Low-fat brisket – 1 kg
Chicken gizzards – 500 G
Sauerkraut – 500 G
Pearl barley - 1/3 cup
Onion - 4-5 pieces
Carrots – 2 pieces
Tomato paste - 3-4 tbsp. spoons
Potatoes - 2 pieces
Greens - To taste
Salt, pepper - To taste
Garlic – 2 cloves
Butter - 1 tbsp. spoon

Cabbage soup has a long history. They appeared in Rus' back in the 9th century, when cabbage was first brought from Byzantium. From the beginning it was a vegetarian dish cooked in mushroom or vegetable broth; soon they began to add broths prepared with meat or fish. Very soon he conquered many miles of the population. Depending on the composition of the components there are either “rich” or “poor”. Shchi is an amazing Russian concoction cooked in broth from various types of meat. Cooking cabbage soup seems to be simple, but not entirely simple. The praise of cabbage soup was sung in Russian songs, with many proverbs and sayings. The famous: “Ship soup and porridge are our food.” So: Let’s prepare delicious and aromatic rich cabbage soup. Ural cabbage soup is radically different from ordinary cabbage soup; it is unique in composition, taste and color.

To prepare the broth, wash the brisket in cold water and remove excess moisture with a paper towel. We cut off all the films, clean them, and remove excess fat. Cut the meat into large pieces.

Then we take a large saucepan, put the chopped meat in it, take two onions, remove the husks and wash them under running cold water. Now wash the carrots, wipe them with a napkin and peel them using a vegetable peeler. On a cutting board, cut the onion into four parts, cut the carrots into large rings and place all the chopped vegetables into the pan with the meat. Pour up to 4 liters of cold water and put it on the fire to cook. Cook over low heat for about an hour, skim off the foam periodically during cooking.

At the end of the time, we remove the vegetables from the broth; we will no longer need them, but we can add the meat to the soup at the end of cooking if desired. In this broth we put chicken stomachs, thoroughly washed in cold water, dry them so that they are not wet, cut them into pieces of any size and put them in the broth, add pearl barley and cook over low heat.

After 20 minutes, try the pearl barley and cook it until tender. While our soup is cooking, we need to fry it. Place the frying pan on the fire, meanwhile cut the onion into thin rings and blanch in butter until transparent, add tomato paste and simmer for about 6 minutes. When the cereal is cooked until tender, add to the pan, previously peeled and cut into medium pieces, potatoes. Bring the potato soup to a boil. When it boils, add the onion fry.

Bring to a boil again, only now add sauerkraut. 5 minutes before the end of cooking, add salt and pepper to taste, also add chopped herbs and finely chopped garlic. We return the meat on which our broth was cooked to the soup. Let the soup sit for 15 minutes. Then pour into plates. Ural cabbage soup is ready.

Cabbage soup in Ural style I decided that in the last month I had fulfilled my quota for non-standard soups, and I could return to Russian cuisine. Don't let the name intrigue you. These are ordinary cabbage soup with sauerkraut and cereals. The recipe is probably familiar to all of you, you will say - well, Kupriyanova is already teaching us how to cook cabbage soup!!! But I’ll post it anyway, maybe it will be useful to someone someday. Well, just to illustrate the variety of cabbage soup recipes in Russian cuisine

Cabbage soup in Ural style

We will need

2 tbsp cereals (barley, rice or oatmeal)

3 tbsp tomato paste

400 gr. sauerkraut

3 potatoes

Carrots, parsley root (if you have that very root. I usually always keep dried parsley roots in my stash)

2 onions

40 grams of melted fat

1.5 liters of meat broth (or, as a last resort, water, if there is a fast or a crisis. By the way, if there is a fast, then we replace the fat with vegetable oil or without it at all).

Wash the sauerkraut and simmer in a small amount of fat. While the cabbage is stewing, we prepare the cereal - wash the pearl barley and cook until half cooked, just rinse the rice, and the oatmeal... we don’t do anything with it, let it lie there with impunity.

Finely chop the roots and onions and sauté in fat; at the end of sautéing, add tomato paste.

Peel the potatoes and cut them into cubes.

When the cabbage is ready, bring the broth/water to a boil, add the prepared cereal and potatoes and cook for about five minutes. Then add the stewed cabbage and cook for 15-20 minutes. Then we introduce sauteed vegetables and the whole company is assembled!!! All that remains is to check for salt and add spices in the form of black and allspice peas. Well, varnish it with greenery. That's it, that's all... Let's keep it on low heat for a few more minutes and you can eat... with sour cream, of course...

Another interesting option for preparing your favorite cabbage soup. It should be noted that this recipe really boasts the simplicity of its execution and, at the same time, an incredibly tasty result! Be sure to see this for yourself!

Ingredients for Ural-style cabbage soup with cereal:

Cereals - 20 g
Tomato paste - 50 g
Sauerkraut - 200 g
Carrots - 40 g
Parsley - 10 g
Onion - 40 g
Fresh garlic – 1-2 cloves
Vegetable oil - 20 ml
Vegetable broth - 0.8-0.9 l
Spices - to taste

How to cook Ural-style cabbage soup with cereal.

1. Let's start by preparing the cabbage. When preparing sauerkraut, many people chop it very thickly. Therefore, if you have this kind of cabbage, you need to chop it a little with a knife.
2. Place the prepared sauerkraut in a large frying pan or directly into a saucepan and simmer it in vegetable oil over moderate heat under a closed lid until it becomes soft. Don't forget to stir the cabbage periodically with a spatula.
3. In the meantime, we move on to preparing the following products. So, let's start with the cereal. By the way, the ingredients do not specifically indicate the type of cereal, so that everyone can decide for themselves what kind of cereal they want to cook this dish with. In this case, you can use completely different types of cereals, for example, rice, pearl barley or millet (in general, we focus on the taste preferences of our household members). But no matter what grain you choose, you need to sort it out and be sure to rinse it several times with water.
4. Now it’s the turn of vegetables. Peel the carrots, rinse them under running water, and then cut them into small cubes (or cubes, but cubes look more interesting).
Peel the onions and garlic. Next, cut the onion, like the carrots, into small cubes, and either chop the garlic very finely with a knife or grate it on the finest grater (it’s even easier to pass the garlic cloves through a press).
5. Pour vegetable oil into a frying pan and place on the stove. When the oil is hot enough, first put the onion cubes in the frying pan, and when they become slightly golden, add the carrot cubes.
Mix everything and fry the vegetables over medium heat under a closed lid until golden brown. When the vegetables become slightly browned, add tomato paste to them and thoroughly stir the contents of the frying pan. Simmer the vegetables in the paste for about 2-4 minutes over low heat and remove the pan from the heat.
6. Pour vegetable broth into a separate saucepan (you can use meat broth or just plain boiled water, but with broth the soup turns out tastier and richer) and put the saucepan on the stove. After the broth boils, add the prepared cereal to it. As soon as the water starts to boil again, put the stewed cabbage in the pan and cook everything together for about 15-20 minutes, stirring occasionally with a spoon.
7. Then add the tomato fried vegetables to the pan and mix everything thoroughly. Now is the time to add all the necessary spices to the soup. Cook the cabbage soup for another 8-10 minutes, and at the very end, 3-4 minutes before it’s ready, add grated garlic to the cabbage soup. And if you like a sharper taste, then grated garlic can be added directly to the plate with the prepared cabbage soup.

Our cabbage soup and borscht are always good! Folk wisdom is never wrong, and therefore we will immediately begin to master one of the many recipes for cabbage soup, namely cabbage soup in the Ural style. Why cabbage soup received such a name is not known, since cabbage soup was prepared according to this recipe not only in the Urals. Perhaps, once upon a time, an unknown Ural cook came up with the idea of adding grains to cabbage soup - pearl barley, rice or millet. This, in fact, is what distinguishes the method of preparing Ural cabbage soup from all others.

After adding grains, cabbage soup acquires a different nutritional value, and therefore in some other regions of Russia you can also find the name for Ural cabbage soup - “thick cabbage soup,” meaning the increased caloric content of the first course.

Ingredients to prepare Ural-style cabbage soup with cereal:

lean pork – 0.5 kg
onions – 2 pcs.
potatoes – 2-3 pcs.
cereals (pearl barley, rice, oatmeal or millet) – 2-3 tbsp.
carrots – 1-2 pcs.
sauerkraut – 300-400 g
tomato paste (optional) – 1 tbsp.
salt, sugar - to taste
bay leaf, allspice - to taste
vegetable oil

Recipe Ural cabbage soup from sauerkraut:

First you need to cook the meat broth with the addition of bay leaf. After boiling, put a whole onion into the broth, and then remove it before adding the main ingredients.

Peel the potatoes, cut into large cubes, place in boiling broth, and boil until tender. Salt the broth to taste.

While the broth and potatoes are cooking, saute the onions and carrots in vegetable oil or butter until the vegetables are soft. If desired, add a spoonful of tomato paste to the vegetables for a pleasant coloring of the cabbage soup.

When the potatoes are almost ready, remove half the portion from the broth, crush with a masher to a puree-like consistency, and put the mashed potatoes into the broth. This way the cabbage soup will thicken and be much tastier.

Add cereal to the broth. In our case, rice, and if you want to use pearl barley or any other that takes longer to cook, put it in the broth along with the potatoes or boil it in advance until half cooked.

Adding sauerkraut: depending on what kind of cabbage (crispy or soft) you like, it also depends on when to add it to the Ural cabbage soup. If you like it softer, add the cabbage along with the potatoes, and if you prefer to “crunch” the cabbage, add it a little later. You don’t have to drain the brine from the cabbage, but adjust the taste of the cabbage soup with sugar.

At the last stage, you need to add the sautéed vegetables, reduce the heat, and simmer the cabbage soup for 20-25 minutes on low heat under the lid.

Hearty and tasty Ural-style cabbage soup is ready!

Don't forget to serve sour cream, herbs and rye bread.

Bon appetit!

100 recipes for stress. Tasty, healthy, soulful, healing Irina Vecherskaya

Ural-style cabbage soup with cereals

Ingredients: 50 g of cereal, 100 g of tomato paste, 400 g of sauerkraut, 1 large carrot, 1 tomato or tomato paste, parsley root, 2 onions, 1.5 liters of broth or water, salt, spices.

Chop the sauerkraut and simmer. Sort and rinse the cereals (rice, pearl barley, millet). Cut the roots and onions into small cubes and fry. At the end of frying, add the tomato. Pour the cereal into the boiling broth, bring to a boil, add the stewed cabbage and cook for 15–20 minutes. Then lower the fried vegetables and add salt and spices at the very end of cooking. Serve with sour cream and herbs.

From the book Under Vodka - 1 author

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From the book of 500 recipes from around the world author Perederey Natalya

Ural-style chicken salad Ingredients: Chicken fillet – 100 g, canned green peas – 100 g, potatoes – 1 pc., pickled cucumbers – 2 pcs., egg – 1 pc., mayonnaise – 1 tbsp. spoon, tomato paste - 1 tbsp. spoon, lemon juice - 1 teaspoon, parsley, green onion, salt and

From the book Manty and dumplings. Real jam! author Krotov Sergey

Ural-style dumplings Dough: 2 cups flour, 2 eggs, 1 cup water, salt to taste Filling: 150 g each beef and pork pulp, 120 g lamb pulp, 50 g butter, 2 g ground nutmeg, 3 tablespoons cream, 2 onions, salt and ground black pepper to taste Dough:

From the book Poultry Dishes. Varied menus for everyday life and holidays author Alkaev Eduard Nikolaevich

Salad in Ural style Boiled chicken meat is cut into strips, vegetables are cut into small slices and seasoned with mayonnaise. Mix everything well and place in a heap in a salad bowl. To decorate the salad use pickled fruits, cranberries, pickled lingonberries, meat jelly, slices

From the book of 1000 culinary recipes. author Astafiev V.I.

Ural-style dumplings: Mince beef, pork and lamb twice along with butter and nutmeg. Salt and pepper the minced meat and mix well with the cream. Finely chop the onion, add it to the minced meat and mix everything again. Flour

From the book 365 best meals for separate meals author Mikhailova Lyudmila

Ural-style cabbage soup with cereal Ingredients: cereal – 20 g, tomato paste – 50 g, sauerkraut – 200 g, carrots – 40 g, parsley – 10 g, onions – 40 g, garlic – 1 clove, fat – 20 g, vegetable broth or water - 850 g, salt, spices. Chop the sauerkraut and simmer. Cereals (rice,

From the book Pots with Vegetables, Fish, Meat author collection of recipes

Ural-style meatballs 500 g beef pulp, 1 large onion, 4 egg yolks, 2 tbsp. spoons of flour, 200 ml of industrial tomato sauce, 2 tbsp. spoons of melted butter, 2 tbsp. tablespoons of chopped parsley or dill, 1/5 teaspoon of ground red and

From the book Okroshka and other Russian soups author Cooking Author unknown -

Ural-style cabbage soup with cereal 1/2 cup rolled oats (or oatmeal), wheat, pearl barley, 400 g sauerkraut, 2 carrots, parsley, 1 onion, 1 tbsp. spoon of tomato puree, 3 cloves of garlic, 50 g fat, 2 tbsp. spoons of sour cream, greens Prepare cabbage soup in the same way as cabbage soup from sauerkraut

From the book of 100 recipes for stress. Tasty, healthy, soulful, healing author Vecherskaya Irina

Ural-style cabbage soup with cereal Ingredients: 50 g cereal, 100 g tomato paste, 400 g sauerkraut, 1 large carrot, 1 tomato or tomato paste, parsley root, 2 onions, 1.5 l broth or water, salt, spices . Chop the sauerkraut and simmer. Cereals (rice, pearl barley,

From the book Cooking in an air fryer author Kozhemyakin R. N.

Ural style fish soup Ingredients Perch fillet – 400 g Dried mushrooms – 50 g Carrots – 1 pc. Onions – 1 pc. Potatoes – 2–3 pcs. Rendered pork lard – 1.5 tablespoons Water – 1.5 l Parsley with roots – 1 bunch Salt – to taste Method of preparation Mushrooms

From the book Cooking on the barbecue, grill, grill and fire author Kozhemyakin R. N.

Ural-style fish soup Ingredients Perch fillet – 400 g Dried mushrooms – 50 g Carrots – 1 pc. Onions – 1 pc. Potatoes – 2–3 pcs. Rendered pork lard – 1.5 tablespoons Water – 1.5 l Parsley with roots – 1 bunch Salt – to taste Method of preparation Mushrooms

From the book Appetizing roast, goulash, kulesh, solyanka, pilaf, stew and other dishes in pots author Gagarina Arina

Ural-style dumplings Ingredients: For the dough: 3? cups flour, 3 yolks, 100 ml water, 1 tsp. salt. For minced meat: 300 g beef, 300 g pork, 300 g lamb, 3 onions, 100 ml milk, pepper, salt to taste. For gravy: 3 eggs, 100 ml milk, 3 tbsp. l. melted butter, 150 ml

From the book Multicooker for Kids. 1000 best recipes author Vecherskaya Irina

Ural-style cabbage soup with cereal Ingredients: 100 g cereal (rice, barley or millet), 3 tbsp. l. tomato paste or 2 tomatoes, 200 g sauerkraut, 1 carrot, 1 onion, 1 liter of water or broth, 2 tbsp. l. vegetable oil, salt. Preparation Rinse the sauerkraut if it tastes strong, at

From the book Vegetarian dishes for everyday life and holidays. Tasty and healthy author Zvonareva Agafya Tikhonovna

Ural-style cabbage soup with cereal Ingredients: cereal – 20 g, tomato paste – 50 g, sauerkraut – 200 g, carrots – 40 g, parsley – 10 g, onions – 40 g, garlic – 1 clove, fat – 20 g, broth or water - 850 g, salt, spices. Chop the sauerkraut and simmer. Cereals (rice, pearl barley, millet)

From the book Cooking of the USSR. Best dishes author Kashin Sergey Pavlovich

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From the book of 100 recipes for vegetarian dishes. Tasty, healthy, soulful, healing author Vecherskaya Irina

Ural-style cabbage soup with cereal Ingredients: cereal - 20 g, tomato paste - 50 g, sauerkraut - 200 g, carrots - 40 g, parsley - 10 g, onions - 40 g, garlic - 1 clove, fat - 20 g, broth or water - 850 g, salt, spices. Chop the sauerkraut and simmer. Cereals (rice, pearl barley, millet)