Sauerkraut cabbage soup with chicken

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to cook sauerkraut cabbage soup with chicken? Prepare the necessary ingredients. Potatoes and carrots should be thoroughly washed with a brush under running water. You can take any parts of the chicken: thighs, drumsticks, wings. If you choose a more dietary option, chicken fillet will do. The chicken must be fresh, only then the broth will be clear.

2. STEP 2

   

   To prepare soup, take a pan made of non-oxidizing materials. Aluminum will not work here. When adding ingredients, the volume of soup will increase; this must be taken into account when choosing a pan. The article on saucepans, link at the end of the recipe, will help you choose the ideal saucepan for soup. Wash the chicken thoroughly, dry it and fill the saucepan with cold water. It’s cold so that all the flavor and richness of the chicken goes into the broth.

3. STEP 3

   

   Bring chicken to a boil over high heat. Skim off the resulting foam so that the broth remains light and its appearance is not spoiled by flakes of curdled foam.

4. STEP 4

   

   Peel and wash the onions. Dip a whole onion into the boiling broth to make the broth aromatic and golden in color. Simmer the chicken for 30 minutes until cooked. Cooking time will depend on the size of the chicken pieces. Remove the finished chicken from the broth onto a plate. If the foam is not removed very well, you can strain the broth. Be careful not to get burned! Remove the onion; it is no longer needed.

5. STEP 5

   

   If the sauerkraut is chopped coarsely, chop it smaller to help it cook faster. Place the cabbage in the boiling broth, increase the heat until the cabbage begins to boil. After boiling, cook the cabbage over low heat until half cooked.

6. STEP 6

   

   Cool the chicken removed from the broth so as not to burn yourself. Remove the chicken from the bones, cut it with a knife or chop it into pieces by hand.

7. STEP 7

   

   Peel and wash the carrots. Cut the carrots into thin strips so that they will be better fried during further sautéing.

8. STEP 8

   

   Cut the second onion into small cubes. This is a traditional cut for soup.

9. STEP 9

   

   Place prepared carrots and onions in a frying pan with vegetable oil. It is necessary to gently saute the vegetables in not very hot oil. This will give a delicate texture and golden color to the vegetables. Sauté vegetables over low heat without a lid, stirring occasionally. Bring vegetables until soft.

10. STEP 10

    

    Add tomato paste to the vegetables and stir. Tomato will give the soup a beautiful color and pleasant taste. Simmer the vegetables while stirring for about 5 minutes.

11. STEP 11

    

    Peel the potatoes, wash them, cut them into cubes. This form of potato slicing is well suited for a first course.

12. STEP 12

    

    Return the chicken to the pan.

13. STEP 13

    

    Add the prepared potatoes to the soup, stir and bring to a boil. When cooking soup, it is very important to constantly monitor it and not allow it to boil too much. The calmer and slower the soup simmers, the tastier it will be. Cook the potato soup for 7-10 minutes.

14. STEP 14

    

    Add sautéed vegetables to the soup and stir. Salt the soup. You should always salt soup at the end of cooking, but not too late, but when the main products in it have just been cooked and are able to absorb salt evenly. If you add salt to the soup too early, when the ingredients are still hard, it will take longer to cook and may be over-salted, since the salt will mostly remain in the liquid. Simmer the soup over low heat for about 5 minutes.

15. STEP 15

    

    Wash the parsley, dry it and chop it finely so that the spicy taste of the parsley is better revealed in the soup.

16. STEP 16

    

    Add parsley and bay leaf to the soup. This will make the cabbage soup more aromatic and tasty. Stir the soup, taste and add salt if necessary. Simmer the cabbage soup over low heat for another 5 minutes.

17. STEP 17

    

    Remove the soup from the heat and let it simmer, covered, for 15 minutes. During this time, the soup will “ripen”, spices and salt will be evenly distributed in the soup. Its liquid part will acquire a pleasant thick consistency.

18. STEP 18

    

    Serve cabbage soup hot. If desired, you can add sour cream to the cabbage soup. Bon appetit!

Comments on the recipe

Moderator Ksenia

29.11.2023

4.7

The cabbage soup according to this recipe turned out to be amazingly tasty: rich, thick, with a pleasant sourness, rich taste and bright aroma. Instead of sauerkraut, I took pickled cabbage. I cooked the broth using chicken drumsticks. I really liked the carrot sticks in the soup. I usually grate carrots, but sticks make them taste better in soup. I will now cook sauerkraut cabbage soup with chicken often, since the whole family liked them. Julia, thank you very much for the recipe!

angela

29.11.2023

4.8

And this is how I cook them