Fresh cabbage soup with meat and vegetables - a delicious recipe

Pork recipe

Sauerkraut cabbage soup with pork is another classic recipe for a Russian dish.
This step-by-step recipe with a photo of a delicious soup is also worth taking note; the cabbage soup comes out with a rich taste, and if you want to enhance its sourness, you can add lemon juice or cabbage brine. Ingredients:

• pork ribs;
• Ham;
• 2 bay leaves;
• 3 onions;
• 1 potato tuber;
• sauerkraut;
• 2 cloves of garlic;
• 1 tbsp. l. tomato paste.

Preparation:

• Place the pork ribs into the pan, followed by the pork pulp, cut into pieces. If the pulp comes with a layer of lard, then cut it off and put it aside for now.

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• Now add bay leaves to the meat, half an onion right in the husk, fill everything with water, salt and put on fire. After boiling, cook for 1 hour.

• Cut the lard into pieces and melt the fat in a frying pan. Along with the lard, add a crushed clove of garlic. As soon as the fat is rendered, remove the pieces of lard and garlic and add the diced onion.

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• Lightly sauté the onion vegetable, then add the tomato paste, stir and turn off the heat after 1-2 minutes.

• Add sauerkraut to the prepared broth, which can be chopped if desired. Cook until soft.

• Then add the potatoes, which we cut into small cubes and cook the soup until fully cooked.

• At the end, add a clove of garlic, which we grind together with a pinch of salt straight to a paste.

• Serve the finished cabbage soup with sour cream and, if desired, fresh herbs.

To prepare cabbage soup, you can use lean pork, but if you want to get a rich broth, then take only fatty meat.

Such different cabbage soup...

Despite the fact that the classic recipe for cabbage soup from fresh cabbage involves a specific step-by-step recipe, the same dish can be prepared using other ingredients in different ways. In addition to the “rich” cabbage soup, the following are distinguished in Russian cuisine:

• Prefabricated. They are prepared from different types of meat and sausages, which are cut into small pieces and added simultaneously with other ingredients.
• Lenten. This recipe is an excellent option for cabbage soup during Lent. The preparation scheme is no different from classic cabbage soup, only the meat should be replaced with mushrooms.
• Seedlings. This dish was named after the main ingredient - young cabbage leaves, which can be fermented in advance if desired.
• Green. This recipe calls for using sorrel or nettle instead of fresh cabbage.
• Fishy. Cooking this cabbage soup involves a skillful combination of river fish and the pulp of the sturgeon family.

Sauerkraut cabbage soup with beef

The classic recipe for sauerkraut cabbage soup with beef broth is a delicious, rich soup that is a must-make for the whole family. Meat on the bone is ideal for this dish, and it is better to use homemade sauerkraut.

Ingredients:

• 400 g beef;
• 600 g potatoes;
• 400 g sauerkraut;
• 1 onion;
• 1 carrot;
• 2 tbsp. l. tomato paste;
• salt and pepper to taste;
• 3 bay leaves;
• vegetable oil.

Preparation:

• Place the beef on the bone in a saucepan, fill it with water and put it on the fire. After boiling, be sure to remove the foam and cook the meat for 1 hour.

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• At this time, prepare the vegetables, namely, finely chop the onion and grate the carrots.

• Cut the peeled potato tubers into cubes. Add potatoes to the prepared broth and cook for 15 minutes.

• In a frying pan with hot oil, fry the onions and carrots until golden. Then add sauerkraut to the vegetables and fry for another 3-4 minutes.

• Then add tomato paste or homemade tomato juice, mix and simmer for 10 minutes.

• Now we transfer all the vegetables into the broth with potatoes, add salt and pepper to taste and cook for 10 minutes.

• We separate the meat from the bone and return it back along with the bay leaves.

• Cook the cabbage soup for another 1 minute, then turn off the heat, and leave the finished dish for 10-15 minutes.

If the sauerkraut is very sour, you can rinse it under running water or simply soak it. A vegetable that is too sour can ruin the dish.

“Rich” cabbage soup: what is it?

These people, who could afford not only vegetable but also meat dishes, knew how to cook cabbage soup from fresh cabbage with meat, and sometimes even added salted, dry or fresh mushrooms to them. To prepare the broth, we used a whole piece of beef on the bone, which was subsequently chopped. Often two types of meat or ham were added to the cabbage soup. Rich cabbage soup is a thick and tasty stew with an interesting aroma, because in addition to greens, soaked apples and other interesting ingredients were added to them.

