Let's crack it while the saucepan is cooking ?!

Then we fight off the neighbors and guard the saucepan)))

If only the neighbors didn’t like cabbage soup, even if they didn’t love it ..

[OlgaGera]

OlgaGera, Lel, I understand, thanks!

even if they didn't love ..

okay those ... what a pity that eh

okay those ... what a pity that eh

I don't. I still have no neighbors, from the word at all. And the husband will never eat cabbage soup. The smell of cabbage makes him sick. Foreigners .. what can I take from them ..

And my husband will never eat cabbage soup

Yes?! I somehow cooked such cabbage soup. So the neighbors were international. Interested. And, indeed, they came with plates and spoons to take a sample. Everyone ate.

the neighbors were international

It depends on which international ..

[Galina]

Galina, well, then cook for your beloved)))

well, then cook for yourself beloved)))

But where can I find sauerkraut here? To ferment yourself a head of cabbage, in order to eat a plate of cabbage soup .. I'd rather come home once a year, you see someone will treat you cabbage soup from friends ..

[Galina]

Where are so many rooms to get?

And I mean that). I have at least two floors, but the area is not a mansion).



Galina, too, still not going to ferment. Once I made a three-liter jar and quickly left us all. It's hard for me to wait for her readiness.
Shop straight fu.

[Myrrh]

And I cooked borscht using the technology, as Oksana said, under a cabbage leaf. Only then I did not add beans, but ready-made broth with turkey meat. We liked this borscht to the taste, but I should cook it.
I will definitely cook it with beans, too, you have to look, somewhere it seems.



Myrrh, and what is the difficulty to wait? On the third day I already put the ready-made food in the refrigerator, I immediately pick up a bucket, slicing-chopping-pickling for an hour in time, if I do less, then faster. And then just do not forget to pierce, and three days pass quickly.
Everyone digs sauerkraut at our place, even children, is consumed quickly.
Galina, but don't you like sauerkraut with a salad? You can also make forks for yourself.

[marina-mm]

marina-mm,
Marina, and I have borscht today with beans and mushrooms, my mother did that. I also want to try how Mirra spoke to lo
Lively lard and a spoonful of lean butter, with a meaty spirit, so to speak.

While my beans are being cooked at 205 (mad 205. Everything is fast in it). At 213 she laid finely chopped white onions. He broke through and I threw the rest of the vegetables).

Virgin, and nobody made lard at 205?
Give a recipe, at least about how much fat and how long and what mode. And is it necessary to scoop up what is already a stop moose? I haven't drowned lard for many years

[Oksana]

Oksana, so I was inspired by the past recipe for borscht, with meat, and I cooked, they ate already.
Beans and mushrooms are yet to come.



Oksana, while I was reading the recipes, I only met about butter in a slow one. I didn't see the lard.

[Marina]

Marina, I start to carry it from the first day). I am souring at room temperature ... Can I have your version? Nothing about you? I'm already confused with who I am on you. I apologize in advance. In the refrigerator, I will not bother her).

Nobody can insert a photo of borscht from my gallery on page 79, where is the text?
My picture is not inserted

[Oksana]

Oksana, I didn't say a word about lard. I don't even like butter. A couple of vegetable zips and that's it. I'm so fat (dog hormones).



Oksana, I decided not to combine mushrooms and protein products anymore. This is purely mine.

do you like sauerkraut with a salad? You can also make forks for yourself.

I'm not sure if the cabbage is sold for pickling.We sell ready-made cabbage, sauerkraut, but I can't eat it. This is not what I'm used to. It's kind of sour here, there is a bite, they boil it for three hours. The smell is still the same. In general, tin. For me, this is not critical, the absence of sauerkraut, from the word at all. I am not one of those ladies who die on herring and buckwheat with dried milk. Moreover, this is all for sale here. Buckwheat in Germany, condensed milk in the same place, and you can buy a sled from us. Matthias, it's kind of called fillet. But I don’t buy or eat. When I come home, then buckwheat and herring, I come back, goulash, schnitzel, dumplings ..

[Myrrh]

Myrrh, so about carrying it and we carry it
Kvash at room temperature, of course, is ready on the third day. From the refrigerator to the salad bowl and into her mouth, why bother her there.
Oksana, your borscht.

But in your message only you can insert a photo.

[Galina]

Galina, well, well then, okay.

I have red beans, food beans, Kuban beans, I can't insert a photo of it from the gallery from my new phone
So far, with lean borscht, it works like this:
Russell is my slow-moving, so I turned it on and began to prepare vegetables in such a way that for 4-5 servings.
My onion is sharp, so I chopped it finely and scalded it, then washed it with water.
She peeled the potatoes, poured them into small cubes and poured boiling water over them.
Lubricated the bowl, bottom and sides to half the height with butter.
At the bottom I put layers of onions, grated carrots and thinly chopped beets.
Oiled on top 4 tbsp. ... l. tomato paste, it is not very concentrated.
I put 2 sugar cubes.
On top of the words chopped cabbage Salted.
Above, closer to the walls, there are potato cubes, and in the center the mushrooms are not finely cracked.
I covered all this on top with a large leaf of cabbage so that they steamed under it and did not burn to the walls.
She covered and put on Hai. When the cabbage leaf becomes transparent and the dushman goes, I will check the softness of the beets, pour boiling water over it and cook it ??? in short, so that tastes become friends and that there will need to be added, such as salt, sugar, tomato, lavrushka, pepper, garlic, herbs ..
Vegetables were melted in 3.5 hours on HI, the raw taste of beets and tomatoes disappeared. I removed and threw away the top burnt cabbage leaves, poured boiling water to the desired thickness, mixed, tasted, added a little salt, covered with a lid and left for 1 hour on High and 1 hour on Low. Then I added garlic and herbs.

