What, soup again?! - you will almost be indignant, spreading your arms in surprise, and, of course, you will be right in many respects. We, especially lately, really have quite a few soups, and a wide variety of them - meat, chicken, mixed soups, cream soups... but most of all, undoubtedly, vegetable ones. Moreover, the time of year has come when Yulia and I are in exactly the same mood - to eat as little as possible. This means that our daily menu mostly consists of soups and salads, and even fruit, and any full lunch (with a meat or even vegetable stew) can unsettle our stomach for at least one day, and this that means just cottage cheese, yogurt and some berries. If it were up to me, our diet would generally consist of mulberries for breakfast, cherries for lunch and watermelon for dinner. However, work doesn't allow it. That is why soups and salads are multiplying one after another in our small, quite prosperous culinary kingdom...))
Today I offer you cabbage too. IN English speaking countries this soup would fall into the "robust" category, which roughly means "soup made from chunks." This soup, despite its simple design, will calm your hunger, support your stomach, and also give you the necessary strength for life - something that since ancient times has always been the main food for humans. It is better to do it in the season when the pumpkin has not yet been in the cellar for 3-4 months, and the cabbage came into your hands straight from the rural garden. It is absolutely easy to prepare. Onions are fried in butter until it becomes tender and transparent. Savoy cabbage, carrots, garlic and slices of pumpkin are soon added to keep him company. Tomatoes will add a pale pink hue and a subtle aroma to the soup. A small piece of parmesan rind Bay leaf and a sprig of rosemary will add unforgettable notes to its smell, from which you will feel the appearance of saliva in your mouth and an irresistible desire to pause all this cooking and eat the soup immediately. But you will have to be patient a little longer - just an hour! – if you want to get the perfect result – a vegetable soup rich in all sorts of benefits, fragrant with Mediterranean aromas.
I didn't come up with this recipe. Once upon a time, back in the seventies of the twentieth century, it was published in the popular Italian newspaper La Republica. This and cabbages come from a rural area located in the province of Lucca in northern Tuscany.
(for six servings)
Ingredients:
- 400 grams pumpkin (cut into slices)
- 200 grams savoy cabbage leaves (remove the rough part and cut into strips)
- 2-3 large tomatoes (peeled, seeds removed and diced)
- 2 medium carrots (peeled and roughly chopped)
- 1 white onion (peeled and chopped)
- 2 large cloves garlic (peeled and cut into slices)
- A couple of rosemary sprigs
- 1 bay leaf
- 150 grams of beans (soak overnight and boil)
- 2 tablespoons homemade butter
- 150 grams parmesan rind
- 1 liter vegetable broth
- Olive oil
- Hot black pepper
Preparation:
- First you need some beans.
- Then heat the butter and vegetable oil in a deep saucepan, add the onion and fry it over moderate heat until it becomes tender and transparent.
- After this, place the carrots, garlic and pumpkin in a saucepan and cook for about 8-10 minutes.
- The next things to go into the saucepan are tomatoes, bay leaves and rosemary. Let them simmer for a couple of minutes and add vegetable broth and parmesan rind.
- Reduce heat to low and cook for about 1.5 hours, stirring occasionally.
- The finished soup will be quite thick. Add beans and savoy cabbage to it. Stir and let cook for another 15 minutes.
- Turn off the heat, season with salt and pepper, and let stand for at least an hour.
- Just before serving, quickly heat the soup without bringing it to a boil. Serve sprinkled with Parmesan cheese along with fresh bread.
Sauerkraut soup is a traditional Russian and Ukrainian dish. Only these soups are called differently. In Russian cooking, the name “Sour cabbage soup” has taken root, and Ukrainians call this soup “Kapustnyak”. Over time, housewives learned to cook virtually any first course with the addition of sauerkraut. With the help of this ingredient, solyanka, rassolnik, borscht and even ukha were transformed.
Even the most inexperienced housewife can make sauerkraut. Shred two kilograms of cabbage, two carrots, compact them into a jar and fill them with a mixture of water, two tablespoons of salt and sugar. We wait two days - the cabbage is ready.
