Many of you at least once heard the catchphrase “professor of acidic cabbage soup,” but not everyone knows what the dish mentioned in it is. In fact, this is one of the varieties of dressing soup, the obligatory ingredient of which is fresh or pickled cabbage. It is prepared on a vegetable or meat broth with spices, herbs and vegetables. In today's article, we will analyze in detail several interesting recipes for this Russian national dish.
Practical recommendations
For the preparation of such dishes, it is advisable to use only fresh and high-quality ingredients. The basis is usually used meat, vegetable, mushroom or fish broth. To give the soup a pleasant acidity, sauerkraut is definitely added to it. In addition, potatoes, carrots, onions, herbs and spices are among the integral components of Russian cabbage soup.
If the cabbage is too acidic, it is pre-soaked in water or washed thoroughly under a tap. Some housewives first put it out in a heated frying pan and only after that send it to a pot with boiling broth. Depending on the recipe chosen, the soup is supplemented with celery, beans, bell peppers, millet, apples, mushrooms or rice. Each of these components gives the finished dish an indescribable taste and aroma. Serve sour cabbage soup only in hot form, pre-seasoned with heavy cream or sour cream.
With celery and tomato paste
This is a classic recipe for sauerkraut. It allows you to relatively quickly prepare a hearty and tasty dinner for the whole hungry family. To play it you need:
- 1 kg of beef on the bone.
- 500 g of sour cabbage.
- Onion head.
- Medium carrot.
- Celery root.
- 2 tbsp. l tomato paste.
- 4 potatoes.
- 4 cloves of garlic.
- Water, dill, salt, vegetable oil and peppercorns.
The process should begin with the processing of meat. It is washed, poured with water, supplemented with root celery and boiled over low heat for at least one and a half hours from the moment of boiling. Then the beef is removed from the broth, separated from the bone, cut into pieces and returned to the pan. Potato wedges are loaded there and continue to languish on the included stove. Ten minutes later, the future cabbage soup is supplemented with salt, spices, sautéed onions, fried carrots and sour cabbage, stewed with the addition of tomato paste. All this is brought to full readiness, seasoned with crushed garlic and chopped dill.
With canned beans
Fans of home dinners are advised to pay attention to another completely uncomplicated recipe for acid cabbage. To repeat it without hassle in your own kitchen, you will need:
- 250 g of beans (canned).
- 200 g of sauerkraut.
- 150 g of onions.
- 150 g of carrots.
- 400 g of potatoes.
- 25 g of tomato paste.
- Water, salt, seasonings, vegetable oil and greens.
Cooking this lean soup should start with processing potatoes. It is cleaned, cut into cubes, poured with settled water and placed on a working stove. After a short time, sauerkraut and vegetables (onions and carrots), fried with the addition of tomato paste, are sent to it. Shortly before turning off the fire, canned beans are loaded into a common pan. All this is salted, supplemented with spices, brought to readiness and sprinkled with herbs.
With millet
These sour cabbage sauerkraut will often appear on the menu of those who like hearty meat broth soups. To prepare them you will need:
- 800 g of brisket.
- 500 g sauerkraut.
- 100 g of root celery.
- 9 tbsp. l millet.
- 3 potatoes.
- Small onion.
- Medium carrot.
- Water, salt, root parsley, laurel, peppercorns and vegetable oil.
The washed brisket is stripped of the films, poured with water and placed on a stove. After an hour and a half, the meat is removed from the broth, cut into small pieces and returned back. Potato wedges are loaded there and continue to cook. After some time, millet, fried vegetables (onions, carrots, celery and parsley root), stewed cabbage are poured into a common bowl. All this is salted, supplemented with spices and brought to readiness.
With dried mushrooms
Sour cabbage sauerkraut, cooked according to the method described below, has a rich taste and a good tangible aroma. They cook pretty quickly and, if desired, will be a great option for a family dinner. To cook a saucepan of such a soup, you will need:
- 50 g dried porcini mushrooms.
- 450 g sauerkraut.
- 550 g of beef.
- 2 onion heads.
- 4 potatoes.
- Medium carrot.
- 2 tbsp. l tomato paste.
- 3 cloves of garlic.
- ¼ celery root.
- Water, salt, seasonings and vegetable oil.
First of all, you need to do meat. It is washed, poured with cool water and brought to a boil. Then, pre-soaked mushrooms and a whole unpeeled onion are added to it. After an hour, the meat is removed from the broth, cut into small pieces and returned back. Slices of potatoes are laid there and continue to languish over low heat. Ten minutes later, sautéed vegetables (celery, onions and carrots), tomato paste and stewed cabbage are spread in the broth. All this is salted, supplemented with spices, seasoned with crushed garlic and brought to readiness.
With apple and turnip
These delicious cabbage soup are sure to be appreciated by lovers of unusual first courses. To prepare them, you will need:
- 300 g of beef.
- 500 g sauerkraut.
- 150 g of bacon.
- 100 g turnip.
- 100 g carrots.
- 2 cloves of garlic.
- 2 laurels.
- 2 tbsp. l tomato paste.
- Ripe apple.
- Salt, water, aromatic spices, dill and vegetable oil.
The washed and chopped meat is laid out in a ceramic pot, poured with clean liquid and baked at 150 ° C for about an hour and a half. Then they send salt, spices, a whole apple, sauerkraut, laurel and vegetables fried with the addition of smoked bacon and tomato paste. All this is returned to the oven for another three hours, and then seasoned with chopped herbs and crushed garlic.
With stew
These aromatic, rich, acidic cabbage soup will be a great option for a hearty family dinner. To feed them your loved ones, you will need:
- A can of beef stew.
- 300 g sauerkraut.
- 4 potatoes.
- Onion head.
- A little carrot.
- 2.5 liters of filtered water.
- Salt, seasonings, vegetable oil and greens.
The washed cabbage is laid out in a thick-bottomed greased pan, poured with a small amount of cool water and put out under the lid. An hour later she was sent to a pot in which chopped potatoes were already being cooked. They also pour out a frying made of onions, carrots and stews. All this is slightly salted, supplemented with spices and brought to readiness. Before serving, sour cabbage soup does not insist long in a closed pan and is decorated with fresh herbs.
With fresh mushrooms
This delicious and very aromatic dish is an interesting combination of meat, fresh and pickled vegetables. To prepare it, you will need:
- 500 g chicken fillet.
- 200 g of any fresh mushrooms.
- 200 g of sauerkraut.
- Medium-sized carrot.
- Shallow bulb.
- 2 potatoes.
- 2 l of filtered water.
- ½ celery root and parsley.
- Greens, spices, salt and vegetable oil.
Such acidic cabbage soup is prepared quite quickly and simply. To begin with, washed and chopped meat is poured with water and boiled until tender. Then, potato sticks, crushed roots and mushrooms fried with onions are loaded into the resulting broth. Shortly before turning off the fire, salt, spices and pre-stewed cabbage are sent to a common pot. Before serving, each serving is sprinkled with chopped herbs, and if desired, season with fresh sour cream.
With chicken
Using the technology discussed below, delicious low-calorie acidic cabbage soup is obtained, photos of which can be viewed in the article. To prepare them you will need:
- 300 g chilled chicken fillet.
- 200 g of sauerkraut.
- 2 potatoes.
- Large carrot.
- Large onion.
- Water, salt, herbs, vegetable oil, spices, sour cream and lemon.
From the washed chicken, the broth is cooked and the cubes of potatoes are loaded into it. All this is salted, supplemented with spices and continues to languish until the roots are soft. Then, in a common pan, send sautéed onions, toasted carrots and sauerkraut. All this is brought to full readiness, poured on plates, seasoned with sour cream, sprinkled with fresh chopped herbs and garnished with lemon slices.
With pork ribs and sweet pepper
These rich sour cabbage soup will certainly please connoisseurs of hearty, thick first courses. To cook a whole pot of this delicious soup, you will need:
- 300 g of pork ribs.
- 400 g sauerkraut.
- 100 ml of tomato juice.
- 2 potatoes.
- Sour apple.
- Big carrot.
- Large onion.
- Half of sweet pepper.
- Little celery root.
- Water, salt, seasonings and vegetable oil.
Washed, dried and cut ribs are fried in a hot greased frying pan. As soon as they are browned, they are put in a deep pan, poured with water and boiled for at least an hour. Then they add onions, carrots, celery and sweet peppers, sautéed in vegetable oil and stewed in tomato juice. There they spread potatoes, sauerkraut, salt and seasonings. All this is boiled again and brought to full readiness. Hot cabbage cooked in this way is served, previously seasoned with fresh sour cream. And the best addition to this dish is a piece of soft rye bread.