Lenten cabbage soup from sauerkraut

Lenten cabbage soup from sauerkraut

“Hungry Fedot wants cabbage soup”

From a collection of proverbs and sayings by V. Dahl

Eh, I haven’t tried that Fedot from the proverb of our cabbage soup! Even lean cabbage soup made from sauerkraut, despite the absence of meat and sour cream, turns out to be satisfying, rich, fragrant... On the days of Lent, Culinary Eden allows you to cook lean cabbage soup from sauerkraut at least once a week, and each time according to a new Lenten recipe.

The only condition is that the cabbage for our cabbage soup must be sauerkraut. Not pickled, not salted according to all the beloved “frisky” recipes, but specifically pickled. It contains all the salt, or more precisely, the acid. This transmitted sourness of cabbage soup from sauerkraut cannot be imitated by anything!

Lenten sour cabbage soup “Frisky”

Ingredients:
700 g sauerkraut,
1-2 onions,
1 carrot,
1 tbsp.
l. tomato paste, 2 tbsp.
l. flour, 2 tbsp.
l. vegetable oil, 1 bay leaf,
5 black peppercorns,
dill, parsley - to taste,
salt and sugar - to taste.

Production:
Before starting production, wash the sauerkraut with cool water, squeeze and finely chop. After that, fry it in vegetable oil, add a little water and simmer under the lid until soft. Then put the cabbage in a saucepan, and in a frying pan, fry grated carrots and chopped onions together with the tomato in vegetable oil, add pepper, bay leaf, salt, sugar to taste and evenly add the separately fried flour. Place the finished mixture in a saucepan with the cabbage, add water, let it boil and cook until tender, in other words, until all the vegetables are ready. Serve the finished cabbage soup to the table, generously sprinkled with chopped dill or parsley.

Lenten cabbage soup “Nikolaevskie”

Ingredients:
800 g sour sauerkraut,
1 large carrot,
2 onions,
4 tbsp.
l. mustard oil, 1 parsley root,
1 turnip (if available),
100 g mushrooms,
2 tbsp.
l. tomato paste, vegetable or mushroom broth,
salt to taste.

Preparation:
Finely chop the onion, place it in a saucepan prepared for cooking cabbage soup, season with mustard oil and lightly fry. Then add shredded sauerkraut, grated carrots, turnips (you can replace them with potatoes), chopped parsley root, and tomato paste into the pan. Simmer everything together, covered with a lid, for an hour over low heat. After diluting the vegetable mixture with broth, add boiled mushrooms (if you used champignons for making, you don’t have to boil them ahead of time). Salt the cabbage soup to taste, let it boil, and then leave it for some time to steep.

Speaking of tomato paste, we note that you can replace it with homemade tomato sauce, ketchup or the freshest peeled tomato, lightly fried in a frying pan with the addition of a small amount of sugar. Tomatoes sold in winter taste very different from summer tomatoes grown in your own gardens, and are often liquid and sour. You can also use tomatoes marinated in their own juice.

Lenten sour cabbage soup with dried mushrooms

Ingredients:
500 g sauerkraut,
40 g dried mushrooms (preferably white mushrooms),
2 carrots,
2 onions,
3-4 cloves of garlic,
40 g tomato paste,
20 g flour,
1 tbsp.
l. chopped parsley or dill, 2 bay leaves,
40 ml vegetable oil,
salt to taste.

Preparation:
Squeeze out the sauerkraut, pour 2.5 cups of boiling water over it, then add tomato paste, salt, stir and simmer over low heat for 2 hours. Cut the onions and carrots into small cubes and fry in vegetable oil. Lightly brown the flour. 15-20 minutes before the end of stewing the cabbage, add fried vegetables to it, and 10 minutes before the cabbage is ready, add browned flour. Soak the mushrooms in cool water for 3-4 hours in advance, then boil them in 1 liter of water for 30 minutes. Remove the finished mushrooms and chop finely. In a saucepan prepared for cabbage soup, combine cabbage with vegetables and mushrooms, add broth and cook for 40 minutes. Allow the finished cabbage soup to brew in a warm place, and before serving, add crushed garlic cloves and herbs to it.

You have probably already seen that the given lean cabbage soup from sauerkraut is prepared without potatoes. It’s just that almost everyone doesn’t add it, believing that potatoes slightly dull the taste of real cabbage soup, but if you want, you can add 1-2 potatoes to any of the recipes listed above.

To make lean cabbage soup from sauerkraut the most satisfying and nutritious, our grandmothers and mothers also added beans to them. You can use dry beans, or you can also use canned beans in your own juice or tomato sauce. Delicious both ways.

Lenten cabbage soup made from sauerkraut with dry beans

Ingredients:
500 g of sauerkraut,
200 g of dry snow-white beans,
1 onion,
1 carrot,
1 sweet pepper,
3 cloves of garlic,
2 bay leaves,
5 black peppercorns,
herbs, salt - to taste.

