Soup from sauerkraut - a classic hot first course, familiar to many from childhood, and for this reason, again, many - not favorite. The hostility to boiled sauerkraut is explained simply - not everyone knows how to cook it. There are no difficulties in this process, if you follow the rules, the soup will turn out very tasty, and the kitchen will not soak up unpleasant smells, because the delicious food smells delicious when cooked.
There are products that complement each other well. Be sure to boil the rich broth for this dish. Both beef and pork will do, it is important that the meat is on the bones.
I also advise you to make tomato puree or pasta at home, just pour half a kilo of ripe tomatoes through a blender and rub the mass through a sieve.
- Cooking time: 1 hour 30 minutes
- Servings: 8
Ingredients for making sauerkraut soup:
- 400 g sauerkraut;
- 2 liters of beef broth;
- 100 g tomato puree;
- 150 g onions;
- 300 g potatoes;
- 120 g carrots;
- bay leaf, chili pepper, black pepper, salt, vegetable oil.
A method of cooking soup from sauerkraut.
Sauerkraut is placed in a deep bowl, pour cold water, leave for 5 minutes. Then we turn back on the sieve and repeat the procedure again.
We wash the cabbage with running water under the tap. The water will wash away the cabbage pickle, which is sharp in taste and has an unpleasant smell.
At the bottom of a deep saucepan, pour a few tablespoons of unscented, refined vegetable oil. We cut onions, we throw it in the heated oil, we pass a few minutes to a transparent state.
We squeeze the cabbage well, send it to the pan to the browned onions.
Pour about 0, 5 l of beef broth, close the pan with the lid and simmer on moderate heat for 1 hour.
An hour later add the tomato paste to the pan. Increase the fire, fry everything together, stir it so as not to burn. At this stage the dish already smells very appetizing!
Next, throw in the pan peeled and chopped large potatoes and carrots, cut into cubes.
Pour strained meat broth. I cooked beef ribs with a bunch of greens, onions and celery for about an hour and a half. It turned out rich broth - what you need for soup.
Add some bay leaves, chili pepper (optional) to the pan, bring to a boil, cook until vegetables are ready, about 30-35 minutes. Salt to taste.
Serve cabbage soup with hot sauerkraut and season with freshly ground black pepper and, of course, sour cream. I advise you to rub a slice of rye bread with garlic cloves.
By the way, if you don't have sauerkraut on hand, you can cook something very similar for about an hour. Pour vegetable oil in a saucepan, put onions and finely chopped fresh white cabbage. Then pour 2 tablespoons of apple cider vinegar, a glass of dry white wine, pour salt and cumin. We simmer on low heat for almost an hour, it will taste very much like sauerkraut, for soup it will do.
Soup from sauerkraut ready. Enjoy your meal!