Prepare sauerkraut soup. Sour cabbage soup from sauerkraut: a classic recipe

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 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. After 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!

1. 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.
2. To make the soup more spicy and aromatic, you should add not only salted tomatoes, but also finely chopped pickled cucumbers.

Step 1: prepare the ingredients.

First of all, place all the necessary ingredients on the kitchen table. Now use a knife to peel the onions, potatoes, carrots and parsley root. Rinse the vegetables under running water. Grate the carrots on a coarse grater directly into a deep plate.
Place the potatoes, parsley root and onion one by one on a cutting board, and cut the first vegetable into cubes with an approximate diameter up to 3 centimeters. Second straw with approximate diameter up to 7 millimeters, and chop the onion into a cube with the diameter up to 1 centimeter. Place the potatoes in a bowl and cover with running water to prevent them from darkening. Place the parsley root and onion in separate deep plates.
And now the most important thing - meat! To prepare traditional cabbage soup, they use beef, but they also do not disdain pork, on the bone; this part of the meat ingredient always produces a very rich broth. Take the required amount of meat, rinse it under running water, place it in a deep saucepan, fill it with clean distilled water and place the container on the stove, turned on at a high level, and let it boil. Well, in the meantime, prepare the spices, place the required amount of bay leaf, allspice and black peppercorns in a small bowl and place it on the kitchen table so that these spices are at hand when the time comes to add them to the soup. Also put the required amount of sauerkraut in a deep plate.

Step 2: cook the broth.

While you were preparing all the other ingredients, the water in the pan began to boil and gray foam collected on the surface of the liquid; remove it with a slotted spoon. Turn the stove level down to medium and make sure the water is not boiling too hot, which may make the broth less clear. Then cover the pan with a lid, leaving a small gap, and cook the meat for 1.5 - 2 hours. During this time it will cook until almost completely cooked.

Step 3: prepare the dressing.

Turn the stove on to medium level and place a frying pan on it with the required amount of vegetable oil. When the fat is hot, add the chopped onion and fry it until transparent and lightly golden brown, remembering to periodically stir the vegetable with a kitchen spatula to avoid burning to the bottom of the pan.
When the onion reaches the desired consistency, add carrots to the pan. Simmer them together until the carrots are soft about 5 – 7 minutes stirring occasionally. Then remove the pan from the stove and let the vegetables cook until done with the lid closed.

Step 4: prepare the boiled meat.

Through 1.5 – 2 hours Using a slotted spoon, remove the meat from the broth, place it in a deep bowl and let cool slightly.
Then cut it off the bones, cut it into portions with an approximate diameter of up to 6 centimeters and throw the meat back into the broth.

Step 5: cook classic cabbage soup from sauerkraut.

Immediately after the meat, drain the water from the potatoes, add the ingredient to the hot broth and cook it 5 minutes.
Then add parsley root and cook the soup some more. 5 minutes.
The next preparation of the ingredient depends on your desire, the taste of the cabbage, the richness of the broth and its quantity. Take a plate of sauerkraut and squeeze the excess liquid out of the vegetable with your hands. How hard to squeeze it is up to you; if you like very sour cabbage soup, you can squeeze the cabbage lightly or not squeeze it at all. If you like cabbage soup with a slight sourness, squeeze the cabbage firmly. After you have made your choice, place the squeezed ingredient into the broth and cook along with the meat and other vegetables for 15 minutes stirring occasionally with a slotted spoon.
After 15 minutes put the dressing in the pan, helping yourself with a tablespoon, and cook the soup some more 5 – 7 minutes.

Step 6: bring classic sauerkraut cabbage soup to full readiness.

After 5 - 7 minutes add a laurel leaf, two types of peppercorns, black and allspice, to the almost finished cabbage soup. Boil the soup some more 10 minutes. Then turn off the stove, cover the pan with a lid and let the first dish brew 10 – 15 minutes. Then, using a ladle, pour yourself a portion of the aromatic soup into a deep plate and enjoy the incredibly tasty classic cabbage soup.

Step 7: serve classic sauerkraut cabbage soup.

Classic sauerkraut cabbage soup is served hot in a deep plate. This soup can be supplemented with fresh sour cream, sour cream sauce or cream, which is pre-placed in a separate bowl or gravy boat. Also, if you wish, you can sprinkle cabbage soup, fresh finely chopped dill, parsley or green onions. Easy to prepare, hearty, flavorful soup your whole family will love!

Bon appetit!

- − If desired, vegetable oil can be replaced with any other vegetable or butter fat.

- − In addition to the spices listed in the recipe, you can put in the soup any other spices you like, intended for first courses.

- − To prepare this type of soup, you can cook a combined broth from two types of meat, pork and beef.

- – If the soup turns out to be very thick, dilute it with clean boiled distilled water, then add the spices specified in the recipe to the pan and bring the cabbage soup to full readiness as indicated in the cooking instructions.

- – Sometimes, while cooking meat, branches of dill, parsley, and celery are added to it, and then removed from the pan. These greens are needed only to give the broth a pleasant rich aroma.

- – Sometimes ingredients such as millet, rice, dried or fresh edible mushrooms, as well as fresh tomatoes are added to classic cabbage soup.

There is nothing tastier, more satisfying and healthier than traditional Russian cabbage soup. The most delicious and most popular is cabbage soup made from sauerkraut. They are prepared quite simply, but the dish turns out tasty, nutritious and at the same time light. I’m sharing a recipe, this is how my grandmother prepared cabbage soup from sauerkraut, this is how my mother and I cook.

Ingredients:

• (3 liter saucepan)
• 0.5 kg. beef or pork
• 2 cups sauerkraut
• 1 medium onion
• 1 medium carrot
• 1 parsley root
• 3 potatoes
• 3 tbsp. millet (optional)
• 8 pcs. black peppercorns
• 3 pcs. bay leaf
• salt to taste
• 4 cloves garlic
• dill
• vegetable oil

sour cream

• How to make cabbage soup from sauerkraut

• We take the meat as a whole piece; cabbage soup made from ribs is very tasty.

• We wash the meat, put it in a saucepan, and fill it with cold water. Pour a full pan of water (leave 5-7 cm to the top).
• Place parsley root, half an onion, half a carrot and one small potato into the pan. We put the pan on the fire.
• Cook the meat over low heat until done. Approximately an hour to an hour and a half, depending on the youth of the animal and what part of the carcass was purchased.
• While the meat is cooking, take a clean frying pan and first saute the finely chopped onion in a small amount of vegetable oil, then add the grated carrot (the other half). Lightly fried carrots will give our cabbage soup a beautiful orange hue.

• Add sauerkraut to carrots.

• Simmer the cabbage and carrots for 10-15 minutes over medium heat.
• The main thing in any cabbage soup is the sauerkraut; it is the cabbage that determines the final taste of the cabbage soup, whether or not it will acquire such a characteristic sourness. Therefore, if the cabbage has a slightly sour taste, then add a tablespoon of tomato paste or a little lemon juice to the pan with the cabbage.
• Remove the finished meat from the pan, let it cool slightly, and then cut it into portions.
• We throw away the parsley root, boiled onions and carrots, but leave the potatoes. You can even mash it to make it boil more. This will give thickness to our cabbage soup.
• Place the pieces of meat back into the boiling broth. We put peppercorns and the remaining two potatoes there, which we cut into small cubes. Cook for 5 minutes.

• Add washed millet and stewed sauerkraut with carrots. Salt to taste. Cook cabbage soup for 15 minutes.
• About 7 minutes before the end of cooking, place the bay leaf in the pan. Test again for salt and pepper.

• Lastly, add finely chopped garlic, dill or parsley into the pan. You can use dried herbs, but fresh herbs are still better. Boil the cabbage soup for a couple of minutes and turn off the heat.
• It’s very good to let the cabbage soup brew for a while under the lid, at least 15-20 minutes.

• Pour rich and incredibly aromatic sauerkraut cabbage soup into plates, put sour cream and finely chopped garlic in each plate. By the way, they turn out very tasty and rich

To prepare this ancient Russian soup, you need sauerkraut. Sauerkraut is widespread in Russia and the countries of the former USSR, especially in rural areas. Cabbage is fermented in late autumn and stored in the cold until spring, taking out only the amount needed for eating. In addition to cabbage soup, many different dishes are prepared from sauerkraut.

In the southern regions of Russia they prefer to cook cabbage soup in fatty pork broth. This is exactly the recipe we offer you.

The peculiarity of cabbage soup is that this soup is especially tasty on the second day. Therefore, Russian housewives cook cabbage soup in a large saucepan, leaving part of the soup in the refrigerator and reheating it the next day.

Cabbage soup of all types can be thick or liquid, depending on the ratio of water and the mass of the included products. Once upon a time, thick cabbage soup in which the spoon stood, or cabbage soup with a slide, was considered ideal, that is, when a piece of meat rises above the surface of liquid and thick matter poured into a plate.

Wash the pork belly and place it in a saucepan. Fill with 3 liters of cold water and add 1 teaspoon of salt.


Place the pan on the stove and bring to a boil. Then reduce the heat to low and simmer for 1 hour.


Then remove the meat, strain the remaining broth through a sieve and pour into the pan. Cut the meat into small pieces and place in the broth.

Peel the potatoes, onions and carrots. Cut the potatoes into cubes and place them in the broth. Cook for 10 minutes after boiling again.




While the potatoes are cooking, finely chop the onions and carrots and fry in a frying pan with 4 tablespoons of vegetable oil.




Fry for 8-10 minutes, stirring occasionally with a spatula.


Then transfer the fried onions and carrots to the pan with the soup and cook for another 5 minutes.




Separately, fry the sauerkraut in a frying pan with 2 tablespoons of vegetable oil for 4-5 minutes.

Dip the cabbage into the soup.

Let the vegetables simmer for another 5 minutes and then remove the pan from the stove. Add bay leaf, ground pepper and dried dill. Cover the pan with a lid and leave for 15 minutes. After this, serve the soup, remembering to stir before serving.


If desired, whiten the cabbage soup by adding a tablespoon of sour cream directly to each bowl of cabbage soup.
Note: If you wish, you can add chopped tomatoes or a spoonful of tomato paste to the cabbage soup. Dried dill can be replaced with fresh. Fatty pork belly can be replaced with beef or chicken, depending on your taste.

Attention! If you are using sauerkraut purchased in America or Europe, be sure to first cover it with cold water and let it sit for an hour. Then rinse well and drain in a colander. And only then use it when preparing soup. Sauerkraut in other countries is very different from that sold in Russia. In Russia, cabbage is fermented naturally. And in other countries they add vinegar.