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A well-known proverb says: cabbage soup and porridge are our food. Behind this saying lies the main first dish of Russian cuisine - cabbage soup made from sauerkraut. In the old days, the dish was cooked in an oven. You can cook delicious cabbage soup on the stove, and this will not make the dish any less tasty.

Before preparing the dish, listen to our advice:

Use homemade sauerkraut to cook cabbage soup or buy it at the store. It is clear that a homemade product will make the dish tastier;
soak the cabbage in water if it is too salty. You can rinse it under tap water in a colander. A salty product will ruin the cabbage soup;
take beef for cooking cabbage soup - this is the best option. But poultry and not too fatty pork are also suitable. If you want to get a rich broth, take fatty meat;
During cooking, keep an eye on the stove burner. The cabbage soup should simmer gently and the temperature inside the pan should be maintained the same all the time. After adding the fresh vegetables, increase the heat to a simmer, then turn down the heat.

Cooking cabbage soup from sauerkraut - a traditional recipe

Ingredients:

1 kg beef with bone;
1 kg of sauerkraut;
2-3 tbsp. spoons of rye flour;
2 onions;
1 carrot;
a little butter;
4-5 potatoes;
bay leaf, parsley and celery root, pepper and salt.

Start cooking the meat broth. Place a whole piece of beef in a saucepan, cover with water and cook for two hours. After boiling, skim off the foam and add a whole onion and celery roots with parsley to the meat. Next, the process of cooking cabbage soup is as follows:

simmer the sauerkraut with butter in a frying pan while the broth is preparing;
Remove the finished meat from the pan and, after it has cooled, cut it into portions and add it to the broth. Also remove the onion with roots that were boiled with the beef; they will no longer be needed;
add stewed cabbage, rye flour and diced potatoes to the broth;
fry the grated carrots and the second onion, cut into small cubes, in the fat from the broth;
add vegetables to cabbage soup and stir;
salt and pepper the dish and add bay leaf;
cook for 5 minutes and remove the cabbage soup from the heat.

Leave the dish to brew for half an hour and serve for lunch. Season the cabbage soup with sour cream or mayonnaise as desired.

Cooking sauerkraut cabbage soup with chicken

Shchi with chicken has few calories and is suitable for a hearty but light lunch. Prepare:

600 g chicken fillet;
0.5 kg sauerkraut;
6 potatoes;
one carrot and one onion;
1 sweet pepper;
1 tbsp. l. tomato paste;
spices, green onions.
a little vegetable oil.

Wash the chicken fillet and cut into small pieces. Pour water into the pan and place the meat in it. Cook until boiling on the stove, skimming off the foam. Squeeze excess liquid from cabbage. Next, your actions are as follows:

work on the vegetables while the broth is simmering. Finely chop the onion, cut the carrots into strips, sweet pepper - as you wish;
Fry the onion in a frying pan with butter until it is transparent. Add pepper and carrots to it. Stir and fry;
before the end of cooking, add tomato paste to the vegetables in the frying pan, stir and after a minute remove the frying pan from the heat;
cut the potatoes into cubes or strips;
Place the potatoes into the boiling broth, add salt and cook until they are half cooked;
add cabbage and fried vegetables to the pan
simmer for 10 minutes and turn off the heat.

Add chopped green onions and spices to the prepared cabbage soup. Let the dish sit for about twenty minutes under a closed lid and start tasting.

Cook cabbage soup from sauerkraut in a slow cooker

The multicooker allows you to get a taste of cabbage soup that is close to cooking it in the oven. Cooking method:

cut 500 g of any meat into cubes;
Pour vegetable oil into the bowl of the device and place the meat. Fry for 30 minutes in the appropriate mode;
add grated carrots and finely chopped onions to the meat;
set the “Stew” mode and cook for 10 minutes, stirring occasionally;
add a spoonful of tomato paste 5 minutes before the end of stewing;
place 4 potatoes, cut into cubes, 300 g of squeezed sauerkraut into the device and pour in 2.5 liters of water;
cook the cabbage soup for 90 minutes in the “Stew” or “Soup” mode.

