Ukrainian cabbage

Kapustnyak is a traditional first dish of the Slavic peoples, which is an analogue of the classic Russian cabbage soup. The dish is prepared from available vegetables based on meat broths, and is served with a dressing of sour cream and chopped herbs, for aroma and richness of taste. In addition, cabbage is considered a festive dish and is often served at weddings and Christmas. The cooking process is simple and straightforward, so even an inexperienced cook can handle it, especially if you follow detailed recipes with photos.

Ukrainian cabbage with sauerkraut and millet – classic recipe

There is nothing better and more stable than classics - this statement is perfect for traditional dishes of Ukrainian cuisine. Rich broth with soft vegetables and sauerkraut is incredibly tasty, aromatic and very satisfying. Therefore, this dish is ideal for a hearty lunch.

1. 
   Ukrainian cabbage soup is very easy to prepare. In a multicooker bowl, heat the oil and fry the washed and dried ribs until lightly browned.
2. 
   To the golden meat we add potato cubes, thoroughly washed millet and salt to your taste.
3. 
   Fill the contents of the bowl with water, turn on the “Soup” program for 40 minutes.
4. 
   Without wasting time, prepare the frying: peel and finely chop the onions and carrots, sauté in oil for 3-4 minutes and add the cabbage, stir, cook for about 5 minutes and remove from heat.
5. 
   Transfer the roast into the soup, season with laurel and your favorite seasonings. Turn on the “quenching” mode and another 40 minutes.
6. 
   After time, pour the thick and rich soup into bowls, sprinkle with pepper and season with sour cream. Bon appetit!

Cabbage soup with fresh cabbage and rice

Let's prepare delicious cabbage without adding meat with fresh and sauerkraut. Let's complement the vegetables with cereals and get an incredibly tasty and satisfying soup that will appeal to everyone who has time to try it. The first dish has an incredible aroma and consistency, so we recommend preparing in advance!

Cooking time – 40 min.

Cooking time – 25 min.

Portions – 6.

Ingredients:

• Broth – 3.5 l.
• Fresh cabbage – 150 gr.
• Sauerkraut – 150 gr.
• Rice – 3 tbsp.
• Potatoes – 2 pcs.
• Carrot – 1 pc.
• Onion – 1 pc.
• Garlic – 1 tooth.
• Tomato paste – 2 tbsp.
• Ground paprika – ¼ tsp.
• Ground black pepper – ¼ tsp.
• Ground red pepper – ¼ tsp.
• Vegetable oil – 2 tbsp.
• Salt - to taste.

Cooking process:

Step 1. Pour washed rice into the prepared broth and put it on the stove.

Step 2. Peel the potatoes, cut them into cubes and send them along with the cereal.

Step 3.Place pieces of onion and carrot into a blender bowl, chop and sauté in vegetable oil.

Step 4. In a similar way, chop the white cabbage straws and garlic and add them to the vegetables.

Step 5. We also chop the sauerkraut in a blender and add it to the frying pan.

Step 6. Simmer the vegetables over moderate heat for about 10 minutes and then sprinkle with spices, salt and add tomato paste. Cook for another 6 minutes and transfer to the soup - cook until the potato cubes are soft. Add salt if necessary.

Step 7. If desired, supplement the cabbage with finely chopped herbs, leave under the lid for 15 minutes, and begin tasting. Bon appetit!

Step-by-step recipe for preparing cabbage with meat

When you're tired of banal borscht and rassolnik, we cook a classic of Ukrainian cuisine - kapustnyak on smoked pork ribs. The finished first course turns out to be very satisfying, rich and with a rich smoky smell that will instantly fill your entire home.

Cooking time – 1 hour 10 minutes

Cooking time – 40 min.

Portions – 6.

Ingredients:

• Pork ribs – 500 gr.
• Potatoes – 5 pcs.
• Millet – 3-4 tbsp.
• Sauerkraut – 100 gr.
• White cabbage – 150 gr.
• Onion – 1 pc.
• Carrot – 1 pc.
• Granulated sugar – 2-3 pinches.
• Bell pepper – 1 pc.
• Tomato juice\dried tomatoes – ½ tbsp.
• Garlic – 2 teeth.
• Sunflower oil – 3 tbsp.
• Greens - to taste.
• Seasonings - to taste.
• Salt - to taste.

Cooking process:

Step 1. Fill the straws of two types of cabbage with water and place on the stove. In a separate pan, begin to cook potatoes, cut into small cubes and millet.

Step 2. Peel the onions, carrots and bell peppers, remove the skin, white membranes and seeds and chop them.

Step 3.Heat a little oil in a frying pan and fry the onion until translucent, then add the carrots, peppers and sun-dried tomatoes or tomato juice, pour in a little water and simmer under the lid over low heat.

Step 4. Transfer the softened cabbage to a heat-resistant bowl with the potatoes, add the ribs, cut into segments.

Step 5. After 10-15 minutes, add the fried vegetables to the soup, add your favorite seasonings, salt, chopped herbs and a couple of pinches of granulated sugar to regulate acidity.

Step 6. As soon as the potatoes and millet are ready, remove the pan from the stove and season with finely chopped garlic. Leave for another 10 minutes covered and pour into plates. Bon appetit!

Polish-style cabbage with sauerkraut

An alternative to Russian cabbage soup is, of course, kapustnyak in meat broth, which is prepared from vegetables, sauerkraut, which gives an amazing taste, and millet, less often with the addition of rice, and this dish is served with slices of black bread with pepper and a generous spoon of sour cream .

Cooking time – 1 hour 25 minutes

Cooking time – 50 min.

Portions – 2 l.

Ingredients:

• Meat broth – 1.5 l.
• Potatoes – 3-4 pcs.
• Millet – 4 tbsp.
• Sauerkraut – 300 gr.
• Onion – 1 pc.
• Carrot – 1 pc.
• Beets – 1 pc.
• Tomato sauce – 2 tbsp.
• Vegetable oil – 2 tbsp.
• Salt - to taste.
• Sour cream - to taste.

Cooking process:

Step 1. “Free” the onion, carrots and medium-sized beets from the skin, cut into small pieces and fry until soft in vegetable oil with the addition of tomato sauce.

Step 2. Place two whole and peeled potatoes into the meat broth and cook them until tender, then mash them into a puree and return them to the soup (for a thick consistency).

Step 3.About half an hour from the start of cooking the cabbage, pour the remaining potatoes into the pan, but already cut into cubes.

Step 4. As soon as the potato pieces are half cooked, add the washed millet and sauerkraut. Add the frying.

Step 5. Cook the soup for about 30 minutes until the millet is soft, and remove the pan from the burner.

Step 6. Pour the aromatic cabbage into bowls, season with rich sour cream and start the meal. Bon appetit!

Lenten cabbage without meat

Even if you fast or give up all animal products, you can and should treat yourself to tasty and rich first courses, for example, cabbage. This dish is prepared very simply and quickly, and the most affordable ingredients are used.

Cooking time – 45 min.

Cooking time - 10 min.

Portions – 3 l.

Ingredients:

• Water – 2.5 l.
• Potatoes – 2 pcs.
• Cabbage – ¼ pcs.
• Onion – 1-2 pcs.
• Carrots – 1 pc.
• Millet - to taste.
• Vegetable oil – 1-2 tbsp.
• Greens - to taste.
• Salt - to taste.

Cooking process:

Step 1. Peel the vegetables and start slicing: onion - into thin half rings, carrots - using a grater with large holes. Fry the ingredients until lightly browned in a small amount of vegetable oil, without wasting time, start boiling the water for the soup.

Step 2. Peel the potatoes and rinse under running water along with a quarter of the cabbage - give a little time to drain off the excess water.

Step 3. We sort out the cereals and wash them thoroughly in several waters.

Step 4. As soon as the water boils in a heat-resistant bowl, add the diced potatoes and millet. Cook over medium heat for 20 minutes.

Step 5.After the time has passed, add chopped cabbage, chopped herbs and fried vegetables to the soup, add salt to your taste and bring until cooked (7-10 minutes).

Step 6. Transparent and lean cabbage is ready. Bon appetit!

How to cook cabbage in a slow cooker?

Cooking in a slow cooker is a real holiday for every housewife, because all you need to do is peel and cut the vegetables, the miracle of technology will do the rest for you. And cabbage stewed in a bowl turns out to be as aromatic and rich as possible.

Cooking time – 45 min.

Cooking time - 10 min.

Portions – 2 l.

Ingredients:

• Chicken broth – 1.5 l.
• Potatoes – 3 pcs.
• White cabbage – 150 gr.
• Millet – 50 gr.
• Red onion – ½ pc.
• Carrots – ½ pcs.
• Tomato juice – 200 ml.
• Olive oil – 2 tbsp.
• Spices - to taste.
• Salt - to taste.
• Sour cream - to taste.

Cooking process:

Step 1. Cook the broth in advance and strain it through a fine sieve.

Step 2. In the multicooker, turn on the “Baking” mode, heat the olive oil and saute the finely chopped red onion and half a carrot for 7 minutes, under a closed lid.

Step 3. Without wasting time, cut the peeled potatoes into cubes and pour into a bowl along with the washed cereal.

Step 4. Fill the contents of the stove with warm broth and simmer for another 10 minutes after boiling.

Step 5. Season the cabbage with tomato juice, mix well and continue cooking for another 10-15 minutes.

Step 6. Shred the cabbage thinly and add it to the rest of the ingredients – cook for 10 minutes until soft.

Step 7. When all the ingredients are ready, add salt and your favorite seasonings (sprinkle with herbs if desired).

Step 8. Cook for 5 minutes, covered. For a richer taste and aroma, leave to steep for 15 minutes under the lid.Serve with sour cream and enjoy. Bon appetit!