How to cook delicious cabbage soup. Classic cabbage soup

How to cook delicious cabbage soup from sauerkraut. Classic cabbage soup

29.04.2019 Beverages

There is nothing tastier, nourishing and healthier than traditional Russian cabbage soup. The most delicious and most popular are cabbage soup sauerkraut... They are prepared quite simply, but the dish turns out to be tasty, nutritious and at the same time light. I share the recipe, this is how I cooked cabbage soup from sauerkraut also my grandmother, so my mother and I cook.

Ingredients:

(3 liter saucepan)

0.5 kg. beef or pork
2 cups sauerkraut
1 medium onion
1 medium carrot
1 parsley root
3 potatoes
3 tbsp millet (optional)
8 pcs. black peppercorns
3 pcs. bay leaf
salt to taste
4 cloves of garlic
Dill
vegetable oil
sour cream

How to cook cabbage soup from sauerkraut

We take the meat in a whole piece, the soup is very tasty from the ribs.

We wash the meat, put it in a saucepan, fill it cold water... Pour water into a full pot (cool 5-7 cm to the top).

Put the parsley root, half an onion, half a carrot and one small potato in a saucepan. We put the pan on the fire.
When the water boils, reduce the heat, carefully remove the rising foam with a slotted spoon or spoon.
Cook the meat over low heat until tender. Approximately an hour and a half, depending on the youth of the animal and on what part of the carcass they purchased.
While the meat is cooking, we take a clean pan and in a small amount vegetable oil first, sauté the finely chopped onion, then add the grated carrot (the other half). Lightly fried carrots will give our cabbage soup a beautiful orange hue.

Add sauerkraut to the carrots.

Simmer cabbage with carrots for 10-15 minutes over medium heat.
The main thing in any cabbage is sour cabbage, the final taste of cabbage depends on the cabbage, whether or not they acquire such a characteristic sourness. Therefore, if the cabbage has a mild sour taste, then add a tablespoon of tomato paste or a little lemon juice to the pan with cabbage.
Remove the finished meat from the pan, let it cool slightly, and then cut it into portioned pieces.
Throw away the parsley root, boiled onions and carrots, but leave the potatoes. You can even crumple it to make it more boiled. This will add thickness to our cabbage soup.
Put the pieces of meat back into the boiling broth. Put the peppercorns and the remaining two potatoes there, which we cut into small cubes. Cook for 5 minutes.

Put the washed millet and sauerkraut stewed with carrots. Salt to taste. Cook cabbage soup for 15 minutes.
7 minutes before the end of cooking, put the cabbage soup in a saucepan Bay leaf... Try again for salt and pepper.

Put finely chopped garlic, dill or parsley in the last. Can be used dried condiments but still better fresh herbs... Boil the cabbage soup for a couple of minutes and turn off the heat.
It is very good to let the cabbage soup steep a little under the lid, at least 15-20 minutes.

Pour the rich and incredibly aromatic cabbage soup into plates, put sour cream and finely chopped garlic in each plate. By the way, it turns out very tasty and rich

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Useful vegetable soup from red cabbage with celery, red onion and beets - recipe vegetarian soup which can also be cooked in fast days... For those who decide to drop a few extra pounds, I advise you not to add potatoes, and slightly reduce the amount olive oil(1 tablespoon is enough). The soup turns out to be very fragrant and thick, and during fasting you can serve a portion of soup with lean bread- then it will turn out satisfying and healthy.

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Sauerkraut cabbage soup is a national, hot first course, familiar to many from childhood and for this reason, again not loved by many. Not quite a pleasant attitude towards 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.

A native Russian proverb says: cabbage soup and porridge are our food. This proverb hides the main first dish of Russian cuisine. This soup is not only great taste and aroma, but also low in calories, contains a large number of vitamin C, which does not lose its properties even during cooking. Of course, you can cook it on the stove, from this given soup will not become less tasty and it will truly win your hearts.

In today's article, we will consider the most delicious recipes cooking soup from sauerkraut, which you definitely need to cook and evaluate for yourself, believe me, it's very tasty! Also try to cook delicious.

Ingredients:

Sauerkraut - 400 gr.
meat broth with beef ribs - 2 l.
tomato puree - 100 gr.
onions - 150 gr.
potatoes - 300 gr.
carrots - 120 gr.
bay leaf, black pepper, salt, celery, vegetable oil.

Cooking method:

Put the cabbage in a deep container, fill it with cold water, and then leave it like that for 5 minutes. Then we transfer it to a sieve and do the same procedure again and rinse the cabbage with running water under the tap. In this way, we get rid of the brine that we do not need, since it can taste sharp and has a not very pleasant smell.

Pour two tablespoons of vegetable oil into a saucepan. Shredding onion, put it in hot oil and fry for a couple of minutes until translucent.

Pour in about half a liter of meat broth, close the pan with a lid and simmer over medium heat for 1 hour.

At the end of the time, add tomato paste, add fire and fry everything together, stirring occasionally so as not to burn.

Now we throw the peeled and chopped into the pan in large pieces potatoes and carrots cut into cubes.

Fill all the ingredients with strained meat broth with beef ribs, with a bunch of greens, onions and celery root, which were cooked for about an hour and a half.

It remains only to add a few leaves of lavrushka, add salt to taste, bring to a boil and cook until vegetables are ready, about 30-35 minutes.

Serve cabbage soup hot, season with ground black pepper and add sour cream.

Bon Appetit!

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 ole, pepper, green and sings to taste

Cooking method:

1. First of all, we prepare necessary products... We put chicken meat to cook, and when the broth boils, it is necessary to collect the foam, and after half an hour you can strain the ready-made broth.

2. Salt the strained broth and add spices to taste.
3. Put the potatoes cut into medium cubes into a saucepan with broth and cook for 15 minutes.

4. Finely chop the onions and send them to fry in a pan in oil until golden brown.

5. After that, we send carrots grated on a coarse grater and finely chopped tomatoes and garlic to the onion. Fry vegetables for 5 minutes.

6. At that moment when the potatoes are boiled, add fried vegetables, sauerkraut, lavrushka, pepper and salt to it to taste. Remove from the stove, cover with a lid and let it brew a little.

7. Before serving, decorate ready-made soup chick 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:

For this recipe with pork, let's take the products by the list;

1. Fry chopped onion and carrots grated on a coarse grater in vegetable oil.

2. Simultaneously set the broth with pork to be boiled. Be sure to drain the first water after boiling and rinse the meat and the pan with some water. Fill the same pure pork with water again, bring to a boil, lower the temperature and cook for about 30 minutes with peas hot pepper and bay leaves. Then we take out the meat, cut into medium-sized pieces and return back to the broth.

3. We send the chopped potatoes to the pan and continue to cook for another 10 minutes.

4. Add a serving of sauerkraut and cook for another 8-10 minutes.

5. Here we lower the frying, boil for the last time, add salt, ground pepper and remove from the stove.

6. Serve delicious homemade cabbage soup hot - Bon Appetit!

Cabbage soup with meat in a slow cooker

Ingredients:

Carrots - 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 multicooker bowl and put the meat cut into small pieces there. We 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.
onions - 1 pc.
potatoes - 3 pcs.
carrots - 1 pc.
tomato paste or adjika
bay leaf, black pepper, salt, vegetable oil.
parsley, dill to taste

Cooking method:

1. Peel the potatoes and cut them into small cubes. Then put it in a pot of water and add spices. We put on the fire and cook the potatoes until full readiness, about 15 minutes. Meanwhile, saute the rest of the vegetables. Rub the 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 the vegetables, after squeezing the liquid out of it. Put tomato paste here and simmer for 10 minutes. We shift the frying into the broth with the finished potatoes, mix everything thoroughly and let the cabbage soup boil again. We try the soup for acid, salt and, if necessary, add spices to taste.

3. Remove the pan from heat and add finely chopped parsley and dill.

4. Put the finished lean sauerkraut soup on portioned plates and serve.

Video about cooking cabbage soup in chicken broth

Enjoy your meal!!!

