Sauerkraut Ukrainian style. Salad cabbage - a recipe in Ukrainian How cabbage will be called in Ukrainian

To the question borscht in Ukrainian asked by the author sound combination the best answer is You will need: 2 beets, 1 head of cabbage, 1 turnip, 1 carrot, 2 onions, 6 potatoes, 6 cups of bread kvass, ½ cup of sour cream, 4 tbsp. tablespoons of vegetable oil, bay leaf, dill, parsley, salt.
Cooking:
Chop the beets and fry in oil.
Cut cabbage, turnips, carrots and onions, fill with bread kvass and, after salting, boil.
Add bay leaf and potatoes, boil.
Then put the fried beets, sour cream, butter and dilute with bread kvass.
Heat without boiling, and sprinkle with chopped herbs.
Serve with sour cream.

Answer from European[guru]
"Ukrainian borsch"
Pour the meat with 2 1/2 liters of cold salted water and cook until almost cooked. Cut the beets into small pieces, add vinegar and tomato paste and simmer in lard. Finely chop the carrots, parsley and onion and lightly brown in a pan. Potato cut into cubes. Finely chop the cabbage, put in a boiling broth and cook for 20 minutes. Add stewed vegetables. We dilute the flour with cold water, pour it into the borscht, add sugar and red pepper. Season with salt, black pepper and, if desired, vinegar. Not long before serving, add finely chopped garlic, bacon, parsley and dill to the borscht and let it boil.
Pour borscht into plates and pour a spoonful of sour cream into each.
Products for 5 servings: 250 g of meat, 250 g of beets, 350 g of white cabbage, 400 g of potatoes, 1-2 carrots, 1 parsley root, 1 onion, 2 cloves of garlic, 80 g of tomato paste, 1 tbsp. a spoonful of flour, 1 tbsp. tablespoon diced bacon, 2 tbsp. spoons of lard, 1 tbsp. spoon (without top) of sugar, a little vinegar, 1/2 teaspoon of ground red pepper, salt, black pepper, 1 bay leaf, dill, parsley, sour cream, 2 liters of water.
Bon appetit!!!

Answer from Anna Ulyanenko[guru]
Put lean pork in pieces in a small amount of water, bring to a boil, remove the foam, cook for 30 minutes, then chop half of the red table beets, and add half of the sugar beets to the pan with meat, cook until the color from the red beets is boiled out. Then add half a medium onion and chopped carrots, potatoes, salt, add spices to taste, 10 minutes before the end of cooking, add chopped cabbage and fried onions and tomatoes to the pan, the taste and color are excellent)))))))

Answer from Irina Vedeneeva (Burlutskaya)[guru]
Ukrainian borscht with donuts
- beef meat - 300 g
- beets - 1 pc. medium size
- fresh cabbage - 1/2 head
- potatoes - 5-6 tubers
- carrots - 1 pc.
- parsley root - 1 pc.
- onion - 1 onion
- garlic - 3-4 cloves
- fresh tomatoes - 4-5 pcs.
- flour - 1 tbsp. l.
- fat - 200g
- lard - 50g
- sour cream - 1/2 cup
- sugar - 1 tbsp. l.
- juice of half a lemon
- parsley, black ground allspice and bell pepper, bay leaf - to taste
for donuts:
- flour - 1.5 cups
- milk - 3/4 cup
- sugar - 1 tbsp. l.
- fresh yeast - 10g
- vegetable oil - 2 tbsp. l.
- garlic - 3 cloves
- kvass for garlic dressing or boiled water - 1/3 cup
Clean the meat from the films, pour cold water and boil until tender.
Cut the peeled beets into strips, sprinkle with salt, sprinkle with lemon juice, mix, put in a saucepan or deep frying pan, add the fat collected from the meat broth, tomatoes, sugar and simmer until half cooked. Cut the peeled and washed roots and onions and sauté with fat.
Strain the broth, cut the meat into pieces. Add sliced \u200b\u200bpotatoes to the strained broth, bring to a boil, lower the fresh cabbage chopped into strips, and cook for about 15 minutes, add the passivated vegetables, flour dressing, bell pepper, chopped into thin strips, spices and bring to readiness.
Season the finished borscht with bacon crushed with garlic and herbs, bring to a boil, let it brew for 20-25 minutes. When serving, add sour cream, meat, greens to the table. Serve donuts with garlic for borscht.
For donuts, dilute yeast, salt, sugar in warm milk, add vegetable oil and flour, knead the dough and leave to ferment. Divide the finished dough into small pieces, roll up the balls, place on a baking sheet, greased with oil and leave to proof. Bake at a temperature of 180-210 degrees. For garlic dressing, salt, vegetable oil, kvass are added to crushed garlic and everything is evenly mixed, then freshly baked donuts are poured with the resulting dressing. They are served hot.

Answer from Spillway[guru]
you need it. Ukrainian borscht and Ukrainian borscht cook normal cabbage soup and eat

Answer from W0lf[master]
we go to Ukraine, go to a restaurant, pay 10-20 hryvnias and get it. enjoy...

Answer from Larisa Alexandrovna[guru]
Real Ukrainian borscht is cooked from beef tail, or rather from its thick part. It turns out rich and very tasty. Three tail links are enough for two liters. Bay leaf, part of the salt and peppercorns, I lay down immediately. Boil the tail until cooked, separate the meat from the bone and put it back into the broth. Prepare frying: fry one onion until yellow in pork fat (I cook in sunflower oil), add carrots grated on a coarse grater, lightly fry and add small beets cut into long sticks. Lightly fry and add tomato juice. Everything should be stewed for about 10 minutes. Put two coarsely chopped potatoes into the broth, as soon as it boils, add the roast and chopped cabbage (regulate the density of the borscht with cabbage as you like). Salt to taste, ground pepper to taste, herbs and cook until the potatoes are ready. The cabbage will come on its own, it should not be overcooked. It is good to put sour cream and boil it, put it together with potatoes. Or you can put it on a plate. This is my mother-in-law's recipe, and she is Ukrainian from the outback.

Answer from Eugene[guru]
Borscht in Ukrainian
Required products:
beef pulp - 160 g
beets - 120 g
white cabbage - 80 g
potatoes - 160 g
carrots - 1/2 pc.
parsley root - 16 g
onion - 1/2 head
sweet pepper - 1/2 pc.
garlic - 1 clove
liver - 1 tbsp. spoon
hot red pepper - 1 pc.
melted butter - 50 g
bacon - 15 g
sour cream - 4 teaspoons

ground red pepper, salt
bay leaf - 1 pc.
* For donuts:
wheat flour - 320 g
water - 120 g
sugar - 2 teaspoons
yeast - 10 g

egg - 1 pc.
For sauce:
garlic - 20 g

water - 80 g
salt
Cooking method:

Answer from Le Sha Sharov[guru]
I eat borscht.
I love Ukrainian cuisine, fatty of course, but tasty. I'll cook a casserole dish. I cut a piece of pork into four parts. I separate the bone, cut off the fat from the meat and separate the skin from the fat. I put the bone and skin to boil, adding carrots, onions and bay leaves to the pan. After an hour, I put the meat in the pan and cook for another half hour. In the meantime, I prepare the dressing, fry the finely chopped bacon in a pan, put the chopped beets, diced carrots from the broth, finely chopped onions and, adding a little broth, let it stew. I filter the boiled broth, put it on the fire, put the potatoes and the meat cut into pieces into it. I add chopped sauerkraut, garlic, and tomato paste to the pan with dressing. The potatoes are half cooked, spread the dressing and let it cook for another 15-20 minutes. The apartment was filled with the pleasant aroma of BORSCH. Even a neighbor in the stairwell asked what I was cooking there. Finely chopped dill, parsley and a little green onion, pour a couple of ladles of borscht into an earthenware bowl. I put the hot bowl on the table and take out a jar of fat sour cream and a steamed bottle of vodka from the refrigerator. Lightly salted borscht, sprinkle it with herbs, after a little thought, add black pepper and put a large spoonful of sour cream. I drink a glass of vodka, have a bite of soft black bread with salt, and begin to gently stir the sour cream in the borscht. A wonderful aroma fills my lungs, scooping up a full spoon from the bottom, putting the scalding thick in my mouth. Slightly undercooked pieces of beets crunch slightly on the teeth, and the potatoes gently crumble on the tongue. Now pork. The tender pieces melt in your mouth and you don't need teeth to chew them. I didn't even notice when I ate it all. Shooting more ladle!

Answer from LEONOR[guru]
Required products:
beef pulp - 160 g
beets - 120 g
white cabbage - 80 g
potatoes - 160 g
carrots - 1/2 pc.
parsley root - 16 g
onion - 1/2 head
sweet pepper - 1/2 pc.
garlic - 1 clove
liver - 1 tbsp. spoon
hot red pepper - 1 pc.
melted butter - 50 g
bacon - 15 g
sour cream - 4 teaspoons
sugar and vinegar 3% - 1 teaspoon each
chopped parsley and dill - 1 tbsp. spoon
ground red pepper, salt
bay leaf - 1 pc.
* For donuts:
wheat flour - 320 g
water - 120 g
sugar - 2 teaspoons
yeast - 10 g
sunflower oil - 2 teaspoons
egg - 1 pc.
For sauce:
garlic - 20 g
vegetable oil - 1 tbsp. spoon
water - 80 g
salt
Cooking method:
1. Pour 1 liter of cold water over beef and bring to a boil over high heat. When the water boils, remove the foam, reduce the heat and cook the meat at a low boil until tender.
2. Chop the beets into strips, add a little oil, vinegar, sugar, salt and simmer first on high, and then under the lid over low heat until almost cooked.
3. Chop carrots, parsley root, onions, cabbage and sweet peppers, cut potatoes into cubes.
4. Sauté carrots and parsley root on a piece of butter. Lightly fry onions in the remaining oil, add tomato puree diluted with broth, sauté for 10–15 minutes, then combine with carrots and parsley.
5. Remove the boiled meat from the broth and place in another bowl. Lightly salt the meat, add a little broth, cover and put in a warm place.
6. Strain the broth in which the meat was cooked, bring to a boil, put the chopped
cabbage, hot peppers, potatoes and cook for 15-20 minutes at a low boil. Then take out the pepper, add the stewed beets, browned roots, sweet pepper, bay leaf and cook for another 5-7 minutes.
7. Finely chop the bacon and garlic, add herbs, salt, pepper and rub with a pestle.
8. Put crushed bacon with greens in borsch, bring it to a boil, remove from heat and let it brew under the lid for 30-40 minutes.
9. For donuts, mix 1/4 of the sifted flour, sugar, salt and yeast diluted in warm water, put in a warm place. As soon as the dough rises, add the remaining flour, sunflower oil to the dough, knead thoroughly and put in a warm place for fermentation.
10. Form small balls from the finished dough, put them on a greased baking sheet, brush them with an egg lightly beaten with 2 tablespoons of water, let them stand and bake until golden brown.
11. For donut sauce, rub the garlic with salt, add sunflower oil, water, mix.
12. Serve borsch with meat and sour cream, sprinkled with chopped herbs. Separately, serve donuts, pouring them with cooked sauce.

Stewed cabbage is a popular dish, both in the daily diet and on the festive table.

In this article, the team will tell you how to cook an amazingly tasty and nutritious dish from such a simple vegetable as cabbage!

During the period of winter-spring beriberi, the human body experiences a severe shortage of nutrients. Therefore, stewed cabbage at this time of the year is simply irreplaceable. Moreover, for stewing it is better to take cabbage of late varieties, that is, an autumn harvest.

Many housewives often cook it with onions and carrots in vegetable oil. You can also put out the cabbage on the water, with a little oil. And you can improve the recipe and put meat, raisins, prunes, mushrooms, tomato paste, beans and other ingredients that have a soul. In addition to salt and pepper, the dish can be seasoned with dried dill, parsley and bay leaf. Tkazhe some hostesses add a little bit of sugar. In any case, it will be delicious, because stewed cabbage is delicious both sweet and salty!

Advice: stewed cabbage on unrefined sunflower oil will turn out more fragrant and tastier.

You can stew fresh and sauerkraut.

If you chose a fresh head of cabbage for preparing this dish, then you need to clean it from the top hard leaves and rinse well with running water. Then you need to cut the stump and finely chop the cabbage into strips.

If you prefer sauerkraut, then you need to sort it out, select large pieces and finely chop. Very acidic can be washed under water.

Note: thoroughly rinsing sauerkraut, you will deprive the cabbage of vitamin C that your body needs.

A teaspoon of granulated sugar added to the pot where the dish is being prepared will help balance the acid level.

Braised cabbage can be served both as an independent dish and as a side dish. Also, in the traditions of Ukrainian national cuisine, use it as a filling for rich pies or dumplings.

Classic cabbage stew recipe

Ingredients:

1 kg. white cabbage
1-2 pcs. onion
2 tbsp. l. tomato paste
1.5 cups water (or chicken broth)
vegetable oil, pepper and salt to taste

Cooking method:

Finely chop the cabbage into strips.
Cut the onion into half rings.
Fry the onion in a deep frying pan.
Add the tomato paste and cabbage when the onion sets.
Mix the ingredients thoroughly.
Lightly sauté the cabbage, stirring occasionally.
Add 1.5 cups of warm water.
When the mixture boils, reduce the heat.
Simmer the cabbage for 30-40 minutes until fully cooked (it should be soft).
10 minutes before the end of cooking, pepper and salt the dish.

Ingredients:

5 pieces. carnations
2 pcs. bay leaf
1 kg. white cabbage
2 pcs. onion
2 pcs. carrots
2 tbsp. l. tomato paste

vegetable oil, allspice, ground black pepper, salt to taste

Cooking method:

Cut the onion into cubes.
Peel and grate the carrots on a coarse grater.
Heat vegetable oil in a frying pan and fry the onion and carrots.
Shred the cabbage into thin strips.
Separately from frying, put cabbage with bay leaves, cloves and allspice to stew.
Stir the mixture thoroughly.
When the cabbage is half cooked, add the roast, tomato paste, salt and pepper to taste.
Mix the ingredients thoroughly and simmer covered for about 15 minutes. The cabbage should be soft.

Braised cabbage with chicken, pumpkin and apple

1 cabbage

1) bot. Brassica oleracea - cabbage, mind.-caress cabbage, cabbage, cabbage. [Grow like that cabbage in the city (Shevch.). Water the cabbage, then you will give birth (Chub. V). Sob my cabbage was stocky from the root, and heady from the leaf (Nomis)]. Brussels sprout - brusselska (green) cabbage. Headed (fork) -ta - head cabbage, usually just cabbage. Blue, red - that - blue, red cabbage. Garden, greenhouse - that - gorodnya, greenhouse cabbage. Colored - that - curly, cabbage, flower. Stump - you - kachan (-on). Kochen (forks) - you are the head of cabbage, head (-on), mind.-caress kachanchik (-ka). [I between the good cabbages are richly rotten sprouts (Nomis). Buli three sinks, mov three kachanchiks (Basic)]. -the one with a large head - a heady, heady, kachanist cabbage. [My swaying cabbage (Grinch. III)]. -the one with the head sitting low on the ground is a low steed. - that not curled in a kochen - shulyak (-ka), shulik. [Shulyaki will be, not cabbage (Lipov.)]. - that ankle-headed cabbage. -ta curls into a kochen - cabbage into "shrink into heads. Shred, crumble -tu - shaky, crumble cabbage. Shredded, chopped, crumbled -ta - shaky, sichena, krishna cabbage. Cut -tu - shikti cabbage. Chopped, chopped - ta - sіchen cabbage, sіkanka Sour - ta - sauerkraut, sour cabbage Shchi from sour - you - cabbage, cabbage, capusnitsa, capusnyak (-ku) Stewed - ta with sausage (pork meat, lard) - bіґos (- su). A pot for cooking - you - cabbage (Ch. II). The place where - that grew - cabbage, cabbage (-ku), cabbage (Vhr.). To chop into - that one (enemy) - for cabbage (heap) [Like tying lyakhiv, like tying paniv on sikti cabbage (Lukash.)];

2) bot., hare-ta - (Sedum Telephium) hare cabbage; (Bupleurum) caress (- vtsyu); (Oxalis Acetosella) hare sorrel (-vlyu) or simply sorrel (-hu). - that Tatar (Bashkir), Polygonum polymorphum - Tatar buckwheat.

Books

Cabbage, E. V. Pylneva, M. S. Morozova, In Russia, cabbage is one of the main vegetable crops, occupying 40% of the sown area. The norm of its consumption per person per year is 24 kg. It gives high yields, is frost-resistant and ... Category: Home & Hobbies Series: New and promising for amateur gardeners Publisher: Niola-Press, UNION-public, Buy for 223 rubles
Cabbage, Shcherbo G., Cabbage is one of the main vegetables on the Russian table at any time of the year, but in winter it is simply irreplaceable. The book contains more than 350 homemade recipes with ... Category:

Salad cabbage (Ukrainian recipe) - drier, crispier, and milder tasting than German-style sauerkraut. This dish is very tasty both on its own and as an ingredient in various soups and side dishes.

Cooking lettuce requires the following ingredients:

The most cabbage. Regardless of how much lettuce you want to make, it's a good idea to purchase small, firm heads rather than larger ones. Smaller cabbages tend to have more juice and produce a crunchier result.
carrots.
Salt. It is advisable to purchase a marine one, but it is also great.
Cranberries. It is not an essential ingredient, but it gives the dish an additional taste and aroma.

For salting, you will need a decent-sized container - a jug, a large bowl or bucket. Whatever you choose, you will need to find something big with as much open surface as possible.

Salad cabbage, recipe: preparation of ingredients

Chop the cabbage. Today, many people use a food processor for this purpose, but it is quite possible to cut it into thin chips with an ordinary sharp knife. It depends on your personal preferences and capabilities. Then you need to grate the carrots. Some add it at the end of the cooking process, but it is advisable to put it right away.

Salad cabbage - cooking recipe

Add salt at the rate of 1 tablespoon per head of cabbage. Thoroughly mix the carrots, cabbage and salt together with your hands, squeezing the liquid out of the vegetables. As soon as the cabbage slices lose their lightness and splendor, it must be folded into a pre-prepared container.

Cover the top of the bowl or bucket with a piece of plastic wrap to keep flies and dust out, and place something on top to act as a press. A small plate or saucer with something heavy, such as a jar of water or whatever you use, is best in this regard, the main thing is that the cabbage is not exposed to air and kept closed as tightly as possible. The more liquid you squeeze out, the crispier your kale will be.

finishing touches

Your meal will be ready within 3-5 days. You must constantly monitor the degree of its readiness and condition. From the very beginning until the last moment, there should always be a layer of liquid above the cabbage layer. If it doesn't, you probably didn't squeeze it hard enough.

Keep the container of cabbage at room temperature. If you do not have a thermometer, the optimal temperature can be determined as follows - if you feel comfortable without taking off your sweater and turning on the heater - the salad recipe will be followed. A cool room will increase the fermentation time, and finding the workpiece in a warm room will not allow you to get a good result at all.

In addition, be sure to taste the released liquid. If it is too salty, lightly rinse the cabbage and fold it back. For four days, you can test the taste of cabbage daily and determine the amount of salt. As soon as the resulting result suits you completely, put the salad in jars and refrigerate.

Sauerkraut in Ukrainian

I want my dear readers to tell you how we fermented cabbage from an old family recipe.

Well, the recipe was written down, the cabbage was prepared and chopped finely as much as a whole bowl.

Then grated carrots.

Then they prepared brine for cabbage. For 1 liter of purified or well water, add 2 tbsp. spoons of salt and 3 tbsp. spoons of sugar. Black peppercorns and 5 pieces of bay leaves.

Then shredded cabbage was mixed with carrots and placed in a saucepan with brine for about 2 hours.

It was thoroughly mixed and tamped so that the brine covered the cabbage.

Of course, you can leave the cabbage to salt and so on in the pan, you just need to press it down with oppression and leave it like that for about three days. After 2 hours, I transferred the cabbage with brine to a 3-liter jar and left it to sour for 3 days in a cool place.

After three days, sauerkraut can be taken out and eaten by two cheeks with potatoes and butter.