How to cook sauerkraut cabbage soup

How to cook sauerkraut cabbage soup

Sorrel soup and porridge - our food - the Russian people like to say. On our site there are several recipes for porridge, but we will talk about how to cook from sauerkraut today.

There are several varieties of cabbage soup — empty (boiled in water, not in broth), lean (mushroom broth is used for cooking), green (sorrel is put in place of cabbage), Ural (barley grits are added to them) and, of course, sauerkraut. The latter are found on the table, as a rule, in winter time, because it is customary to salt the cabbage for the winter. Excellent additions to cabbage soup are sour cream and black bread.

A few secrets to creating delicious soup

In the process of cooking soup there is nothing complicated, but there are secrets that will make them even tastier and healthier:

  • Sauerkraut for cabbage, if it is too salty, you must soak it beforehand, or throw it back in a colander, rinse well, so as not to spoil the taste of the finished dish;
  • It is advisable to take beef for cooking soup, but if you wish you can use pork and poultry meat. In fairness it is worth noting that some cook soup of stew and smoked meat;
  • Classic soup is boiled in a clay pot in a Russian stove, simply by placing the required ingredients in it and filling it with water. However, at present it is almost impossible to try the soup cooked in this way, however, some cooks even cook soup in the oven today;
  • Finally, remember that yesterday’s soup is always tastier than freshly cooked, so be sure to leave at least a little soup for tomorrow.

Schi with sauerkraut. Classic recipe

You will need:

  • beef is fat (breast will suit) - 1 kilogram,
  • pickled cabbage - 500 grams,
  • potatoes - 500 grams,
  • onion - 1 piece,
  • carrots - 1 piece,
  • salt - to taste,
  • water - 3 liters.

Method of preparation

  • Myasco. Drain. Put in a saucepan and pour water. We put on the fire, constantly removing the forming foam, bring to a boil. We turn down the heat and boil, not allowing to boil strongly for an hour.
  • Take out the meat from the broth, and in the meantime we send a little squeezed sour cabbage into the pan. Add the fire, and after boiling diminish.
  • Separate the meat from the bones and send it to the broth.
  • Potatoes clean. Cut into large cubes. Sent in broth.
  • Onions clean. Finely crumbled.
  • Carrot clean. Grate.
  • Passe vegetables on fat removed from the broth.
  • We send vegetable frying in soup. Stir.
  • Salt. Attention: if it seems to you that the soup has turned out to be fresh, do not be afraid and feel free to add a little more salt, it will enrich the taste of food.
  • Cook for another 5 minutes. Remove from heat. Give brew about half an hour. We spill on a la carte plates and call the household to the table! The soup is usually filled with sour cream, but mayonnaise is also suitable for this purpose.

Schi with sauerkraut on pork belly

You will need:

  • pork belly - 1 kilogram,
  • pickled cabbage - 500 g,
  • potatoes - 5-6 pieces,
  • bulb onion - 2 pieces,
  • green onions - 5 feathers,
  • black pepper - 4 peas,
  • allspice - 4 peas,
  • bay leaf - 2 pieces,
  • dill - 1 bunch,
  • olive oil - 1 tablespoon,
  • salt - to taste,
  • water - 3 liters.

Method of preparation

  • Pour olive oil into the cauldron (you can substitute vegetable oil), spread the bacon and fry it on all sides so that the fat is slightly drained.
  • Add a small diced onion into the cauldron. Fry until soft for 5-7 minutes.
  • Put cabbage. Simmer, stirring occasionally for an hour and a half.
  • Pour in hot water. Bring to a boil. Cook on low heat for another hour.
  • After the specified time we add whole potatoes to the soup, without forgetting to pre-clean it, and the spices listed in the ingredients list. Cook until potatoes are ready, about 35 minutes.
  • Chives and my dill. Drain. Finely cut.
  • From the soup, take out the potatoes, sprinkle them with greens. The remains of greens are sent to the soup. Stir.
  • We take out from the soup and bacon. Divide into portions.
  • We spill ready-made soup on plates. Add to each brisket and sprinkle with herbs.
  • Potatoes are served separately. It can be divided into pieces and added to the soup or eat as a side dish.

