I remember how, as a child, my grandmother forced me to eat sour cabbage soup. She cooked them in a Russian oven, using sauerkraut, which she stored in an oak barrel in the cellar. Now I understand how delicious it was! The recipe was amazing, with home-grown pork, and sometimes with dried porcini mushrooms, which I put on a string myself. Now I probably won’t even try such cabbage soup.
You can cook cabbage soup in the oven, in a pot. My son, a cook, sometimes does this, by the way, you can find his articles on my website. But still, the real recipes are lost, we will no longer wait for them to be cooked, real daily cabbage soup. We need it quickly and preferably cheaper. real meat is replaced with stewed meat or cooked in water.
Technology for preparing sour cabbage soup from sauerkraut
Real cabbage soup is not boiled; it is simmered in an oven, in a clay pot. Ancient recipes call for broth made from fatty meat, pork, goose or duck. Now, when we are afraid of overloading our body with fats and calories, we cook more with chicken broth or lean beef.
Lenten cabbage soup was always cooked during church fasts; depending on the severity of the fast, they were cooked in water, mushrooms or fish broth.
To cook really tasty cabbage soup there are a few small subtleties:
- Firstly, what you use to prepare the broth for cabbage soup means a lot; the taste changes a lot. Classic cabbage soup is usually cooked with fatty pork.
- Sometimes cabbage is too sour and the cabbage soup does not taste very good. Before cooking, you can simply soak it in water for a couple of hours or put it in a colander and rinse with running water.
- The most delicious cabbage soup is yesterday’s cabbage soup, which has been tested for centuries as long as Russian cuisine has existed. If cabbage soup is cooked in winter, take it out into the cold overnight. In the morning they will be vigorous and especially tasty.
How long to cook sauerkraut in cabbage soup
This question very often arises for novice housewives. As far as I remember, they used to put a cast iron pot in the stove with meat and cabbage at once and the brew would simmer for a day, the meat would become saturated with the sourness from the cabbage and it would become very tasty.
There is an option when sauerkraut is fried in a frying pan along with onions, and then added to the broth. Many people stew the cabbage first and then put it in the pan. In general, it all depends on the final expected result. If you like cabbage with a crunch and elasticity, then cook for an hour and a half. And if you need it soft, then cook for up to two and a half hours. It's that simple.
"Nevskie" cabbage soup
This is a more satisfying and nutritious variety of cabbage soup described above. Meat is used to prepare them. The cooking technology is largely similar to the previous one, so there is no need to describe the sauerkraut cabbage soup recipe step by step. Cook the first dish according to the recipe described above. Separately, fry the meat, cut into small pieces, in butter. Add fried meat to the finished soup. Chop 3-5 cloves of garlic and add to the soup. Also pour the juice left over from frying the meat into the pan. Boil all ingredients together. The ideal temperature for serving Neva cabbage soup is 85-75 degrees.
Recipe for sauerkraut cabbage soup with chicken
For the recipe we will take:
- Small soup chicken about 800 grams
- Half a kilo of sauerkraut
- Two and a half liters of water (take a saucepan with a volume of at least four liters, otherwise your cabbage soup will not fit)
- Medium carrot
- Small onion head
- Three tablespoons of sunflower oil for frying
- Five medium sized potatoes
- A piece of celery root, if desired
- Bunch of parsley with fresh dill
- Half a laurel leaf
- Salt and pepper to your taste
How to cook delicious cabbage soup with chicken:
Before cooking, chicken or chicken must be washed under running water. We put the water in advance, lower the chicken into the already boiling water, this is important because meat loves boiling water. We wait until it boils and adjust the temperature so that it boils slightly. Be sure to skim off the foam so that the broth turns out clear; ideally, after it’s ready, you can strain it, but rarely does anyone bother with soups like that.
The whole chicken needs to be cooked for at least an hour and a half, then we take it out onto a large dish and leave it to cool slightly. Instead, we put in cabbage, before adding it, test it for acid, maybe it’s worth rinsing it. Cook the cabbage for about an hour, but for now let’s move on to the vegetables. Cut the carrots, celery and onions into strips and fry them in a frying pan with some butter until the onions become slightly golden. Peel the potatoes and cut them arbitrarily, but most importantly into medium-sized pieces.
After an hour, add salt to the broth, just be careful, the cabbage also adds saltiness. Add potatoes and fried vegetables, throw in bay leaves. We take the chicken into pieces and also put it in the cabbage soup, cook for half an hour, at the end we season it with pepper, you can crush the garlic clove and greens with a fine knife and also add it to the cabbage soup. Let it brew for at least three hours.
How and how long to cook seaweed?
How long should you cook seaweed? If the seaweed was frozen , first fill it with cold water, and then cook for about 15 minutes, drain the water and repeat cooking twice more to remove the specific smell .
the canned seaweed for a short time, about 5 minutes .
First soak the dried seaweed for 12 hours , and then cook for about half an hour .
Cooking lean cabbage soup from sauerkraut with potatoes
We have to:
- Four hundred grams of sauerkraut
- Three medium sized potatoes
- Two liters of water (a little more is possible)
- Half a glass of millet
- Two onions
- Medium carrot
- Three spoons of tomato paste
- Greens optional
- Three cloves of garlic
- Laurel leaf
- Three tablespoons sunflower oil for frying
- Pepper and salt
How to cook lean cabbage soup with potatoes:
We put water in a saucepan on the fire, begin to peel the potatoes, cut them into cubes. We wash the millet first in cold water, then in boiling water. Pour everything into the pan and set aside for twenty minutes.
We wash the cabbage well with running water, you can soak it for a couple of hours, if it is sour, squeeze out the excess water. We put it in a frying pan with already heated oil, close the lid and simmer for twenty minutes, do not make the heat too high. Immediately put it in a saucepan with potatoes and cereal, cook further.
In another frying pan, also in oil, fry carrots and onions, add tomato paste, let simmer for a minute. We also put it in cabbage soup. Let's count down ten minutes. In the meantime, add salt and pepper and throw in the bay leaves. At the very end, crush the garlic and add chopped herbs. Let's brew.
How long to cook cabbage for soup, borscht, cabbage soup after boiling?
How long should you cook cabbage for soup, borscht and cabbage soup? finely chopped white cabbage for borscht, soups, cabbage soup into the pan at the end of cooking and cook for about 10 minutes .
It should be noted that some people like their cabbage to be crispy . This is how it will turn out if you throw the cabbage into a pan after frying, where there is tomato paste, and cook for 2-3 minutes.
Sour cabbage soup from sauerkraut - step-by-step recipe
We will take:
- A kilo of pork ribs or brisket with fat
- Three liters of water equals three liters of broth
- Two medium onions
- Two medium carrots
- Parsley root
- One hundred gram piece of celery root
- Half a kilo of sauerkraut
- Three potatoes
- Half a glass of millet
- Laurel leaf
- Greens, pepper, salt to your taste
- Lard (lard) for frying
How to properly cook sour cabbage soup:
- We put water on the broth, it should boil.
- We wash and cut the ribs, put them in boiling water.
- Peel the carrot, onion and parsley root, add the whole thing to the broth immediately with the meat, cook until tender.
- If desired, rinse and squeeze the cabbage and place in a frying pan greased with lard.
- Pour a ladle of broth, collected from above, with fat into the cabbage. Cover with a lid and simmer for an hour and a half, adding more broth when it has evaporated.
- Peel the potatoes, second carrots and onions, celery. Cut the potatoes into cubes, three carrots and celery, finely chop the onion.
- Throw the potatoes into the broth and let them cook.
- We take a second frying pan with heated lard, or other fat or oil, put celery with onions and carrots there, and fry it.
- While the potatoes are boiling, rinse the millet and throw it into the broth, throw in a bay leaf.
- Put stewed sauerkraut and fry into almost cooked potatoes with millet grains, now you can add salt, just try, don’t oversalt, add spices, you can add crushed peppercorns, it will be much more aromatic.
- The ribs on which the broth was cooked will have cooled down by this time, we cut them off the bones and put the meat in the cabbage soup, after boiling we count two minutes and turn off the stove.
- Let it brew well.
Useful properties of cabbage
Cabbage is simply a storehouse of vitamins. This vegetable is rich in vitamins A, B and C, cabbage contains a lot of calcium and potassium, iron, fluorine and phosphorus, iodine, copper, magnesium, as well as sixteen free amino acids. It must be remembered that almost all vitamins can be present in freshly squeezed cabbage juice, therefore, unfortunately, many vitamins are lost in dishes such as cabbage soup, stewed cabbage, cabbage cutlets.
