How to cook delicious cabbage from sauerkraut. Cabbage from sauerkraut with millet

In any cookbook printed in the territory of the post-Soviet space, you will almost certainly find a recipe for the first dish called Ukrainian cabbage with sauerkraut. And this is not surprising, because such a rich, delicious soup is popular not only in its homeland, but also in other countries.

Classic Ukrainian cabbage soup with sauerkraut

Since ancient times, such a dish was cooked only in the oven. The soup was rich and very tasty. Of course, it is difficult to achieve such a taste at home, but you should not give up cooking, because even on a regular stove, cabbage turns out to be very appetizing and rich.

Ingredients:

a pound of meat pulp (beef or veal);
280 g sauerkraut;
carrots and onions;
three potato tubers;
three tablespoons of rice grains;
two tablespoons of tomato puree.

Cooking method:

The first step is to boil the meat until tender, then add potato cubes, salt, and after 20 minutes rice grains.
Braise cabbage in a frying pan with tomato paste And a small amount broth.
We send the stewed sauerkraut to the soup 10 minutes after adding the rice cereal.
Saute chopped onions and grated carrots in oil.
We put the vegetable frying in the soup and cook the cabbage for another 20 minutes.
At the very end of cooking, you can add chopped herbs and garlic for flavor.

How to cook with millet

A traditional first course in Ukraine is sauerkraut soup. And if you want to feed your family delicious lunch, then be sure to try cooking cabbage soup with sauerkraut and millet.

Ingredients per pound of meat with bone:

450 g cabbage;
five potato tubers;
carrot and onion head;
50 g of millet;
tomato paste.

Cooking method:

Fill the meat in a saucepan with water and send the container to the fire. When you remove the foam, put a few peppercorns, salt and parsley in the broth.
We put potato cubes in the broth, and after ten minutes we fall asleep millet.
Shred the cabbage and send it to the soup.
Grind onions and carrots and simmer together with tomato paste until the vegetables are soft. We send the vegetable frying to the pan.
A few minutes before cooking, put spices and herbs.

We cook cabbage in a slow cooker

Despite the fact that cabbages are traditional Ukrainian dish, they like to cook it in Russia, and in Belarus, and in Poland, and in other countries. It’s hard to refuse a hot rich soup with sour cream.

For its preparation, sauerkraut is used, but many housewives add a fresh vegetable for a change.

Ingredients:

350 g of meat;
400 g sauerkraut;
three potato tubers;
three tablespoons of any cereal;
two onions and carrots;
celery root.

Cooking method:

In the bowl of the device we lay one onion and carrots, as well as celery root. In the “Baking” mode, under a closed lid, bake the ingredients for five minutes.
Then we put the meat, pour water and cook the broth for an hour at a temperature of 100 degrees.
We filter the finished broth and return it to the bowl again along with pieces of meat.
In the future soup we put potatoes, onions and carrots cut into strips. We set the “Multi-cook” mode and cook food for ten minutes at a temperature of 120 degrees.
Then pour out the cereal, add cabbage, spices, Bay leaf, greens and bring the dish to readiness for half an hour, using the "Soup" mode.

With rice and chicken

In the national Ukrainian cuisine, such a first dish is in second place after borscht. You can cook delicious Ukrainian cabbage soup on any meat broth. If you want to cook more light soup, then use chicken meat in the recipe, and take rice from cereals.

Ingredients:

380 g chicken fillet;
half a glass of rice grains;
250 g sauerkraut;
onion head and carrots;
three tablespoons of tomato paste.

Cooking method:

From chicken meat boil the broth, then put the potato cubes and a little salt.
After ten minutes, we fall asleep rice grains, and after another 15, add the frying of their carrots and onions, as well as sauerkraut.
We continue to cook cabbage and add spices, tomato paste and greens a few minutes before cooking.

Cooking without meat

You can cook cabbage soup without adding meat, the soup turns out to be no less tasty, but at the same time very light and dietary.

It is worth noting that sauerkraut slows down the cooking of vegetables, so it should be added only after the potatoes are almost ready.

Ingredients:

450 g sour cabbage;
one carrot and one onion;
parsley root;
several potato tubers;
two cloves of garlic;
three tablespoons of tomato puree;
seasonings, herbs.

Cooking method:

Saute the onion in hot oil, then add chopped roots and tomato paste to it. Pour in 50 ml of water and simmer the ingredients for 15 minutes.
Pour water into the pan, put the potato cubes and cook for ten minutes until half cooked.
As soon as the potatoes are almost ready, lay the cabbage and vegetable stew, also add all the spices - bay leaf, allspice and salt.
After 20 minutes, put the chopped greens mixed with chopped garlic, bring the cabbage to a boil and immediately turn off the heat.

Ukrainian cabbage soup with sauerkraut and mushrooms

The classic cabbage recipe involves the use of meat, sauerkraut and cereals in the recipe. You can diversify the dish with the help of mushrooms. If possible, add white to the recipe - the soup will turn out not only rich, but also very fragrant.

Ingredients:

280 g pork ribs;
120 g dried porcini mushrooms;
three potato tubers;
160 g sour cabbage;
onion and carrot;
salt, spices.

Cooking method:

Boil pork ribs for an hour.
Soak the mushrooms and cook separately for 15 minutes. Then cut into strips and sauté together with grated carrots.
IN meat broth put potato wedges and small onion cubes.
As soon as the potatoes are almost ready, add the cabbage, after a couple of minutes add some salt to the soup.
a can of canned fish in tomato sauce;
five potatoes;
a head of turnip and a small carrot;
a spoonful of tomato puree.

Cooking method:

We chop the cabbage, three carrots on a grater. Mix vegetables, add water and cook for about 20 minutes.
We chop the onion and, together with the tomato puree, sauté in a pan.
Add millet to cabbage, then fry onion and grated on coarse grater potatoes.
After 15 minutes, put canned food, season the future soup with salt, pepper, bring to a boil and turn off the stove.

The main ingredient of cabbage soup is sauerkraut, it can be added to soup along with brine. If you don't love too sour dishes then you just need to wash the vegetable. Some housewives use fresh cabbage instead of sauerkraut, but such a cabbage will be completely different in taste, saturation and color.

Kapustnyak (cabbage or cabbage) is a traditional first course Ukrainian cuisine, the main ingredient of which is sauerkraut. It is she who gives a special aroma and sour taste, which are the hallmarks of this dish. Cabbage is also prepared in other countries, for example, in Poland, Slovakia, Russia. But Ukraine is considered the homeland. There are many recipes for this dish, they differ depending on the traditions of the area and the preferences of the hostess.

Ukrainian cabbage with chicken wings

Now you will meet one of the the best dishes Ukrainian cuisine. It is no worse than borscht, only a little less common. This dish - ukrainian cabbage simple and very tasty, ready to compete with Ukrainian borscht.

Cabbage has a large number different options. It is cooked from cabbage squeezed and even washed from brine. And lovers of a more acidic version use cabbage not squeezed from the brine. During fasting, lean cabbages are prepared. There are recipes using mushrooms and fish broths.

In our refrigerator there is always a large saucepan in which there can be borscht, pickle or Ukrainian cabbage. If I give the household members the opportunity to choose a dish that should be cooked today, then I am 90% sure that cabbage will be chosen.

It can be cooked without meat or with any meat, but sauerkraut should be an obligatory and invariable attribute of this dish.

I got the recipe for this dish from my grandmother, a native of the Valkovsky district. Kharkov region. She was born in 1891 and spent 2/3 of her life in the village of Vysokopolye. I indicated the age of my grandmother because some culinary sites exhibit "grandmother's recipes" with pretensions to retro. And in terms of age, these “grandmothers” are 10 years younger than me.

Grandma's dish I named Ukrainian cabbage. Although I could, as some do, call it Kharkov, but that would not be fair. Kharkiv and the region are large.

Before writing these words, I looked at many recipes and came to a conclusion.
They are either somewhat reminiscent of ours, or are the fruit of an indefatigable fantasy.

Well, at least such an example is “Zaporozhian Kapustnyak” with a hint of Zaporizhzhya Cossacks.

If the word "Zaporozhye" is considered as a modern city of Zaporozhye, with its developed network of restaurants, then the name is adequate. If this word means Zaporizhzhya Cossacks, then only spices and some ingredients get a problem. The Cossacks of the Zaporizhzhya Sich could not have such ingredients, especially on a campaign.

I tired you with my reasoning and it's time to move from words to deeds - learn to cook Ukrainian cabbage.

Ingredients nand a pot of 6 liters:

Chicken wings - 1 kg.
Sauerkraut - 800 g.
Bulb - 1 medium.
Carrot - 1 small.
Millet - 0.5 cups.
Spices and salt - to your taste.
Vegetable oil - 6 tbsp. lies.

Cooking:

Chicken wings, which are rightfully considered the tastiest parts of the carcass (it's like someone, but in many countries they are considered a delicacy), are thoroughly washed and thrown into boiling water. In the process of cooking, be sure to remove the foam. Cook for 25 - 30 minutes.
Together with the wings we lay the potatoes cut into cubes
We take out the cooked wings from the broth and leave to cool.
After cooling, separate the meat from the bones
While the wings and potatoes are cooking, we will prepare sauerkraut
Put the cabbage into the pan. after pouring 3-4 tablespoons of vegetable oil into it.
10 minutes, simmer, stirring frequently. Then add the broth or water and continue to simmer over low heat for another 10 minutes
Remove the cooked cabbage from the pan.
We rub the carrots on a grater, finely chop the onion and sauté in vegetable oil.
Put the cooked onions and carrots out of the pan.
pre-sorted millet groats wash and fill with boiling water. We spread the millet in a boiling broth 10 minutes after the potatoes
After the potatoes are ready, put the cabbage, browned onions and carrots into the broth. Let simmer for 10 minutes
Our cabbage is ready. Bon appetit!

Kapustnyak Ukrainian recipe

Ingredients

Pork (ribs or ham can be) - 300-400 g,
water - 3 l.,
millet - ½ tbsp.,
sauerkraut - 400 g,
potatoes - 400 g,
carrots - 2 pcs.,
onion - 2 pcs.,
vegetable oil - 40-50 ml,
tomato paste - 2-3 tbsp. l.,
dill,
pepper,
salt.

Cooking:

We weld good broth: put the meat in a saucepan, pour cold water and cook over medium heat. As soon as the water boils, drain it, rinse the pan, and rinse the meat with warm running water. Again, pour the pork meat with cold water and put on a small fire.
Boil until fully cooked, pork should be soft and easily separated from the bones.
Next, clean and chop the vegetables: finely chop the onion, and grate the carrots on a medium grater.
Cut potatoes into cubes or strips.
Heat the vegetable oil in a frying pan and fry the onion and carrot until soft.
Remove the cooked meat from the pan and chop it, and add the potatoes to the broth.
Then, sort and rinse the millet, add to the pan (10-15 after the potatoes).
After millet, after 5-7 minutes, add sauerkraut and roast (carrots with onions), as well as tomato paste.
Simmer the soup for about 5 more minutes.
Add chopped meat, dill, pepper, salt and classic Ukrainian soup - the cabbage soup is ready.

Notes

Sauerkraut can be used directly with brine, it is added to the broth, but you can also wash the cabbage so that the cabbage is not too sour.

Ukrainian cabbage with millet

Cabbage is one of traditional first dishes price Ukraine. It's incredibly delicious and hearty soup. I suggest you try the most popular cabbage recipe and feed your family a delicious dinner.

Products you need:

Meat on the bone (pork, beef) - 400-500 grams
Cabbage (sauerkraut or fresh) - 400-500 grams
Potatoes - 5-6 pieces
Carrots - 1 piece
Onion- 1 piece
Millet - a quarter cup
Tomato (tomato paste) - 1 piece
Salt, pepper, spices and fresh herbs - to your taste
Sour cream - portioned into bowls

How to cook Ukrainian cabbage with millet:

Cut the meat into small pieces and place in large saucepan with salted water, cook the broth.
When the water boils, remove the noise, add the bay leaf and peppercorns to the broth.
Peel the potatoes, cut into small cubes and send to the pan.
We wash the millet under running water in a colander, add to the broth.
Shred the cabbage and pour it into a bowl.
In a pan with vegetable oil, fry the onion cubes and grated carrots. Add tomato paste or grated pulp of one tomato (if you use fresh cabbage, you can take a sauerkraut tomato). Pour the roast into the cabbage.
When we take a sample of all the ingredients in the pan, add salt and add spices if necessary.
Finely chop the fresh greens, add to the plates, or to the pan a couple of minutes before the soup is ready.
Serve cabbage with a spoonful of sour cream in each serving.

Cook cabbage for your loved ones and share the recipe with your friends. Enjoy your meal.

Cabbage with fresh cabbage

If you have never cooked such a soup, we recommend that you correct this mistake. Properly cooked cabbage is very tasty, rich, satisfying, and it is not difficult to cook it. And if you add some smoked meats - your soup will be accepted by the household with a bang - we suggest cooking cabbage with fresh cabbage, ribs and millet - well, very tasty!

Products:

Pork ribs - 0.5 kg
4-5 potatoes
1 carrot
1 large onion or a couple of medium ones
Quarter cup of wheat
Small fork of cabbage
bunch of greenery
A couple of tablespoons of oil for frying vegetables

How to cook cabbage:

First, rinse and put the ribs to boil. Well, if you still stocked up on something smoked - best suited smoked ribs- for aroma and richness of taste. They need to be sent to the soup 15 minutes before the end of cooking, so that they give all their aroma and taste to the soup.
While the ribs are cooking, prepare the vegetables. Wash potatoes, peel and cut into cubes.
Grate carrots on a grater.
Bow in small cube slice. Fry vegetables lightly in oil.
Finely chop the greens.
Grate the cabbage on a coarse grater so that it is washed fine and juicy in the soup.
Then everything is simple: the ribs are cooked - we send potatoes there, followed by washed millet. Let them boil there for about 15 minutes. If there are smoked meats, at this stage we send them to the soup. Then we send carrots and onions to them. After 5 minutes - pour the cabbage into the same place (the soup should be thick), salt, pepper, throw in the chopped greens, and turn it off (the cabbage should not be digested and turn into sauerkraut).
Let the cabbage stand for a while, gain strength, all the tastes and aromas will mix, and you can pour it into plates and call the household. Bon appetit!

Kapustnyak

I invite you to cook Ukrainian cabbage soup with fresh cabbage for the first time. Although this dish is so satisfying that my beloved men gorge themselves on it, as the first and second together.

So let's get started.

We will need:

pan for 5 l;
chicken breast about 500 g;
beets 150-200 g;
carrots 150-200 g;
onion (large) 1 pc.;
tomato juice 1l;
flour 1 tbsp. l. with a slide;
vegetable oil about 100 g;
potatoes 650-700 g;
millet 5 tbsp. l.;
cabbage 500 g;
bell pepper 2 pcs large;
garlic 1 medium head;
old lard the size of a cube of 1.5 cm 3;
ground black pepper;
allspice 8-10 peas;
bay leaf 3 pcs;
dill, parsley.

Cabbage preparation:

Let's start the magical transformation of this mountain of products into a delicious, fragrant dish.
We fill chicken breast 3 liters of water and cook the broth for 50-60 minutes.
During this time, we clean the vegetables and wash the millet.
Heat a large frying pan with vegetable oil and put the onion into it, diced. Fry until golden.
Add the beetroot chopped in the blender bowl to the pan, fry everything together for another 10 minutes.
Then add the carrots chopped in the blender bowl to the pan, fry everything together for another 10 minutes.
After that, sprinkle flour on the surface of this beauty, mix well and after another minute pour everything with tomato juice.
After boiling, put it all out for 5 minutes and our frying is ready!
The broth looks like it's already cooked.
We take out the meat from it on a plate for cooling.
We put in our broth whole potatoes, and when it boils, add millet, bay leaf and allspice there.
Cook until potatoes are ready.
Only now we salt our dish to taste. For my taste, I put 1 tbsp. l. with a small slide of salt and half a tablespoon of sugar.
Now we take out the potatoes from the pan with a slotted spoon (I count them to catch everything), pour the frying into the pan, add the cabbage and sweet pepper chopped in the blender bowl.
While everything boils, with a potato masher turn the potatoes into a puree.
The breast is separated from the bone and divided into fibers.
Put the puree and meat in a saucepan.

How to cook a "stuff":

We put finely chopped old lard and garlic in a mortar and carefully knead everything with a pestle (push).
For simplicity, you can scrape fat from the fat with a knife, and pass the garlic through a crush.
We add a "jam" to our dish, there is also black pepper to taste.
Let it boil for another 10 minutes. Be careful, the dish has become quite thick, make sure that it does not burn.
Sprinkle with chopped herbs, let it boil again and ... it's done!
I ask everyone to the table!

Cabbage classic on meat broth

Kapustnyak is a dish of Slavic cuisine, which is prepared with the addition of sauerkraut (sometimes brine is also added to it).

This “brew” (as the ancient Slavs called the first dishes) begins with boiling meat broth. The choice of meat depends on your preferences: someone likes broth with poultry, while others say that it should be with pork, and still others prefer beef ribs. Our cabbage soup will be with the addition of the last indicated ingredient - beef ribs.

So, for meat broth, take (for 3 liters):

0.5 kg of ribs;
bay leaf, a dozen peas of allspice and black pepper;
half a large carrot (do not peel it) and a medium onion (you need to remove the peel from it but do not cut off the tail);
salt to taste (be careful with this, it is better to add salt at the very end, since cabbage can also be salty - you can overdo it);
We also recommend adding a piece of celery root or its branch with herbs.

How to cook:

In cold water, put the ribs, washed vegetables, spices and salt and put the pan on the fire (add celery about 5 minutes before the end of the broth cooking).
Let the water boil, and then simmer the broth over low heat for about 1 hour (the meat should be soft enough).
Remove boiled root vegetables and celery pieces/sprig from pot.
The cabbage base is ready, now proceed to further culinary steps.

To "fill" cabbage, prepare:

1 large root crop of carrots and onions;
7-10 medium sized potatoes;
half a glass of millet;
200 grams of sauerkraut;
1 tablespoon any tomato dressing(sauce, ketchup, pasta);
greenery.

How to cook cabbage:

Clean your vegetables. Cut the carrots into large strips, and the onions and potatoes into medium-sized cubes.
First, pour the onions and carrots into the boiling broth, and then add the potatoes and millet after 10 minutes.
After another 15 minutes, you need to add sauerkraut to the future cabbage.
Boil for another 15 minutes. Then add the tomato dressing.
Do not forget to try the first dish for salt. If necessary, add salt.
At the last minute of cooking, add greens to the cabbage.

Serve hot. Bon appetit!

Kapustnyak Zaporozhye. Recipe

Cabbage can be cooked in different ways, but it distinctive feature is of course the presence of sauerkraut. Kapustnyak is undoubtedly Ukrainian soup. It belongs to the category of hot soups, is traditional. The original name of the soup is cabbage. It is traditional for the peoples of Ukraine, Slovakia, Poland. Do you want to please your loved ones with something "hot"? We offer a recipe delicious soup- Kapustnyak Zaporozhye. Fatty, rich, with great flavor and easy to prepare!

Ingredients:

400 g pork;
600 g sauerkraut;
400 g potatoes;
3 art. l. millet;
2 roots of carrots, parsley, parsnips and celery;
2 onions;
2 tbsp. l. butter;
50 g fat;
2 bay leaves;
2 peas of allspice;
1 st. l. finely chopped parsley.

Cooking:

Pour pork with cold water and cook until tender. Read more
Squeeze sauerkraut from excess juice and stew in well-heated vegetable oil until half cooked, adding broth.
Wash, peel and cut vegetables into small strips: parsley, parsnips, celery, carrots and onions.
All prepared vegetables should be lightly fried in vegetable oil.
Now let's move on to the salad.
We take lard and pass it through a meat grinder. We grind the missed fat in a mortar along with chopped onions, parsley and washed millet.
The broth in which the pork was cooked must be filtered, add potatoes cut into small cubes and boil for 10-15 minutes.
After we add fried cabbage, mashed lard with millet, bay leaf, pepper and our fried vegetables.
Salt cabbage to taste and cook until tender. The soup is ready. Bon appetit!

Today we are going on a virtual culinary journey "Invite the world to you" to Poland, where in a small restaurant a smiling waiter will serve us big portion(yes, a big one, since the Poles are sure that the way to the guest lies through the stomach) delicious fragrant soup(Poles have a great passion for soups) with such a sonorous name - Kapustnyak. The smell of this soup is simply mesmerizing and warming, especially on a frosty day. And what a rich and well-fed he is, a spoon is worth in such a soup. Moreover, in addition to the soup, we were served black toasted bread, and even rubbed with garlic! We eat well! Smacznego!

Kitchen: Polish.

Cooking method: cooking .

Cooking time: about 1.5 - 2 hours.

Ingredients for 6 servings:

pork ribs (or pork with bone) - 500 g
sauerkraut - 400 g
potatoes - 5-6 pieces of medium size
large carrots - 1 piece
onion - 2 pieces
vegetable oil - 2 tablespoons
tomato sauce- 2 tablespoons
millet - 3 tablespoons
bay leaf - 1 piece
black pepper - peas - 6-7 pieces
black pepper - to taste
salt - to taste
black bread - 6-12 pieces
garlic - 2-3 cloves
parsley and dill.

How to cook cabbage:

First you need to cook the broth. Put the meat in a saucepan with a volume of 3-3.5 liters, pour cold water and put on fire. Bring the water to a boil over high heat, remove the foam. Then reduce the fire to medium, throw black pepper into the future broth - peas, bay leaf and 1 onion, which is well washed and only the top layer of the peel is removed. Cook meat until done. This will take approximately 1 hour.
While the broth is cooking, peel the potatoes, cut into pieces, boil separately in a saucepan until tender. Drain the water from the cooked potatoes and mash them with a fork.
Let's prepare the fry. Peel the carrots, wash and grate on a coarse grater. Peel the onion, rinse with cold water and chop finely. In a frying pan, sauté onion with carrots in vegetable oil and adding black pepper for 5 minutes. Then add the tomato sauce and simmer for another minute.
Pour millet into a cup, pour boiling water over it and leave for 10 minutes. Then drain the water and rinse the millet under running water until the water is clear.
Remove the finished meat from the broth, put on a dish, cool, pull out the bones - ribs, cut into pieces.
Put the sauerkraut in the broth (if the cabbage is sour, then it is better to first soak it in water for a while, and then rinse it). Here great recipe sauerkraut: . Boil the cabbage in the broth for about 10 minutes over medium heat, and then, adding the millet, for another 10 minutes.
Add fried potatoes, mashed potatoes to the broth with cabbage and millet, mix well, if necessary, add salt and simmer cabbage for about 10 minutes. Turn off the heat, close the pot with a tight lid and let it brew for at least 30 minutes.
Cut black bread, fry in a toaster or in a dry frying pan on both sides, rub with garlic.
Pour cabbage with millet and cabbage into a plate, add a piece of meat and sprinkle with finely chopped dill and parsley.

A few tips.

How to cook the most delicious cabbage, the housewives in the Ukrainian villages, in the Poltava region, knew for sure. This hearty meal- two in one, as they say now - both the first and the second. Although they refer it to the first dishes. 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. By the way, we have on our website great recipe pickled apples! 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 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, in different countries and localities have their own cabbage recipes, and the products in it may differ. A 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 help comes lemon acid or Apple vinegar. 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 meal.

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:

brewed chicken bouillon until ready. 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.

Some of us, especially young ones, unfortunately do not know about this. delicious dish- cabbage, especially cooked from sauerkraut. Previously, such a first dish was very common due to a large number cooking variations. In some restaurants, it was even one of the main items on the menu. I suggest you remember this wonderful soup, with a rich taste palette and expand your home menu.

To be honest, I don’t dare to call such a dish soup, well, you know, it’s like cabbage soup or borscht, this is a special kind of first hot dish. By the way, do not believe the recipes with fresh cabbage, it will be anything, but not our rich cabbage with a pleasant sour taste and a golden film on top. It was invented by the Slavs, it became national dish Poland, Ukraine, Slovakia, those countries where it is harvested in large quantities.

How to cook cabbage from sauerkraut

A real cabbage soup comes from Ukrainian cuisine, our Russian cabbage soup can be cooked on fresh cabbage, but cabbage soup is cooked only with sauerkraut. Fatty pork ribs, smoked brisket, homemade ham, that's what they cook on rich soup. In addition, there are cereals, there may be mushrooms or other vegetables. This soup is good winter table, keep warm and pamper the body exhausted by cold weather with vitamins.

The roots that are added to the soup must be fried, carrots with onions until golden brown, a white root can be added for smell. the soup must also be infused.

How to cook Ukrainian cabbage with sauerkraut

For the recipe we will take:

Two hundred grams smoked brisket or ham
Two hundred grams of sauerkraut
two potatoes
One large carrot
Three tablespoons of rice
Lavrushechka
Sunflower oil for frying
Salt Pepper

Cooking process:

First we need to prepare all the ingredients for frying. We cut the onion with a feather, three carrots on a regular grater, it is important to choose a juicy bright orange root crop, then the soup will be very beautiful.

We cut the ham or brisket into not too large pieces, neat cubes are better. In the meantime, in a frying pan, preferably deep, we heat the oil, it can be peeled, although Ukrainians prefer natural olive oil with sunflower aroma.

First, fry the onion until golden, then add the carrot, stir until browned on all sides. Only at the end we throw in the ham and let it fry a little.

At the same time, we can rinse the cabbage a little earlier if it seems too sour, and put it in a separate frying pan or saucepan to stew, pouring a little water. The extinguishing process will take us thirty to forty minutes, so you need to follow and add water as it evaporates.

We put the potatoes, peeled and cut into cubes, to boil in a saucepan. We also throw washed rice, lavrushka there and continue to cook. We try the potatoes, if they are already almost cooked, we lay the fried vegetables and the cabbage stewed until soft. The thing is, boil potatoes with sauerkraut not very good, the acid does not allow the potatoes to boil, so the cabbage is either stewed or boiled separately.

When all the components are already thrown into the pan, you can salt it so as not to punish with oversalting. Also, at the end, the cabbage is peppered and greens are added. now we close it tightly with a lid and hide it in a warm place to brew, well, at least for half an hour.

Cabbage with sauerkraut and millet

We will take for cooking:

Kilo pork ribs with fat
Half a kilo of sauerkraut
Half a glass of millet
Three liters of water
Three medium sized potatoes
big carrot
Large onion
Three tablespoons of tomato paste
Lavrushka
Salt and pepper, herbs

How to cook everything:

Of course, we start with the broth, be sure to wash the meat and lower it into hot water, leave to boil slowly, remove the foam.

Try sauerkraut before cooking, if there is too much acid, you should soak it in advance, you can just rinse it. We put it to stew in a deep saucepan, adding a ladle of broth. We will simmer it until soft, which is about forty minutes.

The most important thing in cabbage soup, its highlight is zazharochka, fried to a golden color onion, with a bright, juicy carrot, then tomato paste is added to them, which makes the color of the soup insanely beautiful.

After the broth is cooked, this can be done in advance, string the ribs on a fork and take them out onto a dish, let them cool a little. And we throw cubes of potatoes and millet into the broth, which should be cooked almost until cooked. We also throw a leaf of laurel there.

We try the potatoes, it should become soft, but not fall apart, then we immediately throw in the stewed sauerkraut, along with the remnants of the broth, fried vegetables and meat from the ribs, salt and pepper. Let it boil for five minutes, season with herbs and try.

Cabbage from sauerkraut with millet in a slow cooker

Take for the recipe:

Half a kilo pork knuckle on the bone
Half a kilo of sauerkraut
medium onion
Big juicy carrot
four potatoes
Half a glass of millet
Salt, lavrushka
Sunflower oil for frying

How will we cook cabbage

Finely chop carrots with onions as you like, straws, feathers, sticks. Pour oil into the bottom of the bowl and turn on the mode convenient for frying, throw the vegetables only into the heated oil and slightly add a golden color.

Now, to the fragrant zazharochka, we lay pieces of meat, pour a little water and, using the stew mode, boil for about an hour.

After an hour, we open our kitchen assistant and put potato cubes in it. Do with the cabbage as you like, you think it will be too sour, then rinse, or you can throw it like that. Pour the washed millet on top of the cabbage, first wash it in running water, then pour boiling water over it and leave it to stand for five minutes, then it will certainly be clean.

Pour water over the top rice, add a laurel leaf, salt with care, the cabbage will also give up salt, do not forget about it. Stew mode for two hours and our dish, rich and captivatingly fragrant, is ready.

Cooking cabbage from sauerkraut without meat

We need these products:

two liters of water
Half a kilo of sauerkraut
Half a glass of millet
four potatoes
Large onion
big carrot
Two tablespoons of tomato paste
Three tablespoons of sunflower oil
Laurel leaf, herbs, salt to your taste

How will we cook:

Such lean cabbage brew often. Despite the absence of meat, its taste is always rich and it is very appetizing thanks to the delicious fried with tomatoes. By the way, instead of tomato paste, you can take fresh tomatoes, and in winter I add my homemade, frozen ones.

We start by stewing cabbage, because we need it to be soft. Simmer in a separate deep frying pan with the addition of water for about an hour. Along with this, we clean and chop the vegetables for frying, the onion with carrots, it doesn’t matter which way.

In another pan, we do not heat the oil too much and pour the onion into it first, then the carrot, stir fry and add the tomato, let it stew a little.

Potato cubes, together with cleanly washed millet, are poured together with water and sent to boil. When the potatoes are almost cooked, the cabbage will be ready, we combine them, put the lavrushka, season with zazharochka and add a little salt. Be sure to let the dish brew under the lid.

Cabbage with sauerkraut and mushrooms

We will cook from the following products:

Half a kilo of sauerkraut
Half a kilo of porcini mushrooms or champignons
medium carrot
Medium onion head
three potatoes
half a cup of rice
Piece of fresh lard
Greens, garlic, salt, lavrushka at your discretion

How to cook:

Rinse the cabbage, squeeze out excess water and send it for stewing, you can pour it with water or meat broth.

At this time, we make frying, or rather, the basis of the dish. First, we cut the fat into plastics, but not very thin, so that they do not immediately dry out on the fire. Put it on the pan and heat it up. On this fat, fry the onion with carrots and mushrooms, which we cut into cubes, slightly extinguish everything.

In the meantime, the potatoes have already been peeled and cut, fill it with water in a saucepan, add rice, let it boil. After ten minutes, throw in all the spices. As soon as it becomes soft, add cabbage and fry. Mix everything, add herbs and garlic and simmer for five minutes with the lid closed.