Not for nothing has long been spoken in Russia "soup and porridge - our food." Sauerkraut soup is a traditional Russian dish, which is often present on the table of both urban and rural residents. Classic soup is made from fresh or sauerkraut in meat broth with the addition of other vegetables.
The technology of preparation of the type of the main product is almost unchanged, but sauerkraut gives the first dish characteristic sourness and its inherent aroma. For cooking soup also used vegetable or mushroom decoction. As an addition to the presented step-by-step recipes, you can serve finely chopped greens, such as green onion feathers, to sauteed cabbage soup. Also sour cream or sauces based on it will be a great addition to the dish. One of the variants of the side dish to shchi is chopped green onion, crushed in sour cream with garlic.
Sauerkraut soup (step-by-step recipe) - general principles of cooking
For the preparation of broth is better to take meat with a small layer of fat. It is quicker to prepare, and will give the broth a pleasant taste. To start the meat should be boiled until cooked. There you can immediately add peppercorns, laurel leaves, parsley root and celery to the broth. This will give the broth a rich flavor and aroma. Then, of course, the broth must be filtered in order to remove all unnecessary.
Onions and carrots in broth should be added after sauteing until half cooked. Together with them, if desired, you can fry the Bulgarian pepper.
Sauerkraut should be added to the broth along with the potatoes. But before this cabbage, it is desirable to rinse and stew with a small amount of broth.
Delicious soup are obtained with the addition of millet, rice or pearl barley. Cereals should be added to the soup to potatoes and cabbage.
These sauerkraut cabbage soup is prepared with the addition of crispy flour. It should be fried until slightly golden, and then you need to add a little broth and put it all together a little less than a quarter of an hour.
Sauerkraut soup: a classic step-by-step recipe
Ingredients:
• 200 g of beef;
• 200 g sauerkraut;
• one carrot;
• one head of onion;
• 30 g of tomato paste;
• 200 g potato tubers;
• salt to taste;
• 2-3 black peppercorns;
• 2-3 peas allspice;
• leaf of laurel;
• 50 g parsley root;
• 30 g celery root;
• 30 ml of vegetable oil.
Preparation:
1. Rinse the beef in cold water, remove excess fat and film.
2. Place the meat in the pot for cooking soup.
3. Fill with cold water. Do not salt.
4. We put stew on high heat.
5. Wash and clean the parsley root and celery.
6. Cut the roots into large pieces.
7. Add them to the meat, they will give the broth a special flavor and further saturate it with useful substances.
8. Simultaneously with this, we throw into the pan lavrushka and peas of black and allspice.
9. As soon as the broth boils, remove with a slotted spoon or an ordinary cook a foam.
10. Reduce the heat of the burner so that the broth boils a little.
11. Cover the pan with a lid and cook for about 40 minutes.
12. Then take out the meat from the pan and cut into portion pieces across the fibers of connective tissue.
13. We filter the broth through a sieve, thereby removing all the additives in the form of peas, pieces of root vegetables and lavrushka.
14. Pour the broth back into the pan and set on fire.
15. Put the meat pieces into the broth and continue cooking the soup with sauerkraut.
16. Follow the step-by-step recipe for sauerkraut from brine.
17. We try cabbage.
18. If the taste of acid is strong, put it in a deep bowl, pour water and insist about a quarter of an hour.
19. When 15 minutes pass, we throw the cabbage to the meat in the broth. In an acidic environment, the meat will cook faster.
20. Rinse the potato tubers under running water.
21. Peel the skin off the potato.
22. Place the tubers in a cup with cold water.
23. Now alternately cut each potato into slices, then into strips, and into cubes. It should make a whole cup of potato sticks filled with cold water. We remove it while aside. 24. Separately clean and wash onions and carrots.
25. Then chop the onion and carrot into thin straws.
26. Pour vegetable oil into the pan.
27. Add chopped onions and carrots.
28. We put on a slow fire burner.
29. Lightly stir and pass.
30. When the vegetables get a light golden hue, add tomato paste to them.
31. Mix.
32. Fry another minute and remove from heat.
33. Add potatoes into slices of broth.
34. Wait for the boiling broth and remove the foam, if it is.
35. Then add passive vegetables to soup.
36. Stir shchi.
37. Cook another 15-17 minutes until all vegetables are ready.
38. At this stage, add salt to taste.
39. After a specified time, turn off the fire under the pan.
40. Close the lid and incubate for 5-7 minutes to infuse.
41. Now pour soup into a portion of soup plate. If desired, you can sprinkle with finely chopped fresh herbs or add a tablespoon of sour cream (at the rate of 25 g per serving).
Sauerkraut soup with smoked ribs: a step by step recipe
Ingredients:
• 200 g smoked pork ribs;
• 100 g sauerkraut;
• 50 g carrots;
• 50 g onion;
• 300 g potato tubers;
• salt to taste;
• 2-3 black peppercorns;
• two leaves of lavrushka;
• 20 ml of vegetable oil;
• a bunch of fresh parsley.
Preparation:
1. Rinse smoked ribs in cool water. Remove all the excess. If necessary, cut them into fragments for easy cooking. If desired, instead of pork, you can take any other smoked products, such as pieces of chicken or turkey.
2. Put the ribs in the pan for cooking soup.
3. We also send lavrushka and peas of black pepper.
4. Fill necessarily with cold water. If the water is immediately hot, the broth will turn out weak and not fragrant.
5. We put on the stove and turn on the strong fire.
6. When the water boils, reduce the heat.
7. Remove all risen foam using skimmers. 8. Lid the pot tightly with a lid and continue cooking.
9. Fetching parsley from yellow and wilted leaves.
10. Put the greens in a deep bowl and fill with water.
11. We interfere with our hands and take out the greens.
12. Put parsley for drying on a clean towel.
13. Separately clean and wash the onions and carrots under running water.
14. Finely chop the washed vegetables into strips or skip through the grater. Cutting sauerkraut and other vegetables should call out.
15. Pour vegetable oil into a small frying pan.
16. We lay out there onions and carrots.
17. Put on the stove to fry.
18. Stir the vegetables in the pan.
19. Fry until half ready 7 minutes.
20. Then remove the pan from the stove and for the time being set aside.
21. Potatoes are washed in water and peeled.
22. Once again wash the tubers in cold water.
23. Cut the potatoes into small pieces.
24. Cabbage free from brine. Now you need to try it. If the cabbage is too sour, you need to soak it in a bowl with cold water for 10-15 minutes, and then fold it over a sieve or a colander so that all the water is glass. If the cabbage taste is not very sour, then use it without soaking.
25. Cut sauerkraut into fine straw if its cutting is more. If not, then you can only cut individual thick copies.
26. Next, check the ribs. If they are ready, then lay them out of the broth.
27. We filter the broth through a sieve, as there may be small bones from pork ribs.
28. Put the pan with the broth back on slow fire.
29. Add sauerkraut and potatoes to the broth.
30. Bring to a boil over high heat.
31. Turning down the fire.
32. Remove the top foam.
33. Lay the roasted vegetables.
34. Stir.
35. Cover the pan with a tight lid.
36. Cook further.
37. For now we are engaged in pork ribs. We put them on a cutting board and remove the meat from the bone. Here again, you need to focus on your own taste. The bones can be left in the broth, or you can simply remove the meat and add it to the soup, as in this recipe. 38. So, the last stage of cooking cabbage soup from sauerkraut. Step-by-step recipe involves adding chopped meat to the soup. The rest of the vegetables at this point should have reached half-ready.
39. Cook soup for another 10-15 minutes with a slow boil and a half-closed lid.
40. Parsley greens are quickly cut into small strips on a cutting board.
41. Then, when boiling soup, we lay greens.
42. Turn off the fire plate and close the lid of the pan.
43. In 5-7 minutes the infusion of sauerkraut soup is ready to eat.
Sauerkraut cabbage soup (step-by-step recipe) - Tricks and tips
• Before you put on the fire, the meat should be poured cold water from the tap. Do not start boiling broth in hot water.
• Vegetable oil for passaging vegetables can be replaced if desired with any other oil.
• If sauerkraut is salty enough, then you do not need to add salt to the broth.
• For cooking soup suitable for any spices and seasonings intended for first courses.
• If desired, the soup can be prepared from two types of meat. So the broth will turn out even more tasty.
• To make the broth a beautiful golden color, you can boil whole, washed onions with the peel together with the meat.
• If the soup is too thick or salty, it can be diluted with hot boiled water.
