Sauerkraut cabbage soup with beef

Ingredients

Beef ribs – 300 g

Sauerkraut – 300 g

Potatoes – 3 pcs.

Onions – 1 pc.

Tomato sauce – 2-3 tbsp.

Dill, parsley – 0.5 bunch

Pepper, h.m. - taste

Vegetable oil – 1 tbsp.

138 kcal
1 hour 30 minutes
1 hour 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

Shchi is a recipe for a regular Russian soup made from sauerkraut. Cabbage soup is mostly prepared with beef, pork or lamb. Also, cabbage soup is often prepared without meat during Lent. This simple and savory soup is a favorite in my family, especially with beef ribs. It’s easy to prepare tasty cabbage soup; the main thing is to choose tasty sauerkraut from the market.

To make sauerkraut cabbage soup with beef, take the products from the list. Vegetables must be peeled and washed.

Rinse the beef ribs under running water, dry with a cardboard towel, and cut. Pour water into a pan, put the ribs in it, and put it on the stove. When the water boils, collect the foam and cook the ribs for 40 minutes.

At this time, fry chopped onion and grated carrots in vegetable oil.

Add cabbage and fry it together with onions and carrots for almost 2-3 minutes. It must mix with the taste and smell of vegetables.

Add your favorite tomato sauce, paste or chopped fresh peeled tomato. Mix.

At this time, the ribs should be cooked. Cut the potatoes into large cubes, add to the pan, and cook for 15 minutes. After a while, add the vegetables from the pan, bay leaves and cook for another 10-15 minutes. The cabbage must remain crispy.

Salt the cabbage soup to taste and pepper. Test for acidity - if it is not quite sour, you can add a little wine vinegar. If the cabbage soup is a little sour, you can add a little sugar to balance the taste. When the soup is ready, add chopped herbs, stir, cover the pan with a lid, turn off the stove. Let the cabbage soup sit for 10-15 minutes.

The best way to serve cabbage soup is with sour cream and rye bread.

The most delicious sauerkraut cabbage soup with beef is ready. Have a nice one.

Shchi with sauerkraut

Shchi is a national dish of Russian cuisine. They are prepared with sauerkraut, sorrel and other herbs, and served as a hot stew or soup. Previously, cabbage soup was not cooked on the stove, but simmered in a pot in a Russian oven, slowly and for a long time, sometimes for a whole day! In modern conditions, the process has accelerated, but the manufacturing technique has remained constant.

“Shchi and porridge are our food”

There are dozens of recipes for cabbage soup, with local differences in production, with the use of various products: with flour dressing or potatoes, with meat or mushrooms, with and without tomatoes, with the use of different sets of roots and spices... Every housewife cooks in her own way. Now I will cook sour cabbage soup with homemade sauerkraut, beef and potatoes. The cabbage will give the dish the appropriate sourness, but don’t worry, the soup will not be too sour, it will turn out very tasty and fragrant. Let's get started?

Ingredients

beef on the bone – 700-800 g
onions – 2 pcs.
dark peppercorns – 6 pcs.
water – 3 l
sauerkraut – 400 g
potatoes – 4 pcs.
tomato paste – 1 tbsp. l.
parsley and green onions – 10 g each
garlic - 2 teeth.
bay leaf – 2 pcs.
salt, pepper and sugar - to taste

Manufacturing

For the broth, beef on the bone is best suited - brisket, rib as standard. The seeds will make the broth richer.

Place the meat in a 3-liter saucepan, add a whole onion and a few dark peppercorns. If you have celery root and parsley, you can safely add them, then the broth will be even more flavorful. Fill everything with cool water and put it on high heat. No need to salt!

Shchi with beef from sauerkraut: recipe with photo

When looking for a contrast to the home menu, reliable cabbage soup comes to the rescue. The usual dish is made from beef broth with the addition of vegetables and seasonings. An essential ingredient is crispy sauerkraut. The ideal meat component is veal or beef on the bone. You can use ribs or brisket. The tomato paste in the recipe can be replaced with thick tomato juice. Choose spices and fragrant herbs based on your own preferences.

