Sauerkraut cabbage soup: recipes with photos

The content of the article

• How to cook sauerkraut cabbage soup
• Recipe for cabbage soup with sauerkraut
• Sour
• In a slow cooker
• With mushrooms
• With chicken
• Meat soup
• Lean
• In the oven
• Meatless soup
• With barley
• With stew
• How to cook sauerkraut cabbage soup – cooking secrets

Fans of this Russian national dish know that on sauerkraut the soup turns out to be especially tasty, rich and very aromatic. Cabbage soup is prepared very simply, in addition, they contain a lot of nutrients and are easily absorbed by the body..

How to cook sauerkraut cabbage soup

The traditional preparation of cabbage soup from sour cabbage does not imply cooking, but languishing the products for several hours, due to which the prepared soup acquires an incomparable aroma and special taste. The key ingredients of the dish used to be herbs, beef, roots, toasted flour and sauerkraut. Modern housewives cook different variants of cabbage soup, replacing beef with poultry, and flour with potatoes, adding all kinds of spices to the broth.

Recipe for cabbage soup with sauerkraut

Sour soup today is prepared from various components, complementing sauerkraut with pearl barley, mushrooms, beans, potatoes, carrots, and other vegetables. In addition, the cooking method is also different: as a rule, they cook it on the stove, but some prefer to use a slow cooker or oven. Below are various cooking options for the soup, among which you will find the best sauerkraut recipe.

Sour

• Cooking time: 3 hours.
• Servings Per Container: 10.
• Calorie content: 107 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: easy.

The main first dish of Russian cuisine is cabbage soup with sauerkraut, which can be empty, prefabricated or rich, depending on the set of components used. Below is a recipe that refers to the latter form, it is considered the most delicious, quickly saturates and is great for a winter diet. How to cook sour cabbage soup with beef and vegetables?

Ingredients:

• sauerkraut – 0.6 kg;
• water – 5 l;
• bay leaves – 3 pcs.;
• beef – 1 kg;
• vegetable oil – 3 tbsp. l .;
• carrot – 2 pcs.;
• potatoes – 200 g;
• parsley root;
• onion – 2 pcs.;
• spices including allspice.

Cooking method:

1. Grind the peeled vegetables: cut onions and potatoes into cubes, rub the carrots coarsely, chop the parsley root finely.
2. Rinse the meat under water, place in a pan, fill with clean water, set to boil on a strong fire. When the liquid boils, reduce the power of the burner and add spices to the water..
3. Remove foam from the broth surface periodically using a slotted spoon. Cook the meat for about one and a half to two hours, covering the container with a lid.
4. Heat a frying pan, pour a little oil, fry the onion on it until transparent, then add the carrots here and simmer the ingredients over medium heat for 6 minutes.
5. Set the dishes aside, giving the roasting time to reach the desired state under the lid.
6. Using a slotted spoon, remove the beef from the broth, allow the product to cool, after which it needs to be cut into small pieces and returned to the liquid.
7. Along with the meat component, add potatoes to the broth and cook it for 7 minutes, then place the parsley roots in the soup.
8. After 5 minutes, slightly squeeze the sauerkraut and add it to the rest of the ingredients. The more you squeeze the product, the less acidic the soup will be..
9. After another quarter hour, place the vegetable dressing in the soup and boil it after boiling for 5 minutes.
10. Spices should be added to the almost ready dish, then turn off the stove and let the soup brew for at least 15 minutes.

In a slow cooker

• Cooking time: 4 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 178 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: low.

If you cook soup using a slow cooker, you can significantly reduce the cooking time. This recipe is ideal for busy housewives and mothers of young children who have no time to mess around in the kitchen. Sour cabbage soup from sauerkraut in a slow cooker comes out very nutritious, nutritious, aromatic and tasty. They differ from dishes prepared according to the classic recipe in the choice of meat – in this case, chicken is used, not beef.

Ingredients:

• bulb;
• medium-sized carrots;
• sauerkraut – 0.3 kg;
• potato – 4 pcs.;
• salt / spices;
• chicken – 0.4 kg;
• water – 3 l;
• tomato paste – 1 tbsp. l .;
• cooking oil.

