Cabbage soup from sauerkraut , they are cabbage soup with sauerkraut. For the recipe and photo of making sauerkraut cabbage soup with meat, we thank our reader Olga:
Sauerkraut cabbage soup
Made it for lunch delicious first Russian cuisine dish - cabbage soup made from sauerkraut. I will describe a recipe that my family likes.
Ingredients for sour cabbage soup recipe:
- Beef (I have pulp, but you can use meat on the bone) - 400 grams,
- Sauerkraut - 350 grams
- Potatoes - 4 pieces,
- Onion - 1 piece,
- Carrots - 1 piece,
- Tomatoes (I use fresh tomatoes, but you can replace them tomato juice) - 2 pieces,
- Salt - to taste
- Ground black pepper - to taste
- Garlic - 1 clove,
- Dill - to taste.
- Water for preparing meat broth.
It is very simple to prepare cabbage soup from sauerkraut, for this:
1. We wash the beef, put it in a saucepan and fill it with water. Cook until soft, skimming occasionally. On average an hour and a half to two.
2. Peel the onion and finely chop it (I have this miracle chopper device that makes it).
3. Peel the tomatoes and chop finely.
4. We clean the carrots, wash them and grate them.
5. Potatoes for sour cabbage soup cut into small cubes (thanks again to the miracle device).
6. When the meat for cabbage soup is cooked, it will need to be removed from the broth, not cut big pieces and throw it back.
7. In ready boiling meat broth put onions, carrots, tomatoes, potatoes and sauerkraut.
Cook for 10 minutes, then turn off the soup and let it brew. I don’t saute vegetables for cabbage soup, if you are used to doing this, please do so. This kind of cabbage soup is loved in our family; if you like soft boiled sauerkraut in cabbage soup, you can simmer it separately in a frying pan with a small amount broth under the lid.
8. Peel the garlic, chop finely, add to the prepared cabbage soup with sauerkraut. Pour the soup into bowls. Also finely chop the dill and add to the plates.
When serving as a hot first course, you can add sour cream.
Wishing you bon appetit Notebook Anyuta and her friends!
This soup is quite simple to prepare; you just need to know a few nuances and just love sauerkraut. And add smoked chicken– this is my personal accidental discovery. Now I cook this way and only this way.
Total cooking time – 1 hour 15 minutes
Active cooking time – 25 minutes
Cost – 2 $
Calorie content per 100 g – 44 kcal
Number of servings – 3-3.5 liter saucepan
How to make cabbage soup from sauerkraut
Ingredients:
Sauerkraut– 500 grams
Carrots – 120 grams
Onions – 120 grams
Chicken – 400 grams(smoked)
Potatoes – 300 grams(cleaned)
Broth – 2 liters(or water)
Tomato paste – 1 tablespoon
Cumin – 1 teaspoon
Bay leaf – 2 pieces
Black pepper - to taste
Salt - to taste
Vegetable oil– for frying
Greens - optional
Sour cream - for serving
Preparation:
First, you need to squeeze and cut the cabbage. Most often it is chopped into rather long strips and eating it uncut in soup is not particularly convenient. Therefore, we definitely grind it. We do not pour out the squeezed juice - we will use it to regulate the acidity in the final version. 
Pour a little into a heated frying pan or roasting pan vegetable oil and add cabbage, a teaspoon of cumin, pepper a little, stir, add 200 grams of water or broth and simmer until almost done. It is very difficult to tell the time - it all depends on the firmness of your cabbage and the desired softness. I would say that about half an hour is enough. 
Cut the onion into cubes, peel and grate the carrots. Vegetables lightly in a small amount of vegetable oil - onions go first, since they are more watery, and after 2 minutes - carrots. Fry for a couple of minutes, add tomato paste (I used homemade), another 30 seconds and turn it off. 
Pour a little less than 2 liters of water into the pan and bring to a boil. Peel the potatoes and cut into small cubes. Remove the chicken meat from the bone and chop it too. I peel off the skin and throw it away. 
We throw our chicken into the pan, don’t forget the potatoes and bones - after all, there will be at least a little smell, but more. Then we will select them and throw them away. Cook after boiling for about 10 minutes. Be sure to cook the potatoes until tender. Before we throw the cabbage into the pan, because the acid will make it hard, which we don’t need at all. Next, add cabbage, fried vegetables, Bay leaf, add salt, taste, adjust and if you want - and I always have it - add the squeezed juice, bring to a boil and cook with the lid closed for low heat another 15 minutes. 
