Sauerkraut Soup with Cream
9 servings
60 minutes
Creamy sauerkraut soup is a refined dish of Russian cuisine that combines traditional flavors with the tenderness of cream. Its roots go back centuries when cabbage was a staple on Slavic tables. The special tang of sauerkraut is harmoniously balanced by the creamy texture of the cream, creating a rich and warming taste. Tender pieces of beef, vegetables, and spices make this soup not only nourishing but also sophisticated in its simplicity. It is perfect for cold weather, warming and satisfying hunger. The soup should be served with herbs that refresh the flavor and add aromatic completeness to the dish. Creamy sauerkraut soup is a gastronomic journey that blends the richness of traditions with modern culinary elegance.
1
Cut the meat into flat pieces (the size of a matchbox, 1.5 cm thick). Slightly pound to make small cutlets. Coat the pieces of meat in starch and fry in olive oil, adding 2 tablespoons of butter in a hot pan. Fry until golden brown. Set aside on a paper towel (do not discard the starch).
- Beef: 600 g
- Starch: 6 tablespoons
- Olive oil: 4 tablespoons
- Butter: 100 g
2
Slice the carrot into thin rounds. Cut the leek (white part) into rings (not thin), and the onion into half-rings. Cut the sweet pepper into strips. Mince the garlic. In the bottom of a 5-liter pot, melt the remaining butter and olive oil (2 tablespoons). Add the garlic to the hot oil and sauté lightly.
- Carrot: 3 pieces
- White part of leek: 3 pieces
- Onion: 1 head
- Sweet pepper: 2 pieces
- Garlic: 6 cloves
- Butter: 100 g
- Olive oil: 4 tablespoons
- Garlic: 6 cloves
3
After that, add the carrot and fry until the first golden crust appears. Next - leek, onion, sweet pepper. Fry everything until the onion, carrot, and pepper become soft, adding nutmeg.
- Carrot: 3 pieces
- White part of leek: 3 pieces
- Onion: 1 head
- Sweet pepper: 2 pieces
- Nutmeg: pinch
4
Add 2/3 pot of hot water or meat (chicken) broth. Bring to a boil, then reduce the heat so the soup simmers.
- Salt: to taste
5
Meanwhile, put the sauerkraut (you can cut it or leave it as is) into the pot.
- Sauerkraut: 700 g
6
Add meat. Black pepper. Add salt after tasting the soup, as cabbage has its own salt. Cook for about 20 minutes, until the strong acidity of the cabbage disappears. Check the meat by taking a piece and cutting it - if it's soft and easily breaks apart with a spoon, proceed to the next step.
- Beef: 600 g
- Ground black pepper: to taste
- Salt: to taste
7
Mix the cream with the used starch. Add them 3 minutes before the end of cooking, stirring gently.
- Cream 30%: 600 ml
- Starch: 6 tablespoons
8
Add greens before serving.
- Green: 50 g