Country style sour cabbage soup (Steba DD1, Steba DD2)

Category: First meal
Kitchen: Russian
Country style sour cabbage soup (Steba DD1, Steba DD2)

Ingredients

Meat with bone 400-500 g.
Sauerkraut 400-500 g.
Pearl barley 1/2 mst. (80 ml)
Kefir 200 ml
Onion 2 pcs.
Carrot 1 PC.
Dried root mixture (parsley, celery, parsnip) 1 tbsp. l.
Butter 2 tbsp. l.

Cooking method

  • Soak the pearl barley in kefir.
  • Pour the meat (I had a frozen turkey shoulder) with water (2.5-3 liters), put the peeled onion, carrot, roots, salt. Soup mode 30 min., Pressure 0.7. After the natural release of pressure, strain the resulting broth, remove the onion and carrots. The meat can be cut and used in cabbage soup, or for other purposes. (I turned it through a meat grinder and stuffed the potatoes).
  • Finely chop the onion (another), fry in butter, "Fry" mode, add the pearl barley, well washed from kefir, also lightly fry with the onion. Add very well washed sauerkraut, lightly fry. Pour in broth. Soup mode 30 min., Pressure 0.7. Then leave on heating for at least 2 hours. The longer, the tastier it will be.
  • Can be served with sour cream.
  • Bon Appetit!

The dish is designed for

5-6 servings.

Time for preparing:

The process is very long

Cooking program:

Fry + Soup

Note

Students of Soviet times remember well how they (us) were sent to potatoes every autumn. We lived in one of these races with a very old granny. And she fed us all the time with such cabbage soup. The pearl barley, however, was soaked in water, not in kefir. Granny cooked this cabbage soup in the evening and left it in the stove overnight. When she tried to cook something else, we again asked for cabbage soup. They turned out very tasty in a Russian stove!
I tried to do something similar on the stove. Not at all! Then - in a slow cooker. Better, but still - not that! But in Shtebochka it turns out very close to the original.
By time. I cooked the broth the day before, soaked the barley overnight. In the morning I cooked cabbage soup, and they were ready for dinner.

vac`
Quote: gala10
Can be served with sour cream.
I apologize wildly, but any cabbage soup without sour cream is worse than vodka without beer - money down the drain.
nakapustina
Galina, and what does soaking barley in kefir give?
gala10
Taught by girls from the forum: Medunitsa and + GALA +. I found the honeycomb somewhere in a Finnish cookbook. After soaking in kefir, pearl barley in soup, porridge, pie filling is much softer and acquires a slightly sour taste. I used to cook such cabbage soup with pearl barley soaked in water, and if soaked in kefir, it turns out much tastier. Try it, you won't regret it!
nakapustina
Thank you, take note.
gala10
Natalia, I will be very glad if it comes in handy.
Lerele
My grandmothers cooked that, only with potatoes, and a lot of meat, it was so delicious !!!!!
Thank you for reminding!!
gala10
Lerele, that granny cooked just without potatoes, and she always took out the meat and used it in other dishes. She lived very, very poor. But the cabbage soup was always delicious!
Lerele
gala10, so many recipes for cabbage soup, with and without potatoes. But that's exactly how it was cooked, only with potatoes. And languish for a long time.
I still do it like this, only without pearl barley, but I will have to buy and make "as before" "
gala10
Lerele, I generally like barley in soups.
Lerele
gala10, my capricious barley does not eat
And after all, I used to eat everything that I gave, but now I spoiled it, I don't want it, I won't
Tumanchik
This is our way! This is deliciousness! Thank you.
gala10
Irina, Thank you!
Lerele, so tell me, is it good or bad when mom cooks deliciously?
kolobashka
And if you add barley to ordinary cabbage soup, it will be good, delicious?
I just don't like sour ones.
gala10
Barbara, I generally like the barley in the soup. I put it in and in mushroom soup, and I can add to any. I think that barley cannot spoil ordinary cabbage soup. Today I have sour cabbage soup with great pleasure a person who, in principle, never eats it. It's a matter of thoroughly washing the sauerkraut and soaking the barley.
kolobashka
Well, I love soup. I'm asking about the combination with cabbage.
gala10
Barbara, I would take a chance and try.
Andreevna
gala10,
Galyun, how are you on time with cabbage soup, I just remembered cabbage soup today and thought all how I could cook them in Shtebochka. And here you are, already with a ready-made recipe. I'll go soak the barley overnight and cook the broth.
Rarerka
So, I love barley (and in soups), I love sauerkraut, I have broth, kefir in the refrigerator ... and what keeps me? It seems nothing
Galin, well, honestly, honestly, I have not tried this soup
But I promise to mend
gala10
Alexandra, Ludmila, Thank you!
Alexandra, the recipe says: 2.5-3 liters of water. You can pour it up to the top risk, the broth turns out to be quite saturated.
Girls, try your health. Hope you enjoy it!
Andreevna
Gal, on the second reading I already saw how much water is needed. Thank you dear. The pearl barley is soaked, the broth is already being cooked. Tomorrow I will report.
gala10
Alexandra, I will wait for the report.
Lerele
Quote: gala10
Lerele, tell me, is it good or bad when mom cooks deliciously?
I wrote this about my husband, he is capricious
gala10
And I thought it was about a child. And husbands, yes, these are the same children, only more whims and more expensive toys.
Tumanchik
Quote: gala10

