How to cook cabbage from sauerkraut in the traditional way, in a slow cooker, with millet and rice. How to cook Ukrainian cabbage soup with sauerkraut

I was recently visiting relatives with my children in a village near Dnepropetrovsk, and they fed us this cabbage soup, or rather, prepared according to this recipe. We all really enjoyed it, even the children, which in itself is amazing. When I returned home, I cooked it for my husband, and he praised and praised me (let the unmarried people be angry, but it seems to me that married ladies will understand me - the opinion of our husbands regarding our cooking is very authoritative for us). Now this is our favorite first dish, even borscht, which dominated our table for five years (as long as our family has existed), has receded into the background. Try it and I hope you like it.

First, let's cook the broth. For beginners, a good meat broth is cooked as follows: place the meat in a whole piece in a pan, pour cold water, put on medium heat. When the water boils, drain it. We rinse the pan, rinse the meat in warm running water, load it back, fill it with cold water again and set to cook.

After boiling, if necessary, remove the foam with a slotted spoon and throw a peeled whole (!) onion into the broth, a few black peppercorns, turn down the heat, and close the lid tightly. The meat will be ready in about an hour, but if you want delicious broth, let it cook for at least two hours.

When the broth is ready, let's proceed directly to cooking the cabbage. The meat was taken out of the pan and placed in a bowl - let it cool, the onion was pulled out and thrown into the trash - it had served its purpose. We put the washed millet into the broth; while it was boiling, we peeled the potatoes. Just don’t even think about cutting it into cubes, no, put it in the broth either whole or cut in half, depending on the size. When it boils, turn down the heat and add salt.

While the millet and potatoes are boiling, make the frying. Heat 2-3 tbsp in a frying pan. spoons of vegetable oil, finely chop the onion and place in a frying pan. Peel and grate the carrots when the onions are fried until golden color, added carrots to it. Stirring occasionally, fry for about five minutes. Then put 2 tbsp in the frying pan. spoons tomato paste, stir, pour in just a little water, cover with a lid, simmer for 5 minutes. After this time, remove the lid, put 1 tbsp in the frying pan. spoon of flour, stir quickly, turn off. The roast is ready.

Now let’s begin the most disgusting process for me - grating cabbage on a coarse grater. The process is unpleasant, the cabbage scatters in all directions, but the cabbage plant is worth it))). Now use a slotted spoon to remove the already cooked potatoes from the broth and mash them into a puree with a potato masher. Put cabbage in the broth, let it boil, put mashed potatoes, stirring frequently, let it boil, and put in the frying pan.

While it is boiling, cut the meat from the bones, chop it finely, put it in a saucepan, and let it boil.

Further on convictions. For fans healthy eating- turned off immediately after boiling. For lovers of tasty things, let it simmer for 2-3 minutes. If desired, you can add herbs for added benefit. Served with a good dollop of sour cream. Bon appetit. Now there are a few nuances - if you cook it in winter and the cabbage is old, put it in the broth at the same time as millet, there are no particular vitamins in it, but it should be cooked, cabbage is a puree soup, nothing should crunch on your teeth. And secondly, during the cooking process, cabbage must be stirred frequently so that it does not burn. You can cook the broth in the evening; I always do this so that I don’t have to do it for half a day later. By the way, lovers of fatty foods can take pork instead of beef.

Today we are going as part of the virtual culinary journey “Invite the world to you” to Poland, where in a small restaurant a smiling waiter will serve us large portion(yes, a big one, since the Poles are sure that the way to a guest is through the stomach) delicious aromatic soup(Poles have a great passion for soups) with such a sonorous name - Kapustnyak. The smell of this soup is simply mesmerizing and warming, especially on a frosty day. And how rich and filling it is, such a soup is worth a spoon. Moreover, in addition to the soup, we were served black toasted bread and even rubbed with garlic! We eat well! Smacznego!

Kitchen: Polish.

Cooking method: cooking

Cooking time: about 1.5 – 2 hours.

Ingredients for 6 servings:

pork ribs (or pork with bone) – 500 g
sauerkraut – 400 g
potatoes – 5-6 medium sized pieces
large carrots - 1 piece
onion – 2 pieces
vegetable oil – 2 tablespoons
tomato sauce– 2 tablespoons
millet – 3 tablespoons
bay leaf– 1 piece
black pepper – peas – 6-7 pieces
black – pepper – to taste
salt - to taste
black bread – 6-12 pieces
garlic – 2-3 cloves
parsley and dill.