Preparation:
Thoroughly wash the beans with cool water and soak them overnight (that is, in the dark) . In the morning, boil it over low heat until cooked. Squeeze the sauerkraut from the juice, chop it into small pieces and simmer without adding oil over low heat for half an hour until soft. Chop the carrots into large strips, cut the onion and bell pepper into thin half rings, and chop the garlic. Place all the cooked vegetables in the same order in which you cut them into a saucepan with bubbling water and cook over medium heat for 15-20 minutes. Then add stewed cabbage and beans to the vegetables. Let the cabbage soup simmer for 20 minutes over low heat and add seasonings. Allow the cabbage soup to steep slightly and serve with herbs.

Lenten cabbage soup made from sauerkraut with beans in tomato sauce

Ingredients:
1.5-2 liters of broth,
500 g of sauerkraut,
3 potatoes,
1 onion,
1 can of beans canned in tomato sauce,
a little vegetable oil.

Preparation:
Place peeled and cut into small cubes potatoes in boiling water and cook for 20 minutes. Squeeze the sauerkraut from the brine, chop it, add it to the saucepan with the potatoes and cook for another 20 minutes. Lightly fry the chopped onion in a small amount of vegetable oil and add it to the cabbage soup along with the beans and sauce. Cook everything together for another 10 minutes, adding salt and spices to taste. Let the finished cabbage soup brew, and when serving, season it with finely chopped herbs.

Lenten cabbage soup made from sauerkraut with pearl barley “Family”

Ingredients:
500 g sauerkraut,
5 liters of broth,
200 g pearl barley,
3-4 potatoes,
2 carrots,
2 onions,
2 tbsp.
l. flour, 3-4 tbsp.
l. vegetable oil, Herbs, garlic, salt, ground black pepper - to taste,
2 bay leaves.

Preparation:
Wash the pearl barley well, cut the potatoes into cubes. Place potatoes, pearl barley, bay leaves into the bubbling broth, bring to a boil, reduce heat and simmer for 25 minutes. Grate the carrots on a large grater, finely chop the onion and fry them over medium heat for 3 minutes, then add flour and stir everything quickly. Then immediately add sauerkraut, stir again, pour in 6 tbsp. l. broth and simmer for 6 minutes. Now try the pearl barley and, if it is almost ready, put the vegetables in a pan, add salt, add ground black pepper, cover the pan with a lid and cook until the cereal is completely cooked. Leave the finished cabbage soup for a while to steep, and then add the greens and pressed garlic to it.

Lenten cabbage soup from sauerkraut in a slow cooker

It is best to cook such cabbage soup before lunch, or better the day before, so that it has time to brew well in the “Heating” mode.

Ingredients:
3 liters of water,
400 g of sauerkraut,
3 potatoes,
1 onion,
1 carrot,
50 g of celery root,
2 cloves of garlic,
2 fresh mashed tomatoes,
50 g of vegetable oil,
salt, sugar, herbs, bay leaf - to taste .

Preparation:
Finely chop the onion and place it in the multicooker bowl, grate the carrots and celery root and add to the onion. Pour vegetable oil into the multicooker bowl and turn on the “Fry” mode for 20 minutes. After 5 minutes, add the grated or blended tomatoes to the bowl with the rest of the vegetables. Stir the contents of the bowl and cook until the end of the set mode. Wash the sauerkraut in cool water to remove excess acid and place it in a slow cooker. Next are diced potatoes and chopped garlic cloves. Now fill the contents of the bowl with water, add salt, close the multicooker with a lid and turn on the “Stew” mode for 1.5 hours. When you hear the signal about the end of work, open the lid and add more salt to taste, if necessary, sugar, if the cabbage soup is still sour, bay leaves, close the lid again and leave the cabbage soup to steep in the “Heating” mode for 1 hour, no less .

As you know, the real taste of cabbage soup is revealed only the next day. When serving, add crushed garlic and herbs to the cabbage soup. Under no circumstances should you put greens in the cabbage soup during the cooking process, it will lose its taste.

And finally try to freeze cabbage soup on the balcony! Russian cooks knew a lot about this - cabbage soup called “daily” was such a dry ration: travelers always took frozen cabbage soup with them on the road in portioned pots, and in roadside taverns they simply warmed them up.

Bon appetit and the latest culinary discoveries!

Lean cabbage soup made from sauerkraut

My delicious sauerkraut cabbage soup! Thanks to the cook Yuvl for the photo.

Ingredients for “Lean cabbage soup from sauerkraut”:

• Sauerkraut – 500 g
• Carrots - 1 pc.
• Onion - 1 pc.
• Potatoes - 3-4 pcs.
• Water - 3 l
• Vegetable oil - 4 tbsp. l.
• Salt (and dark pepper, bay leaf) - to taste
• Garlic - to taste

Production time: 1 minutes

Nutritional and energy value:

Recipe for Lenten cabbage soup from sauerkraut:

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April 6, 2018 yuvl #

January 13, 2014 Tatyana Kostina #

November 22, 2009 Alen deleted #

November 22, 2009 Baba Anya # (recipe creator)

September 9, 2009 ruska #

November 22, 2009 Baba Anya # (recipe creator)

September 7, 2009 Alisi #

September 7, 2009 pepper #

September 7, 2009 Gulia deleted #

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Lenten cabbage soup from sauerkraut

Ingredients

Sauerkraut – 250 g

Potatoes – 2 pcs.

Onions – 1 pc.

Tomato paste – 1 tsp.

Spices - to taste

Bouillon cube – 1 pc.

Vegetable oil – 1 tbsp.

Parsley – 10 g

• 57 kcal
• 30 min.
• 30 min.

Photo of the finished dish

Step-by-step recipe with photos

I prepare Lenten cabbage soup from sauerkraut mainly in the winter and during Lent. Hot, fragrant cabbage soup with a certain sourness that sauerkraut imparts to the dish is quite good for fasting people and those who follow a healthy diet.

I cook lean cabbage soup from sauerkraut in vegetable oil and instead of vegetable broth I add a vegetable bouillon cube, it makes the cabbage soup the richest in taste. You can cook cabbage soup even without vegetable oil by stewing vegetables in water.

Let's prepare the products according to the list.

Peel the potatoes and cut them into small cubes. Place the potatoes in a saucepan, add spices, vegetable broth or a bouillon cube, like mine. Add 1 liter of water. Place the pan on the heat and cook the potatoes in the broth until fully cooked, about 15 minutes.

While the potatoes are cooking, saute the other vegetables. Grate the carrots on a medium grater. Cut the onion into small cubes.

Fry the vegetables in vegetable oil in a frying pan for 5-7 minutes over medium heat.

Add sauerkraut to the vegetables, having previously squeezed out the liquid from it. We will also add tomato paste.

Simmer the vegetables for another 10 minutes.

Add vegetables from the frying pan to the broth with cooked potatoes. Mix everything well and let the cabbage soup boil again. We taste the cabbage soup for acidity, salt and add spices to taste. You can add a little cabbage brine for acidity.

Remove the pan from the heat and add finely chopped parsley to the cabbage soup.

Pour the prepared lean cabbage soup from sauerkraut into portioned plates and serve with fresh rye bread and garlic.

Lenten cabbage soup from sauerkraut

Posted 03/18/2018
Posted by: julia123 [offline]
Calories: Not specified
Production time: Not specified

When you mention hot cabbage soup, you immediately see a fire in a Russian oven, as if in reality you can smell homemade chicken broth and an indescribably delicious sour soup. Grandma's cooking was always appetizing and we, having had enough of the day's food, devoured the hot food on both cheeks. This is the warmest upbringing (purposeful formation of personality in order to prepare it for participation in social and cultural life) from my youth. This is probably why the first dishes in our family are an indispensable condition for proper nutrition. Despite the abundance of vegetarian dishes, lean cabbage soup with sauerkraut is the most beloved. An indescribably tasty vegetable dish, the taste of which can be easily changed or improved by adding different ingredients and herbs. I think you will enjoy preparing this simple, healthy delicacy for your own family. Also, be sure to try this soup made from the freshest cabbage with chicken.

Ingredients:

– 1 potato tuber,
– 150 grams of sauerkraut,
– 1 medium onion,
– half a small carrot,
– table salt,
– 1 tablespoon flour,
– 2 tablespoons refined sunflower oil,
– dark peppercorns,
– 1 clove garlic,
– bay leaf,
– 2 liters of clean water.

Lightly squeeze the sauerkraut to remove the brine. Place the sauerkraut in a saucepan, cover with cool water and place on the stove. After the contents boil, reduce the heat to low and cook the stew for no more than an hour.

Peel the potatoes, wash and cut into appropriate size pieces. Add to the cabbage and continue the heat treatment process until the potatoes are ready.

Chop the peeled, thick carrots and onions. Place the vegetable mixture in a frying pan with well-heated vegetable oil. Fry until soft and add to vegetables. Stir the soup and reduce the temperature as needed.

After 15-20 minutes, add salt and take a sample.
To do this, scoop up a large spoonful of vegetable broth, cool and taste with sponges first to feel all the flavor colors. Adjust the acidity by adding cabbage brine or water, only then add salt. To ensure that the broth has the densest structure, lightly fry a tablespoon of flour in sunflower oil. Add a quarter cup of vegetable broth or water and stir until smooth. Add a little more water as needed and after a minute, add the flour mixture to the pan.

Add finely chopped garlic, a few dark peppercorns and a bay leaf. Stir the cabbage soup, make sure the degree of doneness suits your taste preferences and finish cooking after 5-7 minutes. When serving hot lean cabbage soup on the table, do not forget to add chopped herbs. Bon appetit! I think you will like these sorrel cabbage soup with chicken and eggs.