Shchi with sauerkraut recipe. How to cook cabbage soup from sauerkraut: simple recipes for every taste

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: potatoes are put into the finished broth or broth, simmered until tender, then sauerkraut is added. 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 in cold water for several hours 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.

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

2372

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, after boiling, put spices.

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 onion loses its 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.

Step 1: prepare the ingredients.

First of all, lay all the necessary ingredients on the kitchen table. Now, using a knife, peel the onions, potatoes, carrots and parsley root. Rinse vegetables under running water. Grate carrots on a coarse grater directly into a deep plate.
Place potatoes, parsley root and onion alternately on a cutting board, and cut the first vegetable into cubes with an approximate diameter up to 3 centimeters. The second straw with an approximate diameter up to 7 millimeters, and chop the onion into a cube with a diameter up to 1 centimeter. Put the potatoes in a bowl and cover with running water so that they do not darken. Arrange the parsley root and onion in separate deep plates.
And now the most important thing - meat! For the preparation of traditional cabbage soup, beef is used, but they also do not disdain pork, on the bones, this part of the meat ingredient always produces a very rich broth. Take the required amount of meat, rinse it under running water, put it in a deep saucepan, fill it with clean distilled water and put the container on the stove, turned on at a strong level, let it boil. In the meantime, prepare the spices, put the right amount of bay leaves, allspice and black peppercorns in a small bowl and put it on the kitchen table so that these spices are at hand when it comes time to add them to the soup. Also put the right amount of sauerkraut in a hotel deep plate.

Step 2: Cook the broth.

While you were preparing all the other ingredients, the water in the pan boiled and a gray foam gathered on the surface of the liquid, remove it with a slotted spoon. Turn the stove top down to medium and make sure the water isn't boiling too hard, as this can make the broth less clear. Then cover the pan with a lid, leaving a small gap, and cook the meat for 1.5 - 2 hours. During this time, it will cook almost to full readiness.

Step 3: prepare the dressing.

Turn on the stove to a medium level and put a frying pan with the required amount of vegetable oil on it. When the fat is hot, throw chopped onion into it and fry it until transparent and light golden brown, remembering to periodically stir the vegetable with a kitchen spatula to avoid burning to the bottom of the pan.
When the onion reaches the desired consistency, add carrots to the pan. Simmer them together until the carrots are about 5 - 7 minutes stirring occasionally. Then put the pan off the stove and let the vegetables come to readiness under a closed lid.

Step 4: prepare boiled meat.

Through 1.5 - 2 hours remove the meat from the broth with a slotted spoon, put it in a deep bowl and let it cool slightly.
Then cut it off the bones, cut into portioned pieces with an approximate diameter of up to 6 centimeters and throw the meat back into the broth.

Step 5: Cook classic sauerkraut soup.

Immediately after the meat, drain the water from the potatoes, send the ingredient to the hot broth and boil it 5 minutes.
Then add the parsley root and cook the soup again. 5 minutes.
The next preparation of the ingredient depends on your desire, the taste of cabbage, the saturation of the broth and its amount. Take a plate of sauerkraut and squeeze the vegetable out of excess liquid with your hands. How hard to squeeze it is up to you, if you like very sour cabbage soup, you can squeeze cabbage slightly or not at all. If you like cabbage soup with a slight sourness, squeeze the cabbage hard. Once you have made your choice, place the squeezed ingredient in the stock and simmer along with the meat and other vegetables for 15 minutes stirring occasionally with a slotted spoon.
After 15 minutes put the dressing in the pan, helping yourself with a tablespoon, and cook the soup for more 5 - 7 minutes.

Step 6: Bring the classic sauerkraut soup to full readiness.

After 5 - 7 minutes add a bay leaf, two types of black peppercorns and allspice to the almost ready cabbage soup. Cook more soup 10 minutes. Then turn off the stove, cover the pan with a lid and let the first dish brew. 10 – 15 minutes. Then, using a ladle, pour yourself a portion of fragrant soup into a deep plate and enjoy the incredibly delicious classic cabbage soup.

Step 7: Serve the classic sauerkraut soup.

Classic sauerkraut soup is served hot, in a deep plate. This soup can be supplemented with fresh sour cream, sour cream sauce or cream, which are previously placed in a separate bowl or gravy boat. Also, if desired, you can sprinkle with cabbage soup, fresh finely chopped dill, parsley or green onions. Easy to prepare, hearty, flavorful soup will appeal to your whole family! Bon appetit!

- − If desired, vegetable oil can be replaced with any other vegetable or butter fat.

- − In addition to the spices listed in the recipe, you can put any other spices you like intended for first courses into the soup.

- − To prepare this type of soup, you can cook a combined broth of two types of meat, pork and beef.

- - If the soup turned out to be very thick, dilute it with clean boiled distilled water, then add the spices indicated in the recipe to the pan and bring the cabbage soup to full readiness as indicated in the cooking instructions.

- - Sometimes, during the cooking of meat, branches of dill, parsley, celery are added to it, and then they are removed from the pan. This green is needed only to give the broth a pleasant rich flavor.

- - Sometimes ingredients such as millet, rice, dried or fresh edible mushrooms, as well as fresh tomatoes are added to classic cabbage soup.

Sauerkraut soup is a national, hot first course, familiar to many from childhood and for this reason, again, not loved by many. Not a very pleasant attitude to boiled sauerkraut is explained by the fact that not everyone knows how to cook it. There are no difficulties in this process, and if you follow the subtleties of cooking, then it will turn out to be very tasty and healthy.

The original Russian proverb says: cabbage soup and porridge is our food. Behind this saying lies the main first course of Russian cuisine. This soup has not only excellent taste and aroma, but also low calorie content, contains a large amount of vitamin C, which does not lose its properties even when cooked. Of course, you can cook it on the stove, but this does not make this soup less tasty and it will truly win your hearts.

In today's article, we will consider the most delicious recipes for making cabbage soup from sauerkraut, which you definitely need to cook and evaluate for yourself, believe me, it's very tasty! Also try to cook very tasty.

Ingredients:

• Sauerkraut - 400 gr.
• meat broth with beef ribs - 2 l.
• tomato puree - 100 gr.
• onion - 150 gr.
• potatoes - 300 gr.
• carrots - 120 gr.
• bay leaf, black pepper, salt, celery, vegetable oil.

Cooking method:

We put the cabbage in a deep container, fill it with cold water, and then leave it like that for 5 minutes. Then we put it on a sieve and repeat the same procedure again and rinse the cabbage with running water under a tap. In this way, we get rid of the brine we do not need, since it tastes sharp and does not have a very pleasant smell.

Pour two tablespoons of vegetable oil into the pan. Chop the onion, put it in hot oil and fry for a couple of minutes until translucent.

Pour about half a liter of meat broth, cover the pan with a lid and simmer over medium heat for 1 hour.

After the time has elapsed, add the tomato paste, add the fire and fry everything together, stirring occasionally so as not to burn.

Now we throw peeled and cut into large pieces potatoes and carrots cut into cubes into the pan.

Pour all the ingredients with strained meat broth with beef ribs, with a bunch of greens, onion and celery root, which were cooked for about an hour and a half.

It remains only to add a few leaves of parsley, add salt to taste, bring to a boil and cook until the vegetables are ready, about 30-35 minutes.

Serve hot soup to the table, season with ground black pepper and put sour cream.

Bon appetit!

chicken soup recipe

Ingredients:

• Chicken - 700 gr.
• sauerkraut - 700 gr.
• potatoes - 500 gr.
• onion - 1 pc.
• carrots - 1 pc.
• garlic - 2 teeth
• tomatoes - 2 pcs.
• Bay leaf
• vegetable oil, with ol, pepper, herbs and spices to taste

Cooking method:

1. First of all, we prepare the necessary products. We put the chicken meat to boil, and when the broth boils, it is necessary to collect the foam, and after half an hour you can strain the already prepared broth.

2. Strained broth a little salt and add spices to taste.
3. We send potatoes cut into medium cubes into a saucepan with broth and cook for 15 minutes.

4. Finely chop the onion and send it to fry in a pan in oil until golden brown.

5. After that, we send grated carrots and finely chopped tomatoes and garlic to the onion. Fry vegetables for 5 minutes.

6. At the moment when the potatoes are cooked, add the fried vegetables, sauerkraut, parsley, pepper and salt to taste. Remove from the stove, cover with a lid and let it brew for a while.

7. Just before serving, decorate the finished soup with herbs and season with sour cream.

Rich cabbage soup with pork

Ingredients:

• Pork - 500 gr.
• sauerkraut - 200 gr.
• meat broth -3 l.
• onion - 1 pc.
• carrots - 1 pc.
• potatoes - 2-3 pcs.
• vegetable oil - 30 ml.
• salt, hot pepper, bay leaf - to taste
• greens - for serving

Cooking method:

To cook this recipe with pork, take the products from the list;

1. In vegetable oil, fry the chopped onion and grated carrots on a coarse grater.

2. In parallel, we put the broth with pork to boil. Be sure to drain the first water after boiling and rinse the meat and pan with water. Again, fill the same clean pork with water, bring to a boil, lower the temperature and cook for about 30 minutes with hot peppercorns and bay leaf. Then we take out the meat, cut into medium-sized pieces and return it to the broth.

