Sauerkraut soup is a traditional Russian and Ukrainian dish. Only these soups are called differently. In Russian cooking, the name "Sour Shchi" has taken root, and Ukrainians call this soup "Kapustnyak". Over time, the hostesses learned to cook virtually any first course with the addition of sauerkraut. With the help of this ingredient, hodgepodge, pickle, borscht and even ear were transformed.
Even the most inexperienced housewife can make sauerkraut. We chop two kilograms of cabbage, two carrots, ram them into a jar and pour a mixture of water with two tablespoons of salt and sugar. We are waiting for two days - the cabbage is ready.
In Russia, sauerkraut was always served on festive table. It was believed that if you eat alcohol with sauerkraut, you will not quickly get tipsy, and in the morning your head will not hurt. Soups from sauerkraut (sour cabbage soup) are still one of the best soups for eliminating a hangover. Cabbage is a low-calorie product that does not cause allergies. That is why sauerkraut soups can be included in the diet of dieters and young mothers who are breastfeeding. This traditional dish will help out all Orthodox during fasting - cabbage is rich in minerals and vitamins, it will surely energize and add strength to all fasting people.
You can easily buy sauerkraut in the store, indeed, because of the soup, few hostesses will bother with shredding and preparing brine. Such cabbage is relatively inexpensive in the supermarket, but here the problem arises - it is not so easy to choose good sauerkraut.
Very often, instead of salty, crispy cabbage, there is sweet-salted sauerkraut, which is not at all suitable for making soups. Carefully read the composition of the product - if it includes cranberries, you can safely take it.
Manufacturers mostly do not produce sweet cabbage with the addition of cranberries. If, compared to salt, there is more sugar in the composition, such cabbage is not suitable for soups. At the same time, the cabbage itself should look at least appetizing in the package, no dark or yellowed pieces, only thin white pieces of cabbage, completely covered with brine.
How to cook sauerkraut soup - 15 varieties
it classic recipe traditional Russian "Sour cabbage soup", which any hostess should cook at least once in her life. The ingredients and method of preparation are the simplest, and the taste is amazing.
Ingredients:
- Sauerkraut - 700 grams
- Beef - 750 grams
- Potatoes - 3 pieces
- Carrot - 1 piece
- Onion turnip - 1 piece
- Garlic - 2 cloves
- Bay leaf - 1 piece
- Greens - to taste
- Tomato paste - 1 teaspoon
- Salt, pepper - to taste
Cooking:
Boil the beef for 1.5 hours. Until the end of cooking 30 minutes - salt the broth with meat. We cut the potatoes into small cubes - we throw them to the meat. At this time, we make a frying of onions and carrots, add tomato paste to it. We simmer for a few minutes. We send it to the broth for meat and frying and sauerkraut. Add chopped greens, bay leaf, salt and pepper, garlic passed through a press. Let the soup boil, turn off the stove.
Great replacement sour soup and pickle! This soup has incorporated all the advantages of the beloved first courses.
Ingredients:
- Sauerkraut - 250 grams
- Beans - 150 grams
- Onion turnip - 1 piece
- Carrot - 1 piece
- Pickled cucumber - 100 grams
- Bacon - 100 grams
- Paprika - 1 teaspoon
- Salt, pepper - to taste
Cooking:
Boil the beans. Fry the chopped onions and carrots, add sauerkraut to the finished frying, simmer the vegetables for a couple of minutes. Add chopped pickled cucumber. We continue to simmer for a few more minutes. In the boiling broth, add vegetables, beans and bacon, separately fried in a dry frying pan. Add seasonings and salt. Ready!
In order not to waste time with soaking and boiling beans, you can use ready-made canned beans. The taste will not change, and the time to prepare the soup will be significantly reduced.
An easy recipe for those who are used to spending a minimum of time at the stove. Fast and tasty - these are the postulates of this dish.
Ingredients:
- Sauerkraut - 150 grams
- Meat - 250 grams
- Onion turnip - 1 piece
- Carrot - 1 piece
- Potato - 2 pieces
- Salt, pepper - to taste
Cooking:
Boil absolutely any meat until cooked, take out, lay the chopped potatoes. We make a frying of onions and carrots. Add cabbage to it and simmer for a few minutes. At this time, cut the meat into pieces. We throw stewed vegetables and meat to potatoes. Bring to a boil, done.
Soup for those who like fatter and richer. It is these soups that any man will like, dear ladies should definitely add the recipe to their cookbook.
Ingredients:
- Sauerkraut - 250 grams
- Smoked legs - 250 grams
- Onion turnip - 1 piece
- Carrot - 1 piece
- Potato - 2 pieces
- Tomato paste - 2 tablespoons
- Vegetable oil - 3 tablespoons
- Salt, pepper - to taste
Cooking:
We release the smoked chicken meat, potatoes and cabbage into boiling water. While the base of the soup is cooking, we make a frying of onions and carrots. Add tomato paste to it, simmer briefly. After 20 minutes, frying can be released to the main ingredients. Bring to a boil and you're done.
