Delicious sauerkraut soup recipe. How to make sour cabbage soup from sauerkraut recipe with photo step by step

Sauerkraut soup is the most famous traditional dish of our country. This dish is characterized by a pleasant sour taste, which is created by adding sauerkraut.

But soup from fresh cabbage is cooked very often, and in order to achieve a sour taste during cooking, you can add fresh nettle, sorrel to it, you can also season the soup with brine from cabbage or other sour vegetables.

This hearty, healthy and glorious soup has been cooked by housewives since ancient times, wanting to please their husbands, feed their children with healthy and tasty dishes. “Schi, porridge is all our food” - this saying was first said by Suvorov himself and not without reason became popular throughout Russia. The recipe for sauerkraut soup has become the most popular soup since the ninth century, after sauerkraut was first brought to Russia. Shchi has gained great popularity among both rich people and poor people.

In cooking, there are many different recipes for preparing this dish, they are cooked in different ways - on meat, vegetable and mushroom broth, with meat, vegetables and fish. In ancient times, cabbage soup was divided into "empty" and "full", it all depends on the ingredients of the soup. This dish is prepared from the following ingredients: cabbage, without meat (lean cabbage soup), with meat (pork, chicken, beef, giblets), spices, roots, mushrooms. Some housewives add different cereals to the cabbage soup, and the cabbage soup itself can be cooked not only on the stove, but also in a slow cooker, pots, and even insist until tender.

If you want to cook sauerkraut soup in meat broth, then in order to cook it, the meat must be thoroughly washed and cut into small pieces. Squeeze the sauerkraut a little with your hands from excess brine. All other vegetables - onions, carrots and other vegetables should be pre-cut according to a specific recipe. Sauerkraut soup calories are only 19 kilocalories, 1% fat, 0.8% protein and only 1.5 carbohydrates.

What do you need to make cabbage soup?

The main ingredient of cabbage soup is sauerkraut, which gives the dish an appetizing sourness and unique taste. The season for preparing cabbage soup in the villages began in late autumn, when housewives salted cabbage for the winter, and continued until spring. Shchi still remains the most common first course among many Slavic peoples.

Any broth for cooking cabbage soup is used: vegetable, meat, fish or mushroom. Even in ancient times, cabbage soup was divided into lean or "empty": only sauerkraut and onions with carrots and "full" - meat, rich with mushrooms, eggs and seasoned with sour cream or heavy cream. But the most important secret of the unique, special taste of cabbage soup was that they cooked cabbage soup in a Russian oven, where the dish languished and infused for several hours.

Modern housewives cook cabbage soup on an ordinary stove, and the dish turns out to be no less appetizing and tasty. Shchi is an ideal first course for dietary nutrition and will be rightly appreciated by women who watch their figure and count calories. 100 g of cabbage soup with sauerkraut contains only 32 kcal, in addition, the dish, having a beneficial effect on the digestive system, saturates the body and fills it with energy.

Ingredients of the dish:

• 600 grams of sauerkraut,
• 1 kilo of beef
• 2 carrots
• 2 pieces of potatoes,
• parsley root,
• 3 spoons of sunflower oil,
• 2 bulbs
• 6 pieces of allspice,
• 4 pieces of black peppercorns,

Cooking:

1. So that you can cook cabbage soup from sauerkraut, the first thing you need to do is prepare all the necessary ingredients. Using a sharp knife, peel potatoes, onions, carrots, and fresh parsley root. All peeled vegetables must be thoroughly washed under running water. Grind the carrots with a coarse grater and place them in a deep bowl.
2. Arrange the parsley root, potatoes and onion alternately on a cutting board. Cut the potatoes into small cubes, cut the parsley root into thin strips, and cut the onion into a cube no larger than one centimeter in size. Transfer the chopped potatoes to a bowl and cover them with running water so that they do not suddenly darken. Chopped onion and parsley root also need to be laid out on separate plates.
3. Take the required amount of suitable meat, rinse it several times in water, cut into medium-sized pieces, cover with water and prepare a rich broth. While the broth is boiling, you can prepare the spices, add the required amount of bay leaf, peppercorns and place them in a small bowl. Also, in a separate container, you must place the required amount of sour cabbage.
4. In the meantime, you were preparing all the necessary ingredients, the broth in the pan boiled and a lot of gray foam gathered on its surface, which must be removed with a slotted spoon. Screw the level of the stove on the stove to medium and make sure that the broth does not boil very much, because after cooking it may not be so transparent. Cover the pan with a lid on top, making a small gap and continue to cook the broth with meat for an hour and a half.
5. Now you can prepare the dressing for the soup. The stove must be turned on to medium heat, put a frying pan on it with the required amount of sunflower oil. After the oil is hot, add all the chopped onion to it and lightly fry it until transparent. Do not forget to stir the onion from time to time with a wooden spatula to make this ingredient.
6. After the onion reaches the desired consistency, chopped carrots must be added to the pan. All vegetables must be stewed until the carrots are soft, this will take you about seven minutes, stirring with a spoon all the time. After that, it is necessary to remove the pan from the stove and set it aside for a while.
7. After about an hour and a half, with the help of a slotted spoon, the cooked meat must be pulled out of the broth, for a while, transfer it to a separate bowl so that it cools down a bit. After that, the cooled meat must be carefully removed from the bones. Cut the meat into portions and add the meat to the broth again.
8. After adding the meat from the potatoes, it is necessary to drain all the water and add all the prepared ingredients to the broth. After a few minutes, add the chopped parsley root to the soup and continue to cook the broth for another five minutes.
9. Take a plate of prepared sauerkraut and squeeze it a little with your hands to remove excess liquid. How hard to squeeze the sauerkraut is up to you, if suddenly you like to eat sour cabbage soup, then the cabbage can be squeezed out only a little. If you prefer soup with a little sourness, squeeze the cabbage a little and add it to the broth, after which the cabbage soup must be cooked for fifteen minutes.
10. After this time, add all the dressing to the pan, mix everything thoroughly and continue to cook for seven minutes. After this time, add several types of peppercorns and bay leaves to the dish, continue to cook for ten minutes. After that, the stove must be turned off and let the dish brew for another five minutes.
11. Classic cabbage soup should be served hot in a deep plate. This dish can be served with fresh sour cream, cream or sour cream sauce. If desired, cabbage soup can be added along with finely chopped greens. Sour cabbage soup from sauerkraut is completely ready, bon appetit!

