Many housewives are proud of cabbage on sauerkraut. The soup itself is simple, but there are not many successful recipes. This is primarily due to the title product - sauerkraut.
It may turn out to be very tender and, as they say, vigorous. And here you need to have some experience and a sense of proportion so that the finished "pickled" cabbage soup does not turn out to be too acidic.
Cabbage soup with sauerkraut - general principles of preparation
• Sauerkraut cabbage soup is prepared on broths: meat, chicken or fish. Vegetable or mushroom broth can serve as the basis for lean soup. Basic set of products: potatoes, onions, carrots and sour cabbage, cereals or beans can be added.
• The cooking technology is not so complicated. Initially, the basis for the soup is prepared: broth or broth. Then potatoes are added, and after it reaches readiness, cabbage is laid. Additional products are dipped in a soup base with potatoes. From onions and carrots in vegetable oil, fry is prepared, which is seasoned with “pickled” cabbage soup ten minutes before being cooked. Often in such a dressing add tomato, flour. Shredded root vegetables can be added in raw form.
• Sauerkraut. First of all, you need to try it. If the cabbage turns out to be excessively pickled - acidic or salty, it must be washed well or kept for some time in cold water, then squeezed out well. Coarsely chopped - grind to the desired size. Since cabbage is already added to an almost ready dish, it must be pre-stewed with the addition of a small amount of basic liquid (broth, broth) or boiled separately.
• It is advisable to let the prepared cabbage soup brew for at least half an hour. Traditionally, sour cabbage soup is served with sour cream and rye bread.
Recipe for classic cabbage soup with sauerkraut on beef broth
Ingredients:
• kilogram of beef (brisket);
• 500 gr. potatoes;
• a small onion head;
• refined oil;
• medium-sized carrots;
• three liters of water;
• a pound of sauerkraut.
Cooking method:
1. Meat washed in cold water, without cutting, put in a whole piece in a pan. Fill with three liters of water, put on an intense fire and wait for it to boil. As soon as the foam begins to appear, carefully remove it. The noise must be removed before boiling, otherwise it will mix with the broth. Reduce the temperature, continue cooking, without removing the lid and not allowing it to boil intensively, for about an hour.
2. From the finished broth we take the meat, put sauerkraut into the pan and, bringing to a boil, reduce the heat again.
3. Separate the meat from the bones, cut it into small pieces, and send it to the cabbage. After boiling for seven minutes, add the chopped potatoes into large cubes.
4. While the potatoes are being cooked, we are preparing the dressing. With the addition of sunflower oil, we pass finely chopped onions until soft. We spread coarsely grated carrots to it and, stirring, fry the vegetables until golden. We send the roasting to cabbage soup when the pieces of potato become soft.
5. We take a sample, if necessary we add it. Cook for another five minutes, turn off.
Mushroom cabbage soup with sauerkraut on chicken broth
Ingredients:
• tender sauerkraut - 200 gr.;
• a pound of chicken legs;
• 250 gr. fresh mushrooms, preferably forest;
• a small root of parsley;
• one carrot;
• two large potatoes;
• onion;
• bay leaf.
Cooking method:
1. In a pan with two liters of water, we lower the pieces of well-washed chicken, put on an intense fire. Before boiling, be sure to remove the foam from the broth. When it boils, reduce the heat and cover it with a lid and cook for about half an hour. Then we take out the legs, separate the bones and put the meat back into the broth.
2. Add chopped into small cubes parsley root and the same shape, but larger pieces of potato.
3. After boiling for ten minutes, we spread the cabbage squeezed from the brine to potatoes. Next, lower the carrots grated on an average grater and continue cooking, waiting for the cabbage to be soft.
4. Cut the peeled onion into medium-sized slices. Fry the onion, dropping in warmed oil, until a golden-brown color. Add the mushrooms, sliced by longitudinal plates, and fry until all the moisture has gone.
5. We try cabbage. If it has softened sufficiently, we fill the cabbage soup with mushroom roasting, start the lavrushka and after boiling for five minutes, turn it off. Add greens and be sure to try the salt.
Lean cabbage soup with millet groats
Ingredients:
• potato - two large root crops;
• 400 gr. sauerkraut;
• small carrot;
• Lavrushka - a large leaf;
• fresh herbs (dill);
• millet - 2/3 glasses;
• unrefined oil.
Cooking method:
1. Pour 2-3 tablespoons of oil into the pan, set it to warm slowly.
2. Squeeze the cabbage well and dip it into the heated oil. The first ten minutes, stirring occasionally, fry at medium temperature. Then we slightly reduce the heat and simmer the cabbage until soft, covering it with a lid.
3. Cut the potatoes into small cubes or cubes. Coarsely rub the carrots.
4. Pour two liters of water into the pan, let it boil, and dip the potatoes and carrots into the pan. Immediately pour millet washed with hot water, cook at a moderate temperature.
5. Add the fried cabbage to the already soft potatoes. After waiting for the second boil, we put the laurel. Reduce heat and cook soup, covering the pan with a lid, another ten minutes.
