Sauerkraut soup recipe with cereals. Sauerkraut soup: recipes with photos

Sauerkraut soup is a national, hot first course, familiar to many from childhood and for this reason, again, not loved by many. Not a very pleasant attitude to boiled sauerkraut is explained by the fact that not everyone knows how to cook it. There are no difficulties in this process, and if you follow the subtleties of cooking, then it will turn out to be very tasty and healthy.

The original Russian proverb says: cabbage soup and porridge is our food. Behind this saying lies the main first course of Russian cuisine. This soup has not only excellent taste and aroma, but also low calorie content, contains a large amount of vitamin C, which does not lose its properties even when cooked. Of course, you can cook it on the stove, but this does not make this soup less tasty and it will truly win your hearts.

In today's article, we will consider the most delicious recipes for making cabbage soup from sauerkraut, which you definitely need to cook and evaluate for yourself, believe me, it's very tasty! Also try to cook very tasty.

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, black pepper, salt, celery, vegetable oil.

Cooking method:

We put the cabbage in a deep container, fill it with cold water, and then leave it like that for 5 minutes. Then we put it on a sieve and repeat the same procedure again and rinse the cabbage with running water under a tap. In this way, we get rid of the brine we do not need, since it tastes sharp and does not have a 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.

Pour 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 elapsed, add the tomato paste, add the fire and fry everything together, stirring occasionally so as not to burn.

Now we throw 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, with a bunch of greens, onion and celery root, which were cooked for about an hour and a half.

It remains only to add a few leaves of parsley, add salt to taste, bring to a boil and cook until the vegetables are ready, about 30-35 minutes.

Serve hot soup to the table, season with ground black pepper and put sour cream.

Bon appetit!

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, with ol, pepper, herbs and spices to taste

Cooking method:

1. First of all, we prepare the necessary products. We put the chicken meat to boil, and when the broth boils, it is necessary to collect the foam, and after half an hour you can strain the already prepared broth.

2. Strained broth a little salt and add spices to taste.
3. We send potatoes cut into medium cubes into a saucepan with broth and cook for 15 minutes.

4. Finely chop the onion and send it to fry in a pan in oil until golden brown.

5. After that, we send grated carrots and finely chopped tomatoes and garlic to the onion. Fry vegetables for 5 minutes.

6. At the moment when the potatoes are cooked, add the fried vegetables, sauerkraut, parsley, 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

Cooking method:

To cook this recipe with pork, take the products from the list;

1. In vegetable oil, fry the chopped onion and grated carrots on a coarse grater.

2. In parallel, we put the broth with pork to boil. Be sure to drain the first water after boiling and rinse the meat and pan with water. Again, fill the same clean pork with water, bring to a boil, lower the temperature and cook for about 30 minutes with hot peppercorns and bay leaf. Then we take out the meat, cut into medium-sized pieces and return it to the broth.

3. Send the chopped potatoes to the pan and continue cooking for another 10 minutes.

4. Add a portion of sauerkraut and cook for another 8-10 minutes.

5. We also lower the roast here, boil for the last time, add salt, ground pepper and remove from the stove.

6. Serve delicious homemade cabbage soup hot - bon appetit!

Shchi with meat in a slow cooker

Ingredients:

Carrot - 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 liters.

Cooking method:

Pour two tablespoons of sunflower oil into the bowl of the multicooker 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.

After a while, add the remaining ingredients: sauerkraut and tomato paste.
Salt and pepper to taste.

Fill with boiling water.
We turn on the "Extinguishing" mode for 1.5 hours.

Bon appetit!

Lean soup without meat

Ingredients:

sauerkraut and fresh cabbage - 200 gr.
onion - 1 pc.
potatoes - 3 pcs.
carrot - 1 pc.
tomato paste or adjika
bay leaf, black pepper, salt, vegetable oil.
parsley, dill to taste

Cooking method:

1. Peel the potatoes, cut into small cubes. Then put it in a pot with water and add spices. We put on fire and cook the potatoes until fully cooked, about 15 minutes. Meanwhile, sauté the rest of the vegetables. Grate 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 occasionally.

2. Add sauerkraut to vegetables, after squeezing the liquid out of it. We put the tomato paste here and simmer for 10 minutes. We shift the roasting into the broth with the finished potatoes, mix everything thoroughly and let the soup boil again. We try the soup for acid, salt and, if necessary, add spices to taste.

3. Remove the pan from the heat and add finely chopped parsley and dill.

4. Put the finished lean sauerkraut soup on portioned plates and serve.

Video about cooking shchi with chicken broth

Enjoy your meal!!!

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

From time immemorial, on the table of a Russian person, porridge and cabbage soup were considered the main dishes. 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, 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 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 multicooker bowl 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.

Today we will talk about sauerkraut soup.

A very popular Russian soup, which every Russian person has repeatedly used in his menu in his life.

I will offer you several step-by-step recipes for preparing this dish.

You can cook cabbage soup with various types of meat - beef, pork, lamb, chicken, use additional mushrooms and other products.

Sauerkraut soup is a very easy soup to prepare and at the same time very tasty and satisfying.

Cooking itself can become a holiday, give you pleasure not only as a product that you eat, but you will perceive the process of cooking it with great pleasure.

Sauerkraut soup with beef - a classic of Russian cuisine

Getting Started with the Classics

The beginning - as the basis of all soups, is the preparation of the broth

2. Choose meat for the broth, the best for the broth is beef brisket

3. Put the meat in a saucepan and fill it with cold water, then put it on fire

4. While the meat is cooking, put the pan on the stove

5. Now we take carrots, onions and celery root

6. Cut off two pieces of celery and lay it on a dry frying pan

7. We clean the carrot, cut it in half and also next to the celery, in a dry frying pan, lay it cut down

8. Pre-peeled and washed onions, also cut in half and put in the pan cut down

9. Put the sauerkraut in a separate pan and add a little water

10. Add a little tomato, and cover with a lid - the cabbage will slowly stew until it becomes soft

11. Cut another small onion into cubes and send it to the cabbage

12. On the broth, before boiling, a foam appears, this is a curdled protein, it should be removed with a spoon.

13. To get a clear broth, you need to remove the foam in time.

14. After the broth boils over high heat, reduce the heat and put in it the vegetables that have been baked to burnt from the pan, then we will remove them from the broth, but they will give us a unique taste and beautiful color

15. And so - we slowly cook the broth on a small fire

16. And also cabbage is stewed on a small fire, it will take you 40 minutes to cook them further

17. While the broth is cooking, finely chop two cloves of garlic

18. Cut a sprig of parsley right on the garlic

19. And cut a small bunch of green onions, you get a very fragrant dressing

20. After 40 minutes of cooking, remove our vegetables from the broth

21. When ready, take out the meat and let it cool down a bit

22. We shift the stewed cabbage into the meat broth, and let it cook a little

23. For richness in a small cup, dilute a spoonful of flour in cold water and stirring the broth, pour in the diluted flour in small portions

24. Taste the broth and, if necessary, salt, add a few black peppercorns, a couple of bay leaves

25. Cut the meat from the bone, cut it into small pieces and put it in the broth

26. Pour ready-made cabbage soup into serving pots

27. Fall asleep cooked dressing of onion, parsley and garlic

28. We take two layers of puff frozen dough, lay it out on the table, adding flour so that it does not stick

29. Drive an egg into a bowl and beat it with a fork

30. Cut out a circle from the dough, the diameter is larger than our pots

31. Lubricate the edges with a beaten egg

32. Put the dough on top of the pots and crimp the edges, gluing it to the pot, sprinkle the dough with sesame seeds on top

33. We put pots with cabbage soup in the oven, heated to 200 degrees.

34. In the oven, the cabbage soup will languish, and the dough, absorbing the vapors of the broth, will be baked

35. Get ready cabbage soup with such a big bread cap

Sauerkraut soup with chicken

Such cabbage soup is cooked faster, since the chicken will take less time to cook

For cooking, we need - chicken meat, potatoes, garlic, onions, tomatoes, sauerkraut, carrots, herbs, salt, pepper, vegetable oil

