Cabbage with sour cabbage. Products you need

real Ukrainian cabbage

How to cook a real Ukrainian cabbage

There are as many recipes for making cabbage as there are recipes Ukrainian borscht. Each hostess prepares cabbage in her own way. I bring to your attention my recipe for a delicious, rich cabbage.

I want to say right away, firstly, cabbage soup is not soup, it should be thick and with big amount meat. Secondly, cabbage needs to be cooked for a long time so that the cabbage is well boiled, and not like in a hangover soup.

After all, this rich dish cooked mainly in winter to keep the body in good physical shape. I won't bore you, but I'll move on to step by step recipe, designed for a 6-liter pan.

800-1000 grams of pork ribs.
500-600 grams sauerkraut
3-4 potatoes
1-2 bulbs
0.5 cup millet
1 teaspoon tomato paste
1-2 bay leaves

Wash pork ribs, cut into pieces.

Pour water, up to half the volume of the pan, bring to a boil and remove the foam.

While the meat is boiling, cook the cabbage. It is better to use sauerkraut natural preparation. Sometimes the markets sell cabbage fermented with vinegar. It cannot be used for cabbage.

If the cabbage is too sour, it must be washed with water and squeezed out. Cabbage can be further chopped by chopping with a knife.

When you remove the foam from the meat, you can add cabbage.

After the cabbage boils, reduce the heat and cook for 1-1.5 hours. The cabbage should be completely soft.

During this time, peel the potatoes and onions. Cut up some of the potatoes and throw them into the cabbage. When it is cooked add finely chopped onion. And after 15-20 minutes, washed millet. Add water if necessary.

Please note that all the time cabbage must be cooked on medium or low heat.

After adding millet, stir occasionally so that the cabbage does not burn.

Little secret

When the millet is almost ready, for additional thickness of the dish, you need to add mashed potatoes from raw potatoes.

To do this, rub the potatoes on fine grater, slightly diluted with water, pour the resulting mass into cabbage and mix well. Then add tomato paste to add to the dish beautiful color and lavrushka

Cook, stirring occasionally over low heat for about 1 hour. You should get a thick and rich dish, not like soup.


buterbystro.ru

cabbage soup - classic version Russian winter first, because all the ingredients for its creation are sure to be found at every home. The author of the recipe, Prokazchikova Elena, is happy to share the recipe for her cabbage and even gives a calculation of the cost of the dish. Thank you for being responsible...

Cabbage is one of the most delicious meals Ukraine, according to palatability it is no worse than the usual borscht, just not so widespread.

Typically presented lean soup it is customary to cook in autumn and winter, as one of its main ingredients is sauerkraut. You can modify the composition somewhat at your discretion, but cabbage is what always remains in this soup. Let's try to cook this delicious Ukrainian cabbage with sauerkraut, millet and tomato, but without traditional meat.

Ingredients for the recipe for Ukrainian cabbage soup with sauerkraut and millet:

• Several potatoes
• Carrot,
• Bulb,
• Garlic,
• Sauerkraut - 300 grams,
• An incomplete glass of millet,
• Tomato paste - 2 tablespoons,
• A few peppercorns, a mixture of ground pepper,
• Salt and bay leaf
• Sunflower oil.

How to cook cabbage with sauerkraut and millet:

1) We start cooking cabbage. First of all, we put a pot of water on the stove, throw a few peppercorns into the water.
Onions need to be peeled, and then finely chopped, send it to a saucepan with water.

2) At this time, peel the potatoes, and then cut them. 5 minutes after the onion, you can pour the potatoes into the pan and continue cooking.

3) Millet should be poured into a deep bowl, and then rinsed under running water hot water to remove all possible impurities. When the water in the pan boils, you can add millet, and mix the soup.

4) Sauerkraut must first be washed under water, and then chopped a little with a knife.

5) It will take three times more than usual, since when crushed, its volume changes greatly.
Once the potatoes are soft enough and the millet is almost cooked, add the cabbage and stir the soup well.

6) For now, the cabbage should boil a little along with the soup, so we are preparing the frying. Rinse the carrots under running water, peel them, and then grate them.

7) Put the pan on the fire, add a couple of tablespoons sunflower oil and warm up. As soon as the oil is hot, you need to put the carrots in the pan and fry a little, stirring well.

8) At the end of frying, add tomato paste.

9) Stir and add another 100 ml of water, simmer for another 5 minutes. Mix, add spices and salt.

10) Pour the dressing into the soup, stir.

11) Peel the garlic and cut into strips.

Today at cookbooks you can find a great variety of a variety of recipes. Modern dishes amaze with their originality and complexity. But there are recipes traditional cuisine which for some reason many people forget about. Do you want to pay tribute to traditions? Prepare cabbage. But first, figure out how to do it.

