A quick recipe for sauerkraut soup with cherry tomatoes. You can cook in the post.
Coming home from the market and bringing a bunch of packages, I only want one! There is! If the shopping list includes tomatoes, potatoes, onions and sauerkraut, as well as Borodino bread, then in 20 minutes you will enjoy potato-cabbage sour stew. Cooking cabbage soup with tomatoes today.
- Calorie content per 100 g - 28 kcal.
- Servings - 4
- Cooking time - 20 minutes
Ingredients:
- Potatoes - 3 pcs. (medium)
- Sauerkraut - 15-170 grams
- Bulb onions - 1 pc. (large)
- Carrots - 1 pc. (if there is not enough of it in the cabbage)
- Tomatoes - 8-9 pcs. (cherry) or 1 medium tomato
- Vegetable oil - 3-4 tablespoons
- Salt (preferably sea salt)
- Black pepper (preferably coarsely ground)
Cooking cabbage soup with tomatoes
1. Optionally chop onions, sauerkraut, tomatoes and potatoes. 2. Heat some vegetable oil in a saucepan, fry the onion. Season it with salt, pepper and paprika (optional ginger and coriander). 3. Add potatoes, water and bring to a boil. 4. Then add the cabbage and tomatoes, cook over low heat, covering with a lid, until the potatoes begin to crumble and become soft. You can add carrots and pumpkin to the fried onions, but this will make the cooking process a little heavier and take extra minutes. We try for salt and pepper. Chop greens at will. Also, if desired, we dry pieces of Borodino bread with garlic rub in the oven while the soup is boiling on the stove. Serve soup with croutons or regular rye bread.