Love mushroom soups? Have you tried all the recipes? Then this dish is for you! An unusual combination of ingredients will surprise even connoisseurs of traditional mushroom picking.
Ingredients:
- Sauerkraut - 400 grams
- Dried mushrooms - 2 handfuls
- Fresh mushrooms - 500 grams
- Onion turnip - 1 piece
- Carrot - 1 piece
- Potato - 3 pieces
- Tomato - 3 pieces
- Garlic - 3 cloves
- Vegetable oil - for frying
- Salt, pepper, bay leaf - to taste
Cooking:
Pour boiling water over dried mushrooms, and then boil until half cooked. We pass the onion with carrots until a delicious frying is obtained. We cut the mushrooms, throw the stew to the vegetables. Add chopped tomato. Simmer the vegetables for a couple more minutes. In boiling water, add mushroom fried with vegetables, chopped potatoes and boiled dried mushrooms. We immediately throw in the main ingredient - sauerkraut. Squeeze the garlic directly into the broth. Cook until the vegetables are ready for twenty minutes.
Many hodgepodge recipes can be found in the bins of cookbooks. But this recipe is different from all - it does not contain sausage and meat, not even pickles! It is sauerkraut that is responsible for the excellent taste of this dish.
Ingredients:
- Sauerkraut - 100 grams
- Turnip onion - 1 piece
- Carrot - 1 piece
- Potato - 4 pieces
- White cabbage - 100 grams
- Tomato paste - 2 teaspoons
- Sunflower oil - for stewing
- Olives - 1 can
- Salt, pepper - to taste
Cooking:
Shred all types of cabbage into small pieces. We cut onions, carrots, cabbage. Place the vegetables in a deep oiled pan. Add tomato paste and simmer potatoes and cabbage until soft. Pour the vegetables with 1.5 liters of boiling water, add the olives cut into circles. We are waiting for the soup to boil and it's ready.
The original recipe for a traditional Ukrainian dish - you have never tried such a borscht! Intrigued? It's time to cook super soup.
Ingredients:
- Sauerkraut - 500 grams
- Turnip onion - 1 piece
- Carrot - 1 piece
- Potato - 4 pieces
- Meat - 500 grams
- Tomato paste - 1 tablespoon
- Beets - 1 piece
- Garlic - 4 cloves
- Greens - to taste
- Sugar - 1 teaspoon
- Salt, pepper - to taste
Cooking:
Boil the meat until tender. Throw in the chopped potatoes. We make the fry, when it becomes golden and appetizing, add tomato paste to it. Are potatoes ready? It's time to add sauerkraut to the soup. Next, throw in the zazharochka and grated boiled beets. Next, add chopped greens and garlic passed through the press. Sugar soup, it's important! Let's not forget the spices and salt, we are waiting for the boil. Ready!
Very hearty soup for cold winter evenings. When the dish begins to cook, the aroma is throughout the apartment. Impossible to resist!
Ingredients:
- Sauerkraut - 250 grams
- Beef - 400 grams
- Smoked pork - 200 grams
- Peas - 1 cup
- Potato - 4 pieces
- Carrot - 1 piece
- Celery root - ¼ pieces
- Onion turnip - 2 pieces
- Salt, spices - to taste
Cooking:
Boil the beef until done. Peas are soaked for 4 hours. Fry the onion with celery and carrots. In a separate frying pan, fry the pork until cooked. Stew the sauerkraut for ten minutes until soft. Cut the boiled beef into pieces. We add all the spare parts to the boiling broth: beef, pork, peas, chopped potatoes, roasted vegetables. Let the soup cook for 20 minutes.
An unusual version of cooking soup on potato broth. Have you ever tried to cook soup in mashed potatoes? Then it's time to visit the kitchen with this recipe.
Ingredients:
- sauerkraut - 1 kilogram
- Minced meat - 500 grams
- Garlic - 2 cloves
- Bay leaf - 2 pieces
- Potato - 3 pieces
- Carrot - 1 piece
- Peppercorns - 6 pieces
- Onion turnip - 1 piece
- Salt, spices - to taste
Cooking:
Fry the onion and carrot until appetizingly fried. Put the cabbage to stew, after pouring a glass of water for 60 minutes. Has the hour passed? Add the roast to the cabbage, continue stewing for a few more minutes. We make meatballs from minced meat, boil in salted water and take it out. We throw whole potato tubers into the same water. As soon as it is cooked, we mash it in mashed potatoes right in the broth.
We add vegetable-cabbage frying and meatballs to the potato broth, also do not forget about garlic, bay leaf, salt. Pepper. We are waiting for boiling and turn off. The soup must be infused.
Tired of the usual fish soup? This soup will win you over from the first spoon. The sauerkraut won't stale now.
