Sauerkraut cabbage soup - step-by-step recipes with chicken, beef, pork and lean without meat. Shchi with chicken and sauerkraut

Delicious cabbage soup with sauerkraut and chicken meat are one of the most favorite dishes of the whole family. Its main feature is its sour taste. This sourness comes from cabbage and sorrel. Cabbage soup with cabbage is considered tastier. The main thing is to properly stew the vegetable before adding it to the broth.

Delicious cabbage soup

Ingredients

• Sauerkraut – 520 gr.
• Onions – 80 gr.
• Salt – 4 gr.
• Greens – 20 gr.
• Chicken meat – 530 gr.
• Potatoes – 445 gr.
• Flour – 35 gr.
• Water – 6 l

Preparation

1. Chop the chicken meat into pieces.
2. Place in a saucepan with water. Cook until done.
3. Peel the onions. Cut into strips. Place in a heated frying pan with oil. Fry the onion.
4. Pour flour in there. Fry along with onions.
5. Add sauerkraut.
6. Cut the skin off the potatoes. Cut into cubes. Place in a saucepan with broth. Boil.
7. Pour the onion and cabbage mixture into the pan.
8. Cook over low heat until the potatoes are done.
9. Add salt.
10. Coarsely chop the greens.
11. Place in cabbage soup.
12. Let the dish brew.
13. Serve with sour cream.

Ingredients

• Water – 4 l
• Sauerkraut – 270 g
• Potatoes – 3 pieces
• Krasnodar sauce – 40 g
• Vegetable oil – 18 g
• Chicken legs – 350 g
• Onion – 65 g
• Carrots – 130 g
• Bay leaf– 6 g
• Canned vegetable seasoning – 45 g

Preparation

1. Chop the ham into pieces.
2. Place in a saucepan of boiling water.
3. Add cabbage.
4. Peel the potatoes. Cut into large strips. Pour into broth. Cook until full readiness.
5. Remove potatoes from broth. Mash with a fork. Place the resulting mass in a saucepan. Mix.
6. Peel the onions and carrots. Grate on a coarse grater.
7. Heat the frying pan.
8. Pour out the oil.
9. Place vegetables in a hot frying pan. Fry until golden brown.
10. Add sauce. Stir.
11. Add homemade seasoning to the pan.
12. Place the roast there.
13. Add bay leaf.
14. Cook over low heat for 20 minutes.
15. Serve with a loaf for lunch.

Ingredients

• chicken fillet – 315 gr.
• potatoes – 305 gr.
• onion – 60 gr.
• bay leaf – 2 gr.
• carrots – 140 gr.
• sauerkraut – 275 gr.
• salt – 6 gr.
• black ground pepper– 2 gr.

Preparation

1. Boil chicken meat.
2. Remove it from the pan. Let cool. Slice in large pieces. Throw back into the broth.
3. Bring the broth to a boil.
4. Lay out the cabbage.
5. Peel and chop the onion.
6. Cut the skin off the carrot and grate it on a fine grater.
7. Fry vegetables in oil.
8. Place the roast in a saucepan. Mix the product mixture.
9. Peel and wash the potatoes. Grind. Place in cabbage soup.
10. Throw in a bay leaf.
11. Add salt.
12. Add pepper.
13. Cook the dish with sauerkraut until the potatoes are ready.
14. You can serve hot cabbage soup with chicken with cream and herbs.

Ingredients

• 630 gr. sauerkraut
• 240 gr. peeled carrots
• 85 gr. Luke
• 30 gr. butter
• 2 gr. bay leaf
• 2 liters chicken broth
• 490 gr. Chicken
• 10 gr. parsley root
• 20 gr. dill
• 1 gr. pepper

Preparation

1. Chop the chicken into pieces. Place in a saucepan of boiling water.
2. Squeeze the juice from the sauerkraut.
3. Place the cabbage in another container.
4. Add broth there. Simmer with the lid closed for about 2 hours over low heat.
5. Add the finished cabbage to the broth.
6. Chop the carrots.
7. Cut the onion into pieces
8. Cut the parsley roots into small pieces.
9. Place vegetables in a heated frying pan with oil. Fry until crusty. Pour into a saucepan.
10. Throw a bay leaf into the cabbage soup.
11. Salt the dish.
12. Sprinkle pepper.
13. Cook for 25 minutes.
14. Chop the greens into large slices. Place in cabbage soup with chicken.
15. Cool the dish.
16. Serve with cheesecakes.