Lean sauerkraut soup recipe

A lot of people are trying to be vegan these days. We offer you another very interesting recipe for making vegetarian lean cabbage soup from sauerkraut.

Ingredients of lean cabbage soup from sauerkraut:

• 2 liters of vegetable stock
• 250 grams of mushrooms
• 1 onion
• 3 pieces of potatoes,
• 1 carrot
• 2 pieces of bay leaf,
• 2 spoons of sunflower oil,
• 300 grams of sauerkraut,
• spices, salt,

Cooking lean soup from sauerkraut with mushrooms:

1. So that you can cook cabbage soup from sauerkraut, wash the potatoes several times and peel them, cut them into small cubes. Peel fresh onions and very much. Rinse and peel the carrots, chop them with a grater.
2. Cut pre-washed champignons into thin plates. You can also use frozen champignons for cooking, but they must first be thawed.
3. It is also necessary to rinse thoroughly and chop it very finely with a sharp knife. Green onions and dill are most suitable for this dish. Add all the vegetable broth to the pot, bring it to a boil and immediately add the pre-cut potatoes.
4. Add one tablespoon of sunflower oil to the pan. Fry the chopped onions and carrots in hot oil until soft and turn off the stove. In another pan, add all the remaining oil and after heating, add all the cabbage to it. Simmer cabbage for twenty minutes.
5. In the heated vegetable broth with potatoes, add the fried onions with carrots and chopped mushrooms. Boil the soup for fifteen minutes. Then add all the cabbage, bay leaf and all the contents to the broth, sprinkle with ground pepper. Lean sauerkraut soup taste and continue to cook for another ten minutes. Delicious vegetarian cabbage soup is ready, bon appetit!

Sauerkraut soup in a slow cooker

Ingredients:

• 450 grams of pork
• 1 carrot
• 4 potatoes
• 1 onion
• 1 spoon of tomato paste,
• 300 grams of sauerkraut,
• sunflower oil,

Cooking:

1. To cook cabbage soup from sauerkraut, you need to rinse and cut the meat. Put the chopped meat into a multicooker bowl, then add a few tablespoons of sunflower oil to it, turn on the “Baking” mode and fry for 25 minutes. If you want to cook this dish in a slow cooker with chicken, you do not need to fry it. Place the chicken in the slow cooker along with the sauerkraut and potatoes.
2. While the meat in the slow cooker is fried, peel the onion and carrots, cut the onion into small cubes, chop the carrots with a grater. Peel the potatoes, rinse several times and cut into cubes. If sauerkraut is very sour, soak it a little in cold water.
3. Add chopped carrots with onions to the meat, mix all the contents thoroughly. Close the lid on top and continue to simmer the entire contents for fifteen minutes. From time to time, remove the lid from the multicooker and stir all the contents.
4. A few minutes before the final preparation, you need to add tomato paste to the dish. After that, add the bay leaf, chopped potatoes and cabbage to the slow cooker. Sprinkle with spices for the soup and salt, fill the entire contents with water. Close the lid on top, set the "Extinguishing" mode and continue cooking the dish for an hour. Delicious sauerkraut soup is completely ready. Enjoy your meal!

Green soup from sauerkraut

There are many different recipes for this dish with the addition of soaked apples, roots and different types of spices. The real Russian cabbage soup from sauerkraut was once cooked exclusively in the oven, but this dish can also be cooked in apartment conditions, this will not make the taste of the finished soup worse. Cooking cabbage soup from sauerkraut will take you very little time.

Ingredients:

• 1 kg boneless pork neck
• 500 grams of pork belly,
• 2 bulbs
• 1 kilogram of sauerkraut,
• 1 carrot
• 3 potatoes
• 300 grams of sour cream,
• 100 grams of onion,

Cooking:

1. To cook cabbage soup from sauerkraut, rinse all the necessary meat and place it in a deep saucepan, fill it with water and put it on the stove. Peel the onion and cut into large enough pieces, fry it in a pan until light golden brown. Add onions to a container with meat, add spices to taste and a bay leaf, close the lid on top and continue to cook for 2.5 hours over low heat.
2. At the end of the cooking time, you need to carefully remove the meat and cut it into small slices, transfer it to a separate container and pour a small amount of broth, this must be done so that the meat does not dry out.
3. The rest of the broth must be filtered. Add all the sauerkraut to the broth container, cover with a lid and cook for two hours over very low heat. In order for cabbage soup to have a green color, it is necessary to choose cabbage not white, but green.
4. When about one hour has passed after boiling the cabbage, place one peeled onion in the broth. It needs to be added for taste, and when the soup is ready, the onion will need to be pulled out and thrown away.
5. Peel off the skin of the potato and chop it. After the soup is completely ready, add potatoes and meat to it. Finely chop the green onion and sprinkle over the cooked soup. Sauerkraut soup cooking video which can be seen on our website, so it will be much easier for you to cook this dish.

Daily soup from sauerkraut

Each nation has its own national cuisine, which is characterized by certain dishes. Sauerkraut soup photo, which you can see on our website, is a traditional dish of our country, let's try to cook this dish at home.

Ingredients:

• 600 grams of pork ribs,
• 450 grams of sauerkraut,
• 1 onion
• 25 grams of flour
• 60 grams of butter,
• 1 spoon of tomato paste,
• parsley or celery roots
• 2 cloves of garlic

For the test:

• 125 grams of flour
• 15 grams of butter,
• 60 grams of sour cream,
• 1 egg

Cooking:

1. To make sauerkraut soup, which has only 19 calories per 100 grams, boil pork ribs for one hour. Cabbage for cooking must be stewed in hot oil with half a serving of tomato paste.
2. Onions, parsley and carrots for cooking cabbage soup must be finely chopped. Add cabbage to the ribs and continue to cook for half an hour. Sauté the parsley, carrots and onions in the remaining oil in a skillet along with the tomato paste and add all the contents about twenty minutes before the end of cooking.
3. After a couple of minutes, finely chopped garlic, flour and pepper fried in butter should be added to the cabbage soup. Carefully pour cabbage soup into pots. From sour cream, flour, butter, sugar, salt and one egg, you need to prepare the dough and put it in the cold for about forty minutes. From the dough, make four square-shaped lids, cover the pots with them on top and put them in the oven for about half an hour. We hope that you managed to cook cabbage soup from sauerkraut, bon appetit!

Chicken soup from sauerkraut

Ingredients of the dish:

• 350 grams of sauerkraut,
• 3 potatoes
• 50 grams of carrots
• 2 cloves of garlic
• Medium onion
• 2 tablespoons of tomato paste,
• ¼ chicken
• 2 bay leaves,
• sweet pepper,
• sunflower oil,

Cooking:

1. We cook cabbage soup from sauerkraut, for this, first of all, you need to cook the broth. Rinse the chicken piece, place in a saucepan and cover with water. Place the container on a quiet fire and bring the broth to a boil, after the formation of foam, it must be removed with a slotted spoon. Add the entire pre-peeled carrot and half the onion to the broth. Continue to cook the broth for forty-five minutes.
2. Place the cabbage in a colander and rinse a couple of times with water. Peel potatoes and carrots and cut into strips or sticks. Cut the peeled onion into small cubes, finely chop the garlic. Carefully remove the chicken from the cooked broth.
3. Free the chicken meat from the bones and chop it finely enough. Heat vegetable oil in a frying pan, add half the chopped garlic, onion and carrots to it. Fry over low heat for five minutes.
4. Add chopped potatoes and cabbage to the broth and cook for ten minutes. Then you need to add chopped greens, tomato paste, chicken, salt and spices to taste, as well as all the remaining garlic. Bring the liquid to a boil, after which the fire needs to be screwed up a little and continue to cook for another ten minutes. Let the finished dish brew for ten minutes. Serve with sour cream. Enjoy your meal!

Classic sauerkraut soup

According to the classic recipe, beef broth is used for cabbage soup, in this recipe we use beef brisket.

Necessary:

• Brisket (beef) - 700 gr.
• Sauerkraut - 500 gr.
• Small potatoes - 6-7 pcs.
• Carrots and onions 1 pc.

Cooking steps:

1. Rinse the beef brisket in water, and it is better to pre-soak for half an hour. Put it in a pot of water and put the brisket on the stove. After boiling, drain the water in which the meat was cooked, and rinse the brisket. Pour water over the brisket again and cook a clear broth, removing the foam. Cooking time for beef brisket is about an hour and a half.
2. Cooking sauerkraut for soup. It must be squeezed out of excess brine and rinsed in running water, it is more convenient to do this in a colander. Then the cabbage should be finely chopped. We send sauerkraut to the meat broth.
3. 10 minutes after laying the cabbage, you need to add potatoes to the soup (cut into even cubes).
4. Prepare a passivation of onions and carrots. Grate the carrot, finely chop the onion and fry the ingredients until golden brown. Send vegetables to boiling cabbage soup.
5. Boil cabbage soup for another 5 minutes, add spices: pepper, dry herbs, herbs and salt to taste. Let the rich soup brew well for 30 minutes - an hour.

Sauerkraut soup with chicken

Shchi with chicken is a less high-calorie recipe for a dish, but it is also easy to prepare.

Necessary:

• Chicken fillet 250-300 gr;
• Sauerkraut 200 gr;
• Potatoes - 2 pcs;
• Carrots, onions 1 pc;
• Salt, spices, lemon, sour cream, herbs for serving.

Cooking steps:

1. Wash the chicken fillet, pour water in a saucepan and cook the broth from it (add spices to it). Don't forget to skim off the foam, and don't let the broth boil too much so that it doesn't become cloudy.
2. Add diced potatoes to soup.
3. Finely chop the onion, carrots - on a grater. Roasted and passivated vegetables and add to cabbage soup, boil a little.

In the preparation of cabbage soup, apples, mushrooms are used, beans are found in some recipes.

1. It's time to lay the sauerkraut. Squeeze out the brine and finely chop the sauerkraut. Cook the soup for about 30-40 minutes more.
2. Remove the chicken meat from the soup, cut into pieces and put back into the soup. Let the soup brew, do not forget to salt, season with spices and herbs to taste. Serve delicious cabbage soup with sour cream and a slice of lemon.

Sauerkraut soup with pork

Shchi cooked in pork broth is rich, thick and satisfying. A special aroma and taste of cabbage soup prepared according to this simple recipe is given by an apple that softens the acidity of cabbage and sweet bell pepper with celery. The recipe uses tomato juice.

