Sauerkraut soup: 10 of the best proven recipes. The tricks of cooking cabbage soup from sauerkraut: with meat and cereals

Shchi is a traditional Russian dish that was prepared by our distant ancestors.

Traditionally, sauerkraut soup was not just cooked, but tomili for a long time in Russian ovens. Because of this, they were incredibly tasty and fragrant.

The main ingredients of cabbage soup: meat, herbs, roots, flour, and of course, sauerkraut.

Today, housewives do not have the opportunity to cook this dish in the oven, so the recipe of cooking has changed a little. But the taste of this dish did not suffer from this.

In the original soup recipe only beef meat is used, it can be replaced with pork or poultry meat. Flour is replaced with cereals and potatoes are added.

First, prepare a rich broth with white roots and spices.

Sauerkraut is pre-stewed with carrots and onions, seasoned with tomato paste. Put chopped potatoes and stewed sauerkraut into broth and stew over low heat for one and a half to two hours.

Schi traditionally served with sour cream, garlic and black bread.

Recipe 1. Sauerkraut soup

Ingredients

six potatoes;

two bay leaves;

meat on the bone;

table salt;

bulb;

white roots;

carrot;

tightly rammed glass of sauerkraut;

half a liter of tomato juice.

Method of preparation

1. Wash the meat, cut it off from the film and put it in boiling water. So the broth will turn out transparent. Add peeled white roots to the pan. Cook the meat on low heat for an hour and a half. Fifteen minutes before readiness we place whole potatoes.

2. The rest of the vegetables clean and wash. Chop the potatoes in small pieces. Two potatoes are left intact. Chopped vegetable put in a deep dish and fill with water.

3. Pickled sauerkraut and shift into a deep stewpan, pour in a little refined vegetable oil and half a glass of water. We put on a small fire, and simmer for 35 minutes, covered with a lid. 4. Peeled onion in small pieces. Carrot coarsely rubbed. We shift part of the chopped onion in a plate, sprinkle with salt and grind hands.

5. The rest of the onions and carrots shift in a hot skillet and pass in vegetable oil until soft. Pour in tomato juice and sprinkle with sugar. Stir and stew for some time.

6. Remove meat, roots and potatoes from broth. Separate the meat from the stone and disassemble it into pieces. Mash potatoes with a fork, mix with onions, mashed with salt.

7. In the broth lay out the shredded raw potatoes and cook until soft. Sliced potatoes with onions and meat lay in the soup. Next load fry from sauerkraut and mix. Season with spices and bay leaf, salt. Tomim on low heat for about an hour.

Recipe 2. Quick soup of sauerkraut with stew and beet

Ingredients

garlic - 3 slices;

half a kilo of sauerkraut;

large carrot;

beets - 2 pcs .;

dill, cilantro and parsley - a bunch;

bulb;

beef stew - bank;

potatoes - 4 pcs.

celery stalk.

Method of preparation

1. Boil the potatoes in their uniforms. Boil beets as well without peeling. Clean and wash the remaining vegetables. Chop onions finely. Grate the carrots and peeled, boiled beets. Celery cut into slices.

2. Put the prepared vegetables in a pot of boiling water.

3. Press sauerkraut, and lay out to the vegetables, continue to cook for about ten minutes. Then put peeled, diced potatoes in uniforms and grated beets. Let the soup simmer for a few minutes and add beef stew. Boil some more time, salt, season with crushed garlic and chopped greens.

Recipe 3. Sauerkraut soup with millet

Ingredients

100 g of celery root;

500 g sauerkraut;

parsley - root;

salt and fresh herbs;

carrot;

potato - 3 tubers; bulb;

millet - 9 tbsp. spoons;

brisket - 800 g;

bay leaf - 2 pcs .;

black pepper peas - pinch.

Method of preparation

1. Put the cleaned and washed meat into a saucepan, pour in water, and cook for moderate heat. As soon as the water begins to boil, remove the foam, twist the heat to minimum and simmer the broth for at least an hour and a half. Remove the meat.