3. Send the chopped potatoes to the pan and continue cooking for another 10 minutes.

4. Add a portion of sauerkraut and cook for another 8-10 minutes.

5. We also lower the roast here, boil for the last time, add salt, ground pepper and remove from the stove.

6. Serve delicious homemade cabbage soup hot - bon appetit!

Shchi with meat in a slow cooker

Ingredients:

• Carrot - 1 pc.
• potatoes - 3 pcs.
• sauerkraut - 200 gr.
• pork - 300 gr.
• tomato paste - 70 gr.
• sunflower oil - 2 tbsp. l.
• onion - 1 pc.
• salt/pepper - to taste
• water (boiling water) - 1.5 liters.

Cooking method:

Pour two tablespoons of sunflower oil into the bowl of the multicooker and put the meat cut into small pieces there. Turn on the "Baking" mode and fry for 15 minutes with the lid open.

Add carrots and onions to the meat, and fry for another 10 minutes with the lid open.

After a while, add the remaining ingredients: sauerkraut and tomato paste.
Salt and pepper to taste.

Fill with boiling water.
We turn on the "Extinguishing" mode for 1.5 hours.

Bon appetit!

Lean soup without meat

Ingredients:

• sauerkraut and fresh cabbage - 200 gr.
• onion - 1 pc.
• potatoes - 3 pcs.
• carrot - 1 pc.
• tomato paste or adjika
• bay leaf, black pepper, salt, vegetable oil.
• parsley, dill to taste

Cooking method:

1. Peel the potatoes, cut into small cubes. Then put it in a pot with water and add spices. We put on fire and cook the potatoes until fully cooked, about 15 minutes. Meanwhile, sauté the rest of the vegetables. Grate carrots on a medium grater. Chop the onion into small cubes. Then fry them in vegetable oil in a frying pan for 5-7 minutes over medium heat, stirring occasionally.

2. Add sauerkraut to vegetables, after squeezing the liquid out of it. We put the tomato paste here and simmer for 10 minutes. We shift the roasting into the broth with the finished potatoes, mix everything thoroughly and let the soup boil again. We try the soup for acid, salt and, if necessary, add spices to taste.

3. Remove the pan from the heat and add finely chopped parsley and dill.

4. Put the finished lean sauerkraut soup on portioned plates and serve.

Video about cooking shchi with chicken broth

Enjoy your meal!!!

Such a dish as cabbage soup appeared a very long time ago. The main feature of this dish is that it should be sour, and this can be achieved by adding sauerkraut, salted mushrooms or a decoction of Antonov apples.

In addition, beef broth is most often used to prepare traditional cabbage soup. But in cooking, the main thing is imagination and the desire to experiment. Therefore, today I will share with you a few favorite recipes for cooking cabbage soup. We will cook this dish traditionally in beef broth, and I will also tell you how to cook sauerkraut soup in a slow cooker.

Sauerkraut soup

Kitchen utensils and appliances: hob or stove, grater, knife, kitchen board, sieve, frying pan, heavy-bottomed pot or cauldron, thread.

Ingredients

Step by step cooking

1. Pour 1.5 liters of cold water into a saucepan with a thick bottom. If there is a cauldron, you can use it. Put 2 bay leaves in a saucepan. Rinse 1 kg of beef brisket with running water.
2. We lower the brisket in a pot of water and set to warm up on the fire.
   

   We fold a large bunch of parsley in half and tie it with a thread, as tightly as possible so that it does not fall apart during the cooking process. When the water boils, put a bunch of tied parsley and muffle the fire to a minimum. We leave the meat to languish for about 1.5-2 hours.

3. Pour 0.8 kg of sauerkraut into a sieve and let it drain.
   
   
4. Grate 1 peeled carrot on a coarse grater.
   
   
5. Peeled 1 onion cut into half rings. It is advisable to cut as thinly as possible.
   
   
6. Pour a small (1-2 tablespoons) amount of vegetable oil into the pan. If you have lard on hand, use it, it will turn out even tastier! We spread the chopped carrots and onions and pass through for 4-7 minutes until golden brown.
   