In Rus', sauerkraut was always served on the festive table. It was believed that if you snack on alcohol with sauerkraut, you won’t get drunk quickly and your head won’t hurt in the morning. Sauerkraut soups (sour cabbage soup) are still one of the best soups for eliminating hangover syndrome. Cabbage is a low-calorie product that does not cause allergies. That is why sauerkraut soups can be included in the diet of dieters and young mothers who are breastfeeding. This a traditional dish will help out all Orthodox Christians during fasting - cabbage is rich in minerals and vitamins, it will certainly energize and add strength to all those fasting.
You can easily buy sauerkraut in the store; indeed, because of the soup, few housewives will bother with chopping and preparing the brine. Such cabbage is relatively inexpensive in the supermarket, but here a problem arises - choosing good sauerkraut is not so easy.
Very often, instead of salty, crispy cabbage, you find sweet-salted sauerkraut, which is not at all suitable for making soups. Carefully read the composition of the product - if it contains cranberries, you can safely take it.
Manufacturers generally do not produce sweet cabbage with added cranberries. If, compared to salt, the composition contains more sugar, such cabbage is not suitable for soups. At the same time, the cabbage itself should look at least appetizing in the package, no dark or yellowed pieces, only thin white pieces of cabbage, completely covered with brine.
How to make sauerkraut soup - 15 varieties
This classic recipe traditional Russian “Sour cabbage soup”, which any housewife should cook at least once in her life. The ingredients and cooking method are simple, and the taste is amazing.
Ingredients:
- Sauerkraut - 700 grams
- Beef - 750 grams
- Potatoes - 3 pieces
- Carrot - 1 piece
- Onion - 1 piece
- Garlic - 2 cloves
- Bay leaf - 1 piece
- Greens - to taste
- Tomato paste - 1 teaspoon
- Salt, pepper - to taste
Preparation:
Boil the beef for 1.5 hours. Before the end of cooking, 30 minutes - salt the broth with meat. Cut the potatoes into small cubes and add them to the meat. At this time, we fry onions and carrots, add tomato paste to it. Simmer for a few minutes. Add the roasted cabbage and sauerkraut to the broth with the meat. Add chopped herbs, bay leaf, salt and pepper, pressed garlic. Let the soup boil, turn off the stove.
An excellent replacement for sour cabbage soup and pickle soup! This soup has absorbed all the advantages of beloved first courses.
Ingredients:
- Sauerkraut – 250 grams
- Beans - 150 grams
- Onion - 1 piece
- Carrot - 1 piece
- Pickled cucumber – 100 grams
- Bacon - 100 grams
- Paprika - 1 teaspoon
- Salt, pepper - to taste
Preparation:
Boil the beans. Fry the chopped onions and carrots, add sauerkraut to the finished frying, and simmer the vegetables for a couple of minutes. Add chopped pickled cucumber. We continue to simmer for a few more minutes. Add vegetables, beans and bacon to the boiling broth, separately fried in a dry frying pan. Add seasonings and salt. Ready!
In order not to waste time soaking and boiling the beans, you can use ready-made canned beans. The taste will not change, and the time for preparing the soup will be significantly reduced.
An easy recipe for those who are used to spending minimal time at the stove. Fast and tasty - these are the tenets of this dish.
Ingredients:
- Sauerkraut – 150 grams
- Meat - 250 grams
- Onion - 1 piece
- Carrot - 1 piece
- Potatoes - 2 pieces
- Salt, pepper - to taste
Preparation:
Boil absolutely any meat until tender, remove, add chopped potatoes. We make frying from onions and carrots. Add cabbage to it and simmer for a few minutes. At this time, cut the meat into pieces. Add stewed vegetables and meat to the potatoes. Bring to a boil, ready.
Soup for those who like it richer and richer. These are exactly the kind of soups that any man will like; lovely ladies should definitely add the recipe to their cookbook.
Ingredients:
- Sauerkraut – 250 grams
- Smoked chicken legs - 250 grams
- Onion - 1 piece
- Carrot - 1 piece
- Potatoes - 2 pieces
- Tomato paste - 2 tablespoons
- Vegetable oil - 3 tablespoons
- Salt, pepper - to taste
Preparation:
Place the smoked chicken meat, potatoes and cabbage into boiling water. While the soup base is cooking, fry the onions and carrots. Add tomato paste to it and simmer for a short time. After 20 minutes, the frying can be released to the main ingredients. Bring to a boil and you're done.
Do you like mushroom soups? Have you tried all the recipes? Then this dish is for you! The unusual combination of ingredients will surprise even connoisseurs of traditional mushroom picking.
