Sauerkraut cabbage soup: recipe with pork ribs. Cabbage soup on pork ribs with fresh cabbage Cabbage soup from sauerkraut - preparation

I don’t often cook cabbage soup from sauerkraut, since I don’t have any particular fans of this dish. But for variety, you can cook this soup. I usually cook cabbage soup from fresh cabbage with melted cheese. In addition, preparing cabbage soup with sauerkraut does not take much time. About an hour. This includes preparing the broth.

So for cooking you will need carrots, onions, potatoes, sauerkraut, pork on the bones. I used ribs because they cook much faster.

First you need to boil the pork. To do this, pour water into the pan and place the ribs, previously washed in running water.

When the pork boils, you should change the water, as this unpleasant-looking foam will form on the surface of the broth. If the water is not changed, it will then float in pieces in the finished soup. This dish doesn't look very appetizing.

When the water has been changed, you should put the pan with the pork on the fire and continue cooking. The main thing is to change the water on time. If you miss this moment and change it when the meat is almost cooked, the broth will turn out empty. As a result, the cabbage soup will not be as tasty.

While the pork is cooking, you can prepare the vegetables. The potatoes should be peeled, washed thoroughly, and then cut into neat cubes. If desired, you can cut into strips. This is not important.

Remove the pork ribs from the finished broth and add the potatoes.

While the potatoes are cooking, you can prepare the frying. Carrots should be peeled, washed, and then chopped into a coarse grater.

Onions must be peeled, washed and cut.

You need to put a frying pan on the fire, heat it and pour in vegetable oil. After this, you can add chopped onions and carrots.

Vegetables need to be sautéed until they turn golden brown.

The meat must be separated from the bones and cut into small pieces.

Pork and vegetables can be added to the broth and cooked for another 10 minutes.

At the end of cooking, add sauerkraut to the cabbage soup. This product is worth squeezing. If the cabbage is too sour, you can rinse it in cold water. This will remove the acid. Sauerkraut should be added only after the potatoes are cooked. Otherwise, the vegetables will remain hard due to the acid.

You need to cook the soup for another 15 minutes. 5 minutes before it’s ready, add greens to the sauerkraut soup. Alas, I only had frozen, but you can also use fresh.

Of course, don’t forget about spices and salt.

That's all the sauerkraut cabbage soup is ready. Before serving, add sour cream to the soup.

This is the soup I made.

Bon appetit!

Cooking time: PT01H00M 1 h.

Calories: Not specified
Cooking time: Not indicated

In the autumn and winter menus, light summer soups give way to thick, rich soups made with strong broths, scalding hot, warming and satisfying. There is a wide choice: here you can find solyanka, borscht, and, of course, cabbage soup with fresh or sauerkraut. Such soups are usually prepared for two to three days, so that they infuse and become even tastier.
Cabbage soup made from fresh cabbage cooked on pork ribs turns out to be very tasty and nutritious; the recipe with photos of preparation is brought to your attention today. Any ribs are suitable for the broth: pork, beef, fresh or smoked. Just don’t forget that smoked ones will give a specific taste; not everyone likes it in cabbage soup, so fresh meat is still preferable. After cooking, the ribs should be removed and strained to remove small bone fragments. Separating meat from bones or not is a matter of taste and habit. When serving, small ribs can be placed entirely on a plate with cabbage soup, but the meat is usually cut off from large ones.

Ingredients:
- fresh ribs (pork) – 400 g;
- water – 3 liters;
- salt - to taste;
- white cabbage - a small fork;
- carrots – 1 large;
- sweet red pepper – 1 large (optional);
- tomatoes – 2-3 pcs (or 2 tbsp sauce);
- onions – 1 large head or 2 medium ones;
- vegetable oil – 2 tbsp. l (or 1 tbsp lard);
- potatoes – 3 pcs;
- black or hot pepper - to taste;
- bay leaf – 1-2 pcs;
- sour cream, gray or rye bread, herbs, garlic - for serving.

Recipe with photos step by step:

Cut the meat cut into pieces and wash with cold water. Trim off excess fat (if you don’t like fatty meat), fill the ribs with water (cold), cook at low boil for about an hour, until the meat is cooked. Don’t forget to remove the foam immediately after boiling and two or three more times while cooking the broth.

Strain the hot broth through a sieve or colander, remove the ribs, and return the broth to the pan.




Place over low heat and while the broth rises to temperature, prepare the vegetables. Cut the potatoes into strips or cubes, chop the onion into small cubes.

Chop the carrots into slices or strips (or use a grater with large holes), cut the pepper into strips, and cut the peeled tomatoes into cubes.

Add salt to taste to the boiling broth and add potatoes. Wait until it starts boiling, cover with a lid, cook for 10 minutes, until half cooked.