Sour cabbage soup - an old recipe

One of the ancient Russian dishes that is still popular today is sour cabbage soup. Real sour cabbage soup should be very thick. As they say, “so that the spoon stands.” Until our time, a lot of cooking options have accumulated for every taste. From the simplest “empty” sour cabbage soup, which contains more broth, to the thickest. Which we will prepare today! It will take a lot of time to prepare, but believe me, it's worth it!

Ingredients:

• Water – 4 Liters
• Beef - 900 gr.
• Kvashenka - 600 gr.
• Tomato paste - 2 tbsp.
• Carrots - one medium
• One onion
• Potatoes - 6-8 pcs.
• Spices - To taste (bay leaf, peppercorns, ground pepper, parsley root)
• Vegetable oil - 3-4 tbsp.
• Flour – 2 tbsp.
• Salt - To taste
• Greens - To taste

First, wash the meat and place it in a pan. Fill with water, salt, boil over high heat. Skim off the foam formed during boiling. Reduce heat and simmer over low heat for about 2 hours, covering with a lid. Then the soup is well rich. We take out the meat.

Pour oil into a saucepan, put it on the fire and lay out the cabbage, after squeezing it out of the brine. Simmer for about half an hour, covering with a lid. But don't forget to mix. The next step is to peel the potatoes and cut them into pieces. Leave one tuber whole, or cut it in half if it’s too big. Transfer the potatoes to the pan. Cook until the potatoes are half cooked, add the stewed cabbage mixture.

Making vegetable dressing. Chop the onion into half rings and chop the carrots on a grater. Saute, but do not fry.

Add tomato paste. Fry for five minutes and turn off. Place in a saucepan with cabbage soup.

We take out the potatoes that were cooked whole. Blend into puree and return. Add spices. Cook over moderate heat for 10 minutes. Remove from the stove. Let it sit for half an hour and you're done! You can take a sample! Incredibly tasty with sour cream, seasoned with fresh herbs!

The most delicious - daily cabbage soup

Another old Russian recipe. This dish got its name for the reason that after cooking they need to be left for another day in a cold place. Some even recommend freezing. But we will still stick to the first option.

Products for a 3 liter saucepan:

Boil the meat in salted water for one and a half to two hours. Take it out and leave it to cool. Wash the potatoes, peel them. Cut into cubes. Place in a saucepan.

Squeeze the cabbage and get rid of excess liquid. Simmer in a saucepan for about half an hour over medium heat, then add to the soup. Remember, sauerkraut should not be placed before potatoes. Since the acid will not allow the potatoes to boil properly.

Prepare vegetable dressing. Wash the tomatoes, remove the stem, scald with boiling water so that the peel can be easily removed. Grind into cubes. Onions and carrots, peel and chop. Sauté the vegetables, placing them in the pan one at a time. First onions, after a couple of minutes carrots. Next are the tomatoes. Fry for 5-7 minutes. Add vegetable dressing and chopped meat into pieces into the soup.

In a frying pan, fry the flour in sunflower oil until the color changes. We try not to leave any lumps, stir thoroughly. Add a couple of ladles of soup in small portions. Be sure to stir constantly. Until you get a homogeneous mass with the consistency of thick jelly. Leave on the stove for another 2-3 minutes and pour into the soup. Add spices and simmer over low heat for half an hour. All is ready! Can be refrigerated. The only rule is that if you plan to keep the dish in the refrigerator, you must first cool it to room temperature and then put it in the refrigerator.

How to cook “Sour cabbage soup”

Ingredients:

Step-by-step preparation:

Prepare your food. The cabbage must be well sour, then the cabbage soup will turn out great! Prepare broth from beef and spices. Fill them with cold water and boil for at least 2 hours. Add salt at the end of cooking. Chop the onions and carrots after two hours. Fry the vegetables in oil until tender, add tomato paste at the end and simmer for another minute. Turn off. Add potatoes to the cooked meat. Also add cabbage and simmer for 30 minutes. Then add the fried vegetables with tomato, cook for a minute and turn off the heat. Greens can be added either immediately before turning off, or in portions to the soup. Bon appetit!

