Fresh cabbage soup with meat and vegetables is a delicious recipe. How to cook cabbage soup from fresh cabbage, step-by-step recipe

Shchi is a traditional Russian folk dish. It belongs to the category of hot dishes, but there are recipes for cold cabbage soup that need to be steeped for a day before serving. Today we will try to understand the issue of preparing cabbage soup at home. Without much effort.

The recipe is not complicated and preparing such cabbage soup following our recommendations will not be easy.

Ingredients:

• Chicken meat 500-700 grams.
• Cabbage 300-500 grams.
• Potatoes 5-6 pcs.
• 1 onion.
• 1-2 carrots.
• Tomatoes or tomato.
• Salt and pepper to taste.

Cooking process:

1. Divide the meat into small pieces, rinse well under running water and cook until done.

2.After the water boils, remove the pan from the heat and completely change the water. Don’t worry about the taste itself and the broth will not suffer from this since the cooking process has practically not begun. By changing the water, you will save yourself from the process of removing foam and all harmful substances will also go away along with the first water.

3. Chicken cooks quickly, so you need to prepare the rest of the ingredients in a short period of time.

4. Peel the onion and cut it into cubes or semi-rings.

5. Peel the carrots and grate them.

6. Peel the potatoes, cut them into small cubes, wash them and put them in a bowl of water to wait in the wings.

7. If you take a whole head of cabbage, then you need to remove the top 2-3 leaves from it and rinse the head of cabbage under water. Cut the cabbage into two halves and finely chop one half into strips.

8. While the food is being prepared, the chicken is almost ready, you can proceed to further preparation of cabbage soup from fresh cabbage.

9.Add chopped onion to the chicken and stir.

10.After 2-3 minutes, the water will begin to boil, without allowing the water to boil, add the grated carrots.

11.After another 3-5 minutes, add the potatoes again, mix everything, let the broth boil for 5 minutes and add the cabbage. Cover with a lid, wait for everything to boil, reduce the heat by 50% and cook for about 10 minutes.

12.During this time, prepare the tomatoes. You need to remove a thin skin from them. To do this, make a cut on them with a cross and pour boiling water over them, hold for 3 minutes, drain the water and fill with cold water. Due to temperature changes, the skin will come off easily. Finely chop the tomatoes. If you use a tomato, the cooking process will be even easier. You will need 3-5 tablespoons of tomato per 2-liter pan of cabbage soup.

13. The tomato is ready, you can add it to the pan with the cabbage soup. Pour the tomato into the pan, stir, add salt and pepper to taste, cover with a lid, bring to a boil, cook for 2-3 minutes and turn off the heat.

14. Leave the cabbage soup for 3-5 minutes so that it can rest a little and you can serve it on the table. If desired, you can garnish with chopped herbs before serving.

Bon appetit.

Shchi classic recipe for making sauerkraut

This is the most delicious classic recipe for making cabbage soup from sauerkraut; they are also called sour cabbage soup. We will prepare cabbage soup using beef broth.

Ingredients:

• 500-600 grams of beef pulp.
• 1 small marrow bone.
• 500 grams of pickled barrel cabbage.
• 2 onions.
• 1-2 carrots.
• 5-7 medium potatoes.
• Bunch of greens (dill, parsley, cilantro)
• Garlic to taste.
• Vegetable oil.
• Salt and pepper to taste.
• Sour cream for serving.

Cooking process:

The basis of all soups is a good and rich broth. For which the brain bone was acquired. It will give an excellent fat for the broth, and the pulp also plays a role in the broth. So, first of all, we cut the pulp into small pieces and set it to cook the broth along with the bone.

1. Cook the meat until fully cooked and strain the broth through a fine sieve. This will allow us to get rid of bone fragments that may form when chopping meat. If you get such a fragment, you can break a tooth. So don’t be lazy and strain the broth before using it further.

2. The broth is ready or is still cooking, it’s time to prepare the rest of the ingredients for the cabbage soup.

3. Peel the onion and cut into thin strips. Grate the carrots.

4.Pour vegetable oil into a frying pan and prepare frying of onions, carrots and tomato paste.

5. Peel the potatoes and cut into cubes. But I cut the potatoes into strips in cabbage soup so everything looks more beautiful or something. In general, potatoes should be cut to your taste.

6.Now let's get back to the broth. Place it back on the stove and bring to a boil.

7.When the broth is boiling steadily, you can add potatoes to it. Mix everything and cook until the potatoes are ready, then add sauerkraut. Boil it for 5-7 minutes.

9. Leave the cabbage soup on the stove for 10-15 minutes so that it steeps well. But you can also put them in an oven preheated to 150 degrees for 10-15 minutes. Just like our ancestors did. After 10 minutes, remove the cabbage soup from the oven and you can serve it with sour cream.

The sauerkraut cabbage soup is completely ready, enjoy your meal.

Sauerkraut cabbage soup with stewed meat

There is also a recipe for making cabbage soup with. Cabbage soup cooks quickly because you don’t need to cook the broth for a long time.

Ingredients:

• 350-400 grams of sauerkraut.
• 300 grams of meat stew.
• 1 onion.
• 1 carrot.
• 5-7 potatoes.
• 1 tablespoon of tomato paste.
• Vegetable oil.
• Salt and pepper to taste.
• Lavrushka.

Cooking process:

Since there is no need to cook the meat, the cooking process begins with boiling the cabbage. Lightly squeeze the cabbage. If you think it is too sour, wash it under water.

1. Place the cabbage in a saucepan, fill it with water and cook until soft.

2. Prepare a fry from onions, carrots and tomato paste.

3. Peel the potatoes and cut into cubes.

4.After 15 minutes, when the water with sauerkraut has boiled, you can add chopped potatoes to the pan.

5. Cook the cabbage soup until the potatoes are ready. Then add the roast, stew and bay leaf. Bring to a boil, cook for literally 2-3 minutes and you can completely turn off the heat under the pan.

6. Before serving, garnish with chopped herbs.

The sauerkraut cabbage soup with stewed meat is fully prepared, enjoy your meal.

Lenten cabbage soup made from sauerkraut without meat

Russia is an Orthodox country, and in Orthodoxy there are many fasts during which it is forbidden to eat meat. And that’s how lean cabbage soup without meat appeared.

Ingredients:

• Sauerkraut or 500 grams.
• 1 onion.
• 1 carrot.
• 1 tomato or spoon of tomato paste.
• Greenery.
• Salt and pepper to taste.
• 5-7 potatoes.

Cooking process:

1. First, squeeze the cabbage out of the brine and chop it a little.

2. Place the chopped cabbage in heated oil and fry a little. Then pour a glass of water and simmer the cabbage for 30 minutes, stirring occasionally.

3. Prepare frying from onions, carrots and tomatoes.

4. Peel the potatoes and cut into cubes.

5.Pour water into a saucepan, add potatoes and cook until tender.

6. Potatoes are ready, add stewed cabbage, roasted vegetables, herbs, and bay leaves, bring to a boil and cook for 2-3 minutes at a steady simmer.

Lenten cabbage soup is ready to serve.

Bon appetit.

Russian sauerkraut cabbage soup video recipe

Bon appetit.

Such a dish as Russian cabbage soup is very popular and is considered one of the fundamental ones in the national cuisine. But few people know that there are a lot of recipes for cooking. We invite you to familiarize yourself with the most interesting ones.

A little history

Shchi is a traditional Russian soup whose main ingredient is cabbage. They appeared a very long time ago. It is believed that such a dish was first prepared back in the 9th century, when cabbage was brought from Byzantium, and peasants began to grow it en masse.

But quite quickly, cabbage soup became popular not only among the poor, but also among other segments of the population, so for a long time they occupied a leading position in the lunch meal, and even now they still remain a favorite.

It is believed that the name of the soup came from the Old Russian word “s’to”, which was then transformed into “s’ti”, and then into the shorter “shchi”. And it meant “food”.

Cooking options

How to cook cabbage soup deliciously? We offer several options.

Option one

Cabbage soup made from fresh cabbage and beef will be light and tasty. To prepare them you will need:

• 500-600 grams of beef;
• 300 grams of fresh white cabbage;
• four potatoes;
• one onion;
• one carrot;
• two tomatoes;
• dill and parsley;
• ground pepper and salt to your taste.

Description of the cooking process:

1. Wash the meat well and remove all veins, if any. Place the piece in a pan of water and put it on the fire. As you cook, skim off any foam that forms, as it can ruin the taste of the dish.
2. While the beef is cooking, prepare the remaining ingredients. Potatoes should be peeled, washed and cut into cubes or strips. Peel and chop the onion with a knife, grate the carrots after pre-washing. Tomatoes need to be cut in any convenient way. If you want to remove the skin from them, then first pour boiling water over them. Wash the greens, dry and chop. Shred the cabbage.
3. Prepare the roast. To do this, heat the oil in a frying pan and fry the carrots and onions until golden brown, then add the tomatoes and fry everything together for a couple more minutes.
4. When the beef is ready (about 1-1.5 hours after the broth boils), remove it, cool slightly and cut into cubes. Add cabbage and potatoes to the broth.
5. After fifteen minutes, place the roast and chopped meat into the pan.
6. After another five minutes, add salt and pepper, as well as herbs.
7. After a few minutes, turn off the heat. Let the cabbage soup brew and serve it with sour cream.

Option two

You can cook cabbage soup with sauerkraut, it will add a slight sourness to the dish. You will need:

• 500 grams of pork;
• 400 grams of sauerkraut;
• four potatoes;
• one head of onion;
• one carrot;
• two or three tablespoons of vegetable oil;
• any greens;
• salt and pepper to taste.

Step-by-step instruction:

1. Wash the pork and place in a pan of boiling water. While the meat is cooking, periodically remove the foam with a slotted spoon or large spoon.
2. Potatoes need to be peeled, washed well and cut in any way convenient for you.
3. Wash the carrots and grate on a medium grater, and after peeling, chop the onion with a knife (small).
4. When the pork is completely cooked and soft, remove it from the broth, and after cooling, cut it into cubes or strips to return to the soup.
5. Throw potatoes into the broth, and after 10 minutes add sauerkraut and fry.
6. Wash the greens, dry them, chop them and put them in cabbage soup.
7. Now you can add salt and pepper to the soup.
8. After a few minutes, turn off the heat and cover the pan with a lid so that the dish infuses and becomes more rich and tasty.
9. Done, ready to serve.

Option three

If you are fasting or dieting, you can prepare delicious and light lean cabbage soup with beans. To do this you will need:

• 300 grams of red beans;
• 400 grams of white cabbage;
• one carrot;
• one head of onion;
• one tomato;
• two potatoes;
• three tablespoons of vegetable oil;
• herbs, salt and pepper to taste.

Step-by-step instruction:

1. The beans need to be washed and soaked overnight in warm water to swell.
2. Pour water into a saucepan, put the beans in it and cook for about an hour until they soften (but not completely).
3. Peel the potatoes and cut into strips, shred the cabbage. Put all this into the broth.
4. Next you need to do the frying. To do this, peel and chop the onion, wash and grate the carrots. Fry the vegetables in oil.
5. The tomato must be peeled by first placing it in boiling water for a minute. Cut it into small cubes.
6. When the cabbage and potatoes become soft, add the prepared roast and tomato to the soup.
7. Chop the greens with a knife and also put them in the cabbage soup.
8. Add pepper and salt.
9. After two to three minutes, cover the pan with a lid and turn off the heat.
10. After infusing for twenty minutes, the cabbage soup can be served.

By the way, you can use canned beans instead of raw beans, but they should be added almost at the very end.

Option four

Green cabbage soup with sorrel and egg will turn out tasty, satisfying and beautiful. To cook them, prepare:

• 500 grams of any meat (you can also use chicken);
• 100 grams of sorrel;
• 300 grams of white cabbage;
• two or three potatoes;
• one onion;
• one carrot;
• 3-5 chicken eggs;
• a little vegetable oil;
• salt and ground pepper to your taste.

Preparation:

1. The meat must be cooked until tender, removed from the broth and chopped. Don't forget to skim off the foam during cooking.
2. Peel the potatoes, wash and cut into cubes.
3. Chop the cabbage with a knife (it is better to use a special one designed specifically for cutting cabbage).
4. Finely chop the sorrel or even grind it in a blender.
5. Wash and grate the carrots, finely chop the onion with a knife after peeling.
6. Place potatoes and cabbage in boiling broth. While it is cooking, fry the onions and carrots in vegetable oil.
7. When the cabbage and potatoes become soft, add the roast and sorrel to the cabbage soup. After five minutes, salt and pepper the cabbage soup.
8. Hard-boil the eggs, peel and add to the dish before serving, cutting them into halves.

1. To make the cabbage soup light and the broth almost transparent, you need to drain the water while cooking the meat. Better yet, pour out the broth completely (or use it for other purposes), and continue to cook the soup in new fresh water.
2. To make the broth transparent, it is also worth cooking the cabbage soup over low heat so that it gurgles a little, rather than actively bubbling. Experienced housewives also do not advise covering the pan with a lid during the cooking process.
3. To prevent white foam from forming after adding potatoes, pre-soak them for twenty or thirty minutes in cool water, this will remove excess starch.
4. It is best to serve cabbage soup hot and fresh, and always with sour cream; this is an unchanging Russian tradition.
5. If the cabbage is very tough and difficult to cut, then you can put it in the freezer of the refrigerator for a short time or pour boiling water over it. Then the leaves will noticeably soften.
6. Try cooking real Russian cabbage soup in a slow cooker, it’s not difficult and even easier than cooking on the stove.
7. To make the meat cook faster, you can cut it into pieces, not along the grain, but across it.
8. Salt the cabbage soup at the very end of the cooking process.
9. If the broth has boiled away, do not add cold tap water to it. To bring the volume to the required level, use boiling water.
10. Sauerkraut should be added only after the potatoes are ready, otherwise they may remain hard.
11. At the very end of cooking, you can add chopped garlic to the cabbage soup.
12. If the recipe calls for the use of tomatoes, they can be replaced with tomato paste.

All that remains is to wish you bon appetit.

Let's talk today about another Russian dish - cabbage soup made from fresh cabbage.

This soup is as popular and loved as the ones I told you about in the previous article.

This soup was prepared, as a rule, in the autumn, when fresh cabbage was ripening, and in preparing it, various types of meat, cereals, fresh fish, vegetables and seasonings were used in the same way as with sauerkraut.

There are a great many recipes for such cabbage soup; each housewife has her own special twist, which gives a unique taste to this dish.

This time we will look at recipes for the simplest ways to prepare this soup.

Let's just say - the classic preparation of a simple and light soup - cabbage soup from fresh cabbage, for your convenience I will try to show them step by step and with various photographs

Step-by-step soup recipe – Fresh cabbage soup with chicken

Delicious, quickly prepared fresh cabbage soup with chicken

To prepare cabbage soup you will need chicken meat, it is better to take chicken stew 500 - 1000 g, 5 - 6 small potatoes, 3 small onions, a small forkful of fresh cabbage, carrots, tomatoes, ground pepper, salt, butter (optional ), with a teaspoon of sugar, dried seasonings and herbs

1. First of all, wash the meat well and separate it into pieces.

2. Pour 2 liters of water into the pan, add the chicken and cook the broth

3. As soon as the water begins to boil, you need to remove the foam that appears, reduce the heat and leave the meat to finish cooking

4. Chicken cooks quickly, so quickly chop the onion for frying.

5. Grate the carrots

6. Shred the cabbage

7. Peel the potatoes, cut them into pieces for soup, fill them with cold water so that they do not darken

8. 15 minutes have passed, the broth is almost ready, add chopped onions to the pan

9. 3 minutes have passed, add grated carrots

10. After 2 - 3 minutes, add the cabbage, let it cook for 5 minutes

11. Place chopped potatoes to cook

12. After boiling, reduce the heat, cover the pan with a lid and leave to cook for 3 - 4 minutes.

13. Cut the tomatoes in half and grate them on a coarse grater, removing the tomato skin

14. Add them to our cabbage soup

15. Salt and pepper to taste, add dry or finely chopped dill and parsley, cover with a lid and leave the cabbage soup to simmer for 5 minutes

16. Add a pinch of sugar and a small piece of butter

17. If desired, you can add bay leaf and leave to brew for 5 minutes.

How to cook cabbage soup with fresh cabbage and beef

Classic recipe for cabbage soup with beef

1. Take beef, preferably with a bone, add 2 liters of water

2. Cook the broth for about 1.5 hours, do not forget to remove the foam when boiling

3. Cut potatoes into pieces for soup

4. Shred the cabbage

5. When the meat is ready, add cabbage and potatoes to the broth, cook until the vegetables are ready

6. Prepare the frying

7. Cut the onion into cubes

8. Three carrots on a fine grater

9. Pour vegetable oil into a heated frying pan.

10. Add onion

11. Add carrots

12. Fry for a few minutes and add 1 – 1.5 tablespoons of tomato paste

13. Place the finished frying in a pan

14. Add salt, pepper, bay leaf, finely chopped herbs

15. Let it brew for 10-15 minutes, add sour cream or mayonnaise when serving.

Recipe for cabbage soup with pork

Required Products

1. Cut the meat - separate the ribs from one another

2. Cut the potatoes into cubes

3. Finely chop the onion

4. Grate the carrots

5. Shred the cabbage

6. Place the meat in a saucepan with cold water and put it on the fire; as it boils, do not forget to remove the foam

7. While the meat is cooking, fry the carrots and onions in a frying pan with vegetable oil.

8. The onion should turn golden brown.

9. When the meat is almost ready, add potatoes

10. After boiling the potatoes until half cooked, add the cabbage

11. Continue cooking our cabbage soup over low heat

12. Add black and red pepper, salt to taste

13. It’s good to add a small pinch of cumin for taste, after rubbing it with your fingers.

14. Add bay leaf

15. After 2 - 3 minutes, add frying

16. Let the cabbage soup brew a little and you can serve it.

17. Add chopped herbs, sour cream - Bon appetit!

Spicy cabbage soup with canned fish

Delicious vegetable broth soup with the addition of canned saury in its own juice

Required list of products

Preparation:

1. Pour 2.5 liters of water into a saucepan and put on fire

2. While the water is boiling, cut the peeled carrots into slices and the washed leeks into rings.

3. Cut the cabbage

4. Cut peeled potatoes for soup

5. As soon as the water in the pan boils, add all the vegetables except leeks and cook for 15 minutes

6. Add adjika and herbal seasonings

7. After boiling for a minute, add leeks and cook for 5 minutes

8. Remove the saury from the jar along with the juice and boil for another 5 minutes, add salt if necessary

9. Add chopped herbs

10. Stir well, bring to a boil, remove from heat, let sit covered for 5 minutes

11. Serve. Bon appetit

Fresh cabbage soup without meat

Necessary:

• Fresh cabbage – 350 g.
• Carrots – 60 g.
• Potatoes – 150 g.
• Tomato paste – 30 g.
• Butter 15 g.
• Sour cream to taste
• Parsley - half a bunch
• Salt pepper
• Water – 1.2 l.

Preparation:

1. Wash the cabbage and chop finely
2. Peel the potatoes, wash them, cut them into medium cubes
3. We clean the carrots, cut them into rings, you can grate them on a coarse grater
4. Pour water into a saucepan, put on fire and bring to a boil
5. Place potatoes in boiling water
6. Next we send the cabbage
7. Cook until almost done
8. While the vegetables are cooking, sauté the carrots in a frying pan in butter.
9. Once the carrots are slightly soft, add the tomato paste.
10. Fry it for another 2 - 3 minutes
11. We put the frying in our cabbage soup
12. Taste, add salt and pepper if necessary, you can add 1 bay leaf
13. Bring all vegetables to readiness and remove from heat
14. Let the cabbage soup stand covered for 15 minutes.
15. Finely chop the greens
16. Pour into plates, sprinkle with herbs and add sour cream

How to cook cabbage soup from fresh cabbage in a slow cooker - video recipe

Master class – Cabbage soup from fresh cabbage, video

If these recipes helped you in preparing cabbage soup, write your feedback in the comments

Shchi is a traditional hot dish of Russian cuisine. It began to be prepared in Rus' from the 9th century, it was at this time that peasants began to grow cabbage. Of course, we prepared it in a simple way, without meat, without potatoes, the so-called “lenten” cabbage soup, at best adding mushrooms. But nevertheless, the dish very quickly gained popularity and people's love.

They began to prepare this first dish in rich houses, calling such cabbage soup “full” or “rich.” They were cooked from sauerkraut, with meat, and porcini mushrooms. They also prepared “daily” cabbage soup. Their peculiarity was that after cooking, the cast iron was wrapped in something warm. In this way they kept warm, and then exposed them to the cold until the next day.

They were invariably cooked in a clay pot, and later a cast iron pot in a Russian oven, called a shana pot. He was even revered in a special way, spoken of when washing, considered something special.

Folk love has brought the recipe for cabbage soup through the millennium to the present day. There is not a single family that does not cook them. Moreover, every family does not eat the same. They cook it differently everywhere, and of course the taste is also different everywhere. And the old Russian proverb is still relevant, and it sounds like this: “ Cabbage soup and porridge are our food!”

Today I want to offer a recipe according to which we have been preparing cabbage soup in our family for many years. This recipe incorporates all our culinary knowledge. It differs from the classic recipe in some ways. One of which is pre-frying vegetables. In the classic version, all vegetables are added to the soup without prior sautéing.

There are other points that I will dwell on when describing the recipe. Let's move on to it.

How to make cabbage soup from fresh cabbage and vegetables

We will need:

• meat with bones - 800-1000 g
• cabbage -200 gr
• potatoes - 2 pcs
• onion - 1 pc.
• carrots - 1 pc.
• bell pepper - 1 piece
• tomato -1-2 pcs
• apple - 1 pc.
• vegetable oil - 3-4 tbsp. spoons
• red capsicum
• salt - dessert spoon
• greens - for sprinkling
• sour cream - for serving

All vegetables for preparing cabbage soup according to this recipe are used fresh, young.

Preparation:

1. First we need to boil the meat broth. We will use beef. I bought brisket, it has bones, cartilage and meat. It has small layers of fat. Just what you need. The cabbage soup will not be very greasy, but will turn out rich. For this you definitely need a brain bone; you can’t do without it. It is she who will give us the fat we need. And of course, you need a piece of pulp to cut into soup and serve beautifully.

It should be remembered that the meat on the bones gives the main taste and fat.

I got about 1 kg of meat and bones. But then we will remove the bones, and there will be much less meat left.

