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.

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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,

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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,

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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

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

Ural-style cabbage soup with cereal Ingredients: 100 g cereal (rice, 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

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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)

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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)

Another interesting option for preparing your favorite cabbage soup. It should be noted that this recipe really boasts the simplicity of its execution and, at the same time, an incredibly tasty result! Be sure to see this for yourself!

Ingredients for Ural-style cabbage soup with cereal:

Cereals - 20 g
Tomato paste - 50 g
Sauerkraut - 200 g
Carrots - 40 g
Parsley - 10 g
Onion - 40 g
Fresh garlic – 1-2 cloves
Vegetable oil - 20 ml
Vegetable broth - 0.8-0.9 l
Spices - to taste

How to cook Ural-style cabbage soup with cereal.

1. Let's start by preparing the cabbage. When preparing sauerkraut, many people chop it very thickly. Therefore, if you have this kind of cabbage, you need to chop it a little with a knife.
2. Place the prepared sauerkraut in a large frying pan or directly into a saucepan and simmer it in vegetable oil over moderate heat under a closed lid until it becomes soft. Don't forget to stir the cabbage periodically with a spatula.
3. In the meantime, we move on to preparing the following products. So, let's start with the cereal. By the way, the ingredients do not specifically indicate the type of cereal, so that everyone can decide for themselves what kind of cereal they want to cook this dish with. In this case, you can use completely different types of cereals, for example, rice, pearl barley or millet (in general, we focus on the taste preferences of our household members). But no matter what grain you choose, you need to sort it out and be sure to rinse it several times with water.
4. Now it’s the turn of vegetables. Peel the carrots, rinse them under running water, and then cut them into small cubes (or cubes, but cubes look more interesting).
Peel the onions and garlic. Next, cut the onion, like the carrots, into small cubes, and either chop the garlic very finely with a knife or grate it on the finest grater (it’s even easier to pass the garlic cloves through a press).
5. Pour vegetable oil into a frying pan and place on the stove. When the oil is hot enough, first put the onion cubes in the frying pan, and when they become slightly golden, add the carrot cubes.
Mix everything and fry the vegetables over medium heat under a closed lid until golden brown. When the vegetables become slightly browned, add tomato paste to them and thoroughly stir the contents of the frying pan. Simmer the vegetables in the paste for about 2-4 minutes over low heat and remove the pan from the heat.
6. Pour vegetable broth into a separate saucepan (you can use meat broth or just plain boiled water, but with broth the soup turns out tastier and richer) and put the saucepan on the stove. After the broth boils, add the prepared cereal to it. As soon as the water starts to boil again, put the stewed cabbage in the pan and cook everything together for about 15-20 minutes, stirring occasionally with a spoon.
7. Then add the tomato fried vegetables to the pan and mix everything thoroughly. Now is the time to add all the necessary spices to the soup. Cook the cabbage soup for another 8-10 minutes, and at the very end, 3-4 minutes before it’s ready, add grated garlic to the cabbage soup. And if you like a sharper taste, then grated garlic can be added directly to the plate with the prepared cabbage soup.

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

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Our cabbage soup and borscht are always good! Folk wisdom is never wrong, and therefore we will immediately begin to master one of the many recipes for cabbage soup, namely cabbage soup in the Ural style. Why cabbage soup received such a name is not known, since cabbage soup was prepared according to this recipe not only in the Urals. Perhaps, once upon a time, an unknown Ural cook came up with the idea of adding grains to cabbage soup - pearl barley, rice or millet. This, in fact, is what distinguishes the method of preparing Ural cabbage soup from all others.

After adding grains, cabbage soup acquires a different nutritional value, and therefore in some other regions of Russia you can also find the name for Ural cabbage soup - “thick cabbage soup,” meaning the increased caloric content of the first course.

Ingredients to prepare Ural-style cabbage soup with cereal:

lean pork – 0.5 kg
onions – 2 pcs.
potatoes – 2-3 pcs.
cereals (pearl barley, rice, oatmeal or millet) – 2-3 tbsp.
carrots – 1-2 pcs.
sauerkraut – 300-400 g
tomato paste (optional) – 1 tbsp.
salt, sugar - to taste
bay leaf, allspice - to taste
vegetable oil

Recipe Ural cabbage soup from sauerkraut:

First you need to cook the meat broth with the addition of bay leaf. After boiling, put a whole onion into the broth, and then remove it before adding the main ingredients.

Peel the potatoes, cut into large cubes, place in boiling broth, and boil until tender. Salt the broth to taste.

While the broth and potatoes are cooking, saute the onions and carrots in vegetable oil or butter until the vegetables are soft. If desired, add a spoonful of tomato paste to the vegetables for a pleasant coloring of the cabbage soup.

When the potatoes are almost ready, remove half the portion from the broth, crush with a masher to a puree-like consistency, and put the mashed potatoes into the broth. This way the cabbage soup will thicken and be much tastier.

Add cereal to the broth. In our case, rice, and if you want to use pearl barley or any other that takes longer to cook, put it in the broth along with the potatoes or boil it in advance until half cooked.

Adding sauerkraut: depending on what kind of cabbage (crispy or soft) you like, it also depends on when to add it to the Ural cabbage soup. If you like it softer, add the cabbage along with the potatoes, and if you prefer to “crunch” the cabbage, add it a little later. You don’t have to drain the brine from the cabbage, but adjust the taste of the cabbage soup with sugar.