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

One of the most famous, common dishes is sour cabbage sauerkraut.

Moreover, the soup can be prepared empty or "rich", lean or on meat, fish, mushroom broth. So hot is a great solution to a delicious, hearty meal.

Sour cabbage sauerkraut - general principles of preparation

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

The process itself is simple: put the potatoes in the prepared broth or broth, simmer it until tender, then add the sauerkraut. It is better to try cabbage first and if it is too salty, it should be kept a little in cold water, then squeezed. If the vegetable is chopped too large, it is better to chop it. For quick soup, cabbage can be extinguished by pouring a little broth, broth or water. After the potatoes and cabbage are ready, in a soup put a passerovka from carrots, onions and tomatoes.

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

Ready sour cabbage soup from sauerkraut is especially tasty on the second or third day, so it is better to let them brew. Crackers, rye or gray bread, as well as fresh greens will be a great addition to the dish.

1. Sour cabbage soup with beef

Ingredients:

Beef ribs - a little less than a kilogram;

Sour sauerkraut - 3 handfuls;

Tomato - 20 g;

2 onions;

1 carrot

6 medium potatoes;

Oil for frying vegetables - 30 ml;

Salt - at will;

2 leaves of lavrushka;

Parsley root - 1 pc.;

Parsley - half a bunch.

How to cook:

1. Put the ribs in a pot of cold water and cook for a little more than an hour, along with seasoning, parsley root and parsley.

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

3. Sour cabbage slightly fry in a pan with oil until soft.

4. Onion chop crumbs, carrots on a grater, fry both ingredients in oil in a pan for 3 minutes, add tomato and fry for another 3 minutes.

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

6. Add the potatoes, sliced \u200b\u200bin a large cube to the meat, cook for another 25 minutes.

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

8. Pour chopped parsley leaves.

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

2. Sour cabbage sauerkraut with fresh mushrooms in chicken broth

Ingredients:

Sour cabbage - 1 large handful;

2 chicken legs;

5 fresh boletus;

1 parsley root;

1 carrot

2 large potatoes;

1 leaf of lavrushka.

How to cook:

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

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

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

4. Put the chopped parsley root and potatoes in a broth in a large cube.

5. After 10 minutes of boiling the potatoes, put the kale without pickle.

6. Add the carrots, chopped on a grater, and cook until the cabbage softens.

7. Onion cut into medium cubes, fry in a pan with oil until golden brown.

8. Put on the plates of prepared mushrooms to the onion and fry until all the liquid has evaporated.

9. When the cabbage is soft, put the frying in the soup, bay leaf, cook for several minutes, remove from heat.

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

11. Serve with sour cream.

3. Dietary sour cabbage soup with millet

Ingredients:

Potato - 2 large tubers;

5 handfuls of sour cabbage;

1 carrot;

1 leaf of lavrushka;

A bunch of fresh dill;

Millet groats - 150 g;

Odor-frying oil - 50 ml.

How to cook:

1. Put sauerkraut on an oiled pan and fry for 15 minutes with frequent stirring over medium heat.

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

3. In a metal container with boiling water, put the potatoes, chopped with medium cubes and carrots on a grater.

4. Rinse millet in hot water and pour in a pot of potatoes and carrots, cook on low heat until the potatoes soften.

5. Add the fried cabbage.

6. After the bubbles appear, lay the lavrushka, reduce the heat, close the lid and cook for a few more minutes.

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

8. When serving, pour into plates, put low-fat sour cream, put a plate with brown bread next to it.

4. Sour cabbage soup with sauerkraut on pork broth with beans

Ingredients:

Pork ribs - 5 pcs.;

4 small potatoes;

1 onion;

Sour cabbage - half a serving plate;

Vegetable oil for frying;

1 carrot

A bunch of parsley;

Tomato puree - 30 g;

Leaf of lavrushka;

3 tbsp. spoons of red beans.

How to cook:

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

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

3. Once the water in the pot with ribs boils, put the beans.

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

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

6. When the ribs are almost welded, add the potatoes, chopped with medium bars, after boiling, cook for 25 minutes.

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

8. Add cabbage and broth from it to the soup.

9. Put the frying, salt to taste, drop the bay leaf.

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

11. Pour into plates.

5. Fragrant sour cabbage soup with dried mushrooms

Ingredients:

100 g of dried boletus;

Onion head;

1 carrot;

Flour - 20 g;

4 small potato tubers;

Sunflower oil for frying;

Sour cabbage - 6 handfuls.

How to cook:

1. Rinse boletus, soak in water for several hours.

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

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

4. Cut the mushrooms into slices.

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

6. In a mushroom broth, put potatoes, diced and mushrooms, cook over low heat, not allowing to boil very much.

7. While the potatoes are being cooked, fry the onions - with small crumbs and grated carrots.

8. Put the finished frying in the soup with cabbage a few minutes before the potatoes are ready.

9. In a separate dry frying pan, fry the flour a little, pour a little broth from the pan, stir well and put into the soup, boil for a few more minutes.

10. Serve with sour cream.

6. Sour cabbage sauerkraut in fish broth

Ingredients:

A small piece of trout;

Sour cabbage - 0.5 kg;

Refined oil for frying;

Onion head;

Tomato puree - 1 tbsp. a spoon;

Parsley root - 1 pc.;

10 g of flour;

Half a bunch of fresh parsley.

How to cook:

1. Clean a piece of trout from the scales, remove the ridge, rinse.

2. Put the fish piece in a pot with boiling water, cook for 15 minutes, removing the foam if necessary.

3. Sour cabbage free from brine and fry in oil for 5 minutes, then pour a small amount of water and simmer until cooked.

4. Simultaneously in another pan, fry the chopped onion with carrots and parsley root - straws until golden brown.

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

6. Combine the fried roots with cabbage and simmer for 15 minutes.

7. Remove the boiled fish from the broth, strain, put the potatoes in a cube, bring to a boil.

8. Put the frying with cabbage and fish meat, cook for several minutes again, add salt, pour in the greens.

9. Prepare sour cabbage soup with fish for 30 minutes.

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

Cabbage soup is delicious with fresh sour cream, a mixture of ground peppers and herbs. All these ingredients are best placed not at the time of preparation, but in a ready-made soup directly on plates.

Sour cabbage soup from sauerkraut can be cooked not only on the stove, but also in the slow cooker. The principle of preparation remains the same.

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 be not 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.

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. Bon Appetit!

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. Bon Appetit!

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. Bon Appetit!

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. Bon Appetit!

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.

Russian cabbage soup is a traditional dish of Russian cuisine, which is prepared from sauerkraut, due to which it can also be called “sour cabbage soup”. Quite often, Ukrainian cabbage and cabbage soup are confused, but in fact these are two completely different dishes.

From time immemorial, porridge and cabbage soup were considered the main dishes on the table of a Russian person. In order to cook traditional cabbage soup from sauerkraut, they had to not only be cooked, but simmered for several hours in a Russian oven, so that they acquire an incredible taste and special aroma.

The main components of cabbage soup, prepared according to all traditions, are roots, herbs and a large amount of beef, slightly fried flour, and of course, the most important ingredient, sauerkraut. Modern housewives do not cook cabbage soup in the oven, so the recipe for cooking this dish has changed slightly, but it has not become less tasty.

Today, pork is often used instead of beef, and sometimes poultry meat, cereals are put together with fried flour, potatoes are added, and you can take not only sauerkraut, but also fresh cabbage.

Cabbage soup with sauerkraut
  Sauerkraut cabbage soup, prepared according to this recipe, is slightly different from traditional, but it turns out incredibly tasty and aromatic.

Ingredients:
  500 g sauerkraut,
  1 parsley root
  1 carrot
  1 onion,
  800 g of brisket (ribs),
  8 pieces of black pepper (peas),
  2 bay leaves
  9 tbsp. l millet groats
  3 potatoes
  100 g celery root
  1 pinch of salt
  fresh herbs - a little to taste.

Cooking:
  In order to cook delicious cabbage soup, you will first need to ferment the cabbage. Do not be afraid, this process is quite easy and will not take too much free time.

If you wish, you can buy ready-made cabbage, but before buying, you must definitely try it. It is important to remember that in the cabbage that will be used for making cabbage soup, there should not be vinegar or any additional additives (for example, cranberries, apples).

First, cook the broth. We take the meat and rinse it well with cold water, then transfer it to the saucepan, fill it with water and put on the stove to cook. We clean the onion, cut it into two rugs. Clean, wash parsley root and carrots.

As soon as water begins to boil in a saucepan, take a spoon and remove the resulting foam. Now we fasten the fire to a minimum and cook the broth for an hour and a half, but no less.

After the specified period of time, the broth for future cabbage soup will be completely ready. If desired, you can squeeze and then rinse the cabbage, but it is best not to do this, since the more acidic the cabbage is, the tastier the cabbage soup will be.

Stew the cabbage for a long time, about an hour and a half. To do this, we need to take a pan, always with a thick bottom, after which we pour literally two or three ladles of hot broth into it and add a small amount of fat.

Put the cabbage in the pan and cover it with a lid. It is important to tighten the fire to a minimum and simmer the cabbage, but at the same time it is necessary to constantly ensure that the cabbage does not have time to burn. Over time, the broth will gradually boil away, so we periodically add it.

At that time, while the cabbage is languishing, we are engaged in potatoes - we clean it, wash it and cut it into large enough cubes. As soon as the cabbage is almost completely ready, put the potatoes in a preheated broth.

Now we begin to prepare a roast for future cabbage soup. Take the onion, peel and cut into small cubes. Then we take carrots, peel, wash, and then three on a coarse grater. Peel and chop the parsley root (you can take celery). In a small amount of fat, lightly fry the vegetables.

Once the potatoes are half ready, rinse the cereal and transfer it to a saucepan with broth. If you wish, to cook traditional cabbage soup, instead of cereal, to add density, a small amount of fried flour is added to the broth, but it is also very tasty with cereal.

A couple of minutes before the potatoes are completely ready, add the frying to the broth. Once all the vegetables are cooked, put in a saucepan and cabbage.

It is important to remember that if you add cabbage early, in an acidic environment the potatoes may not be cooked and remain half-cooked, which will greatly spoil the taste of the finished dish.

Now we separate the meat from the bones and cut it into not very large pieces, transfer to a saucepan. Now we will add bay leaves. We take pepper with peas and crush it in a mortar, since it should be small pieces, so that the dish turns out to be much more aromatic and tasty. As soon as the pepper is chopped, transfer it to the cabbage soup.

Almost at the very end of cooking, add freshly chopped fresh herbs to the cabbage soup, slightly add salt if necessary. It is worth remembering that cabbage itself is quite salty, so do not put too much salt so as not to spoil the taste of the finished dish.

Now you need to let the cabbage soup boil, and then turn off the stove. Serve cabbage soup better after a few hours, when they are well infused. Incredibly tasty is a combination of cabbage soup with sour cream.

Cabbage soup with sauerkraut in a slow cooker
  In order to significantly reduce the cooking time of this dish, you can make cabbage soup with sauerkraut in a slow cooker. This recipe is just perfect for working housewives who want to surprise their family with a delicious dish, but do not have the opportunity to spend a lot of time in the kitchen.

Ingredients:
  1 tomato (can be replaced with 1 tbsp. L. Tomato paste),
  300 g sauerkraut,
  1 onion,
  1 carrot
  4 potatoes
  300 g of any meat (preferably pork),
  spices and salt - a little to taste,
  vegetable oil - a little.

Cooking:
  First, we prepare the meat - we thoroughly rinse the meat, then we cut it into large cubes and put it into the crock-pot. We also pour a small amount of vegetable oil into the bowl, after which we turn on the “baking” mode and fry for about half an hour.

In the event that chicken meat is chosen and cabbage soup is planned to be cooked in a slow cooker, then it is worth remembering that in this case the meat does not require additional frying. Diced potatoes are immediately sent to the multicooker bowl along with chicken meat and put sauerkraut.

While the meat is being fried (for example, you can take pork, it turns out very tasty), we are preparing vegetables - we cut the onions into small cubes, and grind the carrots on a coarse grater. Peel the potatoes and cut into large enough cubes.

If you come across a very sour cabbage, then first we soak it in cold water. Next, add cabbage to the bowl with meat, carrots and onions, and then mix everything well. Now close the lid of the multicooker and simmer together for 15 minutes, turn on the “baking” mode. Do not forget that you need to periodically open the lid of the multicooker and mix the cabbage soup.

About five minutes before the soup is cooked, add the diced tomato or tomato paste. In that case, if we add the tomato, first we need to remove the skin from it, and for this we make a cross-shaped incision at the top of the tomato, and then put it in a deep bowl and pour boiling water. After a minute or two, carefully peel and chop the tomato into small cubes or three on a grater.

Next, put the already prepared potatoes into the multicooker bowl, add the bay leaf, lightly season with salt, add spices, pour water. Now close the lid and turn on the “stew” mode, leave cabbage sauerkraut to cook for an hour and a half.

After the signal sounds, mix the cabbage soup well and leave for a while, so that the dish can be infused and filled with aroma. It is best to serve sauerkraut cabbage soup a couple of hours after cooking.

Pour the finished cabbage soup into portioned plates, add sour cream and sprinkle with a small amount of chopped fresh herbs.

Lean cabbage soup with sauerkraut and mushrooms
  You can cook cabbage soup not only with meat, but also a lean version of the dish, where mushrooms are used instead of meat. Such a dish can be prepared even during Lent.

Ingredients:
  50 g of mushrooms (dried),
  4 medium sized potatoes
  1 tbsp. l flour (with a slide),
  1 carrot
  1 onion,
  500 g sauerkraut,
  4 tbsp. l vegetable oil
  pepper and salt - a little to taste.

Cooking:
  First we make mushrooms - put them in a deep bowl and fill with cold water, leave for three hours. After the specified time, we cook mushrooms in the same water (about half an hour), lightly season with salt.

As soon as the mushrooms are ready, the mushroom broth is carefully filtered into a saucepan, and slightly cooled mushrooms are cut into small plates.

Now we take sauerkraut and rinse it in cold water so that all the excess salt is gone, and then squeeze the cabbage thoroughly. We put a frying pan on the stove and let it warm up, after which we pour a small amount of vegetable oil and spread all the cabbage. We fasten the fire to a minimum and simmer the cabbage for half an hour, periodically stirring it so as not to burn.

Peel the potatoes, wash them and cut them into small cubes, and then put it in the prepared mushroom broth. We put a second pan on the stove, pour a little oil and pour the flour. We fry the flour for several minutes, constantly stirring until it acquires a light yellow hue (it is important not to overexpose the flour, otherwise the taste of the prepared dish will be greatly spoiled).

In a frying pan, add one cup of mushroom broth to the flour, and then mix well. Next, add a mixture of flour and broth in a saucepan with future cabbage soup.

Peel the carrots and onions, then three carrots on a coarse grater, and cut the onions into small cubes. Now in a saucepan with mushrooms, put sauerkraut stew, bring cabbage to a boil, add the flour mixture.

In the pan in which the cabbage was previously stewed, now lightly fry the onions and carrots for 10 minutes. Next, add the finished frying to the pan and cook for five minutes. Then season with a small amount of pepper and salt.

Lean cabbage soup with sauerkraut and mushrooms can also be cooked in a slow cooker.

We put cabbage in the multicooker bowl and turn on the “stewing” mode, leave for an hour and a half, at the same time add quite a bit of water, after which we transfer the cabbage from the multicooker to the bowl.

Fry carrots and onions for 10 minutes in a slow cooker in the “baking” mode, while adding a little vegetable oil. Next, add cabbage and potatoes, a little water, season with pepper and salt, cook for one hour with the "stewing" mode.

There is nothing tastier, more satisfying and more useful than traditional Russian cabbage soup. The most delicious and most popular are sauerkraut cabbage soup. They are prepared quite simply, but the dish is tasty, nutritious and at the same time light. I share the recipe, this is how my grandmother cooked cabbage soup from sauerkraut, 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 peppercorns black pepper
• 3 pcs. bay leaf
• salt to taste
• 4 cloves of garlic
• dill
• vegetable oil
• sour cream

How to cook sauerkraut cabbage soup

• We take the whole piece of meat, very tasty cabbage soup is made from ribs.

• We wash the meat, put in a pan, pour cold water. Pour water into a full pan (leave 5-7 cm to the top).

• Put the parsley root, half the onion, half the carrot and one small potato in the pan. We put the pan on the fire.
• When the water begins to boil, reduce the heat, carefully remove the rising foam carefully with a slotted spoon or spoon.
• Cook the meat on low heat until cooked. Roughly an hour and a half, depending on the youth of the animal and on what part of the carcass they acquired.
• While the meat is being cooked, we take a clean frying pan and in a small amount of vegetable oil, first pass the finely chopped onions, then add the grated carrot (the second half). Lightly fried carrots will give our soup a beautiful orange tint.

• We add sauerkraut to carrots.

• Stew the cabbage with carrots for 10-15 minutes over medium heat.
• The main thing in any cabbage soup is sour cabbage, it is cabbage that determines the final taste of cabbage, whether or not they will acquire such a characteristic sourness. Therefore, if cabbage has a mild sour taste, then in a pan with cabbage we add a tablespoon of tomato paste or a little lemon juice.
• We take out the finished meat from the pan, allow it to cool slightly, and then cut it into portions.
• Throw parsley root, boiled onions and carrots, but leave the potatoes. It can even be crushed so that it boils more. This will add density to our cabbage soup.
• Pieces of meat are put back into boiling broth. We put peppercorns there and the remaining two potatoes, which we cut into small cubes. Cook for 5 minutes.

• We put washed millet and sauerkraut stewed with carrots. Salt to taste. Cook soup for 15 minutes.
• About 7 minutes before cooking, put the bay leaf in the pan. Once again, try on salt and pepper.

• The last to put in the pan is finely chopped garlic, dill or parsley. You can use dried seasonings, but fresh greens are still better. Boil cabbage soup for a couple of minutes and turn off the fire.
• It is very good to let cabbage soup with a little insist under the lid, at least 15-20 minutes.

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