What can be done with peroxide that has lost its crispy qualities sauerkraut? Fry pies, cook dumplings, and, of course, cook cabbage soup! Cabbage soup with sauerkraut when added fresh vegetables will be insanely tasty and aromatic. Also, don't use tomato paste, use home tomato juice... If there are no such blanks, purchase in the retail network fresh tomatoes, tomatoes in own juice or rubbed. You will not regret, they will definitely ask for supplements!

Also, look for longer cooking times on our website.

V step by step photo the recipe tells how to cook cabbage soup with pork. Do not take this as an axiom, you can use absolutely any meat, even beef, even chicken. On fast days, sauerkraut cabbage soup can be cooked with mushrooms or with canned fish(when it is allowed to eat fish).

For cooking cabbage soup with sauerkraut you will need

Ingredients:

• Meat on the bone
• 5-6 potato tubers,
• 1 onion
• 1 carrot,
• 1 cup sauerkraut (tamped with a slide)
• tomato juice - 0.5 liters (or grated tomato pulp, to taste),
• parsley or celery root (optional)
• vegetable oil,
• salt and sugar,
• Bay leaf,
• water - about 3 liters.

Cooking process:

Prepare three liters of strong pork broth with parsley root for the cabbage soup. I immediately pour boiling water over the meat on the bone. The protein curls up faster, the broth turns out to be transparent. And less foam is formed. Cook until the meat is cooked (about an hour and a half).

In the meantime, let's prepare the rest of the ingredients. Red is not shown in the photo and in the recipe itself bell pepper... If you find it in winter, be sure to chop it into cabbage soup. They will become bright and the aroma will be summer.

in advance you need to put out in a separate saucepan or frying pan. This is the secret of cooking. You cannot load this product together with potatoes at the same time, the potatoes will be tough. Put the cabbage in a saucepan, add half a glass of water and a little oil, cover and simmer for 40-45 minutes, adding water as needed.

Boil two peeled whole potato tubers in the broth beforehand while the meat is cooking. I'll tell you later why this feature is needed.

Chop the remaining potatoes, onions and carrots, as you are accustomed to.

Saute chopped carrots and onions in a standard way with the addition of vegetable oil. Then you need to add mashed tomatoes or tomato juice and simmer for another five minutes. When I was preparing pickle, I told you about my find on the store shelf in the form of a box of Italian mashed tomatoes. Believe me, in soups and sauces, they are tastier than regular tomato paste.

Be sure to add a tablespoon of sugar to sour cabbage soup. It will not taste in ready-made cabbage soup, but the shade will be very pleasant.

We take out the meat on the bone from the broth and whole boiled potatoes, discard the roots. Cut the pulp into pieces, and mash the potatoes with a fork. Your cabbage soup will turn out to be more rich.

Load into the boiling broth (if necessary, you can strain it, it happens that the meat is not chopped very neatly and small fragments of the bone may come across in it) load raw potatoes in pieces. Cook it for about 5-7 minutes, depending on the variety. Then add all the other ingredients: crushed potatoes, meat, stewed cabbage, onion and carrot dressing.

Remember to add salt to the broth before adding vegetables. Add spices and bay leaves to taste. I find it healthier to add fresh herbs directly to the plate.

We cook the cabbage soup with sauerkraut until tender (boil for about 10 minutes) and invite everyone to dinner!

Three or crush garlic, add together with sour cream to a plate. And we serve cabbage soup with black bread, salted bacon and feathers of green onions.

How to cook cabbage soup with sauerkraut in a slow cooker can be found in one of our issues in the "first courses" section or use the search on the website in the upper right corner.

Bon appetit, Anyuta and the Recipe Notebook!

Russian cuisine is famous for its rich soups, which are prepared from both fresh vegetables and canned for long-term storage in winter. Sauerkraut cabbage soup recipe with beef meat is doubly rich soup, as it is cooked in meat broth. This first dish applies not only to Russian cuisine, but also to Belarusian and Ukrainian, since in these regions it is prepared in every home and is very common. In Ukraine, this dish has its own name - cabbage. The peculiarity of this soup is that it always tastes better the next day. Therefore, leave some of this soup for tomorrow. And in order for it not to be salted, you need to thoroughly rinse the sauerkraut under running water, and then squeeze out the excess liquid.