6. Then pour finely chopped greens. Tomim cabbage soup, not allowing to boil for two minutes, and remove from the stove.
Rich meat cabbage soup with sour cabbage on pork ribs (with beans)
Ingredients:
• pork ribs - half a kilo;
• three potatoes;
• onion head;
• 250 gr. sauerkraut;
• non-aromatic sunflower oil;
• medium-sized carrots;
• fresh herbs;
• a tablespoon of tomato;
• lavrushka;
• a third cup of beans.
Cooking method:
1. So that the beans are well and quickly boiled, they must be soaked in advance. Not less than 6 hours before making the cabbage soup, the well-washed beans should be washed well and poured with clean bottled water.
2. Prepare the meat broth. Pour 2 l to the washed ribs. water, set to cook. On intense heating, not forgetting to remove the "noise", we wait until the boil begins. Then, lowering the temperature, cook under the lid for about an hour.
3. Half an hour after boiling, you need to put the beans in the broth so that it can reach readiness. You can boil separately, and add with potatoes.
4. Put the cabbage squeezed from the brine into a separate saucepan. Add three glasses of water, place on the stove. After boiling, cook for forty minutes under a lid over low heat, and recline in a colander.
5. In the ready boiling broth, lower the medium-sized potato wedges. After boiling, remove the foam and continue to cook for twenty minutes.
6. At this time, prepare a vegetable dressing. Finely chop the onion and put it in the heated oil. Following him, we send large carrot chips. Frying vegetables until golden, we introduce tomato. Add a little broth directly from the pan, simmer for five minutes at medium temperature.
7. We shift the cabbage into the pan, add the broth. We fill the cabbage soup with tomato roasting, add salt to our taste, add the lavrushka. After a quarter hour, put chopped greens in cabbage soup and immediately remove from the stove.
Fragrant mushroom cabbage soup with sauerkraut and dried mushrooms
Ingredients:
• 60 gr. dried forest mushrooms;
• onion;
• carrot;
• a spoon of flour;
• potato - 3 small tubers;
• refined oil;
• 400 gr. sauerkraut, preferably not sour cabbage.
Cooking method:
1. Poured, washed mushrooms pour a large volume of water and leave for two hours. Then, put the pan on the stove and cook the mushrooms in the same water in which they soaked for about half an hour, until soft. Filter the broth, and cut the slightly cooled mushroom pulp into small slices.
2. Squeeze the cabbage a little, put it in a frying pan with heated oil and, stirring, fry for about four minutes. Then reduce the heating to a minimum and simmer for at least half an hour. Do not forget to stir occasionally.
3. We put the pot with mushroom broth on a strong fire. After waiting for the boil, dip the potato cubes into it and immediately add the chopped mushrooms. Cooking without letting it boil violently.
4. Fried chopped onions and grated carrots in medium chips in oil. We shift the vegetables along with the stewed cabbage into a pan to almost finished potatoes.
5. In a dry frying pan, stirring constantly, fry the flour until creamy, add one and a half tablespoons of broth to it. We spread the flour dressing in cabbage soup, stir well and cook for another five minutes.
Fish cabbage with sour cabbage
Ingredients:
• any, preferably large and oily, fish - 500 g;
• a pound of sauerkraut;
• two tablespoons of oil;
• a large onion or two small ones;
• 60 gr. thick tomato:
• parsley root;
• flour - one spoon;
• a small bunch of fresh herbs.
Cooking method:
1. We gut and clean the fish, rinse, dry and cut on the fillet. We do not remove the skin, we remove only the bones. If you got a small fish, just cut it into pieces.
2. Quickly rinse the squeezed cabbage, we recline it in a colander. When the remaining water comes off, transfer to a frying pan with warmed oil, add a little water and leave to simmer for a minimum, until softened.
3. Pour into the pan at least two liters of water, put on the stove. After boiling, lower the fish, prepare the broth. Be sure to ensure that the contents of the pan do not boil intensively and as they form, remove the foam.
4. Onions cut into cubes, parsley root and carrots - thin strips. Fry the roots in vegetable oil until soft and golden. Add the flour, mix thoroughly and introduce the tomato. We combine the fried vegetables with cabbage, simmer everything together for about 10 minutes.
5. We take out the finished fish from the pan, and drop the chopped potatoes into the boiling broth. Bringing it to readiness, add the braised cabbage with vegetables, boiled fish.
6. After boiling for five minutes, add a little salt and greens. Turn off the heat and let the dish stand for half an hour.
Sour cabbage cabbage soup - cooking tips and tricks
• The taste of meat or fish dishes largely depends on properly cooked broth. It is necessary to remove the foam from it before boiling and cook at a moderate temperature, only with a slight boil.
• Mushroom cabbage soup will become more flavorful if the mushrooms are fried along with carrots and onions. Boiled dried mushrooms can be chopped in a meat grinder.
• If you like enough sour cabbage soup, add boiled cabbage brine at the end of cooking.
