Cabbage soup made from sour cabbage. For the recipe we will take

Kapustnyak(this first dish can also be found under the name Cabbage) - soup or liquid vegetable dish Ukrainian cuisine, which is prepared from sauerkraut or fresh cabbage with the addition of millet or rice, lean cabbage with mushrooms prepared without meat. Cabbage, recipe and photo of this delicious soup Galina Kotyakhova sent us:

I would like to suggest a recipe. Ukrainian dish: Cabbage from sauerkraut with millet, my friend from Ukraine shared it with me. It's theirs signature dish after borscht. I made cabbage today for lunch, it turned out a little thick.

Cabbage "Ukrainian", recipe:

• For 3.5 liters of water,
• Pork on the bone - 1 kg,
• sauerkraut - 0.5 kg,
• potatoes - 4 pcs.,
• 2 bulbs
• 1 carrot
• parsley root,
• 100 g butter,
• Flour - 50 g,
• Salo - 100 g,
• vegetable oil,
• 3 art. millet spoons,
• Garlic - 3 cloves,
• salt,
• pepper,
• greenery,
• Sour cream - when serving.

How to cook cabbage

Let's start cooking this delicious. First, boil the meat, pre-wash it and put it whole in a pot of water. We put it on the fire, cook it almost until cooked, then take out the pork and separate it from the bone, cut it into pieces and throw it into the strained broth.

We clean, wash the carrots, parsley root, onions.

Peel potatoes, cut into cubes.

Mash lard in a mortar with garlic and green parsley.

Fry in a frying pan vegetable oil grated on coarse grater carrots and onions, chopped in half rings, add flour diluted with broth and finely chopped parsley root to the vegetables.

In ready meat broth For cabbage soup put the potatoes first, 3 tablespoons of millet, cook a little, add the pounded lard and stewed cabbage.

Now we season with frying, boil for 6 minutes, add peppercorns and lavrushka to the cabbage.

Turn off the fire and let it brew ready meal from cabbage.

When serving, put sour cream and chopped greens on a plate.

Wish you bon appetit Notebook Anyuta and her friends!

No wonder they say that cabbage soup and porridge are our food. Because it is these two dishes that do not require much skill in cooking, but meanwhile are nutritious and tasty. They are in any national cuisine. And sometimes they are mixed in one pan, and the result is a dish that is familiar to many as cabbage.

In fact, cabbage is a variation of cabbage soup. But this soup is cooked exclusively from sauerkraut. Although sometimes housewives take liberties and put fresh cabbage in the cabbage.

Subtleties of cooking

• Real cabbage is cooked in broth from fatty meat, so it turns out rich and very satisfying.
• It doesn't require many ingredients. In addition to cabbage, potatoes, onions, carrots, sometimes tomatoes or tomato are put in it.
• There are recipes for cabbage with millet and rice. When preparing cabbage with cereals, you need to consider that it swells well. In order not to end up with a dish in which “you cannot turn the spoon”, you can first boil the cereal and only then put it in the soup.
• Sauerkraut is washed and squeezed before adding to the soup. If the cabbage is not very sour, it can only be squeezed out.
• In exceptional cases, sauerkraut can be replaced with fresh. But to get that pleasant sourness that cabbage is so famous for, fresh cabbage can be salted by adding vinegar and a little sugar. After standing warm for several hours, it will taste a little like sauerkraut.
• Cabbage is cooked not only with meat, but also with mushrooms. Such a dish can be eaten in fasting, as well as for those who adhere to strict diet, because the soup is low-calorie and easily digestible. Especially if you use instead of whole mushrooms mushroom powder, which is absorbed by the body almost completely.
• From spices in cabbage, it is recommended to put cumin, Bay leaf, black pepper (ground and peas), fresh and dried dill. They give the dish unique taste and aroma.
• When adding salt, take into account its amount in sauerkraut. If, nevertheless, the cabbage turned out to be oversalted, a pinch of sugar added to the broth can save its taste.
• Like any cabbage dish, cabbage should not be served immediately after cooking. In order for it to fully reveal its taste, it must be infused for at least half an hour.