2. Wash the meat, fill it with cold water just to cover the contents, and put it on gas. Bring to a boil, periodically removing the foam. Since we cook the meat on the bones, the foam is dark, it is difficult to remove, and floats in small flakes. And there is no way to get rid of it, except one. Let the meat simmer for 2 minutes, then take out the meat and pour out all the water without any regret.

3. We rinse the pan, the foam is so heavy that it has already settled on the walls and on the bottom. Then pour water again and add meat. I pour 2.5 liters of water, taking into account that while the meat is cooking, 1 liter will boil away. When we add all the vegetables, the total volume will be about 3 liters.

4. Put it on gas again and bring it to a boil. We see that very little foam is formed, it is light in color, and can be easily removed using a special spoon with holes.

In order for the cabbage soup to be not only tasty, but also attractive in appearance, you need to ensure that the broth is light.

5. As soon as it boils, immediately reduce the heat. During the entire boil, the water should not boil much, it should only gurgle slightly. Cover with a lid, leaving a crack, and cook the meat until fully cooked. Readiness is defined as follows.

When the meat comes away completely from the bone and is easy enough to remove, it is completely ready. My meat took about 2 hours to cook. But sometimes it cooks faster. For example, veal cooks faster because the meat is from young bulls. But for cabbage soup it is better to use beef. The meat takes longer to cook, but the broth turns out richer, and therefore more tasty.

For those who are interested in how to cook broths correctly, I have a special note. You can familiarize yourself with it by clicking on.

6. While we are cooking the broth, you can go about your business, and about 40 minutes before the meat is ready, you can do the vegetables.

7. Peel the onion and cut it into smaller cubes. You need a medium onion. I have very large heads. so I only use half.

8. Pour 3-4 tbsp into the pan. tablespoons of oil and fry the onion over medium heat until slightly golden brown. Over medium heat, it simultaneously fries and steams, gradually becoming soft and transparent.

9. While it is fried, peel and grate the carrots. For soups, I don't like to grate carrots using a regular grater. I either finely chop it into strips or grate it on a Korean carrot grater. In this case, carrots are visible in the soup as a separate ingredient. And it doesn’t float in it in the form of “it’s not clear what.” Any soup with carrots chopped or grated in this way looks very aesthetically pleasing!

Add the carrots to the onions and sauté until they become limp.

10. Peel the potatoes and cut them into small cubes. Sometimes the potatoes are put in large pieces, then the finished ones are taken out, pounded and sent back to the broth. This method is used to thicken the broth. Previously, when there were no potatoes, flour was used for thickening. But in the 19th century, under the influence of French cuisine, it was not added to cabbage soup. Although they are still being added to this day.

If you cut the potatoes right away, and not before it was time to add them to the broth, fill it with water. So that it doesn't darken.

11. Cut the bell pepper into medium-sized strips.

12. Cut the cabbage into long and thin strips.

13. Cut the tomatoes at the top and pour boiling water for 2 minutes. Then remove the skin and cut into small slices. We deliberately do not cut them smaller or fry them so that they are visible and palpable.

The classic cabbage soup recipe does not use tomatoes. But cabbage soup should have a sour note of taste. If we were making it with sauerkraut, we would skip the tomatoes. And so, they will provide this missing note.

14. An apple will also add a sour taste to us. True, it is not quite sour, but sweet and sour. But we won’t refuse a sweet note either. Our cabbage soup will turn out “you won’t be able to tear it off by the ears.” I'm telling you seriously! I already cooked it. My husband ate two large plates just like that.

I also grate the apple for Korean carrots. Or you can cut it into thin strips.

15. When all the vegetables are ready and the meat is also “ripe”, take it out of the broth. Adding water is no longer recommended. You need to calculate the volume at the very beginning. But if a lot has boiled away, then I’ll tell you a secret, sometimes I’ll add a glass or two. Definitely boiling water. But only now, before they have abandoned the vegetables.

This time you don’t need to add anything; I got the amount of water right. And I'm glad about it. Because every time you have to do this, you experience some kind of remorse. Because you know that you can’t do this.

16. Now it’s time to add vegetables to the broth. And we put in the potatoes first. Cook over low heat for 10 minutes. During this time, add salt to taste. For a pan volume of 3 liters you will need a tablespoon of salt, a little less - a dessert spoon.

And to avoid mistakes, add salt, let it simmer, and try. Everyone's taste is different. Some people like salty food, while others salt it to the bare minimum. And some people don’t salt at all.

17. Add bell pepper and cabbage at the same time. Also add red capsicum if you like. I add a small piece. It will not be felt in the broth, but will leave its mark. Let simmer for 7 minutes.

18. Add tomatoes and apple. Cook for another 5-7 minutes.

19. Then turn off the gas, cover the cabbage soup with a lid, and let it brew for 15-20 minutes.

20. Pour into plates. Serve hot, sprinkle with chopped herbs and add a spoon or two of fresh thick sour cream. It is advisable to serve with black rye bread. The dish is still Russian, folk!

21. Eat and enjoy the wonderful taste of an original Russian dish. If you liked the cabbage soup, be sure to ask for more!

Features of preparing soups from fresh vegetables

• Why do I sauté vegetables? The cabbage soup is very tasty on the second day. Soups prepared without sautéing should be eaten on the first day. Roasted soups can and should be eaten on the second day, when they are thoroughly infused. That is, this is a version of the “daily allowance” of cabbage soup. Therefore, I always cook for two meals, or rather for two lunches.
• As you probably noticed, we do not use any spices to prepare this dish. I haven't forgotten about them, and I don't use them quite consciously. I'll answer why?
• In this cabbage soup recipe we use only young fresh vegetables. They haven't developed enough flavor yet, so you don't want to interrupt what they have. Therefore, we do not add either pepper or bay leaf, so as not to interrupt the taste.
• for the same reason we do not add any greens. Only fresh when served. We also do not add so that the broth remains golden, light and transparent.
• when cabbage soup is prepared from sauerkraut, you can add spices and herbs
• I also missed the point that if the bones on the meat had uneven, sharp edges, then when you boil the broth, you must strain it. So that small bones do not get caught by anyone and spoil the feeling of the dish.
• vegetables do not need to be digested. They should cook until everything remains intact. And potatoes, and cabbage, and tomatoes. Therefore, maintain the time regime.

Lenten cabbage soup made from fresh cabbage

Since in our house there are not only meat eaters, but also vegetarians, I always prepare two separate dishes. One is meat, and the other is exactly the same, but without meat.

And today is no exception. I cooked it in two pans as always.

In principle, everything is prepared exactly the same as in the previous recipe. Except for meat of course. Everything is cut up too. Onions are fried with carrots, then poured with hot boiled water. And in this vegetable broth everything else is cooked in the order described above.

A little later I will write a detailed recipe for cabbage soup, separately in the vegetarian dishes section. Because not everyone can see it here in the regular soups section. But while he's here, I want to say this. Since so many vegetables are used to prepare cabbage soup according to this recipe, they completely saturate the broth with their juices. And “lean” cabbage soup tastes no worse than meat cabbage soup. And if you add sour cream, there will be practically no difference.

I ate meat cabbage soup and tried lean ones too. Both of them turned out very tasty. I can’t describe their taste in words, I just don’t know how to do it. If I could, I would treat everyone. And I am sure that there would be no indifferent people.

Therefore, I advise you to prepare cabbage soup from fresh cabbage with fresh vegetables and beef yourself. There is nothing difficult here. Take it step by step, and you will certainly succeed, in the best possible way. The main thing is to cook in a good mood. And then the cabbage soup will turn out so that in a week you will want to eat the same again!

Bon appetit!

If you cabbage soup If you don’t love me, there’s nothing you can do about it. People who grew up in the taiga cannot stand the iodine smell of sea fish - just like not every city dweller is able to tolerate the so-called shana spirit. And he is able to perceive all the delights of traditional cooking only in printed form, and when it comes to implementation, it is better to put it aside, away, into the fresh air.

However, I personally cabbage soup I love it and even cook from time to time. My version of the recipe is far from how I cooked it cabbage soup my purely urban mother, but also from the way they are offered to be cooked by enthusiasts of the revival of old Russian cooking. More precisely, this is not even a recipe, but an illustration of my personal relationship with my native nature. Mainly with cabbage.

Cabbage

Despite the fact that in alphabet books a head of cabbage always looks the same, in the real world it is always different. Green June cabbage is suitable, rather, not for soup, but for salad - although it is also suitable for soup, but it comes out so light and fast that it cabbage soup not even a thought comes. The further into the summer and closer to autumn, the more significant the cabbage becomes, and by October it reaches its, as Mayakovsky did not like to say, its apogee. Dense, white, like refined sugar cubes, the heads of cabbage are suitable for cabbage soup from fresh cabbage (no joke, one of the most epic dishes in the world), and to ferment them. And this second opportunity opens up for the amateur cabbage soup the road into winter, and even allows you to survive spring without spinning.

It is clear that each type of cabbage should be prepared in a special way, but there are some things in common. First of all, I always cook cabbage separately from everything else (well, that is, first; then, of course, I cook everything together).