How to make cabbage soup from fresh cabbage and vegetables

We will need:

• meat with bones - 800-1000 g
• cabbage -200 gr
• potatoes - 2 pcs
• onion - 1 pc.
• carrots - 1 pc.
• bell pepper - 1 piece
• tomato -1-2 pcs
• apple - 1 pc.
• vegetable oil - 3-4 tbsp. spoons
• red capsicum
• salt - dessert spoon
• greens - for sprinkling
• sour cream - for serving

All vegetables for preparing cabbage soup according to this recipe are used fresh, young.

Preparation:

1. First we need to boil the meat broth. We will use beef. I bought brisket, it has bones, cartilage and meat. It has small layers of fat. Just what you need. The cabbage soup will not be very greasy, but will turn out rich. For this you definitely need a brain bone; you can’t do without it. It is she who will give us the fat we need. And of course you need a piece of pulp to cut it into soup and serve beautifully.

It should be remembered that the meat on the bones gives the main taste and fat.

I got about 1 kg of meat and bones. But then we will remove the bones, and there will be much less meat left.

2. Wash the meat, fill it with cold water just to cover the contents, and put it on gas. Bring to a boil, periodically removing the foam. Since we cook the meat on the bones, the foam is dark, it is difficult to remove, and floats in small flakes. And there is no way to get rid of it, except one. Let the meat simmer for 2 minutes, then take out the meat and pour out all the water without any regret.

3. We rinse the pan, the foam is so heavy that it has already settled on the walls and on the bottom. Then pour water again and add meat. I pour 2.5 liters of water, taking into account that while the meat is cooking, 1 liter will boil away. When we add all the vegetables, the total volume will be about 3 liters.

4. Put it on gas again and bring it to a boil. We see that very little foam is formed, it is light in color, and can be easily removed using a special spoon with holes.

In order for the cabbage soup to be not only tasty, but also attractive in appearance, you need to ensure that the broth is light.

5. As soon as it boils, immediately reduce the heat. During the entire boil, the water should not boil much, it should only gurgle slightly. Cover with a lid, leaving a crack, and cook the meat until fully cooked. Readiness is defined as follows.

When the meat comes away completely from the bone and is easy enough to remove, it is completely ready. My meat took about 2 hours to cook. But sometimes it cooks faster. For example, veal cooks faster because the meat is from young bulls. But for cabbage soup it is better to use beef. The meat takes longer to cook, but the broth turns out richer, and therefore more tasty.

For those who are interested in how to cook broths correctly, I have a special note. You can familiarize yourself with it by following the link.

6. While we are cooking the broth, you can go about your business, and about 40 minutes before the meat is ready, you can do the vegetables.

7. Peel the onion and cut it into smaller cubes. You need a medium onion. I have very large heads. so I only use half.

8. Pour 3-4 tbsp into the pan. tablespoons of oil and fry the onion over medium heat until slightly golden brown. Over medium heat, it simultaneously fries and steams, gradually becoming soft and transparent.

9. While it is fried, peel and grate the carrots. For soups, I don't like to grate carrots using a regular grater. I either finely chop it into strips or grate it on a Korean carrot grater. In this case, carrots are visible in the soup as a separate ingredient. And it doesn’t float in it in the form of “it’s not clear what.” Any soup with carrots chopped or grated in this way looks very aesthetically pleasing!

Add the carrots to the onions and sauté until they become limp.

10. Peel the potatoes and cut them into small cubes. Sometimes the potatoes are put in large pieces, then the finished ones are taken out, pounded and sent back to the broth. This method is used to thicken the broth. Previously, when there were no potatoes, flour was used for thickening. But in the 19th century, under the influence of French cuisine, it was not added to cabbage soup. Although they still add it to borscht to this day.

If you cut the potatoes right away, and not before it was time to add them to the broth, fill it with water. So that it doesn't darken.

11. Cut the bell pepper into small strips.

12. Cut the cabbage into long and thin strips.

13. Cut the tomatoes at the top and pour boiling water for 2 minutes. Then remove the skin and cut into small slices. We deliberately do not cut them smaller or fry them so that they are visible and palpable.

In the classic cabbage soup recipe, tomatoes are not used. But cabbage soup should have a sour note of taste. If we were making it with sauerkraut, we would skip the tomatoes. And so, they will provide this missing note.