Ingredients:
- Sauerkraut – 400 grams
- Dried mushrooms - 2 handfuls
- Fresh mushrooms - 500 grams
- Onion - 1 piece
- Carrot - 1 piece
- Potatoes - 3 pieces
- Tomato - 3 pieces
- Garlic - 3 cloves
- Vegetable oil - for frying
- Salt, pepper, bay leaf - to taste
Preparation:
Pour boiling water over the dried mushrooms and then boil until half cooked. Sauté the onion and carrots until appetizingly fried. We chop the mushrooms and add them to stew with the vegetables. Add chopped tomato. Simmer the vegetables for a couple more minutes. Add fried mushrooms with vegetables, chopped potatoes and boiled dried mushrooms to boiling water. Immediately add the main ingredient - sauerkraut. Squeeze the garlic directly into the broth. Cook until the vegetables are ready for twenty minutes.
Many solyanka recipes can be found in the repositories of cookbooks. But this recipe is different from all others - there is no sausage or meat in it, there are not even pickles! It is sauerkraut that is responsible for the excellent taste of this dish.
Ingredients:
- Sauerkraut – 100 grams
- Onion - 1 piece
- Carrot - 1 piece
- Potatoes - 4 pieces
- White cabbage - 100 grams
- Tomato paste - 2 teaspoons
- Sunflower oil - for stewing
- Olives - 1 jar
- Salt, pepper - to taste
Preparation:
Shred all types of cabbage into small pieces. We cut onions, carrots, cabbage. Place the vegetables in a deep frying pan greased with oil. Add tomato paste and simmer until potatoes and cabbage are soft. Pour 1.5 liters of boiling water over the vegetables, add the olives cut into slices. We wait for the soup to boil and it’s ready.
An original recipe for a traditional Ukrainian dish - you've never tried borscht like this! Intrigued? It's time to make super soup.
Ingredients:
- Sauerkraut – 500 grams
- Onion - 1 piece
- Carrot - 1 piece
- Potatoes - 4 pieces
- Meat - 500 grams
- Tomato paste - 1 tablespoon
- Beets - 1 piece
- Garlic - 4 cloves
- Greens - to taste
- Sugar - 1 teaspoon
- Salt, pepper - to taste
Preparation:
Boil the meat until cooked. Throw in the chopped potatoes. Make the fry, when it becomes golden and appetizing, add tomato paste to it. Are the potatoes ready? It's time to add sauerkraut to the soup. Next, add the roast and grated boiled beets. Next, add chopped herbs and garlic passed through a press. Let's add sugar to the soup, this is important! Don't forget the spices and salt, wait for it to boil. Ready!
A very hearty soup for cold winter evenings. When the dish begins to cook, the aroma permeates the entire apartment. Impossible to resist!
Ingredients:
- Sauerkraut – 250 grams
- Beef – 400 grams
- Smoked pork – 200 grams
- Peas - 1 cup
- Potatoes - 4 pieces
- Carrot - 1 piece
- Celery root - ¼ piece
- Onion - 2 pieces
- Salt, spices - to taste
Preparation:
Boil the beef until done. Soak the peas for 4 hours. Fry the onion with celery and carrots. In a separate frying pan, fry the pork until done. Simmer the sauerkraut for ten minutes until soft. Cut the boiled beef into pieces. Add all the ingredients to the boiling broth: beef, pork, peas, chopped potatoes, fried vegetables. Leave the soup to cook for 20 minutes.
An unusual option for preparing soup using potato broth. Have you ever tried making soup with mashed potatoes? Then it's time to hit the kitchen with this recipe.
Ingredients:
- Sauerkraut – 1 kilogram
- Minced meat - 500 grams
- Garlic - 2 cloves
- Bay leaf - 2 pieces
- Potatoes - 3 pieces
- Carrot - 1 piece
- Peppercorns - 6 pieces
- Onion - 1 piece
- Salt, spices - to taste
Preparation:
Fry the onion and carrot until appetizingly fried. Let the cabbage simmer after adding a glass of water for 60 minutes. Has an hour passed? Add the frying to the cabbage and continue simmering for a few more minutes. We make meatballs from the minced meat, boil them in salted water and remove. Throw whole potato tubers into the same water. As soon as it is cooked, mash it into a puree right in the broth.
Add fried vegetables and cabbage and meatballs to the potato broth, and don’t forget about garlic, bay leaf, and salt. Pepper. Wait for it to boil and turn it off. The soup needs to brew.
Tired of regular fish soup? This soup will win you over from the first spoon. Sauerkraut will no longer stay stale.
Ingredients:
- Sauerkraut – 300 grams
- Fresh fish – 600 grams
- Onion - 1 piece
- Carrot - 1 piece
- Celery root - ¼ piece
- Potatoes - 3 pieces
- Bay leaf - 2 pieces
- Allspice - 5 pieces
- Wheat flour - 1 tablespoon
- Tomato paste - 2 tablespoons
- Salt - to taste
Preparation:
Boil the fish with celery and onion. We take out all the ingredients after the broth is ready. Fry carrots with boiled onions. Is the frying ready? Add flour and hot fish broth, stir until a thick sauce is obtained. We chop the celery and the fish too. We cut the potatoes into cubes. We combine all the parts in the still hot broth: sauerkraut, boiled fish, frying, boiled celery, chopped potatoes, bay leaves, tomato paste. Cook the soup until the potatoes are ready.
Fresh fish can be replaced with canned fish in this recipe. Saury, sardine and sardinella are perfect for this dish. If you want a richer soup, take canned soup in oil; dietary soup - in its own juice. Sprat in tomato and bull calves are absolutely not suitable for this dish.
One of the variants of the standard Ukrainian “Kapustnyak”. The great thing is that this soup turns out equally tasty with any meat.
Ingredients:
- Sauerkraut - 400 grams
- Meat - 1 kilogram
- Potatoes - 600 grams
- Carrots - 1 piece
- Onions - 1 piece
- Millet - 0.5 cups
- Vegetable oil - 3 tablespoons
- Tomato paste - 3 tablespoons
- Salt, pepper, garlic - to taste
- Fresh herbs - to taste.
Preparation:
We send the meat to cook. Half an hour before it is ready, add bay leaves and a few peppercorns, as well as millet. After half an hour, add chopped potatoes and carrots. While the vegetables are cooking, make a fry of onion, garlic and tomato paste. Add it to the saucepan along with the cabbage after the potatoes are ready. Next we will have herbs and spices, since the sauerkraut will cook quickly, in just a couple of minutes. You can turn off the stove.
Do you want to eat tasty and varied food during Lent? Then this dish is for you. It perfectly diversifies a meager Lenten menu and gives energy for the whole day.
Ingredients:
- Sauerkraut – 500 grams
- Onion - 2 pieces
- Potatoes - 3 pieces
- Buckwheat – 200 grams
- Greens - 2 bunches
Preparation:
Let the onion lightly simmer. Let's add cabbage. Simmer for 20 minutes. Place the potatoes and buckwheat into the boiling broth. After just twenty minutes you can add the stewed vegetables. Cook until the potatoes are ready. Sprinkle with chopped herbs.
The real pickle is not the one we are used to cooking with cucumbers, pearl barley and beef, but with cabbage. Let's revive the traditions of the original Russian dish.
Ingredients:
- Sauerkraut - 100 grams
- Pickled cucumbers - 1 piece
- Chicken meat - 300 grams
- Potatoes - 3 pieces
- Barley - 80 grams
- Onion - 1 piece
- Carrot - 1 piece
- Cucumber pickle - to taste
- Lavrushka - 1 piece
- Dill, pepper - to taste
- Butter - for frying
Preparation:
We wash the barley and boil it separately, this is necessary so that the soup is clear. Cook the chopped chicken until tender, add the potato wedges 10 minutes before the finish. Fry the onion with carrots, add cucumbers with brine. Simmer for a few minutes. The cabbage can be washed. Are the meat and potatoes cooked? Add to the soup fried vegetables stewed in cucumber brine, pearl barley, cabbage, dill, pepper, bay leaf. Boil for literally five minutes and you're done.
This soup is simply a godsend for lovers of vegetable first courses. Gardeners will especially appreciate this recipe; most of the harvest will immediately be used.
Ingredients:
- Sauerkraut – 500 grams
- Sauerkraut brine - 1 cup
- Chicken – 500 grams
- Peeled pumpkin - 250 grams
- Onion - 2 pieces
- Salt, pepper - to taste
Preparation:
Fry the onion together with the grated pumpkin until soft. Let the chicken cook. The meat is ready - add fried vegetables, cabbage and brine to it. Let the soup cook for another 20 minutes.
This recipe is dedicated to all lovers of hodgepodge meat. The completely new taste of the dish will amaze even gourmets.
Ingredients:
- Sauerkraut - 200 grams
- Smoked sausage - 100 grams
- Chicken meat - 300 grams
- Boiled sausage - 100 grams
- Sweet pepper - 1 piece
- Tomato - 3 pieces
- Dill - 50 grams
- Celery - to taste
- Olives - 10 pieces
- Lavrushka - 2 pieces
- Tomato paste - 1 tablespoon
Preparation:
Boil the chicken meat, remove the meat and cut it into small pieces. Place the chopped smoked sausage in a dry frying pan. The fat should flow out of it, on which we will cook all the remaining ingredients. The fat has flowed out, it's time to add the chopped onion. Stir the roast. Next add the boiled sausage. We continue to fry. After another couple of minutes, pour in the chopped tomatoes and tomato paste. Let's stew. Add chopped celery and sprinkles. Cut the bell pepper and pour it into the broth along with the roast, and the boiled chicken meat will also go there. Decorate the dish with olives.
If the cabbage is very salty or has too strong a taste, rinse it under cold water. This will make the dish more balanced and harmonious.
Lenten cabbage soup with pumpkin is a hot first course for thrifty housewives, whose bins contain a lot of vegetables stored for the winter. So, if you have pumpkin, cabbage and zucchini, then I advise you to prepare a light vegetarian soup for lunch - healthy, tasty, which, moreover, will not spoil your figure.
During fasting, animal products are completely excluded from the menu. However, lean cabbage soup made from fresh cabbage will turn out even tastier than those cooked in meat broth. The larger and more varied the assortment of vegetables that you put in the pan, the healthier the finished dish will be: those who are fasting need to maintain their strength.
- Cooking time: 1 hour
- Number of servings: 6
Ingredients for lean cabbage soup with pumpkin
- 300 g white cabbage;
- 300 g pumpkin;
- 200 g potatoes;
- 200 g zucchini;
- 60 g onion;
- 150 g carrots;
- 150 g celery;
- 1 red chili pepper;
- 20 ml olive oil;
- 2 cubes of vegetable broth;
- spices to taste, salt, green onions for serving.
Method for preparing lean cabbage soup with pumpkin
Any soup, except soups for a special diet, must be prepared by preparing its base - sautéed vegetables, which give the finished dish an appetizing smell and taste. Usually these are onions, celery and carrots. It's always better to start with onions.
So, in a soup pot, heat olive oil for frying (unflavored), throw in finely chopped onions, after a couple of minutes add celery, cut into cubes and a pod of red chili pepper (we take out the seeds and membranes from the chili, cut into thin rings).
Carrots add sweetness and beautiful colour. To better reveal its beneficial qualities, fry carrots, grated on a coarse grater, along with onions and celery for about 6 minutes.
Add the remaining vegetables to the pan all together; there is no need to fry and stew them separately.
First, add fresh cabbage chopped into very thin strips.
Next, add peeled and seeded zucchini, cut into small cubes. Small young zucchini does not need to be peeled; the seeds in them are undeveloped and the peel is tender.
We peel the sweet yellow pumpkin from the peel and seeds, cut it into cubes, and put it in a saucepan.
The only vegetables left are potatoes - we also peel them, cut them into cubes, and add them to the rest of the ingredients.
Modern technologies significantly simplified the preparation of vegetarian and lenten dishes. If you don't have time to cook vegetable broth, then bouillon cubes are indispensable in this case.
Pour 2 liters of water into a saucepan, add cubes, and place on high heat.
When the soup boils, reduce the gas and cover the pan with a lid. Cook over low heat for about 40 minutes. During this time, the vegetables will become soft and release their flavors into the broth.
Pour lean cabbage soup with pumpkin into a plate, sprinkle with green onions and chili rings, if necessary, add a little salt right in the plate. Serve with a piece of fresh bread - bon appetit!
By the way, just like classic cabbage soup, lean cabbage soup becomes tastier if it sits in the refrigerator for a day.
Cabbage soup is a very common first course. People have various recipes for preparing this dish. But the oldest and most popular recipe is considered to be this sauerkraut soup. I offer you several options for preparing this wonderful first course with and without meat. And you can choose which one you like best.
Sauerkraut soup with meat
Frying pan, saucepan, grater, bowl, knife, spoon.
Ingredients
How to choose sauerkraut
Try to purchase sauerkraut in transparent packaging, so you can evaluate its color. It should be light, if carrots are added to the cabbage, then with a light golden tint. Cabbage should be in brine. Without liquid, cabbage will quickly lose its appearance and freshness. Pay attention to the cutting too. It is very inconvenient to eat too large pieces.
If the cabbage is soft and limp, this is a sign of improper storage and low-quality goods. The sauerkraut should have a good crunch. Correctly chosen cabbage has a pleasant and spicy taste.
Step-by-step preparation
- Pour boiling water over 4 tablespoons of millet and let the cereal stand for a few minutes so that the bitterness goes away.
- Take 500-550 grams of beef on the bone, wash it thoroughly and put it in a pan. Add 2.5-3 liters of water to the meat and cook the broth for the soup.
- Cut 300-330 grams of sauerkraut into convenient pieces.
- Cut 400-500 grams of peeled potatoes into medium cubes or cubes.
- Three carrots on a coarse grater, cut 1-2 medium onions into small cubes. Pour 10-15 milliliters of vegetable oil into a heated frying pan and fry the chopped onion. After a couple of minutes, add the grated carrots to the onions and leave to fry over low heat until soft.
- When the meat is cooked, it begins to come away from the bone well, remove it from the broth, remove it from the bone and cut it into small pieces.
- Add chopped potatoes to the broth. Drain the water from the millet and rinse it with cold water.
- Add the cereal to the soup and wait until the potatoes are cooked and the millet is cooked.
- Add sauerkraut and fried onions and carrots to the soup.
- Finely chop 2 cloves of garlic and add to the soup.
- Add boiled meat cut into pieces, black peppercorns or ground and salt to taste. You can also add a few bay leaves.
- Cook the soup for another 7-8 minutes, turn it off and let it sit for at least half an hour. Serve the soup with sour cream and your favorite herbs.
Video recipe for making sauerkraut soup with meat
You can see how rich sauerkraut soup is in this video.
Sauerkraut soup with chicken
Cooking time: 65-75 minutes.
Number of servings: 9-11 servings.
Kitchen appliances and accessories: grater, saucepan, spoon, frying pan, spatula, knife.
Ingredients
Step-by-step preparation
- First of all, cook the broth. Pour 600-700 grams of chicken meat with 2.7-3 liters of water and put on fire. When the water boils, skim off the foam and cook over low heat until the meat begins to separate from the bone. It is advisable to first cut the chicken into portions.
- Cut 400-450 grams of peeled potatoes into cubes and add them to the broth.
- Grate 150-200 grams of carrots on a coarse grater.
- Cut 150 grams of onion into small cubes.
- Remove the skin from two tomatoes and cut into cubes.
It is easier to remove the skin of a tomato if you first pour boiling water over it.
- Place the frying pan on the fire, pour in 15-25 milliliters of vegetable oil and fry the onions.
- After the onion begins to turn golden, add tomatoes and carrots to it. Fry the vegetables over low heat for 6-7 minutes.
- Add finely chopped 2 cloves of garlic to the vegetables, mix and leave the vegetables for another 1 minute on the fire.
- Once the potatoes are cooked, you can add the rest of the ingredients. Add fried vegetables to the soup and then add 600-650 grams of sauerkraut.
- Add 1-2 bay leaves to the soup, add your favorite spices, pepper and salt to taste.
- Cook the soup for another 10-15 minutes, turn it off and let it brew. Serve with sour cream and herbs.
Video recipe for making sauerkraut soup with chicken
Watch in this short video how easy it is to cook this sauerkraut soup with chicken broth.
Recipe for soup with sauerkraut and millet with photo
This is one of many recipes for sauerkraut soup. To make lean sauerkraut soup richer, thicker and more satisfying, grains, most often millet, are added to it.
Cooking time: 35-45 minutes.
Number of servings: 6-7 servings.
Kitchen appliances and accessories: frying pan with a lid, knife, grater, thick-walled saucepan, spoon.
Ingredients
Lenten sauerkraut soup can also be cooked with rice. But then this dish will no longer be classic. Rice was poorly known in Rus', but millet in those days was an affordable ingredient in peasant families.
Step-by-step preparation
- Heat a frying pan, pour 10 milliliters of vegetable oil into it and fry 250-300 grams of sauerkraut. Simmer the cabbage over low heat under a closed lid for 15-20 minutes.
Before adding the cabbage to the pan, be sure to squeeze it out to remove any excess liquid.
- Place 2-3 large potatoes, cut into cubes, into a thick-walled pan.
- Cut 100 grams of onions into small cubes, grate 100-150 grams of carrots.
- Thoroughly rinse 60-70 grams of millet cereal with hot water. Add carrots with onions and pre-washed millet to the pan. You can add a few bay leaves to the soup to taste.
- Pour in 1.8-2 liters of water and put on fire. Cook the soup over medium heat, periodically skimming off any foam that forms.
- When the vegetables are ready, add stewed sauerkraut, salt and black pepper to the soup to taste. You can also add your favorite spices.
- Cook the soup for another 5 minutes and serve.
Video recipe for making sauerkraut soup with millet
In this video you will see how to prepare sauerkraut soup without meat.
- For lean cabbage soup, it will be better if you do not fry the onions and carrots, but add them raw to the soup. But it is better to pre-simmer sauerkraut in a frying pan with the addition of any vegetable oil.
- If your cabbage is very sour, rinse it with water, squeeze it thoroughly and only then start cooking.
- And here's another little secret: never put sauerkraut with all the vegetables at once. Wait until the potatoes and carrots are cooked before adding the cabbage. Otherwise, all vegetables will be tough due to cabbage acid.
Try cooking. This soup will appeal to those who like this dish with sourness. By preparing and trying it, you will get rid of swelling and extra centimeters on your waist.
Give a gift to your men! Make it for lunch. Rest assured, men really like this dish! I also suggest cooking aromatic. Mushroom lovers will love this dish. And fish broth combines rich broth, exquisite taste, and health benefits.
Write about your achievements in making sauerkraut soup. Do you prepare such soups at home and which ones do you prefer? Have you tried any of our recipes? If yes, then be sure to rate it!
Carrot and pumpkin soup is a culinary ode to fall vegetables. It is at this time that they are especially tasty: the late harvest stores the maximum amount of the most useful “leftovers”. And leftovers are known to be sweet. So carrots and pumpkin have a sweetish taste and work wonderfully together. On the other hand, so that the soup does not turn out with only a sweet accent, such an expressive ingredient as sauerkraut is added here. It provides a contrast to the main vegetables and enhances the overall flavors and aromas.
To combine the main components of a vegetable soup into an even more harmonious whole, prepare it with a base of chicken broth, for example, and also flavor the soup with a dollop of heavy cream to give it a creamy and smooth texture.
Cooking time: 40 minutes / Yield: about 1 liter
Ingredients
- sauerkraut 150 g
- pumpkin 100 g
- 1 large carrot
- potatoes 1 tuber
- onion 1 head
- 2 tomatoes
- heavy cream 1-2 tbsp. spoons
- bay leaf 1 piece
- nutmeg ground 0.25 tsp
- salt, pepper to taste
- chicken broth (homemade concentrated in cubes - 4 cubes)
Preparation
Big photos Small photos
Peel and cut potatoes, pumpkin and carrots into small pieces.
Place them in a saucepan of a suitable size (about a liter and a half), add nutmeg, bay leaf, concentrated broth and enough water to barely cover the vegetables. If you are using plain broth, add it to the desired level.
Place the pan on the fire and let the vegetables cook.
During this time, cut the onion into slices and cut the tomatoes into 6-8 pieces.
Along with the sauerkraut, add the onions and tomatoes to the pan where the vegetables are cooked.
Let the vegetable mixture come to a boil. It will seem more like a stew, but the vegetables will settle a little and there will be enough moisture. In any case, you can always add more water or broth.
So, cover the pan with a lid and cook until the vegetables soften.
Now it’s time to puree the soup with a blender. If necessary, adjust the thickness of the soup with water (broth).
Add cream, salt and pepper to the soup to taste.
Stir the dish, place it on plates and serve, garnished with fresh herbs.
