Shchi from sauerkraut with salted. Sauerkraut soup: a step-by-step recipe for a rich first

Take meat and cartilage, cook cool cabbage soup,
You rinse the cast iron and cook cabbage soup in cast iron,
Throw more vegetables - I can't live without cabbage soup,
So that I can finally be fat, cook Russian cabbage soup for me!
"Gas sector", the song "Schi"

Cooking cabbage soup, like most other dishes, has three components:

First, these are the products and basic cooking techniques used to cook most soups (potatoes, meat, onion-carrot dressing + general cooking and frying techniques)

Secondly, this is a product that allows you to position the dish being prepared. For cabbage soup, it's cabbage.

Third, products and culinary techniques that allow a wide variety of food. Usually this is the addition of additional products to the main products, such as mushrooms, cereals, vegetables and (or) special cooking methods - languishing in a pot, insisting daily cabbage soup.

In the recipe, I will show how to cook classic cabbage soup, and at the end I will tell you about the different options for cooking cabbage soup.

Composition, main products:

Beef 0.5 -1 kg
Sauerkraut 300-500 gr
Potatoes 0.5 kg
Bulb -1 pc
Carrot -1 pc

For cabbage soup, it is best to use fatty beef. What we will do is take the beef brisket.

Of course, you can use other meat, but we will talk about this at the end of the recipe, but for now - cooking the classic cabbage soup.
We put the brisket in a saucepan, fill it with water, let it boil, remove the foam and cook over low heat. It is very important to cook the meat, avoiding a violent boil, and ideally boiling at all, at a temperature of about 98 degrees. With a strong boil, the fats contained in the meat are washed and the broth acquires an unpleasant taste.
If the burner switch is on the lowest setting and the broth continues to simmer, cook the soup with the lid open.
Brisket cooking time - 60 minutes or more. An hour is enough for the meat to cook, but many people like boiled cabbage soup and therefore you can cook beef longer, to the state of stew.

The next step is to add cabbage. Since shchi is primarily a sour soup, we will take sauerkraut for our recipe.

Cabbage must be squeezed out of the brine. If it's too acidic, then rinse. But do not overdo it, cabbage soup should be sour. The amount of cabbage again depends on its taste, but it should not be small, no matter how it is the main ingredient. We do this - we take out the meat, and put the cabbage. This is necessary in order to cut the meat from the bones and cut into pieces. After cutting the meat, send it back to the pan. We throw out the bones.

While the cabbage is cooking, prepare the potatoes.

Another important detail is that since the soup is cooked almost without boiling, when adding large quantities of new products, you need to temporarily add a little fire (switch from 1 to 2). This is necessary so that the brew quickly restores the temperature lowered by the added ingredient. If this is not done, then the soup will not only take longer to cook, but will also become less tasty. As soon as the broth boils, do not forget to switch the heat back to the minimum.

Cabbage does not need to be cooked for too long, the time spent cleaning and slicing potatoes is enough. So, we immediately lower the potatoes cut into large cubes (about 3x3 cm). Diced cuts are more suitable for cabbage soup than cubes.

While the potatoes are cooking, make the onion-carrot dressing. This is a common dressing for most soups - carrots are rubbed on a coarse grater or finely chopped. The onion is finely chopped and all this is sautéed in fat removed from the broth or in vegetable oil.

Usually, tomato paste is also added to the saute, but this is not necessary for cabbage soup.

When the potatoes are ready, we introduce sautéing into cabbage soup, salt, if desired, put bay leaves and peppercorns. Cook for another 5 minutes and the cabbage soup is almost ready.

For complete happiness, it is better to let them brew for at least 30 minutes. They usually season cabbage soup with sour cream, but mayonnaise can also be used.

It was a classic cabbage soup recipe. And now the most interesting! Various options for cabbage soup.

Sometimes sorrel is used instead of cabbage. Cabbage for cabbage soup is often pre-stewed separately.

Meat is preferable to beef. But pork or poultry will do. Shchi with stew is good in summer. They make cabbage soup with smoked meats. In the recipe for Petrovsky (combined) cabbage soup, meat, ham and chicken are used at the same time.

They also cook the so-called "empty" cabbage soup, without meat, with only vegetables.
There are lean cabbage soup on mushroom broth.

Instead of potatoes, or together with potatoes, carrots, turnips, turnips, mushrooms are used for cabbage soup.

Spinach or young nettles are often added to green cabbage soup with sorrel.

Ural cabbage soup is made with separately pre-cooked pearl barley.

Sometimes, when serving, they put half a hard-boiled egg in the cabbage soup.

Daily cabbage soup is prepared in several ways. The main difference between daily cabbage soup is that they are either eaten the next day after cooking, or left to infuse for a day during the cooking process.
Shchi is often cooked in clay or ceramic pots in the oven, imitating cooking in a Russian oven.

Note: For those who are afraid that potatoes will not cook in an acidic environment, stew sauerkraut separately and add it to cabbage soup at the end of cooking.

Classically, this is done like this - put cabbage in a frying pan or saucepan, add a little fat (vegetable oil is possible), pour 10-15% of water and simmer over low heat for 1.5 - 2 hours, with the lid closed, stirring occasionally. Add water if necessary. This is a recommendation from the recipes of the Soviet public catering.

Putting potatoes in cabbage soup before raw (both fresh and sauerkraut) cabbage is not recommended for one simple reason - the cooking time of chopped fresh cabbage is 20-30 minutes, sauerkraut is 30-35 minutes, and the cooking time of chopped potatoes is 15-20 minutes .

That is, if you put sauerkraut after potatoes, as I advise in the comments of some, well, really "hearing the ringing, but not knowing where it came from," then you run the risk of getting either potatoes boiled into porridge, or undercooked cabbage.

Once again - at the end of cooking put stewed sauerkraut!

But! Often, at home and in canteens, they did not bother with a separate stew, but first boiled cabbage, and then added potatoes. And it turned out quite normally, because, coupled with the preliminary disposal of cabbage from excess acid (squeezing, washing, etc. actions) and a slightly longer cooking, the effect of an acidic environment on potatoes is completely leveled.

• Meat on the bone
• 5-6 potato tubers,
• 1 onion
• 1 carrot
• 1 cup sauerkraut (packed with a slide),
• tomato juice - 0.5 liters (or mashed tomato pulp, to taste),
• parsley or celery root (optional)
• vegetable oil,
• salt and sugar
• Bay leaf,
• water - about 3 liters.

Cooking process:

Prepare for cabbage soup three liters of strong pork broth with parsley root. I immediately pour boiling water over the meat on the bone. The protein coagulates faster, the broth is clear. And there is less foam. Cook until the meat is cooked (about an hour and a half).

In the meantime, prepare the rest of the ingredients. Red bell pepper is not shown in the photo and in the recipe itself. If you find it in winter, be sure to crumble it into cabbage soup. They will become bright, and the aroma is summer.

stew in advance in a separate saucepan or frying pan. This is the secret of cooking. You cannot load this product at the same time as potatoes, the potatoes will be tough. Put the cabbage in a saucepan, add half a glass of water and a little oil, cover and simmer for 40-45 minutes, adding water if necessary.

Boil two peeled whole potatoes in advance in the broth while the meat is cooking. Later I will tell you why this feature is needed.

We chop the remaining potatoes, onions and carrots, as you are used to.

Saute chopped carrots and onions in the standard way with the addition of vegetable oil. Then you need to add pureed tomatoes or tomato juice and simmer for another five minutes. When I was preparing pickle, I told you about my find on the store shelf in the form of a box of Italian pureed tomatoes. Believe me, in soups and sauces they taste better than regular tomato paste.

Be sure to add a tablespoon of sugar to sour cabbage soup. It will not be felt in the taste in ready-made cabbage soup, but the shade will be very pleasant.

We take out the meat on the bone and the whole boiled potato from the broth, discard the roots. We cut the pulp into pieces, and mash the potatoes with a fork. Your cabbage soup will turn out more rich.

In a boiling broth (if necessary, it can be filtered, it happens that the meat is not chopped very carefully and small bone fragments can come across in it) we load the raw potatoes into pieces. Cook it for about 5-7 minutes, depending on the variety. Then add all the other ingredients: crushed potatoes, meat, stewed cabbage, onion and carrot dressing.

Don't forget to salt the broth before adding the vegetables. Add spices and bay leaf to taste. I think it is more useful to add greens directly to the plate.

We cook cabbage soup with sauerkraut until cooked (boil for about 10 minutes) and invite everyone to dinner!

Three or crush the garlic, add together with sour cream to a plate. And the cabbage soup itself is served with black bread, salted bacon and green onion feathers.

How to cook cabbage soup with sauerkraut in a slow cooker can be found in one of our issues in the "first courses" section or use the search on the site in the upper right corner.

Anyuta and the Notebook of Recipes wish you bon appetit!

Original, interesting recipes for soups, side dishes, salads and appetizers - Russian cuisine is rich in this.

One of the most famous, common dishes is sour cabbage soup.

Moreover, the soup can be prepared empty or "rich", lean or meat, fish, mushroom broth. This hot dish is a great solution for a delicious, hearty lunch.

Sour cabbage soup from sauerkraut - general principles of cooking

The basic set of products is simple: sauerkraut, potatoes, carrots, onions, sometimes tomatoes, cereals or legumes are added. Shchi is most often cooked on meat broths, using beef, pork, and poultry. Lean sour cabbage soup is prepared without meat: on a mushroom or vegetable broth.

The process itself is simple: put potatoes in the finished broth or broth, simmer it until tender, then add sauerkraut. It is better to try the cabbage first, and if it is too salty, it should be kept in cold water for a while, then squeezed out. If the vegetable is chopped too coarse, it is better to chop it. For a quick soup, cabbage can be stewed beforehand by adding a little broth, broth or water. After the potatoes and cabbage are ready, put the sauteed carrots, onions and tomatoes into the soup.

If you decide to add additional ingredients, for example, beans, chickpeas, it is better to soak them for several hours in cold water before adding them to the soup. Spread these products in a boiling broth before adding potatoes.

Ready-made sour cabbage soup from sauerkraut is especially tasty on the second or third day, so it's better to let them brew. Crackers, rye or gray bread, as well as fresh herbs 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 bouquet.

How to cook:

1. Put the ribs in a pot of cold water and cook for a little over an hour along with seasoning, parsley root and bay leaf.

2. After this time, remove all the roots with a slotted spoon, and cook the ribs until tender for another 30 minutes.

3. Lightly fry the sauerkraut in a pan with butter until soft.

4. Cut the onion into crumbs, grate the carrots, fry both ingredients in oil in a pan for 3 minutes, add the tomato and fry for another 3 minutes.

5. Remove the ribs from the broth, separate the meat and put it back into the pot.

6. Add diced potatoes to the meat, cook for another 25 minutes.

7. Add cabbage and browned vegetables, mix everything thoroughly, add salt if necessary and cook for a few more minutes.

8. Add chopped parsley leaves.

9. Let the soup brew for half an hour, pour into deep bowls, put sour cream.

2. Sour cabbage soup with fresh mushrooms in chicken broth

Ingredients:

sauerkraut - 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 saucepan with cold water, cook over medium heat.

2. During cooking, remove the foam. After boiling, reduce the heat and cook for 30 minutes.

3. After this time, remove the chicken legs from the broth and separate the meat, put the fillet back.

4. Put the chopped parsley root and potatoes into the broth - a large cube.

5. After 10 minutes of cooking potatoes, put sauerkraut without brine.

6. Add grated carrots and cook until the cabbage softens.

7. Cut the onion into medium cubes, fry in a pan with butter until golden brown.

8. Put the plates of prepared mushrooms to the onion and fry until all the liquid has evaporated.

9. When the cabbage becomes soft, put the frying, bay leaf into the soup, cook for a few 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:

Potato - 2 large tubers;

5 handfuls of sour cabbage;

1 carrot;

1 leaf of lavrushka;

A bunch of fresh dill;

Millet groats - 150 g;

Oil for frying with a smell - 50 ml.

