Original, interesting recipes for soups, side dishes, salads and appetizers - this is rich in Russian cuisine.
One of the most famous, common dishes is sour cabbage sauerkraut.
Moreover, the soup can be prepared empty or "rich", lean or on meat, fish, mushroom broth. So hot is a great solution to a delicious, hearty meal.
Sour cabbage sauerkraut - general principles of preparation
The basic set of products is simple: sauerkraut, potatoes, carrots, onions, sometimes add tomatoes, cereals or legumes. Cabbage soup is most often prepared on meat broths using beef, pork, and poultry. Lean sour cabbage soup is prepared without meat: on mushroom or vegetable broth.
The process itself is simple: put the potatoes in the prepared broth or broth, simmer it until tender, then add the sauerkraut. It is better to try cabbage first and if it is too salty, it should be kept a little in cold water, then squeezed. If the vegetable is chopped too large, it is better to chop it. For quick soup, cabbage can be extinguished by pouring a little broth, broth or water. After the potatoes and cabbage are ready, in a soup put a passerovka from carrots, onions and tomatoes.
If you decide to add additional ingredients, for example, beans, chickpeas, it is better to soak them for several hours in cold water before laying in the soup. Spread these products in a boiling broth before adding potatoes.
Ready sour cabbage soup from sauerkraut is especially tasty on the second or third day, so it is better to let them brew. Crackers, rye or gray bread, as well as fresh greens will be a great addition to the dish.
1. Sour cabbage soup with beef
Ingredients:
• beef ribs - a little less than a kilogram;
• sauerkraut - 3 handfuls;
• tomato - 20 g;
• 2 onions;
• 1 carrot;
• 6 medium potatoes;
• oil for frying vegetables - 30 ml;
• salt - optional;
• 2 leaves of lavrushka;
• parsley root - 1 pc.;
• parsley - half a bunch.
How to cook:
1. Put the ribs in a pot of cold water and cook for a little more than an hour, along with seasoning, parsley root and parsley.
2. At the end of this time, remove all roots with a slotted spoon, and cook the ribs until cooked for another 30 minutes.
3. Sour cabbage slightly fry in a pan with oil until soft.
4. Onion chop crumbs, carrots on a grater, fry both ingredients in oil in a pan for 3 minutes, add tomato and fry for another 3 minutes.
5. Remove the ribs from the broth, separate the meat and put it back into the pan.
6. Add the potatoes, sliced in a large cube to the meat, cook for another 25 minutes.
7. Add cabbage and sauteed vegetables, mix everything thoroughly, if necessary add salt and cook for a few more minutes.
8. Pour chopped parsley leaves.
9. Let the soup brew for half an hour, pour into deep plates, put sour cream.
2. Sour cabbage sauerkraut with fresh mushrooms in chicken broth
Ingredients:
• sour cabbage - 1 large handful;
• 2 chicken legs;
• 5 fresh boletus;
• 1 parsley root;
• 1 carrot;
• 2 large potatoes;
• 1 leaf of lavrushka.
How to cook:
1. Rinse the legs, put them in a pan with cold water, cook over medium heat.
2. Remove the foam during cooking. After boiling, reduce heat and simmer for 30 minutes.
3. At the end of this time, remove the legs from the broth and separate the meat, put the fillet back.
4. Put the chopped parsley root and potatoes in a broth in a large cube.
5. After 10 minutes of boiling the potatoes, put the kale without pickle.
6. Add the carrots, chopped on a grater, and cook until the cabbage softens.
7. Onion cut into medium cubes, fry in a pan with oil until golden brown.
8. Put on the plates of prepared mushrooms to the onion and fry until all the liquid has evaporated.
9. When the cabbage is soft, put the frying in the soup, bay leaf, cook for several minutes, remove from heat.
10. Sprinkle the soup with herbs and insist with the lid closed.
11. Serve with sour cream.
3. Dietary sour cabbage soup with millet
Ingredients:
• potatoes - 2 large tubers;
• 5 handfuls of sour cabbage;
• 1 carrot;
• 1 leaf of lavrushka;
• a bunch of fresh dill;
• millet groats - 150 g;
• odorless frying oil - 50 ml.
How to cook:
1. Put sauerkraut on an oiled pan and fry for 15 minutes with frequent stirring over medium heat.
2. After 15 minutes, reduce heat, simmer until softened with the lid closed.
3. In a metal container with boiling water, put the potatoes, chopped with medium cubes and carrots on a grater.
4. Rinse millet in hot water and pour in a pot of potatoes and carrots, cook on low heat until the potatoes soften.
5. Add the fried cabbage.
6. After the bubbles appear, lay the lavrushka, reduce the heat, close the lid and cook for a few more minutes.
7. Add greens, boil a little, turn off the heat and leave for 40 minutes.
8. When serving, pour into plates, put low-fat sour cream, put a plate with brown bread next to it.
4. Sour cabbage soup with sauerkraut on pork broth with beans
Ingredients:
• pork ribs - 5 pcs.;
• 4 small potatoes;
• 1 onion;
• sour cabbage - half a serving plate;
• vegetable oil for frying;
• 1 carrot;
• a bunch of parsley;
• tomato puree - 30 g;
• leaf of lavrushka;
• 3 tbsp. spoons of red beans.
How to cook:
1. Soak the beans in warm water for half a day.
2. Put the pork ribs in a pan with water and cook over medium heat for 2 hours, after boiling, remove the foam.
3. Once the water in the pot with ribs boils, put the beans.
4. Put the cabbage in a small metal container, pour a little water, close the lid and simmer a little more than half an hour over low heat.
5. Put the soft cabbage in a colander and let the liquid drain.
6. When the ribs are almost welded, add the potatoes, chopped with medium bars, after boiling, cook for 25 minutes.
7. Meanwhile, fry the finely chopped onions and carrots, chopped in a large grater with butter, in a pan. After 5 minutes of frying, put the tomato, pour everything with a small amount of broth from the pan and simmer over moderate heat for 5 minutes.
8. Add cabbage and broth from it to the soup.
9. Put the frying, salt to taste, drop the bay leaf.
10. Boil cabbage soup for several minutes, pour chopped parsley, turn off the heat.
11. Pour into plates.
5. Fragrant sour cabbage soup with dried mushrooms
Ingredients:
• 100 g of dried boletus;
• onion head;
• 1 carrot;
• flour - 20 g;
• 4 small potato tubers;
• sunflower oil for frying;
• sour cabbage - 6 handfuls.
How to cook:
1. Rinse boletus, soak in water for several hours.
2. Boil the swollen mushrooms over medium heat in the same water, where they were soaked, until soft.
3. Remove the boiled mushrooms from the pan, strain the broth and pour into the same pan.
4. Cut the mushrooms into slices.
5. Fry the cabbage squeezed from the brine in oil for 4 minutes, then pour a little water and simmer for 30 minutes with constant stirring.
6. In a mushroom broth, put potatoes, diced and mushrooms, cook over low heat, not allowing to boil very much.
7. While the potatoes are being cooked, fry the onions - with small crumbs and grated carrots.
8. Put the finished frying in the soup with cabbage a few minutes before the potatoes are ready.
9. In a separate dry frying pan, fry the flour a little, pour a little broth from the pan, stir well and put into the soup, boil for a few more minutes.
10. Serve with sour cream.
6. Sour cabbage sauerkraut in fish broth
Ingredients:
• a small piece of trout;
• sour cabbage - 0.5 kg;
• refined oil for frying;
• onion head;
• tomato puree - 1 tbsp. spoon;
• parsley root - 1 pc.;
• 10 g flour;
• half a bunch of fresh parsley.
How to cook:
1. Clean a piece of trout from the scales, remove the ridge, rinse.
2. Put the fish piece in a pot with boiling water, cook for 15 minutes, removing the foam if necessary.
3. Sour cabbage free from brine and fry in oil for 5 minutes, then pour a small amount of water and simmer until cooked.
4. Simultaneously in another pan, fry the chopped onion with carrots and parsley root - straws until golden brown.
5. Pour flour and tomato to the roots, fry for 5 minutes.
6. Combine the fried roots with cabbage and simmer for 15 minutes.
7. Remove the boiled fish from the broth, strain, put the potatoes in a cube, bring to a boil.
8. Put the frying with cabbage and fish meat, cook for several minutes again, add salt, pour in the greens.
9. Prepare sour cabbage soup with fish for 30 minutes.
Sour cabbage sauerkraut - subtleties, tips
• The taste of cabbage depends not only on the taste of sauerkraut, but also on the correct preparation of the broth. If you are preparing meat broth, do not forget to remove the froth, give the meat enough time to cook, the broth should quietly simmer, not boil and not boil. It is best to use meat on bones. If you cook cabbage soup on a vegetable or mushroom broth, prepare a broth with the addition of vegetables and roots.
• Cabbage soup is delicious with fresh sour cream, a mixture of ground peppers and herbs. All these ingredients are best placed not at the time of preparation, but in a ready-made soup directly on plates.
• You can cook sour cabbage soup from sauerkraut not only on the stove, but also in the slow cooker. The principle of preparation remains the same.
