Original, interesting recipes for soups, side dishes, salads and appetizers - this is rich in Russian cuisine.
One of the most famous, common dishes is sour cabbage soup.
Moreover, the soup can be prepared empty or “rich”, lean or in meat, fish, mushroom broth. So hot is a great solution to a delicious, hearty lunch.
Sour cabbage soup - general principles of cooking
The basic set of products is simple: sauerkraut, potatoes, carrots, onions, sometimes added tomatoes, cereals or legumes. Fish soup is most often cooked in meat broth using beef, pork, poultry. Lean sour soup prepared without meat: on the mushroom or vegetable broth.
The process itself is simple: put potatoes in a ready broth or broth, torment it until ready, then add sauerkraut. Cabbage is better to try beforehand and if it is too salty, it should be kept a little in cold water, then squeezed. If the vegetable is chopped too large, it is better to chop it. For instant soup, cabbage can be pre-extinguished, adding a little broth, broth or water. After the potatoes and cabbage are ready, put the carrot, onion and tomato in a soup.
If you decide to add additional ingredients, such as beans, chickpeas, it is better to soak them for a few hours in cold water before putting them into the soup. Spread these products in boiling broth before adding potatoes.
Ready sour cabbage soup is especially tasty on the second or third day, so it's best to let it brew. Rusks, rye or gray bread, as well as fresh greens will be a great addition to the dish.
1. Sour cabbage soup with beef
Ingredients:
• beef ribs - a little less than a kilogram;
• sour cabbage - 3 handfuls;
• tomato - 20 g;
• 2 bulbs;
• 1 carrot;
• 6 medium potatoes; • oil for roasting vegetables - 30 ml;
• salt - at will;
• 2 laurel leaves;
• parsley root - 1 pc .;
• parsley - bouquet floor.
How to cook:
1. Put the ribs in a saucepan with cold water and cook for a little over an hour with seasoning, parsley root and lavrushka.
2. After this time has elapsed, remove all the roots with a skimmer, and finish the ribs until ready for another 30 minutes.
3. Sauerkraut lightly fry in a pan with butter until soft.
4. Chop the onion and chop the grated carrot, fry both ingredients in the 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 pan.
6. Add to the meat potatoes, cut into large cube, cook another 25 minutes.
7. Add cabbage and browned vegetables, mix everything thoroughly, add salt and boil for a few more minutes if necessary.
8. Pour the chopped parsley leaves.
9. Let the soup stand for half an hour, pour it into deep plates, put sour cream.
2. Sour cabbage soup with fresh mushrooms in chicken broth
Ingredients:
• sour cabbage - 1 large handful;
• 2 chicken legs;
• 5 fresh boletus;
• 1 parsley root;
• 1 carrot;
• 2 large potatoes;
• 1 leaf laurel leaf.
How to cook:
1. Rinse the chicken legs, put them in a pan with cold water, cook over medium heat.
2. During cooking, remove the foam. After boiling reduce heat and simmer 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 a broth in a large dice.
5. After 10 minutes of cooking potatoes, put sauerkraut without brine.
6. Add grated carrot and cook until cabbage is softened.
7. Onions cut into medium cubes, fry in a pan with butter until golden brown.
8. To the onions, place the plates of prepared mushrooms and fry until all the liquid has evaporated. 9. When the cabbage is soft, put the broil in the soup, bay leaf, cook for a few minutes, remove from the heat.
10. Sprinkle the soup with herbs and leave with the lid closed.
11. Serve with sour cream.
3. Dietary sour cabbage from sauerkraut with millet
Ingredients:
• potatoes - 2 large tubers;
• 5 handfuls of sauerkraut;
• 1 carrot;
• 1 leaf of laurel;
• a bunch of fresh dill;
• millet groats - 150 g;
• oil for frying with a smell - 50 ml.
How to cook:
1. Put sauerkraut on an oiled frying pan and fry for 15 minutes with frequent stirring over medium heat.
2. After 15 minutes, reduce heat, simmer until softened with the lid closed.
3. Put potatoes cut into medium cubes and grate the carrot into a metal container with boiling water.
4. Rinse the millet in hot water and add to the pot to the potatoes and carrots, cook everything over low heat until the potatoes soften.
5. Add fried cabbage.
6. After the bubbles appear, put lavrushka, reduce the heat, close the lid and cook for a few more minutes.
7. Add the herbs, boil a little, turn off the heat and leave for 40 minutes.
8. When serving, pour into plates, put on fat-free sour cream, and place a plate with black bread next to it.
4. Sour cabbage soup made from pork broth with beans
Ingredients:
• pork ribs - 5 pcs .;
• 4 small potatoes;
• 1 onion;
• sauerkraut - half a serving plate;
• cooking oil for frying;
• 1 carrot;
• a bunch of parsley;
• tomato puree - 30 g;
• leaf of laurel;
• 3 tbsp. spoons of red beans.
How to cook:
1. Bean zamechite in warm water for half a day.
2. Place the pork ribs in a saucepan with water and cook over medium heat for 2 hours, remove the froth after boiling.
3. As soon as the water in the saucepan boils with ribs, put the beans.
4. In a small metal container, place the cabbage, pour some water, close the lid and stew for a little more than half an hour on low heat. 5. Place the soft cabbage in a colander and allow the liquid to drain.
6. When the ribs are almost cooked, add the potatoes, cut into medium sticks, boil for 25 minutes after boiling.
7. Meanwhile, fry finely chopped onion and carrot, chopped on a coarse grater with butter, in a pan. After 5 minutes of roasting, put the tomato, pour all the small amount of broth out of the pan and stew on moderate heat for 5 minutes.
8. Add cabbage and broth to it.
9. Put a fry, salt to taste, throw a bay leaf.
10. Boil soup for a few minutes, add chopped parsley, turn off the heat.
11. Pour into plates.
5. Fragrant sour cabbage soup with dried mushrooms
Ingredients:
• 100 g dried boletus;
• onion head;
• 1 carrot;
• flour - 20 g;
• 4 small potato tubers;
• sunflower oil for frying;
• sauerkraut - 6 handfuls.
How to cook:
1. Rinse underdocks, soak in water for several hours.
2. Boil swollen mushrooms on medium heat in the same water, where they were soaked, to a soft state.
3. Remove boiled mushrooms from the pan, strain and pour the broth into the same pan.
4. Cut mushrooms into slices.
5. Fry the cabbage squeezed from the brine in oil for 4 minutes, then pour in a little water and stew for 30 minutes with constant stirring.
6. In a mushroom decoction, put the potatoes, diced and mushrooms, cook on low heat, not allowing much to boil.
7. While the potatoes are boiling, fry the onions - fine chips and grated carrots.
8. Put the cooked fry in the soup along with the cabbage a few minutes before the potatoes are ready.
9. In a separate dry pan fry a little flour, pour 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 cabbage soup with fish broth
Ingredients:
• a small piece of trout;
• sauerkraut - 0.5 kg;
• refined oil for roasting;
• onion head; • tomato puree - 1 tbsp. spoon;
• parsley root - 1 pc .;
• 10 g flour;
• half a bunch of fresh parsley.
How to cook:
1. Clean the trout from the scales, clean the ridge, rinse.
2. Put the fish piece in a saucepan with boiling water, cook for 15 minutes, removing the foam, if necessary.
3. Release sour cabbage from brine and fry in oil for 5 minutes, then pour a small amount of water and stew until done.
4. Simultaneously, in another pan, fry chopped onion with carrot and parsley root - straw until golden brown.
5. To the roots add flour and tomato, fry for 5 minutes.
6. Mix roasted roots with cabbage and simmer for 15 minutes.
7. Take the boiled fish out of the broth, strain, put the potatoes into a cube, bring to a boil.
8. Put the fry with cabbage and fish meat, boil again a few minutes, add some salt, add greens.
9. Ready sour soup with fish insist 30 minutes.
Sour cabbage soup - subtleties, tips
• The taste of the soup depends not only on the taste of sauerkraut, but also on the correct preparation of the broth. If you are cooking broth, do not forget to remove the foam, give the meat enough time for cooking, the broth should quietly languish, do not boil and do not boil. It is best to use meat on the bones. If you are cooking soup with a vegetable or mushroom broth, cook broth with vegetables and roots.
• Soups are tasty with fresh sour cream, a mixture of ground peppers and greens. All these ingredients are best placed not at the time of cooking, but in the ready-made soup directly into the plates.
• Cook sour cabbage soup can be not only on the stove, but also in the slow cooker. The principle of cooking remains the same.
