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Cabbage soup with fresh and sauerkraut with meatballs
How pleasant it is to come home in winter from the frost and taste fragrant, thick, and hearty cabbage soup. Try to cook cabbage soup with fresh and sauerkraut with meatballs, and you will be satisfied.
Caloric content: 66 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- chicken mince - 400 g;
- white cabbage (fresh) - 250 g;
- potatoes – 3 pcs. (350 g);
- sauerkraut – 150 g;
- onion – 1 pc. (110 g);
- carrot – 1 pc. (60 g);
- garlic – 1-2 cloves (3 g);
- bay leaf – 1 pc.;
- tomatoes - 2 pcs. (130 g);
- tomato paste – 25 g;
- dry bread – 20 g;
- chicken egg – 1 pc. (55 g);
- vegetable oil – 2 tbsp. (32 g);
- ground black pepper – pinch;
- dill – 2-3 sprigs;
- salt – ½ tbsp. (15 g);
- water – 1.5 l.
Preparation
- Lay out the necessary ingredients on the table according to the list. To prepare the cabbage soup you will need the following products: chicken mince, a slice of dry bread, 1 small chicken egg, sauerkraut, fresh cabbage, carrot, onion, refined vegetable oil, tomatoes or tomato, tomato paste, bay leaf, ground black pepper, potatoes, garlic, salt, dill, and water. You might also need another 1 tbsp. of semolina.
- Pour 1 tbsp. of vegetable oil into the frying pan, then place it on the heat. Next, after draining the brine from the sauerkraut, add it to the heated frying pan with oil. Now sauté the sauerkraut, stirring, for 5-7 minutes. Then, adding a little water, cover with a lid and simmer until the cabbage is soft for another 7-10 minutes.
- While the cabbage is simmering, put a pot with 1.5 liters of water on the heat. Peel the potatoes, rinse them with cool water, and cut them into small random pieces.
- Lower the potatoes into the pot with boiling water.
- Season the boiling water with potatoes according to the recipe or to your taste, and boil until semi-ready for 10 minutes.
- Now let's prepare the sauté for the soup. Peel the onion. Cut off 1/3 of it and set it aside for now (this part will go into the mince). Now cut the remaining onion into small pieces. Peel the carrot, wash it, and grate it using a large grater.
- Heating 1 tbsp. of refined sunflower oil in a frying pan, sauté the onion with the carrot over medium heat for 3 minutes. Stir the vegetables to ensure they are evenly sautéed.
- Carefully remove the skin from the tomatoes, and then grate them. In winter, instead of fresh tomatoes, you can use tomato juice.
- Add the tomato mass to the sauté and mix. Simmer the sauté with the tomato over low heat for 2-3 minutes.
- Add tomato paste. After mixing, simmer the sauté for another 1-2 minutes and turn off the heat.
- When the potatoes are almost cooked, add the sautéed sauerkraut to the broth with the potatoes and cook for 8 minutes.
- While the soup is boiling, prepare the meatballs. Soak a slice of dry white bread in warm water or milk. Then, after squeezing the bread, add it to the chicken mince. Also add a small raw egg and the grated onion.
- Mix the mince and beat it several times against the bowl. To make the meatballs tender and juicy, the mince should be soft. If the mince turns out too runny, you can add 1 tbsp. of semolina.
- Form meatballs from the mince the size of a small walnut. To prevent the mince from sticking to your hands while forming the meatballs, moisten your hands with water.
- Add the meatballs to the boiling soup.
- Put all the meatballs into the pot, mixing them well.
- Finely shred the fresh cabbage and add it to the pot with the soup.
- Add the sauté. Wait for it to boil and cook until the meatballs and vegetables are ready for 7 minutes.
- Add the bay leaf, ground black pepper, and chopped garlic cloves to the soup, mixing well.
- Add the chopped dill, bring to a boil, and turn off the heat.
- Serve the fragrant, hearty, and delicious cabbage soup with fresh and sauerkraut with meatballs hot for lunch. Enjoy!
