Classic cabbage soup made from sauerkraut. Sour cabbage soup

Cabbage soup made from sauerkraut is a national, hot first course, familiar to many from childhood and for this reason, again not loved by many. The not entirely pleasant attitude towards boiled sauerkraut is explained by the fact that not everyone knows how to cook it. There are no difficulties in this process, and if you follow the subtleties of preparation, it will turn out very tasty and healthy.

An original Russian proverb says: cabbage soup and porridge are our food. Behind this saying lies the main first course of Russian cuisine. This soup not only has a wonderful taste and aroma, but is also low in calories and contains a large amount of vitamin C, which does not lose its properties even when cooked. Of course, you can cook it on the stove, this will not make this soup any less tasty and it will truly win your hearts.

In today’s article, we’ll look at the most delicious recipes for making cabbage soup from sauerkraut, which you definitely need to prepare and evaluate for yourself, believe me, it’s very tasty! Also try to cook a very tasty one.

Ingredients:

Sauerkraut - 400 gr.
meat broth with beef ribs - 2 l.
tomato puree - 100 gr.
onion - 150 gr.
potatoes - 300 gr.
carrots - 120 gr.
bay leaf, black pepper, salt, celery, vegetable oil.

Cooking method:

Place the cabbage in a deep container, fill it with cold water, and then leave it for 5 minutes. Next, we transfer it to a sieve and do the same procedure again and rinse the cabbage with running water under the tap. In this way we get rid of the brine we don’t need, since it can taste sharp and have a not very pleasant smell.

Pour two tablespoons of vegetable oil into the pan. Chop the onion, put it in hot oil and fry for a couple of minutes until translucent.

Pour in about half a liter of meat broth, cover the pan with a lid and simmer over medium heat for 1 hour.

After the time has passed, add tomato paste, turn up the heat and fry everything together, stirring occasionally so as not to burn.

Now throw the peeled and cut into large pieces potatoes and carrots cut into cubes into the pan.

Pour all the ingredients with strained meat broth with beef ribs, a bunch of herbs, onions and celery root, which were cooked for about an hour and a half.

All that remains is to add a few bay leaves, add salt to taste, bring to a boil and cook until the vegetables are ready, about 30-35 minutes.

Serve the cabbage soup hot, season with ground black pepper and add sour cream.

Bon appetit!

Chicken soup recipe

Ingredients:

Chicken - 700 gr.
sauerkraut - 700 gr.
potatoes - 500 gr.
onion - 1 pc.
carrots - 1 pc.
garlic - 2 teeth.
tomatoes - 2 pcs.
Bay leaf
vegetable oil, with salt, pepper, herbs and spices to taste

Cooking method:

1. First of all, prepare the necessary products. Let the chicken meat cook, and when the broth boils, you need to collect the foam, and after half an hour you can strain the finished broth.

2. Salt the strained broth a little and add spices to taste.
3. Place medium diced potatoes into a saucepan with broth and cook for 15 minutes.

4. Finely chop the onion and fry it in a frying pan in oil until golden brown.

5. Afterwards, add grated carrots and finely chopped tomatoes and garlic to the onion. Fry vegetables for 5 minutes.

6. At the moment when the potatoes are cooked, add fried vegetables, sauerkraut, bay leaves, pepper and salt to taste. Remove from the stove, cover with a lid and let it brew for a while.

7. Just before serving, decorate the finished soup with herbs and season with sour cream.

Rich cabbage soup with pork

Ingredients:

Pork - 500 gr.
sauerkraut - 200 gr.
meat broth -3 l.
onion - 1 pc.
carrots - 1 pc.
potatoes - 2-3 pcs.
vegetable oil - 30 ml.
salt, hot pepper, bay leaf - to taste
greens - for serving

Cooking method:

To prepare this recipe with pork, take the products from the list;

1. Fry chopped onion and grated carrots in vegetable oil.

2. At the same time, let the broth and pork boil. After boiling, be sure to drain the first water and rinse the meat and pan with water. Fill the same clean pork with water again, bring to a boil, reduce the temperature and cook for about 30 minutes with hot peppercorns and bay leaves. Then we take out the meat, cut it into medium-sized pieces and return it back to the broth.

