Sauerkraut cabbage soup. Sauerkraut cabbage soup recipe

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.

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 and feed their children with healthy and tasty dishes. “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 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.

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 course for a diet and will rightfully be appreciated by weight-conscious women who count calories. 100 g of cabbage soup with sauerkraut contains only 32 kcal; besides, the dish, having a beneficial effect on the 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:

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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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:

So that you can prepare cabbage soup from sauerkraut, wash the potatoes several times and peel them, cut them into small cubes. Peel the fresh onion and remove the skin. Wash and peel the carrots, chop them using a grater.
Cut the pre-washed champignons into thin slices. You can also use frozen champignons to prepare the dish, but they must be thawed first.
It is also necessary to rinse thoroughly and chop it very finely with a sharp knife. Green onions and dill are most suitable for this dish. Add all the vegetable broth to the pan, bring it to a boil and immediately add the pre-cut potatoes.
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.
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:

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!

Green cabbage soup from sauerkraut

There are many different recipes for this dish with the addition of pickled apples, roots and different types of spices. The most authentic Russian cabbage soup from sauerkraut was once prepared exclusively in the oven, but this dish can also be prepared in apartment conditions, 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:

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 brown. 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.
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.
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 cabbage soup to have a green color, it is necessary to choose cabbage that is not white, but green.
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.
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. Sauerkraut cabbage soup photo, which you can see on our website, is a traditional dish of 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:

To prepare sauerkraut cabbage soup, which contains only 19 calories per 100 grams, boil the pork ribs for one hour. To prepare the dish, cabbage must be stewed in hot oil with half a portion of tomato paste.
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.
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:

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.
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.
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.
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. Let the finished dish sit for ten minutes. Serve with sour cream. Bon appetit!

Classic sauerkraut cabbage soup

According to the classic recipe, beef broth is used for cabbage soup; 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:

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.
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.
10 minutes after adding the cabbage, you need to add potatoes to the soup (cut into even cubes).
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.
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:

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.
Add diced potatoes to the soup.
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.

It's time to add sauerkraut. Squeeze out the brine and finely chop the sauerkraut. Cook the soup for about 30-40 minutes.
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 according to this simple recipe is given by the apple, which softens the acidity of the cabbage and sweet 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:

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.
Fry onions, carrots, celery root in a frying pan, then add finely chopped apple and bell pepper to the vegetables. After a couple of minutes, pour tomato juice over everything and simmer a little. Add the prepared sauerkraut to the vegetables, move around, and cover with a lid.
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:

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
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. As a rule, I freeze the meat and vegetable cuts left over from the holiday table, then, as needed, use them in similar recipes. Very comfortably.
Meanwhile, cut the sauerkraut into small pieces about two centimeters long, this is not necessary, you can use it as is, as you like.
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.
Half an hour before readiness, add peeled celery root, allspice, and bay leaf.
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.
Twenty minutes before readiness, add peeled and cut potatoes to the broth as you like.
Heat a moderate amount of vegetable oil in a frying pan.
Cut the peeled onion into cubes.
Fry in a small amount of vegetable oil for 2-3 minutes.
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.
When the potatoes are cooked until tender, add cabbage and carrot, onion and tomato dressing to the broth, stir and turn off.
If desired, you can add chopped dill or parsley to the sauerkraut soup. After this, the cabbage soup must be brought to a boil.

One of my favorite soups. Especially in winter. What could be tastier than, after riding down the hills with a child on a snow scooter, making snowmen, shivering in the cold, returning home and eating a large plate of rich cabbage soup, or, as they are also called, sour cabbage soup. Before with sour cream. Yes with black bread.

It is best, of course, to cook such cabbage soup on a goose, in a cast iron pot and in a Russian oven. But, since there is a lot of stress in apartments with a stove, you can use an oven instead of a stove. And instead of a cast iron pot there is a large clay pot.

This is ideal. Here is a working option, when there is no time to simmer cabbage in a frying pan for a long time, and everything is cooked together in one pan. So let's say - lazy sour cabbage soup.

But in taste they are very good and not so much inferior to those prepared according to all the classical canons.

For sour cabbage soup you will need it.

A piece of beef brisket. Alternatively, for fat content you can use pork or both.
Potato. Determine the quantity yourself - I have a 5-liter pan here. And add a couple of fairly large tubers to it.
Large onion.
. 500-600 grams.
Sauerkraut brine - about a glass.

You need to be careful with cabbage. The cabbage should be sauerkraut. No use of vinegar, oil, etc. Without any additives.

Therefore, we obtain cabbage in two ways:

. Fortunately, this is a simple matter. It just takes time.
We go to the market and buy cabbage from our grandmothers. Let's try it first. There shouldn't be any vinegar. And cranberries/lingonberries too.

Preparing sour cabbage soup.

First of all, let's cook the meat. Cook the broth as usual - put the meat in cold water, bring to a boil, reduce the heat to low, turn off the noise and cook over a very low simmer. If desired, add carrots, onions, parsley root, etc. to the broth during cooking. That is, we cook the broth, guided by our taste.

The meat is cooking, the noise has just been removed - it’s time to get started on the cabbage soup itself.

Cut the onion into quarter rings.

And we put it in a pan with meat. Of course, you can pre-fry the onions. Since carrots are already present in cabbage, we do not add carrots separately. If there are no carrots in the cabbage, or there are very few of them, add at this stage another carrot grated on a coarse grater.

Place the cabbage on a board and cut into pieces of a convenient size for you.

Immediately add the cabbage to the pan. As I already said, I don’t stew the cabbage separately, but cook everything at once in one pan.

We peel large potato tubers. 1-2 pieces depending on size.

Add the tubers to the pan with the meat. Without cutting.

Let them cook there until they are ready and they will begin to slowly boil.

After about 40-50 minutes, peel the remaining potatoes and cut them into small cubes.

Take large potato tubers out of the pan into a separate bowl and add a couple of ladles of broth to them.

Add diced potatoes to the pan

Mash large potato tubers into a puree using a masher. You should not use any mixers or blenders for this - you risk getting a slippery mess rather than crushed potatoes. Only a masher and only by hand.

Place the resulting puree into a saucepan.

By doing this, we achieve a denser broth - accordingly, the soup turns out thicker and tastier.

Stir crushed potatoes into the soup. We check for strength of taste. If it seems that the taste of sauerkraut is not enough, gradually add the brine from the sauerkraut - it usually takes me a glass, rarely one and a half. Check for salt and add more salt if necessary. Cover with a lid and cook until the potatoes and cabbage are fully cooked. That is about another 30 minutes.

And if you also put it on bread, it turns out absolutely wonderful.

This cabbage soup tastes best the next day, especially if it has been left in the cold and frozen. That's when sour cabbage soup acquires all its flavor.

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.

It is not for nothing that they have long said in Rus' “cabbage soup and porridge are our food.” Sauerkraut cabbage soup is a traditional Russian dish that is often present on the table of both urban and rural residents. Classic cabbage soup is prepared from fresh or sauerkraut in meat broth with the addition of other vegetables.

The cooking technology hardly changes depending on the type of main product, but sauerkraut gives the first dish a characteristic sourness and its characteristic aroma. Vegetable or mushroom broth is also used to cook cabbage soup. As an addition to the step-by-step recipes presented, you can serve finely chopped greens, such as green onions, with sauerkraut cabbage soup. Also, sour cream or sauces based on it would be an excellent addition to the dish. One of the garnish options for cabbage soup is finely chopped green onions, crushed in sour cream and garlic.

Sauerkraut cabbage soup (step-by-step recipe) - general principles of preparation

To prepare the broth, it is better to take meat with small layers of fat. It cooks faster and gives the broth a pleasant taste. To begin with, the meat should be boiled until tender. You can immediately add peppercorns, bay leaves, parsley and celery root to the broth. This will give the broth a rich flavor and aroma. Then, of course, the broth must be strained to remove all excess.

Onions and carrots should be added to the broth after sauteing until half cooked. If desired, you can fry bell peppers along with them.

Sauerkraut should be added to the broth along with the potatoes. But before this, it is advisable to rinse the cabbage and simmer with a small amount of broth.

Cabbage soup with the addition of millet, rice or pearl barley turns out very tasty. Cereals should be added to the soup before potatoes and cabbage.

Real sauerkraut cabbage soup is prepared with the addition of toasted flour. It should be fried until slightly golden brown, and then you need to add a little broth and simmer it all together for a little less than a quarter of an hour.

Sauerkraut cabbage soup: a classic step-by-step recipe

Ingredients:

200 g beef;

200 g sauerkraut;

One carrot;

One onion;

30 g tomato paste;

200 g potato tubers;

Salt to taste;

2-3 black peppercorns;

2-3 peas of allspice;

Bay leaf;

50 g parsley root;

30 g celery root;

30 ml vegetable oil.

Cooking method:

1. Rinse the beef meat in cold water, remove excess fat and films.

2. Place the meat in a saucepan for cooking cabbage soup.

3. Fill with cold water. We don't add salt.

4. Let it cook over high heat.

5. Wash and peel the parsley and celery roots.

6. Cut the roots into large pieces.

7. Add them to the meat, they will give the broth a special aroma and additionally saturate it with useful substances.

8. At the same time, throw the bay leaf and black and allspice peas into the pan.

9. As soon as the broth boils, remove the foam with a slotted spoon or a regular ladle.

10. Reduce the burner heat so that the broth simmers slightly.

11. Cover the pan with a lid and cook for about 40 minutes.

12. Then take the meat out of the pan and cut it into portions across the fibers of the connective tissue.

13. Strain the broth through a sieve, thereby removing all additives in the form of peppercorns, pieces of root vegetables and bay leaves.

14. Pour the broth back into the pan and put on fire.

15. Place pieces of meat into the broth and continue cooking the cabbage soup with sauerkraut.

17. Trying cabbage.

18. If the taste of acid is strong, place it in a deep bowl, fill it with water and leave for about a quarter of an hour.

19. When 15 minutes have passed, throw the cabbage into the broth with the meat. In an acidic environment, meat will cook faster.

20. Rinse the potato tubers under running water.

21. Peel the skin from the potatoes.

22. Place the tubers in a cup of cold water.

23. Now, one by one, cut each potato into slices, then into strips, and then into cubes. You should get a whole cup of potato wedges covered in cold water. Let's put it aside for now.

24. Separately peel and wash the onions and carrots.

25. Then cut the onions and carrots into thin strips.

26. Pour vegetable oil into a frying pan.

27. Add chopped onions and carrots.

28. Place the burners on low heat.

29. Stir lightly and sauté.

30. When the vegetables acquire a light golden hue, add tomato paste to them.

31. Stir.

32. Fry for another minute and remove from the stove.

33. Add diced potatoes to the broth.

34. Wait for the broth to boil and skim off any foam if there is any.

35. Then add sautéed vegetables to the cabbage soup.

36. Stir the cabbage soup.

37. Cook for another 15-17 minutes until all vegetables are ready.

38. At this stage, add salt to taste.

39. After the specified time, turn off the heat under the pan.

40. Close the lid and leave for 5-7 minutes to infuse.

41. Now pour the cabbage soup into a portioned soup plate. If desired, you can sprinkle with finely chopped fresh herbs or add a tablespoon of sour cream (at the rate of 25 g per serving).

Sauerkraut cabbage soup with smoked ribs: step-by-step recipe

Ingredients:

200 g smoked pork ribs;

100 g sauerkraut;

50 g carrots;

50 g onions;

300 g potato tubers;

Salt to taste;

2-3 black peppercorns;

Two laurel leaves;

20 ml vegetable oil;

A bunch of fresh parsley.

Cooking method:

1. Rinse the smoked ribs in cool water. We remove all excess. If necessary, cut them into pieces for ease of cooking. If desired, instead of pork, you can take any other smoked meats, such as pieces of chicken or turkey.

2. Place the ribs in a saucepan for cooking cabbage soup.

3. We also send bay leaves and black peppercorns there.

4. Be sure to fill it with cold water. If the water is immediately hot, the broth will be weak and not flavorful.

5. Place on the stove and turn on high heat.

6. When the water boils, turn down the heat.

7. Remove all the rising foam using a slotted spoon.

8. Loosely cover the pan with a lid and continue cooking.

9. We sort out the parsley from yellow and wilted leaves.

10. Place the greens in a deep bowl and fill with water.

11. Mix with your hands and take out the greens.

12. Place the parsley on a clean towel to dry.

13. Separately peel and wash the onions and carrots under running water.

14. Finely chop the washed vegetables into strips or pass through a grater. The cutting of sauerkraut and other vegetables should be similar.

15. Pour vegetable oil into a small frying pan.

16. Put onions and carrots there.

17. Place on the stove to fry.

18. Stir the vegetables in the pan.

19. Fry until half cooked for about 7 minutes.

20. Then remove the pan from the stove and set it aside for now.

21. Wash the potatoes in water and peel them.

22. Wash the tubers again in cold water.

23. Cut the potatoes into small cubes.

24. Free the cabbage from the brine. Now you need to try it. If the cabbage is too sour, you need to soak it in a bowl of cold water for 10-15 minutes, and then put it in a sieve or colander to drain all the water. If the taste of cabbage is not very sour, then use it without soaking.

25. Cut the sauerkraut into small strips, if the cut is larger. If not, then you can only cut individual thick specimens.

27. Strain the broth through a sieve, as it may contain small bones from pork ribs.

28. Place the pan with the broth back on low heat.

29. Add sauerkraut and potatoes to the broth.

30. Bring to a boil over high heat.

31. Turn down the heat.

32. Remove the foam from above.

33. Add fried vegetables.

34. Stir.

35. Cover the pan with a loose lid.

37. In the meantime, let's make pork ribs. Place them on a cutting board and remove the meat from the bone. Here again you need to focus on your own taste. You can leave the bones in the broth, or you can simply remove the meat and add it to the cabbage soup, as in this recipe.

38. So, the last stage of preparing cabbage soup from sauerkraut. The step-by-step recipe involves adding chopped meat to cabbage soup. The rest of the vegetables should be half cooked by this point.

39. Cook the cabbage soup for another 10-15 minutes at a low simmer and half-closed lid.

40. Quickly cut the parsley into small strips on a cutting board.

41. Then, while the cabbage soup is boiling, add the greens.

42. Turn off the heat on the stove and close the lid of the pan.

43. After 5-7 minutes of infusion, sauerkraut cabbage soup is ready to eat.

Sauerkraut cabbage soup (step-by-step recipe) - tricks and useful tips

Before putting on the fire, fill the meat with cold tap water. Do not start cooking broth in hot water.

Vegetable oil for sautéing vegetables can be replaced with any other oil if desired.

If the sauerkraut is salty enough, then there is no need to add salt to the broth.

Any spices and seasonings intended for first courses are suitable for preparing cabbage soup.

If desired, the soup can be prepared from two types of meat. This will make the broth even tastier.

To make the broth a beautiful golden color, you can boil a whole, washed onion with peel along with the meat.

If the soup turns out to be too thick or salty, you can dilute it with hot boiled water.