Recipe for daily cabbage soup: ingredients, cooking technology and tips from housewives

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The recipe for daily sauerkraut soup "came" from old Russian cuisine. However, unlike the standard variation of this dish, the composition of the ingredients has undergone some changes. Nevertheless, they can all be found a worthy replacement among the products that are sold now. Recipes for daily cabbage soup with step-by-step photos are on the Internet. And we will analyze some simple and quick ways to cook this dish.

Important tips and tricks

Before reviewing the instructions with various cooking options, it is worth familiarizing yourself with some important points that can help make cabbage soup tastier and better. Here is a list of them:

1. Despite the country of origin, according to an old recipe for daily sauerkraut cabbage soup, the dish can be served with additional products such as lard and garlic. The best option would be to prepare a dressing from these ingredients with the addition of pepper and fresh herbs.
2. When the presence of a dishcomponents such as parsley or celery root are not welcome, you can cook this greens in cabbage soup with whole twigs and leaves and simply remove them before cooling the dish.
3. The recipe for daily cabbage soup involves two stages of cooking: on the stove and then in the oven. It is important to keep in mind here that the dish is cooked in large volumes and dividing it into small portions until the end of cooking is not welcome. Thus, cabbage soup must be made either in a cast-iron cauldron or in a saucepan with a lid. It is also allowed to simply cook them on the stove from start to finish.
4. Add a lot of spices to the dish is not worth it. This can spoil the already bright and amazing taste.
5. It is better to add greens and garlic before you serve the dish.
6. Despite the fact that cabbage soup should be consumed strictly after freezing and subsequent thawing, it is allowed to eat immediately after cooking.
7. An old recipe for daily sauerkraut soup meant cooking the dish in the oven. Today it is allowed to cook them in a slow cooker. Its advantage lies in the heating function. It helps the dish to infuse and get a richer taste. So if you have this element of technology, you can use it. This will greatly simplify the cooking process.

Now you can move on to the daily cabbage soup recipes themselves.

Standard

First, let's take a look at the simplest form of this dish. To prepare it, you will need the following setproducts:

• 800 grams of beef;
• two onions;
• 800 grams of sauerkraut;
• one carrot;
• a tablespoon of rye flour;
• celery root;
• 20 grams of butter;
• hot peppers and herbs;
• one medium-sized turnip.

Cooking algorithm

If you are making daily cabbage soup according to the classic recipe for the first time, it is best to strictly follow the sequence of these steps. Here's what to do:

1. Rinse beef, pat dry with paper or kitchen towel and cut into small cubes.
2. One onion peeled, chopped and put together with the meat in a pot or any other container in which the dish will be cooked.
3. The second head of the onion is also peeled, chopped and fried in butter. As soon as a golden crust begins to appear, you need to add sauerkraut.
4. Fry both ingredients over medium heat for about ten minutes.
5. After the specified time, reduce the heat and continue to simmer both ingredients for another half hour.
6. At this time, wash the carrots and celery root.
7. Chop both ingredients finely and also put in a pot with the meat and the first onion.
8. The turnip should be washed, peeled and grated on a medium grater. Then add to the rest of the ingredients.
9. Now add hot peppers to the pot along with a glass of water.
10. Then the dishes are coveredand sent to the oven with a temperature of 160 degrees; it takes two hours to prepare the dish.
11. After that, the pot is taken out, cabbage and onions are added inside, everything is mixed and diluted with a little water to get the necessary density.
12. Then flour is poured into the pot, everything is mixed again and sent back to the oven for an additional hour. Cook at the same temperature.
13. Once cabbage soup is ready, either put it in the fridge for a few hours or freeze and thaw.
14. Before serving, the cabbage soup needs to be warmed up and mixed with fresh herbs.

Dry mushroom variant

This recipe for daily cabbage soup differs from the previous one in that it is cooked on mushroom broth. To create it, you need the following products:

• 40 grams of dry mushrooms;
• three medium size potato tubers;
• 400 grams of sauerkraut;
• one carrot;
• medium sized onion head;
• two small tomatoes;
• herbs and spices.

Cooking instructions

Before you start cooking the cabbage soup itself, you need to prepare the main ingredient. It's about mushrooms:

1. They must be soaked in cold water and kept there for three hours.
2. After that, rinse thoroughly and send to boil. After 25 minutes, it is necessary to drain the broth into a separate bowl.
3. Grease the dish in which the dish will be cooked with butter.
4. Potatoes should be washed, peeled and cut into small pieces.
5. Place in the previously prepared dish and put in the oven for 25 minutes without covering with a lid.
6. Cut the tomatoes into small pieces.
7. At this time, you need to peel the onions and carrots. The first ingredient is cut into small cubes, and the second is rubbed on a medium grater
8. Both blanks, together with tomatoes, are fried in a pan until golden brown. After that, cabbage is added and all contents are stewed until soft.
9. Now mushrooms and food from the pan are put into the pot with potatoes. Spices are also added.
10. The previously drained mushroom decoction and the required amount of water are poured on top of everything.
11. After that, the pot is covered with a lid and sent back to the oven for an hour. At the end of cooking, you need to put a bay leaf and dry herbs in it. As soon as the time is up, the cabbage soup should be sent to infuse in the refrigerator for a day, while not opening the pot itself.

Recipe with tomato and pork

Another unusual recipe. Pork ribs are used as the main component. It is also better to use fresh vegetables instead of pasta. For cooking you need:

• 600 grams of sauerkraut;
• half a kilo of pork ribs;
• two medium sized onions;
• one large carrot;
• two tablespoons of tomato paste and spices.

How to cook cabbage soup according to thisprescription?

First of all, you need to prepare the meat itself. The algorithm of actions is as follows:

1. The frying pan must be greased with sunflower oil and heated until smoke comes out.
2. Immediately after it appears, you need to put the meat there. It is fried on a strong fire. It is important to fry the excess fat and get a golden crust. As soon as the ribs are ready, they need to be transferred to the dishes in which the dish is planned to be cooked.
3. Immediately after the meat in the same pan (without washing anything) sauerkraut is fried.
4. At this time, you need to peel the onions and carrots and, cutting them into strips, throw them into the meat.
5. Tomato paste is added to the cabbage in the pan. It must continue to simmer over low heat for about ten more minutes. As soon as it acquires a bright color, you need to shift it to the meat
6. Now water is poured into the cooking dish, which should be about two centimeters above the level of all ingredients.
7. After that, the cauldron or pot is sent to a cold oven, which must be heated to 150 degrees. The cabbage soup must remain there for another four hours.
8. In the end, you can taste them and add spices if necessary. After the dishes are sent back to the already turned off oven and remain there until completely cooled. After the cabbage soup, you need to insist for a day.

Chi with millet and pork knuckle

And finally, it is worth preparing daily cabbage soup from sauerkraut according to an old recipe. For its preparation you need:

• knuckle;
• two medium onions;
• two carrots;
• 800 grams of sauerkraut;
• one hundred grams of millet;
• 4 garlic cloves;
• 50 grams of tomato paste;
• oil, herbs and spices.

Cooking

First you need to prepare the meat. Here's what to do:

1. The shank is washed and cleaned of the skin (if necessary), dirt and damage. Then it is put into a saucepan with 3.5 liters of water, one peeled carrot and onion and boiled for 2.5 hours. During this time, you need to remove the foam that forms on the surface. After cooking, the meat is set aside and the vegetables are discarded. The broth remains.
2. Sliced onion and grated carrots are fried in a frying pan. Five minutes later, cabbage is added and everything simmers for 25 minutes until the juice evaporates.
3. After that, the pasta is added and everything is fried for another five minutes.
4. In the finished broth you need to add s alt and pre-washed millet. Boil five minutes.
5. After that, vegetables are added from the pan and everything is cooked over low heat for another 15 minutes.
6. Next, the shank is cut and the bone is removed. The cleaned meat is placed in a bowl. After adding spices and crushed garlic, everything continues to cook for another 25 minutes.
7. After that, cabbage soup is put in the refrigerator or frozen. Greens must be added strictly before serving.

Daily cabbage soup is ready!