3. Place the chopped potatoes into the pan and continue cooking for another 10 minutes.

4. Add a portion of sauerkraut and cook for another 8-10 minutes.

5. We lower the frying here, boil it for the last time, add salt, ground pepper and remove from the stove.

6. Serve delicious homemade cabbage soup hot - bon appetit!

Cabbage soup with meat in a slow cooker

Ingredients:

Carrots - 1 pc.
potatoes - 3 pcs.
sauerkraut - 200 gr.
pork - 300 gr.
tomato paste - 70 gr.
sunflower oil - 2 tbsp. l.
onion - 1 pc.
salt/pepper - to taste
water (boiling water) - 1.5 l.

Cooking method:

Pour two tablespoons of sunflower oil into the multicooker bowl and put the meat cut into small pieces there. Turn on the “Baking” mode and fry for 15 minutes with the lid open.

Add carrots and onions to the meat and fry for another 10 minutes with the lid open.

After a while, add the remaining ingredients: sauerkraut and tomato paste.
Salt and pepper to taste.

Pour boiling water over it.
Turn on the “Quenching” mode for 1.5 hours.

Bon appetit!

Lenten soup without meat

Ingredients:

sauerkraut and fresh cabbage - 200 g each.
onions - 1 pc.
potatoes - 3 pcs.
carrots - 1 pc.
tomato paste or adjika
bay leaf, black pepper, salt, vegetable oil.
parsley, dill to taste

Cooking method:

1. Peel the potatoes and cut them into small cubes. Then put it in a pan with water and add spices. Place on the fire and cook the potatoes until fully cooked, about 15 minutes. Meanwhile, sauté the remaining vegetables. Grate the carrots on a medium grater. Chop the onion into small cubes. Then fry them in vegetable oil in a frying pan for 5-7 minutes over medium heat, stirring.

2. Add sauerkraut to the vegetables, after squeezing out the liquid from it. Add tomato paste here and simmer for 10 minutes. Transfer the roasted potatoes into the broth with the prepared potatoes, mix everything thoroughly and let the cabbage soup boil again. We taste the soup for acidity, salt and, if necessary, add spices to taste.

3. Remove the pan from the heat and add finely chopped parsley and dill.

4. Place the finished lean sauerkraut soup into portioned plates and serve.

Video about cooking cabbage soup with chicken broth

Enjoy your meal!!!

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 important secret of the unique, special taste of cabbage soup was that cabbage soup was prepared in a Russian oven, where the dish was simmered and infused for several hours.

Classic recipe for sour cabbage soup

There is no Russian person who has never eaten cabbage soup with sauerkraut, but there are probably housewives who do not know how to cook this soup. Although it is very easy to prepare if you strictly follow our step-by-step diagram with photos.

The classic recipe for sauerkraut cabbage soup contains the following ingredients:

Sauerkraut – 500 kg.
Potatoes – 5 pcs.
Onion – 1-2 heads.
Small carrots.

Cooking instructions:

Rinse beef on the bone under running water. Place in a saucepan and fill with clean water. Place the pan over high heat. When the water boils, reduce the heat to almost a minimum so that the water does not boil. We remove all the foam. It takes 60 minutes for the broth to cook, perhaps a little more.
As soon as the meat is cooked, take it out and add the “sauerkraut” to the broth. Separate the meat from the bone and cut into small pieces, and return to the pan.
While everything is cooking, peel the potatoes and cut them into cubes. Add the potatoes to the pan.
While the potatoes are cooking, you need to fry the carrots and onions. Grate the carrots and finely chop the onion. Fry a little in vegetable oil.
Check the potatoes for doneness; if they are ready, you can fry them in the pan.
Add salt, allspice and bay leaf to the sour cabbage soup, if necessary. And cook for another 5 minutes.
Then the “brew” is turned off and allowed to brew a little, at least 30 minutes.

The sauerkraut soup is ready. This soup is served with sour cream and herbs.