Cabbage with pork

Ingredients:

• fatty pork - 0.5 kg;
• sauerkraut - 0.5 kg;
• potatoes - 3 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• cumin - 0.5 tsp;
• bay leaf - 3 pcs.;
• vegetable oil - 1 tbsp. l. (if lard is not used);

Cooking method

• IN ready-made cabbage broth should turn out transparent, so Special attention devote to cooking meat. Wash the pork, cut off some fat for frying onions and carrots. Cut the meat into pieces of medium size. Place the meat in a saucepan cold water. Put on big fire and bring to a boil. Remove the foam carefully with a slotted spoon.
• Reduce the heat to a minimum, add a little salt, cover the pan with a lid, cook the meat for 1 hour.
• Peel onions, potatoes and carrots, wash. Finely chop the onion, grate the carrots on a medium grater, cut the potatoes into cubes or cubes. Squeeze the cabbage well.
• Cut the cut lard into small cubes, put in a hot frying pan. When the fat is rendered, remove the greaves. If lard if you don’t have it, then pour vegetable oil into the pan and heat it up. Fry the onion in lard or oil until golden color, put the carrot. Warm everything together for 2-3 minutes.
• Dip the potatoes in the broth and cook for 1-2 minutes. Put the squeezed cabbage, fried vegetables, spices. Bring soup to a boil over high heat; reduce heat. With a low boil, cook the cabbage until the potatoes are soft. Taste for salt, add salt if needed.
• Turn off the stove, let the cabbage brew under the lid for half an hour. Pour into bowls, put sour cream, sprinkle with fresh dill.

Cabbage with fresh and sauerkraut

Ingredients:

• pork on the bone - 0.7 kg;
• sauerkraut - 0.5 kg;
• fresh cabbage - 0.3 kg;
• onion - 1 pc.;
• carrots - 1 pc.;
• potatoes - 3 pcs.;
• salt - to taste;
• cumin - a pinch;
• bay leaf - 3 pcs.;
• black peppercorns - 10 pcs.

Cooking method

• Wash the pork, put in a saucepan, cover with cold water. Place over high heat and bring to a boil. Remove foam with a slotted spoon. With a low boil, cook for 1 hour. Salt a little about halfway through cooking.
• Peel and wash onions, carrots and potatoes. Cut the onion into half rings, carrots can be grated on a medium grater or cut into thin strips. Cut potatoes into medium cubes.
• Free fresh cabbage from the stalk and thickenings on the leaves, chop. Squeeze the sauerkraut from the brine.
• In hot oil, fry the onion until golden brown, add the carrots, mix.
• Put the potatoes into the boiling broth. After 2 minutes, lower the fresh cabbage. Cook over low heat for 5 minutes. Add sauerkraut and sautéed vegetables. Put cumin, pepper, bay leaf. Boil fresh cabbage until soft. At the end of cooking, you can add a little more salt and pour cabbage pickle taste.
• Half an hour after the end of cooking, pour cabbage into plates, serve with sour cream.

Cabbage with potatoes and mushrooms: lean

Ingredients:

• sauerkraut - 0.5 kg;
• potatoes - 5 pcs.;
• dried mushrooms - 50 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• salt - to taste;
• sugar - 1/3 tsp;
• ground black pepper - a pinch;
• vegetable oil - 3 tbsp. l.;
• greens, sour cream.

Cooking method

• Rinse dried mushrooms, cover with cold water and leave for 3-4 hours. Then put the mushrooms in a colander, and strain the water in which they were soaked through several layers of gauze. Pour this water into a saucepan, put chopped mushrooms in the same place. Put on fire and cook at a low boil until they are soft.
• Peel and wash onions, potatoes and carrots. Finely chop the onion, chop the carrot into thin strips, cut the potatoes into cubes.
• Heat the oil in a frying pan, sauté the onion and carrots in it. Squeeze sauerkraut from the brine, put in a pan with onions and carrots. Stir, simmer everything together for 10-15 minutes.
• In boiling mushroom broth put the potatoes, cook for 10 minutes. Add prepared onions, carrots and cabbage. Boil potatoes until soft. At the end of cooking, put salt, pepper, sugar.
• Let the cabbage brew, pour into plates, put sour cream, sprinkle with herbs.

Cabbage with millet

Ingredients:

• pork on the bone - 0.6 kg;
• sauerkraut - 0.5 kg;
• potatoes - 4 pcs.;
• millet - 0.5 tbsp.;
• onion - 1 pc.;
• carrots - 1 pc.;
• salt - to taste;
• vegetable oil - 1 tbsp. l.;
• black pepper - to taste;
• cumin - a pinch.