14. An apple will also add a sour taste to us. True, it is not quite sour, but sweet and sour. But we won’t refuse a sweet note either. Our cabbage soup will turn out “you won’t be able to tear it off by the ears.” I'm telling you seriously! I already cooked it. My husband ate two large plates just like that.

I also grate the apple for Korean carrots. Or you can cut it into thin strips.

15. When all the vegetables are ready and the meat is also “ripe”, take it out of the broth. Adding water is no longer recommended. You need to calculate the volume at the very beginning. But if a lot has boiled away, then I’ll tell you a secret, sometimes I’ll add a glass or two. Definitely boiling water. But only now, before they have abandoned the vegetables.

This time you don’t need to add anything; I got the amount of water right. And I'm glad about it. Because every time you have to do this, you experience some kind of remorse. Because you know that you can’t do this.

16. Now it’s time to add vegetables to the broth. And we put in the potatoes first. Cook over low heat for 10 minutes. During this time, add salt to taste. For a pan volume of 3 liters you will need a tablespoon of salt, a little less - a dessert spoon.

And to avoid mistakes, add salt, let it simmer, and try. Everyone's taste is different. Some people like salty food, while others salt it to the bare minimum. And some people don’t salt at all.

17. Add bell pepper and cabbage at the same time. Also add red capsicum if you like. I add a small piece. It will not be felt in the broth, but will leave its mark. Let simmer for 7 minutes.

18. Add tomatoes and apple. Cook for another 5-7 minutes.

19. Then turn off the gas, cover the cabbage soup with a lid, and let it brew for 15-20 minutes.

20. Pour into plates. Serve hot, sprinkle with chopped herbs and add a spoon or two of fresh thick sour cream. It is advisable to serve with black rye bread. The dish is still Russian, folk!

21. Eat and enjoy the wonderful taste of an original Russian dish. If you liked the cabbage soup, be sure to ask for more!

Features of preparing soups from fresh vegetables

• Why do I sauté vegetables? The cabbage soup is very tasty on the second day. Soups prepared without sautéing should be eaten on the first day. Roasted soups can and should be eaten on the second day, when they are thoroughly infused. That is, this is a version of the “daily allowance” of cabbage soup. Therefore, I always cook for two meals, or rather for two lunches.
• As you probably noticed, we do not use any spices to prepare this dish. I haven't forgotten about them, and I don't use them quite deliberately. I'll answer why?
• In this cabbage soup recipe we use only young fresh vegetables. They haven't developed enough flavor yet, so you don't want to interrupt what they have. Therefore, we do not add either pepper or bay leaf, so as not to interrupt the taste.
• for the same reason we do not add any greens. Only fresh when served. We also do not add anything so that the broth remains golden, light and transparent.
• when cabbage soup is prepared from sauerkraut, you can add spices and herbs
• I also missed the point that if the bones on the meat had uneven, sharp edges, then when you boil the broth, you must strain it. So that small bones do not get caught by anyone and spoil the feeling of the dish.
• vegetables do not need to be digested. They should cook until everything remains intact. And potatoes, and cabbage, and tomatoes. Therefore, maintain the time regime.

Fish soup

The classic recipe for sauerkraut cabbage soup involves the use of meat, but then the soup turns out to be high in calories. But there is another step-by-step recipe with a photo of a Russian dish that can be cooked with fish. The cabbage soup turns out tasty and healthy, and you can use fresh, canned and even fried fish for cooking.

Ingredients:

• any fish;
• 250 g sauerkraut;
• 500 g potatoes;
• 1 onion;
• 1 carrot;
• 1 sweet pepper;
• 2 cloves of garlic;
• 1 tbsp. l. tomato paste;
• 5 tbsp. l. vegetable oil;
• 1 tsp. dried paprika;
• 2 peas of allspice;
• 10 black peppercorns;
• 1 tbsp. l. salt;
• 0.5 tsp. black pepper (ground);
• 1 bay leaf.

Preparation:

• We put all parts of the fish into the pan, that is, the head, ridge and tail, you can put a few pieces of fillet. You can use any fish for cabbage soup; in this recipe we cook the soup with pink salmon. Place the fish on the fire, after boiling, cook for 15 minutes, do not forget to skim off the foam. Also, after boiling, add salt, bay leaf and peppercorns.

• While the broth is cooking, chop the onion, carrots and sweet pepper into strips.

• Heat oil in a frying pan, add all the vegetables and fry until soft.

