Sauerkraut cabbage soup - 10 step-by-step recipes

Shchi is a dish that many people like. Thanks to sauerkraut, they acquire an unusual taste with sourness. We offer 10 cooking options for this soup with different meats, a lean version with mushrooms, how to cook in a slow cooker, in the oven, as well as a traditional old Russian recipe.

How to cook sauerkraut cabbage soup according to the classic recipe?

Beef broth and sauerkraut give the soup a rich, sour taste. Also, garlic, caraway seeds, dill and parsley are added to the cabbage soup, which are ideally combined with everyone's favorite soup.

Cooking time: 2 h. 30 min.

Cooking time: 1 hour

Servings - 8.

• 
  Pour 2 liters of cold water into a saucepan and put the meat there. Bring to a boil over high heat. At this time, peel one carrot and one onion. After the broth has boiled, we reduce the heat. Remove the resulting foam and add vegetables. Cook for an hour and a half.
• 
  We squeeze the sauerkraut and cut into small pieces of one and a half to two cm. Heat 1 tbsp in a frying pan. l. butter and put the cabbage on it along with 1 tbsp. tomato paste. Sprinkle everything with caraway seeds and simmer under the lid for about 30 minutes.
• 
  Peel and chop the rest of the carrots and onions. Pour vegetable oil into the pan and send vegetables there. Sprinkle with dill seeds and black pepper. Fry for about 5-7 minutes. Add tomato paste to frying and cook for a few more minutes. Remove the pan from the heat.
• 
  Peel the potatoes and cut into small cubes. Grind the greens. Finely chop or crush the garlic. We take out the meat from the broth, remove it from the bone and cut it. Strain the finished broth through a sieve or cheesecloth and pour into a clean saucepan. Bring it to a boil.
• 
  Heat butter in a frying pan and add flour to it. Stir constantly until golden brown.
• 
  Add potatoes and meat to the broth. Cook for about 10 minutes. Now add the frying, cabbage, flour, pepper, garlic and bay leaf. Bring the soup to a boil and cook for 6 minutes. Add salt to taste.
• 
  Put chopped greens and cook over low heat for a couple of minutes. We remove the ready-made cabbage soup from the heat, cover with a lid and leave for half an hour.

Bon Appetit!

A simple and delicious recipe for sauerkraut cabbage soup with chicken

This recipe uses chicken soup to make your broth very rich and flavorful.

Cooking time: 1 hour.

Cooking time: 2 h. 30 min.

Servings - 8.

Ingredients:

• Soup chicken - 800 gr.
• Sauerkraut - 300 gr.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Tomatoes - 4 pcs.
• Potatoes - 5 pcs.
• Garlic - 2 cloves.
• Bay leaf - 2 pcs.
• Salt to taste.
• Ground black pepper - to taste.
• Vegetable oil - 2 tablespoons

Cooking process:

1. We wash the chicken well and remove the skin. Cut into small pieces. Pour 3.5 liters of water into a five-liter saucepan and put the chicken in it.
2. We put the pan on the fire and bring to a boil. We collect the foam that appears and put on a small fire. Cook the chicken for about 1.5 hours.
3. Now we chop the onion and carrots on a medium grater for three. Scald the tomatoes with boiling water, remove the skin and chop. Peel the garlic and chop finely.
4. Pour vegetable oil into a hot pan and add onions. Fry until it becomes transparent. Then add carrots, tomatoes, garlic and simmer covered for about 10 minutes. Add your favorite spices if desired.
5. Add potatoes to the finished broth and cook for 10 minutes. Now add the sauerkraut and cook for about 20 minutes more. Let the broth boil and add frying to it. Salt to taste and add bay leaves. Let the soup sweat until fully cooked under a lid over low heat. Bon Appetit!

Hearty and rich sauerkraut cabbage soup with pork

Thanks to pork, the soup becomes very satisfying and rich, and pepper, garlic, parsley and dill add the necessary zest to it. This cooking option is what you need in cold weather.

Cooking time: 30 min.

Cooking time: 2 h. 10 min.

Servings - 4.

Ingredients:

• Pork - 800 gr.
• Bulb onions - 2 pcs.
• Carrots - 2 pcs.
• Potatoes - 3 pcs.
• Sauerkraut - 200 gr.
• Vegetable oil - 100 ml.
• Tomato paste - 1 tablespoon
• Salt - 1 tablespoon
• Allspice peas - 6 peas.
• Parsley - 1 sprig.
• Dill - 1 branch.

Cooking process:

1. Cut the pork into small pieces. Peel one carrot and one onion. Pour 2 liters of cold water into a saucepan and send meat and vegetables there. We put on fire. As soon as the broth boils, add salt and remove the foam. Then cook for another 30 minutes over medium heat.
2. Peel the potatoes and cut them into cubes. Grate the remaining carrots and finely chop the onion. We wash the sauerkraut in cool water to get rid of excess salt.
3. After half an hour, put cabbage in the broth and cook for another 20 minutes.
4. Add a little vegetable oil to the pan and fry the onion until it becomes transparent. Add grated carrots and fry for about 7 minutes. Now add the tomato paste and mix. After 5 minutes, the frying will be ready.
5. Add chopped potatoes, fry, pepper and bay leaf to the broth. We take out the carrots and onions from the pan, which were cooked with the pork. Cook for about 10 minutes.
6. Finely chop the parsley with dill. Press the garlic or chop finely.
7. Add herbs with garlic to the soup and turn off the burner. Cover the saucepan with a lid and let it brew for 10 minutes. Bon Appetit!

How to cook homemade sauerkraut cabbage soup with beef?

Beef, carrots and onions are used to prepare the broth. The cabbage soup will turn out to be light, but with a rich taste.

Cooking time: 30 min.

Cooking time: 1 h. 30 min.

Servings - 8.

Ingredients:

• Beef - 400 gr.
• Potatoes - 600 gr.
• Sauerkraut - 400 gr.
• Onions - 90 gr.
• Tomato paste - 2 tablespoons
• Carrots - 90 gr.
• Bay leaves - 3 pcs.
• Salt to taste.
• Ground black pepper - to taste.
• Vegetable oil - 1 tablespoon
• Water - 2.5 l.

Cooking process:

1. Rinse the beef and put it in a saucepan. Fill with cold water and place on the stove. Bring to a boil.
2. After boiling, remove the resulting foam and cook the meat for 1 hour over low heat.
3. We clean the vegetables. Rub the carrots on a coarse grater, and finely chop the onion.
4. Peel the washed potatoes and cut them into small cubes.
5. Put chopped potatoes into the broth and cook for about 10-15 minutes.
6. Pour vegetable oil into a frying pan and fry the carrots and onions until they acquire a golden color.
7. Add sauerkraut to vegetables and mix everything. Fry for another 3-4 minutes.
8. Add tomato paste and simmer for about 10 minutes.
9. We take out the finished meat from the broth and put the finished frying there. Add salt and pepper to taste.
10. Remove the meat from the bone and cut into small pieces.We send it back to the pan.
11. Add bay leaf to the soup and remove from heat after a minute. We close the lid and let it brew for 10-15 minutes. Bon Appetit!

Lean cabbage soup with dried mushrooms

This dish is very simple and quick to prepare. Thanks to the aroma and taste of dried mushrooms with sourness from sauerkraut, this option for cooking cabbage soup will surely surprise you.

Cooking time: 30 min.

Cooking time: 1 hour.

Servings - 4.

Ingredients:

• Sauerkraut - 200 gr.
• Dried mushrooms - 50 gr.
• Bulb onions - 2 pcs.
• Vegetable oil - 0.5 tbsp.
• Flour - 1 tablespoon
• Garlic - 8 cloves.

Cooking process:

1. Wash onions, peel and chop finely. Pour some vegetable oil into the pan and fry the onion in it until it becomes transparent.
2. Squeeze the sauerkraut well and add to the onion in a skillet. Simmer until the cabbage is soft.
3. Before cooking cabbage soup, soak dried mushrooms in water to make them more aromatic. We put the mushrooms on the fire and wait until they boil.
4. When the mushrooms are cooked, take them out of the pan and cut them into smaller pieces. You can not cut and leave it as it is. Then we send them back to the pan. Add stewed cabbage with onions to the mushrooms. Close the pan with a lid and cook over low heat.
5. You do not need to wash the cabbage pan. Pour flour there. Fry until golden brown. Add a little broth to it, mix and send it to the soup. We will simmer under the lid for a few more minutes.
6. Remove the cabbage soup from the heat and let it brew for about 10 minutes. If desired, you can add vegetable oil. Finely chop a couple of garlic cloves before serving and add directly to the plate. Bon Appetit!

How to cook sour cabbage soup in a slow cooker?

Thanks to the multicooker, you will save not only time, but also the dishes. Cabbage soup in a slow cooker will turn out to be as tasty as on the stove.

Cooking time: 30 min.

Cooking time: 1 h. 15 min.

Servings - 8.

Ingredients:

• Pork - 250 gr.
• Sauerkraut - 250 gr.
• Potatoes - 2 pcs.
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Tomato sauce - 2 tablespoons
• Water - 1.5 l.
• Salt to taste.
• Garlic - 1 clove.

Cooking process:

1. We wash the pork and cut into large pieces of 2.5 cm.
2. If the sauerkraut is too sour, then rinse it with water and wring it out.
3. Wash potatoes, peel and cut into small cubes. We clean the carrots and rub them on a coarse grater. Peel and dice the onion as well.
4. We put the multicooker on the "Fry" mode and pour vegetable oil into it. As soon as the bowl is warmed up, add the pork and fry until golden brown.
5. Now add the carrots, onions and fry everything together until the carrots brighten.
6. Add sauerkraut, chopped potatoes and tomato sauce.
7. We fill everything with cold water, salt and close the multicooker. We select the "Soup" mode. The cabbage soup will be cooked for 1 hour.
8. When ready, open the lid of the multicooker and add finely chopped garlic. Close the lid again and let the soup brew for 15 minutes.
9. When serving, you can sprinkle cabbage soup with herbs. Bon Appetit!

Step-by-step recipe for cooking cabbage soup from sauerkraut and fresh cabbage

Thanks to sauerkraut, cabbage soup acquires a certain sourness, and fresh cabbage gives crunch and great taste. These 2 types of cabbage go well with each other, and with tomatoes, potatoes and carrots, a very aromatic and tasty soup is obtained. Instead of chunks of meat, meatballs are used.

Cooking time: 30 min.

Cooking time: 1 hour.

Servings - 5.

Ingredients:

• Minced chicken - 400 gr.
• White cabbage - 250 gr.
• Potatoes - 3 pcs.
• Sauerkraut - 150 gr.
• Onions - 1 pc.
• Carrots - 1 pc.
• Garlic - 1-2 cloves.
• Bay leaf - 1 pc.
• Tomatoes - 2 pcs.
• Tomato paste - 25 gr.
• Dry bread - 20 gr.
• Eggs - 1 pc.
• Vegetable oil - 2 tablespoons
• Ground black pepper - 1 pinch.
• Dill - 2 branches.
• Salt - 0.5 tbsp
• Water - 1.5 l.

Cooking process:

1. Heat 1 tablespoon in a frying pan. vegetable oil. We squeeze the sauerkraut and put it in the pan.Fry, stirring occasionally, for 5-7 minutes. Add some water. Simmer the cabbage, covered, for about 10 minutes.
2. We put a pot of water on the fire for the cabbage soup. Peel and wash the potatoes under cool water. Cut into small pieces.
3. Add potatoes to boiled water.
4. Let the water boil again and add salt. Cook for 10 minutes.
5. We clean the onion and cut off 1/3 of it for minced meat. Finely chop the rest of the onion. We also clean the carrots and grate them on a coarse grater.
6. Heat 1 tablespoon in a frying pan. vegetable oil and fry the onions and carrots over medium heat for about 3 minutes, stirring occasionally.
7. Scald the tomatoes with boiling water and remove the skin from them. We rub on a grater.
8. Add the grated tomatoes to the carrots and onions, mix and simmer over low heat for a couple of minutes.
9. Now add the tomato paste, stir, simmer for a couple of minutes and remove the pan from heat.
10. When the potatoes are almost ready, add sauerkraut to the pan and cook for 8 minutes.
11. Let's start cooking meatballs. Let the white bread soak in warm milk or water. Squeeze the bread and add to the minced chicken. Grate the onion and add to the minced meat along with the egg.
12. Mix everything well. The minced meat should be soft. If it turns out to be too liquid, then you can add a tablespoon of semolina to it.
13. We make small meatballs from the finished minced meat.
14. Add the meatballs to the pan and stir.
15. Finely chop the fresh cabbage and add to the cabbage soup.
16. Now we send the frying to the pan. We wait for the soup to boil and continue to cook for about 7 minutes, until the vegetables and meatballs are cooked.
17. Add bay leaves, black pepper and finely chopped garlic. Mix everything well.
18. Finally add dill to the cabbage soup. Bring to a boil and turn off the heat. Let the soup brew a little and serve. Bon Appetit!

Old Russian cabbage soup - a classic recipe

In terms of the set of ingredients, this option for cooking cabbage soup is almost no different from others. It will take much longer to prepare them. For cabbage soup, a pressure cooker is used, and after they are ready, they are sent to the freezer for a day.

Cooking time: 40 min.

Cooking time: 28 hours.

Servings - 12.

Ingredients:

• Pork on the bone - 700 gr.
• Water - 5 liters.
• Sauerkraut - 1 kg.
• Bulb onions - 3 pcs.
• Garlic - 4 cloves.
• Carrots - 2 pcs.
• Tomatoes - 5 pcs.
• Sugar - 1 tsp
• Salt to taste.
• Dill - 4 branches.
• Bay leaf - 2 pcs.
• Allspice peas - to taste.
• The seasoning is universal - to taste.
• Vegetable oil - 2 tablespoons

Cooking process:

1. We wash the pork, put it in a pressure cooker, add bay leaf with black pepper, fill it with water and put it on the fire to cook.
2. Add the onion, finely chopped dill, garlic clove and universal seasoning to the broth.
3. When the broth boils, remove the resulting foam.
4. Cut the sauerkraut into smaller pieces and send them to a preheated pan with vegetable oil. Fry over medium heat. Then add 3-4 tablespoons to the cabbage. broth, level the surface with a spoon and simmer under the lid.
5. Peel and chop the onion. Fry it separately in a pan for a couple of minutes and add 2-3 tbsp. broth. Simmer until soft. Add the onion to the sauerkraut.
6. In the same pan, fry the carrots using the same technology as the onions. Add ready-made carrots to sauerkraut.
7. Now we fry the tomatoes and add the broth to them in the same way. Pour in a teaspoon of sugar, simmer for a couple of minutes and send them to sauerkraut with tomatoes and onions.
8. Stir the vegetables and simmer them for another 30 minutes, stirring occasionally.
9. By this time, the broth should have been cooking for an hour. We remove the pressure cooker from the heat and take out the meat from it. Divide it into small pieces and send it to the broth.
10. Now add stewed vegetables with garlic, dill and seasoning to it. Add salt if necessary.
11. Now close the pressure cooker and simmer cabbage soup in it for 1 hour. Then turn off the heat and leave the cabbage soup in this way for another 2 hours. Next, let the pressure cooker cool down, open it and pour the cabbage soup in portions.We send the cabbage soup to the freezer for a day.
12. A day later, we take out the cabbage soup from the freezer, heat it up and serve with sour cream. Bon Appetit!

Incredibly delicious sauerkraut soup cooked in a pot in the oven

To prepare this version of cabbage soup, you will need a clay pot in which they will languish. This recipe uses mushrooms, but you can use any meat you like.

Cooking time: 20 min.

Cooking time: 50 min.

Servings - 1.

Ingredients:

• Potatoes - 1 pc.
• Onions - ¼ pcs.
• Pepper mixture - 1 pinch.
• Dill - 1 tablespoon
• Sauerkraut - 4 tablespoons
• Mushrooms - 2 tablespoons
• Bay leaf - 1 pc.
• Salt to taste.
• Butter - 20 gr.
• Vegetable broth - 1 tbsp.

Cooking process:

1. We send the ingredients to the pot one by one. We start with potatoes. We clean it, wash it and cut into small pieces. We send to the bottom of the container.
2. Add ¼ onions. It is not necessary to chop the onion, because after the soup is ready, we take it out. We also add a mixture of peppers.
3. We wash the greens under cool water, let them dry on a paper towel, cut them and send them to the pot. If you have frozen greens, you can use them.
4. Put sauerkraut on top. If it is too acidic, then lightly rinse it under water, wring it out and then put it in a pot.
5. Add the mushrooms last. You can use frozen, dried and fresh mushrooms. We use fried mushrooms, butter and oyster mushrooms.
6. Now add the bay leaf, salt and put a piece of butter on top. Pour in the hot vegetable stock until it covers all the ingredients. The amount of broth depends on the volume of the clay pot.
7. Preheat the oven to 190^OC and send to languish for 50 minutes. We take out the onion. When serving, you can add finely chopped garlic and sour cream. Bon Appetit!

Fragrant and rich sauerkraut cabbage soup with stew

For cooking, beef or pork stew is used, thanks to which the cabbage soup will acquire a rich taste, and also significantly reduce the cooking time.

Cooking time: 20 min.

Cooking time: 45 min.

Servings - 5.

Ingredients:

• Beef or pork stew - 1 can.
• Potatoes - 2-3 pcs.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Sauerkraut - 200-300 gr.
• Tomatoes - 1 pc.
• Tomato paste - 1 tablespoon
• Salt to taste.
• Ground black pepper - to taste.
• Bay leaf - 1-2 pcs.
• Water - 1.8-2.2 liters.
• Vegetable oil - 2 tablespoons
• Greens to taste.

Cooking process:

1. We put a saucepan on the stove and pour water into it. We put on fire and let it boil. Heat vegetable oil in a frying pan. Peel carrots and onions, chop and send to a preheated pan. Fry for about 5-7 minutes, stirring occasionally.
2. Peel the potatoes, wash them and cut them into small cubes or strips. We send it to boiling water.
3. If the cabbage is too large, then cut it into smaller pieces and send it to the boiled potatoes. Add salt and pepper to taste. Cover with a lid and continue to cook over low heat.
4. Put the stew from the jar into a separate container. Remove all excess fat and knead it with a fork.
5. Add the stew to the onion and carrot and stir.
6. Scald the tomato with boiling water and remove the skin. Then we rub it on a grater and send it to the pan. Now add the tomato paste and pour in a couple of soup ladles. Stir and simmer for another 2-3 minutes.
7. We send the finished frying to a saucepan with broth and add the bay leaf. Cover and cook for 5 minutes.
8. Open the lid and sprinkle with herbs. Then turn off the heat and cover again. Let the cabbage steep a little and serve it to the table. Bon Appetit!