In any cookbook printed in the territory of the post-Soviet space, you will almost certainly find a recipe for the first dish, called Ukrainian cabbage with sauerkraut. And this is not surprising, because such a rich, tasty soup is popular not only at home, but also in other countries.

Classic Ukrainian cabbage with sauerkraut

For a long time such a dish was cooked only in the oven. The soup was rich and very tasty. Of course, it is difficult to achieve such a taste at home, but you should not refuse to cook, because even on a regular stove, the kale is very appetizing and rich.

Ingredients:

  • a pound of meat pulp (beef or veal);
  • 280 g sauerkraut;
  • carrots and onions;
  • three potato tubers;
  • three tablespoons of rice grains;
  • two tablespoons of tomato puree.

Cooking method:

  1. Boil the meat until ready, then add the cubes of potatoes, salt, and after 20 minutes, rice grains.
  2. Stew the cabbage in a pan with the addition of tomato paste and a small amount of broth.
  3. Sauerkraut stew sent to the soup 10 minutes after adding rice cereal.
  4. In oil, we pass chopped onions and grated carrots.
  5. Put the vegetable frying in the soup and cook the cabbage for another 20 minutes.
  6. At the very end of the preparation for the aroma, you can add chopped herbs and garlic.

How to cook with millet

The traditional first dish in Ukraine is sour cabbage soup. And if you want to feed your family a delicious dinner, then be sure to try to cook cabbage with sauerkraut and millet.

Ingredients for a pound of meat with bone:

  • 450 g of cabbage;
  • five potato tubers;
  • carrot and onion-turnip head;
  • 50 g of millet;
  • tomato paste.

Cooking method:

  1. Pour the meat in a pan with water and send the container to the fire. When you remove the foam, put a few peas of pepper, salt and lavrushka into the broth.
  2. Cubes of potatoes are put in the broth, and after ten minutes we fall asleep millet.
  3. We shred the cabbage and send it to the soup.
  4. Grind onions and carrots and simmer together with tomato paste until the vegetables are soft. We send the vegetable frying to the pan.
  5. A few minutes before being ready, put spices and herbs.

Cook cabbage in a slow cooker

Despite the fact that cabbage is a traditional Ukrainian dish, they like to cook it both in Russia, and in Belarus, and in Poland, and in other countries. It is difficult to refuse a hot rich soup with sour cream.

For its preparation, sauerkraut is used, but many housewives add fresh vegetable for a change.

Ingredients:

  • 350 g of meat;
  • 400 g sauerkraut;
  • three potato tubers;
  • three spoons of any cereal;
  • two onions and carrots;
  • celery root.

Cooking method:

  1. In the bowl of the device we put one onion and one carrot, as well as the celery root. In the “Baking” mode, under a closed lid, bake the ingredients for five minutes.
  2. Then we put the meat, pour water and cook the broth for an hour at a temperature of 100 degrees.
  3. Filter the finished broth and return it to the bowl again with pieces of meat.
  4. In the future soup we put chopped potatoes, onions and carrots. We set the "Multipovar" mode and at a temperature of 120 degrees we cook the products for ten minutes.
  5. Then pour the cereal, add cabbage, spices, bay leaves, herbs and bring the dish to readiness for half an hour using the “Soup” mode.

With rice and chicken

In the national Ukrainian cuisine, this first dish is in second place after borsch. You can cook delicious Ukrainian cabbage soup on any meat broth. If you want to cook a lighter soup, then use chicken meat in the recipe, and take rice from cereals.

Ingredients:

  • 380 g of chicken;
  • half a glass of rice grains;
  • 250 g sauerkraut;
  • onion head and carrots;
  • three tablespoons of tomato paste.

Cooking method:

  1. Boil the broth from the chicken meat, then put the cubes of potatoes and a little salt.
  2. After ten minutes, we pour rice grains, and after another 15 we add the frying of their carrots and onions, as well as sauerkraut.
  3. We continue to cook the cabbage and add spices, tomato paste and herbs a few minutes before cooking.

Cooking without meat

You can cook cabbage without adding meat, the soup turns out to be no less tasty, but very light and dietary.

It is worth noting that sauerkraut slows down the cooking of vegetables, so it should be added only after the potatoes are almost ready.

Ingredients:

  • 450 g of sauerkraut;
  • one carrot and one onion;
  • parsley root;
  • several potato tubers;
  • two garlic cloves;
  • three tablespoons of tomato puree;
  • seasonings, herbs.

Cooking method:

  1. In hot oil, we pass the onions, then put the chopped roots and tomato paste to it. Pour 50 ml of water and simmer the ingredients for 15 minutes.
  2. Pour water into the pan, put the cubes of potatoes and cook for ten minutes until half ready.
  3. As soon as the potatoes are almost ready, we lay the cabbage and stewed vegetables, we also add all the spices - bay leaves, allspice and salt.
  4. After 20 minutes, put the chopped greens mixed with chopped garlic, bring the kale to a boil and immediately turn off the heat.

Ukrainian cabbage with sauerkraut and mushrooms

The classic cabbage recipe involves the use of meat, sauerkraut and cereals in the recipe. You can diversify the dish with the help of mushrooms. If possible, add white to the recipe - the soup will turn out not only rich, but also very fragrant.

Ingredients:

  • 280 g of pork ribs;
  • 120 g of dried porcini mushrooms;
  • three potato tubers;
  • 160 g of sauerkraut;
  • onion and carrots;
  • salt, seasoning.

Cooking method:

  1. Boil pork ribs for an hour.
  2. Soak the mushrooms and cook separately for 15 minutes. Then cut into strips and sauté together with grated carrots.
  3. In the meat broth we put potato sticks and small onion cubes.
  4. As soon as the potatoes are almost ready, add the cabbage, add salt to the soup in a couple of minutes.
  5. It remains only to lay out the mushroom roast, bay leaf and peppercorns. Cook the soup for another ten minutes and serve with sour cream and herbs.

Fish recipe

Delicious cabbage can be cooked with canned fish. If you do not believe it, then write down the recipe and try it yourself.

Ingredients:

  • half a glass of millet;
  • 300 g of sauerkraut;
  • a can of canned fish in tomato sauce;
  • five potatoes;
  • turnip onions and small carrots;
  • spoon of tomato puree.

Cooking method:

  1. Shred cabbage, three carrots on a grater. Stir the vegetables, fill with water and cook for about 20 minutes.
  2. We chop the onions and pass the tomato puree in a pan.
  3. Add millet to the cabbage, then fry the onion and potato grated on a coarse grater.
  4. After 15 minutes we put canned food, season the future soup with salt, pepper, bring to a boil and turn off the stove.

The main ingredient in cabbage is sauerkraut; it can be added to the soup along with brine. If you do not like too acidic dishes, then just wash the vegetable. Instead of sour cabbage, some housewives use fresh cabbage, but such cabbage will be completely different in taste, saturation and color.

Similar:More from the author: