Cabbage made from sauerkraut with millet. Ukrainian kapustnyak is a lean soup with sauerkraut, tomato and millet. Recipe with photo

How to properly cook real Ukrainian cabbage

There are as many recipes for cooking cabbage as there are recipes Ukrainian borscht. Each housewife prepares cabbage in her own way. I bring to your attention my recipe for delicious, rich cabbage.

I want to say right away, firstly, cabbage is not a soup, it should be thick and big amount meat. Secondly, cabbage soup needs to be cooked for a long time so that the cabbage cooks down well, and not like in a hangover soup.

After all, this rich dish It is prepared mainly in winter to keep the body in good physical shape. I won't bore you, but I'll move on to step by step recipe, designed for a 6-liter pan.

800-1000 grams of pork ribs.
500-600 grams of sauerkraut
3-4 potatoes
1-2 onions
0.5 cups millet
1 teaspoon tomato paste
1-2 bay leaves

Wash the pork ribs and cut into pieces.

Pour water up to half the volume of the pan, bring to a boil and skim off the foam.

While the meat is boiling, prepare the cabbage. It is better to use sauerkraut naturally prepared. Sometimes markets sell cabbage fermented using vinegar. It cannot be used for cabbage.

If the cabbage is too sour, it needs to be washed with water and squeezed. The cabbage can be further chopped by chopping it with a knife.

When you remove the foam from the meat, you can add cabbage.

After the cabbage boils, reduce the heat and cook for 1-1.5 hours. The cabbage should be completely soft.

During this time, peel the potatoes and onions. Cut some of the potatoes and throw them into the cabbage soup. When it is cooked add finely chopped onion. And after 15-20 minutes, washed millet. Add water if necessary.

Please note that cabbage must be cooked over medium or low heat all the time.

After adding millet, you need to stir periodically so that the cabbage does not burn.

Little secret

When the millet is almost ready, you need to add raw potato puree to add extra thickness to the dish.

To do this, grate the potatoes fine grater, dilute slightly with water, pour the resulting mass into the cabbage and mix well. Then add tomato paste to give the dish a beautiful color and bay leaves

Cook, stirring occasionally over low heat for about 1 hour. You should end up with a thick and rich dish, not like soup.

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. Good for beginners 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 fulfilled its function. 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 of tomato paste, stir, pour in 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, mix 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 the winter and the cabbage is old, put it in the broth at the same time as the 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.

Kapustnyak (cabbage or cabbage) is a traditional first course of Ukrainian cuisine, the main ingredient of which is sauerkraut. It is this that gives the special aroma and sour taste, which are the distinctive features of this dish. Cabbage is also prepared in other countries, for example, in Poland, Slovakia, and Russia. But Ukraine is considered the homeland. There are many recipes for this dish, they differ depending on the traditions of the area and the preferences of the hostess.

Ukrainian cabbage soup with chicken wings

Now you will get acquainted with one of the best dishes Ukrainian cuisine. It is no worse than borscht, only a little less common. This dish - Ukrainian cabbage simple and very tasty, ready to compete with Ukrainian borscht.

Kapustnyak has a large number of different options. It is brewed from cabbage that has been squeezed out and even washed of brine. And lovers are more sour version use cabbage that has not been squeezed out of the brine. During Lent they prepare lean cabbage. There are recipes using mushrooms and fish broths.

In our refrigerator there is always a large saucepan in which there can be borscht, rassolnik or Ukrainian cabbage. If I give my household the opportunity to choose the dish that should be prepared today, then I am 90% sure that cabbage will be chosen.

It can be prepared without meat or with any meat, but sauerkraut should be an obligatory and constant attribute of this dish.

I got the recipe for this dish from my grandmother, a native of the Valkovsky district. Kharkov region. She was born in 1891 and spent 2/3 of her life in the village of Vysokopolye. I indicated my grandmother’s age because on some culinary sites they display “grandmother’s recipes” with retro claims. And these “grandmothers” are 10 years younger than me in age.

I called my grandmother's dish Ukrainian cabbage. Although I could, as some do, call it Kharkov, but that would not be fair. Kharkov and the region are great.

Before writing these words, I looked through many recipes and came to a conclusion.
They either somehow resemble ours, or are the fruit of an irrepressible imagination.

