Lenten cabbage soup made from fresh cabbage with cereals. Cabbage soup - ten different recipes What kind of cabbage soup is cooked with cereals

Calories: Not specified
Cooking time: Not indicated

In normal times, the soup is based on rich meat or chicken broth, but during fasting, meat is excluded, and the cabbage soup has to be cooked lean. To make them tasty and “rich” even without meat, there are various tricks that experienced housewives know. For those who are just learning the basics of cooking, a hint: cabbage soup without meat will be tasty and nutritious if you thicken it with cereal and add a lot of different vegetables. Cereals are rice, millet, buckwheat or bulgur. And vegetables - everything you have in your bins: bell peppers, tomatoes, celery, parsley, parsnips. Lenten cabbage soup made from fresh cabbage with rice, the recipe with photos of which we offer, turns out to be thick and tasty.
The only required ingredients are cabbage, onions and carrots and potatoes. Add everything else in any combination and proportions. You can replace rice with other grains. In winter, by the way, they are very useful; with them, cabbage soup turns out exactly as tasty as with fresh vegetables. If you don't have your own supplies yet, buy frozen mixed vegetables at the store.

Ingredients:

- water or vegetable broth – 2 liters;
- cabbage – a third of a small fork;
- potatoes – 3 pcs;
- carrots – 1 piece;
- onion – 1 head;
- frozen sweet pepper pieces - 3 tbsp. l (or 1 fresh)
- frozen tomatoes in pieces - 3 tbsp. l (or 2-3 fresh);
- vegetable oil – 3 tbsp. spoons;
- rice cereal – 3 tbsp. spoons;
- salt - to taste;
- garlic – 2-3 cloves;
- bay leaf – 2 leaves;
- hot pepper – 0.5 pods.

Recipe with photos step by step:

If you cook lean cabbage soup in water, in addition to vegetables, add spicy seasonings: basil, coriander, allspice, be sure to chop at least a clove of garlic. These additives will significantly improve the taste and make the cabbage soup fragrant. Prepare all the necessary seasonings in advance, and while the water (vegetable broth) is boiling, peel the vegetables: potatoes, onions and carrots.

Cut the potato tubers into strips, pour into boiling water, and immediately add salt to taste. Cook until the potatoes are done, 10-12 minutes. Don’t be afraid to overcook it; the better the potatoes are boiled, the tastier the cabbage soup will be.

Let the potatoes simmer gently while you chop the carrots into strips and dice the onion.

Heat the oil. Add the onion to the frying first so that it imparts its flavor to the oil. Fry for two minutes, low heat. Add the carrots to the softened onions, fry for a few more minutes until the carrots become oily and soft.

Let fresh vegetables fry; at this time, remove bags of frozen peppers and tomatoes from the freezer and collect the required amount. If you cook cabbage soup from fresh vegetables, cut the tomatoes and peppers into medium-sized pieces. Frozen vegetables do not need to be thawed.

Place the tomatoes and peppers in the pan with the fried vegetables. Wait until they soften and release juice, increase the heat slightly, and fry for two minutes.

Transfer the vegetables from the frying pan to the pan with the potatoes, and add the oil there too. Stir. Cover with a lid and cook for one to two minutes.

Shred the white cabbage in advance (or while the cabbage soup is boiling after adding the frying). Add to the cabbage soup, select the amount depending on how thick you like your cabbage soup. You can add more or less than what is written in the recipe.

Cook the cabbage soup for 15 minutes until the cabbage is soft. At this time, rinse the rice grains and boil until almost done in a large amount of boiling water. With this preparation, all the starch will go into the water, and the cabbage soup will remain transparent after adding rice. If transparency is not important, then add the rice grains along with the cabbage and cook everything until tender.

Add boiled rice to the cabbage soup. Taste for salt, add salt if necessary.

After the rice, add all the seasonings (if adding), bay leaf, half a capsicum (fresh or dried), finely chopped garlic. Bring to a boil, cook for a minute, turn off. Leave the pan with cabbage soup to brew on a warm stove.

Lenten cabbage soup made from fresh cabbage with grains is ready. After 15 minutes, pour into plates, sprinkle with finely chopped herbs and serve. Bon appetit!

Author Elena Litvinenko (Sangina)
it turns out just as satisfying and tasty

100 recipes for stress. Tasty, healthy, soulful, healing Irina Vecherskaya

Ural-style cabbage soup with cereals

Ingredients: 50 g of cereal, 100 g of tomato paste, 400 g of sauerkraut, 1 large carrot, 1 tomato or tomato paste, parsley root, 2 onions, 1.5 liters of broth or water, salt, spices.

Chop the sauerkraut and simmer. Sort and rinse the cereals (rice, pearl barley, millet). Cut the roots and onions into small cubes and fry. At the end of frying, add the tomato. Pour the cereal into the boiling broth, bring to a boil, add the stewed cabbage and cook for 15–20 minutes. Then lower the fried vegetables and add salt and spices at the very end of cooking. Serve with sour cream and herbs.

From the book Under Vodka - 1 author

Pickling mushrooms in the Ural style For 1 kg of boiled mushrooms - 2 tbsp. l. salt, 4 bay leaves, 5 allspice peas, 3 pcs. cloves, 5 g dill, 2 black currant leaves. Or: for 1 kg of boiled mushrooms - 1.5 tbsp. l. salt, 15 g dill, 2 onions, 10 g citric acid. Or: on

From the book of 500 recipes from around the world author Perederey Natalya

Ural-style chicken salad Ingredients: Chicken fillet – 100 g, canned green peas – 100 g, potatoes – 1 pc., pickled cucumbers – 2 pcs., egg – 1 pc., mayonnaise – 1 tbsp. spoon, tomato paste - 1 tbsp. spoon, lemon juice - 1 teaspoon, parsley, green onions, salt and

From the book Manty and dumplings. Real jam! author Krotov Sergey

Ural-style dumplings Dough: 2 cups flour, 2 eggs, 1 cup water, salt to taste Filling: 150 g each beef and pork pulp, 120 g lamb pulp, 50 g butter, 2 g ground nutmeg, 3 tablespoons cream, 2 onions, salt and ground black pepper to taste Dough:

From the book Poultry Dishes. Varied menus for everyday life and holidays author Alkaev Eduard Nikolaevich

Salad in Ural style Boiled chicken meat is cut into strips, vegetables are cut into small slices and seasoned with mayonnaise. Mix everything well and place in a heap in a salad bowl. To decorate the salad use pickled fruits, cranberries, pickled lingonberries, meat jelly, slices

From the book of 1000 culinary recipes. author Astafiev V.I.

Ural-style dumplings: Mince beef, pork and lamb twice along with butter and nutmeg. Salt and pepper the minced meat and mix well with the cream. Finely chop the onion, add it to the minced meat and mix everything again. Flour

From the book 365 best meals for separate meals author Mikhailova Lyudmila

Ural-style cabbage soup with cereal Ingredients: cereal – 20 g, tomato paste – 50 g, sauerkraut – 200 g, carrots – 40 g, parsley – 10 g, onions – 40 g, garlic – 1 clove, fat – 20 g, vegetable broth or water - 850 g, salt, spices. Chop the sauerkraut and simmer. Cereals (rice,

From the book Pots with Vegetables, Fish, Meat author collection of recipes

Ural-style meatballs 500 g beef pulp, 1 large onion, 4 egg yolks, 2 tbsp. spoons of flour, 200 ml of industrial tomato sauce, 2 tbsp. spoons of melted butter, 2 tbsp. tablespoons of chopped parsley or dill, 1/5 teaspoon of ground red and

From the book Okroshka and other Russian soups author Cooking Author unknown -

Ural-style cabbage soup with cereal 1/2 cup rolled oats (or oatmeal), wheat, pearl barley, 400 g sauerkraut, 2 carrots, parsley, 1 onion, 1 tbsp. spoon of tomato puree, 3 cloves of garlic, 50 g fat, 2 tbsp. spoons of sour cream, greens Prepare cabbage soup in the same way as cabbage soup from sauerkraut

