Soup is a traditional Russian dish. The first mention is dated to the 9th century. It was then that the peasants began to grow cabbage. Since then, in every hut, the aroma of this vegetable soup has been felt.
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How to cook cabbage soup with barley and sauerkraut?
A traditional Ural recipe with barley and sour cabbage. Very tasty soup. In this area, it was cool enough, so light vegetable soup had to be made more satisfying. It was necessarily cooked on meat broth and with the addition of cereal. Later, due to prolonged heat treatment of cereals, they began to introduce rice, cuts and even hercules into the soup. In some CIS countries, this dish is called cabbage.
The list of ingredients:
- 3 tablespoons of well -washed barley
- 300 g of sauer chopped cabbage
- 3 average potatoes chopped into cubes
- Vegetable fat for frying
- 1 carrot grated on a fine grater
- 1 finely chopped onion
- 300 g fillet pork
- Greens
- Salt
- Spices to taste
- Bay leaf 2 pcs
Recipe:
- Cut the fillet with small cubes and weld the broth in 5 liters of water for 1.5 hours.
- Pre -boil the barley in a separate vessel until cooked for 1.5 hours.
- Enter chopped potatoes and half of chopped onions and grated carrots into the finished broth. Cook for 15 minutes.
- Remove the meat from the broth, clean it from bones and fat, cut into pieces.
- Enter the barley in the broth with vegetables.
- Tash on low heat for 30 minutes.
- At this time, prepare the roasting, frying the remaining half of the bow and carrots. First, fry the onion, then add the carrots there and fry again.
- We wash sauerkraut from excessive acid by adding 350 grams of water to it (wash off all the acid no more) and throwing it on a colander.
- Enter roasting, pieces of meat and sauer cabbage in broth with vegetables, add bay leaf, spices, salt a little (consider that the cabbage is salty) and cook for another 10 minutes.
- Serve with greens and sour cream.
How to cook per daily cabbage soup from sauerkraut?
This dish is not prepared at all for a day. This name is due to the fact that the dish acquires a great taste in a day. Initially, the dish was taken out for severe frost and even frozen. After defrosting, the dish became very tasty.
The list of ingredients:
- 200 grams of pork and 100 g of chicken
- Vegetable fat 30 g
- 1 onion, chopped finely
- 1 carrot grated on a medium grater
- 4 average potatoes chopped into cubes
- 300 g of chopped sauerkraut
- Tomato concentrate (pasta) - 50 g
- Greens
- Salt
- 1/4 small chopped clove of garlic
- 2 bay leaves
Recipe:
- Prepare a rich broth of meat and 4 liters of water, boiling it for 1.5 hours.
- Enter chopped potatoes, garlic and half grated carrots and chopped onions into it and cook for 15 minutes.
- Rinse the cabbage from excess acid and bitterness in a separate container, adding 350 grams of water to it and throwing it on a colander.
- Remove the meat from hollow, clean from bones and fat, cut into pieces and send it to the pan again.
- In a heated frying pan, slightly fry the remaining bow and carrots, enter a tomato concentrate and cabbage there.
- Stew cabbage in a pan under the lid for 15 minutes, then enter into a pan with broth and potatoes, adding a bay leaf. Salt a little, knowing that the cabbage is salty and cook for another 5 minutes.
- Take out into the cold and eat in a day, adding greens and sour cream.
How to cook lean cabbage soup from sauerkraut?
Lenten vegetable soup (cabbage soup) is prepared without meat, on water. In the days of Russia, the dish was called empty.
The list of ingredients:
- 300 g of sauer chopped cabbage
- 3 average potatoes chopped into cubes
- 1 grated carrots
- 1 finely chopped onion
- Vegetable fat 30 g
- Salt
- Spices to taste
- 30 g of tomato concentrate (pasta)
- Bay leaf 2 pcs.
- 1/4 small clove of garlic
- Greens
Recipe:
- Enter chopped potatoes, half the carrot and chopped onion into a pan with 3 liters of water and boil for 15 minutes.
- Wash the sauerkraut from bitterness and excessive acid in the container, adding a mug of 350 grams of water there and then throwing it into a colander.
- On vegetable fat, fry the remaining onion, carrots and then add tomato paste and sauerkraut to the pan and fry again.
- Enter fried passing with vegetables in a pan of water and potatoes, add bay leaf, spices to taste, salt taking into account the fact that the cabbage is salty and cook for another 5 minutes.
- Let it brew for about an hour.
- Serve with greens.
Sauer cabbage cabbage soup: simple recipe
Each housewife has its own recipe, so we will provide your attention with another recipe in the picture. Choose what you like.
How to make cabbage soup from fresh cabbage, read in the article: Fresh cabbage cabbage soup: Best recipes.
How to cook gray cabbage soup?
Gray cabbage is often called crumb. This is not a special type of cabbage, but waste after its cleaning. It is easier to say that this is the seat that is prepared from the upper green leaves after collecting cabbage. Kroshvo is prepared by grinding leaves and adding carrots to them. Rye crackers are laid on the bottom of the tubs and a cut is laid out. Salt is poured and the mixture wanders for 3-7 days. It is this crumb that is called gray cabbage. It is often used to prepare fillings in pies and for vegetable soups.
Initially, these leaves were thrown into a compost pile or fed animals. But later they began to use these leaflets for cooking. Freshly, the leaves are distinguished by an unpleasant bitter taste that disappears after the sourdough.
See the recipe for such houses in the photo and in the video below.
Video: Gray cabbage soup from Kroshev
As you can see, cooking cabbage soup is quite simple and fast. This is a traditional Russian reference soup from vegetables.
