Cabbage soup from kroshev: recipe for making delicious cabbage soup (grandmother’s recipe)

More and more often, warnings are heard from different sides about the quality of our food... Counterfeit products in stores, fast food “masterpieces” that do not spoil for months due to the lethal chemicals in their composition...

How to protect yourself and your loved ones from the consequences of eating low-quality products that end up on our table? The logical solution is to displace semi-finished products (more precisely, “semi-finished products”) from the diet with simple food approved by our ancestors.

Considering the crucial role of various soups and stews for a balanced and healthy diet, I decided to bring to your attention cabbage soup made from sauerkraut (more often called kroshevo in recipes).

The recipe that came to mind reminded me of a serene childhood and my grandmother preparing simple food on a wood-burning stove... inspired. Well, let’s prepare cabbage soup from crumble “like grandma’s,” or rather, according to her cooking recipe.

The peculiarity of cabbage soup made from crumble is its large amount of fiber. The presence of coarse fiber allows you to assign dietary qualities to this high-calorie soup.

Making cabbage soup from crumble is not a difficult task at all. Complex recipes do not take root in my kitchen, only simple, simple and elementary ones

Enough ranting - closer to the point... Let's select products for our venture!

How to chop finely and what is it all about

You won’t be able to take and make gray cabbage soup - first you need to get it or cook it crumbly. This is the basis of the dish and its main secret. Kroshevo is made from the outer green leaves of cabbage, which throughout the rest of Russia are either left in garden beds after the heads are harvested or fed to livestock. Not everyone can chop correctly, although the recipe is surprisingly simple.

The coarse leaves collected after the first autumn frosts are washed and chopped with a curved metal chop in a wooden trough. The finely crushed leaves are transferred, portion by portion, into a wooden tub, where they subsequently sour crumbly and are stored for future use throughout the winter. For those who like it, add a little white cabbage to the green leaves.

The tub is disinfected in advance. My mother put heather at the bottom, pressed it down with large hot river stones and closed the tub tightly. The vessel was steamed until the stones cooled. Then the container was washed and filled with crushed leaves.

During chopping, the crumbs are periodically sprinkled with non-iodized rock salt and, very important, rye flour. And if you don’t have it, you can use a crust of black bread.

When all the leaves are chopped, the container with the crumble is kept warm for several days - up to a week. In this case, the contents are pressed with a lid of slightly smaller diameter than the tub, and pressed down with a weight. Periodically, remove the lid and pierce everything inside with a long stick - all the way to the bottom to release the accumulated gas. And the foam that appears on the surface must be removed. The crumble should be completely in the brine. If it is not enough, add a little boiled water.

Then the tub is taken out to a dark, cool place, for example, in a basement or barn, and the cabbage is left under pressure until it becomes very cold and beyond. When it’s cold, everything turns into ice, and the next portion of cabbage soup is cut into tiny pieces with an ax or knife.

Modern “crumbers” often replace troughs with wooden boxes, or even plastic basins and buckets, and the finished crumble is stored in three-liter glass jars in refrigerators or portioned into bags and sent to freezers.

Preparation of kroshev in Vologda villages is still practiced as a family ritual. In the fall, relatives living nearby gather on a designated day (usually Saturday) in the same yard or on the veranda of the house and get to work. The action is reminiscent of a mini-factory: they chop alternately - you quickly get tired in the process.

Cooking kroshev

This process is similar to regular sauerkraut, only you need to chop the green leaves finer.

From the covering cabbage leaves (it is better to take not those close to the ground, but the second or third ones), we separate the hard middle veins and chop the greens themselves as finely as possible using a sharp knife, a special grater or a chop.
Place the chopped cabbage in an enamel container, rubbing it in your hands to stimulate juice secretion.
Prepare the brine: dissolve salt and sugar in cold boiled water.
Pour the brine over the leaves and stir.
Cover crumbly with a flat plate or a special wooden lid, pressing down with a weight on top.
Let it ferment for 5-7 days. It is recommended to pierce the fermented crumble every day to the very bottom: during fermentation, gases are formed, and this way you will give them a way out, and the finished cabbage will not have a bitter taste.
We put the finished cabbage into jars or bags, sprinkle the bottom with rye flour and crush it tightly with a pestle, and put it in the refrigerator. The low temperature will stop further fermentation; the finished crumble can be stored in the cold for a very long time.

Usually the crumbles are prepared for future use at the end of August-September, before the cabbage leaves have time to become too tough.

How to choose sauerkraut

The most important thing in gray (sometimes called black) cabbage soup made from krosheva is sauerkraut, this is the basis of a good recipe. Yes, not simple, but from the lower, toughest leaves, which have a dark green color.

You can only buy gray sauerkraut at grandmothers' markets. So the advantage of the province showed itself :).

In different parts of the country, this main ingredient is called differently. Kroshevo, shchanitsa, khryapa - all of the above mean fermented upper - gray leaves of a cabbage head.

Looking through the history of the recipe, I found out one of the versions of the creation of this tasty and healthy dish. White cabbage, in heads, ended up on the master's table, and what remained was on the peasant's table.

And such cabbage soup was called “servile”. They made a mistake at the bar... My recipe, which easily brings the whole family together at the table.

The plot is from a fable about tops and roots. In my opinion, “peasant” cabbage soup made from gray cabbage is much tastier and more “rich” than ordinary cabbage soup made from white cabbage.

Well, I’m not going to feed you, dear readers, with fables, and therefore - to the table. Stop, stop - to the cutting room. The most valuable thing has already been prepared - sauerkraut. For my five-liter saucepan, the “calibrated” amount of cabbage is 1 kilogram. Something important to note here:

When buying cabbage, ask the seller not to overdo the brine - the less, the better! Note the absence of wood chips;
When chopping cabbage leaves in wooden troughs using a hoe - during the harvesting process - small chips could get into the cabbage;
The main assistant when choosing sauerkraut is your nose. Good cabbage has a strong smell! It is not necessary that you like it (the smell) ... A strong smell indicates sauerkraut, fresh cabbage will have a weak smell;
Properly fermented cabbage does not have a “washed out” appearance, which appears due to improper microflora.

Well, using the “dog” method, I recommend dumping the selected purchase into a colander and rinsing it with cold water. This slightly reduces the acidity of the finished cabbage soup, but also washes out possible sand (it’s difficult to determine when purchasing, and it will be very unpleasant to grind your teeth).

Soooo...We chose cabbage, learned to smell it well and identify good cabbage by smell, now we move on to another important component for cabbage soup - meat!

Over time, you will decide on your grandmother - the “distributor” of the ideal crumble for your best recipe for gray cabbage soup.

About methods of preparing cabbage soup from sauerkraut with pork

As already noted, the main principle of preparing cabbage soup is a special heat treatment - they are not boiled, but simmered. This mode brings the taste of the dish as close as possible to that characteristic of dishes from a Russian oven. It is clear that now not even every village resident will be able to accurately reproduce the process of such preparation.

But even in modern conditions, you can get as close as possible to cooking cabbage soup in a Russian oven, at the “after-bread” temperature, which corresponded to approximately 85-95C. That is, liquid food does not boil at this temperature, but is pasteurized for a long time. Modern ovens and multicookers are equipped with timers and thermometers. They are available in almost every home, which means there is a chance to try real cabbage soup.

Separately, we need to talk about daily cabbage soup, because this is not some special recipe in terms of ingredients, but a special thermal method of preparation. After cooking, daily cabbage soup is slowly cooled: after cooking, they are wrapped for 3-4 hours, and then put in the cold for a day. Before serving, they must be reheated in the oven or microwave. Often, the surface of the pot in which daily cabbage soup is prepared is tightly covered with yeast dough - a flatbread - in order to better preserve the cabbage soup aroma. The dough is sprinkled with caraway seeds or rubbed with a mixture of butter, garlic, and chopped herbs. In this case, there is no need to serve bread with the cabbage soup.

How to choose meat

So the main component of our idea is on the table, let’s move on - good cabbage soup is excellent meat :) Choosing the perfect piece...

For meat, I choose pork belly or “peritoneum” with a thin (1-2 centimeters) layer of fat. For a delicious five-liter pan of ready-made cabbage soup you will need one and a half kilograms of meat.

I like ready-made cabbage soup of the “so that the spoon stands” condition. Our person on his plate should see an appetizing thicket of crumble and meat, lightly covered with broth.

For the “European version,” we reduce the amount of gray cabbage to 800 grams, and 1200 grams of meat is enough. The appearance of cabbage soup on a plate takes on a “restaurant” quality!

When choosing pork, you need to use your sense of smell again... Boar meat may have an ammonia smell, such meat is not suitable for us for gray cabbage soup! And after pressing your finger on the surface, the resulting depression should quickly disappear.

The purchased meat must be rinsed with cold water to remove small chips and crumbs that have (possibly) adhered to the surface during the cutting process.

Option 2: Quick recipe for gray meat cabbage soup made from crumble

White cabbage - recipes
Meat broth for quick cabbage soup is better prepared from pork, it reaches readiness faster. The peculiarity of the quick recipe is that the crumble does not need to be stewed, just add it to the meat, the pork and cabbage will be ready at the same time.

Ingredients:

lean pork on the bone – 700 gr.;
600 grams of crumble, washed from brine;
two onions;
half a kilo of potatoes.

How to quickly cook meat gray cabbage soup from crumble

Step 1:

Place well-washed meat and crumble into a four-liter saucepan. If the cabbage was frozen, there is no need to thaw it.

Step 2:

Place the peeled onion on top of the cabbage and fill two-thirds of the volume with cool water. Place on high heat and cook, periodically removing foam from the broth. Having brought it to a boil, reduce the heat to medium, so that the surface of the cabbage soup is only slightly agitated, and continue cooking under the lid. Cook the meat and cabbage for at least an hour, or longer - the better the meat is cooked, the tastier the cabbage soup.

Step 3:

Remove the onion from the finished broth. Place finely chopped onions and peeled potato tubers (whole) into the pan. Cook the cabbage soup for another forty minutes, until the potatoes are completely softened.

Step 4:

Take the meat and potatoes out of the pan. Cut the meat into portions, and mash the potatoes with a fork, but not completely puree. There should still be small pieces of potatoes in the cabbage soup.

Step 5:

Return the meat and mashed potatoes back to the pan. If required, add salt to taste and season a little. After boiling over low heat for two minutes, turn off.

Gray cabbage soup recipe

To prepare such cabbage soup you will need shchanitsa - a preparation made from green cabbage leaves. It is this that will give your cabbage soup a special and unique taste. Well, and another thing is that we will cook cabbage soup in the oven, we will try to reproduce the temperature regime of a Russian stove. Gray cabbage soup is prepared with peas, beans, and mushrooms or empty. The potatoes can be boiled separately and served hot with a plate of cabbage soup. I'll tell you how to cook gray cabbage soup. Stock up on shchanitsa and be sure to prepare a delicious Russian dish.

Purpose: For lunch Main ingredient: Meat / Vegetables Dish: Soups / Cabbage soup Geography of cuisine: Russian cuisine

Ingredients:

Shchanitsa – 1 Liter
Meat on the bone - 400-500 grams
Onion – 1 piece
Carrots – 1 piece
Potatoes - 3-4 pieces
Leek – 1 piece

Number of servings: 6-8

How to cook

If the cabbage is very acidic, rinse it under cold water, and then let the excess liquid drain.
Peel the onion and chop it finely.
We peel the potatoes. You can cut it, or you can boil it whole in cabbage soup and mash it in a plate.
Peel the carrots and cut into small cubes. In order for the cabbage soup to live up to its name - gray, you don’t need to add carrots.
Cut the white part of the leek into half rings.
Place all the prepared ingredients in a saucepan (4 liters), add water to cover the contents, and place on the stove. As soon as it boils, place it in the oven preheated to 70-80 degrees for 4 hours.

