Russian cabbage soup

Russian cabbage soup

Category: Culinary recipes

Ingredients
Beef brisket	1 kg.
Pork pulp	200gr.
Sauerkraut	700gr.
Carrot	1 PC.
Celery root	0.5 average
Onion	1 large
buckwheat	4 table spoons
broth water	3L
pepper, salt, garlic, herbs	taste
dry porcini mushrooms or any	handful

Cooking method

• I will say right away that this is not my invention, but inspired by the correspondence on one of the forums and adapted to the slow cooker from the magazine "Dad" 🔗, ru
• First, I poured the indicated amount of water into an ordinary saucepan, put the meat there and cooked it over low heat until foam formed, which I removed and finished the "gas part".
• While the meat was falling, I finely chopped sauerkraut, carrots, celery and onions, rubbed it all with a mortar along with spices and salt. I washed the buckwheat, washed and chopped the mushrooms.
• At the same time, I warmed up the MV in HI mode from 200g. chicken broth (you can just pour water).
• When I removed the foam from the broth, poured it into the MV bowl, added vegetables, mushrooms and buckwheat there. Stirred.
• I set another hour on HI. Then - 11 hours in LOU mode.
• I cooked in the evening, cooked all night, in Russian stoves it can languish even longer
• MV - Kenwood-707

The dish is designed for

3.5 l.

Time for preparing:

12 hours

Cooking program:

HI-1 hour, LOW-11 hours

National cuisine

Russian

Note

Bon Appetit!

[Irene]

Irene, with the first recipe for you! I can imagine how delicious it is! I'll take it on board!

[Irene]

Irene, with the first recipe for you! I can imagine how delicious it is! I'll take it on board!

Thank you! I will say one thing according to the recipe, which will be tastier with barley

Irene, thank you friend !!!! The idea to pile cabbage soup was postponed to Friday, I was thinking how best to do it
And then you take it and do it

Hello fellow countrywoman, with an initiative, congratulations on the first recipe and very interesting for me, since cabbage soup is a Russian dish, and I only ate borscht all my life. Why crush vegetables with a mortar, and if you don't have it, what to do? And I also saw that there were no potatoes (I just wanted to ask how it turned out, after 11 hours) and also buckwheat ... the cabbage soup is boiled or is it not a conservative dish? Teach, explain, plizzzz. And you also have a flower.

Hello countrywoman, with an initiative, congratulations on the first recipe and very interesting for me, since cabbage soup is a Russian dish, and I only ate borscht all my life. Why crush vegetables with a mortar, and if you don't have one, what to do? And I also saw that there were no potatoes (I just wanted to ask how it turned out, after 11 hours) and also buckwheat ... the cabbage soup is still boiled or is it not a conservative dish? Teach, explain, plizzzz. And you also have a flower.

Hello!
I was hanging out at one forum and there I argued with the Russian people about the existence of Russian cabbage soup, which was cooked in a Russian stove. We started digging through history and found out that Russian cabbage soup is like borscht in Ukraine in each village its own, but the principle is the same. They were usually cooked after the bread was baked. They took a cast iron, put everything they had, poured it with water and put it in the oven for many hours, so that everything would be crushed there. A day later, this brew was gaining a vigorous taste. In ancient times, potatoes in Russia, however, like in Ukraine, ne bulo and used cereal. The meat was put in the same way as it was in the north of Russia and the west - mainly beef, poultry, in the south and east - pork. Cabbage was specially fermented, now it is made in Russia, they take green leaves of young cabbage and make a sour preparation for cabbage soup. You can put cabbage both fresh and mixed with sauerkraut, as you like.
Instead of celery, they put parsley root, they also put some kind of turnip (in Kaliningrad, Russian cuisine is also exotic). It is necessary to grind so that all this goodness starts up juice. I don't have a big mortar, I rubbed it with a wooden ladle, it worked out fine. You can put the potatoes, but they will be oak from the acidic environment, so it is better to cook them separately. I always cooked potatoes on the stove, then kneaded them with a fork and put them back in the broth, and stewed cabbage, carrots and all other "additives" separately with tomato (a little), then combined everything. But here in the recipe there is a variant close to the classics. Actually, there is still a trick. You can add cabbage juice at the end of cooking to heighten the sour, but then you need to boil it so that it does not ferment.
I'm very. I respect it is in the bite with lard!

Irene, thank you friend !!!! The idea to pile cabbage soup was postponed to Friday, I was thinking how best to do it
And then you take it and do it

I need to put a lot of foty on it, people wrote there how to do it, but I don't have time to figure it out, otherwise I would add something else

I received the slow cooker yesterday after 8pm. Generally I wanted to make baked milk. But the night is outside. And hands itch and in general what kind of simple technique is this !! I decided to make cabbage soup. I must say that I am not a fan of cabbage soup, in my childhood I did not eat borscht (you cannot force it), soups and all that. I ate slurry and potatoes in soups. After 20 years, the diet has expanded, but the style of unhealthy eating has remained. And I often feed my family with cereals and pasta dishes. And soups ... there have always been problems with this, it happened that for six months I never cooked.
I reduced the recipe three times in advance. All the same, 233 grams of cabbage seemed a lot and how it is without potatoes .. And mushrooms here .. And my husband sauces cabbage every year, and eats it himself. I am not a fan of cabbage, and there is always so much of it. This year I salted 6 three liters. Ate 1 total. So the moment that 233 grams of cabbage will go to the cabbage soup could not but rejoice - this is both good feng shui, and respect for the work and efforts of her husband. The mushrooms are somehow stale too. I dried them with a dryer and they are pretty, they lie to themselves and lie idle ... So my illiquid stock went into my cabbage soup, so to speak .. The first hours of cabbage soup looked more than strange. Such foam was bubbles, I thought it sour and fermented there. I'm going to bed. In the morning at 9 o'clock I ran to look at the slow cooker. And there everything looked very much even nothing. No foam or signs of spoilage. It looks like a soup .. From the first spoon I did not have love. It seemed to me that the soup, yes, the soup, nothing unusual .. Soft meat, cabbage, ready-made, but not like a rag, crunching a little .. It seems that I tasted it later. And compared what it looked like. It looks like I cooked a Panasonic cartoon, but there is a subtle difference. From cartoons from Panasonic, I would not eat soup without potatoes with one cabbage and mushrooms. I would feed everyone, but I would not eat myself. I don't like that. And here I was eating .. So this is the difference. She tortured her husband, well, what does it look like, tasty, not tasty, to cook it or not. He said it was delicious, like a village soup. The word "rustic" is apparently a highly appreciated dish. Today I ran away from home on business, came back, the house smelled pleasantly of these cabbage soup .. The second sign that the dish was successful.
I was also surprised that the dried mushrooms did very well. When you just soak and cook them, they are not like that. They are not fully revealed. And here in the pan the mushrooms have blossomed, and it looks like I picked them up yesterday .. The taste is pleasant.