• Now add tomato paste to the vegetables and fry for another 1-2 minutes.

• Strain the finished fish broth, return it to the pan, and put it on the fire. Cut the potatoes into large cubes, and as soon as the broth boils, add and cook for 15 minutes.

• If the sauerkraut is long, chop it a little. We’ll also prepare the garlic right away; to do this, just finely chop the cloves with a knife.

• Separate the fish meat from the bones. Finely chop the parsley and onion.

• Now add the frying vegetables to the broth with potatoes, after 7 minutes add sauerkraut along with pieces of fish, cook for 5 minutes.

• Then add garlic, half the herbs, add pepper, mix and remove from heat.

• Cover the cabbage soup with a lid and leave for 10-15 minutes.

Pour the finished fish soup into plates, add a small pod of hot pepper, sprinkle with herbs and serve.

Shchi with meatballs

Today there are different options for preparing cabbage soup from sauerkraut. One of these classic recipes is sour soup with meatballs, for the preparation of which you can use chicken or any other minced meat. The proposed step-by-step recipe with photos is just as simple, and the cabbage soup turns out tasty and rich.

Ingredients:

• 600 g chicken thigh fillet;
• 350 g sauerkraut;
• 0.5 cups pearl barley;
• 1 onion;
• 1 carrot;
• half a sweet pepper;
• 1 tomato;
• 30 g frozen spinach;
• pepper to taste;
• greens to taste;
• vegetable oil for frying.

Preparation:

• Place the sauerkraut immediately into the pan.

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• Pre-soak the pearl barley in cold water for 2-3 hours, then pour it into the sour vegetable. Fill with water and cook for 40 minutes. If you like the cabbage crunchy in the finished soup, then add it 20 minutes before the cereal is ready.

• At this time, grind the meat from the chicken thigh through a meat grinder.

• From the resulting minced meat we form meatballs. You don’t need to add anything else to the minced meat, since the meatballs will already be saturated with all the necessary flavors.

• Now put the meatballs into the broth with barley and cabbage and cook for 15 minutes. Fry chopped onion and grated carrots in a frying pan with butter until soft.

• Then add tomatoes, sweet peppers and spinach cut into small pieces to the vegetables, mix and continue frying for another 7 minutes. Afterwards, fry the vegetables into the cabbage soup.

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• Then add spices and herbs, cook the soup for another 10 minutes and remove from heat. Serve the finished dish with sour cream and fresh herbs.

Experienced chefs advise cooking cabbage soup in the evening so that it sits for as long as possible and becomes even tastier.

These are Russian cabbage soup made from sauerkraut - tasty and rich, which can be cooked according to any of the proposed classic recipes. Well, everyone who likes to cook such a dish knows that cabbage soup contains a lot of useful substances and is easily absorbed by the body.

Lean cabbage soup or meat cabbage soup – what to choose?

Any thick meat soups can replace the second course, but if you prepare cabbage soup yourself at home and plan to serve meat with a side dish after it, for example, you can give preference to an exclusively vegetable recipe. If you are preparing cabbage soup for the whole family and everyone adds meat depending on their taste preferences, prepare cabbage soup from fresh cabbage with chicken and cabbage soup from fresh cabbage with pork at the same time. Add all the necessary ingredients to the meat broth, except meat, and cut the chicken and pork into small pieces and serve separately.

Lenten cabbage soup with mushrooms

Very tasty, aromatic lean cabbage soup in pots! Be sure to try it! I recommend!

Ingredients:

Progress:

Pour the dried mushrooms in two liters of warm boiled water for 20 minutes. Add salt and cook for five minutes from the moment it boils. Using a slotted spoon, catch the mushrooms. Wash and cut into medium pieces. Strain the broth through a thick layer of gauze. Preheat the oven to 140 C. Wash the cabbage, squeeze it, chop it about 2 cm. Place it in a deep container. Fill it with mushroom broth and put it in the oven for an hour.

Cut the potatoes into cubes or wedges.

Peel the carrots and onions, chop finely and fry in hot oil for 10 minutes.

Peel the turnips, remove the stalk, cut into slices, and quickly fry in vegetable oil. The greens should be chopped. Garlic can be cut into slices or passed through a press.