And I thought it was about a child. And husbands, yes, these are the same children, only more whims and more expensive toys.
and mine is still sure that he does not eat squash and onion
Lerele
gala10, that's for sure, I already tell him that he is worse than a child.
He has a period now, he eats soup from under a stick, and there should be a lot of meat.
I need to boil your cabbage soup, just buy barley, and steam it slowly, it will be like in a Russian oven.
gala10
Lerele, I will wait for the report.
Andreevna
Quote: gala10

Alexandra, I will wait for the report.
Galyunya, catch my huge thank you for the yummy cabbage soup I made on beef brisket. Crackled with a bang, all the household liked it. I did everything as you taught, only at the last stage, I put the soup not 30 minutes, but 20. Well, they stood at my cabbage soup for an hour 4, they threw themselves perfectly. Definitely your cabbage soup will now be a frequent guest with me.
gala10
Alexandra, thanks for the report, I am very glad that you and your family liked it! And thanks not even to me, but to that old woman (she has been gone for a long time, probably!), Who once put us, eternally hungry students, on this cabbage soup.
Lerele
Well, it's done

Country style sour cabbage soup (Steba DD1, Steba DD2)
gala10
Lerele, it turned out very nicely! And you can see that it is delicious. With meat it will be more satisfying.
Lerele
gala10, very tasty, thanks for the reminder !!!
GTI Tatiana
Chic cabbage soup. Such cabbage soup, with sauerkraut and pearl barley, is also called Ural cabbage soup. The longer they languish, the tastier.
But I didn't know about kefir. I will definitely try this soak. It is not very clear why soak so Sour cabbage, it gives sourness to everything and pearl barley. But as they say "feel the difference." Need to try.
gala10
Tatyana, pearl barley soaked in kefir itself has a different taste and is cooked differently in cabbage soup, and in any other soup. Try to cook in this way, not necessarily for cabbage soup, then you will feel the difference.
GTI Tatiana
gala10,
Anna1957
Quote: gala10
Finely chop the onion (another)
At first I understood it as "an onion or two" (in the sense of a couple of onions), I think: what is the "other" in brackets, and then I realized that the "other" is not the one that was cooked
gala10
Anna, well, yes, otherwise I thought that someone would cut a boiled onion.
Bul
Galina,, and how long to soak barley?
gala10
Yulia, it is possible for two hours, and sometimes I have it all night long, in general, according to the situation.
Bul
Galina, thanks, I'm going to cook cabbage soup! They don't eat my pearl barley and cabbage soup at all! Hope that they will like the greenhouse in this design! Pearl barley soaked in kefir has stood since yesterday!
gala10
Yulia, good luck !!! Don't tell them that this is sour cabbage soup and that there is pearl barley, it is quite problematic to recognize it in boiled form. Put the sour cream in a plate. You look, and they will not notice how they eat!
gala10
Girls, I quote GTI Tatiana, from another thread:
"I read a little about phytic acid.
It is found in all cereals, in any grain. This acid binds phosphorus, which prevents the absorption of potassium, magnesium, copper, zinc, iron.
Soaking allows enzymes, lactobacilli and other friendly microorganisms to break down and neutralize phytic acid.
A 7-hour soak in a warm, slightly acidic environment (sour milk, kefir ...) allows you to neutralize the bulk of the phytic acid in the grains. Can be soaked in plain water.
In the industry, this acid was added and it was called E-391. Now it is recommended not to add, because the topic is not fully understood.
Previously, our grandmothers and great-grandmothers soaked all the cereals so that they cooked faster, rebuked and digested better. But they didn't have pressure cookers))))
Which of us soaks rolled oats overnight? But it turns out it is necessary, before on the boxes they wrote about this in the cooking method.
It is better to roast buckwheat and millet, these cereals are gluten-free.
We will soak so as not to doubt))) It is better to overbid than not. "More: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=402239.0
Bul
Galina, Thank you so much. It turned out delicious. The children ate, though without enthusiasm! And I really liked it, as a child I could not stand barley. And I associated it with the dining room and a few years ago I cooked pickle and I didn’t like it again! And soaked has a completely different taste! And I kept the soup for another 4 hours on the "Simmer" mode!
Yes, I remember in childhood my mother and grandmother always ignited buckwheat in a frying pan! They said that it would open up!
gala10
Yulia, I am very glad that the children did not go hungry! And there, you see, they will be involved. Now I also love a lot of things that I could not stand in my childhood.
Zhadi
Quote: gala10


Country style sour cabbage soup (Steba DD1, Steba DD2)

Category:
First meal
Kitchen:
Russian
Country style sour cabbage soup (Steba DD1, Steba DD2)
Ingredients
Meat with bone

400-500 g.
Sauerkraut

400-500 g.
Pearl barley

1/2 mst. (80 ml)
Kefir

200 ml
Onion

2 pcs.
Carrot

1 PC.
Dried root mixture (parsley, celery, parsnip)

1 tbsp. l.
Butter

2 tbsp. l.
Cooking method
Soak the pearl barley in kefir.

Pour the meat (I had a frozen turkey shoulder) with water (2.5-3 liters), put the peeled onion, carrot, roots, salt. Soup mode 30 min., Pressure 0.7. After the natural release of pressure, strain the resulting broth, remove the onion and carrots. The meat can be cut and used in cabbage soup, or for other purposes. (I turned it through a meat grinder and stuffed the potatoes).

Finely chop the onion (another), fry in butter, "Fry" mode, add the pearl barley, well washed from kefir, also lightly fry with the onion. Put in very well washed sauerkraut, lightly fry. Pour in broth. Soup mode 30 min., Pressure 0.7. Then leave on heating for at least 2 hours. The longer, the tastier it will be.

Can be served with sour cream.

Bon Appetit!


The dish is designed for

5-6 servings.
Time for preparing:

The process is very long
Cooking program:

Fry + Soup
Note

Soviet students remember well how they (us) were sent to potatoes every autumn. We lived in one of these races with a very old granny. And she fed us all the time with such cabbage soup. The pearl barley, however, was soaked in water, not in kefir. Granny cooked this cabbage soup in the evening and left it in the oven at night. When she tried to cook something else, we again asked for cabbage soup. In the Russian stove, they turned out very tasty!
I tried to do something similar on the stove. Not at all! Then - in a slow cooker. Better, but still - not that! But in Shtebochka it turns out very close to the original.
By time.I cooked the broth the day before, soaked the barley overnight. In the morning I cooked cabbage soup, and they were ready for dinner.
Pearl barley, gives strength to the body ... in vain they do not like it ...
ElenaMK
Thank you so much for the recipe! A husband who never liked sour cabbage soup on both cheeks !!! I barely have time to postpone myself :-) :-) :-) I did it without barley m potatoes :-)
gala10
Elena, thanks for the tip! Glad you liked.
Florichka
gala10, Galina, I'm with a report. Meat - pork shoulder with bone, own cabbage, not washed. Delicious. Pearl barley after kefir is snow-white. I put the bread on it, it was a pity to pour it out. Her own sour cream, added a spoon of her adjika, for a winter evening, great!
Country style sour cabbage soup (Steba DD1, Steba DD2)
gala10
Irina, thanks for the report! Convinced that after soaking in kefir, the barley is completely different? I am very glad! And I also use kefir after barley in bread or in pies.
Florichka
And again, Galina cooked your cabbage soup. The barley was soaked in whey. There was only one rib of beef, but a handful of their own dried porcini mushrooms. In Shtebe I fried a lot of vegetables - onions, carrots, root and petiole celery, sweet peppers, turnips. She didn't put in the potatoes. Own sauerkraut, pearl barley. After equalizing the pressure, I put down a spoonful of her adjika. Everything is infused and you can eat. Well, very tasty! Thanks again.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers