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Sauerkraut soup. Sour cabbage soup

One of my favorite soups. Especially in winter. What could be tastier than, after riding down the hills with a child on a snow scooter, making snowmen, shivering in the cold, returning home and eating a large plate of rich cabbage soup, or, as they are also called, sour cabbage soup. Before with sour cream. Yes with black bread.

It is best, of course, to cook such cabbage soup on a goose, in a cast iron pot and in a Russian oven. But, since there is a lot of stress in apartments with a stove, you can use an oven instead of a stove. And instead of a cast iron pot there is a large clay pot.

This is ideal. Here is a working option, when there is no time to simmer cabbage in a frying pan for a long time, and everything is cooked together in one pan. So let's say - lazy sour cabbage soup.

But in taste they are very good and not so much inferior to those prepared according to all the classical canons.

For sour cabbage soup you will need it.

A piece of beef brisket. Alternatively, for fat content you can use pork or both.
Potato. Determine the quantity yourself - I have a 5-liter pan here. And add a couple of fairly large tubers to it.
Large onion.
. 500-600 grams.
Sauerkraut brine - about a glass.

You need to be careful with cabbage. The cabbage should be sauerkraut. No use of vinegar, oil, etc. Without any additives.

Therefore, we obtain cabbage in two ways:

. Fortunately, this is a simple matter. It just takes time.
We go to the market and buy cabbage from our grandmothers. Let's try it first. There shouldn't be any vinegar. And cranberries/lingonberries too.

Preparing sour cabbage soup.

First of all, let's cook the meat. Cook the broth as usual - put the meat in cold water, bring to a boil, reduce the heat to low, turn off the noise and cook over a very low simmer. If desired, add carrots, onions, parsley root, etc. to the broth during cooking. That is, we cook the broth, guided by our taste.

The meat is cooking, the noise has just been removed - it’s time to get started on the cabbage soup itself.

Cut the onion into quarter rings.

And we put it in a pan with meat. Of course, you can pre-fry the onions. Since carrots are already present in cabbage, we do not add carrots separately. If there are no carrots in the cabbage, or there are very few of them, add at this stage another carrot grated on a coarse grater.

Place the cabbage on a board and cut into pieces of a convenient size for you.

Immediately add the cabbage to the pan. As I already said, I don’t stew the cabbage separately, but cook everything at once in one pan.

We peel large potato tubers. 1-2 pieces depending on size.

Add the tubers to the pan with the meat. Without cutting.

Let them cook there until they are ready and they will begin to slowly boil.

After about 40-50 minutes, peel the remaining potatoes and cut them into small cubes.

Take large potato tubers out of the pan into a separate bowl and add a couple of ladles of broth to them.

Add diced potatoes to the pan

Mash large potato tubers into a puree using a masher. You should not use any mixers or blenders for this - you risk getting a slippery mess rather than crushed potatoes. Only a masher and only by hand.

Place the resulting puree into a saucepan.

By doing this, we achieve a denser broth - accordingly, the soup turns out thicker and tastier.

Stir crushed potatoes into the soup. We check for strength of taste. If it seems that the taste of sauerkraut is not enough, gradually add the brine from the sauerkraut - it usually takes me a glass, rarely one and a half. Check for salt and add more salt if necessary. Cover with a lid and cook until the potatoes and cabbage are fully cooked. That is about another 30 minutes.

And if you also put it on bread, it turns out absolutely wonderful.

This cabbage soup tastes best the next day, especially if it has been left in the cold and frozen. That's when sour cabbage soup acquires all its flavor.

Step-by-step recipes for preparing sauerkraut cabbage soup with beef, chicken or mushrooms on the stove and in a slow cooker

2017-11-17 Oleg Mikhailov

Grade
recipe

2201

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

Carbohydrates

2 gr.

57 kcal.

Option 1: Classic recipe for cabbage soup with sauerkraut and beef

The canonical recipe for any dish is not necessarily complicated and contains a lot of products and the subtleties of their processing. Shchi is one of the simplest soups, both in composition and technology. Even a beginner can do cabbage soup with wonderful taste and aroma; we will be the first to prepare it.

Ingredients:

Step-by-step recipe for sauerkraut cabbage soup with beef

Sort the cabbage and use a sharp thin knife to chop into larger pieces. Be sure to squeeze out the brine, add water for a short time if it is too sour or too salty and rinse in a colander.

Place the cabbage in a pot or large thick-walled frying pan, add a teaspoon each of lard and tomato, and pour in a little water. Simmer the cabbage at the lowest possible heat, periodically lifting the lid and stirring. It is necessary to soften the cabbage, the taste of the entire dish depends on this.

