Authentic Russian Cabbage Soup Recipes

TRADITIONAL RUSSIAN SOUR CABBAGE (SAUERKRAUT) SOUP

Steps:

• Gather the ingredients.
• Rinse meat and pat dry. In a large saucepan or Dutch oven, place pieces of pork shoulder and spareribs and sear lightly on all sides.
• Add the sauerkraut and water, and bring to a boil. Skim off any foam that rises to the surface. Reduce heat, cover partially and simmer for 1 1/2 hours, adding more water, if necessary.
• In a medium skillet, sauté onion, leek, parsnip, and carrot in 1 tablespoon butter until translucent. Sprinkle with 1 tablespoon flour, add tomatoes, 1 cup of the pork stock, bay leaf, and peppercorns. Bring to a boil, reduce heat, and simmer 5 minutes, whisking often to incorporate the flour.
• Transfer to the saucepan containing the pork stock, meat, and sauerkraut. If using potatoes, now is the time to add them. Bring to a boil, reduce heat and simmer, covered, for 30 minutes. Adjust seasonings.
• Divide meat among heated bowls. Remove the bay leaf from the soup and ladle into bowls. Serve with sour cream or heavy cream and dill sprigs, if desired. Accompany with rye bread.

SWEET RUSSIAN CABBAGE SOUP

Steps:

• Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
• Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.

AUTHENTIC RUSSIAN CABBAGE SOUP

Steps:

• Boil the beef with 1/2 of the onions, carrots and celery in 2 liters of water for 2 hours.
• After 1 hour salt to taste.
• Drain the broth-reserve-and cut the beef into 1 inch cubes-set aside In a large ovenproof bowl pour 1 liter boiling water over the sauerkraut, add the oil and cream, cover the bowl and place it in the oven at medium heat for 30 minutes or until the sauerkraut is soft.
• Put the mushrooms and spuds into a saucepan and add 2 cups cold water and boil until the mushrooms and spuds are tender.
• Remove the mushrooms and sliver.
• Mix all the ingredients together-except sour cream-taste and salt.
• Boil for 20 minutes, remove from heat, cover witha towel and let stand 20 minutes.
• Offer pickled mushrooms and sour cream at the table.

RUSSIAN BORSCHT SOUP

Steps:

• In a large saucepan, combine the beets, carrots, onion and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add tomatoes and cabbage; cover and simmer for 30 minutes or until cabbage is tender. Stir in salt, dill and pepper. Top each serving with sour cream if desired.