Ingredients

• - sauerkraut 300 g
• - onion 1 pc
• - medium carrot 1 pc
• - potatoes 2 pcs
• - peppercorns 3-5 pcs
• - bay leaves 2 pcs
• - parsley root 100 g
• - tomato paste 150 g
• - meat on the bone (brisket) 300 g
• - salt to taste
• - vegetable oil 50 g
• - sour cream for serving
• - fresh herbs to serve

Preparation

Before you cook the cabbage soup, you need to boil the beef meat and prepare the broth from it. To do this, you need to take a large pot 4-5 liters and fill it with cold water. Rinse the beef meat and put in cold water. Add bay leaves, black peppercorns and heat over high heat. When the water boils, it is necessary to remove the formed foam with a slotted spoon, then reduce the heat to a minimum, cover and simmer the meat for more than one hour. Sour cabbage soup is prepared from ordinary vegetables, and while the meat is being cooked, you need to prepare them. Since sauerkraut is placed in sour cabbage soup with beef, it must first be washed in water to remove excess salt (if it is too salty) and if it is cut into long and thin pieces, then they must be chopped into smaller pieces.

If you are satisfied with the salinity and sourness of your sauerkraut, then you need to transfer it to a saucepan, add a little water, put on a small fire under the lid and simmer for 15 minutes. Before putting it into sauerkraut soup with meat, cabbage is stewed separately from other vegetables. Onions, parsley root and carrots must be peeled, chopped and fried in vegetable oil. At the end of frying, add the tomato paste, stir and simmer for another two minutes. When the meat is cooked, it must be removed from the pan and put on a plate to cool. When it cools down, it needs to be cut into pieces that would fit in a tablespoon. In the finished broth, you need to throw potatoes cut into large pieces and start cooking. After 10 minutes, add to the potatoes the already soft stewed sauerkraut, chopped meat, onions, carrots and parsley root fried with tomato.

How much to cook sauerkraut in cabbage soup when it is already in broth? About five minutes. And then you need a soup from sauerkraut, a recipe with beef, salt to taste, cover the pan with a lid, turn off the heat and let it brew for no more than five to ten minutes. Serve Sauerkraut Shchi Meat Recipe with Sour Cream and Fresh Chopped Herbs. The calorie content of cabbage soup with beef is 52 kcal per 100 g of product. I would not say that the calorie content of cabbage soup with beef is high. Because the recipe for Russian cabbage soup with beef does not include high-calorie foods. Russian cabbage soup with meat gives only satiety and energizes for the whole day. Moreover, the "rich" cabbage soup with sauerkraut is a classic recipe prepared traditionally on beef and the meat is boiled in a whole piece.

There are little secrets delicious cabbage soup, thanks to which you will always get this dish:

1. to thicken the soup with beef, you need to crush one boiled potato and put it back in the pan
2. for a broth and a beautiful transparent broth, add chicken pieces to the recipe for delicious cabbage soup with beef
3. necessarily very sour and salted cabbage needs to be rinsed before putting it in sauerkraut soup
4. for greater nutritional value and satiety, delicious sauerkraut cabbage soup is prepared with the addition of pearl barley or millet
5. if the thickness is not enough for you, then cabbage soup sour recipe classic allows the addition of a spoonful of wheat flour fried in vegetable oil
6. in addition, delicious beef cabbage soup is obtained with a richer taste if you add a little boiled beans, pickled apples or salted porcini mushrooms.

Today we will talk about cabbage soup.

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

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, additionally use mushrooms and other products.

Sauerkraut soup is a very simple 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

Let's start making classics

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

2. We choose meat for the broth, the best for the broth is beef brisket

3. We put the meat in a saucepan and fill it with cold water, after that we put it on fire

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

5. Now we take carrots, onions and celery root

6. Cut off two pieces of celery and cut into a dry frying pan

7. Peel the carrot, cut it in half and also next to the celery, on a dry frying pan, put 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 saucepan 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, foam appears, it is curdled protein, it should be removed with a spoon.