Cut the pre-chopped beef into portions with a knife and cook the broth in two and a half liters of water. The approximate time is one and a half hours, at the end of it, check whether the meat is separated from the bones, and cook if necessary.

Peel the carrots, parsley and onion, cut the onion into slices, and the rest of the vegetables into strips. Over high heat, quickly saute the vegetables with a spoonful of lard, add the tomato and heat for another three minutes.

Mix the sautéed cabbage with cabbage, simmer for another quarter of an hour and transfer to a saucepan with broth.

Use the remaining lard to prepare a flour dressing. Melt the fat, add flour and mash the lumps, pour in half a glass of broth and heat until boiling. Immediately pour the prepared sauce into the pan.

After stirring the cabbage soup, add some salt, and if desired, add some spices and chopped garlic. Distribute portions, putting meat and herbs in each, serve sour cream separately.

Equally aromatic cabbage soup is prepared from pork - we don’t change anything in the technology, except for the cooking time of the broth - it is reduced by about a third.

Option 2: Quick recipe for sauerkraut cabbage soup with chicken

Our simple recipe for cabbage soup with chicken is an almost lean dish, the chicken fillet broth contains absolutely no fat, and so little oil is used for frying that its quantity is not even indicated in the recipe.

Ingredients:

whole chicken breast from a large broiler - 700 grams;
sauerkraut, equal in weight to chicken;
two ripe tomatoes;
garlic;
carrots and onions - approximately 100 grams each;
bay leaves and herbs, any spices, preferably black pepper.

How to quickly prepare cabbage soup from sauerkraut

Place the washed and cut chicken into large pieces to cook over medium-high heat. Cool the cooked fillet, add some salt and pepper to the broth, add randomly chopped potatoes and count a quarter of an hour to cook them.

Finely chop the onion and fry in vegetable oil, put the grated carrots and small slices of tomatoes into the frying pan, heat until the released tomato juice begins to thicken.

Pour the roast over the cooked potatoes, then add the squeezed cabbage, spices and salt. After stirring, boil for a minute or two after boiling and sprinkle with chopped herbs.

Replace white meat with chicken by-products, add half an hour to cook them, and you have a recipe for quick cabbage soup made from sauerkraut and poultry, in no way inferior to all others.

Option 3: “Old Russian” cabbage soup made from sauerkraut with dried mushrooms and buckwheat

This cabbage soup is already quite a satisfying dish, despite the absence of meat products in the list of ingredients. The characteristic taste of buckwheat, garlic and mushrooms gives the adapted ancient recipe the right to deserved success.

Ingredients:

half-liter jar of sauerkraut;
two tablespoons of dry fried buckwheat;
large potatoes;
50 grams of mushrooms, porcini, dried;
two onions;
small head of garlic;
vegetable oil, salt, a third of a spoonful of black peppercorns, bay leaf;
a couple of sprigs of dill.

How to cook

Pour half a liter of water into the cabbage in a saucepan and place in a very hot oven for half an hour.

Pour boiling water over the sorted mushrooms for a quarter of an hour. Peel and chop the potatoes into large pieces, drain the soaked mushrooms and cut into large strips, do not discard the water.

Fill the potatoes with mushrooms with water, a little more than a liter in volume, add the infusion from soaking the mushrooms, put on high heat, and after boiling add spices.

After boiling for about ten minutes, add the washed buckwheat and cook for another quarter of an hour, skimming off any foam that forms. Meanwhile, drain the stewed cabbage into a separate bowl. Add a couple of tablespoons of oil, salt and finely chopped onion to the cabbage, grind thoroughly with a wooden masher or spoon.

Add the previously drained water to the mashed cabbage, put on moderate heat and simmer for about twenty minutes. Combine all the products in one pan, add chopped garlic and simmer for a quarter of an hour, from boiling. Be sure to keep the old Russian cabbage soup in a cooling oven for at least half an hour.

Using water from soaking mushrooms is a great way to enhance the taste of cabbage soup, but you should definitely try the infusion, sometimes it is barely bitter, but together with buckwheat it can distort the taste of the dish.

Option 4: “Estonian” sauerkraut cabbage soup with meat and beans

Estonian cabbage soup is the real thing, and not just the name of dishes with similar recipes. They are very high in calories, good for replenishing strength, and they are simply very tasty!

Ingredients:

half a chopped pork knuckle and a slice of meat - only 1200 g;
half a kilo of sauerkraut;
300 grams of dry large beans;
150 grams of wheat cereal;
a glass of sour cream;
large onion and carrot, slightly smaller in weight;
chopped parsley - half a glass.

Step by step recipe

Rinse the beans soaked overnight in a colander, add water along with the meat and cook on low heat until both products are cooked. Remove the pork, separate from the bone, chop and return to the pan.

After the meat, add washed cereal; if desired, you can replace it with soaked and slightly boiled pearl barley. Cut the peeled carrots and onions into not too small strips and sauté until the onions lose their matte color.

In the boiling broth, when the cereal is almost ready, add the squeezed cabbage, frying and spices. Cook until done and only then add salt.

Serve the greens separately, divide the thick sour cream into portions with a tablespoon and freeze a little.

Choose very rich sour cream for these cabbage soup - this is the requirement of the recipe; ideally, frozen homemade cream is used.

Option 5: Polesie cabbage soup with sauerkraut and mushrooms

Cabbage soup, quite in the style of ancient recipes, is prepared in several ways - first over an open fire, and then in the oven. If you don’t like the smell of unrefined oil, replace it with something more familiar to you, even olive oil.

Ingredients:

one and a half liters of clear broth;
three hundred grams of “sharp” sauerkraut;
a quarter glass of aromatic unrefined oil;
three white onions;
spoon of flour;
75 grams of dried forest mushrooms.

How to cook

It’s a good idea to prepare broth for cabbage soup specially from spinal bones or poultry offal, but ready-made broth will also work. In any case, break the sorted mushrooms and crush them into fine crumbs, pour in boiling broth and leave for up to forty minutes.

We clean the onions and finely chop them with a heavy cleaver, mix them with the cabbage and simmer in a heated frying pan with most of the oil. Before doing this, carefully squeeze the cabbage so that not a drop of brine is released.

In a dry frying pan, lightly saute the flour, combine all the products in one large saucepan, or better yet, in a pot with a ceramic coating. Bring to a boil over high heat and simmer, lowering the temperature quite a bit, about ten minutes.

Place the finished cabbage soup in a very preheated and turned off oven, and cook in it for about half an hour.

The compiler of the recipe definitely decided that in the recipe from Polesye the mushrooms should be exclusively forest mushrooms. In practice, any will do, even fresh ones, if cut into smaller pieces.

Option 6: Simple sauerkraut cabbage soup with meat in a slow cooker

From the chef’s point of view, a multicooker is almost like a pot in the oven, in terms of the distribution of heat during the cooking process. Well, cabbage soup just needs that, as we will see in the next recipe.

Ingredients:

Step by step recipe

After washing and removing veins and films, cut the meat into slices, the same size as for beef stroganoff. After drying it a little, put it in a multicooker, having previously greased the bowl with oil. Brown the meat in frying mode for about thirty minutes. If desired, you can slightly reduce the amount of meat and replace it with chopped salted lard.

Next in line are the onions and carrots - after washing and peeling, cut the onions into the smallest cubes, and three carrots into medium shavings. Add vegetables to meat and mix. Leave in the same cooking mode for 10 minutes.

Peel the potatoes and cut them into short thin slices, mix them with the rest of the ingredients in a bowl, and after a couple of minutes add the cereal and cabbage. Heat up one and a half liters of water and pour it into the multicooker. Salt, pepper a little or add spice in the form of peas.

Such cabbage soup is prepared in a slow cooker for an hour and a half, the operating mode of the device is stewing, the lid must be tightly closed. When releasing, the dish is decorated with herbs, coarsely chopped onions are added to the fatty, rich cabbage soup, and served separately with second-grade coarse flour bread.

The tradition of serving cabbage soup with coarse bread comes from the hard life of villages not so long ago. However, cabbage soup with sauerkraut really takes on an unusual taste with this addition.

Option 7: Sour cabbage soup from sauerkraut in a slow cooker with mushrooms

These cabbage soup are also from “mushroom” recipes; some complexity due to the preparation of mushrooms is compensated by a reduction in the number of steps thanks to the magical assistant - the multicooker.

Ingredients:

two handfuls of dried mushrooms, preferably of different types;
half a kilogram of sauerkraut;
a small onion and carrots of the same weight;
two glasses of thick tomato juice;
1/5 pack of “Peasant” butter;
a quarter cup of chopped parsley
spoon of white flour;
salt and spices to taste.

How to cook

Leave the mushrooms in cold water for several hours, or pour boiling water for half an hour.

We peel all the vegetables, then cut the onion and parsley into smaller pieces, cut the carrots into three small pieces and fry everything together for a quarter of an hour on the appropriate operating mode of the multicooker.

Mix the flour with a glass of warm water, cut the mushrooms randomly, but not into too large pieces; small ones can be left whole.

Add mushrooms and cabbage to the fried vegetables, add water and flour and bring hot water to a volume at which all the products are completely, and with a small margin, covered with liquid.

Salt the cabbage soup and add spices, cook in the standard mode for soups for 30 minutes. After stopping the program, let it heat up for another twenty minutes.

Almost all cabbage soup is cooked in vegetable oil, and this one is an exception; butter adds an appropriate taste to the entire dish.

Option 8: “Prefabricated” cabbage soup from sauerkraut with chicken in pots

Combined cabbage soup, like solyanka, is prepared from different types of meat; this creates original flavor combinations in the finished dish. The difficulty of preparation is rather imaginary; it is enough to stock up on quality products.

Ingredients:

pickled cabbage, squeezed from brine - 400 gr.;
one and a half spoons of flour;
150 grams each of boiled chicken and high-quality boiled sausage without lard;
200 gr. ham;
one small white onion and one unsweetened carrot;
three tablespoons of homemade ghee;
salt, favorite herbs, garlic and parsley root.

Step by step recipe

Pour parsley root and finely chopped onions and carrots into a liter of boiling water and simmer for a quarter of an hour after boiling. Add the cabbage and cook in a covered saucepan over low heat until done.

If you don’t have natural melted butter, replace it with high-quality lard or poultry fat, heat it in a frying pan and brown all the chopped meat products over low heat.

Grind the garlic, add a little lard if the meat products are not very fatty. Dilute the flour by adding a little hot water to it.

Divide all the products into pots and place the fried meat on the bottom. Pour in the cabbage soup, add boiling water or broth if necessary, add salt and pepper. Place the pots on a baking sheet in a cold oven, quickly bring the temperature to 180-200 degrees, let it boil for about five minutes, and turn off the heat. Let the cabbage soup in the pots brew in the cooling oven.

Serving in pots is very colorful, but the final stage itself is no less important for the dish - cabbage soup aged in the oven has a noticeably different taste.

The main ingredient of cabbage soup is sauerkraut, which gives the dish an appetizing sourness and unique taste. The season for cooking cabbage soup in villages began in late autumn, when housewives salted cabbage for the winter, and lasted until spring. Cabbage soup still remains the most common first dish among many Slavic peoples.

Any broth for cooking cabbage soup can be used: vegetable, meat, fish or mushroom. Even in ancient times, cabbage soup was divided into lean or “empty”: only sauerkraut and onions with carrots, and “full” - meat, rich with mushrooms, eggs and seasoned with sour cream or heavy cream. But the most important secret of the unique, special taste of cabbage soup was that cabbage soup was prepared in a Russian oven, where the dish was simmered and infused for several hours.

Classic recipe for sour cabbage soup

There is no Russian person who has never eaten cabbage soup with sauerkraut, but there are probably housewives who do not know how to cook this soup. Although it is very easy to prepare if you strictly follow our step-by-step diagram with photos.

The classic recipe for sauerkraut cabbage soup contains the following ingredients:

Sauerkraut – 500 kg.
Potatoes – 5 pcs.
Onion – 1-2 heads.
Small carrots.

Cooking instructions:

Rinse beef on the bone under running water. Place in a saucepan and fill with clean water. Place the pan over high heat. When the water boils, reduce the heat to almost a minimum so that the water does not boil. We remove all the foam. It takes 60 minutes for the broth to cook, perhaps a little more.
As soon as the meat is cooked, take it out and add the “sauerkraut” to the broth. Separate the meat from the bone and cut into small pieces, and return to the pan.
While everything is cooking, peel the potatoes and cut them into cubes. Add the potatoes to the pan.
While the potatoes are cooking, you need to fry the carrots and onions. Grate the carrots and finely chop the onion. Fry a little in vegetable oil.
Check the potatoes for doneness; if they are ready, you can fry them in the pan.
Add salt, allspice and bay leaf to the sour cabbage soup, if necessary. And cook for another 5 minutes.
Then the “brew” is turned off and allowed to brew a little, at least 30 minutes.

The sauerkraut soup is ready. This soup is served with sour cream and herbs.

Sour cabbage soup in a slow cooker

Today, a multicooker is the most modern and multifunctional kitchen appliance, which is capable of preparing many different dishes, including the first ones. Cabbage soup made from sauerkraut in a slow cooker turns out no less tasty than on the stove, so if you have a slow cooker, you can safely use it.

Ingredients:

Good beef tenderloin on the bone – 500-1000 g.
Sauerkraut – 500 kg.
Potatoes – 5 pcs.
Onion – 1-2 heads.
Small carrots.
Table salt – as needed.

Preparation:

Only the meat needs to be cut into pieces and fried a little in a slow cooker on the “fry” mode. This mode usually takes about 15 minutes.
Afterwards, place sauerkraut, diced potatoes and grated carrots on top of the meat. Fill with clean water and set on “soup” mode for 2 hours.
As soon as the soup is cooked, the multicooker will automatically switch to the heating mode. Let the cabbage soup brew and you can serve it with sour cream and fresh herbs.

How to make sauerkraut correctly

Of course, you can buy sauerkraut in the store, but before, every housewife fermented it at home. We will tell you how to ferment cabbage yourself so that you can later prepare delicious cabbage soup or other dishes.

To get started we will need:

Fresh fork – 1.5-2 kg.
Carrot.
Salt – 50 gr.
Sugar – 4 tbsp. l.

Wash the head of cabbage thoroughly and finely chop it.
Peel the carrots, wash them and cut them into three strips on the coarsest grater.
Place cabbage and carrots in a container where they will ferment. Add sugar and salt.
Now mash the contents thoroughly until the juice appears.
Then we press the mass with a weight and leave it for 3 days.
After 3 days, foam should form on the surface. This foam must be removed. The process will last another 4 days.
Then it must be divided into containers and stored in the cellar or refrigerator.

This sour dip recipe is a classic and quite time consuming.

A few secrets of cooking cabbage soup

Perhaps the most important secret of delicious cabbage soup is that “yesterday’s” cabbage soup made from sauerkraut is tastier than freshly prepared cabbage soup.
Before adding sauerkraut to the soup, check to see if it is too salty. If it is over-salted, it must be soaked or thoroughly washed.
Real cabbage soup is cooked in an oven in clay pots, but today there are many ways to cook cabbage soup from sauerkraut. The soup can be cooked on the stove, in a slow cooker, and even in the oven.
And yet, the classic recipe for sour cabbage soup with sauerkraut is prepared with beef broth, but if you don’t like beef, you can make cabbage soup with sauerkraut and chicken.

Sour lean cabbage soup from sauerkraut

Sour lean cabbage soup made from sauerkraut is the main recipe for cabbage soup. With this base you can easily prepare other versions of this old Russian recipe. By the way, when there were no potatoes in Rus' yet, such soup was prepared with the addition of turnips or rutabaga.

Products:

Preparation:

Sour, lean cabbage soup made from sauerkraut is in no way inferior to meat cabbage soup, but is very good to eat during Lent or when you want to decompress.
So, take three handfuls of sauerkraut from a jar, this is about 300g and squeeze it out a little. There is no need to pour out the brine; you will need it at the end of cooking the soup. Place it in a saucepan and fill it with one liter of water. Cook, or more correctly, simmer over low heat for about an hour.
At this time, peel and chop the potatoes into strips, and then add them to the cabbage. Add another liter of water and cook for about 15 - 20 minutes.
While the cabbage and potatoes are boiling, finely chop the carrots or grate them on a coarse grater, and then simmer with a small amount of oil. Then add to the soup.
Finely chop the onion and also simmer in the same pan as the carrots. It is important not to fry onions and carrots, but to simmer them, avoiding any burnt particles. Add sauerkraut cabbage soup to the sour lean soup you are preparing.
Mix everything, cook for another 15 minutes and check the readiness of the vegetables, as well as the “sourness” of the dish. Salt and add brine, which was previously drained from the cabbage, if this very “sourness” is not enough, or, on the contrary, add water if the cabbage soup turns out to be too sour.
In order for the soup to have a very pleasant, rich and velvety consistency, you should prepare a “flour sauce” for it.
Fry the flour in a spoon of vegetable oil, stir constantly and do not allow the color of the flour to change. Dilute everything with water, about half a glass, stir vigorously so that there are no lumps, and boil for one minute.
Add the resulting dressing to the soup. Add bay leaf, pepper, and finely chopped garlic. Simmer for another 5 minutes, and that’s it, the sour lean cabbage soup is ready. Before serving, add chopped herbs to the pan. Or just place it on the table so each person at the table can do it on their own plate.

Sauerkraut cabbage soup in a slow cooker

Ingredients:

Preparation:

To prepare cabbage soup from sauerkraut, you need to wash and cut the meat. Place the chopped meat in a multicooker bowl, then add a few tablespoons of sunflower oil, turn on the “Baking” mode and fry for 25 minutes. If you want to make this dish in the slow cooker with chicken, you don't need to fry it. Place the chicken in the slow cooker along with the sauerkraut and potatoes.
While the meat is frying in the slow cooker, peel the onions and carrots, cut the onions into small cubes, and chop the carrots using a grater. Peel the potatoes, rinse several times and cut into cubes. If the sauerkraut is very sour, it needs to be soaked a little in cold water.
Add chopped carrots and onions to the meat, mix all the contents thoroughly. Close the lid on top and continue to simmer the entire contents for fifteen minutes. From time to time, remove the lid from the multicooker and stir all the contents.
A few minutes before final cooking, add tomato paste to the dish. After this, add bay leaf, chopped potatoes and cabbage to the slow cooker. Sprinkle with soup spices and salt, fill the entire contents with water. Close the lid on top, set the “Stew” mode and continue cooking the dish for an hour. Delicious sauerkraut cabbage soup is completely ready. Bon appetit!

