Sauerkraut cabbage soup
Sauerkraut cabbage soup is a classic hot first course that has been familiar to many since childhood, and for this reason, again by many, it is not a favorite. The hostile attitude 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, then the cabbage soup will turn out to be very tasty, and the kitchen will not be saturated with unpleasant odors, because delicious food smells delicious when cooked.
There are products that successfully complement each other. Be sure to cook a rich meat broth to prepare this dish. Both beef and pork are suitable, it is important that the meat is on the bones.
I also advise you to cook tomato puree or pasta at home, just pass a kilo of mature tomatoes through a blender and rub the mass through a sieve.
- Time for preparing: 1 hour 30 minutes
- Servings Per Container: 8
Ingredients for Sauerkraut Soup
- 400 g sauerkraut;
- 2 l of meat broth;
- 100 g of tomato puree;
- 150 g of onions;
- 300 g of potatoes;
- 120 g carrots;
- bay leaf, chili pepper, black pepper, salt, vegetable oil.
A method of cooking cabbage sauerkraut
Sauerkraut is placed in a deep bowl, pour cold water, leave for 5 minutes. Then we recline on a sieve and repeat the procedure again.
We rinse the cabbage with running water under the tap. Water will wash away cabbage brine, which is sharp in taste and has an unpleasant odor.
At the bottom of a deep pan, pour a few tablespoons of odorless refined vegetable oil. We cut the onions, throw it into the heated oil, and pass for several minutes until transparent.
We squeeze the cabbage well, send it to the pan to the sautéed onion.
Pour about 0.5 liters of meat broth, close the pan with a lid and simmer for 1 hour over moderate heat.
After an hour, add tomato paste to the pan. We increase the fire, fry everything together, stir, so as not to burn. At this stage, the dish already smells very appetizing!
Next, we throw into the pan peeled and chopped large potatoes and carrots, cut into cubes.
Pour strained meat broth. I cooked beef ribs with a bunch of herbs, onions and celery for about an hour and a half. The result was a rich broth - what is needed for cabbage soup.
Add a few bay leaves to the pan, chili pepper (optional), bring to a boil, cook until vegetables are ready, about 30-35 minutes. Salt to taste.
Serve the cabbage soup with sauerkraut hot, season with freshly ground black pepper and, of course, sour cream. To soup, I advise you to rub a slice of rye bread with a slice of garlic.
By the way, if you didn’t have sauerkraut on hand, you can cook something very similar in an hour. Pour vegetable oil into the pan, 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 caraway seeds. We simmer on low heat for almost an hour, it will taste very much like sour cabbage, suitable for cabbage soup.
Sauerkraut cabbage soup ready. Enjoy your meal!