Kroshevo is the same mysterious ingredient that makes the taste of gray cabbage soup completely unique.
The once very popular, and now completely forgotten, Russian preparation is being revived through the efforts of enthusiasts and lovers of traditional folk cuisine. My dear guest, Lev Nikolaevich Shishkin, continues the conversation we started today about gray cabbage soup or cabbage soup made from kroshev. I give the floor to Lev Nikolaevich:
Having tasted cabbage soup, my brother and his son and I began to wonder what and how this delicacy is made from? They took me to the barn, opened a barrel of ice cream crumble, and showed me how to pick it out crumbly. and they also gave us a jar to take with us so that we could cook cabbage soup from crumbles at home. Returning home, we prepared cabbage soup, but it didn’t turn out anything like the ones we were gorging ourselves on. But they cooked it from the same crumble! It's a shame!
Last year I decided to make crumble myself and master the technology of making gray cabbage soup from crumble. I specially sowed several roots of late cabbage in July so that there would be a large green mass and small heads of cabbage. And he asked his neighbor not to throw away the green leaves after harvesting the cabbage. I scoured the Internet, talked to my northern friends, and by the time I started taking action I had a complete idea of what to do, how and why.
Features of pickling green cabbage leaves
The top of the head of cabbage is covered with dark green leaves, which are cut off and thrown away before sale. However, they are the ones used for crumbling. The leaves are more rigid and slightly different in composition from the main ones. They have less sugars, and the fermentation process is more difficult to start. But the final taste has a unique sourness.
To enhance fermentation processes, rye crackers or rye flour are used. Carrots are often added to cabbage, but they do not affect the process. Carrots should not be grated, otherwise the cabbage will take on an unpleasant color.
The top cabbage leaves are not simply shredded, as they are too dense. Previously, a special hexagonal tub and a chop with a tip in the form of an unfinished figure eight were used for grinding. In the absence of this equipment, you can prepare green cabbage soup for the winter in accordance with the recipe using a sharp knife.
How to cook cabbage soup from sauerkraut in a slow cooker
Nowadays, in the kitchen of almost every family there is a large selection of all kinds of household appliances, which not only saves valuable time, but also adds its own, specific notes of taste to each dish.
Sauerkraut cabbage soup cooked in a slow cooker will not leave anyone indifferent, and the ease of the process will help even novice housewives cope with this dish.
To cook cabbage soup you will need the following products:
- Meat (fillet or bone-in, beef or pork, lean) – 0.5 kilograms;
- Sauerkraut (soaked or washed) – 0.3 kilograms;
- Fresh medium-sized potatoes – 4 pieces;
- Carrot root vegetables, medium – 1 piece;
- Medium-sized yellow onion - 1 onion;
- Tomato paste (if you don’t have it, you can replace it with ketchup) – 1 tablespoon (tablespoon);
- Sunflower oil – 1 tablespoon (table);
- Table salt;
- Water (it is preferable to use spring water or after a filter) - the amount depends on the volume of the multicooker, about 2.5-3 liters;
How to cook
Wash and dry the meat, fresh or previously defrosted, with a paper towel, then cut into cubes;
Pour the required amount of vegetable oil into the multicooker, add the prepared meat on top, fry everything with the lid open for about half an hour on the “fry” mode;
Peel the yellow onion and finely chop it;
Peel and grate the carrots;
Wash the potatoes, peel them, cut them into cubes;
When the meat is fried, add the prepared onions and carrots and simmer for another ten minutes. Then add tomato paste or ketchup, which can just as easily be replaced with tomato, after scalding with boiling water and removing the peel;
Add potatoes, bay and prepared cabbage, add water, close the lid and cook the cabbage soup using the “Soup” mode (cooking time - depending on the type of multicooker, usually an hour and a half). If the multicooker has a built-in pressure cooker function, the cooking time is halved.