How to cook:

1. Put the sauerkraut in an oiled pan and fry for 15 minutes with frequent stirring over medium heat.

2. After 15 minutes, reduce the heat, simmer until softened with the lid closed.

3. In a metal container with boiling water, put the potatoes, cut into medium sticks and carrots on a grater.

4. Rinse the millet in hot water and pour it into a saucepan with potatoes and carrots, cook everything over low heat until the potatoes soften.

5. Add fried cabbage.

6. After the appearance of bubbles, put the parsley, 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 of black bread next to it.

4. Sour soup from sauerkraut in pork broth with beans

Ingredients:

Pork ribs - 5 pcs.;

4 small potatoes;

1 onion;

Sauerkraut - half a serving plate;

Vegetable oil for frying;

1 carrot;

A bunch of parsley;

Tomato puree - 30 g;

Lavrushka leaf;

3 art. spoons of red beans.

How to cook:

1. Soak beans in warm water for half a day.

2. Put the pork ribs in a pot of water and cook over medium heat for 2 hours, remove the foam after boiling.

3. As soon as the water in the pot with the ribs boils, put the beans.

4. Put cabbage in a small metal container, pour some water, close the lid and simmer for 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 cooked, add the potatoes, cut into medium bars, after boiling, cook for 25 minutes.

7. Meanwhile, in a pan, fry finely chopped onions and carrots, chopped on a coarse grater with butter. 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 a decoction of it to the soup.

9. Put the roast, salt to taste, throw in the bay leaf.

10. Boil cabbage soup for a few minutes, add chopped parsley, turn off the heat.

11. Pour into bowls.

5. Fragrant sour cabbage soup with dried mushrooms

Ingredients:

100 g dried boletus;

onion head;

1 carrot;

Flour - 20 g;

4 small tubers of potatoes;

Sunflower oil for frying;

Sauerkraut - 6 handfuls.

How to cook:

1. Rinse the boletus, soak in water for several hours.

2. Boil 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 pieces.

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. Put diced potatoes and mushrooms in the mushroom broth, cook over low heat, not letting it boil too much.

7. While the potatoes are cooking, fry the onion - with small crumbs and grated carrots.

8. Put the finished frying into the soup along with the cabbage a few minutes before the potatoes are ready.

9. In a separate dry frying pan, fry the flour a little, pour in a bit of broth from the pan, stir well and add to the soup, boil for a few more minutes.

10. Serve with sour cream.

6. Sour soup from 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 bunch of fresh parsley.

How to cook:

1. Remove scales from a piece of trout, remove the backbone, rinse.

2. Put the fish piece in a pot of boiling water, cook for 15 minutes, removing the foam if necessary.

3. Free the sauerkraut from the brine and fry in oil for 5 minutes, then pour a small amount of water and simmer until tender.

4. At the same time, 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. Mix 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 roast with cabbage and fish meat, cook again for a few minutes, add salt, add greens.

9. Ready sour cabbage soup with fish leave for 30 minutes.

The taste of cabbage soup 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 foam, give the meat enough time to cook, the broth should languish quietly, not bubbling or boiling. It is best to use meat on the bones. If you cook cabbage soup on a vegetable or mushroom broth, cook the broth with the addition of vegetables and roots.

Shchi is delicious with fresh sour cream, a mixture of ground peppers and herbs. It is best to put all these ingredients not at the time of preparation, but in the already prepared soup directly on the plates.

You can cook sour cabbage soup from sauerkraut not only on the stove, but also in a slow cooker. The principle of preparation remains the same.

Let's talk today about sauerkraut - a traditional dish of Russian national cuisine. It's easy and very tasty! Shchi can be with meat or lean.

Moreover, if you cook cabbage soup with meat, you can choose what you like more - beef or pork. The taste, of course, will be different, with pork it will be fatter, but both are delicious. You can cook without meat at all - lean cabbage soup: just skip the part of the recipe that concerns meat, everything else is unchanged. When we took photos for this recipe, we cooked cabbage soup with beef. It makes sense to cook a large pot of cabbage soup right away: on the second or third day (store, of course, in the refrigerator), cabbage soup becomes even tastier than it was immediately after cooking. We indicate the number of products based on a 4-liter pan.

Need to:

• Meat (beef or pork, we prefer boneless) - 300-700 grams (depending on how much meat you want in your cabbage soup; we like to have a lot of meat in cabbage soup and usually take about 700 grams)
• Sauerkraut, also known as "sauerkraut" (the most common, without sugar, without adding apples, cranberries or beets, only with carrots) - 700-750 grams
• Salt - about 0.5 tablespoon or a little more - to taste
• Carrots - 1 piece of medium size (can be used)
• Onion - 1 medium sized onion
• Bay leaf - 1-2 pieces
• Black peppercorns - 8-10 peas
• Potatoes - 5-6 pieces of medium size
• Oatmeal (meaning oatmeal, from which we usually cook porridge, better than medium grinding) - 3 tablespoons "with a slide"
• Sugar - 1 teaspoon
• Vegetable oil - 2-3 tablespoons when frying cabbage
• Garlic - 3-5 large cloves (to taste and optional)

Cooking:

Wash the meat thoroughly, cut into small pieces of the size you want to see on your plate, put in a saucepan. Pour cold water into this pan (a little more than half the volume of the pan) and put it on the stove, until we cover it with a lid. Just don't ask us why, when we cook soup or meat broth, we cook the meat in one piece and then cut it, and for cabbage soup we cut it first, and then cook it. We have only one explanation for this mysterious fact: this is what my mother and grandmother did. For the rest, we proceed in the same way as if we were cooking. Perhaps it will also be good in a different way - try it. If you cook lean cabbage soup, just pour about half a pot of water and let it boil, but this is better to do a little later, about 40-50 minutes after you start cooking, in this case, start from the second step - frying cabbage.

Pour a little vegetable oil into a deep frying pan (stewpan) and put sauerkraut there with a small amount of brine, without squeezing.

We put on a strong level of heat, cover with a lid, bring to a boil, reduce the heat to a small one and fry-stew the cabbage under the lid for at least an hour, or more, stirring occasionally and, if necessary, adding a little to the pan (about 0.5 cups 1-2 times for the whole process) boiled water so that the cabbage does not burn.

When foam forms in the pan with meat, do not forget to carefully remove it with a slotted spoon. When the water in the pan boils, add salt, peeled onions, carrots (peeled and finely chopped or grated on a coarse grater), peppercorns and bay leaf. Reduce the heat to a gentle simmer, cover the pot with a lid, and let the meat simmer for 1 hour.

Meanwhile, peel the potatoes, but do not cut them into pieces. When the meat is cooked, lower the potatoes into the broth WHOLE, not chopped (if the potatoes are very large, cut in half). In the version of lean cabbage soup: when the water boils, we put salt, carrots, peppers, onions, potatoes at the same time - then we do everything the same for both options. Boil the potatoes until tender (30 minutes is enough after the broth boils again with the potatoes).

While the potatoes are cooking, peel the garlic. And we put, just in case, a kettle: we may need boiling water.

Remove the boiled potatoes from the broth and mash with a fork until almost mashed.

Now we put mashed potatoes, cabbage from the pan into the broth (cabbage became soft after an hour of stewing), finely chop the garlic or squeeze it through a special “crush”, add a little sugar. Slowly, stirring constantly, pour in the oatmeal (make sure that they do not stick together into lumps). Top up with boiling water if necessary to keep the pot full.

Step-by-step recipes for making sauerkraut soup with beef, chicken or mushrooms on the stove and in a slow cooker

2017-11-17 Oleg Mikhailov

Grade
prescription

2036

Time
(min)

servings
(people)

In 100 grams of the finished dish

4 gr.

4 gr.

carbohydrates

2 gr.

57 kcal.

Option 1: Classic recipe for sauerkraut soup with beef

The canonical recipe of any dish is not necessarily complicated and contains a lot of products and subtleties of their processing. Shchi is one of the simplest soups both in terms of composition and technology. Remarkable taste and aroma of cabbage soup from sauerkraut is within the power of even a beginner, and we will cook them first.