Yesterday's cabbage soup tastes better than freshly cooked cabbage soup. Save the delicious soup for the next day and eat it with sour cream and whole grain bread.

“Shchi and porridge are our food”

There are dozens of recipes for cabbage soup, with local differences in preparation, using different products: with flour dressing or potatoes, with meat or mushrooms, with and without tomatoes, using all kinds of roots and spices... Each housewife cooks in her own way. Today I will cook sour cabbage soup with beef and potatoes. The cabbage will add a characteristic sourness to the dish, but don’t worry, the soup will not be too sour, it will turn out very tasty and aromatic. Shall we get started?

Total cooking time: 2 hours 20 minutes
Cooking time: 2 hours
Yield: 6 servings

Ingredients

beef on the bone – 700-800 g
onions – 2 pcs.
black peppercorns – 6 pcs.
water – 3 l
sauerkraut – 400 g
potatoes – 4 pcs.
tomato paste – 1 tbsp. l.
parsley and green onions – 10 g each
garlic - 2 teeth.
bay leaf – 2 pcs.
salt, pepper and sugar - to taste

Preparation

For the broth, beef on the bone is best - ideally brisket, rib. The seeds will make the broth richer.

Place the meat in a 3-liter saucepan, add a whole onion and a few black peppercorns. If you have celery root and parsley, you can safely add them, then the broth will be even more flavorful. Fill everything with cold water and place on high heat. No need to salt!

As soon as it boils, remove all the foam from the surface of the broth and immediately reduce the heat to minimum and cook until tender. My beef cooked in about 1.5 hours, when the meat should easily separate from the bone when pierced with a fork.

At the same time, while the meat is cooking, in another saucepan/sauce pan, simmer the cabbage with onions and tomato paste - you will immediately get frying, and the cabbage will become softer and will not crunch so much.

I heated a couple of tablespoons of vegetable oil and first sautéed a large diced onion in it. If you have sauerkraut without carrots, you can add grated carrots, but, as a rule, they are already present in the pickles.

Then I added sauerkraut and poured in a little water - about a glass. Is there any juice left from the cabbage? If it is not very acidic, then feel free to pour the juice into the pan, so the cabbage soup will turn out even tastier. If it is too sour, rinse and squeeze the cabbage, and chop into smaller pieces if necessary. Let the cabbage simmer for 30-40 minutes, covered.

Remove the beef, which has already been cooked, from the pan and cool, covering it with a bowl or lid to prevent it from getting too dry. Remove the meat from the bone and chop into portions. I cut the beef into small pieces so that the pieces could fit into a spoon. I strained the broth through a sieve (you can use gauze folded in several layers) so that there are no small fragments of bones in the finished dish. Returned the chopped meat back to the clean broth and turned on the heat.

Next I added stewed cabbage to the soup. Let it simmer in a strong, aromatic broth for 3-4 minutes (while peeling the potatoes). If there is not enough liquid, you can add boiling water so that it completely fills the pan by 2/3 of the volume.

I cut the peeled potatoes into small cubes (or straws) and added them to the soup. Simmered for 30 minutes until done. It is advisable to use crumbly varieties of potatoes, then the cabbage soup will turn out rich.

While cooking the potatoes, I added pepper, bay leaf and salt to taste, focusing on the degree of salinity of the sauerkraut. You can add sugar - 2-3 pinches of sugar will balance the taste and neutralize the excess sourness of cabbage and tomato paste.

At the very end, don’t forget to season the cabbage soup with chopped garlic and herbs - I used parsley and green onions. Immediately removed the pan from the heat and let it sit covered for 15-20 minutes. By the way, some housewives put a pan of cabbage soup in a preheated oven so that they infuse there and the taste becomes closer to the recipe of our great-grandmothers, who simmered them in the oven for a long time.