Lenten soup with sauerkraut

You will need:

  • pickled cabbage - 300 grams,
  • potatoes - 3 pieces,
  • carrots - 1 piece,
  • bulb onion - 1 piece,
  • vegetable oil - 2 tablespoons,
  • flour - 1 tablespoon,
  • water - 2 liters,
  • garlic - 1 clove,
  • bay leaf - 1 piece,
  • black pepper - 2 peas,
  • salt - to taste,
  • greens - on request.

Method of preparation

  • The cabbage is pressed to remove excess liquid. Put in the pot. Fill with a liter of water. Stew for an hour on moderate heat.
  • Potatoes clean. Cut into cubes. After the time specified in the first paragraph, send to the stewed cabbage.
  • Pour the remaining water. Cook for half an hour.
  • Carrot clean. Rub on a fine grater.
  • Passe carrots in vegetable oil. We send it to the soup.
  • Clean the onion. Finely cut.
  • Now we passse the onion, preventing it from roasting. Put in the soup. Mix well. Tomim them on moderate fire for another quarter of an hour.
  • After a specified time salt. We remove the sample, if it seems that the soup is not sufficiently sour, you can add cabbage pickle, but if the soup on the contrary turned out to be very sour, pour in some water.
  • A little trick: some lean soup seems too liquid. To give them a rich and velvety consistency, we advise you to warm up a spoonful of vegetable oil in a frying pan and fry the flour in it, stirring constantly. After that, pour 100 ml of water into the mass, stir vigorously, boil the mixture for just a minute, and then send it to the soup.
  • At the end, add chopped garlic. Put the leaves of laurel and pea. Cook for 5 minutes. Done!
  • Spread lean soup on plates. Sprinkle with chopped greens if desired. Unfortunately, it is impossible to fill in lean soup with sour cream, but it is not forbidden to add special lean mayonnaise to them. We try!

Schi with sauerkraut and stew

You will need:

  • stew (beef or pork) - 1 can,
  • potatoes - 4 pieces,
  • pickled cabbage - 350 grams,
  • bulb onion - 1 piece,
  • carrots - 1 piece,
  • dill - a few branches,
  • salt - to taste,
  • water - 2, 5 liters.

Method of preparation

  • Potatoes clean. Cut into cubes of medium size. Fill with boiling water. We put on fire.
  • Put sauerkraut in boiling water. Stir. After the broth boils, reduce the heat.
  • Open the jar of stew. Remove the fat and put it in the pan. We put on fire.
  • We spread in a heated finely chopped onion. Cover with a lid. Tomim a few minutes.
  • We send carrots grated on a large grater to the onion. Stir. Stew until softened carrots.
  • We send broil in broth after the potatoes are ready.
  • Immediately put in the soup and stew. Stir. Bring to a boil, reduce the heat. Cover with a lid, cook for 3-5 minutes.
  • At the end we add chopped dill and salt to the soup. Boil for another couple of minutes and remove the saucepan with tasty soup from the heat. Can be poured into plates and sample taken!

How to cook soup with sauerkraut in a slow cooker

You will need:

  • meat (beef or pork) - 500 grams,
  • pickled cabbage - 300 grams,
  • potatoes - 4 pieces,
  • carrots - 1 piece,
  • onions - 1 piece,
  • bay leaf - 2 pieces,
  • tomato paste - 1 tablespoon,
  • vegetable oil - 1 tablespoon,
  • salt - to taste,
  • water - 2, 5-3 liters (depending on the volume of the multicooker).

Method of preparation

  • Meat is cut into cubes of medium size.
  • Pour vegetable oil into the multicooker bowl. Spread myasko. Fry for 20-30 minutes in the appropriate mode.
  • Finely chop the onion.
  • Grate carrots.
  • Potatoes clean. Cut into cubes.
  • To the fried meat add onions and carrots. Simmer another 10 minutes, stirring occasionally. 5 minutes before readiness you can put tomato paste or grated tomato.
  • Add potatoes, bay leaves and squeezed cabbage. Pour in water. Cook for 90 minutes in “Soup” or “Quenching” mode.
  • After the multicooker informs about the readiness of a quick and quick picking, it is necessary to mix the cooked yummy food and pour it into portions. Do not forget to apply sour cream and chopped fresh greens to the soup. Enjoy your meal!
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