Green Cabbage Soup From Sour - A Recipe With A Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Ingredients

Sour - 350 g

Pork brisket - 400 g

Potatoes - 300 g

Carrots - 100g

Onion - 80g

Vegetable oil - 2 tbsp.

Salt to taste

Sugar to taste

Black pepper - to taste

Bay leaf - 3 pcs.

• 173 kcal
• 1 h. 5 min.
• 1 h. 5 min.

Photo of the finished dish

Step by step recipe with photo

I bring to your attention a recipe for Russian cabbage soup, which was loved and still love in Russia. But, unfortunately, some young housewives do not know how to cook them, because they do not know some very simple nuances. It is with them that I will introduce you today, so that in the future this wonderful dish will take one of the places of honor on your table.

In different regions of Russia, this sauerkraut is called differently. In our area, it has always been called sour. In others - gray cabbage, and in the Leningrad region they gave a rather crude name - khryapa. In any case, we are talking about the same cabbage, which was chopped from the top leaves of white cabbage in the fall. Only not from the uppermost, dark green ones (from which bitter sour is obtained), but from those that are under them - a fork above the white leaves. Chop the cabbage into not very small crumbs, then add salt, as when pickling ordinary cabbage, and leave to ferment for three days.

But sometimes the sour is very sour. Then, before laying, you need to squeeze the cabbage from the excess brine and set it aside for now. And after the cabbage soup is ready, you can use it to adjust the taste to whatever you like (if you add a little delayed brine to the cabbage soup). I don't really like the sour taste, so I add a little sugar at the end of cooking to soften the harsh taste.

I remember how a relative from the Bryansk region came to us in childhood, and we decided to treat her with our cabbage soup. She was very skeptical about this, because they only fed cattle with such a product. But we persuaded her to try, and when she was about to leave, she asked me to give her a jar of such cabbage with her to cook at home and surprise her girlfriends. She said they liked it. I just don't know if they have such a recipe.

And in my family, everyone just adores him. And in the fall, friends who do not have a summer cottage take their turn for their portion of sour, so we have to cook a lot of it.

So, let's get down to the main thing, why we have gathered today - we cook cabbage soup from sour soup.

To prepare green cabbage soup from sour, we need these products.

Wash the meat and put it in the pressure cooker along with the sour. Pour in 2 liters of water. The meat tolerates an acidic environment very well, even becomes more tender. We add a little.

Close tightly with a lid and after boiling, leave to cook for 1 hour. If you don't have a pressure cooker, you will need to cook in a saucepan for about 3 hours. But be sure to watch and add boiling water to the original amount.

After half an hour, you can cook the potatoes separately in another saucepan. We cook potatoes separately because they become very tough in an acidic environment. Clean, cut into small pieces and boil in water - about 1 liter. Salt to taste.

Peel the onions and carrots. Finely chop the onion, grate half of the carrots on a fine grater, half on a coarse grater.

Turn off the pressure cooker. Cool it down until it can be opened safely. Take out the meat, cut the bacon and chop it finely or knead it with a mallet. Place in a dry skillet and melt the bacon. If the fat is not enough, then you can add 2 tablespoons. vegetable oil.

Saute the carrots and onions.

Crush black pepper with a knife.

Strain the remaining meat or cut with a knife.

Mix the boiled cabbage and potatoes in a large saucepan. Add the sautéed onions and carrots. Add black pepper and bay leaves. We taste it. Now you can make the taste the way you like by adding salt, sugar or brine. After 2-3 minutes, turn off the cabbage soup and leave it to brew for at least 1 minute.

And if they are in the refrigerator, then every day they become more delicious. This is the peculiarity of this first course.

Serve green cabbage soup with black bread.

It is very tasty if you have such a piece of bacon with garlic and a fresh onion!

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