Cabbage with millet: recipe. Sauerkraut cabbage

Housewives in Ukrainian villages in the Poltava region knew exactly how to prepare the most delicious cabbage soup. This is a hearty dish - two in one, as they say now - both the first and the second. Although they classify it as a first course. And if you have never cooked cabbage on your own, try it together with Smart Tips, and you will definitely succeed!

In late autumn, work in the gardens and fields ended. The cellars were full of pickles and preserves, vegetables and fruits. Cabbage was fermented in barrels, and tubs of salted lard stood in a row on the shelves. A lot of work has been put in and energy has been wasted so that a rich harvest can feed the family in winter and spring. By the way, we have a great recipe for pickling apples on our website! Read the article “How to ferment apples - a simple, proven recipe.”

It was getting cold. It's time to prepare a hot dish of sauerkraut, lard and fresh meat. It was believed that cabbage soup or cabbage soup would restore vigor, activity and satiety to the body. And there’s no need to talk about the taste, it’s excellent.

What the most delicious cabbage is made from - ingredients

Naturally, different countries and localities have their own recipes for cabbage, and the products in it may differ. The traditional dish came to us from Ukrainian cuisine and is simple, healthy, tasty and satisfying. The main distinguishing ingredient in it is sauerkraut with its special aroma and sourness. This dish is prepared in Russia, Poland and Slovakia and many countries around the world.

Broth - prepared on the basis of any meat, lard and cracklings, fish and mushrooms (this is for lean options).

Sauerkraut - used with or without brine, which is added to the broth. The cabbage can be washed to remove excess acid. They use fresh, but it does not give the desired taste, richness and brightness to the dish. Then citric acid or apple cider vinegar comes to the rescue. How to make sauerkraut - we have a recipe.

Potatoes are used as a filler, and in addition to it: millet or pearl barley, buckwheat or rice. There is also a place for mushrooms in the dish.

Spices and herbs should not drown out the main taste of sauerkraut. Ideally, they are added very little or not at all.

Secrets of experienced cooks

Smart tips collected secrets on how to cook the most delicious cabbage from the most famous cooks and cooks. And although each recipe is quite simple, there are still some subtleties. You need to know not only about the main stages, but also some subtleties.

First, cook the broth until tender. It can be made from pork, chicken, or even fish. But the most delicious cabbage soup is made with pork and beef broth - take note! When cooking, do not forget to add onions, garlic, carrots and white roots to it for a rich aroma.
Meat and bones are removed from the finished broth. The meat is chopped and added back to the dish at the end of cooking.
Potatoes and millet cereals are placed in the boiling broth (in some recipes this can be rice, buckwheat, barley). An important point: before cooking, millet must be washed in cold running water until it is completely transparent. The bitterness and unpleasant aftertaste will go away.
It is better to take boiled and sugary potatoes for cabbage.
Sauerkraut is added last. And after it - chopped meat.
It is a great art to prepare the dressing correctly, but more on that a little later.
Take the traditional greens for cabbage: dill and parsley. It is better to add it immediately before serving, directly to the plate.
A good cabbage plant costs a spoon. And if not, then it’s not cabbage soup, but a dull soup :)

Many people will immediately want to know how to cook the most delicious cabbage soup in Poltava. Let's start with it.

Poltava cabbage - recipe

This dish is prepared using fatty pork broth and millet. You will need a set of products for 3 liters of water:

pork with lard – 400 g (ham or ribs);
potatoes – 400 g;
carrots – 2 pcs.;
onions – 2 pcs.;
millet – ½ cup;
little vegetable – 50 ml;
tomato paste – 3 tbsp. spoons;
sauerkraut – 400 g;
fresh dill (optional);
salt and pepper to taste.

Cooking process

The meat is washed and placed in a pan of cold water. Cook until boiling. The foam is removed periodically. Bring to readiness over low heat. The fact that the pork is cooked will be indicated by its softness and how easily the pulp begins to separate from the bone.

Chop the onion and grate the carrots on a coarse grater. Fry in vegetable oil in a frying pan until soft.

The meat is ready and transferred to a plate.

Potatoes are placed in the boiling broth. It should take up about a quarter of the volume.

