Sauerkraut recipe. Country cabbage soup made from sauerkraut

Cherry tomatoes differ from their larger counterparts not only in the small size of their berries. Many cherry varieties are characterized by a unique sweet taste, which is very different from the classic tomato taste. Anyone who has never tried such cherry tomatoes with their eyes closed may well decide that they are tasting some unusual Exotic fruits. In this article I will talk about five different cherry tomatoes that have the sweetest fruits with unusual colors.

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All summer residents are concerned about the question of how to grow healthy seedlings. in early spring. It seems that there are no secrets here - the main thing for fast and strong seedlings is to provide them with warmth, moisture and light. But in practice, in a city apartment or private house, this is not so easy to do. Of course, every experienced gardener has his own proven method of growing seedlings. But today we will talk about a relatively new assistant in this matter - the propagator.

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Sauerkraut soup is a popular first course that is traditional in Russian cuisine. Each cook prepares it in his own way: on the stove or in the oven, adding sorrel, nettles, mushrooms and other favorite ingredients.

Soup from sauerkraut, popularly called “sour cabbage soup,” turns out to be especially tasty, because the brine gives the broth a bright, piquant sourness.

Sour cabbage soup, like other soups, stimulates the appetite well - this is the main role of any soup. The reason for this is the presence of aromatic and flavoring substances in the broth.

The main feature of this dish is the sour taste imparted by the brine. Cabbage soup is not only tasty, but also healthy. This soup has a good effect on the digestion process, is easily absorbed by the body, contains ascorbic acid, fat-soluble vitamins, proteins and complex carbohydrates.

Despite the fact that the dish satisfies hunger well, it is not high in calories (on average, thirty calories per hundred grams), and this cannot but please those who watch their figure and eat a healthy diet.

Soup Recipes

There are many ways to prepare cabbage soup. They are cooked in meat or lean broth, adding various ingredients.

Classic cooking method

Shchi is an old Russian dish that is still popular today. Initially, the soup was made from sauerkraut and onions, seasoned everything with crushed lard. Later, spices, meat, and potatoes were introduced into the composition. To prepare you will need:

Cooking process:

• Rinse the meat, put it in a saucepan, add water, put on fire and bring to a boil.
• Skim off any foam that appears, reduce heat and leave the beef to simmer for one hour. While cooking, add celery root.
• Remove the meat, remove it from the bone, cut it into small pieces and return it to the pan for twenty minutes, adding the chopped potatoes.
• At this time, simmer the cabbage along with tomato paste, fry the chopped carrots and onions.
• Place vegetables in a saucepan, add salt, sprinkle with chopped herbs, add crushed garlic, and bring to readiness.

Soup with sauerkraut and meat is ready. The dish is served hot; you can first add a spoonful of sour cream to each plate.

Dish for the Lenten table

Sauerkraut soup without meat will appeal to those who fast or constantly abstain from eating meat products. The dish turns out aromatic and very nutritious. You will need the following ingredients:

• Cabbage - four hundred grams.
• Millet - two hundred grams.
• Potatoes - three pieces.
• Carrots and onions - two pieces each.
• Garlic - two cloves.
• Tomato puree or fresh tomato - two spoons or one piece.
• Dill - one bunch.
• Salt, Bay leaf, black peppercorns - to taste.

Preparation:

• Place water on the stove and boil.
• Cut the potatoes, wash the millet and pour boiling water over them.
• Place potatoes and cereal into boiling water and cook for about twenty minutes.
• Heat a frying pan, pour in oil, add cabbage and fry it for fifteen minutes. Add onion, carrots, chopped tomato or tomato paste, a little water, simmer for no more than five minutes.
• Place the stewed vegetables and bay leaf in a saucepan and cook for ten minutes.
• Grind the garlic, mix with salt, add broth.
• Chop the greens and add to the plate before serving.

The soup is ready. The taste of the dish is well emphasized by bread baked from rye flour. Such cabbage soup is easy to prepare, but perfectly diversifies the daily menu.

Pickled cabbage and beet soup

The first dish can be prepared not only from sauerkraut, but also from pickled cabbage. Presence in marinade acetic acid will give the broth a particularly rich taste. Required Products:

• Beef - seven hundred grams.
• Potatoes - three hundred grams.
• Pickled cabbage - three hundred grams.
• Onions, carrots and beets - one piece each.
• Garlic - three cloves.
• Pepper, bay leaves, table salt, parsley - optional.

Cooking process:

• Wash the beef, place in a saucepan, add cool water and put on fire. Cook for about two hours.
• Add cabbage and bay leaves to the pan and cook for fifteen minutes.
• Cut beets, carrots into strips, onions into cubes, fry everything with the addition of tomato paste.
• Peel the potatoes, cut them, put them in the broth along with the frying. Cook until done.
• A minute before turning off the heat, add chopped garlic cloves and parsley.

Before serving, the pickled cabbage and beet soup should be allowed to brew a little. Serve with sour cream and rye bread.

Cooking option with mushrooms

Soup with sauerkraut (the recipe involves the use of mushrooms). The dish is prepared without meat, so it will be dietary. Products you will need:

• Salted cabbage and fresh mushrooms - 500 g each.
• Carrots and onions - two pieces each.
• Potatoes - six pieces.
• Spices - to taste.

Cooking:

• Boil cool water, add one carrot and onion, as well as bay leaves and celery root. Cook until the vegetables are ready.
• Make a fry of mushrooms, remaining onions and carrots.
• Remove the vegetables from the pan, mash the carrots into a puree, and put them in the broth. You can discard the onion and celery.
• Add the roast and chopped potatoes, cook for about fifteen minutes.
• Place cabbage in the broth, add salt, and simmer until full readiness cabbage

The preparation of the light, aromatic soup is complete. This dish is prepared very quickly, so it will appeal to those housewives who do not have time to stand at the stove for a long time.

That's all the information on how to cook soup with sauerkraut. All products used for cooking are available, and the cooking process is simple. Therefore, such first courses are quite worthy of being present on the everyday family table.

Attention, TODAY only!

Shchi is an original Russian dish that was prepared by our distant ancestors.

Traditionally, cabbage soup made from sauerkraut not just boiled, but simmered for a 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, prepare a 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 into 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 into the broth and cook until soft. Place crushed potatoes with onions and meat in 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 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 into large pieces and place in a 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 into small cubes. Coarsely grate the carrots. Cut the potatoes into medium cubes.

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

4. Pour water into a container, add potatoes, salt, season with spices, and add a 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. Stewed cabbage put it 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 into 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, pour in 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. Fill the pork ribs 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 diced smoked brisket and barley to the cabbage soup. 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.

Instead of tomato paste, use fresh tomatoes, they will make the cabbage soup taste more tender.

Original, interesting recipes for soups, side dishes, salads and appetizers - Russian cuisine is rich in this.

One of the most famous and widespread dishes is sour cabbage soup made from sauerkraut.

Moreover, the soup can be prepared empty or “rich”, lean or with meat, fish, or mushroom broth. This hot dish is an excellent solution for a tasty, satisfying lunch.

Sour cabbage soup from sauerkraut - general principles of preparation

The basic set of products is simple: sauerkraut, potatoes, carrots, onions, sometimes tomatoes, cereals or legumes are added. Cabbage soup is most often prepared in meat broths, using beef, pork, and poultry. Lenten sour cabbage soup is prepared without meat: in mushroom or vegetable broth.

The process itself is simple: add potatoes to the prepared broth or decoction, simmer them until tender, then add sauerkraut. It is better to try the cabbage first and if it is too salty, it should be kept in a little cold water, then squeeze. If the vegetable is chopped too coarsely, it is better to chop it. For instant cooking soup, cabbage can be stewed first by adding a little broth, broth or water. After the potatoes and cabbage are ready, add a sauté of carrots, onions and tomatoes to the soup.

If you decide to add additional ingredients, for example, beans, chickpeas, it is better to soak them in cold water for several hours before adding them to the soup. Place these products into the boiling broth before adding the potatoes.

Ready-made sour cabbage soup from sauerkraut is especially tasty on the second or third day, so it’s better to let it brew. Crackers, rye or gray bread, as well as fresh herbs will be an excellent addition to the dish.

1. Sour cabbage soup with sauerkraut and beef

Ingredients:

Beef ribs - a little less than a kilogram;

Sauerkraut - 3 handfuls;

Tomato - 20 g;

2 onions;

1 carrot;

6 medium potatoes;

Oil for frying vegetables - 30 ml;

Salt - optional;

2 bay leaves;

Parsley root - 1 pc.;

Parsley - half a bunch.

How to cook:

1. Place the ribs in a pan with cold water and cook a little more than an hour along with seasoning, parsley root and bay leaf.

2. After this time, remove all the roots with a slotted spoon, and cook the ribs until cooked for another 30 minutes.

3. Lightly fry the sauerkraut in a frying pan with butter until soft.

4. Chop the onion into crumbs, grate the carrots, fry both ingredients in oil in a frying pan for 3 minutes, add the tomato and fry for another 3 minutes.

5. Remove the ribs from the broth, separate the meat and place it back into the pan.

6. Add potatoes, cut into large cubes, to the meat and cook for another 25 minutes.

7. Add cabbage and sauteed vegetables, mix everything thoroughly, add some salt if necessary and cook for a few more minutes.

8. Add chopped parsley leaves.

9. Let the soup brew for half an hour, pour into deep plates, add sour cream.

2. Sour cabbage soup made from sauerkraut with fresh mushrooms in chicken broth

Ingredients:

Sour cabbage - 1 large handful;

2 chicken legs;

5 fresh boletus;

1 parsley root;

1 carrot;

2 large potatoes;

1 bay leaf.

How to cook:

1. Rinse the legs, place them in a saucepan with cold water, cook over medium heat.

2. Remove foam during cooking. Once boiling, reduce heat and simmer for 30 minutes.

3. After this time, remove the legs from the broth and separate the meat, put the fillet back.

4. Place chopped parsley root and potatoes in large cubes into the broth.

5. After 10 minutes of cooking the potatoes, add the sauerkraut without brine.

6. Add grated carrots and cook until the cabbage softens.

7. Cut the onion into medium cubes, fry in a frying pan with butter until golden brown.

8. Place slices of prepared mushrooms on the onion and fry until all the liquid has evaporated.

9. When the cabbage becomes soft, add the roast and bay leaf to the soup, cook for a few minutes, remove from heat.

10. Sprinkle the soup with herbs and leave with the lid closed.

11. Serve with sour cream.

3. Dietary sour cabbage soup made from sauerkraut with millet

Ingredients:

Potatoes - 2 large tubers;

5 handfuls of sauerkraut;

1 carrot;

1 bay leaf;

A bouquet of fresh dill;

Millet cereal - 150 g;

Oil for frying with scent - 50 ml.

How to cook:

1. Place the sauerkraut in an oiled frying pan and fry for 15 minutes, stirring frequently over medium heat.

2. After 15 minutes, reduce the heat and simmer until softened with the lid closed.

3. Place potatoes, cut into medium cubes and grated carrots into a metal container with boiling water.

4. Rinse the millet in hot water and pour into the pan with the potatoes and carrots, cook everything over low heat until the potatoes soften.

5. Add fried cabbage.

6. After bubbles appear, add the bay leaf, reduce the heat, close the lid and cook for a few more minutes.

7. Add the greens, boil a little, turn off the heat and leave for 40 minutes.

8. When serving, pour into plates, add low-fat sour cream, and place a plate of black bread next to it.

4. Sour cabbage soup made from sauerkraut in pork broth with beans

Ingredients:

Pork ribs - 5 pcs.;

4 small potatoes;

1 onion;

Sour cabbage - half a serving plate;

Vegetable oil for frying;

1 carrot;

A bunch of parsley;

Tomato puree - 30 g;

Bay leaf;

3 tbsp. spoons of red beans.

How to cook:

1. Soak the beans in warm water for half a day.

2. Place the pork ribs in a saucepan with water and cook over medium heat for 2 hours, after boiling, remove the foam.

3. Once the water in the pot of ribs is boiling, add the beans.

4. Place the cabbage in a small metal container, pour in a little water, close the lid and simmer for a little over half an hour over low heat.

5. Place the soft cabbage in a colander and let the liquid drain.

6. When the ribs are almost cooked, add the potatoes, cut into medium pieces, and after boiling, cook for 25 minutes.

7. Meanwhile, in a frying pan, fry finely chopped onions and carrots, chopped on a coarse grater with butter. After frying for 5 minutes, add the tomato, pour a small amount of broth from the pan over everything and simmer over moderate heat for 5 minutes.

8. Add cabbage and its broth to the soup.

9. Add the roast, salt to taste, throw in a bay leaf.

10. Boil the cabbage soup for several minutes, add chopped parsley, turn off the heat.

11. Pour into plates.

5. Fragrant sour cabbage soup made from sauerkraut with dried mushrooms

Ingredients:

100 g dried boletus;

Onion head;

1 carrot;

Flour - 20 g;

4 small potato tubers;

Sunflower oil for frying;

Sour cabbage - 6 handfuls.

How to cook:

1. Wash the boletus mushrooms and soak in water for several hours.

2. Boil the swollen mushrooms over medium heat in the same water in which they were soaked until soft.

3. Remove the boiled mushrooms from the pan, strain the broth and pour into the same pan.

4. Cut the mushrooms into pieces.

5. Fry the cabbage squeezed out of the brine in oil for 4 minutes, then pour in a little water and simmer for 30 minutes with constant stirring.

6. Place diced potatoes and mushrooms in the mushroom broth, cook over low heat, without letting it boil too much.

7. While the potatoes are cooking, fry the onion - finely chopped - and grated carrots.

8. Place the prepared roast into the soup along with the cabbage a few minutes before the potatoes are ready.

9. In a separate dry frying pan, lightly fry the flour, pour in a little broth from the pan, stir well and add to the soup, simmer for a few more minutes.

10. Serve with sour cream.

6. Sour cabbage soup made from sauerkraut in fish broth

Ingredients:

A small piece of trout;

Sour cabbage - 0.5 kg;

Refined oil for frying;

Onion head;

Tomato puree - 1 tbsp. spoon;

Parsley root - 1 pc.;

10 g flour;

Half a bunch of fresh parsley.

How to cook:

1. Remove scales from a piece of trout, remove the backbone, and rinse.

2. Place the fish piece in a saucepan with bubbling water, cook for 15 minutes, skimming off the foam if necessary.

3. Free the sauerkraut from the brine and fry in oil for 5 minutes, then pour in a small amount of water and simmer until done.

4. At the same time, in another frying pan, fry the chopped onion with carrots and parsley root in strips until golden brown.

5. Add flour and tomato to the roots, fry for 5 minutes.

6. Mix fried roots with cabbage and simmer for 15 minutes.

7. Remove the boiled fish from the broth, strain, add cubes of potatoes, and bring to a boil.

8. Add the roasted cabbage and fish meat, cook again for a few minutes, add some salt, and add herbs.

9. Leave the prepared sour cabbage soup with fish for 30 minutes.

The taste of cabbage soup depends not only on the taste of sauerkraut, but also on the correct preparation of the broth. If you are preparing meat broth, do not forget to skim off the foam, give the meat enough time to cook, the broth should simmer quietly, not bubbling or boiling. It is best to use meat on the bones. If you cook cabbage soup using vegetable or mushroom broth, prepare the broth with the addition of vegetables and roots.

Shchi is delicious with fresh sour cream, a mixture of ground peppers and herbs. It is best to put all these ingredients not at the time of preparation, but into the already prepared soup directly into the plates.

You can cook sour cabbage soup from sauerkraut not only on the stove, but also in a slow cooker. The cooking principle remains the same.

Sauerkraut cabbage soup is the most famous traditional dish in our country. This dish is characterized by a pleasant sour taste, which is created by adding sauerkraut.

But cabbage soup from fresh cabbage is also prepared very often, and to achieve a sour taste during cooking, you can add fresh nettles, sorrel, and you can also season the soup with brine from cabbage or other sour vegetables.

Housewives have been preparing this hearty, healthy and delicious soup since ancient times, wanting to please their husbands, feed them healthy and delicious dishes their children. “Shchi and porridge are all our food” - this proverb was first said by Suvorov himself and it was not without reason that it became popular throughout Russia. The recipe for cabbage soup from sauerkraut has become the most popular soup since the ninth century, after sauerkraut was first brought to Rus'. Cabbage soup has gained great popularity among both rich people and poor people.

In cooking, there are many different recipes for preparing this dish; they are prepared in different ways - with meat, vegetable and mushroom broth, with meat, vegetables and fish. In ancient times, cabbage soup was divided into “empty” and “full”, it all depends on the components of the soup. This dish is prepared from the following ingredients: cabbage, without meat (lean cabbage soup), with meat (pork, chicken, beef, giblets), spices, roots, mushrooms. Some housewives add various grains to cabbage soup, and the cabbage soup itself can be cooked not only on the stove, but also in a slow cooker, pots, and even left to infuse until done.

If you want to cook sauerkraut cabbage soup in meat broth, then to cook it, you need to thoroughly wash the meat and cut it into small pieces. Squeeze the sauerkraut a little with your hands to remove excess brine. All other vegetables - onions, carrots and other vegetables should be pre-cut according to a specific recipe. Sauerkraut cabbage soup calories are only 19 kilocalories, 1% fat, 0.8% protein and only 1.5 carbohydrates.

What do you need to prepare cabbage soup?

The main ingredient of cabbage soup is sauerkraut, which gives the dish an appetizing sourness and unique taste. The season for cooking cabbage soup in villages began in late autumn, when housewives salted cabbage for the winter, and lasted until spring. Cabbage soup still remains the most common first dish among many Slavic peoples.

Any broth for cooking cabbage soup can be used: vegetable, meat, fish or mushroom. Even in ancient times, cabbage soup was divided into lean or “empty”: only sauerkraut and onions with carrots, and “full” - meat, rich with mushrooms, eggs and seasoned with sour cream or heavy cream. But the most main secret The unique, special taste of the cabbage soup was that the cabbage soup was prepared in a Russian oven, where the dish was simmered and infused for several hours.

Modern housewives cook cabbage soup on a regular stove, and the dish turns out no less appetizing and tasty. Cabbage soup is an ideal first dish for dietary nutrition and it will rightfully be appreciated by women who watch their figure and count calories. 100 g of cabbage soup with sauerkraut contains only 32 kcal, and besides, the dish has a beneficial effect on digestive system, saturates the body and fills it with energy.

Ingredients:

• 600 grams of sauerkraut,
• 1 kilogram of beef,
• 2 carrots,
• 2 pieces of potatoes,
• parsley root,
• 3 tablespoons sunflower oil,
• 2 onions,
• 6 pieces of allspice,
• 4 pieces of black peppercorns,

Preparation:

1. So that you can prepare cabbage soup from sauerkraut, the first thing you need to do is prepare all the necessary ingredients. Using a sharp knife, peel the potatoes, onions, carrots, and fresh parsley root. All peeled vegetables must be thoroughly rinsed under running water. Chop the carrots using a coarse grater and place them in a deep bowl.
2. Place parsley root, potatoes and onions alternately on a cutting board. The potatoes should be cut into small cubes, the parsley root should be cut into thin strips, and the onion should be cut into cubes no larger than one centimeter. Place the chopped potatoes in a bowl and cover them with running water to prevent them from suddenly darkening. Chopped onions and parsley root also need to be placed on separate plates.
3. Take the required amount of suitable meat, rinse it in water several times, cut it into medium-sized pieces, add water and prepare a rich broth. While the broth is boiling, you can prepare the spices, add the required amount of bay leaf, peppercorns and place them in a small bowl. You also need to place the required amount of sauerkraut in a separate container.
4. And while you were preparing all the necessary ingredients, the broth in the pan began to boil and a lot of gray foam collected on its surface, which must be removed with a slotted spoon. Turn the stove level down to medium and make sure that the broth does not simmer too much, as it may not be as clear after cooking. Cover the top of the pan with a lid, making a small slit and continue cooking the broth with meat for an hour and a half.
5. Now you can prepare the soup dressing. The stove must be turned on to medium heat, place a frying pan on it with the required amount of sunflower oil. After the oil is hot, add all the chopped onions and lightly fry it until transparent. Don't forget to stir the onions with a wooden spatula from time to time to remove this ingredient.
6. After the onion reaches the desired consistency, add chopped carrots to the pan. All vegetables must be simmered until the carrots are soft, this will take you about seven minutes, stirring all the time with a spoon. After that, you need to remove the frying pan from the stove and set it aside for a while.
7. After about an hour and a half, use a slotted spoon to remove the cooked meat from the broth; place it in a separate bowl for a while to cool slightly. After which the cooled meat must be carefully removed from the bones. Cut the meat into portions and add the meat back to the broth.
8. After adding the meat from the potatoes, you need to drain all the water and add all the prepared ingredients to the broth. After a few minutes, add chopped parsley root to the soup and continue to cook the broth for another five minutes.
9. Take a plate of prepared sauerkraut and squeeze it a little with your hands to remove excess liquid. How much you squeeze the sauerkraut depends on you, if suddenly you like to eat sour cabbage soup, then you can squeeze the cabbage only a little. If you prefer a slightly sour soup, squeeze out the cabbage a little and add it to the broth, after which the cabbage soup must be cooked for fifteen minutes.
10. After this time, add all the dressing to the pan, mix all the contents thoroughly and continue cooking for seven minutes. After this time, add several types of peppercorns and bay leaves to the dish, continue cooking for ten minutes. After that, turn off the stove and let the dish brew for another five minutes.
11. Classic cabbage soup must be served hot in a deep plate. This dish can be served with fresh sour cream, cream or sour cream sauce. If desired, cabbage soup can be added along with finely chopped herbs. Sour cabbage soup from sauerkraut is completely ready, bon appetit!

Lenten cabbage soup from sauerkraut recipe

Many people have been trying to stick to vegetarianism lately. We offer you another very interesting recipe for making vegetarian lean cabbage soup from sauerkraut.

Ingredients of the dish: Lenten cabbage soup:

• 2 liters of vegetable broth,
• 250 grams of mushrooms,
• 1 onion,
• 3 pieces of potatoes,
• 1 carrot,
• 2 pieces bay leaves,
• 2 tablespoons sunflower oil,
• 300 grams of sauerkraut,
• spices, salt,

Preparation of the dish: Lenten cabbage soup with sauerkraut and mushrooms:

1. So that you can prepare cabbage soup from sauerkraut, wash the potatoes several times and peel them, cut them into small cubes. Fresh onions peel and very. Wash and peel the carrots, chop them using a grater.
2. Cut the pre-washed champignons into thin slices. You can also use frozen champignons to prepare the dish, but they must be thawed first.
3. It is also necessary to rinse thoroughly and chop it very finely with a sharp knife. Best suited for this dish green onions and dill. Add all the vegetable broth to the pan, bring it to a boil and immediately add the pre-cut potatoes.
4. Add one spoon of sunflower oil to the pan. In heated oil, fry chopped onions and carrots until soft and turn off the stove. In another frying pan you need to add all the remaining oil and after heating, add all the cabbage to it. Simmer the cabbage for twenty minutes.
5. Add fried onions, carrots and chopped mushrooms to the heated vegetable broth with potatoes. Boil the soup for fifteen minutes. Then add all the cabbage, bay leaf to the broth and sprinkle all the contents with ground pepper. Taste the lean sauerkraut cabbage soup and continue cooking for another ten minutes. Delicious vegetarian cabbage soup is ready, bon appetit!

Sauerkraut cabbage soup in a slow cooker

Ingredients:

• 450 grams of pork,
• 1 carrot,
• 4 potatoes,
• 1 onion,
• 1 spoon of tomato paste,
• 300 grams of sauerkraut,
• sunflower oil,

Preparation:

1. To prepare cabbage soup from sauerkraut, you need to wash and cut the meat. Place the chopped meat in a multicooker bowl, then add a few tablespoons of sunflower oil, turn on the “Baking” mode and fry for 25 minutes. If you want to make this dish in the slow cooker with chicken, you don't need to fry it. Place the chicken in the slow cooker along with the sauerkraut and potatoes.
2. While the meat is frying in the slow cooker, peel the onions and carrots, cut the onions into small cubes, and chop the carrots using a grater. Peel the potatoes, rinse several times and cut into cubes. If the sauerkraut is very sour, it needs to be soaked a little in cold water.
3. Add chopped carrots and onions to the meat, mix all the contents thoroughly. Close the lid on top and continue to simmer the entire contents for fifteen minutes. From time to time, remove the lid from the multicooker and stir all the contents.
4. A few minutes before final cooking, add tomato paste to the dish. After this, add bay leaf, chopped potatoes and cabbage to the slow cooker. Sprinkle with soup spices and salt, fill the entire contents with water. Close the lid on top, set the “Stew” mode and continue cooking the dish for an hour. Delicious sauerkraut cabbage soup is completely ready. Bon appetit!

Green cabbage soup from sauerkraut

There are many different recipes this dish with the addition of pickled apples, roots and different types spices. The most authentic Russian cabbage soup from sauerkraut was once prepared exclusively in the oven, but this dish can also be prepared in an apartment, and this will not make the taste of the finished soup worse. Preparing cabbage soup from sauerkraut will take you very little time.

Ingredients:

• 1 kilogram boneless pork neck,
• 500 grams of pork belly,
• 2 onions,
• 1 kilogram of sauerkraut,
• 1 carrot,
• 3 potatoes,
• 300 grams of sour cream,
• 100 grams of onion,

Preparation:

1. To cook cabbage soup from sauerkraut, rinse all the necessary meat and place it in a deep saucepan, cover with water and place on the stove. Peel the onion and cut into fairly large pieces, fry it in a frying pan until light golden crust. Add the onion to the container with the meat, add spices to taste and a bay leaf, close the lid on top and continue to cook for 2.5 hours over low heat.
2. After the cooking time has expired, you need to carefully remove the meat and cut it into small slices, transfer it to a separate container and pour in a small amount of broth, this must be done so that the meat does not dry out.
3. All remaining broth must be strained. Add all the sauerkraut to the broth container, cover with a lid and cook for two hours over very low heat. In order for the cabbage soup to have green color, you need to choose cabbage that is not white, but green.
4. When approximately one hour has passed after cooking the cabbage, place one peeled onion into the broth. It needs to be added for taste, and when the soup is ready, the onion will need to be pulled out and thrown away.
5. Peel the potatoes and chop them. Once the soup is completely cooked, add potatoes and meat. Chop the green onions very finely and sprinkle them over the prepared soup. Sauerkraut cabbage soup, a video of its preparation can be seen on our website, so it will be much easier for you to prepare this dish.

Daily cabbage soup from sauerkraut

Each nation has its own national cuisine, which is characterized by certain dishes. Cabbage soup from sauerkraut photo, which you can see on our website - this a traditional dish our country, let's try to cook this dish at home.

Ingredients:

• 600 grams of pork ribs,
• 450 grams of sauerkraut,
• 1 onion,
• 25 grams of flour,
• 60 grams of butter,
• 1 spoon of tomato paste,
• parsley or celery roots,
• 2 cloves of garlic,

For the test:

• 125 grams of flour,
• 15 grams of butter,
• 60 grams of sour cream,
• 1 egg

Preparation:

1. To prepare sauerkraut cabbage soup, which contains only 19 calories per 100 grams, boil pork ribs for one hour. To prepare the dish, cabbage must be stewed in hot oil with half a portion of tomato paste.
2. To prepare cabbage soup, onions, parsley and carrots must be finely chopped. Add cabbage to the ribs and continue cooking for half an hour. Fry the parsley, carrots and onions in the remaining oil in a frying pan along with the tomato paste and add the entire contents about twenty minutes before the end of cooking.
3. After a couple of minutes, add finely chopped garlic, flour and pepper fried in butter to the cabbage soup. Carefully pour the cabbage soup into the pots. You need to prepare a dough from sour cream, flour, butter, sugar, salt and one egg and put it in the cold for about forty minutes. Make four square-shaped lids from the dough, cover the pots with them and put them in the oven for about half an hour. We hope you were able to cook cabbage soup from sauerkraut, bon appetit!

Chicken cabbage soup with sauerkraut

Ingredients:

• 350 grams of sauerkraut,
• 3 potatoes,
• 50 grams of carrots
• 2 cloves of garlic,
• Medium onion
• 2 spoons of tomato paste,
• ¼ chicken
• 2 bay leaves,
• allspice,
• sunflower oil,

Preparation:

1. We prepare cabbage soup from sauerkraut; to do this, first of all you need to cook the broth. Rinse the chicken piece, place it in a saucepan and cover with water. Place the container on low heat and bring the broth to a boil; after foam forms, it must be removed using a slotted spoon. Add all the pre-peeled carrots and half the onion to the broth. Continue cooking the broth for forty-five minutes.
2. Place the cabbage in a colander and rinse it with water a couple of times. Peel the potatoes and carrots and cut them into strips or cubes. Cut the peeled onion into small cubes, finely chop the garlic. Carefully remove the chicken from the prepared broth.
3. Remove the chicken meat from the bones and chop it finely. Heat vegetable oil in a frying pan, add half the chopped garlic, onion and carrots. Fry over low heat for five minutes.
4. Add chopped potatoes to the broth and cook cabbage for ten minutes. Then you need to add chopped herbs, tomato paste, chicken, salt and spices to taste, as well as all the remaining garlic. Bring the liquid to a boil, after which you need to turn down the heat a little and continue cooking for another ten minutes. Ready dish let sit for ten minutes. Serve with sour cream. Bon appetit!

Classic sauerkraut cabbage soup

By classic recipe The broth for cabbage soup is beef; in this recipe we use beef brisket.

Necessary:

• Brisket (beef) – 700 gr.
• Sauerkraut – 500 gr.
• Small potatoes – 6-7 pcs.
• Carrots and onions 1 pc.

Cooking steps:

1. Rinse the beef brisket in water, or better yet, soak it first for half an hour. Place a pan of water in it and place the brisket on the stove. After boiling, drain the water in which the meat was cooked and rinse the brisket. Pour water over the brisket again and cook the clear broth, removing the foam. The cooking time for beef brisket is about an hour and a half.
2. Preparing sauerkraut for soup. It needs to be squeezed out of excess brine and washed in running water; it is more convenient to do this in a colander. Then the cabbage needs to be finely chopped. Add sauerkraut to meat broth.
3. 10 minutes after adding the cabbage, you need to add potatoes to the soup (cut into even cubes).
4. Prepare sauteed onions and carrots. Grate the carrots, finely chop the onion and fry the ingredients until golden brown. Place vegetables in boiling cabbage soup.
5. Boil the cabbage soup for another 5 minutes, add spices: pepper, dry herbs, herbs and salt to taste. Let the rich soup steep thoroughly for 30 minutes to an hour.

Sauerkraut cabbage soup with chicken

Shchi with chicken is a less calorie recipe, but is just as easy to prepare.

Necessary:

• Chicken fillet 250-300 g;
• Sauerkraut 200 gr;
• Potatoes – 2 pcs;
• Carrots, onions 1 pc. each;
• Salt, spices, lemon, sour cream, herbs for serving.

Cooking steps:

1. Wash the chicken fillet, add water in a saucepan and cook broth from it (add spices to it). Don't forget to skim off the foam, and don't let the broth boil too much to prevent it from becoming cloudy.
2. Add diced potatoes to the soup.
3. Finely chop the onion, grate the carrots. Add fried and passivated vegetables to the cabbage soup and boil a little.

Apples, mushrooms are used in preparing cabbage soup, and beans are used in some recipes.

1. It's time to add sauerkraut. Squeeze out the brine and finely chop the sauerkraut. Cook the soup for about 30-40 minutes.
2. Remove the chicken meat from the soup, cut it into pieces and add it back to the soup. Let the cabbage soup brew, don’t forget to add salt, spices and herbs to taste. Serve delicious cabbage soup with sour cream and a slice of lemon.

Sauerkraut cabbage soup with pork

Cabbage soup cooked in pork broth is rich, thick and satisfying. The special aroma and taste of cabbage soup prepared this way simple recipe gives apple, softening the acidity of cabbage and sweetness bell pepper with celery. The recipe uses tomato juice.

Ingredients:

• Pork ribs - 250-300 g;
• Sauerkraut - 400 gr;
• Potatoes – 2 pcs;
• Carrots and onions 1 pc. each;
• Sour apple – 1 piece;
• ½ sweet pepper;
• Small celery root;
• Tomato juice – 100 ml;
• Salt, spices.

Cooking steps:

1. Rinse the pork ribs thoroughly to remove small bones, cut into pieces, dry and fry. Then fill the fried ribs with water and cook for an hour and a half.
2. Fry onions, carrots, celery root in a frying pan, then add finely chopped apple and Bell pepper. After a couple of minutes, pour everything tomato juice, simmer a little. Add the prepared sauerkraut to the vegetables, move around, and cover with a lid.
3. Remove the finished ribs from the pork broth. Place the pieces of meat separated from the bone back into the broth. Cut the potatoes into cups. As soon as the potatoes are cooked, you can add cabbage and vegetables to the soup. We bring the taste of cabbage soup to perfection - add salt and pepper. Be sure to let the soup brew and garnish with herbs.

Sauerkraut cabbage soup

It makes a delicious first course. The only downside is that cooking takes a long time. That is, you won’t spend much time, but the dish will take about two hours to prepare.

For a three-liter pan:

• meat on the bone pork or beef 500-600 g,
• sauerkraut 300g, if you like very thick soups, take 500
• potatoes 3 pieces
• onion 1 piece
• 1 carrot
• tomato sauce or ketchup 3-4 tablespoons
• bay leaf 2-3 pieces
• allspice 5-7 peas
• vegetable oil
• 1 celery root (optional, but adds amazing flavor)

Recipe:

1. Wash the meat, fill it with cold water, bring it to a boil, add a little salt (a little more than half, based on how much broth you usually add to this amount). Remove the foam, reduce the heat, boil the pork for an hour and a half, and the beef for at least two. Read more
2. If you have raw smoked meat, for example, polendvitsa or ham, it is also good to add to the broth. It is enough to add 50-100 grams to the cabbage soup for aroma, more is possible. I usually freeze leftover meats and vegetables. festive table, then, as needed, I use it in similar recipes. Very comfortably.
3. Meanwhile, cut the sauerkraut into small pieces about two centimeters long, this is not necessary, you can use it as is, as you like.
4. In a frying pan with a small amount of vegetable oil over medium heat, fry the sauerkraut, stirring, for two minutes. Add half a glass of broth. Simmer until done, adding broth as needed. Cooking time – hour - one and a half. If you like crispy vegetables, the cooking time can be reduced to half an hour.
5. Half an hour before readiness, add peeled celery root, allspice, and bay leaf.
6. Remove the celery from the broth before adding cabbage soup. Ideally, you need to get all the spices (pepper and bay leaf), but no one does this.
7. Twenty minutes before readiness, add peeled and cut potatoes to the broth as you like.
8. Warming up moderate amount vegetable oil in a frying pan.
9. Cut the peeled onion into cubes.
10. Fry in a small amount of vegetable oil for 2-3 minutes.
11. Three carrots on a coarse grater or cut into thin rings. Add to the onion. Reduce heat and cook for about five to ten minutes. Add tomato sauce and bring to a boil. If the cabbage soup is not ready, turn off the pan.
12. When the potatoes are cooked until tender, add cabbage and carrot, onion and tomato dressing to the broth, stir and turn off.
13. If desired, you can add chopped dill or parsley to the sauerkraut soup. After this, the cabbage soup must be brought to a boil.