Sour cabbage soup - recipe

Sour cabbage soup, the recipe of which we offer you, is made very easily and quickly. However, the way of preparation and ingredients affect the taste of the dish. Therefore, it is very important to choose exactly the recipe that you will like most. Especially for our readers, we found some interesting options for cooking this amazing soup. We hope that these methods can help you in the culinary field.

Shchi from sour cabbage, the recipe of which we will now tell you, are prepared for no more than an hour. You will need the following products: 1 carrot, 300 grams of sauerkraut, 1 onion, 4 medium potatoes, bay leaf, salt, pepper (peas), 1 tbsp. Tomato paste, a few sprigs of dill. So, cabbage soup, a recipe!

The method of preparation is quite simple: sauerkraut is cut even smaller, add tomato paste and put into a frying pan, pour water and stew for about an hour and a half. We put everything in a saucepan, then pour boiling water, put on a small fire. Then add the onions and carrots. We throw pepper and bay leaf. We shred the potatoes and put them there. Finely chop dill, add to the total mass. Solim, season to taste.

If you decide to treat your friends with a traditional Russian dish, then the soup in this case will do the best. By the way, it is because of the Christian fasting tradition that the favorite Russian soup soup was modified. If traditionally it is prepared on a meat broth, during the Great Lent there is another way. During this period, cabbage soup is eaten - lean. In some parts of Russia, soup, which does not contain meat, is called empty. However, in fact, this is not quite true: this soup, even if it's vegetarian, is very high in calories and nutritious.

So, soup cabbage soup from sauerkraut can be prepared from such a set of products: half a kilogram of sauerkraut, two carrots, one large onion, one spine of parsley, dill, vegetable oil, 2 tablespoons of wheat flour, bay leaves, salt and pepper at your discretion.

The first thing to do is to squeeze out the sour juice from the cabbage, then squeeze it in this juice, diluted with 1 glass of water. Some add to this broth tomato sauce or tomato puree - this manipulation will give a pleasant orange color to your dish.

Onions and parsley root finely crumble and fry. At the end of the preparation of the soup, add the roast in a saucepan. Mix flour with sunflower oil and water, pour into the soup. Add spices, bay leaf.

By the way, some add potatoes and croup to this option. In this case, it is better to cook them separately, and then transfer them to the soup.

Now it has become very fashionable to use cauliflower everywhere . Fortunately, it is rarely eaten raw - most often stew. Even such an old Russian dish, like cabbage soup, underwent some changes. And now many housewives feed their families with a new original soup - they are cabbage soup. The taste is worse or better, it is difficult to determine. Both dishes are incredibly delicious. It does not matter what soup you cook: from cauliflowers, go cabbage soup, - the recipe is not much different. You can perfectly prepare this dish from cauliflower, taking as a basis the recipes given by us above, in which the white-headed one is used. There is only one fundamental difference: you need to extinguish all the ingredients, however, add cabbage last - this vegetable can boil, it takes less time to cook it.

Especially for you we publish an interesting recipe for cabbage soup from cabbage. You will need: celery, spinach, green onions, 1 onion, 3 potatoes, vegetable broth, green peas, 1 grated carrot.

Add the sliced potatoes to the boiling vegetable broth, toast the onions and carrots, add the frying to the pan, cut the celery and spinach. Cook until ready potatoes, add chopped cauliflower, peas, salt, pepper to taste. After you have poured soup on plates, in each of them crumble a little green onions. It turns out very tasty and nutritious soup.