We will tell you how easy it is to prepare one of the most popular and traditional versions of Russian soup - cabbage soup with sauerkraut. Keep 12 step by step recipes!
1. Sauerkraut soup - a classic recipe
The main secret of this recipe is the equal amount of meat and cabbage.
You will need: 1 kg of beef on the bone, 1 kg of sauerkraut, 250 g of carrots, 150 g of onions, 2 tablespoons of tomato paste, 350 g of potatoes, 4 cloves of garlic, 3 liters of water, herbs, spices.
Preparation:
1. Cover the meat with water and bring to a boil. Drain the broth, rinse the meat, fill it with water again and cook, skimming off the foam. Add whole carrots and onions and cook for 1.5 hours over low heat.
2. Chop the second onion and fry until soft. Add to it the remaining carrots and 10 minutes of mascara over low heat. Then add tomato paste, stir, warm up and remove from the stove.
3. In the same frying pan, stew sauerkraut with 200 ml of water for 30-40 minutes over low heat.
4. Remove the meat and vegetables from the broth, and put the potato sticks there. Boil for 10 minutes and add the cabbage fry.
5. Return the sliced meat back, stir and cook over low heat for 20 minutes. Season and stir the cabbage soup again, add crushed garlic and herbs to taste.
2. Cabbage soup with chicken and sauerkraut
Quite a quick and dietary version of sour cabbage soup.
You will need: 350 g of chicken, 200 g of sauerkraut, 1 onion, 1 carrot, 2 potatoes, spices, herbs.
Preparation: Boil the chicken until tender and dip chopped sauerkraut into the boiling broth. Finely chop the onion and carrots, fry until soft and simmer for 5-7 minutes. First add potatoes to the cabbage soup, and after 7-10 minutes - fry. After another 5 minutes, season the soup, add herbs and remove from heat.
3. Sauerkraut soup with mushrooms
Ideally - take porcini mushrooms, but it will turn out very tasty with champignons.
You will need: 3 liters of broth, 400 g of sauerkraut, 250 g of mushrooms, 2 potatoes, 1 onion, 1 carrot, 0.5 pepper, spices, herbs, 0.5 parsley root.
Preparation: Send the potato cubes and finely chopped parsley root to the boiling broth and cook for 10 minutes. After that, add the mushrooms, and after another 10 minutes - fry with onions, peppers and carrots. Finally, put the cabbage in a saucepan, and cook the cabbage soup over low heat for 30 minutes. Season and sprinkle with herbs.
4. Cabbage soup with sauerkraut and millet
Hearty and thick cabbage soup when you want something solid.
You will need: 400 g of meat, 500 g of sauerkraut, 1 onion, 3 tablespoons of millet, 3 potatoes, spices.
Preparation: Rinse the millet and pour boiling water over for 40 minutes. Boil the meat, and put the millet and potato cubes in the boiling broth. Boil the potatoes until cooked. Chop the onion finely and fry until golden, add cabbage to it and simmer for 15 minutes. Transfer the frying to the cabbage soup, bring to a boil, remove from heat and leave to brew.
5. Cabbage soup with sauerkraut and sorrel
A recipe for lovers of a more pronounced sour taste.
You will need: 400 g of meat, 50 g of sorrel, 150 g of sauerkraut, 2 potatoes, 1 turnip, 1 carrot, 1 onion, 0.5 pepper, 40 g of celery root, herbs, spices.
Preparation: Boil the meat, and at the same time prepare the frying of finely chopped onions, carrots, peppers and celery. Add chopped potatoes, turnips and cabbage to the boiling broth and cook for 10 minutes. After 10 minutes, put the frying in a saucepan, and after another 5 minutes, add chopped sorrel, herbs and spices. Turn off the stove in a minute.
6. Cabbage soup with pork
Pork broth will make the cabbage soup even more rich.
You will need: 500 g of pork, 200 g of sauerkraut, 1 onion, 1 carrot, 2 potatoes, spices.
Preparation: Boil the pork until tender, take out the meat and put the potatoes in the broth. Chop the onion finely, grate the carrots and fry together until soft. After 10 minutes, add cabbage to the broth, and after another 10 minutes - frying, spices and chopped meat. Bring to a boil and remove the cabbage soup from the heat.
7. Sauerkraut soup with smoked meats