The process of preparing cabbage soup

Well, let's start cooking! Let's get to the final action - I'm revealing how to prepare delicious gray cabbage soup from crumble, or rather, how to cook cabbage soup from crumble so that the whole family can eat it with pleasure

Pour 2.5 liters of water into a five-liter saucepan, set it to boil on the stove, at this time we process the remaining ingredients: chop carrots, potatoes, onions, celery. Something like this:

Then everything is very simple!

We dip the meat into boiling water in one or two large pieces - the boiling water “locks” the meat juice in the meat mass and later, during the final cutting, juicy pieces of meat are obtained.
We wait for the boil to resume and add all the ingredients - gray cabbage, chopped potatoes, carrots, onions and one whole peeled potato. After this, use the regulator to reduce the heat to a low (almost imperceptible) boil.
If the level of cabbage soup does not reach the “full pan” level after loading all the components, then add water from the boiling kettle to the required volume.
The final loading volume should be 1.5 - 2 centimeters below the edge of the pan.
At this point, you can forget about the slightly boiling contents for three and a half hours... If you accidentally forget about the cabbage soup being prepared for an extra half hour or hour, nothing bad will happen!

The acids from the crumble formed during the fermentation process will not allow the vegetables to boil. I told you - the recipe is lazy

We ignore the smells of cabbage... in the end it will be a divine aroma - like in childhood, when my grandmother cooked cabbage soup in a wood-burning oven

Cabbage soup from krosheva

The recipe for making cabbage soup from crumble is very simple and you will definitely like it. In fact, the main ingredient - crumble - is the most important, and all other ingredients can be changed at your discretion, depending on what kind of soup you like. As for the finished crumble: it can be packaged in bags and stored in the freezer, and then directly from this frozen block, chop off the required amount for cooking!

Purpose: For lunch Main ingredient: Vegetables / Cabbage Dish: Soups / Cabbage soup Geography of cuisine: Russian cuisine

Ingredients:

Cabbage - 1 piece (medium head)
Greens – 2 bunches
Green onion – 1 bunch
Salt - 0.5 cups (for a five-liter pan of krosheva)
Flour - 0.4 cups (for a five-liter pan of crumbles)
Potatoes – 4 pieces
Meat - 500 grams (any kind, preferably on the bone, so that the broth is richer)
Carrots – 1 piece
Onion – 1 piece
Spices - 1 To taste

Number of servings: 4-5

How to cook

First, chop or “chop” the cabbage along with herbs and green onions. Add flour and salt here, rub very carefully with your hands until liquid appears, and leave under pressure for a week in a warm, dry place. Remove the oppression every day, mix crumbly. On the 7th day you can start cooking cabbage soup.
For four liters of water you need 300 grams of ready-made crumble. Place it in a saucepan, add water and bring to a boil. Then add meat, onions, carrots and potatoes. Cook everything together until done.
That's all! When serving, cut the meat and carrots into portions, discard the onion, and mash the potatoes. Serve with sour cream!

Secret ingredient

For some reason, now, in adulthood, I remember my childhood among one-story wooden houses with special warmth. My grandmother, who managed to cook delicious food from simple ingredients from her garden...

A glass of fresh blueberries on a stool near the bed in the morning, when I just opened my eyes, waking up... She managed to go to the market in the morning while everyone was sleeping...

So, get ready and continue...What am I talking about...:)

My recipe contains a couple of changes to generally accepted recipes that improve the taste of infused cabbage soup. The time has come to reveal the secret !

I once came across a packet of dry dressing for gray cabbage soup with very simple contents - celery and a flavor enhancer. Later this dressing disappeared, but this couple greatly improves the taste of this soup.

Since then, I add at the beginning of cooking, along with all the components: celery or root or stalks in chopped quantities equal to 200-250 grams.

At the end of cooking, 10 minutes before readiness, I add one tablespoon of beef broth from Rolton. No need to salt cabbage soup!

But I grind the boiled lard (separated from the meat) with whole potatoes, loaded from the very beginning of cooking, and two or three cloves of garlic. This is done with a wooden potato masher.

The resulting mass is sent after the meat into the pan. This “potato garlic” paste makes the broth thick and flavorful.

Let me remind you that this delicious dish “from grandma” should be cooked, or rather simmered, over low heat for three and a half hours from the moment the water boils in the pan. And the special charm of the recipe is that it is impossible to digest cabbage soup because of the lactic acid in the cabbage!

At the end of cooking the cabbage soup, cut the meat. I throw away the skin from pieces of meat; it comes off easily after cooking. The finished portioned pieces are sent back to the pan.

I won’t add the savage “let the dish sit”... You can immediately pour it into the plate. That's it!

Cabbage soup in a pressure cooker

When cooking cabbage soup in a pressure cooker, conditions are created that are similar to cooking gray cabbage soup in a Russian oven.

To prepare cabbage soup, you will need: crumble, water, meat, onions, carrots, bay leaves, potatoes and parsley.

Step-by-step preparation:

The ice cream is crushed with cold water for 2-3 minutes. Squeeze out and put into a pressure cooker.
Add water and place on high heat until the valve operates. Then reduce the heat and cook for 4 hours. For 400 g of crumble add about 4 liters of water.
Then the pressure cooker lid is cooled with a stream of cold water and removed. Add chopped carrots and parsley, a piece of meat, whole potatoes, and bay leaves. Cover tightly with a lid and cook for 1.5 hours.
After the lid has cooled, remove it. Take out the potatoes, mash them into a puree, adding a little broth.
The mashed potatoes are sent back to the pan and stirred.

Ready cabbage soup is served with sour cream or cream, garlic and herbs are added.

Lenten green cabbage soup with mushrooms - a simple video recipe

Tasty, aromatic and healthy green cabbage soup with mushrooms can be eaten during Lent. They are quite easy to prepare. The video recipe will tell you about this in detail.

Products:

400 g mushrooms
1 onion
1-2 carrots
3-4 pcs. potatoes
water
1 large bunch each of nettles, honey and rhubarb
seasonings: salt, ground black pepper, soup seasonings: tarragon (tarragon), bay leaf, basil, marjoram and suneli hops

Or you can simply cook cabbage soup with dried or pickled mushrooms. More details in the video recipe:

Cabbage soup from crumble in a pan

If you don't have a pressure cooker, you can cook cabbage soup in a saucepan.

Main components: meat, crumble, potatoes, carrots, parsley, bay leaf and water.

Cooking cabbage soup:

Add a little water to the pan with the crumble and simmer in the oven over low heat for 3-4 hours or on the stove.
In another saucepan, prepare the meat broth over low heat.
When the meat is almost ready, add chopped carrots and parsley, bay leaves and whole potatoes to the broth.
The finished crumble is mixed with broth and cooked for 30-40 minutes.
Then the meat and potatoes are removed from the broth. The potatoes are mashed into a puree with a small amount of broth. The bones are removed from the meat and separated into fibers. Add again to the broth and stir.

Cabbage soup is served with sour cream, garlic and herbs are added to taste.

Chicken cabbage soup with fresh cabbage

Cabbage soup with chicken cooks quickly. The bird does not need to be boiled for hours so that it is not tough. The soup is prepared according to the same principle as other recipes with other types of meat.

youtu.be/Fy_hg6uZOC4

Grocery list:

1 kg chicken;
3 carrots;
2 tomatoes and potatoes;
5 cloves of garlic;
½ medium cabbage;
cilantro and spices.

