Sauerkraut cabbage soup with duck - recipe with photo on Mcooker: best recipes

Sauerkraut soup with duck

Category: First meal

Kitchen: Russian

Ingredients
Sauerkraut	1 kg
Potatoes	5-6 pcs
Bulb onions	2 goal
Duck	0.5 carcasses
Spices and condiments	taste
Greens	taste

Cooking method

And this is SHI ... made from sauerkraut with duck. Or, if you like - another cropping. And what to do? This food in our family is one of the most beloved and the variety of recipes and methods - the technology of cooking is incalculable. That's …. In general, those who are interested will read and learn something for themselves. And who does not - he ... will take it and switch to another channel. It's a personal matter.
So, I propose to talk about sour cabbage soup !!!
Yes Yes exactly. Sour soup. And let a bunch of theorists now run up, shaking extracts from different ... pedias and cookbooks, where it is written ..., although, by the way, let them themselves tell you what is called correctly. And we have “simpler people in Maryina Roshcha”, so we will cook and eat Sour cabbage soup, not….
So, Shchi. I will emphasize once again that I will speak here about Schah only sour. That is, prepared from sour or, if it is more convenient for someone, sauerkraut. For cabbage soup, whatever one may say, but mean the main and main thing - the presence of cabbage in them.
For some reason, it is generally accepted that sour cabbage soup (from sauerkraut) is exclusively winter food. This is strange to me. It's strange, because I'm always ready to eat such cabbage soup. There is simply no more favorite soup. For me…. SHIPS, especially sour ones - this is not, for example, onion soup, or some buybes there. This is SHIPS !!!
And it's absolutely simple to cook them ... though it won't work out quickly, but the result is worth it. Trust me. Chessword!
Remark about cabbage soup from fresh cabbage. I don't like cabbage soup from fresh cabbage. And since I am writing this story, there will be no talk about such Shchah, although they exist and feel great without me. If anyone is against it, then please - to the stove and the camera in hand. Personally, I'll just be happy to see. But nothing more.
So ... If we talk about sour cabbage soup, then firstly, let's talk about cabbage.
So, this food is also considered winter food because it is customary to ferment cabbage "for future use" right before winter. At the first frost, it is harvested and harvested. So it's about time.
People gathered cabbage from the beds, rejoiced at the harvest. And most of this cabbage, as already mentioned, will be prepared for future use. That is, it is leavened! Yes Yes exactly. Not salted, or pickled there (although this is also found), but fermented. In cans, buckets, pots, barrels, and sometimes just in large concrete pits.
And, in its bulk, it will be fermented quite simply. Besides cabbage, salt, carrots are all the ingredients of this crunchy and irreplaceable queen of appetizers. And it will be called in common parlance "sour" cabbage.
There are, of course, more, so to speak, advanced methods. For example "Provencal". With cranberries, prunes, apples, grapes…. Exceptionally tasty and impossible to break away you can't eat it !!! Chessword.
There are many ways to get something unusual as well. For example, take and place cucumbers in the mass of chopped cabbage. Moreover, large, which is called "seed". And be sure to place these cucumbers vertically. Oh, I'll tell you, and the snack turns out. The taste is completely indescribable. Or a medium-sized head of cabbage, also chopped in a mass, hide. When you dig up in winter, you will cry from the gustatory madness.
And if ... (about it in a whisper, so that no one except us would hear - it's a secret) ... boil potatoes, not some kind of potatoes, namely potatoes. Cut it into small pieces. Do not crush, but cut.The onion head ... first cut into thin rings, and only then cut these rings into "cubes". And mix it all with sauerkraut. And season with sunflower oil. Better not refined, but homemade, genuine, aromatic. A? These are not bourgeois foreign artichokes with amanas. This is food!!!
BUT!!! An appetizer, salads, salads, and to cook from this one, forgive me - in our way, in a country style, I will call you sauerkraut, you can have so many delicious food that you can get tired of listing.
But still there is the main thing! The main and unsurpassed dish in Russian cuisine so far. That's right - it's SHIPS !!!
A question that will inevitably arise. Rinse or not? And it depends on many factors. For example, how the cabbage was preserved. In a barrel or can? How good and clear is the brine? How long has cabbage been stored for? And other ... other ... other. So just take a good look - and if you find it necessary to rinse, rinse. And if not, then it may not spoil the cabbage soup. On the contrary, it will add astringency and other joys of taste. But be careful, as it was said, there are many factors. Assess them correctly.
AND…. if you buy cabbage, then ...! Brothers, I beg you, do not confuse sweetish cabbage, so to speak, a snack bar ... and cabbage for cabbage soup. It has a different tart taste and ... in general ... salty, tart sauerkraut of good quality ... tasty, crunchy and juicy, from an oak barrel ... that is what kind of cabbage will be needed for cabbage soup.
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And secondly, we remember the fat. That is, about the broth. Which should be rich. Cook it, broth, you can do a lot of things. In the sense of different meats there. But I suggest you look at the one that comes from the duck. Yes, yes ... just ducks. Judge for yourself - can a combination of duck and sauerkraut be nasty? The same !!!
Here it is - a duck. Home. Never frozen. Yesterday I quacked again.
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Actually, we don't need the whole duck for cabbage soup. You will need this. I mean, these are the parts of the carcass. Wings, neck, tail…. And, if anyone is interested in how to cook at least two dinners from one duck, tell me. I will tell you where to watch this report.
