Ukrainian kapustnyak with sauerkraut

Ukrainian cabbage soup with chicken wings

Now you will get acquainted with one of the best dishes of Ukrainian cuisine. It is no worse than borscht, only a little less common. This dish is Ukrainian cabbage

simple and very tasty, ready to compete with Ukrainian borscht.

Cabbage has a large number of different options. It is brewed from cabbage that has been squeezed out and even washed of brine. And those who like a more sour version use cabbage that has not been squeezed out of the brine. During Lent, Lenten cabbage rolls 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, rassolnik or Ukrainian cabbage.

If I give my household the opportunity to choose the dish that should be prepared today, then I am 90% sure that cabbage will be chosen.

It can be prepared without meat or with any meat, but sauerkraut should be an obligatory and constant 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 my grandmother’s age because on some culinary sites they display “grandmother’s recipes” with retro claims. And these “grandmothers” are 10 years younger than me in age.

I called my grandmother’s dish Ukrainian cabbage.

Although I could, as some do, call it Kharkov, but that would not be fair. Kharkov and the region are great.

Before writing these words, I looked through many recipes and came to a conclusion. They either somehow resemble ours, or are the fruit of an irrepressible imagination.

Well, at least this example - “Kapustnyak Zaporozhye” with a hint of the Zaporozhye Cossacks.

If the word “Zaporozhye” is considered as the modern city of Zaporozhye, with its developed network of restaurants, then the name is adequate. If this word implies the Zaporozhye Cossacks, then only in terms of spices and some ingredients there is a discrepancy. The Cossacks of the Zaporozhye Sich could not have such ingredients, especially on a campaign.

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

Ingredients for
a 6 liter pan:

Chicken wings - 1 kg.
Sauerkraut – 800 g.
Onion – 1 medium.
Carrots – 1 small.
Millet – 0.5 cups.
Spices and salt - to your taste.
Vegetable oil – 6 tbsp. lie

Preparation:

Chicken wings, which are rightfully considered the most delicious parts of the carcass (it depends on who, but in many countries they are considered a delicacy), are thoroughly washed and thrown into boiling water. During the cooking process, be sure to skim off the foam. Cook for 25 - 30 minutes.
Add diced potatoes along with the wings.
Remove 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 the sauerkraut
Place cabbage in a frying pan. first pour 3 - 4 tablespoons of vegetable oil into it. 10 minutes, simmer, stirring frequently. Then add broth or water and continue to simmer over low heat for another 10 minutes.
Place the finished cabbage out of the pan.
Grate the carrots, finely chop the onion and sauté in vegetable oil.
Place the prepared onions and carrots out of the pan.
Wash the pre-sorted millet cereal and pour boiling water over it. Place the millet in the boiling broth 10 minutes after the potatoes
After the potatoes are ready, add cabbage, sautéed onions and carrots to the broth. Let simmer for 10 minutes
Our cabbage is ready. Bon appetit!

Cabbage Ukrainian recipe

Ingredients

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

Preparation:

Let's make a good broth: put the meat in a saucepan, add 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. Pour cold water over the pork meat again and place on low heat.
Cook until fully cooked, the pork should be soft and easily separate from the bones.
Next, peel and chop the vegetables: finely chop the onion, and grate the carrots on a medium grater.
Cut the potatoes into cubes or strips.
Heat vegetable oil in a frying pan and fry the onions and carrots until soft.
Remove the finished meat from the pan and chop it, and add 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 frying (carrots with onions), as well as tomato paste.
Cook the soup for about 5 more minutes.
Add chopped meat, dill, pepper, salt and classic Ukrainian soup - cabbage soup is ready.

Notes

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

How to cook cabbage soup from sauerkraut and millet?

This amount of ingredients makes 4 servings of soup.

To prevent the millet in the soup from becoming bitter, it should first be poured into a colander and rinsed thoroughly under running water.

Then the cereal needs to be transferred to a bowl and pour boiling water over it for 5 minutes.

In the meantime, you need to boil 2 liters of water and pour the peeled and cut potatoes into it. The pan should be put back on the stove. The heat should be adjusted to maintain a moderate simmer.

Carrots and onions should be washed and peeled, and then cut into small strips.

In a small frying pan, heat odorless vegetable oil. You need to transfer the prepared carrots and onions into it. Vegetables should be sautéed until soft. To ensure that the frying does not burn and is evenly saturated with oil, it must be stirred periodically.

Another interesting recipe:

When the potatoes are half cooked, add steamed millet to the pan and continue cooking.

After 7-8 minutes, add sauerkraut to the soup. If desired, you can leave the brine or drain it and rinse the cabbage with water before adding it to the pan to reduce the acid.

The cabbage must be brought to a boil again and cooked until the potatoes, millet and cabbage become soft. Then you need to add the sautéed carrots and onions along with oil into the soup.

Recipe for those who adhere to proper nutrition:

After tasting the cabbage, you need to add salt and pepper to taste. Then you need to let the soup boil again and remove from heat. After this, you can add dried or fresh parsley to the soup. Ready-made lean cabbage with millet should sit under the lid for 10-15 minutes.

On a note

Lenten cabbage soup made from sauerkraut and millet can also be prepared with buckwheat, pearl barley or beans. This soup with mushrooms is also very tasty.

Bon appetit and successful culinary experiments!

Ukrainian cabbage with sauerkraut is a wonderful hot and rich first course. You should definitely try making this for lunch! Cabbage contains very simple ingredients, and it can be prepared in different ways for a Lenten and regular table. If you love a hearty and tasty lunch, these recipes are for you.

Kapustnyak (cabbage plant) is considered a national Ukrainian dish, the basis of which is sauerkraut with brine. It is this that gives it a specific, unique taste. Unlike traditional Russian cabbage soup, cabbage soup can contain not only meat, but also lard with cracklings and fish. And potatoes must be supplemented with cereals: millet, rice, pearl barley, etc. This dish has now firmly entered the menu of Polish and Slovak housewives and is increasingly appearing on the menu of Russians.

Ukrainian cabbage with millet

Kapustnyak is one of the traditional first dishes in Ukraine. This is an incredibly tasty and satisfying soup. I suggest you try the most popular option for preparing cabbage and feed your family a delicious lunch.

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
Onions – 1 piece
Millet - a quarter cup
Tomato (tomato paste) – 1 piece
Salt, pepper, spices and fresh herbs - to your taste
Sour cream – portion into plates

How to cook Ukrainian cabbage with millet:

We take the meat into small pieces, put it in a large saucepan with salted water, and cook the broth.
When the water boils, remove the noise and add bay leaves and peppercorns to the broth.
Peel the potatoes, cut into small cubes and place in a saucepan.
Wash the millet under running water in a colander and add to the broth.
Shred the cabbage and pour it into the pan.
In a frying pan with vegetable oil, fry onion cubes and grated carrots. Add tomato paste or grated pulp of one tomato (if you use fresh cabbage, you can use pickled tomato). Pour the roast into the cabbage soup.
When all the ingredients are in the pan, take a sample, add salt and spices if necessary.
Finely chop the fresh herbs and add them to 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.

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

Classic Ukrainian cabbage soup with sauerkraut

This excellent alternative to borscht or sour cabbage soup is best cooked in lard with a layer of meat.

Ingredients:

300 g sauerkraut;
300 g fresh (white cabbage);
5-7 small potatoes;
1 onion;
1 carrot;
3 tbsp. l. millet;
1 liter of broth from any meat;
100 g lard;
salt, pepper, herbs.

Preparation:

First fry the lard. When the golden cracklings appear and the excess fat has melted, add the onion cut into thin half rings and grated carrots into the frying pan. Fry all ingredients over moderate heat for 5 minutes. Stir occasionally.
Place the roast in a saucepan, pour in the broth, add the fermented stock, wait until everything boils, turn the heat to low, cover the dish and cook for 20 minutes.
After this time, add whole potatoes, finely chopped cabbage and cereal and cook for another 10 minutes.
Then remove the potatoes, mash them a little and put them back into the broth.
Boil the cabbage cabbage for another 5 minutes, add salt, pepper, finely chopped herbs, keep on the fire for a couple more minutes and turn off the heat.
Before serving, let the dish sit for 10-15 minutes - it will become more aromatic.

Cabbage soup with fresh cabbage

If you have never prepared this soup, we recommend correcting this mistake. Properly cooked cabbage is very tasty, rich, satisfying, and it is not difficult to prepare. And if you also add a little smoked meats, your household will receive a great response to your soup. We suggest preparing kapustyak with fresh cabbage, ribs and millet - very tasty!

Products:

Pork ribs – 0.5 kg
4-5 potatoes
1 carrot
1 large onion or a couple of medium ones
A quarter cup of millet
Small forks of cabbage
Bunch of greenery
A couple of tablespoons of oil for frying vegetables

How to cook cabbage:

First, wash and set the ribs to cook. It’s good if you still stock up on something smoked - smoked ribs are best - for aroma and richness of taste. They need to be added to the soup about 15 minutes before the end of cooking so that they release all their aroma and taste into the soup.
While the ribs are cooking, prepare the vegetables. Wash the potatoes, peel and cut into cubes. Grate the carrots.
Chop the onion into small cubes. Fry the vegetables lightly in oil. Finely chop the greens.
Grate the cabbage on a coarse grater so that it becomes fine and juicy in the soup.
Then everything is simple: the ribs are cooked - we send the potatoes there, followed by the washed millet. Let them simmer there for about 15 minutes. If there are smoked meats, at this stage we add them to the soup. Then we send them carrots and onions. After about 5 minutes, pour the cabbage in there (the soup should be thick), salt and pepper, throw in the chopped greens, and turn it off (the cabbage should not be overcooked 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!

Cabbage: recipe with fresh cabbage, millet and potatoes

Cabbage soup with fresh cabbage prepared according to this recipe turns out very tasty. My grandmother passed it on to me, and no matter what variants I try, this one is still the most delicious.

What we need for cabbage:

pork ribs – 550 g;
potatoes – 350 g;
onion – 100 g;
carrots – 130 g;
millet – 60 g;
fresh cabbage – 350 g;
tomato paste – 2 tbsp. spoons;
salt - to taste;
mixture of peppers - to taste;
vegetable oil – 5 tbsp. spoon;
garlic – 2 cloves;
dill, parsley - to taste.

Pan capacity: 3 liters. Number of servings: 8

How to cook Ukrainian cabbage soup from fresh cabbage

Cut the pork ribs into portions and rinse well under running water. Place in a saucepan, add clean water, and let it boil. You don’t have to remove the foam, as it’s better to pour out the first water. Rinse the meat with clean water and put it on the fire again. After boiling, cook the meat for about 70-80 minutes. Once it is almost ready, you can add the rest of the ingredients to the pan.
Finely chop the onion and grate the carrots on a medium grater. Let's put everything into the frying pan.
Fry the vegetables in vegetable oil until tender.
Sprinkle with spices. I only used a mixture of peppers.
Dilute the tomato paste in a small amount of warm water and pour it into the pan with the vegetables. Mix everything well and simmer the dressing for another 5 minutes over low heat.
Wash the millet and add water. Let's leave it like that for a while.
Peel the potatoes and cut them into 2-3 pieces if they are not small. Let's put the potatoes and millet into the pan with the meat when it is almost ready. Cook everything together for about 20 minutes until the potatoes are completely cooked. Add 1 tbsp. spoon of salt.
You can finely shred fresh cabbage yourself and then finely chop it, or do it using a food processor. The second option is naturally faster and easier.
Take the finished potatoes out of the pan and mash them.
Transfer the mashed potatoes with vegetable dressing to a saucepan. Stir the cabbage from time to time, as the millet and potatoes sink to the bottom and can burn.
Then add chopped fresh cabbage.
Finely chop the parsley and dill and add to the cabbage along with the garlic pressed through the garlic. Let's let everything boil again, taste it, add the missing spices. Boil for another 3 minutes and you can remove from heat.
Read also: Baked grilled vegetables on the grill under marinade

Ukrainian cabbage soup with fresh cabbage and millet is ready. Let it brew a little and you can serve it.

Author: Yulia Perepelyuk

Kapustnyak

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

So let's get started.

We will need:

5 l saucepan;
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;
2 large bell peppers;
garlic 1 medium head;
old pork lard about the size of a 1.5 cm 3 cube;
ground black pepper;
allspice 8-10 peas;
bay leaf 3 pcs;
dill, parsley.

Cooking cabbage:

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

How to prepare the “zatolkushka”:

Put finely chopped old lard and garlic into a mortar and thoroughly knead everything with a pestle (pound).
For simplicity, you can scrape the fat from the lard with a knife and pass the garlic through a crush.
Add the “stuff” to our dish, along with black pepper to taste.
Let it simmer for another 10 minutes. Be careful, the dish has become quite thick, be careful not to burn it.
Sprinkle with chopped herbs, let it boil again and... done!
Everyone please come to the table!

Step-by-step preparation

Pour 3 liters of water into a large saucepan, put 450 grams of beef pulp in it, put it on the stove and cook for 1.5 hours. Periodically remove the foam.
When 1.5 hours have passed, remove the meat from the broth and leave it to cool.
Peel 4-5 potatoes, wash them and put them whole in the broth.
Thoroughly wash 150 grams of millet and add it to the pan. Cook for 20 minutes, stirring constantly.
We disassemble the cooled meat into fibers.
Wash one head of cabbage, cut it into pieces and puree in a blender. The result should not be puree, but not large pieces either. You can also grate the cabbage or chop it with a knife.
Add the disassembled meat, cabbage, one bay leaf to the broth, mix and leave to cook for 40-45 minutes.
Peel, wash and cut one onion into small cubes.
Place a non-stick frying pan on the stove and pour 30 grams of vegetable oil onto it. When the oil is hot, add the chopped onion to the frying pan and fry until golden.
Peel two carrots, wash them and grate them on a fine grater.
Add carrots to onions and fry until tender.
Add 70 grams of tomato paste to the vegetables, mix and fry a little more.
Take the boiled whole potatoes out of the broth, mash them into a puree and put them back into the pan.
Add salt and black pepper to taste and mix. Put the roast into the pan, mix everything well and cook for another half hour.
When the required time has passed, pour the cabbage into plates and serve.

Classic cabbage in meat broth

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

This “brew” (as the ancient Slavs called first courses) begins with cooking meat broth. The choice of meat depends on your preferences: some people like broth with poultry, others say it should be with pork, and still others prefer beef ribs. Our cabbage soup will be with the addition of the last listed ingredient - beef ribs.

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

0.5 kg 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 peel it but do not cut off the tail);
salt to taste (be careful with this, it’s 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:

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

To “fill” the cabbage, prepare:

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

How to cook cabbage:

Peel the 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 after 10 minutes add the potatoes and millet.
After another 15 minutes, you need to add sauerkraut to the future cabbage plant.
Boil for another 15 minutes. Then add tomato dressing.
Don't forget to taste the first dish for salt. Add more salt if necessary.
At the last minute of cooking, add the greens to the cabbage.

Serve hot. Bon appetit!

Classic cabbage recipe from sauerkraut

Yield: 12 servings

Ingredients:

Purified water – 3 l
Sauerkraut – 300 g
Meat (pork or beef) – 0.5 kg
Potatoes – 4 medium sized pieces
Onions – 2 pcs.
Carrots – 1 pc.
Millet – 3-4 tbsp. l.
Tomato juice – 50 ml
Garlic – 3 cloves
Spices - to taste
Greenery

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First, let's process the meat. Wash it thoroughly under running cold water, put it in a deep saucepan and fill it with water. Place on the burner, light the fire and wait for the liquid to boil. After this, remove the resulting foam, reduce the heat and cook for 1 hour.
At the same time, peel the potatoes and cut them into approximately equal cubes. We send them to the broth, where they cook for 20-25 minutes until cooked.
We buy cabbage at the store. For those who want to ferment this vegetable themselves, here are some tips:
Winter and mid-late varieties of this vegetable are better suited for fermentation.
It is better to use a wooden or enamel container for storing cabbage.
It is better to leave the container with cabbage at room temperature for 5-7 days.
Squeeze the cabbage so as not to make the dish sour. If the taste still remains too concentrated, you can rinse it.

Pour millet into a separate bowl and fill with water. We thoroughly rinse it from excess debris and drain the liquid. Add the cereal to the broth and cook for about 10 minutes. Then pour in the cabbage. Approximate cooking time is 20 minutes.

At this time, peel the onions and cut them into small pieces. We also clean and grate the carrots. Pour the vegetables into a frying pan, add a little vegetable oil and fry over medium heat. Pour in the tomato juice, half a glass of broth, which we take from the pan, and sprinkle the preparation with spices, mixing everything thoroughly until smooth.

Fry the resulting mixture for 3-4 minutes and transfer it to a container with broth liquid. Reduce the heat to low and leave to simmer for 20 minutes. Then throw in the chopped garlic.

The dish is ready! Before serving, sprinkle with herbs, which will refresh the cabbage and give it rich colors.

Kapustnyak Zaporozhye. Recipe

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

Ingredients:

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

Preparation:

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

There are truly folk dishes in the cuisines of different countries. This includes cabbage. The recipe for its preparation is not at all complicated. Probably, this dish has been prepared since the very times when cabbage began to be eaten. But variations, as usual, can be very different. Each kitchen has its own nuances in preparing food. So there is room for your culinary imagination to run wild. Let's try to cook cabbage today. The basic recipe is quite simple. Why not try it?

A simple and tasty recipe: cabbage with millet, sauerkraut and smoked meats

The dish is especially tasty thanks to the combination of smoked seeds and sauerkraut. This first is the ideal solution for a full lunch.

Ingredients:

500 g smoked ribs;
500 sauerkraut;
1 liter of broth;
4 medium potatoes;
100 g millet;
1 onion;
50 g pork fat (optional, for richness);
100 g smoked lard;
salt, pepper, herbs.

Preparation:

Boil the ribs. Fill them with cold water, bring it to a boil and cook over moderate heat for 40 minutes.
Cut the potatoes, lard, and onions into medium pieces.
Place the lard in a frying pan and, when it melts, add the onion and fry until golden brown.
Add pork fat to the onion and add cabbage. If you think it is too sour, rinse it with cold water and squeeze out the juice.
Pour 1 tbsp into the ingredients. broth in which the ribs are cooked, wait until the mixture boils, reduce the heat, cover the pan with a lid and simmer everything over low heat for half an hour.
When the ribs are cooked, remove the meat from them, but before returning it to the broth, add the millet and boil it for 5 minutes.
Now add the meat and potatoes and cook for 20 minutes over moderate heat.
After this time, add cabbage to the future soup, wait until it boils, add salt and pepper, cook for 5 minutes and turn off the heat.
Keep the rich broth covered for a while and serve with herbs.

A little history

How to cook cabbage? What to prepare this dish from? The name itself speaks for itself! Of course, it is made from cabbage. But again, cabbage can also be different: sour, salty, fresh. And the additives (as in the well-known Russian fairy tale) can be completely different.

In fact, cabbage (another name for the dish) is a national Ukrainian and Slovak dish. As usual, some other countries also claim it as its place of birth, where the vegetable of the same name has long had nutritional value. In terms of its relatedness, cabbage soup made from fresh cabbage is the brother of the well-known borscht. But it’s a little easier to prepare and doesn’t require as many ingredients (as for the real thing where the spoon stands).

Cabbage: recipe with fresh cabbage and rice

Today we are preparing a rich, satisfying and very tasty cabbage soup with fresh cabbage. If you don't have carrots, you can cook without them, it will also work out well. Instead of smoked chicken, use smoked turkey.

Ingredients:

smoked chicken fillet - 150 g;
water – 2.5 l;
carrots – 1 pc.;
tomatoes – 3 pcs.;
onion - 1 pc.;
rice - 3 tbsp;
potatoes - 2 pcs.;
fresh cabbage – 200 g;
bay leaf - 1 pc.;
ground pepper and peas, salt to taste.

How to cook cabbage soup from fresh cabbage with rice

Cut the peeled potatoes into cubes and let them cook until done.
Then add water and mash with a masher to make a puree.
Grate the carrots on a fine grater, finely chop the onion. Fry everything together in vegetable oil until golden brown.
Grate the tomatoes without skins and add them to the roast. Let's simmer everything together for a couple more minutes.
In the water where the potatoes were boiled, add shredded fresh cabbage and rice. Let it cook until the rice is ready.
Cut the chicken into cubes and place in a pan. We'll also add bay leaves and peppercorns there.
Add the roast to the finished soup, add salt and pepper.
Finally, add the potatoes - the cabbage is ready!

Serve delicious cabbage soup with fresh cabbage, finely chopped green onions and dill.

Author: Irina Eremeeva

Bon appetit!

Benefit and popularity

In many countries around the world, delicious cabbage is widely popular. After all, the soup turns out to be satisfying and healthy. In addition, it is very cost-effective. After all, it can be used, especially when nothing else is at hand, as a complete lunch for a large family: both the first and the second. If this dish is not prepared lean, but with meat, then pork is best. It is fatty and nutritious. And sauerkraut, pre-washed with water to remove excess acid, neutralizes this fat well, allowing all component products to be well absorbed.

Some people add flour, butter, and sour cream with garlic. And according to Zaporozhye, Cossack, millet must also be introduced at a certain stage of preparation. This is probably how the Sich Cossacks prepared cabbage in the ancient times of Catherine the Great.

The Chinese and peoples of eastern Siberia make this dish with rice, using only fresh cabbage. Therefore, each housewife decides for herself how to prepare cabbage soup (its recipe and ingredients). Which, in general, is wonderful, if only because you can fully demonstrate your culinary imagination and prepare a delicious dish, delighting your loved ones or guests with this simple folk dish.

Preparation

First, cook the broth according to all the rules from a small piece of pork. We immediately warn those who don’t like too much fat – this soup is just that. This can only be avoided if you cook lean cabbage. Its recipe will be given below.

When the broth is cooked, strain it for transparency (we also cook it with an onion for the same purpose). Take out a piece of cooked soft pork and chop it finely and finely. Return the chopped pieces back to the broth.

Variations

It is believed that there is no need to add tomato to cabbage. But for tomato lovers, there are at least two variations of the basic recipe. First: we take fresh tomatoes (especially good if they are in season when they are inexpensive) and add them to the soup at the final preparation stage, having previously cut them into large pieces. Second: add a couple of tablespoons of tomato paste to the fry. But then, of course, add more beets - and you can get real borscht!
If you want Cossack food, then at the middle stage of cooking (along with the potatoes) add three large spoons of millet into the pan.
Those who don’t like sourness can cook cabbage without sauerkraut. But then you need to take twice as much fresh to compensate for the thickness of the soup.
For those who are accustomed to using this kitchen appliance, you can cook cabbage in a slow cooker. It’s not difficult at all; it takes the same amount of preparation as ordinary borscht.
For those who are fasting and on a meat-free diet, you can prepare lean cabbage. Do the same thing, but not with meat broth and without the participation of lard. True, it turns out not so tasty, but it also has a right to its place on the table. Then season from the heart with spices, fresh herbs, sour cream (if allowed) or ghee. This will significantly improve the taste situation. Bon appetit everyone!

Kapustnyak is a soup of Ukrainian and Polish cuisine. The main ingredient is sauerkraut, which is squeezed out of the brine before preparing the dish. Another one - some kind of cereal. Cabbage soup and porridge... in one bottle.

Cabbage rolls are prepared in different ways. For example, there is this method: separately cook the broth, stew the cabbage and cook porridge (buckwheat, millet). Cabbage is served by putting stewed cabbage in a plate and filling it with broth, and the porridge is placed separately.

But cabbage rolls are more common, which are prepared in a more familiar way to all of us: first, the broth is boiled with potatoes and cereals, and then, at the end of the process, fried or pre-sautéed cabbage is added.

Another feature of cabbage mushrooms is that they are very rich. After cooling, they often turn into real porridge: this point should be taken into account, and do not take more grain than normal.

Preparation

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Rinse the millet with cold water and add to the broth.

Cook for 7-10 minutes until the cereal is slightly softened.

Peel the potatoes, wash and cut into small pieces. Place in broth with boiled cereal.

Squeeze out the sauerkraut. Cut the peeled onion into thin quarter rings.

Place the onion in a frying pan with vegetable oil and sauté. Then add the cabbage and fry, stirring occasionally, over medium-high heat.

The cabbage should take on a slightly golden color. If you want the cabbage to be soft, after frying, reduce the heat, cover the pan with a lid and simmer some more, perhaps adding a small amount of water. If you prefer your cabbage to be fairly tough, simply fry it lightly.

When the potatoes are completely cooked, remove the cabbage from the pan. If there were no spices in it (bay leaf, allspice), then add them and other favorite spices for the soup.

Let the soup boil and turn off. Taste for salt, add salt if necessary, but remember that the cabbage will still give up its salt and acid, you just need to let the soup steep a little.

Serve with a piece of pork. Sour cream or bread with butter goes well with cabbage.

Cooking without meat

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

It's worth noting that sauerkraut slows down the cooking of vegetables, so it should only be added once the potatoes are almost done.

Ingredients:

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

Cooking method:

Sauté 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 a saucepan, add potato cubes and cook for ten minutes until half cooked.
As soon as the potatoes are almost ready, add cabbage and stewed vegetables, and also add all the spices - bay leaf, allspice and salt.
After 20 minutes, add the chopped herbs mixed with chopped garlic, bring the cabbage to a boil and immediately turn off the heat.

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