Sour cabbage soup in a slow cooker

Today, a multicooker is the most modern and multifunctional kitchen appliance, which is capable of preparing many different dishes, including the first ones. Cabbage soup made from sauerkraut in a slow cooker turns out no less tasty than on the stove, so if you have a slow cooker, you can safely use it.

Ingredients:

Good beef tenderloin on the bone – 500-1000 g.
Sauerkraut – 500 kg.
Potatoes – 5 pcs.
Onion – 1-2 heads.
Small carrots.
Table salt – as needed.

Preparation:

Only the meat needs to be cut into pieces and fried a little in a slow cooker on the “fry” mode. This mode usually takes about 15 minutes.
Afterwards, place sauerkraut, diced potatoes and grated carrots on top of the meat. Fill with clean water and set on “soup” mode for 2 hours.
As soon as the soup is cooked, the multicooker will automatically switch to the heating mode. Let the cabbage soup brew and you can serve it with sour cream and fresh herbs.

How to make sauerkraut correctly

Of course, you can buy sauerkraut in the store, but before, every housewife fermented it at home. We will tell you how to ferment cabbage yourself so that you can later prepare delicious cabbage soup or other dishes.

To get started we will need:

Fresh fork – 1.5-2 kg.
Carrot.
Salt – 50 gr.
Sugar – 4 tbsp. l.

Wash the head of cabbage thoroughly and finely chop it.
Peel the carrots, wash them and cut them into three strips on the coarsest grater.
Place cabbage and carrots in a container where they will ferment. Add sugar and salt.
Now mash the contents thoroughly until the juice appears.
Then we press the mass with a weight and leave it for 3 days.
After 3 days, foam should form on the surface. This foam must be removed. The process will last another 4 days.
Then it must be divided into containers and stored in the cellar or refrigerator.

This sour dip recipe is a classic and quite time consuming.

A few secrets of cooking cabbage soup

Perhaps the most important secret of delicious cabbage soup is that “yesterday’s” cabbage soup made from sauerkraut is tastier than freshly prepared cabbage soup.
Before adding sauerkraut to the soup, check to see if it is too salty. If it is over-salted, it must be soaked or thoroughly washed.
Real cabbage soup is cooked in an oven in clay pots, but today there are many ways to cook cabbage soup from sauerkraut. The soup can be cooked on the stove, in a slow cooker, and even in the oven.
And yet, the classic recipe for sour cabbage soup with sauerkraut is prepared with beef broth, but if you don’t like beef, you can make cabbage soup with sauerkraut and chicken.

Sour lean cabbage soup from sauerkraut

Sour lean cabbage soup made from sauerkraut is the main recipe for cabbage soup. With this base you can easily prepare other versions of this old Russian recipe. By the way, when there were no potatoes in Rus' yet, such soup was prepared with the addition of turnips or rutabaga.

Products:

300g sauerkraut
3 potatoes
1 carrot
1 onion
2 tbsp. vegetable oil
1 tbsp. flour
2 liters of water
1-3 cloves of garlic
Bay leaf
5-10 black peppercorns
salt to taste
greens in each serving to taste

Preparation:

Sour, lean cabbage soup made from sauerkraut is in no way inferior to meat cabbage soup, but is very good to eat during Lent or when you want to decompress.
So, take three handfuls of sauerkraut from a jar, this is about 300g and squeeze it out a little. There is no need to pour out the brine; you will need it at the end of cooking the soup. Place it in a saucepan and fill it with one liter of water. Cook, or more correctly, simmer over low heat for about an hour.
At this time, peel and chop the potatoes into strips, and then add them to the cabbage. Add another liter of water and cook for about 15 - 20 minutes.
While the cabbage and potatoes are boiling, finely chop the carrots or grate them on a coarse grater, and then simmer with a small amount of oil. Then add to the soup.
Finely chop the onion and also simmer in the same pan as the carrots. It is important not to fry onions and carrots, but to simmer them, avoiding any burnt particles. Add sauerkraut cabbage soup to the sour lean soup you are preparing.
Mix everything, cook for another 15 minutes and check the readiness of the vegetables, as well as the “sourness” of the dish. Salt and add brine, which was previously drained from the cabbage, if this very “sourness” is not enough, or, on the contrary, add water if the cabbage soup turns out to be too sour.
In order for the soup to have a very pleasant, rich and velvety consistency, you should prepare a “flour sauce” for it.
Fry the flour in a spoon of vegetable oil, stir constantly and do not allow the color of the flour to change. Dilute everything with water, about half a glass, stir vigorously so that there are no lumps, and boil for one minute.
Add the resulting dressing to the soup. Add bay leaf, pepper, and finely chopped garlic. Simmer for another 5 minutes, and that’s it, the sour lean cabbage soup is ready. Before serving, add chopped herbs to the pan. Or just place it on the table so each person at the table can do it on their own plate.