Ingredients:
- Sauerkraut - 300 grams
- Fresh fish - 600 grams
- Onion turnip - 1 piece
- Carrot - 1 piece
- Celery root - ¼ pieces
- Potato - 3 pieces
- Bay leaf - 2 pieces
- Allspice - 5 pieces
- Wheat flour - 1 tablespoon
- Tomato paste - 2 tablespoons
- Salt - to taste
Cooking:
Boil the fish with celery and onion. We take out all the ingredients after the broth is ready. Fry carrots with boiled onions. Is the roast ready? Add flour and hot fish broth, stir until a thick sauce is obtained. We chop the celery and the fish too. We chop the potatoes into sticks. We combine all the spare parts in the still hot broth: sauerkraut, boiled fish, frying, boiled celery, chopped potatoes, parsley, tomato paste. Cook the soup until the potatoes are ready.
Fresh fish can be replaced with canned fish in this recipe. Saury, sardine and sardinella are great for this dish. If you want a fatter soup - take canned food in oil, dietary - in your own juice. Sprat in tomato and gobies for this dish are not suitable categorically.
One of the variants of the standard Ukrainian Kapustnyak. The most remarkable thing is that this soup turns out to be equally tasty with any meat.
Ingredients:
- Sauerkraut - 400 grams
- Meat - 1 kilogram
- Potato - 600 grams
- Carrot - 1 piece
- Onion - 1 piece
- Millet - 0.5 cups
- Vegetable oil - 3 tablespoons
- Tomato paste - 3 tablespoons
- Salt, pepper, garlic - to taste
- Fresh herbs - to taste.
Cooking:
We send the meat to cook. Half an hour before it is ready, add a bay leaf and a little peppercorns, as well as millet. After half an hour, throw in chopped potatoes and carrots. While the vegetables are cooking, we make a fry from the onion, garlic and tomato paste. Add it to the saucepan along with the cabbage after the potatoes are ready. Next we will go greens and spices, as sauerkraut will cook quickly, in just a couple of minutes. You can turn off the stove.
Do you want to eat tasty and varied in fasting? Then this dish is for you. It perfectly diversifies the meager lenten menu and gives energy for the whole day.
Ingredients:
- Sauerkraut - 500 grams
- Onion turnip - 2 pieces
- Potato - 3 pieces
- Buckwheat - 200 grams
- Greens - 2 bunches
Cooking:
Let's lower the bow a little. Let's add cabbage. Simmer for 20 minutes. We send the potatoes with buckwheat to the boiling broth. After twenty minutes, you can throw stewed vegetables. Cook until potatoes are ready. Sprinkle with chopped herbs.
The real pickle is not the one we used to cook with cucumbers, pearl barley and beef, but with cabbage. We will revive the traditions of the original Russian dish.
Ingredients:
- Sauerkraut - 100 grams
- Pickled cucumbers - 1 piece
- Chicken meat - 300 grams
- Potatoes - 3 pieces
- Barley - 80 grams
- Onion turnip - 1 piece
- Carrot - 1 piece
- Cucumber pickle - to taste
- Lavrushka - 1 piece
- Dill, pepper - to taste
- Butter - for frying
Cooking:
We wash the barley, boil it separately, this is necessary so that the soup is transparent. Cook the chopped chicken meat until cooked, 10 minutes before the finish, add the potato cubes. Fry the onion with carrots, add cucumbers with brine. We simmer for a few minutes. The cabbage can be washed. Meat and potatoes cooked? Add to the soup vegetable frying, stewed in cucumber brine, pearl barley, cabbage, dill, pepper, lavrushka. Boil for just five minutes and you're done.
This soup is just a godsend for lovers of vegetable first courses. This recipe will be especially appreciated by gardeners; most of the crop will immediately be used.
Ingredients:
- Sauerkraut - 500 grams
- Sauerkraut brine - 1 cup
- Chicken - 500 grams
- Pumpkin peeled - 250 grams
- Onion turnip - 2 pieces
- Salt, pepper - to taste
Cooking:
Fry the onion together with grated pumpkin until soft. Let the chicken cook. The meat is ready - we send vegetable frying, cabbage and brine to it. Let the soup cook for another 20 minutes.
This recipe is dedicated to all lovers of the combined meat hodgepodge. A completely new taste of the dish will amaze even gourmets.
Ingredients:
- Sauerkraut - 200 grams
- Smoked sausage - 100 grams
- Chicken meat - 300 grams
- Boiled sausage - 100 grams
- Sweet pepper - 1 piece
- Tomato - 3 pieces
- Dill - 50 grams
- Celery - to taste
- Olives - 10 pieces
- Lavrushka - 2 pieces
- Tomato paste - 1 tablespoon
Cooking:
Boil the chicken meat, take out the meat and cut it into small pieces. Put the chopped smoked sausage on a dry frying pan. Fat should flow out of it, on which we will cook all the remaining ingredients. The fat has flowed out, it's time to add the chopped onion. Mix roast. Then add boiled sausage. We continue to fry. After a couple of minutes, pour the chopped tomatoes and tomato paste. We extinguish. Add chopped celery and krop. We cut the bell pepper and pour it into the broth along with the fry, boiled chicken meat will also go there. Decorate the dish with olives.
If the cabbage is very salty or has a too pronounced taste, rinse it under cold water. So the dish will turn out more balanced and harmonious.
Shchi is a popular dish of traditional Russian cuisine. From time immemorial, cabbage soup from fresh or sour cabbage was considered the main one in Russian peasant hut, and royal mansions. They do not lose popularity among modern housewives.
You can cook them thick, in rich meat broth. Or you can do without meat at all and cook “empty cabbage soup” on water, but with the addition of various additional products and seasonings. In any case, the dish turns out to be tasty, satisfying and healthy, with a slight sourness that sauerkraut gives.
Today on the site "Popular about health" we cook sour cabbage soup from sauerkraut and step by step recipe we consider classic cabbage soup with meat and "empty" on the water.
A few cooking tips
Sour cabbage soup is best prepared from home-salted cabbage. Then they turn out as they should - with a pleasant, light sourness. If you use store bought, taste it first. If very acidic or salty, rinse in a colander under running cold water.
AT classic version the dish is cooked on rich beef broth. However, no less tasty (and cheaper) are obtained on pork bones, with chicken and even with stew.
In general, although this dish is considered the first, it turns out to be quite thick (both the first and second at the same time). Therefore, if you want to make the soup more like a soup, put fewer vegetables than indicated in the sour soup recipe of your choice.
Classic sauerkraut soup - step by step recipe
For cooking need: For 3 liters of water - 300 g of beef or pork bones. 1 medium carrot, 3 potatoes, 1 medium onion, 300 g sauerkraut, a small piece of smoked lard and vegetable oil, for frying.
For flavor, take: finely chopped parsley (2 tbsp), a couple of laurels, 3-4 allspice peas, a pinch of cumin. You will also need 1 tsp of sugar to give our dish a pleasant, savory flavor.
Cooking broth for cabbage soup
Pour water into the pan, put the chopped and washed bones. Boil, reduce the temperature to low, cook for an hour and a half. At the beginning of cooking, a foam forms, which must be removed. Half an hour after boiling, put laurel and allspice in a saucepan.
Prepare the rest of the ingredients
While our broth is cooking, let's prepare the dressing for cabbage soup: Peel and wash the vegetables. We cut the potatoes into small, but not small cubes, finely chop the onion. Carrots can be finely chopped or coarsely grated.
Smoked lard should be cut into thin slices, and then each into small cubes. Well, if you don’t want to mess around, just cut the whole piece into small cubes. It is most convenient to work with slightly frozen fat.
Cooking fried lard and cabbage
Heat the pan well with 1-2 tablespoons of vegetable oil. Put the pieces of bacon, reduce the heat, fry, stirring until lightly browned. They will quickly give extra fat. Now add carrots and onions, mix, fry for 3 minutes.
It's time to put the cabbage in the pan (before that, lightly squeeze it from the brine). Stir, sprinkle with sugar, mix again. Set a light temperature, cover, simmer for half an hour, stirring occasionally so that the cabbage does not burn. If necessary, add a little more oil. When the roast is ready, turn off the stove.
We cook cabbage soup
When the broth is ready, remove the bones with a slotted spoon, put on a dish. Leave it to cool down. Then cut off pieces of meat from them. Remove parsley and allspice from broth and discard.
Boil the broth again, put the potatoes, cook over medium heat for 10 minutes. Now carefully, with a spoon, lay out the finished frying and cut pieces of meat. Sprinkle with cumin if necessary. When it boils, turn off the fire. Cook, with a light boil for 20-30 minutes.
At the end, put the parsley greens and turn off the stove. Serve hot, generously flavoring each serving with fresh sour cream.
Lenten cabbage soup with sauerkraut
For this recipe need: for 3 liters of water - 2 potatoes, 1 large carrot, 1 onion, 2 stalks of celery, 300 g of sauerkraut, a few black peppercorns, a couple of parsley, 2 cloves of garlic, 1 tbsp finely chopped dill.
We will also prepare sugar (1 tsp), 1 tbsp flour, vegetable oil and 1 tbsp tomato paste.
Cooking:
Put the whole peeled and washed carrots, celery stalks into a saucepan with cold water. Boil, cook on low heat for half an hour. Now remove the vegetables with a slotted spoon, put on a plate. We need carrots, you can throw away the celery.
Place the diced potatoes into the boiling vegetable broth. Simmer over low heat for 15 minutes.
During this time, simmer the cabbage and finely chopped onion in a pan with vegetable oil, almost until the cabbage is soft. Put in a saucepan. Add sugar, pepper, parsley, cook for another 15 minutes. You can add salt if needed.
While it's cooking cook the roast:
Heat 2 tbsp vegetable oil in a frying pan. Pour flour, fry, stirring, until golden. Add the tomato, stir, pour in a little broth (half a glass), simmer over low heat, literally, for 1 minute, stirring constantly.
Now transfer the frying to cabbage soup. Put the garlic passed through the crusher, diced boiled carrots and chopped dill there. Mix well, cook for 5 minutes. Remove lavrushka from ready-made cabbage soup, as it will be bitter later. Pour into bowls, top with sour cream and serve. Your sour cabbage soup is ready!
Many housewives know that if you cook borscht with cabbage and eat not immediately, but best of all yesterday's cabbage soup, then they are always tastier than freshly cooked. Therefore, if possible, cook this dish the day before so that the cabbage soup has time to brew well. Enjoy your meal!
In cooking, such a soup is quite simple, you just need to know a few nuances and just love sauerkraut. And adding smoked chicken is my personal accidental discovery. Now I cook just like that.
Total cooking time - 1 hour 15 minutes
Active cooking time - 25 minutes
Cost - 2 $
Calories per 100 gr - 44 kcal
Servings - 3-3.5 liter saucepan
How to cook cabbage soup
Ingredients:
Sauerkraut– 500 grams
Carrots - 120 grams
Onion - 120 grams
Chicken - 400 grams(smoked)
Potato - 300 grams(cleaned)
Broth - 2 liters(or water)
Tomato paste - 1 tablespoon
Cumin - 1 teaspoon
Bay leaf - 2 pieces
Black pepper - to taste
Salt - to taste
Vegetable oil- for frying
Greens - optional
Sour cream - for serving
Cooking:
To begin with, the cabbage must be squeezed and cut. Most often, it is chopped into rather long strips and it is not very convenient to eat it not cut in soup. Therefore, we grind it for sure. We do not pour out the squeezed juice - we will regulate the acid in the final version with it. 
Pour a little vegetable oil into a preheated frying pan or ducklings and add cabbage, a teaspoon of cumin, pepper a little, mix, add 200 grams of water or broth and simmer until almost cooked. It is very difficult to tell the time - it all depends on the firmness of your cabbage and the desired softness. I would say that about half an hour is enough. 
We cut the onion into cubes, peel and grate the carrots. Vegetables lightly in a small amount of vegetable oil - first comes the onion, because it is more watery, and after 2 minutes - carrots. Fry for a couple of minutes, add tomato paste (I have home cooking), another 30 seconds and turn off. 
Pour a little less than 2 liters of water into the pan and bring to a boil. Peel potatoes and cut into small cubes. Remove the chicken meat from the bone and cut it too. I take off the skin and throw it away. 
We throw our chicken into the pan, do not forget the potatoes and bones - all the same, there will be at least a little smell, but more. Then we select and discard them. Cook after boiling for about 10 minutes. Be sure to boil the potatoes until tender. Before we throw the cabbage into the pan, because the acid will harden it, which we do not need at all. Next, add cabbage, fried vegetables, bay leaf, salt, taste, adjust, and if there is a desire - and I always have it - add the squeezed juice, bring to a boil and cook with the lid closed over low heat for another 15 minutes. 
Add chopped greens (if anything, it tastes good to me without it), another minute and turn off the fire. Let the soup brew for 20 minutes. Serve with sour cream. Ah, that aroma of smoked meats… Bon appetit! 
Shchi is a traditional dish of Russian cuisine, which is made from sauerkraut, thanks to which it can also be called "sour cabbage soup". Quite often, Ukrainian cabbage soup and cabbage soup are confused, but in fact these are two completely different dishes.
From time immemorial, on the table of a Russian person, porridge and cabbage soup were considered the main dishes. In order to cook traditional cabbage soup from sauerkraut, they had to be not just boiled, but simmered for several hours in a Russian oven, thanks to which they acquire an incredible taste and special aroma.
The main components of cabbage soup prepared according to all traditions are roots, herbs and a large amount of beef, lightly fried flour, and of course, the most important ingredient, sauerkraut. Modern housewives do not cook cabbage soup in the oven, so the recipe for this dish has changed slightly, but this has not made it less tasty.
Today, quite often pork is used instead of beef, and sometimes poultry meat, cereals are put together with toasted flour, potatoes are added, you can take not only sauerkraut, but also fresh cabbage.
Shchi with sauerkraut
Sauerkraut soup prepared according to this recipe is a little different from traditional ones, but at the same time they turn out to be incredibly tasty and fragrant.
Ingredients:
500 g sauerkraut,
1 parsley root,
1 carrot
1 onion
800 g brisket (ribs),
8 pieces of black pepper (peas),
2 bay leaves,
9 st. l. millet groats,
3 potatoes
100 g celery root,
1 pinch of salt
fresh herbs - a little, to taste.
Cooking:
In order to cook delicious cabbage soup, you first need to ferment cabbage. Do not be afraid, this process is quite easy and will not take too much free time.
If you wish, you can buy ready-made cabbage, but before buying, you must definitely try it. It is important to remember that the cabbage that will be used to make cabbage soup should not contain vinegar or any additional additives (for example, cranberries, apples).
First we cook the broth. We take the meat and wash it thoroughly with cold water, then transfer it to a saucepan, fill it with water and put it on the stove to cook. We clean the onion, cut it into two rugs. We clean, wash the parsley root and carrots.
As soon as the water begins to boil in a saucepan, take a spoon and remove the resulting foam. Now we fasten the fire to a minimum and cook the broth for an hour and a half, but no less.
After the specified period of time, the broth for future cabbage soup will be completely ready. If desired, you can squeeze and then rinse the cabbage, but it is best not to do this, since the more sour the cabbage is, the tastier the cabbage soup will be.
It takes a long time to stew cabbage, about an hour and a half. To do this, we need to take a frying pan, always with a thick bottom, after which we pour literally two or three ladles of hot broth into it and add a small amount of fat.
Put the cabbage in the pan and cover it with a lid. It is important to turn the fire down to a minimum and simmer the cabbage, but at the same time you must constantly ensure that the cabbage does not have time to burn. Over time, the broth will begin to boil away gradually, so add it periodically.
While the cabbage is languishing, we are engaged in potatoes - we clean it, wash it and cut it into fairly large cubes. As soon as the cabbage is almost completely ready, put the potatoes in the preheated broth.
Now let's start cooking frying for future cabbage soup. Take the onion, peel it and cut into small cubes. Then we take the carrots, peel, wash, and then three on a coarse grater. Peel and cut into strips parsley root (you can take celery). Lightly fry vegetables in a small amount of fat.
As soon as the potatoes are half cooked, wash the grits and transfer them to a saucepan with broth. If desired, to cook traditional cabbage soup, instead of cereals, a small amount of fried flour is added to the broth to thicken the broth, but it turns out very tasty with cereals.
A couple of minutes before the potatoes are completely ready, add the frying to the broth. As soon as all the vegetables are cooked, put them in a saucepan and cabbage.
It is important to remember that if you add cabbage early, in an acidic environment, the potatoes may not be fully cooked and remain half-cooked, which will greatly spoil the taste of the finished dish.
Now we separate the meat from the bones and cut it into not very large pieces, transfer it to a saucepan. Now we will add bay leaves. We take peppercorns and crush it in a mortar, as it should be in small pieces, which makes the dish much more aromatic and tastier. As soon as the pepper is crushed, we transfer it to cabbage soup.
Almost at the very end of cooking, add pre-chopped fresh herbs to the cabbage soup, add some salt if necessary. It is worth remembering that the cabbage itself is quite salty, so do not put too much salt so as not to spoil the taste of the finished dish.
Now we need to let the cabbage soup boil, after which we turn off the stove. It is better to serve cabbage soup after a few hours, when they are well infused. Incredibly tasty is the combination of cabbage soup with sour cream.
Shchi with sauerkraut in a slow cooker
In order to significantly reduce the cooking time of this dish, you can make cabbage soup with sauerkraut in a slow cooker. This recipe is just perfect for working housewives who want to surprise their loved ones. delicious dish, but at the same time they do not have the opportunity to spend a lot of time in the kitchen.
Ingredients:
1 tomato (you can replace 1 tablespoon of tomato paste),
300 g sauerkraut,
1 onion
1 carrot
4 potatoes
300 g of any meat (preferably pork),
spices and salt - a little, to taste,
vegetable oil - a little.
Cooking:
First, we prepare the meat - we thoroughly wash the meat, after which we cut it into large cubes and put it in the multicooker bowl. We also pour a small amount of vegetable oil into the bowl, after which we turn on the “baking” mode and fry for about half an hour.
In the event that chicken meat is selected and the cabbage soup is planned to be cooked in a slow cooker, then it is worth remembering that in this case the meat does not require additional frying. Diced potatoes are immediately sent to the multicooker bowl along with chicken meat and spread sauerkraut.
While the meat is being fried (for example, you can take pork, it turns out very tasty), we are preparing vegetables - we cut the onion into small cubes, and chop the carrots on a coarse grater. Peel potatoes and cut into fairly large cubes.
If you have caught very sour cabbage, then first soak it in cold water. Next, add cabbage to the bowl with meat, carrots and onions, and then mix everything well. Now close the lid of the multicooker and simmer everything together for 15 minutes, turn on the “baking” mode. Do not forget that you need to periodically open the lid of the multicooker and mix the cabbage soup.
Approximately five minutes before the end of cooking cabbage soup, add diced tomato or tomato paste. In the event that we add a tomato, we first need to remove the skin from it, and for this we make a cross-shaped incision on the top of the tomato, and then put it in a deep bowl and pour boiling water over it. After a minute or two, carefully remove the peel and cut the tomato into small cubes or three on a grater.
Next, put the already prepared potatoes into the bowl of the multicooker, add the bay leaf, lightly season with salt, add spices, pour water. Now we close the lid and turn on the “stewing” mode, leave the cabbage soup from sauerkraut to cook for an hour and a half.
After the signal sounds, mix the cabbage soup well and leave for a while so that the dish can brew and fill with aroma. It is best to serve sauerkraut cabbage soup a couple of hours after cooking.
Pour the ready-made cabbage soup into portioned plates, add sour cream and sprinkle with a small amount of chopped fresh herbs.
Lean cabbage soup with sauerkraut and mushrooms
You can cook cabbage soup not only with meat, but also a lean version of the dish, where mushrooms are used instead of meat. Such a dish can be prepared even during Lent.
Ingredients:
50 g mushrooms (dried),
4 medium sized potatoes
1 st. l. flour (with a slide),
1 carrot
1 onion
500 g sauerkraut,
4 tbsp. l. vegetable oils,
pepper and salt - a little, to taste.
Cooking:
First, we deal with mushrooms - put them in a deep bowl and fill with cold water, leave for three hours. After the specified time in the same water, cook the mushrooms (about half an hour), lightly season with salt.
As soon as the mushrooms are ready, carefully strain the mushroom broth into a saucepan, and cut the slightly cooled mushrooms into small slices.
Now we take sauerkraut and wash it in cold water so that all the excess salt is gone, and then squeeze the cabbage well. We put a frying pan on the stove and let it warm up, after which we pour a small amount of vegetable oil and spread all the cabbage. We fasten the fire to a minimum and simmer the cabbage for half an hour, stirring it occasionally so that it does not burn.
We peel the potatoes, wash them and cut them into small cubes, and then put it in the prepared mushroom broth. We put a second frying pan on the stove, pour a little oil and pour the flour. Fry the flour for several minutes, stirring constantly, until it becomes light. yellow tint(it is important not to overexpose the flour, otherwise the taste of the finished dish will be greatly spoiled).
Add one cup of mushroom broth to the flour in the pan, and then mix well. Next, add a mixture of flour and broth to a saucepan with future cabbage soup.
Peel the carrots and onions, then grate the carrots on a coarse grater, and cut the onion into small cubes. Now in a saucepan with mushrooms, spread the sauerkraut stewed cabbage Bring to a boil, add flour mixture.
In the pan in which the cabbage was stewed earlier, now lightly fry the onions and carrots for 10 minutes. Next, add the finished frying to the pan and cook for five minutes. Then season with a little pepper and salt.
Lean cabbage soup with sauerkraut and mushrooms can also be cooked in a slow cooker.
We put the cabbage in the multicooker bowl and turn on the “stewing” mode, leave it for an hour and a half, while adding quite a bit of water, after which we transfer the cabbage from the multicooker to the bowl.
Fry carrots and onions for 10 minutes in a slow cooker in the "baking" mode, while adding a little vegetable oil. Then add cabbage and potatoes, a little water, season with pepper and salt, cook for one hour in the "stewing" mode.
Sauerkraut soup is a national, hot first course, familiar to many from childhood and for this reason, again, not loved by many. Not a very pleasant attitude to boiled sauerkraut is explained by the fact that not everyone knows how to cook it. There are no difficulties in this process, and if you follow the subtleties of cooking, then it will turn out to be very tasty and healthy.
The original Russian proverb says: cabbage soup and porridge is our food. Behind this saying lies the main first course of Russian cuisine. This soup has not only excellent taste and aroma, but also low calorie content, contains a large amount of vitamin C, which does not lose its properties even when cooked. Of course, you can cook it on the stove, but this does not make this soup less tasty and it will truly win your hearts.
In today's article, we'll take a look at the most delicious recipes making sauerkraut cabbage soup, which you definitely need to cook and evaluate for yourself, believe me, it is very tasty! Also try to cook very tasty.
Ingredients:
- Sauerkraut - 400 gr.
- meat broth with beef ribs - 2 l.
- tomato puree - 100 gr.
- onion - 150 gr.
- potatoes - 300 gr.
- carrots - 120 gr.
- bay leaf, black pepper, salt, celery, vegetable oil.
Cooking method:
We put the cabbage in a deep container, fill it with cold water, and then leave it like that for 5 minutes. Then we put it on a sieve and repeat the same procedure again and rinse the cabbage with running water under a tap. In this way, we get rid of the brine we do not need, since it tastes sharp and does not have a very pleasant smell.
Pour two tablespoons of vegetable oil into the pan. Chop the onion, put it in hot oil and fry for a couple of minutes until translucent.
Pour about half a liter of meat broth, cover the pan with a lid and simmer over medium heat for 1 hour.
