How to cook cabbage soup with cabbage soup?

Cook cabbage soup for 2 hours.

How to cook sauerkraut cabbage soup

Beef – 500 grams

Sauerkraut – 300 grams

Potato – 3 large potatoes

Carrots – 1 piece

Onions – 1 large head

Parsley and green onions – half a bunch

Salt and pepper to taste

Vegetable oil – 3 tablespoons

bay leaf – a pair of leaves

Recipe

1. Pour 4 liters of water into a 3-liter saucepan and put the saucepan on the fire, put the beef, salt the water.

2. Cook the meat for 1,5 hours under a lid over low heat, removing the foam; remove from pan, cut into pieces and return to broth.

3. Peel the potatoes and cut them into cubes with a side of 1,5 centimeters, put in the broth.

4. Rinse the sauerkraut under cold water, squeeze, and add to the broth.

5. Peel the onions and carrots, finely chop the onion, coarsely grate the carrots.

6. Preheat a frying pan, pour in vegetable oil, put onion and fry it, stirring occasionally, for 7 minutes over medium heat.

7. Add grated carrots to the onion and fry for another 7 minutes.

8. Add the fried onions and carrots and put in the broth.

9. Add salt and pepper to the soup to taste, add bay leaf, remove the saucepan with cabbage soup from the heat and cover.

10. Insist the cabbage soup covered with a lid for 20 minutes.

Sauerkraut soup with meat is ready!

Serve sauerkraut cabbage soup, adding a spoonful of sour cream to each bowl of soup.

To taste, you can add sauerkraut to the soup and cook as in our recipe – or stew it separately from the vegetables. In the latter case, simmer sauerkraut for 30 minutes over low heat without a lid with the addition of 5 tablespoons of cabbage soup broth.

Beef is used as the most suitable meat in cabbage soup, however, if you want to cook fatty cabbage soup, you can use pork. Even stew can be used in cabbage soup with sauerkraut “economy”.

Serve cabbage soup with sauerkraut with fresh bread, garlic, croutons. Serve adzhika or squash caviar on bread.

– Cabbage soup were known in Russia from the 11th century and they began to cook them in the fall, when the first sauerkraut was ready for the housewives. In winter, cabbage soup was one of the most common types of first courses on the home table. Initially, no potatoes were added to the cabbage soup, and the broth was made denser thanks to the flour, which was added during the preparation of frying to the cabbage soup.

– To cook cabbage soup with the addition of flour for frying, in a pan you need to melt 1 tablespoon of butter, salt the butter, add 1 tablespoon of flour, quickly and thoroughly mix the flour with butter and carefully so that no lumps form, pour in 70-100 milliliters of meat broth. Add vegetables and simmer for 10 minutes.

– Sauerkraut for cabbage soup can be stewed in a saucepan before dipping into water. To do this, heat 2 tablespoons of butter in a saucepan, add cabbage with 1-2 tablespoons of tomato paste, sprinkle with caraway seeds and simmer for 30 minutes under a closed lid. After that, the cabbage can be added to the broth. Braising will allow the cabbage to acquire softness, and caraway and tomato paste will improve the taste of the cabbage soup.

– If sauerkraut very sour, it can be lightly rinsed under water, squeezed out and added to the broth.

– If the cabbage soup is sour, acid can be neutralized adding soda and sugar. To do this, in warm water, you need to dilute a few pinches of soda and 0,5 teaspoon of sugar and carefully add to the cabbage soup. After that, you need to wait for the cabbage soup to boil and taste it. Will soften acid and adding 2-3 tablespoons of sour cream to the plate to the cabbage soup.

– You can add finely chopped garlic to sauerkraut cabbage soup to taste, and sprinkle them with fresh herbs.

– During the fast, you can cook cabbage soup with barley, beans, canned fish or mushrooms.

– Sauerkraut cabbage soup can be stored in the refrigerator for 4 days in a container with a lid.

– The calorie content of cabbage soup is 37 kcal / 100 grams.

How to cook lean cabbage soup with sauerkraut

In order to cook lean cabbage soup, you can replace the meat with mushrooms.

Since lean cabbage soup is usually boiled during the period of Lent, we present a recipe for lean cabbage soup with sauerkraut and dried mushrooms.

Sauerkraut – 500 grams

Dried mushrooms – 50 grams

Onions – 1 head

Carrots – 1 piece

Flour – a tablespoon with a slide

Potato – 4 medium potatoes

Salt and pepper to taste

Sunflower oil – 4 tablespoons

1. Soak the dried mushrooms in cold water for 3 hours, boil in the same water for 30 minutes with the addition of salt.

2. Strain the mushroom broth into a soup pot, chop the mushrooms.

3. Rinse sauerkraut under cold water and squeeze. Heat a frying pan, pour in vegetable oil, put the cabbage and simmer it over low heat for 30 minutes, stirring occasionally.

4. Peel and cut the potatoes, put them in the broth.

5. Heat another frying pan, add oil, add flour and fry it for 3 minutes until pale yellow, stirring occasionally.

6. Pour a glass of mushroom broth into the flour and mix well, then pour the flour mixture into the cabbage soup.

7. Peel the onions and carrots, finely chop the onion, coarsely grate the carrots.

8. Put the stewed sauerkraut in a saucepan with mushrooms, bring to a boil, add flour mixture.

9. In a skillet where sauerkraut was stewed, fry the onions and carrots for 10 minutes. Then add the frying to the cabbage soup, cook the cabbage soup for another 5 minutes, season with salt and pepper to taste.

How to cook lean cabbage soup with sauerkraut and mushrooms in a slow cooker

1. Stew the sauerkraut in the “Stew” mode for an hour and a half with a little water addition, then transfer from the multicooker to a bowl.

2. Put chopped potatoes, soaked mushrooms in a multicooker, cover them with water and cook them for 1 hour on the “Stew” mode, put in a bowl.

3. Peel and chop the onions and carrots, fry for 10 minutes on the “Baking” mode with the addition of vegetable oil.

4. Add potatoes, cabbage and, if necessary, water, salt, add pepper and cook on the “Stew” mode for 1 hour.