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In our area in October, here and there you can hear the sound of a hoe: people are chopping cabbage soup. This is a whole ritual, a certain stage that ends the gardening season and begins a new one - a long, cold winter.
Green cabbage soup, and they are also called gray cabbage soup, pickled cabbage soup or just winter cabbage soup, are not loved by everyone. Many have not even heard of such a dish. But if anyone has tried them, he will never forget the taste. I offer you a recipe for preparing cabbage soup, and subsequently green cabbage soup from it.
We will need:
Rinse thoroughly.
We put them in a pile and chop them with a hoe or put them into a combine. Since I used a combine, I am showing this process. First - to the shredder.
Then chop for a few seconds with a knife.
Add some white cabbage. We take the loosest heads of cabbage. They are also with greens, perfect for cabbage soup.
Covering light green leaves also work well here. Let's add them too.
When all the leaves are chopped, grate the carrots and add them to the chopped green leaves. Add salt there too.
During fermentation, cabbage soup must be kneaded with clean hands or pierced with a wooden stick.
After two or three days we take them out into the cold. Cabbage soup is stored in the cellar (in jars or in the same container where it was fermented, under pressure), in the refrigerator or freezer, divided into portions in bags. It should be noted that when frozen, cabbage soup does not lose its qualities.
From this one sauerkraut We will be preparing rich cabbage soup tomorrow.
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How to prepare crumbled green cabbage leaves for the winter? We will consider recipes for this preparation, as well as other issues, in the article. Today, many people do not throw away the lower tops of cabbage, but cook it into crumbs. Green cabbage leaves are capable of secreting acidic enzymes. Thanks to them, the product has its own extraordinary and unique taste. Villagers in Russia to this day use the lower cabbage leaves not out of prudence, but because of tradition and indescribable taste.
Tools
People often prepare crumbles for the winter from green cabbage leaves. This ingredient for gray cabbage soup is very easy to prepare. Previously, green cabbage leaves were used to prepare a large number of viands First, the tops were crushed using a special piece of wood (chipping), crushing it and putting it in a wooden barrel. You can use a large knife. To prepare crumble for the winter from green cabbage leaves, you need to take: 1 tsp. sugar, 50 g salt, 1 kg green (top) cabbage leaves, half a glass of water, 1 tbsp. l. rye flour.
How to cook?
So, we prepare crumbles for the winter from green cabbage leaves. First, rinse the leaves thoroughly and shake off the water. Stack them and first cut them into thin strips and then crumble them into squares. Next, chop it all with rocking movements from the handle of the knife to its tip, and vice versa. Now place the chopped leaves in a large saucepan. Transfer the crumbs and at the same time knead them with your hands. Prepare the brine. To do this, pour sugar and salt cold water, mix thoroughly and pour into the pan with the crumble.
Next, place a plate on top of the cabbage crumbs and place pressure on top. Leave it in the room for a week. Now take a three-liter jar, cover its bottom with rye flour and transfer the cabbage crumble here. It must be compacted well with a wooden rolling pin. Tie the neck with a piece of gauze and put it in the cold. The water in it will evaporate, so it needs to be added occasionally. The prepared crumble made from green cabbage leaves for the winter is ready! Before cooking cabbage soup, be sure to rinse it with cold water.
Manufacturing nuances.
So, you already know how to prepare crumbled green cabbage leaves for the winter. It is used to prepare cabbage soup, which owes its extraordinary taste to cabbage leaves that are not included in the head of cabbage. They are usually ground in a wooden barrel. They are chopped into crumbs with a chop - a special stray, as we talked about above. A chop is a metal open “figure eight” on a stick. Thanks to this shape, this tool shreds cabbage, including those that are stuck to the sides of the barrel. To create crumbles in wooden boxes, a different type of saw is used, the configuration of which is similar to the armament of the king’s guards from the famous cartoon about “The Town Musicians of Bremen.”
How do they cook in the regions?
Preparing crumbles for the winter from green cabbage leaves is done differently in different regions. This dish is also called differently. In the Pskov province it is khryapa, in Siberia it is shchanitsa, and in the remote villages of the northwestern region of Russia it is kislina or kroshevo. It is the basis for making “shti” or gray cabbage soup. Different regions have saved their own distinctive features fermentation of the workpiece we are considering.
Some people add a handful of rye flour, sometimes they don’t add salt, and sometimes they add a crust of black bread. It is unlikely that a city dweller will be able to completely reproduce the method of creating kroshev, but believe me, its taste is worth it.
Novgorod recipe
So how to prepare a delicious crumble for the winter from green cabbage leaves? We present to your attention the recipe according to which this dish is prepared in the villages of the Novgorod region. This is how it turns out crumbly with the most refined and original sourness. So, wash the cabbage leaves and place them in a barrel. Place carrots here too (as many as you see fit). Carrots can be grated, but then their taste will not be the same as chopped carrots. It must be remembered that finely grated carrots turn the crumbs yellow-orange, which looks unappetizing. To prevent damage to the bottom of the barrel, lay a couple of cabbage leaves on it.
As soon as you have chopped up a portion of carrots and cabbage, transfer it to an enamel bowl. Next, sprinkle salt to taste and rub with your hands. The mixture should taste and look identical to fresh cabbage salad. Now transfer it to a clean enameled fermentation tank. And so continue - chop up a portion of carrots and cabbage in a barrel, transfer it for grinding and then send it to the tank. Once all the cabbage has been prepared this way, cover it with a lid. The lid should be slightly smaller in diameter than the tank. Place a heavy pressure on top and wait for the juice to appear.
Fermentation stage.
Agree, it is very easy to prepare crumbles for the winter from green cabbage leaves. The photo of this blank surprises everyone. What is the fermentation stage of this dish? Green cabbage leaves, unlike white ones, have little natural sugars. Therefore, the fermentation of crumble is difficult. Depending on the “sugar content” of cabbage, to begin fermentation it needs help in the form of a crust of black bread or a handful of rye flour. Crumbly fermented for 5-7 days. During this period, from under oppression, a thick foam appears at the edges, which contains the bitterness of cabbage leaves. Therefore it needs to be removed. The oppression must be removed once a day and with a clean stick (in villages they use a chopping stick) “pierce” holes in the cabbage (to the bottom) in the center and in a circle. Air escapes through these holes, and the mass itself emits a peculiar smell of fermented cabbage leaves. If you don’t make holes, it will turn out crumbly and bitter. In fact, cabbage needs to breathe fresh air! It should also be completely covered with brine. If the cabbage does not have enough juices, you need to pour in a little warm water.
After about seven days all odors will disappear, white foam will complete its education, and the crumb will acquire an amazing “sour” taste and green-gray color. This product is quite different from regular sauerkraut. In villages, the finished crumbs are stored in the basement. A city dweller can put it in the freezer and pick it out little by little to make gray cabbage soup from crumble.
Cabbage soup
What I will show you now is absolutely unique. Get ready.
Nobody, anywhere, has ever collected different types Krosheva, did not photograph them together and did not explain the difference.
Now, when less and less crumble is being prepared, and gray cabbage soup, our ancestral dish, has been tried only by a small part of the Russian people - it’s time to talk about it.
I admit that here is a small part of my observations. The full “version” will someday be read in printed form. I hope so.
And in short, it’s like this:
In order. Above left is the most common salting method. But also the most time-consuming. It is not the topmost leaves that are taken, but those that are exactly “gray” - the second and third layers.
The leaves are chopped in a trough, then placed in a round wooden vat and steamed. Boiling water is poured to the top layer, the vat is tightly closed with boards, towels, blankets. After two days, all this is removed and the floating cabbage is very carefully pressed with your hands to the bottom of the vat, “so as not to get slimy.” They say that properly steamed crumble at this moment remains very warm, almost hot. On the third day, the pressing manipulation is repeated.
On the fourth - it is wrung out crumbly and placed in a prepared tub or barrel (about barrels, tubs, bottoms, oppressions, their preparation, etc. - wait for a separate essay, a lot of material has been collected) on whole leaves. It is at this moment that it is salted - about 2% salt by weight.
