Our dear Fuuchsia said that in Russia they make "krochevo" from dark cabbage leaves for cabbage soup. I had never heard of this before, so I became interested in this issue. That's what came out of it.

What is "krochevo"?
This is a delicacy in the northern regions of Russia.
It is used to cook cabbage soup for many hours - a signature dish ...
Take the top green cabbage leaves, finely chop or chop and ferment with the addition of salt and rye flour.
It is also stored frozen.
Shchi from kroshev is the National dish Karelians. Once they were evicted from their ancestral territories by whole villages to the Tver region. Their children, grandchildren, etc. still live there. The secret of kroshev is not given to anyone. Ready - they will treat you, but they will not tell you how to do it. They have some kind of cooking secret. No matter how much they tried to do, no one succeeds, like the Karelians. And the cabbage soup from kroshev is so tasty that we, city dwellers, cannot tear ourselves away from them! It would be great to know the secret of making a crumb!

Gray sauerkraut or crumbly is also a "pharmacy underfoot"))

This recipe was extremely unlucky for two reasons: because of the gray color and the duration of the preparation of the main dish from them. Added a fly in the ointment and an old name gray cabbage soup- servile. At the same time, it was completely forgotten what exactly cabbage soup from gray sauerkraut and fed for centuries during the long winter and spring fasts, and those years were very difficult from all sides. Attracted in this recipe is the almost free raw material - you need green cabbage leaves that remain in huge quantities after harvest white cabbage and go, at best, to the compost heap. An additional plus is the taste of cabbage soup, which are obtained only from such leaves and the well-being of even those who do not eat pickled vegetables for health reasons. By the way, there were numerous attempts to introduce gray cabbage soup into the diet of convalescents, but they all failed for the reasons indicated above.

To prepare crumb, only cabbage covering green leaves, a sharp knife, salt and a handful of rye flour or a few crusts are needed rye bread... The leaves are washed, the thickened petioles are removed and cut as little as possible. There is no need to scald the leaves to make them softer and remove the bitterness, while observing two subtleties, everything turns out amazingly. One of the main secrets of good sauerkraut is very fine slicing or chopping. The crushed mass is placed in glass jar or a wooden barrel, on the bottom of which a handful of rye flour or a few rusks of rye bread must be thrown. Salt is added, as one is used to, and put in a warm place for fermentation. Now the second secret: every day you need to pierce the entire mass to the bottom, only in this case fermentation will go quickly and throughout the entire depth of the workpiece. For starter culture, 4-7 days are enough, after which the container with cabbage is stored in a dark cool place, you can simply freeze it, as was done in the old days.

Cabbage soup is prepared from it with prolonged and very quiet heating, as for jellied meat. Cabbage should not boil, but languish, as in a Russian stove. In most cases, cabbage soup was made lean, but a piece of meat will not spoil them, but even vice versa.

Many will say troublesome, but the taste and healthiness are still worth trying.

Now another option:

It is chopped finely from the upper "gray" cabbage leaves.
Here at Pokhlebkin's gray cabbage soup - from seedlings. So if it's too lazy to simmer crumbs in the oven for a long time, then the seedlings are only soft and it turns out.
And in reality, of course, this was the only way they prepared.
As long as there is no new cabbage yet, and sorrel with nettles are already harsh, and they are fed up ...

We chop the leaves into small pieces and ferment them, like ordinary cabbage, only without carrots and other additives, one coarse salt.

In a couple of weeks our crumbly is ready.

It turns out sour-sour, then, before putting it in the broth, rinse it in three waters and cook in the oven for three hours, and then add, as usual, potatoes, overcooking, tomato paste, cook for half an hour on an overhead fire and again for an hour in the oven. It's really yummy)

So, we are preparing the cabbage soup:

In the morning we send it to the iron pot (for a two-liter one - exactly a half-liter jar), add linseed oil a little and four hours in the oven to darken. Add a spoonful of water - so as not to burn.
Then add finely chopped carrots and onions and darken for an hour.

In the meantime, cook a wonderful broth from beef brisket.
Cut the meat into pieces, send to the iron pot, add broth to the very top. And again in the oven, about forty minutes.
That's all.
Business ...

Cabbage soup from kroshev "Vkusnota" or "gray cabbage soup"

Sauerkraut cabbage soup is very tasty, especially with pork.

Cabbage soup made from green cabbage is also called "gray".
Cabbage crumbs are made from finely chopped green cabbage leaves. Shchi from kroshev is superior in taste to cabbage soup from sauerkraut. You can cook cabbage soup with meat and in meat broth, but you can also cook lean cabbage soup.

Composition
1 potato,
1 onion
1 carrot,
4-5 tbsp. tablespoons of gray sauerkraut (crumbly),
black peppercorns,
sweet pepper (optional),
Bay leaf,
vegetable oil,
Dill,
sour cream.

Put chopped potatoes in boiling water and cook until tender.
Pour into a frying pan sunflower oil and fry carrots, onions in it, and at the end add crumbs and darken without covering (you can also add a little sweet pepper).
Mash the boiled potatoes right in a saucepan, add salt, add our frying, black peppercorns, bay leaf and cook over low heat until the cabbage softens (about an hour), and then turn off the heat, close the lid tightly and leave to simmer crumbly.
Serve with dill and sour cream, or pepper with ground black pepper.
If there is no fresh dill at hand, then during cooking you can add dry dill umbrellas for taste, and then throw them away.
You do not need to simmer cabbage in a frying pan, but then after you put the cabbage in the pan, cook the cabbage for a while without covering it with a lid (so that the unpleasant smell of cabbage would disappear).

Many people in the fall collect the dark lower leaves of cabbage and bale, chop, add carrots and salt. Then it is put into a barrel and salted (fermented) for a month. The full barrel should be covered with rinsed green cabbage leaves and a clean white cloth. Put a wooden circle on top, and on it - carefully washed cobblestones weighing about 10 percent by weight of the cabbage. The foam formed on the surface of the brine should be removed, and the edges of the barrel should be carefully wiped with a clean towel. When it turns sour, they are laid out in banks and in the cold, basement, refrigerator. Therefore, many grow cabbage themselves for the sake of these leaves!

And we are preparing again:

Cook pork meat, then washed crumbs (so as not to sour too much), add potatoes, onions, spices, herbs. If it is not cooked in a Russian oven, then I advise you to wrap it up for 3-4 hours in warmth (min. Or overnight), let it prevail. The sequence is clear, but see for yourself in time!

Bon Appetit everyone!!!

And you need to ferment for at least a month))))) And the leaves are not taken from fresh cabbage, but only then, when the roach is ripe and cut down))) Otherwise, it's not that!

What options do you have?

Dancing from the stove to the computer !!

Harvesting for green pickled cabbage soup

In the Vologda area in October, here and there the knock of a hoe is heard: people are chopping cabbage soup. This is a whole ritual, a certain stage that completes the garden season and begins a new one - a long cold winter. Tiny - these are the top leaves of white cabbage, colored green. Since they are tougher than the internal ones, they were not shredded, but flogged into small crumbs. This is where the name comes from. By the way, when salting such leaves turn gray, that's why cabbage soup with crumb was called "gray". Initially, cabbage soup with crumb was not cooked from a well-fed life. The peasants sold cabbage heads at the fair, leaving only the peeled top leaves for themselves. But, because of the special, sharp aroma, cabbage soup with crumb turned out to be tastier than with ordinary cabbage.
Green cabbage soup, and they also say about them: gray, fermented or just winter, are not loved by everyone. Many have not even heard of such a dish. But if anyone has tried them, the taste will never be forgotten. Here's a recipe for the preparation of the shchanitsa. This recipe was extremely unlucky for two reasons: because of the gray color and the duration of the preparation of the main dish from them. Added a fly in the ointment and the old name of gray cabbage soup - servile. At the same time, it has been completely forgotten that it was cabbage soup made from gray sauerkraut that they ate for centuries during long winter-spring fasts, and those years were very difficult from all sides. What attracts in this recipe is the almost free raw material - green cabbage leaves are needed, which remain in huge quantities after harvesting white cabbage and go, at best, to the compost heap. An additional plus is the taste of cabbage soup, which are obtained only from such leaves and the well-being of even those who do not eat pickled vegetables for health reasons. By the way, there were numerous attempts to introduce gray cabbage soup into the diet of convalescents, but they all failed for the reasons indicated above.
For the preparation of crumb, only cabbage covering green leaves, a sharp knife, salt and a handful of rye flour or a few crusts of rye bread are needed. The leaves are washed, the thickened petioles are removed and cut as little as possible. There is no need to scald the leaves to make them softer and remove the bitterness, while observing two subtleties, everything turns out amazingly. One of the main secrets of good sauerkraut is very fine slicing or chopping. The crushed mass is placed in a glass jar or a wooden barrel, at the bottom of which a handful of rye flour or a few crackers from rye bread must be thrown. Salt is added, as one is used to, and put in a warm place for fermentation. Now the second secret: every day you need to pierce the entire mass to the bottom, only in this case fermentation will go quickly and throughout the entire depth of the workpiece. For starter culture, 4-7 days are enough, after which the container with cabbage is stored in a dark cool place, you can simply freeze it, as was done in the old days.