Cooking time: 1 hour.

Step-by-step action plan.

Step 1. Place the chicken in a saucepan, add water, add any vegetables you want and let it cook. In 45 minutes the bird will be ready.

Step 2: Peel the vegetables. Grate the carrots and tomatoes coarsely and the garlic finely. You can immediately put these products in one bowl.

Step 3. Sauté the prepared vegetables in a heated frying pan with oil. Cut the tubers into cubes, chop the head of cabbage. Remove the chicken from the broth. Remove the bone and chop.

Then add all the ingredients to the broth - roasted vegetables, poultry and spices. Leave to cook for 30 minutes. When the potatoes are ready, you can add chopped greens. Then turn off the heat, cover with a lid and leave to brew.

Storage tips and tricks

Wooden barrels, glass jars, plastic containers or plastic bags are used to store the finished product.

Advice. For longer storage, sterilize glass jars in advance.

Store crumbles in a cellar or basement at a temperature from -1 to +4°C. In a wooden barrel the shelf life of the product is 7-9 months, in glass jars - two weeks.

In the apartment, crumbles are stored in glass jars in the refrigerator or on the balcony. To keep it crispy, it must be completely covered in juice when stored.

For longer storage, freeze crumbly in plastic containers or plastic bags. The frozen product does not lose its quality and can be stored for up to nine months.

Option 2: Quick recipe for gray meat cabbage soup made from crumble

It is better to make meat broth for quick cabbage soup from pork, it comes to readiness faster. The peculiarity of the quick recipe is that the crumble does not need to be stewed, just add it to the meat, the pork and cabbage will be ready at the same time.

Ingredients:

lean pork on the bone - 700 gr.;
600 grams of crumble, washed from brine;
two onions;
half a kilo of potatoes.

How to quickly cook meat gray cabbage soup from crumble

Place well-washed meat and crumble into a four-liter saucepan. If the cabbage was frozen, there is no need to thaw it.

Take the meat and potatoes out of the pan. Cut the meat into portions, and mash the potatoes with a fork, but not completely puree. There should still be small pieces of potatoes in the cabbage soup.

Return the meat and mashed potatoes back to the pan. If required, add salt to taste and season a little. After boiling over low heat for two minutes, turn off.

Life observation

Try this wonderful recipe for gray cabbage soup made from kroshev before the holiday. After the holiday, he will very quickly cure you from the consequences of excessive libations. So quickly that I seriously thought about posting this recipe in the “health” section :))

I planned to share this recipe before the holidays. I hope I managed... You too have time to please your loved ones with delicious food by putting salads “on pause” :) Write to me what happened for you. Perhaps questions arose where I missed something. I will definitely answer!

At this point I have to bow out, dear readers...

Crumbled green cabbage leaves. Recipe

Preparation of crumble consists of several stages:

1. Chop the cabbage leaves into crumbs.

To obtain crumble, it is advisable to have a hollowed birch or oak trough and a sharp semicircular “chop.” I replaced the trough with a wooden box, and made the chop from a shredding knife.

Not only well-washed green leaves are used,

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 cut the green mass

The finished crumb particles should be 5-10 mm in size.

Some patient people managed to cook the crumble on a cutting board with a sharp knife.

2. Pickling.

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

For a 10-liter bucket of crumble, you will need about a glass of salt and a handful of flour or a hunk of crumbled rye bread, then the crumble is placed quite tightly into the prepared container. If the crumbs are well ground by hand, the juice appears almost immediately. On top you need to put a wooden circle or a flat plate and good pressure.

For 5-7 days, place the container with crumble in a warm place (20-22°C). Every day the pressure must be removed 1-2 times and the entire mass must be pierced in several places to release the gases formed during fermentation. No problem, be patient - it's worth it! Any foam that appears around the edges must be removed! At the end of fermentation, the crumbs should be squeezed out, packaged in bags of about 0.5 kg and frozen.

Store frozen until consumed.