Place cabbage, potatoes, mushrooms, onion-carrot dressing and turnips in clay pots. Place garlic and herbs on top. Fill with mushroom broth. Cover tightly with foil and put in the oven to simmer for an hour and a half. All is ready! You can start tasting!

Cabbage soup made from sauerkraut and fresh cabbage

You will need:

• Meat, preferably on the bone (in the classic recipe - beef, in ours with pork) - 3 meat bones
• Broth - 4 liters (cooked with meat, one whole onion and small carrots). Prepares in about 1 hour.
• Potatoes - 4 pieces (a distinctive feature, in cabbage soup - potatoes are pounded, not cut)
• Onion - 2 onions (1 for broth, 1 for soup)
• Carrots - 1 joke (half in broth, half in soup)
• Sauerkraut (sour) – 300 grams
• Fresh cabbage - 300 grams
• Tomato paste - 2 tablespoons
• Millet - 100-150 grams (a distinctive ingredient of cabbage)
• Salt, pepper, herbs - to taste. (be careful with salt, as cabbage is sour and salty)

I marked the differences between Russian cabbage soup and Ukrainian ones with color. All the ingredients are simple and it couldn't be easier to prepare. Let's get started...

Step 1.

Pour cold water into a saucepan - 4 liters, and send there pork bones, a whole peeled onion, and peeled carrots (can be whole, can be cut into 3-4 parts). Cook over low heat for at least 1 hour, periodically skimming off the foam. Vegetables will make the broth richer and richer (take it out afterwards). And the meat on the bone conveys a unique aroma. A pinch of salt at this stage. Be careful with salt, because sauerkraut is also salty. Take this point into account so as not to oversalt. You can do this at the last stage. But it’s better to do it twice - at the beginning of cooking, and at the stage after adding the cabbage, if necessary, add salt...

After an hour, turn off the broth. Vegetables are no longer needed, we catch them... And we remove the meat from the bones, and then it will be used in cabbage soup.

Great! The broth is ready, now let's start stewing the cabbage...

Essentially, cooking cabbage soup has two stages. The first step is to prepare a rich broth. And the second stage is to simmer the cabbage and combine it with the broth. Potatoes are added to cabbage soup as desired and serve to make it filling. Previously, it was not used, but now almost all recipes contain potatoes.

Step 2.

We will simmer the cabbage in a separate saucepan or frying pan. And we start by frying the onions and carrots. Everything is standard!

Pour sunflower oil...

• Fry the finely chopped onion until golden brown (literally 3-5 minutes, stirring so as not to burn)…
• Next, add the finely chopped carrots to the onion and fry for another 3 minutes.
• Afterwards, release the hot bottom from the edge, and add 2 tablespoons of tomato paste to fry, and then mix... See the next photo.

Great! The frying in a separate pan is already ready, and you can proceed to the main ingredients: sauerkraut and fresh cabbage.

Step 3.

300 grams of fresh cabbage, add fried onions and carrots on top. Let it steam for literally 1 minute. To prevent burning, add a little water (literally 100 grams).

Very good. Let the fresh cabbage simmer for 7-10 minutes over low heat. Stir occasionally...

After 10 minutes, following the fresh cabbage, add 300 grams of sauerkraut and simmer for another 7-10 minutes. If there is not enough water for stewing, and you feel the moment of burning, then simply add another 50 grams of broth or water. I am attaching step by step photos:

To “emphasize” future cabbage soup with aroma, you can add a tablespoon of mustard to the pan where the cabbage is stewed.

Sauerkraut is the main ingredient for rich and tasty cabbage soup. If you make it only with fresh cabbage soup, you will get completely different cabbage soup. It is fresh cabbage combined with sour sauerkraut that produces that unique cabbage soup that is difficult to tear yourself away from. And this broth, with its sour taste and aroma, will at the same time attract you, and when you eat it, it will be difficult to tear yourself away. It turns out very tasty. I recommend!

Step 4.

100-150 grams of millet, soaked in boiling water for 10-15 minutes to remove any possible bitterness. You could have done this in step 3, and then started stewing the cabbage.

Step 5.

We return to the main pan with broth. The broth has cooled down a little, put it on the stove and continue preparing the cabbage soup. Continuation of the recipe. We send the millet into the broth...

Step 6.

3-4 whole potatoes. Let the potatoes be whole. We don’t cut it, because for cabbage we’ll use a masher to “break it up” at one time (not into a puree). I will show this moment below...