How to cook sauerkraut cabbage soup with beef

Wash the ribs in running water and dry in a towel. Cut the beef into manageable pieces and place in a pan for cooking. Pour in cool water (1.5 - 2 liters) and bring to a boil. Remove the foam, cook for 50 minutes over low heat.
Chop the peeled onion. Grate the carrots on a medium grater. Place vegetables in a frying pan, add oil, fry until translucent.
Wash the sauerkraut in running water and squeeze lightly. Send it into the frying pan. Stir, cook for 2 minutes.
Scald the tomato, peel it, chop it, add it to the pan. Add tomato paste, stir. Cover the pan with a lid and simmer over low heat for 2-3 minutes.
Peel the potatoes and cut them using the usual method. Transfer to a saucepan, cook for 5 minutes.
Add vegetables, cook for 7 minutes. Add dry spices and chopped garlic and continue cooking for another 3 minutes. Season the dish with salt and pepper, add chopped green onions. Cover the pan with a lid, turn off the heat, and leave the cabbage soup to steep for 10 minutes.

Serve to the table. Top with carrot croutons, garlic and sour cream. The fragrant, rich cabbage soup will probably please your loved ones.

Creator: Natalya Komarova

To make the cabbage soup thicker, you can sauté the onions and carrots during the frying step.

If you boil one whole potato in the soup together with crushed potatoes, and then crush it, this will also thicken the cabbage soup.

Very sour cabbage should be washed in running water before cooking. But if a lack of acid is discovered, it can be replenished with sauerkraut brine and boiled for 5 minutes after adding it.

To improve the taste of cabbage soup, it is better to let it steep longer.

The production time is an hour and a half - which is not the shortest for a modern housewife. But if you refer to a cookbook from 1816, then cabbage soup, boiled for at least 6 hours, is not cabbage soup at all: only broth with cabbage. And if we take into account that the poskonny soup was prepared without potatoes (brought to Russia by Peter significantly later than cabbage soup began to be prepared in Rus'), then with the burden of such historical accuracy you literally cannot cook cabbage soup now. We live in the present day - with its abilities, requests and recipes.

Rich cabbage soup and bon appetit!

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Russian cabbage soup made from sauerkraut

A variant of making cabbage soup from ordinary ingredients with a little twist in the manufacturing process.

Ingredients for “Russian cabbage soup from sauerkraut”:

Pork (on the bone; parts from shoulder, brisket, ham, as well as ribs are suitable.) - 1 pc.
Water (depending on the soup mixture) - 3 l
Sauerkraut (+/-) – 400 g
Onion (medium) - 1 pc.
Carrots (small) – 1 pc.
Bay leaf - 1 piece
Greens - to taste
Salt - to taste
Vegetable oil (for frying cabbage, onions and carrots) - 5 tbsp. l.

Recipe for “Russian cabbage soup” from sauerkraut:

Prepare the broth: pour water over the meat bone; when it boils, drain the water and add fresh water. Cook over low heat for about one and a half hours. The meat should be completely cooked and easily separate from the bone. Skim off foam during cooking. Add a little salt at the end. Then remove the meat from the broth and set aside. Strain the broth.

Half an hour before the broth is ready, start preparing other ingredients. Wash the sauerkraut (if very sour) and chop finely.

Fry the cabbage in vegetable oil (about 20 minutes), stirring occasionally so as not to burn.

Finely chop the onion and grate the carrots. And also fry in vegetable oil. Finally, stir in the cabbage.

At this time, the broth has already been strained and boiled again. Place cabbage, onions and carrots in it.

Cut the potatoes into strips. And when the broth with cabbage boils, put the potatoes in the pan.

Cook until the potatoes are ready. And here’s the highlight of the recipe: once the potatoes are cooked, take a potato masher and mash them just a little in the pan. Perhaps this step will seem strange to someone - it is optional. But everyone who tried my cabbage soup liked this option more.

Add the bay leaf and cook for another 3-4 minutes, then remove the bay leaf.

Separate the meat from the slightly cooled bone.

Add meat to soup. If the soup comes out very thick (a lot of broth has boiled away), then dilute with boiling water to a suitable mixture. Test for salt and, if necessary, add salt and pepper to taste. Bring to a boil and remove from heat. Let it brew under the lid for 20-30 minutes.

Finely chop the greens (green onions, dill, parsley - whatever you like) and mash with a spoon to release the juice - this will make the greens much more fragrant.