Lean cabbage soup made from sauerkraut - recipes and cooking secrets. How to cook delicious lean soup of sauerkraut

Lean cabbage soup made from sauerkraut - recipes and cooking secrets. How to cook delicious lean soup of sauerkraut

Fasting is not a reason to refuse favorite, tasty dishes. Having allowed products, you can cook a lot of dishes.

For example, lean cabbage soup from sauerkraut.

Soup, cooked without adding meat, is just as satisfying and tasty.

The protein necessary for the body will help to supplement the additional components: beans, mushrooms and others.

Lean cabbage soup made from sauerkraut - general principles of cooking

Since lean soup is cooked without meat, the soup is cooked very quickly. First of all, we lay sauerkraut in the water, slightly squeezing it from the brine. Sauerkraut, if necessary, can be crushed. It is better not to pour out the brine, further, adding it is possible to regulate the acidity of the dish.

As soon as the cabbage is almost ready, add diced potatoes and pre-cooked carrots and onions to the broth. We bring all the ingredients to readiness, turn off the fire, insist the soup before serving.

This is the simplest recipe, but it can be improved by adding fresh greens, garlic to the taste, and putting tomato paste in the sauté. In addition, lean soup can be cooked in mushroom broth using fresh, frozen or dried mushrooms. It is also permissible to add dry legumes, canned beans, cereals, which, undoubtedly, will saturate and diversify a simple recipe of soup.

Serve with a crust of black bread or homemade bread crumbs.

1. Lean cabbage soup from sauerkraut: a classic recipe

Ingredients:

• 1 cup sauerkraut;

• 3 potatoes;

• 1 carrot;

• onion head;

• 40 ml of vegetable oil;

• two liter cans of purified water;

• 1 clove of garlic;

• leaf of laurel;

• 2 black peas;

• salt - pinch;

• parsley greens - a bunch floor.

Cooking:

1. Press cabbage with hands from the brine (we do not pour it, it will be useful at the end of the cooking process).

2. Put sauerkraut in an enameled container, pour 1 liter of water to it, boil for about half an hour over a moderate fire. 3. Put the dice into the pot.

4. Pour more water and boil for half an hour until the potatoes are completely softened.

5. In the meantime, peel the carrot and grate it with medium teeth.

6. Put the carrot in the pan with butter and fry a little.

7. Lay a lightly roasted carrot to cabbage and potatoes.

8. Crumb a little onion on a low heat in oil.

9. Put the onion in the soup.

10. Mix the entire contents of the pan and boil for 20 minutes.

11. Try on the salt (if necessary we add some salt).

12. Also try on the acidity of the soup (if there is not enough acid, pour the brine, and if it is strongly acidic, then a little water).

13. Three to five minutes before the end of cooking add finely chopped garlic, lavrushka and allspice.

14. Boil another 5 minutes and turn off the fire.

15. When serving, pour into plates and sprinkle with chopped parsley, you can put mayonnaise.

2. Sour fast soup of sauerkraut in a hurry

Ingredients:

• a small cup of sauerkraut;

• onions - 2 heads;

• 1 carrot;

• tomato - 2-3 tsp;

• flour - 1.5 tbsp. spoons;

• 3 tbsp. spoons of sunflower oil;

• 2 leaves of laurel;

• pepper peas - 4 pcs .;

• half a bunch of parsley and dill;

• salt, sugar - on request.

Cooking:

1. My sour cabbage, free from liquid, cut into small pieces.

2. Put the cabbage on the pan with the oil, pour a small amount of water and simme with the lid closed until softened.

3. We shift the cabbage into the enameled container.

4. Put a tomato, a carrot, chopped on a grater with large teeth, onion - fine crumbs, peppercorns, lavrushka, a little salt and sugar in a frying pan, fry everything in oil and, with constant stirring, pour the flour to a slightly brownish color.

5. Spread the frying in the pan, where the cabbage is, pour water, and boil until cooked.

6. Serve in plates, sprinkled with fresh parsley and dill.

3. “Nikolaev” Lenten soup of sauerkraut

Ingredients: • sauerkraut - 2 large handfuls;

• 1 carrot;

• 2 onions;

• mustard oil - 60 ml;

• 1 parsley spine;

• 3 potato tubers;

• fresh champignons - 5 pcs .;

• tomato - 30 g;

• broth from mushrooms - 3 glasses;

• salt - at will.

Cooking:

1. Put chopped onion in a special container for cooking soups, pour mustard oil and fry.

2. Put onion finely chopped sauerkraut, carrot - on a fine grater, potatoes - medium cubes (instead of potatoes, you can put turnips), chopped cockerel root and tomato. Tomim everything under the lid for 1 hour on high heat.

3. Boil the mushrooms (do not pour out the broth).

4. Pour broth from mushrooms in the vegetable mixture.

5. Lay the mushrooms, if necessary, add some salt, cook for another 5 minutes.

6. Ready soup insist 20 minutes.

7. When serving, pour into plates, put a teaspoon of sour cream not greasy, sprinkle with parsley.

4. Lean cabbage soup from sauerkraut with dried mushrooms

Ingredients:

• half a kilo of sauerkraut;

• half a cup of white dried mushrooms;

• 2 carrots;

• 2 onions;

• 5 cloves of garlic;

• tomato - 2 tbsp. spoons;

• flour - 1 tbsp. spoon;

• parsley and dill - on the floor of a bunch;

• Lavrushka - 2 leaves;

• sunflower oil - 3 tbsp. spoons;

• salt.

Cooking:

1. We release cabbage from brine, put it in a deep frying pan, pour it with hot water.

2. Add a tomato into the cabbage, add some salt, stir thoroughly, simmer for 2 hours on low heat.

3. Cut the carrots and onions into small cubes and fry in butter.

4. Fry flour a little in a clean other frying pan.

5. 20 minutes before the end of stewing cabbage, enter fried vegetables, for 10 minutes - flour.

6. Cook well-swollen mushrooms for half an hour.

7. Chop the boiled mushrooms.

8. We put cabbage, fried vegetables, mushrooms in a container for cooking soups, pour all the mushroom broth and boil it until fully cooked.

9. Turn off the fire and insist soup.

10. A few minutes before spilling on plates, put garlic squeezed through a garlic press and chopped parsley and dill leaves.

5. Lean cabbage soup from sauerkraut with dried beans

Ingredients:

• 2.5 handfuls of sauerkraut;

• 1 cup of white dry beans;

• onion head;

• carrot;

• 1 Bulgarian pepper;

• 4 cloves of garlic;

• Lavrushka - 2 leaves;

• allspice - 4 peas;

• parsley leaves - a bunch floor;

• salt - at will.

Cooking:

1. Wash the beans with water and soak for 12 hours.

2. Put the beans in a saucepan, pour water and cook 40 minutes until softened.

3. We release the cabbage from the brine, spread it on the pan with butter and simmer until soft on low heat.

4. Carrot cut into large strips, onions and peppers - thin straws, garlic through the garlic press.

5. Pour water into an enamel saucepan, bring to a boil and set chopped vegetables, cabbage, beans, boil for 25 minutes.

6. After this time has elapsed, reduce the heat, pour spices into the soup and simmer for another 20 minutes.

7. Turn off the fire and leave soup for half an hour.

8. Serve in portions with mayonnaise and chopped parsley.

6. “Family” Lenten soup of sauerkraut with pearl barley

Ingredients:

• a small cup of sauerkraut;

• 5 liter mugs of any broth;

• barley - 4 tbsp. spoons;

• 3 potatoes;

• a couple of carrots;

• onions - 2 pcs .;

• 3 tsp. Flour;

• slightly less than half a glass of sunflower oil;

• black pepper powder - 20 g;

• parsley - bouquet floor;

• 30 g minced garlic;

• salt - at will;

• Lavrushka - 2 leaves.

Cooking:

1. My pearl barley and soak for 2 hours.

2. Cut potatoes into small cubes.

3. Pour water into the enameled container, boil it and put swollen pearl barley, potato, lavrushka into it, bring it to bubbling bubbles.

4. Turn down the fire to the smallest and boil for 25 minutes.

5. Grate carrots on a grater with large teeth, crumb onions, fry in butter for 4 minutes.

6. Slowly pour the flour into the vegetables, stir well.

7. Lay cabbage with vegetables, stir, pour 1 cup of broth and simmer for 7 minutes. 8. When the barley is still a bit hard, put the vegetables and cabbage in the pan, add some salt, pepper and boil again until the barley is softened.

9. Turn off the fire and insist cabbage soup with the lid closed for half an hour.

10. Pour into plates, sprinkle with parsley and put a little chopped garlic.

7. Lenten soup of sauerkraut in a slow cooker

Ingredients:

• carrots, onions;

• 3-4 potatoes;

• 280 g sauerkraut;

• 18 ml tomato paste;

• water, salt, spices;

• sunflower oil.

Cooking:

1. Pour the oil into the bowl, lay out the chopped carrots and chopped onions. Fry 5 minutes in the appropriate mode.

2. Wash cabbage in water, put it in a slow cooker.

3. Switch to extinguishing mode, hold for 15 minutes.

4. Put the tomato paste, mix.

5. Add cubes of potatoes, spices, pour in water.

6. Cook 40 minutes in the same mode.

7. Salt to taste in 10-12 minutes.

8. Serve hot with greens.

Lean cabbage soup from sauerkraut - secrets, tricks

To make the lean soup really tasty, consider the following facts:

• Salting cabbage soup is better at the end of cooking, because sauerkraut and pickle are salty enough.

• Soup will be more satisfying if you add a little flour to the browning.

• You can add tomato paste or fresh tomatoes to your roast, so soup will be tastier and brighter, more beautiful.

• Greens should be placed directly in plates in cooked soup, and not at the time of cooking.

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