Boyar cabbage soup with mushrooms recipe. Boyar cabbage soup
Boyar cabbage soup.
Our ancestors, most of the families, especially the village ones, had many children. And if we stocked up for the winter, then not in 3-liter jars, as we do, but immediately in barrels. In one - sauerkraut, in the other - soaked apples, in the third - salted herring, in the fourth - crispy milk mushrooms, etc. Since there is a lot of cabbage, it bothered the main dishes. They came up with a recipe, and from it they often made a variety of cabbage soup with meat, mushrooms.
Shchi boyars have a speaking name. This recipe was prepared by the cooks of the boyars. Or, in the view of the peasants, such rich cabbage soup could afford the boyars. Let's look at the composition and recipe step by step. These soups are good both in warm and cold weather. There is a lot of meat with mushrooms, you will not stay hungry for 5-6 hours. Why is this dish cooked in pots? Previously, there were no ovens, and they cooked in an oven. They burned firewood and buried pots in ashes with glowing coals. Then it was convenient to take them out with a special horn.
Ingredients:
♦Beef (fillet) - 1 kg;
♦dried porcini mushrooms - 2 tbsp. l;
♦sauerkraut - 0.5 kg;
♦1 onion; tomato paste or sauce - 100 g;
♦puff yeast dough - 1 pack;
♦1 egg;
♦3 art. l. vegetable oil for frying
♦salt and sugar - to taste; bay leaf - 5 pcs.;
♦black pepper in peas;
♦200 g sour cream; greens - to taste.
♦A 3 liter pot is enough for 6-8 servings.
Put the beef into the pot. Add 2 liters of cold water to it. We put on a big fire. When it boils and foam appears, it must be removed. Let the meat cook for about 1 hour, but set the timer for 45 minutes. Salt the broth with meat, pepper, throw bay leaves, black pepper in peas. Dried mushrooms are also included in boyar cabbage soup. Rinse thoroughly under running cold water and cover with 2 cups of water, let soak for about 40 minutes. (start a timer). Strain the infusion through gauze and cook in a separate saucepan until fully cooked. Pull out. Cool down. If there are large ones, cut them smaller.
Add mushroom broth + sugar + tomato paste to sauerkraut. 40 min. simmer everything with a lid.
Heat up the skillet. Pour in vegetable oil. Chop the onion and fry until golden brown.
The beef is cooked, take it out of the pot. Cool slightly and cut into comfortable medium slices.
Fried onions + cooked mushrooms + stewed cooked cabbage + pieces of beef - carefully put everything in a large saucepan and pour over the pre-strained broth left after cooking the beef. Remove and discard bay leaf. Bring everything to a boil.
The recipe says that you need to take comfortable clay pots. Pour thick soup into them. From above they will need to be closed with “lids” (round like necks) from puff yeast dough. Brush the top of the lid with the egg and place in the preheated oven. 150 to 180°C is enough, leave the pots in the oven for 20 minutes. Open the pots, inhale the aroma of wonderful cabbage soup. Add sour cream with your favorite herbs and eat to your health. When preparing boyar cabbage soup with mushrooms, there is a nuance. To keep the lids perfectly on the pots, their rims are smeared with an egg, then circles of dough are laid on top and pressed against the necks with a fork or the flat side of the knife to keep well. You can eat a hot dish directly from the pots. But if you don't want to, take deep plates, pour cabbage soup on them. Everyone will add a tablespoon or whoever needs 15% or 20% sour cream, greens on top.
This first dish is a real personification of traditional Russian cuisine. This hearty soup is sure to please everyone. Boyar shchi, prepared according to our step-by-step recipe with a photo with the addition of mushrooms and sauerkraut, has been cooked for several centuries. This soup has a pleasant sour taste and a wonderful aroma, which often stood in the huts of our grandmothers.
The name of this soup speaks for itself. Shchi with a high content of meat and mushrooms could only be afforded by the boyars. The cooks prepared a similar soup in pots, burying them in smoldering coals in the oven. Commoners gave the name to such soup - boyar, rich and could hardly indulge in such luxury.
Nowadays, everything is much simpler and now any housewife can cook cabbage soup in boyar style. Sauerkraut, meat and mushrooms remain the main ingredients of this soup, and a conventional electric oven replaces the Russian oven with coals.
Caloric content of boyar cabbage soup
The calorie content and nutritional value of boyar cabbage soup with mushrooms and sauerkraut are calculated for 100 grams of ready-made beef soup. The data given in the table are averaged.
How to cook boyar cabbage soup in a pot
Cooking boyar shchi in a pot in the oven may seem like a real culinary art. Our recipe will tell you in detail how to cook delicious rich cabbage soup, which can no doubt be called boyar.
Ingredients:
- Beef - 500 gr.
- Sauerkraut -300 gr.
- Dried porcini mushrooms - 70 gr.
- Potatoes - 4 pcs.
- Carrot - 1 pc.
- Onion — 2 pcs.
- Garlic - 3 cloves
- Tomato paste - 3 tbsp. l.
- Butter - 2 tbsp. l.
- Pepper
- fresh greens
Step 1.
First of all, rinse the mushrooms and soak. To do this, fill them with warm boiled water for 10-15 minutes. Then place in a saucepan, cover with water and cook for 30 minutes.
Step 2
Rinse the beef well, cut into small cubes and lightly fry in butter. When the meat is browned a little, transfer it to a saucepan, cover with water and cook for 1 hour. Periodically remove the resulting foam.
Step 3
While the meat is cooking, let's take care of the cabbage. If it is not very sour, then immediately fry it for 5 minutes in the same pan where the meat was previously fried. Then pour in 1/4 of the mushroom broth and simmer for 15 minutes, covered. Pretty sour cabbage should be washed first, this will remove excess acid from the soup.
Step 4
Place the boiled meat in clay pots, if there are none on the farm, then use cast-iron utensils.
Step 5
Combine the mushroom and meat broths, put the pan on the stove and wait until it boils. Mushrooms and peeled potatoes cut into cubes and send to the broth. Salt, pepper and cook for 7 minutes.
Step 6
Rinse carrots and onions, peel. On a coarse grater, grate the carrot, finely chop the onion.
Step 7
Fry the vegetables in the remaining butter, put the tomato paste, mix and simmer for 4 minutes.
Step 8
Distribute all prepared ingredients evenly among the meat pots. In each pot you should have pieces of meat, cabbage, mushrooms, potatoes, vegetable frying. Now pour the contents of the broth and add the grated garlic cloves.
Boyar cabbage soup
TECHNICAL AND TECHNOLOGICAL CARD No. Boyar cabbage soup
- APPLICATION AREA
This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to the Boyar Shchi dish produced by a public catering facility.
- REQUIREMENTS FOR RAW MATERIALS
Food raw materials, food products and semi-finished products used for cooking must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)
3. RECIPE
4. TECHNOLOGICAL PROCESS
The meat is cut into portions and fried. Cooked dried mushrooms are poured with cold water (7 liters of water per 1 kg of mushrooms), left for 3-4 hours to swell and then boiled in the same water until tender. The resulting broth is filtered, the mushrooms are washed and cut into strips. Sauerkraut is finely chopped and stewed for 1.5-2 hours with the addition of mushroom broth, sautéed tomato puree.
Carrots and onions are chopped, passivated. Meat, stewed cabbage, sautéed vegetables are placed in a pot, poured with water, mushroom broth is added, brought to a boil, seasoned with sautéed flour, diluted water or mushroom broth, salt and spices are added, covered with a dough cake and brought to readiness in an oven for 15-20 minutes.
For a cake, yeast is diluted in warm water with a temperature of 30-35 degrees, sugar, salt, sifted flour are added, the dough is kneaded and placed for 3-4 hours to ferment in a room with a temperature of 35-40 degrees. When the dough has increased in volume by 1.5 times, it is punched for 1-2 minutes and again left for fermentation, during which the dough is punched 1-2 more times.
The finished dough is divided into pieces weighing 18 grams and rolled into round cakes.
Boyarsky cabbage soup is released in a pot covered with a flatbread.
- REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE
Serving: The dish is prepared according to the consumer's order, used according to the recipe of the main dish. Shelf life and sale in accordance with SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a study report.
- QUALITY AND SAFETY INDICATORS
6.1 Organoleptic quality indicators:
Appearance - Characteristic of this dish.
Color - Characteristic of the products included in the product.
Taste and smell - Characteristic for the products included in the product, without foreign tastes and odors.
6.2 Microbiological and physico-chemical parameters:
According to microbiological and physico-chemical indicators, this dish meets the requirements of the technical regulation of the Customs Union "On food safety" (TR CU 021/2011)
- NUTRITIONAL AND ENERGY VALUE
Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)
Technological engineer.