Daily cabbage soup from sauerkraut classic

Step-by-step preparation

Cooking time: 1 day 1 hr 30 mins

1. STEP 1

   

   How to cook classic cabbage soup from sauerkraut? Prepare the products according to the list. Take sauerkraut along with brine; it is better to take the meat from a young calf, then it will be more tender and it will take less time to cook than if you take beef.

2. STEP 2

   

   Rinse the meat well and cut into medium pieces.

3. STEP 3

   

   Place the meat in a thick-bottomed pan, add vegetable oil and simmer over medium heat.

4. STEP 4

   

   Peel the onion and cut into small feathers.

5. STEP 5

   

   Simmer the chopped onion with the meat.

6. STEP 6

   

   Wash the carrots well, peel and grate on a coarse grater or cut into strips.

7. STEP 7

   

   Throw the prepared carrots into the pan.

8. STEP 8

   

   Add tomato paste and simmer along with the meat until the vegetables are soft.

9. STEP 9

   

   Pour the cabbage brine (about 100 ml) into the pan, then add the cabbage itself, throw in the bay leaf and peppercorns.

10. STEP 10

    

    Add mustard and sugar to the cabbage soup.

11. STEP 11

    

    Fill the contents of the pan with water and cook over low heat for about 1-1.5 hours.

12. STEP 12

    

    Wash the greens well and chop finely.

13. STEP 13

    

    Throw the chopped herbs into the cabbage soup, add salt and boil for about 5 minutes, remove the pan from the heat and leave to cool.

14. STEP 14

    

    Pour the cooled sour cabbage soup into containers and place in the freezer for a day. After heating up the daily cabbage soup, serve it with sour cream; also try the option of cabbage soup heated in the oven in a pot. Bon appetit!

Comments on the recipe

Natalia M

14.12.2023

4.6

How I liked the classic daily cabbage soup made from sauerkraut! A very unusual way of cooking for me. Due to the lack of a suitable pan, I used a frying pan. I made cabbage soup from chicken breast. I fried the pulp and made broth from the bone. Along with the meat, I fried carrots, sauerkraut and tomato paste. I excluded Luk because of the children. This was such a flavorful roast! I put it in the broth and boiled it for another 15 minutes. The addition of mustard and sugar enriched the cabbage soup with a new taste. The cabbage soup turned out rich, aromatic, bright, the cabbage was a little crunchy, just the way I like it. The kids liked it too. It turns out that this dish can also be frozen. After defrosting, the cabbage soup remained just as tasty. Thanks for the wonderful recipe!