What it is?

Kapustnyak (cabbage or cabbage) is traditional first dish Ukrainian cuisine, whose main ingredient is . It is she who gives a special aroma and sour taste, which are distinctive features this dish. Cabbage is also prepared in other countries, for example, in Russia. But Ukraine is considered the homeland. There are many recipes for this dish, they differ depending on the traditions of the area and the preferences of the hostess.

Ingredients

Since there are many cabbage recipes, the ingredients may vary. But all of them can be divided into several groups:

• Bouillon base. The basis can be meat (almost any), lard or cracklings, and even fish. And lean options do not involve the use of such ingredients.
• Sauerkraut. It can be used directly with brine (it is added to the broth), but some cabbages are washed so that the dish is not too sour. Also used and fresh cabbage, but the taste in this case will be different and not so rich and bright.
• Filling. Most often, potatoes are used to fill the soup, but they are usually supplemented different cereals: rice, buckwheat, millet, pearl barley and so on. And some add mushrooms.
• Greens, spices. All this will give the dish unique taste. But do not overdo it with spices, otherwise you will spoil or drown out the taste of sauerkraut.

Cooking features

How to cook cabbage? Very simple. Main stages:

1. First you need to prepare the broth. Just boil the meat or fish until cooked and remove from the broth to chop and then re-add to the dish.
2. Now immerse the potatoes (or cereals) in the broth and cook it almost until cooked.
3. Then you can add the main ingredient - cabbage.
4. At the end, you need to add the chopped broth base, salt and spices.

Recipes

So, how to cook delicious Ukrainian cabbage? We bring to your attention several recipes.

Recipe one

Most often, cabbage is cooked with pork and millet. Ingredients:

• 300-400 grams of pork (you can use ribs or, for example, a ham);
• 400 grams of sauerkraut;
• 3 liters of water;
• 400 grams of potatoes;
• 2 carrots;
• 2 onions;
• 30-50 ml of vegetable oil;
• ½ cup millet;
• dill greens;
• pepper and salt to taste.

Cooking method:

1. First, rinse the meat well and place it in a pot of water, and put it on the fire in turn. When the broth boils, remove the resulting foam. Cook the pork until fully prepared(meat should be soft and easily come off the bone).
2. While the broth is cooking, you can do the vegetables. Clean them up and grind them. Finely chop the onion, grate the carrot on a medium grater. Cut the potatoes into cubes or strips (if you are not going to put it in a saucepan, fill it with water so that it does not wind up).
3. Heat up in a frying pan vegetable oil and fry on it carrots and onions until soft.
4. When the meat is cooked, take it out. Throw the potatoes into the broth.
5. Rinse the millet and add it to the pot about 10-15 minutes after adding the potatoes.
6. After 5-7 minutes, add sauerkraut and fried carrots with onions, as well as tomato paste. Cook everything together for about 5 more minutes.
7. Add dill, pepper and salt.
8. Traditional cabbage is ready!

Recipe two

If you do not like dishes with meat, then use fish to cook cabbage. But in this case, it is best to cook the dish with fresh cabbage, as sour taste pickled will kill the aroma and taste of fish. You will need:

• 200 grams of fresh fish the minimum amount bones (if desired, you can use canned food);
• 100 grams of millet;
• 1 onion;
• 1 carrot;
• 3-4 potatoes;
• 3 tablespoons of tomato paste;
• 200 grams of fresh cabbage;
• 2 tablespoons of vegetable oil;
• parsley;
• pepper and salt to taste.

Cooking method:

1. Weld first fish broth. Remove the fish, cool it, remove the bones and chop. If you use canned food, then add them last, after grinding them.
2. Peel and cut potatoes into cubes, immerse in boiling broth.
3. Pass carrots, onions and cabbage through a meat grinder or chop in a blender.
4. So that the cabbage plant has more rich taste, vegetables (with the exception of potatoes) stew in vegetable oil. To do this, heat the oil in a deep frying pan, place the vegetables in it, cover and simmer for 15-20 minutes.
5. 10 minutes after the potatoes boil, put the washed millet into the broth.
6. When the millet is soft and starts to fall apart, add vegetable stew and tomato paste. And after five minutes, add fish, herbs, pepper and salt. Ready!

Recipe three

And this lean cabbage with mushrooms. To prepare it you will need:

• 500 grams fresh mushrooms(for example, champignons) or 200-250 dried;
• 3-4 potatoes;
• 1 onion;
• 1 carrot;
• 200 grams of sauerkraut;
• 3 tablespoons of vegetable oil;
• ½ cup millet;
• dill and parsley;
• salt and pepper to taste.

Cooking method:

1. Fill a saucepan with water and bring it to a boil.
2. Peel and cut potatoes convenient way then place in a pot of boiling water. If you decide to use dried mushrooms, then wash them, pour over with boiling water and add at the same time as the potatoes.
3. Peel and finely chop the onion, grate the carrots (you can chop all the vegetables at once in a blender).
4. If the mushrooms are fresh, wash them, peel if necessary, and chop.
5. Heat vegetable oil in a frying pan and sauté mushrooms with carrots and onions in it until soft.
6. 10 minutes after adding the potatoes, put the well-washed millet into the pan.
7. After another five minutes, add stewed carrots, mushrooms and onions, as well as sauerkraut.
8. Wash the greens, dry and finely chop, add to the pan along with pepper and salt.
9. Remove the saucepan from the heat and cover with a lid so that the cabbage brews and acquires a rich taste.

Recipe Four

This recipe calls for chicken and rice. Ingredients:

• 400 grams chicken fillet(hips will do too);
• 3-5 potatoes;
• ½ cup of rice;
• 200-300 grams of sauerkraut;
• 1 carrot;
• 1 onion;
• 2-3 tablespoons of vegetable oil;
• 3 tablespoons of tomato paste;
• dill greens;
• pepper and salt to taste.

Cooking method:

1. Fill the pot with water (it will take about 2-3 liters). Rinse the chicken well and place in a saucepan. Put the pan on the fire and cook the chicken until fully cooked, and then remove from the broth.
2. Peel potatoes, wash, cut and spread in boiling broth.
3. Rinse the rice thoroughly and ten minutes after adding the potatoes, also put it in the pan.
4. Now take care of the vegetables. Grate the carrots, and peel the onion and chop with a knife. Spasser vegetables in vegetable oil.
5. About 15 minutes after adding the rice, add the sauerkraut and sautéed vegetables to the broth.
6. Cook everything for about 2-3 minutes, and then add the minced and deboned chicken and tomato paste.
7. After 3 minutes, add chopped dill, salt and pepper.
8. Turn off the heat and cover the pot with a lid to let the dish brew.
9. Light chicken cabbage with sauerkraut and rice is ready!

Treat your household and guests with cabbage. You will see, they will appreciate this traditional Ukrainian dish and fall in love with it.

There are several varieties of traditional Russian, Ukrainian and Polish cuisine soup - cabbage or cabbage. Its main ingredient is invariably sauerkraut. Ukrainians add it to soup without brine. In Poland it is customary to cook sour cabbage with brine. Usually this soup is cooked with meat and served on the Christmas table. However, there is also lean version this dish: lean cabbage from sauerkraut with millet. Due to the cereal, it turns out to be hearty and very nutritious.

From this article you will learn:

Ingredients for cooking cabbage from sauerkraut with millet:

• Sauerkraut - 100 g;
• Millet - 100 g;
• Potato - 1 pc.;
• Carrots - 1 pc.;
• Onion- 1 head;
• Vegetable oil - 3 tbsp. l.;
• Salt, pepper - to taste.

How to cook cabbage from sauerkraut with millet?

From this amount of products, 4 servings of soup are obtained.

So that the millet in the soup does not taste bitter, it should first be poured into a colander and rinsed thoroughly under running water.

Then the cereal should be transferred to a bowl and pour boiling water for 5 minutes.

In the meantime, it is necessary to boil 2 liters of water and pour peeled and diced potatoes into it. The pan should be put back on the stove. The fire must be adjusted to maintain a moderate boil.

Carrots and onions should be washed and peeled, and then cut into small strips.

In a small frying pan, you need to heat the vegetable oil without smell. It is necessary to shift the prepared carrots and onions into it. Vegetables should be sautéed until soft. To prevent the frying from burning and evenly saturated with oil, it must be stirred periodically.

Another interesting recipe:

When the potatoes are half cooked, pour steamed millet into the pan and continue cooking.

After 7-8 minutes, sauerkraut should be added to the soup. If desired, the brine can be left or drained, and the cabbage rinsed with water before adding to the pan to reduce acidity.

Cabbage must be brought to a boil again and boiled until potatoes, millet and cabbage become soft. Then the sautéed carrots and onions must be transferred to the soup along with the oil.

Recipe for those who adhere to proper nutrition:

After tasting the cabbage, you need to add salt and pepper to taste. Then you need to let the soup boil again and remove from heat. After that, dried or fresh parsley can be added to the soup. Ready lean cabbage with millet should be infused under the lid for 10-15 minutes.

On a note

Lean cabbage made from sauerkraut with millet can also be prepared with buckwheat, pearl barley or beans. This soup with mushrooms is also very tasty.

Bon appetit and successful culinary experiments!

As befits a thick rich soup, cabbage soup with sauerkraut and millet is cooked for a long time and thoroughly. The basis - meat broth, we will cook it from pork on the bone. While the meat is cooking, make a fry of vegetables and add sauerkraut to it. And then we will send all this together with potatoes and millet into the broth. You can be sure - you will get a delicious cabbage soup with sauerkraut, the recipe with a photo is the best confirmation of this. Pipingly hot, very tasty, satisfying, with a rich sour taste - just what you need for dank autumn-winter weather. You can fill the soup with sour cream, but even without additives it is very good!

Ingredients

To cook Ukrainian cabbage with sauerkraut you will need:

• pork on the bone - 500-600 g;
• sauerkraut (sauerkraut) - 2 large handfuls;
• potatoes - 4-5 pcs;
• millet - 3 tbsp. l;
• water - 3 liters;
• carrots - 1 pc;
• onion - 1 large head;
• tomato sauce- 2 tbsp. l;
• salt - to taste;
• pepper, garlic - to taste;
• sunflower oil - 3-4 tbsp. l;
• any fresh greens - a bunch.

How to cook cabbage from sauerkraut. Recipe

Having prepared the products according to the list, we set to cook the broth. We wash the meat, put it in cold water. Then there are two ways to cook the broth. The first is to pour in some water, bring to a boil, boil for five minutes and drain. Rinse the meat again from the foam, pour clean water(three liters) and bring to a boil again. There will be almost no foam when boiling. Add salt and cook with a slight gurgle for an hour and a half, until the pork is cooked.

The second way - immediately pour three liters of water, throw salt and wait until it boils. We twist the fire, collect a cap of foam with a slotted spoon, the broth should be clean. Cover loosely with a lid, simmer over low heat until the meat is soft (about an hour and a half).

After half an hour, we begin preparing vegetables. We clean the onions, carrots and potatoes.

We take out the sauerkraut from the barrel, squeeze out the juice (you won’t need it, so it’s better to squeeze it when you type). If the cabbage is cut into long strips, we collect it in a slide on the board and cut across shorter.

We will need two types of potatoes: chopped into strips will remain whole in the soup, and we will boil coarsely chopped potatoes in broth and then mash them into mashed potatoes. Shortly before readiness, thicken the cabbage to make it even richer. We cut two or three tubers into strips, cut the rest into two or four parts.

Chop carrots into thin strips or three through coarse grater. Onion cut into smaller cubes.

We heat the oil in a frying pan, pass the onion until the color becomes translucent, and a golden hue appears around the edges. Add carrots and let simmer for five minutes.

We spread the cabbage, add a little fire to quickly evaporate the liquid. As soon as the juice evaporates, reduce the heat and simmer the cabbage under the lid for 20-25 minutes until soft.

The broth is cooked, we get the meat. We filter so that there are no bone fragments or scale left.

Bring to a boil, lower the coarsely chopped potatoes. Cook until cooked, the tubers need to be well boiled.

After 15-20 minutes, we take out the potatoes, knead with a crush. We send to the broth potato straw while the puree is covered and kept warm.

Add tomato sauce to cabbage better taste and more bright color. We leave to languish for another ten minutes, until the chopped potatoes are cooked.

We take out a couple of potato wedges, we try for readiness. If it breaks easily, we shift the sauerkraut into the soup along with onions and carrots. If the potatoes are not ready yet, boil them and only then add the sauerkraut. Otherwise, the potatoes will remain tough, the acid prevents the pulp from boiling.

Bring cabbage to a boil, put mashed potatoes. Stir, test for salt, acid. If not sour enough, you can pour cabbage pickle, but keep in mind that cabbage will still release acid during cooking, so this can be done at the end of cooking.

Boil kale from sauerkraut for about ten minutes, then add the washed millet. Stir immediately so that the cereal does not settle to the bottom and does not gather in lumps. We leave to cook at a low boil for another 10-15 minutes, until the millet is boiled soft. At the end, add greens, you can have a little garlic and hot pepper add.

We leave the cabbage to infuse on a warm burner without opening the lid. Let it stand for at least half an hour, the soup will become much tastier.

In general, it is better to cook in advance. After all, it is not in vain that they say that the most delicious cabbage from sauerkraut becomes the next day, when it is infused and gains taste. After waiting for some time, put the meat on plates, pour hot cabbage and serve sprinkled with herbs. With sour cream and black bread with onion or pepper it is very tasty! Bon appetit!

Here is another cooking option with a video: