My grandmother cooked such delicious village cabbage soup from sauerkraut, my mother also prepared them, and then I got this recipe. They are also called sour cabbage soup in another way. A real Russian dish, very tasty and filling.
(per pan 4-5 liters)
- soup meat on the bone (pork or beef) 500-600 g
- 400 g sauerkraut
- 4-5 potatoes
- 1 large carrot
- 1 large onion
- 2-3 cloves of garlic
- 1.5-2 tbsp. l. without top flour
- bunch of parsley
- vegetable oil for frying
- salt pepper
Preparation:
Wash the meat, put it in a saucepan, pour 3 liters of water and cook at low boil for an hour and a half, skimming off the foam. At the end of cooking, add salt to taste, but keep in mind that sauerkraut is also quite salty. We take out the finished meat, separate it from the bones and cut it into small pieces. Then cover with a plate to prevent it from getting too windy, and let it sit until the cabbage soup is finished cooking.
Peel the onion and cut into small cubes.
Wash the carrots, peel them, grate them on a coarse grater.
Wash the sauerkraut in a colander with cold water, then pour boiling water over it. If the cabbage is cut very long, chop it.
Peel the potatoes and cut them into small cubes. Leave one larger potato whole. I must say that I boil one or two whole potatoes not only when preparing sour cabbage soup or cabbage soup, but also when cooking almost all soups. Then I mash the potatoes and add them to the soup at the end of cooking. The taste of the dish improves noticeably.
Place whole potatoes and sauerkraut into the broth in which the meat was cooked and cook at low boil for about 10 minutes. Whole potatoes can be cut into 2 or 4 parts to cook faster.Then add the diced potatoes and cook for another 5-7 minutes until the potatoes are ready.
Fry the onion in vegetable oil for 3-5 minutes until soft.
Add the grated carrots and continue to fry, stirring, for another 5 minutes.
Pour flour into a separate dry frying pan...
And fry it over low heat, stirring constantly, until light brown.
Take a whole potato out of the pan and mash it into a puree with a fork.
In the broth with vegetables, add carrots fried with onions, mashed potatoes, chopped meat, a few peppercorns or ground pepper to taste. Through a strainer, gradually add the fried flour, stirring all the time. Taste the cabbage soup for salt and add more salt if necessary. If you want, you can add cabbage juice for acidity. Bring to a boil.
Press the garlic through a press or chop it very finely.
Calories: Not specified
Cooking time: Not indicated
Cabbage soup, cooked from two types of cabbage - fresh and pickled at the same time, will appeal to the taste of both those who love sour cabbage soup and those who prefer crispy summer cabbage in their cabbage soup. They contain everything in moderation, cabbage soup made from sauerkraut and fresh cabbage together, I described the step-by-step recipe with photos below, they turn out very tasty, rich, aromatic, thick. I would like to draw your attention to this one.
You can cook cabbage soup using any broth: beef, pork ribs, chicken, or make it lean. The last option is especially relevant at the beginning of winter and spring, when there are long, strict fasts. The abundance of vegetables gives its “fat”, sauerkraut gives sourness to the cabbage soup, and fresh cabbage remains a little crispy and dense. Instead of fresh tomatoes for dressing, you can use tomato juice, canned tomatoes with juice, homemade tomato sauce, or dilute tomato paste.
There is one peculiarity in preparing sour cabbage soup: sauerkraut is added to the broth after the potatoes are completely cooked and well boiled. The acid it contains prevents the potato pulp from boiling; the slices will remain dense, as if raw, although they will be cooked until cooked.
Ingredients:
- meat, chicken broth or water – 2-2.5 liters;
- potatoes – 4 medium tubers;
- sauerkraut – 2 handfuls;
- fresh white cabbage - a quarter of a small fork;
- carrots – 1 piece;
- onion – 1 piece;
- red sweet bell pepper – 1 large;
- fresh tomatoes – 3-4 pcs;
- bay leaf – 1-2 pcs;
- salt - to taste;
- vegetable oil – 2-3 tbsp. spoons;
- garlic – 3-4 cloves;
- peppercorns, capsicum - to taste.