After the time has elapsed, add the tomato paste, add the fire and fry everything together, stirring occasionally so as not to burn.
Now we throw peeled and cut into large pieces potatoes and carrots cut into cubes into the pan.
Pour all the ingredients with strained meat broth with beef ribs, with a bunch of greens, onion and celery root, which were cooked for about an hour and a half.
It remains only to add a few leaves of parsley, add salt to taste, bring to a boil and cook until the vegetables are ready, about 30-35 minutes.
Serve hot soup to the table, season with ground black pepper and put sour cream.
Enjoy your meal!
chicken soup recipe
Ingredients:
- Chicken - 700 gr.
- sauerkraut - 700 gr.
- potatoes - 500 gr.
- onion - 1 pc.
- carrots - 1 pc.
- garlic - 2 teeth
- tomatoes - 2 pcs.
- Bay leaf
- vegetable oil, with ol, pepper, herbs and spices to taste
Cooking method:
1. First of all, we prepare the necessary products. We put the chicken meat to boil, and when the broth boils, it is necessary to collect the foam, and after half an hour you can strain the already prepared broth.
2. Strained broth a little salt and add spices to taste.
3. We send potatoes cut into medium cubes into a saucepan with broth and cook for 15 minutes.
4. Finely chop the onion and send it to fry in a pan in oil until golden brown.
5. After that, we send grated carrots and finely chopped tomatoes and garlic to the onion. Fry vegetables for 5 minutes.
6. At the moment when the potatoes are cooked, add the fried vegetables, sauerkraut, parsley, pepper and salt to taste. Remove from the stove, cover with a lid and let it brew for a while.
7. Just before serving, decorate the finished soup with herbs and season with sour cream.
Rich cabbage soup with pork
Ingredients:
- Pork - 500 gr.
- sauerkraut - 200 gr.
- meat broth -3 l.
- onion - 1 pc.
- carrots - 1 pc.
- potatoes - 2-3 pcs.
- vegetable oil - 30 ml.
- salt, hot pepper, bay leaf - to taste
- greens - for serving
Cooking method:
To cook this recipe with pork, take the products from the list;
1. In vegetable oil, fry the chopped onion and grated carrots on a coarse grater.
2. In parallel, we put the broth with pork to boil. Be sure to drain the first water after boiling and rinse the meat and pan with water. Again, fill the same clean pork with water, bring to a boil, lower the temperature and cook for about 30 minutes with hot peppercorns and bay leaf. Then we take out the meat, cut into medium-sized pieces and return it to the broth.
3. Send the chopped potatoes to the pan and continue cooking for another 10 minutes.
4. Add a portion of sauerkraut and cook for another 8-10 minutes.
5. We also lower the roast here, boil for the last time, add salt, ground pepper and remove from the stove.
6. Serve delicious homemade cabbage soup hot - bon appetit!
Shchi with meat in a slow cooker
Ingredients:
- Carrot - 1 pc.
- potatoes - 3 pcs.
- sauerkraut - 200 gr.
- pork - 300 gr.
- tomato paste - 70 gr.
- sunflower oil - 2 tbsp. l.
- onion - 1 pc.
- salt/pepper - to taste
- water (boiling water) - 1.5 liters.
Cooking method:
Pour two tablespoons of sunflower oil into the bowl of the multicooker and put the meat cut into small pieces there. Turn on the "Baking" mode and fry for 15 minutes with the lid open.
Add carrots and onions to the meat, and fry for another 10 minutes with the lid open.
After a while, add the remaining ingredients: sauerkraut and tomato paste.
Salt and pepper to taste.
Fill with boiling water.
We turn on the "Extinguishing" mode for 1.5 hours.
Bon appetit!
Lean soup without meat
Ingredients:
- sauerkraut and fresh cabbage - 200 gr.
- onion - 1 pc.
- potatoes - 3 pcs.
- carrot - 1 pc.
- tomato paste or adjika
- bay leaf, black pepper, salt, vegetable oil.
- parsley, dill to taste
Cooking method:
1. Peel the potatoes, cut into small cubes. Then put it in a pot with water and add spices. We put on fire and cook the potatoes until fully cooked, about 15 minutes. Meanwhile, sauté the rest of the vegetables. Grate carrots on a medium grater. Chop the onion into small cubes. Then fry them in vegetable oil in a frying pan for 5-7 minutes over medium heat, stirring occasionally.
2. Add sauerkraut to vegetables, after squeezing the liquid out of it. We put the tomato paste here and simmer for 10 minutes. We shift the roasting into the broth with the finished potatoes, mix everything thoroughly and let the soup boil again. We try the soup for acid, salt and, if necessary, add spices to taste.
3. Remove the pan from the heat and add finely chopped parsley and dill.
4. Put the finished lean sauerkraut soup on portioned plates and serve.
Video about cooking shchi with chicken broth
Enjoy your meal!!!