For the menu of Lent are ideal homemade meatless soup of sauerkraut. To prepare them, just look at the step by step recipe with photos. The easiest way to cook such a dish is that the cabbage is already prepared: chopped, well marinated and has a rich taste, so soup will become a real salvation for you in the post. You can eat and eat, and adhere to all the rules of fasting, that is, no meat, eggs, milk and butter. We exclude all products of animal origin and prepare a wonderful first dish for all who fast.

Necessary products for 2 liters of water:

• 350 grams of sauerkraut,
• 150 grams potatoes,
• 70 grams of carrots,
• 30 grams of vegetable oil,
• 50 grams of onions,
• 1 clove garlic,
• 1 PC. bay leaf
• salt, pepper to your taste.

How to cook lean soup of sauerkraut

Boil the required amount of water and send sauerkraut there. While we do not add salt to the broth, as salt may not be needed, because in sauerkraut it is enough. We start to cook sauerkraut, it will take 15-20 minutes. Sauerkraut is not cooked so quickly, so we gain patience, while preparing other vegetables and ingredients.

When the cabbage begins to become soft, add potatoes to the cabbage soup. Soup will be more nourishing and thick.

Crumble diced onions. Also take a carrot to soup acquired beautiful color of broth. Carrots easy and just grate.

Pasta vegetables on a small amount of vegetable oil and when the potatoes and cabbage are ready, add vegetables browned in butter. Cook for another 5 minutes, try on the salt, if necessary, then add some salt and pepper.

Lean cabbage soup made from sauerkraut in no way inferior in taste to the first dish cooked with meat. Do not believe? I offer a delicious recipe that will saturate the whole family for a homemade lunch or dinner. There is one secret in this recipe that makes the soup more nourishing and satisfying.

Soups are cooked on fasting days, vegetarians love them, and if you don’t have enough money for a juicy piece of meat, this option is just a magic wand in this situation. Believe me, even the male half eats this soup with pleasure even without meat.

The cooking process itself is simple and the list of products is quite simple and inexpensive.

Taste Info Borscht and soup

Ingredients

• sauerkraut - 400 g;
• potato tubers - 700 g;
• carrots - 2 pcs .;
• onion - 2 pcs .;
• sweet pepper - 1-2 pcs .;
• vegetable oil - 50 g;
• garlic - 2-3 cloves;
• flax or wheat flour - 2 tbsp. l .;
• fresh greens to taste;
• salt - to taste;
• ground pepper - pinch;
• lavrushka - 2 pcs .;
• water (or broth) - 3.5 l.

How to cook lean soup of sauerkraut

Sauerkraut can be bought in a store or on the market, and even the best option would be to cook it at home. About how quickly you can find out on our website.

Squeeze the cabbage from the extra juice. Pressed pickle hold, do not pour. It can be used at the end of cooking to bring the taste to the desired result. Pick the right pot. In my case, it is five-liter, because I cook for a large family. Put the cabbage in it. Fill with water and put on fire. Boil the contents. Reduce the heat, cover and cook for about 30-40 minutes.

Take the vegetables. Peel the potatoes, rinse them and cut into small cubes. Add to the cabbage, after a specified time. Stir. After boiling cook for 10-15 minutes, until half cooked.

Rinse the Bulgarian pepper, remove the core, cut into strips. Add vegetables to the rest of the ingredients. Stir and cook until tender all vegetables.

Now prepare the onions and carrots. Clean and rinse. Grate the carrot on a coarse grater, onion cut into arbitrary slices. Fry in the heated vegetable oil until soft.

And here is the secret. Add flax flour or wheat flour. Stir and fry for about a minute.

When all ingredients are soft in a saucepan, add roasted vegetables and chopped garlic. Stir. If boiling boiled a lot of liquid, pour boiling water to the desired volume. Bring to a boil. Boil on low heat for 10-15 minutes.

Add chopped greens, bay leaf, salt, ground black pepper. Instead of salt, you can use pickle from cabbage. Stir and try, what are the tasty soup! If everything suits you, boil for 1-2 minutes and turn off the heat.

Lean cabbage soup from sauerkraut ready. Enjoy your meal!

Lenten soup is usually served without sour cream, you can add greens, and also some people like to serve this first course with croutons, garlic buns.

Council hostess

• if your cabbage has a sour smell too sour, fill it with cold water and soak for a quarter of an hour; then drain the water and squeeze the cabbage thoroughly from moisture with your hands;
• so that the soup is more tender, chop sauerkraut smaller before cutting it;
• instead of spicy greens and onion vegetables, you can get a bunch of green onion feathers and garlic for your cabbage soup;
• an excellent addition to the vegetable browning for this recipe will be chopped tomato or a couple of spoons of tomato paste.

"The hungry Fedot and soup to hunt"

From the collection of proverbs and sayings V. Dahl

Eh, did not try that Fedot from saying our soup! Even meatless cabbage soup from sauerkraut, despite the absence of meat and sour cream, turns out to be nourishing, rich, fragrant ... In the days of Lent Culinary Eden offers you to cook meat soup from sauerkraut at least once a week, and each time with a new lean recipe.

The only condition is that cabbage for our soup should be just sour. Not marinated, not salted according to your favorite all the “quick” recipes, namely, fermented. In it is the whole salt, or rather the acid. This transmitted sour cabbage acidity cannot be imitated by anything!

Schi Lean sour "Fast"

Ingredients:
  700 g sauerkraut,
  1-2 onions,
  1 carrot,
  1 tbsp. l tomato paste,
  2 tbsp. l flour,
  2 tbsp. l vegetable oil
  1 bay leaf,
  5 black peppercorns,
  fennel, parsley - to taste,
  salt and sugar to taste.

Cooking:
  Before starting cooking, wash the sauerkraut with cold water, squeeze and finely chop. Then fry it in vegetable oil, add a little water and extinguish under the lid until soft. Then put the cabbage into the pan, and in a frying pan, fry carrots and chopped onion with vegetable grated on a large grater, add the pepper, bay leaf, salt, and sugar to taste, and gradually add the fried flour. Send the prepared mixture to the pan to the cabbage, cover with water, let it boil and cook until ready, that is, until all the vegetables are ready. Serve ready-made soup to the table, generously sprinkle with chopped dill or parsley.

Schi lean "Nikolaev"

Ingredients:
  800 g sour cabbage,
  1 big carrot,
  2 bulbs,
  4 tbsp. l mustard oil
  1 parsley root,
  1 turnip (if any),
  100 g of mushrooms,
  2 tbsp. l tomato paste,
vegetable or mushroom broth,
  salt - to taste.

Cooking:
  Finely chop the onion, place it in a saucepan prepared for cooking, season with mustard oil and fry slightly. Then add chopped sauerkraut, grated carrot, turnip (it can be replaced with potatoes), chopped parsley root, tomato paste to the pan. Simmer everything together, covered with a lid, for an hour on a small fire. After that, dilute the vegetable mixture with broth, add boiled mushrooms (if you took mushrooms for cooking, you can not boil them beforehand). Salt the soup to taste, let them boil, and then leave it for a while to make it true.

Speaking of tomato paste, we note that it can be replaced with homemade tomato sauce, ketchup or fresh, skinless tomato, lightly fried in a frying pan with the addition of a small amount of sugar. Tomatoes, which are sold in winter, taste very different from summer, grown in their own gardens, and are often watery and acidic. You can also use tomatoes marinated in their own juice.

Lean sour soup with dried mushrooms

Ingredients:
  500 g sauerkraut,
  40 g of dried mushrooms (better than whites),
  2 carrots,
  2 bulbs,
  3-4 cloves of garlic,
  40 g of tomato paste,
  20 g flour,
  1 tbsp. l chopped parsley or dill,
  2 bay leaves
  40 ml of vegetable oil,
  salt - to taste.

Cooking:
  Squeeze sauerkraut, fill it with 2.5 cups of boiling water, then add tomato paste, salt, stir and simmer over low heat for 2 hours. Onions and carrots cut into small cubes and fry in vegetable oil. Flour lightly browned. 15-20 minutes before the end of braising the cabbage, add roasted vegetables to it, and 10 minutes before readiness - toasted flour. Soak the mushrooms in cold water for 3-4 hours in advance, then boil them in 1 liter of water for 30 minutes. Remove the mushrooms and finely chop them. In a prepared saucepan for the cabbage, combine the cabbage with vegetables and mushrooms, add broth and cook for 40 minutes. Let the prepared soup temper warm, and before serving, add the pounded cloves of garlic and greens to them.

You, for certain, have already noticed that the above lean soup of sauerkraut is cooked without potatoes. It’s just that a lot of people don’t add it, considering that the potatoes slightly muffle the taste of real soup, however, if you want, you can easily add 1-2 potatoes to any of the above recipes.

In order to make lean soup of sauerkraut more satisfying and nutritious, our grandmothers and mothers also added beans to them. You can use dry beans, or you can use canned beans in your own juice or tomato sauce. Tasty and so and so.

Lean cabbage soup from sauerkraut with dry beans

Ingredients:
  500 g sauerkraut,
  200 grams of dry white beans,
  1 onion,
  1 carrot,
  1 sweet pepper,
  3 cloves of garlic,
  2 bay leaves
  5 black peppercorns,
  greens, salt - to taste.