Well, at least this example - “Kapustnyak Zaporozhye” with a hint of the Zaporozhye Cossacks.

If the word “Zaporozhye” is considered as the modern city of Zaporozhye, with its developed network of restaurants, then the name is adequate. If this word implies the Zaporozhye Cossacks, then only in terms of spices and some ingredients there is a discrepancy. The Cossacks of the Zaporozhye Sich could not have such ingredients, especially on a campaign.

I have tired you with my reasoning and it’s time to move from words to action - learn to cook Ukrainian cabbage.

Ingredients nand a 6 liter pan:

Chicken wings - 1 kg.
Sauerkraut – 800 g.
Onion – 1 medium.
Carrots – 1 small.
Millet – 0.5 cups.
Spices and salt - to your taste.
Vegetable oil – 6 tbsp. lie

Preparation:

Chicken wings, which are rightfully considered the most delicious parts of the carcass (it depends on who, but in many countries they are considered a delicacy), are thoroughly washed and thrown into boiling water. During the cooking process, be sure to skim off the foam. Cook for 25 - 30 minutes.
Add diced potatoes along with the wings.
Remove the cooked wings from the broth and leave to cool.
After cooling, separate the meat from the bones
While the wings and potatoes are cooking, we will prepare the sauerkraut
Place cabbage in a frying pan. first pour 3 - 4 tablespoons of vegetable oil into it.
10 minutes, simmer, stirring frequently. Then add broth or water and continue to simmer over low heat for another 10 minutes.
Place the finished cabbage out of the pan.
Grate the carrots, finely chop the onion and sauté in vegetable oil.
Place the prepared onions and carrots out of the pan.
Pre-sorted millet cereal wash and pour boiling water. Place the millet in the boiling broth 10 minutes after the potatoes
After the potatoes are ready, add cabbage, sautéed onions and carrots to the broth. Let simmer for 10 minutes
Our cabbage is ready. Bon appetit!

Cabbage Ukrainian recipe

Ingredients

Pork (ribs or ham can be used) - 300-400 g,
water - 3 l.,
millet - ½ tbsp.,
sauerkraut - 400 g,
potatoes - 400 g,
carrots - 2 pcs.,
onions - 2 pcs.,
vegetable oil - 40-50 ml,
tomato paste - 2-3 tbsp. l.,
dill,
pepper,
salt.

Preparation:

Let's cook good broth: Place the meat in a saucepan, add cold water and cook over medium heat. As soon as the water boils, drain it, rinse the pan, and rinse the meat with warm running water. Pour cold water over the pork meat again and place on low heat.
Cook until full readiness, the pork should be soft and easily fall off the bones.
Next, peel and chop the vegetables: onion finely chop and grate the carrots on a medium grater.
Cut the potatoes into cubes or strips.
Heat vegetable oil in a frying pan and fry the onions and carrots until soft.
Remove the finished meat from the pan and chop it, and add potatoes to the broth.
Then, sort and rinse the millet, add to the pan (10-15 after the potatoes).
After millet, after 5-7 minutes add sauerkraut and frying (carrots with onions), as well as tomato paste.
Cook the soup for about 5 more minutes.
Add chopped meat, dill, pepper, salt and classic Ukrainian soup- The cabbage is ready.

Notes

Sauerkraut can be used directly with brine, it is added to the broth, but you can also rinse the cabbage so that the cabbage is not too sour.

Ukrainian cabbage with millet

Kapustnyak is one of traditional first dishes in Ukraine. It's incredibly tasty and hearty soup. I suggest you try the most popular option for preparing cabbage and feed your family delicious lunch.

Products you need:

Meat on the bone (pork, beef) – 400-500 grams
Cabbage (sauerkraut or fresh) – 400-500 grams
Potatoes – 5-6 pieces
Carrots – 1 piece
Onions – 1 piece
Millet - a quarter cup
Tomato (tomato paste) – 1 piece
Salt, pepper, spices and fresh herbs– according to your taste
Sour cream – portion into plates

How to cook Ukrainian cabbage with millet:

We take the meat into small pieces, put it in a large saucepan with salted water, and cook the broth.
When the water boils, remove the noise and add to the broth Bay leaf and peppercorns.
Peel the potatoes, cut into small cubes and place in a saucepan.
Wash the millet under running water in a colander and add to the broth.
Shred the cabbage and pour it into the pan.
In a frying pan with vegetable oil, fry onion cubes and grated carrots. Add tomato paste or grated pulp of one tomato (if you use fresh cabbage, you can use pickled tomato). Pour the roast into the cabbage soup.
When all the ingredients are in the pan, take a sample, add salt and spices if necessary.
Finely chop the fresh herbs and add them to plates or to the pan a couple of minutes before the soup is ready.
Serve cabbage with a spoonful of sour cream in each serving.

Prepare cabbage soup for your loved ones and share the recipe with friends. Enjoy your meal.

Cabbage soup with fresh cabbage

If you have never prepared such a soup, we recommend correcting this mistake. Properly cooked cabbage is very tasty, rich, satisfying, and it is not difficult to prepare. And if you add a little smoked meats, your household will receive a great response to your soup - we suggest preparing kapustyak with fresh cabbage, ribs and millet - very tasty!

Products:

Pork ribs – 0.5 kg
4-5 potatoes
1 carrot
1 large onion or a couple of medium ones
A quarter cup of millet
Small forks of cabbage
Bunch of greenery
A couple of tablespoons of oil for frying vegetables

How to cook cabbage:

First, wash and set the ribs to cook. It’s good if you still stock up on something smoked - these are best suited smoked ribs- for aroma and richness of taste. They need to be added to the soup about 15 minutes before the end of cooking so that they release all their aroma and taste into the soup.
While the ribs are cooking, prepare the vegetables. Wash the potatoes, peel and cut into cubes.
Grate the carrots.
Chop the onion into small cubes. Fry the vegetables lightly in oil.
Finely chop the greens.
Grate the cabbage on a coarse grater so that it becomes fine and juicy in the soup.
Then everything is simple: the ribs are cooked - we send the potatoes there, followed by the washed millet. Let them simmer there for about 15 minutes. If there are smoked meats, at this stage we add them to the soup. Then we send them carrots and onions. After about 5 minutes, pour the cabbage in there (the soup should be thick), salt and pepper, throw in the chopped greens, and turn it off (the cabbage should not be overcooked and turn into sauerkraut).
Let the cabbage stand for a while, gain strength, all the tastes and aromas will mix, and you can pour it into plates and call the household. Bon appetit!

Kapustnyak

I invite you to prepare Ukrainian cabbage soup with fresh cabbage for the first time. Although this dish is so satisfying that my beloved men gorge themselves on it, like first and second together.

So let's get started.

We will need:

5 l saucepan;
chicken breast about 500 g;
beets 150-200 g;
carrots 150-200 g;
onion (large) 1 pc.;
tomato juice 1l;
flour 1 tbsp. l. with a slide;
vegetable oil about 100 g;
potatoes 650-700 g;
millet 5 tbsp. l.;
cabbage 500 g;
2 large bell peppers;
garlic 1 medium head;
old lard the size of a cube 1.5 cm 3;
ground black pepper;
allspice 8-10 peas;
bay leaf 3 pcs;
dill, parsley.

Cooking cabbage:

Let's get started magical transformation this mountain of products into a tasty, aromatic dish.
Fill in chicken breast 3 liters of water and cook the broth for 50-60 minutes.
During this time, we clean the vegetables and rinse the millet.
Heat a large frying pan with vegetable oil and place the diced onion in it. Fry until golden.
Add the chopped beetroot in the blender bowl to the frying pan and fry everything together for another 10 minutes.
Then add the carrots, chopped in a blender bowl, into the frying pan and fry everything together for another 10 minutes.
After this, sprinkle flour over the surface of this beauty, mix well and after another minute pour tomato juice over everything.
After boiling, simmer it all for 5 minutes and our frying is ready!
The broth looks like it's already cooked.
Remove the meat from it onto a plate to cool.
We put whole potatoes into our broth, and when it boils, add millet, bay leaf and allspice.
Cook until the potatoes are ready.
Only now we salt our dish to taste. For my taste, I put 1 tbsp. l. with a small pile of salt and half a tablespoon of sugar.
Now we take the potatoes out of the pan with a slotted spoon (I count them to catch them all), pour the frying into the pan, add the cabbage and sweet pepper chopped in a blender bowl.
While everything is boiling, use a masher to turn the potatoes into mashed potatoes.
We separate the breast from the bone and divide it into fibers.
Place the puree and meat in a saucepan.

How to prepare the “zatolkushka”:

Put finely chopped old lard and garlic into a mortar and thoroughly knead everything with a pestle (pound).
For simplicity, you can scrape the fat from the lard with a knife and pass the garlic through a crush.
Add the “stuff” to our dish, along with black pepper to taste.
Let it simmer for another 10 minutes. Be careful, the dish has become quite thick, be careful not to burn it.
Sprinkle with chopped herbs, let it boil again and... done!
Everyone please come to the table!

Classic cabbage in meat broth

Cabbage is a dish Slavic cuisine, which is prepared with the addition of sauerkraut (sometimes brine is added to it).

This “brew” (as the ancient Slavs called first courses) begins with cooking meat broth. The choice of meat depends on your preferences: some people like broth with poultry, others say it should be with pork, and still others prefer beef ribs. Our cabbage soup will be with the addition of the last listed ingredient - beef ribs.

So, for meat broth, take (for 3 liters):

0.5 kg ribs;
bay leaf, a dozen peas of allspice and black pepper;
half large carrots(do not peel it) and a medium onion (you need to remove the peel from it but do not cut off the tail);
salt to taste (be careful with this, it’s better to add salt at the very end, since cabbage can also be salty - you can overdo it);
We also recommend adding a piece of celery root or its branch with herbs.

How to cook:

IN cold water put the ribs, washed vegetables, spices and salt and put the pan on the fire (add celery about 5 minutes before the end of the broth).
Let the water boil, and then cook the broth over low heat for about 1 hour (the meat should be boiled normally).
Remove the cooked root vegetables and celery pieces/sprig from the pan.
The cabbage base is ready, now proceed to further culinary actions.

To “fill” the cabbage, prepare:

by 1 large root crop carrots and onions;
7-10 medium-sized potatoes;
half a glass of millet;
200 grams of sauerkraut;
1 tablespoon any tomato dressing(sauce, ketchup, pasta);
greenery.

How to cook cabbage:

Peel the vegetables. Cut the carrots into large strips, and the onions and potatoes into medium-sized cubes.
First pour the onions and carrots into the boiling broth, and then after 10 minutes add the potatoes and millet.
After another 15 minutes, you need to add sauerkraut to the future cabbage plant.
Boil for another 15 minutes. Then add tomato dressing.
Don't forget to taste the first dish for salt. If necessary, add salt.
At the last minute of cooking, add the greens to the cabbage.

Serve hot. Bon appetit!

Kapustnyak Zaporozhye. Recipe

Cabbage can be cooked in different ways, but it distinctive feature is of course the presence of sauerkraut. Kapustnyak is undoubtedly a Ukrainian soup. It belongs to the category of hot soups and is traditional. The original name of the soup is cabbage. It is traditional for the peoples of Ukraine, Slovakia, and Poland. Do you want to please your loved ones with something “hot”? We offer a recipe for a delicious soup - Zaporozhye Kapustnyak. Fatty, rich, with a great aroma and easy to prepare!

Ingredients:

400 g pork;
600 g sauerkraut;
400 g potatoes;
3 tbsp. l. millet;
2 roots each of carrots, parsley, parsnips and celery;
2 onions;
2 tbsp. l. butter;
50 g lard;
2 bay leaves;
2 peas of allspice;
1 tbsp. l. finely chopped parsley.

Preparation:

Pour cold water over the pork and cook until done. Read more
Squeeze the sauerkraut from excess juice and simmer in well-heated vegetable oil until half cooked, adding broth.
We wash, peel and cut into small strips the vegetables: parsley, parsnips, celery, carrots and onions.
All prepared vegetables should be lightly fried in vegetable oil.
Now let's move on to the lard.
We take lard and pass it through a meat grinder. Grind the skipped lard in a mortar along with chopped onions, parsley and washed millet.
The broth in which the pork was cooked must be strained, add potatoes cut into small cubes and boil for 10-15 minutes.
Then add fried cabbage, mashed lard with millet, bay leaf, pepper and our fried vegetables.
Salt the cabbage to taste and cook until tender. The soup is ready. Bon appetit!

In any cookbook published in the post-Soviet space, you will almost certainly find a recipe for the first dish called Ukrainian cabbage with sauerkraut. And this is not surprising, because such a rich, tasty soup is popular not only in its homeland, but also in other countries.

Classic Ukrainian cabbage soup with sauerkraut

For a long time, such a dish was prepared only in the oven. The soup turned out rich and very tasty. Of course, it’s difficult to achieve such a taste at home, but you shouldn’t give up cooking, because even on a regular stove, cabbage turns out very appetizing and rich.

Ingredients:

half a kilo of meat pulp (beef or veal);
280 g sauerkraut;
carrots and onions;
three potato tubers;
three tablespoons of rice grains;
two spoons of tomato puree.

Cooking method:

The first step is to boil the meat until cooked, then add potato cubes, salt, and after 20 minutes rice grains.
Stew the cabbage in a frying pan with the addition of tomato paste and a small amount broth.
Add the stewed sauerkraut to the soup 10 minutes after adding the rice cereal.
Sauté chopped onion and grated carrots in oil.
Add the fried vegetables to the soup and cook the cabbage for another 20 minutes.
At the very end of cooking, you can add chopped herbs and garlic for flavor.

How to cook with millet

The traditional first course in Ukraine is soup from sauerkraut. And if you want to feed your family a delicious lunch, then be sure to try cooking cabbage soup with sauerkraut and millet.

Ingredients for half a kilo of meat with bone:

450 g cabbage;
five potato tubers;
carrot and onion;
50 g millet;
tomato paste.

Cooking method:

Fill the meat in the pan with water and place the container on the fire. When you remove the foam, add a few peppercorns, salt and bay leaves to the broth.
Place the potato cubes in the broth, and after ten minutes add the millet.
Shred the cabbage and add it to the soup.
Chop the onion and carrots and simmer together with tomato paste until the vegetables are soft. Place the roasted vegetables into the pan.
A few minutes before readiness, add spices and herbs.

Cook cabbage in a slow cooker

Despite the fact that kapustnyak are traditional Ukrainian dish, they love to cook it in Russia, and in Belarus, and in Poland, and in other countries. It's hard to refuse a hot, rich soup with sour cream.

Sauerkraut is used to prepare it, but many housewives also add fresh vegetables for variety.

Ingredients:

350 g meat;
400 g sauerkraut;
three potato tubers;
three spoons of any cereal;
two onions and carrots;
celery root.

Cooking method:

Place one onion and carrot, as well as celery root, into the bowl of the device. In the “Baking” mode, with the lid closed, bake the ingredients for five minutes.
Then put in the meat, pour in water and cook the broth for an hour at 100 degrees.
Strain the finished broth and return it to the bowl again along with the pieces of meat.
In the future soup we put potatoes, onions and carrots cut into strips. Set the “Multi-cook” mode and cook the food for ten minutes at a temperature of 120 degrees.
Then pour in the cereal, add cabbage, spices, bay leaves, herbs and cook the dish for half an hour using the “Soup” mode.

With rice and chicken

In the national Ukrainian cuisine This first course comes in second place after borscht. You can prepare delicious Ukrainian cabbage soup using any meat broth. If you want to cook more light soup, then use chicken meat in the recipe, and take rice from the cereals.

Ingredients:

380 g chicken fillet;
half a glass of rice grains;
250 g sauerkraut;
onion and carrot;
three spoons of tomato paste.

Cooking method:

From chicken meat Boil the broth, then add potato cubes and a little salt.
After ten minutes, add the rice grains, and after another 15, add the fried carrots and onions, as well as sauerkraut.
We continue to cook the cabbage and a few minutes before it is ready, add spices, tomato paste and herbs.

Cooking without meat

You can prepare cabbage soup without adding meat; the soup turns out no less tasty, but at the same time very light and dietary.

It's worth noting that sauerkraut slows down the cooking of vegetables, so it should only be added once the potatoes are almost done.

Ingredients:

450 g sauerkraut;
one carrot and one onion;
parsley root;
several potato tubers;
two cloves of garlic;
three spoons of tomato puree;
seasonings, herbs.

