An old recipe for daily sauerkraut cabbage soup recipe

Daytime cabbage soup is an ancient recipe from Russian cuisine. To this day, it is used by restaurant chefs or in the kitchens of the country's top officials. It's time to revive the dish that our great-grandfathers prepared in Russian villages. The daily basis for cabbage soup is sauerkraut. Supplement it with mushrooms or meat, cereals, herbs and vegetables.

Products for sauerkraut cabbage soup

3 liters of water;
800-900 g sauerkraut;
1 glass of brine;
1 onion;
300 g mushrooms;
65 g rye bread;
1 parsley rhizome;
1 carrot;
3-4 cloves of garlic;
6-7 tbsp. vegetable oil;
5-7 peas of aromatic pepper;
2 tbsp. wheat flour;
2-3 bay leaves;
dill, salt.

Recipe for daily cabbage soup with mushrooms and sauerkraut

Preparation

In the evening, add crushed rye bread, mushrooms, salt, garlic to the sauerkraut, if you have lingonberries. We put it in a cold space for 5-6 hours: in the refrigerator or on the loggia for the night (that is, in the dark) .

Main part

Cook the broth separately. If we do not fast and are not vegetable eaters, we use meat: beef or pork. In other versions, we use the freshest mushrooms, also dry, which give the first dish a special smell.
During the day, simmer the mixture with vegetable oil until soft for 2-3 hours. Previously, welds were simmered in a Russian oven with the addition of broth. At the moment, they use a slow cooker or oven.
Then add the weld to the broth and continue cooking. In the traditional recipe for daily cabbage soup there is no frying. Place grated carrots, chopped onions and parsley root raw. Cook for 15 minutes.
To create thick cabbage soup, fry the flour separately in vegetable oil until it turns yellow. At this step, watch the dressing so that it doesn’t burn.
When the flour reaches the appropriate color, pour 6-7 tablespoons of broth into the frying pan and stir until it becomes a thin, homogeneous mass. Pour the dressing into the pan. 5 minutes before the end, add bay leaf, finely chopped garlic, herbs, and spices.
The secret to making daily rich cabbage soup from sauerkraut lies in the next fundamental step. Take out the bay leaf and wrap the pan with a blanket or jacket to keep warm. For this, farmers used the near part of the oven, where there was no heat, but in modern conditions they have to use improvised things. Let the languor continue for 4-5 hours.
In the old days, cabbage soup was frozen. It’s easy to create this in the winter, but it’s so problematic to create in the warm season. Therefore, after cooling, we transfer the culinary creation to the refrigerator.

Serve on the table

Daytime cabbage soup is eaten the next day. It takes 24 hours for the sauerkraut to impart its taste, the first dish is infused, and the taste becomes pronounced. Every other day, heat the portion and serve with sour cream and fresh dill. In the old days, cabbage soup was transferred to a pot and heated in the oven, covering the container with dough on top. To this day, restaurants still use the culinary heritage of our grandmothers.

Shchi with sauerkraut: traditional recipe with photos

Cabbage soup was constantly recognized and coveted both on the tables of palaces and in poor houses, the difference was only in the ingredients. The rich put sauerkraut, a lot of vegetables and fatty meat in their soup, while ordinary farmers could only afford lean cabbage soup with vegetables and herbs. For centuries, cabbage soup has strengthened the spirit and strength of Russian people. One of the secrets of this ordinary and delicious dish is that the longer it sits, the tastier it will be. The direct meaning is to cook a huge pot and enjoy your favorite food for a number of days. That’s why you will now receive an ancient recipe: daily cabbage soup made from sauerkraut.

This taste property of cabbage soup was also used by our distant forefathers, who learned not only to enhance the taste of their beloved stew, but also to store it for an infinitely long time. So, daytime cabbage soup. Their name corresponds to the ancient method of their manufacture. Almost ready cabbage soup was frozen in the hallway or on the street, as they say, “into the bone.” Naturally, they could create this only in the winter, while you and I can already afford to make it for ourselves in the summer, by placing the container with the soup in the freezer. When necessary, the cabbage soup was thawed and later heated in a pot in a Russian oven under dough, which covered the pot in a thin layer. Such cabbage soup with sauerkraut was especially popular in Rus'. At the end of the 19th century, daily cabbage soup could be enjoyed in the best taverns.

As we see, it is incorrect to assume that the day’s cabbage soup was prepared yesterday, and not now. They had to not just cool down so as not to spoil, but actually freeze. Because when quickly cooled, they received a unique taste, where any ingredient - sauerkraut, rutabaga, turnip - revealed a special color. Daytime exposure to frost is the decisive moment in the technology for making such cabbage soup.

What do we need to cook cabbage soup for the day?

carrots - 2 pcs.;
onion - 1 pc.;
veal - 300g;
vegetable oil - 50ml;
tomato paste - 30g;
sauerkraut in brine - 400g;
sugar - 20g;
water - 1l;
allspice - 6 peas;
bay leaf - 2 pcs;
salt to taste;
mustard - 1 tsp;
dill, parsley – incl. for decoration.

Russian cabbage soup from sauerkraut: an ancient recipe

Cut the veal into small pieces and place in a pan - preferably with a thick bottom. Add a couple of tablespoons of vegetable oil and simmer the meat briefly.
Peel the onion and cut into feathers. Place in the pan with the meat.
We grate the carrots on a large grater and fry them together with the onions and veal. Add tomato paste at this time.
Stew the vegetable mixture and meat.
Pour a little cabbage brine into the pan - approximately 100 ml. Then we throw in the cabbage itself. The acidity of the cabbage soup will depend on the acidity of the sauerkraut. We taste the cabbage before stewing: if it turns out to be very sour, then rinse it, if not so sour, then you can add more cabbage brine to the cabbage soup. Add bay leaf and peppercorns.
Now mustard and sugar. We will get a fragrant mixture.
Pour in water and cook for about 1.5 hours. If we use young calf meat, then even less. If the water boils away, add a little more water. Salt at the end of production. Beef will need more time. In both cases, we focus on the readiness of the meat. Cover the finished cabbage soup with a lid and leave to cool. The cabbage soup will be thick, but we will bring it to a suitable mixture before serving.
Pour the cooled soup into small containers. Containers are convenient for the 1st dose. We put them in the freezer for the day. Naturally, the blanks can be stored significantly longer.
The next day all you have to do is remove it from the freezer and reheat. When the cabbage soup begins to boil, it’s time to add a little hot boiled water and bring to a suitable mixture. Well, those who love thick cabbage soup should consume them in their original form.

There is another option for serving the first course. After defrosting, cabbage soup can be placed in clay pots, covered with a thin layer of dough on top and placed in the oven. Having warmed them up and sweated them a little, put them on the table directly in small portioned pots. Delicious served with sour cream and rye bread. Bon appetit!

As for potatoes, we repeat: in real cabbage soup, according to apologists for canonical cabbage soup, there is absolutely no room for it, even in crushed form as a thickener. But, this remains your decision.

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Daily cabbage soup with sauerkraut: an ancient traditional recipe

Daily cabbage soup made from sauerkraut is a national Russian dish that has been prepared in the homes of Russian farmers since ancient times. For the best taste, the step-by-step recipe can be supplemented with snow-white mushrooms, herbs, cereals and other vegetables. Day cabbage soup: An ancient traditional recipe with sauerkraut, which was virtually forgotten, is now prepared from time to time in villages. Relatively ordinary, cheap ingredients make a tasty dish, and the whole secret is hidden in a special manufacturing principle.

Ingredients for daily cabbage soup

The process of making daily cabbage soup

How to prepare an ancient recipe for sauerkraut cabbage soup with photos? You need to cook meat broth. Wash the beef and flavor the broth with parsley root, peppercorns, and bay leaves. Cook over low heat for about an hour and a half, skimming off all the foam that has formed. Remove the finished meat from the broth, cool, and separate the bones.

Place the sour mixture in a frying pan and simmer in vegetable oil (4 tbsp) until soft. To preserve authenticity, the old Russian recipe involves simmering the preparation in a clay pot, into which a little broth is poured. Usually welding was done in Russian in a stove, but now it can be done in the oven.

