Sauerkraut soup with rye sauté
12 servings
300 minutes
Cabbage soup with sauerkraut and rye sauté is a traditional Russian dish that warms the soul and body. The roots of the recipe go back to ancient times when cabbage soup was a staple of peasant diet. Sauerkraut gives the soup a characteristic sourness that harmonizes with rich beef broth. Rye sauté thickens the soup, making it more intense. The flavor is rich and layered—sour-sweet notes of cabbage, aromatic meat base, tenderness of potatoes, and subtle graininess of rye flour create a perfect combination. This soup is served hot, garnished with sour cream and fresh herbs. It tastes good on the first day and even better after steeping when its flavor deepens.
1
Prepare all the ingredients.
2
Fill beef bones with water, place on fire, and bring to a boil.
- Bone-in beef: 2 kg
- Water: 4 l
3
When the water boils, reduce the heat to medium-low, remove the foam, and add bay leaf, onion, and carrot. Cook for 2-2.5 hours.
- Bay leaf: 1 piece
- Onion: 3 heads
- Carrot: 1 piece
4
Strain the prepared broth through cheesecloth. Separate the meat from the bones and cut it into small pieces.
5
Finely chop the remaining onion and fry it in vegetable oil.
- Onion: 3 heads
- Vegetable oil: 30 ml
6
Finely chop the sauerkraut and tomato, add them to the onion, add 100 ml of broth, and simmer for 1.5 hours on low heat.
- Tomatoes: 100 g
- Potato: 600 g
7
30 minutes before the cabbage is ready, dice the potatoes and boil them in the remaining broth, then add the stewed cabbage.
8
Roast rye flour in a dry pan and let it cool. Add a little water to the flour and mix, aiming for a thick kefir consistency.
- Rye flour: 20 g
9
Gradually mix rye roux into the soup to thicken it.
- Rye flour: 20 g
10
Add crushed garlic, meat to the soup, and let it simmer on low heat for another 20-30 minutes. Taste the soup, add salt if needed, and pepper.
- Garlic: 2 cloves
- Bone-in beef: 2 kg
- Salt: to taste
- Ground black pepper: to taste
11
Serve the sauerkraut soup with sour cream and chopped greens.
- Sour cream: to taste
- Fresh herbs: to taste
