Classic Fermented Cabbage Soup
Thick and hearty - perfect for a family lunch! Classic fermented cabbage soup is made using an old recipe where freezing is key. After freezing, all ingredients develop a unique flavor and aroma. A must-try!
Updated : 24 June, 2025
Easy
About 30 min.
Ingredients
400 grams
Sauerkraut
300 grams
Veal
2
Carrot
1
Onion
3 tablespoon
Tomato paste
3 tablespoon
Vegetable oil
2
Laurel leaf
6
Peppercorns
1 teaspoon
Mustard
2 teaspoon
Sugar
to taste
Salt
20 grams
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use fermented cabbage with its brine. It's better to choose veal - it's more tender and cooks faster than beef.
Step 2
Rinse the meat thoroughly and cut it into medium-sized pieces.
Step 3
Place the meat in a pot with a thick bottom, add vegetable oil, and simmer over medium heat.
Step 4
Peel the onion and slice it into small feather-like pieces.
Step 5
Add the chopped onion to the meat to sauté.
Step 6
Wash, peel, and coarsely grate the carrot, or cut it into thin sticks.
Step 7
Add the prepared carrot to the pot.
Step 8
Add tomato paste and cook everything together until the vegetables soften.
Step 9
Pour in about ½ cup (100 ml) of cabbage brine, then add the cabbage, bay leaf, and black peppercorns.
Step 10
Add mustard and sugar to the soup.
Step 11
Pour water into the pot to cover everything, and simmer on low heat for about 1 to 1.5 hours.
Step 12
Rinse and finely chop the fresh herbs.
Step 13
Add chopped herbs and salt to the soup. Boil for another 5 minutes, then remove from heat and let cool.
Step 14
Once cooled, pour the soup into containers and freeze for 24 hours. Reheat before serving. Serve with sour cream or try reheating in an oven-safe pot for a rustic touch. Enjoy!