How to cook cabbage soup correctly: what to put first - potatoes or sauerkraut
Sauerkraut soup is rightly considered one of the most popular first courses.
The soup is nutritious and has a light and pleasant sourness.
However, sometimes the dish turns out to be not as appetizing as the gourmet expected.
A common problem is the presence of potato cubes in the cabbage soup that are too hard or even raw.
To avoid this culinary mishap, you need to add the ingredients to the broth in the correct order.
What to put first - potatoes or cabbage
First, the potatoes should be in the shchi. If you put the vegetable in already acidified liquid, the cubes may become "hardened".
In other words, the potatoes will not be cooked well and will remain hard. The household is unlikely to get much pleasure from eating soup with such an ingredient.
But if the cook first adds chopped nightshade to the broth and only then sauerkraut, the dish will turn out ideal.
The acidic component should be added 10-15 minutes after the potatoes have started to be cooked.
There is an important nuance: before adding cabbage, it is advisable to stop cooking the meat broth with potatoes for a while.
Let the liquid cool down a bit. If the sauerkraut is immediately placed in boiling broth, the taste of the shchi will not be revealed quite correctly.
It is worth resuming cooking after both the potato and cabbage components have appeared in the soup.
