Kapusnyak - a very tasty soup with fresh cabbage (2 recipes). Kapusnyak - a very tasty soup with fresh cabbage (2 recipes) Delicious kapustnyak with fresh cabbage

real Ukrainian cabbage

How to properly cook real Ukrainian cabbage

There are as many recipes for making cabbage soup as there are recipes for Ukrainian borscht. Each housewife prepares cabbage in her own way. I bring to your attention my recipe for delicious, rich cabbage.

I want to say right away, firstly, cabbage soup is not a soup, it should be thick and with a lot of meat. Secondly, cabbage soup needs to be cooked for a long time so that the cabbage cooks down well, and not like in a hangover soup.

After all, this rich dish is prepared mainly in winter to keep the body in good physical shape. I won’t bore you, but I’ll move on to the step-by-step recipe, designed for a 6-liter pan.

800-1000 grams of pork ribs.
500-600 grams of sauerkraut
3-4 potatoes
1-2 onions
0.5 cups millet
1 teaspoon tomato paste
1-2 bay leaves

Wash the pork ribs and cut into pieces.

Pour water up to half the volume of the pan, bring to a boil and skim off the foam.

While the meat is boiling, prepare the cabbage. It is better to use naturally prepared sauerkraut. Sometimes markets sell cabbage fermented using vinegar. It cannot be used for cabbage.

If the cabbage is too sour, it needs to be washed with water and squeezed. The cabbage can be further chopped by chopping it with a knife.

When you remove the foam from the meat, you can add cabbage.

After the cabbage boils, reduce the heat and cook for 1-1.5 hours. The cabbage should be completely soft.

During this time, peel the potatoes and onions. Cut some of the potatoes and throw them into the cabbage soup. When it is cooked add finely chopped onion. And after 15-20 minutes, washed millet. Add water if necessary.

Please note that cabbage must be cooked over medium or low heat all the time.

After adding millet, you need to stir periodically so that the cabbage does not burn.

Little secret

When the millet is almost ready, you need to add raw potato puree to add extra thickness to the dish.

To do this, grate the potatoes on a fine grater, dilute them slightly with water, pour the resulting mass into the cabbage plant and mix well. Then add tomato paste to give the dish a beautiful color and bay leaves

Cook, stirring occasionally over low heat for about 1 hour. You should end up with a thick and rich dish, not like soup.


buterbystro.ru

Kastnyak soup is a classic version of the Russian winter soup, because all the ingredients for its creation are sure to be found in every home. The author of the recipe, Elena Prokazchikova, is happy to share the recipe for her kapustnyak and even gives an estimate of the cost of the dish. Thanks to her for being responsible...

Kapustnyak (cabbage or cabbage) is a traditional first course of Ukrainian cuisine, the main ingredient of which is sauerkraut. It is this that gives the special aroma and sour taste, which are the distinctive features of this dish. Cabbage is also prepared in other countries, for example, in Poland, Slovakia, and Russia. But Ukraine is considered the homeland. There are many recipes for this dish, they differ depending on the traditions of the area and the preferences of the hostess.

Ukrainian cabbage soup with chicken wings

Now you will get acquainted with one of the best dishes of Ukrainian cuisine. It is no worse than borscht, only a little less common. This dish - Ukrainian cabbage simple and very tasty, ready to compete with Ukrainian borscht.

Cabbage has a large number of different options. It is brewed from cabbage that has been squeezed out and even washed of brine. And those who like a more sour version use cabbage that has not been squeezed out of the brine. During Lent, Lenten cabbage rolls are prepared. There are recipes using mushrooms and fish broths.

In our refrigerator there is always a large saucepan in which there can be borscht, rassolnik or Ukrainian cabbage. If I give my household the opportunity to choose the dish that should be prepared today, then I am 90% sure that cabbage will be chosen.

It can be prepared without meat or with any meat, but sauerkraut should be an obligatory and constant attribute of this dish.

I got the recipe for this dish from my grandmother, a native of the Valkovsky district. Kharkov region. She was born in 1891 and spent 2/3 of her life in the village of Vysokopolye. I indicated my grandmother’s age because on some culinary sites they display “grandmother’s recipes” with retro claims. And these “grandmothers” are 10 years younger than me in age.

I called my grandmother's dish Ukrainian cabbage. Although I could, as some do, call it Kharkov, but that would not be fair. Kharkov and the region are great.

Before writing these words, I looked through many recipes and came to a conclusion.
They either somehow resemble ours, or are the fruit of an irrepressible imagination.

Well, at least this example - “Kapustnyak Zaporozhye” with a hint of the Zaporozhye Cossacks.

If the word “Zaporozhye” is considered as the modern city of Zaporozhye, with its developed network of restaurants, then the name is adequate. If this word implies the Zaporozhye Cossacks, then only in terms of spices and some ingredients there is a discrepancy. The Cossacks of the Zaporozhye Sich could not have such ingredients, especially on a campaign.

I have tired you with my reasoning and it’s time to move from words to action - learn to cook Ukrainian cabbage.

Ingredients nand a 6 liter pan:

• Chicken wings - 1 kg.
• Sauerkraut – 800 g.
• Onion – 1 medium.
• Carrots – 1 small.
• Millet – 0.5 cups.
• Spices and salt - to your taste.
• Vegetable oil – 6 tbsp. lie

Preparation:

1. Chicken wings, which are rightfully considered the most delicious parts of the carcass (it depends on who, but in many countries they are considered a delicacy), are thoroughly washed and thrown into boiling water. During the cooking process, be sure to skim off the foam. Cook for 25 - 30 minutes.
2. Add diced potatoes along with the wings.
3. Remove the cooked wings from the broth and leave to cool.
   After cooling, separate the meat from the bones
4. While the wings and potatoes are cooking, we will prepare the sauerkraut
5. Place cabbage in a frying pan. first pour 3 - 4 tablespoons of vegetable oil into it.
   10 minutes, simmer, stirring frequently. Then add broth or water and continue to simmer over low heat for another 10 minutes.
6. Place the finished cabbage out of the pan.
7. Grate the carrots, finely chop the onion and sauté in vegetable oil.
8. Place the prepared onions and carrots out of the pan.
9. Wash the pre-sorted millet cereal and pour boiling water over it. Place the millet in the boiling broth 10 minutes after the potatoes
10. After the potatoes are ready, add cabbage, sautéed onions and carrots to the broth. Let simmer for 10 minutes
11. Our cabbage is ready. Bon appetit!

