How to cook Ukrainian cabbage soup with sauerkraut? How to cook the most delicious cabbage - secrets Ukrainian cabbage with sauerkraut

Housewives in Ukrainian villages in the Poltava region knew exactly how to prepare the most delicious cabbage soup. This is a hearty dish - two in one, as they say now - both the first and the second. Although they classify it as a first course. And if you have never cooked cabbage on your own, try it together with Smart Tips, and you will definitely succeed!

In late autumn, work in the gardens and fields ended. The cellars were full of pickles and preserves, vegetables and fruits. Cabbage was fermented in barrels, and tubs of salted lard stood in a row on the shelves. A lot of work has been put in and energy has been wasted so that a rich harvest can feed the family in winter and spring. By the way, we have a great recipe for pickling apples on our website! Read the article “How to ferment apples - a simple, proven recipe.”

It was getting cold. It's time to prepare a hot dish of sauerkraut, lard and fresh meat. It was believed that cabbage soup or cabbage soup would return vigor, activity and satiety to the body. And there’s no need to talk about the taste, it’s excellent.

What the most delicious cabbage is made from - ingredients

Naturally, different countries and localities have their own recipes for cabbage, and the products in it may differ. The traditional dish came to us from Ukrainian cuisine and is simple, healthy, tasty and satisfying. The main distinguishing ingredient in it is sauerkraut with its special aroma and sourness. This dish is prepared in Russia, Poland and Slovakia and many countries around the world.

Broth - prepared on the basis of any meat, lard and cracklings, fish and mushrooms (this is for lean options).

Sauerkraut – used with or without brine, which is added to the broth. The cabbage can be washed to remove excess acid. They use fresh, but it does not give the desired taste, richness and brightness to the dish. Then citric acid or apple cider vinegar comes to the rescue. How to make sauerkraut - we have a recipe.

Potatoes are used as a filler, and in addition to it: millet or pearl barley, buckwheat or rice. There is also a place for mushrooms in the dish.

Spices and herbs should not drown out the main taste of sauerkraut. Ideally, they are added very little or not at all.

Secrets of experienced cooks

Smart tips collected secrets on how to cook the most delicious cabbage from the most famous cooks and cooks. And although each recipe is quite simple, there are still some subtleties. You need to know not only about the main stages, but also some subtleties.

First, cook the broth until tender. It can be made from pork, chicken, or even fish. But the most delicious cabbage soup is made with pork and beef broth - take note! When cooking, do not forget to add onions, garlic, carrots and white roots to it for a rich aroma.
Meat and bones are removed from the finished broth. The meat is chopped and added back to the dish at the end of cooking.
Potatoes and millet cereals are placed in the boiling broth (in some recipes this can be rice, buckwheat, barley). An important point: before cooking, millet must be washed in cold running water until it is completely transparent. The bitterness and unpleasant aftertaste will go away.
It is better to take boiled and sugary potatoes for cabbage.
Sauerkraut is added last. And after it - chopped meat.
It is a great art to prepare the dressing correctly, but more on that a little later.
Take the traditional greens for cabbage: dill and parsley. It is better to add it immediately before serving, directly to the plate.
A good cabbage plant costs a spoon. And if not, then it’s not cabbage soup, but a dull soup :)

Many people will immediately want to know how to cook the most delicious cabbage soup in Poltava. Let's start with it.

Poltava cabbage - recipe

This dish is prepared using fatty pork broth and millet. You will need a set of products for 3 liters of water:

pork with lard – 400 g (ham or ribs);
potatoes – 400 g;
carrots – 2 pcs.;
onions – 2 pcs.;
millet – ½ cup;
little vegetable – 50 ml;
tomato paste – 3 tbsp. spoons;
sauerkraut – 400 g;
fresh dill (optional);
salt and pepper to taste.

Cooking process

The meat is washed and placed in a pan of cold water. Cook until boiling. The foam is removed periodically. Bring to readiness over low heat. The fact that the pork is cooked will be indicated by its softness and how easily the flesh begins to separate from the bone.

Chop the onion and grate the carrots on a coarse grater. Fry in vegetable oil in a frying pan until soft.

The meat is ready and transferred to a plate.

Potatoes are placed in the boiling broth. It should take up about a quarter of the volume.

After 15 minutes, the washed millet is added to the pan.

And after 5-7 minutes, add the fried onions and carrots, tomato paste and sauerkraut. If it is cut into long strips, be sure to chop it.

After boiling, add the meat and cook the cabbage for another 5 minutes. Salt, spices and garlic are added.

Before serving, add sour cream and herbs to the plate.

If the meat broth seems too bland to you, or the cabbage soup is not filling enough, add to it a dressing made from crushed in a mortar: 1 boiled egg, 3-4 cloves of garlic and a finely chopped piece of salted, slightly aged lard.

If the cabbage soup does not seem thick enough to you, boil 2-3 potatoes separately, mash them and add them before the end of cooking.

If you add bay leaves, do so at the very last moment and remember to remove after 15 minutes.

Read also: How to cook borscht. The simplest and most popular recipes

Fish cabbage - Lenten recipe

Cabbage with fish is prepared with fresh cabbage instead of meat. The taste and sourness of pickled wine in this case are incompatible with the fishy aroma.

Products for 2–3 liters of water:

fresh fish or canned fish – 200 g;
potatoes – 3–4 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
millet – 100 g;
tomato paste – 2 tbsp. spoons;
fresh cabbage – 200 g;
parsley, spices, salt to taste.

Cooking process:

After the fish is cooked, it is removed from the broth, cleaned of bones and chopped.

Diced potatoes are boiled in fish broth. 10 minutes after boiling, millet is sent to it.

Cabbage, carrots and onions are passed through a meat grinder or chopped in a blender and stewed in a frying pan in vegetable oil for 15 minutes under a lid. This procedure will add richness and taste to the dish.

When the potatoes and millet are cooked, the stewed vegetables are poured into the pan and tomato paste is added. After about five minutes of cooking - pieces of fish, spices and herbs.

In the case of canned food, they are crushed and added at the last moment.

Useful article Lenten recipes - first courses.

Recipe for chicken cabbage soup with rice

In the villages they prepared a hot dish of sauerkraut for weddings and funerals. And since in ancient times chickens were not counted in the farmstead, the bird was the basis for the broth. The heads of families who returned from the fields especially loved to treat themselves to a hearty meat dinner. Housewives from court to court passed on their secrets on how to cook the most delicious cabbage and it turned out more and more delicious.

Products for 3 liters of water:

chicken carcass or giblets – 400 g;
potatoes – 3–5 pcs.;
rice – ½ cup;
one piece each of onion and carrot;
vegetable oil – 2 tbsp. spoons;
tomato paste – 2 tbsp. spoons;
sauerkraut – 300 g;
spices and fresh dill.

Cooking process:

Cook the chicken broth until done. The meat is removed, separated from the bone, and finely chopped into pieces.

Potatoes are placed in the boiling broth and 10 minutes after boiling, washed rice is added to the pan.

Proceed with carrots and onions as in the first recipe and sauté in vegetable oil.

The sautéed vegetables and sauerkraut are transferred into the pan with the prepared potatoes and rice. After a couple of minutes, chicken pieces and tomato paste. At the end of cooking, dill and spices are added to taste.

There are many cabbage recipes. Choose and try your dish. The main thing is that it allows you to create and experiment, add different products and enjoy new tastes. Smart kitchen wishes you bon appetit.

Among the first dishes in the vastness of the former Soviet Union, cabbage soup, borscht (including green) and summer okroshka flourish. And cabbage made from sauerkraut or from fresh cabbage is completely undeservedly forgotten - these are already details. But not so long ago this dish was even included in restaurant menus. And it’s not surprising: the variety of ways to prepare it, the ability to diversify the “soup” with additional ingredients, its delicious taste, healthiness and satiety allowed this first one to remain on the list for many centuries, survive the craze for foreign cuisines and retain supporters even in times of general dieting. People still remember how to cook cabbage soup. And they will be happy to share the recipe with you if you are interested.

Common cabbage

There are a huge number of options for its creation. There are recipes for fast days, and there are recipes for fast days. There are more fatty ones, there are almost dietary ones. But even the simplest Polish or Ukrainian cabbage is a tasty dish and worthy of attention. The process of embodiment begins with the broth. Traditionally it is cooked from pork. Four hundred grams of meat is placed in cold water; when it boils, the broth is drained. New water is poured in, in which the pork is boiled until soft, after which it is removed and cut into convenient pieces, and the broth is filtered. A pound (or more) of sauerkraut is squeezed out of the brine, chopped and stewed. To prevent it from becoming dry, sometimes add a little broth. The onion, parsley root and carrot are cut into strips and simmered in butter until lightly browned. Add a spoonful of separately sautéed flour. Half an onion is finely chopped and ground with a masher with a piece of chopped lard, two garlic cloves and a large spoon of chopped herbs. First, three cubed potatoes are immersed in the broth, as soon as it boils - cabbage, frying and grinding, plus bitter pepper, cut into thin strips. When the sauerkraut soup is ready, it is poured into bowls, topped with meat and sour cream, and brought to the table.

Zaporozhye kapustnyak

The recipe is different from the previous one, although it has a lot in common. Cooking cabbage in Zaporozhye style begins with frying, which this time is made from root parsley, parsnips, onions and celery. Instead of lard, lard is used - a smoked and peppered variety. The lard is put through a meat grinder and pounded with parsley and onions. At the end, cereal is added to the mass - such cabbage with millet is prepared. When the broth with the inserted potato slices boils, sauerkraut (not pre-processed in any way), frying, lard with millet, salt and spices are added to it. The dish is served again with sour cream.

Beef cabbage

Here the sequence of actions is completely different. The first difference is the long cooking time of the meat, since it is beef. Goulash made from it is quite suitable - a third of a kilogram for two and a half liters; when the meat becomes soft, the liquid will evaporate greatly, it will need to be added to the initial level. When the future cabbage soup from sauerkraut boils again, a good handful of cabbage itself is put into it along with carrots cut into slices. After the carrots have softened, add three potato cubes. While the cabbage soup is boiling again, the chopped onion head is fried in vegetable oil until translucent. The frying is introduced into the pan. And almost immediately - a couple of spoons of millet. After about ten minutes of boiling, when it’s time to remove the sauerkraut from the stove, it is flavored with herbs - either fresh or dried - and you can call for dinner.

Cabbage mushroom

It uses a decoction of the results of a “silent hunt” as a base. Of course, wild ones are desirable, albeit dried or frozen, but cabbage with mushrooms also comes out wonderful with champignons. If you have drying, half a glass is enough; fresh you will need half a kilo of mushrooms. They are boiled, removed with a slotted spoon and, if necessary, cut, and the “broth” is filtered. Part of it is poured into sauerkraut (700 grams), an incomplete spoon of sugar is poured into it, and the main component is stewed until tender. It is made by frying celery, carrots, parsley roots, onions and parsnips (the ratio is at your discretion). About five chopped potatoes are thrown into the main part of the broth, after boiling - mushrooms, cabbage and frying. It is cooked until tender and served only sprinkled with chopped herbs, since this is cabbage with mushrooms in a lean version. So neither sour cream nor mayonnaise are inappropriate here.

Cabbage beans

This is another way, both for a fasting person or a vegetarian. Here, instead of broth, bean broth is used. Half a glass of beans is soaked for four hours in cold water, cooked until tender and tender, after which the beans are removed with a slotted spoon. Potatoes are added to the boiling “broth” - about eight of them will be needed for a six-liter pan. For this recipe, the tubers are cut into fairly large slices. While the sauerkraut soup is boiling, prepare a dressing of root parsley, carrots, onions and tomato paste in vegetable oil. At the same time, sauerkraut, a little less than a kilogram, is stewed with a spoonful of sugar. All that remains is to combine the contents of all containers: frying, cabbage, beans - in a common pan, add salt, season - and call the family to the table.

Cereals to work

We have already tried cabbage with millet using the Zaporozhye recipe as an example. But who said that only millet should be used as cereal? Let's try other favorite cereals, for example, buckwheat. It is better to cook the broth from beef, or even from bones. Carrots, root parsley and half an onion are added during the broth cooking stage and then discarded. Eight hundred grams of sauerkraut are squeezed out and stewed with two tablespoons of pork fat and half a glass of broth until completely cooked. A glass of buckwheat is lightly dry fried; Porridge is cooked from it in the standard way. The sauerkraut cabbage itself is assembled in a plate: the main ingredient is put in and filled with broth; The porridge can be placed in a bowl or served separately.

With smoked meat

Another cabbage with mushrooms, which is attractive to lovers of spicy dishes. A third of a kilogram of smoked meat (chicken will also do) and three heaped tablespoons of dried wild mushrooms are poured with one and a half liters of water and boiled until the drying is ready. A third of a kilogram of cabbage is stewed separately until soft. A spoonful of chopped bacon dissolves in a frying pan; Chopped onion is fried on it. Once a good tan is achieved, add a spoonful of flour. Broth is poured into the cabbage, frying is added, mushrooms (in strips) and chopped greens are added (the hostess can choose more). According to the recipe, this type of cabbage soup made from sauerkraut is eaten with young boiled potatoes, served on a separate plate and sprinkled with fried bacon. Traditionalists can cut it and add it to the soup before serving.

Cabbage in Hutsul style

Another rehash of the “cabbage with millet” theme, only now we take pearl barley. A third of a kilogram of cabbage is stewed with tomato paste and, possibly, broth (its origin in this case is not important - you can use chicken, pork, and beef). A third of a glass of barley is boiled independently, and mushrooms - fresh (about a glass) or dried (2-3 spoons) - in the prepared broth. The onion is sautéed with a spoonful of flour and margarine. A third of a stick of cervelat (150-200 grams) is cut into strips. All prepared ingredients are combined, poured with broth and boiled for a couple of minutes. Sour cream and herbs are offered with the finished soup.

Cabbage in a slow cooker

Owners of such successful kitchen equipment can cook cabbage from sauerkraut quickly, tasty and without much effort. A small piece of pork is cut into pieces, an onion into squares, a carrot into strips. A little vegetable oil is poured into the bowl, all the cuttings plus four hundred grams of sauerkraut are poured in. The baking mode is turned on; When stirred, the contents are fried for about a third of an hour. Then add half a glass of millet (or bulgur), cubes of three or four potatoes, salt; water is poured in so that it does not reach the top on your finger, and the machine turns on for an hour in extinguishing mode. At the very end, add herbs and, if desired, selected spices. Serving the dish (already traditional and customary) is accompanied by the addition of sour cream and herbs.

Wash the pork and place it in the pan. Pour 3 liters of cold water into it and put it on fire.

The meat is boiled in cold water so that it better releases its flavor and aroma to the liquid.

When the water boils, use a slotted spoon to skim off the foam that forms from cooking the meat.

Continue to cook the meat until it is cooked through (that is, it pulls off the bone easily). Cooking the meat will take approximately 40 minutes.

Use this time to prepare vegetables. Peel the potatoes, carrots and onions.

Cut the potatoes into small cubes. Cover them with water in a bowl if the broth will need to cook for a long time.

Grate the carrots on a coarse grater.

Chop the onion into very small pieces.

Pour vegetable oil into a heated frying pan and fry the onions and carrots until golden brown.

Put tomato paste there, in the frying pan.

By this time the meat should have already been cooked.

Carefully remove it from the pan so as not to burn yourself and pour the potato cubes into the broth.
Disassemble the meat into pieces, separate from the bone.

Rinse the millet in a colander with very fine holes (or a mesh). It's better to pour boiling water over it.

Pour the millet into the broth 10 minutes after adding the potatoes.

When 7 minutes have passed after adding millet, you can add sauerkraut and fried in tomato sauce to the meat broth.

paste carrots and onions. If you want the soup to be less sour,

Pre-strain the brine from the sauerkraut and add it to the broth without brine.

Send the pork, disassembled into pieces, there.

Pour finely chopped greens into the broth, salt and pepper to your taste.

Cook for another 4 minutes over low heat.

Magnificent cabbage with millet according to the classic recipe is ready!

You can prepare cabbage soup for vegetarians not with meat broth, but with a decoction of dried porcini mushrooms.

To do this, wash the porcini mushrooms, soak them in cold water for a couple of hours and cook the cabbage mushrooms in this mushroom water.

No wonder they say that cabbage soup and porridge are our food. Because these two dishes do not require much skill in preparation, but at the same time they are nutritious and tasty. They are present in any national cuisine. And sometimes they are mixed in one pan, and the result is a dish that is familiar to many as cabbage.

Essentially, cabbage soup is a variation of cabbage soup. But this soup is made exclusively from sauerkraut. Although sometimes housewives take liberties and put fresh cabbage in the cabbage plant.

Subtleties of cooking

Real cabbage is cooked in a broth made from fatty meat, so it turns out rich and very satisfying.
It doesn't require many ingredients. In addition to cabbage, potatoes, onions, carrots, and sometimes tomatoes or tomato are placed in it.
There are recipes for cabbage with millet and rice. When preparing cabbage with cereal, you need to take into account that it swells well. In order not to end up with a dish in which “you can’t turn the spoon,” you can first boil the cereal and only then put it in the soup.
Sauerkraut is washed and squeezed before adding to soup. If the cabbage is not very sour, you can only squeeze it.
In exceptional cases, sauerkraut can be replaced with fresh cabbage. But to get that pleasant sourness for which cabbage is so famous, fresh cabbage can be salted by adding vinegar and a little sugar. After standing in a warm place for several hours, it will taste a little like sauerkraut.
Cabbage is prepared not only with meat, but also with mushrooms. This dish can be eaten during Lent, as well as for those who adhere to a strict diet, because the soup is low in calories and easily digestible. Especially if instead of whole mushrooms you use mushroom powder, which is absorbed almost completely by the body.
Among the spices in cabbage soup, it is recommended to put cumin, bay leaf, black pepper (ground and peas), fresh and dried dill. They give the dish a unique taste and aroma.
When adding salt, take into account its amount in sauerkraut. If, nevertheless, the cabbage plant turns out to be over-salted, its taste can be saved by a pinch of sugar added to the broth.
Like any cabbage dish, cabbage should not be served immediately after cooking. In order for it to fully reveal its taste, it must brew for at least half an hour.

Cabbage with pork

Ingredients:

fatty pork – 0.5 kg;
sauerkraut – 0.5 kg;
potatoes – 3 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
cumin – 0.5 tsp;
bay leaf – 3 pcs.;
vegetable oil – 1 tbsp. l. (if lard is not used);

Cooking method

When finished, the cabbage broth should be clear, so pay special attention to cooking the meat. Wash the pork, trim off some fat for frying the onions and carrots. Cut the meat into medium-sized pieces. Place the meat in a saucepan and cover with cold water. Place over high heat and bring to a boil. Carefully remove the foam with a slotted spoon.
Reduce heat to low, add a little salt, cover the pan with a lid, and cook the meat for 1 hour.
Peel the onions, potatoes and carrots and wash. Finely chop the onion, grate the carrots on a medium grater, cut the potatoes into cubes or cubes. Squeeze the cabbage well.
Cut the cut pork fat into small cubes and place in a hot frying pan. When the fat has rendered, remove the cracklings. If you don’t have lard, then pour vegetable oil into the frying pan and heat it. Fry the onion in lard or oil until golden brown, add the carrots. Warm everything together for 2-3 minutes.
Place the potatoes in the broth and cook for 1-2 minutes. Add squeezed cabbage, fried vegetables, and spices. Bring the soup to a boil over high heat, then reduce the heat. At a low boil, cook the cabbage until the potatoes are soft. Taste for salt; add salt if necessary.
Turn off the stove, let the cabbage stew under the lid for half an hour. Pour into plates, add sour cream, sprinkle with fresh dill.

Cabbage soup with fresh and sauerkraut

Ingredients:

pork on the bone - 0.7 kg;
sauerkraut – 0.5 kg;
fresh cabbage – 0.3 kg;
onion – 1 pc.;
carrots – 1 pc.;
potatoes – 3 pcs.;
salt - to taste;
cumin - a pinch;
bay leaf – 3 pcs.;
black peppercorns – 10 pcs.

Cooking method

Wash the pork, place it in a saucepan, and cover with cold water. Place over high heat and bring to a boil. Remove foam with a slotted spoon. Cook at low simmer for 1 hour. Approximately halfway through cooking, add a little salt.
Peel and wash onions, carrots and potatoes. Cut the onion into half rings, grate the carrots on a medium grater or cut into thin strips. Cut the potatoes into medium cubes.
Free fresh cabbage from stalks and thickenings on the leaves, chop. Squeeze the sauerkraut from the brine.
Fry the onion in hot oil until golden brown, add the carrots and stir.
Place potatoes into boiling broth. After 2 minutes, lower the fresh cabbage. Cook over low heat for 5 minutes. Add sauerkraut and fried vegetables. Add cumin, pepper, bay leaf. Cook the fresh cabbage until soft. At the end of cooking, you can add a little more salt and add cabbage brine to taste.
Half an hour after the end of cooking, pour the cabbage into plates and serve with sour cream.

Cabbage with potatoes and mushrooms: lean

Ingredients:

sauerkraut – 0.5 kg;
potatoes – 5 pcs.;
dried mushrooms – 50 g;
carrots – 1 pc.;
onion – 1 pc.;
salt - to taste;
sugar – 1/3 tsp;
ground black pepper - a pinch;
vegetable oil – 3 tbsp. l.;
greens, sour cream.

Cooking method

Rinse the dried mushrooms, cover with cold water and leave for 3-4 hours. Then place the mushrooms in a colander, and strain the water in which they were soaked through several layers of gauze. Pour this water into a saucepan and add the chopped mushrooms there. Place on the fire and cook over low heat until soft.
Peel and wash onions, potatoes and carrots. Finely chop the onion, chop the carrots into thin strips, cut the potatoes into cubes.
Heat oil in a frying pan and sauté onions and carrots. Squeeze the sauerkraut from the brine and place it in a frying pan with onions and carrots. Stir and simmer everything together for 10–15 minutes.
Place potatoes in boiling mushroom broth and cook for 10 minutes. Add prepared onions, carrots and cabbage. Cook until the potatoes are soft. At the end of cooking, add salt, pepper, sugar.
Let the cabbage stew brew, pour into plates, add sour cream, and sprinkle with herbs.

Cabbage with millet

Ingredients:

pork on the bone - 0.6 kg;
sauerkraut – 0.5 kg;
potatoes – 4 pcs.;
millet – 0.5 tbsp.;
onion – 1 pc.;
carrots – 1 pc.;
salt - to taste;
vegetable oil – 1 tbsp. l.;
black pepper - to taste;
cumin - a pinch.

Cooking method

Wash the pork, put it in a saucepan, cover with cold water, and put on fire. Bring to a boil, remove foam. Cook, reducing heat to low, for about an hour.
Peel onions, carrots, potatoes. Cut the onions and carrots into strips, potatoes into cubes.
Rinse the millet thoroughly in several waters. Pour boiling water, hold for 10 minutes, drain the water. This way you will get rid of the bitterness that millet sometimes has.
Sauté onions and carrots in oil and add to the prepared broth.
When the broth boils again, add millet and potatoes. After 5 minutes, add the squeezed cabbage. Cook over low heat until the potatoes are soft. At the end of cooking, add salt, pepper and cumin.
Remove the finished cabbage from the stove and let it brew. After half an hour, pour into plates, add sour cream, sprinkle with chopped herbs.

Ukrainian cabbage with sauerkraut

Ingredients:

pork ribs – 0.7 kg;
any cereal (millet, rice, buckwheat) – 150 g;
sauerkraut – 0.7 kg;
potatoes – 0.7 kg;
celery root – 150 g;
carrots – 0.25 kg;
onions – 0.25 kg;
refined vegetable oil – 50 ml;
salt, pepper - to taste.

Cooking method:

Wash the pork, dry with a towel, cut into portions.
Scrub the carrots, wash them, and grate them coarsely.
Peel and chop the celery root on a coarse grater.
Remove the skin from the onion and cut it into small cubes.
Rinse the cereal.
Peel the potatoes and cut into cubes about 1.5 cm in size.
Rinse and squeeze the sauerkraut.
Pour oil into the bottom of the pan. Warm it up. Add carrots, onions and celery to the oil. Fry them for 10 minutes.
Add pork ribs. Fry them for 10 minutes along with vegetables.
Cover the food with water and simmer over low heat until the meat comes off the bones well.
Add cabbage and potatoes, spices. Cook for 5-10 minutes. Add the cereal and continue cooking the food for another 20-25 minutes until the cereal is properly cooked.

All that remains is to let the soup brew for a while under the lid and divide it into plates, not forgetting to put a few pork ribs in each. At the first stage of preparing Ukrainian cabbage, you can fry the roots not in oil, but in fat rendered from pork cracklings.

Cabbage soup with rice

Ingredients:

chicken – 0.6 kg;
rice – 150 g;
sauerkraut – 0.4 kg;
carrots – 150 g;
onions – 150 g;
refined vegetable oil – 40 ml;
tomato paste – 60 ml;
salt, fresh herbs, spices - to taste.

Cooking method:

After washing the chicken, cover it with water. Bring to a boil and simmer for an hour, adding the bay leaf and a few peppercorns.
Strain the broth. Cool the chicken. Separate the chicken meat from the bones, peel the skin, and cut into small pieces.
Place potatoes into the broth, previously peeled and cut into medium-sized cubes. Bring it to a boil. Cook for 10 minutes, add washed rice.
Peel the carrots and onions. Grind the carrots and finely chop the onion.
Place vegetables in a frying pan with heated oil. Fry them until the onions turn golden.
Add tomato paste to the vegetables, simmer the products together for 5-6 minutes.
10 minutes after adding rice to the soup, rinse the cabbage and place it in the pan with other ingredients.
When the soup comes back to a boil, add the stir-fry vegetables. Continue cooking the food for another 10 minutes.
Taste the soup, add salt to taste, add pepper and chopped herbs.
Let the soup simmer for another 2-3 minutes and remove the pan from the heat.

Cabbage cooked with rice in chicken broth has a unique taste that everyone should try.

Note to the hostess

Cabbage can be prepared not only with meat, but also with salted or fresh lard. To do this, cut the lard into small cubes, place in a hot frying pan, and melt the fat until cracklings form. Remove the cracklings and sauté the vegetables in the fat. Lovers of cracklings can put these pieces of lard rendered from fat into the prepared cabbage soup.

Cabbage is a very satisfying first course, which is prepared from meat, sauerkraut, potatoes, millet, onions, carrots and spices. And as you might guess, the name of this dish comes from one ingredient - sauerkraut. But many people cook cabbage soup with fresh cabbage because they don’t quite like the sourness, and it also turns out very tasty.

Ingredients for cabbage soup with sauerkraut:

3 l. - water;
300 gr. - sauerkraut;
500 gr. — meat on the bone (beef or pork);
4 things. - medium potatoes;
2 pcs. - medium onion;
1 PC. - carrot;
3-4 tbsp. - millet;
2-3 pcs. - tomatoes (or 50 ml. tomato juice, 2-3 tbsp. tomato paste);
3 cloves of garlic;
Salt, pepper, bay leaf (to taste);
Fresh herbs (dill, parsley).

Preparation - cabbage soup from sauerkraut:

Rinse the meat and add 3 liters of water. Bring to a boil, skim off the foam, reduce heat and simmer for 1 hour.

Peel the potatoes, cut into medium cubes, place in a saucepan with broth and continue cooking until the potatoes are ready (about 20-25 minutes).

Squeeze the cabbage. If it is very acidic, you can rinse it.

Wash the millet well in cold water, drain

Pour millet into the broth and cook for about 10 minutes, then add cabbage and continue cooking until the cabbage is ready (about 20 minutes).

Meanwhile, finely chop the onion and grate the carrots on a coarse grater. Heat a frying pan over heat and sauté in vegetable oil for a few minutes. Add peeled tomato pulp or tomato paste, tomato juice, salt, pepper (to taste), and 0.5 cups of broth from the pan.

Warm up for another 3-4 minutes. Add fried vegetables to the broth. Simmer for about 20 minutes. Add garlic.