Now it’s easy to cook cabbage soup: if you haven’t freak out in the country, or if the consumption rate per year is incorrectly calculated, then you can always buy it in the market or in any store where there is a vegetable department. Even the choice of varieties is such that no one will be left without cabbage. For a thousand years we learned how to grow and store the main vegetable for Russian cabbage soup.
But there were times when there was not enough cabbage before the new crop. Fortunately, the sorrel grew by itself, everywhere, of all sorts. No, there were other weeds, in our understanding, herbs that were used in Old Russian cooking: cabbage soup with nettles, with chamomile, from quinoa. The list of these plants can be continued, but not about them.
As soon as the tubs with sauerkraut and other supplies were empty, distant ancestors waited for the snow to melt to cook green cabbage soup with young leaves of sorrel. We cooked cabbage soup in the north and in the south, on holidays and on weekdays - always. Therefore, sorrel, as an alternative to cabbage, came to taste. In each province, and even in every village, sorrel cabbage soup was different. So much the better: there is an opportunity to try any of them.
In Russian folklore there is a saying: "Teach me to cook cabbage soup ...". We will not teach, but just share the secrets.
Sorrel cabbage soup - basic technological principles
In cabbage soup technology there are certain cooking steps that it is advisable to observe if the result matters, and you want to achieve similarities with the original recipes for oxal cabbage. Therefore, we will conduct a small comparative analysis, for example, for beginning housewives.
First of all, we note that sorrel, unlike cabbage, has more delicate leaves, which is important for the duration of the heat treatment. If cabbage, especially sauerkraut, needs to be sautéed or stewed for a long time, then sorrel can be added to cabbage soup just before the end of cooking.
It is important to pay attention to the degree of sorrel maturity. Young leaves contain less oxalic acid, so their mass should be slightly increased in cabbage soup, to create the necessary taste. Mature leaves have a more saturated green color, in them the acid content is much higher than in young shoots. At a mature sorrel, the stems at the base are stiffer, with a fibrous texture. Such leaves are suitable for making cabbage soup, but require longer cooking. They are best used for canning, to add to the soup in the finished form.
Otherwise, the technology for preparing cabbage soup from sorrel is no different from the preparation of cabbage cabbage: both ingredients are used to create an acidic taste.
Other components for acidic dressing can be included in the composition of cabbage soup from sorrel: apples, tomato, sour cream. When using these ingredients, sorrel mass is usually reduced to balance the taste.
1. Spring sorrel soup without meat
Product Set:
Boiled eggs
Potato (young tubers)
Cream, drinking 0.5 L
Green onion
Young sorrel
Dill, parsley
Sour cream
Spice
Cooking:
Peel, chop and boil the young potato tubers first in a liter of water, adding bay leaf and other spices of your choice to it, and then add cream to the pan, add the grated parsley root. Switch the stove to the languishing mode so that the potatoes well absorb the sweet creamy taste and aroma of spicy spices and roots.
Chop sorrel with green onions, fresh herbs, salt and crush in a mortar. Grate or crush peeled boiled eggs with a potato masher. Add the green mass with eggs to the pan, let it boil and remove from the stove. Serve fresh sorrel soup with sour cream.
2. South Russian sorrel cabbage soup with tomato dressing
You will need:
Onion
Bacon
Rock salt
Mashed Tomato
Ground coriander
Sorrel
Bay leaf
Beef brisket
Mixture of peppers
Carrot
Potatoes
Dill
Parsley
Sour cream
Eggs
Cooking:
Cook the broth from the brisket by putting the meat in a pan full of water and adding the onion, a small carrot, celery root and bay leaf. Remove foam during cooking. From the finished broth, you can remove slices of roots, onions, bay leaves and carrots with a slotted spoon, and put chopped potatoes. Continue to cook.
Chop onions and bacon, put into a mortar, sprinkle with salt and grind, as carefully as possible, to a pasty consistency. Chop sorrel, boiled eggs and dill with parsley. Add the prepared ingredients to the pan, let the cabbage boil and remove from the stove, covering it with a lid. Insist before serving 20-30 minutes. Divide the meat into portions. In each serving, put 100 g of boiled brisket and a spoonful of thick sour cream.
3. Sorrel cabbage soup with apples and young cabbage
Products:
Breast, veal 700 g
Pork shoulder bone 1.0 kg
Spicy roots and spices (bay leaf, parsley root, onion) - to taste
Sweet and sour apples, peeled 250 g
Sour cream 180 g
White cabbage, shredded 700 g
Young sorrel 0.5 kg
Dill 150 g
Spices - optional
Cooking:
Put prepared meat, spices and spices in a large heat-resistant pan. Fill with water and, having covered with a lid, simmer in the oven, at 170 ° C, until tender. Remove the pan, remove the meat from it with a slotted spoon. Separate the flesh from the bones. Strain the broth. Try the meat and broth, add spices if necessary, return to the pan. Add apples cut into slices, cabbage, chopped sorrel. Put the pan back in the oven for 30-40 minutes.
Serve the cabbage soup with sour cream, sprinkling a portion of chopped dill.
4. Sorrel soup on meat broth with salted breasts
Ingredients for the broth:
Meat and bone set 1.5 kg
Water 4.2 L
Onions, celery, carrots, parsley (net) - 80 g each
Bay leaf
Yield: 2.2 L
For cabbage soup:
Potato (net) 350 g
Onions, green and onion - 150 g each
Sorrel 900 g
Gruzdi 250 g
Fat (any) 75 g
Flour 60 g
Boiled eggs - ½ pcs. per serving
Sour cream - 30 g per serving
Fresh parsley and celery leaves for decoration
Cooking Technology:
Wash the soup set, put it in a large pot and cook slowly, removing the foam. An hour before the end of cooking, add the prepared roots and onions, spicy spices. Strain the broth thoroughly, pour it into the pan again and let it boil again. Put potatoes, mushrooms. In a stewpan, pass the onions and sorrel, add to the pan. Pour a few tablespoons of the broth into a bowl and dilute the flour in it. Add to cabbage soup, mix, cook another 5-10 minutes. Season the dish with spices and, if necessary, with salt, let stand for a quarter of an hour. Serve by placing half an egg and spiced greens in a plate.
5. Thick sorrel soup on cream
Products:
1.5 L broth (see recipe No. 4)
Cream (15%) 750 ml
Potato 200 g
Canned sorrel 1 can (0.5 L)
Spicy dressing (onions, parsley or celery roots, carrots)
Spice
Eggs: raw - 2 pcs.; and boiled - 5-6 pcs.
Spring onion, parsley
Fat, culinary 70 g
Operating procedure:
In a boiling broth prepared according to the recipe No. 4, put the potatoes. Cook for 10 minutes. In a separate bowl, combine the cream with raw eggs, beat, heat the mixture for a couple or over low heat until thickened, with continuous stirring. Strain and add to the broth. Rub the sorrel through a sieve, add to the pan. Pass the onions and roots until soft and add them to the pan. Try cabbage soup taste, season with spices, let it boil. Remove the pan from the stove, insist for at least a quarter of an hour. When serving, add half of the boiled egg, fresh parsley to each tureen. Prepare croutons of wheat bread for soup.
6. Sorrel soup with tomato dressing
You will need:
Pork on the bone (ribs, shoulder, back) 1.5 kg
Bay leaf
Bow
Carrot
Pepper (peas)
Celery
Water 3.5 L
Green young sorrel 600 g
5 eggs
Potato 400 g
Fat 50 g
Tomato paste 100 g
Carrots and onions (net) - 120 g each
Fresh herbs, spicy leafy
Sour cream
Order of preparation:
Cook the washed meat over low heat for 3-3.5 hours, until the flesh begins to separate from the bone. Do not forget to remove the foam. Half an hour before the end of cooking the broth, put onions, roots (you can whole), spices. Strain the broth. Cut the meat in portions and return to the pot with broth. Add chopped potatoes and cook for seven or ten minutes.
Heat the fat in a saucepan, sauté carrots and onions, adding tomato paste after three minutes. Add the tomato dressing and chopped sorrel to the pan when the potatoes are ready. Beat the eggs with a whisk with a small portion of the chilled broth, and pour a thin stream into the cabbage soup, with vigorous stirring.
After insisting, serve cabbage soup, as usual, adding chopped herbs and sour cream to the tureens.
Sorrel soup - useful tips
- The more rich the broth, the tastier the cabbage soup, even if they consist only of the broth and sorrel. Greasy pork broth is more suitable for green cabbage soup.
- To make the meat juicy, dip it in boiling water, and to get a rich broth, on the contrary, put the meat in cold water.
- To reduce the amount of foam generated during cooking, keep the meat in cold water before cooking.
- If you missed the boiling point of the broth to remove the foam, pour a little cold water. When boiling again, collect the foam.
- If you use canned sorrel for cabbage soup, salt them at the end of cooking, especially if the sorrel was purchased: it may already contain salt.
- Do not leave the bay leaf in the finished dish: it begins to give bitterness to the broth, which is already impossible to remove. Also, do not add spicy spices at the beginning of cooking the broth. Essential oils disappear within 10-15 minutes, from the moment of boiling, and the broth cooks much longer. It’s correct to add spices before the end of cooking, and garlic is thrown into the pan when it is already removed from the stove, because overcooked garlic has a not very pleasant smell.
