Top 10 recipes for sauerkraut cabbage soup (480.7 kcal)

Shchi is rightfully considered a national treasure of Russian cuisine. They are prepared in every home according to different recipes. Sometimes these are just family masterpieces that have stood the test of time and more than one generation. And therefore, their recipe has been perfected by many housewives.

Today, many will be interested in the question: “How many calories are in cabbage soup from fresh cabbage?” It is impossible to answer this unequivocally, since many ingredients can be added to the dish that affect the calorie content. But we will still consider the most common options.

Shchi with sauerkraut and chicken

Products

Chicken – 700 g
Sauerkraut – 700 g
Potatoes – 500 g
Onions – 1 pc.
Carrots – 1 pc.
Garlic – 2 teeth.
Tomatoes – 2 pcs.
Bay leaf
Vegetable oil
Salt
Pepper
Greenery
Spices

Preparation

Let's prepare the products.
First of all, let's prepare the broth, for which we set the chicken meat to boil. When the broth boils, collect the foam, you can strain the broth.
Lightly salt the finished broth and add spices to taste.
Place the chopped potatoes into the pan with the broth and cook for 15 minutes.
Finely chop the onion and fry the onion in oil until golden brown.
Then add grated carrots, chopped tomatoes and garlic to the onions. Fry vegetables for 5 minutes.
When the potatoes are cooked, add the fried vegetables to the pot of soup.
Next, lay out the sauerkraut, add bay leaf, pepper and salt to taste. After 2 minutes the cabbage soup is ready.
Chop the greens.
Before serving, decorate the cabbage soup with herbs and season with sour cream or mayonnaise.
Bon appetit!

Is soup suitable for dieting and weight loss?

Cabbage soup, like any soup, is good for the gastrointestinal tract; it is easily digested even by a weakened body and prevents constipation. If the heat treatment of the products was short-lived, then the dish is rich in vitamins and nutrients.

The first dish with fresh or sauerkraut warms the walls of the stomach, activates the production of digestive juice, accelerates metabolic processes, helps maintain water-salt balance, and satisfies quickly and for a long time. If you include cabbage soup in your diet, you will most likely stop overeating.

Nutritionists advise including this dish in the menu of those losing weight due to its easy digestibility and large amount of nutrients. For the same reasons, it is recommended for use by children, the elderly, and weakened people during rehabilitation after a serious illness or surgery.

Russian cabbage soup

Products

Beef on the bone – 600-700 g
Onion – 1 large head (+0.5 for charring)
Carrots – 1 pc.
Sauerkraut – 500 g
Tomato paste – 3 tbsp. l.
Bay leaf – 3 pcs.
Buckwheat – 1 grain
Potatoes – 6 pcs.

Preparation

1. Place the beef in a saucepan, fill it with cold water and put it on the fire.
2. Cut the onion in half and put it in a hot, dry frying pan to burn. Then I added the burnt onion to the broth - this gives additional flavor. I cook for an hour.
3. Add salt, and after another hour, remove from heat.
4. I cut the potatoes into cubes and throw them into a thick-walled pan.
5. Dice carrots and onions and fry them.
6. A minute before removing from heat, added tomato paste.
7. I put it all into a saucepan, added cabbage, bay leaf, buckwheat (for thickness, it will completely boil in the process), beef and poured in the broth (don’t forget to throw away the onion!). Salted and peppered.
8. Cover the pan tightly with foil and place in the oven for 1.5 hours at 180 degrees.
9. Next, pour into plates and eat Russian cabbage soup with sour cream. And if someone doesn’t like sour, then you can add sweet whipped cream from a can to the soup right in the bowl. It will be delicious.
Bon appetit!

Sour cabbage soup with pork

Products (for 8 servings)

Lean pork – 400 g
Sauerkraut – 300 g
Potatoes – 2-3 pcs.
Onions – 1 pc.
Carrots – 1 pc.
Parsnip (roots) – 1 pc.
Bay leaf – 2 pcs.
Black peppercorns – 6-8 pcs.
Garlic – 2 cloves
Salt – 1 tbsp. spoon (to taste)
Water – 2.5-3 l

Preparation

Prepare the ingredients according to the recipe for sour cabbage soup with pork.
Wash the pork and cut into pieces.
Heat a frying pan, add the pork and lightly fry in the frying pan in its own fat, over medium heat, stirring (4-5 minutes).
Place the pork in a saucepan, add water and cook until tender (about an hour).
Simmer the sauerkraut separately over low heat, stirring occasionally (about 30 minutes).
Peel and wash the potatoes. Cut into cubes.
Then add the diced potatoes to the pan and continue cooking (about 15 minutes).
Peel the onion, carrots and parsnips and chop into strips.
Next, place in the frying pan where the meat was fried, sauté in pork fat for 2-3 minutes (over medium heat).
Place all vegetables in broth.
Then add bay leaf, pepper, salt. Cook the soup until tender over low heat, covered (10 minutes). Sour pork cabbage soup is ready!
Peel the garlic, chop finely.
When serving, season sour cabbage soup with pork sour cream and chopped (or crushed) garlic. Sprinkle with fresh herbs if desired.
Bon appetit!

Benefits of cabbage soup

The beneficial properties of cabbage soup include:

Despite its low calorie content, cabbage soup perfectly satisfies the feeling of hunger. Such soups are often included in the diet during weight loss and dieting;
sour cabbage soup is saturated with vitamin C, iron, phosphorus, sodium, silicon, calcium, potassium and other vitamins and minerals;

soup stimulates the functioning of the stomach, intestines, pancreas, and gall bladder;
the product normalizes metabolism, ensuring effective weight loss;
With regular consumption of cabbage soup, the level of bad cholesterol decreases and blood sugar levels normalize;
It is recommended to eat soup to prevent constipation.

Sauerkraut cabbage soup according to an old recipe

Products

Sauerkraut – 0.5 l (jar)
Dry white mushrooms – 50 g
Buckwheat – 2 tbsp. spoons
Onions – 2 pcs.
Large potatoes – 1 pc.
Dill – 2-3 sprigs
Bay leaf – 3 pcs.
Garlic – 4 cloves
Black peppercorns – 8 pcs.
Salt
Vegetable oil – 2 tbsp. spoons
Water

Preparation

Pour 0.5 liters of boiling water over the cabbage and place the pan in an oven preheated to 180 degrees for 25-30 minutes.
Peel the potatoes and cut into large pieces. Pour hot water over the mushrooms and let them stand for 15 minutes. Then drain the mushrooms. Do not throw away the water. Cut the mushrooms into strips.
Place the mushrooms and potatoes in a saucepan, add 1.2 liters of cold water and add the water in which the mushrooms were soaked. Bring to a boil, add spices and cook for 20-25 minutes. After 10 minutes from the start of boiling, add the washed buckwheat into the broth.
Remove the cabbage from the oven and pour the broth into a separate bowl. Salt the cabbage, mix with finely chopped onion, vegetable oil and rub with a wooden spoon until the oil is completely rubbed in.
This is convenient to do in a makitra. A blender will not work at all, because it purees the cabbage, and you just need to grind it, “spread it over the wall.”
Combine the mashed cabbage with the broth and continue cooking on the stove for 10-15 minutes.
Combine mushroom broth with cabbage, add salt to taste and cook for 5 minutes. Add crushed garlic to the sauerkraut soup. Let the soup brew for 10-15 minutes.
When serving sauerkraut soup, sprinkle with finely chopped dill and pepper.
Bon appetit!

Origin of fresh cabbage soup

The dish was born within Russian cuisine and has been known for a long time. Presumably the word “cabbage soup” comes from the Old Russian “s’ti”. This name united all nutritious liquid dishes or thick breads. Cabbage soup is also called: borscht shti, shti, turnip shti, cabbage shti. It is believed that they appeared back in the 19th century, when white cabbage was brought from Byzantium.

The poor population prepared cabbage soup from everything that was at hand: they used meat trimmings, crushed lard, turnips, onions, and rye flour. For the elite, cabbage soup was prepared from meat, cabbage, noble fish, mushrooms, various herbs and roots, and also based on a sour dressing.

During its existence, the recipe for cabbage soup has reached us almost in its original form. The only thing removed was the flour-based roux, which added thickness to the soup. The range of spices used has also increased.

Sour cabbage soup with stew

Products (for 5 servings)

Stewed pork – 300 g
Sauerkraut – 80 g
Potatoes – 400 g (2 pcs.)
Carrots – ½ pcs.
Onions – ½ pcs.
Vegetable oil – 2 tbsp. spoons
Bay leaf – 1 pc.
Black peppercorns – 3-4 pcs.
Fresh dill – 3-4 sprigs
Salt - to taste
*
To serve (optional):
Sour cream - to taste
Fresh greens - to taste
Ground black pepper - to taste

Preparation

Before preparing sour cabbage soup with stew, we prepare all the necessary products.
Place a pan of water (1.3 l) on heat.
Peel potatoes, onions and carrots.
Cut the potatoes into cubes.
When the water in the pan boils, add some salt. Place potatoes and stew in water. Cook until the potatoes are ready.
Finely chop the onion. Three carrots on a coarse grater.
In a frying pan in vegetable oil, fry the onions and carrots for 5 minutes.
When the potatoes are ready, use a potato masher to mash them with the stew right in the pan.
Add the roast, sauerkraut, bay leaf and peppercorns to the pan. Cook sauerkraut cabbage soup for 5-7 minutes.
Finely chop the dill.
Place the dill in the pan and add salt if necessary. Bring the cabbage soup to a boil again and turn off the heat.
Cover with a lid and let brew for 15 minutes.
Sour cabbage soup with stew is ready. Serve cabbage soup with sour cream and herbs, sprinkled with ground black pepper.
Bon appetit!

Cabbage soup daily

Products (for 6 servings)

Beef on the bone – 500 g
Sauerkraut – 500 g
Potatoes – 3 pcs.
Carrots – 2 pcs.
Onions – 2 pcs.
Tomato paste – 1 tbsp. l.
Porcini mushrooms – 2 pcs.
Sunflower oil
Salt
Pepper

Preparation

First of all, take a good beef bone with meat and cook the broth. Cook for a long time - until the meat becomes soft and it becomes easy to remove from the bones. This is 2-3 hours.
To make the broth tastier, add whole peeled carrots, onions, and celery root during the process. Nothing new. You just need to wait a bit with the spices - there may be plenty of them in sauerkraut. No salt required either.
We remove the meat from the finished broth, cut it off the bone and cut it into cubes that are easy to eat.
We get rid of the bones.
Another pleasant, but not at all obligatory ingredient is potatoes. You don’t have to add it, but my kids love it. Therefore, we cut it into cubes and throw it into the broth - let it cook for a while.
While the potatoes are boiling, cut the onion into small cubes and begin sautéing in sunflower oil.
As soon as the onion has become translucent, a medium-sized carrot, cut in approximately the same size, is sent to it. We also fry it.
At the end, add a spoon or two of tomato paste to the frying, stir, lightly fry and turn off the heat.
In the meantime, the potatoes are already half ready, and it’s time to get the sauerkraut. Of course, I didn’t ferment it myself, but I chose a fragrant, moderately sour one from the market, with the addition of cumin.
Previously, by the way, they used this technique: they left the cabbage in the cold for a day so that it froze. After defrosting, the cabbage became sweeter and milder in taste. But this is in winter, and when the cabbage is painfully vigorous. It happened that cabbage soup along with cabbage was frozen overnight - they say this only makes them tastier.
So, without sparing, we add our sauerkraut to the pan with broth and potatoes. There should be a lot of cabbage - it’s cabbage soup. If it is still sour, you can squeeze it out and rinse it; if there is not enough taste, season it with caraway seeds.
Almost immediately after the cabbage we put our frying into the pan. Cook for a couple of minutes and turn off.
By the way, if you don’t add potatoes, then it’s useful to thicken the cabbage soup with fried flour, for example.
And then, in fact, begins the stage that distinguishes cabbage soup from ordinary soup - we would cook it on the stove in a saucepan. And I pour the cabbage soup into a ceramic heat-resistant foreign pot to then simmer in the oven.
The volume is almost exactly the same. There is no need for special spices here, but I would recommend trying it for salt. And yes - if you have a couple of porcini mushrooms, then this is the place for them.
And we send the pot to the oven. We remember that cabbage soup should not be boiled, but rather simmered - acquire a sweetish, incomparable taste and dark color. This is a long time - 5 or 6 hours, you can hardly stand it for 24 hours. Well, the temperature at first is about 130 degrees, and then gradually it can be reduced once an hour. There is no need to go below 80 degrees. In general, languish as long as you have enough patience.
And you will be rewarded with stunningly harmonious, tasty and surprisingly tender food. You need to eat slowly, whiten it with sour cream (the acid is gone - you will feel it), and eat it with rye bread. It's very authentic, trust me.
Well, grating the crust of bread with garlic would also be very appropriate. But what?
Bon appetit!

Main conclusions

As you can see, dietary cabbage soup is a popular dish among those losing weight. There are many options for its preparation on the Internet: with fresh, sour, white, red cabbage, sorrel, in meat broth with vegetables, with the addition of dietary meat. To prevent the former from harming your figure, you need to use low-calorie foods and not subject them to prolonged heat treatment.

Before including cabbage soup in your diet, make sure that you have no contraindications to eating cabbage. Popular soup options will help make your diet more varied and your figure slim. If you have a signature recipe for cabbage soup, then share it in the comments so that other people losing weight can include it in the list of their favorite dietary dishes.

Shchi with mushrooms, pearl barley and sauerkraut

Products (for 10 servings)

Mushrooms (any) – 450 g
Sauerkraut – 250-300 g
Pearl barley – 120 g
Potatoes – 400 g
Tomatoes – 170 g
Tomato paste – 50 g
Onion – 100 g
Carrots – 130 g
Garlic – 2-3 cloves
Fresh dill – 20 g
Salt - to taste
Ground black pepper - to taste
Bay leaf – 2 pcs.
Vegetable oil – 60-75 ml
Water – 2.2 l

Preparation

We prepare the necessary products.
I used king champignons, but regular or any wild mushrooms will do.
We wash the pearl barley well. Fill with plenty of water (about 1.5 liters) and boil for 40-60 minutes until tender.
Then drain the water and rinse the pearl barley with cold water until crumbly.
Peel the onions and carrots. Cut the onion into cubes, and the carrots into cubes or strips.
Peel the garlic and chop it with a knife.
Heat 15-30 ml (1-2 tablespoons) of vegetable oil in a frying pan and place onions, carrots and garlic on it.
Fry the vegetables for about 8 minutes until golden.
We make a cross-shaped cut on the tomatoes and lower them into boiling water for 1 minute. Then we take the tomatoes out of the water and remove their skins. Cut the pulp into cubes.
Place tomatoes and tomato paste in the pan with the fried vegetables. Fry everything together for 1-2 minutes and remove the pan from the heat.
Wash the mushrooms and cut into pieces.
Heat 15 ml (1 tablespoon) of vegetable oil in a frying pan and fry the mushrooms until browned.
Peel the potatoes and cut into small pieces.
Bring 2.2 liters of water to a boil in a saucepan and add fried mushrooms and potatoes to the pan. Add bay leaf and cook for 10 minutes.
Heat the remaining vegetable oil (30 ml) in a frying pan and fry the sauerkraut for about 5 minutes.
After this, add cabbage, frying and pearl barley to the pan. Cook the cabbage soup for another 15 minutes. 10 minutes before the end of cooking, add salt to the cabbage soup.
Finely chop the dill.
Add half of the chopped dill and ground black pepper to the cabbage soup. Cover the pan with a lid, remove from the stove and leave for 10 minutes.
Cabbage soup with mushrooms, pearl barley and sauerkraut is ready. Pour cabbage soup into plates. Add the remaining dill to each serving. Bon appetit!

Ural cabbage soup from sauerkraut

Products (for 6 servings)

Barley – 100 g
Vegetable oil – 50 g
Sauerkraut – 600 g
Carrots – 100 g
Parsley (root) – 25 g
Onion – 100 g
Flour – 25 g
Greens – 25 g
Garlic – 2-3 cloves (to taste)
Broth – 2-2.5 l (as much as it will take)
or boiling water – 2-2.5 l (as much as it will take)
Salt – 0.5 tbsp. spoons (to taste)

Preparation

Separately, steam the pearl barley until almost done. To do this, boil a kettle, wash the pearl barley, and put it in a saucepan. Pour boiling water, cover with a lid, leave for 15-20 minutes.
If the sauerkraut is too sour, rinse it (you can soak it in cold water.
Peel the onion, wash it, chop it finely.
Heat a cauldron, pour in half the vegetable oil. Place onion in hot oil, sauté in oil over medium heat until golden (3-4 minutes).
Squeeze the cabbage, add to the onion, heat, add a little hot broth or boiling water (100-150 ml) and simmer over low heat until creamy, stirring occasionally (about 20 minutes).
Peel the carrots and parsley root, wash and grate on a coarse grater (or finely chop).
Heat a frying pan and pour in the other half of the oil. Place carrots and prepared parsley into hot oil. Sauté vegetables in oil, stirring, for 2-3 minutes (over medium heat).
Separately, saute the flour until creamy (2-3 minutes) in a dry frying pan, stirring, over low heat.
Add sauteed roots and flour sauté to the stewed cabbage, add salt to taste.
Boil the kettle or broth separately.
Pour the prepared ingredients with hot broth or boiling water (about 2-2.5 liters), add steamed barley (cook it in cabbage soup) and cook Ural cabbage soup from sauerkraut until the barley is ready (about 20 minutes).
Peel the garlic, grind or crush it in a garlic press.
Wash the greens and chop finely.
Add chopped herbs and crushed garlic to the prepared sauerkraut cabbage soup with pearl barley, heat and turn off the heat.
Ural cabbage soup is ready.
Serve Ural cabbage soup with sauerkraut and sour cream.
Bon appetit!

Secrets on how to reduce the calorie content of soup

Body weight directly depends on the nutritional value of the soups consumed.

Nutritionists have calculated that a daily decrease in the energy value of a dish by just 100 kcal prevents the appearance of 1 kg of excess weight per year.

There are several simple rules, following which you can get rid of 500 grams of fat every week.

Be sure to read:

Chicken broth: how many kcal per 100 grams, how to make it tasty and reduce calorie content

Cook with low-calorie foods

Many dishes will not lose their taste (or gain it) if their ingredients are changed.

For example, you can safely change components:

whole milk – low-calorie;
butter - olive oil or any vegetable oil;
fatty meat (sausage, ham) - fish or lean veal;
cereals - for vegetables and herbs;
mayonnaise - for natural yogurt;
sugar – for fructose, etc.

Important! It is advisable not to use starch, potatoes, rice, flour, sugar, seasonings with a high salt content, or canned foods when preparing dishes.

Do not fry vegetables

Fried food adds at least 150 kcal to each soup. An alternative is raw or steamed vegetables.

Fresh and sauerkraut cabbage soup with chicken

Products (for 8 servings)

Meat – 400 g
Potatoes – 3-4 pcs. (250 g)
Fresh white cabbage – 150 g
Pickled white cabbage – 250 g
Tomatoes – 2 pcs. (150 g)
Bell pepper – ½ pc.
Onions – 1 pc. (70 g)
Carrot 1 pc. – (70 g)
Tomato paste – 1 tbsp. spoon without slide
Garlic – 2-3 cloves
Vegetable oil – 3 tbsp. spoons (50 ml)
Bay leaf – 1 pc.
Black peppercorns – 3 pcs.
Ground black pepper – 1 pinch
Hot chilli pepper - to taste
Green onion – 2 feathers
Fresh dill – 3 sprigs
Salt - to taste
Water – 2.25 l

Preparation

To prepare cabbage soup, you can use any meat: beef, pork or chicken. I used chicken legs.
Pour cold water over the meat in a saucepan and bring to a boil. Remove the foam, reduce the heat and cook the broth until the meat is cooked. Chicken legs were cooked for 40 minutes.
Peel the onion and chop it finely.
Peel the carrots and grate them on a coarse grater.
Peel the bell pepper from seeds and cut into strips.
In a frying pan, heat 2 tbsp. spoons of vegetable oil and fry the onions and carrots for 2-3 minutes.
Place the bell pepper in the frying pan with the fried onions and carrots and fry for 1-2 minutes.
Grate fresh tomatoes (without skin).
Add grated tomatoes to the fried vegetables, mix and simmer for 1.5-2 minutes.
Then add tomato paste to the frying.
Stir the mixture, bring to a boil and turn off the heat.
Take 250 g of sauerkraut (this is about four and a half handfuls). If the cabbage is in brine, then lightly squeeze it out of the brine. Too sour cabbage can be washed with water and then squeezed out.
Heat the remaining vegetable oil in a frying pan and fry the sauerkraut for 5-7 minutes.
Add 4 tbsp to the pan. spoons of water.
Cover the pan with a lid and simmer the sauerkraut until soft for at least 10 minutes.
We take the finished chicken meat out of the broth and put it on a plate.
Peel the potatoes and cut into medium pieces.
Place the chopped potatoes in the boiling broth and cook for 10 minutes.
Then add stewed sauerkraut to the broth with potatoes.
Separate the chicken meat from the broth from the bones and cut into arbitrary pieces. It can be added to the pan now or divided into serving bowls later.
If you decide to add meat now, then place the chopped meat in a saucepan, bring to a boil and cook for 8 minutes.
Then add the frying.
Add salt and ground black pepper to taste and bring to a boil again.
Finely chop fresh cabbage.
Add shredded cabbage to the pan with cabbage soup. Cook the cabbage soup until the cabbage is ready, about 7 minutes.
Prepare the spices: peel the garlic and finely chop it, cut the hot pepper into small pieces to taste, also take bay leaf and black peppercorns.
Add spices to the pan with cabbage soup and bring to a boil.
Finely chop fresh dill and green onions.
Place the chopped greens in a saucepan with cabbage soup, bring to a boil again and turn off the heat.
Let the cabbage soup made from fresh and sauerkraut brew. After 15 minutes, the cabbage soup can be poured into plates and eaten, but the cabbage soup becomes most delicious and aromatic the next day. Therefore, we cool the cabbage soup, put it in the refrigerator overnight, and the next day we heat it up and eat it.
These are the thick, rich and appetizing cabbage soup you get. Help yourself!

Is it possible for everyone?

Dietary cabbage soup with fresh cabbage is a healthy dish if it is prepared according to the rules of proper nutrition. However, in some cases it is better to refuse it:

Increased acidity of gastric juice.
Gastritis, stomach ulcer.
Inflammation of the mucous membrane of the small intestine.
Colitis (inflammatory lesion of the colon).
Chronic diarrhea.
Condition after myocardial infarction.
Acute phase of infectious diseases.

Excessive consumption of cabbage soup with fresh or sauerkraut may result in constipation and increased gas formation.

Attention! You should not use parts of fresh stalks for the first course, as harmful compounds often accumulate in them. And in rare cases, an allergy to cabbage components occurs.

Also, cabbage soup will be hazardous to health if it contains meat that contains heavy metal salts, mercury compounds, carcinogens, and antibiotics. And mushroom broth may contain toxins. Therefore, to avoid health problems, you need to carefully choose foods for your dish.