How to cook cabbage:

First you need to cook the broth. Place the meat in a 3-3.5 liter pan, pour cold water and put on fire. Bring water to a boil over high heat, skim off the foam. Then reduce the heat to medium, add black pepper - peas, bay leaf and 1 onion into the future broth, wash it well and remove only the top layer of peel. Cook the meat until done. This will take approximately 1 hour.
While the broth is boiling, peel the potatoes, cut into pieces, and boil separately in a saucepan until tender. Drain the water from the finished potatoes and mash them with a fork.
Let's prepare the frying. Peel the carrots, wash and grate on a coarse grater. Onions peel, rinse with cold water and chop finely. In a frying pan, sauté onions and carrots for vegetable oil and adding black pepper for 5 minutes. Then add tomato sauce and simmer for another minute.
Pour the millet into a cup, pour boiling water over it and leave for 10 minutes. Then drain the water and rinse the millet under running water until the water is clear.
Remove the finished meat from the broth, place on a dish, cool, remove the bones - ribs, cut into pieces.
Add broth to the sauerkraut (if the cabbage is sour, it is better to first soak it in water for a while and then rinse it). Here great recipe sauerkraut: . Cook the cabbage in the broth for about 10 minutes over medium heat, and then add the millet for another 10 minutes.
Add fried cabbage and mashed potatoes to the broth with cabbage and millet, mix well, add salt if necessary, and simmer the cabbage for about 10 minutes. Turn off the heat, cover the pot with the soup tightly with a lid and let it brew for at least 30 minutes.
Slice the black bread, fry in a toaster or in a dry frying pan on both sides, rub with garlic.
Pour cabbage with millet and cabbage into a plate, add a piece of meat and sprinkle with finely chopped dill and parsley.

Some tips.

Ukrainian cabbage with sauerkraut– a wonderful hot and rich first course. You should definitely try making this for lunch! Cabbage contains very simple ingredients, and it can be prepared in different ways for lean and regular table. If you love a hearty and tasty lunch, these recipes are for you.

Kapustnyak (cabbage plant) is considered national Ukrainian dish, the basis of which is sauerkraut with brine. It is she who gives it its specific, unique taste. Unlike traditional Russian cabbage soup, cabbage soup can contain not only meat, but also lard with cracklings and fish. And potatoes must be supplemented with cereals: millet, rice, pearl barley, etc. This dish has now firmly entered the menu of Polish and Slovak housewives and is increasingly appearing on the menu of Russians.

Classic Ukrainian cabbage soup with sauerkraut

This great alternative borscht or sour cabbage soup It is best to cook it in lard with a layer of meat.

Ingredients:

300 g sauerkraut;
300 g fresh (white cabbage);
5-7 small potatoes;
1 onion;
1 carrot;
3 tbsp. l. millet;
1 liter of broth from any meat;
100 g lard;
salt, pepper, herbs.

Preparation:

A simple and tasty recipe: cabbage with millet, sauerkraut and smoked meats

The dish turns out especially tasty thanks to the combination of smoked bones and sauerkraut. This is the first one - perfect solution for a complete lunch.

Ingredients:

500 g smoked ribs;
500 sauerkraut;
1 liter of broth;
4 medium potatoes;
100 g millet;
1 onion;
50 g pork fat (optional, for richness);
100 g smoked lard;
salt, pepper, herbs.

Preparation:

Boil the ribs. Fill them with cold water, bring it to a boil and cook over medium heat for 40 minutes.
Cut the potatoes, lard, and onions into medium pieces.
Place the lard in a frying pan and, when it melts, add the onion and fry until golden brown.
Add to onion pork fat and add cabbage. If you think it is too sour, rinse it with cold water and squeeze out the juice.
Pour 1 tbsp into the ingredients. broth in which the ribs are cooked, wait until the mixture boils, reduce the heat, cover the pan with a lid and simmer everything for low heat half an hour.
When the ribs are cooked, remove the meat from them, but before returning it to the broth, add the millet and boil it for 5 minutes.
Now add the meat and potatoes and cook for 20 minutes over moderate heat.
After this time, add cabbage to the future soup, wait until it boils, add salt and pepper, cook for 5 minutes and turn off the heat.
Hold it rich broth a little under the lid and serve with greens.

How to cook cabbage with mushrooms?

Sauerkraut goes great with pickled mushrooms. The first one turns out to be very aromatic and even more rich.

Ingredients:

500 g pork ribs;
500 ml pickled honey mushrooms;
500 g sauerkraut;
3 potatoes;
1 carrot;
1 onion;
100 g butter, margarine or pork fat;
salt, pepper, herbs.

Preparation:

Cabbage with millet and sauerkraut is a wonderful dish that even in Lenten version represents a very hearty lunch. The simplicity of the composition gives housewives complete freedom of imagination, allowing them to add their favorite ingredients to the recipe, which will make this soup special.

No wonder they say that cabbage soup and porridge are our food. Because these two dishes do not require much skill in preparation, but at the same time they are nutritious and tasty. They are in any national cuisine. And sometimes they are mixed in one pan, and the result is a dish that is familiar to many as cabbage.

Essentially, cabbage soup is a variation of cabbage soup. But this soup is made exclusively from sauerkraut. Although sometimes housewives take liberties and put fresh cabbage in the cabbage plant.

Subtleties of cooking

Real cabbage is cooked in broth from fatty meat, so it turns out rich and very satisfying.
It doesn't require many ingredients. In addition to cabbage, potatoes, onions, carrots, and sometimes tomatoes or tomato are placed in it.
There are recipes for cabbage with millet and rice. When preparing cabbage with cereal, you need to take into account that it swells well. In order not to end up with a dish in which “you can’t turn the spoon,” you can first boil the cereal and only then put it in the soup.
Sauerkraut is washed and squeezed before adding to soup. If the cabbage is not very sour, you can only squeeze it.
In exceptional cases, sauerkraut can be replaced with fresh cabbage. But to get that pleasant sourness for which cabbage is so famous, fresh cabbage can be salted by adding vinegar and a little sugar. After standing in a warm place for several hours, it will taste a little like sauerkraut.
Cabbage is prepared not only with meat, but also with mushrooms. This dish can be eaten during Lent, as well as for those who adhere to a strict diet, because the soup is low in calories and easily digestible. Especially if you use whole mushrooms instead mushroom powder, which is absorbed by the body almost completely.
Among the spices in cabbage soup, it is recommended to put cumin, bay leaf, black pepper (ground and peas), fresh and dried dill. They give the dish a unique taste and aroma.
When adding salt, take into account its amount in sauerkraut. If, nevertheless, the cabbage plant turns out to be over-salted, its taste can be saved by a pinch of sugar added to the broth.
Like any cabbage dish, cabbage should not be served immediately after cooking. In order for it to fully reveal its taste, it must brew for at least half an hour.

Cabbage with pork

Ingredients:

fatty pork – 0.5 kg;
sauerkraut – 0.5 kg;
potatoes – 3 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
cumin – 0.5 tsp;
bay leaf – 3 pcs.;
vegetable oil – 1 tbsp. l. (if lard is not used);

Cooking method

IN finished form The cabbage broth should turn out transparent, so pay special attention to cooking the meat. Wash the pork, trim off some fat for frying the onions and carrots. Cut the meat into medium-sized pieces. Place the meat in a saucepan and cover with cold water. Place over high heat and bring to a boil. Carefully remove the foam with a slotted spoon.
Reduce heat to low, add a little salt, cover the pan with a lid, and cook the meat for 1 hour.
Peel the onions, potatoes and carrots and wash. Finely chop the onion, grate the carrots on a medium grater, cut the potatoes into cubes or cubes. Squeeze the cabbage well.
Cut the cut pork fat into small cubes and place in a hot frying pan. When the fat has rendered, remove the cracklings. If lard If you don’t have one, then pour vegetable oil into the frying pan and heat it. Fry the onion in lard or oil until golden brown, add the carrots. Warm everything together for 2-3 minutes.
Place the potatoes in the broth and cook for 1-2 minutes. Add squeezed cabbage, fried vegetables, and spices. Bring the soup to a boil over high heat, then reduce the heat. At a low boil, cook the cabbage until the potatoes are soft. Taste for salt; add salt if necessary.
Turn off the stove, let the cabbage stew under the lid for half an hour. Pour into plates, add sour cream, sprinkle with fresh dill.

Cabbage soup with fresh and sauerkraut

Ingredients:

pork on the bone - 0.7 kg;
sauerkraut – 0.5 kg;
fresh cabbage – 0.3 kg;
onion – 1 pc.;
carrots – 1 pc.;
potatoes – 3 pcs.;
salt - to taste;
cumin - a pinch;
bay leaf – 3 pcs.;
black peppercorns – 10 pcs.

Cooking method

Wash the pork, place it in a saucepan, and cover with cold water. Place over high heat and bring to a boil. Remove foam with a slotted spoon. Cook at low simmer for 1 hour. Approximately halfway through cooking, add a little salt.
Peel and wash onions, carrots and potatoes. Cut the onion into half rings, grate the carrots on a medium grater or cut into thin strips. Cut the potatoes into medium cubes.
Free fresh cabbage from stalks and thickenings on the leaves, chop. Squeeze the sauerkraut from the brine.
Fry the onion in hot oil until golden brown, add the carrots and stir.
Place potatoes into boiling broth. After 2 minutes, lower the fresh cabbage. Cook over low heat for 5 minutes. Add sauerkraut and fried vegetables. Add cumin, pepper, bay leaf. Cook the fresh cabbage until soft. At the end of cooking, you can add a little more salt and pour in cabbage pickle to taste.
Half an hour after the end of cooking, pour the cabbage into plates and serve with sour cream.

Cabbage with potatoes and mushrooms: lean

Ingredients:

sauerkraut – 0.5 kg;
potatoes – 5 pcs.;
dried mushrooms – 50 g;
carrots – 1 pc.;
onion – 1 pc.;
salt - to taste;
sugar – 1/3 tsp;
ground black pepper - a pinch;
vegetable oil – 3 tbsp. l.;
greens, sour cream.

Cooking method

Rinse the dried mushrooms, cover with cold water and leave for 3-4 hours. Then place the mushrooms in a colander, and strain the water in which they were soaked through several layers of gauze. Pour this water into a saucepan and add the chopped mushrooms there. Place on the fire and cook over low heat until soft.
Peel and wash onions, potatoes and carrots. Finely chop the onion, chop the carrots into thin strips, cut the potatoes into cubes.
Heat oil in a frying pan and sauté onions and carrots. Squeeze the sauerkraut from the brine and place it in a frying pan with onions and carrots. Stir and simmer everything together for 10–15 minutes.
Into the boiling mushroom broth add potatoes, cook for 10 minutes. Add prepared onions, carrots and cabbage. Cook until the potatoes are soft. At the end of cooking, add salt, pepper, sugar.
Let the cabbage stew brew, pour into plates, add sour cream, and sprinkle with herbs.

Cabbage with millet

Ingredients:

pork on the bone - 0.6 kg;
sauerkraut – 0.5 kg;
potatoes – 4 pcs.;
millet – 0.5 tbsp.;
onion – 1 pc.;
carrots – 1 pc.;
salt - to taste;
vegetable oil – 1 tbsp. l.;
black pepper - to taste;
cumin - a pinch.

Cooking method

Wash the pork, put it in a saucepan, cover with cold water, and put on fire. Bring to a boil, remove foam. Cook, reducing heat to low, for about an hour.
Peel onions, carrots, potatoes. Cut the onions and carrots into strips, potatoes into cubes.
Rinse the millet thoroughly in several waters. Pour boiling water, hold for 10 minutes, drain the water. This way you will get rid of the bitterness that millet sometimes has.
Sauté onions and carrots in oil and add to the prepared broth.

This recipe will show you how to cook Ukrainian cabbage from millet with sauerkraut. You can cook it from simple ingredients, namely - meat broth, potatoes, onions and, accordingly, cabbage and millet. For meat broth, it is better to take beef brisket or, if you prefer, pork. But you should choose sauerkraut homemade pickling, not peroxidized and without adding vinegar.

Required ingredients:

Beef (brisket) - 400 gr.
Sauerkraut - 400 gr.
Onions - 1 pc.
Potatoes - 3 pcs.
Millet - 0.5 cups
Vegetable oil
Bay leaf - 1 pc.
Ground black pepper and salt - to taste.

Recipe for cabbage with millet:

Wash the meat, put it in a pan, preferably an enamel one, and fill it with 2.5 liters of cold water. Put it on fire. When the water boils, periodically remove the foam from the surface and cook the beef over low heat until cooked, about 1.5 hours. Afterwards, remove the boiled meat from the broth, separate it from the bones, and cut the flesh into pieces and send it back to the broth. Add salt, taking into account the saltiness of the sauerkraut.
While the beef is cooking, rinse the millet thoroughly and pour it hot water and leave for 1.5 hours. Then the water needs to be drained.
Finely chop the onion and fry it in a frying pan in vegetable oil until slightly golden brown.
Next, add sauerkraut to the onions and fry them together for 7 minutes. Then add pepper to your taste, throw in a bay leaf and pour in a little water. Cover the pan with a lid and simmer the cabbage and onions for about 20 minutes over low heat. At the same time, the cabbage should not turn out to be very soft, so 20 minutes is an approximate time.
Peel the potatoes, wash them and cut them into small cubes or sticks.
Next, add potatoes and millet to the broth with meat. Cook the soup until the millet is ready, about 20 minutes. After this, remove the stewed onions and cabbage from the frying pan, bring the soup to a boil and immediately remove from the heat.
It remains to let it brew for 15 minutes and delicious cabbage with millet and cabbage it will be ready. It must be served hot. And when serving, you can season with sour cream and sprinkle with chopped parsley.