Sour cabbage soup: cooking recipes

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

Many of you have at least once heard the popular expression “professor of sour cabbage soup”, but not everyone knows what the dish mentioned in it is. In fact, this is one of the varieties of dressing soup, the obligatory ingredient of which is fresh or sauerkraut. It is cooked in vegetable or meat broth with the addition of spices, herbs and vegetables. In today's article, we will analyze in detail several interesting recipes for this Russian national dish.

Practical recommendations

For the preparation of such dishes, it is desirable to use only fresh and high-quality ingredients. As a base, meat, vegetable, mushroom or fish broth is usually used. To give the soup a pleasant sourness, sauerkraut must be added to it. In addition, potatoes, carrots, onions, herbs and spices are among the integral components of Russian cabbage soup.

If the cabbage is too sour, it is pre-soaked in water or carefullywashed under a tap. Some housewives first stew it in a heated frying pan and only after that they send it to a pot with boiling broth. Depending on the chosen recipe, the soup is supplemented with celery, beans, bell peppers, millet, apples, mushrooms or rice. Each of these components gives the finished dish an indescribable taste and aroma. Serve sour cabbage soup only hot, after filling them with heavy cream or sour cream.

With celery and tomato paste

This is a classic sauerkraut soup recipe. It allows you to relatively quickly prepare a hearty and tasty dinner for the whole hungry family. To play it you will need:

• 1 kg beef on the bone.
• 500g sauerkraut.
• Onion head.
• Medium carrot.
• Celery root.
• 2 tbsp. l. tomato paste.
• 4 potatoes.
• 4 garlic cloves.
• Water, dill, s alt, vegetable oil and black peppercorns.

The process should begin with the processing of meat. It is washed, poured with water, supplemented with root celery and boiled over low heat for at least one and a half hours from the moment of boiling. Then the beef is taken out of the broth, separated from the bone, cut into pieces and returned to the pan. Potato cubes are also loaded there and continue to languish on the included stove. Ten minutes later, future cabbage soup is supplemented with s alt, spices, browned onions, fried carrots and sauerkraut stewed with tomato paste. All this is brought tofully cooked, seasoned with crushed garlic and crushed with chopped dill.

With canned beans

Fans of homemade dinners are advised to pay attention to another not at all complicated recipe for sour cabbage soup. To repeat it in your own kitchen without the hassle, you will need:

• 250g kidney beans (canned).
• 200g sauerkraut.
• 150 g onion.
• 150g carrots.
• 400 g potatoes.
• 25g tomato paste.
• Water, s alt, spices, vegetable oil and herbs.

The preparation of this lean soup must begin with the processing of potatoes. It is cleaned, cut into cubes, poured with settled water and placed on a working stove. After a short time, sauerkraut and vegetables (onions and carrots), fried with the addition of tomato paste, are sent to him. Shortly before turning off the fire, canned beans are loaded into a common pan. All this is s alted, supplemented with spices, brought to readiness and sprinkled with herbs.

With millet

These sour sauerkraut soups will become a regular feature on menus for those who enjoy hearty meat-broth soups. To prepare them you will need:

• 800g brisket.
• 500g sauerkraut.
• 100g celery root.
• 9 Art. l. millet.
• 3 potatoes.
• Small onion.
• Medium carrot.
• Water, s alt, root parsley, laurel, peppercorns and vegetable oil.

Washed upthe brisket is cleaned from the films, poured with water and placed on the stove. After an hour and a half, the meat is removed from the broth, cut into small pieces and returned back. Potato cubes are also loaded there and continue to cook. After some time, millet, fried vegetables (onions, carrots, celery and parsley root), stewed cabbage are poured into a common bowl. All this is s alted, supplemented with spices and brought to readiness.

With dried mushrooms

Sour cabbage soup from sauerkraut, cooked according to the method described below, is distinguished by a rich taste and a well-perceived aroma. They are prepared quite quickly and, if desired, will be a great option for a family dinner. To cook a pot of this soup, you will need:

• 50g dried white mushrooms.
• 450g sauerkraut.
• 550g beef.
• 2 onions.
• 4 potatoes.
• Medium carrot.
• 2 tbsp. l. tomato paste.
• 3 garlic cloves.
• ¼ celery root.
• Water, s alt, spices and vegetable oil.

First of all, you need to take care of the meat. It is washed, poured with cool water and brought to a boil. Then pre-soaked mushrooms and a whole unpeeled onion are added to it. After an hour, the meat is removed from the broth, cut into medium-sized pieces and returned back. Slices of potatoes are also laid there and continue to simmer over low heat. Ten minutes later, browned vegetables (celery, onions and carrots), tomato paste and stewed cabbage are put into the broth. All this is s alted, supplemented with spices, seasoned with crushed garlic and brought to readiness.

With apple and turnip

These delicious sauerkraut soup will surely be appreciated by lovers of unusual first courses. To prepare them, you will need:

• 300g beef.
• 500g sauerkraut.
• 150g bacon.
• 100g turnip.
• 100g carrots.
• 2 garlic cloves.
• 2 laurels.
• 2 tbsp. l. tomato paste.
• Ripe apple.
• S alt, water, fragrant spices, dill and vegetable oil.

The washed and chopped meat is placed in a ceramic pot, poured with clean liquid and baked at 150 ° C for about an hour and a half. Then s alt, spices, a whole apple, sauerkraut, laurel and vegetables fried with smoked bacon and tomato paste are sent to it. All this is returned to the oven for another three hours, and then seasoned with chopped herbs and crushed garlic.

With stew

These fragrant rich sour cabbage soup will be a great option for a hearty family dinner. To feed them to your loved ones, you will need:

• Can of beef stew.
• 300g sauerkraut.
• 4 potatoes.
• Onion head.
• Small carrot.
• 2.5L filtered water.
• S alt, spices, vegetable oil and herbs.

The washed cabbage is spread in a thick-bottomed greased frying pan, poured with a small amount of cool water and stewed under the lid. An hour later shesent to a pan in which chopped potatoes are already cooked. There they also pour out a roast made from onions, carrots and stew. All this is slightly s alted, supplemented with spices and brought to readiness. Before serving, sour cabbage soup is infused for a short time in a closed saucepan and decorated with fresh herbs.

With fresh mushrooms

This tasty and very aromatic dish is an interesting combination of meat, fresh and pickled vegetables. To prepare it you will need:

• 500 g chicken fillet.
• 200 g of any fresh mushrooms.
• 200g sauerkraut.
• Small carrot.
• Small onion.
• 2 potatoes.
• 2 liters of filtered water.
• ½ each celery root and parsley.
• Greens, spices, s alt and vegetable oil.

Such sour cabbage soup is prepared quite quickly and simply. To begin with, the washed and chopped meat is poured with water and boiled until tender. Then potato cubes, chopped roots and mushrooms fried with onions are loaded into the resulting broth. Shortly before turning off the fire, s alt, spices and pre-stewed cabbage are sent to the common pan. Before serving, each serving is sprinkled with chopped herbs, and, if desired, seasoned with fresh sour cream.

With chicken

According to the technology discussed below, delicious low-calorie sour cabbage soup is obtained, photos of which can be seen in the article. To prepare them you will need:

• 300g chilled chicken fillet.
• 200g sauerkraut.
• 2 potatoes.
• Large carrot.
• Big onion.
• Water, s alt, herbs, vegetable oil, spices, sour cream and lemon.

The broth is boiled from the washed chicken and potato cubes are loaded into it. All this is s alted, supplemented with spices and continue to simmer until the root crops are soft. Then browned onions, toasted carrots and sauerkraut are sent to a common pan. All this is brought to full readiness, poured into plates, seasoned with sour cream, sprinkled with fresh chopped herbs and garnished with lemon slices.

With pork ribs and sweet peppers

These rich sour cabbage soup will surely appeal to connoisseurs of hearty thick first courses. To cook a whole pot of this delicious soup, you will need:

• 300 g pork ribs.
• 400g sauerkraut.
• 100 ml tomato juice.
• 2 potatoes.
• Sour apple.
• Big carrot.
• Large onion.
• Half of sweet pepper.
• Small celery root.
• Water, s alt, spices and vegetable oil.

Washed, dried and chopped ribs are fried on a hot greased frying pan. As soon as they are browned, they are put in a deep saucepan, poured with water and boiled for at least an hour. Then they add onions, carrots, celery and sweet peppers, browned in vegetable oil and stewed in tomato juice. They also spread potatoes, sauerkraut, s alt and seasonings there. All this is boiled again and brought tofull readiness. Shchi cooked in this way is served hot, pre-seasoned with fresh sour cream. And the best addition to this dish will be a piece of soft rye bread.