Cabbage soup with sauerkraut has a very bright taste.
This is why this soup is so popular among gourmets.
However, not all chefs achieve maximum flavor development in their dishes.
But to do this, you just need to “process” the acidic ingredient before adding it to the pan.
The essence of the culinary trick
Most housewives immediately add sauerkraut to the soup.
Because of this mistake, the cabbage soup does not turn out as appetizing as it could have been.
To really turn the soup into a top-notch dish, the sauerkraut needs to be fried first.
Before putting the product in the frying pan, remove excess brine and chop it. The second step is very important: the ingredient will not be presented in the form of long strips, and this will significantly simplify the consumption of the cabbage soup.
The squeezed and chopped cabbage should be placed in a frying pan, into which vegetable oil has been poured in advance.
The frying time should be 10 minutes: during this time, the cook must continuously stir the product with a spatula.
If desired, you can add a little flour to the heat-treated cabbage: thanks to this component, the cabbage soup will become thicker and tastier.