Cabbage Ukrainian recipe

Ingredients

• Pork (ribs or ham can be used) - 300-400 g,
• water - 3 l.,
• millet - ½ tbsp.,
• sauerkraut - 400 g,
• potatoes - 400 g,
• carrots - 2 pcs.,
• onions - 2 pcs.,
• vegetable oil - 40-50 ml,
• tomato paste - 2-3 tbsp. l.,
• dill,
• pepper,
• salt.

Preparation:

1. Let's make a good broth: put the meat in a saucepan, add cold water and cook over medium heat. As soon as the water boils, drain it, rinse the pan, and rinse the meat with warm running water. Pour cold water over the pork meat again and place on low heat.
2. Cook until fully cooked, the pork should be soft and easily separate from the bones.
3. Next, peel and chop the vegetables: finely chop the onion, and grate the carrots on a medium grater.
4. Cut the potatoes into cubes or strips.
5. Heat vegetable oil in a frying pan and fry the onions and carrots until soft.
6. Remove the finished meat from the pan and chop it, and add potatoes to the broth.
7. Then, sort and rinse the millet, add to the pan (10-15 after the potatoes).
8. After millet, after 5-7 minutes add sauerkraut and frying (carrots with onions), as well as tomato paste.
9. Cook the soup for about 5 more minutes.
10. Add chopped meat, dill, pepper, salt and classic Ukrainian soup - cabbage soup is ready.

Notes

Sauerkraut can be used directly with brine, it is added to the broth, but you can also rinse the cabbage so that the cabbage is not too sour.

Ukrainian cabbage with millet

Kapustnyak is one of the traditional first dishes in Ukraine. This is an incredibly tasty and satisfying soup. I suggest you try the most popular option for preparing cabbage and feed your family a delicious lunch.

Products you need:

• Meat on the bone (pork, beef) – 400-500 grams
• Cabbage (sauerkraut or fresh) – 400-500 grams
• Potatoes – 5-6 pieces
• Carrots – 1 piece
• Onions – 1 piece
• Millet - a quarter cup
• Tomato (tomato paste) – 1 piece
• Salt, pepper, spices and fresh herbs - to your taste
• Sour cream – portion into plates

How to cook Ukrainian cabbage with millet:

1. We take the meat into small pieces, put it in a large saucepan with salted water, and cook the broth.
2. When the water boils, remove the noise and add bay leaves and peppercorns to the broth.
3. Peel the potatoes, cut into small cubes and place in a saucepan.
4. Wash the millet under running water in a colander and add to the broth.
5. Shred the cabbage and pour it into the pan.
6. In a frying pan with vegetable oil, fry onion cubes and grated carrots. Add tomato paste or grated pulp of one tomato (if you use fresh cabbage, you can use pickled tomato). Pour the roast into the cabbage soup.
7. When all the ingredients are in the pan, take a sample, add salt and spices if necessary.
8. Finely chop the fresh herbs and add them to plates or to the pan a couple of minutes before the soup is ready.
9. Serve cabbage with a spoonful of sour cream in each serving.

Prepare cabbage soup for your loved ones and share the recipe with friends. Enjoy your meal.

Cabbage soup with fresh cabbage

If you have never prepared such a soup, we recommend correcting this mistake. Properly cooked cabbage is very tasty, rich, satisfying, and it is not difficult to prepare. And if you add a little smoked meats, your household will receive a great response to your soup - we suggest preparing kapustyak with fresh cabbage, ribs and millet - very tasty!

Products:

• Pork ribs – 0.5 kg
• 4-5 potatoes
• 1 carrot
• 1 large onion or a couple of medium ones
• A quarter cup of millet
• Small forks of cabbage
• Bunch of greenery
• A couple of tablespoons of oil for frying vegetables

How to cook cabbage:

1. First, wash and set the ribs to cook. It’s good if you still stock up on something smoked - smoked ribs are best - for aroma and richness of taste. They need to be added to the soup about 15 minutes before the end of cooking so that they release all their aroma and taste into the soup.
2. While the ribs are cooking, prepare the vegetables. Wash the potatoes, peel and cut into cubes.
   Grate the carrots.
3. Chop the onion into small cubes. Fry the vegetables lightly in oil.
   Finely chop the greens.
4. Grate the cabbage on a coarse grater so that it becomes fine and juicy in the soup.
5. Then everything is simple: the ribs are cooked - we send the potatoes there, followed by the washed millet. Let them simmer there for about 15 minutes. If there are smoked meats, at this stage we add them to the soup. Then we send them carrots and onions. After about 5 minutes, pour the cabbage in there (the soup should be thick), salt and pepper, throw in the chopped greens, and turn it off (the cabbage should not be overcooked and turn into sauerkraut).
6. Let the cabbage stand for a while, gain strength, all the tastes and aromas will mix, and you can pour it into plates and call the household. Bon appetit!

Kapustnyak

I invite you to prepare Ukrainian cabbage soup with fresh cabbage for the first time. Although this dish is so satisfying that my beloved men gorge themselves on it, like first and second together.

So let's get started.

We will need:

• 5 l saucepan;
• chicken breast about 500 g;
• beets 150-200 g;
• carrots 150-200 g;
• onion (large) 1 pc.;
• tomato juice 1l;
• flour 1 tbsp. l. with a slide;
• vegetable oil about 100 g;
• potatoes 650-700 g;
• millet 5 tbsp. l.;
• cabbage 500 g;
• 2 large bell peppers;
• garlic 1 medium head;
• old pork lard about the size of a 1.5 cm 3 cube;
• ground black pepper;
• allspice 8-10 peas;
• bay leaf 3 pcs;
• dill, parsley.

