Ukrainian cabbage

Ukrainian cabbage

Category: First meal

Kitchen: ukrainian

Ingredients
meat
potatoes
bulb onions
carrot
sauerkraut
millet
Bay leaf
pepper
salt
sugar

Cooking method

• I'll tell you how cabbage is cooked in Ukraine.
• The most delicious cabbage soup with homemade chicken (rooster) meat, but you can also take ordinary pork ribs.
• Pour water over the meat and when it boils, drain the water and rinse the meat. Pour water over again and cook the broth on a small flame.
• Put in it whole (without cutting) peeled potatoes and washed millet. While the potatoes with millet are boiled, you need to pare them on the rast. oil and pork fat (you can take one thing) finely chopped onions and grated carrots, add one spoonful of tomato sauce or pasta.
• Pull the boiled potatoes from the pan into a separate saucepan and cover with a lid to keep warm.
• Now we take sauerkraut, rinse it in water (required), wring it out. You can cut a bunch of cabbage with a knife a couple of times so that there are no long cabbage strands. And we put it in a saucepan.
• When the cabbage becomes soft, then add mashed potatoes without lumps.
• We bring the cabbage to taste - salt, pepper, bay leaf. I add a little more sugar.
• Let the cabbage infuse. It will be thick and delicious.
• Serve with sour cream.
• I will add the photo later.

[Zhivchik]

You can also take part, Zhivchik ... This is one of my favorite foods!

The most delicious cabbage soup with homemade chicken (rooster) meat, but you can also take ordinary pork ribs

Zaporozhye kapusnyak (it was here he was born) is cooked on pork ribs. I haven't heard of chicken ... But there is no dispute about tastes, why not.
But we don't add tomato to it. Unless for beauty, because it is already sour, but about potatoes - I completely agree.

And you can insert your own 5 kopecks. The Bulgarians have a different cabbage plant. Anyway, that's what my grandmother did. Boil barley until cooked, fry sauerkraut, fry bold pork (ribs are excellent). Fold pearl barley, cabbage, meat in layers. Pepper (for an amateur), do not salt. Make several punctures (punctures) with a knife to the bottom. Pour tomato juice over. The juice should slightly cover the contents. Simmer over low heat for 10-15 minutes. I put it in a glass pan, stewed it in the microwave. The proportion of ingredients is 1: 1: 1, how much juice you get.

[metel_007]

Zaporozhye kapusnyak (it was here he was born) is cooked on pork ribs. I never heard of a chicken ...

In the Chernihiv region, cabbage is cooked with homemade chicken (rooster) and at a commemoration - this is the first dish.

But we don't add tomato to it. Unless for beauty, because it is already sour, but about potatoes - I completely agree.

Tomato paste is sour, of course. Usually tomato sauce is added.
If you consider that cabbage is cooked a lot, a saucepan of 4 liters at least, then 1 tbsp. liter of sauce will not give a lot of acid. Moreover, the sauerkraut is washed.

metel_007, an interesting recipe. But this is not the first course.

Well, I could not pass by, in fact, when my favorite cabbage is being discussed here.
I vote for cabbage on pork ribs with mashed potatoes and a tomato.

And I cook kapusnyak with beans and do not add tomato, but fry sauerkraut with onion, it then gives an interesting taste, the main thing is that there was more millet, when it freezes, then a spoon is right there.
But, what is most interesting is that in the slow cooker the kapusnyak did not turn out to be as rich as on the stove, and the potatoes were firm, there are probably other proportions of the food.
And the varieties of kapusnyak are still less than borscht, but fantasy can still be roamed

By the way, during fasting, you can cook kapusnyak without meat, it is very tasty with fried mushrooms, and even with meat even more so!

But, what is most interesting is that in the slow cooker the kapusnyak did not turn out to be as rich as on the stove, and the potatoes were firm, there are probably other proportions of the food.

And I know such that the potatoes are not hard, it must be put first, boiled, and then the cabbage. The same rule applies to pickle, if you lay the cucumbers first, the potatoes will be firm.

And I know such that the potatoes are not hard, it must be put first, boiled, and then the cabbage.

Yes, I know that too, but I read a lot of different reviews on all these devices that sometimes they put all the products together with acid at the same time and decided to try it. But apparently, next time I will cook beans and potatoes earlier, and cabbage later.
Everything requires experience and skill.

RybkA,
Good luck and delicious kapusnyak, do you cook it in a rice cooker?
I don’t wash the chamignons, but I take off the top skin or scrub it when they look clean. They then retain natural moisture and a lot of it is obtained when frying. I wait for it to boil a little and basically put them in the first courses in my own juice, give a good aroma.

Yes, I cook in a rice cooker
And I don’t clean the champignons, if they are clean, at all ... mine and that's it ...

oh, how many cooking options)) I looked into the topic, because today I was cooking cabbage. But in our Bessarabia it is cooked without potatoes, with rice, cabbage and tomato, meat - whatever you can find in the refrigerator. Served with sour cream.

Something like this, here still without sour cream In the general cauldron:

Oh, cabbage is a thing! I have a grandmother from near Poltava, she cooked all the time, yummy (y) And in our Kharkiv cabbage no one knows, they are surprised when I tell you.
I am for cabbage soup on pork ribs, always with mashed potatoes, millet. I don't put the tomato in it, but before laying the sauerkraut I simmer in a pot in the oven. Wku-u-u-u-sno

Before this topic appeared, I counted all my life. that kapustnyak is the Ukrainian name for cabbage soup

[Zest]

But in our Bessarabia it is cooked without potatoes, with rice, cabbage and tomato, meat - whatever you can find in the refrigerator. Served with sour cream.

Zest, your cabbage, this is not your first dish. In the photo it looks like a stewed cabbage. Probably delicious.
Here my husband sits next to me (he himself is from Nikolaev) and says that in fact, cabbage soup, which is prepared in the south of Ukraine, is more like a second dish. And when I listed the products from which Raisin was prepared, I said: "Exactly, it is. Only there was no tomato."

Before this topic appeared, I counted all my life. that kapustnyak is the Ukrainian name for cabbage soup

Here I am about the same.
Therefore, I put cabbage in the "First courses" theme.

[Zhivchik]

Zhivchik

so here cabbage soup was never considered the first dish, only the second, nothing else)) All my aunts, friends, neighbors cooked it this way. Well, like pilaf with cabbage. Only friability is not welcome in it, something like a juicy porridge should be.

And the tomato is purely nominal, I almost never use it. I always have a blank for the winter from twisted tomatoes with red bell pepper, this mixture is what I use))

no need for current all Odessa the whole south of ukraine my grandmother was from the Nikolaev region, so cabbage was always the first dish, with millet, but not crushed potatoes, but cubes. eh ... I'll do it in a week! only without meat

[sweetka]

sweetka

but we will not fight)) A liquid creation on this topic is called "SHI"))

I did not speak for Odessa at all, so for Bessarabia, where I come from, this is the border with Romania along the Danube, this is how cabbage is prepared there.
There vashshche its mixture of blood, tastes, preferences and dishes. It's so delicious there that mama don't cry

But for the first time I hear about cabbage in liquid form, really

[sweetka]

sweetka
I did not speak for Odessa at all, so for Bessarabia, where I come from, this is the border with Romania along the Danube, this is how cabbage is prepared there.

Zest, this is in my garden ...

Here my husband sits next to me (he is from Nikolaev) and says that in fact, cabbage soup, which is prepared in southern Ukraine, is more like a second dish.

sweetka, then you have a delicious kapusnyak (without the letter "t").

I came across a video recipe for a cabbage plant from Burda.

Remember, as in a cartoon: They don't hear me - that's a minus, but they don't drive me out - that's a plus.

Burda doesn't pound potatoes into cabbage - this is a minus, but this soup is a plus!

no need for current all Odessa the whole south of ukraine, my grandmother was from the Nikolaev region, so cabbage was always the first dish, with millet, but not crushed potatoes, but cubes. eh ... I'll do it in a week! only without meat

Oh, and I looked "at kapusnyak". Hee-hee, my grandmother was also from the Nikolaev region, so they pounded part of the potatoes in the kapusnyak, and the rest - cubes, they didn't fill with tomato, but pushed it in (at will) - I didn't like it, so the granny didn't do it) - "old-fashioned" bacon Well, millet, ribs, of course ...

I cooked cabbage today. There is even a photo.
Instead of a tomato. I added tomato juice to pasta or sauce, and it was not enough, so the color turned out to be a little lighter than usual.

🔗

Eh, we need to feed the son-in-law with the kapusnyachkom, while the heat is gone, then - only okroshka ...

[cat,]

Come on cat, feed, feed.
Kapustnyak yesterday turned out so delicious that I ate two plates at night looking. True, in the interval after three hours, since I am a night bird.

Zaporozhye kapusnyak (it was here he was born) is cooked on pork ribs. I have never heard of chicken ... But there is no dispute about tastes, why not.
But we don't add tomato to it. Unless for beauty, because it is already sour, but about potatoes - I completely agree.
[/ quote]

and we always add tomato, not for acid. but for taste, smell and color. Personally, I have never eaten white cabbage, but I ate it in many villages. though they are all in the Dnepropetrovsk region. And there is always a little garlic at the end. Oh. my favorite dish. Always delicious!