Ingredients:

• sauerkraut - 600 grams;
• 100 grams of carrots and onions;
• a kilogram of beef on the bone;
• 50 grams of lard;
• parsley root;
• a handful of chopped greens;
• 100 gr. thick tomato;
• a spoonful of white flour.

Step-by-step recipe for sauerkraut soup with beef

Sort out the cabbage, chop larger pieces with a sharp thin knife. Be sure to squeeze out the brine, which is too sour or salted, briefly pour water and rinse in a colander.

Put cabbage in a pot or thick-walled frying pan, add a teaspoon of lard and tomato, pour in a little water. Simmer the cabbage at the lowest heat, periodically lifting the lid and stirring. It is necessary to soften the cabbage, the taste of the whole dish depends on it.

Cut the pre-chopped beef with a knife into portioned pieces, put the broth on two and a half liters of water to boil. Approximate time - one and a half hours, at the end of it, check whether the meat is separated from the bones, if necessary, add more.

Peel the carrots, parsley and onions, cut the onion into slices, the rest of the vegetables into strips. On intense heat, quickly sauté the vegetables with a spoonful of lard, add the tomato and heat for another three minutes.

Mix sauté with cabbage, simmer for another quarter of an hour and transfer to a saucepan with broth.

The remaining lard is used to make flour dressing. Melt the fat, add flour and knead the lumps, pour in half a glass of broth and heat until boiling. Immediately put the finished sauce in a saucepan.

After stirring the cabbage soup, salt them, if desired, you can put some spices and chopped garlic. Release portions by putting meat and greens in each, serve sour cream separately.

The same fragrant cabbage soup is prepared from pork - we do not change anything in the technology, except for the cooking time of the broth - it is reduced by about a third.

Option 2: Quick Sauerkraut Chicken Soup Recipe

Our uncomplicated recipe for chicken cabbage soup is an almost lean dish, chicken fillet broth contains absolutely no fat, and so little oil is taken for frying that its amount is not even indicated in the recipe.

Ingredients:

• whole chicken breast from a large broiler - 700 grams;
• sauerkraut, equal in weight to chicken;
• two ripe tomatoes;
• garlic;
• carrots and onions - about 100 grams each;
• lavrushka and herbs, any spices, preferably black pepper.

How to quickly cook sauerkraut soup

Washed and cut into large chunks of chicken set to cook on moderately high heat. We cool the boiled fillet, add salt and pepper to the broth, lower the arbitrarily chopped potatoes and count a quarter of an hour for cooking it.

Finely chop the onion and brown in vegetable oil, put the grated carrots and small slices of tomatoes into the pan, heat until the tomato juice that stands out begins to thicken.

Pour the frying over the boiled potatoes, then put the squeezed cabbage, spices and salt. After stirring, boil for a minute or two after boiling and sprinkle with chopped herbs.

Replace white meat with chicken offal, add half an hour to boil them, and you have a recipe for quick cabbage soup from sauerkraut and poultry, which is in no way inferior to all the others.

Option 3: "Starorusskie" sauerkraut soup with dried mushrooms and buckwheat

These cabbage soup are already quite a satisfying dish, despite the absence of meat products in the list of ingredients. The characteristic taste of buckwheat, garlic and mushrooms gives the adapted old recipe the right to a well-deserved success.

Ingredients:

• half-liter jar of cabbage, sauerkraut;
• two tablespoons of dry roasted buckwheat;
• large potato;
• 50 grams of mushrooms, white, dried;
• two bulbs;
• small garlic head;
• vegetable oil, salt, a third of a spoonful of black peppercorns, lavrushka;
• a couple of sprigs of dill.

How to cook

In a saucepan, pour cabbage with half a liter of water and send for half an hour in a very hot oven.

Pour boiling water over the sorted mushrooms for a quarter of an hour. Peel and chop the potatoes coarsely, drain the soaked mushrooms and cut into large strips, do not pour out the water.

Pour potatoes with mushrooms with water, in a volume of a little more than a liter, add infusion from soaking mushrooms there, put on a “fast” fire, put spices after boiling.

After boiling for ten minutes, put the washed buckwheat and cook for another quarter of an hour, removing the resulting foam. Meanwhile, drain the liquid from the sauerkraut into a separate bowl. Add a couple of tablespoons of oil, salt and finely chopped onion to the cabbage, rub it thoroughly with a wooden pusher or spoon.

Add the previously drained water to the mashed cabbage, put on moderate heat and simmer for about twenty minutes. Combine all products in one saucepan, add chopped garlic and boil for a quarter of an hour, from boiling. Be sure to soak the old Russian cabbage soup in a cooling oven for at least half an hour.

Using water from soaking mushrooms is a great way to enhance the taste of cabbage soup, but you should definitely try the infusion, sometimes it is slightly bitter, but together with buckwheat, this can distort the taste of the dish.

Option 4: "Estonian" sauerkraut soup with meat and beans

Estonian cabbage soup is the real thing, and not just the name of dishes similar in recipe. They are prepared very high-calorie, good for replenishing strength, and it's just very tasty!

Ingredients:

• half a chopped pork knuckle and a slice of meat - only 1200 gr.;
• half a kilo of sauerkraut;
• 300 grams of dry large beans;
• 150 grams of wheat groats;
• a glass of sour cream;
• large onion and carrot, slightly smaller mass;
• chopped parsley - half a glass.

Step by step recipe

Rinse the beans soaked overnight in a colander, pour water along with the meat and cook at a minimum of heat until both products are ready. Remove the pork, separate from the bone, chop and return to the pan.

After the meat, add the washed cereal, if desired, you can replace it with soaked and slightly boiled barley. Cut the peeled carrots and onions into not too small strips and sauté until the onions lose their matte color.

In a boiling broth, when the cereal is almost ready, put the squeezed cabbage, frying and spices. Cook until tender and then season with salt.

Greens are served separately, thick sour cream is divided into portions with a tablespoon and slightly frozen.

Choose very fatty sour cream in these cabbage soup - this is the requirement of the recipe, ideally, homemade congealed cream is used.

Option 5: Polesie sauerkraut soup with mushrooms

Shchi, quite in the style of old recipes, is cooked in several ways - first on an open fire, and then in the oven. Unrefined oil, if its smell disgusts you, replace it with a more familiar one, up to olive oil.

Ingredients:

• one and a half liters of clear broth;
• three hundred grams of "sharp" sauerkraut;
• a quarter cup of fragrant unrefined oil;
• three white onions;
• a spoonful of flour;
• 75 grams of dried forest mushrooms.

How to cook

It’s not bad to cook the broth for cabbage soup specially from spinal bones or bird offal, but ready-made ones are also suitable. In any case, we break the sorted mushrooms and crush them into small crumbs, pour over the boiled broth and leave for up to forty minutes.

We clean the onions and finely chop with a heavy cleaver, mix with cabbage and simmer in a preheated pan with most of the oil. Before this, carefully squeeze the cabbage so that not a drop of brine stands out.

In a dry frying pan, we slightly pass the flour, combine all the products in one large saucepan, and preferably in a pot with a ceramic coating. On high heat, bring to a boil and boil, lowering the temperature quite a bit, about ten minutes.

We put the ready-made cabbage soup in a very preheated and turned off oven, bring it in for about half an hour.

The compiler of the recipe definitely decided that mushrooms in the recipe from Polissya should be exclusively forest mushrooms. In practice, any will do, even fresh, if they are cut into smaller pieces.

Option 6: Simple sauerkraut soup with meat in a slow cooker

From the chef's point of view, a slow cooker is almost a pot in the oven, in terms of heat distribution during the cooking process. Well, cabbage soup is just what you need, which we will see in the next recipe.

Ingredients:

• pork or beef tenderloin - 750 grams;
• sauerkraut - half the mass of meat;
• four medium potatoes;
• three tablespoons of wheat groats;
• two onions and medium-sized carrots;
• salt, dill, vegetable oil and spices.

Step by step recipe

After washing and removing the veins and films, the meat is cut into slices, in size as for beef stroganoff. After a little drying, put in a slow cooker, after lubricating the bowl with oil. Brown the meat in the frying mode, about thirty minutes. If desired, you can slightly reduce the amount of meat and replace it with chopped salted lard.

Next in line are onions and carrots - after washing and peeling, cut the onion into the smallest cubes, three carrots into the middle shavings. Add vegetables to meat and stir. Leave in the same cooking mode for 10 minutes.

Peel the potatoes and cut into short thin sticks, mix with the rest of the products in the bowl, and after a couple of minutes put the cereal and cabbage. Water, in a volume of one and a half liters, is heated and poured into a slow cooker. Salt, pepper a little or put spice in the form of peas.

Such cabbage soup is prepared in a slow cooker for an hour and a half, the operating mode of the device is quenching, the lid must be tightly closed. Letting go, the dish is decorated with greens, onion is coarsely chopped for fatty, rich cabbage soup, served separately with bread made from coarse flour of the second grade.

The tradition of serving cabbage soup with coarse bread comes from the difficult rural life of not so ancient times. However, cabbage soup on sauerkraut really acquires an unusual taste with such an addition.

Option 7: Sour sauerkraut soup in a slow cooker with mushrooms

These cabbage soup is also from "mushroom" recipes, some complication due to the preparation of mushrooms is offset by a reduction in the number of actions thanks to a magical assistant - a slow cooker.

Ingredients:

• two handfuls of dried mushrooms, preferably of a different type;
• half a kilogram of sauerkraut;
• a small onion and carrots of the same mass;
• two glasses of thick tomato juice;
• 1/5 pack of "Peasant" oil;
• a quarter cup of chopped parsley
• a spoonful of white flour;
• salt and spices to taste.

How to cook

We leave the mushrooms in cold water for several hours, or pour boiling water for half an hour.

We clean all the vegetables, after which we cut the onion and parsley into smaller pieces, three carrots into small chips and fry everything together for a quarter of an hour in the appropriate mode of the multicooker.

We dilute the flour with a glass of warm water, cut the mushrooms arbitrarily, but not into too large pieces, small ones can be left whole.

We put mushrooms and cabbage to the fried vegetables, add water with flour and bring hot water to a volume at which all products will be completely covered with liquid with a small margin.

We salt the cabbage soup and put spices, cook in the standard mode for soups for 30 minutes. After stopping the program, we bring it on heating for another twenty minutes.

Almost all cabbage soup is cooked in vegetable oil, and this one is an exception, butter gives the appropriate taste to the whole dish.

Option 8: “Combined” sauerkraut soup with chicken in pots

Combined cabbage soup, like hodgepodges, is made from meat of different varieties, which creates original flavor combinations in the finished dish. The complexity of cooking is rather imaginary, it is enough to stock up on quality products.

Ingredients:

• sauerkraut, squeezed from brine - 400 gr.;
• one and a half tablespoons of flour;
• 150 grams of boiled chicken and high-quality boiled sausage without bacon;
• 200 gr. ham;
• one small white onion and unsweetened carrots;
• three tablespoons of homemade ghee;
• salt, favorite herbs, garlic and parsley root.

Step by step recipe

Parsley root and chopped onion with carrots, pour a liter of boiling water and boil for a quarter of an hour after boiling. Add cabbage and bring to a boil over low heat in a covered saucepan.

If there is no natural ghee, replace with high-quality lard or bird fat, heat it in a frying pan and brown all chopped meat products over low heat.

Rub the garlic, add a little fat if the meat products are not very fatty. Dilute the flour by adding a little hot water to it.

Divide all the products into pots, lay the fried meat on the bottom. Pour over the soup, add boiling water or broth if necessary, salt and pepper. Put the pots on a baking sheet in a cold oven, quickly bring the temperature to 180-200 degrees, let it boil for five minutes, and turn off the heat. Let the cabbage soup in pots brew in a cooling oven.

Serving in pots is very colorful, but the final stage itself is no less important for the dish - cabbage soup aged in the oven has a noticeably different taste.