From the book of 100 recipes for stress. Tasty, healthy, soulful, healing author Vecherskaya Irina

Ural-style cabbage soup with cereal Ingredients: 50 g cereal, 100 g tomato paste, 400 g sauerkraut, 1 large carrot, 1 tomato or tomato paste, parsley root, 2 onions, 1.5 l broth or water, salt, spices . Chop the sauerkraut and simmer. Cereals (rice, pearl barley,

From the book Cooking in an air fryer author Kozhemyakin R. N.

Ural style fish soup Ingredients Perch fillet – 400 g Dried mushrooms – 50 g Carrots – 1 pc. Onions – 1 pc. Potatoes – 2–3 pcs. Rendered pork lard – 1.5 tablespoons Water – 1.5 l Parsley with roots – 1 bunch Salt – to taste Method of preparation Mushrooms

From the book Cooking on the barbecue, grill, grill and fire author Kozhemyakin R. N.

Ural-style fish soup Ingredients Perch fillet – 400 g Dried mushrooms – 50 g Carrots – 1 pc. Onions – 1 pc. Potatoes – 2–3 pcs. Rendered pork lard – 1.5 tablespoons Water – 1.5 l Parsley with roots – 1 bunch Salt – to taste Method of preparation Mushrooms

From the book Appetizing roast, goulash, kulesh, solyanka, pilaf, stew and other dishes in pots author Gagarina Arina

Ural-style dumplings Ingredients: For the dough: 3? cups flour, 3 yolks, 100 ml water, 1 tsp. salt. For minced meat: 300 g beef, 300 g pork, 300 g lamb, 3 onions, 100 ml milk, pepper, salt to taste. For gravy: 3 eggs, 100 ml milk, 3 tbsp. l. melted butter, 150 ml

From the book Multicooker for Kids. 1000 best recipes author Vecherskaya Irina

Ural-style cabbage soup with cereal Ingredients: 100 g cereal (rice, pearl barley or millet), 3 tbsp. l. tomato paste or 2 tomatoes, 200 g sauerkraut, 1 carrot, 1 onion, 1 liter of water or broth, 2 tbsp. l. vegetable oil, salt. Preparation Rinse the sauerkraut if it tastes strong, at

From the book Vegetarian dishes for everyday life and holidays. Tasty and healthy author Zvonareva Agafya Tikhonovna

Ural-style cabbage soup with cereal Ingredients: cereal – 20 g, tomato paste – 50 g, sauerkraut – 200 g, carrots – 40 g, parsley – 10 g, onions – 40 g, garlic – 1 clove, fat – 20 g, broth or water - 850 g, salt, spices. Chop the sauerkraut and simmer. Cereals (rice, pearl barley, millet)

From the book Cooking of the USSR. Best dishes author Kashin Sergey Pavlovich

Ural-style dumplings Ingredients For minced meat: 200 g beef, 200 g pork, 150 g lamb, 60 g butter, 3 g grated nutmeg, 60 ml cream, 150 g onions, pepper, salt. For dough: 550 g wheat flour , 2 eggs, salt. For seasoning: 15 g garlic (crushed), 60 g

From the book of 100 recipes for vegetarian dishes. Tasty, healthy, soulful, healing author Vecherskaya Irina

Ural-style cabbage soup with cereal Ingredients: cereal - 20 g, tomato paste - 50 g, sauerkraut - 200 g, carrots - 40 g, parsley - 10 g, onions - 40 g, garlic - 1 clove, fat - 20 g, broth or water - 850 g, salt, spices. Chop the sauerkraut and simmer. Cereals (rice, pearl barley, millet)