It is best to serve cabbage soup with fresh pastries, sour cream and herbs. Bon appetit!

On a note

If the sauerkraut is cut into strips that are too long, be sure to chop it before adding it to the soup.
Tomato paste can be replaced with fresh tomatoes - 1-2 pieces will be enough.
The secret of delicious cabbage soup is long-term simmering. Therefore, do not make the fire too high, as the vegetables simmer for a long time, they become softer and more aromatic.
Ideally, cabbage soup should be infused for 24 hours. But they can be stored for no longer than 3-4 days.
You can prepare cabbage soup from sauerkraut in a slow cooker. The cooking principle will be exactly the same as on the stove.

Step-by-step recipes for preparing sauerkraut cabbage soup with beef, chicken or mushrooms on the stove and in a slow cooker

2017-11-17 Oleg Mikhailov

Grade
recipe

2374

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

Carbohydrates

2 gr.

57 kcal.

Option 1: Classic recipe for cabbage soup with sauerkraut and beef

The canonical recipe for any dish is not necessarily complicated and contains a lot of products and the subtleties of their processing. Shchi is one of the simplest soups, both in composition and technology. Even a beginner can do cabbage soup with wonderful taste and aroma; we will be the first to prepare it.

Ingredients:

sauerkraut - 600 grams;
100 grams of carrots and onions;
a kilogram of beef on the bone;
50 grams of lard;
parsley root;
a handful of chopped greens;
100 gr. thick tomato;
spoon of white flour.

Step-by-step recipe for sauerkraut cabbage soup with beef

Sort the cabbage and use a sharp thin knife to chop into larger pieces. Be sure to squeeze out the brine, add water for a short time if it is too sour or too salty and rinse in a colander.

Place the cabbage in a pot or large thick-walled frying pan, add a teaspoon each of lard and tomato, and pour in a little water. Simmer the cabbage at the lowest possible heat, periodically lifting the lid and stirring. It is necessary to soften the cabbage, the taste of the entire dish depends on this.

Cut the pre-chopped beef into portions with a knife and cook the broth in two and a half liters of water. The approximate time is one and a half hours, at the end of it, check whether the meat is separated from the bones, and cook if necessary.

Peel the carrots, parsley and onion, cut the onion into slices, and the rest of the vegetables into strips. Over high heat, quickly saute the vegetables with a spoonful of lard, add the tomato and heat for another three minutes.

Mix the sautéed cabbage with cabbage, simmer for another quarter of an hour and transfer to a saucepan with broth.

Use the remaining lard to prepare a flour dressing. Melt the fat, add flour and mash the lumps, pour in half a glass of broth and heat until boiling. Immediately pour the prepared sauce into the pan.

After stirring the cabbage soup, add some salt, and if desired, add some spices and chopped garlic. Distribute portions, putting meat and herbs in each, serve sour cream separately.

Equally aromatic cabbage soup is prepared from pork - we don’t change anything in the technology, except for the cooking time of the broth - it is reduced by about a third.

Option 2: Quick recipe for sauerkraut cabbage soup with chicken

Our simple recipe for cabbage soup with chicken is an almost lean dish, the chicken fillet broth contains absolutely no fat, and so little oil is used for frying that its quantity is not even indicated in the recipe.

Ingredients:

whole chicken breast from a large broiler - 700 grams;
sauerkraut, equal in weight to chicken;
two ripe tomatoes;
garlic;
carrots and onions - approximately 100 grams each;
bay leaves and herbs, any spices, preferably black pepper.

How to quickly prepare cabbage soup from sauerkraut

Place the washed and cut chicken into large pieces to cook over medium-high heat. Cool the cooked fillet, add some salt and pepper to the broth, add randomly chopped potatoes and count a quarter of an hour for cooking.

Finely chop the onion and fry in vegetable oil, put the grated carrots and small slices of tomatoes into the frying pan, heat until the released tomato juice begins to thicken.

Pour the roast over the cooked potatoes, then add the squeezed cabbage, spices and salt. After stirring, boil for a minute or two after boiling and sprinkle with chopped herbs.

Replace white meat with chicken by-products, add half an hour to cook them, and you have a recipe for quick cabbage soup made from sauerkraut and poultry, in no way inferior to all others.

Option 3: “Old Russian” cabbage soup made from sauerkraut with dried mushrooms and buckwheat

This cabbage soup is already quite a satisfying dish, despite the absence of meat products in the list of ingredients. The characteristic taste of buckwheat, garlic and mushrooms gives the adapted ancient recipe the right to deserved success.

Ingredients:

half-liter jar of sauerkraut;
two tablespoons of dry fried buckwheat;
large potatoes;
50 grams of mushrooms, porcini, dried;
two onions;
small head of garlic;
vegetable oil, salt, a third of a spoonful of black peppercorns, bay leaf;
a couple of sprigs of dill.

How to cook

Pour half a liter of water into the cabbage in a saucepan and place in a very hot oven for half an hour.

Pour boiling water over the sorted mushrooms for a quarter of an hour. Peel and chop the potatoes into large pieces, drain the soaked mushrooms and cut into large strips, do not discard the water.

Fill the potatoes with mushrooms with water, a little more than a liter in volume, add the infusion from soaking the mushrooms, put on high heat, and after boiling add spices.

After boiling for about ten minutes, add the washed buckwheat and cook for another quarter of an hour, skimming off any foam that forms. Meanwhile, drain the stewed cabbage into a separate bowl. Add a couple of tablespoons of oil, salt and finely chopped onion to the cabbage, grind thoroughly with a wooden masher or spoon.

Add the previously drained water to the mashed cabbage, put on moderate heat and simmer for about twenty minutes. Combine all the products in one pan, add chopped garlic and simmer for a quarter of an hour, from boiling. Be sure to keep the old Russian cabbage soup in a cooling oven for at least half an hour.

Using water from soaking mushrooms is a great way to enhance the taste of cabbage soup, but you should definitely try the infusion, sometimes it is barely bitter, but together with buckwheat it can distort the taste of the dish.

Option 4: “Estonian” sauerkraut cabbage soup with meat and beans

Estonian cabbage soup is the real thing, and not just the name of dishes with similar recipes. They are very high in calories, good for replenishing strength, and they are simply very tasty!

Ingredients:

half a chopped pork knuckle and a slice of meat - only 1200 g;
half a kilo of sauerkraut;
300 grams of dry large beans;
150 grams of wheat cereal;
a glass of sour cream;
large onion and carrot, slightly smaller in weight;
chopped parsley - half a glass.

Step by step recipe

Rinse the beans soaked overnight in a colander, add water along with the meat and cook on low heat until both products are cooked. Remove the pork, separate from the bone, chop and return to the pan.

After the meat, add washed cereal; if desired, you can replace it with soaked and slightly boiled pearl barley. Cut the peeled carrots and onions into not too small strips and sauté until the onions lose their matte color.

In the boiling broth, when the cereal is almost ready, add the squeezed cabbage, frying and spices. Cook until done and only then add salt.

Serve the greens separately, divide the thick sour cream into portions with a tablespoon and freeze a little.

Choose very rich sour cream for these cabbage soup - this is the requirement of the recipe; ideally, frozen homemade cream is used.

Option 5: Polesie cabbage soup with sauerkraut and mushrooms

Cabbage soup, quite in the style of ancient recipes, is prepared in several ways - first over an open fire, and then in the oven. If you don’t like the smell of unrefined oil, replace it with something more familiar to you, even olive oil.

Ingredients:

one and a half liters of clear broth;
three hundred grams of “sharp” sauerkraut;
a quarter glass of aromatic unrefined oil;
three white onions;
spoon of flour;
75 grams of dried forest mushrooms.

How to cook

It’s a good idea to make broth for cabbage soup specially from spinal bones or poultry offal, but ready-made broth is also suitable. In any case, break the sorted mushrooms and crush them into fine crumbs, pour in boiling broth and leave for up to forty minutes.

We clean the onions and finely chop them with a heavy cleaver, mix them with cabbage and simmer in a heated frying pan with most of the oil. Before doing this, carefully squeeze the cabbage so that not a drop of brine is released.

In a dry frying pan, lightly saute the flour, combine all the products in one large saucepan, or better yet, in a pot with a ceramic coating. Bring to a boil over high heat and simmer, lowering the temperature quite a bit, about ten minutes.

Place the finished cabbage soup in a very preheated and turned off oven, and cook in it for about half an hour.

The compiler of the recipe definitely decided that in the recipe from Polesye the mushrooms should be exclusively forest mushrooms. In practice, any will do, even fresh ones, if cut into smaller pieces.

Option 6: Simple sauerkraut cabbage soup with meat in a slow cooker

From the chef’s point of view, a multicooker is almost like a pot in the oven, in terms of the distribution of heat during the cooking process. Well, cabbage soup just needs that, as we will see in the next recipe.

Ingredients:

pork or beef tenderloin - 750 grams;
sauerkraut - half the mass of meat;
four medium potatoes;
three tablespoons of wheat cereal;
two onions and a medium-sized carrot;
salt, dill, vegetable oil and spices.

Step by step recipe

After washing and removing veins and films, cut the meat into slices, the same size as for beef stroganoff. After drying it a little, put it in a multicooker, having previously greased the bowl with oil. Brown the meat in frying mode for about thirty minutes. If desired, you can slightly reduce the amount of meat and replace it with chopped salted lard.

Next in line are the onions and carrots - after washing and peeling, cut the onions into the smallest cubes, and three carrots into medium shavings. Add vegetables to meat and mix. Leave in the same cooking mode for 10 minutes.

Peel the potatoes and cut them into short thin slices, mix them with the rest of the ingredients in a bowl, and after a couple of minutes add the cereal and cabbage. Heat up one and a half liters of water and pour it into the multicooker. Salt, pepper a little or add spice in the form of peas.

Such cabbage soup is prepared in a slow cooker for an hour and a half, the operating mode of the device is stewing, the lid must be tightly closed. When releasing, the dish is decorated with herbs, coarsely chopped onions are added to the fatty, rich cabbage soup, and served separately with second-grade coarse flour bread.

The tradition of serving cabbage soup with coarse bread comes from the hard life of villages not so long ago. However, cabbage soup with sauerkraut really takes on an unusual taste with this addition.

Option 7: Sour cabbage soup from sauerkraut in a slow cooker with mushrooms

These cabbage soup are also from “mushroom” recipes; some complexity due to the preparation of mushrooms is compensated by a reduction in the number of steps thanks to the magical assistant - the multicooker.

Ingredients:

two handfuls of dried mushrooms, preferably of different types;
half a kilogram of sauerkraut;
a small onion and carrots of the same weight;
two glasses of thick tomato juice;
1/5 pack of “Peasant” butter;
a quarter cup of chopped parsley
spoon of white flour;
salt and spices to taste.

How to cook

Leave the mushrooms in cold water for several hours, or pour boiling water for half an hour.

We peel all the vegetables, then cut the onion and parsley into smaller pieces, cut the carrots into three small pieces and fry everything together for a quarter of an hour on the appropriate operating mode of the multicooker.

Mix the flour with a glass of warm water, cut the mushrooms randomly, but not into too large pieces; small ones can be left whole.

Add mushrooms and cabbage to the fried vegetables, add water and flour and bring hot water to a volume at which all the products are completely, and with a small margin, covered with liquid.

Salt the cabbage soup and add spices, cook in the standard mode for soups for 30 minutes. After stopping the program, let it heat up for another twenty minutes.