   
7. We send sauerkraut to the pan and mix thoroughly.
   
   
8. As soon as the cabbage becomes softer, add 2 tbsp. l. tomato paste.
   
   
9. Pour 200 ml of water into the cabbage, set the fire to the very minimum and simmer for about 1 hour, not forgetting to stir occasionally.
   
   
10. When the meat is cooked, we take out the brisket and salt the broth to taste.
    
    
11. Add cabbage, carrots and onions to the pan.
    
    
12. We cut the finished brisket into smaller pieces, removing bones and excess fat.
    
    
13. Cover the pot with a lid and let it simmer for about 15 minutes.
14. Before serving, decorate the soup with finely chopped herbs.
    
    

You can submit!

video recipe

I invite you to see how simple and delicious you can cook one of the most delicious and popular dishes in the world.

Basic common truths

• In the process of cooking, do not forget to remove the resulting foam, otherwise the broth will turn out to be cloudy.
• A bunch of green parsley can be easily replaced with its root.
• If you have highly acidic sauerkraut, rinse it under running water before adding it to the pot.
• If it is poorly fermented and does not have a characteristic sourness, you can add a little lemon juice.
• Tomato paste in the preparation of this dish can be replaced with fresh tomatoes.

How to decorate and with what to serve the dish

Serve the finished dish warm, with sour cream and finely chopped greens. Many people prefer to serve cabbage soup to the table with half a hard-boiled egg, but, to be honest, I’ll tell you, this option for serving a dish is not for everyone.

The main feature of such a dish as shchi is that its taste should be sour. And if you do not have the opportunity to use sauerkraut, you can easily cook "Sorrel soup". And for all summer residents, I want to offer a cooking option for very healthy and tasty - Nettle soup -.

You can also experiment and make "Fresh Cabbage Shchi" as well. This cooking option is also one of the traditional ones in Russian cuisine. No less hearty dish for lunch will be "beef soup".

Shchi in a slow cooker

I don’t know about you, but I really love to cook with a slow cooker. In addition to the fact that any dish can be prepared practically without my participation, it also retains all the useful properties of the products that we use.

Traditionally, in the preparation of such a dish as Shchi, only boiled ingredients are used, nothing needs to be additionally fried or browned. But, to be honest, I don’t really like soup cooked according to this recipe. Therefore, I suggest you cook classic Shchi, but with my secrets and subtleties. Let's try?!

Cooking time: 1 hour 20 minutes
Servings: 6-7.
Kitchen utensils and appliances: grater, kitchen board, knife, multicooker, spatula for mixing.
Calories: 17.8 kcal per 100 g of product.

Ingredients

Step by step cooking

1. Peel 1 medium-sized onion and cut into small cubes.
   
   
2. Wash in running water and peel 1 small carrot. We rub it on a grater or cut it with a knife into thin half rings.
   
   
3. Wash two tomatoes and remove the stem. We cut them into small cubes.
   

   Did you know? Tomatoes in this recipe can be replaced with tomato paste in a ratio of 1: 1.5. That is, for such a quantity of ingredients, you will need 3-4 tbsp. l. pastes.

4. Pour a little vegetable oil into the multicooker pan, about 2 tbsp. l.
   
   
5. We turn on the "Frying" mode. As soon as it heats up, send the onions, carrots and tomatoes to fry for 5 minutes.
   
   
6. When the vegetables are stewed a little, add 1 chicken leg, divided into smaller parts. Let the chicken cook for 1 minute on each side.
   
   
7. Add the remaining ingredients: 200 g of sauerkraut, as well as 5 potatoes, peeled and cut into strips.
   
   
8. Fill the ingredients with 1-1.5 liters of hot water. We can adjust the thickness of the soup with the amount of water.
   
   
9. We set the "Soup" mode in the multicooker and the timer for 1 hour.
   
   
   
10. When there are 10 minutes left before the end of the program, add a few leaves (1-2) of bay leaf and 3-4 black peppercorns.
11. Finely chop 0.5 bunch of greens to decorate the dish. You can use either fresh or frozen or dried herbs.
    
    

Ready Shchi can be decorated and served on the table!

video recipe

If you still have questions about how to cook Sauerkraut Shchi, I invite you to watch the video recipe, where you can see all the cooking steps in even more detail. In addition, this video reveals the secrets of decorating and serving dishes.

So I shared with you my secrets of cooking a traditional Russian dish - cabbage soup. If you have your own secrets, and perhaps additions to mine, be sure to share them in the comments on the site. Bon appetit!