Sauerkraut cabbage soup is a national dish of Russian cuisine. They are cooked in almost every home. This original recipe has many different options, each culinary or housewife performs it in their own way. Cabbage soup can be vegetarian, and also prepared with the addition of meat, mushrooms, beans and other components. How to cook cabbage soup with sauerkraut, read the article.
Useful information
In the distant past, fresh cabbage was used to make cabbage soup. Onions began to be added to the first dish, later - meat on the bone and without it, lard in a softened form, mushrooms. Rich people had the opportunity to cook a meal using hearty options, but preferred cabbage sauerkraut.
People liked daily soups more. The technology of their preparation provided not only cooking meat, but also languishing in the oven for a long time, about a day, so cabbage soup got its name. This is due to the fact that the dish was not considered ready to eat, it had to be infused so that each ingredient gave its taste. Only the next day he was served at the table. Cabbage soup was prepared for a large family in pots of impressive size. After they insisted, they were frozen to preserve for a longer time. By dinner, a piece of the right size was chipped, heated and poured on plates.
A classic recipe for sauerkraut
Cooking lunch with this soup is very exciting - it is surprisingly enjoyable. The classic recipe for sauerkraut includes beef. The broth will turn out delicious with both pulp and meat on the bone. To prepare delicious cabbage soup with sauerkraut with beef, you need the following ingredients:
- Potato - four pieces.
- Meat - 400 g.
- Onions, carrots - one each.
- Sauerkraut - 350 g.
- Fresh tomatoes - two pieces.
- Garlic - one clove.
- Greens and spices to taste.
Cooking technology
A step-by-step recipe for sauerkraut with the following procedures:
- The meat is dipped in a pan with cold water, brought to a boil and cooked for two hours. The foam on top is removed periodically.
- The onion is peeled and finely chopped.
- The skin is removed from the tomatoes, and the peel is removed from the carrots.
- Tomatoes are chopped, an orange vegetable is grated.
- Peeled potatoes are cut into strips or small cubes.
- When the meat is cooked, it must be removed from the pan, cut into small pieces and again lowered into the broth.
- Sauerkraut is also squeezed out with other vegetables prepared in advance, lowered into a pan. Everything is boiled for 10 minutes. Then sauerkraut cabbage soup is infused. Onions and carrots, if desired, can be fried.
- Serve with garlic.
Lean soup with sauerkraut recipe
The first meat-free meal is considered dietary. Such cabbage soup include in their diet vegetarians, people with various diseases in which the use of meat is contraindicated, as well as those who are on a diet. To prepare lean cabbage sauerkraut according to the recipe, which is considered the simplest, you need to take:
- 300 g sauerkraut.
- Potatoes - three pieces.
- Onions, carrots - one copy each.
- Vegetable oil - two large spoons.
- Flour - 0.5 norms of the previous ingredient.
- Water - two liters.
- Garlic - one clove.
- Bay leaf - one piece.
- Black pepper - two peas.
- Salts to taste.
- Greenery - at will.
Lean soup soup technologists
It is unlikely that there will be a hostess who has never cooked a first course. In most families, preference is given to cabbage soup. The technology for their preparation is as follows:
- Squash the cabbage so that the excess liquid in the glass is placed in a pan, pour water in the amount of one liter and simmer for one hour on a moderate-intensity fire.
- Peel the potatoes, cut into small cubes. When the time has passed for braising the cabbage, send the potatoes to the pan and pour in all the water that remains. Cook for 30 minutes.
- Peel the carrots, grate on the track, passivate and only then send them to the pan.
- Do the same with onions. Cook cabbage soup for another 25 minutes.
- When the time is up, salt and try. If cabbage is low in acid, add cabbage brine to them, if there is a lot of water.
- Some people consider lenten cabbage soup as liquid. To make their texture velvety, you need to fry a little flour in vegetable oil, add water to it, mix, boil for one minute and add to the soup.
- Cooking has come to an end. Put bay leaf, pepper in cabbage soup and cook them for another five minutes.
- Before use, sprinkle with herbs and season with sour cream.
Cabbage soup with beans
The first dish with legumes turns out to be rich. Sauerkraut cabbage soup with beans add satiety. To prepare a delicious dish, you need to stock up on the following products:
- 500 g of sauerkraut
- Medium sized potatoes - five tubers are enough.
- Chicken meat - 500 g.
- Onions and carrots - one piece of each vegetable.
- Tomatoes in the amount of two fruits.
- Beans - 1/2 cup or one can of canned vegetable.
- Salt, black pepper - to taste.
- Bay leaf - one piece.
- Water - in the amount of two and a half or three liters. Get six to eight servings of cabbage soup.
The process of making cabbage soup with beans
- If you use non-canned beans, you first need to soak it overnight, then rinse and cook. This will take 40 minutes.
- Cooking the broth. To do this, rinse the chicken, add water and put on fire for 30 minutes. You can add dill and parsley. If the meat was on the bones, it must be separated and put back in the pan, and the waste thrown away.
- Sauerkraut is added to the broth and cooked for 20 minutes.
- Then peeled potatoes are placed there and cooked until fully cooked.
- All vegetables are peeled. Carrots with onions are finely chopped and fried in vegetable oil. Diced tomatoes or pasta are added here. Everything is again fried for three to four minutes.
- The potato is removed from the broth, mashed and again sent to the pan. The broth is salting.
- Beans and fried vegetables are added, cabbage soup is brought to a boil.
- The soup is seasoned with pepper and bay leaf, and is tasted for salt. The broth is removed from the stove. Served with herbs and garlic.
Cabbage soup with mushrooms
There are many cooking options for the first course, one of them is sauerkraut soup with mushrooms. To do this, you need:
- Sauerkraut - 200 g.
- Dried Mushrooms - 20 g.
- Potatoes - two pieces.
- Carrots, onions - one each.
- Vegetable oil - 15 ml.
- Salts, seasonings - to taste.
How to cook?
Is the technology for making sauerkraut with mushrooms the following?
- Mushrooms are soaked for two hours, then cooked for 30 minutes.
- Carrots with onions are cut into strips and fried in vegetable oil until a golden crust forms. Cabbage is added and everything is stewed until the vegetables are soft.
- The broth is filtered, water is poured into it and brought to a boil. Diced potatoes are added here and cooked for 7-10 minutes. Then vegetables are added, stewed in a pan, mushrooms, cut into pieces, seasonings, salt. Cabbage soup is boiled again, but not more than five minutes. Before use, sprinkle with green feather onions.
Cabbage soup with chicken
Chicken meat is better for this first dish: drumstick, thigh. But you can use wings, soup sets, and for diet soup - chicken. In cabbage soup with sauerkraut with chicken there is no need to add roots, spices, onions. Salted cabbage in advance has a rich taste in itself, so the additives are simply lost against its background. To cook cabbage soup with sauerkraut with chicken, you need to stock up on the following products:
- Chicken meat: fillet or with bones - 350-400 g.
- Potatoes - three tubers.
- Carrots, onions - one vegetable each.
- Sauerkraut - three handfuls.
- Water - three liters.
- Vegetable oil, tomato sauce - two tablespoons each.
- Salt, bay leaf, peppers or peas to taste.
- Sour cream, herbs.
How to cook?
A step-by-step recipe for sauerkraut for cabbage is as follows:
- Chicken meat is cleaned, filled with water, put on a strong fire. When it boils, the broth merges with the foam and fat.
- The meat is washed again, poured with three liters of water and put on a small fire for a period of 40-45 minutes. Product availability is easily determined. If the meat moves away from the bone, it is cooked. Foam will appear, but in small quantities. It can be removed with a spoon.
- While the chicken is being cooked, the vegetables are peeled. Carrots do not need to be put a lot, since sauerkraut is abundant in it. Better put more potatoes.
- Tubers in cabbage soup are cut in any way: slices, cubes, straws. Potatoes are cooked until cooked, but the longer the time, the more delicious the cabbage soup will be. To make the first dish thick, some of the potatoes need to be caught from the broth and mashed, and then lowered there again.
- Onions and carrots are fried for two to three minutes with constant stirring to prevent burning of vegetables.
- Sauerkraut is well wrung out, if it is acidic, it is washed in a colander under a stream of cold water, after which it is added to the onion with carrots and stewed for 20-25 minutes with the lid closed.
- Then add tomatoes or tomato paste there. Stew for another 5-10 minutes, during which time the tomato will fry.
- Chicken should be removed from the broth, cut into portions and put in a plate.
- We send everything that is contained in the pan to the pan. Salt the broth, try, if necessary, adjust the taste and leave it on fire for the lowest intensity for 20 minutes.
- Before turning off the oven, season the broth with spices and herbs. Give time to brew soup and you can have lunch.
- Before serving, pieces of chicken should be placed on plates, and then cabbage soup. The first dish can be seasoned with sour cream, eat with fresh bread.
Cooking secrets
Delicious cabbage soup is not difficult to prepare, but there are small secrets due to which the dish will be even tastier and bring more benefits.
- If sauerkraut is very salty, it should be soaked in water, otherwise you can spoil the finished dish.
- Cabbage soup will be more useful if you use beef for their preparation. But you can cook them with pork, poultry, smoked meats, stew.
- According to the classic recipe, cabbage soup is cooked in the oven using clay pots. All necessary products are laid immediately in the dishes, poured with water and sent to a Russian stove. Today, you can taste such a dish in rare cases, unless you use an oven instead of a stove.
- The main secret of delicious cabbage soup in their use the next day. It is better to leave freshly prepared soup until tomorrow, it will infuse and will be much tastier.
Housewives from the article learned how to cook cabbage soup with sauerkraut. Let your meal at lunchtime bring your family many pleasant minutes.