real Ukrainian cabbage

How to cook a real Ukrainian cabbage

There are as many recipes for making cabbage as there are recipes Ukrainian borscht. Each hostess prepares cabbage in her own way. I bring to your attention my recipe for a delicious, rich cabbage.

I want to say right away, firstly, cabbage soup is not soup, it should be thick and with large quantity meat. Secondly, cabbage needs to be cooked for a long time so that the cabbage is well boiled, and not like in a hangover soup.

After all, this rich dish is prepared mainly in winter in order to maintain the body in good physical shape. I won't bore you, but I'll move on to step by step recipe, designed for a 6-liter pan.

800-1000 grams of pork ribs.
500-600 grams of sauerkraut
3-4 potatoes
1-2 bulbs
0.5 cup millet
1 teaspoon tomato paste
1-2 bay leaves

Wash pork ribs, cut into pieces.

Pour water, up to half the volume of the pan, bring to a boil and remove the foam.

While the meat is boiling, cook the cabbage. It is better to use sauerkraut natural preparation. Sometimes the markets sell cabbage fermented with vinegar. It cannot be used for cabbage.

If the cabbage is too sour, it must be washed with water and squeezed out. Cabbage can be further chopped by chopping with a knife.

When you remove the foam from the meat, you can add cabbage.

After the cabbage boils, reduce the heat and cook for 1-1.5 hours. The cabbage should be completely soft.

During this time, peel the potatoes and onions. Cut up some of the potatoes and throw them into the cabbage. When it is cooked add finely chopped onion. And after 15-20 minutes, washed millet. Add water if necessary.

Please note that all the time cabbage must be cooked on medium or small fire.

After adding millet, stir occasionally so that the cabbage does not burn.

Little secret

When the millet is almost ready, for additional thickness of the dish, you need to add mashed potatoes from raw potatoes.

To do this, rub the potatoes on a fine grater, slightly dilute with water, pour the resulting mass into cabbage and mix well. Then add tomato paste to give the dish a beautiful color and lavrushka

Cook, stirring occasionally over low heat for about 1 hour. You should get a thick and rich dish, not like soup.


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cabbage soup - classic version Russian winter first, because all the ingredients for its creation are sure to be found at every home. The author of the recipe, Elena Prokazchikova, is happy to share the recipe for her cabbage and even gives a calculation of the cost of the dish. Thank you for being responsible...

Today in cookbooks you can find a great variety of the most diversified different recipes. Modern dishes amaze with their originality and complexity. But there are recipes traditional cuisine which for some reason many people forget about. Do you want to pay tribute to traditions? Prepare cabbage. But first, figure out how to do it.

What it is?

Kapustnyak (cabbage or cabbage) is a traditional first course Ukrainian cuisine, whose main ingredient is . It is she who gives special flavor and sour taste, which are the hallmarks of this dish. Cabbage is also prepared in other countries, for example, in Russia. But Ukraine is considered the homeland. There are many recipes for this dish, they differ depending on the traditions of the area and the preferences of the hostess.

Ingredients

Since there are many cabbage recipes, the ingredients may vary. But all of them can be divided into several groups:

• Bouillon base. The basis can be meat (almost any), lard or cracklings, and even fish. And lean options do not involve the use of such ingredients.
• Sauerkraut. It can be used directly with brine (it is added to the broth), but some cabbages are washed so that the dish is not too sour. Also used and fresh cabbage, but the taste in this case will be different and not so rich and bright.
• Filling. Most often, potatoes are used to fill the soup, but they are usually supplemented with various cereals: rice, buckwheat, millet, pearl barley, and so on. And some add mushrooms.
• Greens, spices. All this will give the dish a unique taste. But do not overdo it with spices, otherwise you will spoil or drown out the taste of sauerkraut.

Cooking features

How to cook cabbage? Very simple. Main steps:

1. First you need to prepare the broth. Just boil the meat or fish until cooked and remove from the broth to chop and then re-add to the dish.
2. Now immerse the potatoes (or cereals) in the broth and cook it almost until cooked.
3. Then you can add the main ingredient - cabbage.
4. At the end, you need to add the chopped broth base, salt and spices.

