What is sour cabbage soup, which Russian classics wrote about?
What is the sour cabbage soup that Russian classics wrote about?
This is a type of snow-white kvass
“The day, it seems, was concluded with a portion of cool veal, a bottle of sour cabbage soup and a sound sleep” - this is how Chichikov, the hero of the novel “Dead Souls,” spent his first day in the provincial town of N. Chichikov.
Sour cabbage soup, or sour shti, is a type of effervescent honey kvass, and, like all kvass until the beginning of the twentieth century, it was snow-white. There is a version that this is “light malt honey,” but there is no fundamental difference: the drink was made according to all the rules of kvass brewing. At the same time, the sour cabbage soup was very carbonated due to additional fermentation in the bottle. Therefore, Vladimir Gilyarovsky considered champagne the best bottle for sour cabbage soup - any other bottle the drink could break.
Nikolai Kovalev’s book “Russian Cuisine” says that sour cabbage soup was used “as a drink, for marinating meat before hot food and for making cool soups.” Perhaps we are talking about an analogue of okroshka made with kvass.
Although once upon a time sour cabbage soup would have been soup
Semenov’s etymological dictionary indicates that the word “cabbage soup” came from the Old Russian and Old Slavonic word cъti and meant “a nutritious drink, liquid food, stew, brew, soup seasoned with cabbage, sorrel and other herbs.” Perhaps at some point two different products - a drink and a hot soup - were called identically.
In the 18th century, the recipe for the drink changed, and then it was completely forgotten
There is a worldview that the initial recipe for sour cabbage soup differed from the one found in traditional literature: perhaps Russians began to practice secondary fermentation in bottles in the Catherine era. And after the revolution, this drink simply disappeared - in the villages it was prepared less and less, and there were no industrial production lines.
To create your own sour cabbage soup, you can use the abstract from the book “Russian Economic Distiller, Brewer, Mead Maker, Vodka Master, Kvass Maker, Vinegar Maker and Cellar Maker” from 1792, which is quoted on the Beercult website:
“Take half a quart of rye malt, half a quart of wheat, half a quart of ash, half a quart of buckwheat flour, half a quart of wheat, a quart of rye, a quart of cereal. Having boiled three tubs worth of water, rub all the above on it and, having covered the vat, let it stand for 6 hours; then pour two tubs of cool water onto it; mix well and, once it settles, strain through a sieve and pour into a barrel; put four bunches of German mint in it; leaven with the thick stuff. When it sours, pour it into bottles, putting two raisins and a piece of sugar in each bottle.”
Kvass “Home Secret” - the newest sour shti. Well practically
At the moment, no one makes sour cabbage soup on an industrial scale. From what is on the market, our “House Secret” kvass is the closest relative of the very drink that our forefathers made in the 19th century. This is snow-white kvass with a refreshing taste and catchy sourness from wheat malt and whole grain rye.
Sour cabbage soup
“ Chichikov’s day, it seems, was concluded with a portion of cool veal, a bottle of sour cabbage soup and a sound sleep, all pumped up .” Remember this? You were rightly taken aback when you read for the first time about a bottle of sour cabbage soup... Until the end of the 19th century, until the end of the 19th century, sour cabbage soup was the name given to a type of kvass, a fizzy malt drink, and not at all to cabbage soup made from sauerkraut. Sour cabbage soup is an essential component of botvinya. And in “ Domostroy ” another fish dish is mentioned: loaches in sour cabbage soup. Forest game was soaked and even boiled in sour cabbage soup; it was added to the brine when soaking apples and berries. They are naturally similar to kvass. But it's still a different drink.
- spring, well or bottled water – 3 l
- raisins – 8-10 raisins
- wheat flour – 0.5 cups
- ready-made yeast starter – 1 tsp.