After 15 minutes, the washed millet is added to the pan.

And after 5-7 minutes, add the fried onions and carrots, tomato paste and sauerkraut. If it is cut into long strips, be sure to chop it.

After boiling, add the meat and cook the cabbage for another 5 minutes. Salt, spices and garlic are added.

Before serving, add sour cream and herbs to the plate.

If the meat broth seems too bland to you, or the cabbage soup is not filling enough, add to it a dressing made from crushed in a mortar: 1 boiled egg, 3-4 cloves of garlic and a finely chopped piece of salted, slightly aged lard.

If the cabbage soup does not seem thick enough to you, boil 2-3 potatoes separately, mash them and add them before the end of cooking.

If you add bay leaves, do so at the very last moment and remember to remove after 15 minutes.

Read also: How to cook borscht. The simplest and most popular recipes

Fish cabbage - Lenten recipe

Cabbage with fish is prepared with fresh cabbage instead of meat. The taste and sourness of pickled wine in this case are incompatible with the fishy aroma.

Products for 2–3 liters of water:

fresh fish or canned fish – 200 g;
potatoes – 3–4 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
millet – 100 g;
tomato paste – 2 tbsp. spoons;
fresh cabbage – 200 g;
parsley, spices, salt to taste.

Cooking process:

After the fish is cooked, it is removed from the broth, cleaned of bones and chopped.

Diced potatoes are boiled in fish broth. 10 minutes after boiling, millet is sent to it.

Cabbage, carrots and onions are passed through a meat grinder or chopped in a blender and stewed in a frying pan in vegetable oil for 15 minutes under a lid. This procedure will add richness and taste to the dish.

When the potatoes and millet are cooked, the stewed vegetables are poured into the pan and tomato paste is added. After about five minutes of cooking - pieces of fish, spices and herbs.

In the case of canned food, they are crushed and added at the last moment.

Useful article Lenten recipes - first courses.

Recipe for chicken cabbage soup with rice

In the villages they prepared a hot dish of sauerkraut for weddings and funerals. And since in ancient times chickens were not counted in the farmstead, the bird was the basis for the broth. The heads of families who returned from the fields especially loved to treat themselves to a hearty meat dinner. Housewives from court to court passed on their secrets on how to cook the most delicious cabbage and it turned out more and more delicious.

Products for 3 liters of water:

chicken carcass or giblets – 400 g;
potatoes – 3–5 pcs.;
rice – ½ cup;
one piece each of onion and carrot;
vegetable oil – 2 tbsp. spoons;
tomato paste – 2 tbsp. spoons;
sauerkraut – 300 g;
spices and fresh dill.

Cooking process:

Cook the chicken broth until done. The meat is removed, separated from the bone, and finely chopped into pieces.

Potatoes are placed in the boiling broth and 10 minutes after boiling, washed rice is added to the pan.

Proceed with carrots and onions as in the first recipe and sauté in vegetable oil.

The sautéed vegetables and sauerkraut are transferred into the pan with the prepared potatoes and rice. After a couple of minutes, chicken pieces and tomato paste. At the end of cooking, dill and spices are added to taste.

There are many cabbage recipes. Choose and try your dish. The main thing is that it allows you to create and experiment, add different products and enjoy new tastes. Smart kitchen wishes you bon appetit.

No wonder they say that cabbage soup and porridge are our food. Because these two dishes do not require much skill in preparation, but at the same time they are nutritious and tasty. They are present in any national cuisine. And sometimes they are mixed in one pan, and the result is a dish that is familiar to many as cabbage.

Essentially, cabbage soup is a variation of cabbage soup. But this soup is made exclusively from sauerkraut. Although sometimes housewives take liberties and put fresh cabbage in the cabbage plant.

Subtleties of cooking

Real cabbage is cooked in a broth made from fatty meat, so it turns out rich and very satisfying.
It doesn't require many ingredients. In addition to cabbage, potatoes, onions, carrots, and sometimes tomatoes or tomato are placed in it.
There are recipes for cabbage with millet and rice. When preparing cabbage with cereal, you need to take into account that it swells well. In order not to end up with a dish in which “you can’t turn the spoon,” you can first boil the cereal and only then put it in the soup.
Sauerkraut is washed and squeezed before adding to soup. If the cabbage is not very sour, you can only squeeze it.
In exceptional cases, sauerkraut can be replaced with fresh cabbage. But to get that pleasant sourness for which cabbage is so famous, fresh cabbage can be salted by adding vinegar and a little sugar. After standing in a warm place for several hours, it will taste a little like sauerkraut.
Cabbage is prepared not only with meat, but also with mushrooms. This dish can be eaten during Lent, as well as for those who adhere to a strict diet, because the soup is low in calories and easily digestible. Especially if instead of whole mushrooms you use mushroom powder, which is absorbed almost completely by the body.
Among the spices in cabbage soup, it is recommended to put cumin, bay leaf, black pepper (ground and peas), fresh and dried dill. They give the dish a unique taste and aroma.
When adding salt, take into account its amount in sauerkraut. If, nevertheless, the cabbage plant turns out to be over-salted, its taste can be saved by a pinch of sugar added to the broth.
Like any cabbage dish, cabbage should not be served immediately after cooking. In order for it to fully reveal its taste, it must brew for at least half an hour.

Cabbage with pork

Ingredients:

fatty pork – 0.5 kg;
sauerkraut – 0.5 kg;
potatoes – 3 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
cumin – 0.5 tsp;
bay leaf – 3 pcs.;
vegetable oil – 1 tbsp. l. (if lard is not used);

Cooking method

When finished, the cabbage broth should be transparent, so pay special attention to cooking the meat. Wash the pork, trim off some fat for frying the onions and carrots. Cut the meat into medium-sized pieces. Place the meat in a saucepan and cover with cold water. Place over high heat and bring to a boil. Carefully remove the foam with a slotted spoon.
Reduce heat to low, add a little salt, cover the pan with a lid, and cook the meat for 1 hour.
Peel the onions, potatoes and carrots and wash. Finely chop the onion, grate the carrots on a medium grater, cut the potatoes into cubes or cubes. Squeeze the cabbage well.
Cut the cut pork fat into small cubes and place in a hot frying pan. When the fat has rendered, remove the cracklings. If you don’t have lard, then pour vegetable oil into the frying pan and heat it. Fry the onion in lard or oil until golden brown, add the carrots. Warm everything together for 2-3 minutes.
Place the potatoes in the broth and cook for 1-2 minutes. Add squeezed cabbage, fried vegetables, and spices. Bring the soup to a boil over high heat, then reduce the heat. At a low boil, cook the cabbage until the potatoes are soft. Taste for salt; add salt if necessary.
Turn off the stove, let the cabbage stew under the lid for half an hour. Pour into plates, add sour cream, sprinkle with fresh dill.

Cabbage soup with fresh and sauerkraut

Ingredients:

pork on the bone - 0.7 kg;
sauerkraut – 0.5 kg;
fresh cabbage – 0.3 kg;
onion – 1 pc.;
carrots – 1 pc.;
potatoes – 3 pcs.;
salt - to taste;
cumin - a pinch;
bay leaf – 3 pcs.;
black peppercorns – 10 pcs.

Cooking method

Wash the pork, place it in a saucepan, and cover with cold water. Place over high heat and bring to a boil. Remove foam with a slotted spoon. Cook at low simmer for 1 hour. Approximately halfway through cooking, add a little salt.
Peel and wash onions, carrots and potatoes. Cut the onion into half rings, grate the carrots on a medium grater or cut into thin strips. Cut the potatoes into medium cubes.
Free fresh cabbage from stalks and thickenings on the leaves, chop. Squeeze the sauerkraut from the brine.
Fry the onion in hot oil until golden brown, add the carrots and stir.
Place potatoes into boiling broth. After 2 minutes, lower the fresh cabbage. Cook over low heat for 5 minutes. Add sauerkraut and fried vegetables. Add cumin, pepper, bay leaf. Cook the fresh cabbage until soft. At the end of cooking, you can add a little more salt and add cabbage brine to taste.
Half an hour after cooking, pour the cabbage into plates and serve with sour cream.

