Cabbage soup with sauerkraut and mashed potatoes
6 servings
90 minutes
Cabbage soup with sauerkraut and mashed potatoes is a classic dish of Russian cuisine filled with a rich, sweet-sour flavor. Its depth lies in the combination of tangy cabbage, tender chicken broth, and soft mashed potatoes that give the soup a velvety texture. Historically, cabbage soup was a staple of peasant tables, and sauerkraut allowed for enjoying rich flavors even in winter. This soup warms the soul and evokes memories of home comfort. It is perfect for lunch in cold weather, pairs wonderfully with rye bread and sour cream, and its aroma brings to mind the traditions of Russian feasts. The delicate sauté of onions and carrots adds a touch of sweetness while the bay leaf completes the bouquet of aromas, making this dish truly balanced and appetizing.
1
Put meat, cabbage, and potatoes into boiling water at the same time. Cook until the tested potato falls apart on the spoon.
- Chicken leg quarters: 300 g
- Sauerkraut: 250 g
- Potato: 3 pieces
2
Remove the intact potatoes from the broth, mash with a fork. Put back into the broth.
- Potato: 3 pieces
3
Fry chopped onion and carrot in oil. Add sauce.
- Onion: 1 piece
- Carrot: 1 piece
- Vegetable oil: 1 tablespoon
- Krasnodar sauce (tomato-apple sauce): 2 tablespoons
4
Add homemade vegetable seasoning, sauté, and bay leaf to the cabbage soup.
- Canned vegetable relish: 2 tablespoons
- Bay leaf: 2 pieces
5
Let it sit for about 15 minutes.
