Recipe for cabbage soup - exquisite simplicity of the cuisine

There are numerous dishes from sauerkraut, recipes of which are especially characteristic for Russian cuisine. From it prepare winter salads, it serves as a filling for pies. The way thanks to which this useful and tasty product is preserved throughout the long winter is known to other peoples. For example, the Germans extinguish sauerkraut and eat with sausages, but it was in Russia that they first thought of making the first dish out of it. In some countries, too, to this came, but later.

The recipe for cabbage soup is not very complex, but everyone who cooks them owns their own techniques to achieve a unique flavor and special taste. The apparent simplicity of this truly national dish does not prevent him from occupying honorary lines in the menu of Russian restaurants around the world. Shchi are cooked both in the Kremlin and in ordinary dining rooms. They are eaten at home by tired people after hard work. This is an eternal dish. Calling it "soup" means unfairly offending the entire Russian cuisine.

The famous film director Gleb Zhiglov dreams of eating the gusto of the hot. And adds: "yes with the guts!". It sounds very appetizing, but, in essence, it says that the preparation of cabbage soup allows the use of a wide variety of meat products. They can be cooked from chicken, duck, goose, turkey, lamb, pork, veal, beef ... In general, from anything, including by-products. Back in the Great Lent, "empty soup" is prepared, that is, without meat, but with mushrooms, and this is also very tasty.

The classic, or basic recipe for cabbage soup requires the availability of simple products that are available in any peasant farm. They can be bought at the nearest grocery store or supermarket. First of all, this is the same acidic or sauerkraut, it needs less than a pound on a large saucepan. Further on the importance is potato, about five heights of medium tubers. Carrot, onion, bay leaf, a little pepper - that's all. And, of course, meat, it was already mentioned. As an option, you can also add a sugar bone, such a bean with a brain inside is very good for a cabbage soup.

Meat is cooked until "noise" appears, after which it should be washed and water replaced. In the boiled again transparent broth pour out cut (the smaller, the better) potatoes. Ideally, it should be slightly boiled and very soft.

Onions and carrots it is desirable to passer, and you can simply cut and pour out after the potatoes. Grind these products better with a knife or - to save time - on the grater.

The Kremlin recipe for cabbage soup suggests pre-freezing the main name-forming ingredient, then the taste becomes refined. Before laying cabbage is best to cut lightly with a knife, so it is more convenient to eat. It would be superfluous and wash it in a colander to remove the salt.

After the vegetables are well cooked, there comes a time of spices and spices. Salt can not be added at all, it is quite enough in cabbage, but pepper-peas and bay leaves are highly recommended. Now almost everything is ready, but you need to wait until the soup gets a taste. In a quarter of an hour you can lay the main ingredient, sauerkraut. Another half hour, and you can eat.

The recipe for cabbage sauerkraut has many variants, it differs in different regions of Russia. But, in essence, the basic components and sequence of actions are everywhere the same. As additional ingredients, mushrooms, cowberry, nettle and even mug can be used, depending on the characteristics of the local flora. Have a nice appetite!