Cooking cabbage:

1. Let's begin the magical transformation of this mountain of products into a tasty, aromatic dish.
2. Pour 3 liters of water over the chicken breast and cook the broth for 50-60 minutes.
3. During this time, we clean the vegetables and rinse the millet.
4. Heat a large frying pan with vegetable oil and place the diced onion in it. Fry until golden.
5. Add the chopped beetroot in the blender bowl to the frying pan and fry everything together for another 10 minutes.
6. Then add the carrots, chopped in a blender bowl, into the frying pan and fry everything together for another 10 minutes.
7. After this, sprinkle flour over the surface of this beauty, mix well and after another minute pour tomato juice over everything.
8. After boiling, simmer it all for 5 minutes and our frying is ready!
9. The broth looks like it's already cooked.
10. Remove the meat from it onto a plate to cool.
11. We put whole potatoes into our broth, and when it boils, add millet, bay leaf and allspice.
12. Cook until the potatoes are ready.
13. Only now we salt our dish to taste. For my taste, I put 1 tbsp. l. with a small pile of salt and half a tablespoon of sugar.
14. Now we take the potatoes out of the pan with a slotted spoon (I count them to catch them all), pour the frying into the pan, add the cabbage and sweet pepper chopped in a blender bowl.
15. While everything is boiling, use a masher to turn the potatoes into mashed potatoes.
16. We separate the breast from the bone and divide it into fibers.
17. Place the puree and meat in a saucepan.

How to prepare the “zatolkushka”:

1. Put finely chopped old lard and garlic into a mortar and thoroughly knead everything with a pestle (pound).
2. For simplicity, you can scrape the fat from the lard with a knife and pass the garlic through a crush.
3. Add the “stuff” to our dish, along with black pepper to taste.
4. Let it simmer for another 10 minutes. Be careful, the dish has become quite thick, be careful not to burn it.
5. Sprinkle with chopped herbs, let it boil again and... done!
6. Everyone please come to the table!

Classic cabbage in meat broth

Kapustnyak is a dish of Slavic cuisine, which is prepared with the addition of sauerkraut (sometimes brine is added to it).

This “brew” (as the ancient Slavs called first courses) begins with cooking meat broth. The choice of meat depends on your preferences: some people like broth with poultry, others say it should be with pork, and still others prefer beef ribs. Our cabbage soup will be with the addition of the last listed ingredient - beef ribs.

So, for meat broth, take (for 3 liters):

• 0.5 kg ribs;
• bay leaf, a dozen peas of allspice and black pepper;
• half a large carrot (do not peel it) and a medium onion (you need to peel it but do not cut off the tail);
• salt to taste (be careful with this, it’s better to add salt at the very end, since cabbage can also be salty - you can overdo it);
• We also recommend adding a piece of celery root or its branch with herbs.

How to cook:

1. Place the ribs, washed vegetables, spices and salt in cold water and put the pan on the fire (add the celery about 5 minutes before the end of the broth).
2. Let the water boil, and then cook the broth over low heat for about 1 hour (the meat should be boiled normally).
3. Remove the cooked root vegetables and celery pieces/sprig from the pan.
4. The cabbage base is ready, now proceed to further culinary actions.

To “fill” the cabbage, prepare:

• 1 large root vegetable of carrots and onions;
• 7-10 medium-sized potatoes;
• half a glass of millet;
• 200 grams of sauerkraut;
• 1 tablespoon of any tomato dressing (sauce, ketchup, paste);
• greenery.

How to cook cabbage:

1. Peel the vegetables. Cut the carrots into large strips, and the onions and potatoes into medium-sized cubes.
2. First pour the onions and carrots into the boiling broth, and then after 10 minutes add the potatoes and millet.
3. After another 15 minutes, you need to add sauerkraut to the future cabbage plant.
4. Boil for another 15 minutes. Then add tomato dressing.
5. Don't forget to taste the first dish for salt. Add more salt if necessary.
6. At the last minute of cooking, add the greens to the cabbage.

Serve hot. Bon appetit!

Kapustnyak Zaporozhye. Recipe

Cabbage can be cooked in different ways, but its distinctive feature is, of course, the presence of sauerkraut. Kapustnyak is undoubtedly a Ukrainian soup. It belongs to the category of hot soups and is traditional. The original name of the soup is cabbage. It is traditional for the peoples of Ukraine, Slovakia, and Poland. Do you want to please your loved ones with something “hot”? We offer a recipe for a delicious soup - Zaporozhye Kapustnyak. Fatty, rich, with a great aroma and easy to prepare!

Ingredients:

• 400 g pork;
• 600 g sauerkraut;
• 400 g potatoes;
• 3 tbsp. l. millet;
• 2 roots each of carrots, parsley, parsnips and celery;
• 2 onions;
• 2 tbsp. l. butter;
• 50 g lard;
• 2 bay leaves;
• 2 peas of allspice;
• 1 tbsp. l. finely chopped parsley.

Preparation:

1. Pour cold water over the pork and cook until done. Read more
2. Squeeze the sauerkraut from excess juice and simmer in well-heated vegetable oil until half cooked, adding broth.
3. We wash, peel and cut into small strips the vegetables: parsley, parsnips, celery, carrots and onions.
4. All prepared vegetables should be lightly fried in vegetable oil.
5. Now let's move on to the lard.
6. We take lard and pass it through a meat grinder. Grind the skipped lard in a mortar along with chopped onions, parsley and washed millet.
7. The broth in which the pork was cooked must be strained, add potatoes cut into small cubes and boil for 10-15 minutes.
8. Then add fried cabbage, mashed lard with millet, bay leaf, pepper and our fried vegetables.
9. Salt the cabbage to taste and cook until tender. The soup is ready. Bon appetit!

Kapusnyak (cabbage) soup is considered a national dish of Ukrainian and Polish cuisines, but it is also prepared in other countries. This is a very rich dish, the basis of which is homemade sauerkraut. Traditionally served with sour cream and rye bread. You can learn how to cook cabbage in various versions by following the brief instructions in the article.

Features of preparing cabbage soup

Cabbage is loved in all countries. Recipes may also differ from each other by minor changes in the ingredients in the composition.

• Real Ukrainian cabbage is prepared from sauerkraut, after washing it first. If the cabbage is too sour, you need to add a pinch of sugar to the dressing.
• In Poland, on the contrary, they prefer to add cabbage to the soup along with brine, so that the bright sourness comes out in its finished form.
• The classic recipe for cabbage soup has a similar taste to Russian cabbage soup, but these are two different dishes. The soup can be: vegetarian, meat, with cracklings, mushrooms and fish. Add cereals such as millet or rice.

There is a tradition to prepare the dish on Christmas Eve and Christmas Day. At weddings, funerals, and in Ukraine, soup is always served as a first course.

The main secret of preparing real Ukrainian cabbage is adding sauerkraut after the potatoes are ready in the soup.

Important! Never serve the dish with mayonnaise - you will only ruin the real taste of Ukrainian cabbage. Only sour cream with a fat content of no more than 20% is suitable.

Real Ukrainian cabbage

Preparing the first dish of Ukrainian cuisine is not so difficult. Real cabbage soup with sauerkraut – rich and thick. Therefore, it is cooked for a long time with a lot of meat. You should also remember that you need to add salt to the dish at the very end of cooking. Total cooking time – 1 hour 40 minutes.

Main ingredients for 4.5 liters of water:

• pork ribs (brisket) – 800 g;
• sauerkraut – 800 g;
• lard – 100 g;
• flour – 50 g;
• medium-sized potatoes - 4 pcs.;
• onion – 1 medium head;
• butter – 100 g;
• chopped garlic – 1 tbsp. l;
• herbs, spices, bay leaf, parsley root.

Cooking instructions:

1. Pour cold water over the pork ribs and meat in a saucepan. Bring to a boil and skim off any foam on the surface as it accumulates. Reduce heat, cook for 1 hour.
2. While the meat is rising, prepare the other ingredients - transfer homemade sauerkraut (without vinegar) to a hot frying pan with butter (50 g). Sauté until done, about 20 minutes.
3. Peel the potatoes and cut them into pieces.
4. Grind the garlic through a press.
5. Finely chop the lard.
6. Cut the onion, carrots, parsley root into strips.
7. Chop the greens and grind with lard.
8. When the meat and bones are cooked, put them in a separate bowl and separate them from the bones. Strain the broth through cheesecloth (or a sieve). Pour approximately 100 g of water.
9. Saute the flour without oil in a dry frying pan for 3 minutes and pour in the cooled broth.
10. Place the remaining butter, onion, parsley, and carrots in a separate bowl. Cook over low heat and add flour broth.
11. Add potatoes to the saucepan with broth. Leave to cook until done. Add cabbage, sautéed vegetables, lard with herbs, and salt to taste. Turn off the stove. Sprinkle with herbs on top.
12. The dish is served hot, with fresh sour cream and rye bread.

Lenten cabbage in a slow cooker

The multicooker will serve as an excellent assistant for quickly preparing any dish. Therefore, lean soup is prepared both in a regular saucepan and in a slow cooker. You can change the grains - use rice or millet. In the next recipe we will look at lean cabbage with millet. Cooking time is approximately 40 minutes.

For 3-4 liters of water prepare:

• head of fresh cabbage – 1/2;
• A glass of tomato juice;
• potatoes – 3 pcs.;
• medium head of onion;
• large carrots;
• refined sunflower oil (or lard) – 2 tbsp. l;
• millet or rice – 1/2 cup;
• sugar, salt;
• greens (dill, parsley);
• Bay leaf.

Cooking Guide:

1. Wash, peel, cut into cubes all vegetables.
2. Put fat (or oil), carrots, and onions into the slow cooker.
3. Activate the “Frying” mode for 10 minutes. Sauté sliced ​​vegetables.
4. Add millet and potatoes to the bowl with the vegetables and stir for another 2-3 minutes until the signal sounds.
5. Pour water and tomato juice into the contents. Set the “Soup” or “multi-cook” mode for 20 minutes.
6. After 10 minutes, add chopped cabbage, bay leaves and herbs. Cook until the equipment is turned off.
7. Let it brew for 5-10 minutes. Pour into deep bowls. Serve with sour cream and fresh herbs.

Kapusnyak recipe with rice

For those who do not like fatty dishes, you can use another recipe with fresh cabbage. Total cooking time is about 1 hour 20 minutes.

For 3-4 liters of water prepare:

• fillet of young chicken or chicken – 800 g;
• peeled potatoes – 4 pcs.;
• rice or millet – 0.5 tbsp;
• young cabbage - 800 g;
• onion – 2 medium sized heads;
• tomato paste – 4 tbsp. l;
• flour - 2 tbsp. l;
• spices, salt to taste.

Cooking instructions:

1. Boil the meat in lightly salted water. Pass the broth through a sieve and put on fire, cut the meat into pieces.
2. Rinse the rice and pour boiling water over it for 2 minutes. Add cereal, boiled meat, grated carrots to the broth. Cook for 10 minutes.
3. Then add chopped cabbage, tomato paste, and spices into the soup.
4. After 7 minutes, add potatoes and salt. Cook until done.
5. Fry the onion with butter in a frying pan, add flour. Stir so that there are no lumps. Place in soup and cook for another 15-20 minutes.
6. Serve with sour cream and fresh herbs.

Cabbage from beans and sausages

Semi-smoked sausages give the soup a spicy taste and a special aroma. Anyone who has tried cabbage soup with beans and sausages always asks for an additional portion. Cooking time will take no more than 1 hour 15 minutes.

For 3 liters of water you will need:

• sauerkraut – 0.5 kg;
• red beans – 150 g;
• smoked sausages – 250 g;
• wheat flour – 1 tbsp. l;
• medium-sized onion;
• paprika – 1 tsp;
• chopped garlic;
• tomato paste (or ketchup) – 2 tbsp. l;
• fresh herbs - a bunch;
• Bay leaf;
• refined sunflower oil – 2 tbsp. l;
• salt.

Cooking Guide:

1. It is better to soak the beans overnight in advance.
2. Prepare all vegetables. Rinse the beans and boil for an hour. Strain.
3. Finely chop the onion and fry in oil in a casserole for 2-3 minutes. Add flour and stir for 1 minute.
4. Place washed sauerkraut in a cauldron with onions. Fry for 3 minutes. Then pour boiling water over it. Simmer for 15 minutes.
5. Add spices, tomato paste, paprika. Simmer the contents for 10 minutes.
6. Prepare sausages, cut into slices.
7. Add beans and sausages to the cauldron with cabbage. Stir, pour about 2 liters of water, add bay leaf. Bring to a boil and simmer for another 5 minutes.
8. Add chopped garlic and herbs to the soup. Let the soup brew for 15-20 minutes and you can serve it.

Cabbage with mushrooms

The dish according to this recipe is often prepared on fasting days, since mushrooms are an excellent substitute for animal meat. Total cooking time is approximately 1 hour.

For 2.5 liters of water you will need:

• celery root (or potatoes) – 300 g;
• sauerkraut and fresh cabbage – 100 g each;
• millet – 50 g;
• medium-sized onion;
• mushrooms – 150 g;
• carrots – 1 pc.;
• odorless sunflower oil;
• spices, herbs, salt.

Step-by-step instruction:

1. Celery is peeled and cut into strips.
2. Fill the pan with water halfway and add the celery. Let it boil on the stove.
3. Discard washed millet grains. Cook for another 10 minutes.
4. Cut the fresh cabbage into strips and, together with the sauerkraut, put it in a pan with celery to cook. Add 500-700 ml of water. Cook for 7 minutes.
5. In a frying pan, fry the onion and grated carrots for 10 minutes, add chopped champignon mushrooms to them.
6. Place the fried vegetables in the broth. Add another 500 ml of boiling water and cook until tender. Don’t forget to add herbs, spices and salt 5 minutes in advance.
7. Before serving, let the soup brew and you can serve.

Now you have learned how to cook cabbage at home. In the article, we offered 5 best recipes for the national dish, one of which you will definitely like.

Video: Recipe for Ukrainian cabbage with millet and sauerkraut

Kapustnyak is an old Ukrainian dish that pleasantly surprises with its richness of taste, pleasant aroma and satiety. The dish turns out to be very appetizing and will appeal to many.

We invite you to familiarize yourself with the classic step-by-step recipe with photos, according to which you can easily prepare Ukrainian cabbage.

• pork - 1 kg
• sauerkraut - 1 kg
• fresh pork lard - 150 gr
• smoked pork lard - 50 g
• potatoes - 600 gr
• onions - 100-200 g
• carrots - 100-200 gr
• parsley - 50 gr
• parsley root - 50 g
• butter - 50 g
• flour - 50 g
• garlic - to taste
• table salt - to taste
• ground black pepper - to taste
• allspice peas - to taste
• sour cream - to taste
• bay leaf - 1-2 pcs

We will start cooking by boiling the meat. First, wash the ribs (or other bone-in meat), then cut into portions and place in a pan. Fill the product with cold water (this is important to obtain richness in the broth) and place on the stove. Bring to a boil and reduce heat until the liquid simmers. Skim off the foam constantly and continue cooking for at least one hour.

Now let's start preparing the lard. It should be washed, dried and cut into small cubes. Just finely chop the smoked lard. Place both products in a frying pan and place on the stove. You need to ensure that the fat is rendered, but the ingredients themselves should not become too fried.

At this time, you should peel the onion, then wash and dry it, after which the vegetable is finely chopped and placed in a frying pan with lard along with a small amount of carrots. Continue sautéing, stirring the ingredients constantly.

Next, measure out the required amount of sauerkraut and place it in the pan with the onions. The final taste of the dish will depend on the taste of cabbage, so take the most delicious product at your discretion. Stir and continue simmering until the cabbage reaches a consistency between crispy and stewed.

At this time, peel, wash and dry the carrots. It should be grated on a medium grater and placed in a saucepan with other ingredients. Continue simmering for another ten to fifteen minutes.

Next, pour one or two tablespoons of flour into the saucepan, hold for about a minute, then stir and continue simmering for another couple of minutes. This will thicken the dressing, and therefore take care of the thickness of the borscht itself.

To the meat broth, which will be almost ready by this time, you need to add bay leaf, ground black pepper and allspice. Then peel, wash and dry the potatoes, cut them into cubes and place them in the broth. After five to seven minutes, add to the pan and the dressing. Here you should peel, wash and dry the parsley root, finely chop and add to the rest of the ingredients. All that remains is to peel, then wash and dry the garlic along with the herbs. Grind the ingredients and place them in the pan about three to five minutes before the end of cooking.

Turn off the heat, cover the dish with a lid and let the borscht steep for at least two to three hours, or better yet, leave it overnight if time permits. After this, cabbage, made according to a simple step-by-step recipe with photos, should be poured into plates, topped with sour cream and served. Bon appetit!

Recipe 2: cabbage soup from fresh cabbage

Kapusnyak, made from fresh cabbage, is a popular Ukrainian dish that you can try anytime in western Ukraine.

• White cabbage 750 grams
• Carrot 1 piece
• Onion 1 piece
• Lard 2 tbsp.
• Potatoes 3 pcs
• Millet 50-70 grams
• Water 1.5 l
• Ground paprika 2 tsp.
• Salt 1 tsp.
• Sugar 1 tsp.
• Bay leaf 2 pcs
• Greens to taste

Peel carrots and onions, rinse, cut into small cubes and fry in a cauldron with lard.

Rinse the millet and add to the cauldron with the fried vegetables. Peel the potatoes, rinse, cut into large cubes and add to the cauldron. Fry for 2-3 minutes.

Pour in hot water, add ground paprika, add bay leaves, no need for salt! Boil over medium heat for 15 minutes.

Chop the cabbage into large slices and add to the cauldron. There should be a lot of chopped cabbage, since cabbage is a very thick soup.

After slicing the cabbage, add salt, granulated sugar, fresh or dried herbs to the cauldron. Simmer over medium heat for about 7-10 minutes.

Pour hot cabbage into deep plates or bowls, serve with sour cream, green onions, slices of black or rye bread.

Recipe 3, step by step: cabbage with millet

Kapustnyak, a dish of Ukrainian cuisine, is traditionally prepared from sauerkraut. I suggest making cabbage soup from sauerkraut and fresh cabbage. Fresh cabbage will make the cabbage soup thicker. This first dish is hearty and tasty.

• Potatoes 3 pcs.
• Pork ribs 200 g
• Carrot 1 pc.
• Onions 2 pcs.
• Millet 100 g
• Pickled white cabbage 200 g
• White cabbage 100 g
• Tomato juice 150 ml.
• Lard 50 g
• Water 2.5 l
• Salt to taste
• Black pepper to taste

Place pork ribs, onion, carrots in a saucepan and cook the broth. Bring to a boil, remove the scum, cook until tender.

Peel the potatoes and chop finely.

Chop the sauerkraut.

Rinse the millet several times, add water for 5 minutes, drain the water.

Add potatoes to the broth.

Add millet.

For frying, chop the lard.

Chop onions for frying.

Grate the carrots on a fine grater.

Pour sauerkraut into the cabbage plant.

Fry the lard in a heated frying pan without drying it out.

Add the onions to the lard, sauté, add and fry the carrots.

Grate fresh white cabbage on a fine-hole grater and add to the cabbage soup, bring to a boil.

Add tomato juice to the frying of lard, carrots, and onions.

Remove a third of the potatoes from the kapustnyk and crush them with a potato masher, return them to the kapustnyk.

The cabbage is almost ready, add bay leaf, salt and pepper to taste, add herbs.

Recipe 4: Sauerkraut cabbage soup

A soup that is prepared mainly in the winter season. A dish loved by many, as it is very satisfying. It is often prepared the day after the holiday - kapustnyak.

• Pork ribs – 0.5 kg
• Potatoes - 4 pcs.
• Carrots - 1 pc.
• Sauerkraut - 3 large handfuls
• Millet - 200 gr.
• Onions - 1 pc.
• Tomato paste - 2 tbsp.
• Water - 3 l.
• Spices - to taste
• Garlic - optional

As is already clear from the name, the soup that we will prepare today necessarily includes sauerkraut, as well as other products: meat, I always take pork ribs, potatoes, carrots, millet, tomato paste or sauce, of course - spices.

At first, I prepare all the products separately. Fry the meat over high heat until it browns. I peel the potatoes and boil them whole in a saucepan, where I will then prepare the soup. When the potatoes are cooked, I take them out with a slotted spoon and mash them with a fork separately in a plate. I fry the onion over moderate heat until translucent (do not brown it). I sort the millet, wash it several times and cook it in a separate pan until half cooked. I don’t add carrots separately, since my sauerkraut has enough of it, but anyone who likes more carrots can add it.

I used to chop the cabbage as finely as possible, but recently I learned a trick: mince cabbage along with semi-finished millet! I liked this method, the soup turns out smooth and dense - I recommend trying it!

I put all the semi-finished products in the pan where the potatoes were cooked. First, fried meat, let it boil for 10-15 minutes, then add crushed potatoes, then cabbage and millet twisted together. I add 2 tablespoons of tomato paste to the fried onions and put them in a saucepan with soup. I cook for another 15-20 minutes until the cabbage is cooked.

Do not confuse cabbage soup and cabbage soup, since these are two different dishes, although both one and the other contain an ingredient such as cabbage. Also, real cabbage soup is made from sauerkraut, never from fresh cabbage! Since this dish is considered national in peoples where cabbage was fermented for the winter in large quantities: Russia, Ukraine, Belarus, Poland, Slovakia. It is sauerkraut that gives its golden film to the finished dish.

Recipe 5: Ukrainian cabbage (step-by-step photos)

The presented Lenten soup is usually prepared in autumn and winter, since one of its main ingredients is sauerkraut. You can slightly modify the composition at your discretion, but cabbage is what always remains in this soup. Let's try to cook this delicious Ukrainian cabbage soup with sauerkraut, millet and tomato, but without traditional meat.

• A few potatoes
• Carrot,
• Bulb,
• Garlic,
• Sauerkraut - 300 grams,
• An incomplete glass of millet,
• Tomato paste - 2 tablespoons,
• A few peppercorns, a mixture of ground pepper,
• Salt and bay leaf,
• Sunflower oil.

Let's start preparing cabbage. First of all, put a pan of water on the stove, throw a few peppercorns into the water. The onion needs to be peeled and then finely chopped,

place it in a saucepan with water.

At this time, peel the potatoes and then cut them. About 5 minutes after the onions, you can add the potatoes into the pan and continue cooking.

The millet should be poured into a deep bowl, and then rinsed under running hot water to remove all possible impurities. When the water in the pan boils, you can add millet and stir the soup.

The sauerkraut must first be washed under water and then chopped a little with a knife.

You will need three times more of it than usual, since when grinding its volume changes greatly. As soon as the potatoes are soft enough and the millet is almost cooked, you need to add the cabbage and mix the soup well.

The cabbage should simmer for a while along with the soup, so let’s prepare the frying. Rinse the carrots under running water, peel them, and then grate them.

Place a frying pan on the fire, add a couple of tablespoons of sunflower oil and heat it up. As soon as the oil is hot, you need to put the carrots in the frying pan and fry a little, stirring well.

At the end of frying, add tomato paste.

Stir and add another 100 ml of water, simmer for another 5 minutes. Stir, add spices and salt.

Pour the dressing into the soup and stir.

Peel the garlic and cut into strips.

Season with garlic, salt, add bay leaf, cover with a lid and cook for another 10 minutes.

Remove the cabbage from the heat and add the greens.

The most delicious Ukrainian cabbage is ready! Bon appetit!

Recipe 6: cabbage soup with green beans

Very tasty, thick, rich soup.

• soup set for broth – 500 g
• white cabbage – quarter fork
• millet - a quarter cup
• potatoes – 500 g
• onion – 1 pc.
• carrots – 1 pc.
• green beans – 250 g
• salt - to taste
• ground black pepper - to taste
• Sunflower oil – for frying vegetables
• greens - to taste

Recipe 7: cabbage soup with red beans and sausages

Cabbage with beans and sausages according to this recipe is simply incredibly tasty. This is a rich, satisfying first course with the aroma of smoked sausages. And if you soak and boil the beans in advance, cooking will take very little time.

• Red beans – 150 g
• Sauerkraut – 300 g
• Smoked sausages - 250 g
• Onion - 1 pc.
• Wheat flour - 1 tbsp. spoon
• Vegetable oil - 2 tbsp. spoons
• Garlic - 3 cloves
• Tomato paste - 2 tbsp. spoons
• Ground paprika - 1 teaspoon
• Bay leaf - 1 pc.
• Salt - to taste
• Fresh herbs (parsley, dill) - 5-6 sprigs
• Water (boiling water) - 1.5 l

We prepare products for cooking cabbage with beans and sausages. Wash the beans thoroughly in advance and soak in 2 glasses of cold water for 6-8 hours.

After soaking, rinse the beans thoroughly again, add 2 glasses of water and set to heat. Cook until done for 50-60 minutes. We make sure that the water does not boil away. After cooking, drain the beans in a colander.

Peel the onion and chop finely.

In a cauldron, fry the onion in vegetable oil for 3-5 minutes.

Add flour to the onion and, stirring, fry for another minute.

Add sauerkraut to the cauldron, stir and fry for 2-3 minutes.

Add boiling water to the cauldron so that it hides the contents. Bring to a boil, cover with a lid and simmer over low heat for 15 minutes.

Then add bay leaf, paprika, tomato paste. Stir and simmer for another 10 minutes.

Cut the sausages into slices.

We peel the garlic and pass it through a press.

Finely chop the greens.

Add the prepared beans and sausages to the cauldron. Mix.

Add 1.5 liters of boiling water. Bring to a boil and cook cabbage for another 5 minutes.

Add garlic and herbs to the soup. Turn off the heating. Let the soup brew under the lid for 15-20 minutes.

Cabbage with beans and sausages is ready. Bon appetit!

Recipe 8: Ukrainian-style cabbage with millet

As a culinary experiment, you can prepare Ukrainian kapustnyak with sauerkraut, and the recipe with photos will be useful as a detailed guide. The ingredients needed are the simplest, although millet is perhaps not that popular, so it will have to be purchased specifically for such an occasion. In principle, any sauerkraut is suitable - softer or harder, with bright or moderate sourness. Plus it's not that difficult.

• 250 g pork;
• 1-2 bay leaves;
• 1 handful of millet;
• 1.5 liters of water;
• 1 onion;
• 1 carrot;
• 1-2 potatoes;
• 1 tbsp. l. frying oils;
• 2 handfuls of sauerkraut;
• 1.5 tsp. tomato paste;
• 1/5 tsp. salt;
• 3 pinches of spices;
• 2-3 sprigs of fresh herbs.

For the broth, you can use pork, fattier or leaner. Wash the meat, cut off all excess and cook with bay leaves, spices and herbs.

Rinse the millet and soak in cold water for an hour.

Peel the onions and carrots, wash and finely chop.

Peel the potatoes, wash and cut into small pieces - in the form of cubes or sticks.

Heat refined oil in a saucepan or frying pan. Send the onions and carrots to fry. The fire needs to be kept low.

After 4 minutes, add the potatoes and millet to the saucepan.

Squeeze the sauerkraut from the brine and place in a saucepan.

Now add salt, tomato paste, spices.

Pour the broth into the saucepan. Cut large pieces of meat and also transfer to cabbage soup. Cook over low heat for 25-30 minutes.

Ready cabbage can be served immediately. With fresh chopped herbs it will be even more flavorful.

Recipe 9: cabbage in a slow cooker (with photo)

• pork – 500 grams;
• potatoes – 850 grams;
• carrots – 90 grams;
• vegetable oil – 70 ml;
• water – 2.5 liters;
• white cabbage – 500 grams;
• onion – 80 grams;
• millet - 110 grams;
• tomato paste – 30 grams or tomato juice – 70 ml;
• salt and spices to taste.

To serve the dish: sour cream, herbs.

First you need to prepare all the necessary ingredients and a slow cooker for cabbage.

We turn on the multicooker to the network. Set the “Frying/vegetables” program with a temperature of 160 degrees. Pour in sunflower oil and leave to heat up.

Wash the meat thoroughly under running water and cut into portions.

Place the cabbage meat in the multicooker bowl and close the lid. Leave the meat to fry, periodically opening the lid and stirring it.

Finely chop the onion.

After the meat is browned, turn off the multicooker using the “Reheat/Cancel” button. Salt the meat and mix. Add onion. Turn on the “Frying/vegetables” program with a temperature of 140 degrees, bring the onions to a golden color along with the meat.

While the onion is frying, grate the carrots on a fine grater.

Open the lid of the multicooker and add the carrots to the onions and meat. Lightly fry.

Now turn off the multicooker with the “Heat/Cancel” button and add 0.5 liters of water. Turn on the “Roast/Meat” program with a temperature of 120 degrees. Bring the meat to a soft state.

Place the peeled and chopped potatoes into a separate pan. Fill with water. Add salt. We put it on the stove to cook. If there is nowhere else to boil potatoes other than a multicooker, then we begin the process of preparing cabbage in a multicooker with potatoes. Transfer the finished potatoes, along with the water in which they were boiled, into another container and then cook according to the recipe.

When the meat has become soft, turn off the multicooker with the “Heat/Cancel” button, add 1 liter of water and tomato juice. Turn on the “Cook/Regular” program.

Now grind the cabbage using a meat grinder.

Pour the cabbage into the multicooker bowl.

Next add the washed millet.

Add another 0.5 liters of water. Turn off the multicooker with the “Heat/Cancel” button and set the “Porridge” program, cook until the millet is cooked.

Drain the water from the boiled potatoes into a separate container. Then we push it apart.

After this, add the drained water and mix until the consistency of puree.

Now slowly add a little liquid from the multicooker to the potatoes so that the puree becomes like liquid cream or sour cream.

Pour the liquid puree into the multicooker bowl.

Add bay leaf, salt, pepper and, if necessary, add water to the maximum mark in the bowl. Bring to a boil, turn off with the “Heat/Cancel” button.

Serve the cabbage soup hot from the slow cooker with sour cream and herbs. Bon appetit!

Today you can find a great variety of recipes in cookbooks. Modern dishes amaze with their originality and complexity. But there are recipes for traditional cuisine that many people for some reason forget about. Do you want to pay tribute to traditions? Prepare the cabbage soup. But first, figure out how to do it.

What it is?

Kapustnyak (cabbage or cabbage) is a traditional first dish of Ukrainian cuisine, the main ingredient of which is. It is this that gives the special aroma and sour taste, which are the distinctive features of this dish. Cabbage is also prepared in other countries, for example, in Russia. But Ukraine is considered the homeland. There are many recipes for this dish, they differ depending on the traditions of the area and the preferences of the hostess.

Ingredients

Since there are many cabbage recipes, the ingredients may vary. But all of them can be divided into several groups:

• Base for broth. The basis can be meat (almost any), lard or greaves, and even fish. Lenten options do not involve the use of such ingredients.
• Sauerkraut. It can be used directly with brine (it is added to the broth), but some cabbage is washed so that the dish is not too sour. Fresh cabbage is also used, but the taste in this case will be different and not so rich and bright.
• Filling. Most often, potatoes are used to fill the soup, but they are usually supplemented with various cereals: rice, buckwheat, millet, pearl barley, and so on. And some people add mushrooms.
• Herbs, spices. All this will give the dish a unique taste. But don’t overdo it with spices, otherwise you will ruin or drown out the taste of sauerkraut.

Cooking features

How to cook cabbage? Very simple. Main stages:

1. First you need to prepare the broth. Simply boil the meat or fish until tender and remove from the broth to chop and then add back to the dish.
2. Now immerse the potatoes (or cereal) in the broth and cook until almost done.
3. Then you can add the main ingredient - cabbage.
4. At the end you need to add the chopped broth base, salt and spices.

Recipes

So, how to cook delicious Ukrainian cabbage? We bring to your attention several recipes.

Recipe one

Most often, cabbage is cooked with pork and millet. Ingredients:

• 300-400 grams of pork (you can use ribs or, for example, ham);
• 400 grams of sauerkraut;
• 3 liters of water;
• 400 grams of potatoes;
• 2 carrots;
• 2 onions;
• 30-50 ml vegetable oil;
• ½ cup millet;
• dill greens;
• pepper and salt to taste.

Cooking method:

1. First, rinse the meat well and place it in a saucepan with water, and put it, in turn, on the fire. When the broth boils, remove any foam that has formed. Cook the pork until fully cooked (the meat should be soft and easily separate from the bones).
2. While the broth is cooking, you can do the vegetables. Peel them and grind them. Finely chop the onion and grate the carrots on a medium grater. Cut the potatoes into cubes or strips (if you are not going to put them in a saucepan, cover them with water so that they do not dry out).
3. Heat vegetable oil in a frying pan and fry the carrots and onions until soft.
4. When the meat is cooked, remove it. Add potatoes to the broth.
5. Rinse the millet and add it to the pan about 10-15 after adding the potatoes.
6. After 5-7 minutes, add sauerkraut and fried carrots and onions, as well as tomato paste. Cook everything together for about 5 more minutes.
7. Add dill, pepper and salt.
8. Traditional cabbage soup is ready!

Recipe two

If you do not like dishes with meat, then use fish to prepare cabbage. But in this case, it is best to prepare the dish with fresh cabbage, since the sour taste of sauerkraut will overwhelm the aroma and taste of the fish. You will need:

• 200 grams of fresh fish with a minimum amount of bones (you can use canned food if desired);
• 100 grams of millet;
• 1 onion;
• 1 carrot;
• 3-4 potatoes;
• 3 tablespoons of tomato paste;
• 200 grams of fresh cabbage;
• 2 tablespoons of vegetable oil;
• parsley;
• pepper and salt to taste.

Cooking method:

1. First, cook the fish broth. Remove the fish, cool it, remove bones and chop it. If you use canned food, add it last, after chopping it first.
2. Peel and cut the potatoes into cubes, immerse in boiling broth.
3. Pass the carrots, onions and cabbage through a meat grinder or chop in a blender.
4. To make cabbage cabbage have a richer taste, simmer vegetables (except potatoes) in vegetable oil. To do this, heat the oil in a deep frying pan, place the vegetables in it, cover with a lid and simmer for 15-20 minutes.
5. 10 minutes after the potatoes boil, add the washed millet to the broth.
6. When the millet becomes soft and begins to fall apart, add the stewed vegetables and tomato paste. And after five minutes, add fish, herbs, pepper and salt. Ready!

Recipe three

And this is lean cabbage with mushrooms. To prepare it you will need:

• 500 grams of fresh mushrooms (for example, champignons) or 200-250 dried;
• 3-4 potatoes;
• 1 onion;
• 1 carrot;
• 200 grams of sauerkraut;
• 3 tablespoons of vegetable oil;
• ½ cup millet;
• dill and parsley;
• salt and pepper to taste.

Cooking method:

1. Fill the pan with water and bring it to a boil.
2. Peel and cut the potatoes in any convenient way, then place them in a pan of boiling water. If you decide to use dried mushrooms, wash them, pour boiling water over them and add them at the same time as the potatoes.
3. Peel and finely chop the onion, grate the carrots (you can chop all the vegetables at once in a blender).
4. If the mushrooms are fresh, wash them, peel them if necessary and cut them.
5. Heat vegetable oil in a frying pan and simmer mushrooms, carrots and onions until soft.
6. 10 minutes after adding the potatoes, place the well-washed millet into the pan.
7. After another five minutes, add the stewed carrots, mushrooms and onions, as well as sauerkraut.
8. Wash the greens, dry and chop finely, add to the pan along with pepper and salt.
9. Remove the pan from the heat and cover with a lid to allow the cabbage to brew and acquire a rich flavor.

Recipe four

This recipe calls for chicken and rice. Ingredients:

• 400 grams of chicken fillet (thighs will also work);
• 3-5 potatoes;
• ½ cup rice;
• 200-300 grams of sauerkraut;
• 1 carrot;
• 1 onion;
• 2-3 tablespoons of vegetable oil;
• 3 tablespoons of tomato paste;
• dill greens;
• pepper and salt to taste.

Cooking method:

1. Fill the pan with water (about 2-3 liters will be needed). Rinse the chicken well and place in the pan. Place the pan on the heat and cook the chicken until fully cooked, then remove from the broth.
2. Peel the potatoes, wash them, cut them and place them in the boiling broth.
3. Rinse the rice thoroughly and ten minutes after adding the potatoes, also place it in the pan.
4. Now get to the vegetables. Grate the carrots, peel the onion and chop with a knife. Sauté vegetables in vegetable oil.
5. About 15 minutes after adding the rice, add sauerkraut and sautéed vegetables to the broth.
6. Cook everything for about 2-3 minutes, and then add the chopped and boned chicken and tomato paste.
7. After 3 minutes, add chopped dill, salt and pepper.
8. Turn off the heat and cover the pan with a lid to allow the dish to steep.
9. Light chicken cabbage soup with sauerkraut and rice is ready!

Treat your household and guests to cabbage. You'll see, they will appreciate this traditional Ukrainian dish and love it.