How to cook soup with sour cabbage. How to make sauerkraut soup

Ingredients:

• Meat - 0.5-0.7 kg beef
• 300-400 g chicken fillet
• Sauerkraut. 300-500 g
• Water. 3-4 liters. Part of the water will pop up during cooking
• Potatoes. 4-5 large potatoes or 6-7 smaller.
• Onions - 1 pc
• Carrot - 1 pc.
• Vegetable oil - for roasted
• Salt, pepper peas, flour, greens, sour cream - to taste.

In winter, take crumbly potatoes, it will give the dish of the welding, and in the summer you can use young potatoes.

The selection of quashed cabbage also depends on you. Someone loves homemade cappist, someone prefers shopping, well, and someone buys it from proven sellers in markets and fairs. Take the one that you know well to be sure that you get in your plate.

Not only the final result, but also some features of the cooking method depends on the properties of the quashed cabbage. In winter, it is preferable to take a homemade cauldron, which you or someone from your home is preparing for your own recipe for "acidic" sowing saloon cabbage, and at the warm season, use the one in the store.

It is very important in the "first" dishes to choose meat so that the broth prepared from these meat products approached your soup. For the recipe from the sauerkraut in a classic recipe, beef is used on a bone and chicken breast. You are free to use any meat to your taste if you are confident in the taste of a finished dish.

Use more fatty meat and fewer water if you want to get more rich broth.

During the preparation of soup made of sauerkraut, follow the fire. Hums should be slightly boiled, constantly maintaining the same temperature inside the pan. If you add fresh food (cabbage, potatoes), increase the fire, thus faster than the temperature of the raw products and broth.

If your comfort is reduced to the minimum, and the soup continues to boil strongly remove the lid, and cook without it.

From the 15th century in Russian cuisine, a liquid hotter diet is known, which includes cabbage, meat, potatoes, carrots, apples, mushrooms, parsley, onions, garlic dill and other spices. The varieties of the great set, among them there are green soups, gray soup, soup of sauerkraut, rich soup, daily soup and others. By the number of recipes and the complexity of cooking, perhaps, you can only compare with the traditional Ukrainian borsch.

Russians did not remain unnoticed among the classics of world literature. They were chased by such writers as A.S. Pushkin, N.V.Gogol. In Slavic folk art, there are a huge number of proverbs and sayings on the topic. So, let's try to cook soup with sauerkraut.

Cooking from sauerkraut

1. Beef, chicken fillet or other meat put in a saucepan, fill with water and bring to a boil. The resulting foam must be removed. Bouillon cook on slow fire. The average time for the readiness of meat is 60-70 minutes, however, many love straded meat, on this you can boil a little longer. The meat can initially cut into pieces of medium sized, or remove a large piece, chop it and add it before feeding.
2. Then, you need to add a sauer cabbage. This is a very responsible moment as if you have too sour cabbage, it needs to be rinsed or adding a bit of flour, and if weakly salting, add to the next paragraph, and first give the paint to the potatoes.
3. Put and cut potatoes in cubes put into sauerkraut soup. Potatoes will boil 5-7 minutes, and at this time we make a dressing of carrots and onions.
4. Take carrots on a shallow grater, and cut the fine onions. Pour vegetable oil on a preheated frying pan. You can use butter, foam oil or; Fat from broth, but then your soup will be more fatty and calories.
5. Fry a mixture of carrots and onions before forming a slightly golden crust.
6. It's time to adopt our refueling into soup. The refill gives spicy taste, a pleasant smell, as well as a beautiful color. The photo is good, it can be seen.
7. The soup is almost ready, now you can add a bay leaf, pepper peas, greens and cook about 10-15 minutes. Salt add at the very end.

To improve taste preferences, leave the hub to be for 30-40 minutes. Serve acidic soup is best in a large plate, with pieces of meat, refilled by sour cream and greens. Bon Appetit!

Step 1: Prepare the ingredients.

First of all, put all the necessary ingredients on the kitchen table. Now with the help of a knife, clean the peel onions, potatoes, carrots and root parsley. Rinse vegetables under running water. Carrots Suitoriate on a large grater directly into a deep plate.
Potatoes, parsley root and onions alternately put on a cutting board, and cut, first vegetable cubes with approximate diameter up to 3 centimeters. Second straw with an approximate diameter up to 7 millimeters, and bow tash the cube with a diameter up to 1 centimeter. Potatoes put in a bowl and fill with running water so that it does not darke it. Parsley root and bow decor into separate deep plates.
And now the most important thing is meat! For the preparation of traditional, beef is used, but also no pork, on the bone, from this part of the meat ingredient is always very welded broth. Take the required amount of meat, rinse it under running water, put into a deep saucepan, pour with clean distilled water and put the container on the stove included on the strong level, let it boil. Well, while you prepare spices, put the desired amount of laurel sheet, fragrant and black pepper peas in a small pile and put it on the kitchen table so that these spices are at hand when the time comes to add them to the soup. Also in the hotel's deep plate, put the right amount of acidic cabbage.

Step 2: Cook broth.

While you prepared all the other ingredients, the water in the pan boiled up and gray foam was gathered on the surface of the liquid, remove it with noise. Screw the plate level to the middle and make sure that water boils is not too much, it can be less transparent from this. After cover the saucepan with a lid, leaving a small gap, and boil meat for 1.5 to 2 hours. During this time it is welded almost to complete readiness.

Step 3: Preparing refueling.

Turn on the stove to the middle level and put on it a frying pan with the necessary amount of vegetable oil. When the fat rarely drop into it chopped onions and fry it to transparency and light golden crust, not forgetting to periodically mix the vegetable with a kitchen blade, in order to avoid the burning of the frying pan.
When the onions reaches the desired consistency, add carrots to the pan. Extinguish them together while carrots will not be soft 5 - 7 minutes Periodically stirring. Then retain a frying pan from the plate and give vegetables to get ready under the closed lid.

Step 4: Prepare boiled meat.

Through 1.5 - 2 hourswith the help of a noise, remove the meat from the broth, put it into a deep bowl and let it cool a little.
After cut it off the bones, cut into the portion pieces with an approximate diameter of up to 6 centimeters and drop the meat back into the broth.

Step 5: Cook classic soup from sauerkraut.

Immediately for meat, drain water from potatoes, send the ingredient to hot broth and cook it 5 minutes.
Then add parsley root boil soup 5 minutes.
The next preparation of the ingredient depends on your desire, cauldron taste, broth saturation and its quantity. Take a sackcloth with sour cabbage, and leave the vegetable with hands from extra liquid. How much to press it to decide if you like very sour soup, you can slightly squeeze my cabbage or not to press it at all. If you like soup with light sourness, squeeze the cabbage strongly. After you have made a choice, put the pressed ingredient in the broth and boil together with meat and other vegetables during 15 minutesperiodically stirring the noise.
After 15 minutes put in the pan of refueling, helping yourself with a tablespoon, and cook soup 5 - 7 minutes.

Step 6: I bring to complete readiness classic soup from sauerkraut.

After expiration 5 - 7 minutes Add to almost ready-made leaf of Laurel, two types of peas with peas black and fragrant. Boil back soup 10 minutes. Then turn off the plate, cover the saucepan with a lid and give first dish 10 - 15 minutes. After with the help of the midst, pour yourself a portion of the fragrant soup into a deep plate and enjoy incredibly tasty classic saches.

Step 7: Fee classic soup from sauerkraut.

Classic soups of sauerkraut are fed hot, in a deep plate. This soup can be supplemented with fresh sour cream, sour cream or cream, which are pre-laid into separate troughs or a sprinkler. Also, if you wish, you can sprinkle the soup, freshly small chopped greenery of dill, parsley or green onions. Easy cooking, satisfying, fragrant soup will have to taste your whole family! Bon Appetit!

- - if desired, vegetable oil can be replaced with any other vegetable or cream fat.

- - In addition to the spices listed in the recipe, you can put in the soup any other spices, designed for the first dishes.

- - To prepare this type of soup, you can cook the combined broth of two types of meat, pork and beef.

- - If the soup turned out to be very thick, dilute it with clean boiled distilled water, then add the spices to the pans listed in the recipe and bring soup to complete readiness as it is indicated in the preparation instructions.

- - Sometimes dill, parsley, celery are added during cooking meat to it, and after removing them from the pan. This greenery is only needed to give a broth nice rich fragrance.

- - Sometimes in classic soup adds such ingredients as millet, rice, dried or fresh edible mushrooms, as well as fresh tomatoes.

Sch - the Russian national dish, which appeared in Russia in the 11th century. Then the cabbage was brought, which immediately entered the diet of peasant families. All Russian culinary history is based on this dish. Schoy cabbage soup and kings, and peasants, and children, and adults.

Pisces were prepared from meat with an indispensable acid, which was given by sauerkraut. Putting vegetables needed raw, not frying. And since the dish was accompanied by a Russian man always, then due to economic reasons, it was changed. If initially it was meat soup, then with time, fish, vegetable and mushrooms began to do.

In the very first recipes included a flour refueling, which made the soup more dense and dense, but then refused from this component. It is not allowed to put pasta or cereals in this soup. The only allowable grocery product is wheat flour.

Today, soups are also occupied by an honorable place on the table of any family. Someone prepares them for special recipes, and someone adheres to classical recommendations. One thing does not change - this is a historical dish, like hundreds of years ago, together with the sour cream or rusty and hillside of fragrant rye bread.

Classic soup from sauerkraut

According to the initial recipe, it is not necessary to prepare a roast, and cooking soup is needed on the basis of meat broth. You can dwell soup with fragrant herbs - mayoran and thyme.

Ingredients:

• shelf beef clipping;
• sheltered roasted cabbage;
• 1 loaf;
• 1 small carrot;
• 40 gr. Tomato Paste or Ketchup;
• flour Flaws;
• fresh nettle;
• owlice for roasting - creamy or sunflower;
• dried thyme and mayoran.

Cooking:

1. Beef tenderloin and cabbage, pour with water - let meat beeps.
2. Fry in a pasta from tomatoes. Courbed carrots, and bow cubes - vegetables must acquire a golden shade. So that vegetables are not burned - fry on the oil.
3. When it remains half an hour before making meat - laid in the soup roasting.
4. Also root the flour on the frying pan. Also lower in a quarter of an hour before the finish of the process.
5. Add chopped nettle.
6. Together with the flour throw a laurel. Do not forget to salute and delight.

Mushroom soup from sauerkraut

The soup boils from forest mushrooms - Boroviki, hassle, boosal or subbelloviki will be great. From champignons, it turns out not such anterior broth, but if you want to cook with these mushrooms, then add clipping or luxury beef.

Ingredients:

• shelter fresh / 50 gr. dried mushrooms;
• sheltered roasted cabbage;
• 4 potato tuber;
• 1 medium carrot;
• stem-row;
• half cup flour;
• minced chicken;
• 100 gr. fine vermicelli;
• for roasting sunflower oil.

Cooking:

1. You can take dried mushrooms - they will need less by weight - 50 gr. But then they will first twist them in water, and even better in milk - 2-3 hours.
2. Mix mushrooms in a saucepan, pour water - let them harvest a quarter of an hour.
3. Add cabbage to mushroom broth. Boil another 40 minutes. A foam can be formed from mushrooms - it needs to be carefully removed to spoon.
4. Form small balls from chicken minced meat. Lower them in boiling water.
5. Pump pasta.
6. Carrotchka grind on medium grade, sometimes tightly. Potatoes Cut with straw or cubes.
7. Fry items with carrot in vegetable oil.
8. Add roasting and potatoes in 10 minutes until readiness.
9. At the same time, throw a laurel, salting and pepper.

In some cases, hubs can be prepared with pickled mushrooms. It is important to calculate the degree of salty of marinade and take it into account when adding salt and cabbage.

Sauerkraut with canned food

The addition of meat or canned food makes it possible to reduce the cooking time, and in the end, the soup is obtained as tasty.

Ingredients:

• 300 gr. canned food or meat;
• 500 gr. frown cabbage;
• 1 medium carrot;
• 1 major bulb;
• 3 potato tuber;
• tomato paste;
• bunch of parsley.

Cooking:

1. Boost water in a saucepan. Lower sauced cabbage to her.
2. Leek cut into cubes, carrot soda on medium grade.
3. In vegetable oil in tomato paste, fry the onions with carrots.
4. Add them to boiling cabbage. Wait until the soup boil again.
5. Canned Open and pour content with brine in soup. Wait for boiling.
6. Suck, pepper and add a bay leaf.
7. Potatoes Cut into cubes. Add to soup. After boiling, cook for 10 minutes. Turn off the plate. In the soup, add a finely chopped parsley.

Soup from sauerkraut with beans

The beans are no less nutritious than meat. The recipe is suitable for vegetarians or diversified the table during the post.

Ingredients:

• 100 gr. beans - canned or boiled;
• 100 gr. frown cabbage;
• 3 potato tuber;
• bunch of parsley;
• middle carrot;
• middle bulb;
• tomato paste - if you add beans in tomato juice, then the paste is not needed.

Cooking:

1. If the beans is not canned, then soak it in water for 3 hours. Boil it for 30 minutes. Canned beans add to soup after throwing potatoes.
2. Constantly remove the foam.
3. In the pan, smear the acidic cabbage, grated carrots and bow cubes. You can add finely chopped parsley at this stage. Add tomato paste, salt.
4. Put roasting in soup. Wait for boiling.
5. Cut potatoes. Put in soup. Wait when boils.
6. Before readiness, season.

Summer soup with pork

Pork makes scarce and thick. It is better to cook them in a big saucepan so that they manage to be impregnated with cabbage juice and become more tastier. You can improve the taste, using smoked pork robrys.

Ingredients:

• 0.5 kg of pork or smoked rubber;
• 4 potato tuber;
• 0.5 kg of sauerkraut;
• big bulb;
• middle carrot;
• dill, parsley;
• garlic.

Cooking:

1. Pour meat with water and boil for 30 minutes, constantly removing the foam. If you add smoked, then cook a little less - 20 minutes.
2. 3 Potatoes cut into 4 parts, add to meat. Boil another half hour.
3. Separately in the pan, smear cabbage in oil.
4. Onions cut into cubes, and carrots straw. Fry in oil.
5. Remove meat and cooked potatoes from broth. Separate meat from the dice, divide into pieces. Potatoes spread.
6. The remaining crude potatoes are cutting with cubes or straw.
7. The cooled broth is brought to a boil. Add crude potatoes. Let's boil. Put the crushed potatoes.
8. Place a jaw and carrots in the soup. Let soup boil and harvest for 5 minutes. Sung and add a bay leaf.
9. Add stew cabbage. Boil the soup for another 10 minutes.
10. Before serving, laying out meat around the plates, burst soup and sprinkle a finely chopped greens.
11. Singing in each plate of garlic tooth.

Summer Cabbage Fish

For cooking, any fish is suitable - Heck, Cod, Navaga. It is better to take marine fish with white meat. File must necessarily be without bones. To make soup more weld. You can add heads, tails and ridges at the booth cooking phase.

Ingredients:

• 0.5 kg of fish;
• 300 grams of fried cabbage;
• 4 potato tuber;
• 1 bulb;
• tomato paste;
• 1 st. Supply of flour;
• boiled egg.

Cooking:

1. Pour fish with water, boil and cook for 20 minutes.
2. Remove the fish from the broth, divide it into pieces. If you used heads and ridges during cooking - they will not need to put them in the soup.
3. Onions cut into small cubes, fry in tomato paste.
4. Flour fry in a pan - it should become brown.
5. Fish broth boiling. Put the potatoes. Boil 10 minutes.
6. Add roasted onions. Boil another 5 minutes.
7. Pour flour. Add pieces of fish. Sung down, add a small christmas green. Boil 2 minutes.
8. Serve, decorating the boiled egg.

Lean sour soup

Without meat and fish, it turns out an amazing dish. If you want to make soup more thick and dense - add frozen flour during cooking. In the process of cooking you can make a dish more acute by adding some acute peppers.

Ingredients:

• 500 gr. frown cabbage;
• 1 big bulb;
• 1 Bulgarian pepper;
• 3-4 potato tuber;
• 1 large carrot;
• tomato paste.

Cooking:

1. Put the sauer cabbage in the pan, add vegetable oil and some water. Straw until the cabbage becomes soft.
2. From pepper remove the fruit and seeds. Cut straw. Sattail the carrot, the bow is finely tied. Fry vegetables in tomato paste.
3. Potatoes Clean the peel, cut the straw.
4. Boost water in a saucepan. Put stew cabbage. Boil 20 minutes.
5. Add potatoes. Boil another 10 minutes.
6. Put the roast. Save, pepper. Boil soup for another 5 minutes.
7. Before serving, sprinkled with chopped greens.

You can cook soup from sauerkraut in a slow cooker. It is very convenient and fast. All ingredients fall asleep in the bowl, the required mode is set. You will only have to enjoy fragrant and appliances.

Sch - a popular dish of traditional Russian cuisine. Estimation of centuries, soup from fresh or acidic cabbage was considered the main and in the Russian peasant elevation, and royal sorry. They do not lose their popularity and modern owners.

You can prepare them thick, on the bulk meat broth. And it is possible to do without meat at all and cook "empty soup" on the water, but with the addition of various additional products and seasonings. In any case, the dish is derived delicious, satisfying and useful, with light sourness, which is attached by sauerkraut.

Today, on the site "Popular about the health", we cook sour soups of sauerkraut and a step-by-step recipe we consider classical with meat and "empty" on the water.

Several cooking tips

Sour soup is better to cook from the cabbage of a home ambulance. Then they are obtained, as it should be with a pleasant, light sourness. If you use the purchase, first try to taste. If it is very acidic or salty, rinse in colander, under running cold water.

In the classic version, the dish is prepared on the baffle of the beef broth. However, no less tasty (and cheaper) are obtained on pork bones, with chicken and even with stew.

In general, this dish though is considered first, it turns out quite dense (and first and second time). Therefore, if you want to give the saches a greater similarity with the soup, put less vegetables than is indicated in the chosen acid recipe.

Classic soup of sauerkraut - step-by-step recipe

For cooking need: 3 l of water - 300 g of beef or pork bones. 1 medium carrot, 3 potatoes, 1 medium bulb, 300 g of sauerkraut, small piece of smoked saline and vegetable oil, for roasted.

For fragrance, take: finely chopped green parsley (2 tbsp), a pair of laurels, 3-4 peas of fragrant pepper, pinch of cumin. We'll still need 1 ppm sugar to give our dish a pleasant, spicy taste.

Warm Broth

Pour water into the saucepan, lay out chopped and washed bones. Boil, reduce the temperature to weak, boil one and a half hours. At the beginning of the cooking, a foam is formed, which must be removed. After half an hour after boiling, put a laurel and fragrant pepper into the pan.

Prepare other products

While our broth is boiled, prepare the refueling for the seed: Vegetables, clean, wash. Cut the potatoes are minor, but not small cubes, the bow is finely babble. Carrot can be loosely chopped with barbells or larger.

Smoked lard must be cut with thin plates, and then each one - small lumps. Well, if you do not want to mess around, just cut the whole piece with small cubes. It is most convenient to work with a slightly subporvated lard.

Cooking a sala and cabbage roaster

Well, heat the pan from 1-2 tbsp of vegetable oil. Lay out the slice of a sala, burn fire, fry, stirring to easy shut. They will quickly give an additional amount of fat. Now add carrots and onions, mix, roast 3 minutes.

It was time to put the cabbage on the pan (before that, slightly peel it from the brine). Stir, sprinkle with sugar, mix again. Set the light temperature, cover the cover, extinguish half an hour, interfere with it, so that the cabbage is not burned. If necessary, pizerate some more oil. When the roaster is ready, turn off the slab.

Cooking soup

When the broth prepares, get noise bone, lay out on the dish. Leave, let him be cooled. Then cut pieces of meat from them. Lavrushka and fragrant pepper from the broth remove and throw away.

Broth boiling again, put potatoes, boil on medium heat for 10 minutes. Now carefully, with a spoon, lay out the finished grip and cropped meat pieces. Sprinkle with Tmina, if necessary. When boils, reduce the fire. Cook, with lightweight boiling 20-30 minutes.

At the end, put the parsley greens and turn off the plate. Support with hot, generously tositive every portion of fresh sour cream.

Cheer-cabbed

For this recipe need: on 3 liters of water - 2 potatoes, 1 large carrot, 1 bulb, 2 celery stems, 300 g of sauerkraut, several peas of black pepper, a couple of laurels, 2 cloves of garlic, 1 tbsp.

We still prepare sugar (1 tsp), 1 tbsp flour, vegetable oil and 1 tbsp tomato paste.

Cooking:

In a saucepan with cold water, lay out a whole cleaner and washed carrot, celery stalks. Boil, boil on light fire, half an hour. Now vegetables get noise, put on a plate. We will need carrots, it can be thrown celery.

In the boiling vegetable broth, put potatoes chopped by large cubes. Cook on lightweight fire 15 min.

During this time, put the cabbage and finely chopped bulbs in a pan with vegetable oil, almost until the cabbage is soft. Put in a saucepan. Add sugar, pepper, laurel, boil for another 15 minutes. If necessary, you can also save.

Still boiled cook the roaster:

Preheat in a frying pan 2 tbsp of vegetable oil. Pour flour, fry, stirring, until goldenness. Add a tomato, mix, pour a bit of broth (half a compound), drive on low heat, literally, 1 min, stirring constantly.

Now put the roaster in the soup. There, put the garlic missed through the duty, chopped boiled carrots and chopped dill. Mix well, boil 5 minutes. From the ready-made remove the laurel, as it will be then to patter. Boil around the plates, turn the sour cream and serve. Your sour couplings are ready!

Many hostess know that if you cook with a cabbage, it is not immediately, but it is best to yesterday's soup, then they are always tastier just cooked. Therefore, if there is such an opportunity, prepare this dish on the eve, so as to have a good break. Bon Appetit!

The main ingredient is sauerkraut, which gives the dish appetizing sourness and unique taste. The cooking season in the villages began late in the fall, when the hostess was shed cabbage for the winter, and continued until spring. Sing and now remain the most common first dish in many Slavic peoples.

Bouillon for cooking is used by any: vegetable, meat, fish or mushroom. Even in ancient times, soup were divided into lean or "empty": only the acidic cabbage and onions with carrots and "full" - meat, weld with the use of mushrooms, eggs and fastened by sour cream or fatty cream. But the most important secret of the unique, special taste was that they were preparing soup in a Russian furnace, where the dish languished and insisted for several hours.

Classic acid recipe

There is no such Russian man who would never eat soup with sauerkraut, but for sure there are hostesses that do not know how this soup is cooking. Although it is preparing very simple if you are clearly followed by our step-by-step scheme with photos.

The classic recipe from the sauerkraut contains the following ingredients:

• Sauer cabbage - 500 kg.
• Potato - 5 pcs.
• The onion is loafs 1-2 heads.
• Small carrots.

Preparation Instructions:

1. Beef on the bone rinse under running water. Immerse in a saucepan and pour with clean water. Put the saucepan on a strong fire. When boiling water, the fire is reduced almost to a minimum, so that the water does not bury. I remove all the foam. So that the broth welds need 60 minutes, perhaps a little more.
2. As soon as the meat is welded, get it, and send "Quashanka" to the broth. Meat separate from the dice and cut into small pieces, and send back to the pan.
3. While everything is brewed, clean the potatoes and cut it into cubes. Add potatoes in a saucepan.
4. While potatoes are boiled, it is necessary to fry carrots and onion. Sattail the carrot on the grater, and the bow is finely tap. Fry a little on vegetable oil.
5. Check for potatoes readiness if it is ready, you can send to the pan of frosher.
6. Add salt, scented and laurel leaf to acidic soup with sauerkraut. And prepare a minute 5.
7. Then "Verevo" is turned off and give them a little broken, at least 30 minutes.

Sing of acidic cabbage is ready. Serve this soup with sour cream and greens.

Acidic soup in a slow cooker

Today, the multicooker is the most modern and multifunctional device of kitchen appliances, which is able to prepare a lot of different dishes including the first. The soup from the sauerkraut in the slow cooker is not less tasty than on the plate, so if you have a multicooker, you can safely take advantage of it.

Ingredients:

• Good beef tenderloin on the bone - 500-1000
• Sauer cabbage - 500 kg.
• Potato - 5 pcs.
• The onion is loafs 1-2 heads.
• Small carrots.
• Food salt - as needed.

Cooking:

1. Only the meat must be cut into pieces and fry a little in a slow cooker in the "frying" mode. Usually this mode takes about 15 minutes.
2. After- put on top of the meat "Svalen", potatoes with cubes and grated carrots. Fill with clean water and put on the "soup" mode for 2 hours.
3. Once the soup prepares a multicooker automatically switches to heating mode. Give her sachams and can be served to the table with sour cream and fresh greens.

How to pick up cabbage

Of course, you can buy a sauer cabbage in the store, but earlier every hostess quasila is at home. We will tell you how to make your own cabbage yourself, to then prepare delicious soup or other dishes.

To begin with, we will need:

• Fresh forks - 1.5-2 kg.
• Carrot.
• Salt - 50 gr.
• Sugar - 4 tbsp. l.

1. Kochan is carefully mine and finely shinku.
2. Carrots clean, my and three straw on the largest grater.
3. Cabbage and carrot put in the container where they will be quas. We add sugar and salt.
4. Now carefully disperse the contents until the juice appears.
5. Then we attach the mass and leave for 3 days.
6. After 3 days, a foam should form on the surface. This foam must be deleted. The process will last another 4 days.
7. Then it must be decomposed on the tanks, and remove into the cellar or refrigerator.

This acid snack recipe is classic, and it takes enough time.

Several secrets of cooking

1. Perhaps the most important secret of tasty is that "yesterday's" soup from sauerkraut is tastier freshly prepared.
2. Before putting in Shan Soup, check if it is too salty. If it is saved, it needs to soak or rinse thoroughly.
3. Real humps are preparing in the furnace in clay pots, but today there are a lot of ways to cook from sauerkraut. The soup is boiled on the plate, in a slow cooker, and even in the oven.
4. And yet, the classic acid recipe with a sauerkreda is prepared on a beef broth, but if you do not like beef, you can cook with chicken sauerkraut.

Chicken Cabbage Squeeze

Sour sandbaths from sauerkraut - the main recipe. At such a base, you can easily prepare other options for this ancient Russian recipe. By the way, when there were no potatoes in Russia yet, then such a soup was prepared with the addition of turnips or trousers.

Products:

• 300g sauerkraut
• 3 pieces of potatoes
• 1 Carrot
• 1 Lukovitsa
• 2 tbsp. vegetable oil
• 1 tbsp. flour
• 2 liters of water
• 1-3 cloves garlic
• bay leaf
• 5-10 peas of black pepper
• salt to taste
• greens in every portion of taste

Cooking:

1. Squeezing, squeeze out of the sauerkraut is not inferior to meat saches, but they eat very well in the post or then when you want to unload.
2. So, take the three handfuls of sauerkraut from the can, it is about 300g and squeeze a little. The brine is not necessary, it will be useful for you at the end of the preparation of soup. Put it in a saucepan and pour one liter of water. Cook, or correct to say, extinguish on a small fire for about an hour.
3. At this time, clean, and lie straw potatoes, and then add it to the cabbage. Follow another liter of water and boil another 15 to 20 minutes.
4. While cabbage with potatoes is boiled, finely torn carrots or soda it on a coarse grater, and then extinguish with a small amount of oil. After that, add to the soup.
5. Onions are finely cut and also extinguish in the same frying pan as carrots. Onions and carrots are important not to fry, but just to stew, not allowing the burnt particles. Add to the preparing acidic lean soup from the sauerkraut.
6. Mix everything, tapping for another 15 minutes and see the readiness of vegetables, as well as the "acids" of dishes. Sung and add brine, which was previously merged from the cabbage, if not enough of this "acid", or vice versa, add water if the sch are obtained too acid.
7. In order for the soup to have a very pleasant, routine and velvety consistency, it should be prepared for a "flour sauce".
8. Fry flour in a spoonful of vegetable oil, constantly stirrer and prevent changes the color of flour. Dilute all the water, about half a glass, mix intensely so that there are no lumps, and negotiate one minute.
9. Add the resulting gas station to soup. Put the bay leaf, pepper, as well as fine garlic. Promomted for another 5 minutes, and all, acidic lean soups of sauerkraut are ready. Before serving to the table, put a chopped greens in a pan. Or simply put it on the table to make it every person at the table in his own plate.

Soup from sauerkraut in a slow cooker

Ingredients:

• 450 grams of pork,
• 1 carrot,
• 4 potatoes,
• 1 bulb,
• 1 spoon of tomato paste,
• 300 grams of sauna cabbage,
• sunflower oil,

Cooking:

1. To make sauer cabbage soup need to rinse and cut meat. Share chopped meat into a multicooker bowl, then add several spoons of sunflower oil to it, turn on baking mode and fry for 25 minutes. If you want to cook this dish in a multicooker with chicken, it does not need to fry. Place the chicken in a slow cooker along with sauerkraut and potatoes.
2. While the meat in a slow cooker will fry, onion and carrots. Clean the skin from the skin, cut down a small cube, grind the carrots with a grater. Clean potatoes, rinse several times and cut into cubes. If the sauerkraut is very sour, it needs to soak it slightly in cold water.
3. Add chopped carrots with onions to meat, mix all the contents thoroughly. Close the lid from above and continue to stew all the contents for fifteen minutes. From time to time, remove the cover with a slow cooker and stir all the contents.
4. A few minutes before the final cooking you need to add tomato paste to the dish. After that, add a bay leaf, chopped potatoes and cabbage in a slow cooker. Sprinkle with spices for soup and sprinkle, all the contents will fill with water. Close the cover from above, put the "quenching" mode and continue to prepare a dish for an hour. Delicious soup from the sauerkraut is completely prepared. Bon Appetit!

Sing acidic with mushrooms, lean

Ingredients:

• cabbage sauer - 1 kg;
• fresh mushrooms - 250-300 g;
• carrots - 1 pc.;
• onion - 2 heads;
• parsley root - 2 pcs.;
• celery root - 1 pc.;
• wheat flour - 1 tbsp. a spoon;
• sugar;
• salt;
• greens.

The method of cooking acid with mushrooms:

1. Summer cabbage, if it is a large cutting, can be crushed by cutting on a cutting board. Cabbage to extinguish until soft with the addition of water, finely chopped onion and carrots, chopped straw or slices.
2. Boil mushrooms, drain to drain into the pan, cut the mushrooms with slices. Mushroom decoction strain, add cabbage, mushrooms, chopped with straw roots of parsley and celery.
3. Flour dries on a dry pan when flour cool down a little cool with a mushroom decoction, stirring continuously, to a sour cream-like consistency. Enter a flour refueling into soup. Season with salt, sugar, bring to a boil, remove from the heat and give it. When feeding, sprinkle with finely chopped greens.
4. Similarly, you can prepare soup on meat broth, with mushrooms or without mushrooms, with the addition of potatoes. Then, the onions and carrots are better to pass separately on vegetable oil, housing will be more fragrant. When submitting add sour cream.

Acidic soup and their recipe

Ingredients:

• meat,
• sauerkraut,
• potatoes,
• carrot,
• salt,
• pepper,
• sour cream,
• greens,
• seasoning

Cooking:

1. Sour soup and their recipe is probably in every family of our country. After all, soup is one of the most popular dishes of Russian cuisine, and the recipes of their preparation exists a great set.
2. Acid soup differ from fresh white-bored cabbage with a brighter taste due to what is prepared from the sauerkraut.
3. Most often, soup boils on meat broth, but you can cook in theory and vegetarian option on a vegetable broth.
4. If you decide to cook sour soup on meat broth, then a piece of beef weighing about 700 grams for a start need to be booked within an hour and a half hours. Then the meat is removed from the broth and rolls into small pieces of cubes. After that, the meat is placed again in the broth.
5. A couple of medium carrots need to be lost on a large grater, and the middle size of the bulb onion is chopped with a small cube with a knife.
6. Heat the frying pan with vegetable oil, you must first slightly fry onions, and then add a grated carrot to it.
7. The order of 400-500 grams of potatoes must be cleaned and cut preferably the same in size of the pars. Put it into broth and peck around 5-7 minutes.
8. Next to the broth add sauer cabbage. About 300 grams of sour cabbage will need a four-liter saucepan. Drink it in boiling broth you need 10 minutes.
9. After that, add pacery carrots and onions in the pan. Read more
10. To make acidic silent, add dried parsley root, dried green parsley, dill, peas, salt, salt leaf.
11. Readiness is checked by potatoes