[Zhivchik]

Zhivchik, Tanyusha and everyone who led the discussion here! I came to you with great gratitude !! Your conversations have incited me to a feat in the form of a skit.
I tried to cook it in the distant past, when I just married my Ukrainian husband! But since my husband kept saying that I had - well, not at all like my mother's, I gave up this business. And then your conversations and your husband after the hospital. And I decided to pamper him. (if possible )
Here are just such a recipe, as they prepare in the Cherkasy region, I did not find here. They cook it on homemade chicken. Rice is used, necessarily tomato paste. (if it is not there even in summer, then rub the tomatoes and add a bit of vinegar to add sourness) And fresh cabbage. I have never seen them add sauerkraut. Perhaps this is because we visit them only in the summer and there is always fresh cabbage. Boil the potatoes whole and then crush them.
That's what I did.



I seem to please my husband !! Apparently he had not eaten a skit for so long, and was so happy with him that he did not even say his usual words: "It's not like my mother's anyway." He said that both rich and sourness is what you need !! In general, how much do we need .... I'm happy !! THANK YOU!!

ABAZY cabbage !!! so that there are more potatoes, millet and sauerkraut, so that the spoon is already

Uraaaa, the Husky has got a cabbage ...
Lyudok, clever girl.
I'll give you a plus sign, for pleasing my husband.

Wow, what an interesting dish! Here I am tormented by the search for not complicated soups in order to diversify the diet, but here it is! For the first time in my life I even hear such a name! That's just how I felt in a tank! Now you need to learn how to salt cabbage for him?

We take 50/50 sour and fresh cabbage. And if only fresh, then the tomato is simply necessary.))) The cabbage is passed through a meat grinder and boiled together with millet. They should be good friends ... W with fresh cabbage.

Thanks for the recipe) I cook often now, I like it ... I have never tried it before ...

[Kralka]

Thanks for the recipe) I cook often now, I like it ... I have never tried it before ...

Kralka, I'm glad that I liked the recipe)

Tanya, thank you for such a good cabbage recipe!
Today I cooked it in MV, it turned out very tasty! I just added a little tomato, as the girls suggested.
Here he is:

How interesting! Both my grandmothers are from Krivoy Rog. So their cabbage was made from fresh cabbage, and cabbage soup was made from sauerkraut. At the same time, millet was added to the cabbage soup, plus frying in lard, there was never a tomato ...
All my life I called it cabbage from fresh cabbage, and cabbage soup from sauerkraut. And when we moved to Moscow, it was so unusual for me that they called soup with fresh cabbage cabbage soup.
In general, this is a matter of habit, but whatever you name it, such a first dish is very tasty both on pork ribs, and from a cockerel, and even without meat, especially if with a fried lard ... mmmm - delicious!

A very tasty dish! tried something similar in the Crimea for a long time ..

[Lena]

Today I cooked it in MV, it turned out very tasty! I just added a little tomato, as the girls suggested.

Lena, right and did that the tomato was added. The color of the cabbage was correct.
I'm glad I liked the recipe)

[fronya40]

and we always add tomato, not for acid. but for taste, smell and color. Personally, I have never eaten white cabbage, but I ate it in many villages. though they are all in the Dnepropetrovsk region.

Girls, to argue about what a real cabbage I think is pointless. I 100% agree with fronya40... Probably because our regions are neighboring, and we are somehow more the same with them. We always have cabbage with tomato paste. I can't even imagine him without her. Cabbage rubs on a grater. But if in large quantities (commemoration), then for a meat grinder.
But I know that in the western regions of Ukraine, as it is, there are few places where tomato is added. So this is not only a matter of taste, but also of the habits of each region.

you have to try and find someone that you like best. I tried to cook it somehow without tomato, but I really liked it. It's a matter of taste.

In my family, kapusnyak is made from sauerkraut, you can add a little fresh, if it's very sour. It can be on the ribs, or you can also have a lean version. But cabbage soup - only from fresh cabbage + tomato. Something like this ... everyone has their own statutes)))

I recently met this name of the dish - and was surprised ...
I have never heard of it, although we live in the south and here we have a strong sleep of Caucasian, Kuban and Ukrainian cuisine ...
I decided to cook it - it turned out delicious
However, I'm not sure it turned out the way it should
There was no sauerkraut - I cooked it from fresh and, moreover, I read after cooking that it should not have been cut, but grated.
So thanks for the recipe !!
The only thing is that the amount and ratio of products is not very clear (not indicated in the recipe), and since I never cooked it, I had to add it by typing and culinary analysis

[Zhivchik]

Zhivchik, I bring you a photo report and thank you very much. My husband and I really liked it, ate with great pleasure. I cooked it without tomato paste, so it's so light, but also very tasty.