Sour cabbage soup from sauerkraut with goose

Category: First meal

Ingredients
Sauerkraut
Potatoes
Onion
Black pepper and bay leaves
Carrot
Tomato. paste
Goose
Tomatoes, greens
Coreander Blend, dry red and black peppers, dry parsley
Dried dill
Salt

Cooking method

I propose to talk about sour cabbage soup !!!
So, Shchi. I will notice right away that here we will talk about only sour cabbage soup. That is, made from sauerkraut. For cabbage soup means the main and main thing - the presence of cabbage in them.
Remark about cabbage soup from fresh cabbage. I don't like cabbage soup from fresh cabbage. And since I am composing the post, there will be no talk about such Shchah, although they exist and feel great without me. If anyone is against it, then please - to the stove and the camera in hand. Personally, I'll just be happy to see. But nothing more.
I also foresee controversies about, for example, whether it is necessary to fry in the cabbage soup? And no one can say for sure. Cook the way you like best. We do this and that. And all the same, what may be surprising for opponents and fans, it turns out delicious.
I think that's enough talk. Let's get down to business.
For starters, let's prepare the daily sour cabbage soup on the stove. At home.
To understand that the main thing in this dish is to eat it not today, that is, it is possible today. But they become the tastiest of all when infused ... in a day, hence the very old name - DAILY SHCHI ...
Well, with a goose or not - it's not for everybody. But I claim that with a goose is such a miracle ...
So ... DAILY SHIPS from Jackdaw ... I'm just telling, so please, if anyone wants to leave a review, please remember - AUTHOR - GALINA !!!
I, in the story about the entikh Shchah, a scribe - nothing more.
What do we need?
Directly Goose !!! There is a lot of whole goose for such a saucepan. Let's take a quarter.
C]
Put it in a saucepan, fill it with well water and put a couple of unpeeled onions in it. And we will cook.
M]
As it boils, scale will appear. Naturally, it must be removed. And let it gurgle at a small flame, without fanaticism. Until you stop boiling.
And then reduce the light under the pan to the lowest possible and let the broth ... not cook, but languish.
W]
Vegetables.
Here, as it was said, is the main Vegetable. This is cabbage. And not just, but pickled! Sorry, we have our own. And she grew up at home and fermented right there. It was fermented for cabbage soup. That is, it turned out to be tart, crunchy ..., in general, nothing, except for cabbage and salt, was used when salting. Only the carrots were added. So it turned out like this. All of myself is correct.
Should I rinse it? We don't rinse. We just wring out. In general, it must be adjusted to taste. If sour or salty, that is, excessively sour or salty, then it is better to rinse. Well, for hygienic reasons, if, for example, cabbage is bought from the third, as they say, hands.
6]
And, of course, we will peel a couple of onions and peel the carrots (then we will rub it on a coarse grater). Peel the potatoes and cut them later. Large.
i]
Here. And after fifty minutes, remove the onions from the pan. Those that were unclean.
q]
And put our sauerkraut in a saucepan.
Brothers, I beg you, do not confuse sweetish cabbage, so to speak, a snack ... and cabbage. for cabbage soup. Her taste is different, she, as I said, salty, tart should be. Necessarily good quality ... delicious, crunchy and juicy, from an oak barrel ...
And at the same time with the cabbage, we will send the potatoes to the pan, too, by the way.
z]
Then we make the fire stronger, bring it to a boil, again make the minimum fire, cover it with a lid and simmer for the WHOLE HOUR on a barely noticeable light ...
While everything is languishing there, in a saucepan, we prepare the dressing ... This can be done about 15 minutes before the end of the languor ...
So. Finely chop the onion and sauté it in vegetable oil ... until it is yellowish or slightly golden.
E]
The carrots should be added only when the onion softens and becomes golden. And mix.
O]
And stirring constantly, simmer for 3-5 minutes.
And then the tomato ... also add to the pan ...
V]
Stir and simmer for more ... until tender:
3]
When it's ready, let's put it aside. This is for later.
We take out the goose from the pan.
a]
We get the potatoes too.
m]
We cut the goose. Bones, to separate, and meat, cutting, separately. You need to cut it so that the pieces fit comfortably on a spoon and fit into your mouth.
C]
Push the potatoes with a crush, not quite mashed, but to get so wrinkled ... with pieces.
M]
and return to the pot and potatoes ...
U]
and a goose.
5]
Then we put the frying - dressing in the pan. Mix well.
g]
Add spices. A mixture of koreander, dry red and black peppers, dry parsley ... three tablespoons ... teaspoons. Dried dill. Lavrushki leaf and salt.
m]
v]
Then mix well and taste for salt. A fair question may arise - where does the salt come from if we didn't salt it ... And I'll ask you - what about cabbage ??? Cabbage is fermented with salt !!!
So, we tried it and, if necessary, and it will appear one hundred percent, add salt !!! BUT!!! Do not oversalue.
Mix everything well.
HERE !!!
Then we close the lid and simmer for another hour on a small fire ...
Well, then ...
We cool and put in a cool place for a day. If, of course, I can't stand it, then you can eat right away ... BUT! in a day it will be much tastier !!!!
And advice ... grate a crust of bread with garlic, season with sour cream or mayonnaise (whoever likes it ...) well, and a saute of chilled (but not frozen) Russian vodka ... well, then what kind of Russian daily sour cabbage soup without a glass?
So ... cabbage soup ...
Angela for you at your meal!
A]

Note

vychivanie !!!
It came to winter. Not exactly tomorrow, but the day after tomorrow - for sure.
Therefore, let me, a little ... kind of scare. The material presented here has already passed in various posts. BUT! It seems to me that the topic is worth discussing on the eve of the season, and maybe. something to learn from each other.
The people are already picking cabbage from the garden beds, rejoicing in the harvest. And most of this cabbage will be prepared for future use. That is, it is leavened! Yes Yes exactly. Not salted, or pickled there (although this is also found), but fermented. In cans, buckets, pots, barrels, and sometimes just in large concrete pits.
And, in its bulk, it will be fermented quite simply. Besides cabbage, salt, carrots are all the ingredients of this crunchy and irreplaceable queen of appetizers. And it will be called in common parlance "sour" cabbage.
There are, of course, more, so to speak, advanced methods. For example "Provencal". With cranberries, prunes, apples, grapes…. Exceptionally tasty and impossible to break away you can't eat it !!! Chessword.
There are many ways to get something unusual as well. For example, take and place cucumbers in the mass of chopped cabbage. Moreover, large, which is called "seed". And be sure to place these cucumbers vertically. Oh, I'll tell you, and the snack turns out. The taste is completely indescribable. Or a medium-sized head of cabbage, also chopped in a mass, hide. When you dig up in winter, you will cry from the gustatory madness.
And if ... (about it in a whisper, so that no one except us would hear - this is a secret) ... boil potatoes, not some kind of potatoes, namely potatoes. Cut it into small pieces. Do not crush, but cut. Finely adjust the onion head. And mix it all together. With sauerkraut. And season with sunflower oil. A? These are not bourgeois foreign artichokes with amanas. This is food!!!
BUT!!! An appetizer, salads, salads, and to cook from this one, forgive me - in our way, in a country style, I will call you sauerkraut, you can have so many delicious food that you can get tired of listing.
But still there is the main thing! The main and unsurpassed dish in Russian cuisine so far. That's right - it's SHIPS !!!
So, I propose to talk about sour cabbage soup !!!
Yes Yes exactly. Sour soup. And let a bunch of theorists now run up, shaking extracts from different ... pedias and cookbooks, where it is written ..., although, however, let them themselves tell you what and how it is called correctly. And we have “simpler people in Maryina Roshcha”, so we will cook and eat Sour cabbage soup, not….
So, Shchi. I will emphasize once again that I will speak here about Schah only sour. That is, made from sauerkraut or sauerkraut. For cabbage soup, whatever one may say, but imply the main and main thing - the presence of cabbage in them.
Remark about cabbage soup from fresh cabbage. I don't like cabbage soup from fresh cabbage. And since I am composing the post, there will be no talk about such Shchah, although they exist and feel great without me. If anyone is against it, then please - to the stove and the camera in hand. Personally, I'll just be happy to see. But nothing more.
I also foresee controversies about, for example, whether it is necessary to fry in the cabbage soup? And no one can say for sure. Cook the way you like best. We do this and that. And all the same, what may be surprising for opponents and fans, it turns out delicious.

And advice ... grate a crust of bread with garlic, season with sour cream or mayonnaise (whoever likes it ...) well, and a saute of cold Russian vodka ... otherwise what kind of Russian daily sour cabbage soup without a glass?
So ... cabbage soup ...

And a few words.
Tableware. Nifiga these pots, bought with such fanaticism, are not suitable for cooking NORMAL food in the stove. After all, in an amicable way, this pot at the final stage had to be left in the stove overnight. But you can't. Painfully, he is slender-thin-walled. Everything in it boils away very quickly. So ... basically a loss of money, as it turned out. We will look for normal cast iron.