Russian cuisine is famous for its rich soups, which are prepared both from fresh vegetables and canned for long-term storage in the winter. Sauerkraut cabbage soup recipe with beef - this is doubly rich soup, as it is cooked in meat broth. This first dish applies not only to Russian cuisine, but also to Belarusian and Ukrainian, as in these regions it is cooked in every home and is very common. In Ukraine, this dish has its own name - cabbage. The peculiarity of this soup is that it is always tastier the next day. So leave some of this soup for tomorrow. And in order for it to turn out not to be salted, you need to rinse sauerkraut thoroughly under running water, and then squeeze it from excess fluid.

The ingredients

• - sauerkraut 300 g
• - onion 1 pc
• - carrot medium 1 pc
• - potatoes 2 pcs
• - pepper peas 3-5 pcs
• - bay leaf 2 pcs
• - parsley root 100 g
• - tomato paste 150 g
• - meat on the bone (brisket) 300 g
• - salt to taste
• - vegetable oil 50 g
• - sour cream for serving
• - fresh herbs for serving

Cooking

Before you make cabbage soup from sauerkraut, you need to boil beef meat and make broth from it. To do this, take a large pot of 4-5 liters and fill it with cold water. Rinse beef meat and put in cold water. Add bay leaf, peas of black pepper and turn on a large fire. When the water boils, remove the foam that has formed with a slotted spoon, then reduce the heat to a minimum, cover and simmer the meat for more than one hour. Sour cabbage sauerkraut is prepared from ordinary vegetables, and while the meat is being cooked, it is necessary to prepare them. Since sauerkraut is placed in acidic cabbage soup with beef, it must first be washed in water with excess salt (if it is salted) and if it is cut into long and thin slices, then they need to be chopped into smaller pieces.

If you are happy with the salinity and acidity of your sauerkraut, then you need to transfer it to the stewpan, add a little water, put on a small fire under the lid and simmer for 15 minutes. Cabbage is stewed separately from other vegetables before putting it into cabbage soup from sauerkraut with meat. Onions, parsley root and carrots must be peeled, chopped and fried in vegetable oil. At the end of the frying, add the tomato paste, mix and simmer for another two minutes. When the meat is cooked, it must be removed from the pan and put in a plate so that it cools down. When it cools, it must be cut into pieces that would fit in a tablespoon. In the finished broth, you need to throw the potatoes cut into large pieces and start cooking. After 10 minutes add to the potatoes already soft stewed sauerkraut, chopped meat, onions fried with tomato, carrots and parsley root.

How much to cook sauerkraut in cabbage soup when it is already in the broth? About five minutes. And then you need to add soup with sauerkraut to the recipe with beef to taste, cover the pan with a lid, turn off the heat and let it brew for no more than five to ten minutes. Serve sour cabbage soup with meat recipe with sour cream and fresh chopped herbs. The calorie content of sauerkraut with beef is 52 kcal per 100 g of product. I would not say that calorie soup with beef is high. Because the recipe for Russian cabbage soup with beef does not include high-calorie foods. Russian cabbage soup with meat gives only satiety and energizes for the whole day. Moreover, the “rich” cabbage soup with sauerkraut is a classic recipe traditionally prepared in beef and the meat is boiled in a whole piece.

There are small secrets of delicious cabbage soup, thanks to which you will always get this dish:

1. to add thickness to soup with cabbage soup with beef, you need to crush one boiled potato and put it back in the pan
2. for broth and a beautiful transparent broth, in the recipe for delicious cabbage soup with sauerkraut with beef, you need to add pieces of chicken
3. necessarily very acidic and salted cabbage must be washed before putting it in soup with sauerkraut
4. for greater nutrition and nourishment, delicious sauerkraut cabbage soup is prepared with the addition of barley or millet
5. if you don’t have enough density, then cabbage sour classic recipe allows the addition of a spoon of wheat flour fried in vegetable oil
6. in addition, delicious beef cabbage soup is obtained with a richer taste if you add a little boiled beans, soaked apples or salted porcini mushrooms.

Shchi - a recipe for traditional Russian cuisine soup made from sauerkraut. Cabbage soup is prepared mainly with beef, pork or lamb. Also, cabbage soup is often cooked without meat in the post. This simple and tasty soup is very loved in my family, especially on beef ribs. It’s easy to cook delicious cabbage soup, the main thing is to choose delicious sauerkraut on the market.

To cook sauerkraut with beef, take the products on the list. Vegetables need to be peeled, washed.

Wash beef ribs under running water, pat dry with a paper towel, and chop. Pour water into the pan, put ribs in it, put on the stove. When the water boils, collect the foam and cook the ribs for 40 minutes.

At this time, fry chopped onions and grated carrots in vegetable oil.

Add cabbage and fry it with onions and carrots for 2-3 minutes. It should mix with the taste and aroma of vegetables.

Add your favorite tomato sauce, pasta, or chopped fresh peeled tomato. Mix.

At this time, the ribs should be welded. Dice the potatoes in a large cube, add to the pan, cook for 15 minutes. After a while, add vegetables from the pan, laurel and cook for another 10-15 minutes. Cabbage should remain crispy.

Salt cabbage soup to taste, pepper. Try on acid - if not sour enough, you can add a little wine vinegar. If the cabbage soup turned sour, you can add a little sugar to balance the taste. When the soup is ready, add chopped greens, mix, cover the pan with a lid, turn off the stove. Let it brew for 10-15 minutes.

Serving cabbage soup is most delicious - with sour cream and rye bread.

Delicious cabbage sauerkraut with beef ready. Have a nice day.

Cabbage soup and porridge - our food, - the Russian people love to say. Several recipes for cereals are presented on our website, but we’ll talk about how to cook sauerkraut today.

Several varieties of cabbage soup are known - empty (cooked on water, not meat broth), lean (for cooking mushroom broth is used), green (instead of cabbage, put sorrel), Ural (add pearl barley to them) and, of course, cabbage soup from sauerkraut. The latter are found on the table, usually in the winter, because it is customary to salt the cabbage for the winter. Great additions to cabbage soup are sour cream and brown bread.

A few secrets to making delicious cabbage soup

There is nothing complicated in the process of making cabbage soup, however there are secrets that will make them even tastier and more healthy:

• Sauerkraut for cabbage soup, if it is too salty, must first be soaked or, having thrown in a colander, rinse thoroughly so as not to spoil the taste of the finished dish;
• For cooking cabbage soup, it is advisable to take beef, but if desired, you can use pork and poultry. In fairness, it is worth noting that some cook cabbage soup from stew and smoked meats;
• Classic cabbage soup is cooked in a clay pot in a Russian oven, simply by laying in it the required ingredients and pouring water. However, at present it is practically impossible to taste the cabbage soup prepared in this way, however, some cooks even today cook cabbage soup in the oven;
• And finally, remember that yesterday’s cabbage soup is always tastier than freshly cooked, so be sure to leave at least a little soup for tomorrow.

Cabbage soup with sauerkraut. Classic recipe

You will need:

• fat beef (brisket is suitable) - 1 kilogram,
• sauerkraut - 500 grams,
• potatoes - 500 grams,
• onion - 1 piece,
• carrots - 1 piece,
• salt to taste
• water - 3 liters.

Cooking method

• My meat. We are drying. Put in a pan and fill with water. We put on the fire, constantly removing the resulting foam, bring to a boil. Reduce the heat and cook, not allowing to boil, for an hour.
• We take the meat out of the broth, and in the meantime we send a slightly squeezed sauerkraut to the pan. We add fire, and after boiling we reduce.
• Separate the meat from the bones and send it to the broth.
• We clean potatoes. We cut into large cubes. We send to the broth.
• We clean the onion. Finely chopped.
• Peel the carrots. Grate.
• We pass the vegetables on the fat removed from the broth.
• We send vegetable frying in cabbage soup. Mix.
• Solim. Attention: if you think that the cabbage soup turned out to be fresh, do not be afraid and safely add a little more salt, it will enrich the taste of the dish.
• Cook another 5 minutes. Remove from heat. Let it brew for about half an hour. Pour into serving plates and call the household to the table! Cabbage soup is usually seasoned with sour cream, but mayonnaise is also suitable for this purpose.

Cabbage soup with sauerkraut on pork belly

You will need:

• pork belly - 1 kilogram,
• sauerkraut - 500 g,
• potatoes - 5-6 pieces,
• onions - 2 pieces,
• green onion - 5 feathers,
• black pepper - 4 peas,
• allspice - 4 peas,
• bay leaf - 2 pieces,
• dill - 1 bunch,
• olive oil - 1 tablespoon,
• salt to taste
• water - 3 liters.

Cooking method

• Pour olive oil into a casserole (can be replaced with vegetable oil), spread the brisket and fry it on all sides, so that the fat melts a little.
• Add to the cauldron sliced \u200b\u200bin small cubes onion. Fry until soft for 5-7 minutes.
• Put the cabbage. Stew, stirring occasionally, for an hour and a half.
• Pour in hot water. Bring to a boil. Simmer for another hour.
• After the specified time, we add the whole potatoes to the cabbage soup, not forgetting to peel it first, and the spices listed in the list of ingredients. Cook until potatoes are cooked, about 35 minutes.
• Green onions and my dill. We are drying. Finely cut.
• We take out the potatoes from the cabbage, sprinkle it with herbs. We send the rest of greens to cabbage soup. Mix.
• We take out of the cabbage soup and brisket. Divide into portioned pieces.
• Pour the finished cabbage soup on plates. Add to each brisket and sprinkle with herbs.
• Potatoes served separately. It can be divided into pieces and added to cabbage soup or eat as a side dish.

Lean cabbage soup with sauerkraut

You will need:

• potatoes - 3 pieces,
• carrots - 1 piece,
• onions - 1 piece,
• vegetable oil - 2 tablespoons,
• flour - 1 tablespoon,
• water - 2 liters,
• garlic - 1 clove,
• bay leaf - 1 piece,
• black pepper - 2 peas,
• salt to taste
• greens - optional.

Cooking method

• Press the cabbage to remove excess liquid. Put in the pan. Fill with a liter of water. Stew for an hour over moderate heat.
• We clean potatoes. Cut into cubes. After the time specified in the first paragraph expires, we send to the stewed cabbage.
• Pour in the remaining water. Cook for half an hour.
• Peel the carrots. Rub on a fine grater.
• We pass the carrot in vegetable oil. We send it to cabbage soup.
• We clean the onion. Finely cut.
• Now we pass the onion, not allowing it to be fried. Put in the soup. Mix well. Stir them over moderate heat for another quarter of an hour.
• After the indicated time, salt. We take a sample, if it seems that cabbage soup is not sour enough, you can add cabbage brine to them, but if the soup turned out to be very acidic, pour a little water.
• A little trick: some lean cabbage soup seems too thin. To give them richness and velvety consistency, we recommend that you heat a spoonful of vegetable oil in a pan and fry the flour in it, stirring constantly. After this, pour 100 ml of water into the mass, mix vigorously, boil the mixture for literally a minute, and then send it to the cabbage soup.
• At the end, add chopped garlic. We put the leaves of laurel and peppercorns. Cook for 5 minutes. Done!
• We pour lean cabbage soup on plates. Sprinkle with chopped herbs if desired. Unfortunately, it is impossible to season lean cabbage soup with sour cream, but adding special lean mayonnaise to them is not forbidden. We try!

Cabbage soup with sauerkraut and stew

You will need:

• stew (beef or pork) - 1 can,
• potatoes - 4 pieces,
• sauerkraut - 350 grams,
• onions - 1 piece,
• carrots - 1 piece,
• dill - a few branches,
• salt to taste
• water - 2.5 liters.

Cooking method

• We clean potatoes. We cut into cubes of medium size. Pour boiling water. We put on the fire.
• We put sauerkraut in boiling water. Mix. After the broth boils, reduce the heat.
• Open the jar of stew. Remove the fat and put it on the pan. We put on the fire.
• We spread in a preheated finely chopped onion. Cover with a lid. Tomim a few minutes.
• We send carrots grated on a coarse grater to the onion. Mix. Stew until soft carrots.
• We send the frying to the broth after the potatoes are ready.
• Immediately put in cabbage soup and stew. Mix. Bring to a boil, reduce the heat. Cover, cook for 3-5 minutes.
• At the end, add chopped dill and salt to the cabbage soup. We boil for a couple of minutes and remove the saucepan with delicious cabbage soup from the heat. You can pour on plates and take a sample!

How to cook cabbage soup with sauerkraut in a slow cooker

You will need:

• meat (beef or pork) - 500 grams,
• sauerkraut - 300 grams,
• potatoes - 4 pieces,
• carrots - 1 piece,
• onion - 1 piece,
• bay leaf - 2 pieces,
• tomato paste - 1 tablespoon,
• vegetable oil - 1 tablespoon,
• salt to taste
• water - 2.5-3 liters (depending on the volume of the slow cooker).

Cooking method

• We cut the meat into medium-sized cubes.
• Pour vegetable oil into the multicooker bowl. Spread the meat. Fry for 20-30 minutes in the appropriate mode.
• Finely chop the onion.
• Grate the carrots.
• We clean potatoes. Cut into cubes.
• Add fried onions and carrots to the fried meat. Stew for another 10 minutes, stirring occasionally. 5 minutes before cooking, you can put tomato paste or grated tomato.
• Add potatoes, bay leaves and squeezed cabbage. Pour in the water. Cook for 90 minutes in the “Soup” or “Stew” mode.
• After the multicooker informs you that it is ready by quick frisking, you need to mix the cooked yummy and pour on portioned plates. Do not forget to serve sour cream and chopped fresh herbs. Enjoy your meal!

How do experienced cooks cook cabbage soup? You will find the answer to this question in the materials of this article.

How to cook cabbage soup with sauerkraut?

Most gourmets love and appreciate this first dish for its sour taste and spicy aroma. Indeed, a real sauerkraut soup must have such properties. Otherwise, you will get the usual first course, which is no different from noodles, rice or pearl barley.

So how to cook cabbage soup using salted cabbage? For this we need:

• beef on the bone - 600 g;
• potato tubers - 2 pcs.;
• carrots are not very large - 1 pc.;
• sauerkraut - 2 faceted glasses;
• the average head of white onion - 1 pc.;
• bay leaves - 2-4 pcs.;
• salted tomatoes - about 3 pcs.;

Processing the main ingredients

Few know how cabbage soup is cooked with sauerkraut. To do this, you need to buy fatty beef on the bone and wash it thoroughly. You should also peel carrots, potato tubers and white onions, and then chop them into cubes. In addition, it is necessary to peel salted tomatoes and mash them into gruel with a large spoon.

First course heat treatment

Before you cook sour cabbage soup, you should prepare a delicious meat broth. To do this, half fill the large pot with water, put the meat in it and wait for it to boil. After the liquid begins to boil, it is recommended to carefully remove the foam that has formed on the surface of the broth using a slotted spoon. Next, the fire should be set to the minimum value, and the pan should not be tightly closed with a lid. In this position, the meat on the bone should be cooked for about one hour.

After the specified time, beef should be removed from the broth, and then cooled, cut off all the flesh, put it back in the pan. It also requires adding sauerkraut, gruel from salted tomatoes, as well as carrots, allspice, onions, lavrushka and salt. After mixing all the ingredients, they must be brought to a boil, reduce the heat and cook for half an hour. After the cabbage becomes a little softer (after about half an hour), chopped potatoes should be added to the broth.

Proper serving for dinner

Now you know how to make cabbage soup from sauerkraut. It should be noted that such a dish is served to the dining table only in a hot state. In addition to the soup, you can bring fresh white or rye bread, as well as fat sour cream or low-calorie mayonnaise. Enjoy your meal!

How to cook cabbage soup from fresh cabbage?

So that cabbage soup using fresh cabbage does not turn out fresh, it is recommended to add sharp tomato paste to the broth. But first things first.

So, for cooking soup, you need to purchase the following products:

• pork on the bone without fat - about 400 g;
• potato tubers - 2 pcs.;
• bay leaves - 2-4 pcs.;
• a small head of white onion - 1 pc.;
• fresh cabbage - 1/3 of the average head of cabbage;
• hot tomato paste - 1.5 large spoons;
• citric acid - 1/5 dessert spoon;
• allspice, small salt - add to taste.

Ingredient preparation

Before you cook cabbage soup in a slow cooker, you should prepare all the main ingredients in advance. To do this, take a small piece of pork on the bone, and then wash it thoroughly. Next, you need to peel medium-sized carrots, potato tubers and white onions. They are recommended to cut into medium cubes (carrots can be grated on a large grater). As for fresh cabbage, all dried leaves should be removed from its surface, and then well washed and chopped on a thin and long straw.

The process of making soup in a multicooker

Rich and tasty cabbage soup cook well not only on the stove, but also in the slow cooker. A sufficient amount of water should be poured into its bowl, and then put the meat on the bone, close the lid tightly and set the “Soup” mode (if you do not have such a program, then you can put “Stewing”).

After about half an hour, the pork should be removed from the bowl, cooled and cut the whole meat into large pieces. Then they need to be put back into the broth along with onions, fresh cabbage, carrots, bay leaves, tomato paste, a slice of hot pepper and salt. Having established the same "Soup" mode, the dish should be cooked for about 40 minutes. After this time, put in the broth potato tubers, as well as pour a small amount of citric acid.

How to serve?

After the potato tubers are completely boiled, the slow cooker should be left in the heating mode for a few more minutes. Next, the first dish needs to be thoroughly mixed, laid out on soup plates and served hot for the family members. In addition to sour cabbage soup, it is recommended to present fresh bread, as well as mayonnaise or sour cream. Enjoy your meal!

Cooking green cabbage soup

How to cook cabbage soup from sorrel? The answer to this question is known to few. Indeed, in our country, it is customary to cook such a first dish using fresh or sauerkraut. However, it should be noted that green cabbage soup is no less tasty and rich than white.

So, in order to cook cabbage soup using fresh sorrel, you should prepare foods such as:

• potato tubers - 2 pcs.;
• veal on the bone with a small amount of fat - about 500 g;
• medium-sized carrots - 1 pc.;
• bay leaves - 2 or 3 pcs.;
• the middle head of white onion - 1 pc.;
• hot red pepper - with pea;
• fresh greens, namely: sorrel, parsley, dill - in the middle bunch;
• chicken egg - 1 large piece;
• fat sour cream - add to the finished dish;
• allspice, small salt - add to taste.

Preparation of the main components

How to cook soup with fresh sorrel? To do this, take a small piece of veal on the bone with a low fat content, and then wash it thoroughly. Next, peel the onion, potato tubers and carrots. The last ingredient is preferably grated on a large grater, and the first two are chopped into small cubes. It is also necessary to beat the chicken egg separately with a mixer, having previously added 2 or 3 large spoons of ordinary settled water to it. In addition, it is required to rinse all the greens and not chop it too finely.

Heat treatment

After preparing all the ingredients, you should take a large pan, half fill it with water, place the veal on the bone there and bring to a boil. Next, you need to remove all the foam that has formed on the surface, reduce the heat to a minimum and cook for about 45 minutes. After this time, the meat should be removed from the broth, separate the pulp from the bones, and then again send it to the pan. Cubes of potatoes and onions, as well as grated carrots, bay leaves, hot peppers (with peas), allspice and salt, should be placed there. In this composition, the products must be brought to a boil, reduce heat and cook until vegetables are completely soft.

The final stage in the preparation of green cabbage

After the potato tubers, carrots and meat become completely soft, they should pour in a beaten chicken egg and add fresh chopped sorrel. In this composition, the ingredients must be brought to a boil, boil for about 2 minutes, and then close the lid, remove from the stove and let it brew for about 16-18 minutes.

Proper serving of the first course to the table

Green cabbage soup should be presented to guests only when hot. The soup needs to be laid out on plates and then seasoned with fresh herbs (dill and parsley), allspice and sour cream. In addition to this aromatic dish, it is recommended to serve rye or white bread. Enjoy your meal!

Mixed cabbage soup

If you want to get a rich first course, then it is recommended to add both fresh and sauerkraut to the broth.

So, to prepare a hearty soup, we need:

The process of making mixed cabbage soup

Mixed sour cabbage soup is prepared exactly the same as described above. To do this, cook the meat on the bone, separate the pulp, cut into large pieces and put back into the broth. Also in the pan you need to add fresh and sauerkraut, bay leaves, grated carrots, hot and allspice, peeled pickled tomatoes, salt and chopped onions. After all the ingredients are almost cooked, add potato cubes to them. Bringing to a boil, the soup needs to be boiled until the vegetable is completely softened. Finally, pour finely chopped greens into the dish, and then boil for another 2-4 minutes.

Dining table serving

After preparing a rich soup, it should be laid out on plates and presented to family members in a hot condition. It is also recommended to serve fresh fat sour cream and rye or wheat bread. Enjoy your meal!

1. If you prefer to use the most acidic cabbage soup, then sauerkraut before laying in the pan is not recommended to rinse with water.
2. To make the soup more spicy and aromatic, not only salted tomatoes, but also finely chopped pickled cucumbers should be added to it.

Sauerkraut cabbage soup with sour cream, fresh herbs and homemade bread is a tasty and healthy dinner, which should at least occasionally please your home. The pickled vegetable adds spicy sourness to the dish. Such a soup can be boiled in meat broth or made it lean.

Sauerkraut cabbage soup on meat broth

The most popular among housewives is the recipe with broth on pork ribs. For such a dish you will need to use the following ingredients: 180 g cabbage, 2 potatoes, 1 pc. carrots and onions, 450 g meat product, 1 tbsp. tomato paste, a slice of butter, salt, spices.

1. Strong broth is cooked from pork ribs or any other meat. You can immediately salt it and add any spices.
2. Sauerkraut is finely chopped. If the vegetable turned out to be very acidic, then it is better to rinse it with cold water.
3. Chopped cabbage is stewed in a small amount of broth for about 60 minutes.
4. About half an hour after the start of cooking, slices of onion and carrot, slightly fried in butter, and tomato paste are added to the vegetable. Stew together the ingredients for another 20 minutes.
5. At the end of the specified period, all vegetables are transferred to a pot with broth and diced potatoes are sent to them.
6. The soup is cooked until soft potatoes.

If you choose a vegetable broth for a dish, then it will turn out vegetarian.

The recipe for acidic cabbage soup in a slow cooker

Having chosen such a recipe, the hostess will not have to constantly monitor the pan. You can simply turn on the device in the desired mode and calmly go about your business. Of the products you need to take: 250 g of any meat and sauerkraut, 3 potatoes, 1 pc. carrots and onions, 2 tbsp. ketchup without additives, a pinch of dry herbs, salt, spices.

1. In the "Frying" mode, meat cut into small pieces, for example, the pork loin, is cooked for 15 minutes with frequent stirring.
2. Onions are cut into miniature cubes, carrots are chopped on a coarse grater. Vegetables are fried for a couple of minutes along with meat and ketchup.
3. After adding the sauerkraut, the ingredients are cooked for 25 minutes already in the "Stew" mode.
4. It remains to add potato cubes, salt, herbs and spices to the multicooker bowl, and cook the dish for 30 minutes under a closed lid in the “Soup” mode.