13. To get a transparent broth, you need to remove the foam on time.

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

15. And so - on our small fire broth is slowly cooked

16. And cabbage is also stewed on low heat, 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 directly on the garlic

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

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

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

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

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

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

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

26. We pour ready-made cabbage soup into portioned pots

27. Fill in the prepared onion, parsley and garlic dressing

28. We take two layers of puff frozen dough, lay 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. Grease the edges with a beaten egg

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

33. We put the pots of cabbage soup in the oven preheated to 200 degrees.

34. The cabbage soup will simmer in the oven, and the dough, absorbing the broth vapor, will be baked

35. You will get ready-made cabbage soup with such a large 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, potatoes, garlic, onions, tomatoes, sauerkraut, carrots, herbs, salt, pepper, vegetable oil

1. Cooking broth - boil chicken meat, on time, remove the foam when boiling
2. When the meat is ready, strain the broth
3. Add salt and spices to taste
4. Add chopped to the finished broth small cubes potato
5. Rub the carrots on a coarse grater
6. Chop finely onion
7. Chop the tomatoes finely
8. Fry the onions in a frying pan in vegetable oil until golden brown
9. Pour carrots and tomatoes into the onion
10. Mix thoroughly and fry for 10 minutes
11. Chop the garlic and add to the roast
12. When the potatoes are boiled, add our fried vegetables to the broth
13. After frying, lay the cabbage
14. Add pepper to taste, a few lavrushka leaves and salt
15. Cook until the cabbage is ready, it should become soft
16. Pour into plates, add finely chopped herbs, sour cream or mayonnaise

Step-by-step recipe for making cabbage soup with mushrooms (with photo)

To begin with, we cook meat broth from a pork shank, you can cook it in advance, in your free time, and then just reheat it.

Daily cabbage soup with pork

There are several ways to prepare this dish.

Sauerkraut cabbage soup with stew

Delicious cabbage soup with stew

1. Let the sauerkraut drain, if it is very sour, rinse it lightly with running water, if it is coarsely chopped, cut it 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 take about 40 minutes

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

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

5. Peel and chop 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 cabbage soup without meat

For cooking we need:

• Peeled potatoes 2 pcs.
• Bulb onion 1 pc.
• Carrots 1 pc.
• Sauerkraut 300 - 400 g.
• Millet groats 2/3 cup, you can use buckwheat or wheat
• Spices - pepper, bay leaves, salt
• Vegetable oil

1. Pour vegetable oil into the 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 the potatoes for the soup, put them in the pan

4. Add washed millet

5. Throw in spices, salt

6. Fill with water, a little, level with the laid products

7. Put the pan on a low heat

8. Cover the fried cabbage 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 thickness of the cabbage soup

11. Bring to a boil and add the herbs

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

13. Cover with a lid, turn off the heat 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 rutabaga or turnip instead of potatoes.

Ural cabbage soup. How to make a traditional soup in a cast iron pot

For cooking you need:

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

1. First, cut the onion into strips.

2. Cut bacon into cubes

3. In a preheated frying pan, heat the bacon

4. Add the onion to the melted lard

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

6. There we also lay the whole peeled potatoes, if very large, cut in half

7. Cut dry mushrooms soaked in boiling water and washed

8. We put them in a cast iron and pour the strained mushroom broth

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

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

11. Put chopped tomatoes there, add some salt

12. Put the finished cabbage in a pot too

13. Add spring water, it can be simple, 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 cabbage soup with chicken in a slow cooker - video recipe

Lean 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 prepare this favorite soup

Ideal for full-fledged family dinner... It is cooked in pork, beef or lean broth with the addition of various vegetables and herbs. In today's article, you will find several simple recipes sauerkraut soups with and without meat.

Classic cabbage soup

This is primordial Russian dish has long enjoyed immense popularity among the common people. It was cooked in poor families from cabbage and onions, seasoned with crushed bacon. Later, they began to supplement its composition with various spices and meats. To cook traditional cabbage soup you will need:

• A kilo of beef on the bone.
• 500 grams of sauerkraut.
• Bulb.
• Medium carrot.
• 4 potatoes.
• 2 large spoons of tomato paste.
• 5 black peppercorns.
• 4 cloves of garlic.
• Celery root.
• Dill, salt, vegetable oil and sour cream.

The preparation of sauerkraut soup with meat should be started by processing the beef. It is washed, laid out in a large saucepan, poured with cool water and sent to the stove. As soon as the liquid boils, the resulting foam is removed from it and left to simmer over low heat. To make the broth more aromatic, add celery root to it. After an hour and a half, the meat is removed from the pan, separated from the bone, cut into pieces and sent back along with the diced potatoes. Ten minutes later, sauerkraut is loaded into a common container, stewed in advance with tomato paste and not large quantity broth, sautéed onions and carrots. All this is salted, brought to readiness, sprinkled with chopped herbs and crushed garlic. This soup is served hot from sauerkraut with meat, after filling it with sour cream.