Cabbage with potatoes and mushrooms: lean

Ingredients:

sauerkraut – 0.5 kg;
potatoes – 5 pcs.;
dried mushrooms – 50 g;
carrots – 1 pc.;
onion – 1 pc.;
salt - to taste;
sugar – 1/3 tsp;
ground black pepper - a pinch;
vegetable oil – 3 tbsp. l.;
greens, sour cream.

Cooking method

Rinse the dried mushrooms, cover with cold water and leave for 3-4 hours. Then place the mushrooms in a colander, and strain the water in which they were soaked through several layers of gauze. Pour this water into a saucepan and add the chopped mushrooms there. Place on the fire and cook over low heat until soft.
Peel and wash onions, potatoes and carrots. Finely chop the onion, chop the carrots into thin strips, cut the potatoes into cubes.
Heat oil in a frying pan and sauté onions and carrots. Squeeze the sauerkraut from the brine and place it in a frying pan with onions and carrots. Stir and simmer everything together for 10–15 minutes.
Place potatoes in boiling mushroom broth and cook for 10 minutes. Add prepared onions, carrots and cabbage. Cook until the potatoes are soft. At the end of cooking, add salt, pepper, sugar.
Let the cabbage stew brew, pour into plates, add sour cream, and sprinkle with herbs.

Cabbage with millet

Ingredients:

pork on the bone - 0.6 kg;
sauerkraut – 0.5 kg;
potatoes – 4 pcs.;
millet – 0.5 tbsp.;
onion – 1 pc.;
carrots – 1 pc.;
salt - to taste;
vegetable oil – 1 tbsp. l.;
black pepper - to taste;
cumin - a pinch.

Cooking method

Wash the pork, put it in a saucepan, cover with cold water, and put on fire. Bring to a boil, remove foam. Cook, reducing heat to low, for about an hour.
Peel onions, carrots, potatoes. Cut the onions and carrots into strips, potatoes into cubes.
Rinse the millet thoroughly in several waters. Pour boiling water, hold for 10 minutes, drain the water. This way you will get rid of the bitterness that millet sometimes has.
Sauté onions and carrots in oil and add to the prepared broth.
When the broth boils again, add millet and potatoes. After 5 minutes, add the squeezed cabbage. Cook over low heat until the potatoes are soft. At the end of cooking, add salt, pepper and cumin.
Remove the finished cabbage from the stove and let it brew. After half an hour, pour into plates, add sour cream, sprinkle with chopped herbs.

Ukrainian cabbage with sauerkraut

Ingredients:

pork ribs – 0.7 kg;
any cereal (millet, rice, buckwheat) – 150 g;
sauerkraut – 0.7 kg;
potatoes – 0.7 kg;
celery root – 150 g;
carrots – 0.25 kg;
onions – 0.25 kg;
refined vegetable oil – 50 ml;
salt, pepper - to taste.

Cooking method:

Wash the pork, dry with a towel, cut into portions.
Scrub the carrots, wash them, and grate them coarsely.
Peel and chop the celery root on a coarse grater.
Remove the skin from the onion and cut it into small cubes.
Rinse the cereal.
Peel the potatoes and cut into cubes about 1.5 cm in size.
Rinse and squeeze the sauerkraut.
Pour oil into the bottom of the pan. Warm it up. Add carrots, onions and celery to the oil. Fry them for 10 minutes.
Add pork ribs. Fry them for 10 minutes along with vegetables.
Cover the food with water and simmer over low heat until the meat comes off the bones well.
Add cabbage and potatoes, spices. Cook for 5-10 minutes. Add the cereal and continue cooking the food for another 20-25 minutes until the cereal is properly cooked.

All that remains is to let the soup brew for a while under the lid and divide it into plates, not forgetting to put a few pork ribs in each. At the first stage of preparing Ukrainian cabbage, you can fry the roots not in oil, but in fat rendered from pork cracklings.

Cabbage soup with rice

Ingredients:

chicken – 0.6 kg;
rice – 150 g;
sauerkraut – 0.4 kg;
carrots – 150 g;
onions – 150 g;
refined vegetable oil – 40 ml;
tomato paste – 60 ml;
salt, fresh herbs, spices - to taste.

Cooking method:

After washing the chicken, cover it with water. Bring to a boil and simmer for an hour, adding the bay leaf and a few peppercorns.
Strain the broth. Cool the chicken. Separate the chicken meat from the bones, peel the skin, and cut into small pieces.
Place potatoes into the broth, previously peeled and cut into medium-sized cubes. Bring it to a boil. Cook for 10 minutes, add washed rice.
Peel the carrots and onions. Grind the carrots and finely chop the onion.
Place vegetables in a frying pan with heated oil. Fry them until the onions turn golden.
Add tomato paste to the vegetables, simmer the products together for 5-6 minutes.
10 minutes after adding rice to the soup, rinse the cabbage and place it in the pan with other ingredients.
When the soup comes back to a boil, add the stir-fry vegetables. Continue cooking the food for another 10 minutes.
Taste the soup, add salt to taste, add pepper and chopped herbs.
Let the soup simmer for another 2-3 minutes and remove the pan from the heat.

Cabbage cooked with rice in chicken broth has a unique taste that everyone should try.

Note to the hostess

Cabbage can be prepared not only with meat, but also with salted or fresh lard. To do this, cut the lard into small cubes, place in a hot frying pan, and melt the fat until cracklings form. Remove the cracklings and sauté the vegetables in the fat. Lovers of cracklings can put these pieces of lard rendered from fat into the prepared cabbage soup.

Calories: Not specified
Cooking time: Not indicated

As far as I remember, always when we came to the village, the first thing my great-grandmother did was cook delicious rich Ukrainian cabbage with sauerkraut in the oven, because this was dad’s favorite first dish, and she so wanted to please her beloved grandson and his family. True, I could never say that I loved this dish so much, but when grandma took a cauldron of such soup out of the oven, it was simply impossible to refuse it. I have described a detailed recipe with a photo of a delicious dish for you.
You definitely can’t prepare such a soup at home, no matter how hard you try, but in the oven everything comes out much tastier and richer. But this is not a reason to refuse to prepare such a dish in urban conditions, especially if, which is the main ingredient of this dish, is homemade and moderately sour, then the soup turns out very tasty.
It’s also very important to cook it in good meat broth. This is generally the basis and therefore the fate of the entire cabbage depends on its taste. I sometimes cook cabbage soup from sauerkraut in chicken broth to make the dish more dietary and tender, but my men prefer when such a soup is cooked with pork or veal, and that the meat has a bone.
There are no particular difficulties in preparing this dish: add potatoes to the broth, then washed, squeezed sauerkraut and rice, a little later add sautéed vegetables with the addition of tomato paste or fresh tomatoes, and at the very end add spices and chopped garlic.

- meat (pulp) – 500 g,
- water – 3 l,
- cabbage (sauerkraut) – 300 g,
- carrots – 1 pc.,
- onion – 1 - 2 pcs.,
- potato tuber – 4 pcs.,
- rice – 3-4 tbsp.,
- tomato paste – 2-3 tbsp. or tomato juice – 50 ml,
- kitchen salt (medium grind), spices - to taste.

Recipe with photos step by step:

Preparation:

First, we wash the meat, then place it in a pan and fill it with cold water. As the water boils, a foam from the coagulated protein will appear; we must remove it. Cook the meat over medium heat until done.

Next, peel the potatoes, chop them coarsely and put them in a pan.

Wash the rice and after 20 minutes add it to the soup.

After 10 minutes, squeeze out the cabbage: if it is sour, be sure to rinse it with water.
We send it to the frying pan. Add.

Pour some more broth into the cabbage, stir and simmer for 5 minutes, and then send it to the cabbage soup.

Finely chop the peeled onion.
Peel the carrots and chop them on a coarse grater.
Sauté vegetables with added oil until golden brown.

Add the sauté to the soup and cook it for another 20 minutes over very low heat.
At the very end, add chopped garlic, maybe herbs and spices.
When the cabbage is infused,

pour it into plates and serve with sour cream.

Bon appetit!

From readers. Kapustnyak comes from Lydia’s childhood from Donetsk, 27 years old.

“Each of us has the most intimate, warm, vivid childhood memories... And at the mere mention of childhood, such memories bring a smile and warmth inside. Like most children, I spent the whole summer in a village in Vinnytsia with my grandparents. Every grandmother prepares the most delicious pies, makes the most delicious jam, makes the most delicious and bakes the most.

My grandmother was no exception and prepared the most delicious dishes for us. And one of my favorite dishes was kapustnyak - this is a Ukrainian dish that was always prepared for big holidays and public events. This wonderful aroma emanated throughout the kitchen and remained in my memory for the rest of my life.

And at the age of 5-6 years you understand that there is nothing tastier in the world than such cabbage made from sauerkraut, and at the moment the opinion has not changed. When we were invited to weddings or funerals, even though this was not a joyful event, due to my inexperience and lack of knowledge, I went there with great pleasure, since I knew that there would definitely be cabbage. When I sat down at the table, I immediately announced to everyone not to eat cabbage on my part, otherwise I wouldn’t have enough.

Now I understand how it looked from the outside, when a little girl tells adult uncles and aunts how to behave at the table and what to try and what not. I was forgiven for such moments, because it was not whims, but a mad love for this dish. And when the newlyweds came to invite them to the wedding, I immediately informed them that we would definitely come, at least to try the treats.

Exactly 20 years have passed since that time, everything has changed a lot in my life. But these memories will never leave my heart; it is with great pleasure that I break out of the noisy city every year to honor the memory of my albeit very small, but incredibly dear homeland. Unfortunately, my grandmother will never cook such a dish for me again, but I really want to carry these traditions throughout my life.

And when a beloved man appears in your life, you want to please him and surprise him with new recipes. Why new ones if there are very tasty and most importantly native recipes. So, having prepared this dish myself for the first time, my husband said that he wouldn’t even try such a strange porridge. But when I persuaded him to try it, at least for the sake of decency, as a result, I ate two servings and now in our house for all family holidays, cabbage is always prepared, the one that comes from childhood, which is prepared with great soul and for the whole family."

There are several varieties of soup traditional for Russian, Ukrainian and Polish cuisine - kapustnyak or cabbage. Its main ingredient invariably remains sauerkraut. Ukrainians add it to soup without brine. In Poland, it is customary to cook sour cabbage with brine. Usually this soup is prepared with meat and served on the Christmas table. However, there is also a lean version of this dish: lean cabbage from sauerkraut with millet. Due to the grain, it turns out to be satisfying and very nutritious.

From this article you will learn:

Ingredients for making cabbage soup from sauerkraut and millet:

Sauerkraut – 100 g;
Millet – 100 g;
Potatoes – 1 pc.;
Carrots – 1 pc.;
Onion – 1 head;
Vegetable oil – 3 tbsp. l.;
Salt, pepper - to taste.

How to cook cabbage soup from sauerkraut and millet?

This amount of ingredients makes 4 servings of soup.

To prevent the millet in the soup from becoming bitter, it should first be poured into a colander and rinsed thoroughly under running water.

Then the cereal needs to be transferred to a bowl and pour boiling water over it for 5 minutes.

In the meantime, you need to boil 2 liters of water and pour the peeled and cut potatoes into it. The pan should be put back on the stove. The heat should be adjusted to maintain a moderate simmer.

Carrots and onions should be washed and peeled, and then cut into small strips.

Heat odorless vegetable oil in a small frying pan. You need to transfer the prepared carrots and onions into it. Vegetables should be sautéed until soft. To ensure that the frying does not burn and is evenly saturated with oil, it must be stirred periodically.

Another interesting recipe:

When the potatoes are half cooked, add steamed millet to the pan and continue cooking.

After 7-8 minutes, add sauerkraut to the soup. If desired, you can leave the brine or drain it and rinse the cabbage with water before adding it to the pan to reduce the acid.

The cabbage must be brought to a boil again and cooked until the potatoes, millet and cabbage become soft. Then you need to add the sautéed carrots and onions along with oil into the soup.

Recipe for those who adhere to proper nutrition:

After tasting the cabbage, you need to add salt and pepper to taste. Then you need to let the soup boil again and remove from heat. After this, you can add dried or fresh parsley to the soup. Ready-made lean cabbage with millet should sit covered for 10-15 minutes.

On a note

Lenten cabbage soup made from sauerkraut and millet can also be prepared with buckwheat, pearl barley or beans. This soup with mushrooms is also very tasty.