Sour cabbage soup with mushrooms, lean

Ingredients:

Method for preparing sour cabbage soup with mushrooms:

Sauerkraut, if it is coarsely chopped, can be chopped by cutting it on a cutting board. Stew the cabbage until soft with the addition of water, finely chopped onion and carrots, chopped into strips or slices.
Boil the mushrooms, pour the broth into a saucepan, cut the mushrooms into slices. Strain the mushroom broth, add cabbage, mushrooms, chopped parsley and celery roots.
Dry the flour in a dry frying pan; when the flour has cooled slightly, dilute the mushroom broth, stirring continuously, until it reaches a creamy consistency. Add flour dressing to cabbage soup. Season with salt and sugar, bring to a boil, remove from heat and let simmer. When serving, sprinkle with finely chopped herbs.
Similarly, you can cook cabbage soup in meat broth, with or without mushrooms, with the addition of potatoes. Then, it is better to sauté the onions and carrots separately in vegetable oil; the cabbage soup will be more aromatic. When serving, add sour cream.

Sour cabbage soup and its recipe

Ingredients:

Preparation:

Sour cabbage soup and its recipe are probably found in every family in our country. After all, cabbage soup is one of the most popular dishes in Russian cuisine, and there are a great many recipes for its preparation.
Sour cabbage soup differs from cabbage soup made from fresh white cabbage in having a brighter taste due to the fact that it is prepared from sauerkraut.
Most often, cabbage soup is cooked in meat broth, but you can also cook a vegetarian version of cabbage soup in vegetable broth.
If you decide to cook sour cabbage soup in meat broth, then a piece of beef weighing about 700 grams must first be boiled for an hour to an hour and a half. Then the meat is removed from the broth and cut into small cubes. After this, the meat is again placed in the broth.
A couple of medium-sized carrots should be grated on a coarse grater, and a medium-sized onion should be chopped into small cubes with a knife.
After heating a frying pan with vegetable oil, you first need to lightly fry the onion and then add grated carrots to it.
About 400-500 grams of potatoes need to be peeled and cut, preferably into equal-sized cubes. Place it in the broth and simmer for about 5-7 minutes.
Next, add sauerkraut to the broth. A four-liter pan will require about 300 grams of sauerkraut. Boil it in boiling broth for 10 minutes.
After this, add the sautéed carrots and onions to the pan. Read more
To make sour cabbage soup fragrant, add dried parsley root, dried parsley, dill, peppercorns, salt, bay leaf.
The readiness of cabbage soup is checked by the condition of the potatoes

Sauerkraut cabbage soup, they are cabbage soup with sauerkraut. For the recipe and photo of making sauerkraut cabbage soup with meat, we thank our reader Olga:

Sauerkraut cabbage soup

I prepared a delicious first course of Russian cuisine for lunch - cabbage soup made from sauerkraut. I will describe a recipe that my family likes.

Ingredients for sour cabbage soup recipe:

Beef (I have pulp, but you can use meat on the bone) - 400 grams,
Sauerkraut - 350 grams
Potatoes - 4 pieces,
Onion - 1 piece,
Carrots - 1 piece,
Tomatoes (I use fresh tomatoes, but you can replace them with tomato juice) - 2 pieces,
Salt - to taste
Ground black pepper - to taste
Garlic - 1 clove,
Dill - to taste.
Water for preparing meat broth.

It is very simple to prepare cabbage soup from sauerkraut, for this:

1. We wash the beef, put it in a saucepan and fill it with water. Cook until soft, skimming occasionally. On average an hour and a half to two.

2. Peel the onion and finely chop it (I have this miracle chopper device that makes it).

3. Peel the tomatoes and chop finely.

4. We clean the carrots, wash them and grate them.

5. Cut the potatoes for sour cabbage soup into small cubes (thanks again to the miracle device).

6. When the meat for the cabbage soup is cooked, you will need to remove it from the broth, cut it into small pieces and throw it back.

7. Add onions, carrots, tomatoes, potatoes and sauerkraut to the prepared boiling meat broth.

Cook for 10 minutes, then turn off the soup and let it brew. I don’t saute vegetables for cabbage soup, if you are used to doing this, please do so. This kind of cabbage soup is loved in our family; if you like soft boiled sauerkraut in cabbage soup, you can simmer it separately in a frying pan with a small amount of broth under the lid.

8. Peel the garlic, chop finely, add to the prepared cabbage soup with sauerkraut. Pour the soup into bowls. Also finely chop the dill and add to the plates.

When serving as a hot first course, you can add sour cream.

