Cabbage from cabbage. Cabbage with foie: recipe

Among the first dishes on the expanses of the former Soviet Union, soup, borsch (including green) and summer okroshka thrive. And quite neglectfully forgotten cabbage from sauerkraut, or fresh - it's the details. And yet not so long ago this dish was even included in the restaurant menus. And no wonder: the variety of ways to prepare it, the opportunity to diversify the "soup" with additional ingredients, delicious taste, usefulness and satiety allowed this first to remain on the list for many centuries, to experience hobbies with foreign cuisine and keep the supporters even in the times of general dieting. How to cook a cabbage soup, people remember until now. And willingly share with you a prescription if you find it interesting.

Common cabbage

There are a lot of variants of its creation. There are recipes for fasting days, eat at the fast food. There are more fatty, there are almost dietary. But even the most simple Polish or Ukrainian cabbage - a delicious dish and worthy of attention. The process of incarnation begins with the broth. Traditionally it is cooked from pork. Four hundred grams of meat is poured into cold water; When the boil - the broth merges. New water is poured in which the pork is cooked until soft, after which it is removed and cut with convenient pieces, and the broth is filtered. Half a kilo (can be more) sauerkraut squeezed from the brine, chopped and stewed. To prevent it from getting dry, sometimes the broth is poured. Bulb, petrushechny root and carrots cut with straw, are allowed in butter until light blush. A spoon is spilled of the separately saved flour. Half of bulb is finely chopped and rubbed with tolstick with a slice of chopped bacon, two garlic cloves and a large spoon of chopped greens. In the broth, first three potatoes are dipped into cubes, as boils - cabbage, roast and grind plus bitter pepper, cut into thin strips. When cabbage from sauerkraut is ready, it is poured into bowls, supplied with meat and sour cream and rushes to the table.

Kapustnyak Zaporozhye

The recipe is different from the previous one, although it has a lot in common. Preparation of cabbage in Zaporozhye begins with roast, which this time is made from root parsley, parsnip, onion and celery. Instead of bacon, a smack is taken - a smoked and peppered variety. The hog is carried through a meat grinder and is pounded with petrusher greens and onions. In the end, the groats are added to the mass - such a cabbage with millet is being prepared. When the broth with the enclosed potato slices boils, sour cabbage (not previously processed), frying, spinach with millet, salt and spices are laid in it. Served again with sour cream.

Cabbage Beef

Here the sequence of actions is completely different. The first difference is the long-term boiling of meat, as beef is taken. Goulash from it - one third of a kilogram for two and a half liters is quite suitable; When the meat becomes soft, the liquid will evaporate strongly, it will need to be added to the initial level. When the future cabbage from sauerkraut will boil again, a good handful of cabbage, together with a carrot cut into slices, is laid in it. After the carrot softens, dice of three potatoes are added. While the cabbage soup boils once again, the chopped head is fried until it is translucent in lean oil. In the pot, fry is introduced. And almost immediately - a couple spoons of millet. After about ten minutes of boiling, when it's time to remove cabbage from sauerkraut from the plate, it is savored by greens - though fresh, at least dried - and you can call for dinner.

Cabbage mushroom

As a basis, it uses a decoction from the results of "quiet hunting". Desirable, of course, forest, even if dried or frozen, but with champignons cabbage and mushrooms is wonderful. If you are drying, it is enough to take half a cup; In fresh form you need a pound of mushrooms. They are cooked, taken out with a noise and, if necessary, cut, and the "broth" is filtered. Part of it is poured into sauerkraut (700 grams), an incomplete spoonful of sugar is poured into it, and the main component is stewed until ready. The roast is made of celery carrots, parsley-roots, onions and parsnips (ratio - at your discretion). In the main part of the broth are thrown pieces of five sliced potatoes, after boiling - mushrooms, cabbage and roast. It is cooked until ready and served only with sprinkled chopped herbs, since we have a cabbage soup with mushrooms in a lean version. So neither sour cream nor mayonnaise is inappropriate here.

Cabbage bean

This is another way how to prepare a cabbage for a fasting or vegetarian. Beans are used instead of broth. Half a cup of beans is soaked for four hours with cold water, cooked until ready and soft, after which the beans are taken out with a noise. In the boiling "broth" potatoes are introduced - on a six-liter pot it will need eight pieces. For this recipe, the tubers are cut into fairly large slices. While a cabbage from sauerkraut boils, a dressing is prepared from root parsley, carrots, onions and tomato paste on vegetable oil. In parallel, sauerkraut, slightly less than a kilogram, is quenched with a spoonful of sugar. It only remains to connect the contents of all the containers: roast, cabbage, beans - in a saucepan, add salt, season - and call the family to the table.

Cereals in business

Kapustnyak with millet on the example of the Zaporozhye recipe we have already tried. But who said that only cereals should act as cereals? We will try other favorite porridges, for example, buckwheat. Beef is better to cook beef, you can even from bones. Carrots, root parsley and half-bulbs are laid in the broth cooking stage, and then discarded. Grams of eight hundred sauerkraut are squeezed and stewed with two tablespoons of pork fat and half a glass of broth until the final readiness. A glass of buckwheat is slightly fried dry; From it in a standard way porridge is cooked. Sam kapustnyak from sauerkraut is already in the plate: put the main ingredient, poured broth; The porridge can be put in a bowl, and can be served separately.

With smoked meat

Another cabbage with mushrooms, which is attractive for lovers of spicy dishes. One third of kilograms of smoked meat (chicken is also suitable) and three with a spoonful of dried forest mushrooms are poured into one and a half liters of water and cooked until the drying is ready. One third of a kilo of cabbage is stewed separately until soft. The spoon of chopped bacon is dissolved in a skillet; On it the crushed bulb is fried. When a good tan is reached, a spoonful of flour is poured. In the cabbage broth is poured, fry is added, mushrooms (straws) and sliced greens are poured (at the choice of the hostess and more). According to the prescription, such cabbage from sauerkraut is eaten with young boiled potatoes, served on a separate plate and sprinkled with toasted bacon. Adherents of traditions can cut it and pour it into the soup before serving.

Cabbage in Hutsul style

One more hymn on the topic of "cabbage with millet", but now we take pearl barley. A third of a kilogram of cabbage is stewed with the participation of tomato paste and, possibly, broth (its origin in this case is not important - you can take chicken, pork, and beef). One third of a glass of pearl barley is cooked independently, and mushrooms - fresh (about a glass) or dried (2-3 spoons) - in a prepared broth. The onion bulb is spread with a spoon of flour on the margarine. A third of the stick of serverel (150-200 grams) is cut into strips. All the prepared components are combined, filled with broth and cooked for a couple of minutes. Ready-made soup offers sour cream and greens.

Cabbage in the Multivariate

Owners of such a successful kitchen equipment can boil cabbage from sauerkraut quickly, deliciously and without much effort. A small piece of pork is cut into pieces, a bulb - squares, a carrot - straw. A little lean oil is poured into the bowl, the whole sliced plus four grams of sauerkraut is poured. The baking mode is on; When stirring, the contents are fried for about a third of an hour. Then half a glass of millet (or bulgur) is poured, cubes of three or four potatoes, salt; Water is poured - so as not to reach the top on the finger, and the machine is switched on for an hour in the quenching mode. At the very end, greens are poured in and, if desired, selected spices. Serving the dish (already traditionally and habitually) is accompanied by the application of sour cream and greens to it.