Recipe for sauerkraut soup with and without meat. Vegetable puree soup with sauerkraut Soup with sauerkraut in meat broth

Sauerkraut is a very healthy product. This is an excellent source of vitamin C. You can eat it plain, sprinkled with aromatic oil. It can also be included in other dishes. In this article we will tell you how to make sauerkraut soup.

Soup with sauerkraut and chicken - recipe

Ingredients:

• potatoes – 300 g;
• carrots – 110 g;
• onion – 80 g;
• – 370 g;
• garlic – 2 cloves;
• – 50 g;
• cayenne pepper – 1 pinch;
• sweet paprika – 1 teaspoon;
• chicken broth – 3 l;
• parsley;
• salt;
• pepper;
• sour cream for serving.

For the broth:

• chicken (wings, drumsticks, thighs) – 600 g;
• onion – 140 g;
• onion – 150 g;
• bay leaf;
• black peppercorns – 6 pcs.;
• coriander – 6 pcs.;
• salt.

Preparation

Let's start by preparing the broth. Fill the chicken (you can take wings, drumsticks, in general, any parts) with water and bring to a boil over high heat. Then reduce the heat, remove the foam, add whole carrots, onions, spices and salt. Cook until the chicken is done. When it is completely cooked, the meat should easily come away from the bones.

Place the sauerkraut in a colander and rinse with cold water. Peel the potatoes and carrots and chop them into strips. Finely chop the garlic. When the chicken is cooked, remove it and strain the broth. Remove the meat from the bones and cut into pieces. Heat vegetable oil in a frying pan, add chopped onion, carrots, half of chopped garlic and sauté for about 5 minutes. Place the cabbage in the broth and bring to a boil over high heat. Throw in the potatoes, and after 10 minutes add chopped chicken meat, tomato paste (instead you can take fresh tomatoes, ketchup or any tomato sauce), cayenne pepper, paprika, half the parsley and the remaining garlic. After boiling, boil for about 10 minutes. Then turn off the heat, let the sauerkraut soup with chicken brew for another quarter of an hour, and then serve it with sour cream, sprinkled with the remaining herbs.

Soup with sauerkraut and beans

Ingredients:

• sauerkraut – 450 g;
• broth – 2 l;
• potatoes – 250 g;
• canned brown beans – 400 g;
• onion – 120 g;
• onion – 130 g;
• garlic – 2 cloves;
• paprika – 4-5 g;
• vegetable oil;
• salt.

Preparation

Place the potatoes, cut into small cubes, into the broth and cook until they are ready. Then add beans. Chop the onions and carrots as you like and simmer in a frying pan. Add chopped garlic, paprika, spices and simmer for another 5 minutes. Place the roast in a pan, add sauerkraut and, if necessary, add salt. Let the soup steep for 10 minutes and then pour into bowls.

Soup with sauerkraut, rice and potatoes

Ingredients:

• sauerkraut – 550 g;
• pork – 400 g;
• onions – 110 g;
• potatoes – 300 g;
• carrots – 150 g;
• rice – 60 g;
• lard – 60 g;
• black peppercorns – 8 pcs.;
• bay leaf;
• salt;
• green.

Preparation

Cut the pork into pieces, place in a saucepan, fill with water and place on the stove. First, turn on high heat, bring to a boil, and then reduce it. If foam has formed during the cooking process, be sure to remove it with a slotted spoon, add bay leaf, salt and cook until the meat is cooked. Melt the pork fat in a frying pan, add chopped onions, carrots, sauerkraut and simmer for about 20 minutes. Cut the potatoes into cubes and lower them into the broth. We also send washed rice there. Cook for about 15 minutes. Add the stewed cabbage with carrots, onions and simmer all together for another 3 minutes. Season the finished soup with chopped herbs. You can also add sour cream to it. Bon appetit!

Sauerkraut cabbage soup with squid Remove the surface film from the squid and rinse thoroughly. Place in salted boiling water, cook for 3-5 minutes at low boil. Cut the finished squid into strips. Stew sauerkraut with 11/2 tablespoon of tomato puree. Kore...You will need: squid - 400 g, sauerkraut - 400 g, potatoes - 3 pcs., carrots, parsley root, onions - 4 heads, tomato puree - 3 tbsp. spoons, fat - 40 g, water - 1.5 l

Shchi with sauerkraut Before cooking, sauerkraut must be stewed: put the sauerkraut in a soup pan, add water and simmer, covered with a lid, for about an hour. Then pour the broth over the cabbage, add carrots and onions stewed with tomato paste and cook...You will need: sauerkraut - 250 g, carrots - 50 g, onions - 50 g, tomato paste - 10 g, wheat flour - 25 g, bay leaves - 2 pcs., meat broth - 700 ml, sugar - 6 g, salt

Sauerkraut cabbage soup with mushrooms (3) Soak the mushrooms for 2 hours, boil, then finely chop. Cut the onions and carrots into strips and sauté in oil. Add sauerkraut and simmer until soft. Strain the mushroom broth, add water, bring to a boil...You will need: salt - to taste, water - 1 1/2 l, bay leaf - 1 pc., vegetable oil - 1 tbsp. spoon, potatoes - 2 pcs., onion - 1 head, carrots - 20 g, dried mushrooms - 20 g, sauerkraut - 200 g

Sauerkraut cabbage soup with mushrooms (2) Soak the mushrooms in water for 2 hours, cook, then finely chop. Cut the peeled onions and carrots into strips and sauté in oil. Add sauerkraut and simmer until soft. Strain the mushroom broth, add water...You will need: sauerkraut - 200 g, dried mushrooms - 20 g, carrots - 20 g, onions - 1 head, potatoes - 2 pcs., vegetable oil - 1 tbsp. spoon, bay leaf - 1 pc., water - 1 1/2 l, green onion - 3-4 feathers, salt

Sauerkraut cabbage soup with pork ribs Soak pork ribs for 2 hours in cold water, then drain the water. Pour cold water over the ribs and place on low heat. If foam appears, remove it, add sauerkraut, potatoes - cut into cubes. Uba...You will need: sauerkraut - 350 g, pork ribs (low-fat) - 500 g, potatoes - 4 pcs., salt to taste

Kapusniak (Polish sauerkraut soup) Rinse the meat and add 3 liters of water. Bring to a boil, skim off the foam, reduce heat and simmer for about 1 hour. Peel the potatoes. Place whole in a saucepan with broth and continue to cook until potatoes are tender (about 25 minutes). Remove potatoes and mash with a fork. Capus...You will need: Sauerkraut - 300 gr., Beef or pork on the bone - 400 gr., Potatoes - 4 pcs. medium, Onion - 2 pcs. medium, Carrots - 1 pc. medium, Millet - 3 tbsp., Tomato paste - 2 tbsp. (I replaced 50 ml of homemade tomato juice), Garlic - 2 cloves, Salt,...

Sauerkraut cabbage soup with porcini mushrooms and quince Soak the mushrooms in cold water, rinse thoroughly and add cold water again for 3 hours to swell. Then cook in this water until tender (I strained the water through cheesecloth). Rinse the cabbage, squeeze, pour in a glass of water and simmer for an hour and a half to two. Peel and slice the quince...You will need: Sauerkraut - 500 g, Dried porcini mushrooms - 40 g, Quince, carrots, onions - 1 pc., Potatoes - 2 pcs., Prunes - 4 pcs. (optional), Tomato paste - 1 tbsp., Vegetable oil - 3 tbsp., Pepper, salt, Dill, parsley

Ukrainian borscht made from sauerkraut 1. Boil the pork until cooked, cut into pieces, and strain the broth. Chop the sauerkraut and simmer. Sauté onions, carrots, parsley in butter, add sautéed flour diluted with broth. Place chopped potatoes into the strained broth...You will need: 300 g pork, 500 g sauerkraut, 300 g potatoes, 50 g onions, 50 g carrots, 50 g parsley root, 100 g butter. Also, 50 g flour, 100 g lard, 250 g sour cream, 50 g garlic, 50 g parsley, salt and pepper to taste.

Borscht with sauerkraut 1. Place the sauerkraut in a saucepan, pour in a little hot water, cover with a lid and simmer over low heat for 15-20 minutes. 2. Pour Campbell's Homemade Classic beef broth into the pan and add 850 ml of water. (Attention! On the package of Campbell's broth. ..You will need: 125 g of sauerkraut, 1 package (375 ml) of Campbell's Home Classic beef broth, 1 medium potato, 1 package of Campbell's Home Classic Borscht Dressing

Bean soup with sauerkraut 1. Cut the potatoes into the broth; when it boils, add the beans. (The beans should have a crumbly texture and the quantity should be adjusted to taste. I like this soup to be thick.) Cook over very low heat until the potatoes are ready. 2.Cut the onion and carrot into cubes...You will need: 2 liters of meat (I have a lean version - vegetable) broth, 2 medium potatoes, 400 gr. canned brown beans, 1 large onion, 1 large carrot, 2 cloves garlic, bay leaf, sweet peas, 1-2 tsp. sweet paprika (for color), pickled...

Calories: Not specified
Cooking time: Not specified

It's hard to say where this amazing recipe comes from. It seems that sauerkraut is an original Russian food, but it is unlikely that anyone would think of grinding the usual ones into puree. Probably, the soup is from the cuisine of one of the European countries. Perhaps there is something similar in German cuisine– after all, the Germans are also not averse to trying sauerkraut (think knuckle or sausages with stewed sauerkraut). And if you take into account the Europeans’ love for creamy soups, which they prepare from literally everything, then there will be even less doubt about the origin of the soup.

Vegetable soup with sauerkraut and his recipe is worth trying if only for fun. But for the first tasting, still cook regular cabbage soup with meat or chicken broth and grind some of it in a blender. If you like it, cook it in large portions for your health! If you remain indifferent, well, after all, any dish is not for everyone.

Ingredients:

- chicken or meat broth – 2 liters;
- potatoes – 4 pcs;
- carrots – 1 piece;
- onions – 3 onions;
- vegetable oil – 2 tbsp. l;
- salt - to taste;
- sauerkraut – 2 handfuls (approximately 200-250 g);
- bay leaf – 1 leaf;
- ground black pepper - to taste.

Recipe with photos step by step:

Bring any broth (chicken, meat or vegetable) to a boil. If you don’t have ready-made broth and don’t have time to cook it, you can cook vegetable puree soup in water. It will still be tasty and not very high in calories. While the broth (water) is boiling, peel and chop all the vegetables. Cut the potatoes into slices, then cut into strips.




Cut the onions in half, then cut lengthwise into strips and chop into small cubes (or cut into half rings).




Grate the carrots on a fine grater.




Place potatoes into boiling broth (or water). Salt to taste, cook under the lid at a very low simmer until the potatoes are ready. It is very important to follow this recommendation - if the potatoes have not yet been cooked until tender, and sauerkraut has already been added to the soup, then the acid will prevent the potatoes from boiling and they will remain hard.






Preparing vegetables for soup. Lightly fry the onion in hot oil. We noticed that the onion has become almost transparent - add the carrots and simmer for another 5 minutes.




Squeeze the cabbage from the juice (the recipe gives the weight of the cabbage without juice) and add it to the onions and carrots. Turn up the heat and simmer the cabbage for 10 minutes.




Then pour in a ladle of water (or broth) and cover the pan with a lid. Cook the cabbage for 15-20 minutes until soft. We select a little prepared cabbage to serve the soup.




Before adding cabbage to the soup, check the potatoes for doneness. If it’s soft, add the contents of the frying pan to the soup and wait until it starts to simmer gently. Cook over low heat for 10 minutes. Just before cooking, add bay leaf and pepper.






Use a slotted spoon to transfer the prepared vegetables into a blender bowl. Pour in 4-5 tbsp. l. broth and puree until smooth. Return the vegetable puree to the pan with the broth, stir, and bring to a boil.




Remove the soup from the heat. Leave covered for 5-7 minutes. Place on plates, add a spoon to each stewed cabbage and serve with or brown bread. Sour cream is an excellent addition to pureed soup with sauerkraut - it slightly neutralizes the acid and makes the taste of the soup softer.




Author Elena Litvinenko (Sangina)

Soup with sauerkraut is an excellent first course that will perfectly decorate any table. To prepare it we will need the following components:

• Onions (2 pieces).
• Leek (70 grams).
• Sauerkraut (300 grams).
• Carrots (1 piece)
• Celery root (70 grams)
• Tomatoes (3-4 pieces)
• Dill, parsley (30 grams)
• Salt (to taste)
• Olive oil(45 milliliters)
• Garlic (1-2 cloves)
• Fresh bacon (200 grams)

The benefits of sauerkraut

The base is broth with the addition of sauerkraut. The soup is considered an original German idea, which came to us from a small village where local residents, having no meat, used sauerkraut as a base.

As you know, cabbage has many beneficial properties. For example, it is rich in vitamin C, which is an excellent antioxidant. The product contains vitamin U, which prevents the appearance of ulcers on the walls of the stomach. Choline is another useful component included in sauerkraut, which helps improve metabolism and also normalizes lipid processes in the body.

Sauerkraut contains huge amount various minerals. This product improves the general condition of the body, reduces the risk of heart disease, improves the functioning of the digestive glands, reduces cholesterol levels in water and strengthens the heart muscle. 100 grams of product contains 27 calories. These numbers show that the product is low-calorie, which means that by consuming it you don’t have to worry about your figure.

Recipe No. 1. Vegetable soup with bacon.

The recipe for sauerkraut soup has several cooking options, but throughout the whole time the basis for the first course

For cooking delicious soup with the addition of sauerkraut, certain rules must be followed. For ease of preparation, you need to use ready-made sauerkraut. We use bacon as the base of the broth, which is pre-washed with warm water. Then you need to pour water into the pan, put it on fire and add bacon.

The meat is cooked for about an hour. To make the broth clear and without a cloying taste, you need to regularly skim off the foam. Then you need to peel and wash all the vegetables that are added to the pan with the finished broth. They cook for about half an hour. Then add sauerkraut, which cooks for no more than 10 minutes. TO ready soup add spices and salt to taste and let it brew with the lid closed.

Recipe No. 2. Cabbage soup with meat broth

However, there is a similar recipe, which is slightly different in the method of preparation and, therefore, in taste. To prepare cabbage soup, you need to add leeks, onions and garlic to the pan, after finely chopping them. Then pour some into the pan vegetable oil and fry over low heat for about 15-20 minutes. Then add chopped roots, carrots and tomatoes to the preparation and fry everything together for 7 minutes.

You need to prepare vegetable or meat broth in advance. Together with the chopped potatoes, it is placed in a pan and cooked for about 17 minutes. Then the prepared vegetables are added to the prepared broth. After the work has been done, you need to take the sauerkraut and rinse it well under cold water. Then the cabbage must be cut and placed in a pan, after which the soup should be brought to a slight boil and safely served.

Soup with the addition of sauerkraut will fit perfectly and will look appetizing at any feast, be it an ordinary family dinner or a special event. The first dish, decorated with bunches of greenery, can be poured into a wide shiny pan and served on a tray to the table. When serving individually, you can also place parsley sprigs on plates and add half a boiled egg and a teaspoon of sour cream.

In addition, you can safely add smoked meat to the soup, pre-fried in oil in a frying pan. Many gourmets prefer to add it to soup dried mushrooms- they give it an unusual shade, as well as an unforgettable aroma. In many countries, it is served with a separate side dish consisting of vegetables and sauerkraut under cream sauce. The ingredients harmonize perfectly with each other and add piquancy to the soup.

By following these recipes, you can always prepare a soup that will surprise your family and also leave a pleasant impression.

Shchi is a traditional Russian dish that is boiled with cabbage, sorrel or other greens and served as a soup or stew. The preparation of cabbage soup supposedly began in the 9th century, when peasants in Rus' began to grow cabbage. From century to century, cabbage soup was considered the main first course on the table in a Russian hut. Our great-grandmothers did not cook cabbage soup like we do now, but simmered it in a clay pot in a Russian oven for several hours. As a result, the dish acquired a special aroma and amazing taste. A lot has changed since then: Russian stoves have been replaced by gas and electric stoves and ovens, not to mention the variety of products on the market. Nevertheless, cabbage soup has remained a very popular first dish in our time. And no wonder, because the rich broth in which pieces of tender beef float, the aromatic roast with tomato and the sourness of cabbage form a unique, tasty and aromatic soup. Everything is harmonious in it. It’s not for nothing that our ancestors loved cabbage soup so much!

Now every housewife prepares them in her own way, and there are countless recipes. Cabbage soup is made from fresh cabbage, sauerkraut, sorrel, and even nettle. I would like to suggest making cabbage soup from sauerkraut - this classic recipe and, in my opinion, the most delicious version of cabbage soup. In common parlance, this soup is also called “sour cabbage soup.” But don’t be afraid, the soup will not be overly sour, the sauerkraut will only impart sourness to the broth, and it will taste like fresh cabbage. This cabbage soup recipe is very reminiscent of a meat solyanka, which is prepared with pickled or pickled cucumbers. Therefore, solyanka connoisseurs will definitely love this sauerkraut cabbage soup recipe.

Ingredients (for a 3 liter saucepan):

• 700 g beef on the bone;
• 600 g sauerkraut with juice;
• 1 carrot;
• 1 onion;
• 3 medium potatoes;
• 1 tbsp. tomato paste;
• 3 tbsp. vegetable oil for frying;
• 1 bunch of parsley;
• 2 bay leaves;
• 2-3 cloves of garlic;
• salt, pepper to taste (about 1 tsp each);
• sour cream for serving (optional).

Cabbage soup recipe