Sauerkraut soup with potatoes
8 servings
60 minutes
Cabbage soup with sauerkraut and potatoes is a traditional Russian dish rooted in peasant cuisine history. It emerged from the need to preserve vegetables in winter, with sauerkraut serving as an ideal base for a flavorful and nutritious soup. The soup has a rich sweet-sour taste that develops through slow cooking of the cabbage and the addition of tomato paste. Potatoes add tenderness to the dish, while sautéed vegetables provide pleasant sweetness. Spices like bay leaves and allspice add piquant notes. After steeping, the soup becomes even tastier. It is traditionally served with sour cream and herbs, making the dish more harmonious. In ancient times, it was believed that this soup 'does not tolerate haste,' as its true flavor is revealed only after long simmering and steeping.
1
Chop the sauerkraut finely, if necessary, and squeeze it out.
- Sauerkraut: 1 kg
2
Put the cabbage in a pot, cover with water one finger above the level of the cabbage, add tomato paste and butter, bring to a boil, stir, reduce heat to the lowest setting and simmer for about two hours with the lid on.
- Sauerkraut: 1 kg
- Tomato paste: 100 g
- Butter: 30 g
3
Boil the kettle with water. Check the cabbage periodically and add boiling water if needed to prevent burning.
4
While the cabbage is stewing, make a sauté of onions and carrots.
- Onion: 2 pieces
- Carrot: 1 piece
5
Peel the potatoes and cut them into four pieces.
- Potato: 5 piece
6
Put potatoes in the pot and add boiling water, bringing the soup to the desired consistency. Increase the heat to medium and continue cooking for another 10 minutes.
- Potato: 5 piece
7
After 10 minutes, add the sauté, stir, check for salt, add more if needed, add spices (black peppercorns, allspice, bay leaf) and cook for another 10 minutes.
- Salt: to taste
- Ground black pepper: to taste
8
Remove the pot from the heat, let the soup steep for 30 minutes. Serve with sour cream and herbs.
- Sour cream: to taste
- Green: to taste