Russian cabbage soup from sauerkraut, an old recipe

Cabbage soup: what kind of soup is this?

made from sauerkraut is a kind of “culinary landmark” of our country. If you follow the professional chef's classification, then this is a filling soup with many components. But there is no soul in this definition. For us, cabbage soup is like minestrone for the Italians, and julienne for the French. This is a food that was born in the huts of large peasant families, and eventually became popular among all levels of society. The history of this dish begins in the ninth century, when cabbage first came to Russia. The unpretentious vegetable was to the taste and took an important place in the daily diet of not only ordinary people.

Cleaning and preparing vegetables

Now arm yourself with a sharp knife and slowly prepare all the vegetables so that you can then add them to the meat and prepare delicious sauerkraut soup. Peel the carrots, potato tubers, onions and parsley root in any order. Rinse them thoroughly under cold running water. Then, on a cutting board, cut the potatoes into cubes up to three centimeters in size, no more. Place in a deep bowl and, to prevent it from becoming dark, completely fill with cold water. Cut the parsley root into strips about five to six millimeters thick. Chop the onions quite coarsely into cubes - from 0.5 to 1 centimeter. Grate the carrots using a large mesh grater. Place the chopped vegetables in separate containers.

How was cabbage soup prepared in Rus'?

In each region, cabbage soup was prepared differently from sauerkraut; the recipe could change, but the method of preparation remained unchanged for many centuries. The main feature is, of course, the real one. It created a unique microclimate when the heat was distributed evenly and there were no sudden changes in temperature. The food was not cooked there, but simmered for 4-5 hours. Considering that they started heating the oven early in the morning, by lunchtime there was already aromatic sour cabbage soup on the table. The second indispensable condition for cooking was a special pot, clay or cast iron. It was used exclusively for preparing cabbage soup, and nothing more. Fortunately, even now such dishes can be found without difficulty.

Cooking meat

This first course is cooked with or without meat. Classic sauerkraut cabbage soup, the recipe for which is offered by experienced chefs, is prepared with beef with a bone. Place all the products on the table and make sure you have purchased all the ingredients. The first thing you need to do is set the meat to boil.

First, rinse the beef well under the tap and place in a deep saucepan. Pour in water and place the container over the highest heat. Until the moment of boiling, foam will constantly form on the surface, which must be collected with a slotted spoon. To prevent the broth from becoming too cloudy, turn the heat down to low. Cover the pan with a lid, but not completely (leave a small gap), and cook the meat for about two hours. This is the amount of time it takes for a beef thigh on the bone to cook and become soft.

What products will you need?

Cabbage soup includes many ingredients. Their composition has remained virtually unchanged over many centuries, adjusted only for herbs and spices that have become available over time. Another change affected such a component as rye flour. Previously, it was added to give thickness and satiety to the soup, but in the 19th century, under the influence of French chefs, it was excluded from the composition, and the broth became clear. But why not try making sauerkraut cabbage soup the old and traditional way? Everything is in your hands and depends on personal gastronomic preferences. The required components are as follows:

fresh or sauerkraut, often replaced with green vegetables (sorrel, nettle);
meat (one or more types), fish or mushrooms;
various roots to taste, for example, parsley, celery, parsnips, fennel, etc.;
various spices (onion, garlic, dill and parsley);
sour dressing in the form of cabbage brine, sour cream or apples.

They started adding potatoes to cabbage soup relatively recently; before that, they were replaced by turnips. The main feature of preparing this soup is that all components are added to the broth raw, without prior frying in oil or other heat treatment.

Adding spices

Next, add the dressing to the cabbage soup being prepared and cook for about ten more minutes. Then add bay leaves, black and allspice peppercorns, and salt into the almost finished sauerkraut soup (cabbage soup). The recipe for this dish involves adding other spices. You can use, for example, rosemary, marjoram, basil or other spices as desired. After you have added the spices to the pan, cook the cabbage soup for another fifteen minutes and turn off the heat. Cover with a lid and leave the dish to steep for about twenty minutes. During this time, chop the washed fresh herbs to decorate the first dish with it when serving. It could be dill, parsley or young onions. Along with the sauerkraut cabbage soup, place a gravy boat with sour cream on the table.

What types of cabbage soup are there?