Almost all cabbage soup is cooked in vegetable oil, and this one is an exception; butter adds an appropriate taste to the entire dish.

Option 8: “Prefabricated” cabbage soup from sauerkraut with chicken in pots

Combined cabbage soup, like solyanka, is prepared from different types of meat; this creates original flavor combinations in the finished dish. The difficulty of preparation is rather imaginary; it is enough to stock up on quality products.

Ingredients:

pickled cabbage, squeezed from brine - 400 gr.;
one and a half spoons of flour;
150 grams each of boiled chicken and high-quality boiled sausage without lard;
200 gr. ham;
one small white onion and one unsweetened carrot;
three tablespoons of homemade ghee;
salt, favorite herbs, garlic and parsley root.

Step by step recipe

Pour parsley root and finely chopped onions and carrots into a liter of boiling water and simmer for a quarter of an hour after boiling. Add the cabbage and cook in a covered saucepan over low heat until done.

If you don’t have natural melted butter, replace it with high-quality lard or poultry fat, heat it in a frying pan and brown all the chopped meat products over low heat.

Grind the garlic, add a little lard if the meat products are not very fatty. Dilute the flour by adding a little hot water to it.

Divide all the products into pots and place the fried meat on the bottom. Pour in the cabbage soup, add boiling water or broth if necessary, add salt and pepper. Place the pots on a baking sheet in a cold oven, quickly bring the temperature to 180-200 degrees, let it boil for about five minutes, and turn off the heat. Let the cabbage soup in the pots brew in the cooling oven.

Serving in pots is very colorful, but the final stage itself is no less important for the dish - cabbage soup aged in the oven has a noticeably different taste.

Take meat and cartilage, cook some cool cabbage soup,
You rinse the cast iron and cook cabbage soup in the cast iron,
Throw more vegetables - I can’t live without cabbage soup,
To make me fat, finally, make me some Russian cabbage soup!
“Gas Strip”, song “Shchi”

Cooking cabbage soup, like most other dishes, has three components:

First, these are the products and basic culinary techniques used for cooking most soups (potatoes, meat, onion-carrot dressing + general cooking and frying techniques)

Secondly, this is a product that allows you to position the dish being prepared. For cabbage soup it is cabbage.

Third, products and culinary techniques that allow for a wide variety of food. Usually this is the addition of additional products to the main products, such as mushrooms, cereals, vegetables and (or) special cooking techniques - simmering in a pot, infusing daily cabbage soup.

In the recipe I will show you how to cook classic cabbage soup, and at the end I will talk about different options for preparing cabbage soup.

Composition, main products:

Beef 0.5 -1 kg
Sauerkraut 300-500 gr
Potatoes 0.5 kg
Onion - 1 piece
Carrots - 1 pc.

For cabbage soup, it is best to use fatty beef. What we'll do is take beef brisket.

Of course, you can use other meat, but we’ll talk about this at the end of the recipe, but for now let’s prepare the classic cabbage soup.
Place the brisket in a saucepan, add water, let it boil, skim off the foam and cook over low heat. It is very important to cook the meat without allowing it to boil violently, and ideally boiling at all, at a temperature of about 98 degrees. When boiling strongly, the fats contained in the meat are washed out and the broth acquires an unpleasant taste.
If the burner switch is set to the lowest heat setting and the broth continues to boil vigorously, cook the soup with the lid open.
Brisket cooking time is 60 minutes or more. An hour is enough for the meat to cook, but many people like boiled cabbage soup and therefore you can cook the beef longer, until it becomes a stew.

The next step is to add cabbage. Since cabbage soup is primarily a sour soup, we will use sauerkraut for our recipe.

The cabbage needs to be squeezed out of the brine. If it is very sour, then rinse it. But don’t overdo it, the cabbage soup should be sour. The amount of cabbage again depends on its taste, but it should not be small, no matter how it is the main ingredient. We do this - take out the meat and put in the cabbage. This is necessary in order to cut the meat from the bones and cut into pieces. After slicing, place the meat back into the pan. We throw away the bones.

