How to cook a cabbage soup, the recipes of which are now counted in the hundreds? How not to be mistaken with the ingredients and their right combination? It is to these questions that we will try to give the fullest possible answer, presenting to your attention several completely different recipes, each of which corresponds to all the rules for preparing this dish.
A recipe for cabbage from sauerkraut
Ingredients:
- sauerkraut - 300 g;
- pork - 400 g;
- onion - 2 pieces;
- potatoes - 4 pcs .;
- millet - 3 tbsp. spoons;
- carrots - 1 piece;
- tomato paste - 2 tbsp. spoons;
- bay leaf - 1 piece;
- salt - 5 g;
- pepper - 5 g;
- garlic - 1 clove.
Preparation
A real cabbage soup with wheat is prepared, but if you want it you can replace it with rice, then you will get a cabbage with rice.
To begin with, it is necessary to deal with meat, rinse it, pour 2.5 liters of water, add to it a bay leaf and put it to boil for an hour.
While cooking meat, you can do the rest of the products. Potatoes, carrots and onions need to be cleaned. Peeled but not cut potatoes should be sent to cook in a saucepan with meat, and after 20-25 minutes get it and knead it with a fork on a plate. When you get the potatoes from the pot, add cabbage with millet to the broth and cook for 25 minutes. If you use rice instead of millet, add it should be closer to the end, along with tomato dressing.
While cabbage is boiled, it is necessary to fry finely chopped onions and grated carrots in vegetable oil. Next, add tomato paste, diluted with water, and fry for a few more minutes. Finally, mashed potatoes, garlic, salt and pepper must be mixed with tomato dressing and added to a pan, after which boil the cabbage on low heat for another 15-20 minutes.
Before serving, it is advisable to let the dish brew.
You can cook Ukrainian cabbage from both sauerkraut and fresh cabbage. The last recipe for cabbage is distinguished by a set of initial ingredients.
Cabbage from fresh cabbage
Ingredients:
- meat (beef or pork) - 400 g;
- fresh cabbage - 400 g;
- onion - 2 pieces;
- potatoes - 5 pcs .;
- carrots - 1 piece;
- tomato paste - 3 tbsp. spoons;
- pepper - 5 g;
- salt - 10 g;
- millet - 2 tbsp. spoons.
Preparation
Meat must be washed, sent to a deep saucepan with cold water and cook over low heat until half cooked. Also do not forget to remove the foam when the meat starts to boil.
While broth is being prepared, it is possible to deal with vegetables, namely - peel potatoes, onions and carrots, grate the latter, and cut the onions into cubes. Cabbage must be cut into thin strips.
10-15 minutes after the meat boils, it is necessary to add a whole potato to the pan and boil it until it is ready. Ready potatoes should be caught from the broth and kneaded with a fork. Very large potatoes can be cut before adding to the pan into several pieces.
After the potatoes, cabbage should be added to the broth, and while it is brewed, start refueling. To do this, you need
The resulting refueling must be sent to the pan with meat and boiled cabbage for 15 minutes, then turn off the fire and be sure to let the dish brew.
If you spill a cabbage soup on plates at once, its taste will differ markedly from a real Ukrainian or Polish dish. When the soup is infused for 30-40 minutes, all the ingredients are saturated with the aromas of each other, and anyone who tries this dish for the first time, necessarily asks for supplements.
Want even more classic recipes on your table? Then try the recipes of authentic soup and kulesha and a pleasant appetite for you!