoes are completely boiled. Add the cabbage and brine when the potatoes break apart easily. The roots can be removed using a slotted spoon.

Add chopped leafy greens and ground spices 10 minutes before the end of cooking. Taste and add salt. Place the chopped meat in the cabbage soup to warm it up before serving in the broth.

It is convenient to prepare cabbage soup according to this recipe in a slow cooker. Serve with a piece of meat and a spoonful of sour cream on each plate.

2. Sauerkraut cabbage soup with pork and mushrooms

Products:

Bone broth 4 l

Cream (or sour cream) 250 ml

Raw eggs 4 pcs.

Cabbage1 kg

Mushrooms, canned 450 g

Pork neck 900 g

Mushrooms, porcini (powder) 50 g

Parsley, chopped

Bay leaf, pepper

Butter, butter 60 g

Sequence of work:

Boil the meat whole. Dissolve the butter in a deep frying pan, sauté finely chopped onions and first add sliced mushrooms, and then add sauerkraut.

Cut the finished meat and place it equally into portioned pots. Place the stewed vegetables on top, also dividing them into equal parts. Season the meat broth with mushroom powder to enhance the mushroom taste, ground spices, and salt. Beat the eggs and combine them with the cream. Add a few tablespoons of warm broth to the whipped mixture to warm the cream and eggs and avoid curdling. Then pour the mixture into the hot broth, stirring continuously. Fill the pots with meat broth, cream and egg mixture, covering the meat, mushrooms and cabbage with liquid, 3 cm above the level of the grounds. Sprinkle with herbs. Cover the portioned pots, place on a baking sheet and bake in the oven for 45-50 minutes at 80C.

Serve cabbage soup in pots.

3. Cabbage soup made from sauerkraut with pork and smoked sausages

You will need:

Pork and chicken broth 3.5 l

Sausages “Hunter” 300 g

Cabbage 600 g

Boiled pork 400 g

Chopped greens, fresh 100 g

Carrots 150 g

Celery root 50 g

Sour cream (20%) 300 ml

Fried mushrooms 400 g

Preparation:

Chop the fresh roots as desired and add them to the prepared broth. Cut boiled pork and sausages into slices. Send along with the mushrooms, followed by the roots. You can add sauerkraut at the same time, and at the end of cooking, supplement the cabbage soup with chopped leafy greens and spices.

This is a quick version of cabbage soup, but after cooking, keep them in a preheated oven for about an hour so that all the flavors combine. When serving, add sour cream to each serving.

4. Cabbage soup made from sauerkraut with pork, tomato and red beans

Products:

Cabbage 500 g (with brine)

Chicken thighs 4 pcs. (600 g)

Red beans, boiled 300 g

Kitchen salt

Bay leaf

Pepper, ground

Vegetable oil 75 ml

Soup set (or pork ribs) 0.5 kg

Potatoes, peeled 350 g

Carrots 140 g

Onion 200 g

Tomato paste 50 g

Fresh peppers, leafy greens

Sour cream - for serving

Technology:

Cook the meat broth by first putting the pork ribs in cold water, and after half an hour or forty minutes add the chicken thighs. At the end of cooking, add whole roots and spices to enhance the flavor of the meat. Remove meat products and separate them from bones.

Return the pulp pieces to the pan. Chop the potatoes and throw them into the pan with the boiled beans. Simmer chopped onions, carrots with tomato paste and sauerkraut in a saucepan, then transfer the vegetables to the pan, reducing the heat.

Cook the cabbage soup for another fifteen minutes. Add chopped pepper and herbs. You can add chili if you wish. Taste it. Add spicy spices. After removing the cabbage soup from the stove, wrap it in a towel and let it brew for a while.

5. Boyar cabbage soup from sauerkraut with pork and porcini mushrooms in the oven

Ingredients:

Beef with bone 1.2 kg

Pork (back) 700 g

White mushrooms, dried 70 g

Parsley and red carrot roots

Milk 200 ml

Tomato paste 50 g

Cabbage 500 g

Potatoes 300 g

Cooking fat for sautéing vegetables 50 g

Bulb onions

Yeast puff pastry 1.2 kg

Egg 1 pc.

Spices - to taste

Foil, ceramic pots 8-10 pcs.

Sour cream and chopped herbs for serving

Preparation:

Beef and pork broth, with roots, cook the day before. Separate the meat from the bone and chop. Also chop the pork flesh. Strain the broth.

Place the mushrooms in a bowl and pour fresh, unpasteurized milk over them, cover the bowl with film and put them in a cool place for an hour or an hour and a half: the milk returns the aroma of freshly picked mushrooms to the mushrooms. Afterwards, rinse the mushrooms with running water and chop.

Prepare the vegetables: chop the onion and carrots and sauté with tomato paste for two or three minutes. Add sauerkraut.

Place meat, mushrooms, potatoes and stewed vegetables into portioned pots. Fill the contents with broth. Cover the surface of the pots with foil. Turn on the oven at 120C. Place the hills on a tray and place in the oven for an hour.

At this time, make flat cakes from the yeast dough: their diameter should be equal to the diameter of the pot, thickness - 1.5 cm. Place the flat cakes and let them rise. Cover with a napkin

After an hour, remove the cabbage soup from the oven, remove the foil and cover the surface with semi-finished dough, brushing the surface with beaten egg. Return the pots to the oven for 20 minutes, increasing the temperature to 180C.

When the dough is browned, remove the pots and cover them with a towel for ten minutes. Serve with sour cream and herbs.

6. Don field cabbage soup made from sauerkraut with pork and millet

Product composition:

Fillet (rear) 1.0 kg

Potatoes 450 g (net)

Red carrots 120 g

Sauerkraut 700 g

Parsley, dill, celery (leaves and stems) 150 g

Raw eggs 4 pcs.

Garlic 50 g

Millet 150 g

Sour cream, homemade 450 g

Preparation procedure:

Pour water into a large saucepan, add cabbage, chopped potatoes, onions, grated carrots, millet, along with the meat. It is advisable to pre-soak the meat in water for at least 8 hours. For camping cabbage soup, fresh pork can be replaced with stew. Cook until the millet is ready. Beat the raw eggs and pour them in a thin stream into the boiling cabbage soup, while quickly rotating the contents of the pan so that thin threads form from the egg white. Add sour cream and chopped herbs to the pan. Cover the cabbage soup for half an hour and then serve.

Sauerkraut cabbage soup with pork - useful tips

Cabbage soup is the only first hot dish that becomes even tastier the next day.

In conclusion, an important detail: take the choice of utensils for preparing cabbage soup very seriously. This is exactly what our distant ancestors did. The ideal dishware is a clay pot, but due to its specific characteristics during care and inaccessibility, use at least modern ceramics and heat-resistant glass. The main thing is that the container for cabbage soup does not oxidize in any way and has thick walls - it heats up and cools slowly.

Today I prepared for lunch - cabbage soup made from sauerkraut and pork. This is a fairly common dish in our country. But among the variety of recipes for cooking cabbage soup, cabbage soup with the addition of sauerkraut stands out especially. It is sauerkraut that gives this first dish a unique taste with a pleasant sourness. And if you cook cabbage soup in meat broth, the dish will be even tastier and more satisfying! Preparing the first blouse is very simple, since in winter every housewife has a jar of sauerkraut in the refrigerator. You can also add to this dish: green peas, fresh cabbage, mushrooms, canned food, and a variety of cereals. Each time you will get a new taste.

As for the meat, I chose pork so that the cabbage soup would be satisfying. If you have other meat, you can add that too, go and cook without it, but then you need to season the soup with dressing so that the dish does not turn out bland.

Ingredients

Sauerkraut – 200 g.
Potatoes – 5 pcs.
Onion – 1 pc.
Carrots – 1 pc.
Pork – 300 g.
Water – 2.5 l.
Salt – 1 tsp.
Black pepper – a pinch.
Bay leaf – 1 pc.

How to cook cabbage soup from sauerkraut

Place a pot of water on the fire. While the water is heating, you need to thoroughly wash and peel the vegetables. Cut the onion into small cubes and grate the carrots on a medium grater. An important component of the dish is meat. It is better to use chilled pulp, but if frozen meat is available, it should be thawed in advance in the refrigerator. Wash the pork pulp, pat dry with napkins (paper towel) and cut into small pieces. Pour vegetable oil into the frying pan; as soon as it heats up, first lower the onion into it and sauté until transparent. Next add carrots. Sauté the vegetables until half cooked, and then add the pieces of meat. Fry the meat with vegetables to preserve the softness and juiciness of the pork for sour cabbage soup.

Place the meat and sautéed vegetables in boiling water and stir. The broth should cook a little to absorb the aroma of vegetables and meat.

While the broth is cooking, you need to prepare the main ingredient. If the cabbage has been sauerkraut recently, just let the marinade drain and place it in the boiling broth. If it sits and becomes very sour, you should rinse it under running water, squeeze it out and leave it in a colander to remove excess liquid. Or soak the cabbage in water beforehand to remove excess acid. Otherwise, the taste of the cabbage soup may be too sour, and the potatoes may not boil well at all.

Cut the potatoes into cubes, rinse with water and add to the soup as soon as the broth with cabbage begins to boil.

When the vegetables are soft, add bay leaf, salt and ground pepper. Reduce heat and let the dish simmer under the lid for several minutes.

Remove the pan from the heat. If time is of the essence, you can cover the cabbage soup with a towel so that it steeps properly - then it will become even tastier, as if it were cooked in the oven! Pour the cabbage soup into plates and serve to everyone. The aromatic, rich cabbage soup beckons everyone to the table - hardly anyone will refuse such a meal! Season the cabbage soup with sour cream and herbs and serve with rye bread or garlic croutons.

How to cook delicious cabbage soup

1. For a strong broth, choose meat on the bone.

2. If the soup turns out sour, add more water to it.

3. If you want to add more cabbage to the soup, but are afraid that it will turn out too sour, then you can add fresh cabbage.

4. The best spices are: bay leaf, ground black pepper, fresh parsley or its root, garlic, celery, dill.

5. You can add fried flour to the cabbage soup, then the soup will become thick and satisfying.

We prepared an excellent dish for lunch - cabbage soup made from sauerkraut and pork.

Watch the video

Using cabbage soup you can study history, geography and literature, from oral folk art to the works of great Russian classics.

If we push back the boundaries of time and space, then cabbage soup is much more interesting, which we will now try to understand in more detail and with examples.

Sauerkraut cabbage soup with pork - main technological points

Therefore, there are still varieties of cabbage soup:

Seedlings - using young cabbage leaves;
Greens - from nettle, sorrel and other leafy greens
Lenten - with mushrooms, beans, etc.;
Fish - this type of cabbage soup is prepared quite rarely, since a good fish broth requires the use of sturgeon and several types of river fish;
Rich cabbage soup (or full) - with meat or fish, sauerkraut and porcini mushrooms; they are also called merchants;
Combined - with several types of meat and meat products. In modern cooking, cabbage soup can be prepared in meat broth with the addition of ham, smoked and raw smoked sausages, which go well with sauerkraut. Such cabbage soup was served at the boyar table and has a second, corresponding name;

Perhaps, we will consider the preparation of meat broth for cabbage soup in detail, so as not to repeat the technology of its preparation in each recipe, which are included below.

Rules for the ideal broth for meat first courses

What is thickening soups, and is it necessary to thicken sauerkraut cabbage soup with pork?

The energy value of meat broth is much higher than that of vegetable broth. Meat increases the calorie content of the dish, but well-cooked vegetables give the broth a different taste. Moreover, our grandmothers boiled the whole potato, then mashed it in a mortar and returned it back to the pan - it was very tasty.

What is whitewashing and why is it needed?

About methods of preparing cabbage soup from sauerkraut with pork

1. Sauerkraut cabbage soup with pork, Little Russian

Products:

Soup set 500 g

Pork pulp 900 g

Cabbage with brine 700 g

Celery, parsley, yellow carrots (roots) - to taste

Leafy greens (dill, parsley) 120 g

Potatoes 300 g

Bay leaf, pepper mixture, coriander, salt

Operating procedure:

Add chopped leafy greens and ground spices 10 minutes before the end of cooking. Taste and add salt. Place the chopped meat in the cabbage soup to warm it up before serving in the broth.

It is convenient to prepare cabbage soup according to this recipe in a slow cooker. Serve with a piece of meat and a spoonful of sour cream on each plate.

2. Sauerkraut cabbage soup with pork and mushrooms

Products:

Bone broth 4 l

Cream (or sour cream) 250 ml

Raw eggs 4 pcs.

Cabbage1 kg

Mushrooms, canned 450 g

Pork neck 900 g

Mushrooms, porcini (powder) 50 g

Parsley, chopped

Bay leaf, pepper

Butter, butter 60 g

Sequence of work:

Boil the meat whole. Dissolve the butter in a deep frying pan, sauté finely chopped onions and first add sliced mushrooms, and then add sauerkraut.

Serve cabbage soup in pots.

3. Cabbage soup made from sauerkraut with pork and smoked sausages

You will need:

Pork and chicken broth 3.5 l

Sausages “Hunter” 300 g

Cabbage 600 g

Boiled pork 400 g

Chopped greens, fresh 100 g

Carrots 150 g

Celery root 50 g

Sour cream (20%) 300 ml

Fried mushrooms 400 g

Preparation:

This is a quick version of cabbage soup, but after cooking, keep them in a preheated oven for about an hour to allow all the flavors to meld. When serving, add sour cream to each serving.

4. Cabbage soup made from sauerkraut with pork, tomato and red beans

Products:

Cabbage 500 g (with brine)

Chicken thighs 4 pcs. (600 g)

Red beans, boiled 300 g

Kitchen salt

Bay leaf

Pepper, ground

Vegetable oil 75 ml

Soup set (or pork ribs) 0.5 kg

Potatoes, peeled 350 g

Carrots 140 g

Onion 200 g

Tomato paste 50 g

Fresh peppers, leafy greens

Sour cream - for serving

Technology:

5. Boyar cabbage soup from sauerkraut with pork and porcini mushrooms in the oven

Ingredients:

Beef with bone 1.2 kg

Pork (back) 700 g

White mushrooms, dried 70 g

Parsley and red carrot roots

Milk 200 ml

Tomato paste 50 g

Cabbage 500 g

Potatoes 300 g

Cooking fat for sautéing vegetables 50 g

Bulb onions

Yeast puff pastry 1.2 kg

Egg 1 pc.

Spices - to taste

Foil, ceramic pots 8-10 pcs.

Sour cream and chopped herbs for serving

Preparation:

Beef and pork broth, with roots, cook the day before. Separate the meat from the bone and chop. Also chop the pork flesh. Strain the broth.

Prepare the vegetables: chop the onion and carrots and sauté with tomato paste for two or three minutes. Add sauerkraut.

At this time, make flat cakes from the yeast dough: their diameter should be equal to the diameter of the pot, thickness - 1.5 cm. Place the flat cakes and let them rise. Cover with a napkin

When the dough is browned, remove the pots and cover them with a towel for ten minutes. Serve with sour cream and herbs.

6. Don field cabbage soup made from sauerkraut with pork and millet

Product composition:

Fillet (rear) 1.0 kg

Potatoes 450 g (net)

Red carrots 120 g

Sauerkraut 700 g

Parsley, dill, celery (leaves and stems) 150 g

Raw eggs 4 pcs.

Garlic 50 g

Millet 150 g

Sour cream, homemade 450 g

Preparation procedure:

Sauerkraut cabbage soup with pork - useful tips

Cabbage soup is the only first hot dish that becomes even tastier the next day.

Shchi is a traditional Russian dish that is boiled with cabbage, sorrel or other greens and served as a soup or stew. The preparation of cabbage soup supposedly began in the 9th century, when peasants in Rus' began to grow cabbage. From century to century, cabbage soup was considered the main first course on the table in a Russian hut. Our great-grandmothers did not cook cabbage soup like we do now, but simmered it in a clay pot in a Russian oven for several hours. As a result, the dish acquired a special aroma and amazing taste. A lot has changed since then: Russian stoves have been replaced by gas and electric stoves and ovens, not to mention the variety of products on the market. Nevertheless, cabbage soup has remained a very popular first dish in our time. And no wonder, because the rich broth in which pieces of tender beef float, the aromatic roast with tomato and the sourness of cabbage form a unique, tasty and aromatic soup. Everything is harmonious in it. It’s not for nothing that our ancestors loved cabbage soup so much!

Now every housewife prepares them in her own way, and there are countless recipes. Cabbage soup is made from fresh cabbage, sauerkraut, sorrel, and even nettle. I would like to suggest making cabbage soup from sauerkraut - this is a classic recipe and, in my opinion, the most delicious version of cabbage soup. In common parlance, this soup is also called “sour cabbage soup.” But don’t be afraid, the soup will not be overly sour, the sauerkraut will only impart sourness to the broth, and it will taste like fresh cabbage. This cabbage soup recipe is very reminiscent of a meat solyanka, which is prepared with pickled or pickled cucumbers. Therefore, solyanka connoisseurs will definitely love this sauerkraut cabbage soup recipe.

Ingredients (for a 3 liter saucepan):

700 g beef on the bone;
600 g sauerkraut with juice;
1 carrot;
1 onion;
3 medium potatoes;
1 tbsp. tomato paste;
3 tbsp. vegetable oil for frying;
1 bunch of parsley;
2 bay leaves;
2-3 cloves of garlic;
salt, pepper to taste (about 1 tsp each);
sour cream for serving (optional).

Cabbage soup recipe

1. For the broth we will use beef on the bone (preferably). Due to the bone, the broth becomes richer and more satisfying. Pour water into a 3-liter saucepan. We wash the meat on the bone under cold running water and place it in a saucepan. Place on high heat and bring to a boil. As it appears, remove the foam from the surface of the broth. When the water boils, set the heat to minimum, cover the pan with a lid so that the broth does not escape, and leave the beef to cook for approximately 2 - 2.5 hours. We determine the readiness of the broth by the meat, which should be partially separated from the bone and easily pierced with a fork.

2. Remove the beef from the pan and cover it with a plate on top so that the hot meat does not scorch and become dry. We'll deal with that a little later.

3. Strain the broth through a small metal sieve or cheesecloth so that we don’t get small pieces of bone in the finished dish.

4. Prepare a frying dish for cabbage soup from sauerkraut. Let's deal with the onions first. To prevent the onion from causing tears, rinse it under running ice water. Then cut it into half rings, so it will look like cabbage in the soup.

5. Peel and wash the carrots. Grate on a medium or coarse grater.

6. Place the frying pan on medium heat, pour in 2-3 tablespoons of vegetable oil. Fry the onions and carrots together until the onions are transparent.

7. Add 1 tablespoon of tomato paste to the roast. Mix everything thoroughly.

8. Pour half a glass of water into the pan so that the vegetables do not burn. Simmer the onions, carrots and tomatoes for a couple more minutes over medium heat under the lid. Then remove the roast from the heat.

9. Peel the potatoes and rinse thoroughly under running water. Cut into strips or small cubes, whichever you prefer.

10. Pour the clean and transparent broth back into a clean 3-liter saucepan. Add a little filtered water so that the pan is 2/3 filled with liquid. Add chopped potatoes to the broth. We also drop 2 bay leaves here. Place the pan on medium heat.

11. The meat has already cooled down by this point, separate it from the bone. Cut into small pieces.

12. Add the chopped meat to the pan.

13. Now add the main ingredient - sauerkraut. If you have juice left from sauerkraut, pour it into the pan as well, it will make the cabbage soup even tastier. And here's a note for the recipe for sauerkraut.

14. Add the fried onions and carrots. Mix everything and cook the cabbage soup until the potatoes and cabbage are soft.

15. Wash fresh greens under running water. Finely chop and sprinkle on top. Salt and pepper the cabbage soup to taste.

16. Using a garlic press, squeeze a couple of cloves of garlic into the sauerkraut soup; it will give the dish a special flavor. Mix the cabbage soup and remove from the heat. Cover the pan with a lid and let it brew for 15-20 minutes. And some housewives put cabbage soup in a preheated oven to make it closer to our great-grandmothers’ recipe.

17. Shchi can be served with freshly baked buns or garlic dumplings. Sour cream and fresh herbs are also served with cabbage soup.

Classic sauerkraut cabbage soup is ready. Can be served. Bon appetit!

The colder it is outside, the more you want to sip some hot, aromatic soup. Let’s prepare today traditional Siberian “Shchi” from sauerkraut with pork!

Pork bones with meat – 1kg

Sauerkraut – 400g

Onions – 150g

Garlic – 2 cloves

Bay leaf – 2 pcs

Salt, pepper to taste

First of all, we thoroughly wash the pork bones and, placing them in a deep pan,

Fill with two liters of cold water.

Place on the stove and bring to a boil. Before it boils, a large head of foam will rise above the broth,

it must be removed carefully!

If you want to get a more healthy and dietary broth, then simply drain the first broth, rinse the meat in the pan with boiling water and, after pouring boiling water again, cook over low heat as usual. If not, then simply skim off the foam periodically to ensure the broth is clean and tasty. You need to cook the bones over low heat for quite a long time until the meat easily comes away from the bones. It took me 2.5 hours to cook. While the bones and meat are simmering in the pan, let’s not waste time, but prepare all the necessary vegetables.

Peel and cut potatoes, carrots, and onions into strips (unfortunately, I got distracted and cut the potatoes into cubes)

As soon as the meat is cooked, put it on a plate to cool, and strain the broth (otherwise very small bones may end up later!) I ended up with 1.5 liters of pure broth.

Separate the slightly cooled meat from the bones and cut into pieces (make sure that there are no small bones in the meat!) I got 210g of clean meat.

Pour the clean broth into the pan and, bringing it to a boil, throw in the cabbage. Cook the cabbage until half cooked, then add the potatoes, onions and carrots. (If you like frying, then first saute the onions and carrots in vegetable oil and add to the soup at the very end of cooking) My goal was to prepare a tasty, but not very high-calorie soup, so I did without frying.

When all the vegetables are ready, add finely chopped herbs and crushed or finely chopped garlic.

Stir and remove from the stove.

Well, that’s probably all, our homemade cabbage soup is ready! Pour hot, aromatic cabbage soup into a plate, put sour cream on top and sprinkle with fresh herbs.

vkusno-kak-doma.ru

Sauerkraut cabbage soup with pork. Recipe with step-by-step photos

Sauerkraut cabbage soup with pork - recipe

If you liked our site, express your “thank you” by clicking on the buttons below.

Recipe for sauerkraut cabbage soup with pork

Sauerkraut, according to generally accepted opinion, is considered an original national Russian product. However, much earlier than the Russians, the inhabitants of China and Korea began to ferment cabbage. A little-known, but historically reliable fact - references to the process of fermenting cabbage are contained in chronicles, as we would now say, publications from the time of the construction of the Great Wall of China; it was sauerkraut that the builders were fed with.

Sauerkraut is not only very popular and loved, but also a very healthy food product! Therefore, nutritionists and doctors strongly recommend eating it. And, of course, the most favorite way to use it will be delicious and very aromatic cabbage soup!

To make cabbage soup from sauerkraut and pork, you will need:

sauerkraut – 500 g

tomato paste – 1 tbsp. l.

parsley root – 1 pc.

onions – 2 pcs.

parsley - to taste

potatoes – 4 pcs.

bay leaf – 1 pc.

Method for preparing cabbage soup from sauerkraut and pork:

1. So, we start by thoroughly washing the pork meat, and then cutting it into portions (6 pieces, about 50 g each). Next, put them in a saucepan, fill them with cold water and put them on the fire. As soon as the water boils, add salt, reduce the heat to low and periodically skim the foam from the broth. We peel the parsley root and one onion, wash them, and then put them in the broth with the meat (whole) to give it a pleasant vegetable aroma.

2. At this time, squeeze out the sauerkraut, rinse it and place it in a colander or sieve to drain the water, then chop it with a knife. Place the cabbage in a separate saucepan, fill it with water and boil for 15-20 minutes.

3. For now, we’ll prepare the sauté. To do this, peel and thoroughly wash the onions and carrots. Next, finely chop the onion (reserving 1 onion for the broth), and grate the carrots on a coarse or medium grater. Heat a sufficient amount of vegetable oil in a frying pan and saute the prepared vegetables in it (several minutes, until they are soft and golden-yellowish). At the same time, do not forget to stir periodically so that they do not burn. At the end of frying, add a little tomato paste to the frying pan, stir it with the vegetables and let everything fry for a couple more minutes. Now add a little broth and simmer for another 5-6 minutes.

4. Wash the potatoes properly, peel them, and then cut them into strips. Remove the parsley root and onion from the prepared broth and place the softened cabbage in a saucepan, let it boil for another 10 minutes, and then add the chopped potatoes. It will be ready in 10 minutes (when the potatoes boil, be sure to remove the foam).

5. As soon as the potatoes are ready, put the prepared sauté into the pan, mix everything thoroughly and add salt and ground black pepper to taste (be sure to taste the cabbage soup for salt). We continue to cook the cabbage soup for another 5-7 minutes, after which we add the bay leaf, cover the saucepan with a lid and remove it from the heat. Let the soup brew for another 10-20 minutes.

During this time, we will have time to thoroughly rinse and dry the parsley, which then needs to be finely chopped. So, pour the prepared sauerkraut and pork cabbage soup in portions onto plates, and sprinkle the dish on top with a large amount of chopped herbs and season with chilled sour cream.

Bon Appetit everyone!

www.1001eda.com

Recipe: Cabbage soup with sauerkraut – With pork ribs

pork on the bone – 300 grams;

vegetable oil – 1 tbsp. spoon;

spices for soup - to taste;

onion – 1 pc. ;

sauerkraut – 200 grams;

potatoes – 2 pcs. ;

sour cream - for serving;

frozen greens - to taste

First you need to boil the pork. To do this, pour water into the pan and place the ribs, previously washed in running water.

When the water has been changed, you should put the pan with the pork on the fire and continue cooking. The main thing is to change the water on time. If you miss this moment and change it when the meat is almost cooked, the broth will turn out empty. As a result, the cabbage soup will not be as tasty.

Remove the pork ribs from the finished broth and add the potatoes.

While the potatoes are cooking, you can prepare the frying. Carrots should be peeled, washed, and then chopped into a coarse grater.

Onions must be peeled, washed and cut.

You need to put a frying pan on the fire, heat it and pour in vegetable oil. After this, you can add chopped onions and carrots.

Vegetables need to be sautéed until they turn golden brown.

The meat must be separated from the bones and cut into small pieces.

Pork and vegetables can be added to the broth and cooked for another 10 minutes.

At the end of cooking, add sauerkraut to the cabbage soup. This product is worth squeezing. If the cabbage is too sour, you can rinse it in cold water. This will remove the acid. Sauerkraut should be added only after the potatoes are cooked. Otherwise, the vegetables will remain hard due to the acid.

You need to cook the soup for another 15 minutes. 5 minutes before it’s ready, add greens to the sauerkraut soup. Alas, I only had frozen, but you can also use fresh.