Sour cabbage soup. Soup for lunch - no health problems!

Sour cabbage soup - another kind of a huge number of filling soups, it is considered that this dish is a national Russian cuisine, although these soup were cooked in many countries. The main component in cabbage soup is cabbage. Recipes in this soup put white cabbage, and in sour cabbage soup - sour. All vegetables for this kind of soup to fry is not recommended, since the broth should be light, transparent. Usually this soup is cooked on meat or meat-bone broth, but it is also possible to cook on chicken broth, vegetable broth, so-called lean soup. They serve the soup with kefir or sour cream, they must eat with black rye bread.

Sour cabbage soup with mushrooms

• Four potatoes;
• One carrot;
• Four medium bulbs;
• Four hundred grams of sauerkraut;
• Mushrooms four hundred grams
• Broth or water two liters;
• One hundred grams of millet;
• Greens, seasonings, oil, salt.

Wash potatoes and cleanse, gently cut into large cubes. Put the potatoes in boiling broth or water. We cook fifteen minutes. Peel the onions and cut them into semi-rings, peel the carrots and three, then fry the vegetables until cooked in a frying pan or sauté pan with butter. When onions and carrots are ready, add stewed cabbage with brine to them, stew for about ten minutes, then add peeled and washed, mushrooms cut into plates. Millet washed and scalded with boiling water, add to the potatoes, cook for five minutes and add cabbage stewed with vegetables. We cook until ready. At the end of the preparation, add seasonings and herbs to the soup, let it brew for fifteen minutes, and serve with greens and sour cream.

Shchi acid classic

• Five hundred grams of meat;
• Five hundred grams of sauerkraut;
• Potatoes;
• Carrots are one piece;
• One onion;
• A spoon of wheat flour;
• Two tablespoons of butter and tomato puree;
• Condiments.

Cook the meat for two hours, depending on the size of the piece, the cooking time can be reduced. We take out the meat and cool it. Broth filter and bring to a boil. Quail cabbage stewed in a frying pan with the addition of water, butter, about an hour. In the broth we put the peeled and diced potatoes. Fry the peeled and finely chopped onion with carrots and tomato puree. Add to the potatoes. When the potatoes are ready, add the stewed sauerkraut. At the very end of the cooking, the soup should be thickened with wheat flour, fried to a golden color. Then add the greens and seasonings. In a plate we put pieces of finely chopped meat and pour soup, decorate with twigs of greens and sour cream.

Daily allowances

• Beef brisket two hundred grams;
• Ham bones are two hundred grams;
• Sauerkraut five hundred grams;
• Tomato puree;
• Bulb;
• Carrot;
• Potatoes;
• Garlic;
• Flour;
• Layered or unleavened dough;
• Egg.

We cook meat broth on the bacon and ham bones. When the meat is cooked, separate it from the bones and cool it, cut it into small pieces. Vegetables peel, rinse. We cut the potatoes and add them to the broth, cook until ready. Carrots and onions fry in a pan with butter and tomato puree, add to the potatoes. Cabbage is added to the soup, when the potatoes are already cooked. Add the fried without oil wheat flour and cook on low heat until thick. Add seasonings, salt. Then transfer the soup into a clay pot, add slices of chopped meat, add the garlic, and on top of the pot cover with a flat cake of dough, grease with beaten egg and put in the oven for twenty minutes. Then the soup is insisted in the cold for a day, heated and served with buckwheat porridge.

As you can see, sour cabbage soup is easy to cook, just keep the formula and remember that if you cook soup with potatoes, then wait until it boil, and only then add cabbage. Based on the classic recipe, you can prepare your own version of the cabbage soup and transfer their recipe from generation to generation.