While the cabbage is cooking, prepare the potatoes.

Another important detail is that since the soup is cooked practically without boiling, when adding large quantities of new products you need to temporarily turn up the heat a little (switch from 1 to 2). This is necessary so that the brew quickly restores the temperature lowered by the added ingredient. If this is not done, the soup will not only take longer to cook, but will also become less tasty. As soon as the broth boils, be sure to turn the heat back to low.

The cabbage does not need to be cooked for too long; the time spent peeling and cutting the potatoes is quite enough. This means that we immediately lower the potatoes cut into large cubes (about 3x3 cm). Cutting into cubes is more suitable for cabbage soup than into cubes.

While the potatoes are cooking, make the onion-carrot dressing. This is a common dressing for most soups - carrots are grated on a coarse grater or finely chopped. The onion is finely chopped and the whole thing is sautéed in the fat removed from the broth or in vegetable oil.

Usually tomato paste is also added to the sautéing process, but this is not necessary for cabbage soup.

When the potatoes are ready, add the sauté mixture to the cabbage soup, add salt, and add bay leaves and peppercorns if desired. Cook for another 5 minutes and the cabbage soup is almost ready.

For complete happiness, it is better to let them steep for at least 30 minutes. Cabbage soup is usually seasoned with sour cream, but you can also use mayonnaise.

This was a classic cabbage soup recipe. Now comes the fun part! Various options for cabbage soup.

Sometimes sorrel is used instead of cabbage. Cabbage for cabbage soup is often pre-steamed separately.

Meat is preferable to beef. But pork or poultry will do. In summer, cabbage soup with stew is good. They make cabbage soup with smoked meats. In the recipe for Petrovsky (prefabricated) cabbage soup, meat, ham and chicken are used simultaneously.

The so-called “empty” cabbage soup is cooked in the same way, without meat, with only vegetables.
There is lean cabbage soup in mushroom broth.

Instead of potatoes, or together with potatoes, carrots, turnips, rutabaga, and mushrooms are used for cabbage soup.

Spinach or young nettles are often added to green cabbage soup with sorrel.

Ural cabbage soup is made with separately pre-cooked pearl barley.

Sometimes, when serving, half a hard-boiled egg is placed in the cabbage soup.

Daily cabbage soup is prepared in several ways. The main difference between daily cabbage soup is that they are either eaten the next day after cooking, or during the cooking process they are left to infuse for a day.
Often cabbage soup is cooked in clay or ceramic pots in the oven, imitating cooking in a Russian oven.

Note: For those who are afraid that the potatoes will not cook in an acidic environment, simmer the sauerkraut separately and add the finished cabbage to the cabbage soup at the end of cooking.

Classically, this is done like this: put cabbage in a frying pan or saucepan, add a little fat (vegetable oil is fine), add 10-15% water and simmer over low heat for 1.5 - 2 hours, with the lid closed, stirring occasionally. If necessary, add water. This is a recommendation from Soviet catering recipes.

Putting potatoes into cabbage soup before raw (both fresh and sauerkraut) cabbage is not recommended for one simple reason - the cooking time for chopped fresh cabbage is 20-30 minutes, for sauerkraut - 30-35 minutes, and the cooking time for chopped potatoes is 15-20 minutes .

That is, if you put sauerkraut after the potatoes, as some people advise in the comments, well, they really “heard the ringing, but don’t know where it came from,” then you risk getting either boiled potatoes or undercooked cabbage.

Once again - at the end of cooking, add STEWED sauerkraut!

But! Often at home and in dining rooms they didn’t bother with separate stewing, but cooked the cabbage first and then added the potatoes. And it turned out quite normally, because coupled with the preliminary removal of excess acid from the cabbage (squeezing, washing, etc.) and a little longer cooking, the effect of the acidic environment on the potatoes is completely neutralized.