Ingredients:

• Pork ribs - 250-300 gr;
• Sauerkraut - 400 gr;
• Potatoes - 2 pcs;
• Carrots and onions 1 pc;
• Sour apple - 1 pc;
• ½ sweet pepper;
• A small celery root;
• Tomato juice - 100 ml;
• Salt, spices.

Cooking steps:

1. Rinse the pork ribs well from small bones, cut into pieces, dry and fry. Then pour the fried ribs with water and cook for an hour and a half.
2. Fry onions, carrots, celery root in a pan, then add finely chopped apple and sweet pepper to the vegetables. After a couple of minutes, pour everything with tomato juice, stew a little. Add prepared sauerkraut to vegetables, move, cover.
3. Remove the cooked ribs from the pork broth. Pieces of meat, separated from the bone, send back to the broth. Cut potatoes into cubes. As soon as the potatoes are cooked, you can send cabbage with vegetables to the soup. We bring the taste of cabbage soup to perfection - salt, pepper. Be sure to let the soup brew, decorate with herbs.

Sauerkraut soup

Delicious first course. The only downside is that it takes a long time to cook. That is, do not spend much time, but the dish will be cooked for two hours.

For a three liter pot:

• meat on the bone pork or beef 500-600 g,
• sauerkraut 300g, if you like very thick soups, take 500
• potatoes 3 pieces
• onion 1 piece
• 1 carrot
• tomato sauce or ketchup 3-4 tablespoons
• bay leaf 2-3 pieces
• allspice 5-7 peas
• vegetable oil
• 1 celery root (optional, but adds a wonderful flavor)

Recipe:

1. My meat, pour cold water, bring to a boil, add a little salt (a little more than half, based on how you usually add this amount of broth). We remove the foam, reduce the heat, boil the pork for an hour and a half, the beef for at least two. Read more
2. If there is raw smoked meat, for example, polendvitsa or ham, it is also good to add to the broth. It is enough to add 50-100 grams to the cabbage soup for flavor, and more is possible. As a rule, I freeze meat and vegetable cuts left after the festive table, then, as necessary, use them in similar recipes. Very comfortably.
3. In the meantime, cut the sauerkraut into small pieces about two centimeters long, this is not necessary, you can use it as is, as you like.
4. In a frying pan with a small amount of vegetable oil over medium heat, fry the sauerkraut, stirring, for two minutes. Add half a cup of broth. Simmer until tender, adding broth as needed. Cooking time - an hour and a half. If you like crispy vegetables, the cooking time can be reduced to half an hour.
5. Half an hour before readiness, add the peeled celery root, allspice, bay leaf.
6. We take out the celery from the broth before dressing the cabbage soup. Ideally, you need to get all the spices (pepper and bay leaf), but no one does this.
7. Twenty minutes before readiness, add peeled and chopped potatoes as you like to the broth.
8. Heat a moderate amount of vegetable oil in a frying pan.
9. Cut the peeled onion into cubes.
10. Fry in a small amount of vegetable oil for 2-3 minutes.
11. Three carrots on a coarse grater or cut into thin rings. Add to onion. Reduce the heat and bring to readiness for five to ten minutes. Add tomato sauce, bring to a boil. If cabbage soup is not ready, turn off the pan.
12. When the potatoes have boiled until cooked, add cabbage and dressing from carrots, onions and tomatoes to the broth, mix and turn off.
13. If desired, chopped dill or parsley can be added to sauerkraut soup. After that, the cabbage soup must be brought to a boil.

Shchi is a traditional Russian dish made from sauerkraut, which is why it can also be called "sour shchi". Quite often, Ukrainian cabbage soup and cabbage soup are confused, but in fact these are two completely different dishes.

From time immemorial, porridge and cabbage soup were considered the main dishes on the table of a Russian person. In order to cook traditional cabbage soup from sauerkraut, they had to be not just boiled, but simmered for several hours in a Russian oven, thanks to which they acquire an incredible taste and special aroma.

The main components of cabbage soup prepared according to all traditions are roots, herbs and a large amount of beef, lightly fried flour, and of course, the most important ingredient, sauerkraut. Modern housewives do not cook cabbage soup in the oven, so the recipe for this dish has changed slightly, but this has not made it less tasty.

Today, quite often pork is used instead of beef, and sometimes poultry meat, cereals are put together with toasted flour, potatoes are added, you can take not only sauerkraut, but also fresh cabbage.

Shchi with sauerkraut
Sauerkraut soup prepared according to this recipe is a little different from traditional ones, but at the same time they turn out to be incredibly tasty and fragrant.

Ingredients:
500 g sauerkraut,
1 parsley root,
1 carrot
1 onion
800 g brisket (ribs),
8 pieces of black pepper (peas),
2 bay leaves,
9 st. l. millet groats,
3 potatoes
100 g celery root,
1 pinch of salt
fresh herbs - a little, to taste.

Cooking:
In order to cook delicious cabbage soup, you first need to ferment cabbage. Do not be afraid, this process is quite easy and will not take too much free time.

If you wish, you can buy ready-made cabbage, but before buying, you must definitely try it. It is important to remember that the cabbage that will be used to make cabbage soup should not contain vinegar or any additional additives (for example, cranberries, apples).

First we cook the broth. We take the meat and wash it thoroughly with cold water, then transfer it to a saucepan, fill it with water and put it on the stove to cook. We clean the onion, cut it into two rugs. We clean, wash the parsley root and carrots.

As soon as the water begins to boil in a saucepan, take a spoon and remove the resulting foam. Now we fasten the fire to a minimum and cook the broth for an hour and a half, but no less.