2. Meanwhile extinguish the cabbage. Squeeze it out, put it in a cast iron skillet, pour in two soup ladles of hot broth and some oil. Screw the fire to a minimum, and simmer the cabbage for one and a half hours under the lid, periodically adding broth.

3. Cut the cleaned and washed potatoes into fairly large cubes and transfer them to boiling broth.

4. Free from the onion peel, rinse and finely crumb. Peel parsley root and carrot. Carrot grate large. Chop the parsley root with straw. Fry the vegetables in oil.

5. Rinse the millet so that the water becomes clear and put in the broth when the potatoes are half ready. Stir and boil 15 minutes. Then add to the broth frying vegetables and stewed cabbage.

6. Separate the meat from the bones, cut it into slices and put it in a saucepan. Season the soup with bay leaf and black pepper, crushed in a mortar. At the end, add chopped greens and lightly salted. Boil the soup and turn off the heat.

Recipe 4. Sauerkraut cabbage soup with rice

Ingredients

30 ml of vegetable oil;

300 g sauerkraut;

a third cup of rice;

greens - a bunch;

3 potatoes;

salt, bay leaf, sugar and pepper;

bow;

35 g tomato paste;

two carrots.

Method of preparation

1. Rinse the rice well. Peel and wash vegetables. Cut potatoes into small pieces. Finely chop with a knife. Closely rub the carrot. Rinse sour cabbage, and squeeze.

2. Boil the broth, dip the potatoes and rice into it. Cook for about 20 minutes. 3. Heat the griddle, pour in the oil and place the chopped vegetables. Simmer, stirring occasionally, over moderate heat for three minutes. Add the cabbage to the pan and simmer for some time. Put the tomato, stir and pour in a little broth. Simmer for about five minutes.

4. Cabbage stew with vegetables, shift into broth. Pepper, season with sugar, salt and spices. Cook for a minimum heat for ten minutes. Turn off the heat and let the soup brew for another 20 minutes.

Recipe 5. Sauerkraut soup in a slow cooker

Ingredients

35 g tomato paste;

meat - 300 g;

vegetable oil;

sauerkraut - 300 g;

salt and spices;

onions - 1 pc .;

carrot;

potato - 4 tubers.

Method of preparation

1. Cut the washed meat into large pieces and place in a multicooker container. Pour in some oil and turn on the Baking program. Fry the meat for about half an hour.

2. Wash peeled vegetables. Chop the onion into small cubes. Coarsely rub the carrot. Cut the potatoes into medium cubes.

3. Rinse the cabbage, squeeze, add the onions and carrots to it, mix. Put the vegetable mixture in a multicooker container and stew with meat for 15 minutes, without changing the program.

4. Pour water into the container, put the potatoes, salt, season with spices, put the bay leaf. Close the lid, set the slow cooker to “Extinguishing” mode and set the timer for one and a half hours. After the beep, leave the soup on the heating for another 20 minutes.

Recipe 6. Sauerkraut soup with barley

Ingredients

half a kilo of chicken;

3 cloves of garlic;

bay leaf, kitchen salt and freshly ground pepper;

30 grams of lean oil;

Art. l flour;

350 g sauerkraut;

bulb;

3 potatoes;

bunch of parsley;

carrot.

Method of preparation

1. Cut my chicken into pieces, put it in a saucepan and pour water. Boil, remove the foam, salt, and boil the broth over low heat. 2. Well wash the barley. Vegetables clean and wash. Shred the onion in cubes. Rub carrots into thin strips. Cut the potatoes into slices. Wash sauerkraut, and gently squeeze.

3. Add to the chicken pearl barley, potato slices, half onions and carrots. Cook for 25 minutes.

4. Put the remaining vegetables in hot oil and simmer for about three minutes on moderate heat. Pour flour and mix. Add cabbage, a few spoons of broth, and continue to simmer for another seven minutes.

5. Put the stewed cabbage into the broth. Pepper, put a bay leaf, cover with a lid and simmer on low heat for another ten minutes. Pour the chopped greens and add the crushed garlic. Turn off the stove and insist soup for some time.

Recipe 7. Sauerkraut soup with chicken

Ingredients

700 g chicken;

two tomatoes;

700 g sour cabbage;

salt, herbs, pepper and spices;

half a kilo of potatoes;

2 garlic cloves;

onions and carrots.

Method of preparation

1. Cut the chicken into pieces, put it in a saucepan with water and cook the broth. Remove the foam, add the spices and add some salt. Add peeled and chopped potatoes to the pan, and cook for 15 minutes.

2. Fry cleaned and finely chopped onion until browned in hot oil. Then we send to him a large grated carrot, diced tomatoes and crushed garlic. Stew all together for about five minutes.

3. We shift the frying in the broth, here we also send sauerkraut, salt, pepper and put bay leaf. Cook a couple more minutes. Serve cabbage soup, sprinkled with chopped herbs and tucked in sour cream.

Recipe 8. Sauerkraut Schi according to an old recipe

Ingredients

half-liter rammed can of sauerkraut;

potato tuber;

50 g of dried white mushrooms;

black pepper peas - pinch;

4 garlic cloves;

50 grams of buckwheat;

2 onions;

a few sprigs of dill; large potato;

50 ml of vegetable oil;

salt kitchen

Method of preparation

1. Fill the cabbage with half a liter of boiling water. Put the dishes with it in the oven preheated to 180 ° C for half an hour.

2. Peel the potatoes and cut into large pieces. Mushrooms pour boiling water and leave to infuse for a quarter of an hour, then filter and cut the mushrooms into straws.

3. Put the potatoes and mushrooms in a saucepan, pour in water, add the infusion of mushrooms. Boil, season with spices and cook for 20 minutes. Ten minutes later add the washed buckwheat.

4. Remove the cabbage from the oven, pour the broth into a separate cup. Salt the cabbage, mix it with finely chopped onion, pour with vegetable oil and rub it into the cabbage with a wooden spoon.

5. Combine the ground cabbage with broth, put it in the pan and cook for a quarter of an hour. Add crushed garlic to the soup and cook another five minutes.

Recipe 9. Sauerkraut cabbage soup with beans

Ingredients

250 g canned beans;

5 g pepper;

200 g sauerkraut;

15 g of salt;

150 g onions;

30 grams of vegetable oil;

150 g carrots;

25 g of tomato paste;

400 g potatoes.

Method of preparation

1. Peeled and crushed diced potatoes are transferred to the pan, pour water and put on the stove to cook.

2. Fry finely chopped onion in hot oil until golden brown. Add grated carrot to it and simmer until soft. Put the tomato paste, stir, and simmer another three minutes.

3. Put the slightly squeezed sauerkraut into the pan with the potatoes and cook the soup for a quarter of an hour. Then we lay out the dressing of vegetables and continue to cook for another seven minutes. At the end add the canned beans, cook for the same amount of time and turn off the stove. Shchi served with sour cream and finely chopped greens.

Recipe 10. Sauerkraut cabbage soup in Polish

Ingredients

300 g pork ribs;

50 g smoked bacon; 350 g sauerkraut;

2 onions;

20 g of dried mushrooms;

salt, herbs and sugar;

black pepper and bay leaf;

five juniper berries;

500 g potatoes;

40 g barley groats;

100 g smoked bacon.

Method of preparation

1. Pork ribs pour water and set broth to cook. Remove the foam, twist the fire, put the pepper, bay leaf and juniper berries. Soak the mushrooms in warm water, then drain the water and add it to the broth.

2. Finely chop the mushrooms and put them in the pan. Pickled sauerkraut and put in broth. Cooking for about an hour, forty minutes later add smoked bacon and barley to the soup. Stir. Insist soup 15 more minutes. Pour them into plates, sprinkle with freshly ground pepper and chopped greens.