Cooking method:

Sauté the onion in hot oil, then add chopped roots and tomato paste to it. Pour in 50 ml of water and simmer the ingredients for 15 minutes.
Pour water into a saucepan, add potato cubes and cook for ten minutes until half cooked.
As soon as the potatoes are almost ready, add the cabbage and vegetable stew, also add all the spices - bay leaf, allspice and salt.
After 20 minutes, add chopped herbs mixed with chopped garlic, bring the cabbage to a boil and immediately turn off the heat.

Ukrainian cabbage soup with sauerkraut and mushrooms

The classic recipe for cooking cabbage involves the use of meat, sauerkraut and cereals in the recipe. You can diversify the dish with the help of mushrooms. If possible, add white ones to the recipe - the soup will turn out not only rich, but also very aromatic.

Ingredients:

280 g pork ribs;
120 g dried porcini mushrooms;
three potato tubers;
160 g sauerkraut;
onion and carrot;
salt, seasonings.

Cooking method:

Boil the pork ribs for an hour.
Soak the mushrooms and cook separately for 15 minutes. Then cut into strips and sauté together with grated carrots.
Place potato cubes and small onion cubes into the meat broth.
As soon as the potatoes are almost ready, add the cabbage, and after a couple of minutes add some salt to the soup.
jar canned fish in tomato sauce;
five potatoes;
a head of onion and a small carrot;
spoon of tomato puree.

Cooking method:

Shred the cabbage and grate the carrots. Stir the vegetables, add water and cook for about 20 minutes.
Chop the onion and sauté together with the tomato puree in a frying pan.
Add millet to the cabbage, then fried onions and grated potatoes.
After 15 minutes, add the canned food, season the future soup with salt and pepper, bring to a boil and turn off the stove.

The main ingredient of cabbage soup is sauerkraut; it can be added to soup along with brine. If you don't love too sour dishes, then the vegetable just needs to be washed. Some housewives use fresh cabbage instead of sauerkraut, but such cabbage will be completely different in taste, richness and color.

Cabbage is one of the most delicious dishes Ukraine, in its own way taste qualities it’s no worse than the usual borscht, it’s just not that widespread.

Typically presented lean soup It is customary to prepare it in autumn and winter, since one of its main ingredients is sauerkraut. You can slightly modify the composition at your discretion, but cabbage is what always remains in this soup. Let's try to cook this delicious Ukrainian cabbage soup with sauerkraut, millet and tomato, but without traditional meat.

Ingredients for the recipe for Ukrainian cabbage with sauerkraut and millet:

A few potatoes
Carrot,
Bulb,
Garlic,
Sauerkraut - 300 grams,
An incomplete glass of millet,
Tomato paste - 2 tablespoons,
A few peppercorns, a mixture of ground pepper,
Salt and bay leaf,
Sunflower oil.

How to cook cabbage soup with sauerkraut and millet:

1) We begin preparing cabbage. First of all, put a pan of water on the stove, throw a few peppercorns into the water.
The onion needs to be peeled, then finely chopped and placed in a saucepan with water.

2) At this time, peel the potatoes and then cut them. About 5 minutes after the onions, you can add the potatoes into the pan and continue cooking.

3) Pour the millet into a deep bowl and then rinse it under running water hot water to remove all possible impurities. When the water in the pan boils, you can add millet and stir the soup.

4) Sauerkraut must first be washed under water and then chopped a little with a knife.

5) You will need three times more of it than usual, since when grinding its volume changes greatly.
As soon as the potatoes are soft enough and the millet is almost cooked, you need to add the cabbage and mix the soup well.

6) The cabbage should simmer a little along with the soup, so let’s prepare the frying. Rinse the carrots under running water, peel them, and then grate them.

7) Place the frying pan on the fire, add a couple of tablespoons sunflower oil and heat it up. As soon as the oil is hot, you need to put the carrots in the frying pan and fry a little, stirring well.

8) At the end of frying, add tomato paste.

9) Stir and add another 100 ml of water, simmer for another 5 minutes. Stir, add spices and salt.

10) Pour the dressing into the soup and stir.

11) Peel the garlic and cut into strips.