How to cook cabbage soup using ready-made broth

Strain the broth, removing the bay leaves, roots, and spices. Add the previously prepared carrots and onions, cook the vegetables for a quarter of an hour, pour in the brine with the steamed preparation.

Cabbage soup made from salted cabbage has a rich taste, so it must certainly contain garlic. Clean the teeth and chop finely.

Season traditional cabbage soup with flour. To prevent the mass from curdling, pour a couple of ladles of broth into the frying pan, stir everything thoroughly until smooth. Only after this, slowly add the flour dressing, mixing it with a spoon.

At the end of cooking, add chopped dill and garlic. Mix everything thoroughly, and after a few minutes remove the soup from the stove.

Cool the day's sauerkraut cabbage soup

We figured out how to cook cabbage soup from sauerkraut, but the main secret of the dish is cooling. First, wrap the pan in a blanket for 4 hours so that the stew steams, like in an oven. Later in the day, we cool the soup well, but the traditional method involves complete freezing.

Serving is carried out every other day, which is when the taste is fully revealed. Heat up the soup, add a spoonful of sour cream and enjoy the food of our forefathers.

Daytime cabbage soup: why are they called that

Having dealt with the production, almost everyone will ask: “Why are cabbage soup called daily?” The fact is that they are eaten only a day after production. An old recipe for daily cabbage soup made from sauerkraut or fresh cabbage was prepared for Stalin. Such sour cabbage soup was part of his daily diet. Another version of why cabbage soup is daytime is connected with this. The recipe for Stalin was made with broth from 3 ducks, hence the name “s-duck”, i.e. with ducks

The main version connects the title with the manufacturing features. Sour cabbage soup takes a day to prepare, that’s why it’s “day-old”. Another highlight of production is heating 100% frozen cabbage soup in a pot in a Russian oven. The pot is sealed with dough.

Daily cabbage soup from sauerkraut - an ancient recipe

Shchi is the most popular Russian dish, which has been prepared for several hundred years. There are a huge number of recipes for making real Russian cabbage soup. But one of them is known more than all the others: it is cabbage soup for Joseph Vissarionovich Stalin himself. They say that this dish was part of his inevitable daily diet. They were prepared by three whole ducks, which is where the name “day cabbage soup” came from. Their unique recipe, fortunately, has been preserved to this day. So, almost anyone can cook this dish for themselves and their loved ones. Surprisingly, the dish does not require expensive goods, the main thing is the unique development of production and the availability of free time, because the cooking process is long.

To make 4 daily servings of cabbage soup you will need various products.

Ingredients

sauerkraut – 800 g;
beef – 200 g;
veal – 200 g;
chicken fillet – 200 g;
carrots – 100 g;
parsley root – 1 pc.;
onion – 1 pc.;
butter – 50 g;
tomato. puree – 2 tbsp. l.;
wheat flour – 2 tbsp. l.;
fresh greens – 50 g;
garlic – 1 large clove;
salt pepper.

Manufacturing

Beef and veal should be boiled together. Before boiling the meat, it must be cut into portions. In this case, divide any type of meat into 4 parts. The cooked meat is poured with approximately 3 liters of water. This is taking into account that a certain percentage of the water will boil away. Before the broth boils, you can keep it over medium heat. After the boiling process, reduce to a minimum so that the broth simmers for 2.5 hours. When the gas is reduced, you can add salt.
After this, you need to turn down the heat on the broth again and put portioned pieces of chicken fillet into the pan. When the liquid boils again, reduce the temperature and cook for another half hour.
Well-fermented cabbage should be chopped as finely as possible and added to the broth. It should boil for approximately 10 minutes.
Next, you need to prepare the sauteing. To do this, onions, carrots and parsley root are cut into small cubes. It is better to cook the sauté in a metal cauldron or saucepan. Place butter in a well-heated container. Immediately after it melts and acquires a warm color, you need to put the cooked vegetables there. They should be sautéed until the onion and parsley root acquire a golden color. Half a minute before the sauteing is completely ready, you need to add finely chopped garlic and dark pepper.
Carefully pour flour into the sauté, quickly stir with vegetables and after a minute add tomato paste into the mixture. Stir again and keep on fire for another 2 minutes, stirring constantly. With all this, you can pour a little broth into the sauteing.
Place pieces of cooked meat from the pan with broth.
Carefully pour the broth into a sautéed cast iron container.
Put the meat in the cast iron again and cook the cabbage soup for another 30 minutes.
Turn off the heat, cool completely and pour the cabbage soup into a freezer-friendly container. Place the container in the freezer and keep for 2-3 days.
Then defrost, heat the dish until warm, and pour into portions.
Add chopped herbs and sour cream to each plate.

Adviсe

For some, this recipe may seem very complicated. But specifically, this is a unique method of producing specifically those famous Stalinist cabbage soup. In order to understand the significance of this or that process, it is necessary to discuss in more detail certain steps in preparing a dish.

For example, why can chicken be added to the broth only after the veal and beef are ready? This is done so that the tender chicken fillet does not overcook and eventually become dry. After all, other types of meat in this recipe require the longest preparation.

The next point is the boiling point of the broth. Under no circumstances should it actively boil.

The broth should practically simmer in the pan. Only then can it be transparent and golden, as requested by the recipe of the dish.

By the way, this is a good idea for making any kind of broth, regardless of the dish or meat on which it is cooked.

Cabbage for Stalin's cabbage soup must only be perfectly fermented. As a result, the dish will turn out quite sour. Apart from cabbage and tomato paste, it does not have to contain any more acid.

Regarding passaging, some questions may also arise. For example, almost everyone is accustomed to grating carrots and parsley root for frying in various dishes. But a small cut will help preserve the vegetable smell, pleasant texture and color of the cabbage soup. Garlic is added at the very end so that it does not overcook. It is also better to cut it as finely as possible, and not pass it through the garlic.

Why is it not allowed to sauté in a regular frying pan? In order to preserve all its smell for the broth. Then not a single drop of butter will be lost. In this case, even the walls of the cauldron retain the smell that the vegetables emitted during the roasting process. Passing flour is needed to make the dish thicker and richer.

A rather strange moment is freezing a finished dish. But this is Stalin’s daily cabbage soup recipe. This particular variation of the dish was valued by the leader of the peoples, so this is how it should be created in a unique recipe. Day-old cabbage soup is frozen so that cabbage and all other vegetables acquire an unusual softness, which is impossible to achieve even by cooking. This way, the vegetables retain their shape but have an incredibly tender texture.

So, there is nothing complicated in the recipe. Cooking Stalin's cabbage soup is not much more difficult than borscht or shurpa. The main thing is to create this in advance so that you have time to freeze, hold, and later defrost the dish.

Stalin's cabbage soup can be prepared and consumed any day. This is a healthy and certainly tasty first course. To make it you do not need to have any special cooking skills. It is better to serve cabbage soup with lightly toasted toast, preferably rye toast. If desired, you can put half a hard-boiled chicken egg on a plate.

If you are planning a second course for lunch, you must take into account that the cabbage soup is quite filling. So, a very generous portion of the second may in this case be unacceptable. According to Russian tradition, you can wash down cabbage soup with compote made from various dried fruits. These can be apples, pears, plums, cherries and various other fruits.

Although you can cook cabbage soup not only according to this recipe. There is a huge variety of different recipes for this dish: lean, mushroom, fat, fish, from fresh cabbage.

The recipe for Stalin's cabbage soup is a variation with freezing. In Rus', according to this recipe, the dish was prepared in winter frosts. But with the invention of freezers, everything became even easier, and now daytime cabbage soup can be prepared at any time of the year. Fans of this ancient dish say that day-old cabbage soup is a more successful production option. After all, long heat treatment kills the smell of goods and destroys their structure. Not to mention their usefulness and preservation of vitamins and microelements in meat and vegetables. Freezing solves this problem completely, so daytime cabbage soup can be considered more useful.