Cabbage soup in Ural style I decided that in the last month I had fulfilled my quota for non-standard soups, and I could return to Russian cuisine. Don't let the name intrigue you. These are ordinary cabbage soup with sauerkraut and cereals. The recipe is probably familiar to all of you, you will say - well, Kupriyanova is already teaching us how to cook cabbage soup!!! But I’ll post it anyway, maybe it will be useful to someone someday. Well, just to illustrate the variety of cabbage soup recipes in Russian cuisine

Cabbage soup in Ural style

We will need

2 tbsp cereals (barley, rice or oatmeal)

3 tbsp tomato paste

400 gr. sauerkraut

3 potatoes

Carrots, parsley root (if you have that very root. I usually always keep dried parsley roots in my stash)

2 onions

40 grams of melted fat

1.5 liters of meat broth (or, as a last resort, water, if there is a fast or a crisis. By the way, if there is a fast, then we replace the fat with vegetable oil or without it at all).

Wash the sauerkraut and simmer in a small amount of fat. While the cabbage is stewing, we prepare the cereal - wash the pearl barley and cook until half cooked, just rinse the rice, and the oatmeal... we don’t do anything with it, let it lie there with impunity.

Finely chop the roots and onions and sauté in fat; at the end of sautéing, add tomato paste.

Peel the potatoes and cut them into cubes.

When the cabbage is ready, bring the broth/water to a boil, add the prepared cereal and potatoes and cook for about five minutes. Then add the stewed cabbage and cook for 15-20 minutes. Then we introduce sauteed vegetables and the whole company is assembled!!! All that remains is to check for salt and add spices in the form of black and allspice peas. Well, varnish it with greenery. That's it, that's all... Let's keep it on low heat for a few more minutes and you can eat... with sour cream, of course...

Step-by-step recipes for Ural-style cabbage soup with fresh and sauerkraut, barley, rice, oatmeal, millet

2017-12-06 Marina Vykhodtseva

Grade
recipe

5619

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

4 gr.

Carbohydrates

3 gr.

52 kcal.

Option 1: Classic Ural-style cabbage soup with sauerkraut and pearl barley

Traditional Ural cabbage soup is prepared with cereal. In its ancient version, pearl barley was used; it has long been valued for its beneficial properties, giving strength and health. It is advisable to soak it for a couple of hours and let it swell. The cabbage used is sauerkraut; there is no need to pre-fry it or squeeze it out of the brine.

Ingredients

600 g pork;
50 g pearl barley;
3 liters of water;
450 g potatoes;
150 g onions (2 pcs.);
500 g cabbage;
carrot;
20 g dill;
30 g butter;
spices, bay.

Step-by-step recipe for classic Ural-style cabbage soup

Wash the meat, put it in a saucepan, add 3.3 liters of water, some of it will skim off, boil away a little, leaving three liters of broth. Immediately add the laurel and one whole onion along with the peel, but wash it first. When boiling, remove foam. Cook the pork for about an hour and 10 minutes, then add the peeled potatoes, but do not cut them. Cook with broth for ten minutes, add pearl barley. Cook until the cereal is soft.

Remove the cooked potatoes. Add sauerkraut and continue cooking. The onion and laurel need to be caught and thrown away. Mash the potatoes with a pestle and return to the pan.

Pour oil into a frying pan, but you can use rendered pork fat, heat it up. Throw in the chopped onion, then the carrot. Fry the vegetables, transfer them to the pan with the cooked cabbage.

Boil everything together for about ten minutes, take out the meat, cut it into pieces. They can be returned back to the Ural cabbage soup, put on a plate for everyone, or simply served in a separate bowl.

We taste the finished soup, pepper it, add salt, add dill to the cabbage soup and turn it off.

There is no need to worry that the pearl barley will boil and float in flakes; the acidity of the cabbage will not allow this. If you still want to see potatoes in the cabbage soup, you can add some of it a little later, cutting it into pieces.

Option 2: Quick recipe for Ural-style cabbage soup with rice

If you don’t have time to cook the broth for a long time, soak and cook the pearl barley, then this simple recipe for Ural cabbage soup will help out. It will require a little lard. If you need to prepare a lean dish, then replace it with vegetable oil.

Ingredients

3 potatoes;
carrot;
0.5 tbsp. rice;
2.5 liters of water;
300 g sauerkraut;
bulb;
60 g lard;
seasonings, herbs.

How to quickly cook cabbage soup in the Ural style

Throw potatoes cut into halves or quarters into boiling water, boil for a quarter of an hour, mash a little and add cabbage. Continue cooking, no need to add salt yet.

Wash the rice, preferably take a large grain, add potatoes and cabbage after boiling together for ten minutes.

Finely chop the lard and place the pieces in a frying pan. Fry until the fat releases, but there is no need to make dry cracklings. Add a finely chopped onion to the lard. Cook until transparent.

Peel and grate the carrots. Pour into the lard and onions, fry a little more and put it all in the pan.

Now you can add salt to the cabbage soup. We try, maybe add more pepper, pour in some cabbage brine. Boil the food after adding the sauté for about five minutes, throw in the greens and turn off.

You can cook Ural cabbage soup with sauerkraut and millet in the same way. If desired, replace the water completely or partially with broth (and not necessarily meat), it will turn out even tastier.

Option 3: Ural-style cabbage soup with oatmeal and two types of cabbage

Ural-style cabbage soup with oatmeal is no less popular than a dish with barley. They turn out thick, satisfying, this dish is something between the first and second. You can use any oatmeal or rolled oats. It's okay if they boil very quickly. Both fresh and sauerkraut are used here, but if necessary, you can use one type of vegetable.

Ingredients

bulb;
0.5 tbsp. oatmeal;
4 potatoes;
500 g meat;
300 g fresh cabbage;
300 g sauerkraut;
30 g fat;
2 cloves of garlic;
some greenery.

How to cook

Any meat, wash the piece, add water and let it cook. After 1.5 hours, add the potatoes cut into large pieces and boil for about another twenty minutes.

Chop the onion and place in the heated fat, fry until translucent for three minutes, then add sauerkraut. It usually contains carrots, so we don’t use it. Cover and simmer everything together until done.

Cut white cabbage into strips. You can take a grater, but only a special one with a long knife. Transfer to a saucepan and cook along with the potatoes.

After the white cabbage boils, add the oatmeal. Stir, continue cooking for about five minutes, then add the sauerkraut from the frying pan. Stir the cabbage soup, add salt and pepper. After boiling, reduce the heat and heat for ten minutes.

Peel a couple of cloves of garlic, chop, also chop the greens, mix, add pepper to them and grind everything together. Place the dressing in a saucepan with Ural cabbage soup and throw in the bay leaves. Let it boil for the last time and turn it off immediately.

Now in the store you can find buckwheat, rice, and millet flakes. They can also be used for cooking cabbage soup; they are a great substitute for oatmeal.

Option 4: Ural-style cabbage soup with tomato paste and rice

Recipe for red rich cabbage soup in the Ural style with pasta. Of course, you can use fresh or canned tomatoes for cooking if you have them. Sauerkraut is used. The dish is made with meat broth; you will need a piece of pork or beef on the bone. In the second option, the cooking time will increase slightly.

Ingredients

700 g meat;
4 potatoes;
700 g sauerkraut;
onion head;
80 g paste;
0.5 tbsp. rice;
carrot;
Bulgarian pepper;
oil for sautéing.

Step by step recipe

I rinse the meat, but you can even use just bones with a minimal amount of pulp for the broth. In this case, we take more than indicated so that it tastes good. Fill with water and set to cook.

Peel the potatoes. We throw two of them in after an hour of cooking the broth, and after another hour we crush them directly in the pan with a pestle. Add chopped cooled potatoes and boil for five minutes.

Add sauerkraut and let it cook along with the potatoes. Let's add some salt.

Separately, fry the onion and carrots in a frying pan. Chop the peppers and add them after browning. After a few more minutes, add the paste. If the tomato is thick, then dilute it a little with broth. Simmer vegetables in a frying pan until soft.

Rinse the rice and add it to the pan. Boil for ten minutes, add tomato and vegetables. Stir and cook everything until done. Season Ural red cabbage soup with spices and herbs to taste.

These red cabbage soups are very tasty with pork ribs. For variety, you can prepare a dish with smoked meats. If you don’t have time to cook broth, then hunting sausages will be an excellent addition to cabbage soup.

Option 5: Ural-style cabbage soup with fresh cabbage and millet

A millet version of simple Ural-style cabbage soup, they are prepared with fresh cabbage. Very often, to add brightness to the taste, brine from cucumbers and tomatoes is added to them. If there is nothing like that, then you can simply pour in a little apple or any other vinegar or lemon juice.

Ingredients

2.5 liters of meat broth;
bulb;
four potatoes;
0.5 tbsp. millet;
carrot;
500 g cabbage;
a little oil;
bay leaf, greens, garlic.

How to cook

Place potatoes, cut into pieces, into the meat broth. Grate one potato and throw in so that the chips dissolve, cook for about ten minutes.

Sort the millet, rinse it, it is better to soak it a little in cold water. Transfer to the pan with the potatoes. When boiling, foam may appear that needs to be removed.

We sauté onions and carrots. If desired, add a little tomato or grated tomato to it.

As soon as the millet has boiled for three minutes, add the shredded cabbage. Now cook the cabbage soup until almost done.

We transfer the sauteed soup, stir the Ural-style cabbage soup well and let it simmer a little more. After that, throw in the greens, bay leaves, garlic and turn it off.

In addition to meat versions of Ural cabbage soup, this dish can also be prepared with fish. If you choose among Lenten recipes, mushroom options turn out especially well. For soup, you can use only broth or add boiled, fried or even salted mushrooms.

I’ve never tried, much less cooked, Ural ones. Cabbage soup with sauerkraut - yes, with beans - yes, with buckwheat - yes. I only cook pickle with pearl barley, and it never even occurred to me to add this grain to cabbage soup! It turns out that cabbage soup in the Ural style can be prepared with cereals (barley, rice, millet, oatmeal), with sauerkraut, fresh or stewed cabbage made from meat or mushrooms. The most delicious, they say, will be cabbage soup in a rich meat broth with sauerkraut, accompanied by a shot of vodka on a cold winter day. Well, with the cold weather just around the corner, we’re adding one more dish to the book of recipes from readers.

Ural cabbage soup

We thank Galina Kotyakhova for the recipe for Ural cabbage soup

I came across a recipe for Ural cabbage soup and decided to make it myself.
Ural cabbage soup is prepared like regular cabbage soup from fresh or with meat or mushrooms. I decided to add porcini mushrooms to my cabbage soup, since now is mushroom time and you can collect them yourself or buy them. I cooked cabbage soup in the Ural style with mushrooms, it turned out to be a lean recipe. In any case, if desired, you can cook them with meat or poultry offal.

Ingredients:

potatoes - 5 pieces,

porcini mushrooms - 6 pieces,

pearl barley - half a glass,

1 carrot,

onion - 1 head,

fresh cabbage - 300 g,

ghee - 3 tbsp. spoons,

Bay leaf,

salt,

a few peppercorns

garlic,

sour cream,

greenery.

Cooking process:

Pour clean cold water into two different pans. In one, cook the washed pearl barley for 40 minutes.

In another pan, cook peeled, washed and chopped porcini mushrooms.

After boiling for 20 minutes, I drained the first broth and found it dark. I poured water again, added shredded cabbage and potatoes, cut into slices, and a few slices of carrots to the mushrooms, and added salt.

Almost ready cabbage soup was seasoned with fried grated carrots, finely chopped onions and grated garlic in melted butter.

Let the Ural cabbage soup brew for a while. Before serving, season the cabbage soup with sour cream and sprinkle with fresh herbs and pepper.

The first dish turned out to be very filling and tasty.

Bon appetit!