Sauerkraut soup recipe

Sauerkraut cabbage soup has been a traditional Russian dish for several hundred years. Original soup recipes usually include any meat, cabbage, carrots, potatoes and spices. The sour version of the soup is prepared with sauerkraut or with a mixture of sauerkraut and fresh.

Classic version with pork

This recipe for sauerkraut involves the addition of pork. If desired, you can replace it with beef, but this is undesirable. For this dish you will need:

• 1 kg of pork (with or without bone), best in one piece;
• 700 grams of sauerkraut;
• 2-3 potatoes;
• two carrots;
• parsley or parsnip root;
• 2 onions;
• sunflower oil;
• several bay leaves to taste;
• whole allspice and black;
• salt.

How to cook it?

A step-by-step recipe for cabbage soup is as follows:

1. First, make the pork broth. To do this, fill a large pot with water and bring to a boil. Rinse the meat under cold water, place in boiling water and boil for about 1.5-2 hours, until it is ready.
2. While the broth is cooking, peel the onions and cut into cubes. Heat a skillet with a little sunflower oil and fry the onions over low heat until brown.
3. Peel the carrots and rub it on a coarse grater (you can also cut it with a knife). Add it to the onion in a pan, sauté the vegetables together for 10-15 minutes, then remove from heat.
4. When the meat is ready, remove it from the broth, remove the bones and cut it into portions. Put it back into the broth and boil it.
5. Peel and slice the potatoes and parsley root. Add them to the broth and simmer for about five minutes.
6. Drain the sauerkraut liquid. If it is too acidic, first rinse it with cold water, then put in a saucepan and cook for about 10 minutes. Then add the fried carrots and onions from the pan. Put bay leaves to taste allspice and black pepper and salt.
7. Continue to cook the soup until the potatoes are ready. It should become so soft that you can easily pierce it with a knife.

Serve the soup hot. As you can see, the recipe for sauerkraut is quite simple.

Simplified recipe

You can also make cabbage sauerkraut according to a simpler recipe, which does not require any cooking skills. For it you need to use both sour and fresh cabbage. A complete list of ingredients is as follows:

• 500 grams of any meat;
• medium potato;
• large carrot;
• medium onion;
• 2 cups fresh chopped cabbage;
• 2 cups sauerkraut;
• 1 clove of garlic;
• vegetable fat or oil;
• greens.

How to cook cabbage soup from two types of cabbage?

First, you need a good piece of meat, preferably beef or pork. Chicken fillet can also be enough if it is large and soft. If you wish, you can cook the pork ribs broth. The next step-by-step recipe for cabbage is as follows.

When you are ready to cook cabbage soup, pour 6 glasses of water into the pan and bring to a strong boil. Put in the boiling water pieces of beef, pork or chicken, cut into cubes 2-3 cm in size.

Peel and dice medium potatoes. Squeeze 2 cups of sour cabbage from brine. Cut 2 cups of fresh cabbage.

Heat a little fat or sunflower oil in a skillet. Add chopped onions and carrots and fry until the onions soften and turn a golden color. It takes about 10 minutes. Add fresh cabbage to the pan and sauté for another five minutes. Put prepared vegetables in a soup pot. Cook for 15 minutes, then add the potatoes and boil another 10 minutes until it becomes soft and the cabbage is tender.

Add 2 cups sauerkraut to the pan. Stir, cook an additional 10 minutes. Adjust salt and pepper. Crush a large clove of garlic and add to the soup. Serve sour cabbage soup with chopped parsley or dill and sour cream.

Sauerkraut Soup with Sausage

As a rule, sour cabbage soup is cooked in meat broth. But there are also original recipes for cabbage soup, for example, with sausage. To do this, you will need:

• 500 grams of any cooked smoked sausage of the highest grade, diced;
• 1 large onion, finely chopped;
• 1 stalk of celery, chopped;
• 1 tablespoon chopped garlic;
• a liter can of sauerkraut, thoroughly washed and squeezed;
• 8 glasses of chicken broth;
• 1 cup peeled and chopped potatoes (cubes);
• 3 sprigs of fresh thyme;
• half a teaspoon of freshly ground black pepper.

How to cook sour cabbage soup with sausage?

The recipe (with photos of cabbage and sausage) is presented below. Heat a large saucepan over medium heat (without liquid) and put the sausage into it. Heat until fat flows out and a golden crust forms, it takes 4-6 minutes. Place the onions and celery and fry, stirring occasionally, until the vegetables are tender and rosy, about 4 minutes. Put the garlic and simmer, stirring, for 1 minute.

Add the broth, sauerkraut, potatoes, thyme and bring to a boil. Reduce the heat to moderate and cook, stirring occasionally, until the potatoes and sauerkraut become very tender and soft, and the broth aromatic. It takes from 45 minutes to one hour. Try and season if necessary. Serve immediately with hot crispy bread.

Meatball Option

Most soup recipes begin with making a large pot of meat broth with bones for a long time. Only after that all other components are added.

Russian cabbage soup is a classic cabbage soup that can be cooked by almost every housewife. It contains many nutrients and is very soothing and nourishing, and is especially popular throughout the cold and long winter months. Instead of boiling such a soup for several hours, you can make cabbage soup with meatballs, greatly simplifying the process.

This dish contains a lot of vegetables, and all of their flavors provide the greatest depth of taste. In addition, it is also very useful. This recipe provides an example of how to use chicken meatballs, but you can certainly make them from any other minced meat. After half an hour, you will receive a pot with broth, in which you can add any ingredients. The full list of components for the recipe looks like this:

• 10 glasses of water;
• 3 potatoes, peeled and chopped (about 2 and a half cups);
• 2 cups sauerkraut, drained;
• 0.5-1 tablespoon butter;
• 1 large onion, chopped;
• two carrots, peeled and chopped;
• two stalks of celery, chopped;
• two garlic cloves, minced;
• 3 tomatoes, peeled and diced;
• 1 medium bell pepper, straws.

For meatballs:

• 500 grams of minced chicken;
• 2 slices of white bread;
• about half a glass of milk;
• two tablespoons sour cream;
• half a small onion, grated;
• garlic clove, minced;
• 3/4 teaspoon of tea salt;
• ground pepper black;
• fresh herbs, chopped (dill, green onions, parsley).

How to cook soup with meatballs?

Pour water into a volumetric pan and bring to a boil. Put potatoes and cabbage in boiling water, pepper and salt.

Meanwhile, melt the butter in a pan and place the carrots, onions, celery and garlic in it. Pepper and salt and fry over medium heat for about five minutes, until the vegetables are soft. Add tomatoes and peppers. Fry for another 3 minutes.

Add vegetables to the soup. Cook at a small boil for about 20 minutes, until the potatoes are soft.

How to cook meatballs for soup?

Make meatballs while the base is cooking. Toast bread and pour milk on it. Soak for about 2 minutes and then mashed. If you use very thick bread, take only one slice, not two. Mix all the ingredients into one mass. The meatball mix should be very soft. This will make them very juicy and tender. As can be seen from the photo to the recipe, cabbage soup is very interesting visually.

Form small meatballs using wet hands and toss them into boiling soup. Cook for another 5-7 minutes until the minced meat is cooked. Remove the soup from the stove and garnish with fresh herbs such as dill, parsley and green onions. Serve with a spoon of sour cream.

Sour cabbage soup with bacon

This version of the recipe for sauerkraut offers to cook an unusual and tasty soup. Sour cabbage gives the dish an excellent texture, and bacon provides a delicate aroma and satiety. Serving such cabbage soup with fresh crisp bread is excellent. All you need is the following:

• 1 tablespoon olive oil;
• 250 grams of bacon, chopped;
• 1 stalk of celery, cut into small cubes;
• 1 medium onion, finely chopped;
• 2 medium carrots, finely chopped;
• 3 medium (per 500 grams) potatoes, peeled and cut into pieces with a thickness of 7 mm;
• a quarter cup of quinoa or rice (optional);
• 2-3 cups of sauerkraut, washed three times and drained;
• 8 glasses of chicken stock;
• 2 glasses of water or to taste;
• 1 can of canned white beans;
• salt, pepper and favorite seasoning to taste.

How to make sauerkraut soup with bacon?

Heat a spoonful of oil in a large pan. Add chopped bacon and fry until brown, then remove with a slotted spoon and set aside. Put finely chopped celery and onions. Fry until soft and golden for five minutes.

Place chopped carrots, potatoes, a quarter cup of unboiled rice or quinoa (if used), 8 cups of broth and 2 cups of water. Boil, then reduce heat and simmer for 15 minutes.

Put 2-3 cups of well-washed and squeezed sauerkraut and half the cooked bacon, beans along with canned marinade and 1 bay leaf. Continue cooking until the potatoes are tender and soft (approximately 10 minutes). Season the soup to taste. Serve with fresh crispy bread and leftover bacon. If desired, you can season the soup with a spoon of sour cream separately in each serving. Some also prefer to add chopped garlic.