When it comes to cabbage soup, a traditional Russian hut with a half-house stove, a massive oak table and a large pot of this food in its center is immediately presented. I would like to take a wooden spoon and start a meal directly from the pot. Yes, Russian cuisine is still famous for its originality and diversity. And to this day lovers of tasty, rich cabbage soup have not been translated into Russia. And if you have already salivated, here are some recipes for how to cook cabbage soup with sauerkraut.
Recipe 1 .
For a six-liter pot you will need: 900g sauerkraut, 5-6 pieces of medium-sized potatoes, 3 Bulgarian peppercorns (for a change take two red and one yellow), 2 onions, 5 tomatoes, 5-7 cloves of garlic (to taste), 4 table. tablespoons of sunflower oil, black pepper and allspice (both peas), salt, bay leaf.
Sauerkraut cabbage soup , the recipe of which you now want to put into practice, is cooked on a broth from any meat, with the addition of one whole carrot and parsley root. When the broth is ready, remove the carrots and parsley, remove the meat, cut into slices and put back into the broth. While the broth is boiling, we take sauerkraut, pour the juice, chop it finely, put it in a frying pan and, pouring a little water and covering it, simmer for forty minutes. Next, cut the onion and sweet pepper into cubes. In a separate frying pan, fry the onion first in oil (three to four minutes), then add pepper to the onion and fry and simmer for about ten minutes, without a lid. Peel and dice the potatoes. When the cabbage and onions and pepper are stewed, put them and potatoes in the broth, add a bay leaf and cook for 15 minutes. While cabbage soup is boiled, fry in a pan, peeled and finely chopped tomatoes and chopped garlic. Add the fried tomatoes with garlic to the general pot, put peas of peppers there, salt and cook for another 10-15 minutes. After you turn off the fire, you need to let the cabbage soup a little brew. Serve with sour cream and brown bread.
Here are some very delicious sauerkraut cabbage soup.
Recipe 2.
This cabbage soup is not only with cabbage, but also with mushrooms, so you need to prepare the mushrooms in advance. And for the cabbage soup as a whole, prepare: 800 g of sauerkraut, 50 g of any dried mushrooms, 100 grams of carrot, onion and tomato paste, parsley root , 20 g of flour, 50 grams of butter and sour cream, fat, dill or parsley, salt.
Sort the mushrooms and soak them for 10 minutes in cold water. After this time, rinse the mushrooms and re-soak in water, but for 4 hours. After 4 hours, remove the mushrooms from the water and rinse them. Strain the water in which they were soaked through gauze, which must be folded in several layers. Put the washed mushrooms in filtered water and cook until cooked. Remove the boiled mushrooms from the water (again, do not pour out the water), cut into small pieces and fry in butter. Now cabbage. Rinse it thoroughly, wring it out and finely chop it, stew in butter, stirring occasionally. In a second skillet, melt the fat and, stirring continuously, pour the flour into it and fry it until its color begins to change. Then add a little water there, constantly stir so that there are no lumps and everything mixes up to a homogeneous mass. In advance peeled and finely chopped carrots and onions, chopped parsley root and tomato paste put in a skillet with fat and fry a little salt. Now we take a larger pan, put the stewed sauerkraut into it and fill it with the water in which the mushrooms were cooked. Here we put the mushrooms themselves, which are already fried and are waiting for further action. We put the pan on the fire and bring its contents to a boil. After that, add to it what was fried in the second pan, once again let the cabbage boil, turn it off and insist for several minutes. Season with sour cream, sprinkle with dill or parsley and serve.
Perhaps someone will decide that sauerkraut cabbage soup is a too sophisticated recipe, but won't you be pleased when everyone who tries your culinary creation unanimously says that there are no tastier cabbage soup in the world?