Recipe with photos step by step:
Sauerkraut needs to be washed only if it has been fermented for a long time and has become excessively sour. It is enough to squeeze out the juice from freshly fermented cabbage and chop it a little.
Pour oil into the frying pan, about 1.5 tbsp. spoons. Heat it up. Add sauerkraut and lightly fry without browning. Pour in half a glass of water, cover tightly with a lid and simmer over low heat until soft.
As soon as the cabbage is in the frying pan, heat the broth or boil water. Cut the potatoes into cubes or slices, into strips and place them in the boiling broth.
In another frying pan, heat the oil to fry the vegetables. Immediately add finely chopped onion, sauté without browning and add thin slices of carrots. Fry the vegetables for about five minutes, soaking them in oil. These also turn out very tasty.
Pour in the sweet pepper cubes and mix with the carrots and onions. Simmer for a few minutes. Add chopped tomatoes (grate or cut into cubes). Simmer over low heat for about five minutes until the tomatoes lightly fry and acquire a sweet and sour taste.
Remove cabbage from heat and transfer to broth. But first check the readiness of the potatoes - they should be cooked until soft during this time. Stir and wait for the broth to boil again. Add salt to taste.
Leave the cabbage soup to simmer over low heat. After 8-10 minutes, transfer the fried vegetables and let the cabbage soup boil again.
Add fresh cabbage, cut into strips. Stir. Adjust the thickness of the cabbage soup by adding cabbage - if you like it thick, add more, if it is medium thick, then follow the recipe. After boiling, add salt to the cabbage soup, cover and cook the fresh cabbage until desired softness.
Before turning off, season the cabbage soup with bay leaves and finely chopped garlic. If desired, you can add fresh or frozen herbs. I also cook often.
Pour in black peppercorns, two or three cloves of capsicum, cover the cabbage soup with sauerkraut and fresh cabbage together, I hope you understood the step-by-step recipe with photos, and leave to infuse on a warm stove.
The taste of cabbage soup from sauerkraut and fresh cabbage will be gained the next day, so it is better to prepare it in the evening. Bon appetit! 
Author Elena Litvinenko (Sangina)
Let's talk today about sauerkraut - a traditional dish of Russian national cuisine. It's easy and very tasty! Cabbage soup can be with meat or lean.
Moreover, if you cook cabbage soup with meat, you can choose what you like more - beef or pork. The taste, of course, will be different, with pork it will be fattier, but both are tasty. You can cook it without meat at all - lean cabbage soup: just skip the part of the recipe that concerns meat, everything else remains unchanged. When we took photos for this recipe, we cooked cabbage soup with beef. It makes sense to cook a large pot of cabbage soup at once: on the second or third day (stored, of course, in the refrigerator), the cabbage soup becomes even tastier than it was immediately after cooking. We indicate the quantity of products per 4-liter pan.
Need to:
- Meat (beef or pork, we prefer boneless) – 300-700 grams (depending on how much meat you want in your cabbage soup; we like to have a lot of meat in our cabbage soup and usually take about 700 grams)
- Sauerkraut, also known as “sour cabbage” (the most common one, without sugar, without adding apples, cranberries or beets, only with carrots) – 700-750 grams
- Table salt - about 0.5 tablespoon or a little more - to taste
- Carrots – 1 medium size (can be used)
- Onion – 1 medium sized onion
- Bay leaf – 1-2 pieces
- Black peppercorns – 8-10 peas
- Potatoes – 5-6 medium sized pieces
- Oatmeal (meaning oatmeal, from which we usually cook porridge, preferably medium grind) – 3 heaped tablespoons
- Granulated sugar – 1 teaspoon
- Vegetable oil – 2-3 tablespoons when frying cabbage
- Garlic – 3-5 large cloves (to taste and optional)
Preparation:
Wash the meat thoroughly, cut into small pieces of the size you want to see on your plate, and place in a pan. Pour cold water into this pan (a little more than half the volume of the pan) and place it on the stove, do not cover it with a lid yet. Just don’t ask us why, when we prepare soup or meat broth, we cook the meat in one piece and then cut it, and for cabbage soup we first cut it and then cook it. We have only one explanation for this mysterious fact: this is what my mother and grandmother did. Otherwise, we proceed in the same way as if we were cooking. Perhaps it would be nice to do it the other way too - try it. If you are cooking lean cabbage soup, just pour about half the pan with water and let it boil, but it is better to do this a little later, about 40-50 minutes after you start cooking, in this case, start with the second step - frying the cabbage.
Pour a little vegetable oil into a deep frying pan (saucepan) and add sauerkraut with a small amount of brine there, without squeezing.
Place on a high heat level, cover with a lid, bring to a boil, reduce the heat to low and fry and simmer the cabbage under the lid for at least an hour, or maybe more, stirring occasionally and, if necessary, adding a little to the pan (about 0.5 cups 1-2 times during the entire process) boiled water so that the cabbage does not burn.
When foam forms in the pan with meat, do not forget to carefully remove it with a slotted spoon. When the water in the pan boils, add salt, peeled onions, carrots (peeled and finely chopped or grated), peppercorns and bay leaves. Reduce heat to a gentle simmer, cover the pan and leave the meat to simmer for 1 hour.
Meanwhile, peel the potatoes, but do not cut them into pieces. When the meat is cooked, put the potatoes into the broth WHOLE, uncut (if the potatoes are very large, cut them in half). In the version of lean cabbage soup: when the water boils, add salt, carrots, peppers, onions, potatoes at the same time - then we do everything the same for both options. Boil the potatoes until tender (30 minutes is enough after the broth boils again along with the potatoes).
While the potatoes are cooking, peel the garlic. And we put the kettle on, just in case: we might need boiling water.
Remove the cooked potatoes from the broth and mash with a fork until almost pureed.
Now add mashed potatoes, cabbage from the frying pan into the broth (after an hour of stewing the cabbage became soft), finely chop the garlic or squeeze it through a special “masher”, add a little sugar. Slowly, stirring constantly, add the oatmeal (make sure it doesn't stick together into lumps). If necessary, add boiling water to keep the pan full.
Fasting is not a reason to give up your favorite, delicious foods. Having permitted products, you can prepare many dishes.
For example, lean cabbage soup made from sauerkraut.
Soup prepared without adding meat is just as satisfying and tasty.
Additional components will help fill the protein necessary for the body: beans, mushrooms and others.
Lenten cabbage soup from sauerkraut - general principles of preparation
Since lean cabbage soup is prepared without meat, the soup cooks very quickly. First of all, add sauerkraut to the water, lightly squeezing it out of the brine. Sauerkraut can be chopped if necessary. It is better not to pour out the brine; later, by adding it, you can adjust the acidity of the dish.
As soon as the cabbage is almost ready, add diced potatoes and pre-prepared sauteed carrots and onions to the broth. Bring all the ingredients to readiness, turn off the heat, and steep the soup before serving.
This is the simplest recipe, but it can be improved by adding fresh herbs, garlic for taste, or adding tomato paste to the sauté. In addition, lean cabbage soup can be prepared in mushroom broth using fresh, frozen or dried mushrooms. It is also permissible to add dry legumes, canned beans, and cereals, which will undoubtedly saturate and diversify the simple cabbage soup recipe.
Serve the dish with a crust of black bread or homemade crackers.
1. Lenten cabbage soup from sauerkraut: a classic recipe
Ingredients:
1 cup sauerkraut;
3 potatoes;
1 carrot;
Onion head;
40 ml vegetable oil;
Two liter jar of purified water;
1 clove of garlic;
Bay leaf;
2 black peppercorns;
Salt - a pinch;
Parsley greens - half a bunch.
