Sauerkraut cabbage soup

Sauerkraut cabbage soup is a dish that many people like. Thanks to sauerkraut, the soup acquires an unusual sour taste. We offer 10 options for preparing cabbage soup with different meats, a lean version with mushrooms, how to cook it in a slow cooker, in the oven, as well as a traditional Old Russian recipe.

How to prepare cabbage soup from sauerkraut according to the classic recipe?

Beef broth and sauerkraut give the soup a rich, sour taste. Garlic, cumin, dill and parsley are also added to the cabbage soup, which go perfectly with everyone’s favorite soup.

1. 
   To cook cabbage soup from sauerkraut, pour 2 liters of cold water into a pan and put the meat in it. Bring to a boil over high heat. At this time, peel one carrot and onion. After the broth boils, reduce the heat. Remove the resulting foam and add vegetables. Cook for one and a half hours.
2. 
   Squeeze out the sauerkraut and cut into small pieces of one and a half to two cm. Heat 1 tbsp in a frying pan. l. butter and place the cabbage on it along with 1 tbsp. tomato paste. Sprinkle everything with cumin and simmer under the lid for about 30 minutes.
3. 
   Peel and chop the remaining carrots and onions. Pour vegetable oil into another frying pan and add vegetables there. Sprinkle with dill seeds and black pepper. Fry for about 5-7 minutes. Add tomato paste to the frying and cook for a few more minutes. Remove the pan from the heat.
4. 
   Peel the potatoes and cut into small cubes. Chop the greens. Finely chop or crush the garlic. We take the meat out of the broth, remove it from the bone and chop it. Strain the finished broth through a sieve or cheesecloth and pour into a clean saucepan. Bring it to a boil.
5. 
   Add potatoes and meat to the broth. Cook for about 10 minutes. Now add the roast, cabbage, pepper, garlic and bay leaf. Bring the soup to a boil and cook for 6 minutes. Add salt to taste.
6. 
   Add chopped herbs and cook over low heat for a couple of minutes. Remove the finished cabbage soup from the heat, cover with a lid and leave for half an hour.

Bon appetit!

A simple and delicious recipe for sauerkraut cabbage soup with chicken

This recipe uses soup chicken, which will make your broth very rich and flavorful.

Cooking time: 1 hour.

Cooking time: 2 hours 30 minutes.

Servings – 8.

Ingredients:

• Chicken soup – 800 gr.
• Sauerkraut – 300 gr.
• Onions – 1 pc.
• Carrots – 1 pc.
• Tomatoes – 4 pcs.
• Potatoes – 5 pcs.
• Garlic – 2 cloves.
• Bay leaf – 2 pcs.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 2 tbsp.

Cooking process:

1. Wash the chicken well and remove the skin. Cut into small pieces. Pour 3.5 liters of water into a five-liter saucepan and place the chicken in it.

2. Place the pan on the fire and bring to a boil. Collect the foam that appears and put it on low heat. Cook the chicken for about 1.5 hours.

3. Now chop the onion and grate the carrots on a medium grater. Scald the tomatoes with boiling water, remove the skin and chop. Peel the garlic and chop finely.

4. Pour vegetable oil into a hot frying pan and add onions. Fry until it becomes transparent. Then add carrots, tomatoes, garlic and simmer under the lid for about 10 minutes. If desired, you can add your favorite spices.

5. Add potatoes to the prepared broth and cook for 10 minutes. Now add the sauerkraut and cook for about 20 minutes. Let the broth boil and add the frying mixture to it. Salt to taste and add bay leaf. Let the soup simmer until fully cooked, covered, over low heat. Bon appetit!

Hearty and rich sauerkraut cabbage soup with pork

Thanks to pork, the soup becomes very satisfying and rich, and pepper, garlic, parsley and dill add the necessary zest to it. This cooking option is what you need in cold weather.

Cooking time: 30 min.

Cooking time: 2 hours 10 minutes.

Servings – 4.

Ingredients:

• Pork – 800 gr.
• Onions – 2 pcs.
• Carrots – 2 pcs.
• Potatoes – 3 pcs.
• Sauerkraut – 200 gr.
• Vegetable oil – 100 ml.
• Tomato paste – 1 tbsp.
• Salt – 1 tbsp.
• Allspice peas – 6 peas.
• Parsley – 1 sprig.
• Dill – 1 sprig.

Cooking process:

1. Cut the pork into small pieces. Peel one carrot and onion. Pour 2 liters of cold water into the pan and add the meat and vegetables there. We put it on fire. As soon as the broth boils, add salt and skim off the foam. Then cook for another 30 minutes over medium heat.

2. Peel the potatoes and cut them into cubes. Grate the remaining carrots and finely chop the onion. We wash the sauerkraut in cool water to get rid of excess salt.

3. After half an hour, add cabbage to the broth and cook for another 20 minutes.

4. Add a little vegetable oil to the pan and fry the onion until it becomes transparent. Add grated carrots and fry for about 7 minutes. Now add tomato paste and mix. In 5 minutes the frying will be ready.

5. Add chopped potatoes, fried potatoes, pepper and bay leaf to the broth. We take out the carrots and onions from the pan, which were cooked together with the pork. Cook for about 10 minutes.

6. Finely chop the parsley and dill. Press the garlic or chop it finely.

7. Add the herbs and garlic to the soup and turn off the burner. Cover the pan with a lid and let it brew for 10 minutes. Bon appetit!

How to make homemade cabbage soup with sauerkraut and beef?

To prepare the broth, beef, carrots and onions are used. The cabbage soup will be light, but with a rich taste.

Cooking time: 30 min.

Cooking time: 1 hour 30 minutes.

Servings – 8.

Ingredients:

• Beef – 400 gr.
• Potatoes – 600 gr.
• Sauerkraut – 400 gr.
• Onions – 90 gr.
• Tomato paste – 2 tbsp.
• Carrots – 90 gr.
• Bay leaf – 3 pcs.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 1 tbsp.
• Water – 2.5 l.

Cooking process:

1. Wash the beef and put it in a saucepan. Fill with cold water and place on the stove. Bring to a boil.

2. After boiling, remove the resulting foam and cook the meat for 1 hour over low heat.

3. Peel the vegetables. Grate the carrots on a coarse grater and finely chop the onion.

4. Peel the washed potatoes and cut them into small cubes.

5. Add chopped potatoes to the broth and cook for about 10-15 minutes.

6. Pour vegetable oil into a frying pan and fry the carrots and onions until they acquire a golden color.

7. Add sauerkraut to the vegetables and mix everything. Fry for another 3-4 minutes.

8. Add tomato paste and simmer for about 10 minutes.

9. We take the finished meat out of the broth and put the finished roast there. Add salt and pepper to taste.

10. Remove the meat from the bone and cut into small pieces. We send it back to the pan.

11. Add bay leaf to the soup and after a minute remove from heat. Close the lid and let it brew for 10-15 minutes. Bon appetit!

Lenten cabbage soup made from sauerkraut with dried mushrooms

This dish is prepared very simply and quickly. Thanks to the aroma and taste of dried mushrooms with the sourness of sauerkraut, this option for preparing cabbage soup will definitely surprise you.

Cooking time: 30 min.

Cooking time: 1 hour.

Servings – 4.

Ingredients:

• Sauerkraut – 200 gr.
• Dried mushrooms – 50 gr.
• Onions – 2 pcs.
• Vegetable oil – 0.5 tbsp.
• Flour – 1 tbsp.
• Garlic – 8 cloves.

Cooking process:

1. Wash the onion, peel and finely chop. Pour some vegetable oil into a frying pan and fry the onion in it until it becomes transparent.

2. Squeeze the sauerkraut well and add it to the frying pan with the onions.Simmer until the cabbage becomes soft.

3. Before starting to prepare the cabbage soup, soak the dried mushrooms in water to make them more flavorful. Place the mushrooms on the fire and wait until they boil.

4. When the mushrooms are cooked, take them out of the pan and cut them into smaller pieces. You don't have to cut it and leave it as is. Then we send them back to the pan. Add stewed cabbage and onions to the mushrooms. Cover the pan with a lid and cook over low heat.

5. You don’t have to wash the cabbage pan. Pour flour there. Fry until golden brown. Add a little broth to it, mix and add to the soup. Simmer under the lid for a few more minutes.

6. Remove the cabbage soup from the heat and let it sit for 10 minutes. If desired, you can add vegetable oil. Before serving, finely chop a couple of cloves of garlic and add directly to the plate. Bon appetit!

How to properly cook sour cabbage soup in a slow cooker?

Thanks to the multicooker, you will save not only time, but also dishes. Cabbage soup in a slow cooker will be just as tasty as on the stove.

Cooking time: 30 min.

Cooking time: 1 hour 15 minutes.

Servings – 8.

Ingredients:

• Pork – 250 gr.
• Sauerkraut – 250 gr.
• Potatoes – 2 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Tomato sauce – 2 tbsp.
• Water – 1.5 l.
• Salt - to taste.
• Garlic – 1 clove.

Cooking process:

1. Wash the pork and cut into large pieces of 2.5 cm.

2. If the sauerkraut is too sour, then rinse it with water and squeeze it out.

3. Wash the potatoes, peel and cut into small cubes. Peel the carrots and grate them on a coarse grater. We also peel the onion and cut it into cubes.

4. Set the multicooker to the “Frying” mode and pour vegetable oil into it.Once the bowl is hot, add the pork and fry until golden brown.

5. Now add carrots, onions and fry everything together until the carrots lighten.

6. Add sauerkraut, chopped potatoes and tomato sauce.

7. Fill everything with cold water, add salt and close the multicooker. Select the “Soup” mode. The cabbage soup will cook for 1 hour.

8. Once ready, open the lid of the multicooker and add finely chopped garlic. Close the lid again and let the soup brew for 15 minutes.

9. When serving, you can sprinkle the cabbage soup with herbs. Bon appetit!

Step-by-step recipe for making cabbage soup from sauerkraut and fresh cabbage

Thanks to sauerkraut, cabbage soup acquires a certain sourness, and fresh cabbage adds crunch and wonderful taste. These 2 types of cabbage go well together, and with tomatoes, potatoes and carrots you get a very aromatic and tasty soup. Meatballs are used instead of pieces of meat.

Cooking time: 30 min.

Cooking time: 1 hour.

Servings – 5.

Ingredients:

• Minced chicken – 400 gr.
• White cabbage – 250 gr.
• Potatoes – 3 pcs.
• Sauerkraut – 150 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Garlic – 1-2 cloves.
• Bay leaf – 1 pc.
• Tomatoes – 2 pcs.
• Tomato paste – 25 gr.
• Dry bread – 20 gr.
• Eggs – 1 pc.
• Vegetable oil – 2 tbsp.
• Ground black pepper – 1 pinch.
• Dill – 2 sprigs.
• Salt – 0.5 tbsp.
• Water – 1.5 l.

Cooking process:

1. Heat 1 tbsp in a frying pan. vegetable oil. Squeeze out the sauerkraut and place it in the pan. Fry, stirring occasionally, for 5-7 minutes. Add some water. Simmer the cabbage covered for about 10 minutes.

2. Place a pot of water for the cabbage soup on the fire. Peel the potatoes and wash them under cool water. Cut into small pieces.

3.Add potatoes to boiling water.

4. Let the water boil again and add salt. Cook for 10 minutes.

5. Peel the onion and cut off 1/3 of it for minced meat. Finely chop the rest of the onion. We also peel the carrots and grate them on a coarse grater.

6. Heat 1 tbsp in a frying pan. vegetable oil and fry the onions and carrots over medium heat for about 3 minutes, stirring occasionally.

7. Scald the tomatoes with boiling water and remove the skin from them. Grate it.

8. Add grated tomatoes to carrots and onions, mix and simmer over low heat for a couple of minutes.

9. Now add tomato paste, stir, simmer for another couple of minutes and remove the pan from the heat.

10. When the potatoes are almost ready, add sauerkraut to the pan and cook for 8 minutes.

11. Let's start preparing the meatballs. Let the white bread soak in warm milk or water. Squeeze out the bread and add to the minced chicken. Grate the onion and add to the minced meat along with the egg.

12. Mix everything well. The minced meat should be soft. If it turns out to be too liquid, you can add a tablespoon of semolina to it.

13. Make small meatballs from the prepared minced meat.

14. Add meatballs to the pan and stir.

15. Finely chop the fresh cabbage and add to the cabbage soup.

16. Now we put the frying into the pan. Wait for the soup to boil and continue cooking for about 7 minutes until the vegetables and meatballs are cooked.

17. Add bay leaf, black pepper and finely chopped garlic. Mix everything well.

18. Finally, add dill to the cabbage soup. Bring to a boil and turn off the heat. Let the soup brew a little and serve. Bon appetit!

Old Russian cabbage soup from sauerkraut - a classic recipe

In terms of the set of ingredients, this option for preparing cabbage soup is almost no different from others. They will take much longer to prepare. A pressure cooker is used for cabbage soup, and after they are ready, they go into the freezer for a day.

Cooking time: 40 min.

Cooking time: 28 hours.

Servings – 12.

Ingredients:

• Pork on the bone – 700 gr.
• Water – 5 l.
• Sauerkraut – 1 kg.
• Onions – 3 pcs.
• Garlic – 4 cloves.
• Carrots – 2 pcs.
• Tomatoes – 5 pcs.
• Sugar – 1 tsp.
• Salt - to taste.
• Dill – 4 sprigs.
• Bay leaf – 2 pcs.
• Allspice peas - to taste.
• Universal seasoning - to taste.
• Vegetable oil – 2 tbsp.

Cooking process:

1. Wash the pork, put it in a pressure cooker, add bay leaf and black pepper, add water and put it on the fire to cook.

2. Add the onion, finely chopped dill, garlic clove and universal seasoning to the broth.

3. When the broth boils, remove the resulting foam.

4. Cut the sauerkraut into smaller pieces and place in a preheated frying pan with vegetable oil. Fry over medium heat. Then add 3-4 tbsp to the cabbage. broth, level the surface with a spoon and simmer under the lid.

5. Peel and chop the onion. Separately, fry it in a frying pan for a couple of minutes and add 2-3 tbsp. broth. Simmer until soft. Add onion to sauerkraut.

6. In the same frying pan, fry the carrots using the same technology as the onions. Add the prepared carrots to the sauerkraut.

7. Now fry the tomatoes and also add broth to them. Add a teaspoon of sugar, simmer for a couple more minutes and send them to the sauerkraut with tomatoes and onions.

8. Mix the vegetables and simmer them for another 30 minutes, stirring occasionally.

9.By this time the broth should have been cooking for an hour. Remove the pressure cooker from the heat and remove the meat from it. Divide it into small pieces and add to the broth.

10. Now add stewed vegetables with garlic, dill and seasoning to it. Add salt if necessary.

11. Now close the pressure cooker and simmer the cabbage soup in it for 1 hour. Then turn off the heat and leave the cabbage soup this way for another 2 hours. Next, let the pressure cooker cool, open it and pour out the cabbage soup in portions. Place the cabbage soup in the freezer for a day.

12. A day later, take the cabbage soup out of the freezer, heat it up and serve it with sour cream. Bon appetit!

Incredibly delicious sauerkraut cabbage soup cooked in a pot in the oven

To prepare this version of cabbage soup you will need a clay pot in which they will simmer. This recipe uses mushrooms, but you can use any meat.

Cooking time: 20 min.

Cooking time: 50 min.

Servings – 1.

Ingredients:

• Potatoes – 1 pc.
• Onion – ¼ pc.
• Pepper mixture – 1 pinch.
• Dill – 1 tbsp.
• Sauerkraut – 4 tbsp.
• Mushrooms – 2 tbsp.
• Bay leaf – 1 pc.
• Salt - to taste.
• Butter – 20 gr.
• Vegetable broth – 1 tbsp.

Cooking process:

1. One by one, add the ingredients to the pot. We start with potatoes. We clean it, wash it and cut it into small pieces. Send to the bottom of the container.

2. Add ¼ of the onion. There is no need to chop the onion, because after the cabbage soup is ready, we take it out. Also add a mixture of peppers.

3. Wash the greens under cool water, let dry on a paper towel, chop and place in a pot. If you have frozen greens, you can use them.

4. Place sauerkraut on top. If it is too sour, then lightly rinse it under water, squeeze it out and then put it in a pot.

5. Add the mushrooms last. You can use frozen, dried or fresh mushrooms. We use fried champignons, boletus and oyster mushrooms.

6. Now add the bay leaf, salt and put a piece of butter on top. Pour in hot vegetable broth until all ingredients are covered. The amount of broth depends on the volume of the clay pot.

7. Preheat the oven to 190^OC and send to simmer for 50 minutes. We take out the onion. When serving, you can add finely chopped garlic and sour cream. Bon appetit!

Fragrant and rich sauerkraut cabbage soup with stewed meat

For preparation, beef or pork stew is used, thanks to which the cabbage soup will acquire a rich taste, and will also significantly reduce the cooking time.

Cooking time: 20 min.

Cooking time: 45 min.

Servings – 5.

Ingredients:

• Beef or pork stew - 1 can.
• Potatoes – 2-3 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Sauerkraut – 200-300 gr.
• Tomatoes – 1 pc.
• Tomato paste – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Bay leaf – 1-2 pcs.
• Water – 1.8-2.2 l.
• Vegetable oil – 2 tbsp.
• Greens - to taste.

Cooking process:

1. Place a pan on the stove and pour water into it. Put it on the fire and let it boil. Heat vegetable oil in a frying pan. Peel the carrots and onions, chop them and place them in a heated frying pan. Fry for about 5-7 minutes, stirring occasionally.

2. Peel the potatoes, wash them and cut them into small cubes or strips. Place into boiling water.

3. If the cabbage is too large, then cut it into smaller pieces and add it to the boiling potatoes. Add salt and pepper to taste. Cover with a lid and continue cooking over low heat.

4. Place the stew from the jar into a separate container.Remove all excess fat and mash it with a fork.

5. Add the stew to the onions and carrots and mix.

6. Scald the tomato with boiling water and remove the skin. Then grate it and put it in the frying pan. Now add tomato paste and pour in a couple of ladles of broth. Stir and simmer for another 2-3 minutes.

7. Place the finished frying into a pan with broth and add bay leaf. Cover with a lid and cook for 5 minutes.

8. Open the lid and sprinkle with herbs. Then turn off the heat and cover again. Let the cabbage soup brew a little and serve. Bon appetit!