Lenten cabbage soup from sauerkraut

Lenten cabbage soup made from sauerkraut is an incredibly tasty dish that you will definitely try at least once in your life! Sauerkraut soup is delicious in its own way. Lenten cabbage soup is prepared during fasting or when you want light food. The soup with its inherent sourness is ideal for those who are watching their shape or do not eat meat and all its derivatives. In the selection you will find several options for an incredibly appetizing first course. Choose the one you like and bring it to life!

Lenten cabbage soup from sauerkraut - a classic recipe

Lenten cabbage soup made from sauerkraut is a classic recipe that anyone can prepare. An abundance of vegetables will turn an ordinary day into a bright event. The aromatic soup will bring a lot of unforgettable impressions and will not burden you with the cooking process. Cook and treat your loved ones!

1. 
   Rinse the sauerkraut thoroughly in drinking water and leave on a sieve to get rid of excess water.
2. 
   Boil water and add sauerkraut. After boiling again, drain the water and repeat the procedure.There is no need to drain it a second time. Cook the base for 20 minutes.
3. 
   While the base is cooking, prepare the frying. Pour odorless oil into a saucepan or thick-walled saucepan. Warm it up. Chop the peeled onion as desired and sauté.
4. 
   Rub the orange root vegetable or peel it with a housekeeper, grate it on a shredder, and add it to the onion.
5. 
   Rinse the tomatoes, cut into squares, removing the stem. Transfer to vegetables. If there are no tomatoes, take tomato paste. Sauce or ketchup will also work.
6. 
   Season with paprika. Mix the ingredients. Simmer until the water evaporates.
7. 
   Peel the potatoes with a housekeeper and cut them as you usually cut them for soup. Transfer to frying.
8. 
   Drain the cabbage and add it to the vegetables. Separately, boil 1.5 liters of water and pour into the vegetable mixture, simmer for 20 minutes.
9. 
   Taste and adjust with granulated sugar. Boil the soup for another 10 minutes, setting the temperature to minimum.
10. 
    Then turn off the heat and let it brew under the lid.
11. 
    Before serving, chop the washed greens. Divide the bright, appetizing cabbage soup into portions and sprinkle with chopped herbs. Invite your family to dinner. If you are not fasting, add a spoonful of sour cream. Bon appetit!

Lenten cabbage soup made from sauerkraut with mushrooms

Lenten cabbage soup made from sauerkraut with mushrooms is a mind-blowing dish that will drive you crazy. Despite the absence of meat products, the soup is hearty and incredibly flavorful. This is an ideal option for those who cannot live without meat, but are planning to fast. The dish is easy to prepare; any non-professional can master the preparation.

Cooking time – 2 hours 00 minutes

Cooking time - 15 minutes.

Portions – 6

Ingredients:

• Sauerkraut – 700 gr.
• Potatoes – 500 gr.
• Bell pepper – 1 pc.
• Carrots – 1 pc.
• Onions – 1 pc.
• Champignons – 500 gr.
• Ground sweet paprika – 1/2 tsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 2 tbsp.

Cooking process:

Step 1. Peel the onion. Cut as you like. The method of cutting does not matter - some people like it bigger, some like it smaller. Sauté vegetables in odorless oil. Transfer to the container in which you are going to cook the cabbage soup.

Step 2. Scrap the orange root vegetable or peel it with a housekeeper, grate it on a shredder, and send it to sauté.

Step 3: Season with paprika.

Step 4. Rinse the juicy pepper, cut into squares, removing the stem and core. Transfer to vegetables. Simmer for 5 minutes and add to the onion.

Step 5. If the mushrooms require peeling, remove the skin and chop as desired. Pre-steam dry mushrooms in boiling water.

Step 6. Unload to fry.

Step 7. Once the mushrooms are browned, add them to the rest of the ingredients.

Step 8. Rinse the sauerkraut thoroughly in drinking or running water, leave on a sieve to get rid of excess water.

Step 9. Transfer to a heatproof container.

Step 10. Cut the peeled potatoes as you usually cut them for soup. Place on top of the cabbage. Fill everything with water 3 centimeters above the level of the potatoes. Cover with foil or a lid.

Step 11. Place in the oven preheated to 180 degrees. Simmer for 1.5-2 hours.

Step 12: Stir before serving.

Step 13. Invite the family to taste a fabulous treat. If you are not fasting, flavor the soup with a spoonful of sour cream. The dish will acquire a special taste. Bon appetit!

Lenten sour cabbage soup with beans

Lean sour cabbage soup with beans turns out incredibly tasty, and the absence of meat does not spoil the dish one bit.The soup turns out hearty and flavorful. If you want to have fasting days after big holidays, this is a great option. Cabbage soup is prepared simply, there will be no difficulties. Except that the cooking time will increase if you don’t have pre-cooked beans. But this can all be fixed, just soak the beans the night before or use canned ones.

Cooking time – 1 hour 00 minutes

Cooking time - 20 minutes.

Portions – 6

Ingredients:

• Sauerkraut – 100 gr.
• Potatoes – 2 pcs.
• Tomato paste – 1 tbsp.
• Carrots – 1 pc.
• Onions – 0.5 pcs.
• Celery leaves – 4 pcs.
• Garlic – 4-5 cloves.
• Vegetable broth/water – 2.5 l.
• Boiled or canned beans – 2 tbsp.
• Salt - to taste.
• Champignons – 100 gr.
• Vegetable oil - for frying.

Cooking process:

Step 1. Peel the carrots with a housekeeper and chop into squares. Chop the peeled onion as desired. The method of cutting does not matter - some people like large cuts, others like small ones. Rinse and chop the celery leaves. Place the pieces in a pan heated with oil and sauté until soft.

Step 2. Season with tomato paste, pour in a little of any liquid - water or vegetable broth. Simmer for 10 minutes. If you don't have tomato paste, use canned tomatoes. Sauce or ketchup will also work.

Step 3. Remove the skins from the potatoes using a housekeeper and cut them as you usually cut them for soup. Send to fry. Unload canned beans. If you don’t have canned beans and you have free time, worry about this in advance by soaking and boiling the product the night before.

Step 4. Rinse the sauerkraut thoroughly in drinking or running water, leave on a sieve to get rid of excess water. Transfer to vegetables.

Step 5.Pour in hot vegetable broth or water. After boiling, minimize the heat and cook the cabbage soup for half an hour. Taste and adjust with spices.

Step 6. If the mushrooms require peeling, remove the skin and chop as desired. Pre-steam dry mushrooms in boiling water. Place in a frying pan heated with oil.

Step 7. Once the mushrooms are browned, add them to the rest of the ingredients. Chop the peeled garlic and add it to the soup or use grated garlic arrows like I did. Then turn off the heat and let it brew under the lid.

Step 8: Invite the family to dinner. If you are not fasting, add a spoonful of sour cream. Bon appetit!

Lenten cabbage soup made from sauerkraut with potatoes

Lenten cabbage soup made from sauerkraut with potatoes needs no introduction. The dish is quite popular among Slavic residents. The soup turns out bright and tasty. If you are going to fast, this dish must be in your diet. Pleasant sourness makes the dish very appetizing. I will say more, I often prepare this soup, regardless of whether we are fasting or not.

Cooking time – 1 hour 15 minutes

Cooking time - 20 minutes.

Portions – 4

Ingredients:

• Squeezed sauerkraut – 200 gr.
• Potatoes – 130 gr.
• Tomato paste – 10 gr.
• Carrots – 50 gr.
• Onions – 50 gr.
• Salt - to taste.
• Vegetable oil – 20 gr.
• Water – 1 l.

Cooking process:

Step 1: Prepare your ingredients. Rinse the sauerkraut thoroughly in drinking water and leave on a sieve to remove excess moisture.

Step 2. Heat a frying pan with odorless oil. Stew the cabbage. Season with tomato paste, splash a little of any liquid - water or vegetable broth. Simmer for 20 minutes. If you don't have tomato paste, use canned tomatoes.Sauce or ketchup will also work.

Step 3. Chop the peeled onion as desired. Scrub the root vegetables or remove the peel with a housekeeper. Grind the carrots on a shredder. Cut the potatoes as you usually cut them for soup.

Step 4. Pour odorless oil into the frying pan. Warm it up and sauté the onions and carrots.

Step 5. Boil water, add potatoes. Cook until half cooked.

Step 6. Add stewed cabbage and fried vegetables to the potatoes. Simmer for 20 minutes. Taste and adjust with spices. Then turn off the burner and let it brew under the lid.

Step 7: Invite the family to dinner. If you are not fasting, add a spoonful of sour cream. Bon appetit!