Cabbage soup from sour cabbage - it seems that traditional Russian cuisine is unthinkable without them, and how can you manage to get rich, wintery, aromatic cabbage soup with sauerkraut in a harsh winter? Although historically sour cabbage soup was not called the first dish with cabbage at all, but an effervescent drink made from pickled pineapples. It is hard to imagine, but the nobles of the times of Catherine II kept greenhouses in which they grew pineapples, and fermented them directly in barrels. Hence the name of the drink, which even Nikolai Vasilievich Gogol used to say.

But what about real cabbage soup? Sour cabbage soup from sauerkraut was also there, and they certainly included cabbage, meat or mushrooms, as well as pickle and spices. Subsequently, to thicken the soup began to add potatoes. But about all the recipes in order.

Classic recipe

It’s worth preparing the cabbage soup according to the classic recipe only in order to try what they are, real Russian cabbage soup stewed, filled with a special “spaniard spirit” that permeated any Russian hut and was indestructible. Today we will cook cabbage soup rich or full, that is, with a complete set of products (the empty cabbage soup and onions were called poor).

The rich were usually like that. It was taken:

  • beef (750 g);
  • a half-liter can of sauerkraut;
  • one large potato, carrot, turnip;
  • a pair of onions;
  • salted mushrooms cut from half a glass and several dried white;
  • heels of garlic cloves;
  • parsley and celery root;
  • parsley and seed or dill;
  • Lavrushka
  • half a glass of sour cream for whitewash;
  • on a spoonful of cream, ghee and vegetable for frying;
  • pepper peas.

Working process:

  1. Put the cooked meat, adding the roots and carrots.
  2. After an hour and a half, salt the broth, strain and take out the roots.
  3. In a clay pot, add sauerkraut, pour half a liter of boiling water there and put butter. Cover with a lid and send to medium-sized oven. Cabbage should be soft.
  4. Transfer cabbage into the broth.
  5. Pour a little water into the stewpan, put potatoes, mushrooms cut into quarters, put in a boil. As the water boils, get the mushrooms, cool and cut into thin straws, place again to the potatoes. How to cook, add everything, including mushroom broth, to the meat broth.
  6. Now everything is cooked together - cabbage, potatoes, broth and roots with a chopped onion, which you also added to other ingredients. About 20 minutes everything should boil.
  7. Only when the cabbage soup is removed from the fire, garlic and dill are placed in them, and then, wrapping something warm, cabbage soup should be left to brew for at least half an hour.
  8. Serving in plates, season cabbage soup with sour cream and salted chopped mushrooms.

Cooking from sauerkraut and mushrooms

Product Set:

  • a good piece of brisket from the edge is a pound;
  • half a liter of cabbage;
  • two carrots (for overcooking and for broth) and also onions;
  • two large potatoes;
  • 100 g of fresh porcini mushrooms;
  • a couple of fresh tomatoes;
  • a pair of garlic cloves;
  • spice;
  • butter 20 g;
  • some vegetable oil.

You can prepare cabbage soup with sauerkraut with meat and mushrooms as follows:

  1. Cook the beef broth, to do this, mark the washed piece of meat in cold water, wait for boiling and remove the foam. Then toss a little peas of pepper, salt, onion and carrot. Cook, descaling, for two or a half hours, depending on the readiness of the meat. Important! If the cabbage is salted, salt the cabbage gently.
  2. Meanwhile, put out the cabbage in a pan by adding butter and a little water. It takes about twenty minutes.
  3. We take boiled meat from the pan, cut it. Filter the broth, removing the boiled vegetables. We load the cabbage into it and continue to cook. Then we put chopped potatoes.Note! Potatoes in an acidic environment are cooked for a long time and remain not boiled. If you like smooth and not boiled potato slices, then send it to boil after cabbage. But if you love grandmother’s cabbage soup with mashed potatoes and loose potatoes, then first let the potatoes cook, then take out a part of it and knead it, put it in the cabbage soup again. And after that add the cabbage there.
  4. While the cabbage is cooked, fry the mushrooms in oil, separately fry the chopped onions and grated carrots.
  5. Put everything in a pan and let it boil a little. Before the end of cooking, put the bay leaf and chopped garlic. Boil everything - and turn it off. Cabbage soup ready. Let them stand for a bit, reach, then spill on plates and add greens.

Lean cabbage soup

For lean soup, it is important to think of how to thicken them and make them more satisfying. Previously, buckwheat and mushrooms were added to such cabbage soup. Today, most often, the role of a thickener is potato or, more rarely, flour recovered in vegetable oil.

The composition of the products is simple and minimal:

  • one large onion and carrot;
  • 300 g sauerkraut;
  • four large potatoes;
  • spice.

For lean cabbage soup to be tasty, it is very important to put more potatoes. It gives density, satiety, links all the other components into a single whole. The potato should be well cooked. Very often, housewives cook whole potatoes, take them out and push them, and again put them in cabbage soup.

Cooking lean soup. We boil potatoes in 2.5 liters of boiling water, then we either take it out and mash it, or cut it into strips and we will not crush it (this is a matter of taste!). Next, put cabbage in cabbage soup.

While it is boiling, in a frying pan in oil we fry diced onions and grated carrots. We recommend using a grater with small holes for carrots, so it will be tastier. Send this roasting to cabbage soup.

Next up is bay leaf, peppercorns and salt to taste. While serving, sprinkle with herbs.

If the cabbage is too acidic, rinse it with cold water before laying. If, on the contrary, there is not enough acid in cabbage soup, add a little brine. In general, focus on taste.

Sour cabbage soup with sauerkraut and stew

 

Very tasty and rich cabbage soup is obtained with stew. To make them simpler than simple: first cook the usual lean cabbage soup, as stated in the previous recipe, and before the end of cooking, open the can of stew and put the contents into the prepared cabbage soup. Boil a little all together and serve with greens and sour cream.

With pork

Cabbage soup with sauerkraut goes well with pork broth. The proportions of the products may be the same, but a fatty piece of pork meat is used. Not everyone loves the aroma of pork broth, so to discourage this smell of pork, fry carrots and onions, coarsely chopped, in a dry pan. Then put meat in three liters of water, as it boils, remove the foam, and then put vegetables, salt and pepper in the water. Having cooked the broth in an hour, strain it, remove all unnecessary. Take out the meat too.

Fry the second carrot and onion, as well as the chopped potatoes lightly in oil. Put in a pan and boil for about ten minutes.

Introduce the cabbage. Boil another ten minutes and leave to insist. Cut the meat and put in the plates when serving.

Sour cabbage and chicken cabbage soup

 

Boil the chicken by making a transparent broth. Take out the meat. Send a couple of potatoes, cut into strips, into the broth. Potatoes are cooked quickly, so we cook the cabbage, add five minutes later to the broth, and while the cabbage is cooked, we fry in vegetable oil, a little onion and carrot. If there is bell pepper, then we put it, as well as finely chopped tomato. Put saffered vegetables in a saucepan with cabbage soup, add salt, let it boil, add lavrushka and pepper at the end.

With the addition of fresh cabbage

Cabbage soup with two kinds of cabbage is very tasty. Fermented gives sharpness, and fresh - lightness. In a saucepan we cook broth on beef brisket. We take the pan by five liters, and it will take a pound or more of meat.

  1. When the broth is salted, cooked, the meat is taken out, put sauerkraut in the broth - a little, three hundred grams.
  2. You need to boil it for about 20 minutes, but for now, cut the potatoes (five tubers) into cubes.
  3. Fry carrots and onions in vegetable oil, add one chopped Bulgarian pepper and a couple of grated tomatoes without skin to them. You can add a spoonful of tomato paste, if you like cabbage soup more sharply.
  4. Cabbage in the meantime is almost ready, it's time to lay the potatoes, and then half a small head of fresh cabbage, chopped the same size as pickled cabbage.
  5. After about ten minutes we put the roasting. Salt, tasting, add peppercorns, dill seed and other spices that like. A little sugar does not hurt - it will make the taste of cabbage more pronounced.
  6. Everything boils for a few more minutes. Ready cabbage soup should stand for a bit, serve them with herbs and sour cream.

In a slow cooker

Cabbage soup in a slow cooker are prepared like this:

  1. Cut fresh brisket, onions (1 pc.), Slightly chopped sour cabbage (200 g). Put everything in a multicooker bowl.
  2. In baking mode, fry all 15 minutes, then report the chopped carrots, fry another 15 minutes.
  3. Sliced ​​potatoes (4 pcs.), Grated tomatoes (2 pcs.), Pepper, salt, a leaf of laurel and garlic put in a bowl, pour in water and set the stewing mode.
  4. In an hour and a half cabbage soup is ready.

Similar:More from the author: