Tests 

Cabbage made from sauerkraut. Cabbage with sauerkraut and millet How to cook cabbage from sauerkraut

As befits a thick, rich soup, cabbage soup with sauerkraut and millet is prepared for a long time and thoroughly. The basis is meat broth, we will prepare it from pork on the bone. While the meat is cooking, fry the vegetables and add sauerkraut to it. And then we’ll put it all together with the potatoes and millet into the broth. You can rest assured that you will get delicious cabbage soup with sauerkraut; the recipe with photos is the best proof of this. Sizzling hot, very tasty, satisfying, with a rich sour taste - just what you need for the dank autumn-winter weather. You can season the soup with sour cream, but it is very good even without additives!

Ingredients

To prepare Ukrainian kapustnyak with sauerkraut you will need:

  • pork on the bone – 500-600 g;
  • sauerkraut (sauerkraut) – 2 large handfuls;
  • potatoes – 4-5 pcs;
  • millet – 3 tbsp. l;
  • water – 3 liters;
  • carrots – 1 piece;
  • onion – 1 large head;
  • tomato sauce – 2 tbsp. l;
  • salt - to taste;
  • pepper, garlic - to taste;
  • sunflower oil – 3-4 tbsp. l;
  • any fresh greens - a bunch.

How to make cabbage soup from sauerkraut. Recipe

Having prepared the products according to the list, set the broth to cook. We wash the meat and place it in cold water. Next, there are two ways to cook the broth. The first is to pour in a little water, bring to a boil, boil for about five minutes and drain. Rinse the meat again to remove any foam, add clean water (three liters) and bring to a boil again. There will be almost no foam when boiling. Add salt and cook with gentle bubbling for an hour and a half, until the pork is cooked.

The second method is to immediately pour three liters of water, add salt and wait until it boils. Turn down the heat, use a slotted spoon to collect a head of foam, the broth should be clean. Cover loosely with a lid and simmer over low heat until the meat is soft (about an hour and a half).

After half an hour, we begin preparing the vegetables. Peel onions, carrots and potatoes.

We take the sauerkraut out of the barrel and squeeze out the juice (you won’t need it, so it’s better to squeeze it out when you get it). If the cabbage is cut into long strips, collect it in a mound on a board and cut it crosswise into short strips.

We will need two types of potatoes: the cut into strips will remain whole in the soup, and we will boil the coarsely chopped ones in the broth and then mash them into a puree. Shortly before it’s ready, thicken the cabbage to make it even richer. We cut two or three tubers into strips, and cut the rest into two or four parts.

Chop the carrots into thin strips or three using a coarse grater. Cut the onion into smaller cubes.

Heat the oil in a frying pan, sauté the onion until the color becomes translucent and a golden hue appears around the edges. Add carrots and leave to simmer for five minutes.

Add the cabbage and turn up the heat a little to evaporate the liquid faster. As soon as the juice has evaporated, reduce the heat and simmer the cabbage under the lid for 20-25 minutes until soft.

Our broth is cooked, we take out the meat. Strain so that there are no bone fragments or scale left.

Bring to a boil, add coarsely chopped potatoes. Cook until tender, the tubers need to be well boiled.

After 15-20 minutes, take out the potatoes and mash them with a potato masher. Add potato straws to the broth, cover the mashed potatoes and keep warm.

Add tomato sauce to the cabbage for better taste and brighter color. Let it simmer for another ten minutes until the sliced ​​potatoes are cooked.

We take out a couple of potato wedges and test them for doneness. If it breaks easily, add the sauerkraut to the soup along with onions and carrots. If the potatoes are not ready yet, cook them and only then add sauerkraut. Otherwise, the potatoes will remain hard; the acid prevents the pulp from boiling.

Bring cabbage to a boil, add mashed potatoes. Stir, taste for salt and acid. If it is not sour enough, you can add cabbage brine, but keep in mind that during cooking the cabbage will still give off acid, so this can be done at the end of cooking.

Cook the sauerkraut cabbage soup for about ten minutes, then add the washed millet. Stir immediately so that the cereal does not settle to the bottom and form clumps. Leave to cook at low simmer for another 10-15 minutes until the millet is softened. At the end, add the greens, you can add a little garlic and hot pepper.

Let the cabbage stew sit on a warm burner without opening the lid. Let it sit for at least half an hour, the soup will become much tastier.

In general, it is better to cook in advance. It’s not for nothing that they say that cabbage made from sauerkraut becomes the most delicious the next day, when it has infused and acquired flavor. After waiting for some time, place the meat on plates, pour in hot cabbage and serve sprinkled with herbs. It’s very tasty with sour cream and black bread with onions or peppers! Bon appetit!

Here is another cooking option with video:

Unfortunately, some of us, especially the young ones, do not know about such a tasty dish - cabbage, especially cooked from sauerkraut. Previously, such a first course was very common due to the large number of variations in preparation. In some restaurants it was even one of the main items on the menu. I invite you to remember this wonderful soup, with a rich flavor palette, and expand your home menu.

Honestly, I can’t even call such a dish soup, well, you know, it’s like cabbage soup or borscht, it’s a special kind of first hot dish. By the way, don’t trust recipes with fresh cabbage, it will be anything but our rich cabbage with a pleasant sour taste and a golden film on top. It was invented by the Slavs, it became the national dish of Poland, Ukraine, Slovakia, those countries where it is prepared in large quantities.

How to cook cabbage from sauerkraut

Real kapustnyak comes from Ukrainian cuisine, our Russian cabbage soup can be cooked with fresh cabbage, but kapustnyak is cooked only with sauerkraut. Fatty pork ribs, smoked brisket, homemade ham, this is what the rich soup is prepared with. In addition there are cereals, maybe mushrooms or other vegetables. This soup is good for the winter table, to warm you up and pamper your body exhausted by the cold with vitamins.

The roots that are added to the soup must be fried, the carrots with onions until golden brown, a white root can be added for flavor. Also, the soup must be steeped.

How to cook Ukrainian kapustnyak with sauerkraut

For the recipe we will take:

  • Two hundred grams of smoked brisket or ham
  • Two hundred grams of sauerkraut
  • Two potatoes
  • One large carrot
  • Three tablespoons of rice
  • Lavrushechka
  • Sunflower oil for frying
  • Pepper with table salt

Cooking process:

First we need to prepare all the ingredients for frying. We chop the onion with a feather, three carrots on a regular grater, it is important to choose a juicy bright orange root vegetable, then the soup will be very beautiful.

We cut the ham or rump into not too large pieces, preferably neat cubes. Meanwhile, in a frying pan, preferably a deep one, heat the oil; it can be refined, although Ukrainians prefer natural oil with the aroma of sunflower.

First, fry the onion until golden, then add the carrots, stir until it browns on all sides. Only at the end add the ham and let it fry a little.

At the same time, maybe a little earlier, we rinse the cabbage if it seems too sour, and put it to simmer in a separate frying pan or saucepan, adding a little water. The stewing process will take us thirty to forty minutes, so we need to monitor and add water as it evaporates.

We put the potatoes, peeled and cut into cubes, to cook in a saucepan. Throw in the washed rice and bay leaves and continue cooking. We try the potatoes, if they are almost cooked, add fried vegetables and cabbage stewed until soft. The thing is that boiling potatoes with sauerkraut is not very good, the acid does not allow the potatoes to cook, so the cabbage is either stewed or boiled separately.

When all the ingredients have already been thrown into the pan, you can add salt so as not to over-salt. Also, at the end, the cabbage is peppered and greens are added. Now we close it tightly with a lid and hide it in a warm place to brew, well, at least for half an hour.

Cabbage soup with sauerkraut and millet

We will take you for preparation:

  • A kilo of pork ribs with fat
  • Half a kilo of sauerkraut
  • Half a glass of millet
  • Three liters of water
  • Three medium sized potatoes
  • Big carrot
  • Large onion
  • Three tablespoons of tomato paste
  • Lavrushka
  • Salt and pepper, herbs

How to prepare everything:

Of course, we start with the broth, be sure to wash the meat and put it in hot water, leave it to simmer slowly, and skim off the foam.

Try sauerkraut before cooking; if there is too much acid, you should soak it in advance, or you can simply rinse it. We put it to simmer in a deep saucepan, adding a ladle of broth. We will simmer it until soft, about forty minutes.

The most important thing about cabbage soup, its highlight, is the fried onion, fried until golden brown, with bright, juicy carrots, 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, string the ribs on a fork and take them out onto a dish, let them cool a little. And add cubes of potatoes and millet into the broth, which should cook until almost done. We also throw a laurel leaf there.

We try the potatoes, they should become soft, but not fall apart, then immediately add the stewed sauerkraut, along with the rest of the broth, fried vegetables and meat from the ribs, add salt and pepper. Let it simmer for about five minutes, season with herbs and taste.

Cabbage from sauerkraut with millet in a slow cooker


 Take for the recipe:

  • Half a kilo of pork knuckle on the bone
  • Half a kilo of sauerkraut
  • Medium onion
  • Big juicy carrot
  • Four potatoes
  • Half a glass of millet
  • Salt, bay leaf
  • Sunflower oil for frying

How we will cook cabbage

Chop the carrots and onions the way you like best: into strips, feathers, or cubes. Pour oil into the bottom of the bowl and turn on a mode convenient for frying; just throw the vegetables into the heated oil and give it a slightly golden color.

Now add pieces of meat to the aromatic roast, pour a little water and use the stewing mode to boil for about an hour.

After an hour, we open our kitchen assistant and put potato cubes in it. Do with the cabbage as you like, if you think it will be too sour, then rinse it, or you can throw it in like that. We pour washed millet on top of the cabbage, first wash it in running water, then pour boiling water over it and leave it to stand for five minutes, then it will definitely be clean.

Pour water over the top rice, add a laurel leaf, salt it with caution, the cabbage will also release salt, don’t forget about it. Stew for two hours and our dish, rich and captivatingly aromatic, is ready.

Cooking cabbage soup from sauerkraut without meat


 We need the following products:

  • Two liters of water
  • Half a kilo of sauerkraut
  • Half a glass of millet
  • Four potatoes
  • Large onion
  • Big carrot
  • Two tablespoons of tomato paste
  • Three tablespoons sunflower oil
  • Bay leaf, herbs, salt to your taste

How we will cook:

This type of lean cabbage is often cooked. Despite the absence of meat, its taste is always rich and very appetizing thanks to its delicious roasting with tomatoes. By the way, instead of tomato paste, you can use fresh tomatoes, and in winter I add my homemade, frozen ones.

We start by stewing the cabbage, because we need it to be soft. Simmer in a separate deep frying pan with added water for about an hour. At the same time, we clean and chop vegetables for frying, onions and carrots, no matter what method.

In another frying pan, we do not heat the oil too much and first pour the onion into it, then the carrots, stir-fry and add the tomato, let it simmer a little.

Fill the potato cubes with cleanly washed millet with water and send them to cook. When the potatoes are almost cooked, the cabbage is ready, combine them, add bay leaves, season with roast and add a little salt. Be sure to let the dish sit under the lid.

Cabbage soup with sauerkraut and mushrooms

We will cook from the following products:

  • Half a kilo of sauerkraut
  • Half a kilo of porcini mushrooms or champignons
  • Medium carrot
  • Medium onion
  • Three potatoes
  • Half a cup of rice
  • A piece of fresh lard
  • Greens, garlic, salt, bay leaf at your discretion

How to cook:

Wash the cabbage, squeeze out excess water and send it to stew; you can add water or meat broth.

At this time we make the frying, or rather, the base of the dish. First, we cut the lard into plastic pieces, just not very thin, so that they don’t immediately dry out on the fire. Place in a frying pan and heat. In this fat, fry the onions with carrots and mushrooms, which we cut into cubes, and lightly simmer everything.

In the meantime, we have already peeled and cut the potatoes, fill them with water in a saucepan, add rice, and let them cook. After about ten minutes, add all the spices. As soon as it becomes soft, add cabbage and fry. Mix everything, add herbs and garlic and simmer for about five minutes with the lid closed.

There are several varieties of soup traditional for Russian, Ukrainian and Polish cuisine - kapustnyak or cabbage. Its main ingredient invariably remains sauerkraut. Ukrainians add it to soup without brine. In Poland, it is customary to cook sour cabbage with brine. Usually this soup is prepared with meat and served on the Christmas table. However, there is also a lean version of this dish: lean cabbage from sauerkraut with millet. Due to the grain, it turns out to be satisfying and very nutritious.

From this article you will learn:

Ingredients for making cabbage soup from sauerkraut and millet:

  • Sauerkraut – 100 g;
  • Millet – 100 g;
  • Potatoes – 1 pc.;
  • Carrots – 1 pc.;
  • Onion – 1 head;
  • Vegetable oil – 3 tbsp. l.;
  • Salt, pepper - to taste.

How to cook cabbage soup from sauerkraut and millet?

This amount of ingredients makes 4 servings of soup.

To prevent the millet in the soup from becoming bitter, it should first be poured into a colander and rinsed thoroughly under running water.

Then the cereal needs to be transferred to a bowl and pour boiling water over it for 5 minutes.

In the meantime, you need to boil 2 liters of water and pour the peeled and cut potatoes into it. The pan should be put back on the stove. The heat should be adjusted to maintain a moderate simmer.

Carrots and onions should be washed and peeled, and then cut into small strips.

In a small frying pan, heat odorless vegetable oil. You need to transfer the prepared carrots and onions into it. Vegetables should be sautéed until soft. To ensure that the frying does not burn and is evenly saturated with oil, it must be stirred periodically.

Another interesting recipe:

When the potatoes are half cooked, add steamed millet to the pan and continue cooking.

After 7-8 minutes, add sauerkraut to the soup. If desired, you can leave the brine or drain it and rinse the cabbage with water before adding it to the pan to reduce the acid.

The cabbage must be brought to a boil again and cooked until the potatoes, millet and cabbage become soft. Then you need to add the sautéed carrots and onions along with oil into the soup.

Recipe for those who adhere to proper nutrition:

After tasting the cabbage, you need to add salt and pepper to taste. Then you need to let the soup boil again and remove from heat. After this, you can add dried or fresh parsley to the soup. Ready-made lean cabbage with millet should sit under the lid for 10-15 minutes.

On a note

Lenten cabbage soup made from sauerkraut and millet can also be prepared with buckwheat, pearl barley or beans. This soup with mushrooms is also very tasty.

Bon appetit and successful culinary experiments!

How to cook cabbage, the recipes for which today number in the hundreds? How not to make a mistake with ingredients and their correct combination? It is to these questions that we will try to give the most complete answer possible, presenting to your attention several completely different recipes, each of which complies with all the rules for preparing this dish.

Sauerkraut cabbage recipe

Ingredients:

  • sauerkraut – 300 g;
  • pork – 400 g;
  • onions – 2 pcs.;
  • potatoes – 4 pcs.;
  • millet – 3 tbsp. spoons;
  • carrots – 1 pc.;
  • tomato paste – 2 tbsp. spoons;
  • bay leaf – 1 pc.;
  • salt – 5 g;
  • pepper – 5 g;
  • garlic – 1 clove.

Preparation

A real cabbage soup with millet is prepared, but if desired, you can replace it with rice, then you will get cabbage with rice.

First you need to deal with the meat, rinse it, pour 2.5 liters of water, add a bay leaf to it and let it cook for an hour.

While the meat is cooking, you can do the rest of the ingredients. Potatoes, carrots and onions need to be peeled. Peeled but not cut potatoes should be sent to cook in a pan with meat, and after 20-25 minutes, take them out and mash them with a fork on a plate. When you remove the potatoes from the pan, add cabbage and millet to the broth and cook them too for 25 minutes. If you use rice instead of millet, add it towards the end, along with the tomato dressing.

While the cabbage is cooking, fry finely chopped onion and grated carrots in vegetable oil. Next, you need to add tomato paste diluted with water and fry for a few more minutes. Finally, mashed potatoes, garlic, salt and pepper should be mixed with tomato dressing and added to the pan, then simmer the cabbage on low heat for another 15-20 minutes.

Before serving, it is advisable to let the dish brew.

Ukrainian cabbage can be prepared from either sauerkraut or fresh cabbage. The latest recipe for making cabbage cabbage differs in its set of initial ingredients.

Cabbage from fresh cabbage

Ingredients:

  • meat (beef or pork) – 400 g;
  • fresh cabbage – 400 g;
  • onions – 2 pcs.;
  • potatoes – 5 pcs.;
  • carrots – 1 pc.;
  • tomato paste – 3 tbsp. spoons;
  • pepper – 5 g;
  • salt – 10 g;
  • millet – 2 tbsp. spoons.

Preparation

The meat must be washed, placed in a deep pan with cold water and simmered over low heat until half cooked. Also, do not forget to skim off the foam when the meat begins to boil.

While the broth is preparing, you can do the vegetables, namely, peel the potatoes, onions and carrots, grate the latter, and cut the onion into cubes. The cabbage must be cut into thin strips.

10-15 minutes after the meat boils, you need to add whole potatoes to the pan and boil them until tender. The finished potatoes need to be caught from the broth and mashed with a fork. Very large potatoes can be cut into several pieces before adding to the pan.

After the potatoes, add cabbage to the broth, and while it is cooking, start preparing the dressing. For this you need fry the onions and carrots in vegetable oil, add tomato paste and millet to them and simmer the thoroughly mixed products for 5-7 minutes.

The resulting dressing must be sent to the pan with the meat and the cabbage should be cooked for another 15 minutes, then turn off the heat and be sure to let the dish brew.

If you pour cabbage soup into plates right away, its taste will be noticeably different from a real Ukrainian or Polish dish. When the soup is steeped for 30-40 minutes, all the ingredients become saturated with each other’s aromas, and everyone who tries this dish for the first time always asks for more.

Want even more classic recipes on your table? Then try authentic recipes and enjoy your meal!