Before giving the recipe for kroshev, I want to tell you how I learned about it.
My mom is a Muscovite. She spent her military childhood in a small village in the Moscow region. Naturally, like every villager of that time, their family had chickens and goats and a huge vegetable garden behind the house.
Having married her dad, she had to move to Samara (Kuibyshev).
Grandmother didn’t love my mother, but what’s there - she hated. And constantly harassed her with reproaches. Most of all, I remember two of them - about the fact that Muscovites wash in the stove, and about the fact that they eat green cabbage leaves, while we have baths and we give cabbage leaves to smokers.
Many, many years have passed and I decided to find out what it is - a crumb of green leaves.
Judging by my surveys, I can say for sure that the native Samara people have never even heard of such a dish. I had to call Moscow and puzzle my Moscow relatives.
I found out the recipe. And along the way I listened to an appetizing story about how these same leaves were flogged in a special trough, then fermented in a special low barrel, and then in winter they cut pieces of crumb from this barrel with an ax and cooked soup from it.
After listening to all the stories, I went to the dacha for cabbage.
I picked up the leaves, soaped it, chopped it, along the way organizing a huge callus on my finger.
Leavened. I'm waiting for what happens.
And cabbage does not ferment. The aroma of fermented milk fermentation is not there.
I already added sugar, and added yogurt, and even poured special kefir bacteria. The cabbage stands as on the first day - tough, green, with the aroma of a steamed bath broom.
She stood with me until January and I decided to throw it out. But I still feel sorry for my work, so I took a handful of this cabbage, washed it off the salt and poured it into the cooking cabbage soup.
I was just shocked by the result. Usually I cook cabbage soup according to an old family recipe - I cook it for a long time, over very low heat, imitating steaming in the stove.
All vegetables become soft and tender, and I additionally use mashed potatoes.
So, when koshev was added to the cabbage soup, they got some special taste - in the boiled mass, hardy pieces come across that violate the monotonous softness of vegetables, giving extremely pleasant tactile sensations.

COMPOSITION

1kg of green (top) cabbage leaves, 30g of salt, 1 teaspoon of sugar, 0.5 cups of water, if possible - 1 tablespoon of rye flour

It is advisable to harvest crumbs in late August - early September. The later, the leaves become harder and rougher.
Cut off the green leaves of the cabbage.

Rinse each sheet well. Shake off the water thoroughly.

Take several sheets and stack them.
Cut the leaves with a large sharp knife, first into thin strips, and then into squares.
After that, the cut squares must be crumbled as small as possible. When crumbling, the knife makes "rocking" movements - from the tip to the handle and vice versa.

Fold the crumbled leaves into a large container.
When shifting the crumb, you need to rub it a little in your hands.
Dissolve salt and sugar in cold boiled water.
Pour the brine over the leaves and stir.

Place an inverted flat plate on top and place a load, for example, a 3-liter jar of water.

Leave crumbly at room temperature for 5 ~ 7 days.
Take a clean jar of a suitable size and scald it with boiling water.
At the bottom of the jar, if possible, pour about 1 tablespoon of rye flour. (The amount of flour remains the same regardless of the size of the can. A handful of flour is placed on a 10-liter barrel.)
Transfer crumbs to a jar. After every 3 ~ 4 spoons transferred, crumbly firmly tamp with a wooden pestle.

Tie the neck of the jar with gauze in several folds and put it in a cool place, for example, on the balcony.
Top up the jar with water from time to time, as it evaporates quickly.

Dancing from the stove to the computer !!

Harvesting for green pickled cabbage soup

In the Vologda area in October, here and there the knock of a hoe is heard: people are chopping cabbage soup. This is a whole ritual, a certain stage that completes the garden season and begins a new one - a long cold winter. Tiny - these are the top leaves of white cabbage, colored green. Since they are tougher than the internal ones, they were not shredded, but flogged into small crumbs. This is where the name comes from. By the way, when salting such leaves turn gray, that's why cabbage soup with crumb was called "gray". Initially, cabbage soup with crumb was not cooked from a well-fed life. The peasants sold cabbage heads at the fair, leaving only the peeled top leaves for themselves. But, because of the special, sharp aroma, cabbage soup with crumb turned out to be tastier than with ordinary cabbage.
Green cabbage soup, and they also say about them: gray, pickled or just winter, are not loved by everyone. Many have not even heard of such a dish. But if anyone has tried them, the taste will never be forgotten. Here's a recipe for how to make a bastard. This recipe was extremely unlucky for two reasons: because of the gray color and the duration of the preparation of the main dish from them. Added a fly in the ointment and the old name of gray cabbage soup - servile. At the same time, it has been completely forgotten that it was cabbage soup made from gray sauerkraut that they ate for centuries during long winter-spring fasts, and those years were very difficult from all sides. What attracts in this recipe is the almost free raw material - green cabbage leaves are needed, which remain in huge quantities after harvesting white cabbage and go, at best, to the compost heap. An additional plus is the taste of cabbage soup, which are obtained only from such leaves and the well-being of even those who do not eat pickled vegetables for health reasons. By the way, there were numerous attempts to introduce gray cabbage soup into the diet of convalescents, but they all failed for the reasons indicated above.
For the preparation of crumb, only cabbage covering green leaves, a sharp knife, salt and a handful of rye flour or a few crusts of rye bread are needed. The leaves are washed, the thickened petioles are removed and cut as little as possible. There is no need to scald the leaves to make them softer and remove the bitterness, while observing two subtleties, everything turns out amazingly. One of the main secrets of good sauerkraut is very small cuts or chopping. The crushed mass is placed in a glass jar or a wooden barrel, at the bottom of which a handful of rye flour or a few crackers from rye bread must be thrown. Salt is added, as one is used to, and put in a warm place for fermentation. Now the second secret: every day you need to pierce the entire mass to the bottom, only in this case fermentation will go quickly and throughout the entire depth of the workpiece. For starter culture, 4-7 days are enough, after which the container with cabbage is stored in a dark cool place, you can simply freeze it, as was done in the old days.

We will need:
Green cabbage leaves. Those that all people usually throw away if they do not chop cabbage soup. They should be clean, not sick, not eaten by caterpillars. Several loose heads of cabbage and light green covering leaves. They are needed to "dilute" the green leaves, so that the horse is not too dark. Carrot. Approximately 200 g per 10 liters of horse. Coarse salt. A handful per 10 liters of shanitsa. About two handfuls of rye flour.
Cut out thick veins from green cabbage leaves.

Rinse thoroughly.

We put them in a pile and grind them with a knife. It turns out like this.

Add some white cabbage. We take the most loose heads of cabbage. They, too, with green, for the cabbage soup - just that. Covering light green leaves work well here.

Let's add them too. When all the leaves are chopped up, grate three carrots and add them to the chopped green leaves.

Add salt. We mix.
Then there is a process identical to sauerkraut. We put the chopped leaves in a container, where the cabbage soup will ferment. I have a small plastic bucket. Add rye flour, or rye bread crusts if there is no flour. Scald with boiling water, pour boiling water into cabbage. We leave in a warm place for 2-3 days. During fermentation, the cabbage soup must be crumpled with clean hands or pierced with a wooden stick.
After two or three days, we take them out into the cold. Cabbage soup is stored in the cellar (in jars or in the same container where it was fermented, under pressure), in the refrigerator or in the freezer, laid out in packages for portions. It should be noted that when frozen, cabbage soup does not lose its qualities.

Unlucky notes: It is not necessary to add carrots to the preparation, the carrots did not give any flavor addition, the carrots did not improve the taste, did not enrich them, I did not like the pickled carrots.

First, prepare cabbage for kroshev. Berm is the green integumentary leaves of cabbage, those that are usually discarded when salting white cabbage. For taste, put 2-3 small heads of white cabbage. Rinse the leaves with warm water. Since green leaves are coarser than ordinary cabbage, they do not need to be chopped, but very finely chopped with a cut to make a crumb or crumble;.

Ingredients:

A handful of rye flour and a handful of salt are taken on a bucket of kroshev.

Cooking method:

A bucket of kroshev is poured into a tub, sprinkled with a handful of rye flour and salt. Pour everything with boiling water (5 liters of water per bucket of crumb), close with a clean cloth, and a blanket on top. Should stand at least 3 hours, preferably overnight. The next day, the blanket is removed and the fermentation process begins, which lasts 3-5 days. Every day, cabbage should be pierced 2-3 times with a stick to allow the accumulated gases to escape. The cabbage is ready when the foam stops appearing on the surface. Then a wooden circle is placed on top and oppression. The excess brine is poured out.

It is good to cook such cabbage soup in a Russian oven, where they languish in a cast iron or in a ceramic pot for 4-5 hours. You need to take fatty meat - pork, lamb, fatty beef. They lay everything at the same time - meat, cabbage, onions, carrots, whole potatoes, barley, lavrushka, pepper and salt. They put it in the oven. At the end of cooking, you need to get the potatoes out of the pot, crush them and put them back.

Hot green cabbage soup with garlic is delicious.

Bon Appetit!

I didn’t do it myself, but curiosity is a tempting thing. I looked and found a recipe, decided this year to make a sample for winter cabbage soup. It should be noted that this preparation must be done at the end of August, beginning of September. This recipe is called Tiny .

For the preparation we need: 1 kg. top green cabbage leaves, 30 grams of salt, 1 teaspoon of sugar, 0.5 cups of water, 1 tbsp. a spoonful of rye flour.

We wash the cut cabbage leaves (each separately). Shake off the water.

We put several leaves in a pile and with a sharp knife, first cut into thin strips, and then into cubes, we also grind them. (I decided to flog them in a trough, since I have a trough and a cut). We put the crumbled leaves in small handfuls in a large container, rubbing with our hands.

Dissolve salt and sugar in cold boiling water and fill the leaves with this brine. We place a flat plate on top and do not put a load on it. We leave in the room for 5 - 7 days.

Berm a jar, scald it with boiling water, pour 1 tbsp on the bottom. a spoonful of rye flour and put in a crumbly jar.

After every 3 - 4 spoons, we tamp the leaves.

Tie the neck with gauze (in a few words) and put it in a cool place, periodically adding water (it evaporates quickly).

Before cooking, the crumbs are washed in cold water.



Salt the lower green cabbage leaves - this is to cook the so-called gray cabbage soup. And they are prepared from kroshev - pre-prepared green cabbage leaves. Tiny prepared in advance. To do this, take the lowest and greenest leaves of the heads of cabbage. It is they who give the cabbage soup green. And they are called crumbly, because they are cut from a special way - a cut. For cooking cabbage soup, take a 10 l bucket or pan. In do not conceal chopped cabbage soup, salt at the rate of 1 cup of salt per 10 leaf bucket and add a pinch of rye flour. Put a plate or wooden circle and cargo. The juice appears immediately due to salt, and the acidification process is accelerated due to the addition of rye flour. They put the bucket in a warm place for 7 days and remove the oppression every day and pierce it to release gases. Then the cabbage soup is washed with cold water, laid out in bags and frozen. Each bag contains about 0.5 kg of crochet. Cook gray cabbage soup from kroshev with the addition of carrots, onions, sometimes potatoes, in meat broth and with the addition of boiled meat. And the most important thing that will give such cabbage soup a unique taste - it is better to cook in a pot and in the oven for 40-45 minutes. Generally gray cabbage soup is an old Russian dish, which is now being revived through the efforts of enthusiasts and lovers of old Russian cuisine.

For cooking cabbage soup, you can use sauerkraut (salted) green lower cabbage leaves.

Crumb is prepared from the lower leaves. Put the washed leaves in a wooden box and crumble them to small pieces using a cut.

Place the tiny cabbage bottom leaves in a glass jar or wooden barrel.

Before laying on the bottom of the container, it is advisable to throw a few crackers from rye bread or a handful of rye flour.

Add salt to the crumb to taste and put it in a warm place for fermentation.

Every day, the entire mass must be pierced to the bottom. This is done for better fermentation. Sourdough lasts 4-7 days, after which the container with cabbage is stored in a cool dark place.

Step-by-step recipes for green cabbage soup with cabbage in a saucepan, for the winter, pickled green cabbage soup from the top leaves

Grade
recipe

Time
(min)

Servings
(people)

In 100 grams of finished dish

3 gr.

2 gr.

Carbohydrates

42 kcal.

Option 1: Classic green cabbage soup with beef and egg

For green cabbage soup with beef, the classic raw egg and flour dressing will be used. Thanks to this, the dish turns out to be satisfying, despite the low calorie content. Sorrel for him is better to choose small, young, firm stems can be cut off immediately.

Ingredients

• 0.5 kg of beef;
• 2 onion heads;
• 1 carrot;
• 130 g sorrel;
• 400 g potatoes;
• 2.5 l of broth;
• 2 eggs;
• 1 bunch of dill;
• 25 g flour;
• laurel, pepper, salt.

Step-by-step recipe for classic green cabbage soup

Rinse the beef, put in a saucepan, add a little more water than indicated in the recipe, as some will boil away. We throw one onion to the meat and cook the broth for two hours, removing the foam. Then we catch the onion and a piece of beef with a slotted spoon.