The Notebook of Anyuta and her friends wishes you bon appetit!

Original, interesting recipes for soups, side dishes, salads and appetizers - Russian cuisine is rich in this.

One of the most famous and widespread dishes is sour cabbage soup made from sauerkraut.

Moreover, the soup can be prepared empty or “rich”, lean or with meat, fish, or mushroom broth. This hot dish is an excellent solution for a tasty, satisfying lunch.

Sour cabbage soup from sauerkraut - general principles of preparation

The basic set of products is simple: sauerkraut, potatoes, carrots, onions, sometimes tomatoes, cereals or legumes are added. Cabbage soup is most often prepared in meat broths, using beef, pork, and poultry. Lenten sour cabbage soup is prepared without meat: using mushroom or vegetable broth.

The process itself is simple: add potatoes to the prepared broth or decoction, simmer them until tender, then add sauerkraut. It is better to try the cabbage first and if it is too salty, it should be kept in cold water for a while and then squeezed out. If the vegetable is chopped too coarsely, it is better to chop it. To quickly prepare soup, cabbage can be pre-stewed by adding a little broth, broth or water. After the potatoes and cabbage are ready, add a sauté of carrots, onions and tomatoes to the soup.

If you decide to add additional ingredients, for example, beans, chickpeas, it is better to soak them in cold water for several hours before adding them to the soup. Place these products into the boiling broth before adding the potatoes.

Ready-made sour cabbage soup from sauerkraut is especially tasty on the second or third day, so it’s better to let it brew. Crackers, rye or gray bread, as well as fresh herbs will be an excellent addition to the dish.

1. Sour cabbage soup with sauerkraut and beef

Ingredients:

Beef ribs - a little less than a kilogram;

Sauerkraut - 3 handfuls;

Tomato - 20 g;

2 onions;

1 carrot;

6 medium potatoes;

Oil for frying vegetables - 30 ml;

Salt - optional;

2 bay leaves;

Parsley root - 1 pc.;

Parsley - half a bunch.

How to cook:

1. Place the ribs in a pan of cold water and cook for a little over an hour along with the seasoning, parsley root and bay leaf.

2. After this time, remove all the roots with a slotted spoon, and cook the ribs until cooked for another 30 minutes.

3. Lightly fry the sauerkraut in a frying pan with butter until soft.

4. Chop the onion into crumbs, grate the carrots, fry both ingredients in oil in a frying pan for 3 minutes, add the tomato and fry for another 3 minutes.

5. Remove the ribs from the broth, separate the meat and place it back into the pan.

6. Add potatoes, cut into large cubes, to the meat and cook for another 25 minutes.

7. Add cabbage and sauteed vegetables, mix everything thoroughly, add some salt if necessary and cook for a few more minutes.

8. Add chopped parsley leaves.

9. Let the soup brew for half an hour, pour into deep plates, add sour cream.

2. Sour cabbage soup made from sauerkraut with fresh mushrooms in chicken broth

Ingredients:

Sour cabbage - 1 large handful;

2 chicken legs;

5 fresh boletus;

1 parsley root;

1 carrot;

2 large potatoes;

1 bay leaf.

How to cook:

1. Rinse the legs, place them in a saucepan with cold water, cook over medium heat.

2. Remove foam during cooking. Once boiling, reduce heat and simmer for 30 minutes.

3. After this time, remove the legs from the broth and separate the meat, put the fillet back.

4. Place chopped parsley root and potatoes in large cubes into the broth.

5. After 10 minutes of cooking the potatoes, add the sauerkraut without brine.

6. Add grated carrots and cook until the cabbage softens.

7. Cut the onion into medium cubes, fry in a frying pan with butter until golden brown.

8. Place slices of prepared mushrooms on the onion and fry until all the liquid has evaporated.

9. When the cabbage becomes soft, add the roast and bay leaf to the soup, cook for a few minutes, remove from heat.

10. Sprinkle the soup with herbs and leave with the lid closed.

11. Serve with sour cream.

3. Dietary sour cabbage soup made from sauerkraut with millet

Ingredients:

Potatoes - 2 large tubers;

5 handfuls of sauerkraut;

1 carrot;

1 bay leaf;

A bouquet of fresh dill;

Millet cereal - 150 g;

Oil for frying with scent - 50 ml.

How to cook:

1. Place the sauerkraut in an oiled frying pan and fry for 15 minutes, stirring frequently over medium heat.

2. After 15 minutes, reduce the heat and simmer until softened with the lid closed.

3. Place potatoes, cut into medium cubes and grated carrots into a metal container with boiling water.

4. Rinse the millet in hot water and add it to the potatoes and carrots in a saucepan, cook everything over low heat until the potatoes soften.

5. Add fried cabbage.

6. After bubbles appear, add the bay leaf, reduce the heat, close the lid and cook for a few more minutes.

7. Add the greens, boil a little, turn off the heat and leave for 40 minutes.

8. When serving, pour into plates, add low-fat sour cream, and place a plate of black bread next to it.

4. Sour cabbage soup made from sauerkraut in pork broth with beans

Ingredients:

Pork ribs - 5 pcs.;

4 small potatoes;

1 onion;

Sour cabbage - half a serving plate;

Vegetable oil for frying;

1 carrot;

A bunch of parsley;

Tomato puree - 30 g;

Bay leaf;

3 tbsp. spoons of red beans.

How to cook:

1. Soak the beans in warm water for half a day.

2. Place the pork ribs in a saucepan with water and cook over medium heat for 2 hours, after boiling, remove the foam.

3. Once the water in the pot of ribs is boiling, add the beans.

4. Place the cabbage in a small metal container, pour in a little water, close the lid and simmer for a little over half an hour over low heat.

5. Place the soft cabbage in a colander and let the liquid drain.

6. When the ribs are almost cooked, add the potatoes, cut into medium pieces, and after boiling, cook for 25 minutes.

7. Meanwhile, in a frying pan, fry finely chopped onions and carrots, chopped on a coarse grater with butter. After frying for 5 minutes, add the tomato, pour a small amount of broth from the pan over everything and simmer over moderate heat for 5 minutes.

8. Add cabbage and its broth to the soup.

9. Add the roast, salt to taste, throw in a bay leaf.

10. Boil the cabbage soup for several minutes, add chopped parsley, turn off the heat.

11. Pour into plates.

5. Fragrant sour cabbage soup made from sauerkraut with dried mushrooms

Ingredients:

100 g dried boletus;

Onion head;

1 carrot;

Flour - 20 g;

4 small potato tubers;

Sunflower oil for frying;

Sour cabbage - 6 handfuls.

How to cook:

1. Wash the boletus mushrooms and soak in water for several hours.

2. Boil the swollen mushrooms over medium heat in the same water in which they were soaked until soft.

3. Remove the boiled mushrooms from the pan, strain the broth and pour into the same pan.

4. Cut the mushrooms into pieces.

5. Fry the cabbage squeezed out of the brine in oil for 4 minutes, then pour in a little water and simmer for 30 minutes with constant stirring.

6. Place diced potatoes and mushrooms in the mushroom broth, cook over low heat, without letting it boil too much.

7. While the potatoes are cooking, fry the onion - finely chopped - and grated carrots.

8. Place the prepared roast into the soup along with the cabbage a few minutes before the potatoes are ready.

9. In a separate dry frying pan, lightly fry the flour, pour in a little broth from the pan, stir well and add to the soup, simmer for a few more minutes.

10. Serve with sour cream.

6. Sour cabbage soup made from sauerkraut in fish broth

Ingredients:

A small piece of trout;

Sour cabbage - 0.5 kg;

Refined oil for frying;

Onion head;

Tomato puree - 1 tbsp. spoon;

Parsley root - 1 pc.;

10 g flour;

Half a bunch of fresh parsley.

How to cook:

1. Remove scales from a piece of trout, remove the backbone, and rinse.

2. Place the fish piece in a saucepan with bubbling water, cook for 15 minutes, skimming off the foam if necessary.

3. Free the sauerkraut from the brine and fry in oil for 5 minutes, then pour in a small amount of water and simmer until done.

4. At the same time, in another frying pan, fry the chopped onion with carrots and parsley root in strips until golden brown.

5. Add flour and tomato to the roots, fry for 5 minutes.

6. Mix fried roots with cabbage and simmer for 15 minutes.

7. Remove the boiled fish from the broth, strain, add cubes of potatoes, and bring to a boil.

8. Add the roasted cabbage and fish meat, cook again for a few minutes, add some salt, and add herbs.

9. Leave the prepared sour cabbage soup with fish for 30 minutes.

Sour cabbage soup from sauerkraut - subtleties, tips

The taste of cabbage soup depends not only on the taste of sauerkraut, but also on the correct preparation of the broth. If you are preparing meat broth, do not forget to skim off the foam, give the meat enough time to cook, the broth should simmer quietly, not bubbling or boiling. It is best to use meat on the bones. If you cook cabbage soup using vegetable or mushroom broth, prepare the broth with the addition of vegetables and roots.

Shchi is delicious with fresh sour cream, a mixture of ground peppers and herbs. It is best to put all these ingredients not at the time of preparation, but into the already prepared soup directly into the plates.

You can cook sour cabbage soup from sauerkraut not only on the stove, but also in a slow cooker. The cooking principle remains the same.