Some of us, especially the young, unfortunately, are not aware of such a tasty dish - cabbage, especially cooked from sauerkraut. Previously, this first dish was very common due to the large number of cooking variations. In some restaurants, it was even one of the main menu items. I suggest you remember about this wonderful soup, with a rich taste palette and expand your home menu.
Honestly, to call such a dish a soup, my tongue does not turn, well, you know, it’s like soup or borscht, this is a special kind of first hot dish. By the way, do not believe the recipes with fresh cabbage, it will be just about anything, but not ours is rich with a pleasant sour taste and a golden film on top, cabbage pickle. It was invented by the Slavs, it became the national dish of Poland, Ukraine, Slovakia, those countries where they read sauerkraut and harvest it in large quantities.
How to cook sauerkraut cabbage
This cabbage comes from the Ukrainian cuisine, our Russian soup can be cooked on fresh cabbage, the cabbage is cooked only with sour. Fatty pork ribs, smoked bacon, homemade ham, that's what cooked nourishing soup. In addition, there are cereals, there may be mushrooms or other vegetables. This winter soup is good, to warm up and with vitamins to pamper your body that is chilled out.
The roots, which are added to the soup, are necessarily roasted, the carrot with onions until golden brown, white root can be added for the smell. just soup must be insisted.
How to cook Ukrainian cabbage with sauerkraut
For the recipe, we will take:
- Two hundred grams of smoked bacon or ham
- Two hundred grams of sauerkraut
- Two potatoes
- One large carrot
- Three tablespoons of rice
- Laureshka
- Sunflower oil for fry
- Pepper with table salt
Cooking process:
First we need to prepare all the ingredients for frying. Onion cut with feathers, carrot three on a regular grater, it is important to choose a juicy bright orange root vegetable, then the soup will be very beautiful.
Ham or krudinka cut into not too large pieces, better neat cubes. In the meantime, in a frying pan, rather deep, we heat the oil, it can be purified, although Ukrainians prefer natural oily with the scent of sunflower.
First, fry the onions to gold, then we put the carrot to sleep, stir until it is browned from all sides. Only at the end we toss the ham and give a little fry.
At the same time, it is possible and a bit earlier we rinse the cabbage, if it seems too acidic, and in a separate frying pan or stewpot we put the stew, pouring a little water. The process of extinguishing takes us thirty to forty minutes, so you need to follow and pour some water as it evaporates.
Potatoes, peeled and diced, we put the cook in a saucepan. Throw in the washed rice, lavrushka and continue to cook. We try potatoes, if it is almost cooked, we lay roasted vegetables and cabbage stewed until soft. The fact is that boiling potatoes with sauerkraut is not very good, the acid does not allow the potatoes to boil, so the cabbage is either boiled out or stewed separately. When all the components have already been thrown into the pan, salt can be, so as not to overburden with overshoot. Also at the end of the cabbage pepper and add greens. now we close it with a tight lid and hide it in a warm place, well, at least for half an hour.
Cabbage with sauerkraut and millet
We'll take for cooking:
- Kilo of pork ribs with fat
- Half a kilo of sauerkraut
- Half a cup of millet
- Three liters of water
- Three medium sized potatoes
- Big carrots
- Large onion
- Three tablespoons of tomato paste
- Laurel
- Salt with pepper, greens
How to cook everything:
Of course, we start with the broth, be sure to wash the meat and dip it in hot water, leave it to boil slowly, remove the foam.
Try sauerkraut before cooking, if too much acid, it is necessary to soak in advance, you can simply rinse. We put it to stew in a deep saucepan, adding soup ladle. We will simmer it until soft, it's about forty minutes.
The most important thing in cabbage, its zest is a zazharochka, onion fried to golden brown, with a bright, juicy carrot, then tomato paste is added to them, which makes the color of the soup incredibly beautiful.
After the broth is cooked, this can be done in advance, ribs are strung on a fork and pulled out on a plate, let them cool down a bit. And in the broth we throw in cubes of potatoes and millet, which should be cooked almost until readiness. There we throw a leaf of laurel. We try the potatoes, it should be soft, but not fall apart, then immediately we shower the stewed sauerkraut, along with the rest of the broth, the roasted vegetables and meat from the ribs, salt and pepper. We give it a minute to cook, fill with greens and try.
Cabbage from sauerkraut with millet in a slow cooker
Take for the recipe:
- Half a kilo of pork shank on the bone
- Half a kilo of sauerkraut
- Average bulb bulb
- Big juicy carrot
- Four potatoes
- Half a cup of millet
- Salt, Lavrushka
- Sunflower oil for roasting
How we will cook the cabbage
Carrots with onions shred as you like, straws, feathers, wedges. At the bottom of the bowl, pour the butter and turn on a convenient mode for roasting, throw the vegetables only into the heated butter and lightly add a golden color.
Now we put the pieces of meat to the fragrant zazharochka, pour some water and boil it for about an hour using the quenching mode.
After an hour, we open our kitchen assistant and put potato cubes into it. With cabbage, do as you like, think it will be too sour, then rinse, and you can throw and so. On top of the cabbage we pour the washed millet, first we wash it in running water, then we boil it with boiling water and let it stand for five minutes, then it will certainly be clean.
Water is poured over the top rice, we add a leaf of laurel, salt it with caution, the cabbage will also give salt, do not forget about it. Mode of stewing for two hours and our dish, rich and captivatingly fragrant is ready.
Cooking cabbage from sauerkraut without meat
We need such products:
- Two liters of water
- A pound of sauerkraut
- Half a cup of millet
- Four potatoes
- Large onion
- Large carrot
- Two tablespoons of tomato paste
- Three tablespoons of sunflower oil
- Leaf of laurel, greens, salt to your taste
How we will cook:
Such lean cabbage cooked often. Despite the lack of meat, it always has a rich flavor and is very appetizing thanks to a delicious roast with tomatoes. By the way, instead of tomato paste you can take fresh tomatoes, and in the winter I add my homemade, frozen ones.
We start with the cabbage extinguishing, because we need it to be soft. Stew in a separate deep pan with the addition of water for about an hour. At the same time, we clean and chop vegetables for zazharki, onions with carrots, anyway, in what way.
In another frying pan, we do not heat the oil too much and first pour the onion into it, then the carrot, stir fry and add the tomato, stew a little.
Potato cubes together with purely washed millet are poured with water and sent to cook. When the potatoes are almost cooked, the cabbage will be ready, we will put them together, we put laurel cake, season with zazharochka and salt a little. Be sure to give the dish brewed under the lid.
Cabbage with sauerkraut and mushrooms
We will cook from such products:
- A pound of sauerkraut
- A pound of white mushrooms or champignons
- Average carrot
- Medium Onion Head
- Three Potatoes
- Half a cup of rice
- A piece of fresh bacon
- Greens, garlic, salt, laurea at your discretion
How to cook:
Rinse the cabbage, squeeze out excess water and send it to the fire, you can fill it with water or meat broth.
At this time we make a fry, or rather, the base of the dish. First, we cut the fat on the plastic, but not very thin, so that they do not immediately dry on the fire. We spread on the pan and vytaplivaem. On this fat, fry the onions with carrots and mushrooms, which we cut into cubes, lightly stew.
In the meantime, we have already cleaned and cut the potatoes, pour it in a saucepan with water, add rice, let it boil. Ten minutes later, throw all the spices. As soon as it becomes soft, add cabbage and fried. Mix everything, add greens and garlic and simmer for about five minutes with the lid closed.