All these tricks with steaming are for better souring. The owners are generally very wary of the notorious “sliming” of the kroshev. There is much less sugar in the upper leaves than in the middle of the head of cabbage, so the risk of unnecessary microflora entering instead of the expected lactic acid fermentation in the crumble is greater.
That's why they resort to tricks.
What you see on the left below is crumbled, fermented without steaming, with the addition of rye flour. This option is considered “lazy,” but some people prefer cabbage soup made from crumble with flour.
The taste of such cabbage soup is peculiar and unusual. The liquid in them is a bit like rye jelly. But the cabbage soup is tasty and filling.
At the top right are the topmost leaves. This crumble is most often prepared in the summer, before the mass preparation of other fermentations. I once wrote about summer crumble, so this is it.
In autumn, these leaves become coarse and the crumbs of them are disrespectfully called “cattle leaves”.
Bottom right - “white crumble”. These are the large leaves of the upper part of the head of cabbage. Unlike the heads of cabbage that go into both regular sauerkraut and “top” crumble, there is some fiber here. They already contain more sugars, so you can ferment them without steaming. It was with this kind of crumble that I recently cooked cabbage soup with smelt.
Uffff. That's all for now.
Like this.
Our dear Fuuksia told us that in Russia they make “kroshevo” from dark cabbage leaves for cabbage soup. I had never heard of this before, so I became interested in this question. That's what came out of it.
What is "crumbly"?
This is a delicacy in the northern regions of Russia.
It is used to prepare cabbage soup that is simmered for many hours - a signature dish...
Take the top green leaves of cabbage, finely chop or chop them and ferment them with the addition of salt and rye flour.
Can also be stored frozen.
Cabbage soup made from crumble is National dish Karelians Once they were evicted from their ancestral territories by entire villages to the Tver region. Their children, grandchildren, etc. still live there. The Kroshev secret is not “shared” with anyone. If you are ready, they will treat you, but they won’t tell you how to do it. They have some kind of cooking secret. No matter how much they try, no one succeeds like the Karelians. And cabbage soup made from kroshev is so tasty that we city dwellers can’t tear ourselves away from it! It would be great to know the secret to making crumble!
Gray sauerkraut or kroshevo is also a “pharmacy under your feet”))
This recipe is extremely unlucky for two reasons: because gray and the duration of preparation of the main dish from them. Added a fly in the ointment and the ancient name of gray cabbage soup - serfs. At the same time, it is completely forgotten that it was cabbage soup made from gray sauerkraut that people ate for centuries during the long winter-spring fasts, and those years were very difficult on all sides. What’s attractive about this recipe is that the raw materials are practically free - you need green cabbage leaves, which remain in huge quantities after harvesting white cabbage and go to best case scenario, into the compost heap. An additional advantage is the taste of cabbage soup, which is obtained only from such leaves, and the good health of even those who do not eat pickled vegetables for health reasons. By the way, there were numerous attempts to introduce gray cabbage soup into the diet of those recovering, but they all failed for the reasons stated above.
To prepare kroshev you only need the covering green leaves of cabbage, sharp knife, salt and a handful of rye flour or a few crusts rye bread. The leaves are washed, thickened petioles are removed and cut as small as possible. There is no need to scald the leaves to make them softer and remove bitterness; if two subtleties are observed, everything turns out amazing. One of the main secrets of good gray sauerkraut is very fine slicing or chopping. The crushed mass is placed in a glass jar or wooden barrel, at the bottom of which a handful of rye flour or several rye bread crackers are necessarily thrown. Salts are added as usual and placed in a warm place for fermentation. Now the second secret: every day you need to pierce the entire mass to the bottom, only in this case the fermentation will proceed quickly and throughout the entire depth of the workpiece. It takes 4-7 days for fermentation, after which the container with cabbage is stored in a dark, cool place; you can simply freeze it, as they did in the old days.
Cabbage soup from it is prepared with long and very quiet heating, as for jellied meat. The cabbage should not be boiled, but simmered, as in a Russian stove. In most cases, cabbage soup was made lean, but a piece of meat will not spoil it, quite the contrary.
Many will say it’s troublesome, but the taste and usefulness are still worth trying.
Now another option:
It is chopped finely from the top “gray” leaves of the cabbage.
Here Pokhlebkin has gray cabbage soup - from seedlings. So, if you are too lazy to simmer crumbly in the oven for a long time, then the seedlings will only turn out soft.
And, of course, that’s the only way they really prepared.
While there is no new cabbage yet, the sorrel and nettle are already a bit harsh, and we’re tired of it...
We chop the leaves into small pieces and ferment them, just like ordinary cabbage, only without carrots and other additives, just coarse salt.
In a couple of weeks our crumble is ready.
It turns out sour-sour, then, before adding it to the broth, rinse it in three waters and cook in the oven for three hours, and then add, as usual, potatoes, overcooked, tomato paste, cook for half an hour on high heat and return to the oven for an hour. This is really yummy)
So, let's prepare cabbage soup:
In the morning we put it in a cast iron pot (for a two-liter one - exactly a half-liter jar), add linseed oil Simmer in the oven for a little bit and four hours. Add water a spoonful at a time to prevent it from burning.
Then add finely chopped carrots and onions and simmer for another hour.
In the meantime, cook a wonderful beef brisket broth.
Cut the meat into pieces, place in a cast iron pot, and add broth to the very top. And back into the oven, for about forty minutes.
That's all.
Business...
Cabbage soup from crumble “Vkusnota” or “gray cabbage soup”
Cabbage soup made from gray sauerkraut is very tasty, especially with pork.
We also call cabbage soup made from green cabbage crumbles “gray”.
Cabbage crumble is fermented from finely chopped green cabbage leaves. Cabbage soup made from kroshev is superior in taste to cabbage soup made from white sauerkraut. Cabbage soup can be prepared with meat and in meat broth, but you can also use lean cabbage soup.
Compound
1 potato,
1 onion,
1 carrot,
4 -5 tbsp. spoons of gray sauerkraut (crumbly),
black peppercorns,
sweet pepper (optional),
Bay leaf,
vegetable oil,
dill,
sour cream.
Place chopped potatoes in boiling water and cook until tender.
Pour into the frying pan sunflower oil and fry carrots and onions in it, and at the end add crumbles and simmer without covering (you can also add a little sweet pepper).
Mash the boiled potatoes directly in the pan, add salt, add our frying, black peppercorns, bay leaves and cook over low heat until the cabbage softens (about an hour), then turn off the heat, close the lid tightly and leave to simmer crumbly.
Serve with dill and sour cream, you can pepper with ground black pepper.
If you don’t have fresh dill on hand, then during cooking you can add dry dill umbrellas for taste, and then throw them away.
You don’t have to simmer the cabbage in a frying pan, but then after putting the cabbage in the pan, cook the cabbage for a while without covering it with a lid (so that the bad smell cabbage).
Many people collect the dark lower leaves of cabbage in the fall and bale, chop, add carrots and salt. Then it is put into a barrel and salted (fermented) for a month. The filled barrel should be covered with washed green cabbage leaves and a clean white cloth. Place a wooden circle on top, and carefully washed cobblestones weighing approximately 10 percent of the cabbage's weight are placed on it. The foam that forms on the surface of the brine should be removed, and the edges of the barrel should be thoroughly wiped with a clean towel. When it turns sour, put it in jars and into the cold, basement, refrigerator. Therefore, many people grow cabbage themselves for these leaves!
And we prepare again:
Cook the pork meat, then wash it crumbly (so as not to sour too much), add potatoes, onions, spices, and herbs. If you are not preparing it in a Russian oven, then I advise you to wrap it in a warm place for 3-4 hours (at least overnight) and let it cook. The sequence is clear, but look at the time yourself!
Bon Appetit everyone!!!
But you need to ferment for at least a month))))) And the leaves are taken not from fresh cabbage, but only later, when the cabbage is ripe and it is cut down))) Otherwise, it’s not the same!
What are your options?