Recipes

So, how to cook delicious Ukrainian cabbage? We bring to your attention several recipes.

Recipe one

Most often, cabbage is cooked with pork and millet. Ingredients:

• 300-400 grams of pork (you can use ribs or, for example, a ham);
• 400 grams of sauerkraut;
• 3 liters of water;
• 400 grams of potatoes;
• 2 carrots;
• 2 onions;
• 30-50 ml of vegetable oil;
• ½ cup millet;
• dill greens;
• pepper and salt to taste.

Cooking method:

1. First, rinse the meat well and place it in a pot of water, and put it on the fire in turn. When the broth boils, remove the resulting foam. Cook the pork until fully prepared(meat should be soft and easily come off the bone).
2. While the broth is cooking, you can do the vegetables. Clean them up and grind them. Finely chop the onion, grate the carrot on a medium grater. Cut the potatoes into cubes or strips (if you are not going to put it in a pan, fill it with water so that it does not wind up).
3. Heat the vegetable oil in a frying pan and fry the carrots and onions in it until soft.
4. When the meat is cooked, take it out. Throw the potatoes into the broth.
5. Rinse the millet and add it to the pot about 10-15 minutes after adding the potatoes.
6. After 5-7 minutes, add sauerkraut and fried carrots with onions, as well as tomato paste. Cook everything together for about 5 more minutes.
7. Add dill, pepper and salt.
8. Traditional cabbage is ready!

Recipe two

If you do not like dishes with meat, then use fish to cook cabbage. But in this case, it is best to cook the dish with fresh cabbage, as the sour taste of sauerkraut will kill the aroma and taste of fish. You will need:

• 200 grams of fresh fish the minimum amount bones (if desired, you can use canned food);
• 100 grams of millet;
• 1 onion;
• 1 carrot;
• 3-4 potatoes;
• 3 tablespoons of tomato paste;
• 200 grams of fresh cabbage;
• 2 tablespoons of vegetable oil;
• parsley;
• pepper and salt to taste.

Cooking method:

1. Weld first fish broth. Remove the fish, cool it, remove the bones and chop. If you use canned food, then add them last, after grinding them.
2. Peel and cut potatoes into cubes, immerse in boiling broth.
3. Pass carrots, onions and cabbage through a meat grinder or chop in a blender.
4. In order for the cabbage to have a richer taste, stew vegetables (with the exception of potatoes) for vegetable oil. To do this, heat the oil in a deep frying pan, place the vegetables in it, cover and simmer for 15-20 minutes.
5. 10 minutes after the potatoes boil, put the washed millet into the broth.
6. When the millet is soft and starts to fall apart, add vegetable stew and tomato paste. And after five minutes, add fish, herbs, pepper and salt. Ready!

Recipe three

And this is lean cabbage with mushrooms. To prepare it you will need:

• 500 grams fresh mushrooms(for example, champignons) or 200-250 dried;
• 3-4 potatoes;
• 1 onion;
• 1 carrot;
• 200 grams of sauerkraut;
• 3 tablespoons of vegetable oil;
• ½ cup millet;
• dill and parsley;
• salt and pepper to taste.

Cooking method:

1. Fill a saucepan with water and bring it to a boil.
2. Peel and cut the potatoes in any convenient way, then put them in a pot of boiling water. If you decide to use dried mushrooms, then wash them, pour over with boiling water and add at the same time as the potatoes.
3. Peel and finely chop the onion, grate the carrots (you can chop all the vegetables at once in a blender).
4. If the mushrooms are fresh, wash them, peel if necessary, and chop.
5. Heat vegetable oil in a frying pan and sauté mushrooms with carrots and onions in it until soft.
6. 10 minutes after adding the potatoes, put the well-washed millet into the pan.
7. After another five minutes, add stewed carrots, mushrooms and onions, as well as sauerkraut.
8. Wash the greens, dry and finely chop, add to the pan along with pepper and salt.
9. Remove the saucepan from the heat and cover with a lid so that the cabbage brews and acquires a rich taste.