As you can see, steps 5-6 have a distinctive feature from traditional cabbage soup. But the result is excellent. Be sure to try it!

In terms of time - whole potatoes with millet, cooked in about 20 minutes

Step 7

Whole potatoes and millet are cooked in the broth. It's time to add the meat separated from the bones...

Step 8

After 15 minutes, I check the potatoes are done with a fork, and they are almost done. You can take a potato masher (potato masher) and smash each potato at one time so that you don’t get mashed potatoes, but just potatoes from the masher broken up with a washer. The broth takes on a slightly thick appearance.

Step 9

The cabbage soup is almost ready. What remains is the cabbage in step 2-3, add it to the broth and check for salt... Follow with a couple of bay leaves, and let it simmer under the lid over low heat for literally 5 minutes.

Cabbage soup with fresh cabbage and pork

Delicious and rich cabbage soup with fresh cabbage seasoned with sour cream - delicious! It is best to prepare cabbage soup from pork meat; it is not only tasty, but also makes the first dish more rich and satisfying. If it is not available, you can take another one, as long as it is fresh.

Required Products

• Cabbage - part
• Potatoes - several pieces
• Onions, carrots
• Pork – 250g
• Salt, pepper, herbs
• Tomatoes -2 pcs.

Cooking steps

Absolutely any part of pork meat is suitable for cabbage soup. It is advisable that there is a little fat on it for fat. Rinse the meat well under running water, washing away dirt and small bones that often remain on the meat when chopping.

Place in a saucepan, add water and place on fire. As soon as the meat begins to boil, remove the foam, adjust the heat to moderate, and do not forget to add salt. Cook covered for at least an hour until the pork is well cooked.

While the meat is cooking, you can take care of the vegetables, preparing them for cooking. Peel the cabbage from the top dirty leaves, finely chop and set aside on a plate. Also peel and chop the onions and carrots. Chop the onion as finely as possible, half of it will be enough. Grate the carrots on a fine grater. Put everything together and set it aside to wait for your time.

Peel the potatoes, cut into any shape, but do not make them too small. Fill with water and set aside. Wash the tomatoes and cut into small cubes. Wash the greens, chop and place on a plate.

Then lightly fry the carrots and onions in a frying pan, add salt and pepper. Don't forget to stir so you don't burn anything. Wash the potatoes and cook with the meat for 20 minutes. Skim off any foam that forms.

Remove the meat from the broth, remove the bones and skin, if any. Cut into small pieces and send again to cook in the cabbage soup. Afterwards you can add the cabbage. Boil for another 10 minutes and add the tomatoes, cook again for about 5 minutes.

After the specified time, season the cabbage soup with herbs, boil for a minute, cover with a lid and remove from heat. If you want to make the cabbage soup more piquant, you can add a little chopped garlic, it will add pungency and aroma.

Your cabbage soup is now completely ready. You can pour them into deep plates, season with sour cream and serve

Sauerkraut cabbage soup in a slow cooker

A dish cooked in a slow cooker turns out rich, aromatic and very tasty. The main thing is simple! Chop all the vegetables, season and add water. And your assistant will do the rest - the multicooker! Cooking will take very little time. Cook with pleasure!

Products used:

• Good beef tenderloin - 500 g.
• Cabbage – 500 kg.
• Potatoes – 5 pcs.
• Onion – 1-2 heads
• small carrot
• Table salt - to taste
• Pepper - to taste
• Laurel - a couple of leaves

Preparation:

Cut the meat into medium-sized pieces. Place in the multicooker bowl. Turn on the “HEAT” mode. Fry for 15 minutes.

Chop the vegetables. Dice the potatoes, chop the onion into medium pieces (you can use half rings) and cut the carrots into strips.

Squeeze out the sauerkraut and chop it if necessary.

Place everything in a multicooker bowl and fill with water. Season with salt, pepper and bay leaf. Fill with water and set to “SOUP” mode. At the end of cooking, the multicooker will automatically switch the mode to “HEATING”. You can leave for another 20 minutes and serve!

Sources

• https://www.Kleo.ru/items/cooking/shchi-iz-kisloj-kapusty.shtml
• https://vkusno-gotovit.ru/russkie-shhi-iz-kvashenoj-kapusty.html
• https://povar.ru/recipes/kislye_shi-38959.html
• https://xoxu.ru/schi.html

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