How to cook soup with cabbage

Solyanka is one of the oldest dishes, which Russian people to cook at home or eat in the taverns. It has many recipes, for example, can be made out cabbage and meat. This bag is perfect as a hearty lunch or dinner.

Hodgepodge in a hurry

For cooking soups for this recipe you can use chicken or any sausage that will be in the fridge. Suitable even for hunting. Through such simple ingredients, the dish can be done very quickly.

Ingredients:
- 300 g white cabbage;
- 300 g chicken meat or sausage;
- 1 tablespoon tomato paste;
- onions;
- ½ Bunch of parsley;
- 2-3 pickled cucumbers;
- vegetable oil for frying;
- salt and black pepper to taste.

Cabbage and onions finely chop, then place in a pan with hot vegetable oil. Cover and simmer over very low heat for about 10 minutes. Then add salt, pepper to taste, add tomato paste, a little water and stir. Bake for another 10-15 minutes.

While the cabbage is cooked, cut into pieces chicken or sausage. Fry them in vegetable oil in a separate pan. At the end add cut into large cubes pickled cucumbers and cabbage stew. Will all of diatomite under the lid closed for another couple of minutes, then sprinkle with greens and serve with black bread.

During cooking the dish, you can also add a bit of cucumber brine.

Solyanka with pork and pickled cabbage

This stew is very hearty, as it includes a small amount of potatoes. It is also possible to cook without cucumbers, as fresh cabbage in this recipe, smothered together with pickled, resulting in a traditional sour. For this dish you will need:

- ½ Head of cabbage medium size;
- 100 g sauerkraut;
- red onion;
- 1 bell pepper;
- 400 g of pork;
- 2 tomato;
- 2 boiled potatoes;
- vegetable oil;
- salt and black pepper to taste.

Pork cut into small pieces and fry until cooked in vegetable oil, salt and pepper. At the end add the sliced potatoes and red onions. Cabbage finely chop, put in a pan and simmer for 10 minutes, stirring constantly.

That meat prepared faster, it can pre-boil until soft.

Tomatoes scald with boiling water, remove the skins, cut them into cubes and add to the cabbage. A minute later put the same shredded bell pepper and sauerkraut. Add salt and pepper to taste. Simmer 5 minutes and remove from heat.

In a fireproof casserole dish lay out half of cabbage, then meat with potatoes, then remaining cabbage. Put in a preheated 200oC oven and bake for at least 10 minutes. Serve while the bag is still warm.