The sauerkraut cabbage soup is rich. William Vasilievich Pokhlebkin

Cabbage soup in its most complete version consists of six main components - cabbage (or the leading vegetable mass replacing it), meat (or, in very rare cases, fish, mushrooms - dried and salted), roots (carrots, parsley root), spicy dressing
(onion, celery, garlic, dill, pepper, bay leaf) and sour dressing (sour cream, apples, cabbage brine). Of these six components, the first and last, i.e. the vegetable leading mass and the sour dressing, are indispensable and absolutely mandatory. The simplest cabbage soup can consist only of them, continuing to remain cabbage soup.

As for the leading vegetable mass in cabbage soup, most often it is cabbage - fresh or pickled. But this does not mean that cabbage soup is soup with cabbage. A sign of cabbage is acid, most often created by brine of sauerkraut (either as part of cabbage or in its pure form) or, instead, sorrel (green cabbage soup), boiled green, wild or Antonov apples, salted mushrooms, as well as sour cream (in cabbage soup from fresh cabbage). That is why cabbage can be replaced in cabbage soup with various green, sour or neutral masses (sorrel, sorrel, nettle, hogweed - in the so-called green borscht cabbage soup), as well as a neutral vegetable mass that absorbs acid well (turnip or radish - in the so-called turnip cabbage soup ).

The technology for preparing all types of cabbage soup is the same. First, meat or mushrooms are boiled separately with roots and onions. Then cabbage or its substitutes and acid are added to the finished broth. If sauerkraut is used for cabbage soup, then it is cooked separately from the meat broth and combined with it after it is ready. In both cases, only after boiling the vegetable mass to the required softness, add salt and spicy dressing. Sour cream is used to season ready-made cabbage soup, most often when serving it.

Initially, flour dressing was also added to the cabbage soup (together with cabbage) to make the cabbage soup broth denser. This was usually accepted in the western and southern regions of Russia.

However, such a dressing worsens the taste of cabbage soup and coarsens its aroma. Therefore, with the advent of potatoes, in order to starch the broth, they began to add one or two potatoes to the cabbage soup - in their entirety, before adding the cabbage and sour base. Moreover, the potatoes are often then removed from the cabbage soup, since the acid causes them to harden. The consistency of the broth in lean and green cabbage soup is also thickened by adding a small amount of cereal, usually buckwheat (1 tablespoon for the whole pan), which is completely boiled.

The simpler the vegetable composition of the cabbage soup, the leaner it is, the more skill is required to prepare it. Real cabbage soup is unthinkable without a spicy dressing, which plays a significant role in creating the “shchi spirit.” First of all, adding onions to cabbage soup is of great importance. The best way is to add it twice: the first time - with a whole onion along with meat, roots and mushrooms (then this onion is removed) and the second time - with finely chopped onions (crushed) along with cabbage. At the same time, you should never add onions fried separately in oil to cabbage soup - in this form they are not characteristic of real cabbage soup.

In the same way, another spicy dressing - parsley and celery - is added to the cabbage soup twice: the first time - as a root, which is then taken out along with the onion, the second time - at the end of cooking, in the form of greens. The remaining spices - bay leaf, crushed black peppercorns, dill and garlic are added as follows: the first two types - 15 minutes before readiness, the second two - along with parsley at the end of cooking. After this, the cabbage soup must stand under the lid, let it simmer for at least 10-15 minutes. It is at this time that the cabbage soup “reaches its real taste”: the cabbage becomes soft, the acidity and aroma of spices are transferred to the vegetables. Therefore, in the past, cabbage soup was left to simmer and languish after cooking in the light spirit of a Russian oven, where it did not cool down, or it was set aside on the edge of the stove, where the heat was retained, but the boiling stopped. Sauerkraut cabbage soup especially needs this. It’s good to put them in a low-heat oven for 10-15 minutes, or even more. Sometimes infusion of cabbage soup can last for several hours (from 12 to 24), which is why they acquire a better and more distinctive taste. Such cabbage soup is called daily cabbage soup; it is prepared in advance, a day in advance.

Finally, you should pay attention to two more circumstances that affect the quality of cabbage soup - the choice of meat and whitening or whitening.

The cabbage soup is made from beef, mostly fatty beef - brisket, thin and thick edges, rump. To create a special smell, you can add a small amount of ham to the beef - a tenth - an eighth (and in the south of Russia even a third) of the weight of the beef. In this case, the beef in cabbage soup is always boiled in a whole piece, and the ham is chopped. Only in prefabricated cabbage soup are all meat components subjected to grinding. Cabbage soup made from only pork, found mainly in the regions of Russia bordering Ukraine, is not typical for Russian cuisine. The same can be said about cabbage soup found in some regions of Russia with fish instead of meat. Such cabbage soup once certainly required a special selection of fish (salted red fish - beluga and sturgeon, in combination with river fish - perch, crucian carp and tench) and their separate heat treatment. Another method of preparing cabbage soup with fish, and with other varieties of fish, produces a not so tasty dish, which is why it has not become widespread.

As for whitening, good cabbage soup cannot do without it. The role of whitening is usually performed by sour cream, which is also an acidifier. Sometimes sour cream is replaced with yogurt or just milk. In rich sauerkraut cabbage soup, the whitening is a mixture of sour cream and cream in a 4:1 ratio. This is a very tasty whitewash.

A few words about the consistency of cabbage soup. Cabbage soup of all types can be thick or liquid, depending on the ratio of water and the mass of the products included. Once upon a time, thick cabbage soup in which “a spoon stands” or “cabbage soup with a slide” was considered ideal, that is, when a piece of meat rises above the surface of liquid and thickening poured into a plate. Our recipes are designed for cabbage soup of more than medium thickness; this means that the amount of liquid per 1 serving should not exceed 350 g. Therefore, no more than 2 liters of cold water should be poured into 4 servings, and preferably 1.5 liters, so that the finished broth is 1.25 liters (after boiling). Cook for 2 hours. Spices are added to the cabbage soup 5-10 minutes before it is ready.

Cabbage soup is usually eaten with black or rye bread.

Recipe for rich (full) cabbage soup

Ingredients for cabbage soup:

Cooking cabbage soup:

1. Place the beef, along with the onion and half of the roots (carrots, parsley, celery) in cold water and cook for 2 hours. 1-1.5 hours after the start of cooking, add salt, then strain the broth, discard the roots.
2. Place sauerkraut in a clay pot, pour 0.5 liters of boiling water over it, add butter, close, and place in a moderately heated oven. When the cabbage begins to soften, remove it and combine with the strained broth and beef.
3. Place the mushrooms and potatoes cut into 4 parts into an enamel saucepan, add 2 cups of cold water and put on fire. When the water boils, remove the mushrooms, cut them into strips and put them back into the mushroom broth to finish cooking. After the mushrooms and potatoes are ready, combine with the meat broth.
4. To the combined broth and cabbage, add finely chopped onion and all other roots, cut into strips, and spices (except garlic and dill), add salt and cook for 20 minutes. Then remove from heat, season with dill and garlic and let it brew for about 15 minutes, wrapped in something warm.

Before serving, top with coarsely chopped salted mushrooms and sour cream directly in the plates.

Step-by-step recipe for full (rich) cabbage soup according to Pokhlebkin with photo.

• National cuisine: home kitchen
• Type of dish: Cabbage soup
• Recipe difficulty: Complicated recipe

• Preparation time: 11 minutes
• Cooking time: 4 hours
• Number of servings: 10 servings
• Calorie Amount: 91 kilocalories

Real Russian cabbage soup according to the classic recipe!

Since ancient times, the main liquid hot dish on the table in the Russian family has been cabbage soup. Regardless of what product came into fashion (for example, potatoes), cabbage soup retained its dominant place on the tables of ordinary peasants and wealthy nobles.

This recipe for full (rich) cabbage soup is described by V.V. Pokhlebkin.

Ingredients for 10 servings

• Beef 1 kg
• Sauerkraut 1 kg
• White mushrooms (dry) 95 gr
• Marinated mushrooms 80 gr
• Carrots (medium) 2 pcs.
• Potatoes (medium) 2 pcs.
• Turnip (small) 2 pcs.
• Onion 2 pcs.
• Roots (celery) 2 g
• Celery (stems) 3 pcs.
• Parsley 1 clove
• Bay leaf 3 pcs.
• Cream 1 table. l.
• Ghee 2 tbsp. l.
• Marjoram 1 g
• Peppercorns (black) 8 pcs.
• Salt to taste

Step by step

1. Place the beef along with the onion, celery root and carrots in cold water and cook for two hours. An hour after the start of cooking, add salt.
2. Then strain the broth, discard the onions and roots.
3. Cut the beef into small pieces and return to the broth.
4. Place sauerkraut in a clay pot, pour half a liter of boiling water over it, add melted butter. Cover the pot with a lid and place in the oven, preheated to 150 degrees while the broth is preparing.
5. As soon as the cabbage becomes soft, immediately remove it and combine it with the beef and strained broth.
6. Place dried mushrooms and quartered potatoes into a saucepan, add two glasses of cold water and put on fire.
7. As soon as the water boils, remove the mushrooms, cut them into strips and put them back into the mushroom broth to finish cooking.
8. Remove the finished potatoes, mash them with a fork and put them back into the mushroom broth.
9. After the mushrooms are ready, pour the contents of the pan into the meat broth.
10. To the combined broth and cabbage, add finely chopped onion, carrots and turnips cut into strips, and celery stalks chopped into circles.
11. Add bay leaf, ground black pepper, marjoram and salt.
12. Bring to a boil, season with finely chopped parsley and place in the oven at 100 degrees.
13. Cabbage soup can sit in the oven from an hour to several hours, which is why it acquires a better and more distinctive taste.
14. Then season with finely chopped dill and chopped garlic, let it brew for about 15 minutes.
15. Before serving, season with coarsely chopped salted mushrooms and sour cream directly in the plates.

Rich cabbage soup (full) February 4th, 2012

New readers of my magazine are unlikely to get to my old entries. Yes, sometimes I myself am surprised - did I really cook this?
But there are recipes that you want to repeat, think about them, and it’s not a sin to re-shoot them. For example, “The cabbage soup is rich (full).” I don’t know where V. Pokhlebkin got this recipe from, maybe he came up with it himself, or maybe he tried it somewhere, but it (the recipe), in my opinion, is very interesting. This soup is quite laconic in its ingredients, but at the same time, various technologies are used in its preparation, which makes it extremely tasty and very memorable.
Actually, cabbage soup is rich - uh it is a thick soup consisting of six main ingredients. Cabbage (sauerkraut and fresh), meat and porcini mushrooms, roots (onion, carrot, parsley and celery root), spices (onion, celery, garlic, dill, pepper, bay leaf), and sour dressing (cabbage pickle, sour cream).
It would seem like an ordinary set. But how does it reveal itself, what a rich, rich taste and what a vigorous aroma it turns out. This is definitely not French cuisine with its delicacy and sophistication. This is a real Russian soup, when “all there is is swords on the table!”

For the rich I need cabbage soup
1 kg of beef (marrow bone, brisket, edge, rump). I'm always for the marrow bone.

750 g sauerkraut
400 grams of porcini mushrooms (well, you take what you find - dry or frozen. By the way, frozen porcini mushrooms are now sold in supermarkets)
4 things. raw potatoes
2 pcs. carrots
2 pcs. onions

1 piece celery root
2 celery stalks
1 parsley root and greens
1 tbsp. l. dry dill
5 bay leaves
8 -10 black peppercorns
5 - 10 allspice peas
4 - 5 cloves of garlic
1 tbsp. l. butter
100 g sour cream

First, I set the meat broth to cook.
I clean the roots.

I pour cold water over the meat, bring it to a boil over high heat, turn the heat down and carefully skim off the foam. I add 3 teaspoons of salt. I add roots - 1 onion, 1 carrot, a piece of celery root, parsley roots. Cook for 2 hours over low heat. At the end of cooking (after an hour and a half), I add spices - bay leaf, peppers.

Now I have to cook the porcini mushrooms (I pick them in the summer and freeze them raw).

I do not defrost the mushrooms, but only wash them in cold water. Pour the washed mushrooms along with four potatoes into 3 glasses of cold water, bring to a boil, and when the broth boils, skim off the foam. I add 1 tsp to the broth. salt, peppercorns, bay leaf, allspice, 2 cloves and cook for 20 minutes. over very low heat.

In 20 minutes. I remove the mushrooms and potatoes with a slotted spoon, and strain the broth into a bowl.

Sauerkraut should be cooked separately. More precisely, do not cook, but simmer. To do this, put 750 grams of sauerkraut, butter in a small pot, pour boiling water (approximately 0.5 liters), close with a lid, and put in an oven preheated to 200 degrees for 1 hour.

Now you can start seasoning the vegetables. My mushrooms have cooled down a little.

I cut the carrots and mushrooms into thin strips, and the onions into small cubes.

You may ask, why did you boil potatoes with mushrooms?
The thing is that there are NO potatoes according to V. Pokhlebkin’s recipe in rich cabbage soup! Allegedly, it hardens in the sour broth, and instead of potatoes they put turnips there. But we know that there is NO cabbage soup without potatoes! Therefore, I boiled the potatoes separately, and now I cut them (already boiled) into pieces, and in this form they will go into the soup.

I chop fresh cabbage into thin strips.

While I was cutting everything and taking pictures, the cabbage in the oven became soft.
Here it is in a pot.

After two hours of cooking, I remove the meat and strain the broth.

I clean the meat from bones, fat and films, and cut it into small pieces.

Now the main thing is not to overdo it! Those. I still cook cabbage soup, not goulash, and everything should be in moderation. I put meat, some raw cabbage, and some potatoes in a large pot. mushrooms, stewed sauerkraut, onions, carrots. Pour in strained mushroom broth.

And fill it to the top (just so it doesn’t spill out) with meat broth.
For two hours, my pot with the lid closed will sit in the oven, heated to 180 degrees. But be sure to place it on a tray, otherwise it may boil over, and you will then have to wash the stove out of turn.

Time flew by and my soup was ready.
All I have to do is crush (but I like to chop) the garlic and chop the herbs. I can offer you another piece of bacon.
And now it’s time to pour the cabbage soup with meat and mushrooms into plates.

And don't forget to season the cabbage soup with sour cream.

Enjoy your meal!

One day I recently inspected the refrigerator and found a small jar of home-canned sorrel there. And I realized that the time had come again for Russian cuisine and William Pokhlebkin. Long live green cabbage soup, healthy and tasty!

In general, cabbage soup is perhaps one of the central dishes of Russian cuisine for more than a thousand years. Most of the Russian proverbs and sayings are dedicated to them (“Shchi and porridge is our food”, “The world stands on cabbage soup”). Well, maybe porridge can compete. What is the secret of such popular love and longevity of this dish?

Pokhlebkin explains this by saying that cabbage soup does not get boring, even if you eat it every day for a long time. In principle, there is truth in this, because there are so many varieties of them, from “empty” to “rich,” not counting regional ones!.. It seems to me that there would be more than enough for a year, or even more.

It is generally accepted that cabbage soup is a special cabbage soup (in English and German, cabbage soup is called “cabbage soup”), but cabbage is an optional, although the most popular component of cabbage soup. The main thing is the presence of acid, and it can be provided by sorrel, nettle, pickled mushrooms and even apples and traditional sour cream dressing.

Today I have a cabbage-free (and even potato-free) recipe. And this is also cabbage soup. Green, healthy, tasty, sorrel-like, just right for spring. And, probably, the first moderately satisfying dish of Russian cuisine in my memory. Simple in composition and method of preparation, for spring vitaminization and unloading - just right!

A few comments on preparation:

We will need (about 3 liters per pan):

Source: V. Pokhlebkin, Cuisines of Slavic peoples

Preparation:
1. Cut the brisket into portions and fill with water. Cut one onion into several parts and place it in a saucepan along with the peel. We set the broth to cook, bring it to a boil, reduce the heat and forget about it for three hours.




2. When the broth is ready, catch the onions and peels. We won't need them anymore. If desired, the broth can be strained.

3. Finely chop the onion, and chop the roots (carrots, parsley, celery) into strips.




4. Bring the finished broth to a boil, add onions and roots, add pepper and bay leaf and cook for 10-15 minutes.




5. Add the sorrel and cook for a few minutes.


6. Peel the garlic and crush it with a knife, add it to the cabbage soup. We also send chopped dill there. Boil everything for 2-3 minutes.


7. We clean the boiled eggs and chop them finely. Pour the cabbage soup into plates, season with sour cream and egg.

My humble blog is celebrating its first “serious” anniversary—the 50th recipe! And for such a case, the recipe must be special. I thought about it and decided that this No. 50 should be from Russian cuisine, planned, but undeservedly empty since the founding of the blog. Moreover, since I came across a very authoritative source - a book by the famous historian and culinary specialist William Pokhlebkin.

When I received the book, I glanced through the pages and appreciated the thoroughness of the author’s approach, which brought together many, including ancient recipes from Russian, Belarusian and Ukrainian cuisines. There will definitely be plenty to choose from and where to roam! :)

I chose the pioneer recipe essentially by accident. I just suddenly remembered that there was rassolnik there, and I hadn’t eaten it for a long time.

Upon closer examination, it turned out that this recipe for Russian cuisine and my mother’s rassolnik have almost the only thing in common. And it is the presence of pickles that makes the soup a pickle. Otherwise, instead of meat - chicken giblets, instead of pearl barley - rice, instead of potatoes - turnips. And to this there is a large amount of all kinds of aromatic greens and two types of onions. These are the vicissitudes of Russian cuisine.

I can say that this chicken pickle turns out to be very interesting, perfectly filling, but does not leave any heaviness behind. A great soup for the start of spring when lots of fresh greens appear!

My cooking comments:

We will need (about 3 liters per pan):

Source: V. Pokhlebkin, Cuisines of Slavic peoples

Preparation:
1. We start by preparing the hearts. We cut off excess fat and rinse thoroughly from the inside so that there are no bloody clots left in the valves. Cut the hearts into pieces (2-3 parts), again carefully checking that there is nothing left over.


2. Place the chopped hearts in boiling water (about 2 liters) and cook for about 40 minutes.


3. During this time, we prepare the roots: we clean the carrots and cut them into strips, we clean the turnips and cut them into small cubes, and the parsley root into thin strips.


4. Prepare the cucumbers: remove the skin, pour 1 cup of boiling water (not the same one in which the hearts are boiled) and boil for 10-15 minutes. Cut the cucumbers into small pieces. Discard the skin; it will no longer be needed. Place the chopped cucumbers in the brine and simmer for about 10 minutes.






5. Add turnips, parsley root and carrots to the hearts.


6. Wash the rice thoroughly and place it in a saucepan. Cook until the rice is half cooked.


7. Meanwhile, peel and finely chop the onion and leek into thin rings.




8. Place leeks and onions in the soup, add pepper and bay leaf, cook until the rice is ready.




9. Add cucumbers and a little brine, cook for 5-7 minutes.


10. Add thyme, tarragon, parsley and dill, cook for about 3 minutes.


11. Separately, grind the butter with chopped garlic and add it to the soup, removing it from the heat. Stir until dissolved.