Recipe Four

This recipe calls for chicken and rice. Ingredients:

• 400 grams chicken fillet(hips will do too);
• 3-5 potatoes;
• ½ cup of rice;
• 200-300 grams of sauerkraut;
• 1 carrot;
• 1 onion;
• 2-3 tablespoons of vegetable oil;
• 3 tablespoons of tomato paste;
• dill greens;
• pepper and salt to taste.

Cooking method:

1. Fill the pot with water (it will take about 2-3 liters). Rinse the chicken well and place in a saucepan. Put the pan on the fire and cook the chicken until fully cooked, and then remove from the broth.
2. Peel potatoes, wash, cut and spread in boiling broth.
3. Rinse the rice thoroughly and ten minutes after adding the potatoes, also put it in the pan.
4. Now take care of the vegetables. Grate the carrots, and peel the onion and chop with a knife. Spasser vegetables in vegetable oil.
5. About 15 minutes after adding the rice, add the sauerkraut and sautéed vegetables to the broth.
6. Cook everything for about 2-3 minutes, and then add the minced and deboned chicken and tomato paste.
7. After 3 minutes, add chopped dill, salt and pepper.
8. Turn off the heat and cover the pot with a lid to let the dish brew.
9. Light chicken cabbage with sauerkraut and rice is ready!

Treat your household and guests with cabbage. You will see, they will appreciate this traditional Ukrainian dish and fall in love with it.

Some of us, especially young ones, unfortunately do not know about this. delicious dish- cabbage, especially cooked from sauerkraut. Previously, such a first dish was very common due to a large number cooking variations. In some restaurants, it was even one of the main items on the menu. I suggest you remember this wonderful soup with a rich taste palette and expand your home menu.

To be honest, I don’t dare to call such a dish soup, well, you know, it’s like cabbage soup or borscht, this is a special kind of first hot dish. By the way, do not believe the recipes with fresh cabbage, it will be anything, but not our rich cabbage with a pleasant sour taste and a golden film on top. It was invented by the Slavs, it became national dish Poland, Ukraine, Slovakia, those countries where it is harvested in large quantities.

How to cook cabbage from sauerkraut

A real cabbage soup comes from Ukrainian cuisine, our Russian cabbage soup can be cooked on fresh cabbage, but cabbage soup is cooked only with sauerkraut. Fatty pork ribs, smoked brisket, homemade ham, that's what a rich soup is cooked on. In addition, there are cereals, there may be mushrooms or other vegetables. This soup is good winter table, keep warm and pamper the body exhausted by cold weather with vitamins.

The roots that are added to the soup must be fried, carrots with onions until golden brown, a white root can be added for smell. the soup must also be infused.

How to cook Ukrainian cabbage with sauerkraut

For the recipe we will take:

• Two hundred grams smoked brisket or ham
• Two hundred grams of sauerkraut
• two potatoes
• One large carrot
• Three tablespoons of rice
• Lavrushechka
• Sunflower oil for frying
• Salt Pepper

Cooking process:

First we need to prepare all the ingredients for frying. We cut the onion with a feather, three carrots on a regular grater, it is important to choose a juicy bright orange root crop, then the soup will be very beautiful.

We cut the ham or brisket into not too large pieces, neat cubes are better. In the meantime, in a frying pan, preferably deep, we heat the oil, it can be peeled, although Ukrainians prefer natural olive oil with sunflower aroma.

First, fry the onion until golden, then add the carrot, stir until browned on all sides. Only at the end we throw in the ham and let it fry a little.

At the same time, we can rinse the cabbage a little earlier if it seems too sour, and put it in a separate frying pan or saucepan to stew, pouring a little water. The extinguishing process will take us thirty to forty minutes, so you need to follow and add water as it evaporates.

