Preparing and fermenting Grayish cabbage for Vologda cabbage soup

Dancing from the stove to the computer!!

Kroshevo is the top leaves of white cabbage, colored greenish. Because they are harder than the internal ones, they were not chopped, but chopped into small crumbs. This is where the title came from. By the way, when salted, such leaves turn gray, which is why cabbage soup with crumble is called “grayish”. At first, cabbage soup with crumble was not cooked because of a well-fed life. Farmers sold cabbage forks at the fair, and kept only the peeled top leaves for themselves. But, due to the special, pungent smell, cabbage soup with crumbles turned out to be tastier than with ordinary cabbage.

In Russian villages, previously, in addition to preparing snow-white sauerkraut, they also prepared grayish cabbage, made from greenish leaves, which was called differently in different places. It is made from green cabbage leaves, the lowest on the growing fork. In Siberia, such a preparation is called shchanitsa, in the Pskov region - khryapa , in other places in the North-West of Russia - sour, kroshevo. It is called crumble because the black lower leaves of cabbage are crushed with a special cut. Not because they use a fork, a knife or a shredder, but they flog them in boxes to the point of crumbs. With this structure, a special acidic enzyme appears in cabbage, which produces the unique taste of krosheva . At the moment, green sauerkraut is prepared not at all for the sake of economy, as one might think, but according to dietary tradition and because of its indescribable and unforgettable taste.

In the Vologda region in October, here and there you can hear the sound of a hoe: people are chopping cabbage for cabbage soup. This is a whole ritual, a certain step that ends the gardening season and begins the new one - a long, cool winter.

This recipe was very unlucky for two reasons: because of the grayish color and the length of time it took to make the head dish from them. Added a fly in the ointment and the ancient name of grayish cabbage soup - servile e. At the same time, it was completely forgotten that cabbage soup made from grayish sauerkraut was recovered for centuries during long winter-spring fasts, while those years were very difficult on all sides. What is attractive about this recipe is that the initial raw materials are actually free - you need greenish cabbage leaves, which remain in large quantities after harvesting the white cabbage and go, in the best case, to the compost heap. An additional advantage is the taste of cabbage soup, which is obtained only from such leaves and does not make people feel bad even for those who do not eat pickled vegetables for health reasons. By the way, there have been countless attempts to introduce grayish cabbage soup into the diet of those recovering, but they all failed for the reasons stated above.

To make kroshev you only need covering greenish cabbage leaves, a sharp knife, salt and a handful of rye flour or a few crusts of rye bread.

The leaves are washed, thickened petioles are removed and cut as small as possible. There is no need to scald the leaves to make them softer and remove bitterness; if you follow two subtleties, everything turns out amazing. One of the main secrets of good grayish sauerkraut is a very small tenderloin or chop. The crushed mass is placed in a glass jar or wooden barrel, at the bottom of which a handful of rye flour or several rye bread crackers are certainly thrown. Salts are added as usual and placed in a warm space for fermentation.

Now the second secret: every day you need to pierce the entire mass to the bottom, only in this case the fermentation will proceed rapidly and throughout the entire depth of the workpiece. It takes 4-7 days for fermentation, after which the container with cabbage is stored in a dark, cold place, you can simply freeze it, as they did in the old days.

Greenish cabbage soup, and they are also said to be greyish, pickled or simply winter, are not loved by everyone. Almost everyone has never even heard of such a dish. But if anyone has tried them, he will never forget the taste. I offer you a recipe for preparing shchanitsa.

We will need:
Greenish cabbage leaves. Those that people usually throw away if they don’t chop cabbage soup. They must be unstained, not unhealthy, not eaten away by caterpillars. Several loose heads and green covering leaves. They are necessary to “dilute” the greenish leaves so that the plant is not very black. Carrot. Approximately 200 g per 10 l. shchanitsy. Big salt. A handful of 10 l.
shchanitsy. Approximately two handfuls of rye flour. Cut out thick veins from greenish cabbage leaves.

We put them in a stack and chop them with a knife. It turns out like this.

Then be sure to finely chop it into squares. It’s better to use a combine.

Misleading notes: It’s better to cut the cabbage finely, finely, but not to process it in a food processor. This is my experience.

Add a little snow-white cabbage. We use the loosest forks. They are also with greens, perfect for cabbage soup. Covering green leaves fit perfectly here.

Let's add them too. When all the leaves have been chopped, grate the carrots (very slightly) and add them to the chopped greenish leaves.

Add salt.
Mix. Next comes a process similar to sauerkraut.
We put the chopped leaves into a container where the cabbage soup will ferment. I have a small plastic bucket. Add rye flour, or rye bread crusts if there is no flour. Scald with boiling water, pour boiling water into the cabbage. Leave in a warm place for 2-3 days. During fermentation, cabbage soup must be kneaded with clean hands or pierced with a wooden stick. After two or three days we take them out into the cold. Cabbage soup is stored in the cellar (in jars or in the same container where it was fermented, under pressure), in the refrigerator or in the freezer, divided into portions in bags. It should be noted that when frozen, cabbage soup does not lose its properties.

Unlucky notes: It is not necessary to add carrots to the preparation, the carrots did not add any flavor, the carrots did not improve the taste, they did not enrich the taste, I did not like the pickled carrots. And it is better to chop the cabbage, chop it like our grandmothers used to do, they whipped it in a trough.

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Green cabbage soup from sorrel

Ingredients

Kislenitsa – 350 g

Pork brisket – 400 g

Potatoes – 300 g

Onions – 80g

Vegetable oil – 2 tbsp.

Sugar - to taste

Black pepper - to taste

Bay leaf – 3 pcs.

173 kcal
1 hour 5 minutes
1 hour 5 minutes

Photo of the finished dish

Step-by-step recipe with photos

I bring to your attention a recipe for Russian cabbage soup, which was and is still adored in Russia. But, unfortunately, some young housewives cannot prepare them, because they do not know some very simple aspects. I’ll introduce you to them specifically now, so that in the future this wonderful dish will take one of the places of honor on your table.

In different regions of the Russian Federation, this sauerkraut is called differently. In our area it was always called kislenitsa. In the rest - grayish cabbage, and in the Leningrad region they gave it a rather rude name - khryapa. In any case, we are talking about the same cabbage, which in the autumn was chopped from the upper leaves of white cabbage. Only not from the topmost, dark green ones (the bitter sour leaves come out of them), but from those that are under them - above the snow-white leaves of the fork. They chop the cabbage into not very small crumbs, then add salt, as when fermenting ordinary cabbage, and leave it to ferment for three days.

But from time to time the sorrel will turn out to be quite sour. Then, before adding it, you need to squeeze the excess brine out of the cabbage and set it aside for now. And after the cabbage soup is ready, you can use it to adjust the taste to whatever you like (if you gradually add the reserved brine to the cabbage soup). I don’t really like the sour taste, so at the end of cooking I add a little sugar to soften the harsh taste.

I remember how when I was a child, a relative from the Bryansk region came to visit us, and we decided to treat her to our cabbage soup. She was very skeptical about this, because they only fed cattle with such a product. But we persuaded her to try it, and when she was getting ready to leave, she asked us to give her a jar of such cabbage with her, so that she could cook it at home and amaze her girlfriends. She said that they liked it. I just don’t understand whether their recipe has caught on.

And in my family everyone just loves him. And in the autumn, friends who don’t have a summer house stand in line for their portion of sorrel, so we have to cook a lot of it.

So, let's get down to the main thing for which we have now gathered - cooking cabbage soup from sorrel.

To make green cabbage soup from sorrel grass, we need these products.

Wash the meat and put it in a pressure cooker along with the sorrel. Pour 2 liters of water. Meat tolerates an acidic environment very well, even becoming more tender. Add a little salt.

Close the lid tightly and after boiling, leave to cook for 1 hour. If you don't have a pressure cooker, you will have to cook in a saucepan for about 3 hours. But be sure to watch and add boiling water to the initial amount.

Read also: “Pine nuts salad” recipe”

After half an hour, you can cook the potatoes separately in another pan. We cook the potatoes separately because they become very tough in an acidic environment. Peel, cut into small pieces and boil in water - about 1 liter. Salt to taste.

Peel the onions and carrots. Finely chop the onion, grate half the carrots on a small grater, half on a large grater.

Turn off the pressure cooker. Cool it until it is safe to open. Remove the meat, cut off the fat and chop it finely or mash it with a mallet. Place in a dry frying pan and melt the lard. If there is not a lot of lard, you can add 2 tbsp. vegetable oil.

Sauté carrots and onions.

Crush the black pepper with a knife.

Disassemble the remaining meat into fibers or cut with a knife.

Mix boiled cabbage and potatoes in a large saucepan. Add sautéed onions and carrots. Add black pepper and bay leaf. Let's taste it. Now you can create the taste as you like by adding salt, sugar or brine. After 2-3 minutes, turn off the cabbage soup and leave it to brew for at least 1 minute.

And if they sit in the refrigerator, they become tastier every day. This is the highlight of this first course.

Serve green sour cabbage soup with black bread.

It will be very tasty if you have a piece of lard with garlic and the freshest onion!

Russian cabbage soup with meat and green sauerkraut

The incomparable taste and smell of Russian village cabbage soup with green sauerkraut has been familiar to me since my youth. To make this dish you need shchenitsa - pickled lower leaves of white cabbage, chopped with carrots. In the autumn, I constantly prepare the chicken myself, although this product can be purchased at the vegetable market. Shchenitsa is quite a coarse mixture and takes much longer to cook than pickled white cabbage. In the old days, such cabbage soup was simmered in the oven, so I cook this dish in the oven - it turns out faster in time and closer in taste to the classic recipe. The simplicity and zest of Russian cabbage soup is that all the ingredients are cooked immediately.

Ingredients:

Water – 3 l;
Pork – 0.5 kg;
Greenish sauerkraut (shchenitsa) – 2 cups;
Potatoes – 3 pcs.;
Pearl barley – 2 tablespoons;
Onion – 1 pc.;
Carrots – 1 pc.;
Sunflower oil – 3 tablespoons
Salt – 1.5 – 2.5 tablespoons;
Bay leaf – 2 pcs.;
Ground dark pepper – 1 teaspoon.

Step by step recipe

I prepare the pork: I cut it into small pieces, removing any tendons. You can take meat on the bone, then the broth will be the fattest.

I remove the skin from the potatoes and cut them into several pieces.

I measure out the required amount of green sauerkraut. If the puppy is very sour, fill it with cool water and squeeze out the brine.

I wash the pearl barley.

I transfer all the prepared ingredients into a clay pot and fill it with water. If you don’t have earthenware, you can cook cabbage soup in cast iron or a heat-resistant glass pan.

I place the pot in a cool oven. I set the temperature to 180° C and leave the cabbage soup to simmer for 2.5 hours.

All that remains is to create a gas station. For her, I peel and chop onions and carrots.

Sauté vegetables with sunflower oil until soft for about 7 minutes.

I season the cabbage soup with onions and carrots. The puppy was already salted, so you need to taste the broth and add salt to taste. I add 2 tablespoons of salt. I release the bay leaf and crushed dark pepper. I let the dish sit under the lid with the oven turned off for another half hour.

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Greenish cabbage soup from sauerkraut

Mon, October 13, 2014 08:28 + to quote book

A dish such as cabbage soup arose in the Slavic states about a thousand years ago, together with the emergence of cabbage. Because it was difficult to store fresh cabbage in harsh winter conditions, this vegetable was fermented and then cabbage soup was prepared from it. A huge number of cabbage soup recipes have been preserved. So, during fasting, people prepared lean cabbage soup without meat, during holidays - quick cabbage soup, the poor ate empty cabbage soup consisting of onions and sauerkraut, and the rich - rich cabbage soup with meat or fish. There are also recipes for this dish with the addition of roots, soaked apples and various spices. Later, when potatoes appeared in Rus', they became an indispensable ingredient in cabbage soup.

True Russian cabbage soup must be cooked in the oven, and even in an apartment you can prepare this dish, but its taste will not become worse.

To prepare greenish cabbage soup from sauerkraut, you will need:

Pork brisket - 0.5 kg
boneless pork neck - 1.0 kg
pickled cabbage - 1 kg
onion - 2 pcs.
carrots - 1 pc.
potatoes - 0.6 kg
green onions - 100 g
sour cream - 300 g

The listed quantity of goods is enough to make 10 servings of cabbage soup. For the smallest number of servings, reduce the quantity while maintaining the proportions.

How to prepare greenish cabbage soup from sauerkraut:

1. We wash the meat, put it in a huge saucepan, fill it with water and put it on fire.
From time to time we skim the foam from the surface of the water. 2. Coarsely chop one onion and fry it over low heat until golden brown.
After this, pour the onions into the pan with the meat, add bay leaves and spices to taste, close the lid and continue to cook over low heat for 2.5 hours. 3. After this time, remove the meat and cut it into small slices (approximately 30 g each), put it in a separate bowl and pour in a small amount of broth so that the meat does not dry out.
4. Strain the remaining broth, but if there are pieces of fat left, do not remove them.
Add sauerkraut to the broth in the pan, cover with a lid and cook over very low heat for about 3 hours. For cabbage soup to have a greenish color, choose sauerkraut that is not snow-white, but rich greenish in color. 5. After 1 hour has passed since the beginning of cooking the cabbage, put the peeled whole onion into the pan.
It is needed for taste, so when the dish is ready, it needs to be thrown away. 6. Peel and cut the potatoes into small cubes.
You can cook it either separately, adding it later to the plate, or in a common pan. In the first case, the broth remains the most transparent, in the 2nd case it remains cloudy and thickest. 7. After the dish is ready, add meat and potatoes to it (if you cooked it separately). Finely chop the green onions and sprinkle them over the cabbage soup in each plate.

We serve cabbage soup on the table together with sour cream (separately, so that anyone can add sour cream to their own taste). Under no circumstances replace sour cream with mayonnaise; this will make you not feel the subtle taste of cabbage soup at all. It is also very good to serve lard, cut into small slices, and green onions. Cabbage soup is a unique dish that acquires its richest and richest taste the day after it is prepared.