Russian cabbage soup has no social rank; it was cooked both in large, poor peasant families and in the houses of landowners and nobles. This is where the first classification of this dish comes from – into empty and rich. Everyone cooked from what they had. Among the common people, meat was a rare guest on the table, so they mainly added crushed lard or trimmings, the remains of meat cut from the bones, such cabbage soup was called prefabricated cabbage soup. The well-established opinion that only cabbage was used to prepare this soup is considered erroneous. It was often replaced with sorrel, and then they were called green. They took young cabbage leaves (sometimes fermented in advance) - these were gray, or seedling cabbage soup.

Another type stands apart; its name is due to the method of preparation. The main secret is that the pot of ready-made soup was first wrapped to keep warm for three or four hours, and then put out in the cold and kept there for a whole day. These are daily cabbage soup, with pork, beef (in the traditional version), poultry or fish, or they could be lean. Their taste is rich, with a characteristic sourness.

Classic cabbage soup: recipe

So, you will need:

sour (sauerkraut) cabbage – 1 kg;
meat (beef on the bone) – 1 kg;
onions – 2 pieces;
;
Bay leaf;
;
salt pepper;
rye flour - a few tablespoons (2-3).

First, prepare the meat broth, simmer the beef in large pieces in water for about two hours. Add one whole onion there, as well as aromatic roots (parsley and celery). While the broth is preparing, simmer the sauerkraut with a little butter (butter or vegetable). This can be done in a frying pan or clay pot in the oven. When the meat is ready, remove it from the pan and divide it into portions. Remove the whole roots and onion. They will no longer be needed, since they have already given up all their juices and taste. Add cabbage, mushrooms, finely chopped onions and rye flour to the broth. The soup must be boiled until all ingredients are soft, then removed from the heat, wrapped and allowed to stand for about an hour. Spices and seasonings are added 10 minutes before final readiness, and before serving it is seasoned with sour cream. Classic Russian cabbage soup made from sauerkraut is quite simple to prepare and even novice cooks can do it. In Rus' they were always eaten with whole grain bread. Now it is replaced by rye or black, Borodino, and sometimes white (or kalachi). But the last option, according to the chefs, is the most inappropriate and hopelessly spoils the taste of the traditional dish.

Soup with meat

Cooking time: 1.5 hours.
Number of servings: for 4 persons.
Calorie content of the dish: 47 kcal/100 g.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

The process of preparing different cabbage soup is not much different: first, the meat broth is boiled, adding spices to it, then vegetables and cabbage are added. Traditionally, ready-made soup with sauerkraut and meat is seasoned with fresh herbs and sour cream. The original recipe for the Russian dish uses beef, but cabbage soup with pork is no less tasty and satisfying. How to make sauerkraut soup with pork?

Ingredients:

flour – 2 tbsp. l.;
pork (on the bone) – 0.6 kg;
onions – 2 pcs.;
water – 2.5 l;
tomato paste – 4 tbsp. l.;
carrots – 2 pcs.;
potatoes – 0.2 kg;
sauerkraut – 0.4 kg;
garlic – 3 cloves;
spices, including black pepper.

Cooking method:

Divide the pork into portions, add water, and cook for about an hour. When boiling, remove the foam from the broth with a slotted spoon, add pepper and other spices.
Remove excess liquid from sauerkraut, simmer it together with tomato paste for 15 minutes.
The potatoes need to be peeled and cut into cubes, added to the broth and cooked for 10 minutes.
Then place the stewed cabbage here and, after another 10 minutes, separately fried grated carrots with chopped onions and flour.
After about 15 minutes, season the soup with crushed garlic and remove the pan from the heat.

Cabbage soup recipe

It's no secret that broth made from several types of meat turns out more tasty and rich. Shchi with chicken, the recipe for which can be seen in various cookbooks, was, as a rule, not cooked in Rus'. But prefabricated dishes (including with various poultry), from 3 or 4 types of meat, were common. For them you will need:

lean beef – 250 g;
lamb – 200 g;
chicken meat (fillet) – 200 g;
duck or goose meat – 200 g;
sauerkraut – 700 g;
one small turnip;
two large onions;
black peppercorns;
carrot;
parsley, bay leaf, dill;
salt;
sour cream – 100 g.

The cooking sequence is similar to that described in the previous recipe. Initially, the meat is cooked until half cooked, the cabbage is stewed separately. Then they are combined, the remaining ingredients are added, as well as all the spices, when about 10 minutes remain until the soup is ready.

Delicious cabbage soup

Ingredients:

Sauerkraut – 520 gr.
Onions – 80 gr.
Salt – 4 gr.
Greens – 20 gr.
Chicken meat – 530 gr.
Potatoes – 445 gr.
Flour – 35 gr.
Water – 6 l

Preparation:

Chop the chicken meat into pieces.
Place in a saucepan with water. Cook until done.
Peel the onions. Cut into strips. Place in a heated frying pan with oil. Fry the onion.
Pour flour in there. Fry along with onions.
Add sauerkraut.
Cut the skin off the potatoes. Cut into cubes. Place in a saucepan with broth. Boil.
Pour the onion and cabbage mixture into the pan.
Cook over low heat until the potatoes are done.
Add salt.
Coarsely chop the greens.
Place in cabbage soup.
Let the dish brew.
Serve with sour cream.

Fresh cabbage soup recipe

Using fresh green or white cabbage leaves is always acceptable, but to add a sour flavor, you need an additional ingredient (in this case, apples). For preparation you need:

cabbage – 1 head of medium size;
beef tenderloin – 500-600 g;
apples (Antonovka) – 6 pcs.;
one carrot (medium);
two large onions;
Bay leaf;
salt;
pepper;
celery, parsley, dill;
small turnip;
fat sour cream – 100 g.

You need to cook the broth until the meat is half cooked. Then add coarsely chopped cabbage, onions and roots. Let it all simmer over low heat for half an hour so that the components are saturated with each other’s juices. After this, add the Antonov apples cut into thin strips. Sometimes they were boiled in a separate bowl and added a few minutes before they were ready (5-10). And after a few minutes add chopped herbs. Cook the soup until the apples are softened. This method is no worse than sauerkraut cabbage soup. The recipe can be slightly changed (remove the meat) - and then you will get a lean version of the soup.

In the oven

Cooking time: 3 hours.
Number of servings: for 10 persons.
Calorie content of the dish: 70 kcal/100 g.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: high.

There are many options for how to cook cabbage soup, but the classic recipe is considered to be the one that involves cooking the dish in the oven. Due to the lack of such a device in apartments, modern housewives use an oven. The adapted ancient recipe for sour soup does not include spices; there is also no need to salt the food - the fermented product provides the dish with a self-sufficient taste. How to cook cabbage soup from sauerkraut in the oven?

Ingredients:

sauerkraut – 0.3 kg;
meat broth - 0.5 l;
garlic cloves – 3 pcs.;
onions – 2 pcs.;
celery and parsley roots – 70 g;
lean pork – 0.35 kg;
small carrots – 1 pc.;
egg;
unsweetened yeast dough – 170 g.

Cooking method:

Cut the roots and onions into small strips, place them together with the meat in a heat-resistant container, fill with meat broth and simmer over low heat for 2.5 hours under the lid using the oven.
Take out the roasting pan, remove the lid and cover the neck of the container with a cake of yeast dough (the product must first rise after standing in a warm place). Brush the flatbread with beaten egg and return the dish to the oven.
When the dough is browned, remove the cabbage soup and cover the flatbread with a napkin to prevent it from going stale. A day later, you can serve lunch, seasoning the sour soup with sour cream and herbs. The flatbread will serve as a substitute for bread.

Green cabbage soup: recipe

In general, this version of this soup can be prepared not only from young green cabbage leaves (pickled or fresh), but also from sorrel and spinach. Serve such cabbage soup with sour cream and garnish with half a boiled egg. For this recipe you will need:

beef tenderloin – 500 g;
sorrel – 1 large bunch;
two large onions;
several cloves of garlic – 4-5 pcs.;
dill;
carrots – 1 pc.;
parsley and celery root;
two hard-boiled chicken eggs;
sour cream – 100 g.

This dish will certainly appeal to those who like classic sauerkraut cabbage soup. The recipe is surprisingly simple. First you need to cook the meat. Rinse the sorrel thoroughly under running water, remove the thick part of the stem and finely chop. Then drop it and the rest of the ingredients into the boiling broth. The cooking time takes about fifteen minutes, until the sorrel darkens. A few minutes before it’s ready, be sure to add chopped garlic and dill.

Soup with sauerkraut, chicken and peas

The soup is hearty and aromatic thanks to parsley root. It's without potatoes. Boiled peas act as a thickener.

Ingredients:

Chicken meat - 600 g.
Sour cabbage - 600 g.
Split peas - 100 g.
Sunflower oil - 3 tbsp. l.
Lavrov. leaf - 2 pcs., salt
Parsley root - 2 pcs.
Water - 2 l

Preparation:

Pre-soak the peas for 5 - 6 hours. Cut the meat into pieces, put it in a saucepan, add salt and cook over low heat for about 30 minutes.
Rinse the peas and place in the broth, add finely chopped parsley root.
Fry the cabbage in a heated frying pan with butter, squeezing out the brine, until golden brown.
Remove the finished meat from the pan, separate the flesh from the bones. Add cabbage, meat, herbs, and bay leaf to the pan with broth and peas.
Boil the soup for a few minutes.
When serving, you can add mayonnaise, sour cream, garlic.

Lenten cabbage soup from sauerkraut according to an old Russian recipe

This is lean cabbage soup made from sauerkraut, the recipe for which is simply irreplaceable for people who adhere to fasting, and is also useful for those who want to eat tasty food without gaining weight. To prepare them you will need:

sauerkraut – 700 g;
dried porcini mushrooms – 5-6 pieces;
two large onions;
vegetable oil (sunflower, olive) – 50 ml;
potato – 1 pc. (large);
buckwheat – 1 tbsp. l.;
dill, bay leaf;
4 cloves of garlic;
black peppercorns;
water.

Ideally, the cabbage should be covered with water and placed in the oven for about an hour. But in modern conditions we replace it with an oven, and reduce the time to about half an hour. Then pour the brine into a separate container and add vegetable oil and finely chopped onions. Stir the vegetable mixture with a wooden spoon until smooth so that the ingredients exchange flavors with each other. Then combine with brine again and cook over open, low heat. Place mushrooms and potatoes, cut into quarters, into cold water. You need to take about 1.2-1.3 liters. Let it boil. Then remove the porcini mushrooms with a slotted spoon, chop them and return them back to the broth, add the spices. Cook everything until the potatoes are ready. Next, add cabbage, buckwheat and place on low heat. Season the finished soup with crushed garlic and dill.

Lenten

Cooking time: up to 1 hour.
Number of servings: for 10 persons.
Calorie content of the dish: 31 kcal/100 g.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

The proposed recipe belongs to the category of dietary and lean, since it excludes the use of meat components, however, if you wish, you can add chicken, beef or pork to the soup - then the dish will become as satisfying and nutritious as possible. However, even lean cabbage soup with sauerkraut turns out to be very rich and has a rich taste, which is what legumes provide to the soup. How to cook lean cabbage soup with beans?

White bread croutons: breakfast recipes
How to cleanse the liver - from toxins and waste. Medicines and folk remedies.
Women's haircut debut (PHOTO)

Ingredients:

carrots – 150 g;
sauerkraut – 0.2 kg;
potatoes – 0.4 kg;
canned beans – 1 b.;
spices;
soda – 2 l;
tomato paste – 1 tbsp. l.;
onions – 2 pcs.;
sunflower oil.

Cooking method:

Peel the potatoes, cut into medium slices, and boil.
Finely chop the onion, fry it in oil for 3-4 minutes, add grated carrots. Simmer vegetables with tomato paste for 5 minutes.
Add sauerkraut to the broth and cook the dish for another 10 minutes.
Next, fry the vegetables, after which the cabbage soup needs to be cooked for another 7 minutes.
At the end of cooking the sour soup, add beans, after draining the liquid from the jar, allowing the component to boil for 5-7 minutes. Let the dish sit for at least an hour before serving.

How to cook cabbage soup in a slow cooker?

Nowadays, few kitchens can do without this miracle of modern technology - the multicooker. The cooking conditions in it are perhaps closest to those in a Russian oven. Thanks to the uniform heating of the bowl, the soup will not cook, but simmer. Use any of the above recipes to cook cabbage soup in a slow cooker. It is more advisable to use the “Stew” mode, in which the soup will cook for several hours without boiling, and then insist on the heating mode.

Fish soup

They were less popular than their meat counterparts. This soup was cooked mainly in the northern regions of the country. It was called “soup soup”, that is, small fish (usually ruff) dried in the oven. Now this can easily be done in the oven, use, for example, small perches. Suschik was most often ground into flour, and in winter it was simply diluted with boiling water, sauerkraut and other vegetables were added (all according to the basic recipe) and cooked. This is how they still cook, for example, in Karelia. You can also use dried, dried or fresh sturgeon fish.

We very rarely cook cabbage soup at home; they have been replaced by newer types of soups. And it’s completely in vain, because they are not only very tasty, but also healthy and retain everything that is in sauerkraut or fresh cabbage, as well as other vegetables. This is an indispensable dish in the daily diet for people observing fasting, or even in dietary nutrition. They are easy to prepare, but at the same time unique in taste.

Sauerkraut cabbage soup Recipe

Date: February 15, 2013 · ,312

Shchi is one of my favorite dishes of Russian cuisine! This love for cabbage soup is apparently caused by the fact that my grandfather is from the Urals and in our family the popularity of Russian cabbage soup has always been higher than Ukrainian borscht (without disparaging). Russian cabbage soup is a simple and very tasty dish. There are quite a few variations of the cabbage soup recipe , and not all are successful. Communicating with my friends and close acquaintances, I realized that it is cabbage soup , and not something else, that only I cook...

At the same time, when I treated some of them to this “outlandish” dish, everyone really liked it...

In fact, as usual... the secret to making delicious cabbage soup is simplicity. It’s like this, you’ll probably ruin it if you start adding something... No cereals, extraneous seasonings, etc.

To prepare cabbage soup we will need:

— Sauerkraut for cabbage soup . Approximately, if you have cabbage sprayed into jars, then this is about 2 liters - 0.4-0.5 liters of cabbage. Those. if you placed your sauerkraut tightly in three-liter jars, then this is 6-7 cabbage soup... One point: it is very desirable that when fermenting the cabbage, dry dill seeds are used, because they give a special aroma to the cabbage soup!

— Potatoes, 3-4 medium potatoes (boiled potatoes are a must).

— Onion – 1 medium onion.

- A little ground black pepper.

— A couple of bay leaves won’t make the cabbage soup any worse, but, in my opinion, they belong there!

So, now the process of preparing Russian cabbage soup . The secret of the “number van” is to take a small saucepan or ladle, 1-1.5 liters in volume, and pour our pickled kaputa into it. Fill with water and cook separately. Trying to throw sauerkraut into a common pan where cabbage soup is cooked until the potatoes are completely ready is a failure as it is.

Cook the cabbage separately for at least an hour, or even two. Let the cabbage boil, and then simmer it over low heat. You may have to add a little water a couple of times, when what is there has evaporated, the cabbage has not yet released its juices sufficiently, and the water has already boiled away.

This is exactly how the simmering of cabbage is recreated when cooking cabbage soup in the oven , which is now the lot of only the most rural residents...

At the same time, in a 2-2.5 liter saucepan we begin to cook the meat. We salt it, lightly pepper it, and cook it to form a whiter or less saturated broth. It is for this reason that it is very good when there is a small fragment of bone in the meat!

When the meat is cooked well enough, a broth is obtained - we add medium-sized potatoes (as usual, for soup).

At the moment when the potatoes are cooked until fully cooked (this is important), we add sauerkraut, which has already been simmered for an hour and a half, to the main pan. Whether to pour out all the sour broth that comes from the cabbage is determined purely by taste. We added half the broth - it turned out not very sour, to your taste - add further until we get the desired acid.

Finely chop the onion and throw it into the cabbage soup, literally half a minute before removing from the heat. It is important here that the onion does not cook, but remains with its certain sharpness and pungency.

If it’s the season and there are greens available, then some finely chopped green onions won’t hurt.

All! This is the simplest and most delicious recipe for Russian cabbage soup . Everything else is excess, if not to say from the evil one

Soup without meat

Cooking time: 40 minutes.
Number of servings: for 4 persons.
Calorie content of the dish: 19 kcal/100 g.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: low.

Sour cabbage soup without meat is an ideal lunch option during fasting or dieting. This soup must be included in the diet of vegetarians, as it contains a lot of vitamins and other beneficial substances. The cabbage soup turns out to be very aromatic, tasty, and warming. Even a novice cook can prepare the dish, and the process takes a minimum of time. Below is a homemade recipe with photos of lean cabbage soup.

Ingredients:

beans in tomato – 0.25 kg;
sauerkraut – 0.3 kg;
bulb;
potatoes – 2 pcs.;
Bulgarian pepper;
celery roots, parsley, parsnips - 1 tbsp. l.;
greenery;
spices, including bay leaf, coriander.