We put the potatoes, peeled and cut into cubes, to boil in a saucepan. We also throw washed rice, lavrushka there and continue to cook. We try the potatoes, if they are already almost cooked, we lay the fried vegetables and the cabbage stewed until soft. The thing is that cooking potatoes with sauerkraut is not very good, the acid does not allow the potatoes to cook, so the cabbage is either stewed or boiled separately.

When all the components are already thrown into the pan, you can salt it so as not to punish with oversalting. Also, at the end, the cabbage is peppered and greens are added. now we close it tightly with a lid and hide it in a warm place to brew, well, at least for half an hour.

Cabbage with sauerkraut and millet

We will take for cooking:

• Kilo pork ribs with fat
• Half a kilo of sauerkraut
• Half a glass of millet
• Three liters of water
• Three medium sized potatoes
• big carrot
• Large onion
• Three tablespoons of tomato paste
• Lavrushka
• Salt and pepper, herbs

How to cook everything:

Of course, we start with the broth, be sure to wash the meat and lower it into hot water, leave to boil slowly, remove the foam.

Try sauerkraut before cooking, if there is too much acid, you should soak it in advance, you can just rinse it. We put it to stew in a deep saucepan, adding a ladle of broth. We will simmer it until soft, which is about forty minutes.

The most important thing in cabbage soup, its highlight is zazharochka, fried to a golden color onion, with a bright, juicy carrot, then tomato paste is added to them, which makes the color of the soup insanely beautiful.

After the broth is cooked, this can be done in advance, string the ribs on a fork and take them out onto a dish, let them cool a little. And we throw cubes of potatoes and millet into the broth, which should be cooked almost until cooked. We also throw a leaf of laurel there.

We try the potatoes, it should become soft, but not fall apart, then we immediately throw in the stewed sauerkraut, along with the remnants of the broth, fried vegetables and meat from the ribs, salt and pepper. Let it boil for five minutes, season with herbs and try.

Cabbage from sauerkraut with millet in a slow cooker

Take for the recipe:

• Half a kilo pork knuckle on the bone
• Half a kilo of sauerkraut
• medium onion
• Big juicy carrot
• four potatoes
• Half a glass of millet
• Salt, lavrushka
• Sunflower oil for frying

How will we cook cabbage

Finely chop carrots with onions as you like, straws, feathers, sticks. Pour oil into the bottom of the bowl and turn on the mode convenient for frying, throw the vegetables only into the heated oil and slightly add a golden color.

Now, to the fragrant zazharochka, we lay pieces of meat, pour a little water and, using the stew mode, boil for about an hour.

After an hour, we open our kitchen assistant and put potato cubes in it. Do with the cabbage as you like, you think it will be too sour, then rinse, or you can throw it like that. Pour the washed millet on top of the cabbage, first wash it in running water, then pour boiling water over it and leave it to stand for five minutes, then it will certainly be clean.

Pour water over the top rice, add a laurel leaf, salt with care, the cabbage will also give up salt, do not forget about it. Stew mode for two hours and our dish, rich and captivatingly fragrant, is ready.

Cooking cabbage from sauerkraut without meat

We need these products:

• two liters of water
• Half a kilo of sauerkraut
• Half a glass of millet
• four potatoes
• Large onion
• big carrot
• Two tablespoons of tomato paste
• Three tablespoons of sunflower oil
• Laurel leaf, herbs, salt to your taste

How will we cook:

Such lean cabbage is often boiled. Despite the absence of meat, its taste is always rich and it is very appetizing thanks to the delicious fried with tomatoes. By the way, instead of tomato paste, you can take fresh tomatoes, and in winter I add my homemade, frozen ones.

We start by stewing cabbage, because we need it to be soft. Simmer in a separate deep frying pan with the addition of water for about an hour. Along with this, we clean and chop the vegetables for frying, the onion with carrots, it doesn’t matter which way.

In another pan, we do not heat the oil too much and pour the onion into it first, then the carrot, stir fry and add the tomato, let it stew a little.