Cooking:
  Rinse the beans thoroughly with cold water and soak them overnight. In the morning, boil it over low heat until cooked. Wring sauerkraut from the juice, cut into small pieces and stew without adding oil on low heat for half an hour until soft. Chop carrots into large strips, cut onion and sweet pepper into thin half-rings, chop garlic. Put all prepared vegetables in the same order in which they were cut into a pan of boiling water and cook on medium heat for 15-20 minutes. Then add the stewed cabbage and beans to the vegetables. On low heat, let the scham sweat for about 20 minutes and add seasonings. Let the stew stand for a while and serve with greens.

Lean cabbage soup with sauerkraut and beans in tomato sauce

Ingredients:
  1.5-2 l of broth,
  500 g sauerkraut,
  3 potatoes,
  1 onion,
  1 can of canned beans in tomato sauce,
  some vegetable oil.

Cooking:
  Put the peeled and diced potatoes into boiling water and cook for 20 minutes. Pickled sauerkraut from brine, cut, send to the pan to the potatoes and cook for another 20 minutes. Chopped onion lightly fry in a small amount of vegetable oil and add it to the soup along with the beans and sauce. Boil all together for another 10 minutes, salt and add spices to taste. Let the prepared soup brew, and, feeding to the table, spice them with finely chopped greens.

Lean cabbage soup from sauerkraut with family barley

Ingredients:
  500 g sauerkraut,
  5 liters of broth,
  200 g of pearl barley,
  3-4 potatoes
  2 carrots,
  2 bulbs,
  2 tbsp. l flour,
  3-4 Art. l vegetable oil
  Greens, garlic, salt, black pepper - to taste,
  2 bay leaves.

Cooking:
Rinse the pearl barley well, cut the potatoes into cubes. Put potatoes, pearl barley, bay leaves into boiling broth, bring to a boil, reduce heat and cook for 25 minutes. Grate the carrots, chop the onions and fry them on medium heat for 3 minutes, then add the flour and mix everything quickly. Then immediately add sauerkraut, mix again, pour in 6 tablespoons. l broth and simmer for 6 minutes. Now try the barley and, if it is almost ready, put the vegetables in the pan, salt it, add the black pepper, cover the pan with the lid and cook the cereals until ready. Leave the ready soup for some time to infuse, and then add greens and garlic passed through a press.

Lean cabbage soup from sauerkraut in a slow cooker

It is best to cook such soup before lunch, and preferably the day before, so that they can properly brew in the “Preheat” mode.

Ingredients:
  3 liters of water
  400 g sauerkraut,
  3 potatoes,
  1 onion,
  1 carrot,
  50 g celery root,
  2 cloves of garlic,
  2 fresh grated tomatoes,
  50 g of vegetable oil,
  salt, sugar, herbs, bay leaf - to taste.

Cooking:
  Finely chop the onion and send it to the multicooker bowl, rub carrots and celery root with a grater and attach to the onion. Pour vegetable oil into the multicooker bowl and turn on the Frying mode for 20 minutes. After 5 minutes, add tomatoes, grated or chopped in a blender, to the other vegetables in the bowl. Stir the contents of the bowl and cook until the end of the set mode. Rinse sauerkraut in cold water to remove excess acid and send it to the slow cooker. Next - diced potatoes and chopped garlic cloves. Now fill the bowl with water, add salt, cover the multicooker and turn on the “Quenching” mode for 1.5 hours. As soon as you hear the signal about the end of work, open the lid and add more salt to taste, if necessary, sugar, if the soup is still sour, bay leaves, close the lid again and leave the soup to stand in the Heating mode for 1 hour, not less.

As you know, the real taste of soup is revealed only the next day. When serving, add crushed garlic and herbs to the soup. In no case do not put the greens in the soup during the cooking process, it will lose the taste.

And try, finally, freeze soup on the balcony! Russian cooks knew in this interpretation the “diurnal” soup was a sort of dry ration: the travelers always took the soup with them into the portions of the pots, and in the roadside taverns they simply warmed them up.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

If you do not know what to cook for lunch at a time when all the laity prepare for Easter and refrain from skoromnoy food, then try to cook meat soup from sauerkraut with tomato paste. Such a first dish turns out to be extremely appetizing and warming. Soups without a gram of meat are rich and nourishing. Their rich taste and many-sided aroma will conquer you from the very first spoon. By the way, not only Orthodox people in the fast, but also all vegetarians can cook this stew. Indeed, there is nothing in the composition of such a soup that would not allow their philosophy to be eaten by them.

Cooking time - 1 hour 40 minutes.

The number of servings - 10.

Ingredients

To cook meat soup cabbage soup with sauerkraut, we do not need to look for exotic products in the store or on the market. Everything is simple, familiar, affordable. Here is a complete list of required products:

• sauerkraut - ½ kg;
• tomato paste - 1 tbsp. l .;
• medium onion - 1 head;
• flour - 2 tbsp. l .;
• small carrots - 2 pcs .;
• bay leaf - 1-2 pcs .;
• vegetable oil - 4 tbsp. l .;
• celery root - 1 pc .;
• drinking water - 1 l 250 ml;
• fresh greens - 1 handful;
• dried celery roots - 1 pinch;
• ground black pepper and salt to taste.

On a note! Instead of drinking water, you can use vegetable broth.

How to cook lean soup with sauerkraut

Cooking vegetable soup with sauerkraut without meat is a snap. This first dish will turn out to be nourishing and rich if you follow the step-by-step recipe from the photo and follow all the subtleties of cooking chowder.

1. To begin to prepare all the products.

1. Do sauerkraut. Of course, you won't have to pick it up right now. But it is important to drain the pickle from the vegetables. Since the cabbage shred is not very fine, it is worth a little grind.

1. Sliced ​​sauerkraut to send to the pan.

1. Add a spoonful of tomato paste to a sour vegetable.

1. In the resulting mixture to send very few dried celery roots. This component will give the finished first course without smoked meat and meat a special flavor.

1. Pour the mixture with 250 ml of drinking boiled water or vegetable broth.

1. Send the pot to the slow fire. Under the lid closed, stew the mixture for 30-40 minutes.

1. In the meantime, prepare other vegetables. Peel the onions and cut them into small cubes. Pour 2 tablespoons of vegetable oil into the pan. When it warms up, send onion slicing to it. Fry until golden.

1. Peel the celery root. Rinse in water. Cut into strips.

On a note! Fresh celery root can also be grated. Here as you like.

1. Send celery root to onion roasting.

1. Peel the carrots. Cut it into cubes. Fry everything together over medium heat for about 5 minutes.

1. When the cabbage is drained for a quarter of an hour, send a broil of a mixture of vegetables and roots to it. To mix everything. Close the lid and wait another 15 minutes.

1. After 15-25 minutes, pour 1 liter of boiled drinking water or vegetable broth into stewed vegetables. The liquid must be warm or room temperature.

1. Pour spices into the soup. Mix everything thoroughly.

1. Add bay leaf.

1. Boil lean soup with sauerkraut for another 10 minutes on low heat.

Surely in our country there is not one such person who would not at least once tried soup of sauerkraut. After all, this vegetable soup is a traditional Russian dish that saturates well, but it does not create a feeling of heaviness. In order to learn how to properly cook classic cabbage soup from sauerkraut, consider their recipe in more detail.

Ingredients Required:

Sauerkraut cabbage soup: cooking process

In order to cook a delicious and rich broth, you must carefully wash the meat with bone and send it to the deep pan for boiling. After the water in the pot begins to boil, add salt, pepper, bay leaf and salted tomato, previously cleaned of hard peel. After half an hour in the broth, where the meat is boiled, you need to add chopped fresh white cabbage and sauerkraut. Then you can proceed to the processing of the remaining vegetables. Potatoes, tomatoes and onions should be finely chopped, and the carrots rub through a large grater. If by the time the cabbage is ready, the meat is completely boiled, then it is desirable to remove it from the broth and cool it for further shredding. After that, add onions, tomatoes, carrots and potatoes to the pan. When all the vegetables are cooked, coarsely chopped meat can be laid out in the broth.

Proper serving

Sauerkraut soup is best served at the table along with finely chopped greens and sour cream. And those who prefer a more satisfying dish, may add mayonnaise.

Lean cabbage soup from sauerkraut

It should be noted that the soup can be used as a dietary meal. After all, there are a lot of options for its preparation.

Ingredients Required:

• veal without fat (you can not use meat) - 200 grams;
• fresh white cabbage - 100 grams;
• fresh carrots - one average thing;
• onions - one head;
• sauerkraut - three tablespoons;
• fresh tomato - one or two pieces;
• salt to add to the broth;
• greens (leek, parsley, dill) to decorate the soup.

How to cook soup of sauerkraut for diet menu

Lean dish of cabbage and other vegetables is prepared on the same principle as the classic cabbage soup, with the only difference being that they completely lack potatoes, salted tomatoes and a number of other ingredients. In addition, for those who want to cook the lowest-calorie dish, it is prohibited to use any kind of meat.

Features cooking sauerkraut soup

It is worth noting that salting such a soup is too abundant there is no need. After all, canned tomatoes and sauerkraut added have a salty taste.