If the cabbage is young, then I cut the head of cabbage into eighths; if it is older, then somewhat smaller. I chop the autumn or winter head of cabbage very thinly.
I place completely green cabbage in a large saucepan, add a couple of pinches of salt and enough cold water to just cover the cabbage. I put the saucepan on low heat, cover with a lid and leave until the cabbage begins to become soft; I don’t know how long it is, but certainly no more than fifteen minutes. Please note that the cabbage should not boil into a rag, but become only a little softer than fresh.

If we are talking about mature and crispy cabbage, a ceramic or cast iron pot is required. I fill it halfway with shredded cabbage, add a little salt and pour cold water three-quarters of the way up the pot. After that, I cover the pot with foil, secure it tightly around the edge, and put the pot of cabbage in the oven, preheated to 110ºC. For three hours.

In the case of sauerkraut, the procedure is approximately the same, except that there is no need to add salt, and the simmering time increases to six hours.

Why am I doing this? Because it tastes better and is more convenient. Cabbage, when languishing, blooms with colors that you have never even thought of; potatoes being placed in cabbage soup, does not become glassy; in the case of sauerkraut, you can add it to the cabbage soup gradually - you will agree, this is a very good opportunity to adjust the taste or consistency.

Now that we have dealt with the most important things, we can move on to the rest.

Rest

Cabbage soup You can cook it with meat, fish, or lean ones. Sometimes they even add smoked meats - your choice, but this is closer to hodgepodge. One way or another, all these things must also be welded.

In my opinion, since we've taken the time to simmer the cabbage, there's nothing stopping us from doing the same with the meat - I use a five-quart saucepan for this, but lately I've been seriously considering buying a slow cooker, also known as a slow cooker. One of my friends claims that an unglazed clay pot is the best; it gives the cabbage soup a very special taste.

As meat for cabbage soup I prefer beef brisket. The meat must be washed, dried, all scraps trimmed off (the more qualified the butcher, the fewer scraps there are) and placed in one piece in a pan. To the meat you need to add onions and carrots (whole but peeled), parsley root, and also, I beg your pardon, a bouquet garni (we talked about it in detail in the chapter “Broth for risotto”).

Having placed all this on the bottom of the pan in as harmonious an order as possible, I pour in two liters of cold water - enough to cover the food with a palm-thick layer of water. The liquid level should not be higher than 2/3 of the height of the pan, otherwise it will splash out in the future, and under no circumstances should you add water here - the flow of the process will be irreparably disrupted. And put the pan on the highest heat.

When foam begins to stand out, I skim it off with a spoon. When the foaming stops, I cover the pan with foil, securing it tightly around the edges, and put it in the oven, preheated to 150ºC. The foil almost completely prevents steam from escaping and losing temperature, so after half an hour I reduce the temperature to 110ºC. After an hour, carefully remove the pan from the oven, remove the foil, remove the bouquet garni, remove the carrots, parsley root and onion with tongs, and instead put in a little chopped potatoes, about three.

Selection of potatoes for cabbage soup- a separate topic; I prefer the high-starchy, crumbly varieties provided in abundance by the Belarusian peasantry.

Then cover the pan tightly with foil again and place in the oven for another hour and a half. During this time, its contents will turn into a velvety, languid and incredibly fragrant stew.

Third stage

So, we have at our disposal meat that has been cooked to the point of incredible tenderness, a rich broth thickened with potatoes that have broken down into molecules, and stewed cabbage. Now you just need to put it all together and heat it for about thirty minutes on low heat. Some people like to add cabbage soup green beans, tomatoes, mushrooms, bell peppers or just any greens - now is the time to do it. In my opinion, it’s enough to taste and, if necessary, add salt and ground pepper.

Questions and opinions

It is widely believed that sham you have to let it sit for at least a day - yes, that’s right. In my opinion, this is generally true for all cabbage dishes. The second, no less well-known opinion is that cabbage soup It would be nice to freeze it and then reheat it - complete nonsense. I froze it and reheated it, nothing changed.

Is it possible to cook cabbage soup in chicken broth? You can, but buy a suitable chicken for the broth, it’s called “chicken for broth”.

What is the difference between Lenten cabbage soup? The fact is that you don’t waste time simmering the meat - vegetable broth in its longest version takes no more than an hour to prepare.
Is it possible to add to cabbage soup pork? You can add anything, but then it may turn out that you are already preparing some other dish. Let's say if in cabbage soup sprinkle millet, they turn into Ukrainian cabbage (I really like it, by the way).

Innings

If you cook cabbage soup as described above, the meat for serving can be divided even with a tablespoon. Yes, and don’t forget to buy good sour cream - because serve without sour cream cabbage soup somehow even uncomfortable.