Cooking method:

Fill a saucepan with water (2 liters), place the roots and finely chopped potatoes inside. Place the container on the fire.
Fry the diced onion in oil, bring it to transparency, then add carrot chips.
Place the squeezed cabbage into the broth with the boiled potatoes. Bring the dish to a boil, then set aside for 20 minutes and add fried vegetables, cut sweet peppers into strips and beans in a tomato.
When the cabbage soup boils, add crushed garlic cloves and spices to the broth.
After 20 minutes, turn off the stove, let the sour soup brew for an hour, then treat it to your family, seasoned with sour cream.

Russian cabbage soup according to ancient recipes

The most so-called Russian dish is cabbage soup made from fresh or sauerkraut. In Rus', cabbage soup was given great importance; not a single meal, not a holiday meal, not in a peasant hut, not in the royal palaces, would take place without it. It is believed that the word “cabbage soup” itself comes from the Old Russian “s’ti”. This was the name for any nutritious food, mostly liquid. And when, with the adoption of Christianity, cabbage appeared in Rus', they finally established themselves in the form in which you and I know them, namely, in the form of cabbage soup. Moreover, cabbage was used in a variety of forms: fresh in summer and autumn, pickled in winter, sprouting seedlings in early spring, or even not cabbage itself, but quinoa, nettle, cabbage... and how many recipes for cabbage soup have accumulated over so many centuries - can't be counted! But we will give some interesting examples. And you can look at the recipe for classic modern cabbage soup - tasty and simple.

Adding vegetables

Next, place the already chopped onions and carrots into the bowl - fry along with the meat, without changing the mode, for another ten minutes. During this time, be sure to stir the contents of the bowl well several times. Then add sauerkraut, potato cubes and tomato paste. If the cabbage is a little sour, do not throw it away, but simply transfer it to a colander, rinse well under the tap and squeeze. You can also add rice, barley or millet grains to the sauerkraut soup with chicken if you wish.

Next, sprinkle all ingredients with salt and cayenne pepper. Pour the required amount of filtered clean water into the bowl and slowly mix everything. If you want to give the first dish an even richer and more aromatic taste, you can use other herbs and spices.

In order to cook sauerkraut cabbage soup with chicken, you need to change the mode to “Stew” and set the time on the display to one hour. Wait for the signal, open the multicooker and sprinkle chopped herbs on top. Lower the lid and leave the dish to simmer for twenty minutes. Then pour the soup into portioned bowls and serve for dinner with sour cream or mayonnaise.

Fresh cabbage soup

This is classic cabbage soup made from fresh cabbage, the recipe is simple, it turns out very tasty.

For the broth:

Beef on the bone – 800 g;
3 liters of water;
1 onion;
1 carrot;
Salt.

For the soup:

300 g cabbage;
4 potatoes;
1 onion;
1 tomato;
1 carrot;
A bunch of greenery;
2 bay leaves;
3 peas of allspice 3 tablespoons of oil;
Salt pepper.

So, let's prepare cabbage soup from sauerkraut:

Wash the meat, take a suitable pan, pour the beef into it, as soon as the broth boils, carefully remove the foam with a slotted spoon, add carrots and onions to the meat. (Before doing this, don’t forget to wash and clean them!). Cook for 2-3 hours. During this time, any beef, even a little old one, will be cooked. At the end, add salt to the broth, remove the carrots and onions and discard. Remove the meat from the broth, separate from the bones and cut into small cubes.

The already prepared and saturated broth still needs to be made transparent; to do this, strain it and pour it into a clean saucepan, turn on the heat under it. You have time until the broth boils - peel and cut the potatoes into small pieces, and then add them to the broth. Now chop the cabbage and also add it to the potatoes along with the meat. While they are boiling, chop and fry the onions and carrots with butter until golden, add them to our broth, followed by peppercorns and bay leaves. Simmer under the lid for another 5 minutes.

Remove the skin from the tomato, chop it finely, add it to the soup, and boil for another 1-2 minutes. Add chopped herbs, add salt and pepper to your taste, mix everything and turn off. Our cabbage soup with fresh cabbage is ready, you can call your household!

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.

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.

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.

Cabbage soup with mushrooms and cabbage seedlings

In Rus', cabbage soup was often prepared with mushrooms and fresh cabbage, and, strange as it may seem, cabbage seedlings were used for this (apparently, there was a lot of it, the excess was used in the cabbage soup!).

400 g approximately cabbage seedlings;
50 g dried mushrooms (preferably white ones);
4 potatoes;
One onion and one carrot each;
1 parsley root;
1 laurel;
4 peppercorns;
Salt, pepper, sour cream.

The mushrooms must first be washed, poured with hot water for half an hour, then strain the resulting infusion into a saucepan, put on the fire, and let it boil. Wash the mushrooms, cut into slices and place in a saucepan. Cook for 10 minutes. Separate the leaves from the cabbage seedlings and cut them into small, neat pieces. Peel the potatoes and cut into cubes. Rinse the parsley root thoroughly and chop it into small slices. Add everything to the broth and cook for a short time, about 15 minutes.

Wash the onion with carrots, peel and chop. Chop the onion into cubes, then grate the carrot (you can use a coarse grater), fry the vegetables in butter until golden brown. Place in a saucepan with cabbage soup, add bay leaf and pepper, cook for another 10 minutes. then take out the bay leaf, let the cabbage soup sit for 20 minutes and you can serve.

Soup with sauerkraut, chicken and pearl barley - Ural cabbage soup

Rich chicken broth with tender meat gives the dish richness and taste. Barley is inexpensive, healthy, and makes the soup thicker and even more satisfying.

Ingredients:

Chicken meat - 500 g.
Sour cabbage - 300 g.
Pearl barley - 0.5 cups
Carrots, onions - 1 pc.
Oil grows. - 1 tbsp.
Water – 2l
Potatoes - 3 pcs.
Tomato paste – 2 tbsp. l.
Salt, pepper, 2l bay leaf, green onions, parsley, sour cream

Preparation:

Soak pearl barley in cold water for several hours.
You can pre-cook pearl barley. Please note that during cooking it increases greatly in size. “Extra” pearl barley can be used as a side dish in the future.
Chop the chicken into pieces, place in a saucepan, cover with water and boil.
Peel the vegetables. Cut the onion and potatoes with carrots.
Fry the onions and carrots, add a little water and tomato paste, and simmer.
Add washed pearl barley, potatoes, and sauerkraut to the broth with cooked chicken. Add salt, pepper, bay leaf.
In the almost finished soup, add fried vegetables with tomato paste.
The soup needs to sit. It will be richer and tastier.
When serving, add greens to the plates. You can also add sour cream.

Sour cabbage soup from sauerkraut with mushrooms, an old recipe

Peel one onion and chop finely. Pour 2 tablespoons of butter into a cast iron pot, add the onion and sauerkraut, and set the oven to 220 degrees. and send the cauldron there for 40 minutes. then reduce the temperature to 170 and let the cabbage simmer there for another 2 hours until it turns brownish.

Meanwhile, cut the ribs into portions, place in a pan, fill with water, put the onion in there and cook for an hour at a low simmer. Strain the broth and pour into the cast iron pot with cabbage. There are also ribs, peppercorns and bay leaves. Add salt and let it simmer for another 2 hours. When serving, sprinkle with dill.

And at the same time, see how to cook real Ukrainian borscht - tasty and satisfying!

Soup with sauerkraut, chicken and mushrooms - a light and at the same time satisfying lunch

The dish is very filling. Mushrooms complement the extraordinary taste, nutritional value, and healthfulness of the soup. Chili pepper gives the dish a spicy kick. It's a compromise between lightness and satiety.

Ingredients:

Chicken - 1 pc.
Sour cabbage - 300 g.
Champignons - 250 g.
Potatoes - 2 pcs.
Onion and carrot - 1 pc.
Vegetable oil - 3 tbsp. l.
Dill, parsley - 1/2 bunch each;
Chili pepper - 1/4 tsp.
Paprika - 1/2 tsp;
Salt - to taste
Sour cream - to taste (for serving)
Water - 2 liters

Preparation:

Boil the chicken in salted water and remove from the broth. Strain the broth and place the pan on low heat.
Cut the potatoes into cubes and place in the boiling broth.
Rinse the salted cabbage in cold water, squeeze and fry in oil for 8 minutes.
When the broth boils, add the cabbage.
Cut the onion into small strips, carrots and grate.
Sauté onions and carrots, sprinkle with paprika and chili pepper. After a couple of minutes, place the roast in the pan.
Cut the champignons into slices and fry in a frying pan in which the vegetables were fried for about five minutes. When fried, the taste and unusual aroma of mushrooms will be revealed.
Add mushrooms to the soup and stir until the ingredients are ready. Add the chopped herbs and remove the pan from the heat.
Serve the soup by placing pieces of boiled chicken in bowls with sour cream.