Cooking the broth - boil the chicken meat, on time, when boiling, remove the foam
When the meat is ready, strain the broth
Add salt and spices to taste
Add the diced potatoes to the broth.
Grate carrots on a coarse grater
Finely chop the onion
Finely chop the tomatoes
Fry the onion in a frying pan in vegetable oil until golden brown
Add carrots and tomatoes to onion
Mix thoroughly and fry for 10 minutes
Mince the garlic and add to the pan
When the potatoes are cooked, add our fried vegetables to the broth
After frying, lay the cabbage
Add pepper to taste, a few leaves of parsley and salt
Cook until the cabbage is ready, it should become soft.
Pour into bowls, add finely chopped greens, sour cream or mayonnaise

A step-by-step recipe for making cabbage soup from sauerkraut with mushrooms (with photo)

To begin with, we cook pork shank meat broth, it can be prepared in advance, in your free time, and then only warmed up.

Shchi daily with pork

There are several ways to prepare this dish.

Sauerkraut soup with stew

Delicious cabbage soup with stew

Let the sauerkraut drain, if yours is very sour, rinse it lightly with running water, if coarsely chopped, cut into smaller pieces

2. Put the cabbage in a saucepan, fill it with water and put it on the fire to cook, it will cook until soft, it will be about 40 minutes

3. Finely chop the onion, carrot into the pan, you can grate it on a coarse grater, add vegetable oil and put it on the stove to stew

4. Stir occasionally, simmer for 10 - 15 minutes, add the stew, pepper, bay leaf and fry lightly

5. Peel and cut potatoes for soup

6. When the cabbage becomes slightly soft, add potatoes to it, fry, if necessary, water

7. Cook for another 25 - 30 minutes, salt if necessary

8. Add finely chopped greens to the cooked cabbage soup and let it brew.

9. Serve with sour cream or mayonnaise.

Lean sauerkraut soup without meat

For cooking we need:

Peeled potatoes 2 pcs.
Onion 1 pc.
Carrot 1 pc.
Sauerkraut 300 - 400 g.
Millet groats 2/3 cup, you can use buckwheat or wheat
Spices - pepper, bay leaf, salt
Vegetable oil

Pour vegetable oil into a frying pan, squeeze the juice from the cabbage and lay it to fry

2. Finely chop the onion, three carrots on a coarse grater and put them in a saucepan

3. Cut potatoes for soup, put it in a pan

4. Add washed millet

5. Throw spices, salt

6. Fill with water, a little, flush with the pledged products

7. Put the pan on a small fire

8. Cover the fried cabbage with a lid and simmer for a few more minutes

9. When potatoes and cereals are ready in a saucepan, add cabbage to them

10. Pour boiling water, determine the amount of water by the density of cabbage soup

11. Bring to a boil and add greens

12. We try for salt, if not enough, add salt

13. Cover with a lid, turn off the fire and let it brew for 10 - 15 minutes

14. If you want to cook lean cabbage soup according to an old Russian recipe, then add turnips or turnips instead of potatoes.

Russian cabbage soup. How to cook traditional soup in a cast iron pot

For cooking you need:

Sauerkraut, potatoes, beef, fresh lard, white mushrooms - dry, accompanying vegetables

To start, chop the onion

2. Cut lard into cubes

3. In a heated frying pan, we heat the fat

4. Add onions to melted lard

5. Cut the meat into large pieces and put in a cast iron

6. Put the whole peeled potato there, if it is very large, cut it in half

7. Cut the dry mushrooms soaked in boiling water and washed

8. Put them in a cast iron and pour strained mushroom broth

9. In a golden onion fried in a pan, add cabbage and lightly fry

10. Add bay leaf and a few black peppercorns to the cast iron

11. Put chopped tomatoes there, add some salt

12. We also put the finished cabbage in a pot

13. Add spring water, you can simply, close the lid and send the cast iron to the oven, or, of course, to the oven for 2 - 2.5 hours at a temperature of 200 degrees

How to cook delicious sauerkraut soup with chicken in a slow cooker - video recipe

Lenten cabbage soup from sauerkraut - Russian cuisine, video recipe

If you like Russian cuisine and liked the recipes I suggested - share them with your friends, write in the comments - how do you cook this favorite soup

A well-known proverb says: cabbage soup and porridge is our food. Behind this saying lies the main first dish of Russian cuisine - sauerkraut soup. In the old days, the dish was cooked in the oven. You can cook delicious cabbage soup on the stove, this dish will not become less tasty.

Before cooking, listen to our tips:

use homemade sauerkraut or buy it from the store to cook cabbage soup. It is clear that the dish will come out tastier from a homemade product;
soak the cabbage in water if it is too salty. You can rinse it under tap water in a colander. A salty product will spoil the cabbage soup;
take beef for cooking cabbage soup - this is the best option. But poultry meat and not too fatty pork are also suitable. Want to get a rich broth - take fatty meat;
during cooking, watch the fire of the burner of the stove. The cabbage soup should boil slightly and the temperature inside the pan is maintained the same all the time. After adding fresh vegetables, increase the heat until it boils, and then screw it on.

Cooking cabbage soup from sauerkraut - a traditional recipe

Ingredients:

1 kg of beef with bone;
1 kg of sauerkraut;
2-3 tbsp. spoons of rye flour;
2 onions;
1 carrot;
a little butter;
4-5 potatoes;
bay leaf, parsley and celery root, pepper and salt.

Engage in cooking meat broth. Put a whole piece of beef in a saucepan, cover with water and boil for two hours. After boiling, remove the foam, and send the whole onion and celery roots with parsley to the meat. Further, the process of cooking cabbage soup is as follows:

stew the sauerkraut with butter in a skillet while the broth is cooking;
Remove the cooked meat from the pan and, after cooling, cut it into portions and send it to the broth. Take out the onion with the roots that were boiled together with the beef, they will no longer be needed;
put the stewed cabbage, rye flour and diced potatoes into the broth;
fry the grated carrot and the second onion, cut into small cubes, in the fat from the broth;
add vegetables to cabbage soup and mix;
salt, pepper the dish and add bay leaf;
cook for 5 minutes and remove cabbage soup from heat.

Leave the dish to brew for half an hour and serve for lunch. Top with sour cream or mayonnaise if desired.

Cooking sauerkraut soup with chicken

Chicken soup is low in calories and makes for a hearty yet light lunch. Prepare:

600 g chicken fillet;
0.5 kg sauerkraut;
6 potatoes;
one carrot and one onion;
1 sweet pepper;
1 st. l. tomato paste;
spices, green onions.
some vegetable oil.

Wash the chicken fillet and cut into small pieces. Pour water into a saucepan and drop the meat into it. Cook until boiling on the stove, removing the foam. Squeeze out the excess liquid from the cabbage. Your next steps are:

take care of the vegetables while the broth boils. Finely chop the onion, cut the carrot into strips, sweet pepper - as you like;
fry the onion in a pan with oil until it is transparent. Add carrot and pepper to it. Stir and fry;
before the end of cooking, put tomato paste in the pan with vegetables, mix and after a minute remove the pan from the heat;
cut potatoes into cubes or strips;
put the potatoes in the boiled broth, salt and cook until it is half cooked;
send cabbage and fried vegetables to the pan
boil for 10 minutes and turn off the heat.

Put chopped green onions and spices into ready-made cabbage soup. Let the dish infuse for twenty minutes under a closed lid and start tasting.

Cooking cabbage soup from sauerkraut in a slow cooker

The slow cooker allows you to get the taste of cabbage soup, close to cooking in the oven. Cooking method:

cut 500 g of any meat into cubes;
pour vegetable oil into the bowl of the appliance and lay out the meat. Fry for 30 minutes in the appropriate mode;
add grated carrots, finely chopped onions to the meat;
set the "Extinguishing" mode and cook for 10 minutes, stirring occasionally;
put a spoonful of tomato paste 5 minutes before the end of the stew;
place 4 diced potatoes, 300 g of squeezed sauerkraut into the device and pour 2.5 liters of water;
cook cabbage soup for 90 minutes in the “Stew” or “Soup” mode.

Yesterday's cabbage soup is tastier than freshly cooked. Save the delicious soup for the next day and eat it with sour cream and whole grain bread.

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.

Rinse 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, 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.

Press the garlic through a press or chop it very finely.

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