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:

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.
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.
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.
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!

Sour cabbage soup with mushrooms, lean

Ingredients:

sauerkraut - 1 kg;
fresh mushrooms - 250-300 g;
carrots - 1 pc.;
onions - 2 heads;
parsley root - 2 pcs.;
celery root - 1 pc.;
wheat flour - 1 tbsp. spoon;
sugar;
salt;
greenery.

Method for preparing sour cabbage soup with mushrooms:

Sauerkraut, if it is coarsely chopped, can be chopped by cutting it on a cutting board. Stew the cabbage until soft with the addition of water, finely chopped onion and carrots, chopped into strips or slices.
Boil the mushrooms, pour the broth into a saucepan, cut the mushrooms into slices. Strain the mushroom broth, add cabbage, mushrooms, chopped parsley and celery roots.
Dry the flour in a dry frying pan; when the flour has cooled slightly, dilute the mushroom broth, stirring continuously, until it reaches a creamy consistency. Add flour dressing to cabbage soup. Season with salt and sugar, bring to a boil, remove from heat and let simmer. When serving, sprinkle with finely chopped herbs.
Similarly, you can cook cabbage soup in meat broth, with or without mushrooms, with the addition of potatoes. Then, it is better to sauté the onions and carrots separately in vegetable oil; the cabbage soup will be more aromatic. When serving, add sour cream.

Sour cabbage soup and its recipe

Ingredients:

meat,
sauerkraut,
potato,
carrot,
salt,
pepper,
sour cream,
greenery,
seasonings

Preparation:

Sour cabbage soup and its recipe are probably found in every family in our country. After all, cabbage soup is one of the most popular dishes in Russian cuisine, and there are a great many recipes for its preparation.
Sour cabbage soup differs from cabbage soup made from fresh white cabbage in having a brighter taste due to the fact that it is prepared from sauerkraut.
Most often, cabbage soup is cooked in meat broth, but you can also cook a vegetarian version of cabbage soup in vegetable broth.
If you decide to cook sour cabbage soup in meat broth, then a piece of beef weighing about 700 grams must first be boiled for an hour to an hour and a half. Then the meat is removed from the broth and cut into small cubes. After this, the meat is again placed in the broth.
A couple of medium-sized carrots should be grated on a coarse grater, and a medium-sized onion should be chopped into small cubes with a knife.
After heating a frying pan with vegetable oil, you first need to lightly fry the onion and then add grated carrots to it.
About 400-500 grams of potatoes need to be peeled and cut, preferably into equal-sized cubes. Place it in the broth and simmer for about 5-7 minutes.
Next, add sauerkraut to the broth. A four-liter pan will require about 300 grams of sauerkraut. Boil it in boiling broth for 10 minutes.
After this, add the sautéed carrots and onions to the pan. Read more
To make sour cabbage soup fragrant, add dried parsley root, dried parsley, dill, peppercorns, salt, bay leaf.
The readiness of cabbage soup is checked by the condition of the potatoes

Ideal for a complete family lunch. It is cooked in pork, beef or lean broth with the addition of various vegetables and herbs. In today's article you will find several simple recipes for sauerkraut soups with and without meat.