We throw potatoes cut into cubes into the broth. Salt a little.

Peel the remaining onion and carrot, chop finely, add to the potatoes after a couple of minutes of boiling. Mix vegetables, cook until soft. Pour 70 ml of broth into a bowl, let it cool.

Chop the sorrel finely, put it in a saucepan. Stir, bring to a boil.

Add flour to the broth, stir and break the eggs. Salt, beat with a fork. After boiling sorrel, pour this dressing into boiling cabbage soup, stirring occasionally, let the eggs curl up.

It's time to taste it. Salt more, pepper, add chopped dill, do not forget about the bay leaf. As soon as it all boils, immediately turn off the stove and cover the pan.

Cut the meat, which was previously removed from the broth, into pieces, lay out on plates. Fill the beef with cabbage soup, serve the dish with sour cream.

If in general you do not like the look of the broth, for example, there is foam floating in it, then it is better to strain it before adding the potatoes and other ingredients. You can use a sieve or cheesecloth for this.

Option 2: A quick recipe for green cabbage soup

For green cabbage soup, boiled meat broth is used, but a lean dish is also prepared in water. The total cooking time will not exceed half an hour, so you need to immediately put hot water on the stove or draw it from the kettle. Any greens for dressing.

Ingredients

• 400 g of cabbage;
• 2 potatoes;
• 2 bunches of sorrel;
• bulb;
• 1.5 liters of broth;
• carrot;
• spices and herbs.

How to quickly cook green cabbage soup

Peel the potatoes, cut into strips, pour into the boiling broth. Then put the chopped onion, toss in the grated carrot. Boil the vegetables for another six minutes.

Chop the cabbage, add to the vegetables, add salt, continue cooking the cabbage soup.

Chop all the herbs, but the sorrel separately. As soon as the vegetables are cooked, add it first, let it boil. Sometimes sorrel is boiled for 4-5 minutes, but then it boils, the taste is lost, it is better not to do this.

After boiling sorrel, add herbs, it can be parsley or dill, add one bay leaf, pepper to taste. And the cabbage soup is ready!

If the dish is cooked in water, but it is not lean, then for satiety, you can add a couple of eggs to it. Pre-boil and cut them. Or just beat with a fork and pour the cabbage soup directly into the pan at the end of cooking.

Option 3: Green cabbage soup for the winter in banks

The recipe for a practical preparation for green cabbage soup for the winter. Sorrel is not used for them. The basis of harvesting is cabbage, but not only the heads of cabbage are important, but also the green outer leaves, which usually remain in the beds and go to waste. You need to sort them out, select whole and not spoiled copies.

Ingredients

• 1 kg of cabbage leaves;
• 1 kg of white cabbage;
• 500 g onions;
• a kilogram of carrots;
• 500 g of tomatoes;
• 500 g of pepper;
• 70 g salt;
• 0.3 liters of oil;
• a couple of celery roots;
• litere of water;
• 15 ml of vinegar essence.

How to cook

Chop white cabbage and green leaves into strips. Dice the onion and pepper, chop the tomatoes into small pieces, finely chop the celery. It is better to grate the carrots, but if desired, you can also cut them. We transfer all the vegetables to the pan, add a liter of water.

Immediately reduce the salt, pour in the oil and bring to a boil over low heat. After that, cook for exactly twenty minutes, stir occasionally, lift the workpiece from the bottom.

At the end, fill in the vinegar essence, stir, lay out the workpiece in sterile jars.

We put the filled jars in a saucepan, put on the lids, pour water. We sterilize liter cans 15 minutes after the liquid has boiled in a saucepan.

Carefully take out the cans, roll up the cabbage soup. Turn over immediately, cover with a blanket.

If a large amount of carrots confuses, then you can remove a little. To avoid counting the amount of spices, just add the same amount of green cabbage leaves.

Option 4: Pickled green cabbage soup for the winter

Sauerkraut also needs cabbage leaves for sauerkraut. We wash them thoroughly and dry them well. With a sharp knife we ​​cut out hard cores, they are not needed. The number of products in the recipe is not indicated, since everything is done "by eye".

Ingredients

• green cabbage leaves;
• loose heads of cabbage;
• carrot;
• coarse salt.

Step by step recipe

The green cabbage leaves should be finely chopped. In the old days, this was done with hoes in troughs, but now you can use a combine. Pour into a basin.

Grate loose cabbage with straws, add half or a third, at the base of the blank are still green leaves.

Rub the carrots. For 10 kg of cabbage base, 300-400 grams are enough. Pour into the cabbage.

Now you need coarse salt. For 10 kg of mass, one large handful is needed. Add, start crushing vegetables with salt.

Step 5:
Transfer the cabbage to a large saucepan, bucket, or other container for pickling. Leave it warm for 3 days, then put it in the basement.

It is not necessary to store such cabbage soup in a common container, you can immediately put it in jars, but fill it tightly.

Option 5: Green cabbage soup for the winter "Kroshevo"

Another old way of harvesting green cabbage leaves for cabbage soup. Tiny can be added to different dishes, it is prepared with brine. Additionally, you will need rye flour.

Ingredients

• a kilogram of leaves;
• 1 tsp Sahara;
• 50 g salt;
• 100 ml of water;
• 1 tbsp. l. rye flour.

How to cook

Chop cabbage leaves very finely or cut into small cubes. Pour into a convenient basin, mash well with a pestle so that juice appears.

Mix water with salt and sugar as much as possible to dissolve all this. Pour green leaves, mash a little more.

Pour rye flour on the bottom of clean and dry cans, lay crumbs. Press for tightness with a pestle or the end of a wooden rolling pin.

Step 4:
Tie the neck of the jar on top with a piece of gauze folded in several layers. Keep warm for a couple of days, then remove the jars in the cold. After a week, remove the gauze, put on the lids.

Rye flour should not be substituted with other flours. Without it, nothing will work.

Option 6: Green cabbage soup for the winter with cabbage and sorrel

The recipe for a wonderful harvest, which includes both cabbage and sorrel leaves. With such a dressing in winter, you can very simply and quickly cook green cabbage soup. Simply boil the broth with the desired vegetables, then add the contents from the jar.

Ingredients

• 1.5 kg of cabbage;
• 300 g carrots;
• a spoonful of sugar;
• 300 g onions;
• 300 g sorrel;
• 0.5 tbsp. water;
• 60 ml of oil;
• 50 ml vinegar;
• 2 tablespoons of salt.

How to cook

Chop the cabbage into strips, put in a saucepan. Add chopped onions and grated carrots to it. But it can also be cut.

Pour in water, add vegetable (preferably unrefined) oil, add prescription salt, a spoonful of granulated sugar. Put on the stove and after boiling, boil for twenty minutes.

While the vegetables are cooking, we sort through and rinse the sorrel. We cut it not very finely, as is usual for soup. Fall asleep after twenty minutes of boiling the cabbage. After boiling, boil for three minutes.

Add vinegar to the pan, stir well, this will affect the safety of the workpiece. And immediately we begin to lay out the green cabbage soup on sterile jars, roll it up with a key.

If you want to make a completely green blank, then instead of carrots, you can use bell peppers of the appropriate color, the amount of spices, subject to the proportions, does not change.

Option 7: Vegetarian green cabbage soup with peas and cabbage

A very tasty version of light cabbage soup on water. If there are no frozen peas, then we use a canned product, but drain the water.

Ingredients

• 300 g cabbage;
• 2 potatoes;
• a bunch of sorrel;
• a glass of peas;
• bulb;
• small carrot;
• dill, spices;
• 1.4 liters of water.

How to cook

Put chopped potatoes into boiling water. Boil for 3-4 minutes. Add the finely chopped onion head. It is better to cut carrots for such cabbage soup, chop them into cubes or neat straws, throw them in after the onions.

Boil vegetables for about seven minutes, add green peas. You do not need to get it out of the freezer in advance, we throw it in frozen form. If canned green peas are used, then put them later, that is, after the cabbage.

Chop the cabbage with ordinary straws, throw in after the peas, add the cabbage soup. Cook until all vegetables are soft.

Wash a large bunch of sorrel, sort and chop finely. We add it almost at the end of cooking, when the cabbage has already become soft, the potatoes are completely boiled. After it boils, put in additional greens, throw in laurel, try again for salt.

We turn off the stove and be sure to let the soup stand so that the sorrel will share the acid with the rest of the ingredients.

By the same principle, you can cook green cabbage soup with beans, it will turn out delicious and satisfying. And if you replace the water with mushroom broth, then the soup will have an amazing aroma.

Cabbage in the country is poured and I want cabbage soup now, can I eat the lower leaves? I heard that you can salt green cabbage leaves for green cabbage soup, tell me the recipe?

Salt the lower green cabbage leaves - this is to cook the so-called "gray" cabbage soup. And they are prepared from kroshev - pre-prepared green cabbage leaves. Tiny prepared in advance. To do this, take the lowest and greenest leaves of the heads of cabbage. It is they who give the cabbage soup green. And they are called crumbly, because they are cut from a special way - a cut. For cooking cabbage soup, take a 10 l bucket or pan. Chopped cabbage soup is hidden in it, salted at the rate of 1 glass of salt per 10 leaf bucket and a pinch of rye flour is added. A plate or a wooden "circle" and a load are placed on top. The juice appears immediately due to salt, and the acidification process is accelerated due to the addition of rye flour. They put the bucket in a warm place for 7 days and remove the oppression every day and pierce it to release gases. Then the cabbage soup is washed with cold water, laid out in bags and frozen. Each bag contains about 0.5 kg of crochet. Cook "gray" cabbage soup from kroshev with the addition of carrots, onions, sometimes potatoes, in meat broth and with the addition of boiled meat. And the most important thing that will give such cabbage soup a unique taste - it is better to cook in a pot and in the oven for 40-45 minutes. In general, "gray" cabbage soup is an old Russian dish, which is now being revived through the efforts of enthusiasts and lovers of old Russian cuisine.

First, let's prepare the cabbage for the "kroshev". Take the green integumentary leaves of cabbage, those that are usually discarded when salting white cabbage. For taste, put 2-3 small heads of white cabbage. Rinse the leaves with warm water. Since green leaves are coarser than ordinary cabbage, they should not be chopped, but very finely chopped with a chop to make a crumb or "crumbly".

Ingredients:

A handful of rye flour and a handful of salt are taken on a bucket of kroshev.

Cooking method:

A bucket of kroshev is poured into a tub, sprinkled with a handful of rye flour and salt. Pour everything with boiling water (5 liters of water per bucket of crumb), close with a clean cloth, and a blanket on top. Should stand at least 3 hours, preferably overnight. The next day, the blanket is removed and the fermentation process begins, which lasts 3-5 days. Every day, cabbage should be pierced 2-3 times with a stick to allow the accumulated gases to escape. The cabbage is ready when the foam stops appearing on the surface. Then a wooden circle is placed on top and oppression. The excess brine is poured out.

It is good to cook such cabbage soup in a Russian oven, where they languish in a cast iron or in a ceramic pot for 4-5 hours. You need to take fatty meat - pork, lamb, fatty beef. They lay everything at the same time - meat, cabbage, onions, carrots, whole potatoes, barley, lavrushka, pepper and salt. They put it in the oven. At the end of cooking, you need to get the potatoes out of the pot, crush them and put them back.

Hot green cabbage soup with garlic is delicious.

Bon Appetit!

I didn’t do it myself, but curiosity is a tempting thing. I looked and found a recipe, decided this year to make a sample for winter cabbage soup. It should be noted that this preparation must be done at the end of August, beginning of September. This recipe is called "Tiny".

For the preparation we need: 1 kg. top green cabbage leaves, 30 grams of salt, 1 teaspoon of sugar, 0.5 cups of water, 1 tbsp. a spoonful of rye flour.

We wash the cut cabbage leaves (each separately). Shake off the water.

We put several leaves in a pile and with a sharp knife, first cut into thin strips, and then into cubes, we also grind them. (I decided to flog them in a trough, since I have a trough and a cut). We put the crumbled leaves in small handfuls in a large container, rubbing with our hands.

Dissolve salt and sugar in cold boiled water and fill the leaves with this brine. Place a flat plate on top and put a load on it. We leave in the room for 5 - 7 days.

We take a jar, scald it with boiling water, pour 1 tbsp into its bottom. a spoonful of rye flour and put in a crumbly jar.

After every 3 - 4 spoons, we tamp the leaves.

Tie the neck with gauze (in several layers) and put it in a cool place, periodically adding water (it evaporates quickly).

Before cooking, the crumbs are washed in cold water.

For cooking cabbage soup, you can use sauerkraut (salted) green lower cabbage leaves.

Crumb is prepared from the lower leaves. Put the washed leaves in a wooden box and crumble them to small pieces using a cut.

Place the tiny cabbage bottom leaves in a glass jar or wooden barrel.

Before placing on the bottom of the container, it is advisable to throw a few crackers from rye bread or a handful of rye flour.

Add salt to the crumb to taste and put it in a warm place for fermentation.

Every day, the entire mass must be pierced to the bottom. This is done for better fermentation. Sourdough lasts 4-7 days, after which the container with cabbage is stored in a cool dark place.