We will need:
Green cabbage leaves. Those that all people usually throw away if they do not chop cabbage soup. They should be clean, not sick, not corroded by caterpillars. Several loose heads of cabbage and light green covering leaves. They are needed to "dilute" the green leaves, so that the horse is not too dark. Carrot. Approximately 200 g per 10 liters of horse. Coarse salt. A handful per 10 liters of shanitsa. About two handfuls of rye flour.
Cut out thick veins from green cabbage leaves.

We rinse thoroughly.

We put them in a pile and grind them with a knife. It turns out like this.

Add some white cabbage. We take the most loose heads of cabbage. They, too, with green, for the cabbage soup - just that. Covering light green leaves work well here.

Let's add them too. When all the leaves are chopped up, grate three carrots and add them to the chopped green leaves.

Add salt. We mix.
Then there is a process identical to sauerkraut. We put the chopped leaves in a container, where the cabbage soup will ferment. I have a small plastic bucket. Add rye flour, or rye bread crusts if there is no flour. Scald with boiling water, pour boiling water into cabbage. We leave in a warm place for 2-3 days. During fermentation, the cabbage soup must be crumpled with clean hands or pierced with a wooden stick.
After two or three days, we take them out into the cold. Cabbage soup is stored in the cellar (in jars or in the same container where it was fermented, under pressure), in the refrigerator or in the freezer, laid out in packages for portions. It should be noted that when frozen, cabbage soup does not lose its qualities.

Unlucky notes: It is not necessary to add carrots to the preparation, the carrots did not give any flavor addition, the carrots did not improve the taste, did not enrich them, I did not like the pickled carrots.

2015-02-27

Tiny - this is the same mysterious ingredient that makes the taste of gray cabbage soup completely unique. The once very popular, but now - completely forgotten Russian preparation, is being revived through the efforts of enthusiasts and lovers of primordial folk cuisine. My dear guest - Lev Nikolayevich Shishkin continues what he started today or cabbage soup from kroshev.

I give the floor to Lev Nikolaevich:

Having tasted the cabbage soup, my brother and his son and I began to wonder what and how this deliciousness is prepared? They took us to the barn, opened a barrel with ice cream crumb, showed how to dig it crumbly. and they even imposed a can of each other on us so that we could cook cabbage soup from kroshev at home. Returning home, we cooked cabbage soup, but nothing similar to the ones we overeat did not work out. And they cooked it from the same crumb! It's a shame!

Last year I decided to cook it myself and master the technology of making gray cabbage soup from the crumb. I specially sowed several roots of late cabbage in July, so that there was a large green mass and small heads of cabbage. And the neighbor asked not to throw away the green leaves after harvesting the cabbage. I rummaged on the Internet, talked with my friends from the North, and by the beginning of the action I had a complete idea of ​​what to do, how and for what.

Tiny green cabbage leaves. Recipe

Crochet preparation consists of several stages:

1. We cut the cabbage leaves into crumbs.

To obtain crumb, it is desirable to have a hollowed out birch or oak trough and a sharp semicircular "cut". I replaced the trough with a wooden box, and made the cut out of a shredder knife.

Not only well-washed green leaves are involved,

with cut out coarse central veins, but also small heads of cabbage, which can make up 20-30% of the total mass.

We begin to chop up the green mass

The particles of the finished crochet should be 5-10 mm in size.

Some patient ones managed to cook crumbs on a cutting board with a sharp knife.

2. Fermentation.

We need a bucket, a tank, any suitable container - enameled or made of food grade plastic. Pretly grind with salt and rye flour.

For a 10 liter bucket of crumb, you will need about a glass of salt and a handful of flour or a slice of crumbled rye bread, then crumbly rather tightly placed in a prepared container. If the crumb is well rubbed with your hands, then the juice appears almost immediately. On top you need to put a wooden circle or a flat plate and good oppression.

For 5-7 days, place the container with crumb in a warm place (20-22 ° C). Every day 1-2 times the oppression should be removed and the whole mass should be pierced in several places to release the gases formed during fermentation. Nothing, bear with it - it's worth it! Any foam at the edges must be removed! At the end of fermentation, squeeze the crumbs, pack them in bags, about 0.5 kg each and freeze.

Store frozen until consumed.

Cabbage soup from kroshev. Recipe

Cabbage soup is cooked in different ways. The ideal option is a Russian stove. In the village they cooked simply - they poured crumbs into the iron pot, put chopped carrots, potatoes, onions, and meat. They covered with a lid and put in the oven in the morning. The cabbage soup from the kroshev did not boil, but languished and were ready for dinner.

To some extent, similar conditions can be created in a pressure cooker. Ice cream is crumbly poured cold water for a few minutes. Then they squeeze well and put in a pressure cooker. For 300-400 grams of crumb, I pour 3-4 liters of water, put on big fire until the valve is triggered, then the fire is reduced to almost a minimum (but there should be steam pressure under the lid!) and cook for 3-4 hours.

After the required time has passed, the lid of the pressure cooker is cooled under running water, the carrots, parsley, lavrushka, whole potatoes and meat in a piece, cut into circles, are removed and laid. Cover tightly with a lid and cook for another hour and a half. After cooling and removing the lid, take out the potatoes and, with the addition of broth, knead them with a crush in mashed potatoes.

They take out the meat, take out all the bones. Grind the bacon in mashed potatoes. The meat is sorted into fibers using two forks.

All ingredients are returned back to the pot. Shchi is served with sour cream or cream, herbs and garlic.

In urban conditions, you can simmer for three or four hours on the lowest heat on the stove or in the oven, gradually adding water. We must make sure that the crumb does not burn! At this time, a good meat broth- also on low heat. The broth can be made from beef and pork. Then carrots, cut into circles, parsley, bay leaves and whole potatoes are added to the meat broth. The finished crumb is combined with the broth, boiled all together for 30-40 minutes. then the potatoes are taken out, with a small amount of broth, they are kneaded with a crush, the meat is freed from bones, disassembled into fibers. Put everything together again in a saucepan. Shchi is served with chopped herbs and garlic. Dill is good from greens, green onions, parsley.

Dear Lev Nikolaevich! Thank you so much for sharing old recipe cooking kroshev and gray cabbage soup from it!

And this is how the grandmothers of the Russian North make krochevo

Tiny it is quite possible to cook in small quantities even in a city apartment. Numerous enthusiastic reviews that I have recently heard about this preparation (I specially "monitored" the Internet about this) suggest that the small inconveniences and the rather long preparation procedure pay off a hundredfold by the unearthly taste of cabbage soup from the crumb!

A musical gift for everyone:

Grandma's grandchildren - Not for me ...

So, first you need to cook the cabbage to make it "crumbly". To do this, take the green integumentary leaves of cabbage, those that we usually discard when salting ordinary white cabbage. A few leaves can be taken and darker. And for taste, lay 2-3 small heads of white cabbage. Rinse the leaves with warm water. Since green leaves are coarser than ordinary cabbage, they do not need to be chopped, but very finely chopped with a cut to make a crumb (hence the "crumb"). Chopped in a shallow tub, and then dumped into a large tub, which is soaked in advance and steamed with boiling water with juniper branches, which, as you know, disinfects and disinfects.

The proportions of green, dark green and light kale leaves depend on personal preference. Someone likes dark green cabbage soup, someone lighter. Dark cabbage soup will be heavier to digest, so if you have problems with the gastrointestinal tract, it is better not to add dark leaves or just a little.

Ingredients:
A handful of rye flour and a handful of salt are taken on a bucket of kroshev. And then in different areas they do it in their own way. I know three ways, consider them:

1st method. Steaming without transfer. More suitable for light cabbage soup.

A bucket of crumb is poured into a tub, sprinkled with a handful of rye flour and salt, and so on, until the required amount is filled. Pour everything with boiling water (about 5 liters of water per bucket of crumb), cover with clean gauze or a cloth, and a blanket on top. This should stand for the night, or at least for at least 3 hours. The next day, the blanket is removed and the fermentation process begins, which lasts 3-5 days. The cabbage should be pierced 2-3 times every day with a stick to release the accumulated gases. The cabbage is ready when the foam stops appearing on the surface. Then a wooden circle is laid on top and oppression. The excess brine is poured out.

2nd way. Steaming with a transfer. For dark cabbage soup.

Tinyly poured into a prepared tub, poured with boiling water (flour and salt are not put) and immediately dumped into the tub 2-3 pre-heated stones in the stove. This is necessary for steaming coarse leaves (so that the cabbage soup is not tough when cooking). Cover the tub with a blanket.
The next day, when it cools down, it is squeezed out crumbs and transferred to another tub, sprinkled with rye flour and salt (a handful per bucket). You can add brine left over from steaming, some add cold clean water. The fermentation process takes 3-5 days, do not forget to pierce it with a stick, otherwise the cabbage may turn out with bitterness. Next, we put a circle and oppression.

3rd way. No steaming.

At the bottom of the prepared tub, pour a layer of rye flour (a little) or put rye croutons... Pour in crumbs (bucket), sprinkle with rye flour (a handful) and salt (also a handful). Put oppression. If own juice stand out a little, add cold boiled water.

P.S. I like the 1st method more, when everything is brewed together, in my opinion the cabbage soup turns out to be tastier.
Yes, and in winter, in cold weather, a stick is stuck in the middle of the tub to the bottom, this is necessary so that the bottom of the tub is not squeezed out.

It is best to cook such cabbage soup in a Russian oven, where they languish in a cast iron or in a ceramic pot for 4-5 hours. It is better to take meat fatter - pork, lamb, fatty beef. Usually they put everything at the same time - meat, cabbage, onions, carrots, whole potatoes, barley. And they put it in the oven. At the end of cooking, you need to get the potatoes out of the pot, crush them and return them back.
It is good to eat hot green cabbage soup with garlic and a bite with cold boiled potatoes (potatoes are naturally cooked separately in their skins).

Bon Appetit!

Previously, I did not understand how people cook soup in summer, and then eat it in winter, I believed that there was no point in this preparation until I tried to make it myself. In winter, you can eat real vegetable soup!

This recipe is about how to cook green cabbage soup for the winter. You can also use herbs in this recipe. For example, I prefer to add it just before use. I just cut it and add it to the plate before serving. You can also add some potatoes to green cabbage soup. Before serving, boil the cabbage soup again, pour into plates and garnish with chopped herbs.

Servings: 6

Recipe characteristics

• National cuisine: Russian kitchen
• Type of dish: Billets, Soups
• Complexity of the recipe: Simple recipe

• Prep time: 10 minutes
• Cooking time: 1 h
• Servings: 6 servings
• Calorie count: 138 kilocalories
• Occasion: For lunch

Ingredients for 6 servings

• Cabbage - 1 Piece
• Carrots - 1 Piece
• Onions - 1 Piece
• Tomato - 1 Piece
• Sweet pepper - 2 pieces
• Salt - 1 Teaspoon
• Vegetable oil - 30 Grams
• Vinegar - 1 Teaspoon

Step by step

1. Wash the onions, peel and cut into small pieces or half rings (as you like).
2. Rinse the carrots, peel and grate on a coarse grater. Or you can cut it into thin strips.
3. Remove a couple of top sheets from the cabbage, we do not need them. Chop the rest of the head of cabbage into small strips. Add cabbage to a saucepan of water, cook over medium heat.
4. Rinse the pepper, peel the tail and seeds and cut into small cubes.
5. Wash the tomato well, cut into cubes of any size (at your discretion). You can also remove the skin from tomatoes by pouring boiling water over them.
6. Pour some vegetable oil into a deep frying pan, put on medium heat, add all the ingredients: carrots, onions, peppers, tomato. Fry for 10-15 minutes, stirring constantly.
7. Add all the contents from the frying pan to the saucepan to the cabbage, salt and pepper. Continue cooking over medium heat, stirring constantly, for another half hour. Add vinegar at the end and mix everything well.
8. Sterilize the jars in which you plan to store the cabbage soup. You can sterilize them simply with boiling water. Pour the resulting cabbage soup from the pan into a jar, roll up. Place the jars on the lids, that is, turn them over, and wrap them in a warm blanket until they cool themselves. Then put it in the refrigerator. Green cabbage soup is ready for the winter.