After the specified period of time, the broth for future cabbage soup will be completely ready. If desired, you can squeeze and then rinse the cabbage, but it is best not to do this, since the more sour the cabbage is, the tastier the cabbage soup will be.

It takes a long time to stew cabbage, about an hour and a half. To do this, we need to take a frying pan, always with a thick bottom, after which we pour literally two or three ladles of hot broth into it and add a small amount of fat.

Put the cabbage in the pan and cover it with a lid. It is important to turn the fire down to a minimum and simmer the cabbage, but at the same time you must constantly ensure that the cabbage does not have time to burn. Over time, the broth will begin to boil away gradually, so add it periodically.

While the cabbage is languishing, we are engaged in potatoes - we clean it, wash it and cut it into fairly large cubes. As soon as the cabbage is almost completely ready, put the potatoes in the preheated broth.

Now let's start cooking frying for future cabbage soup. Take the onion, peel it and cut into small cubes. Then we take the carrots, peel, wash, and then three on a coarse grater. Peel and cut into strips parsley root (you can take celery). Lightly fry vegetables in a small amount of fat.

As soon as the potatoes are half cooked, wash the grits and transfer them to a saucepan with broth. If desired, in order to cook traditional cabbage soup, instead of cereals, a small amount of fried flour is added to the broth to thicken the broth, but it turns out very tasty with cereals.

A couple of minutes before the potatoes are completely ready, add the frying to the broth. As soon as all the vegetables are cooked, put them in a saucepan and cabbage.

It is important to remember that if you add cabbage early, in an acidic environment, the potatoes may not be fully cooked and remain half-cooked, which will greatly spoil the taste of the finished dish.

Now we separate the meat from the bones and cut it into not very large pieces, transfer it to a saucepan. Now we will add bay leaves. We take peppercorns and crush it in a mortar, as it should be in small pieces, which makes the dish much more aromatic and tastier. As soon as the pepper is crushed, we transfer it to cabbage soup.

Almost at the very end of cooking, add pre-chopped fresh herbs to the cabbage soup, add some salt if necessary. It is worth remembering that the cabbage itself is quite salty, so do not put too much salt so as not to spoil the taste of the finished dish.

Now we need to let the cabbage soup boil, after which we turn off the stove. It is better to serve cabbage soup after a few hours, when they are well infused. Incredibly tasty is the combination of cabbage soup with sour cream.

Shchi with sauerkraut in a slow cooker
In order to significantly reduce the cooking time of this dish, you can make cabbage soup with sauerkraut in a slow cooker. This recipe is just perfect for working housewives who want to surprise their loved ones with a delicious dish, but do not have the opportunity to spend much time in the kitchen.

Ingredients:
1 tomato (you can replace 1 tablespoon of tomato paste),
300 g sauerkraut,
1 onion
1 carrot
4 potatoes
300 g of any meat (preferably pork),
spices and salt - a little, to taste,
vegetable oil - a little.

Cooking:
First, we prepare the meat - we thoroughly wash the meat, after which we cut it into large cubes and put it in the multicooker bowl. We also pour a small amount of vegetable oil into the bowl, after which we turn on the “baking” mode and fry for about half an hour.

In the event that chicken meat is selected and the cabbage soup is planned to be cooked in a slow cooker, then it is worth remembering that in this case the meat does not require additional frying. Diced potatoes are immediately sent to the multicooker bowl along with chicken meat and spread sauerkraut.

While the meat is being fried (for example, you can take pork, it turns out very tasty), we are preparing vegetables - we cut the onion into small cubes, and chop the carrots on a coarse grater. Peel potatoes and cut into fairly large cubes.

If you have caught very sour cabbage, then first soak it in cold water. Next, add cabbage to the bowl with meat, carrots and onions, and then mix everything well. Now we close the lid of the multicooker and simmer everything together for 15 minutes, turn on the "baking" mode. Do not forget that you need to periodically open the lid of the multicooker and mix the cabbage soup.

Approximately five minutes before the end of cooking cabbage soup, add diced tomato or tomato paste. In the event that we add a tomato, we first need to remove the skin from it, and for this we make a cross-shaped incision on the top of the tomato, and then put it in a deep bowl and pour boiling water over it. After a minute or two, carefully remove the peel and cut the tomato into small cubes or three on a grater.

Next, put the already prepared potatoes into the bowl of the multicooker, add the bay leaf, lightly season with salt, add spices, pour water. Now we close the lid and turn on the “stewing” mode, leave the cabbage soup from sauerkraut to cook for an hour and a half.

After the signal sounds, mix the cabbage soup well and leave for a while so that the dish can brew and fill with aroma. It is best to serve sauerkraut cabbage soup a couple of hours after cooking.

Pour the ready-made cabbage soup into portioned plates, add sour cream and sprinkle with a small amount of chopped fresh herbs.

Lean cabbage soup with sauerkraut and mushrooms
You can cook cabbage soup not only with meat, but also a lean version of the dish, where mushrooms are used instead of meat. Such a dish can be prepared even during Lent.

Ingredients:
50 g mushrooms (dried),
4 medium sized potatoes
1 st. l. flour (with a slide),
1 carrot
1 onion
500 g sauerkraut,
4 tbsp. l. vegetable oils,
pepper and salt - a little, to taste.

Cooking:
First, we deal with mushrooms - put them in a deep bowl and fill with cold water, leave for three hours. After the specified time in the same water, cook the mushrooms (about half an hour), lightly season with salt.

As soon as the mushrooms are ready, carefully strain the mushroom broth into a saucepan, and cut the slightly cooled mushrooms into small slices.