Fans of this Russian national dish know that sauerkraut soup turns out to be especially tasty, rich and very aromatic. Cooking cabbage soup is very simple, in addition, they contain a lot nutrients and are easily absorbed by the body.

How to cook cabbage soup from sauerkraut

Traditional cooking soup from sauerkraut does not mean cooking, but simmering products for several hours, due to which the finished soup gets with nothing incomparable aroma and special taste... Herbs, beef, roots, toasted flour and sauerkraut used to be the main ingredients of the dish. Modern housewives cook different variants cabbage soup, replacing beef with poultry, and flour with potatoes, adding all kinds of spices and herbs to the broth.

Sauerkraut cabbage soup recipe

Today sour soup is prepared from various components, supplementing sauerkraut with barley, mushrooms, beans, potatoes, carrots, and other vegetables. In addition, the method of cooking is also different: as a rule, it is cooked on the stove, but some people prefer to use a slow cooker or oven. Below are the different options for cooking the soup, among which you will find the best recipe for sauerkraut cabbage soup.

Acidic

Cooking time: 3 hours.
Calorie content: 107 kcal / 100 g.
Purpose: lunch.
Cuisine: Russian.

The main first course of Russian cuisine is cabbage soup with sauerkraut, which can be empty, prefabricated or rich, depending on the set of ingredients used. The following is a recipe that applies to the last species, it is considered the tastiest, satiates quickly and is great for the winter diet. How to cook sour cabbage soup with beef meat and vegetables?

Ingredients:

sauerkraut - 0.6 kg;
water - 5 l;
bay leaves - 3 pcs.;
beef - 1 kg;
vegetable oil - 3 tbsp. l .;
carrots - 2 pcs.;
potatoes - 200 g;
parsley root;
onions - 2 pcs.;
spices, including allspice.

Cooking method:

Chop the peeled vegetables: cut the onion and potatoes into cubes, coarsely grate the carrots, finely chop the parsley root.
Rinse the meat under water, place in a saucepan, cover with clean water, and cook over high heat. When the liquid comes to a boil, reduce the power of the burner and add the spices to the water.
Use a slotted spoon to skim the broth from time to time. Cook the meat for about one and a half to two hours, covering the container with a lid.
Heat a frying pan, pour in a little oil, fry the onion on it until transparent, then add carrots here and simmer the ingredients over medium heat for 6 minutes.
Set the crockery aside to allow time for the roast to reach the desired state under the lid.
Use a slotted spoon to remove the beef from the broth, let the product cool down, then cut it into small pieces and return it back to the liquid.
Along with the meat component, add the potatoes to the broth and cook it for 7 minutes, then place the parsley roots in the soup.
After 5 minutes, lightly squeeze the sauerkraut and add it to the rest of the ingredients. The more you squeeze the food, the less sour the soup will be.
After another quarter of an hour, place in the soup vegetable dressing and boil it after boiling for 5 minutes.
In practically ready meal you need to add spices, then turn off the stove and let the soup brew for at least 15 minutes.

In a multicooker

Cooking time: 4 hours.
Calorie content: 178 kcal / 100 g.
Purpose: lunch.
Cuisine: Russian.

If you cook soup using a multicooker, you can significantly reduce the cooking time. This recipe is ideal for busy housewives and mothers of young children who have no time to mess around in the kitchen for a long time. Sour cabbage soup in a slow cooker comes out very satisfying, nutritious, aromatic and tasty. From a dish prepared by classic recipe they differ in the choice of meat - in this case, chicken is used, not beef.

Ingredients:

bulb;
medium-sized carrots;
sauerkraut - 0.3 kg;
potatoes - 4 pcs.;
salt / spices;
chicken - 0.4 kg;
water - 3 l;
tomato paste - 1 tbsp l .;
frying oil.

Cooking method:

First, the chicken must be rinsed under water, then cut into small pieces and sent to the bowl of the device, pouring a little oil there. Activate the "Bake" option for 10 minutes (this item can be omitted if fillets or other lean parts of the carcass are selected).
Cut the potatoes into cubes, add to the meat, filling the food with clean water.
Chop the onion into cubes, rub the carrots, after 15 minutes of cooking the potatoes, add the food to the bowl along with the squeezed cabbage. Stir the ingredients periodically with a wooden spoon.
About 5 minutes before the end of cooking the cabbage chicken broth add tomato paste, spices. Close the lid of the multicooker and leave the soup to cook for 1 hour with the "Stew" on.
When the signal sounds, stir the dish and leave to infuse for 1-2 hours. Serve sour soup with sour cream and herbs.

With mushrooms

Cooking time: 4 hours.
Servings Per Container: 10 Persons.
Purpose: lunch.
Cuisine: Russian.
Complexity of preparation: easy.

From ordinary soups cabbage soup is distinguished by sourness, which is provided by sauerkraut. Experienced chefs it is advised to give the treats to brew for a day, and only after that serve it on the table: during this time the soup becomes as rich and aromatic as possible. It is better to supplement sauerkraut cabbage soup with porcini mushrooms with dark bread and fresh sour cream. Such a dish should be included in the menu for those who are losing weight and people who are fasting. How to cook rustic sour soup with potatoes?

Ingredients:

carrot;
dry porcini mushrooms - 50 g;
bulb;
flour - 1 tbsp. l .;
potatoes - 3 pcs.;
sauerkraut - 0.4 kg;
spices;
sunflower oil - 3 tbsp. l.

Cooking method:

Pour the mushrooms with cold water for a couple of hours, then boil without changing the water. Season the food with salt.
When the mushrooms are done, drain the liquid into a separate saucepan. Cut the cooled product into small pieces.
Rinse the cabbage with water, squeeze, fry in an oiled frying pan for 4 minutes, then reduce the heat to low and simmer the component for another half hour, stirring occasionally.
Cut the peeled potatoes into strips / cubes, put in mushroom broth, put on fire.
Fry the flour separately in a dry skillet for 3 minutes, stirring frequently. The product should take on a golden hue.
Then add a little mushroom broth(a spoon is enough), mix the ingredients thoroughly and transfer them to a saucepan.
Peeled onions, carrots must be chopped and added to the pan. where the cabbage was fried. Simmer the vegetables for 10 minutes, then put them in the soup along with cabbage and pieces of mushrooms.
After 5 minutes, add spices, turn off the dish and leave it for at least a couple of hours before serving.

With Chiken

Cooking time: 1 hour.
Servings Per Container: 7 Persons.
Calorie content: 29 kcal / 100 g.
Purpose: lunch.
Cuisine: Russian.
Complexity of preparation: easy.

Each hostess in the arsenal has several recipes for dishes prepared for hastily... Sauerkraut soup with chicken also belongs to this category and is ideal for employed women who do not have time to cook. Along with boiling the broth, cooking of this dish takes no more than an hour, and the result is 7-8 servings of rich, fragrant soup... Below is the step by step recipe cooking cabbage soup with chicken meat.

Ingredients:

flour - 35 g;
sauerkraut - 0.5 kg;
potatoes - 0.4 kg;
chicken fillet - 0.5 kg;
salt;
greens;
large onion;
water - 6 l.

Cooking method:

Chop the chicken into small pieces, boil in clean water until ready.
Cut the peeled onion into small strips, fry in oil.
Add flour to this, fry it with onions for a couple of minutes, then add squeezed cabbage into the pan.
Place the potato cubes in a saucepan with broth, bring the soup to a boil, add the fry to it and simmer the dish over low heat.
When the potatoes are soft, salt the soup, add finely chopped greens. Serve ready-made meat cabbage soup with sour cream.

Meat soup

Cooking time: 1.5 hours.
Calorie content of the dish: 47 kcal / 100 g.
Purpose: lunch.
Cuisine: Russian.
Complexity of preparation: easy.

Cooking process different cabbage soup is not much different: first, the meat broth is cooked, adding spices to it, then vegetables and cabbage are laid. The traditionally prepared soup with sauerkraut and meat is dressed with fresh herbs and sour cream. V original recipe Russian dish uses beef, but cabbage soup with pork meat... How to make sauerkraut soup with pork?

Ingredients:

flour - 2 tbsp. l .;
pork (on the bone) - 0.6 kg;
onions - 2 pcs.;
water - 2.5 l;
tomato paste - 4 tbsp. l .;
carrots - 2 pcs.;
potatoes - 0.2 kg;
sauerkraut - 0.4 kg;
garlic - 3 cloves;
spices including black pepper.

Cooking method:

Divide the pork into portioned slices, cover with water, cook for about an hour. When boiling, remove the foam from the broth with a slotted spoon, add pepper and other spices.
Remove excess liquid from sauerkraut, simmer with tomato paste for 15 minutes.
The potatoes must be peeled and cut into cubes, added to the broth and cooked for 10 minutes.
Then place the stewed cabbage here and after another 10 minutes separately fried grated carrots with chopped onions and flour.
After about 15 minutes, season the soup with crushed garlic and remove from heat.

Lenten

Cooking time: up to 1 hour.
Servings Per Container: 10 Persons.
Calorie content of the dish: 31 kcal / 100 g.
Purpose: lunch.
Cuisine: Russian.
Complexity of preparation: easy.

The proposed recipe belongs to the category of dietary and lean, since it excludes the use of meat components, however, if you wish, you can put chicken, beef or pork in the soup - then the dish will become as hearty and nutritious as possible. Nevertheless, even lean cabbage soup with sauerkraut turns out to be very rich and has rich taste that beans provide to the soup. How to cook lean cabbage soup with beans?

Ingredients:

carrots - 150 g;
sauerkraut - 0.2 kg;
potatoes - 0.4 kg;
canned beans - 1 b.;
spices;
soda - 2 l;
tomato paste - 1 tbsp l .;
onions - 2 pcs.;
sunflower oil.

Cooking method:

Peel potatoes, cut into medium slices, boil.
Chop the onion finely, fry it in oil for 3-4 minutes, add grated carrots here. Simmer vegetables with tomato paste for 5 minutes.
Put in broth sauerkraut and cook for another 10 minutes.
Next, the vegetable fry is laid, after which the cabbage soup needs to be cooked for another 7 minutes.
At the end of cooking sour soup add the beans, after draining the liquid from the jar, letting the component boil for 5-7 minutes. Insist the dish for at least an hour before serving.

In the oven

Cooking time: 3 hours.
Servings Per Container: 10 Persons.
Calorie content of the dish: 70 kcal / 100 g.
Purpose: lunch.
Cuisine: Russian.
Complexity of preparation: high.

There are many options for how to cook cabbage soup, however classic recipe is considered one that involves cooking in the oven. Due to the lack of such a device in the apartments, modern housewives use an oven. Adapted old recipe sour soup does not include spices, there is no need to salt the food either - the fermented product provides the dish with a self-sufficient taste. How to cook cabbage soup in the oven?

Ingredients:

sauerkraut - 0.3 kg;
meat broth - 0.5 l;
garlic cloves - 3 pcs.;
onions - 2 pcs.;
celery and parsley roots - 70 g;
lean pork - 0.35 kg;
small carrots - 1 pc.;
egg;
yeast unsweetened dough- 170 g.

Cooking method:

Cut the roots and onions into small strips, put them together with the meat in a heat-resistant container, fill with meat broth and simmer over low heat for 2.5 hours under a lid using the oven.
Remove the frypot, remove the lid and seal the neck of the container with a cake from yeast dough(the product must first rise by standing in a warm place). Lubricate the cake with a beaten egg, send the dish back to the oven.
When the dough is browned, remove the cabbage soup, cover the cake with a napkin to avoid staleness. A day later, you can serve lunch, seasoning the sour soup with sour cream, herbs. The flatbread will serve as a substitute for bread.

Soup without meat

Servings Per Container: For 4 Persons.
Calorie content: 19 kcal / 100 g.
Purpose: lunch.
Cuisine: Russian.
Complexity of preparation: low.

Sour cabbage soup without meat - perfect option lunch during fasting or diet. This soup must be present in the diet of vegetarians, since it includes a lot of vitamins and other useful substances. The cabbage soup turns out to be very aromatic, tasty, warming. Even a novice culinary specialist can cook a dish, and the process takes a minimum of time. Below is the home recipe with photo lean cabbage soup.

Ingredients:

beans in tomato - 0.25 kg;
sauerkraut - 0.3 kg;
bulb;
potatoes - 2 pcs.;
Bulgarian pepper;
celery, parsley, parsnip roots - 1 tbsp. l .;
greens;
spices, including bay leaves, coriander.

Cooking method:

Take a pot of water (2 liters), place the roots, finely chopped potatoes inside. Place the container on fire.
Fry the diced onion in oil, bring it to transparency, then add the carrot shavings.
Put the squeezed cabbage into the broth with boiled potatoes. Bring the dish to a boil, then mark for 20 minutes and put the vegetable fry here, chopped bell peppers and beans in a tomato into strips.
When the cabbage soup boils, add squeezed garlic cloves and spices to the broth.
After 20 minutes, turn off the stove, let the sour soup brew for an hour, then treat your relatives to them, seasoning with sour cream.

With pearl barley

Cooking time: 40 minutes.
Servings Per Container: 6 Persons.
Calorie content of the dish: 45 kcal / 100 g.
Purpose: lunch.
Cuisine: Russian.
Complexity of preparation: low.

This soup is so rich in trace elements and vitamins that just one serving of the dish is able to saturate the body with the necessary substances for a day. Soup from sauerkraut with barley, even without adding meat, are nutritious and satisfying. The soup is served hot, seasoned with sour cream and fresh herbs. To diversify the serving of cabbage soup, you can make salty for them garlic croutons from black bread.

Ingredients:

pearl barley - ½ tbsp.;
sauerkraut - 0.3 kg;
large carrots;
potatoes - 250 g;
medium onion;
tomato paste - 2 tbsp. l .;
sunflower oil - 30 ml;
seasonings.

Cooking method:

Wash vegetables, barley. It is better to soak the latter in advance for 5-6 hours in order to reduce the time spent on cooking cereals.
Put the swollen cereal with potato cubes to boil.
Slice the carrots thin straw, fry in oil with chopped onions. After 7 minutes, add tomato paste diluted with water here.
When the potatoes and barley are cooked, add sauerkraut and spices to the pan.
After 15 minutes, fill the soup with frying, cover the container with a lid, wait until it boils, turn off the heat. Insist the dish for an hour before serving.

You can also follow the suggested recipes.

With stew

Cooking time: half an hour.
Servings Per Container: For 4 Persons.
Calorie content of the dish: 46 kcal / 100 g.
Purpose: lunch.
Cuisine: Russian.
Complexity of preparation: low.

The dish is great for dinner or lunch, because it turns out to be hearty and very tasty, in addition, sauerkraut cabbage soup with stew is different big amount useful properties... Such a soup can be prepared on a hike or in the country, because canned food does not require special conditions storage. To make the cabbage soup rich, it is better to give them time to brew: optimal time for this - a day.

Ingredients:

potatoes - 4 pcs.;
small carrot;
sour cabbage - 0.3 kg;
stew - 1 b.;
bulb;
Dill;
spices.

Cooking method:

Boil the potato cubes, add the sauerkraut, bring the liquid to a boil, season the soup.
Upload content tin can in a skillet, melt the stew together with the fat over medium heat.
Chop the onion, carrots, add to the skillet to the stew, cover and cook the ingredients for 10-15 minutes (vegetables should become soft).
Put the stir-fry in the cabbage soup, stir, wait until it boils, reduce the heat to low and keep the dish on the stove for a couple of minutes.
Chop the dill finely, add to the cabbage soup, salt the soup and remove from heat. After letting the dish brew for 24 hours, reheat it and serve with sour cream.

How to cook cabbage soup from sauerkraut - cooking secrets

The process of making sour soup is simple, but there are some tricks. What is the best way to cook cabbage soup with sauerkraut:

ideal meat for cabbage soup is beef, but if it is absent, you can replace the product with chicken, pork or stew;
if the sauerkraut is too salty, soak it in water first, and then wring it out with your hands;
since yesterday's soup tastes better than fresh, it is worth giving the dish time to infuse before serving;
when adding potatoes to the soup, it must be boiled before placing the sour component in the soup, otherwise the potatoes will harden and cook more slowly.

Video

Let's talk today about sauerkraut - a traditional dish Russian national cuisine... It's easy and delicious! Cabbage soup can be with meat or lean.

Moreover, if you cook cabbage soup with meat, you can choose what you like more - beef or pork. The taste, of course, will be different, with pork it will be fatter, but both are delicious. You can cook without meat at all - lean cabbage soup: just skip that part of the recipe that concerns meat, everything else is unchanged. When we took photos for this recipe, we cooked cabbage soup with beef. It makes sense to cook right away a large pot cabbage soup: on the second or third day (stored naturally in the refrigerator) cabbage soup becomes even tastier than it was immediately after cooking. We indicate the amount of food per 4 liter pan.

Necessary:

Meat (beef or pork, we prefer boneless) - 300-700 grams (depending on how much meat you want in your cabbage soup; we like to have a lot of meat in cabbage soup and usually take about 700 grams)
Sauerkraut, or "sour cabbage" (the most common, no sugar, no apples, cranberries or beets, only with carrots) - 700-750 grams
Table salt - about 0.5 tablespoon or a little more - to taste
Carrots - 1 medium size (can be used)
Onions - 1 medium onion
Bay leaf - 1-2 pieces
Black peppercorns - 8-10 peas
Potatoes - 5-6 pieces of medium size
Oatmeal (meaning cereals, from which we usually cook porridge, better than medium grinding) - 3 tablespoons "with a slide"
Granulated sugar - 1 teaspoon
Vegetable oil - 2-3 tablespoons when frying cabbage
Garlic - 3-5 large cloves (to taste and optional)

Preparation:

Wash the meat thoroughly, cut it into small pieces of the size you want to see on your plate, put it in a saucepan. Pour into this pan cold water(slightly more than half the volume of the pan) and put on the stove, until we cover with a lid. Just don't ask us why, when we cook soup or broth, we cook the meat in one piece and then cut it, and for the cabbage soup first we cut it and then we cook it. We have only one explanation for this mysterious fact: this is what my mother and grandmother did. For the rest, we act the same as if we were cooking. Perhaps it will be nice differently too - try it. If you are cooking lean cabbage soup, just pour about half a pot of water and let it boil, but it is better to do this a little later, about 40-50 minutes after you started cooking, in this case, start from the second step - frying the cabbage.

Pour a little vegetable oil into a deep frying pan (stewpan) and put sauerkraut there with a little brine, without squeezing.

We put on a strong heating level, cover with a lid, bring to a boil, reduce the heat to low and fry-stew the cabbage under the lid for at least an hour, or more, stirring occasionally and, if necessary, adding a little to the pan (about 0.5 cups 1-2 times for the whole process) boiled water so that the cabbage does not burn.

When foam forms in a saucepan with meat, do not forget to carefully remove it with a slotted spoon. When the water in the pan comes to a boil, add salt, peeled onions, carrots (peeled and finely chopped or grated on coarse grater), peppercorns and bay leaves. Reduce heat to a quiet simmer, cover the pot and let the meat simmer for 1 hour.

In the meantime, peel the potatoes, but do not cut them into pieces. When the meat is cooked, dip the potatoes into the broth WHOLE, not chopped (if you already have very large potatoes, cut them in half). In the lean cabbage soup: when the water boils, put salt, carrots, peppers, onions, potatoes at the same time - then we do everything the same for both options. Boil the potatoes until tender (30 minutes is enough after the broth boils again, along with the potatoes).

While the potatoes are boiling, peel the garlic. And we put, just in case, a kettle: we may need boiling water.

Remove the cooked potatoes from the broth and mash with a fork until they are almost mashed.

Now we put mashed potatoes, cabbage from a frying pan into the broth (in an hour of stewing, the cabbage has become soft), finely chopped garlic or squeezed through a special "crusher", add a little sugar. Slowly, stirring constantly, add the oatmeal (make sure that they do not stick together into lumps). Top up with boiling water, if necessary, so that the pan is full.