As soon as we have adjusted the heat under the broth with potatoes, we begin preparing the vegetable frying for the cabbage soup. Pour onion cubes into a frying pan with melted lard or heated oil. Brown lightly without browning the onion.

Add carrots and mix until the carrot sticks are saturated with oil.

After a few minutes, the carrots will soften and you can add the pepper strips.

Almost immediately add the tomatoes, stir, and leave to simmer under the lid on low heat. Cook for 6-7 minutes.

While keeping an eye on the broth and frying, chop the cabbage into strips of medium width, not very finely, so that the cabbage does not boil over when boiling. The amount of cabbage is arbitrary, depending on what kind of cabbage soup you like - thick or not very thick.

Place the fried vegetables along with butter into a pan with almost finished potatoes. Bring to a boil, cook for three minutes.

Add shredded cabbage to the broth, crushing it with a spoon. After all the cabbage has been added, taste the cabbage soup for salt, adjust and leave to simmer over the lowest heat until the cabbage is ready. Be sure to cover with a lid so that the cabbage softens faster and the broth does not evaporate. At the very end of cooking, return the ribs or the meat cut from them to the pan.

Season the prepared cabbage soup on pork ribs from fresh cabbage with bay leaf, ground or capsicum pepper, and crushed garlic (if you like). Let it brew on a warm burner. When serving, put meat and herbs on plates. Bon appetit!




Author Elena Litvinenko (Sangina)

Cabbage soup with ribs

Cabbage soup made from fresh cabbage cooked on pork ribs turns out to be very tasty and nutritious; the recipe with photos of preparation is brought to your attention today. Any ribs are suitable for the broth: pork, beef, fresh or smoked. Just don’t forget that smoked ones will give a specific taste; not everyone likes it in cabbage soup, so fresh meat is still preferable. After cooking, remove the ribs and strain the broth to remove small bone fragments. Separating meat from bones or not is a matter of taste and habit. When serving, small ribs can be placed entirely on a plate with cabbage soup, but the meat is usually cut off from large ones.

Fresh ribs (pork) – 400 gr.
- water – 3 liters
- salt - to taste
- white cabbage - small forks
- carrots – 1 large
- sweet red pepper – 1 large (optional)
- tomatoes – 2-3 pcs. (or 2 tbsp sauce)
- onions – 1 large head or 2 medium ones
- vegetable oil – 2 tbsp. l. (or 1 tbsp lard)
- potatoes – 3 pcs.
- black or hot pepper - to taste
- bay leaf – 1-2 pcs.
- sour cream, gray or rye bread, herbs, garlic - for serving

Cut the meat cut into pieces and wash with cold water. Trim off excess fat (if you don’t like fatty meat), fill the ribs with water (cold), cook at low boil for about an hour, until the meat is cooked. Don’t forget to remove the foam immediately after boiling and two or three more times while cooking the broth.
Strain the hot broth through a sieve or colander, remove the ribs, and return the broth to the pan.
Place over low heat and while the broth rises to temperature, prepare the vegetables. Cut the potatoes into strips or cubes, chop the onion into small cubes.
Chop the carrots into slices or strips (or use a grater with large holes), cut the pepper into strips, and cut the peeled tomatoes into cubes.
Add salt to taste to the boiling broth and add potatoes. Wait until it starts boiling, cover with a lid, cook for 10 minutes, until half cooked.
As soon as we have adjusted the heat under the broth with potatoes, we begin preparing the vegetable frying for the cabbage soup. Pour onion cubes into a frying pan with melted lard or heated oil. Brown lightly without browning the onion.
Add carrots and mix until the carrot sticks are saturated with oil.
After a few minutes, the carrots will soften and you can add the pepper strips.
Almost immediately add the tomatoes, stir, and leave to simmer under the lid on low heat. Cook for 6-7 minutes.
While keeping an eye on the broth and frying, chop the cabbage into strips of medium width, not very finely, so that the cabbage does not boil over when boiling. The amount of cabbage is arbitrary, depending on what kind of cabbage soup you like - thick or not very thick.
Place the fried vegetables along with butter into a pan with almost finished potatoes. Bring to a boil, cook for three minutes.
Add shredded cabbage to the broth, crushing it with a spoon. After all the cabbage has been added, taste the cabbage soup for salt, adjust and leave to simmer over the lowest heat until the cabbage is ready. Be sure to cover with a lid so that the cabbage softens faster and the broth does not evaporate. At the very end of cooking, return the ribs or the meat cut from them to the pan.
Season the prepared cabbage soup on pork ribs from fresh cabbage with bay leaf, ground or capsicum pepper, and crushed garlic (if you like). Let it brew on a warm burner. When serving, put meat and herbs on plates.
Bon appetit!

Friends, our menu for today includes fresh cabbage soup with pork. Cabbage is a popular and, most importantly, healthy vegetable that is regularly used in various dishes. It has been considered one of the important vegetable crops since ancient times. Because it contains a large supply of vitamins and nutrients. Moreover, even with long-term storage it retains all its beneficial properties. That is why this vegetable is a frequent guest on. Today will be the first dish using it - a recipe for cabbage soup with pork.
This hearty, aromatic first hot dish has been prepared in our country for a long time, which is why there are many variations of it. It is a tasty alternative to the traditional one. They use cabbage for it, both fresh and pickled. Additional food products can be very different: tomatoes, carrots, mushrooms, onions, potatoes, cereals, etc. The best seasonings are bay leaf, black and allspice and garlic. The meat most often used is pork with a bone, in our case it will be soup with pork ribs. But this does not exclude the use of beef or goose meat with bones.

Let's see how to cook cabbage soup from fresh cabbage with pork.

Ingredients

To prepare cabbage soup from fresh cabbage, we will need the following products:

Pork ribs – 300-400 g
White cabbage – 300 g
Potatoes – 3 pieces
Carrots – 1 piece
Tomatoes – 2 pieces
Onions – 1 piece
Garlic – 4 cloves
Green onions - a small bunch
Bay leaf – 4-5 pieces
Allspice peas – 4-5 pieces
Salt and ground black pepper - to taste

How to cook cabbage soup from fresh cabbage

1. To prepare soup with pork ribs, the latter must first be prepared. Wash the pork ribs, cut them into pieces so that each piece has a bone, and put them in a pan for cooking. Add the peeled onion, as well as spices - bay leaf and peppercorns. Fill the pan with water and put the meat broth on the stove to cook.

2. Meanwhile, prepare the remaining vegetables. Peel and peel the potatoes and carrots, wash and cut them: potatoes into cubes about 2.5-3 cm in size, and carrots - 7-8 mm.

We will remove the top inflorescences from the cabbage, since they are most often spoiled and dirty. Cut off the necessary part from the head of cabbage, wash it and finely chop it.
Wash the tomatoes and cut them into cubes like potatoes.

3. Immediately after preparing the vegetables, put the potatoes and carrots in a saucepan to cook. Boil them for about 20 minutes and remove the onion from the pan - it has flavored the dish and has already given off all its taste.

4. After this, put the cabbage and tomatoes in the pan and continue cooking the cabbage for another 15 minutes.

5. At the end of cooking, season the first dish with salt, ground black pepper and finally squeeze the garlic through a press. Boil all the ingredients together for about 1-2 minutes and remove the pan from the stove.

Let the cabbage stew sit for 15 minutes. Pour cabbage soup with pork ribs into plates and add chopped fresh green onions or any other greens to the cabbage soup. You can also additionally place a bowl of sour cream on the table, for those who like to eat fresh cabbage soup with sour cream.

Shchi has been a staple hot dish in Russian cuisine for a long time. The great importance of cabbage soup in the Russian diet is also evidenced by an innumerable number of proverbs and sayings where the dish is mentioned: “Shchi and porridge are our food”, “Where there is cabbage soup, look for us there”, “The same cabbage soup, but thicker”, “This You can’t slurp cabbage soup with bast shoes” and so on. Fragrant, rich cabbage soup with pork ribs will not leave you indifferent and you will cook them again and again...

Ingredients

For a 2.5 - 3 liter pan

• 400 g pork ribs (4-5 pieces)
• 1 medium onion
• 1 medium carrot
• 2 medium potatoes
• 250-300 g fresh cabbage
• 1 clove of garlic
• dill and parsley (any one is possible)
• 1 tomato or 1 tablespoon of tomato paste
• bay leaf, peppercorns
• 1 teaspoon sugar (optional)
• salt to taste
• vegetable oil

Cooking method

Boil the pork ribs until cooked (I then take them out, disassemble them and return the meat to the broth, since my children don’t eat them on the bone).
Peel the potatoes, cut into cubes, put in the broth.
Finely chop the cabbage and put it there.
While the vegetables are cooking, re-cook:
Peel the onions and carrots.
Cut the onion into cubes, grate the carrots on a medium grater.
Fry the vegetables in vegetable oil, adding peeled and chopped tomatoes or tomato paste.
Send the overcooked soup into the cabbage soup along with bay leaf, pepper and chopped herbs.
Boil for 1-2 minutes, add garlic, passed through a press and turn off.
Let the soup brew.
Serve with sour cream.
BON APPETIT!!!

Hello! My name is Katerina. I am 50 years old, I am happy in my second marriage, I have two children (a son and a daughter), and I also have a beloved grandson and a tiny granddaughter!
As you understand, I really like to cook. I make a lot of preparations for the winter and spoil my loved ones with something delicious every day.
The recipes that I post on this wonderful site are tested and prepared exclusively with my own hands. All photographs were taken by me of the exact dishes that I prepared myself. No plagiarism.
I hope you enjoy these simple, delicious dishes! Bon appetit! Website: