Lenten cabbage soup from sauerkraut

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to cook lean cabbage soup from sauerkraut? Prepare all the products indicated in the recipe. From the specified amount of ingredients I got a thick soup. If you like thinner first courses, increase the amount of water.

2. STEP 2

   

   Peel potatoes, onions and carrots and rinse in cold water.

3. STEP 3

   

   Cut the potatoes into small cubes or cubes. Place in a saucepan, add water and place on the stove. After boiling, reduce the flame and simmer, covered, until tender (about 20 minutes).

4. STEP 4

   

   Meanwhile, take care of the rest of the products. Chop the onion into small cubes and cut the carrots into thin strips. It is permissible to grate the carrots on a grater with large teeth; do it as you are more accustomed to. Heat refined vegetable oil in a frying pan. Send the onions and carrots to fry. Stirring, cook until the onion is translucent.

5. STEP 5

   

   Add sauerkraut to the fryer (slightly squeeze it out of the liquid first) and tomato paste. This time I used sautéed tomatoes for the soup. Mix everything thoroughly and simmer over low heat, covered, until the cabbage is soft (10 to 20 minutes).

6. STEP 6

   

   Add your favorite spices to the cabbage. I also usually add less than a teaspoon of sugar for a more balanced taste. Mix everything and leave on the stove for another 5 minutes.

7. STEP 7

   

   Place the cabbage in the pan and increase the flame. Let it boil. Taste it. Add the required amount of salt and, if desired, the remaining cabbage brine. Add finely chopped herbs such as parsley, dill or green onions. Let simmer for about a minute or two and remove from heat.

8. STEP 8

   

   The cabbage soup turns out especially tasty if you let it brew for a while. When serving, offer each person a plate of ground pepper.

Comments on the recipe

Moderator Ksenia

06.08.2023

4.8

This was my first time making cabbage soup with sauerkraut. Previously, I only tried this soup when visiting. I prepared lean cabbage soup from sauerkraut in water (1.5 liters). When stewing the cabbage, I did not add water. I simmered until the cabbage juice evaporated for about 15 minutes, then another 10 minutes with sautéed carrots and onions. I followed all other steps according to the recipe. The cabbage soup turned out very tasty, aromatic, with a pleasant sourness. The next day the soup became even richer and tastier. Thank you very much for the wonderful recipe!

String

06.08.2023

4.8

I'm sharing a family secret! That is, I’m telling you about a secret ingredient that greatly affects the taste of cabbage soup. I add a teaspoon of poppy seeds to the roast. Then lean cabbage soup made from sauerkraut (or from fresh cabbage, it doesn’t matter) gets a richer taste and aroma! Thanks for the recipe.

tahtina

06.08.2023

4.9

To make it more filling, you can add porcini mushrooms - if you cut them into large pieces, you won’t be able to tell them apart from meat. You can top it with lean soy yogurt instead of sour cream.

Shura

06.08.2023

4.7

A healthy recipe, I would also add beans, then the cabbage soup will become thicker and more satisfying, you can eat such cabbage soup for three days and it will only get better.

znlena

06.08.2023

4.5

The cabbage soup turned out great! Tasty overall