Gray cabbage soup (sour cabbage soup)

Gray cabbage soup (sour cabbage soup)

Category: First meal

Kitchen: Russian

Ingredients
Tiny (green pickled cabbage leaves)	600 g
Pork bones for meat	1500 g
Fat	300-400 g
Potatoes	4 things.
Carrot	3 pcs.
Bulb onions	3 pcs.
Dried mushrooms	small handful
Garlic	4-5 cloves
Bay leaf	1 PC.
Ground pepper	optional
Salt	taste
Greens	optional
Sour cream	optional

Cooking method

• Gray cabbage soup ... My grandmother called them kisly shti. Or just shti. Or just sour. I will also call them in my usual way - shti.
• This is one of the varieties of cabbage soup.
• Cooking them is not as difficult as many think. But in all honesty, it should be noted that this is not a dish that is prepared in a hurry.
• Shti can also be lean with mushrooms. They are delicious too.
• But shti, cooked on a meat bone, with lard, rich and thick, is a song, not food.
• Ideal shti are rich, but not greasy. The cabbage is well cooked, but not flabby, and even with a slight, barely noticeable crunch. The acid is felt, but does not dominate as in the same pickle.
• There is a balance of flavors. Sauerkraut has a light, subtle, very pleasant bitterness, salt and acid. From fatty meat, carrots and onions - sweetness, from garlic - a pungent taste.
• If the shti stand for at least a day or two, then their taste is revealed even more. They do not lose their qualities at all when frozen.
• So let's get started.
• We take one and a half kilograms of very meaty bones in a 6.5-liter saucepan. We wash them and put them in water. As soon as it boils, immediately reduce the heat to a minimum and remove the foam. There should be no more boiling at all. Not a single gurgle. Everything is on the verge of boiling.
• Immediately lay the peeled potatoes, carrots and onions.
• It's time to tackle the crumb. Kroshevo is sauerkraut green (covering) leaves of white cabbage. Below is a link to the recipe.
• If it is crumbly peroxidized, then you need to rinse it thoroughly. I have crumbly frozen, so it always seems to be just cooked.
• We take about 70-80 gr. lard. We cut it into small cubes. We melt the greaves.
• We do not throw away the greaves, but put them on a plate, sprinkle with salt and finely chopped garlic. This will be a small bonus.
• Fry crumbs in the melted lard. Stir constantly. Fry until the characteristic smell of fried cabbage. As for pies. Then pour water into a frying pan to crumb and set it to stew for 1.5-2 hours.
• That is, we separately prepare broth and stew cabbage.
• Stir the cabbage from time to time and add some water if necessary.
• After about an hour, we take out potatoes, onions and carrots from the broth. And again we lay peeled potatoes, onions and carrots.
• If vegetables are boiled for an hour, they give the broth their taste and aroma. But with prolonged cooking, on the contrary, they absorb the taste of the broth. We need a tasty broth at this stage.
• After two hours, take out the potatoes and carrots with onions from the broth again. I don't throw them away. Carrots and potatoes go for a salad. The husband eats the onion. He loves him very much. Another bonus.
• Add cabbage to broth and set for 20 minutes. Small fire. Salt lightly. But remember that the shti are boiled down, so we finally add salt the shti about half an hour or an hour before the end of cooking.
• Then we put the pan in a preheated oven. 100 degrees. The shti shouldn't even gurgle a little.
• After an hour, add lard. But not all. We put off 50 grams.
• And we also put coarsely broken dried mushrooms. You can put porcini mushrooms in lean shti. But in meat boletuses or Polish white ones are better. They are friendly with meat and give a stronger flavor.
• After 2 hours, you need to remember about frying. We rub the carrots and cut the onions. Fry them in the remaining bacon.But first, we melt it and remove the greaves to the side.
• We spread the frying in a saucepan. Add two peeled potatoes. We put the cabbage soup to languish further.
• After another hour, add the bay leaf. After 20-30 minutes, delete it.
• We take out the bones and fat. Separate the meat from the bones, mash it with a fork. We put it in the shti.
• First, cut the bacon into small pieces. Then add chopped garlic and, if desired, ground black pepper. We push thoroughly.
• We put it in a bowl. It's pounded. Later I will write what it is for. If pieces of meat got into the crushed, then it will be grayish. But no less tasty than from lard alone.
• Before the end of cooking, take out the potatoes, knead them coarsely with a fork and put them back into the pan.
• Steps are boiled for at least 5 hours. I cook them on average for 7-8 hours. Shti are boiled down almost 1.5 times. Therefore, after cooking, they can be poured into a smaller pot.
• Shti should not be very greasy and greasy, although there is a lot of bacon. They should be rich. And this is completely different.
• You can, of course, eat the shti immediately after cooking. But ideally let them stand for at least a day. They become thick as jellied meat. I specially took a photo with a spoon so that the consistency of cold matte was visible.
• The next day, at lunch, we take out a pan with pieces. We put in a small saucepan as much as we need and heat them well. They should be hot. Put shti into a plate, greens and sour cream if desired. And also a spoon is crushed. We spread the same crushed on a still hot freshly baked bun or a crust of bread. And enjoy !!!
• Angela to you at a meal.

The dish is designed for

3.5-4 l

Time for preparing:

5-7 hours

Cooking program:

stove, oven

Note

The recipe for making kroshev is here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=507620.0
Granny cooked shti in the oven. I tried to cook them just on the stove, and in a multicooker, and in a pressure cooker, and in a slow cooker. Everything is not right ... As a result, either the cabbage of the wrong consistency, or a thick-thick layer of fat on the surface, or the taste was not interesting, empty, or the color was faded. But most often they turned out to be similar to ordinary cabbage soup from sauerkraut. There was no that magic and charm of nuances, half-tones of taste.
But through trial and error, I came up with a win-win formula for the shte.
Granny said that the shti should be smitten (What a word! As if a guy accidentally touched the hand of his beloved ... Exactly characterizes the process. Everything is on the verge, but with love), and not cook. And this is very important.
Do not add tomatoes, bell peppers, celery, etc. to shti. The taste will not be the same ...
The stems should be thick. If they did not succeed, then they said about such: cabbage soup - rinse in your mouth. But, if you follow my recommendations, then, believe me, it will definitely work out.
Why are these cabbage soup called gray? I do not know. To be honest, they are very beautiful and bright.
And yet, there are dishes that, as they say, cannot be subtracted or added. Shti fall into this category. The Shteys have a pretty straightforward recipe. But the taste is very rich and harmonious.

On a winter day, from the frost to eat a plate of hot pots, and even a bite of homemade bread, spread with crushed .... Eh, even words are not as good.

this is how the recipe works

I have no words. I can imagine what kind of yummy it turns out as a result. Thank you!

[Irina]

Irina, read and swallowed saliva. The work is enormous. Thank you.

[Irina]

Incredible. This is just a feast of the belly, these your shti Somehow my beloved grandmother cooked cabbage soup in the oven in a very similar way, but then I was very small to delve into the process. But I remember very well how we, the numerous grandchildren, who were brought to grandmother's village for the summer, ran deep after lunch in turn to the kitchen in order to climb into the huge pot with a spoon and once again enjoy this divine taste of cabbage soup from the stove ...Irina, thank you so much for the recipe and for the nostalgia I will definitely cook it!

For the first time I tried such cabbage soup at my husband's grandmother, they were cooked in a Russian oven. Since then, I love them very much. While the parents were alive, they always brought a 3-liter jar of such gray cabbage soup. Their aroma is indescribable! ...

[toffee]

toffee, Irina, my grandmother always cooked such shti (y) I remembered, thanks to you, the taste of childhood: nyam: Thank you very much for the recipe: rose: I’ll have to cook it, but I have to find such cabbage, we’ve already fermented our own.

I sit at work, read and choke on saliva. This is the recipe. I have never tried cabbage soup, let alone gray cabbage soup, in our family only borscht was always cooked. But after reading - I will definitely try to cook

Oh, what cool shti!
With me everything is always faster and lazier, but here it is directly felt that it is necessary to approach the cooking with feeling, sensibly, with an arrangement.
Great recipe!
Ira, thanks!
We'll cook on the weekend.

Girls, thank you for your kind words. Yes, shti is a classic of Russian cuisine. And the classic, in my opinion, is the best thing that time itself has eliminated.

But I forgot to focus on the fact that shti is made from crumbling, and not from ordinary sauerkraut. Kroshev's taste is more diverse.

[toffee]

toffee, Irisha !!!!!!! I'm going to have a seizure now! I am this year without koshev !!!!
But this is the first time I meet such a recipe. Now I won't sleep until next year, I will all rave about your cabbage soup. And why did you tease me so?

[Wildebeest]

Wildebeest, Svetlana, that's okay. Cooking next year.
Don't they sell krochevo in your market? It is rare with us, but it happens. You need to ask around. They usually do something tiny for themselves, not for sale. Because sauerkraut is more common.

Previously, they sold on the market. Now I don’t know, because I’m very rarely on the market.
But you will tell me with your recipes that I will deliberately go to the market, if only it was crumbly.

[toffee]

toffee, Irina, this year I heard about krochev for the first time. Having read the Internet, I prepared a little on rye bread, but I did not see anything about '3 frosts', and therefore I did it in September, leaving the country house. Everybody now, throw it away ??

[katyaspb]

katyaspb, Catherine, why so radically. If it is crumbly fermented, has not died out, then consider that you have a small miracle. No wonder this recipe has come down to us from time immemorial.

Just for crumb, there are several ways of sourdough. I described mine. If you stick to it, then it will turn out crumbly one hundred percent delicious. Even without the addition of rye flour or bread crusts.

Tiny - rarely seen in our time. Therefore, its place is on the table, and not in the trash. Try to cook gray cabbage soup. They are very good. Moreover, you can freeze them, and then, as needed, break off a piece, reheat and eat. They will look like they have just been cooked. And the taste and aroma will remain!

And pies with crumb - a song! Better than regular sauerkraut.

Irina, thanks, I will definitely try

[katyaspb]

katyaspb, Ekaterina, try to cook with crumbly rye pies: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=508154.0
I'm 99.99% sure that your household hasn't eaten anything like that.
But, one caveat - serve them hot. From the oven and immediately to the table.
Delight! Especially with cold milk or jelly!