After cooking, carefully open the lid (try to avoid a sudden release of steam) and pour the prepared sauerkraut cabbage soup into plates. If desired, you can add sour cream or chopped fresh herbs
Such cabbage soup is usually served with black bread.
All included recipes for cabbage soup from sauerkraut do not include rare ingredients and long periods of standing at the stove, and the result will please not only any housewife, but also everyone, even the most demanding and demanding family members.
Bon appetit!
Cooking kroshev
There are two types of cabbage leaves used for this dish. Actually, the top ones are green, and the first leaves from the head of cabbage (they are also called gray). However, either one or the other is taken. The color of the finished product depends on the quality of the sheet.
Let's take for work:
- Green cabbage leaves – 3 kg
- Rye flour – 3-4 tbsp (can be replaced with several pieces of dry rye bread)
- Salt at the rate of 200 grams per 10 kg of product
If desired, you can add carrots (to taste) and a head of white cabbage. The amount of salt is measured based on the total weight of the vegetables.
For fermentation, you will need a convenient vessel - a saucepan of suitable proportions, or several three-liter jars. For mixing ingredients - a convenient wide large bowl. A wide cutting board and a sharp knife will help you prepare gray cabbage soup for the winter quickly.
Green leaves need to be washed thoroughly, shake off the water and cut into strips, cutting out large thickenings at the base. Having cut the sheets into strips, they are in turn chopped into small squares, and then crushed as much as possible. Finely chopped, they are transferred to a cup.
If you plan to add carrots and white cabbage, they must also be chopped. Carrots in small cubes, and cabbage in small squares.
Important! Do not grate vegetables under any circumstances, the taste of the preparation will be completely different!
In a cup, add salt to the vegetables and mix thoroughly, pressing lightly. They should taste salty, like a summer salad. The cabbage will give juice, which will also need to be used. The cabbage is placed in a container for fermentation in layers, sprinkling each layer with a small amount of flour or topping it with finely chopped breadcrumbs. A weight is placed on top of the cabbage.
How do they cook in the regions?
Preparing crumbles for the winter from green cabbage leaves is done differently in different regions. This dish is also called differently. In the Pskov province it is khryapa, in Siberia it is shchanitsa, and in the remote villages of the northwestern region of Russia it is kislina or kroshevo. It is the basis for making “shti” or gray cabbage soup. Different regions have preserved their own distinctive features of fermentation of the preparation we are considering.
Some people add a handful of rye flour, sometimes they don’t add salt, and sometimes they add a crust of black bread. It is unlikely that a city dweller will be able to completely reproduce the method of creating kroshev, but believe me, its taste is worth it.
Fermentation of cabbage crumble
Before you ferment green cabbage soup for the winter, you need to find a suitable place for them. Dark, without direct sunlight, with a constant temperature of 20-25 degrees Celsius. During the day, juice should appear above the cabbage. If it is not enough, you should add water so that it covers the vegetables by two fingers.
The fermentation process will take 5-7 days, and during this time a light foam will appear above the surface of the juice. It needs to be cleaned thoroughly. Every day you should remove the pressure and pierce the cabbage mass to the bottom of the vessel with a clean meat fork or other convenient utensil. Fermentation gases accumulating in the thickness of the cabbage will escape, and clean air will flow to the vegetables. You need to pierce the cabbage over the entire surface area every 3-5 cm.
When the foam stops appearing, the cabbage juice becomes purer, and the fermentation process seems to stop, the sauerkraut is ready for cabbage soup for the winter. It can be stored in the basement, refrigerator and even freezer. This preparation will help you prepare really tasty, unusual cabbage soup.
Cabbage soup
Cabbage soup made from crumble is cooked in a variety of ways. The ideal option is a Russian stove. Previously, in villages they cooked simply - they poured crumbs into a cast iron pot, added chopped carrots, onions, potatoes, and meat. Then they covered it with a lid and put it in the oven in the morning. As a result, the cabbage soup from the crumble simmered (not boiled) and was ready for lunch.
Identical conditions can be created in a pressure cooker. So, pour cold water over the crumbled ice cream for a couple of minutes. Then squeeze it well and put it in the pressure cooker. 4 liters of water are usually poured into 400 g of crumble. Next, you need to put the pressure cooker on high heat until the valve operates. Afterwards, reduce the heat (but there should be steam pressure under the lid) and cook for 4 hours.
Then cool the pressure cooker lid under running water and remove it. Place crumbled carrots, parsley, bay leaves, a piece of meat and whole potatoes. Cover tightly with a lid and cook for another hour and a half. Once the lid has cooled, you can remove it. Take out the potatoes, add a little broth and mash them into a puree.
Place all ingredients back into the pan. Serve cabbage soup with cream or sour cream, garlic and herbs.
In urban conditions, crumbles can be simmered for three to four hours over low heat in the oven or on the stove, adding a little water. Care must be taken to ensure that the crumb does not burn. At this time, in another bowl, cook the meat broth (from pork or beef) - also over low heat. Next, add chopped carrots, bay leaves, parsley, and whole potatoes to the meat broth. Then combine the finished crumble with the broth and cook for 30-40 minutes. Afterwards, remove the potatoes and mash them with a small amount of broth using a masher, and remove the meat from the bones and disassemble it into fibers. Combine everything in the pan again. Serve cabbage soup with garlic and chopped herbs. Bon appetit!
Useful tips
- Kroshevo is easy to prepare, but a few rules will help simplify the work:
- Cabbage leaves should be fresh, clean, without dry edges
- All utensils for work need plastic, glass or enamel
- Until the end of fermentation, the vegetable juice should be higher than the level of the cabbage mass.
- No need to scald the leaves with boiling water to soften them! Many housewives try to speed up the cooking process in this way, but this can negatively affect the quality of the product. The cabbage will be pleasantly crispy and completely cooked due to fine cutting; no additional processing is required.
- How to prepare the most delicious puppy for the winter according to the recipe? It is best to use not the top leaves from the head of cabbage, but those that grow around it, creating a spreading rosette. With them the sourness will be brighter, the cabbage will have a rich aroma and a pleasant color. You can find such leaves from gardeners and food markets. The best time to harvest is the end of July or August.
- Some recipes recommend fermenting the cabbage first and then salting it. However, in this case, there is a high probability that the entire mass will be covered with a thin layer of mucus and will have to be thrown away. Therefore, it is better to salt in advance, enhancing fermentation with rye flour and white cabbage.
By following these simple rules, you can get an excellent basis for culinary experiments. Green cabbage soup, as a preparation for the winter, is often laid out in portions in bags to make it more convenient to use when preparing first courses.
Option 3: Mushroom gray cabbage soup made from crumbles in meat broth
Variant of aromatic cabbage soup with dried mushrooms. The cooking technology differs from the classic recipe. The crumble is not stewed in a frying pan; it needs to be simmered for a long time in the oven at a relatively low temperature. The cabbage becomes even softer, and the cabbage soup acquires a special aroma.
Ingredients:
- a kilogram of meat on a sugar bone;
- 60 gr. dried mushrooms;
- milk;
- two onions and a sweet carrot;
- parsley root;
- four small potatoes;
- spoon of frozen cream.
How to cook
Step 1:
Scald the mushrooms, then rinse with running water. Place in a bowl and pour in milk. You can also use water, but after soaking in milk, the mushrooms look more fresh.
Step 2:
Wash the meat, peel the onion, parsley root and carrots
Step 3:
Place one onion, parsley root and meat in a three-liter saucepan. Add carrots cut into circles and fill to the top with water. Place the pan on the stove and prepare a rich, clear broth according to all the rules.
Cooking time depends on the type of meat: beef should be cooked for at least two hours, to cook pork well, one and a half hours is enough. If you decide to cook cabbage soup in chicken broth, be sure to take pieces with bones, but not breast. Chicken broth cooks faster than others, an hour at most.
Step 4:
Turn on the oven to preheat, raise the temperature to 80 degrees, not higher.
Step 5:
Place crumbs in a fireproof form or frying pan without a handle. Add butter, add two glasses of boiling water. Without covering with a lid, move the container with cabbage into the oven and simmer for an hour.
Step 6:
Strain the finished broth into a clean saucepan. Throw away the onions and roots, put the meat in a bowl and let it cool.
Step 7:
Place stewed crumble into the broth, add chopped meat and finely chopped onion, and place on low heat. Boil for a while.
Step 8:
While the crumble is cooking in the meat broth, cook the mushrooms and potatoes in a separate saucepan. In order for the potatoes and mushrooms to cook at the same time, the tubers need to be cut into four parts.
Step 9:
Mash half of the finished potatoes into a puree, and simply break the rest into small pieces. Cut the mushrooms into small strips or slices.
Step 10:
We transfer the potatoes and mushrooms into a pan with crumble, and pour the broth in which they were boiled. Add cabbage soup to your liking and lightly season with pepper. Bring until cooked, simmering over low heat for 10 minutes.
Gray “green cabbage soup” for the winter, which is made in the Vologda region
I would like to share how we, in the Vologda region, make “green cabbage soup”. I don’t know if I can explain it clearly, but I’ll try.
So, first you need to cook the cabbage to make it “crumbly”. To do this, take the green outer leaves of cabbage, those that we usually discard when salting ordinary white cabbage. You can take a few leaves that are darker. And for taste, add 2-3 small heads of white cabbage. Wash the leaves with warm water. Since the green leaves are coarser than ordinary cabbage, they should not be shredded, but very finely chopped to form crumbs (hence the word “crumbly”). They chop it in a small tub, and then dump it into a large tub, which is pre-soaked and steamed with boiling water with juniper branches, which is known to disinfect and disinfect.
The proportions of green, dark green and light green cabbage leaves depend on personal preference. Some people like dark green cabbage soup, others lighter. Dark cabbage soup will be harder to digest, so if you have problems with the gastrointestinal tract, it is better not to add dark leaves or only a little bit.
Great or Maundy Thursday, April 29
Maundy Thursday, April 29, is the busiest day of Holy Week, when events take a rapid and irreversible turn. On this day, the church remembers the Last Supper, at which Jesus established the sacrament of the Eucharist (communion). They also remember how the Savior washed the feet of the apostles as a sign of love and deep humility, the prayer of Jesus in the Garden of Gethsemane, the betrayal of Judas and the arrest of Christ.
In the Orthodox tradition, Maundy Thursday is called Clean Thursday. The day was dedicated to the final cleanliness of the house, thorough washing, bathing the children, etc. On this day, housewives bake Easter cakes and make Easter cottage cheese. On Thursday it is customary for the whole family to color eggs.
On Thursday, the fast softens a little - before the terrible Good Friday, believers need strength: hot Lenten food without oil is allowed.
Workpiece storage
The best option for storing fermented product for the winter is a wooden barrel. In a cellar or basement in a temperature range of -1...+4°C, the shelf life of the workpiece will be 7–9 months. In the same conditions, the vegetable can be stored in glass for 2 weeks. In an apartment, the product is stored in a glass jar on a cold balcony or in the refrigerator. The snack will have a pleasant crunch if it is completely covered with juice during storage.
Important! Cabbage soup from gray cabbage is not boiled, but simmered over low heat, as in the old days in a Russian oven.
Fans of ancient recipes of Russian cuisine will appreciate the unusual taste of appetizers and dishes made from it.
LiveInternetLiveInternet
—Tags
—Categories
—Quote book
New video advertising. We block. Returning to the Question I asked before this post.
Explanation for the previous lesson. Hello everybody. Yesterday I posted a lesson about a new one.
How to properly remove Adobe Flash Player from the OS Hello everyone. In this lesson I will explain.
What to install instead of Flash Player Flash support is ending soon. It will be necessary to have it.