Classic cabbage soup

This original Russian dish has long been extremely popular among the common people. It was prepared in poor families from cabbage and onions, seasoned with crushed lard. Later, its composition began to be supplemented with various spices and meat. To cook traditional cabbage soup you will need:

A kilo of beef on the bone.
500 grams of sauerkraut.
Onion.
Medium carrot.
4 potatoes.
2 large spoons of tomato paste.
5 black peppercorns.
4 cloves of garlic.
Celery root.
Dill, salt, vegetable oil and sour cream.

When preparing sauerkraut soup with meat, you need to start by processing the beef. It is washed, placed in a large saucepan, filled with cool water and placed on the stove. As soon as the liquid boils, the resulting foam is removed from it and left to simmer over low heat. To make the broth more flavorful, add celery root. After an hour and a half, the meat is removed from the pan, separated from the bone, cut into pieces and sent back along with the diced potatoes. After ten minutes, sauerkraut, previously stewed with tomato paste and a small amount of broth, sauteed onions and carrots are loaded into a common container. All this is salted, brought to readiness, sprinkled with chopped herbs and crushed garlic. This sauerkraut soup with meat is served hot, after seasoning it with sour cream.

Option with rice

Using the technology described below, a very tasty and quite healthy dish is obtained. Due to the presence of cereals, it becomes thicker and more nutritious. This means that they can feed a large family to the full. To serve sauerkraut soup with meat on time for lunch, a recipe with a photo of which will be presented in today’s article, you will need:

400 grams of pork.
550 g sauerkraut.
110 grams of onion.
300 g potatoes.
150 grams of carrots.
60 g each of bacon and rice.
8 black peppercorns.
Bay leaf, kitchen salt and fresh herbs.

The washed pork is cut into large pieces, placed in a deep pan, filled with cool water and placed on the stove. Immediately after the liquid boils, salt, peppercorns and bay leaf are added to it. After some time, sliced potatoes and washed rice are added to the softened meat. After a quarter of an hour, sauerkraut, previously stewed in bacon with onions and carrots, is added to the boiling broth. All this is brought to full readiness, sprinkled with chopped herbs and infused under the lid.

Option with canned beans

This first dish will certainly be appreciated by lovers of lean food. To reproduce the sauerkraut soup recipe without meat, you will need:

2 liters of vegetable broth.
450 grams of sauerkraut.
400 g canned beans.
250 grams of potatoes.
130 g onions.
120 grams of carrots.
2 cloves of garlic.
5 grams of ground paprika.
Salt and vegetable oil.

Place potato slices into a pan of boiling broth. As soon as it softens enough, add canned beans to it and continue to simmer over low heat. After a short time, add onions and carrots, fried in vegetable oil along with ground paprika and crushed garlic, and sauerkraut into a common bowl. All this is added with salt, brought to full readiness and infused in a covered pan.

Option with chicken and cream

Using the method described below, it turns out aromatic and from sauerkraut with meat. It has a creamy consistency and a pleasant delicate taste. To cook this lunch you will need:

Fresh chicken fillet.
300 grams of sauerkraut.
2 potatoes.
A small onion.
25 grams of butter.
A teaspoon of paprika.
Medium carrot.
2 cloves of garlic.
A tablespoon of heavy cream.
Salt (to taste).

Onions and garlic are fried in melted butter. As soon as they become soft, add chopped carrots and pieces of chicken fillet. After a few minutes, place the potato cubes there and wait for them to brown. Then sauerkraut, salt, spices and paprika are loaded into a common container. All this is simmered under the lid, and after seven minutes, poured with filtered water and boiled until the vegetables are soft. The finished sauerkraut soup with meat is pureed using a blender, combined with cream and heated without allowing it to boil. Before serving, you can decorate it with croutons and fresh herbs.

Option with green peas

According to the technology described below, it does not contain a single gram of animal fat. Therefore, it is optimal for a vegetarian menu. To make sauerkraut soup without meat you will need:

4 potatoes.
Half a kilo of sauerkraut.
2 carrots.
Half a glass of fresh frozen green peas.
A small onion.
2 cloves of garlic.
A bunch of parsley and cilantro.
Salt and vegetable oil.

Carefully place diced potatoes and freshly frozen green peas into a pan filled with boiling water. After just a few minutes, chopped onions are added, fried in vegetable fat along with grated carrots, crushed garlic and sauerkraut. Add some salt and cook until all the ingredients are soft. The fully prepared soup is sprinkled with chopped cilantro and parsley.

Option with pearl barley

200 grams of beef tenderloin.
Half a glass of pearl barley.
A small onion.
2 carrots.
300 grams of sauerkraut.
2 potatoes.
3 cloves of garlic.
3 large spoons of tomato paste.
A bunch of parsley.
A tablespoon of all-purpose seasoning.
Salt and vegetable oil.

Place the washed pearl barley into a pan of boiling water and leave over low heat. After forty minutes, frying is added there, consisting of chopped meat, crushed garlic, onions, carrots, tomato paste, potatoes and cabbage. All this is salted, seasoned with spices and brought to full readiness. Immediately before serving, add chopped herbs to the soup.

Option with mushrooms

Using the recipe below, you can quickly prepare delicious cabbage soup. Despite the lack of meat, they are very nutritious and flavorful. To create them you will need:

450 grams of mushrooms.
5 potatoes.
3 carrots.
450 grams of sauerkraut.
3 onions.
Celery, bay leaf, salt and vegetable oil.

Add one carrot and one onion to a pot of boiling water. A piece of celery and bay leaf are also sent there. As soon as the broth is completely ready, the vegetables are removed from it, and the liquid itself is filtered and poured back into the pan. Immediately after this, pieces of potatoes and a fry consisting of mushrooms, leftover onions and carrots are placed in it. Shortly before the completion of heat treatment, add sauerkraut to a common pan. All this is salted and brought to full readiness.

Sauerkraut soup with meat step by step

A photo of a similar dish can be seen below, but for now let’s figure out what is needed to prepare it. In this case, you should have at hand:

A kilo of pork belly.
500 grams of sauerkraut.
6 potatoes.
2 onions.
4 peas each of allspice and black pepper.
2 lavrushki.
A bunch of dill, salt, vegetable oil and onion.
3 liters of filtered water.

Step #1. In a cauldron with heated vegetable fat, pre-washed, dried and chopped pork belly is fried.

Step #2. Add chopped onions to the browned meat and wait until they soften a little.

Step #3. Sauerkraut is loaded into a common container and simmered all together in a closed container for about an hour and a half.

Step #4. The contents of the cauldron are poured with three liters of hot water and boiled for at least sixty minutes.

Step #5. Diced potatoes, salt, bay leaves, black peppercorns and allspice are added to the future soup. All this is boiled until the root vegetables are soft, and then sprinkled with chopped parsley and chopped onions.

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.

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.

Step-by-step recipes for sour cabbage soup from sauerkraut: red, white, with beans, mushrooms, stew

2017-11-20 Marina Vykhodtseva

Grade
recipe

1852

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

2 gr.

Carbohydrates

3 gr.

42 kcal.

Option 1: Classic rustic sour cabbage soup (white)

A recipe for real country cabbage soup made from sauerkraut, which is very easy and simple to prepare. The dish is very tasty, satisfying, cooked in meat broth. In this version it is beef, but you can take a piece of pork or other meat that you have at home. There are a lot of products, if the family is small, then you can divide all the ingredients in half.

Ingredients:

600 g potatoes;
700 g cabbage;
600 g beef;
1.5 spoons of flour;
100 g onion;
120 g carrots;
30 ml oil;
3 cloves of garlic.

Step-by-step recipe for classic sour cabbage soup

Cook a piece of meat in three liters of water. You can just use bones or moss, whichever you prefer. Cook until it starts to fall off. In villages, the broth was often placed on the stove and simmered slowly all night. Remove the cooked meat, cut into pieces, and set aside.

Immediately throw one of the largest peeled potatoes into the broth, cook for about fifteen minutes, then add the rest of the chopped potatoes. Cook together until soft.

Place the sauerkraut in a colander, scald with boiling water, add to the pan, stir, continue cooking. You can remove the whole potato.

Chop the onion and carrots, fry in the recipe oil, add to the cabbage soup, cook everything together for about a quarter of an hour, add salt.

Pour flour into a dry frying pan and fry until creamy. Stir thoroughly so that there are no lumps.

Using a strainer, add flour to the pan and add the meat. Mash the boiled potatoes and also place them in sour cabbage soup, stir and season with garlic. Turn off the stove.

There is no need to worry that the potatoes will boil over from prolonged cooking; the acidity of the cabbage simply will not allow this to happen.

Option 2: Quick recipe for sour cabbage soup with stew

A quick recipe for sour cabbage soup with sauerkraut does not use natural meat broth; it is replaced by stewed meat. This significantly reduces cooking time. Recipe with tomato paste. If it is not very concentrated and liquid, then the amount can be doubled.

Ingredients

4 potatoes;
bulb;
can of stew;
carrot;
two spoons of pasta;
30 g butter;
half a kilo of cabbage;
2.4 liters of boiling water.

How to quickly cook cabbage soup from sauerkraut

Place potatoes cut into random pieces into boiling water. Cook for eight minutes, add sauerkraut. Cook for about half an hour until soft.

Peel the onion and carrot, chop and fry. As soon as they turn golden, add the tomato. Let's fry with him for a minute. We make sure nothing burns.

Open the stew and put it in a frying pan. Warm up the meat along with the vegetables. If you come across large pieces, you can cut them into several parts.

Transfer the sauteed vegetables with the stew into a saucepan. Stir the cabbage soup, now you can taste it and add salt. Let's continue cooking.

After five minutes, add the herbs, bay leaf, and you can squeeze out a couple of cloves of garlic.

You can cook white cabbage soup with stew in the same way if you don’t have tomato or you just don’t want to add it.

Option 3: Sauerkraut cabbage soup with mushrooms

To prepare sour cabbage soup with mushrooms, you can use meat broth or plain water. Simple champignons are used here; you can use frozen ones instead of fresh mushrooms.

Ingredients:

2 liters of broth;
30 ml oil;
500 g sauerkraut;
250 g champignons;
three potatoes;
carrot;
greens, pepper, bay;
onion head

How to cook

Divide the broth in half. Place the cabbage in one pan and cook for about twenty minutes. In the second part we put the potatoes cut into pieces.

Fry chopped onions and carrots in oil. We immediately take a large frying pan. As soon as the vegetables are slightly browned, add the chopped champignons to them, stirring until almost cooked.

Combine the boiled potatoes with cabbage, add mushrooms and vegetables, and add salt. Cook for about ten minutes more.

Season sour mushroom soup with herbs, bay leaves, and you can add garlic.

If you want to get a rich mushroom flavor, then when cooking cabbage, you can add several dried wild mushrooms to the broth, grind them if desired or replace them with a concentrated cube.

Option 4: Sour cabbage soup with sauerkraut and fresh cabbage

Recipe for mixed sour cabbage soup with sauerkraut and fresh cabbage. The dish is quite thick, rich, and can be prepared as a vegetarian version, but here meat broth is used.

Ingredients:

half a kilo of meat;
2.4 liters of water;
bulb;
300 g sour cabbage;
carrot;
350 g regular cabbage;
two potatoes;
50 g butter;
150 g pasta.

Step by step recipe

Prepare regular broth by pouring water over the meat. After about an hour, throw in the peeled but whole potatoes. Cook until the meat is done, then remove it. Mash the potatoes with a masher right in the pan.

Peel and chop the onion and carrots, fry a little in oil and add sauerkraut. Fry for a couple more minutes, pour in half a ladle of broth from the pan, and simmer for a quarter of an hour.

Shred the cabbage into strips and throw it into the pan.

As soon as the sauerkraut reaches softness, all the added broth has evaporated, add the tomato, turn up the heat and fry for a couple of minutes.

Transfer the vegetables from the frying pan to the cooked fresh cabbage. Stir. Salt the cabbage soup and cook for ten minutes.

Season sour cabbage soup with herbs, laurel, and you can throw fresh or dried garlic into the pan.

If the sauerkraut already contains carrots and there is a lot of it, then you don’t need to add additionally to the sautéing, just onions are enough.

Option 5: Sour cabbage soup with sauerkraut and canned beans

Another recipe for sour cabbage soup with sauerkraut, but without potatoes. You can prepare the dish with boiled beans, but in order not to delay the cooking process, use a canned equivalent.

Ingredients

700 g sauerkraut;
2 liters of water or broth;
1 can of beans;
4 tomatoes;
2 onions;
carrot;
a little oil, any spices.

How to cook

Place the sauerkraut into the boiling broth and simmer for 25 minutes, covered.

Heat the oil. Chop two onions and fry until translucent. Add grated carrots. Cook until soft.

Cut the tomatoes into small cubes or slices. Add to the vegetables frying in a frying pan and simmer over medium heat for ten minutes.

Transfer the sauté to the cabbage. After boiling, add the beans from the can. If it is in its own juice, and not in the tomato, then first drain all the liquid. Salt the cabbage soup and boil a little.

Add herbs and spices to the prepared sour cabbage soup and season with bay leaves.

You can prepare this dish with salted or simply canned tomatoes. If there is nothing, then add a little paste or any ketchup to the sauté, lightly fry and transfer to the pan.

Option 6: Sauerkraut cabbage soup with pork in a slow cooker

Homemade recipe for cabbage soup with sauerkraut and meat, adapted for a slow cooker. Prepared without tomato. Pork can be replaced with beef, but only boneless pulp is also used.

Ingredients

4 potatoes;
600 g pork pulp;
bulb;
carrot;
350 g sauerkraut;
3 tablespoons of oil;
salt.

How to cook

Turn on the “Frying” mode. Cut the meat into small cubes. You can make elongated bars. Add to the slow cooker, cook for about half an hour. Stir occasionally.

Cut the onion into cubes. Add to the slow cooker, do not change the mode. Grate the carrots or chop them into thin strips and add them afterwards. Cook for another ten minutes.

Peel and cut the potatoes. Throw it into the main mass. Fill in two liters (or more) of water. We use boiling water immediately. Turn on soup mode and cook for 15 minutes.

Scald the cabbage and throw it into the pan. Now add a few pinches of salt, the rest needs to be added at the end, since the cabbage already has a pronounced salty taste.

Close the multicooker. Cook the sour cabbage soup for about 40 more minutes, focusing on the cabbage; it does not always cook at the same time.

It is better to add greens, laurel and other desired spices after cooking, then cover the multicooker and let it stand, you can use heating.

If you want rich and fatty cabbage soup, you can fry a few pieces of lard along with the meat. You can also use a smoked product, it will be even tastier.

Option 7: Sour cabbage soup with sausages

A simplified version of cabbage soup with sauerkraut, which can also be prepared with hunting sausages or other similar products. If desired, make it in a slow cooker.

Ingredients

700 g sauerkraut;
bulb;
2 potatoes;
250 g sausages;
50 g butter;
carrot;
2 spoons of pasta;
greenery.

How to cook

Pour almost all the oil into a thick-bottomed saucepan or cauldron, leaving a little for the sausages. Heat it up, add the onion and carrots, and fry.

Add cabbage, fry for a few more minutes, add pasta, stir. After five minutes, fill everything with water, 1.8 liters is enough. We take boiling water.

Peel the potatoes, cut into strips, add to the pan with cabbage. Cook the cabbage soup for about half an hour until the potatoes are soft. Because of the acid, the process is delayed. Finally, add salt to taste.

Cut the sausages into slices. Place in a frying pan with the remaining oil and fry a little to improve the taste and enhance the aroma. Add to prepared cabbage soup.

Chop the greens and add them to the pan. Stir, cover and turn off. Let the sour cabbage soup brew.

If you use smoked sausages, then you don’t have to fry them, but add them to the pan a little earlier, so that the product imparts a pleasant aroma to the cabbage soup.