Now we take sauerkraut and wash it in cold water so that all the excess salt is gone, and then squeeze the cabbage well. We put a frying pan on the stove and let it warm up, after which we pour a small amount of vegetable oil and spread all the cabbage. We fasten the fire to a minimum and simmer the cabbage for half an hour, stirring it occasionally so that it does not burn.

We peel the potatoes, wash them and cut them into small cubes, and then put it in the prepared mushroom broth. We put a second frying pan on the stove, pour a little oil and pour the flour. We fry the flour for several minutes, constantly stirring, until it acquires a slight yellow tint (it is important not to overdo the flour, otherwise the taste of the finished dish will be greatly spoiled).

Add one cup of mushroom broth to the flour in the pan, and then mix well. Next, add a mixture of flour and broth to a saucepan with future cabbage soup.

Peel the carrots and onions, then grate the carrots on a coarse grater, and cut the onion into small cubes. Now in a saucepan with mushrooms, put the sauerkraut stew, bring the cabbage soup to a boil, add the flour mixture.

In the pan in which the cabbage was stewed earlier, now lightly fry the onions and carrots for 10 minutes. Next, add the finished frying to the pan and cook for five minutes. Then season with a little pepper and salt.

Lean cabbage soup with sauerkraut and mushrooms can also be cooked in a slow cooker.

We put the cabbage in the bowl of the multicooker and turn on the “stewing” mode, leave it for an hour and a half, while adding quite a bit of water, after which we transfer the cabbage from the multicooker to the bowl.

Fry carrots and onions for 10 minutes in a slow cooker in the "baking" mode, while adding a little vegetable oil. Then add cabbage and potatoes, a little water, season with pepper and salt, cook for one hour in the "stewing" mode.

Original, interesting recipes for soups, side dishes, salads and snacks - Russian cuisine is rich in this.

One of the most famous, common dishes is sour cabbage soup.

Moreover, the soup can be prepared empty or "rich", lean or meat, fish, mushroom broth. This hot dish is an excellent solution for a delicious, hearty lunch.

Sour cabbage soup from sauerkraut - general principles of cooking

The basic set of products is simple: sauerkraut, potatoes, carrots, onions, sometimes tomatoes, cereals or legumes are added. Shchi is most often cooked on meat broths, using beef, pork, and poultry. Lean sour cabbage soup is prepared without meat: on a mushroom or vegetable broth.

The process itself is simple: potatoes are put into the finished broth or broth, simmered until tender, then sauerkraut is added. It is better to try the cabbage first, and if it is too salty, it should be kept in cold water for a while, then squeezed out. If the vegetable is chopped too coarse, it is better to chop it. For a quick soup, cabbage can be stewed beforehand by adding a little broth, broth or water. After the potatoes and cabbage are ready, put the sauteed carrots, onions and tomatoes into the soup.

If you decide to add additional ingredients, for example, beans, chickpeas, it is better to soak them in cold water for several hours before adding them to the soup. Spread these products in a boiling broth before adding potatoes.

Ready-made sour cabbage soup from sauerkraut is especially tasty on the second or third day, so it's better to let them brew. Crackers, rye or gray bread, as well as fresh herbs will be a great addition to the dish.

1. Sour cabbage soup with beef

Ingredients:

Beef ribs - a little less than a kilogram;

Sauerkraut - 3 handfuls;

Tomato - 20 g;

2 onions;

1 carrot;

6 medium potatoes;

Oil for frying vegetables - 30 ml;

Salt - optional;

2 leaves of lavrushka;

Parsley root - 1 pc.;

Parsley - half a bouquet.

How to cook:

1. Put the ribs in a pot of cold water and cook for a little over an hour along with seasoning, parsley root and bay leaf.

2. After this time, remove all the roots with a slotted spoon, and cook the ribs until tender for another 30 minutes.

3. Lightly fry the sauerkraut in a pan with butter until soft.

4. Cut the onion into crumbs, grate the carrots, fry both ingredients in oil in a pan for 3 minutes, add the tomato and fry for another 3 minutes.

5. Remove the ribs from the broth, separate the meat and put it back into the pot.

6. Add diced potatoes to the meat, cook for another 25 minutes.

7. Add cabbage and browned vegetables, mix everything thoroughly, add salt if necessary and cook for a few more minutes.

8. Add chopped parsley leaves.

9. Let the soup brew for half an hour, pour into deep bowls, put sour cream.

2. Sour cabbage soup with fresh mushrooms in chicken broth

Ingredients:

Sauerkraut - 1 large handful;

2 chicken legs;

5 fresh boletus;

1 parsley root;

1 carrot;

2 large potatoes;

1 leaf of lavrushka.

How to cook:

1. Rinse the legs, put them in a saucepan with cold water, cook over medium heat.

2. During cooking, remove the foam. After boiling, reduce the heat and cook for 30 minutes.

3. After this time, remove the chicken legs from the broth and separate the meat, put the fillet back.

4. Put the chopped parsley root and potatoes into the broth - a large cube.

5. After 10 minutes of cooking potatoes, put sauerkraut without brine.

6. Add grated carrots and cook until the cabbage softens.

7. Cut the onion into medium cubes, fry in a pan with butter until golden brown.

8. Put the plates of prepared mushrooms to the onion and fry until all the liquid has evaporated.

9. When the cabbage becomes soft, put the frying, bay leaf into the soup, cook for a few minutes, remove from heat.

10. Sprinkle the soup with herbs and insist with the lid closed.

11. Serve with sour cream.

3. Dietary sour cabbage soup with millet

Ingredients:

Potato - 2 large tubers;

5 handfuls of sour cabbage;

1 carrot;

1 leaf of lavrushka;

A bunch of fresh dill;

Millet groats - 150 g;

Oil for frying with a smell - 50 ml.

How to cook:

1. Put the sauerkraut in an oiled pan and fry for 15 minutes with frequent stirring over medium heat.

2. After 15 minutes, reduce the heat, simmer until softened with the lid closed.

3. In a metal container with boiling water, put the potatoes, cut into medium sticks and carrots on a grater.

4. Rinse the millet in hot water and pour it into a saucepan with potatoes and carrots, cook everything over low heat until the potatoes soften.

5. Add fried cabbage.

6. After the appearance of bubbles, put the parsley, reduce the heat, close the lid and cook for a few more minutes.

7. Add greens, boil a little, turn off the heat and leave for 40 minutes.

8. When serving, pour into plates, put low-fat sour cream, put a plate of black bread next to it.

4. Sour soup from sauerkraut in pork broth with beans

Ingredients:

Pork ribs - 5 pcs.;

4 small potatoes;

1 onion;

Sauerkraut - half a serving plate;

Vegetable oil for frying;

1 carrot;

A bunch of parsley;

Tomato puree - 30 g;

Lavrushka leaf;

3 art. spoons of red beans.

How to cook:

1. Soak beans in warm water for half a day.

2. Put the pork ribs in a pot of water and cook over medium heat for 2 hours, remove the foam after boiling.

3. As soon as the water in the pot with the ribs boils, put the beans.

4. Put cabbage in a small metal container, pour some water, close the lid and simmer for a little more than half an hour over low heat.

5. Put soft cabbage in a colander and let the liquid drain.

6. When the ribs are almost cooked, add the potatoes, cut into medium bars, after boiling, cook for 25 minutes.

7. Meanwhile, in a pan, fry finely chopped onions and carrots, chopped on a coarse grater with butter. After 5 minutes of frying, put the tomato, pour everything with a small amount of broth from the pan and simmer over moderate heat for 5 minutes.

8. Add cabbage and a decoction of it to the soup.

9. Put the roast, salt to taste, throw in the bay leaf.

10. Boil cabbage soup for a few minutes, add chopped parsley, turn off the heat.

11. Pour into bowls.

5. Fragrant sour cabbage soup with dried mushrooms

Ingredients:

100 g dried boletus;

onion head;

1 carrot;

Flour - 20 g;

4 small tubers of potatoes;

Sunflower oil for frying;

Sour cabbage - 6 handfuls.

How to cook:

1. Rinse the boletus, soak in water for several hours.

2. Boil swollen mushrooms over medium heat in the same water where they were soaked until soft.

3. Remove the boiled mushrooms from the pan, strain the broth and pour into the same pan.

4. Cut the mushrooms into pieces.

5. Fry the cabbage squeezed from the brine in oil for 4 minutes, then pour a little water and simmer for 30 minutes with constant stirring.

6. Put diced potatoes and mushrooms in the mushroom broth, cook over low heat, not letting it boil too much.

7. While the potatoes are cooking, fry the onion - with small crumbs and grated carrots.

8. Put the finished frying into the soup along with the cabbage a few minutes before the potatoes are ready.

9. In a separate dry frying pan, fry the flour a little, pour in a bit of broth from the pan, stir well and add to the soup, boil for a few more minutes.

10. Serve with sour cream.

6. Sour soup from sauerkraut in fish broth

Ingredients:

A small piece of trout;

Sour cabbage - 0.5 kg;

Refined oil for frying;

onion head;

Tomato puree - 1 tbsp. a spoon;

Parsley root - 1 pc.;

10 g flour;

Half bunch of fresh parsley.

How to cook:

1. Remove scales from a piece of trout, remove the backbone, rinse.

2. Put the fish piece in a pot of boiling water, cook for 15 minutes, removing the foam if necessary.

3. Free the sauerkraut from the brine and fry in oil for 5 minutes, then pour a small amount of water and simmer until tender.

4. At the same time, in another pan, fry the chopped onion with carrots and parsley root - straws until golden brown.

5. Pour flour and tomato to the roots, fry for 5 minutes.

6. Mix fried roots with cabbage and simmer for 15 minutes.

7. Remove the boiled fish from the broth, strain, put the potatoes in a cube, bring to a boil.

8. Put the roast with cabbage and fish meat, cook again for a few minutes, add some salt, add greens.

9. Ready sour cabbage soup with fish leave for 30 minutes.

The taste of cabbage soup depends not only on the taste of sauerkraut, but also on the correct preparation of the broth. If you are preparing meat broth, do not forget to remove the foam, give the meat enough time to cook, the broth should languish quietly, not bubbling or boiling. It is best to use meat on the bones. If you cook cabbage soup on a vegetable or mushroom broth, cook the broth with the addition of vegetables and roots.

Shchi is delicious with fresh sour cream, a mixture of ground peppers and herbs. It is best to put all these ingredients not at the time of preparation, but in the already prepared soup directly on the plates.

You can cook sour cabbage soup from sauerkraut not only on the stove, but also in a slow cooker. The principle of preparation remains the same.

Ingredients:

• Meat - 0.5-0.7 kg of beef
• 300-400 g chicken fillet
• Sauerkraut. 300-500 g
• Water. 3-4 liters. Some of the water will boil away during cooking
• Potato. 4-5 large potatoes or 6-7 smaller ones.
• Onion - 1 pc.
• Carrot - 1 pc.
• Vegetable oil - for frying
• Salt, peppercorns, flour, herbs, sour cream - to taste.

In winter, take crumbly potatoes, it will add richness to the dish, and in summer you can use young potatoes.

The choice of sauerkraut is also up to you. Someone loves home-made cabbage, someone prefers store-bought cabbage, and someone buys it from trusted sellers in markets and fairs. Take the one that you know well, so that you can be sure that you will get on your plate.