[Marina]

Marina, tell us your proportions, please. I have cabbage after borscht. I want to attach.

[Galina]

Galina, Oksana inserted her into the HP Gallery, and I found it and brought it here.

Oksana inserted her into the KP Gallery, and I found it and brought it here.

You and I put it in parallel. I will delete this message now.

[Myrrh]

Myrrh, did not understand about what proportions?

[Galina]

Galina, mine doesn't eat either. I cook two portions for myself. One at once and one for later).

[Galina]

Galina, I got it now.

[Marina]

Marina, about sauerkraut. Recipe.

about sauerkraut. Recipe.

Gygy..20 g of salt per 1 kg of cabbage, carrots, dill or caraway seeds for an amateur ..

[Galina]

Galina, and some water? And how many carrots?

and some water? And how many carrots?

What kind of water, why water? No wordy ...
This is sauerkraut, not quick pickled pickled .. But I don’t remember carrots, my mother always pickled, her cabbage was gorgeous all her life.

sauerkraut.

I always cook like that.

Sauerkraut "Classics of the genre" (Trishka)

And how many carrots?

For a kilogram of cabbage - half a medium-sized carrot. If there is a lot, the whole cabbage will turn red, and it seems like the fermentation mode changes (accelerates), because there is more sugar in carrots than in cabbage.

[Ksyusha]

Ksyusha, druh! Huge merci! But I don't have a bucket. And I gave all the enameled pans to my mother. And in the bank is not an option to ferment?



Ksyusha, my mom also used to ferment in a bucket.

And in the bank is not an option to ferment?

Take a stainless steel pot boldly.

[Marina]

Marina, my, I would have it in the country. 79 in my description of cooking borscht in Russell

mine, I would have it in the country. 79 in my description of cooking borscht in Russell

Chief, if you only ask. or a moderator in this thread ..

[Galina]

Galina, so now I do not have them. And steel is not an option?

Oksana, I wrote about broth made from lard and butter. There, finely chop the onion and bring everything to a boil on the smallest heat. About lard, I drown in a regular saucepan. There was a desire to stop slowly, but my hands did not reach. Cut the fat finely, through a meat grinder, it's as you wish. Put everything in a saucepan and put a peeled onion on the bottom, straight whole. It will give a pleasant smell to the fat. Heat until the fat becomes transparent, you will see the pieces of bacon are almost cooked. Then filter.

[Olga 61]

Olga 61,
Olga, thank you, I completely forgot about the onion, but I didn't even know about the meat grinder, my grandmother was cutting bacon and I followed her. I want to try stopping at 205, when dad brings bacon from the village.

not an option?

I'm doing it in the bank. 1 can of cabbage is enough for me for a long time. As a last resort in two 3 liter.

And steel is not an option?

And what are these steel pans? steel is also stainless .. Made of ordinary steel I have never met pots. Or something emulated? Enamelled is possible, but must be free of chips. Salt is a corrosive environment, rust can start all over again.

[Olga 61]

Olga 61,
Olga, thank you, I completely forgot about the onion, but I didn't even know about the meat grinder, my grandmother was cutting bacon and I followed her. I want to try stopping at 205, when dad brings bacon from the village.

Previously, not everyone had a meat grinder. And then they also used the fry, fry pies with potatoes or just fried potatoes in a frying pan. And the husband sometimes, if the fry comes across a little with meat, he likes to fry with onions and bread. Food since childhood. Loves very much, but rarely eats



I make cabbage according to a recipe, they gave it a long time ago. It turned out the first time. The recipe stuck and for many years I have been making sauerkraut like that. Maybe someone will like it. As always, mix cabbage with carrots. I make pickle. For 10 liters of water, a half liter jar of salt. We dissolve everything and put a bucket of chopped cabbage there. Stands in brine for 20 minutes. More is possible. Squeeze the cabbage from the brine and put it into the jar a little and just cover it with a lid. Plays like other cabbage. 3 to 5 days. We pierce the cabbage so that gases come out.

bank

How do you put oppression there?
And there is no enameled pan?
I have a bucket, there is a lot of cabbage patamushta, and I put it in a 6-liter saucepan.

And there is no enameled pan?

You can borrow ceramic from Keith. Days for 3-4. And then transfer to banks. This is if there is no enamel pot or wooden tub.

The usual set - brisket meat, carrots, cabbage - can be sauerkraut + fresh, whole potatoes, fresh or frozen tomatoes (without them), a quarter of a laurel leaf, 5 peppercorns, mash and pour into a saucepan. You fill it so that it is one finger higher.

In this manner, being a very young wife to my husband, I cooked cabbage soup for the first time in a Russian stove. I was very worried that I did not remove the scale. The village grandmother reassured about her. My husband always remembered this cabbage soup, he said that I never cooked such delicious ones anymore.

first time I cooked cabbage soup in a Russian stove

so it is possible to repeat either in the oven or slow. And if there is also cast iron, then in general beauty.

Yeah, everyone asked me about the noise, too. Where are you gone?)))

[Lelka]

Yeah, everyone asked me about the noise, too. Where are you gone?

Lelka, for those in the tank, but where? Or is it just imperceptible?

[Myrrh]

Marina, about sauerkraut. Recipe.

MyrrhGalina answered correctly for me. Cabbage, carrots, 20 g of salt per kilogram.
And also, I do the same:

Sauerkraut from Chuchina's mother (Scarecrow)

The recipe describes how to do it in a 3-liter jar.