- ground barley malt – 1 cup
- ground rye malt – 1 cup
- buckwheat flour – 0.5 cups
STEP-BY-STEP COOKING RECIPE
Good malt should be fresh or at least freshly ground. Malt raw material that has been lying around for several months loses a lot in quality.
Key words
Lenten cabbage soup is a national dish of Russian cuisine. To put it simply, cabbage soup is cabbage soup.
On our website you will find recipes for kvass for every taste, for drinking and making dishes. The most.
Nikolay, rye malt is better fermented, and barley malt is roasted.
Tell me what kind of malt to use for sour cabbage soup, fermented rye or snow-white rye, the same question for barley malt, greenish or roasted?
A dish that arose long before the emergence of yeast? Excuse me, this is perfect, how? Yeast arose, not only long before the emergence of “dishes,” and even long before the emergence of the world’s population, to say the least. And yeast starter is indirectly related to store-bought “yeast”.
The question about yeast is correct; in the old days there was none. but there is an “endless leaven” made with rye flour, I bake bread with it. If I find malt, I’ll try to create kvass.
It's hard to believe, but editorial staff also take a break during the New Year holidays! Apparently, during these days a lot of questions have accumulated, some of which remained unanswered. To answer your question, I turned to the source of the recipe, which says that “sour cabbage soup is brewed from malt, like kvass. And the whole procedure for fermentation and aging is literally the same. It’s just that the taste of sour cabbage soup is richer, they themselves are thicker and more satisfying.” “The drinks that have been set are most often fermented with sediment from the previous portion” - here it is, yeast leaven. Well, or they put their own, the newest one: for 2 glasses of hot water, 3-4 tbsp. wheat or rye flour, not more than 5 g of compressed yeast and a few raisins. Allow the starter to ferment and settle, drain off the top 2-3 cm of the top layer, and use the remainder as starter for making all drinks that require fermentation.
Good day. Why is there no reaction to the Guest’s post of January 11? He asked the usual question that arises in anyone who wants to cook sour cabbage soup? For example, I can’t understand how anyone can talk about yeast in a dish that appeared a long time before the invention of yeast. Moreover, in the dishes of true Russian cuisine there has never been any talk about fermentation, which is produced by yeast, but only about fermentation, in which only lactic acid bacteria work. Fermentation and fermentation are different processes for the human body. Accordingly, natural starters would have different production methods. That’s why the Guest asked the (yet) unanswered question about what specific leaven is used in sour cabbage soup. Please answer us. The New Year and other food-rich holidays are ahead, so sour cabbage soup will be forbidden for all of us. Thank you!
It is not clear what is meant by yeast starter. There are many options for making starters. Accordingly, the final taste of cabbage soup will differ. So, I would like to be specific about this ingredient.
Societies › Deliciously eat › Blog › Sour cabbage soup (Old Russian cuisine)
Well, it’s summer again, and so is the heat.
And again it’s time to drink all kinds of soft drinks. Well, it’s not beer that makes a living man! Last year I had a lot of fun making all sorts of different kvass, and now they don’t scare me.
Here I made some malt kvass for Sermeliye, despite the fact that in the year before last not a single attempt to make kvass, even from ready-made starters, was ever crowned with success. But kvass seems to be a fairly common concept, like the drink itself, but there are also those that someone has heard something about, but no one has ever drank.
For me, one of these drinks is sour cabbage soup, or as they have always been called - sour shti.
Here's what Wikipedia writes about sour cabbage soup:
Sour cabbage soup (sour shti) is an ancient Russian honey-malt, highly carbonated (saturated with carbon dioxide) non-alcoholic drink. The main technological difference from kvass is the infusion of the initial wort and further fermentation in sealed bottles.
I met him, the drink, not through Pushkin or Gogol, but through Pikul.
In his novel “The Winner,” sour cabbage soup is mentioned quite often, so how exactly did Prince Potemkin-Tavrichesky get hungover from it? When I read the novel, at first I couldn’t understand how Grigory Batkovich whipped up cool cabbage soup, and how they ended up in a bottle, with all the cabbage, potatoes and everything.
How? Later I realized that although we were talking about cabbage soup, it was not about the kind of cabbage soup that is soup, but about completely different cabbage soup – drinking cabbage soup, but I was still convinced that these very sour cabbage cabbage soups were cooked on cabbage. How wrong I was!
In fact, sour cabbage soup has nothing to do with cabbage soup or cabbage, so it turns out that the names of the dishes are monotonous.
I already wrote about cabbage soup, now it’s time to talk about the sour cabbage soup drink.
To make this drink, we will need the following ingredients:
Malt – 50 g.
Wheat flour – 20 gr.
Rye flour – 20 gr.
Buckwheat flour – 20 gr.
Honey – 40 gr.
Mint – 3 gr.
I had everything except buckwheat flour in my kitchen.
In general, I made buckwheat flour myself by grinding buckwheat in a pepper mill. First, make a dough from flour and malt, mixing them together and adding 100 grams of water.
Cabbage soup made from sauerkraut. 6 most delicious recipes
Cabbage soup made from sauerkraut is a national, hot first course, familiar to almost everyone from childhood and for this reason, again almost everyone does not like it. The not entirely pleasant attitude towards boiled sauerkraut is explained by the fact that not everyone can cook it. There are no problems in this process, and if you follow the subtleties of production, it will turn out to be very tasty and useful.
The eternal Russian proverb says: cabbage soup and porridge are our food. This saying hides the main first course of Russian cuisine. This soup not only has a beautiful taste and smell, but also low calorie content, contains a huge amount of vitamin C (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) C, which does not loses its characteristics even when cooked. Naturally, you can cook it on the stove, which will make this soup less tasty and it will truly capture your hearts.
In this article we will look at the most delicious recipes for making cabbage soup from sauerkraut, which you definitely need to prepare and evaluate for yourself, believe me, it’s very tasty! Also try to prepare a very tasty pickle with rice and pickles.
Sour cabbage soup from sauerkraut with step-by-step photos
Ingredients:
- Sauerkraut - 400 gr.
- meat broth with beef ribs - 2 l.
- tomato puree - 100 gr.
- onion - 150 gr.
- potatoes - 300 gr.
- carrots - 120 gr.
- bay leaf, dark pepper, salt, celery, vegetable oil.
Manufacturing method:
Place the cabbage in a deep container, fill it with cool water, then leave it for 5 minutes. Then we transfer it to a sieve and perform the same function again and rinse the cabbage with running water under the tap. Using this method, we get rid of brine that we don’t need, because it can taste sharp and have a not very pleasant smell.
Pour two tablespoons of vegetable oil into the pan. Chop the onion, put it in hot oil and fry for a couple of minutes until translucent.
Next, carefully squeeze out the cabbage and transfer it to the pan with the fried onions.
Pour in about half a liter of meat broth, cover the pan with a lid and simmer over medium heat for 1 hour.
After the time has passed, add tomato paste, turn up the heat and fry everything together, stirring occasionally so as not to burn.
Now throw the peeled and cut into large pieces potatoes and carrots cut into cubes into the pan.
Pour all the ingredients with strained meat broth with beef ribs, a bunch of herbs, onions and celery root, which were cooked for about an hour and a half.
All that remains is to add a few bay leaves, add salt to taste, bring to a boil and cook until the vegetables are ready, about 30-35 minutes.
Serve the cabbage soup hot, season with ground black pepper and add sour cream.
Chicken soup recipe
Ingredients:
- Chicken - 700 gr.
- sauerkraut - 700 gr.
- potatoes - 500 gr.
- onion - 1 pc.
- carrots - 1 pc.
- garlic - 2 teeth.
- tomatoes - 2 pcs.
- Bay leaf
- vegetable oil, salt, pepper, herbs and spices to taste
Manufacturing method:
1. First, prepare the necessary products. Let the chicken meat cook, and when the broth boils, you need to collect the foam, and after half an hour you can strain the finished broth.
2. Add a little salt to the strained broth and add spices to taste.
3. Place medium diced potatoes into a saucepan with broth and cook for 15 minutes.
4. Finely chop the onion and fry it in a frying pan in oil until golden brown.
5. Afterwards, add grated carrots and finely chopped tomatoes and garlic to the onions. Fry vegetables for 5 minutes.
6. At the moment when the potatoes are cooked, add fried vegetables, sauerkraut, bay leaves, pepper and salt to taste. Remove from the stove, cover with a lid and let it brew for a while.
7. Just before serving, decorate the finished soup with herbs and season with sour cream.
Rich cabbage soup with pork
Ingredients:
- Pork - 500 gr.
- sauerkraut - 200 gr.
- meat broth -3 l.
- onion - 1 pc.
- carrots - 1 pc.
- potatoes - 2-3 pcs.
- vegetable oil - 30 ml.
- salt, hot pepper, bay leaf - to taste
- greens - for serving
Manufacturing method:
To make this recipe with pork, take the products from the list;
1. Fry chopped onion and grated carrots in vegetable oil.
2. At the same time, let the broth and pork boil. After boiling, be sure to drain the first water and rinse the meat and pan with water. Again, fill the same clean pork with water, bring to a boil, reduce the temperature and cook for about 30 minutes with hot peppercorns and bay leaves. After we take out the meat, cut it into medium-sized pieces and return it back to the broth.
3. Place the chopped potatoes into the pan and continue cooking for another 10 minutes.
4. Add a portion of sauerkraut and cook for another 8-10 minutes.
5. We lower the frying here, boil it for the last time, add salt, ground pepper and remove from the stove.
6. Serve delicious homemade cabbage soup hot - bon appetit!
Cabbage soup with meat in a slow cooker
Ingredients:
- Carrots - 1 pc.
- potatoes - 3 pcs.
- sauerkraut - 200 gr.
- pork - 300 gr.
- tomato paste - 70 gr.
- sunflower oil - 2 tbsp. l.
- onion - 1 pc.
- salt/pepper - to taste
- water (boiling water) - 1.5 l.
Manufacturing method:
Pour two tablespoons of sunflower oil into the multicooker bowl and put the meat cut into small pieces there. Turn on the “Baking” mode and fry for 15 minutes with the lid open.
Add carrots and onions to the meat and fry for another 10 minutes with the lid open.
Next add potatoes. Stir and continue frying for another 15 minutes with the lid closed.
After a while, add the remaining ingredients: sauerkraut and tomato paste.
Salt and pepper to taste.
Fill with boiling water.
Turn on the “Quenching” mode for 1.5 hours.
Lenten soup without meat
Ingredients:
- sauerkraut and fresh cabbage - 200 g each.
- onions - 1 pc.
- potatoes - 3 pcs.
- carrots - 1 pc.
- tomato paste or adjika
- bay leaf, dark pepper, salt, vegetable oil.
- parsley, dill to taste
Manufacturing method:
1. Peel the potatoes and cut them into small cubes. Then put it in a pan with water and add spices. Place on the fire and cook the potatoes until fully cooked, about 15 minutes. Meanwhile, sauté the other vegetables. Grate the carrots on a medium grater. Chop the onion into small cubes. After that, fry them in vegetable oil in a frying pan for 5-7 minutes over medium heat, stirring.
2. Add sauerkraut to the vegetables, having previously squeezed out the liquid from it. Add tomato paste here and simmer for 10 minutes. Transfer the roasted potatoes into the broth with the prepared potatoes, mix everything thoroughly and let the cabbage soup boil again. We taste the soup for acidity, salt and, if necessary, add spices to taste.
3. Remove the pan from the heat and add finely chopped parsley and dill.
4. Place the finished lean sauerkraut soup into portioned plates and serve.