Kapustnyak

No wonder they say that soup and porridge is our food. Because these two dishes do not require a great skill in cooking, but meanwhile they are nutritious and tasty. They are in any national cuisine. And sometimes they are mixed in one pan, and as a result you get a dish that many people know as cabbage leaves.

In fact, cabbage is a variation of soup. But this soup is cooked exclusively from sauerkraut. Although sometimes the hostess allow liberty and put in cabbage fresh cabbage.

Subtleties

This cabbage is cooked in a broth from fatty meat, so it turns out rich and very nourishing.
It does not require many ingredients. In addition to cabbage, potatoes, onions, carrots, sometimes tomatoes or a tomato are put into it.
There are recipes for cabbage soup with millet and rice. Cooking kapustnyak with grits, you need to consider that it swells well. In order not to end up with a dish in which “not to turn the spoon”, you can first boil the cereal and only then put it in the soup.
The sauerkraut is washed and drained before being added to the soup. If the cabbage is not very sour, it can only be squeezed.
In exceptional cases, sauerkraut can be replaced with fresh. But in order to get that pleasant sourness that cabbage is so famous for, fresh cabbage can be salted by adding vinegar and a little bit of sugar. After standing in the heat for several hours, it will taste a bit similar to fermented.
Kapustnyak is cooked not only with meat, but also with mushrooms. Such a dish can be eaten in the post, as well as those who follow a strict diet, because the soup is low-calorie and easily digestible. Especially if instead of whole mushrooms to use mushroom powder, which is absorbed by the body almost completely.
It is recommended to put cumin, bay leaf, black pepper (ground and peas), fresh and dried dill into the cabbage from the spices. They give the dish a unique taste and aroma.
When adding salt, take into account its amount in sauerkraut. If, after all, cabbage was over-salty, 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 him to fully reveal his taste, he must brew for at least half an hour.

Kapustnyak with pork

Ingredients:

fatty pork - 0.5 kg;
pickled cabbage - 0, 5 kg;
potatoes - 3 pcs .;
carrots - 1 pc .;
onions - 1 pc .;
cumin - 0, 5 tsp;
bay leaf - 3 pcs .;
vegetable oil - 1 tbsp. l (if lard is not used);
black pepper peas - 10 pcs.

Preparation Method

In finished form, cabbage broth should turn out transparent, so pay special attention to cooking meat. Wash pork, cut off a little fat for frying onions and carrots. Cut the meat into medium sized pieces. Put the meat in a saucepan, cover with cold water. Put on a large fire and bring to a boil. Carefully remove the foam with a skimmer.
Reduce the heat to minimum, add a little salt, cover the pan with a lid, cook the meat for 1 hour.
Peel the onions, potatoes and carrots, wash them. Finely chop the onion, rub the carrot on a medium grater, cut the potatoes into cubes or cubes. Kale squeeze well.
Cut the pork lard cut into small cubes, put in a hot frying pan. When fat is melted, remove the greaves. If you do not have lard, then add vegetable oil to the pan and heat it. Fry the onions in a fat or butter until golden brown, put the carrot. Warm it all together for 2-3 minutes.
Dip potatoes in broth and cook for 1-2 minutes. Put pressed cabbage, fried vegetables, spices. On high heat bring the soup to a boil, reduce the fire. With a weak boil boil the cabbage to the softness of the potato. Try on the salt, if necessary - salt.
Turn off the stove, let the cabbage stand under the lid for half an hour. Pour in plates, put sour cream, sprinkle with fresh dill.

Kale with fresh and sauerkraut

Ingredients:

pork on the bone - 0, 7 kg;
pickled cabbage - 0, 5 kg;
fresh cabbage - 0, 3 kg;
onions - 1 pc .;
carrots - 1 pc .;
potatoes - 3 pcs .;
salt - to taste;
cumin - pinch;
vegetable oil - 1 tbsp. l .;
bay leaf - 3 pcs .;
black pepper peas - 10 pcs.

Preparation Method

Pork wash, put in a saucepan, cover with cold water. Put on a large fire and bring to a boil. Remove the foam with a slotted spoon. With a weak boil, cook for 1 hour. Around the middle of cooking a little salt.
Peel onions, carrots and potatoes, wash them. Onions cut into half rings, carrots can be grated on a medium grater or cut into thin straws. Cut potatoes into medium cubes.
Free fresh cabbage from stalk and thickening on the leaves, chop. Pickled sauerkraut from brine.
In hot oil, fry onion until golden brown, add carrots, mix.
Put potatoes in boiling broth. After 2 minutes, lower the fresh cabbage. Simmer for 5 minutes. Add sauerkraut and sauteed vegetables. Put cumin, pepper, bay leaf. Boil until soft, fresh cabbage. At the end of cooking, you can add a little more salt and pour the cabbage pickle to taste.
Half an hour after cooking, pour the cabbage into the plates, serve on the table with sour cream.

Kapustnyak with potatoes and mushrooms: lean

Ingredients:

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

Preparation 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 are soaked through several layers of gauze. Pour this water into the pan, put the sliced mushrooms in the same place. Put on the fire and boil until soft, until soft.
Peel and wash onions, potatoes and carrots. Finely chop the onion, chop the carrot into thin strips, and cut the potatoes into cubes.
Heat oil in a pan, save onions and carrots on it. Press sauerkraut from brine, put in a pan with onions and carrots. Stir, put it all out together for 10-15 minutes.
Put potatoes in boiling mushroom broth, boil for 10 minutes. Add the prepared onions, carrots and cabbage. Boil until soft potatoes. At the end of cooking, add salt, pepper, sugar.
Give the cabbage to brew, pour into plates, put sour cream, sprinkle with herbs.

Kapustnyak with millet

Ingredients:

pork on the bone - 0, 6 kg;
pickled cabbage - 0, 5 kg;
potatoes - 4 pcs .;
millet - 0, 5 st .;
onions - 1 pc .;
carrots - 1 pc .;
salt - to taste;
vegetable oil - 1 tbsp. l .;
black pepper - to taste;
cumin - pinch.

Preparation Method

Wash pork, put it in a saucepan, cover with cold water, put on fire. Bring to a boil, remove the foam. Boil, turning the heat down to a minimum, for about an hour.
Peel the onions, carrots, potatoes. Onions and carrots cut into strips, potatoes - into cubes.
Millet thoroughly rinse in several waters. Pour boiling water, hold for 10 minutes, drain the water. So you get rid of the bitterness that sometimes millet.
Save the onions and carrots in oil, put in the ready broth.
When the broth boils again, put the millet and potatoes. After 5 minutes add squeezed cabbage. Boil at low boil until soft potatoes. At the end of cooking, add salt and pepper and cumin.
Remove the finished cabbage from the stove, let it stand. After half an hour, pour into plates, put sour cream, sprinkle with chopped greens.

Ukrainian cabbage with sauerkraut

Ingredients:

pork ribs - 0, 7 kg;
any cereals (millet, rice, buckwheat) - 150 g;
sauerkraut - 0, 7 kg;
potatoes - 0, 7 kg;
celery root - 150 g;
carrots - 0, 25 kg;
onions - 0, 25 kg;
refined vegetable oil - 50 ml;
salt, pepper - to taste.

Method of preparation:

Wash pork, dry with a towel, chop it into portions.
Scrape carrots, wash, grate large.
Peel and chop celery root.
Remove the husks from the onion, cut it into small cubes.
Wash the cereal.
Peel the potatoes, cut into cubes of about 1.5 cm.
Rinse and squeeze sauerkraut.
Pour oil on the bottom of the pan. Heat it up. Put carrots, onions and celery in the butter. Cook them for 10 minutes.
Add pork ribs. Cook them for 10 minutes with vegetables.
Fill the food with water and cook over low heat until the meat is well behind the bones.
Add cabbage and potatoes, spices. Cook for 5-10 minutes. Add the cereal and continue cooking the food for another 20-25 minutes until the cereal is properly boiled.

It remains to let the soup stand for some time under the lid and arrange it into plates, remembering to put several pork ribs in each. Roast the roots at the first stage of cooking Ukrainian cabbage can be done not on butter, but on the fat that has been poured from pork cracklings.

Cabbage with rice

Ingredients:

chicken - 0, 6 kg;
rice - 150 g;
sauerkraut - 0, 4 kg;
carrots - 150 g;
onions - 150 g;
refined vegetable oil - 40 ml;
tomato paste - 60 ml;
salt, fresh greens, spices - to taste.

Method of preparation:

Chicken, rinse, cover with water. Bring to a boil and cook over low heat for an hour, adding a leaf of laurel and a few peas of pepper.
Strain the broth. Cool the chicken. Separate the chicken meat from the bones, peel off the skin, cut into small pieces.
Put potatoes, previously peeled and cut into cubes of medium size, into the broth. Bring it to a boil. Cook for 10 minutes, add the washed rice.
Peel carrots and onions. Chop carrots on a grater, finely chop the onion.
Put the vegetables in a pan with hot oil. Fry them until the onions are golden in color.
Add tomato paste to vegetables, cook the food together for 5-6 minutes.
10 minutes after adding the rice to the soup, rinse the cabbage and put it in a pan with other products.
When the soup starts to boil again, add the vegetable fry. Continue cooking the food for another 10 minutes.
Try the soup, add salt to taste, add pepper and chopped greens.
Allow the soup to boil for another 2-3 minutes and remove the pan from the heat.

Kapustnyak, cooked with rice in chicken broth, has a unique taste, it is worth trying for everyone.

Mistress of the note

Kapustnyak can be cooked not only with meat, but also with salted or fresh bacon. To do this, cut the bacon into small cubes, put it on a red-hot frying pan, and heat the fat until the formation of cracklings. Remove the greaves and save the vegetables with the fat. Fat lovers can put these fat-drenched pieces of fat into the prepared cabbage dish.

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