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The broth set should be put in water for thirty minutes. So that the blood goes away, which did not have time to drain. This is best done if you take frozen duck. It will not be superfluous.
While the cabbage is stewing, add the broth. We wash the set, fill it with some water and put it on high heat. Let's wait until it boils.
As it boils, remove the foam, reduce the fire to the very minimum and leave it for ..., no, not to cook, but to languish.
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Exactly. On the smallest, smallest fire. The broth will last for two hours. Be patient and believe me - it's worth it!
In an hour, we will throw black peppercorns, a laurel leaf into the broth. If anyone else needs anything - please, but I do not advise. Although ... an onion, for example, a carrot, and other dried or fresh roots will really do the trick. Although it will work out like that, it couldn't be better. I answer. No need to salt. We will salt at the very end.
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Now about the other vegetable component. It is almost standard. And completely uncomplicated. In terms of acquisition. This set is in any home where food is prepared.
Do not cut large potatoes. Of course, it does not interfere with cleaning.
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Onion. We climb to the hayloft for onions, he lives there. In dryness and among the summer aromas of herbs.
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Chop the onion finely.
Here about the spy. One uncle on TV taught his aunt's assistant all the time to cut something. What have I learned. Though not once and aunt. Chesslovo, I did not know such a method. Thanks to the uncle from the TV.
You just have to not cut the onion to the end lengthwise (or whatever), then forward ..., and cutting into small cubes is just VERY convenient. The product does not disintegrate. And then crumble the rest - a couple of trifles.
So, who did not know - please. Here's the result you get.
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Next ... take all the most fat-containing pieces of duck and put them in a hot frying pan.
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And fry, stirring.
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Fat is the case. Glowing, it starts splashing. Therefore, such a device turned out to be very useful. Recommend.
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It will take about fifteen minutes to cook such cracklings.
They then with black bread and Crimean onion, and with bread juice ... oh, how they crunch!
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Well, you, of course, well understand that this whole process was not for the sake of preparing, albeit very tasty, snacks.
In the same fat that we got, fry the onion.
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To a soft, transparent golden color.
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But as soon as we remember our cabbage. About pickled.
We send it to the pan and mix well, but delicately, so as not to crease.
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Then cover the pan with a lid and leave to simmer. From time to time, do not forget not to stir, but to stir slightly.
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As soon as the broth turns out to be, as they say, ready, remove the meat and bone component from the saucepan and set it aside. Until.
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We send potatoes to the broth.
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And as soon as the cabbage is ready ...
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... let's send it to the pan.
By the way. If suddenly someone likes cabbage soup with tomato, then thirty minutes before the end of "stew the cabbage" add a few tablespoons of tomato paste to the pan. Or, for example, a few tomatoes, just don't forget to peel them. You can also canned tomato. There are some - in their own juice. But this - if anyone needs and wants.
So that's it. We send the cabbage after the potatoes.
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Stir gently.
And we wait until it boils. Again ... immediately turn down the fire. Until ... almost smoldering embers. In order not to boil, and so ... only meant.
And let him mean until the potatoes are ready. And then we'll take a crush and knead this very potato. Right in the pot. Without fanaticism, in the very flour is not necessary.
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It is necessary to disassemble the meat and bone parts and cut the meat into such pieces that it is convenient to eat. And then we send him, the meat, of course, also to the pan.
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When the cabbage soup starts bubbling again, pour the chopped herbs into the pan.
You see, in addition to parsley in our green mixture, only leeks are present. And nothing else, in principle, is needed.
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I'd like to note. Rather, to warn. I was here on a visit. They called for the cabbage soup. And so appetizing "it" looked ... I knocked over a glass of cold bread juice ... but I could not have a snack with taste and pleasure. The hostess, with the best of intentions, took and added to the parsley dill and all other basilicas with extragonas and garlic. And then, as I showed, I added it to the pan. And that's all. There is no cabbage soup. That is, cabbage soup has died. But this is pure water IMHO, as they say.
Here. As soon as the parsley is poured into the pan, we cook for a very short time. Minutes from the heels.
And you're done.
For lovers, I recommend this pepper. It grows on the windowsill.
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Grind the pods, directly with a spoon, in a plate. And get the sharpest (!!!) pleasure.
Angela to you at the meal !!!
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