Rice option

Using the technology described below, it turns out very tasty and enough healthy dish... Due to the presence of cereals, it becomes thicker and more nutritious. So, they can feed a large family to their fill. To serve sauerkraut soup with meat on time for dinner, a recipe with a photo of which will be presented in today's article, you will need:

• 400 grams of pork.
• 550 g sauerkraut.
• 110 grams of onions.
• 300 g potatoes.
• 150 grams of carrots.
• 60 g of bacon and rice.
• 8 black peppercorns.
• Lavrushka, table salt and fresh herbs.

The washed pork is cut into large pieces, put in a deep saucepan, poured over with cool water and sent to the stove. Immediately after the liquid boils, salt, peppercorns and lavrushka are added to it. After a while, sliced ​​potatoes and washed rice are loaded onto the softened meat. After a quarter of an hour, sauerkraut, stewed on bacon with onions and carrots, is added to the boiling broth. All this is brought to full readiness, sprinkle with chopped herbs and insist under the lid.

Canned Beans Option

Lean food lovers will surely appreciate this first dish. To reproduce the meatless sauerkraut soup recipe, you will need:

• 2 liters of vegetable broth.
• 450 grams of sauerkraut.
• 400 g canned beans.
• 250 grams of potatoes.
• 130 g onions.
• 120 grams of carrots.
• 2 cloves of garlic.
• 5 grams of ground paprika.
• Salt and vegetable oil.

Put potato slices in a saucepan with boiling broth. Once it has softened enough, add canned beans and continue to simmer over low heat. After a short time, put onions and carrots, fried in vegetable oil with ground paprika and crushed garlic, and sauerkraut in the common dish. All this is salted, brought to full readiness and insisted in a covered saucepan.

Chicken and cream option

Using the method described below, aromatic and sauerkraut with meat is obtained. It has a creamy texture and pleasant delicate taste... To cook such a dinner you will need:

• Fresh chicken fillet.
• 300 grams of sauerkraut.
• 2 potatoes.
• Small onion.
• 25 grams of butter.
• A teaspoon of paprika.
• Medium carrot.
• 2 cloves of garlic.
• A tablespoon of heavy cream.
• Salt (to taste).

Onions and garlic are fried in melted butter... Once they are soft, add chopped carrots and pieces to them chicken fillet... After a few minutes, potato cubes are placed there and wait until they are browned. Then sauerkraut, salt, spices and paprika are loaded into a common bowl. All this is stewed under the lid, and after seven minutes it is poured with filtered water and boiled until vegetables are soft. Ready sauerkraut soup with meat is mashed with a blender, combined with cream and heated, not allowing it to boil. Before serving, it can be garnished with croutons and fresh herbs.

Option with green peas

According to the technology described below, it does not contain a single gram of animal fats. Therefore, it is ideal for a vegetarian menu. To cook meatless sauerkraut soup you will need:

• 4 potatoes.
• A pound of sauerkraut.
• 2 carrots.
• Half a glass of fresh frozen green peas.
• Small onion.
• 2 cloves of garlic.
• A bunch of parsley and cilantro.
• Salt and vegetable oil.

Into a saucepan filled with boiling water, carefully load diced potatoes and fresh frozen green pea... After just a few minutes, chopped onions, fried in vegetable fat, along with grated carrots, crushed garlic and sauerkraut are added there. All this is salted and boiled until all ingredients are soft. Sprinkle the cooked soup with chopped cilantro and parsley.

Barley version

• 200 grams of beef tenderloin.
• Half a glass of pearl barley.
• Small onion.
• 2 carrots.
• 300 grams of sauerkraut.
• 2 potatoes.
• 3 cloves of garlic.
• 3 large spoons of tomato paste.
• A bunch of parsley.
• A tablespoon of all-purpose seasoning.
• Salt and vegetable oil.

The washed barley is sent to a saucepan with boiling water and left over low heat. After forty minutes, frying is added there, consisting of chopped meat, crushed garlic, onions, carrots, tomato paste, potatoes and cabbage. All this is salted, seasoned with spices and brought to full readiness. Pour chopped greens into the soup immediately before serving.

Option with mushrooms

According to the recipe below, you can quickly cook delicious cabbage soup. Despite the lack of meat, they are very nutritious and flavorful. To create them you will need:

• 450 grams of mushrooms.
• 5 potatoes.
• 3 carrots.
• 450 grams of sauerkraut.
• 3 onions.
• Celery, lavrushka, salt and vegetable oil.

Add one carrot and one onion to a pot of boiling water. A piece of celery and lavrushka are also sent there. As soon as the broth is completely ready, vegetables are removed from it, and the liquid itself is filtered and poured back into the pan. Immediately after that, pieces of potatoes and a frying consisting of mushrooms, the remnants of onions and carrots are laid in it. Shortly before the end of the heat treatment, sauerkraut is sent to the common pan. All this is salted and brought to full readiness.

Sauerkraut soup with meat step by step

A photo of a similar dish can be seen below, but for now let's figure out what is needed to prepare it. In this case, you should have at hand:

• A kilo of pork belly.
• 500 grams of sauerkraut.
• 6 potatoes.
• 2 onions.
• 4 allspice and black peppercorns.
• 2 lavrushkas.
• A bunch of dill, salt, vegetable oil, and chives.
• 3 liters of filtered water.

Step # 1. In a cauldron with heated vegetable fat, pre-washed, dried and chopped pork brisket is fried.

Step number 2. Chopped onions are added to the browned meat and wait until it softens a little.

Step number 3. Sauerkraut is loaded into a common container and stewed all together in a sealed container for about an hour and a half.

Step number 4. The contents of the cauldron are poured with three liters hot water and cook for at least sixty minutes.

Step number 5. Diced potatoes, salt, lavrushka, black and allspice peas are added to the future soup. All this is boiled until root vegetables are soft, and then sprinkled with chopped parsley and chopped chives.

Fans of this Russian national dish know that sauerkraut makes soup especially tasty, rich and very aromatic. Cooking cabbage soup is very simple, in addition, they contain a lot nutrients and are easily absorbed by the body.

How to cook cabbage soup from sauerkraut

Traditional cooking soup from sauerkraut does not mean cooking, but simmering products for several hours, due to which the finished soup acquires an incomparable aroma and special taste. Herbs, beef, roots, toasted flour and sauerkraut used to be the main ingredients of the dish. Modern housewives cook different variants cabbage soup, replacing beef with poultry, and flour with potatoes, adding all kinds of spices and herbs to the broth.

Cabbage soup recipe with sauerkraut

Today sour soup is prepared from various components, supplementing sauerkraut with barley, mushrooms, beans, potatoes, carrots, and other vegetables. In addition, the method of cooking is also different: as a rule, it is cooked on the stove, but some people prefer to use a slow cooker or oven. Below are the different options for cooking the soup, among which you will find the best recipe for sauerkraut cabbage soup.

Acidic

• Cooking time: 3 hours.
• Calorie content: 107 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.

The main first course of Russian cuisine is cabbage soup with sauerkraut, which can be empty, prefabricated or rich, depending on the set of ingredients used. Below is a recipe that belongs to the latter type, it is considered the most delicious, quickly satiates and is great for a winter diet. How to cook sour cabbage soup with beef meat and vegetables?

Ingredients:

• sauerkraut - 0.6 kg;
• water - 5 l;
• bay leaves - 3 pcs.;
• beef - 1 kg;
• vegetable oil - 3 tbsp. l .;
• carrots - 2 pcs.;
• potatoes - 200 g;
• parsley root;
• onions - 2 pcs.;
• spices, including allspice.

Cooking method:

1. Chop the peeled vegetables: cut the onion and potatoes into cubes, coarsely grate the carrots, finely chop the parsley root.
2. Rinse the meat under water, place it in a saucepan, fill it with clean water, set it to cook on strong fire... When the liquid comes to a boil, reduce the power of the burner and add the spices to the water.
3. Use a slotted spoon to skim the broth from time to time. Cook the meat for about one and a half to two hours, covering the container with a lid.
4. Heat a frying pan, pour in a little oil, fry the onion on it until transparent, then add carrots here and simmer the ingredients over medium heat for 6 minutes.
5. Set the crockery aside to allow time for the roast to reach the desired state under the lid.
6. Use a slotted spoon to remove the beef from the broth, let the product cool down, then cut it into small pieces and return it back to the liquid.
7. Along with the meat component, add the potatoes to the broth and cook it for 7 minutes, then place the parsley roots in the soup.
8. After 5 minutes, lightly squeeze the sauerkraut and add it to the rest of the ingredients. The more you squeeze the food, the less sour the soup will be.
9. After another quarter of an hour, place the vegetable dressing in the soup and boil it after boiling for 5 minutes.
10. In practically ready meal you need to add spices, then turn off the stove and let the soup brew for at least 15 minutes.

In a multicooker

• Cooking time: 4 hours.
• Calorie content of the dish: 178 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.

If you cook soup using a multicooker, you can significantly reduce the cooking time. This recipe is ideal for busy housewives and mothers of young children who have no time to mess around in the kitchen for a long time. Sour cabbage soup from sauerkraut in a slow cooker comes out very satisfying, nutritious, aromatic and tasty. From a dish prepared by classic recipe they differ in the choice of meat - in this case, chicken is used, not beef.

Ingredients:

• bulb;
• medium-sized carrots;
• sauerkraut - 0.3 kg;
• potatoes - 4 pcs.;
• salt / spices;
• chicken - 0.4 kg;
• water - 3 l;
• tomato paste - 1 tbsp l .;
• frying oil.

Cooking method:

1. First, the chicken must be rinsed under water, then cut into small pieces and sent to the bowl of the device, pouring a little oil there. Activate the "Bake" option for 10 minutes (this item can be omitted if fillets or other lean parts of the carcass are selected).
2. Cut the potatoes into cubes, add to the meat, pouring clean water over the food.
3. Chop the onion into cubes, rub the carrots, after 15 minutes of cooking the potatoes, add the food to the bowl along with the squeezed cabbage. Stir the ingredients periodically with a wooden spoon.
4. About 5 minutes before the end of cooking the cabbage chicken broth add tomato paste, spices. Close the lid of the multicooker and leave the soup to cook for 1 hour with the "Stew" on.
5. When the signal sounds, stir the dish and leave to infuse for 1-2 hours. Serve sour soup with sour cream and herbs.

With mushrooms

• Cooking time: 4 hours.
• Servings Per Container: 10 Persons.
• Purpose: lunch.
• Cuisine: Russian.
• Complexity of preparation: easy.

From ordinary soups cabbage soup is distinguished by sourness, which is provided by sauerkraut. Experienced chefs advise giving the treats to brew for a day, and only after that serve: the soup during this time becomes as rich and aromatic as possible. It is better to complement sauerkraut cabbage soup with porcini mushrooms with dark bread and fresh sour cream. Such a dish should be included in the menu for those who are losing weight and for people who are fasting. How to cook rustic sour soup with potatoes?

Ingredients:

• carrot;
• dry porcini mushrooms - 50 g;
• bulb;
• flour - 1 tbsp. l .;
• potatoes - 3 pcs.;
• sauerkraut - 0.4 kg;
• spices;
• sunflower oil - 3 tbsp. l.

Cooking method:

1. Pour the mushrooms with cold water for a couple of hours, then boil without changing the water. Season the food with salt.
2. When the mushrooms are done, drain the liquid into a separate saucepan. Cut the cooled product into small pieces.
3. Rinse the cabbage with water, squeeze, fry in an oiled pan for 4 minutes, then reduce the heat to low and simmer the component for another half hour, stirring occasionally.
4. Cut the peeled potatoes into strips / cubes, put in mushroom broth, put on fire.
5. Fry the flour separately in a dry skillet for 3 minutes, stirring frequently. The product should take on a golden hue.
6. Then add a little mushroom broth to the pan (a spoon is enough), mix the ingredients thoroughly and transfer them to the pan.
7. Peeled onions, carrots must be chopped and added to the pan. where the cabbage was fried. Simmer the vegetables for 10 minutes, then put them in the soup along with cabbage and pieces of mushrooms.
8. After 5 minutes, add spices, turn off the dish and leave it for at least a couple of hours before serving.

With Chiken

• Cooking time: 1 hour.
• Servings Per Container: 7 Persons.
• Calorie content of the dish: 29 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Complexity of preparation: easy.

Each hostess in the arsenal has several recipes for dishes prepared for hastily... Sauerkraut soup with chicken is also in this category and is ideal for busy women who do not have time to cook. Together with the broth cooking, the preparation of this dish takes no more than an hour, and as a result, 7-8 servings of a rich, aromatic soup are obtained. Below is the step by step recipe cooking cabbage soup with chicken meat.

Ingredients:

• flour - 35 g;
• sauerkraut - 0.5 kg;
• potatoes - 0.4 kg;
• chicken fillet - 0.5 kg;
• salt;
• greenery;
• large onion;
• water - 6 l.

Cooking method:

1. Chop the chicken into small pieces, boil in clean water until tender.
2. Cut the peeled onion into small strips, fry in oil.
3. Add flour to this, fry it with onions for a couple of minutes, then add squeezed cabbage into the pan.
4. Place the potato cubes in a saucepan with broth, bringing the soup to a boil, add the fry to it and simmer the dish over low heat.
5. When the potatoes are soft, salt the soup, add finely chopped greens. Serve ready-made meat cabbage soup with sour cream.

Meat soup

• Cooking time: 1.5 hours.
• Calorie content of the dish: 47 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Complexity of preparation: easy.

The process of cooking different cabbage soup is not much different: first, the meat broth is cooked, adding spices to it, then vegetables and cabbage are laid. The traditionally prepared soup with sauerkraut and meat is dressed with fresh herbs and sour cream. V original recipe Russian dish uses beef, but cabbage soup with pork meat... How to make sauerkraut soup with pork?

Ingredients:

• flour - 2 tbsp. l .;
• pork (on the bone) - 0.6 kg;
• onions - 2 pcs.;
• water - 2.5 l;
• tomato paste - 4 tbsp. l .;
• carrots - 2 pcs.;
• potatoes - 0.2 kg;
• sauerkraut - 0.4 kg;
• garlic - 3 cloves;
• spices including black pepper.

Cooking method:

1. Divide the pork into portioned slices, cover with water, cook for about an hour. When boiling, remove the foam from the broth with a slotted spoon, add pepper and other spices.
2. Remove excess liquid from sauerkraut, simmer with tomato paste for 15 minutes.
3. The potatoes must be peeled and cut into cubes, added to the broth and cooked for 10 minutes.
4. Then put the stewed cabbage here and after another 10 minutes separately fried grated carrots with chopped onions and flour.
5. After about 15 minutes, season the soup with crushed garlic and remove from heat.

Lenten

• Cooking time: up to 1 hour.
• Servings Per Container: 10 Persons.
• Calorie content of the dish: 31 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Complexity of preparation: easy.

The proposed recipe belongs to the category of dietary and lean, since it excludes the use of meat components, however, if you wish, you can put chicken, beef or pork in the soup - then the dish will become as hearty and nutritious as possible. Nevertheless, even lean cabbage soup with sauerkraut turns out to be very rich and rich in taste, which legumes provide to the soup. How to cook lean cabbage soup with beans?

Ingredients:

• carrots - 150 g;
• sauerkraut - 0.2 kg;
• potatoes - 0.4 kg;
• canned beans - 1 b.;
• spices;
• soda - 2 l;
• tomato paste - 1 tbsp l .;
• onions - 2 pcs.;
• sunflower oil.

Cooking method:

1. Peel potatoes, cut into medium slices, boil.
2. Chop the onion finely, fry it in oil for 3-4 minutes, add grated carrots here. Simmer vegetables with tomato paste for 5 minutes.
3. Put sauerkraut in the broth and cook the dish for another 10 minutes.
4. Next, the vegetable fry is laid, after which the cabbage soup needs to be cooked for another 7 minutes.
5. At the end of cooking sour soup add the beans, after draining the liquid from the jar, letting the component boil for 5-7 minutes. Insist the dish for at least an hour before serving.

In the oven

• Cooking time: 3 hours.
• Servings Per Container: 10 Persons.
• Calorie content: 70 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Complexity of preparation: high.

There are many options for how to cook cabbage soup, however classic recipe one that involves cooking in the oven is considered. Due to the lack of such a device in apartments, modern housewives use an oven. Adapted old recipe sour soup does not include spices, there is no need to salt the food either - the fermented product provides the dish with a self-sufficient taste. How to cook cabbage soup in the oven?

Ingredients:

• sauerkraut - 0.3 kg;
• meat broth - 0.5 l;
• garlic cloves - 3 pcs.;
• onions - 2 pcs.;
• celery and parsley roots - 70 g;
• lean pork - 0.35 kg;
• small carrots - 1 pc.;
• egg;
• yeast unsweetened dough- 170 g.

Cooking method:

1. Cut the roots and onions into small strips, put them together with the meat in a heat-resistant container, fill with meat broth and simmer over low heat for 2.5 hours under a lid using the oven.
2. Remove the frypot, remove the lid and seal the neck of the container with a cake from yeast dough(the product must first rise by standing in a warm place). Lubricate the cake with a beaten egg, send the dish back to the oven.
3. When the dough is browned, remove the cabbage soup, cover the cake with a napkin to avoid staleness. A day later, you can serve lunch, seasoning the sour soup with sour cream, herbs. The flatbread will serve as a substitute for bread.

Soup without meat

• Servings Per Container: For 4 Persons.
• Calorie content of the dish: 19 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Complexity of preparation: low.

Sour cabbage soup without meat is an ideal option for lunch during fasting or dieting. This soup must be present in the diet of vegetarians, since it contains a lot of vitamins and other useful substances. The cabbage soup turns out to be very aromatic, tasty, warming. Even a novice culinary specialist can cook a dish, and the process takes a minimum of time. Below is the home recipe with photo lean cabbage soup.

Ingredients:

• beans in tomato sauce - 0.25 kg;
• sauerkraut - 0.3 kg;
• bulb;
• potatoes - 2 pcs.;
• sweet pepper;
• celery roots, parsley, parsnip - 1 tbsp. l .;
• greenery;
• spices, including bay leaves, coriander.

Cooking method:

1. Take a pot of water (2 liters), place the roots, finely chopped potatoes inside. Place the container on fire.
2. Fry the diced onion in oil, bring it to transparency, then add the carrot shavings.
3. Put the squeezed cabbage into the broth with boiled potatoes. Bring the dish to a boil, then mark for 20 minutes and put the vegetable fry here, cut into strips Bell pepper and beans in a tomato.
4. When the cabbage soup boils, add squeezed garlic cloves and spices to the broth.
5. After 20 minutes, turn off the stove, let the sour soup brew for an hour, then treat them to your relatives, seasoning with sour cream.

With pearl barley

• Cooking time: 40 minutes.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 45 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Complexity of preparation: low.

This soup is so rich in trace elements and vitamins that just one portion of the dish is able to saturate the body with the necessary substances for a day. Soup cabbage soup with barley, even without adding meat, turns out to be nutritious and satisfying. The soup is served hot, seasoned with sour cream and fresh herbs. To diversify the serving of cabbage soup, you can make salty for them garlic croutons from black bread.

Ingredients:

• pearl barley - ½ tbsp.;
• sauerkraut - 0.3 kg;
• large carrots;
• potatoes - 250 g;
• medium onion;
• tomato paste - 2 tbsp. l .;
• sunflower oil- 30 ml;
• seasonings.

Cooking method:

1. Wash vegetables, barley. It is better to soak the latter in advance for 5-6 hours in order to reduce the time spent on cooking cereals.
2. Boil the swollen cereal with potato cubes.
3. Cut the carrots into thin strips, fry in oil along with chopped onions. After 7 minutes, add tomato paste diluted with water here.
4. When the potatoes and barley are cooked, add sauerkraut and spices to the pan.
5. After 15 minutes, fill the soup with frying, cover the container with a lid, wait until it boils, turn off the heat. Insist the dish for an hour before serving.

You can also follow the suggested recipes.

With stew

• Cooking time: half an hour.
• Servings Per Container: For 4 Persons.
• Calorie content of the dish: 46 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Complexity of preparation: low.

The dish is great for dinner or lunch, because it turns out to be hearty and very tasty, in addition, sauerkraut cabbage soup with stew is distinguished by a large amount useful properties... Such a soup can be prepared on a camping trip or in the country, because canned food does not require special storage conditions. To make the cabbage soup rich, it is better to give them time to brew: the optimal time for this is a day.

Ingredients:

• potatoes - 4 pcs.;
• small carrot;
• sour cabbage - 0.3 kg;
• stew - 1 b.;
• bulb;
• Dill;
• spices.

Cooking method:

1. Boil the potato cubes, add the sauerkraut, bring the liquid to a boil, season the soup.
2. Put the contents of the can in a skillet, melt the stew together with the fat over medium heat.
3. Chop the onion, carrot, add to the skillet to the stew, cover and cook the ingredients for 10-15 minutes (the vegetables should become soft).
4. Put the stir-fry in the cabbage soup, stir, wait until it boils, reduce the heat to low and keep the dish on the stove for a couple of minutes.
5. Chop the dill finely, add to the cabbage soup, salt the soup and remove from heat. After letting the dish brew for 24 hours, reheat it and serve with sour cream.

How to cook cabbage soup from sauerkraut - cooking secrets

The process of making sour soup is simple, but there are some tricks involved. What is the best way to cook cabbage soup with sauerkraut:

• ideal meat for cabbage soup is beef, but if it is absent, you can replace the product with chicken, pork or stew;
• if the sauerkraut is too salty, soak it in water first, and then wring it out with your hands;
• since yesterday's soup tastes better than fresh, it is worth giving the dish time to infuse before serving;
• when adding potatoes to the soup, it must be cooked before placing the sour component in the soup, otherwise the potatoes will harden and cook more slowly.

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