Sauerkraut cabbage soup, step-by-step recipe with photos

How to make cabbage soup from sauerkraut

Shchi is a common Russian dish that is cooked with cabbage, sorrel or other herbs and served as a soup or stew. The preparation of cabbage soup supposedly began in the 9th century, when farmers in Rus' began to grow cabbage. From century to century, cabbage soup was considered the main first course on the table in the Russian hut. Our great-grandmothers did not cook cabbage soup like we do now, but simmered it in a clay pot in a Russian oven for several hours. As a result, the dish acquired a special smell and great taste. A lot has changed since that time: Russian stoves have been replaced by gas and electronic stoves and ovens, what can we say about the abundance of goods on the market. Nevertheless, cabbage soup has remained a very popular first course in our time. And it’s not difficult, because the rich broth in which pieces of tender beef float, the fragrant roast with tomato and the sourness of cabbage form a unique, savory and fragrant soup. Everything about it is harmonious. It was not in vain that our forefathers adored cabbage soup so much!

At the moment, every housewife prepares them in her own way, and there are countless recipes. Cabbage soup is made from fresh cabbage, sauerkraut, sorrel, and even nettles. I would like to suggest making cabbage soup from sauerkraut - this is a traditional recipe and, in my opinion, the most delicious version of cabbage soup. In common parlance, this soup is also called “sour cabbage soup.” But don’t worry, the soup won’t be too sour, the sauerkraut will only impart sourness to the broth, and it will taste like the freshest cabbage. This recipe for cabbage soup is very reminiscent of a meat hodgepodge, which is prepared with fermented or pickled cucumbers. Therefore, connoisseurs of solyanka will certainly like this recipe for sauerkraut cabbage soup.

Ingredients (for a 3 liter saucepan):

700 g beef on the bone;
600 g sauerkraut with juice;
1 carrot;
1 onion;
3 medium potatoes;
1 tbsp. tomato paste;
3 tbsp. vegetable oil for frying;
1 bunch of parsley;
2 bay leaves;
2-3 cloves of garlic;
salt, pepper to taste (approximately 1 tsp each);
sour cream for serving (optional).

Cabbage soup recipe

1. For the broth we will use beef on the bone (better). Due to the bone, the broth turns out to be the richest and most satisfying. Pour water into a 3-liter saucepan. We wash the meat on the bone under cool running water and place it in a saucepan. Place on high heat and bring to a boil. As it appears, remove the foam from the surface of the broth. When the water boils, set the heat to low, cover the pan with a lid so that the broth does not escape, and leave the beef to cook for about 2 - 2.5 hours. We determine the readiness of the broth by the meat, which must be partially separated from the bone and simply pierced with a fork.

2. Remove the beef from the pan and cover it with a plate on top so that the hot meat does not dry out and become dry. We'll deal with them a little later.

3. Strain the broth through a small iron sieve or cheesecloth so that we don’t get small pieces of bone in the finished dish.

4. Prepare a frying dish for cabbage soup from sauerkraut. Let's deal with the onions first. To prevent the onion from causing tears, rinse it under running ice water. Then cut it into half rings, so it will look like cabbage in the soup.

5. Peel and wash the carrots. Grate on a medium or large grater.

6. Place the frying pan on medium heat, pour in 2-3 tablespoons of vegetable oil. Fry the onions and carrots together until the onions are transparent.

7. Add 1 tablespoon of tomato paste to the roast. Mix everything thoroughly.

8. Pour half a glass of water into the pan so that the vegetables do not burn. Simmer the onions, carrots and tomatoes for a few more minutes over medium heat under the lid. Then remove the roast from the heat.

9. Peel the potatoes and rinse thoroughly under running water. Cut into strips or small cubes, whichever you prefer.

10. Pour the clean and clear broth back into a clean 3-liter saucepan. Add a little filtered water so that the pan is 2/3 filled with liquid. Add chopped potatoes to the broth. We also drop 2 bay leaves here. Place the pan on medium heat.

11. The meat has already cooled down by this point, separate it from the bone. Cut into small pieces.

12. Add the chopped meat to the pan.

13. Now add the main ingredient - sauerkraut. If you have juice left from sauerkraut, pour it into the pan as well, it will make the cabbage soup even tastier. And here's a note for the recipe for sauerkraut.

14. Add the fried onions and carrots. Mix everything and cook the cabbage soup until the potatoes and cabbage are soft.

15. Wash the freshest greens under running water. Finely chop and sprinkle on top. Salt and pepper the cabbage soup to taste.

16. Using a garlic press, squeeze a couple of cloves of garlic into the sauerkraut soup; it will give the dish a special flavor. Mix the cabbage soup and remove from the heat. Cover the pan with a lid and let it brew for 15-20 minutes. And some housewives put cabbage soup in a preheated oven, so that it is closer to the recipe of our great-grandmothers.

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 the reason given to us, but 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. The main first dish of Russian cuisine is hidden behind this proverb. 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. Lightly salt 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 that, we take out the meat, cut it into medium-sized pieces and return it back to the broth.

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. Then 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.

Video about making cabbage soup with chicken broth

Sauerkraut cabbage soup with pork - a delicious traditional recipe

In state Russian cuisine, sour cabbage soup as the first course is presented in quite a variety of ways. But quite often this dish is associated with an obvious soup, to which sauerkraut is added. But not many people understand that the highlight of cabbage soup is the highlight of consumption.

If ordinary soup is usually consumed freshly prepared, then cabbage soup greatly enhances its taste the next day. When all the ingredients have brewed, it turns into a delicious and fragrant dish.

The most important thing is that with any heating, the taste of the cabbage soup becomes more intense and inimitable. Another highlight is that the cabbage soup must be thick enough, as people say, so that “the spoon can stand.”

In the northern regions of Russia, people noticed that if the cabbage soup is frozen, then the next day you can break off a piece, heat it in the oven and again get a fragrant and tasty dish for dinner.

If the housewife wanted to feed her family in a particularly tasty and satisfying way, she would prepare cabbage soup from sauerkraut and pork. We suggest preparing such cabbage soup using step-by-step instructions.

The most delicious traditional recipe for sauerkraut cabbage soup

Pork (pulp) - 1 kg (can be on the bone);
Onions - 1 piece (larger);
Sauerkraut - 750 g;
Potatoes - 750 g;
Purified water - 3 l;
Carrots - 1 piece (larger);
Bay leaf - 2 pcs;
Salt and dark pepper - 2-3 pinches each.

You should keep in mind that rich broth is the base of cabbage soup. To make it, you need to carefully wash the meat and put it in a pan (preferably a thick-walled one). Pour in cool water, place on the stove and bring to a boil.
Be sure to remove the resulting foam using a special spoon. Cover the pan with a lid and cook over low heat for 1 - 1.5 hours, depending on the quality of the meat you are using.
Next, you need to peel the potatoes and put them completely in the pan approximately 45 minutes after removing the foam, cook until fully cooked. Having previously checked the readiness of the potatoes, you need to remove them into the prepared bowl.
Add two tablespoons of broth, mash with a fork until the mixture is pureed, preferably without lumps.
The mashed potatoes must be returned to the pan and continue to cook the broth until the meat becomes soft. Adding mashed potatoes will make the broth thick and dense.
The next step is preparing the vegetable dressing. To make it, you need to peel the onion, thoroughly rinse and peel the carrots.
Then grate the carrots, cut the onion into half rings, cut the half rings in half.
Place everything in a previously heated frying pan with vegetable oil. You should keep in mind that the onions are laid out first, after a while we add the carrots to the onions and simmer the vegetables until tender.
Preparing sauerkraut. If the cabbage is quite sour, it must be washed to remove excess brine. Then cut to medium size. If the cabbage is not very sour, then you can put it in a pan along with a small amount of brine.
Taking into account that sauerkraut takes longer to cook than fresh cabbage, it can be added to the pan with the prepared vegetable dressing and simmered for an additional 0.5 - 1 hour. Adding a little water. If you need to cook the cabbage faster, you can put it directly into the pan.
We combine all the ingredients. The meat must be removed from the broth and sent to the pan after being previously cut into small pieces.
After 10 minutes, also add vegetable dressing to the pan. Mix everything thoroughly and bring to a boil.

Small secrets for making cabbage soup from sauerkraut

I present to your attention some necessary tips that will assist in production.

The freshest herbs will make cabbage soup from sauerkraut with pork inimitably fragrant. But you need to keep in mind: after the greens are put in the pan, the cabbage soup must be brought to a boil. Otherwise, the dish may turn sour within a short time. In addition, we should not forget that it is better not to overcook greens, otherwise they will become unattractive and lose their beneficial characteristics.
It is better to choose meat on the bone for making cabbage soup broth.
In the process of making vegetable dressing, the ingredients need to be lightly salted. The vegetables will release their juice and give the dressing a gentle natural smell.

Cabbage soup with sauerkraut: step-by-step recipe for making it

Hello, dear readers! Shchi is one of the most popular dishes in Russian cuisine. A large number of recipes for this hearty dish have survived to this day. Cabbage soup can be greenish, fishy, day-old, or sour. Recipes with sorrel or nettle are popular. I am now offering you a recipe for cabbage soup with sauerkraut. And at the end you will find out 5 more exciting options with what else you can cook this dish with.

According to an ancient recipe, Russian cabbage soup is prepared with sauerkraut or pickled cabbage in a clay dish and simmered in the oven for several hours. We will cook cabbage soup on an ordinary stove in a saucepan. For the broth, take beef on the bone. It will turn out tasty, satisfying and with a pleasant sourness.

Ingredients

Step-by-step recipe with photos

Video recipe

Other options

With pearl barley

Cabbage soup will become thicker and more nutritious if you cook it with pearl barley. Since the cereal is cooked for at least an hour, it must be washed and boiled beforehand until half cooked. Then it is better to wash it again to remove excess starch. And only after this can pearl barley be added to the cabbage soup and cooked for at least another 30 minutes.

With meatballs

If you really want meat cabbage soup, but don’t have time to cook the broth for a long time, prepare cabbage soup with meatballs. They can be made from any minced meat: pork, beef or chicken. You can also mix different types of minced meat. For juiciness, bread crumbs soaked in milk are usually added. Meat balls are placed in bubbling cabbage soup immediately with sautéed vegetables. Meatballs just need to cook for 5-7 minutes.

A good Lenten dish comes with mushrooms. In terms of their nutritional value, mushrooms are an excellent substitute for meat. But even with meat broth, mushroom soup turns out very tasty and fragrant. Mushrooms can be consumed not only fresh, but also dried. Dry mushrooms need to be soaked in boiling water about half an hour before cooking.

With Chiken

A rich dish comes out if you cook it with chicken. Chicken broth cooks for only 20-30 minutes. In addition, it has a low calorie content. The most dietary dish will be obtained if you eat chicken breast and remove the skin from it before cooking. For a fattier broth, it is better to take chicken drumsticks or legs.

With pork heart

Offal lovers can treat themselves to cabbage soup with pork heart. Unlike pork meat, the heart is unsurpassed for dietary nutrition. Before cooking, the heart must be washed, film, fat and other unnecessary parts removed. Then cut into small pieces and cook for 1.5 hours until cooked.

Useful tips

Before adding cabbage to cabbage soup, I always taste it. If it is very sour, then I rinse it in a colander under cool running water, squeeze out the water and only then send it to cook.
Tomato juice can be created from tomato paste and drinking water. I usually dilute 2 tbsp. l. paste in 1 glass of water.
It is better to cut very long sauerkraut with scissors in advance.

Conclusion

Now you understand how to prepare cabbage soup with sauerkraut according to a traditional recipe, as well as what other products can be added to this eternal Russian dish.

Feel free to experiment with your culinary endeavors. If it turns out delicious, it means you did everything right! Be sure to tell us about your own achievements in the comments.