Cabbage soup: how can they be cooked?

Shchi from sauerkraut is one of simple and at the same time very tasty dishes. Most often they appeared on the table of the poor, because they required a little time and a minimum of home-made products. Today such soup are not prepared very often, nevertheless, there will always be someone who will not refuse to taste tasty soup soup with a light sourness.

How to cook soup from sauerkraut

There are many good recipes for sour cabbage soup. We will consider only some of them, those that I had to cook personally for me.

So, let's try to cook soup from sauerkraut on a meat broth. If desired, you can take beef or pork bones to make a rich broth. In general, when preparing to cook sour cabbage soup, do not try to measure out the right amount of products. Always do everything by eye, so it will be much tastier.

Place a pot on the stove, place the bone in it and fill it with water. Wait for the water to boil. Then, lightly lighten the fire and continue cooking meat, periodically removing the formed foam. At this time finely chop the onions, and potatoes cubes. Actually, everything is the same as for making any other soup.

When the bone is well cooked, add onions to it, salt and dill seeds taste. We leave the broth in peace until the meat is ready on the bone. Then remove the stone, and instead put potatoes in a pot. We continue to cook further.

At this time, separate the meat from the bone, cut it into small pieces and add it back to the soup.

It's time to pay attention to sauerkraut. How wonderful it is when it's home. But bought in the nearest supermarket, too, will do. Remember that cabbage should be added to the broth only after the potatoes are cooked. Otherwise, it will not turn out to be soft, but oak, although it will boil well.

To understand that the soup is ready, try to taste cabbage. If it is soft, does not crackle on your teeth, then the cooking process can be completed. Do not forget to check the cabbage soup from the sauerkraut for salt, if necessary, then add it to taste.

Allow the dish to stand for 15 minutes and serve.

How to cook lean soup from sauerkraut

The soup cabbage soup, despite the fact that they are not prepared on a meat broth, are very delicious. Prepare the necessary ingredients:

• Sauerkraut - enough half a kilogram;
• A small onion;
• 2 small carrots;
• Flour - 2 tablespoons is enough.
• Tomato paste - a tablespoon;
• Vegetable oil for frying products;
• Liter of broth;
• glass of water;
• And also: a bay leaf, a small bunch of green greens, a small piece of fresh celery, pepper and salt.

Preparation: drain the pickle from the sauerkraut and put it in a saucepan. Add tomato paste, a glass of water to it. Cover the pan with a lid and simmer on a small fire for 30 minutes. At this time, cut the onion into cubes and fry it in a pan with the addition of vegetable oil. Root celery and carrots grate on a grater, and then add to onions and fry.

When the cabbage is stuck for about 15 minutes, add roast to it and continue to simmer as much again. After that, pour a liter of vegetable broth into the pan and allow to boil for another ten minutes.

Now you need to fry the flour (in one or two tablespoons of vegetable oil). Do this until the flour is golden. Then add a small amount of broth from the pan, where cabbage is boiled, mix everything thoroughly and pour the finished sauce back into the soup. Add also bay leaf (do not like, you can not add), salt to taste and pepper. Cook another 15 minutes, and here are our lean soup from sauerkraut ready. Serve them to the table, adding a little fresh greens.

And another little sovetik: try to cook as much soup as you and your family can eat at one meal. If they stay for several hours, then their taste will change, though not for the better.