How cabbage is prepared. Cabbage soup: recipes with sauerkraut and fresh cabbage with photos. Video: Recipe for Ukrainian cabbage with millet and sauerkraut

How to cook the most delicious cabbage, the housewives in the Ukrainian villages in the Poltava region knew for sure. This is a hearty dish - two in one, as they say now - and the first and second. Although they refer it to the first courses. And if you have never cooked cabbage on your own, try it with Smart Tips, and you will definitely succeed!

In late autumn, work in the gardens and fields was completed. The cellars were full of pickles and jams, vegetables and fruits. Cabbage was fermented in barrels, and tubs of salted bacon stood in a row on the shelves. A lot of work is put in and energy is expended so that a rich harvest can feed the family in winter and spring. And by the way, we have a great recipe for pickling apples on our website! Read the article "How to ferment apples - a simple proven recipe."

The cold was coming. It's time to cook a hot dish of sauerkraut, lard and fresh. It was believed that cabbage soup or cabbage soup will return vigor, activity and satiety to the body. And there is no need to talk about the taste, it is excellent.

What is the most delicious cabbage made of - ingredients

Naturally, different countries and localities have their own cabbage recipes, and the products in it may differ. The traditional dish came to us from Ukrainian cuisine and is simple, healthy, tasty and satisfying. The main distinguishing ingredient in it is sauerkraut with its special aroma and sourness. This dish is prepared in Russia, Poland and Slovakia and many countries of the world.

Broth - prepared on the basis of any meat, on lard and cracklings, fish and mushrooms (this is for lean options).

Sauerkraut - used with brine, which is added to the broth and without it. Cabbage can be washed to remove excess acid. They use fresh, but it does not give the desired taste, richness and brightness to the dish. Then citric acid or apple cider vinegar comes to the rescue. How to ferment cabbage - we have a recipe.

Potatoes act as a filler, and in addition to it: millet or pearl barley, buckwheat or rice. There is a place for mushrooms in the dish.

Spices and herbs - should not drown out the main taste of sauerkraut. Ideally, they add very little or not at all.

Secrets of experienced cooks

Clever tips have collected the secrets of how to cook the most delicious cabbage from the most distinguished cooks and chefs. And although the recipe for everyone is quite simple, there are still some subtleties. You need to know not only about the main stages, but also some subtleties.

• First, boil the broth until tender. It can be pork, chicken, or even fish. But the most delicious cabbage is obtained on pork and beef broth - take note! Don't forget to add onions, garlic, carrots and white roots to it while cooking for a rich flavor.
• Meat and bones are removed from the finished broth. The meat is minced and added back to the dish at the end of cooking.
• Potatoes and millet groats are put into the boiling broth (in some recipes it can be rice, buckwheat, pearl barley). An important point: before cooking, millet must be washed in cold running water until it is completely transparent. The bitterness and unpleasant aftertaste will go away.
• Potatoes for cabbage are better to take boiled, sugary.
• The sauerkraut is added last. And after it - chopped meat.
• It is a great art to prepare the dressing correctly, but more on that later.
• Take the traditional cabbage greens: dill and parsley. It is better to add it just before serving, right on the plate.
• In a good cabbage pot, there is a spoon. And if not, then this is no longer cabbage, but a dull soup :)

Many will immediately want to know how to cook the most delicious Poltava-style cabbage. Let's start with him.

Kapustnyak Poltava - recipe

Such a dish is prepared on the broth of fatty pork, with millet. You will need a set of products for 3 liters of water:

• pork with lard - 400 g (ham or ribs);
• potatoes - 400 g;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• millet - ½ cup;
• vegetable oil - 50 ml;
• tomato paste - 3 tbsp. spoons;
• sauerkraut - 400 g;
• fresh dill (optional)
• salt and pepper to taste.

Cooking process

The meat is washed and lowered into a pot of cold water. Boil until boiling. The foam is periodically removed. Bring to readiness over low heat. The fact that the pork is cooked will be indicated by its softness and how easily the flesh will separate from the bone.

Grind the onion, grate the carrots on a coarse grater. Fry until soft in vegetable oil in a pan.

The meat is ready and transferred to a plate.

Potatoes are put into the boiling broth. It should take up about a quarter of the volume.

After 15 minutes, washed millet is also sent to the pan.

And after 5–7 minutes, add onion and carrot roast, tomato paste and sauerkraut. If it is cut into long strips, do not forget to chop it.

After boiling, add the meat, and the cabbage is cooked for another 5 minutes. Salt, spices and garlic are added.

Before serving, sour cream and greens are added to the plate.

If the meat broth seems too bland to you, or the cabbage is not satisfying enough, add dressing from crushed in a mortar: 1 boiled egg, 3-4 cloves of garlic and a finely crushed piece of salted, slightly aged lard.

If the cabbage seems not thick enough for you, boil 2-3 potatoes separately, mash them into a puree and add before the end of cooking.

If you're adding bay leaves, do so at the last minute and remember to remove after 15 minutes.

See also: How to cook borscht. The simplest and most popular recipes

Cabbage fish - lean recipe

Cabbage with fish instead of meat is prepared with fresh cabbage. The taste and sourness of sour in this case are incompatible with the fishy aroma.

Products for 2-3 liters of water:

• fresh fish or canned fish - 200 g;
• potatoes - 3-4 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• millet - 100 g;
• tomato paste - 2 tbsp. spoons;
• fresh cabbage - 200 g;
• parsley, spices, salt to taste.

Cooking process:

After the fish is cooked, it is removed from the broth, deboned and ground.

Potato cubes are boiled in fish broth. 10 minutes after boiling, millet is sent to it.

Cabbage, carrots and onions are passed through a meat grinder or chopped in a blender and stewed in a pan in vegetable oil for 15 minutes under a lid. This procedure will give the dish richness and taste.

When potatoes with millet are cooked, stewed vegetables are poured into the pan and tomato paste is added. After five minutes of cooking - pieces of fish, spices and herbs.

In the case of canned food, they are crushed and added at the last moment.

Useful article Lenten recipes - first courses.

chicken cabbage recipe with rice

In the villages, they prepared a hot dish of sauerkraut for weddings and commemorations. And since chickens were not counted in the courtyard in ancient times, the bird was the basis for the broth. The heads of families who returned from the fields especially liked to treat themselves to a hearty meat dinner. Housewives from yard to yard passed on their secrets on how to cook the most delicious cabbage, and it turned out to be tastier for them.

Products for 3 liters of water:

• chicken carcass or giblets - 400 g;
• potatoes - 3-5 pcs.;
• rice - ½ cup;
• one piece of onion and carrot;
• vegetable oil - 2 tbsp. spoons;
• tomato paste - 2 tbsp. spoons;
• sauerkraut - 300 g;
• spices and fresh dill.

Cooking process:

Boil chicken broth until done. The meat is taken out, separated from the bone, finely chopped into pieces.

Potatoes are put into the boiling broth and 10 minutes after boiling, washed rice is sent to it in the pan.

With carrots and onions, proceed as in the first recipe and sauté in vegetable oil.

Vegetable passivation and sauerkraut are transferred to a pan with cooked potatoes and rice. After a couple of minutes, chicken pieces and tomato paste. At the end of cooking, dill and spices are added to taste.

There are many cabbage recipes. Choose and taste your dish. Most importantly, it allows you to create and experiment, add different products and enjoy new tastes. Smart Kitchen wishes you bon appetit.

Kapustnyak (kapustnik) soup is considered a national dish of Ukrainian and Polish cuisines, but it is also cooked in other countries. This is a very rich dish, the basis of which is homemade sauerkraut. Traditionally served with sour cream and rye bread. How to cook cabbage in various versions can be found by following a brief briefing in the article.

Features of cooking cabbage soup

Kapustnik is loved to cook in all countries. Recipes may also differ from each other by a slight change in the ingredients in the composition.

• A real Ukrainian cabbage soup is made from sauerkraut, after washing it. If the cabbage is too sour, you need to add a pinch of sugar to the dressing.
• In Poland, on the contrary, they prefer to add cabbage to the soup along with brine, so that bright sourness stands out in finished form.
• The classic cabbage soup recipe is similar in taste to Russian cabbage soup, but these are two different dishes. Soup can be: vegetarian, meat, with cracklings, mushrooms and fish. Add cereals such as millet or rice.

There is a tradition to cook the dish on Christmas Eve and Christmas. At weddings, commemorations, in Ukraine, soup is always served on the table as a first course.

The main secret of cooking real Ukrainian cabbage is the addition of sauerkraut after the potatoes are ready in the soup.

Important! Never serve a dish with mayonnaise - you will only kill the real taste of Ukrainian cabbage. Only sour cream with a fat content of not more than 20% is suitable.

Real Ukrainian cabbage

Cooking the first dish of Ukrainian cuisine is not so difficult. A real cabbage soup with sauerkraut is rich and thick. Therefore, they cook it for a long time with a lot of meat. It should also be remembered that you need to salt the dish at the very end of cooking. Total cooking time - 1 hour 40 minutes.

Main ingredients for 4.5 liters of water:

• pork ribs (brisket) - 800 g;
• sauerkraut - 800 g;
• lard - 100 g;
• flour - 50 g;
• medium-sized potatoes - 4 pcs.;
• onions - 1 medium head;
• butter - 100 g;
• minced garlic - 1 tbsp. l;
• greens, spices, lavrushka, parsley root.

Cooking instructions:

1. Pour pork ribs with meat in a saucepan with cold water. Bring to a boil and skim the foam on the surface as it accumulates. Reduce heat, simmer for 1 hour.
2. While the meat is approaching, we will prepare other ingredients - we transfer home-made sauerkraut (without vinegar) to a hot frying pan with oil (50 g). Saute until done, about 20 minutes.
3. Peel potatoes and cut into pieces.
4. Grind the garlic through a press.
5. Salo finely cut.
6. Onions, carrots, parsley root cut into strips.
7. Chop the greens and grind with lard.
8. When the meat and bones are cooked, put them in a separate bowl, separate them from the bones. We filter the broth through cheesecloth (or a sieve). We pour out about 100 g of water.
9. We pass the flour without oil in a dry frying pan for 3 minutes and pour it with the cooled broth.
10. Put the remaining butter, onion, parsley, carrots in a separate bowl. Over low heat, overcook and pour in the flour broth.
11. Add potatoes to the pot with broth. We leave to cook until cooked. Add cabbage, sautéed vegetables, lard with herbs, salt to taste. We turn off the stove. Sprinkle with herbs on top.
12. The dish is served hot on the table, with fresh sour cream and rye bread.

Lean cabbage in a slow cooker

The slow cooker will serve as an excellent assistant for the quick preparation of any dish. Therefore, lean soup is prepared both in a regular saucepan and in a slow cooker. You can change the cereal - use rice or millet. In the next recipe, we will look at lean cabbage with millet. Cooking time is approximately 40 minutes.

For 3-4 liters of water, prepare:

• head of fresh cabbage - 1/2;
• A glass of tomato juice;
• potatoes - 3 pcs.;
• medium head of onion;
• large carrots;
• refined sunflower oil (or lard fat) - 2 tbsp. l;
• millet or rice - 1/2 tbsp.;
• sugar, salt;
• greens (dill, parsley);
• Bay leaf.

Cooking guide:

1. Wash, peel and cut into cubes all vegetables.
2. Put fat (or pour oil), carrots, onions into a slow cooker.
3. Activate the "Frying" mode for 10 minutes. Saute vegetable slices.
4. Add millet, potatoes to the bowl with vegetables and stir for another 2-3 minutes until a signal is given.
5. Pour water and tomato juice into the contents. Set the "Soup" or "multi-cook" mode for 20 minutes.
6. After 10 minutes, add chopped cabbage, put parsley, herbs. Cook until the equipment is turned off.
7. Let it brew for 5-10 minutes. Pour into deep bowls. Serve with sour cream and fresh herbs.

Kapusnyak recipe with rice

For those who do not like fatty dishes, you can use another recipe with fresh cabbage. The total cooking time is about 1 hour 20 minutes.

For 3-4 liters of water, prepare:

• young chicken or chicken fillet - 800 g;
• peeled potatoes - 4 pcs.;
• rice or millet - 0.5 tbsp.;
• young cabbage - 800 g;
• onion - 2 heads of medium size;
• tomato paste - 4 tbsp. l;
• flour - 2 tbsp. l;
• spices, salt to taste.

Cooking instructions:

1. Boil the meat in lightly salted water. Pass the broth through a sieve and put on fire, cut the meat into pieces.
2. Rinse rice and pour boiling water for 2 minutes. Add cereals, boiled meat, grated carrots to the broth. Boil 10 min.
3. Then throw chopped cabbage, tomato paste, spices into the soup.
4. After 7 minutes, add potatoes and salt. Cook until ready.
5. In a frying pan, fry the onion with butter, sprinkle with flour. Mix so that there are no lumps. Pour into soup and cook for 15-20 minutes more.
6. Serve with sour cream and fresh herbs.

Cabbage from beans and sausages

Half-smoked sausages give the soup a piquant taste and a special aroma. Anyone who has tried cabbage with beans and sausages always asks for an extra portion. Cooking time will take no more than 1 hour 15 minutes.

For 3 liters of water you will need:

• sauerkraut - 0.5 kg;
• red beans - 150 g;
• smoked sausages - 250 g;
• wheat flour - 1 tbsp. l;
• medium-sized onion;
• paprika - 1 tsp;
• chopped garlic;
• tomato paste (or ketchup) - 2 tbsp. l;
• fresh greens - a bunch;
• Bay leaf;
• refined sunflower oil - 2 tbsp. l;
• salt.

Cooking guide:

1. It is better to soak beans in advance from evening to night.
2. Prepare all vegetables. Rinse beans and boil for an hour. Strain.
3. Finely chop the onion and fry in oil in a cauldron for 2-3 minutes. Add flour and stir for 1 min.
4. Put washed sauerkraut in a cauldron with onions. Fry 3 min. Then pour boiling water. Simmer for 15 min.
5. Add spices, tomato paste, paprika. Simmer contents for 10 minutes.
6. Prepare sausages, cut into circles.
7. In a cauldron with cabbage, add beans, sausages. Stir, pour about 2 liters of water, put a bay leaf. Bring to a boil and boil for another 5 minutes.
8. Add chopped garlic and herbs to the soup. Let the soup brew for 15-20 minutes and you can serve it on the table.

Cabbage with mushrooms

A dish according to this recipe is often prepared on fasting days, since mushrooms are an excellent substitute for meat of animal origin. The total cooking time is approximately 1 hour.

For 2.5 liters of water you will need:

• celery root (or potatoes) - 300 g;
• sauerkraut and fresh - 100 g each;
• millet - 50 g;
• medium-sized onion;
• mushrooms - 150 g;
• carrots - 1 pc.;
• odorless sunflower oil;
• spices, herbs, salt.

Step-by-step instruction:

1. Celery is peeled, cut into strips.
2. Fill a saucepan halfway with water and add the celery. Let it boil on the stove.
3. Discard the washed millet groats. Cook for 10 more minutes.
4. Cut fresh cabbage into strips and, together with sauerkraut, send it to a pot with celery to cook. Add water 500-700 ml. Boil 7 min.
5. In a frying pan, fry the onion and grated carrots for 10 minutes, add chopped champignon mushrooms to them.
6. Put the fried vegetables into the broth. Add another 500 ml of boiling water and cook until tender. For 5 minutes, do not forget to add - herbs, spices and salt.
7. Before serving, let the soup brew and you can serve it on the table.

Now you have learned how to cook cabbage at home. In the article, we have proposed 5 best recipes for a national dish, one of which you will definitely like.

Video: Recipe for Ukrainian cabbage with millet and sauerkraut

Many people love fried cabbage, but it’s quite troublesome to cook, and cabbage rolls taste like fried cabbage, but they cook much faster. Now I want to tell you how to cook this wonderful dish.

First, I take a suitable cup, where I will connect all the components. thinly sliced ​​cabbage

I put it in a cup and knead it a little with my hands. Cabbage immediately becomes softer and gives juice.

On the shallow side of a regular grater, I rub carrots. I add it, salt and pepper to taste to the cabbage. I mix everything.

At this stage, many people add fresh onions, cut into small cubes, but I didn’t, because I was afraid that the onions would not have time to be completely fried and the children, sensing its taste, would refuse to eat cabbage.

It turned out like this either dough, or minced meat. Looks like a normal kale salad.

I heat the vegetable oil in a frying pan and spread this mass in portions. A serving is one tablespoon.

I fry them classically first on one side. When the color becomes beautifully golden, turn over with a couple of forks. I thought that they would stick or crumble, because the dough, well, very heterogeneous, but nothing like that, is remarkably turned over with one whole cake.

I put a batch of ready-made skits on a dish and continue to fry until the dough runs out. The cabbage rolls turned out delicious, well fried on the outside.

And soft and tender inside.

I fried skits and thought that no one except me would eat them, but I was very mistaken, swept away in 5 minutes, and the children ate well, and they are still those picky eaters.

Kapustniki are good without anything, but we had sour cream and ate with it, very tasty. In general, this dish is very similar to fried cabbage, which I love very much, but I spent much less time on cooking cabbages than I usually spend on frying cabbage.

Cooking time: PT00H15M 15 min.

Cabbage, Polish and Ukrainian soup, usually made from sauerkraut in the classic version, is boiled with millet. In addition to millet and cabbage, it includes: potatoes, carrots, onions, tomato paste, spices, garlic, herbs. It is prepared on meat or vegetable broth - of your choice, more often on pork, so the soup turns out to be very rich and satisfying. Instead of sauerkraut, you can take fresh or pickled. In some regions of Ukraine, cabbage for this soup is not chopped, but cut into small squares. However, this does not affect the taste of the dish.

The five most commonly used ingredients in cabbage recipes are:

Cabbage cooking option:

1. Boil pork in salted water with added spices.
2. Strain the broth and add the washed millet into it.
3. Boil for half an hour.
4. Add chopped potatoes.
5. Fry separately shredded carrots and onions, stir in tomato paste.
6. Add stir fry to soup.
7. Put cabbage.
8. Serve cabbage soup with sour cream and black bread.

Tomato paste can be replaced with peeled tomatoes.

In the finished soup, add the meat cut into pieces.

The five most nutritious cabbage recipes:

There are options for soup cooked on Chinese cabbage, with mushrooms, smoked ribs, and beans. Instead of millet, rice, buckwheat, barley are sometimes put. One of the essential components of this Ukrainian dish is lard and dressing on lard, garlic and onions.

• keep in mind that the cooking time of the cabbage can be delayed for two to three hours
• if you want softer cabbage in the soup, put it right after the potatoes, but let them boil before that
• sometimes cabbage is called cabbage
• sauerkraut in sum can be added with brine
• so that the millet in the soup does not taste bitter, rinse it well in running water several times
• Kapustnyak - a thick rich soup, in the classic version more like a liquid stew
• Crushed boiled potatoes added to the boil crust can give cabbage density

Kapustnyak is an old Ukrainian dish that pleasantly surprises with its richness of taste, pleasant aroma and satiety. The food turns out to be very appetizing and many will like it.

We suggest that you familiarize yourself with the classic step-by-step recipe with a photo, according to which you can easily cook Ukrainian cabbage.

• pork - 1 kg
• sauerkraut - 1 kg
• fresh pork fat - 150 gr
• smoked pork fat - 50 gr
• potatoes - 600 gr
• onions - 100-200 gr
• carrots - 100-200 gr
• parsley - 50 gr
• parsley root - 50 gr
• butter - 50 gr
• flour - 50 gr
• garlic - to taste
• table salt - to taste
• ground black pepper - to taste
• sweet pea pepper - to taste
• sour cream - to taste
• bay leaf - 1-2 pieces

We will start cooking with cooking meat. First, wash the ribs (or other meat on the bone), then cut into portions and put in a saucepan. Pour the product with cold water (this is important for obtaining the richness of the broth) and send it to the stove. Bring to a boil and reduce heat so that the liquid is simmering. Constantly skim off the foam and continue cooking for at least one hour.

Now let's start preparing the fat. It should be washed, dried and cut into small cubes. Just finely chop the smoked lard. Put both products in a pan and send to the stove. It is necessary to achieve the rendering of fat, but the ingredients themselves should not be too fried.

At this time, the onion should be peeled, then washed and dried, after which the vegetable is finely chopped and laid out in a pan with bacon along with a small amount of carrots. Continue sauteing, constantly stirring the ingredients.

Next, measure the amount of sauerkraut you need and put it in a pan with onions. The final taste of the dish will depend on the taste of cabbage, so take the most delicious product of your choice. Stir and continue simmering until the cabbage has a consistency between crispy and stewed.

At this time, peel, wash and dry the carrots. It should be grated on a medium grater and put in a saucepan with other ingredients. Continue simmering for another ten to fifteen minutes.

Next, pour one or two tablespoons of flour into the saucepan, hold for about a minute, and then mix and continue stewing for another couple of minutes. This will thicken the dressing, which means taking care of the density of the borscht itself.

In the meat broth, which will be almost ready by this time, you need to add bay leaf, ground black pepper and allspice peas. Then peel, wash and dry the potatoes, cut them into cubes and put them in the broth. After five to seven minutes, send to the pan and dressing. Here you should also clean, wash and dry the parsley root, finely chop and lay out to the rest of the ingredients. It remains to peel, and then wash and dry the garlic along with the herbs. Grind the ingredients and send them to the pan about three to five minutes before the end of cooking.

Turn off the heat, cover the dish with a lid and let the borscht brew for at least two to three hours, and it is better to leave it overnight if time permits. After that, the cabbage, made according to a simple step-by-step recipe with a photo, should be poured into plates, supplemented with sour cream and served. Bon appetit!

Recipe 2: fresh cabbage cabbage

Kapustnyak from fresh cabbage is a popular Ukrainian dish that you can try at any time in western Ukraine.

• White cabbage 750 grams
• Carrot 1 pc
• Onion 1 pc
• Lard 2 tbsp
• Potatoes 3 pcs
• Millet 50-70 grams
• Water 1.5 l
• Ground paprika 2 tsp
• Salt 1 tsp
• Sugar 1 tsp
• Bay leaf 2 pcs
• Greens to taste

Peel carrots and onions, rinse, cut into small cubes and fry in a cauldron on lard.

Rinse the millet and add to the cauldron with the fried vegetables. Peel the potatoes, rinse, cut into large cubes and also add to the cauldron. Fry for 2-3 minutes.

Pour in hot water, add ground paprika, add bay leaves, no salt needed! Boil over medium heat for 15 minutes.

Chop the cabbage into large slices and pour into the cauldron. There should be a lot of cabbage slices, since cabbage is a very thick soup.

After the cabbage slices, add salt, granulated sugar, fresh or dried herbs to the cauldron. Simmer over medium heat for about 7-10 minutes.

Pour hot cabbage into deep plates or bowls, serve with sour cream, green onions, slices of black or rye bread.

Recipe 3, step by step: cabbage with millet

Kapustnyak is a Ukrainian dish traditionally made from sauerkraut. I propose to cook cabbage from sauerkraut and fresh cabbage. Fresh cabbage will thicken the cabbage. This first course is hearty and delicious.

• Potatoes 3 pcs.
• Pork ribs 200 g
• Carrot 1 pc.
• Onion 2 pcs.
• Millet 100 g
• Sauerkraut white cabbage 200 g
• White cabbage 100 g
• Tomato juice 150 ml.
• Salo 50 g
• Water 2.5 l
• Salt to taste
• Black pepper to taste

Put the pork ribs, onion, carrots into the pan, cook the broth. Bring to a boil, remove scale, cook until tender.

Peel potatoes and finely chop.

Cut sauerkraut.

Rinse the millet several times, pour water for 5 minutes, drain the water.

Add potatoes to the broth.

Pour in the wheat.

Cut lard for frying.

Chop the onion for frying.

Grate carrots on a fine grater.

Pour sauerkraut into cabbage.

In a heated pan, fry the lard without overdrying.

Add onion to lard, sauté, add and fry carrots.

Grate fresh white cabbage on a grater with small holes and add to cabbage, bring to a boil.

Add tomato juice to the frying of bacon, carrots, onions.

Take out the third part of the potato from the kupastnyak and crush it with a potato masher, return it to the kupashnyak.

Cabbage is almost ready, add bay leaf, salt, pepper to taste, add herbs.

Recipe 4: Sauerkraut Cabbage

Soup, which is prepared mainly in the winter season. A dish loved by many, as it is very satisfying. It is often prepared the next day after the holiday - cabbage.

• Pork ribs - 0.5 kg
• Potatoes - 4 pcs.
• Carrot - 1 pc.
• Sauerkraut - 3 large handfuls
• Millet - 200 gr.
• Onion - 1 pc.
• Tomato paste - 2 tbsp.
• Water - 3 liters.
• Spices - to taste
• Garlic - optional

As the name already implies, the soup that we will cook today necessarily includes sauerkraut, as well as other products: meat, I always take pork ribs, potatoes, carrots, millet, tomato paste or sauce, of course - spices.

At first, I cook all the products separately. I fry the meat over high heat so that it browns. I peel the potatoes and boil them whole in a saucepan, where I will then cook the soup. When the potatoes are cooked, I take out with a slotted spoon and use a fork separately in a plate. I overcook the onion over moderate heat until transparent (you should not blush it). I sort the millet, wash it several times and cook it in a separate pan until half cooked. I don’t add carrots separately, as there is enough of it in my sauerkraut, but whoever likes carrots more can add.

I used to cut the cabbage as small as possible, but recently I learned one trick, pass cabbage along with semi-finished millet through a meat grinder! I liked this method, the soup is homogeneous and dense - I recommend trying it!

I put all the semi-finished products in the pan where the potatoes were boiled. First, fried meat, let it boil for 10-15 minutes, then add crushed potatoes, followed by cabbage and millet twisted together. I add 2 tablespoons of tomato paste to the fried onions and put them in a pot with soup. Cook for another 15-20 minutes to cook the cabbage.

Do not confuse cabbage and cabbage soup, as these are two different dishes, although one and the second contain such an ingredient as cabbage. Also, real cabbage is prepared from sauerkraut, in no case from fresh! Since this dish is considered national among the peoples, where cabbage was fermented for the winter in large quantities: Russia, Ukraine, Belarus, Poland, Slovakia. It is sauerkraut that gives its golden film to the finished dish.

Recipe 5: Ukrainian cabbage (step by step photos)

the presented lean soup is usually prepared in autumn and winter, since one of its main ingredients is sauerkraut. You can slightly modify the composition at your discretion, but cabbage is what always remains in this soup. Let's try to cook this delicious Ukrainian cabbage with sauerkraut, millet and tomato, but without traditional meat.

• Several potatoes
• Carrot,
• Bulb,
• Garlic,
• Sauerkraut - 300 grams,
• An incomplete glass of millet,
• Tomato paste - 2 tablespoons
• A few peppercorns, a mixture of ground pepper,
• Salt and bay leaf
• Sunflower oil.

Let's start cooking cabbage. First of all, we put a pot of water on the stove, throw a few peppercorns into the water. Onions need to be peeled and then finely chopped,

put it in a bowl of water.

At this time, peel the potatoes, and then cut them. 5 minutes after the onion, you can pour the potatoes into the pan and continue cooking.

Millet should be poured into a deep bowl, and then rinsed under running hot water to remove all possible impurities. When the water in the pan boils, you can add millet, and mix the soup.

Sauerkraut must first be washed under water, and then chopped a little with a knife.

It will take three times more than usual, since when crushed, its volume changes greatly. Once the potatoes are soft enough and the millet is almost cooked, add the cabbage and stir the soup well.

For now, the cabbage should boil a little along with the soup, so we are preparing the frying. Rinse the carrots under running water, peel them, and then grate them.

We put a frying pan on the fire, add a couple of tablespoons of sunflower oil and heat it up. As soon as the oil is hot, you need to put the carrots in the pan and fry a little, stirring well.

At the end of frying, add tomato paste.

Stir and add another 100 ml of water, simmer for another 5 minutes. Mix, add spices and salt.

Pour the dressing into the soup, stir.

Peel the garlic and cut into strips.

Season with garlic, salt, add bay leaf, cover and cook for another 10 minutes.

Remove the cabbage from the fire, add greens.

Delicious Ukrainian cabbage soup is ready! Bon appetit!

Recipe 6: cabbage with green beans

Very tasty, thick, rich soup.

• soup set for broth - 500 g
• white cabbage - a quarter of a fork
• millet - a quarter cup
• potatoes - 500 g
• onion - 1 pc.
• carrots - 1 pc.
• green beans - 250 g
• salt - to taste
• ground black pepper - to taste
• sunflower oil - for frying vegetables
• greens - to taste

Recipe 7: cabbage with red beans and sausages

Cabbage with beans and sausages according to this recipe turns out to be simply unrealistically delicious. This is a rich, satisfying first course with the aroma of smoked sausages. And if you soak and boil the beans in advance, then cooking will take very little time.

• Red beans - 150 g
• Sauerkraut - 300 g
• Smoked sausages - 250 g
• Onion - 1 pc.
• Wheat flour - 1 tbsp. spoon
• Vegetable oil - 2 tbsp. spoons
• Garlic - 3 cloves
• Tomato paste - 2 tbsp. spoons
• Ground paprika - 1 teaspoon
• Bay leaf - 1 pc.
• Salt - to taste
• Fresh greens (parsley, dill) - 5-6 sprigs
• Water (boiling water) - 1.5 l

We prepare products for cooking cabbage soup with beans and sausages. We thoroughly wash the beans in advance and soak in 2 glasses of cold water for 6-8 hours.

After soaking, the beans are thoroughly washed again, pour 2 cups of water and put on heat. Cook until done for 50-60 minutes. We make sure that the water does not boil away. After cooking, put the beans in a colander.

Peel the onion, chop finely.

Fry the onion in vegetable oil in a cauldron for 3-5 minutes.

Add the flour to the onion and stir-fry for another minute.

Add sauerkraut to the cauldron, mix and fry for 2-3 minutes.

Add boiling water to the cauldron so that it hides the contents. Bring to a boil, cover with a lid and simmer for 15 minutes over low heat.

Then add bay leaf, paprika, tomato paste. Stir and simmer for another 10 minutes.

Cut the sausages into slices.

We clean the garlic and pass it through a press.

Finely chop the greens.

Add cooked beans and sausages to the cauldron. We mix.

Add 1.5 liters of boiling water. Bring to a boil and cook cabbage for another 5 minutes.

Add garlic and herbs to the soup. Turn off the heating. Let the soup brew covered for 15-20 minutes.

Cabbage with beans and sausages is ready. Bon appetit!

Recipe 8: cabbage with millet in Ukrainian

As a culinary experiment, you can cook Ukrainian cabbage with sauerkraut, and the recipe with a photo will come in handy as a detailed guide. The ingredients are the simplest, although millet, perhaps, is not so popular, so it will have to be purchased specifically for this occasion. In principle, any sauerkraut is suitable - softer or tougher, with bright or moderate sourness. Besides, it's not that difficult.

• 250 g pork;
• 1-2 bay leaves;
• 1 handful of millet;
• 1.5 liters of water;
• 1 onion;
• 1 carrot;
• 1-2 potatoes;
• 1 st. l. frying oils;
• 2 handfuls of sauerkraut;
• 1.5 tsp tomato paste;
• 1/5 tsp salt;
• 3 pinches of spices;
• 2-3 sprigs of fresh herbs.

For the broth, you can take pork, more fatty or more lean. Wash the meat, cut off all the excess and send it to cook with bay leaves, spices and spices.

Rinse the millet and soak in cold water for an hour.

Peel onions and carrots, wash and chop finely.

Peel the potatoes, wash and cut into small pieces - in the form of cubes or sticks.

Heat refined oil in a saucepan or frying pan. Send onions and carrots to fry. The fire must be made weak.

After 4 minutes, send the potatoes and millet to the saucepan.

Squeeze the sauerkraut from the brine and transfer to a saucepan.

Now add salt, tomato paste, spices.

Pour the broth into the saucepan. Cut large pieces of meat and also transfer to cabbage. Cook over low heat for 25-30 minutes.

Ready cabbage can be served immediately. With fresh chopped herbs, it will turn out even more fragrant.

Recipe 9: cabbage in a slow cooker (with photo)

• pork - 500 grams;
• potatoes - 850 grams;
• carrots - 90 grams;
• vegetable oil - 70 ml;
• water - 2.5 liters;
• white cabbage - 500 grams;
• onion - 80 grams;
• millet - 110 grams;
• tomato paste - 30 grams or tomato juice - 70 ml;
• salt and spices to taste.

To serve the dish: sour cream, herbs.

First you need to prepare all the necessary ingredients and a slow cooker for cabbage.

We turn on the multicooker in the network. Set the program "Frying / Vegetables" with a temperature of 160 degrees. Pour in the sunflower oil and let it heat up.

Wash the meat thoroughly under running water and cut into portions.

We put the meat for cabbage in the bowl of the multicooker, close the lid. We leave the meat to fry, periodically opening the lid and stirring it.

Finely chop the onion.

After the meat is browned, turn off the multicooker with the "Heating / Cancel" button. Salt meat, mix. Add onion. We turn on the “Frying / Vegetables” program with a temperature of 140 degrees, bring the onion to a golden color along with the meat.

While the onion is fried, grate the carrots on a fine grater.

Open the lid of the multicooker and add the carrots to the onions and meat. Lightly fry.

Now turn off the multicooker with the "Heat / Cancel" button, add 0.5 liters of water. We turn on the program "Frying / meat" with a temperature of 120 degrees. We bring the meat to a soft state.

In a separate bowl, put the peeled and chopped potatoes. Fill with water. Add salt. We put it on the stove to cook. If, apart from the slow cooker, there is nowhere else to boil the potatoes, then we start the process of cooking cabbage in the slow cooker with potatoes. We transfer the finished potatoes, along with the water in which they were boiled, to another container and then cook according to the recipe.

When the meat has become soft, turn off the multicooker with the "Heating / Cancel" button, add 1 liter of water and tomato juice. We turn on the program "Cooking / normal".

Now grind the cabbage with a meat grinder.

Pour the cabbage into the multicooker bowl.

Next, add the washed millet.

Add another 0.5 liters of water. We turn off the multicooker with the “Heat / Cancel” button and set the “Porridge” program, cook until the millet is cooked.

Drain water from boiled potatoes into a separate container. Then we push it.

After that, add the drained water and mix until the consistency of puree.

Now slowly add a little liquid from the multicooker to the potatoes so that the puree becomes like liquid cream or sour cream.

Pour the liquid puree into the multicooker bowl.

Add bay leaf, salt, pepper and, if necessary, add water to the maximum mark in the bowl. Bring to a boil, turn off the "Heating / Cancel" button.

Serve the cabbage from the multicooker hot with sour cream and herbs. Bon appetit!

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