How to cook the real cabbage soup from sauerkraut? - Step-by-step recipe with photos


How to cook soup of sauerkraut should know every Russian mistress

If you were looking for a step-by-step recipe for cooking sauerkraut soup, then you came to the right place. The traditional Russian dish has been known since the 9th century, when cabbage was brought to Russian lands from Byzantium. Soup quickly enough caused the location of all segments of the population and became the main attribute of the meal. Today the dish has not lost its relevance. Schi can be found not only at home dinner, but also in institutions offering to taste the national cuisine. We bring to your attention the secrets of cooking rich Russian dishes, which is pleasant to surprise your household.

Schi can be found not only at home dinner, but also in establishments offering to taste the national cuisine.

Variety of recipes

Since ancient times, several cooking technologies were known. This diversity is due to the fact that the dish was prepared by people with different social status. For example, the soup, which was served on the tables of the upper stratum of society, was full of meat or fish, the common people used mushrooms as an alternative.

Today there are no obstacles in the choice of ingredients. The modern market offers various types of fish, meat and other components for a national dish.

The recipe of cooking depends on the individual preferences of the hostess, now she decides what to pamper the household: meat, fish or mushroom soup.

Regardless of the method of preparation, soup will not only please with excellent taste, but also allows you to enjoy a rich aroma.

Regardless of the method of preparation, soup will not only please with excellent taste, but also allows you to enjoy a rich aroma

Schi national teams

Combined soup was considered an exquisite dish. It was exhibited on the tables only by noble people who wanted to impress themselves and their guests with the exquisite taste of a hot dish.

Combined cabbage soup is remarkable not only for sauerkraut, which gives spicy sourness, but it also includes meat platter.

For cooking you will need the following ingredients:

  • 200 grams of beef and lamb;
  • 100 grams of ham, chicken, duck;
  • 600 grams of sauerkraut;
  • 2 medium onions;
  • 2 carrots;
  • 1 turnip;
  • 100 grams of dill;
  • 2 bay leaves;
  • 3 cloves of garlic;
  • black pepper and salt to taste.

Combined soup is remarkable not only for sauerkraut, which gives spicy sourness, the dish includes meat platter

Step by Step Cooking

Preparation must begin with boiling meat. Each ingredient must be boiled separately: in cold water you need to place the meat. The procedure takes no more than two hours. Upon completion, you must drain the broth and cut each type of meat into 4-5 pieces.

In the meantime, it is necessary to start cooking sauerkraut: place it in a clay pot (if not in another pot), add 0.5 liters of boiling water, add butter and put in a preheated oven. When the cabbage becomes softer, it must be removed from the oven and added to the broth with meat.

Now it's time to prepare the vegetables. Onions and carrots need to be cleaned, the first ingredient to grate on a coarse grater, and the second finely chopped. At the end of the vegetables must be fried and add to the broth.

This dish was taken to feed the Russian nobility.

Broth with all ingredients should cook for about half an hour. Ten minutes before the end of cooking, you must add bay leaf, salt and pepper the dish. In conclusion, in the soup you need to add garlic and decorate with dill.

It is recommended to give the dish insists. When the rich aroma floods the kitchen, you can start the meal.

Recipe with fish

It would seem that the traditional soup must contain meat. But this opinion is wrong, the main ingredient of the traditional Russian dish is sauerkraut. Our ancestors cooked soup not only from meat, the use of fish was relevant. The presented recipe will be a good solution for lovers of fish dishes.

For cooking you will need the following ingredients:

  • tomato paste;
  • 400 grams of sauerkraut;
  • 2 onions;
  • 2 carrots;
  • 3 medium potatoes;
  • 2-3 sturgeon fish;
  • 1 tablespoon flour;
  • 3 tablespoons sour cream;
  • spices and salt at the discretion of the hostess.

Our ancestors cooked soup not only from meat, the use of fish was topical.

Step by Step Cooking

Cooking dishes should start with fish: cut into fillets with skin, but without bones and boil (about 20-30 minutes).

At that time, sauerkraut must be rinsed with cool water. If it is cut into large pieces, it is recommended to grind it.

Cabbage should be placed in a saucepan, add a glass of broth and tomato paste, and then simmer on a small fire. Then you need to peel and chop the vegetables. Upon completion, they need to fry in a tomato and add stew with cabbage.
After 20 minutes, cabbage and vegetables should be added to the broth. You need to boil for no more than 15 minutes, and then salt and pepper the dish. Soup must brew for half an hour. When serving dishes, you need to add pieces of fish, sour cream and sprinkle with herbs.

Lenten dish

Many centuries ago, ordinary people could not afford the preparation of a first course with meat, this ingredient was available only to people from the upper class. As an alternative, Christians used cabbage and onions, in rare cases hostesses could add lard.

Fragrant and delicious lean meat soup

For modern housewives, buying meat is not a problem, the market is replete with a variety of goods. But among the lovers of the national Russian dish there are those who do not eat meat at all. For them, a recipe for lean soup, which is not inferior in taste to dishes with meat.

For cooking you will need the following ingredients:

  • 60 grams of dried mushrooms;
  • 3 medium sized potatoes;
  • 1 tablespoon flour;
  • 1 carrot;
  • 1 onion;
  • 450 grams of sauerkraut;
  • 3 tablespoons of vegetable oil;
  • pepper and salt to taste.

Step by Step Cooking

Preparation must start with mushrooms: put them in a bowl with cold water and leave for 2.5 hours. After the time the mushrooms must be boiled in the same water, adding a little salt. The procedure takes no more than half an hour. As soon as the mushrooms boil, the broth must be drained into the pan, and the remaining mushrooms cut into small plates.

Then you need to prepare sauerkraut: rinse in cool water and squeeze well. Next, you need to warm the pan, add a little oil and put the cabbage. The fire should be bolted to a minimum, the cabbage should be stewed for at least half an hour. Do not forget to stir it periodically.

Good leaning is important for fasting meals.

At that time, the potatoes must be peeled, washed, cut into small cubes and placed in ready mushroom broth. Next, you need to heat the second pan to pour a little oil and pour the flour. Roasting should last as long as the flour does not acquire a light yellowish tint.

Tip! In a frying pan with flour, you need to add a glass of mushroom broth and mix thoroughly. The resulting mixture must be added to the pan with broth.

It's time to prepare the vegetables. Carrots and onions should be peeled, then the first ingredient is recommended to be grated on a coarse grater, and the second finely chopped. Vegetables need to be fried. Now in the pan with the broth you need to add chopped vegetables and pre-prepared sauerkraut. “Voila”, in half an hour the dish can be served to the household.

Soup from sauerkraut in a slow cooker

In the modern rhythm of life, even the most skilful housewives do not always have enough time to prepare the first course. To minimize time costs, we present to your attention recipes for sauerkraut soup, which is ideal for cooking in a slow cooker.

To prepare a traditional Russian dish you will need the following ingredients:

  • 2 small tomatoes (as an alternative, you can use tomato paste);
  • 350 grams of sauerkraut;
  • 1 onion;
  • 2 carrots;
  • 4 medium potatoes;
  • 350 grams of meat: beef, chicken or pork;
  • spices and salt at the discretion of the hostess.

You can cook a national Russian dish and a slow cooker

Step by Step Cooking

It is recommended to start cooking the dish with meat preparation: rinse thoroughly, cut into large pieces, add a little vegetable oil and put in a multicooker container. In the future, on the slow cooker, you need to activate the "baking" mode and fry the chopped meat for 40 minutes.

Tip! In the event that chicken meat is preferred, no additional roasting is required. Diced potatoes with chicken fillet should be immediately placed in a slow cooker.

While roasting meat, you need to prepare vegetables: chop the onion finely, chop the carrot with a large grater, and peel and chop the potatoes into large cubes. Next, you need to go to the preparation of sauerkraut. If the cabbage is too sour, then it must first be soaked in cool water.

By this time, roast the meat. Now you need to add to it pre-prepared vegetables (everything except potatoes), mix them and close the lid of the multicooker. Stew vegetables with meat for 20 minutes. Hostesses need to remember to periodically mix the contents of the container.

10 minutes before the end of cooking, add tomato or tomato paste to the container. In the event that the tomato tastes like, it must be peeled from the skin and cut into cubes of medium size.

Shchi is not only tasty, but also not useful

Tip! In order to facilitate the removal of the skin from the tomato, it is enough to do the following: on the top of the vegetable, you need to make a cross-shaped incision and place it in boiling water. After a couple of minutes, the peel will be easily removed from the tomato.

Further, the following ingredients should be added to the pot:

  • pre-chopped potatoes;
  • Bay leaf;
  • salt and spices to taste;
  • water

Upon completion, it is recommended to set the slow cooker in the "fire" mode and leave for one and a half hours. After the sound of the signal, cabbage soup made from sauerkraut should be stirred and let it infuse. After 20 minutes, an aromatic dish can be served to guests.

After cooking soup, let the dish stand for about 20 minutes, then serve.

How to ferment cabbage

Russian folk cuisine is difficult to imagine without the national first dish - soup. Since ancient times, there are several ways of cooking, but the main ingredient remains the same - sauerkraut.

Modern housewives can buy ready-made product on the market or in the supermarket, but what can cooks who want to ferment cabbages on their own? We offer you a quick recipe for cabbage fermentation:

  • Product selection. It is recommended to give preference to white cabbage, cabbages should be slightly flattened. A dish of green cabbage varieties is less saturated.
  • Preparatory work. For fermentation, it is recommended to use no more than two heads of cabbage, weighing up to 3 kg. They must be cleaned from damaged leaves and finely chopped.

Tip! Hostesses can ferment cabbage with carrots, apples or cranberries. To do this, simply grate an apple (after removing the core), carrots, or simply add cranberries to a container of cabbage.

  • Grinding. Chopped cabbage should be placed in a bowl and add two tablespoons of boiled salt of large size. Then the contents of the container must be thoroughly mixed and ground. The amount of juice produced by the cabbage depends on the thoroughness of grinding.
Sauerkraut cook yourself quite easy
  • "Packing" on banks. It is necessary to prepare sterilized jar and put cabbage in it as tightly as possible. The less air in the bank, the juicier to get sauerkraut.

Tip! After a few hours, you need to check whether the juice is covered with "rammed" cabbage. If the juice is not enough, it is recommended to add cool water to the jar, otherwise the cabbage will darken.

  • Ferment. Banks with cabbage need to close the lid, leaving openings for the release of gases that are released at the time of fermentation of the product. Under the jar you need to put a bowl for flowing cabbage juice. Within 2 days the product will be ready.

Thus, the technology of cooking traditional dishes is replete with diversity. The hostess just select the vending recipe and start preparing an aromatic dish that will please not only relatives, but also surprise family guests.