Potato cubes, together with cleanly washed millet, are poured together with water and sent to boil. When the potatoes are almost cooked, the cabbage will be ready, we combine them, put the lavrushka, season with zazharochka and add a little salt. Be sure to let the dish brew under the lid.

Cabbage with sauerkraut and mushrooms

We will cook from the following products:

• Half a kilo of sauerkraut
• Half a kilo of porcini mushrooms or champignons
• medium carrot
• Medium onion head
• three potatoes
• half a cup of rice
• Piece of fresh lard
• Greens, garlic, salt, lavrushka at your discretion

How to cook:

Rinse the cabbage, squeeze out excess water and send it for stewing, you can pour it with water or meat broth.

At this time, we make frying, or rather, the basis of the dish. First, we cut the fat into plastics, but not very thin, so that they do not immediately dry out on the fire. Put it on the pan and heat it up. On this fat, fry the onion with carrots and mushrooms, which we cut into cubes, slightly extinguish everything.

In the meantime, the potatoes have already been peeled and cut, fill it with water in a saucepan, add rice, let it boil. After ten minutes, throw in all the spices. As soon as it becomes soft, add cabbage and fry. Mix everything, add herbs and garlic and simmer for five minutes with the lid closed.

How to cook cabbage, the recipes of which today number in the hundreds? How not to make a mistake with the ingredients and their correct combination? It is to these questions that we will try to give the most complete answer by presenting to your attention several completely different recipes, each of which corresponds to all the rules for preparing this dish.

sauerkraut recipe

Ingredients:

• sauerkraut - 300 g;
• pork - 400 g;
• onions - 2 pcs.;
• potatoes - 4 pcs.;
• millet - 3 tbsp. spoons;
• carrots - 1 pc.;
• tomato paste - 2 tbsp. spoons;
• Bay leaf- 1 PC.;
• salt - 5 g;
• pepper - 5 g;
• garlic - 1 clove.

Cooking

A real cabbage soup with millet is being prepared, but if you wish, you can replace it with rice, then you will get cabbage soup with rice.

First you need to take care of the meat, rinse it, pour 2.5 liters of water, add bay leaf to it and cook for an hour.

While the meat is cooking, you can do the rest of the products. Potatoes, carrots and onions need to be peeled. Peeled, but not cut potatoes should be sent to boil in a saucepan with meat, and after 20-25 minutes, take it out and mash it with a fork on a plate. When you take the potatoes out of the pan, add cabbage and millet to the broth and cook them for 25 minutes. If you are using rice instead of millet, add it towards the end, along with the tomato dressing.

While the cabbage is being cooked, fry finely chopped onions and grated carrots in vegetable oil. Next, you need to add tomato paste diluted with water to them, and fry for a few more minutes. Finally, mashed potatoes, garlic, salt and pepper should be mixed with tomato dressing and added to the pan, then cook cabbage over low heat for another 15-20 minutes.

Before serving, it is advisable to let the dish brew.

You can cook Ukrainian cabbage from both sauerkraut and fresh cabbage. The latest cabbage recipe is distinguished by a set of initial ingredients.

Cabbage from fresh cabbage

Ingredients:

• meat (beef or pork) - 400 g;
• fresh cabbage - 400 g;
• onions - 2 pcs.;
• potatoes - 5 pcs.;
• carrots - 1 pc.;
• tomato paste - 3 tbsp. spoons;
• pepper - 5 g;
• salt - 10 g;
• millet - 2 tbsp. spoons.

Cooking

The meat must be washed, sent to a deep pan with cold water and simmer until half cooked. Also, do not forget to remove the foam when the meat begins to boil.

While the broth is being prepared, you can do the vegetables, namely, peel the potatoes, onions and carrots, grate the last one, and cut the onion into cubes. Cabbage must be cut into thin strips.

After 10-15 minutes after the meat boils, you need to add a whole potato to the pan and boil it until tender. Ready potatoes need to be caught from the broth and mashed with a fork. Very large potatoes can be cut into several pieces before adding to the pot.

After potatoes, cabbage should be added to the broth, and while it is being cooked, prepare the dressing. For this you need fry onions and carrots in vegetable oil, add tomato paste and millet to them and simmer thoroughly mixed foods for 5-7 minutes.

The resulting dressing must be sent to the pot with meat and cook cabbage for another 15 minutes, then turn off the heat and be sure to let the dish brew.

If you pour the cabbage on the plates right away, its taste will be noticeably different from the real Ukrainian or Polish dishes. When the soup is infused for 30-40 minutes, all the ingredients are saturated with each other's flavors, and everyone who tries this dish for the first time definitely asks for supplements.

Want even more classic recipes on your table? Then try out authentic recipes and enjoy your meal!

Ukrainian cabbage with sauerkraut is a wonderful hot and rich first course. You should definitely try making it for lunch! The composition of cabbage includes very simple ingredients, and you can cook it in different ways for a lean and regular table. If you like hearty and tasty lunch, these recipes are for you.

Kapustnyak (kapustnik) is considered a national Ukrainian dish, the basis of which is sauerkraut with brine. It is she who gives it a specific, unique taste. Unlike traditional Russian cabbage soup, cabbage soup can include not only meat, but also bacon with cracklings, fish. And potatoes are necessarily supplemented with cereals: millet, rice, pearl barley, etc. Today this dish has firmly entered the menu of Polish and Slovak housewives and has increasingly begun to appear on the menu of Russians.

Classic Ukrainian cabbage soup with sauerkraut

This great alternative to borscht or sour soup it is best to cook it in lard with a meat layer.

Ingredients:

• 300 g sauerkraut;
• 300 g fresh (white head);
• 5-7 small potatoes;
• 1 onion;
• 1 carrot;
• 3 art. l. millet;
• 1 liter of broth from any meat;
• 100 g of fat;
• salt, pepper, herbs.

Cooking:

A simple and delicious recipe: cabbage with millet, sauerkraut and smoked meats

The dish turns out to be especially tasty due to the combination of smoked bones and sauerkraut. This first is the perfect solution for a full meal.

Ingredients:

• 500 g smoked ribs;
• 500 sauerkraut;
• 1 liter of broth;
• 4 medium potatoes;
• 100 g of millet;
• 1 onion;
• 50 g pork fat (optional, for richness);
• 100 g of smoked lard;
• salt, pepper, herbs.

Cooking:

1. Boil the ribs. Pour them with cold water, bring it to a boil and simmer for 40 minutes over moderate heat.
2. Potatoes, lard, onions cut into medium bars.
3. Put the bacon in the pan and, when it melts, send the onion to it, fry until a golden crust appears.
4. Add to the onion pork fat and lay out the cabbage. If you find it too acidic, rinse it with cold water and squeeze out the juice.
5. Pour 1 tbsp into the ingredients. broth in which the ribs are boiled, wait until the mass boils, reduce the fire, cover the pan with a lid and simmer everything over low heat for half an hour.
6. When the ribs are cooked, peel off the meat from them, but before returning it to the broth, put the millet there and boil it for 5 minutes.
7. Now spread the meat and potatoes, cook for 20 minutes over moderate heat.
8. After this time, put cabbage in the future soup, wait until it boils, salt and pepper, boil for 5 minutes and turn off the heat.
9. Hold rich broth a little under the lid and serve with greens.

How to cook cabbage with mushrooms?

Sauerkraut goes great with pickled mushrooms. The first is very fragrant and even more rich.

Ingredients:

• 500 g pork ribs;
• 500 ml pickled mushrooms;
• 500 g sauerkraut;
• 3 potatoes;
• 1 carrot;
• 1 onion;
• 100 g butter, margarine or pork fat;
• salt, pepper, herbs.

Cooking:

Cabbage with millet and sauerkraut is a wonderful dish that even in lean version represents a very hearty lunch. The simplicity of the composition gives the hostesses complete freedom of imagination, allowing them to add their favorite ingredients to the recipe, which will make this soup special.