Sour cabbage soup from sauerkraut: preparing the most delicious cabbage soup! Recipes, secrets and subtleties of preparing sour cabbage soup from sauerkraut. Sauerkraut cabbage soup

How do experienced chefs cook cabbage soup? You will find the answer to this question in the materials of this article.

How to cook cabbage soup from sauerkraut?

Most gourmets love and appreciate this first dish for its sour taste and spicy aroma. Indeed, real sauerkraut soup must have such properties. Otherwise, you will end up with an ordinary first course, which is no different from noodles, rice or pearl barley broth.

So how do you cook cabbage soup using salted cabbage? For this we need:

beef on the bone - 600 g;
potato tubers - 2 pcs.;
not very large carrots - 1 pc.;
sauerkraut - 2 faceted glasses;
medium head of white onion - 1 pc.;
bay leaves - 2-4 pcs.;
salted tomatoes - about 3 pcs.;

Processing of main ingredients

Few people know how cabbage soup is cooked using sauerkraut. To do this, you need to purchase fatty beef on the bone and wash it thoroughly. You should also peel carrots, potato tubers and white onions, and then chop them into cubes. In addition, you need to peel the salted tomatoes and mash them into a paste using a large spoon.

Heat treatment of the first dish

Before cooking sour cabbage soup, you should prepare a delicious meat broth. To do this, you need to fill a large pan halfway with water, put the meat in it and wait for it to boil. After the liquid begins to boil, it is recommended to carefully remove the foam that has formed on the surface of the broth, using a slotted spoon. Next, the heat should be set to minimum, and the pan should be loosely closed with a lid. In this position, the meat on the bone should cook for about one hour.

After the specified time has passed, the beef should be removed from the broth, and then cooled, cut off all the flesh, and put it back into the pan. You also need to add sauerkraut, salted tomato gruel, as well as carrots, allspice, onions, bay leaves and salt. After mixing all the ingredients, bring them to a boil, reduce the heat and simmer for half an hour. After the cabbage becomes a little softer (about half an hour), add shredded potatoes to the broth.

Proper serving for lunch

Now you know how to cook cabbage soup from sauerkraut. It should be noted that such a dish is served at the dinner table only in a hot state. In addition to the soup, you can serve fresh white or rye bread, as well as full-fat sour cream or low-calorie mayonnaise. Bon appetit!

How to cook cabbage soup from fresh cabbage?

To prevent cabbage soup using fresh cabbage from turning out bland, it is recommended to add spicy tomato paste to the broth. But first things first.

So, to prepare the soup you need to purchase the following products:

pork on the bone without fat - about 400 g;
potato tubers - 2 pcs.;
bay leaves - 2-4 pcs.;
small head of white onion - 1 pc.;
fresh cabbage - 1/3 of a medium head of cabbage;
spicy tomato paste - 1.5 large spoons;
citric acid - 1/5 dessert spoon;
allspice, fine salt - add to taste.

Preparing Ingredients

Before cooking cabbage soup in a slow cooker, you should prepare all the main ingredients in advance. To do this, you need to take a small piece of pork on the bone, and then wash it thoroughly. Next you need to peel medium-sized carrots, potato tubers and white onions. It is recommended to cut them into medium cubes (carrots can be grated on a large grater). As for fresh cabbage, all dried leaves should be removed from its surface, then washed well and chopped into thin and long strips.

The process of preparing soup in a slow cooker

Rich and tasty cabbage soup can be prepared well not only on the stove, but also in a slow cooker. You should pour a sufficient amount of water into its bowl, and then place the meat on the bone, close the lid tightly and set the “Soup” mode (if you don’t have such a program, you can set it to “Stew”).

After about half an hour, the pork should be removed from the bowl, cooled and the entire pulpy part cut into large pieces. Next, they need to be put back into the broth along with onions, fresh cabbage, carrots, bay leaves, tomato paste, a piece of hot pepper and salt. Setting the same “Soup” mode, the dish should be cooked for about 40 minutes. After this time, you need to add potato tubers to the broth, and also add a small amount of citric acid.

How to serve?

After the potato tubers are completely cooked, the multicooker should be left in the heating mode for a few more minutes. Next, the first dish needs to be thoroughly mixed, divided into soup bowls and served hot to family members. In addition to sour cabbage soup, it is recommended to serve fresh bread, as well as mayonnaise or sour cream. Bon appetit!

Cooking green cabbage soup

How to cook cabbage soup from sorrel? Few people know the answer to this question. Indeed, in our country it is customary to prepare such a first course using fresh or sauerkraut. However, it should be noted that green cabbage soup turns out to be no less tasty and rich than white cabbage soup.

So, in order to prepare cabbage soup using fresh sorrel, you should prepare in advance the following products:

potato tubers - 2 pcs.;
veal on the bone with a small amount of fat - about 500 g;
medium-sized carrots - 1 pc.;
bay leaves - 2 or 3 pcs.;
medium head of white onion - 1 pc.;
hot red pepper - about the size of a pea;
fresh herbs, namely: sorrel, parsley, dill - in a middle bunch;
chicken egg - 1 large piece;
high-fat sour cream - add to the finished dish;
allspice, fine salt - add to taste.