Not only the final result, but also some features of the cooking method depend on the properties of sauerkraut. In winter, it is preferable to take homemade cabbage, which you or someone from your family cooks according to your own recipe for "Sour" cabbage soup or sauerkraut soup, and in the warm season, use the one you find in the store.

It is very important to choose meat in the "first" courses so that the broth made from these meat products suits your soup. For the recipe for sauerkraut cabbage soup according to the classic recipe, beef on the bone and chicken breast are used. You are free to use any meat of your choice, if you are sure of the taste of the finished dish.

Use more fatty meats and less water if you want a richer broth.

Keep an eye on the fire while making sauerkraut soup. Shchi should boil slightly, constantly maintaining the same temperature inside the pan. If you add fresh food (cabbage, potatoes) increase the heat, this way the temperature of the raw food and the broth will equalize faster.

If your burner is reduced to the very minimum, and the soup continues to boil strongly, remove the lid and cook without it.

Since the 15th century, a liquid hot hearty dish has been known in Russian cuisine, which includes cabbage, meat, potatoes, carrots, apples, mushrooms, parsley, onions, garlic, dill and other spices. There are a great many varieties of cabbage soup, among them there are green cabbage soup, gray cabbage soup, cabbage soup from sauerkraut, rich cabbage soup, daily cabbage soup and others. In terms of the number of recipes and the complexity of cooking cabbage soup, perhaps, it can only be compared with traditional Ukrainian borscht.

Russian cabbage soup did not go unnoticed among the classics of world literature. They were sung by such writers as A.S. Pushkin, N.V. Gogol. In Slavic folk art, there are a huge number of proverbs and sayings on the topic of cabbage soup. So, let's try to cook cabbage soup from sauerkraut.

Cooking sauerkraut soup

1. Put beef, chicken fillet or other meat in a saucepan, fill with water and bring to a boil. The resulting foam must be removed. Boil the broth over low heat. The average time for meat to be cooked is 60-70 minutes, but many people like boiled meat, so you can cook it a little longer. The meat can be initially cut into medium-sized pieces, or a large piece can be taken out, cut into pieces and added before serving.
2. Then, you need to add sauerkraut. This is a very important moment, because if you have too sour cabbage, then you need to wash it or add a little flour, and if it is lightly salted, then add it in the next paragraph, and first let the potatoes boil.
3. Place peeled and diced potatoes in sauerkraut soup. Potatoes will be cooked for 5-7 minutes, and at this time we make dressing from carrots and onions.
4. Grate the carrots on a fine grater, and finely chop the onion. Pour vegetable oil into a heated frying pan. You can use butter, ghee or; fat from the broth, but then your cabbage soup will be more fatty and high-calorie.
5. Fry the carrot and onion mixture until lightly golden brown.
6. It's time to carefully add our dressing to the soup. The dressing gives a spicy taste, a pleasant smell, and also a beautiful color. You can see it well in the photo.
7. The soup is almost ready, now you can add bay leaf, peppercorns, herbs and cook for about 10-15 minutes more. Add salt at the very end.

To improve taste preferences, leave the cabbage soup to infuse for 30-40 minutes. Sour cabbage soup is best served in a large plate, with pieces of meat, seasoned with sour cream and herbs. Enjoy your meal!

Such delicious rustic cabbage soup from sauerkraut was cooked by my grandmother, my mother also cooked them, and then I got this recipe. In another way they are also called sour cabbage soup. A real Russian dish, very tasty and satisfying.

(per pan 4-5 liters)

• soup meat on the bone (pork or beef) 500-600 g
• 400 g sauerkraut
• 4-5 potatoes
• 1 large carrot
• 1 large onion
• 2-3 garlic cloves
• 1.5-2 tbsp. l. topless flour
• bunch of parsley
• vegetable oil for frying
• salt pepper

Cooking:

Wash the meat, put it in a saucepan, pour 3 liters of water and cook at a low boil for an hour and a half, removing the foam. At the end of cooking, salt to taste, but taking into account that sauerkraut is also quite salty. We take out the finished meat, separate it from the bones and cut into small pieces. Then we cover with a plate so that it does not wind up, and let it stand until the cabbage soup is cooked.

Peel the onion and cut into small cubes.

My carrots, peel, rub on a coarse grater.

We wash the sauerkraut in a colander with cold water, then pour over with boiling water. If the cabbage is cut very long, chop it.

Peel potatoes, cut into small cubes. Leave one large potato whole. I must say that I cook one or two whole potatoes, not only when cooking sour cabbage soup or, but also when cooking almost all soups. Then I mash the potatoes into a puree and add them to the soup at the end of cooking. The taste of the dish is noticeably improved.

In the broth in which the meat was cooked, we lower the whole potato and sauerkraut and cook at a low boil for about 10 minutes. The whole potato can be cut into 2 or 4 parts to cook faster.Then add the diced potatoes and cook for another 5-7 minutes until the potatoes are cooked.
Fry the onion in vegetable oil for 3-5 minutes until soft.

Add grated carrots and continue to fry, stirring, for another 5 minutes.

Pour flour into a separate dry frying pan ...

And fry it over low heat, stirring constantly, until light brown.

We take out a whole potato from the pan and mash it with a fork in mashed potatoes.

In the broth with vegetables, put carrots fried with onions, mashed potatoes, chopped meat, a few peppercorns or ground to taste. Through a sieve, gradually add the fried flour, stirring all the time. We try cabbage soup for salt, add salt if necessary. You can add cabbage juice for the acid if you like. Bring to a boil.

We squeeze the garlic through a press or cut it very finely.