How to cook cabbage soup from sauerkraut in a slow cooker
We need to take:
- Half a kilo of meat fillet of your choice, pork or fatty beef
- Three hundred grams of sauerkraut
- One onion
- One medium carrot
- Four potatoes
- Two and a half liters of water
- Lavrushka
- Tablespoon of tomato paste
- Sunflower oil for frying
- Salt and pepper
Cooking process:
Cut the meat fillet into pieces. Grate three carrots on a regular grater and finely chop the onion. We cut the potatoes into small cubes. We either soak the cabbage or rinse it, don’t forget to squeeze out the excess water.
Pour oil into the bottom of a microwave bowl, throw in the meat and fry, add carrots and onions to it, simmer for a few minutes. After the onion has turned golden, add the potato cubes and add water. Now you can add salt, add a bay leaf and put the cabbage in the water.
We put our microwave on simmer mode and set it for 90 minutes. When it’s ready, you can add garlic and don’t forget that you need to let the cabbage soup brew.
Nutritional and energy value:
| Ready meals | |||
| kcal 1848.9 kcal | proteins 121.7 g | fat 64 g | carbohydrates 199.1 g |
| Portions | |||
| kcal 184.9 kcal | proteins 12.2 g | fat 6.4 g | carbohydrates 19.9 g |
| 100 g dish | |||
| kcal 93.9 kcal | proteins 6.2 g | fat 3.2 g | carbohydrates 10.1 g |
Shchi made from sauerkraut and stewed cabbage
We will take:
- Can of beef stew
- Three hundred grams of sauerkraut
- Three or four potatoes
- One piece of onion
- small carrot
- Two and a half liters of water
- Herbs, salt, spices to your taste
Cooking process:
We rinse the cabbage if desired and place it in a frying pan with oil or fat, maybe pork fat, I like it with goose fat. Pour a ladle of water and simmer under a closed lid for about an hour.
In another frying pan, fry from grated carrots and chopped onions. You can rub a fresh tomato in there if you wish. Then we open the stew there.
We peel the potatoes and set them to boil, cut into cubes, when the process of stewing the cabbage is close to completion. We send the stewed cabbage to the potatoes, put the stew with vegetables from another frying pan, only after that add salt so as not to over-salt and add the herbs along with spices. Let it simmer slowly for five minutes and leave to infuse.
Classic taste: what could be better?
Any experienced housewife can cook cabbage soup with her eyes closed. But inexperienced cooks will have to master this science. We offer you a traditional recipe for making Slavic cabbage soup. In general, over time, you will stop calculating the minutes of cooking a particular component. Their readiness can be easily determined by eye. In the meantime, remember - we boil fresh cabbage in cabbage soup for no more than a third of an hour.
Ingredients:
- pork tenderloin on the bone – 400 g;
- potatoes - three to four tubers;
- ground allspice;
- onion - one head;
- fresh tomatoes - four pieces;
- laurel leaf - one piece;
- carrots - two root vegetables;
- white cabbage – ¼ part of a head of cabbage;
- apple - one piece.
Preparation:
- Wash the chilled pork tenderloin on the bone thoroughly.
- Place it in a saucepan, fill it with filtered water and put it on moderate heat.
- After boiling, remove the foam with a slotted spoon. Reduce the heat and continue to simmer the broth until the meat is cooked.
- After boiling, you can drain the water and continue to cook the broth in “new” purified water.
- When the broth boils again, we remove the foam and add salt.
- When cooked, remove the boiled meat from the broth and cool.
- Chop the peeled potato roots into small pieces.
- After cooling, separate the boiled meat from the bone.
- Place the potatoes in the broth and cook until half cooked.
- Finely chop the white cabbage into strips. You can use a special shredding knife.
- Add cabbage to the boiling broth. Boil it for a third of an hour.
- Next, add the boiled pork pulp, separated from the bone. Mix all components.
- Chop the onion into half rings or cubes. Grate the carrot root on a medium grater.
- Sauté vegetables in a small amount of refined vegetable oil. Let's add a little salt.
- Then add the diced tomato pulp to the vegetables. It is better to remove the skin from the tomatoes, as it will then float on the surface of the cabbage soup.
- Add the roast to the cabbage soup. Mix.
- We wash the apple, cut out the core and remove the stalk.
- Shred it into thin strips and add to the cabbage soup. Mix everything again.
- Now add a little salt, after tasting the cabbage soup. We also add a laurel leaf and a pinch of ground allspice.
- Cook for another 5-7 minutes and set aside from the stove.
- It just so happened traditionally that cabbage soup is served with sour cream. The fermented milk product can be replaced with homemade mayonnaise.
Advice! You don't have to add the apple. The fruit component gives the cabbage soup a slight sweetness and sourness. If you do add an apple, it is better to choose Antonovka.
Shchi with mushrooms and sauerkraut
We take the following ingredients:
- Half a kilo of chicken fillet, maybe breast or leg
- Two hundred grams of sauerkraut and mushrooms (I prefer white)
- Two liters of water
- small carrot
- Onion
- Half a root of parsley and celery
- Two potatoes
- Laurel leaf
- Salt, herbs, spices
Cooking process:
Wash the chicken meat and cut into cubes. Let the broth cook, strain it when ready, and take out the meat for now.
Let the washed cabbage simmer, pour a little broth into it, and simmer for about an hour. While it is stewing, fry the mushrooms and onions until golden brown.
Throw potato cubes, grated roots, mushrooms and onions into the broth, cook until almost done, then add meat and cabbage, salt and add spices and herbs, let it boil and turn off.
How long should you cook fresh and frozen Brussels sprouts after boiling?
How long should you cook Brussels sprouts Heads of fresh Brussels sprouts cook very quickly, about 5 minutes , if you cook longer, beneficial microelements are destroyed.
Boil Brussels sprouts in salted water, remove from boiling water, let the water drain, and you can bake with sour cream sauce or fry in batter.
Frozen Brussels sprouts need to be boiled for about 10 minutes after the water boils.
So…
Thus, we can once again summarize and repeat all of the above.
The question before you is: “How long to cook cabbage in cabbage soup?” First, you need to, so to speak, identify the variety of cabbage you are dealing with. Fresh or pickled. And as soon as a problem arises, solve it quickly.
How long does it take to cook fresh cabbage in cabbage soup? Fifteen to twenty minutes.
How long to cook sauerkraut in cabbage soup? Ten minutes.
Before you cook cabbage, you need to choose it correctly. Using a product that is not appropriate for its age may result in severe softening or hardening of the product. For example, in cabbage soup or for preparing cabbage rolls, it is best to use a very young vegetable, while in borscht and salad a slightly older product will perform better. The minimum cooking time for cabbage is 5 minutes, the maximum is 30 minutes.
How much to process it in a particular case depends on the purpose and age of the cabbage, and the option of boiling it.
So…
Thus, we can once again summarize and repeat all of the above.
The question before you is: “How long to cook cabbage in cabbage soup?” First, you need to, so to speak, identify the variety of cabbage you are dealing with. Fresh or pickled. And as soon as a problem arises, solve it quickly.
How long does it take to cook fresh cabbage in cabbage soup? Fifteen to twenty minutes.
How long to cook sauerkraut in cabbage soup? Ten minutes.
If the sauerkraut is very sour, you can rinse it lightly under water, squeeze it out and add it to the broth. Onions and other vegetables are never fried in real cabbage soup! By the way, Pokhlebkin, like me, or rather the other way around, I’m like Pokhlebkin, I put potatoes after sauerkraut, and not like they’ve been trying to convince me for a long time here in the comments.
To be fair, it is worth noting that cabbage soup made from sauerkraut is a rather specific dish. Particularly noteworthy is the fact that dishes made from sauerkraut are distinguished not only by their interesting taste, but also by their beneficial properties.
When the broth is almost ready, add chopped potatoes to it. Cook for about 10 minutes, and after that add all the other ingredients - cabbage, overcooking and, if desired, you can add tomato paste. Cook until done. An important nuance: cabbage soup is salted after the cabbage is cooked, otherwise you risk oversalting it. Cabbage soup is usually served “in company” with sour cream and finely chopped herbs.
Beef is used as the most suitable meat for cabbage soup, however, if you want to prepare fatty cabbage soup, you can use pork. Cabbage soup made from sauerkraut has been known in Rus' since the 11th century and began to be prepared in the fall, when housewives had their first sauerkraut ready.
If the cabbage soup turns out sour, the acid can be neutralized by adding soda and sugar. During fasting, you can prepare cabbage soup from sauerkraut with barley, beans, canned fish or mushrooms. Heat a frying pan, pour in vegetable oil, add cabbage and simmer it over low heat for 30 minutes, stirring.