Cooking method:

1. The chicken first needs to be washed under water, then cut into small pieces and sent to the appliance bowl, pouring a little oil there. Activate the “Baking” option for 10 minutes (this item can be omitted if filet or other non-fat parts of the carcass are selected).
2. Dice potatoes, add to the meat, pouring products with clean water.
3. Dice the onion, rub the carrots, after 15 minutes of cooking the potatoes, add the products to the bowl with the squeezed cabbage. Stir the ingredients periodically with a wooden spoon..
4. About 5 minutes before the end of cooking soup on chicken stock, add tomato paste, spices. Close the lid of the multicooker and leave the soup to cook for 1 hour with the “Extinguishing” mode.
5. When the signal sounds, mix the dish and let it brew for 1-2 hours. Serve sour soup with sour cream and herbs.

With mushrooms

• Cooking time: 4 hours.
• Servings Per Container: 10.
• Calorie content: 31 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: easy.

Cabbage soup differs from ordinary soups in sourness, which is provided by a dish of sauerkraut. Experienced chefs advise giving refreshments for 24 hours, and only after that serve: the soup during this time becomes as saturated and fragrant as possible. It is better to supplement cabbage with sauerkraut with porcini mushrooms with dark bread and fresh sour cream. Such a dish should be included in the menu for those who are losing weight and fasting people. How to cook rustic sour soup with potatoes?

Ingredients:

• carrot;
• dried porcini mushrooms – 50 g;
• bulb;
• flour – 1 tbsp. l .;
• potato – 3 pcs.;
• sauerkraut – 0.4 kg;
• spice;
• sunflower oil – 3 tbsp. l.

Cooking method:

1. Fill the mushrooms with cold water for a couple of hours, then boil without changing the water. Season the product with salt.
2. When the mushrooms are ready, drain the liquid into a separate pan. Cut the cooled product into small pieces.
3. Rinse the cabbage with water, squeeze, fry in an oiled pan for 4 minutes, then reduce heat to a minimum and simmer the component for another half hour, stirring occasionally.
4. Cut peeled potatoes into strips / cubes, put in mushroom broth, put on fire.
5. Separately, fry the flour in a dry skillet for 3 minutes, stirring frequently. The product should acquire a golden hue..
6. After, add a little mushroom broth to the pan (enough spoons), mix the ingredients thoroughly and transfer them to the pan.
7. Peeled onions, carrots must be chopped and added to the pan. where the cabbage was fried. Stew the vegetables for 10 minutes, then, together with cabbage and slices of mushrooms, put in soup.
8. After 5 minutes, add spices, turn off the dish and leave it at least a couple of hours before serving.

With chicken

• Cooking time: 1 hour.
• Servings Per Container: 7 Persons.
• Calorie content: 29 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: easy.

Each hostess in the arsenal has several recipes for fast-prepared dishes. Sour cabbage soup with chicken also belongs to this category and is ideal for busy women who lack the time to cook. Together with cooking the broth, the preparation of this dish takes no more than an hour, and the result is 7-8 servings of a rich, fragrant soup. Below is a step-by-step recipe for cooking cabbage soup with chicken.

Ingredients:

• flour – 35 g;
• sauerkraut – 0.5 kg;
• potatoes – 0.4 kg;
• chicken fillet – 0.5 kg;
• salt;
• greenery;
• large onion;
• water – 6 l.

Cooking method:

1. Chop the chicken into small pieces, boil in clean water until tender.
2. Cut the cleaned onion with a small strips, fry in oil.
3. Add flour here, fry it with onions for a couple of minutes, then pour the squeezed cabbage into a pan.
4. Place the potato cubes in a pot with broth, bringing the soup to a boil, pour the roast into it and cook the dish over low heat.
5. When the potatoes become soft, salt the soup, add the finely chopped greens. Serve the prepared meat soup with sour cream.

Meat soup

• Cooking time: 1.5 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 47 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: easy.

The process of preparing different cabbage soup is not much different: first they cook the meat broth, adding spices to it, then vegetables and cabbage are laid. Traditionally prepared soup with sauerkraut and meat is seasoned with fresh herbs and sour cream. In the original recipe for Russian dishes, beef is used, but cabbage soup with pork meat is equally tasty and satisfying. How to Make Sauerkraut Soup with Pork?

Ingredients:

• flour – 2 tbsp. l .;
• pork (on the bone) – 0.6 kg;
• onion – 2 pcs.;
• water – 2.5 l;
• tomato paste – 4 tbsp. l .;
• carrot – 2 pcs.;
• potatoes – 0.2 kg;
• sauerkraut – 0.4 kg;
• garlic – 3 cloves;
• spices including black pepper.

Cooking method:

1. Divide the pork into portion slices, fill with water, cook for about an hour. When boiling, remove the foam from the broth with a slotted spoon, add pepper, other spices.
2. Remove excess liquid from sauerkraut, simmer it with tomato paste for 15 minutes.
3. Potatoes need to be peeled and diced, added to the broth and cook for 10 minutes.
4. After, place the stewed cabbage here and after another 10 minutes, separately fried grated carrots with chopped onions and flour.
5. After about 15 minutes, season the soup with crushed garlic and remove the pan from the heat..

Lean

• Cooking time: up to 1 hour.
• Servings Per Container: 10.
• Calorie content: 31 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: easy.

The proposed recipe belongs to the category of dietary and lean, since it excludes the use of meat components, however, if you wish, you can put chicken, beef or pork in the soup – then the dish will become as hearty and nutritious as possible. Nevertheless, even cabbage soup with sauerkraut, lean, is very rich and has a rich taste, which provides beans to the soup. How to cook lean soup with beans?

Ingredients:

• carrot – 150 g;
• sauerkraut – 0.2 kg;
• potatoes – 0.4 kg;
• canned beans – 1 b.;
• spices;
• soda – 2 l;
• tomato paste – 1 tbsp. l .;
• onion – 2 pcs.;
• sunflower oil.

Cooking method:

1. Peel potatoes, cut into medium slices, boil.
2. Chop the onion finely, fry it in oil for 3-4 minutes, add the grated carrots here. Stew vegetables with tomato paste for 5 minutes.
3. Put the sauerkraut into the broth and cook for another 10 minutes.
4. Next, vegetable frying is laid, after which the cabbage soup needs to be cooked for another 7 minutes.
5. At the end of cooking the sour soup, add the beans, after draining the liquid from the can, allowing the component to boil for 5-7 minutes. Infuse the dish for at least an hour before serving.

In the oven

• Cooking time: 3 hours.
• Servings Per Container: 10.
• Calorie content: 70 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: high.

There are many options for cooking cabbage soup, but the classic recipe is the one that involves cooking in the oven. Due to the lack of such a device in apartments, modern housewives use an oven. The adapted old recipe for sour soup does not include spices, there is no need to salt products either – the pickled product provides the dish a self-sufficient taste. How to cook sour cabbage soup in the oven?

Ingredients:

• sauerkraut – 0.3 kg;
• meat broth – 0.5 l;
• garlic cloves – 3 pcs.;
• onion – 2 pcs.;
• celery and parsley roots – 70 g;
• lean pork – 0.35 kg;
• small carrots – 1 pc.;
• egg;
• unsweetened yeast dough – 170 g.

Cooking method:

1. Cut the roots and onions into small strips, together with the meat, put them in a heat-resistant container, fill with meat broth and simmer for 2.5 hours under a lid using an oven.
2. Take out the roasting pan, remove the lid and cover the neck of the container with a yeast dough cake (the product must first rise by standing warm). Lubricate the cake with a beaten egg, send the dish back to the oven.
3. When the dough is browned, remove the cabbage soup, cover the cake with a napkin to avoid staining. After a day, you can serve lunch, seasoning sour soup with sour cream and herbs. Flat cake will replace bread.

Meatless soup

• Cooking time: 40 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 19 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: low.

Sour cabbage soup without meat is an ideal lunch option during fasting or diet. This soup must be present in the diet of vegetarians, since it includes a lot of vitamins and other beneficial substances. The cabbage soup turns out to be very aromatic, tasty, warming. Even a beginner-cook can cook a dish, while the process takes a minimum of time. Below is a homemade recipe with a photo of lean soup.

Ingredients:

• beans in tomato – 0.25 kg;
• sauerkraut – 0.3 kg;
• bulb;
• potato – 2 pcs.;
• Bulgarian pepper;
• roots of celery, parsley, parsnip – 1 tbsp. l .;
• greenery;
• spices, including bay leaf, coriander.

Cooking method:

1. Pick up a pot of water (2 liters), place inside the roots, finely chopped potatoes. Put the container on fire.
2. Fry the onion sliced ​​in cubes, bring it to transparency, then add the carrot chips.
3. Put the squeezed cabbage into the broth with boiled potatoes. Bring the dish to a boil, after detecting for 20 minutes and put the vegetable frying here, chopped bell peppers and beans in tomato.
4. When the cabbage soup boil, add crushed garlic cloves, spices to the broth.
5. After 20 minutes, turn off the stove, let the sour soup brew for an hour, then treat them to relatives, seasoning with sour cream.

With barley

• Cooking time: 40 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 45 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: low.

This soup is so rich in trace elements and vitamins that just one serving of the dish is able to saturate the body with the necessary substances for a day. Cabbage soup with pearl barley, even without the addition of meat, is nutritious and satisfying. Serve soup hot, seasoned with sour cream and fresh herbs. To diversify the soup, you can make salted garlic croutons of brown bread.

Ingredients:

• pearl barley -? st .;
• sour cabbage – 0.3 kg;
• large carrot;
• potatoes – 250 g;
• medium onion;
• tomato paste – 2 tbsp. l .;
• sunflower oil – 30 ml;
• seasonings.

Cooking method:

1. Wash vegetables, barley. The latter is better to soak in advance for 5-6 hours to reduce the time spent on cooking cereals.
2. Put the boiled cereal with potato cubes to cook.
3. Cut the carrots into thin strips, fry in oil with chopped onions. After 7 minutes, add tomato paste diluted with water here.
4. When the potatoes and barley are cooked, add sour cabbage, spices to the pan.
5. After 15 minutes, season the soup with fry, cover the container with a lid, wait for it to boil, turn off the heat. Infuse the dish an hour before serving.

With stew

• Cooking time: half an hour.
• Servings Per Container: 4 Persons.
• Calorie content: 46 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: low.

The dish is perfect for dinner or lunch, because it turns out to be hearty and very tasty, in addition, cabbage soup with sauerkraut and stew have a lot of useful properties. Such a soup can be prepared on a camping trip or in the country, because canned food does not require special storage conditions. To make cabbage soup saturated, it is better to give time to insist: the optimal time for this is a day.

Ingredients:

• potatoes – 4 pcs.;
• small carrot;
• sour cabbage – 0.3 kg;
• stew – 1 b.;
• bulb;
• dill;
• spice.

Cooking method:

1. Boil potato cubes, add a sour cabbage, bring the liquid to a boil, season the soup.
2. Put the contents of the tin can in a frying pan, melt the stew with fat over medium heat.
3. Grind the onion, carrot, add to the skillet to the stew, cover and cook the ingredients for 10-15 minutes (vegetables should be soft).
4. Put the frying in the cabbage soup, mix, wait until it boils, reduce the heat to a minimum and hold the dish on the stove for a couple of minutes.
5. Finely chop the dill, add to the cabbage soup, salt the soup and remove from heat. After letting the dish brew for a day, reheat it and serve with sour cream.

How to cook sauerkraut cabbage soup – cooking secrets

The process of making sour soup is simple, but there are certain tricks. What is the best way to cook cabbage soup with sauerkraut:

• beef is the ideal meat for cabbage soup; however, in its absence, you can replace the product with chicken, pork or stew;
• if sauerkraut is too salty, first soak it in water, and then wring it out by hand;
• since yesterday’s soup is tastier than fresh, it’s worth giving the dish time to brew before serving;
• when adding potatoes to cabbage soup, you need to boil it before laying the acidic component in the soup, otherwise the potato will harden and cook more slowly.