• If a recipe for a dish with sauerkraut calls for vegetable seasoning, but it’s not available, that’s okay. Then you need to add salt to the cabbage soup.
• It is advisable to salt the cabbage soup in chicken broth 15 minutes before the end of cooking.
• Sour cabbage takes longer to cook than all other foods. Therefore, it is necessary to throw it into the cabbage soup first.
• Cabbage soup can be cooked in a slow cooker.
• If the recipe suggests cooking cabbage separately, namely, stewing it in meat broth, then the fire must be strong at first. Later it is necessary to reduce the heat supply.
• Cabbage soup in chicken broth will be tastier if the finished cabbage becomes softer.
• You can add a few cloves of garlic to cabbage soup with chicken and sauerkraut. Before doing this, grind them with salt.
• Cabbage soup is prepared with potatoes or cereal.
• Separately steamed pearl barley or millet grains are added to the dish.

Cereals and potatoes should be laid out earlier than cabbage, about 20 minutes.

• Serve cabbage soup with sauerkraut with herbs and sour cream.
• The dish is served for lunch with buckwheat kulebyaka, buckwheat porridge, and cheesecakes with cottage cheese.
• You need to be more careful with the amount of salt. Sauerkraut has salt in its composition, so there is no need to add salt to the broth.
• Cabbage soup will have original taste, if you prepare a dish from more than one type of meat. It can be lamb, beef and chicken.
• Cabbage can be pre-stewed butter with tomato paste. Extinguish it, not fry it.
• Pork broth is considered the most delicious.
• Sour cabbage can be replaced with sorrel. Such cabbage soup should be served with chopped eggs and sour cream.
• Cabbage soup with sauerkraut and chicken can be cooked in pots.
• The cabbage soup broth must be strained.
• If you need to add parsley root and celery to a dish, fry the onion first, then the carrots, parsley root and celery. This will take 10 minutes.
• Sauerkraut should be washed, dried and then stewed in chicken broth.
• When serving cabbage soup for lunch, you can add sliced ​​sausages, meatballs or chopped ham.
• It is better to season sour cabbage soup with cream.

Pearl barley is cooked in the broth for 35 minutes, and millet grain - 20 minutes.

• If cabbage soup is cooked with cereal, then this product should be added to the broth before the cabbage and other ingredients are added.
• You can add suluguni cheese to cabbage soup with chicken. The product must be grated on a coarse grater.
• Nutmeg will add piquancy to the dish. The main thing is not to overdo it with this spice.

One of the best options for hearty lunch– sauerkraut cabbage soup with chicken. This National dish with a centuries-old history, it will perfectly fit into any family menu, delighting everyone present at the table with its mouth-watering aroma and rich taste.

The tandem of poultry and salted cabbage is found in dishes of many cuisines around the world; in Russian sour cabbage soup, these products have been used for centuries. Because Previously, they always stocked up on more than one head of this vegetable for the winter, filling huge wooden barrels with pressure, and stored the preparations in the cellars. Then, throughout the winter, almost every day the housewives cooked sour cabbage soup for the entire large family. Cabbage soup was prepared with chicken broth only on holidays, seasoning the dish with sour cream and aromatic roots. Next, consider a step-by-step recipe for Russian sour cabbage soup.

Ingredients

Cooking process

The recipe for sauerkraut cabbage soup with chicken is designed for a three-liter saucepan. We thoroughly wash the meat, remove any remaining feathers, cut off excess fat and tendons. Place the prepared product in a pan filled with cold water and bring to a boil. When noise appears on the surface, remove all the scale with a slotted spoon and cook the bird until fully cooked. After this, remove the meat, cool, and separate from the bones. Strain the broth through thick cheesecloth to prevent small bones from getting into the soup.

After boiling the broth, it's time to prepare sauerkraut cabbage soup with chicken. All necessary vegetables are thoroughly washed, dried, and peeled. Potatoes can be cut different ways: cubes, strips or slices. Bring the pan with the broth to a boil, add the boiled meat and chopped potato tubers. Cook the dish until the potatoes are soft.

Roasting cabbage soup

A step-by-step recipe for sauerkraut cabbage soup with chicken necessarily includes the preparation of fried vegetables. To do this, chop the carrots and onions as for any other soup. Heat a frying pan with vegetable oil, lay out the vegetables, fry them until soft. There is no need to fry them too brown, the main thing is that they become soft.

Season the soup with fried vegetables, stir, adding the main vegetable ingredient. To make it more convenient to eat, the vegetable can first be chopped into shorter pieces with a knife.

Cook the soup with salted cabbage for literally 5-7 minutes so that the main ingredient crunches a little on the teeth. Season almost finished cabbage soup with bay leaf, salt and pepper. After a couple of minutes, cover the cabbage soup with a lid, leaving a small crack for excess steam to escape, and let the dish sit until serving.

Serve sour cabbage soup with fresh herbs and a spoonful of homemade sour cream. Bon appetit everyone!

Note to the hostess

Shchi from chicken meat with sauerkraut is one of the recipes for dishes that are prepared “on a quick fix" The cabbage soup turns out to be low-fat, low-calorie, and at the same time aromatic and slightly sour.

To prepare cabbage soup you need: 600-800 grams of chicken fillet (turkey fillet), 300-500 grams of sauerkraut, 4-6 medium potatoes, 1 onion, 1 medium carrot, 2-3 tablespoons of vegetable oil for frying vegetables, green onions, dill, salt, pepper to taste, 2-3 liters of water (meat, vegetable or mushroom broth). If desired, you can add tomato paste, sweet (bell) pepper, parsley or any other aromatic herbs, spices, including bay leaf. You can add sour cream or mayonnaise to the prepared cabbage soup. You can simply replace the chicken fillet with chicken, only in this case there will be more hassle and the cabbage soup will turn out fattier. You can take any other meat - veal, beef, pork, lamb - in any case, the cabbage soup will turn out delicious.

When cooking, you should take into account that the cabbage soup will make 3.5 - 4.5 liters, therefore, you need to take a larger pan. If so much cabbage soup is too much for you, take several times less food.

We start by preparing the fry. Onion cut into small cubes, chop the carrots into strips or grate on a coarse grater.

Pour a little vegetable oil into a heated frying pan, add chopped onion, stirring, fry until transparent. After this, add carrots to the pan,

stir and continue frying the vegetables until the carrots are soft.

If desired, you can add finely chopped carrots to the frying Bell pepper, and at the very end, you can add a little tomato paste and fry it along with the vegetables.

Cut the chicken fillet into small cubes,

put in a saucepan, add two liters of cold water, add a little salt (salt with caution at first, since sauerkraut can add saltiness). Place the pan on the fire and bring to a boil. We remove the foam immediately after it appears. Since chicken meat cooks very quickly, add diced or cubed potatoes to the pan.

Cook the potatoes until almost done, then add the sauerkraut.

If you want the cabbage soup to be sharper and sharper, you don’t have to wash the cabbage before putting it in the pan. Otherwise, wash the cabbage in cold water. If the cabbage soup turns out to be thick, add hot boiled water. When the cabbage is cooked until tender, add the frying agent to the cabbage soup,

let it boil for a few minutes, add salt and pepper to taste, remove the cabbage soup from the heat, add finely chopped green onions and dill to the pan, cover with a lid, and let stand for about five minutes. After this, the cabbage soup can be served, adding sour cream or mayonnaise to taste.

Enjoy your meal!

Cabbage soup with sauerkraut has always been very popular in Rus' and has been prepared since ancient times. Traditional recipe, includes rye flour. It was used as a thickener for liquid dishes. After the appearance of potatoes in the dish, the need to use flour disappeared.

The soup differs from cabbage soup in its consistency. It's more liquid. Chicken broth soup is very nutritious, rich, with tender chicken meat and aromatic, boiled vegetables.

Chicken meat - dietary product, very useful.

Sour cabbage always contains a lot of vitamins and useful substances. It holds the record for vitamin C content.

Peculiarity sour soup- this soup is incredibly tasty the next day. It is within a day that its wonderful taste is fully manifested. Therefore, cook the soup in large saucepan, use and enjoy the next day too!

Soup with sauerkraut is especially useful in the cold season, as it is good for improving immunity and saturates it with missing nutrients. Let's look at popular recipes.

How to cook soup with sauerkraut and chicken - 15 varieties

The soup is very healthy with tender chicken meat, aroma and rich taste. The set of products is the most inexpensive.

Ingredients:

• Sour cabbage - 1 cup
• Chicken meat - 500 g.
• Potatoes - 6 pcs.
• Grows. oil - 1 tbsp. l.
• Water - 2 l
• Onions with carrots - 1 pc.
• Salt - 1 tbsp. l., greens

Preparation:

Slice the chicken and place in a saucepan with some water and boil.

Fry the onion and carrots.

Add sauerkraut to the boiling broth and cook for about an hour.

To prevent the chicken from overcooking, you can remove it from the broth and add it towards the end of cooking the soup.

Peel the potatoes, cut into slices and add to the pan, as well as the fried vegetables, add salt. Please note that the cabbage itself is already salted. Sprinkle the finished soup with herbs.

Cook quickly delicious light soup made from the most affordable products - sauerkraut with chicken.

Ingredients:

• Chicken (fillet) - 300 g
• Potatoes - 2 pcs.
• Onion and carrot - 1 pc.
• Cabbage (sauerkraut) - 250 g
• Grows. oil
• Lavrushka - 1 l.
• Allspice - 4 pcs.
• Salt, herbs

Preparation:

Place in a saucepan chicken fillet and pour water, boil the fillet for about half an hour.

Chop the onion and carrot and fry.

When the chicken is cooked, add cabbage, salt, allspice, bay leaves to the pan and cook for another 30 minutes.

Cut the potatoes and place in a saucepan, boil for 15 minutes.

Then add the fried vegetables and cook the soup until done.

Pour the soup into bowls, add herbs and sour cream.

The richness and flavor of the dish gives it satiety and taste. chicken bouillon with tender meat.

Barley is not expensive, healthy, makes the soup thick and even more satisfying.

Ingredients:

• Chicken meat - 500 g.
• Sour cabbage - 300 g.
• Pearl barley - 0.5 cups
• Carrots, onions - 1 pc.
• Oil grows. - 1 tbsp.
• Water - 2l
• Potatoes - 3 pcs.
• Tomato paste - 2 tbsp. l.
• Salt, pepper, 2l bay leaf, green onions, parsley, sour cream

Preparation:

Soak pearl barley in cold water for several hours.

You can pre-cook pearl barley. Please note that during cooking it increases greatly in size. “Extra” pearl barley can be used as a side dish in the future.

Chop the chicken into pieces, place in a saucepan, cover with water and boil.

Peel the vegetables. Cut the onion and potatoes with carrots.

Fry the onions and carrots, add a little water and tomato paste, and simmer.

Add washed pearl barley, potatoes, and sauerkraut to the broth with cooked chicken. Add salt, pepper, bay leaf.

In the almost finished soup, add fried vegetables with tomato paste.

The soup needs to sit. It will be richer and tastier.

When serving, add greens to the plates. You can also add sour cream.

The dish is prepared in a hurry. The soup is not greasy, aromatic, sour and with soft, tender chicken meat.

Ingredients:

• Chicken (fillet) - 500 g
• Onions, carrots, bell pepper- 1 pc.
• Sauerkraut - 400 g
• Potatoes - 3 pcs.
• Salt, pepper, bay leaf 2 l., green onions, dill
• Water - 1.5 l
• Vegetable oil - 1 tbsp. l.

Preparation:

Cut the fillet into pieces, place in a saucepan with some water, and add a little salt.

Add potatoes cut into cubes or cubes into boiling water. When it is almost cooked, add sauerkraut to the broth.

If you want the cabbage soup to be more acidic, then you don’t have to rinse the cabbage, but you can rinse it in cool water and squeeze it a little - the cabbage soup will be less sour. If the soup is thick, you can add a little hot water.

Chop the onion and carrot and fry the onion in oil until translucent, stirring. Add carrots, chopped bell peppers and fry until the vegetables are soft.

When the cabbage is cooked, add the fried vegetables to the broth. Boil for a few minutes, add salt to taste and pepper.

After removing the pan from the heat, add the chopped green onion and dill. The soup should steep a little, then you can add sour cream to the bowls to taste.

Prepare delicious homemade cabbage soup with garlic from chicken and sauerkraut, feel the taste of real homemade food, which not only fills you up, but also gives you a great mood.

Ingredients:

• Chicken (meat on the bone, drumstick) - 350 g
• Water - 1.2 l
• Potatoes - 4 pcs.
• Onion and carrot - 1 pc.
• Sauerkraut - 200 g
• Garlic - 2 teeth.
• Tomato paste - 100 g
• Dill, parsley
• Grows. oil
• Salt, sugar, pepper

Preparation:

Pour about 1 liter of water into a saucepan and place on the stove.

Cut the chicken into pieces and place in a pan, boil for about 15-20 minutes.

Take a small saucepan and put cabbage, tomato paste there, pour in a glass of water and simmer for 15 minutes.

Cut the potatoes and onions, grate the carrots.

Then place the potatoes in the broth and boil for about 10 minutes.

Fry the onions and carrots, then put them in a saucepan with soup.

Then add stewed sauerkraut to the soup, add salt, chopped garlic, sugar, pepper, herbs, remove the soup from the stove and let it brew a little (5 minutes).

If you like aromatic, rich soups, then leave the soup to brew longer, so it will become even more rich taste, a unique homely aroma.

Using brine in a soup with sauerkraut will increase the acidity of the broth, which will make the soup a little unusual, not like all other everyday soups.

Ingredients:

• Chicken fillet - 300 g
• Sauerkraut - 200 g
• Potatoes - 2 pcs.
• Onion, carrot - 1 pc.
• Vegetable oil - 2 tbsp. l.
• Bay leaf, peppercorns - 3 pcs.
• Cabbage brine, salt to taste
• Sour cream, herbs (when serving)
• Water - 1.5 liters

Preparation:

Rinse the meat, pour cold water into the pan. Add the pepper and bay leaf and place the pan over low heat. Cook for ten minutes, descaling.

Add potatoes to the broth, cutting into small pieces.

Finely chop the onion, grate the carrots and lightly fry in oil. Add the roasted vegetables to the chicken broth.

Add cabbage and cabbage brine to taste, add salt. Cook the soup over low heat for another 30 - 40 minutes. Remove the chicken, chop it and put it back into the soup.

The soup should sit for 15 minutes. Serve it with sour cream, garnished with herbs and bay leaves.

The dish is very filling. Mushrooms complement the extraordinary taste, nutritional value, and healthfulness of the soup. Chili pepper gives the dish a spicy kick. It's a compromise between lightness and satiety.

Ingredients:

• Chicken - 1 pc.
• Sour cabbage - 300 g.
• Champignons - 250 g.
• Potatoes - 2 pcs.
• Onion and carrot - 1 pc.
• Vegetable oil - 3 tbsp. l.
• Dill, parsley - 1/2 bunch each;
• Chili pepper - 1/4 tsp.
• Paprika - 1/2 tsp;
• Salt - to taste
• Sour cream - to taste (for serving)
• Water - 2 liters

Preparation:

Boil the chicken in salted water and remove from the broth. Strain the broth and place the pan on low heat.

Cut the potatoes into cubes and place in the boiling broth.

Rinse the salted cabbage in cold water, squeeze and fry in oil for 8 minutes.

When the broth boils, add the cabbage.

Cut the onion into small strips, carrots and grate.

Sauté onions and carrots, sprinkle with paprika and chili pepper. After a couple of minutes, place the roast in the pan.

Cut the champignons into slices and fry in a frying pan in which the vegetables were fried for about five minutes. When fried, the taste and unusual aroma of mushrooms will be revealed.

Add mushrooms to the soup and stir until the ingredients are ready. Add the chopped herbs and remove the pan from the heat.

Serve the soup by placing pieces of boiled chicken in bowls with sour cream.

Soup with sauerkraut and chicken - light soup, simple recipe

We offer you a simple universal recipe soup with sauerkraut in any meat broth. It can be cooked with chicken, beef or any other meat.

Ingredients:

• Chicken (any meat can be used) - 600 g
• Potatoes - 4 pcs.
• Onion and carrot - 1 pc.
• Sauerkraut - 200 g
• Salt, bay leaf - 2 l.

Preparation:

Pour water into the pan and put chicken carcass, boil the chicken until cooked and remove from the pan.

Add chopped potatoes to the pan.

When the broth boils, add cabbage and 2 liters of bay leaves to the pan.

Chop the onion and grate the carrots, fry.

Then place the slightly fried vegetables in a saucepan, add the chicken and herbs cut into pieces. Boil the soup for about 15 minutes more.

The soup retains more nutrients and has a delicate taste.

When cooking in a slow cooker, the process is greatly simplified.

Ingredients:

• Sour cabbage - 400 g
• Potatoes - 3 pcs.
• Chicken legs- 3 pcs.
• Onion, carrot - 1 pc.
• Vegetable oil - 2 tbsp. l.
• Garlic - 4 teeth.
• Water - 2 l
• Salt, parsley root

Preparation:

Finely chop the onion and grate the carrots.

Place in a cooking bowl, add oil, stir. On the multicooker, turn on the “Frying” mode for 15 minutes.

Add sauerkraut. Set the “Fry” mode for another 15 minutes.

Cut the potatoes into cubes and add to the cooking bowl. Place meat on top.

Finely chop the parsley root, garlic, salt and add to the slow cooker.

Pour hot boiled water over the food. Set the multicooker to “Stew”, time - 80 minutes.

When the multicooker beeps, ready dish can be poured into plates. If desired, add sour cream or fresh herbs.

However, even without sour cream, the soup is very tasty, like all chicken dishes.

It is the sourness of sauerkraut that attracts many people to this soup. A dish of chicken, sauerkraut with herbs, sour cream, fresh bread- delicious homemade and satisfying lunch.

Using ready-made dressing in the fall allows you to use popular vegetables in winter too.

Ingredients:

• Chicken meat - 1/2 carcass
• Kvashen. cabbage - 300 g.
• Lavrushka - 2 l.
• Potatoes - 5 pcs.
• Pepper peas
• Water - 2 l
• Dressing for soups - 5 tbsp. l.
• Vegetable oil- 2 tbsp. l.
• Greens and sour cream - to taste

Preparation:

Place the chicken cut into pieces in a saucepan with some water.

Bring to a boil, add sauerkraut and cook for about an hour.

Add pepper and bay leaves and cook for about 40 minutes.

Peel the potatoes, cut into cubes or bars, add to the pan.

Fry the soup dressing in a pan and add to the soup. Cook for about 20 minutes more.

If you use fresh vegetables, then chop the onion finely, the tomatoes into cubes, and grate the carrots. Fry the onion, then the carrots and tomato.

Serve sauerkraut soup with sour cream.

If you like rich soups, then you will probably like our recipe for soup chicken with sauerkraut. By making this soup for a family dinner, you can be sure that you will feed everyone, even the most hungry ones.

Ingredients:

• Chicken soup - 800 g
• Tomatoes - 3 pcs.
• Sour cabbage (sauerkraut) - 300 g
• Potatoes - 5 pcs.
• Onion and carrot - 1 pc.
• Garlic - 2 teeth.
• Salt, spices, bay leaf 2 l.
• Oil grows.

Preparation:

Pour 3.5 liters of water into a saucepan and place the skinless chicken carcass, boil for about an hour and a half.

Cut the onion, grate the carrot, peel and chop the tomatoes, chop the garlic.

Pour oil into a frying pan and fry the chopped onion.

Then add grated carrots, tomatoes and garlic and simmer for 10 minutes, add spices.

Add sauerkraut to chicken broth and simmer for 20 minutes.

Then add chopped potatoes to the soup.

Then add fried vegetables, salt, bay leaves to the boiling soup and cook the soup until the potatoes are ready.

Turn off the stove and let the soup brew a little under the lid (about 10 minutes), then add herbs and sour cream or mayonnaise to each plate.

The soup is hearty and aromatic thanks to parsley root. It's without potatoes. Boiled peas act as a thickener.

Ingredients:

• Chicken meat - 600 g.
• Sour cabbage - 600 g.
• Split peas - 100 g.
• Sunflower oil - 3 tbsp. l.
• Lavrov. leaf - 2 pcs., salt
• Parsley root - 2 pcs.
• Water - 2 l

Preparation:

Pre-soak the peas for 5 - 6 hours. Cut the meat into pieces, put it in a saucepan, add salt and cook over low heat for about 30 minutes.

Rinse the peas and place in the broth, add finely chopped parsley root.

Fry the cabbage in a heated frying pan with butter, squeezing out the brine, until golden brown.

Remove the finished meat from the pan, separate the flesh from the bones. Add cabbage, meat, herbs, and bay leaf to the pan with broth and peas.

Boil the soup for a few minutes.

When serving, you can add mayonnaise, sour cream, garlic.

This soup is especially good after a hearty, long holiday. There are also usually pieces of various smoked meats left over from slicing for appetizers. From them you can prepare not only hodgepodge, but also a wonderful, unusual soup.

Ingredients:

• Smoked Chicken's leg- 1 PC.
• Sour cabbage - 250 g.
• Potatoes - 3 pcs.
• Hunting sausages - 2 pcs.
• Vegetable oil - 1.5 tbsp. l.
• Bulb
• Water - 2l
• Ground pepper - 1/4 tsp. 2
• Lavrushka - 2 l.
• Salt - 1/2 tsp, greens

Preparation:

Place the cabbage in a saucepan, add half a glass of water.

Simmer for 40 - 50 minutes over low heat.

Peel the onions and potatoes. Cut the potatoes into small cubes and cook in a pan of water.

Cut the onion into cubes, chicken into cubes, and sausage into slices.

Fry smoked meats in oil, add onion. Add fried smoked meats and onions to the potatoes and bring to a boil. Add cabbage, pepper, salt and bay leaf. Let simmer for a few minutes, add herbs.

Prepare yourself and your loved ones a delicious, hearty, truly homemade cabbage soup.

Ingredients:

• Chicken - 700 g
• Sauerkraut - 700 g
• Potatoes - 5 pcs.
• Onion, carrot - 1 pc.
• Garlic - 2 teeth.
• Tomatoes - 2 pcs.
• Oil grows.
• Salt, bay leaf, spices, herbs

Preparation:

First cook the chicken, then add salt and spices.

Add chopped potatoes to the soup.

Grate the carrots and chop the onion, chop the tomatoes into small pieces and fry in a frying pan in oil for 10 minutes.

Chop the garlic and add to the pan with the vegetables.

When the potatoes are cooked, place the fried vegetables in the pan, add salt and spices, and bay leaves.

Boil the soup for a few minutes until tender, then sprinkle with herbs and add a spoonful of sour cream or mayonnaise into the bowls.

The soup is rich, satisfying, aromatic. Sauerkraut gives the soup richness and a special sour taste. Tomatoes add their own flavor.

Ingredients:

• Chicken (any parts) - 500 g.
• Sour cabbage - 12 tbsp. l.
• Carrots - 1 pc.
• Onions, tomatoes - 2 pcs.
• Sweet pepper - half
• Potatoes 4 pcs.
• Sugar, salt, pepper - a pinch
• Vegetable oil - 2 tbsp. l.
• Aromatic herbs, greens - to taste
• Bay leaf - 2 pcs.
• Garlic - 2 cloves
• Water - 2 liters

Preparation:

Wash the chicken, put it in a saucepan, pour cold water.

In boiling broth, add chopped onion, salt and cook for 40 minutes.

Chop the potatoes, add them to the broth, and cook for 15 minutes.

Remove the chicken, separate the flesh from the bones and cut into pieces.

Cut the second onion finely, sweet pepper and carrots into strips.

Cut the tomatoes into small pieces.

Fry onions and carrots in oil, add peppers, tomatoes, stir.

Add cabbage, sugar, pepper to the vegetables and simmer for 20 minutes.

Transfer the vegetables to the pan, add the meat, and cook the soup for another 10 minutes.

At the end of cooking, add chopped garlic, aromatic herbs, greenery.

Let the soup brew, pour into bowls and serve with sour cream, sprinkled with chopped herbs.

Many housewives respect dishes that are prepared in a hurry. This recipe is for busy women who don't have enough time to cook. The preparation time for this dish, including cooking the broth, is no more than one hour, and the result is approximately 6-8 servings of delicious, rich soup. A recipe for cabbage soup made from sauerkraut will help replenish the lack of vitamins during the cold season, and will also warm you up on frosty winter evenings.

Sour cabbage soup with chicken: cooking technology

In its most complete version, traditional Russian cabbage soup consists of five ingredients. The main ingredient is cabbage. Depending on the time of year, fresh or pickled ones were put into the soup. Meat, fish or vegetable broth was used to cook cabbage soup. Additionally, the soup was seasoned with roots, spices (onion, garlic, etc.), and if necessary, a sour dressing was prepared.

If sauerkraut was used during cooking, the need for sour dressing automatically disappeared. The cabbage brine gave the cabbage soup enough acid. The traditional recipe for cabbage soup also included rye flour. It was added to thicken an overly liquid dish. Once potatoes appeared in the recipe, the need to add flour also disappeared.

The technology for preparing any cabbage soup is almost the same. Any recipe involves cooking a rich broth with the addition of roots, followed by adding cabbage. Season the dish with spices and herbs only after the main vegetable mass has been cooked.

Delicious sour cabbage soup: recipe

To prepare delicious winter cabbage soup from sauerkraut with chicken, you will need the following products:

Instead of chicken legs you can use chicken breast, if it is necessary to reduce the calorie content of the final dish. This amount of food will yield approximately 2.5 liters of soup, which is approximately 7-8 servings. Cooking time for cabbage soup is approximately one and a half hours.

Cooking method

Chicken meat is washed well and cut into small pieces, thanks to this the broth will cook much faster. Next, the chicken is poured with water and cooked on a candle (low heat), periodically removing the foam that appears for about half an hour. 15 minutes after boiling, peeled roots, an onion and one carrot are added to the broth with chicken.

As soon as the chicken broth is ready, peeled and chopped potatoes are placed in the pan. While the potatoes are boiling, fry them from the remaining carrots and onions. 8-9 minutes after adding the potatoes, place the washed and chopped sauerkraut into the pan. All ingredients are kept on fire until the root vegetables are completely cooked.

Next, pour the roast into the future cabbage soup, salt and pepper to taste, add your favorite spices and after a couple of minutes remove from the heat. Wrap the pan with cabbage soup in a thick towel and let it brew for a few more minutes. Serve ready-made cabbage soup with sour cream, herbs, and garlic.