Add chopped greens (if anything, I find it delicious without them), another minute and turn off the heat. Let the soup brew for 20 minutes. Serve with sour cream. Ah, that smoked aroma... Bon appetit! 
Cabbage soup is a traditional dish Russian cuisine, which is prepared from sauerkraut, due to which it can also be called “sour cabbage soup”. Quite often confused Ukrainian cabbage and cabbage soup, but in fact these are two completely different dishes.
From time immemorial, porridge and cabbage soup were considered the main dishes on the Russian table. In order to prepare traditional cabbage soup from sauerkraut, they had to not only be boiled, but simmered for several hours in a Russian oven, thanks to which they acquire incredible taste and a special aroma.
The main components of cabbage soup prepared according to all traditions are roots, herbs and a large number of beef, lightly toasted flour, and of course, the most main ingredient, sauerkraut. Modern housewives They don’t cook cabbage soup in the oven, so the recipe for this dish has changed slightly, but that doesn’t make it any less tasty.
Today, quite often, instead of beef, pork and sometimes poultry are used, cereal is added along with fried flour, potatoes are added, you can take not only sauerkraut, but also fresh cabbage.
Shchi with sauerkraut
Sauerkraut cabbage soup prepared according to this recipe is slightly different from traditional ones, but at the same time it turns out incredibly tasty and aromatic.
Ingredients:
500 g sauerkraut,
1 parsley root,
1 carrot,
1 onion,
800 g brisket (ribs),
8 pieces of black pepper (peas),
2 bay leaves,
9 tbsp. l. millet cereals,
3 potatoes,
100 g celery root,
1 pinch of salt,
fresh herbs - a little, to taste.
Preparation:
In order to prepare delicious cabbage soup, you will first need to ferment the cabbage. Don't be scared, this process is quite easy and won't take too much free time.
If you wish, you can buy it already cooked cabbage, but you should definitely try it before buying. It is important to remember that the cabbage that will be used to prepare cabbage soup should not contain vinegar or any additional additives (for example, cranberries, apples).
First, cook the broth. We take the meat and rinse it thoroughly with cold water, then transfer it to a saucepan, fill it with water and put it on the stove to cook. Peel the onion and cut it into two pieces. We clean and wash the parsley root and carrots.
As soon as the water begins to boil in the saucepan, take a spoon and remove the resulting foam. Now turn the heat down to low and cook the broth for an hour and a half, but no less.
After the specified period of time, the broth for future cabbage soup will be completely ready. If you wish, you can squeeze and then wash the cabbage, but it is best not to do this, since the more sour the cabbage, the tastier the resulting cabbage soup will be.
The cabbage needs to simmer for a long time, about an hour and a half. To do this, we need to take a frying pan, always with a thick bottom, after which we literally pour two or three ladles of hot broth into it and add a small amount of fat.
Place the cabbage in the pan and cover it with a lid. It is important to turn down the heat to a minimum and simmer the cabbage, but you must constantly ensure that the cabbage does not have time to burn. Over time, the broth will gradually begin to boil away, so add it periodically.
While the cabbage is simmering, we work on the potatoes - peel them, wash them and cut them into fairly large cubes. As soon as the cabbage is almost completely ready, add the potatoes to the preheated broth.
Now let's start preparing the frying for future cabbage soup. Take the onion, peel it and cut it into small cubes. Next, take the carrots, peel them, wash them, and then grate them on a coarse grater. Peel and cut the parsley root into strips (you can take celery). Lightly fry the vegetables in a small amount of fat.
As soon as the potatoes are half cooked, rinse the cereal and transfer it to a saucepan with broth. If desired, to prepare traditional cabbage soup, instead of cereal, a small amount of fried flour is added to the broth to add thickness, but it also turns out very tasty with cereal.
A couple of minutes before the potatoes are completely cooked, add the frying agent to the broth. As soon as all the vegetables are cooked, put them in a saucepan and cabbage.
It is important to remember that if you add cabbage early, in an acidic environment the potatoes may not be cooked and will remain half-cooked, which will greatly spoil the taste of the finished dish.
Now we separate the meat from the bones and cut it into not very large pieces, transfer it to a saucepan. Now we will add bay leaves. We take peppercorns and pound them in a mortar, as they should be small pieces, which makes the dish much more aromatic and tastier. As soon as the pepper is chopped, transfer it to the cabbage soup.
Almost at the very end of cooking, add pre-chopped fresh herbs to the cabbage soup, adding a little salt if necessary. It is worth remembering that cabbage itself is quite salty, so do not add too much salt so as not to spoil the taste of the finished dish.
Now you need to let the cabbage soup boil, then turn off the stove. It is better to serve cabbage soup after a few hours, when it has steeped well. The combination of cabbage soup with sour cream turns out incredibly tasty.
Cabbage soup with sauerkraut in a slow cooker
In order to significantly reduce the cooking time of this dish, you can make cabbage soup with sauerkraut in a slow cooker. This recipe is simply ideal for working housewives who want to surprise their loved ones delicious dish, but at the same time do not have the opportunity to spend much time in the kitchen.
Ingredients:
1 tomato (can be replaced with 1 tbsp. tomato paste),
300 g sauerkraut,
1 onion,
1 carrot,
4 potatoes,
300 g of any meat (preferably pork),
spices and salt - a little, to taste,
vegetable oil - a little.
Preparation:
First, we prepare the meat - wash the meat thoroughly, then cut it into large cubes and place it in the multicooker bowl. We also pour a small amount of vegetable oil into the bowl, then turn on the “baking” mode and fry for about half an hour.
In the event that chicken meat is chosen and cabbage soup is planned to be cooked in a slow cooker, then it is worth remembering that in this case the meat does not require additional frying. Place the diced potatoes into the multicooker bowl along with the chicken and add the sauerkraut.
While the meat is being fried (for example, you can take pork, it turns out very tasty), we prepare the vegetables - cut the onion into small cubes, and chop the carrots on a coarse grater. Peel the potatoes and cut them into fairly large cubes.
If you come across very sour cabbage, then first soak it in cold water. Next, add cabbage to the bowl with meat, carrots and onions, and then mix everything well. Now close the lid of the multicooker and simmer everything together for 15 minutes, turn on the “baking” mode. Don’t forget that you need to periodically open the lid of the multicooker and stir the cabbage soup.
About five minutes before the end of cooking the cabbage soup, add the diced tomato or tomato paste. If we add a tomato, we first need to remove the skin from it, and to do this we make a cross-shaped cut on the top of the tomato, and then put it in a deep bowl and pour boiling water over it. After a minute or two, carefully remove the peel and cut the tomato into small cubes or three on a grater.
Next, put the already prepared potatoes into the multicooker bowl, add a bay leaf, lightly season with salt, add spices, and pour in water. Now close the lid and turn on the “stew” mode, leaving the sauerkraut cabbage soup to cook for an hour and a half.
After the signal sounds, mix the cabbage soup thoroughly and leave for a while so that the dish can infuse and be filled with aroma. It is best to serve sauerkraut cabbage soup a couple of hours after cooking.
Pour the prepared cabbage soup into portioned plates, add sour cream and sprinkle with a small amount of chopped fresh herbs.
Lenten cabbage soup with sauerkraut and mushrooms
You can cook cabbage soup not only with meat, but also Lenten option dishes where mushrooms are used instead of meat. This dish can be prepared even during Lent.
Ingredients:
50 g mushrooms (dried),
4 medium sized potatoes
1 tbsp. l. flour (with a slide),
1 carrot,
1 onion,
500 g sauerkraut,
4 tbsp. l. vegetable oil,
pepper and salt - a little, to taste.
Preparation:
First we deal with the mushrooms - put them in a deep bowl and pour cold water, leave for three hours. After the specified time, cook the mushrooms in the same water (about half an hour), lightly season with salt.
As soon as the mushrooms are ready, carefully strain the mushroom broth into a saucepan, and cut the slightly cooled mushrooms into small slices.
Now take the sauerkraut and rinse it in cold water so that all of it is gone. extra salt, and then squeeze the cabbage thoroughly. Place a frying pan on the stove and let it warm up, then pour a small amount of vegetable oil and lay out all the cabbage. Turn the heat down to low and simmer the cabbage for half an hour, stirring it occasionally to prevent it from burning.
Peel the potatoes, wash them and cut them into small cubes, and then put them in the prepared mushroom broth. Place a second frying pan on the stove, pour a little oil and pour in flour. Fry the flour for several minutes, stirring constantly, until it acquires a light yellow tint (it is important not to overcook the flour, otherwise the taste of the finished dish will be greatly spoiled).
Add one cup of flour to the pan mushroom broth and then mix well. Next, add the mixture of flour and broth to the saucepan with the future cabbage soup.
Peel the carrots and onions, then grate the carrots on a coarse grater and cut the onions into small cubes. Now in a saucepan with mushrooms, put the pickled stewed cabbage, bring the cabbage soup to a boil, add the flour mixture.
In the frying pan in which the cabbage was previously stewed, now lightly fry the onions and carrots for 10 minutes. Next, add the finished frying to the pan and cook for five minutes. Then season with a little pepper and salt.
Lenten cabbage soup with sauerkraut and mushrooms can also be prepared in a slow cooker.
Place the cabbage in the multicooker bowl and turn on the “stew” mode, leave for an hour and a half, while adding just a little water, after which we transfer the cabbage from the multicooker into the bowl.
Fry carrots and onions for 10 minutes in a multicooker in the “baking” mode, while adding a little vegetable oil. Next, add cabbage and potatoes, a little water, season with pepper and salt, cook for one hour in the “stew” mode.
Sauerkraut cabbage soup with beef excellent dish to warm up after a day spent in the cold.
Winter has come into its own and cabbage soup made from sauerkraut will perfectly warm the soul after a day spent in the cold. In addition, by this time it has fermented, which I hope you have prepared. And if you also have this cabbage that you grew in your summer cottage, then you will enjoy it to the fullest. And if you haven’t grown cabbage yet, or you’re having trouble growing cabbage, check out the articles on growing cabbage.
In order to prepare delicious sauerkraut with, stock up on the following products:
INGREDIENTS
Beef (with bone) ........................... 500 g
Sauerkraut................................... 300 g
Onions........................................... 1 pc.
Tomatoes................................................. 1 PC.
Carrot................................................. ...1 PC.
Flour................................................. ......... 1 tbsp. l.
Vegetable oil................................ 3 tbsp. l.
Tomato paste........................................ 2 tbsp. l.
Bay leaf........................................ 2 pcs.
Black peppercorns........................ 3 pcs.
Sour cream................................................. ..... 4 tbsp. l.
COOKING METHOD
1. Rinse the beef with cold water and place in a saucepan (cut the bone in several places). Pour cold water (about 3 liters) over the meat, bring to a boil over high heat, then reduce the heat. Skim off any foam that has formed.
2. After the start of cooking, after 1-1.5 hours, add salt to the broth. After about 2 hours, remove the cooked meat into another bowl and strain the broth.
3. Place sauerkraut in a soup pot, add one glass of water, a little oil, then cover the pan with a lid and simmer for about 30 minutes.
4. Peel the carrots and onions. Wash the tomato, onion, carrot, cut into cubes and fry in vegetable oil (1 tablespoon) or fat from the broth, with the addition of tomato paste.
5. Pour in 2 tbsp. spoons of butter into a small saucepan, add flour and stir. Put on the fire and fry for 5-10 minutes, stirring continuously with a spoon, without letting it brown.
6. Pour broth over the stewed cabbage, add vegetables fried with tomato paste and cook for 20-30 minutes.
7. Dilute the toasted flour with broth and pour into the cabbage soup, add bay leaf, salt and pepper and cook for another 10-15 minutes.
8. Place a piece of pre-cut meat into each plate, pour in cabbage soup and add sour cream.
It is recommended to sprinkle the finished cabbage soup with finely chopped green onions, parsley, dill, fresh or dried.
To warm up after a day spent in the cold, prepare an excellent dish - sauerkraut cabbage soup with beef.
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Shchi is traditional Russian dish, which is boiled with cabbage, sorrel or other greens and served as soup or stew. The preparation of cabbage soup supposedly began in the 9th century, when peasants in Rus' began to grow cabbage. From century to century, cabbage soup was considered the main first course on the table in a Russian hut. Our great-grandmothers did not cook cabbage soup like we do now, but simmered it in a clay pot in a Russian oven for several hours. As a result, the dish acquired a special aroma and amazing taste. A lot has changed since then: Russian stoves were replaced by gas and electric stoves and ovens, let alone the variety of products on the market. Nevertheless, cabbage soup has remained a very popular first dish in our time. And no wonder, because rich broth, in which pieces float tender beef, aromatic frying with tomato and sourness of cabbage form a unique, tasty and aromatic soup. Everything is harmonious in it. It’s not for nothing that our ancestors loved cabbage soup so much!
Now every housewife prepares them in her own way, and there are countless recipes. Cabbage soup is made from fresh cabbage, sauerkraut, sorrel, and even nettle. I would like to suggest making cabbage soup from sauerkraut - this classic recipe and, as for me, the most tasty option cabbage soup In common parlance, this soup is also called “sour cabbage soup.” But don’t be afraid, the soup will not be overly sour, the sauerkraut will only impart sourness to the broth, and it will taste like fresh cabbage. This cabbage soup recipe is very reminiscent of a meat solyanka, which is prepared with pickled or pickled cucumbers. Therefore, solyanka connoisseurs will definitely love this sauerkraut cabbage soup recipe.
Ingredients (for a 3 liter saucepan):
- 700 g beef on the bone;
- 600 g sauerkraut with juice;
- 1 carrot;
- 1 onion;
- 3 medium potatoes;
- 1 tbsp. tomato paste;
- 3 tbsp. vegetable oil for frying;
- 1 bunch of parsley;
- 2 bay leaves;
- 2-3 cloves of garlic;
- salt, pepper to taste (about 1 tsp each);
- sour cream for serving (optional).
Cabbage soup recipe
1. For the broth we will use beef on the bone (preferably). Due to the bone, the broth becomes richer and more satisfying. Pour water into a 3-liter saucepan. We wash the meat on the bone under cold running water and place it in a saucepan. Place on high heat and bring to a boil. As it appears, remove the foam from the surface of the broth. 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 beef to cook for approximately 2 - 2.5 hours. We determine the readiness of the broth by the meat, which should be partially separated from the bone and easily pierced with a fork.
2. Remove the beef from the pan and cover it with a plate on top so that the hot meat does not scorch and become dry. We'll deal with that a little later.
3. Strain the broth through a small metal sieve or cheesecloth until ready dish We did not come across small pieces of bone.
4. Prepare a frying dish for cabbage soup from sauerkraut. Let's deal with the onions first. To prevent the onion from causing tears, rinse it under running ice water. Then cut it into half rings, so it will look like cabbage in the soup.
5. Peel and wash the carrots. Grate on a medium or coarse grater.
6. Place the frying pan on medium heat, pour in 2-3 tablespoons of vegetable oil. Fry the onions and carrots together until the onions are transparent.
7. Add 1 tablespoon of tomato paste to the roast. Mix everything thoroughly.
8. Pour half a glass of water into the pan so that the vegetables do not burn. Simmer the onions, carrots and tomatoes for a couple more minutes over medium heat under the lid. Then remove the roast from the heat.
9. Peel the potatoes and rinse thoroughly under running water. Cut into strips or small cubes, whichever you prefer.
10. Clean and clear broth Pour back into a clean 3-liter saucepan. Add a little filtered water so that the pan is 2/3 filled with liquid. Add chopped potatoes to the broth. We also drop 2 bay leaves here. Place the pan on medium heat.
11. The meat has already cooled down by this point, separate it from the bone. Cut into small pieces.
12. Add the chopped meat to the pan.
13. Now add the main ingredient - 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's a note for the recipe for sauerkraut.
14. Add the fried onions and carrots. Mix everything and cook the cabbage soup until the potatoes and cabbage are soft.
15. Wash fresh greens under running water. Finely chop and sprinkle on top. Salt and pepper the cabbage soup to taste.
16. Using a garlic press, squeeze a couple of cloves of garlic into the sauerkraut soup; it will give the dish a special flavor. Mix the cabbage soup and remove from the heat. Cover the pan with a lid and let it brew for 15-20 minutes. And some housewives put cabbage soup in a preheated oven to make it closer to our great-grandmothers’ recipe.
17. Shchi can be served with freshly baked buns or garlic donuts. Sour cream and fresh herbs are also served with cabbage soup.
Classic sauerkraut cabbage soup is ready. Can be served. Bon appetit!
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