In Russia since ancient times, which was not in other countries, liquid the first meal began a lunch meal, it could be a festive feast, a trace of the deceased, or everyday lunch. First the dish was considered the most healthy and nutritious; advised the sick, the elderly and people with poor complexion, the ancient believed that a liquid dish protects people with “dried” physique from diseases.
Before Peter the Great in traditional Russian cuisine there was no concept “soup”. Soup in the real sense implies the presence in it potatoes, rice, some spices, with which Russian culture met only after Peter “cut a window” in European culture and their cuisine. Yes, and the era of the Great Discoveries just started, how much more will it bring to the diet Russian people. But this does not mean that there were no first courses before Peter, many are familiar with some names of dishes: cabbage soup, chowder, pike, and without borsch, fish soup, pickle, beetroot modern man is not represents its existence.
The most “folk” dish of all time was cabbage soup. The most short name with the longest story. A large number of sayings and proverbs dedicated to them, the word “cabbage soup” has become more than a dish from everyday life. The concept of “cabbage soup” was used to evaluate everyday events in everyday life, the most favorite topic for everyone – drinking:
- “If you have good cabbage soup, don’t look for other food.”
- “Where cabbage soup and porridge, there is our place.”
- “Boil cabbage soup for guests to go!”
Our ancestors, when choosing a wife for their matured son, Particular attention was paid to how as yet not a wife can to cook, and without cabbage soup here it could not do: “Good wife and fat cabbage soup – Do not look for other happiness. “And the familiar expression to everyone,” We, too, are not bast bread cabbage soup “is a prototype of the modern OTC. Master in production of bast shoes to prove their excellent quality to the buyer, poured kvass or cabbage soup into them. Thus, the seller proved their quality, good bast shoes do not flow.
Indeed, there would be no necks, there would be no Russian cuisine. Each the family cooked cabbage soup daily, it was believed that if a person does not eat cabbage soup, perhaps he is seriously ill. A feature of their preparation is variety of products used, they could be meat, fish, mushroom and just with lard.
These products were seasonal; their availability was determined by time. of the year. Such a variety made cabbage soup year-round dish in ordinary days and during fasting. An important product of any cabbage soup is cabbage white, fresh or sour (pickled). To the workpiece cabbage was taken in the most serious way, the whole thing was done family.
Fermented cabbage in barrels. If the year turned out to be lean, cabbage soup in the summer cooked with sour cabbage too. To give it a pleasant taste qualities, anise, apples, caraway seeds and carrots were added to the barrel. In spring and in in the first half of summer, when the new crop is only growing, cabbage soup was cooked from nettle, sorrel, adding pickle from a barrel where there was cabbage that creates a specific aroma and it will be heard “a mile away.” Green cabbage soup well restored health, strength after long winter.
For a unique taste, experienced housewives used root parsley, beets, onions, turnips, dandelion roots and others. Rye flour gave the rich soup a solid density.
Currently, about twenty species of cabbage soup are being prepared. The most popular are:
- full cabbage soup (rich) is cooked on meat broth, add fried vegetables sometimes with mushrooms,
- cabbage soup teams are prepared on meat or chicken broth with the addition of smoked meat and sausages,
- in lean soup I use only vegetable broth with mushrooms,
- fish soup prepared on fish broth from shallow fresh or salted fish, in special cases and in rich families ate cabbage soup from sturgeons
- gray cabbage soup cooked from green leaves of cabbage, enjoyed popular among the peoples of the north of Russia,
- green cabbage soup is cooked without cabbage with the addition of spring herbs, roots and young root crops,
- cabbage soup seedlings cooked from hopeless seedlings, and throw I’m sorry, but it’ll go to cabbage soup,
- cabbage soup daily used the usual components, but after their preparations were wrapped for five hours, and then the whole were “frozen” day in the cold, in winter in the cold.
- sour cabbage soup is a modern dish of sour cabbage, in for a long time “sour cabbage soup” called honey kvass, which was treated a hangover and improved the general condition of the body.
The process of preparing traditional cabbage soup has several stages:
- cooking meat broth with bone, mushrooms or fish,
- in the finished broth lay cabbage,
- then salt to taste, onion, garlic, bay leaf and celery wish
- also optionally add rye flour for density broth.
Almost no liquid can be imagined without potatoes dish, did not pass this fate and cabbage soup. But in the cabbage soup he did not take root because of lack of taste, but buckwheat, laid in cabbage soup to cabbage, makes their fantastically delicious.
Modern culinary specialists cook cabbage soup, not paying attention to classic recipes and bookmark rates, which not only robs cabbage of his fame, but even under that name something begins to hide characteristic of borscht, or cabbage soup, or something else. Classic sauerkraut for necks stored at a temperature of 4-60C, in In modern conditions, everyone knows what the vegetable base smells like. To improve its organoleptic properties, cooks wash it in boiling water, than finally kill its beneficial properties and vitamin C, which she is so rich.
Then sugar will be added to improve the taste of the neck, but this useful in case of cooking borsch, and sugar will finally ruin the dish. Special skill was required from Russian cooks at cooking daily soup. This is the pinnacle of schilling, so be it called the science of cabbage soup. It’s not enough to know the main principle preparing such a delicious dish, but you have to own a secret grandmother’s information.
In such cabbage soup, enough fat meat is used for cooking the broth. (usually pork), finely chopped sour cabbage for a very long time stew with vegetables. It is strictly forbidden to put potatoes in them, as in any other kind of cabbage. After cooking, cabbage soup is poured into clay pots, add garlic, a cake from fresh butter cover the pot and bake in a Russian oven until tender cakes, a kind of indicator. After cooking, they crumbled into cabbage soup finely chopped parsley or dill.
Now it’s not so easy to find a Russian stove, especially something in it to cook, for this it will still be necessary to flood it, urban “stoker” will be hard to handle. Although in some in rural households you can find stoves and hostesses who perfect control of the Russian stove.
For modern cooking, the above method with wrapping the pot, although you can put it to languish and radiator, in the summer you can put cabbage soup in a slightly preheated oven. Cabbage softens and indescribable appears the aroma. Then cabbage soup is placed in the refrigerator in the cold season balcony for a day. Cooked cabbage soup is heated in small portions and eat with the addition of herbs, garlic and sour cream. Although cabbage soup is called per diem, but the preparation process takes two days.
Based on the foregoing, it becomes clear that the taste of cabbage very dependent on the temperature during cooking, cooking under the lid unprecedentedly spreads the aroma throughout the kitchen, and when languor, he remains in the pan and appears in a plate before spoons. This applies not only to daily soup.
Secondly, it is necessary to pay attention to meat, traditionally in the middle lane used beef, and in the southern regions and in Ukraine fatty pork. To give a delicate aroma, put finely sliced ham.
Thirdly,
Time for preparing
. Real delicious cabbage soup boil for at least two hours!