Preparation:
1. Squeeze the cabbage with your hands from the brine (do not pour it out, it will be useful at the end of the cooking process).
2. Place the sauerkraut in an enamel container, pour 1 liter of water into it, and boil for about half an hour over moderate heat.
3. Place cubed potatoes in the pan.
4. Pour more water and boil for half an hour until the potatoes are completely softened.
5. Meanwhile, peel the carrots and grate them on a medium-tooth grater.
6. Place the carrots in a frying pan with oil and fry a little.
7. Add lightly fried carrots to the cabbage and potatoes.
8. Simmer the onion in crumbs a little over low heat in oil.
9. Put onions in the soup.
10. Mix all the contents of the pan thoroughly and boil for 20 minutes.
11. Taste for salt (add some salt if necessary).
12. We also test the cabbage soup for acidity (if there is not enough acid, add brine, and if it is very acidic, then add a little water).
13. Three to five minutes before the end of cooking, add finely chopped garlic, bay leaf and allspice.
14. Boil for another 5 minutes and turn off the heat.
15. When serving, pour into plates and sprinkle with chopped parsley, you can add mayonnaise.
2. Quickly sour lean cabbage soup from sauerkraut
Ingredients:
A small cup of sauerkraut;
Onion – 2 heads;
1 carrot;
Tomato – 2-3 teaspoon;
Flour – 1.5 tbsp. spoons;
3 tbsp. spoons of sunflower oil;
2 bay leaves;
Peppercorns – 4 pcs.;
Half a bunch of parsley and dill;
Salt, sugar - optional.
Preparation:
1. Wash the sauerkraut, remove the liquid, and cut into small pieces.
2. Place the cabbage in a frying pan with oil, pour in a small amount of water and simmer with the lid closed until softened.
3. Transfer the cabbage to an enamel container.
4. In a frying pan we put a tomato, a carrot shredded on a grater with large teeth, a finely chopped onion, peppercorns, bay leaves, a little salt and sugar, fry everything in oil and, with constant stirring, add the flour separately fried until slightly brownish.
5. Place the roast in the pan where the cabbage is, add water, and boil until done.
6. Serve in plates, sprinkled with fresh parsley and dill.
3. “Nikolaevskie” lean cabbage soup made from sauerkraut
Ingredients:
Sour cabbage – 2 large handfuls;
1 carrot;
2 onions;
Mustard oil – 60 ml;
1 parsley root;
3 potato tubers;
Fresh champignons – 5 pcs.;
Tomato – 30 g;
Mushroom broth – 3 cups;
Salt - optional.
Preparation:
1. Place the chopped onion in a container special for cooking soups, add mustard oil and fry.
2. Add finely chopped sauerkraut to the onion, finely grated carrots, medium-sized potatoes (you can put turnips instead of potatoes), finely chopped rooster root and tomato. Simmer everything under the lid for 1 hour over high heat.
3. Boil the champignons (do not pour out the broth).
4. Pour the mushroom broth into the vegetable mixture.
5. Add mushrooms, add salt if necessary, cook for another 5 minutes.
6. Leave the finished cabbage soup for 20 minutes.
7. When serving, pour into plates, add a teaspoon of low-fat sour cream, sprinkle with parsley.
4. Lenten cabbage soup made from sauerkraut with dried mushrooms
Ingredients:
Half a kilogram of sauerkraut;
Half a glass of dried white mushrooms;
2 carrots;
2 onions;
5 cloves of garlic;
Tomato – 2 tbsp. spoons;
Flour – 1 tbsp. spoon;
Parsley and dill - half a bouquet;
Bay leaf – 2 leaves;
Sunflower oil – 3 tbsp. spoons;
Preparation:
1. Free the cabbage from the brine, put it in a deep frying pan, and fill it with hot water.
2. Add tomato to the cabbage, add some salt, stir thoroughly, and simmer for 2 hours over low heat.
3. Cut the carrots and onions into small cubes and fry in oil.
4. In a clean, different frying pan, lightly fry the flour.
5. 20 minutes before the end of stewing the cabbage, add fried vegetables, 10 minutes - flour.
6. Cook the well-swollen mushrooms in water for half an hour.
7. Cut the boiled mushrooms into small pieces.
8. Place cabbage, fried vegetables, mushrooms in a container for cooking soups, fill everything with mushroom broth and boil until fully cooked.
9. Turn off the heat and insist on the cabbage soup.
10. A few minutes before pouring into plates, add garlic squeezed through a garlic press and chopped parsley and dill leaves.
5. Lenten cabbage soup made from sauerkraut with dried beans
Ingredients:
2.5 handfuls of sauerkraut;
1 cup dry white beans;
Onion head;
Carrot;
1 bell pepper;
4 cloves of garlic;
Bay leaf – 2 leaves;
Allspice – 4 peas;
Parsley leaves - half a bunch;
Salt - optional.
Preparation:
1. Wash the beans with water and soak for 12 hours.
2. Place the beans in a saucepan, add water and cook for 40 minutes until softened.
3. Free the cabbage from the brine, place it in a frying pan with oil and simmer until soft over low heat.
4. Cut carrots into large strips, onions and peppers into thin strips, garlic through a garlic press.
5. Pour water into an enamel pan, bring to a boil and add chopped vegetables, cabbage, beans, and boil for 25 minutes.
6. After this time, reduce the heat, add spices to the soup and simmer for another 20 minutes.
7. Turn off the heat and leave the cabbage soup for half an hour.
8. Serve in portioned plates with mayonnaise and finely chopped parsley.
6. “Family” lean cabbage soup made from sauerkraut with pearl barley
Ingredients:
A small cup of sauerkraut;
5 liter mugs of any broth;
Pearl barley – 4 tbsp. spoons;
3 potatoes;
A couple of carrots;
Onion – 2 pcs.;
3 teaspoons flour;
A little less than half a glass of sunflower oil;
Black pepper powder – 20 g;
Parsley - half a bouquet;
30 g chopped garlic;
Salt – optional;
Bay leaf – 2 leaves.
Preparation:
1. Wash the barley and soak for 2 hours.
2. Cut the potatoes into small cubes.
3. Pour water into an enamel container, boil it and put the swollen pearl barley, potatoes, bay leaves into it, bring it to bubbling bubbles.
4. Reduce the heat to the lowest setting and simmer for 25 minutes.
5. Grate the carrots on a grater with large teeth, crumble the onion, and fry in oil for 4 minutes.
6. Slowly add flour to the vegetables, stir well.
7. Add cabbage to the vegetables, stir, pour 1 glass of broth and simmer for 7 minutes.
8. When the barley is still a little hard, put the vegetables and cabbage in the pan, add some salt, pepper and boil again until the barley is completely softened.
9. Turn off the heat and leave the cabbage soup with the lid closed for half an hour.
10. Pour into plates, sprinkle with parsley and add a little chopped garlic.
7. Lenten cabbage soup from sauerkraut in a slow cooker
Ingredients:
Carrots, onions;
3-4 potatoes;
280 g sauerkraut;
18 ml tomato paste;
Water, salt, spices;
Sunflower oil.
Preparation:
1. Pour oil into a bowl, add chopped carrots and chopped onions. Fry for 5 minutes on the appropriate setting.
2. Wash the cabbage in water and place it in a slow cooker.
3. Switch to the “quenching” mode, hold for 15 minutes.
4. Add tomato paste and mix.
5. Add potato cubes, spices, pour in water.
6. Cook for 40 minutes at the same mode.
7. In 10-12 minutes, add salt to taste.
8. Serve hot with herbs.
Lenten cabbage soup from sauerkraut - secrets, tricks
To make lean cabbage soup really tasty, take note of the following facts:
It is better to salt cabbage soup at the end of cooking, because sauerkraut and its brine are already quite salty.
The cabbage soup will turn out more satisfying if you add a little flour to the sauteing.
You can add tomato paste or fresh tomatoes to the frying, so the cabbage soup will turn out tastier, brighter, more beautiful.
It is better to place greens directly on plates in cooked cabbage soup, and not at the time of cooking.
- this food was once in every home, with different incomes. Cooked cabbage soup Our ancestors simmered in the oven for 10, 12 hours, or even left it for a day. And what an aroma the cabbage soup has, what a taste, it was amazing!
Sauerkraut cabbage soup was considered the basis of food. Cooked sour cabbage soup in meat broth, mainly from beef, roots were added - onions, carrots, possibly greens. And the constant ingredient was sauerkraut.
We don’t have a Russian stove, it’s a pity! You can try to cook delicious sauerkraut cabbage soup on a modern stove, the main thing is to cook the cabbage soup without turning on high heat. Simmer the cabbage soup for 5 hours, the taste will become close to how it was cooked before. Sauerkraut cabbage soup cooking with pork. Let's cook the broth, add potatoes, fry finely chopped onions and carrots, tomato paste.
Sauerkraut cabbage soup recipe
- Pork – 500 grams;
- Sauerkraut – 400 grams;
- Carrots – 1 piece;
- Onion – 1 piece;
- Potatoes – 3-4 pieces;
- Tomato paste – 1 tablespoon;
- Vegetable oil for frying;
- Fresh herbs;
- 2 bay leaves;
- Garlic – 2-3 cloves;
- salt, pepper to taste;
- sour cream for serving (optional).
How to make cabbage soup from sauerkraut
Pour cold water into a 3-liter saucepan. We wash the meat under running water and place it in a pan. Place on high heat and bring to a boil. Remove foam as it arises. When the water boils, set the heat to minimum, cover the pan with a lid so that the broth does not escape, and leave the pork to cook for about 2 hours. We determine the readiness of the broth by the meat, which should be easily pierced with a fork. Remove the pork from the pan and cover it with a plate on top so that the hot meat does not dry out. Strain the broth.
Let's prepare a frying dish for cabbage soup from sauerkraut. Cut the onion into half rings or medium-sized cubes. Peel and wash the carrots. Grate it on a coarse grater. Place the frying pan on medium heat, add vegetable oil and heat. Fry the onions and carrots together until the onions are transparent.
Add 1 tablespoon of tomato paste to the roast and mix thoroughly. Simmer the onions with carrots and tomato paste for 5 minutes over medium heat under the lid. If the roast is a little dry, add a little broth. Then remove the roast from the heat.
Peel the potatoes, rinse under running water, cut into strips or small cubes.
Pour the broth into a 3-liter saucepan. Add a little water so that the pan is 2/3 filled with liquid. Add chopped potatoes to the broth and place the pan over medium heat. Cook for 10 minutes.
The meat has already cooled down by this point - cut it into small pieces and add to the pan.
Now let's add sauerkraut. If you have juice left from sauerkraut, pour it into the pan as well, it will make the cabbage soup even tastier.
And here is the recipe for sauerkraut. Add fried onions and carrots. Place 2-3 bay leaves. Mix everything and cook the cabbage soup until the potatoes and cabbage are soft. Salt and pepper the cabbage soup to taste.
Squeeze a couple of cloves of garlic into the sauerkraut soup, stir and remove from heat. Cover the pan with a lid and let it brew for 15-20 minutes.
Ready-made sauerkraut cabbage soup can be placed in a preheated oven to infuse, so that it is closer to the recipe of our great-grandmothers.
Classic sauerkraut cabbage soup ready. Can be served. Bon appetit!
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