Sauerkraut lean soup
Lean sauerkraut cabbage soup is suitable for a vegetarian menu, as it does not contain animal products. Cabbage soup will turn out very tasty, if you properly prepare sauerkraut, then when cooking this dish, the specific smell that often accompanies them will not spoil the pleasure of a delicious dinner. Sauerkraut in many bins is stored all year round and is suitable not only for salads. This is an ideal ingredient for second and first courses - for cabbage soup, borsch, for filling for pies and dumplings, even ordinary stewed sour cabbage is very good if it is cooked deliciously.
- Time for preparing: 1 hour
- Servings Per Container: 5-6
Ingredients for Sauerkraut Soup
- 500 g sauerkraut;
- 1 large onion;
- 1 carrot;
- 3 tomatoes;
- 4 medium potatoes;
- 2 tablespoons of vegetable oil;
- 1 tablespoon of sugar;
- 1 teaspoon of ground sweet paprika;
- salt and green onions.
The method of preparation of lean cabbage soup
First, soak the cabbage - put it in a pan, fill it with cold drinking water, leave it for 20 minutes, then rinse thoroughly, preferably several times. Do not worry that the water will wash away something tasty, all the goodies will be preserved, but there is no need for excess salt and sour brine for cooking. We put the washed cabbage on a sieve, leave it for a few minutes, squeeze it to remove the remaining brine.
Next, put the cabbage in a pan, pour 2 liters of boiling water, bring to a boil, immediately drain the water, and again pour 2 liters of boiling water. Close the pan with a lid, cook over low heat for 15-20 minutes.
Pour vegetable oil into a pan with a thick bottom, put finely chopped onions, sprinkle with a pinch of salt, fry for 5 minutes.
Rub the cleaned carrots on a coarse vegetable grater, add to the onion, fry with it for another 5 minutes, until the carrot becomes soft.
Cut the tomatoes, cut the stalks, cut the pulp finely, add to the pan. Fresh tomatoes can be replaced with tomato puree, if concentrated mashed potatoes, then one tablespoon is enough.
Pour ground sweet paprika, you can take smoked, it will give a pleasant aroma. Stew vegetables on moderate heat for another 5 minutes.
Add diced potatoes to the pan.
We discard cabbage on a sieve, add to the rest of the ingredients. Pour 1.5 liters of boiling water, bring to a boil, cook for 30 minutes. Regarding the order of adding ingredients, there is an opinion that supposedly potatoes in an acidic environment will not be cooked, but this is not so. If the potatoes are boiled, it will remain so, the wax variety will be more stringent.
Pour salt 10 minutes before cooking, to balance the sour taste, add a tablespoon (without a hill) of granulated sugar.
Turn off the fire, leave the finished soup for about 20 minutes, wrapping a towel.
Lenten cabbage soup with sauerkraut is ready. Sprinkle with green onion before serving. Enjoy your meal.
Have you heard about the daily cabbage soup? I am not a chemist, so I can’t say what it is connected with, but the daily cabbage soup really becomes tastier. However, they must spend these days in the refrigerator!