Shchi are quite common soup, but they are usually cooked from fresh cabbage. But today we will look at how to cook soup from sauerkraut. Quite an authentic option, because the soup is very "ancient." After all, when there were no refrigerators in nature, cabbage was harvested by means of fermentation and salting. Well, there it was already served on the table and added to various dishes, including this one.
How to cook soup from sauerkraut
Properly cooked soup, however, like sour soup, always have success on the table. And their basis is fragrant, saturated broth.
The broth is best cooked using beef brisket, I mean, ribs. This bone-in meat contains a great variety of flavoring substances, proteins and fats.
It is they, dissolving during heat treatment in water, give the same bouquet of tastes and smells of good meat broth.
Cooking meat is not difficult, but there is one very important rule - meat for broth is a priori initially immersed in cold water.
One broth meat will not be full, diversify it with vegetables. The simplest ones are carrots, onions and, for example, celery root. Here, too, has its own trick. In order to achieve a better taste, bake large slices of vegetables on the stove, or in a dry frying pan. So root vegetables will give much more taste.
During boiling, a foam will form on the surface and must be removed. No, do not think that this is something harmful, just denatured of proteins released from meat. But, despite its harmlessness, the left foam can form in clots, spoiling the presentability of the soup, and, moreover, unpleasantly felt in the mouth. Throw cooked vegetables to the meat and cook, focusing on the readiness of meat. Vegetables should be removed from the pan forty minutes after the start of cooking.
Sauerkraut in soup is prepared by stewing. Before this, squeeze it out of excess juice, put it in a saucepan, pour in a little water and stew. After five minutes, toss to her finely chopped onions and tomato paste.
Remove the prepared meat from the pan, cool and cut into portions. Well, in the broth send braised sauerkraut. And after that, having tried, add salt, spicy pepper and lavrushka.
After 6-7 minutes your soup will be ready. You will only need to return the chopped boiled meat to it and warm it. Before placing on the table, add a mixture of chopped parsley and garlic. Spices are perfectly combined with taste of soup.
Ready soup can and leave for some time to insist. They will become thicker, and the taste of the products will spread more broth. So you essentially get the classic daily cabbage soup.
Schi cabbage soup according to the classic recipe
Classic soup - a rather capacious definition that contains notes and discoveries of all those housewives and chefs who have ever cooked this soup.
- Ingredients
- Beef brisket - 0.6 kg
- Potatoes - 0.35 kg
- Sour cabbage - 0.6 kg
- Onions - 130 g
- Carrot - 150 gr
- Tomato paste - 50 gr
- Garlic - 3 cloves
- Parsley (greens) - a small bunch
- Flour - 1/2 Art. spoons
Alas, the most delicious soup without beef broth is not cooked. Split ribs, distribute in saucepan. Put them on the water, set on a strong flame. Add the carrots and half the onions to them. If desired, bake vegetables. Cooking broth takes about an hour and a half. Fry the onions with the tomato paste and mix in a saucepan with sauerkraut. Add water and extinguish for ten minutes.
In the broth, free from vegetables and ribs, put chopped potato tubers, stewed cabbage and mix. Season only after cabbage, so as not to overdo it with salt.
Give flour richness and density. Dissolve half a spoonful of flour in a glass of water and pour it gradually into the soup. It will dim a little, but will take a thicker consistency.
Boil the soup for a quarter of an hour on a light boiling and return pieces of beef to it, so that it will take the total temperature.
Serve the cabbage soup well with parsley and crumbled garlic.
Sour soup with chicken
Chicken meat, especially fatty, will perfectly fit into the concept of soup. Chicken has its own special aroma and taste. And the availability is higher than other types of meat. Such soup will be useful during periods of cold, because chicken broth and a huge amount of vitamins from vegetables will put anyone on their feet.
Ingredients:
- Chicken with bone - 0.5 kg
- Sour cabbage - 0.5 kg
- Potatoes - 0.35 kg
- Turnip Onions - 100 gr
- Carrots - 100 gr
- Tomato paste - 3 tablespoons
Boil the chicken with a slice of carrots and half an onion. And do not forget to remove the foam from the broth, it will not give extra aesthetics to the soup. Remove the vegetables and chicken from the finished broth.
In a deep frying pan, stew sauerkraut by adding tomato paste and onion half rings. Of course, it is worth to pour out a little water before extinguishing.
In the pot, send the diced potato tubers. After a couple of minutes, add the stewed cabbage. Cook, based on the readiness of potatoes.
Return the meat to the finished soup, warm it up for a few moments and feel free to serve.
Chili cabbage soup with pork
Schi and in themselves are good, but when there is a good, tasty and juicy piece of meat in them, the taste becomes simply beautiful.
Ingredients:
- Fat pork - 0.55 kg
- Sour cabbage - 0.45 kg
- Carrot - 130 gr
- Onion pth - 100 g
- Potato - 0.3 kg
- Spices
Boil a large piece of pork, initially filled with raw water. To taste add spices, wait a little with salt.
For meat, put the baked pieces of carrot and half an onion. Boil vegetables for about forty-five minutes, then remove them from the broth. Do not forget about the foam from boiled, denatured proteins. They are not something harmful, but sowing flakes can spoil the look of the soup.
Take out meat from broth on its readiness. In its place, put the potatoes and boil a little.
Sour sauerkraut slightly squeeze from the juice, combine with onions and chopped tomato. Save, and then extinguish this vegetable assembly. After 13-15 minutes, enter it into the pan.
Boil the contents of the pan in a slight boiling, add salt and return the meat, in the already cut state.
Prepare the soup with greens, add a thick sour cream and serve for dinner.
Cabbage soup with sauerkraut in beef broth
Sour soup, but on beef, what could be more appetizing!
Ingredients:
- Beef ribs - 0.5 kg
- Sour cabbage - 0.5 kg
- Potato - 0.3 kg
- Tomato paste - 40 g
- Onions turnip - 100 gr
- Carrots - 150 gr
- Spices and salt as desired
Divide the beef ribs into small fragments and drop them into the pot, fill with cool water. Cut off onion and carrot in half, cut and bake in a pan. Send them to the meat for half an hour.
Forget about the broth for a while and get some cabbage. Squeeze it a bit, put it in a skillet, season with tomato paste and some water. Stew for a quarter of an hour, in the middle of the time adding the rest of the onion.
Remove the ready broth from vegetables and meat, add stewed cabbage into it, boil a little and return the meat in a chopped form.
It is not necessary to completely remove the meat from the ribs, you can neatly and beautifully arrange the serving with them.
Recipe for sour cabbage soup in a slow cooker
Multicooker allows you to somewhat deviate from the usual ways of cooking soup Due to the closed method of cooking, the broth can be prepared by pre-frying the meat in a bowl. Such a method in a conventional saucepan would not be particularly appropriate. In addition, the multicooker weaves technologies and traditions in cooking, creating the effect of gradually cooling the oven, in which they used to cook soup.
Ingredients:
- Beef on the bone - 0.45 kg
- Pickled Cabbage - 0.4 kg
- Potatoes - 0.3 kg
- Carrots - 100 gr
- Onion pth - 70 gr
- Tomato - 50 gr
- Oil p-e - 40 ml
- Spices and salt
Heat the capacity of the multishef to maximum in baking mode and fry in it, using butter, onions.
Next to the onion lay spacer pieces of meat. Fry until they are golden brown.
Fry the carrot with meat and onion. Slam the lid and stew on medium power in its own juice for 40 minutes.
Preparation of the remaining vegetables is simple. Chop cabbage into straw if it was not in advance. Cut the potatoes into a regular soup cube. Well, just chop a tomato randomly. Pour water over meat and fry and drop potatoes. In stewing mode, cook for about an hour and a half, after which you can add cabbage. This sequence is required because the potatoes are not able to boil with sauerkraut.
Cook the soup for about fifteen minutes and can serve. However, it is worthwhile to let it stand and “rest.”
Lenten soup of sauerkraut
Soup without broth can not exist. But what if you wanted to cook soup without meat? Mushrooms come to the rescue. It is from them that you can prepare the most delicious base.
Ingredients:
- Dried white mushrooms - 60 g
- Sour cabbage - 0.65 kg
- Onion pth - 120 g
- Carrots - 150 gr
- Oil pH - 50 ml
- Spices with salt
Rinse the mushrooms thoroughly and brew them with hot water. Let them stand for about half an hour, and then boil until done. By the time you take an hour. Remove the mushrooms from the boiling water, cool and cut.
Place the cabbage in a thick-walled pot, such as a cast iron, or uatnitsy. To it pour half the volume of oil and half a glass of water. The billet must be put in an exclusively heated oven, degrees 250 and higher. After closing the oven door, immediately reduce the temperature to 110-115 degrees, passing the cabbage through the thermo. With this method, it will turn out to be the smallest, with a hint of a baked smell. Preparing the dish for a long time, about 3-3.5 hours. But believe me, it is worth it.
Chop the carrots and onions into strips and fry in the second half of the butter. Add mushrooms to them, fry for 13-15 minutes.
Half an hour before cooking, stir in the fried mushrooms and vegetables into the cabbage.
Put the prepared cabbage mixture in hot mushroom broth, season it, let it brew and serve.
Sour cabbage soup with sauerkraut on stew
Soup using stew at the same time and quite lazy, but very tasty dish. It is cooked easily and quickly, and it is difficult to distinguish the taste from the soup in beef broth.
Ingredients:
- Sour Cabbage - 0.4 kg
- Stew (any you like) - 1 can
- Potatoes - 250 gr
- Onions - 50 gr
- Carrot - 100 gr
- Tomato paste - a pair of large spoons
- Spices with salt at your discretion
First turn open the jar and divide the fat and meat in different directions. Prepare broth from the meat, taking half the fat with it. Broth stew prepared for half an hour.
Throw cabbage at the base of the soup, before cutting it to the required length.
Fry the chopped carrots and onions in the remaining stewed fat.
When the cabbage is ready, toss the broil over the soup, spices, salt and add the potato cubes.
If desired, leave soup on a warm stove for the night, so that they are properly. Well, the next day enjoy the simple splendor of this recipe!
Cook with fantasy! Successes!