Preparing the Main Components

How to properly cook cabbage soup using fresh sorrel? To do this, you need to take a small piece of veal on the bone with a low fat content, and then wash it thoroughly. Next, peel the onion, potato tubers and carrots. It is advisable to grate the last ingredient on a large grater, and chop the first two into small cubes. You also need to beat the chicken egg separately with a mixer, after adding 2 or 3 large spoons of regular settled water to it. In addition, you need to rinse all the greens and not chop them too finely.

Heat treatment

After preparing all the components, you should take a large saucepan, fill it halfway with water, place the veal on the bone there and bring to a boil. Next, you need to remove all the foam that has formed on the surface, reduce the heat to low and cook for about 45 minutes. After this time, the meat should be removed from the broth, the pulp should be separated from the bones, and then returned to the pan. You should also place diced potatoes and onions there, as well as grated carrots, bay leaves, hot pepper (about the size of a pea), allspice and table salt. In this composition, the products must be brought to a boil, reduce the heat and cook until the vegetables are completely soft.

The final stage in preparing green cabbage soup

After the potato tubers, carrots and meat become completely soft, pour in a beaten chicken egg and add fresh chopped sorrel. In this composition, the ingredients need to be brought to a boil, boiled for about 2 minutes, and then closed with a lid, removed from the stove and allowed to brew for about 16-18 minutes.

Proper serving of the first course to the table

Green cabbage soup should be presented to guests only when it is hot. The soup needs to be divided into bowls and then seasoned with fresh herbs (dill and parsley), allspice and sour cream. In addition to this aromatic dish, it is recommended to serve rye or white bread. Bon appetit!

Mixed cabbage soup

If you want to get a rich first course, then it is recommended to add both fresh and sauerkraut to the broth.

So, to prepare a hearty soup we will need:

The process of preparing mixed cabbage soup

Mixed sour cabbage soup is prepared exactly as described just above. To do this, boil the meat on the bone, separate the pulp, cut into large pieces and put back into the broth. You also need to add fresh and sauerkraut, bay leaves, grated carrots, hot and allspice peppers, pickled peeled tomatoes, salt and chopped onions to the pan. Once all the ingredients are almost cooked, add the potato cubes. Bringing to a boil, the soup needs to be cooked until the vegetable is completely softened. Finally, add finely chopped herbs to the dish and then boil for another 2-4 minutes.

Serving at the dinner table

After preparing the rich soup, it should be divided into plates and presented to family members while hot. It is also recommended to serve it with fresh fatty sour cream and rye or wheat bread. Bon appetit!

If you prefer to eat cabbage soup that is as acidic as possible, then it is not recommended to rinse the sauerkraut with water before placing it in the pan.
To make the soup more spicy and aromatic, you should add not only salted tomatoes, but also finely chopped pickled cucumbers.

Shchi is a recipe for a traditional Russian soup made from sauerkraut. Cabbage soup is prepared mainly with beef, pork or lamb. Also, cabbage soup is often prepared without meat during Lent. This simple and delicious soup is a favorite in my family, especially with beef ribs. It’s easy to prepare delicious cabbage soup; the main thing is to choose delicious sauerkraut at the market.

To prepare sauerkraut cabbage soup with beef, take the products from the list. Vegetables need to be peeled and washed.

Also wash the beef ribs under running water, dry with a paper towel, and cut into pieces. Pour water into a pan, put the ribs in it, and put it on the stove. When the water boils, collect the foam and cook the ribs for 40 minutes.

At this time, fry chopped onion and grated carrots in vegetable oil.

Add cabbage and fry it along with onions and carrots for literally 2-3 minutes. It should mix with the taste and aroma of the vegetables.

Add your favorite tomato sauce, paste, or chopped fresh peeled tomato. Mix.

At this time, the ribs should be cooked. Cut the potatoes into large cubes, add to the pan, and cook for 15 minutes. After a while, add the vegetables from the pan, bay leaves and cook for another 10-15 minutes. The cabbage should remain crispy.

Salt the cabbage soup to taste and pepper. Test for acidity - if it is not sour enough, you can add a little wine vinegar. If the cabbage soup turns out to be sour, you can add a little sugar to balance the taste. When the soup is ready, add chopped herbs, stir, cover the pan with a lid, turn off the stove. Let the soup brew for 10-15 minutes.

The best way to serve cabbage soup is with sour cream and rye bread.

Delicious sauerkraut cabbage soup with beef is ready. Have a nice one.

Meat on the bone
Potatoes 5 - 6 pieces,
Onion – 1 head,
Carrots – 1 piece,
Sour cabbage – 1 cup (tightly packed),
Tomato juice – 500 ml (can be replaced with a couple of tablespoons of tomato paste or pureed tomatoes with pulp),
White roots (parsley, celery) - optional,
Salt and granulated sugar to taste,
Bay leaf 1 - 2 pieces,
Water – 3 liters.

Cooking process:

Boil the meat on the bone in water. To keep the broth light and transparent, the meat should be poured with boiling water. So, when the protein coagulates quickly, there will be practically no foam in the meat.

You need to add white roots to the broth, which will make it more flavorful. Cook the meat for 1.5 hours until done.

Meanwhile, prepare the remaining ingredients. Peel and rinse the vegetables. Cut the potatoes into small cubes and cover with water. Leave two tubers whole; they will need to be thrown into the broth, about 15 minutes before the meat is ready. Next we will tell you why we need these potatoes.

We will pre-simmer the sauerkraut. Transfer it to a saucepan, add a little vegetable (refined oil), add a little water (1/2 cup), cover with a lid and simmer for 35 minutes over low heat.

Chop all the onions into small cubes and grate the carrots on a medium grater. Sprinkle some of the onion with a handful of salt and rub with your hands. Set aside.

Place the carrots with the remaining onions in a preheated frying pan and sauté with a small amount of vegetable oil.

Then add tomato juice or grated tomatoes. Finally, add a little granulated sugar to the roasted cabbage soup.

The stewed cabbage and fried cabbage for dressing the cabbage soup are completely ready.

Remove the meat on the bone and whole potatoes from the broth. Separate the meat from the bone and cut into small pieces. Mash the potatoes with a fork and mix with salted onions. The smell is amazing, believe me!

Add raw cubed potatoes to the boiling broth and cook for 5-7 minutes (depending on the variety and boilability of the tubers). If you add sauerkraut with raw potatoes to the broth, the acid will cause the potatoes to remain tough.

Along with the boiled meat, add crushed mashed potatoes and onions into the broth.

Next, add stewed sauerkraut, fried carrots and onions, mix everything.

Add salt, spices and be sure to bay leaf to taste. Cook cabbage soup with sauerkraut until all ingredients are ready over low heat.

Most likely, no one will need a special invitation to the table; household members will come running to the amazing aroma. Now you can pour the delicious and aromatic soup into bowls and serve for lunch.

Serve cabbage soup with chopped fresh herbs, black bread and salted lard. In the cold season, some will not refuse a glass of fire water.

It is not for nothing that famous people praised Russian cabbage soup, among them was Suvorov, whose catchphrase “Shchi and porridge is our food” has passed through the years and still makes sense.

Did you know that in the 18th and 19th centuries, when people went on hikes, they prepared cabbage soup in advance, froze it, chopped it with axes into pieces of the required size, and already in the field heated the frozen cabbage soup in cauldrons over a fire.

It’s warm and delicious for you and me at home, isn’t it? I hope my step-by-step photo recipe on how to cook cabbage soup from sauerkraut will be a good visual aid for someone.

Enjoy your meal!

Best regards, Anyuta.

Cabbage soup made from sauerkraut with sour cream, fresh herbs and homemade bread is a tasty and healthy lunch that you should at least occasionally enjoy with your family. The pickled vegetable adds a piquant sourness to the dish. This soup can be cooked in meat broth or made lean.

Sauerkraut cabbage soup in meat broth

The most popular among housewives is the version of the recipe with pork ribs broth. For such a dish you will need to use the following ingredients: 180 g cabbage, 2 potatoes, 1 pc. carrots and onions, 450 g meat product, 1 tbsp. tomato paste, a piece of butter, salt, spices.

A strong broth is made from pork ribs or any other meat. You can immediately salt it and add any spices.
Sauerkraut is finely chopped. If the vegetable turns out to be very sour, it is better to rinse it with cold water.
Shredded cabbage is stewed in a small amount of broth for about 60 minutes.
About half an hour after the start of cooking, pieces of onion and carrot lightly fried in butter, as well as tomato paste, are added to the vegetable. Together, the ingredients simmer for another 20 minutes.
After the specified period, all vegetables are transferred to a pan with broth and diced potatoes are added to them.
The soup is cooked until the potatoes are soft.

If you choose vegetable broth for the dish, it will turn out to be vegetarian.

Recipe for making sour cabbage soup in a slow cooker

By choosing this recipe, the housewife will not have to constantly monitor the pan. You can simply turn on the device in the desired mode and calmly go about your business. From the products you will need to take: 250 g of any meat and sauerkraut, 3 potatoes, 1 pc. carrots and onions, 2 tbsp. ketchup without additives, a pinch of dry herbs, salt, spices.

In the “Frying” mode, meat cut into small pieces, for example, pork loin, is cooked for 15 minutes with frequent stirring.
The onion is cut into miniature cubes, the carrots are chopped on a coarse grater. Vegetables are fried for a couple of minutes along with meat and ketchup.
After adding sauerkraut, the ingredients are cooked for 25 minutes in the “Stew” mode.
All that remains is to add potato cubes, salt, herbs and spices to the multicooker bowl, and cook the dish for 30 minutes under a closed lid in the “Soup” mode.

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 cold water for a while and then squeezed out. If the vegetable is chopped too coarsely, it is better to chop it. To quickly prepare soup, cabbage can be pre-stewed 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 of cold water and cook for a little over an hour along with the 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 add it to the potatoes and carrots in a saucepan, 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.

Sour cabbage soup from sauerkraut - subtleties, tips

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.