Cooking method

• Wash the pork, put in a saucepan, cover with cold water, put on fire. Bring to a boil, remove foam. Simmer on low heat for about an hour.
• Peel onions, carrots, potatoes. Cut onions and carrots into strips, potatoes into cubes.
• Rinse the millet thoroughly in several waters. Pour boiling water, hold for 10 minutes, drain the water. So you get rid of the bitterness that sometimes happens with millet.
• Spasser the onions and carrots in oil, put in the finished broth.

real Ukrainian cabbage

How to cook a real Ukrainian cabbage

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

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

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

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

Wash pork ribs, cut into pieces.

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

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

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

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

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

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

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

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

Little secret

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

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

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


buterbystro.ru

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

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

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

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

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

How to cook cabbage with sauerkraut and millet:

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

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

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

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

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

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

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

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

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

10) Pour the dressing into the soup, stir.

11) Peel the garlic and cut into strips.

How to cook cabbage, the recipes of which today number in the hundreds? How not to make a mistake with the ingredients and their the right combination? It is to these questions that we will try to give the most complete answer, presenting to your attention a few completely different recipes, each of which corresponds to all the rules for the preparation of this dish.

sauerkraut recipe

Ingredients:

• sauerkraut - 300 g;
• pork - 400 g;
• onions - 2 pcs.;
• potatoes - 4 pcs.;
• millet - 3 tbsp. spoons;
• carrots - 1 pc.;
• tomato paste - 2 tbsp. spoons;
• bay leaf - 1 pc.;
• salt - 5 g;
• pepper - 5 g;
• garlic - 1 clove.

Cooking

getting ready real soup cabbage with millet, however, if desired, it can be replaced with rice, then you will get cabbage with rice.

First you need to take care of the meat, rinse it, pour 2.5 liters of water, add bay leaf to it and cook for an hour.

While the meat is cooking, you can do the rest of the products. Potatoes, carrots and onions need to be peeled. Cleaned but not chopped potatoes should be sent to cook in a saucepan with meat, and after 20-25 minutes, take it out and knead it with a fork on a plate. When you take the potatoes out of the pan, add cabbage and millet to the broth and cook them for 25 minutes. If you are using rice instead of millet, add it towards the end, along with tomato dressing.

While the cabbage is being cooked, fry finely chopped onions and grated carrots in vegetable oil. Next, you need to add tomato paste diluted with water to them, and fry for a few more minutes. Finally, mashed potatoes, garlic, salt and pepper should be mixed with tomato dressing and added to the pan, then cook cabbage over low heat for another 15-20 minutes.

Before serving, it is advisable to let the dish brew.

You can cook Ukrainian cabbage from both sauerkraut and fresh cabbage. Last Recipe cooking cabbage differs in a set of initial ingredients.

Cabbage from fresh cabbage

Ingredients:

• meat (beef or pork) - 400 g;
• fresh cabbage - 400 g;
• onions - 2 pcs.;
• potatoes - 5 pcs.;
• carrots - 1 pc.;
• tomato paste - 3 tbsp. spoons;
• pepper - 5 g;
• salt - 10 g;
• millet - 2 tbsp. spoons.

Cooking

The meat must be washed, sent to a deep saucepan with cold water and simmer until half cooked. Also, do not forget to remove the foam when the meat begins to boil.

While the broth is being prepared, you can do the vegetables, namely, peel the potatoes, onions and carrots, grate the last one, and cut the onion into cubes. Cabbage must be cut into thin strips.

10-15 minutes after the meat boils, you must add to the pan whole potatoes and boil it until done. Ready potatoes you need to catch from the broth and knead with a fork. Very big potatoes can be cut before adding to the pan into several parts.

After potatoes, cabbage should be added to the broth, and while it is being cooked, prepare the dressing. For this you need fry onions and carrots in vegetable oil, add tomato paste and millet to them and simmer thoroughly mixed foods for 5-7 minutes.

The resulting dressing must be sent to the pot with meat and cook cabbage for another 15 minutes, then turn off the heat and be sure to let the dish brew.

If you pour the cabbage on the plates right away, its taste will be noticeably different from the real Ukrainian or Polish dishes. When the soup is infused for 30-40 minutes, all the ingredients are saturated with each other's flavors, and everyone who tries this dish for the first time definitely asks for supplements.

Want even more classic recipes on your table? Then try the recipes for authentic and bon appetit!