How delicious to cook cabbage soup from fresh cabbage. How to cook cabbage soup from fresh cabbage
The word "shchi" (shti) comes from the Old Russian "sity". So called any liquid nutritious food. Cabbage stews began to be prepared in the 9th century, when this vegetable was brought to Rus' and began to grow. The dish quickly won people's love.
"Schanoy spirit" always stood in the house. Shi could afford everything. They could be cooked at any time of the year: in summer with fresh, and in winter with sauerkraut. And they never got bored.
Did you know that in the 18th-19th centuries, cabbage soup was frozen in the form of large ice circles and taken with you on the road, and then chopped, heated and eaten?
Shchi was cooked in village huts, in noble estates, and in royal palaces. The wealthy segments of the population could afford rich cabbage soup (with meat), and simpler people cooked mainly vegetarian option- empty cabbage soup. But no matter what the ingredients were, cabbage soup was always simmered in a Russian oven. So the vegetables did not seethe in boiling water, but gradually revealed their taste.
Lovelymama/Depositphotos.comNow you can afford at least gazpacho, even miso, even puree soup. But cabbage soup is still the most for many favorite first dish. Therefore, we will tell you how to cook excellent cabbage soup.
Rich cabbage soup made from sauerkraut or fresh cabbage
This modern variation rich cabbage soup - without white mushrooms and turnips (may Pokhlebkin forgive us). But even an inexperienced cook can cope with the technology.
Ingredients for a three liter saucepan:
- 500 g of meat on the bone;
- 300 g of sauerkraut or fresh cabbage;
- 3 small onions;
- 2-3 potatoes;
- 2 tomatoes;
- 1 small carrot;
- vegetable oil for frying;
- Bay leaf, salt, peppercorns, allspice and other spices - to taste;
- dill, parsley, sour cream for serving.
Step 1. Cook the broth
Traditionally, meat soup is cooked on beef broth, while choosing the brisket, brisket and others with a bone. But you can use pork and even chicken.
Cover the meat with water and cook over medium heat. When it starts to boil, keep an eye on the foam. Otherwise, the broth will have to be filtered.
Step 2. Add cabbage
This is the main component of cabbage soup. The most commonly used is sauerkraut. They even add its brine to the soup. Thanks to sauerkraut, cabbage soup acquires that sourness for which many people love them so much.
Sour cabbage soup is not cabbage soup at all, but a kind of kvass. So in the old days they called the honey-malt drink, which was used to treat a hangover. Now many mistakenly call sour cabbage soup with sauerkraut.
When the broth boils, add cabbage to the pan. If you have too much, then you need to rinse it first.
If you cook cabbage soup from fresh cabbage, do not forget that, unlike sauerkraut, it must be added at the end of cooking, before potatoes.
Lower the heat and taste the broth for salt. Usually the salinity of cabbage is quite enough, but if desired, you can add a little salt. Cabbage with meat should be cooked for about an hour.
Step 3. Frying
Shchi - dressing soup, which means that you can not do without frying. Fry the finely chopped onion vegetable oil, then add chopped carrots and chopped tomato to it, and at the very end another tablespoon of tomato paste so that the soup has a rich color.
Previously, onions were put in cabbage soup twice. For the first time, a whole onion along with meat when cooking the broth (then it was removed). There was even a proverb: "I'm naked, but there are onions in cabbage soup." The second time the onion was added already finely chopped along with the cabbage.
Step 4. Gather cabbage soup
After an hour and a half of cooking, fish out of the broth, and when it cools down a bit, separate it from the bone and cut into small pieces. Then return it to the soup along with the roast and potatoes.
Initially, for thickening, they added rye flour. With the spread of potatoes, this vegetable took over the function of starching the broth.
GooDween/Depositphotos.com Step 5. Add spices
About 10 minutes before cooking, add bay leaf, pepper and other spices to taste to the pan. Try cabbage soup. If they seem under-salted, salt them.
In the old days, kondums (ears with mushrooms and other fillings), rebakes or nannies were served with shchi. Remember Gogol in Dead Souls: “... after taking a sip of cabbage soup and rolling off a huge piece of nanny famous dish, which is served to shchi and consists of a lamb stomach stuffed with buckwheat porridge ... "?
Shchi is ready! As a dressing, sour cream and fresh herbs are usually used.
Previously, a cast-iron with cabbage soup could languish for hours until the stove cools down. The longer, the tastier. So there was a special kind of cabbage soup - diurnal. In composition, they are the same as ordinary meat, but they cook much longer.
zoryanchik/Depositphotos.com To turn ordinary cabbage soup into daily ones, you need to pour them after cooking and send them to the oven, heated to 220 degrees. When the soup boils, reduce the temperature to 160 ° C and simmer for another two hours. After that, reduce the temperature by 10-15 degrees every hour until you reach 70-80 ° C. It mimics temperature regime cooling Russian oven.
Another option: after cooking, wrap the pot with cabbage soup in something warm and let them cool down gradually (this will take 4-6 hours).
In addition, you can use the slow cooker, experimenting with the baking and stewing mode, as well as the keep warm function.
This is a variant of empty cabbage soup. It is perfect for those who do not eat meat or.
Ingredients for a three-liter saucepan:
- 350 g of chum salmon, cod or any other fish with a small amount bones;
- 400 g sauerkraut;
- 150–200 g fresh forest mushrooms;
- 3 small onions;
- 2-3 potatoes;
- 2 tomatoes;
- 1 small carrot;
- 1 tablespoon of tomato paste;
- butter and vegetable oil for frying;
- bay leaf, salt, peppercorns, allspice and other spices to taste;
- dill, parsley, sour cream for serving.
Cooking
Pour water into a saucepan and add sauerkraut to it. When it starts to boil, remove the foam and reduce the heat to a minimum. Cabbage should be cooked for 40-60 minutes. Then add fresh, chopped big chunks. After 20 minutes, catch the fish, separate it from the bones and chop. Return fish to broth.
Chop and boil the mushrooms. It is better to use forest ones: white, boletus, mushrooms. Then fry them for butter. In a separate frying pan, make a frying: fry the onions, carrots, tomatoes and tomato paste in vegetable oil.
Send the mushrooms and fried to the broth and cook for about 10 more minutes. Add all spices. Don't forget to salt! After another 10-15 minutes, fish and mushroom soup is ready. They can be served in the same way as rich cabbage soup, with herbs and sour cream.
Nalga/Depositphotos.com Bon appetit!
Teach your wife how to cook cabbage soup!
IN modern culinary several dozen varieties of cabbage soup. What cabbage soup do you cook? Share your favorite recipe in the comments.
The word "shchi" (shti) comes from the Old Russian "sity". So called any liquid nutritious food. Cabbage stews began to be prepared in the 9th century, when this vegetable was brought to Rus' and began to grow. The dish quickly won people's love.
"Schanoy spirit" always stood in the house. Shi could afford everything. They could be cooked at any time of the year: in summer with fresh, and in winter with sauerkraut. And they never got bored.
Did you know that in the 18th-19th centuries, cabbage soup was frozen in the form of large ice circles and taken with you on the road, and then chopped, heated and eaten?
Shchi was cooked in village huts, in noble estates, and in royal palaces. Wealthy segments of the population could afford rich cabbage soup (with meat), and simpler people cooked mostly a vegetarian version - empty cabbage soup. But no matter what the ingredients were, cabbage soup was always simmered in a Russian oven. So the vegetables did not seethe in boiling water, but gradually revealed their taste.
Lovelymama/Depositphotos.comNow you can afford at least gazpacho, even miso, even puree soup. But shchi is still the favorite first dish for many. Therefore, we will tell you how to cook excellent cabbage soup.
Rich cabbage soup made from sauerkraut or fresh cabbage
This is a modern variation of rich cabbage soup - without porcini mushrooms and turnips (may Pokhlebkin forgive us). But even an inexperienced cook can cope with the technology.
Ingredients for a three liter saucepan:
- 500 g of meat on the bone;
- 300 g of sauerkraut or fresh cabbage;
- 3 small onions;
- 2-3 potatoes;
- 2 tomatoes;
- 1 small carrot;
- vegetable oil for frying;
- bay leaf, salt, peppercorns, allspice and other spices - to taste;
- dill, parsley, sour cream for serving.
Step 1. Cook the broth
Traditionally, meat soup is boiled in beef broth, while choosing the brisket, brisket and others with a bone. But you can use pork and even chicken.
Cover the meat with water and cook over medium heat. When it starts to boil, keep an eye on the foam. Otherwise, the broth will have to be filtered.
Step 2. Add cabbage
This is the main component of cabbage soup. The most commonly used is sauerkraut. They even add its brine to the soup. Thanks to sauerkraut, cabbage soup acquires that sourness for which many people love them so much.
Sour cabbage soup is not cabbage soup at all, but a kind of kvass. So in the old days they called the honey-malt drink, which was used to treat a hangover. Now many mistakenly call sour cabbage soup with sauerkraut.
When the broth boils, add cabbage to the pan. If you have too much, then you need to rinse it first.
If you cook cabbage soup from fresh cabbage, do not forget that, unlike sauerkraut, it must be added at the end of cooking, before potatoes.
Lower the heat and taste the broth for salt. Usually the salinity of cabbage is quite enough, but if desired, you can add a little salt. Cabbage with meat should be cooked for about an hour.
Step 3. Frying
Shchi is a filling soup, which means you can’t do without frying. Fry finely chopped onions in vegetable oil, then add chopped carrots and chopped tomato to it, and at the very end another tablespoon of tomato paste so that the soup has a rich color.
Previously, onions were put in cabbage soup twice. For the first time, a whole onion along with meat when cooking the broth (then it was removed). There was even a proverb: "I'm naked, but there are onions in cabbage soup." The second time the onion was added already finely chopped along with the cabbage.
Step 4. Gather cabbage soup
After an hour and a half of cooking, fish out of the broth, and when it cools down a bit, separate it from the bone and cut into small pieces. Then return it to the soup along with the roast and potatoes.
Initially, rye flour was added to the cabbage soup for density. With the spread of potatoes, this vegetable took over the function of starching the broth.
GooDween/Depositphotos.com Step 5. Add spices
About 10 minutes before cooking, add bay leaf, pepper and other spices to taste to the pan. Try cabbage soup. If they seem under-salted, salt them.
In the old days, kondums (ears with mushrooms and other fillings), bakes or nannies were served with shchi. Do you remember in Gogol's "Dead Souls": "... having taken a sip of cabbage soup and rolled off a huge piece of nanny from the dish, a famous dish that is served with cabbage soup and consists of a mutton's stomach stuffed with buckwheat porridge ..."?
Shchi is ready! As a dressing, sour cream and fresh herbs are usually used.
Previously, a cast-iron with cabbage soup could languish for hours until the stove cools down. The longer, the tastier. So there was a special kind of cabbage soup - diurnal. In composition, they are the same as ordinary meat, but they cook much longer.
zoryanchik/Depositphotos.com To turn ordinary cabbage soup into daily ones, you need to pour them after cooking and send them to the oven, heated to 220 degrees. When the soup boils, reduce the temperature to 160 ° C and simmer for another two hours. After that, reduce the temperature by 10-15 degrees every hour until you reach 70-80 ° C. This imitates the temperature regime of a cooling Russian oven.
Another option: after cooking, wrap the pot with cabbage soup in something warm and let them cool down gradually (this will take 4-6 hours).
In addition, you can use the slow cooker, experimenting with the baking and stewing mode, as well as the keep warm function.
This is a variant of empty cabbage soup. It is perfect for those who do not eat meat or.
Ingredients for a three-liter saucepan:
- 350 g of chum salmon, cod or any other fish with a small amount of bones;
- 400 g sauerkraut;
- 150–200 g fresh forest mushrooms;
- 3 small onions;
- 2-3 potatoes;
- 2 tomatoes;
- 1 small carrot;
- 1 tablespoon of tomato paste;
- butter and vegetable oil for frying;
- bay leaf, salt, peppercorns, allspice and other spices to taste;
- dill, parsley, sour cream for serving.
Cooking
Pour water into a saucepan and add sauerkraut to it. When it starts to boil, remove the foam and reduce the heat to a minimum. Cabbage should be cooked for 40-60 minutes. Then add fresh, cut into large pieces to the broth. After 20 minutes, catch the fish, separate it from the bones and chop. Return fish to broth.
Chop and boil the mushrooms. It is better to use forest ones: white, boletus, mushrooms. Then fry them in butter. In a separate frying pan, make a frying: fry the onions, carrots, tomatoes and tomato paste in vegetable oil.
Send the mushrooms and fried to the broth and cook for about 10 more minutes. Add all spices. Don't forget to salt! After another 10-15 minutes, fish and mushroom soup is ready. They can be served in the same way as rich cabbage soup, with herbs and sour cream.
Nalga/Depositphotos.com Bon appetit!
Teach your wife how to cook cabbage soup!
In modern cooking, there are several dozen varieties of cabbage soup. What cabbage soup do you cook? Share your favorite recipe in the comments.
Shchi is a traditional Russian hot dish. It began to be prepared in Rus' from the 9th century, it was at this time that the peasants began to grow cabbage. Of course, they cooked in a simple way, without meat, without potatoes, the so-called "lean" cabbage soup, in best case adding mushrooms. Nevertheless, very quickly the dish gained popularity and people's love.
They began to cook this first dish in rich houses, they called such cabbage soup “full” or “rich”. They were cooked from sauerkraut, with meat, with porcini mushrooms. They also prepared "daily" cabbage soup. Their peculiarity was that after cooking, the cast iron was wrapped in something warm. Thus, they kept warm, and then exposed to next day to the cold.
They were invariably cooked in a clay, and later a cast-iron pot in a Russian stove, they called it a pot. He was even revered in a special way, spoke while washing, considered something special.
Through the millennium, people's love has conveyed the recipe for cabbage soup to the present day. There is not a single family that would not prepare them. And in every family you do not eat the same. Everywhere they cook differently, and of course the taste also turns out to be different everywhere. And until now, the old Russian proverb is relevant, and it sounds like this: “ Shchi 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 includes all of our culinary knowledge. It differs from the classic recipe in some ways. One of which is pre-roasting vegetables. IN classic version all vegetables are laid in the soup without prior sautéing.
There are other points that I will dwell on when describing the recipe. Let's get to it and move on.
How to cook soup from fresh cabbage and vegetables
We will need:
- meat with bones - 800-1000 gr
- cabbage -200 gr
- potatoes - 2 pcs
- onion - 1 pc.
- carrots - 1 pc.
- bell pepper- 1 PC
- tomato -1-2 pcs
- apple - 1 pc.
- vegetable oil - 3-4 tbsp. spoons
- red chilli pepper
- salt - dessert spoon
- greens - for sprinkling
- sour cream - for serving
All vegetables for cooking cabbage soup according to this recipe are used fresh, young.
Cooking:
1. First we need to boil meat broth. We will use beef. I bought a brisket, it is with bones, cartilage and meat. It contains small fatty layers. Just what you need. Shchi will not be very fatty, but will turn out to be rich. To do 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 it into soup, and serve beautifully.
It should be remembered that it is meat on the bones that gives the main taste and fat.
Meat and meat on the bones I got about 1 kg. But, then we will remove the bones, and there will be much less meat left.
2. Wash the meat, fill it cold water to just cover the contents, and put on the gas. Bring to a boil, periodically removing the foam. Since we cook meat on the bones, the foam is dark, it is difficult to remove, it floats in small flakes. And there is no way to get rid of it, except for one. Let the meat boil 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 lay the meat. I pour 2.5 liters of water, taking into account the fact that while the meat is being cooked, 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 to a boil. We see that very little foam is formed, it is light in color, and can be easily removed with special spoon with holes.
In order for the cabbage soup to turn out not only tasty, but also attractive in appearance, you need to ensure that the broth is light.
5. As soon as it boils, we immediately reduce the fire. Water during the entire boil should not boil much, it should only gurgle slightly. Cover with a lid, leaving a crack, and cook the meat until fully prepared. Readiness is defined as follows.
When the meat is completely off the bone and easy enough to remove, then it is completely ready. My meat was cooked for about 2 hours. But sometimes it cooks faster. For example, veal is cooked faster because it contains the meat of young bulls. But for cabbage soup it is better to take beef. The meat is cooked longer, but the broth is more rich, 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 going to.
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 bulb. I'm 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 lightly golden color. On medium heat, it is both fried and steamed at the same time, gradually becoming soft and transparent.
9. While it is fried, peel and grate the carrots. For soups, I do not like to grate carrots on a regular grater. I either finely chop it into strips, or rub it on a grater for Korean carrots. In this case, carrots are visible in the soup as a separate ingredient. And it does not float in it in the form of "it is 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 soften.
10. We clean the potatoes and cut them into medium-sized cubes. Sometimes potatoes are put in large pieces, then they are taken out ready, crushed and sent back to the broth. This method is used to thicken the broth. Previously, when there were no potatoes, flour was used to thicken. But in the 19th century, under the influence french cuisine, they did not add it to the cabbage soup. Although they add to this day.
If the potatoes were cut immediately, and not before the time came to add them to the broth, fill it with water. To keep it from getting dark.
11. Bulgarian pepper cut into medium-sized strips.
12. We cut the cabbage into long and thin strips.
13. Cut the tomatoes in the upper part and pour boiling water for 2 minutes. Then remove the skin and cut into small pieces. We do not deliberately cut them smaller, and do not fry them so that they are visible and palpable in taste.
IN classic recipe cabbage soup tomatoes are not used. But cabbage soup should have a sour note of taste. If we cooked from sauerkraut, then we would refuse tomatoes. And so, just they will give this missing note.
14. Sour taste We will also add an apple. True, it is not quite sour, but sweet and sour. But we are from sweet note also do not refuse. We will get cabbage soup “not to tear off by the ears”. I'm serious about you! I've already cooked it. Husband ate two large plates just like that.
I also grate an 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”, we 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. Be sure to boil. But only now, while vegetables have not yet been abandoned.
This time, you don’t need to add anything, I guessed with the amount of water. And I'm glad for it. Because every time you have to do it, you feel some remorse. Because you know you can't do it.
16. Now it's the turn of laying vegetables in the broth. And the first we lay the potatoes. Cook on low heat for 10 minutes. During this time, salt to taste. For a 3 liter saucepan, you will need a tablespoon of salt, a little less - a dessert spoon.
And in order not to be mistaken, salt, let it boil, try it. Everyone's taste is different. Someone likes salty food, someone salts at the very minimum. And someone does not salt at all.
17. Add bell pepper and cabbage at the same time. Also add red Bell pepper if you love. I add small piece. It will not be felt in the broth, but will leave its mark. Let it boil 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 them brew for 15-20 minutes.
20. Pour into plates. Serve hot, sprinkled with chopped herbs and a spoon or two of fresh thick sour cream. Preferably served with black rye bread. The dish is still Russian, folk!
21. Eat and enjoy great taste original Russian dish. If you like cabbage soup, be sure to ask for more!
Features of cooking soups from fresh vegetables
- why am i sautéing vegetables? Shchi is very tasty on the second day. Soups prepared without sautéing should be eaten on the first day. Roast soups can and should be eaten on the second day, when they are well infused. That is, such a variant of "daily" cabbage soup. Therefore, I always cook for two times, or rather for two dinners.
- As you may have noticed, we do not use any spices to prepare this dish. I have not forgotten about them, but I do not use them quite consciously. I will answer why?
- V this recipe cabbage soup we use only young fresh vegetables. They have not gained enough taste yet, so you don’t want to interrupt the one that they have. Therefore, we do not add 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. Do not add more so that the broth remains golden, light and transparent.
- when cabbage soup is prepared from sauerkraut, you can add both spices and herbs
- I also missed the moment that if the bones on the meat were with uneven, sharp edges, then when you boil the broth, it must be filtered. To small bones not caught by anyone, and did not spoil the feeling of the dish.
- vegetables do not need to be digested. They must be cooked until everything remains intact. And potatoes, and cabbage, and tomatoes. So stick to the timing.
Lean cabbage soup from fresh cabbage
Since there are not only meat-eaters in our house, but also vegetarians, I always cook two separate dishes. One is meat, and the other is exactly the same, but without meat.
And today is no exception. Cooked as always in two pans.
In principle, everything is prepared in exactly the same way as in previous recipe. Except for meat of course. Everything is also cut. Onions are fried with carrots, then poured hot boiled water. And on this vegetable broth everything else is cooked in the order described above.
A little later I will write detailed recipe cabbage soup, already separately in the section vegetarian dishes. Because not everyone can see it here in the section regular soups. But while he's here, I want to say this. Since so many vegetables are used to make cabbage soup according to this recipe, they fully saturate the broth with their juices. And “lean” cabbage soup tastes no worse than meat ones. And if you add sour cream, then there will be practically no difference.
I ate meat cabbage soup, tried and lean. 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 one indifferent.
Therefore, I advise you to cook cabbage soup from fresh cabbage with fresh vegetables and beef on your own. There is nothing difficult here. Act step by step, and you will certainly succeed, in the most that neither is at its best. The main thing is to cook with 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!
A traditional dish Slavic cuisine- cabbage soup. The soup belongs to vegetarian dishes, so it always contains a lot of vegetables. The broth has long been prepared vegetable or mushroom. Later, a “poor” or “empty” variation of cabbage soup appeared on bone broth, with the addition of fish or meat.
Exquisite cabbage soup, which was served with a rich feast, must include fresh cabbage. Also add a bird to the soup, beef brisket or sturgeon.
secret exquisite aroma is the use of mushrooms (dried, fresh or pickled), roots and spices. Acts as a refueling cabbage pickle, apples, sorrel, kvass or sour cream with cream.
Shchi is especially relevant in the cold season. The dish perfectly warms and saturates the body with vitamin C. If your menu includes cabbage soup from fresh cabbage, then you will not be afraid of hunger or colds.
There are many ways to make soup. Consider the most popular.
Royal cabbage soup from three types of cabbage
| Ingredients | Quantity |
|---|---|
| white cabbage - | 400 g |
| peppercorns - | taste |
| water - | 3 liters |
| laurel leaves - | 2 pcs. |
| cauliflower - | 200 g |
| tomato paste - | 1 st. l. |
| pork or beef meat - | 300 g |
| bulbs - | 1 PC. |
| Bulgarian pepper - | 1 PC. |
| table salt - | taste |
| broccoli florets - | 200 g |
| carrots - | 150 g |
| Cooking time: 120 minutes | Calories per 100 grams: 65 kcal |
Shchi made from three types of cabbage is considered especially satisfying and tasty. The broth is rich and fragrant. This dish can be safely served to guests, and also used in daily menu. You will definitely like it!
Now let's look at how to cook cabbage soup from fresh cabbage of several varieties. First you need to get rid of harmful substances and dirt that may be present in the meat can be boiled.
Cook the product until half cooked. in large numbers water. Drain the resulting broth, and place the meat in already clean cold water. Wait until it boils and add the ingredient. After 40 minutes, the broth should be salted and boiled for about half an hour.
For this amount of liquid, 1.5 tablespoons will be enough. table salt. You can take the meat out of the pot while cooking the rest of the ingredients. Cut the product and pour it into cabbage soup when ready or serve on a separate dish.
Cut potatoes into small wedges. Onions, carrots, peppers and pasta are used to prepare frying. Spices will help reveal everything taste qualities ingredients. Then add half a glass of water and simmer the vegetables.
Chop cabbage into straws, and divide other types into inflorescences. To make it easier to work with broccoli and cauliflower, pour boiling water over them. Add vegetables to cabbage soup in order, depending on the speed of their preparation.
A few minutes before the end of cooking, pour in the frying and season the cabbage soup. Do not spare bay leaves and pepper.
Serve first with sour cream and green dill.
Village cabbage soup with turnips
Rustic cabbage soup contains a storehouse of vitamins. The freshest vegetables are used in the dish. It is better if all the ingredients are grown by you personally. Relatives will be very surprised by the unusual and rich taste cabbage soup.
Ingredients:
- 600 gr. white cabbage;
- 1 bunch of parsley;
- 100 gr. pork fat;
- 1 PC. medium onion;
- 150 gr. fresh tomato(you can use cherry);
- 1 PC. small turnips;
- 2 bay leaves;
- 0.5 kg of meat on the bone;
- 200 gr. potatoes;
- 2 l clean water;
- 2 peas of fragrant black pepper;
- 1 PC. medium carrot;
- Salt and spices.
So, how to cook rustic cabbage soup with fresh cabbage? We will gladly describe all the stages. First, prepare the broth on the meat. For more broth, put the meat in cold water. Connoisseurs hearty food can use pork.
Beef and lamb are more suitable for diet menu, and festive feast. After that, you definitely won’t have to suffer from heartburn or heaviness in the stomach. When the broth boils, remove the foam and add a spoon cold water. Repeat until the scale disappears. On average, the procedure for preparing the broth takes up to 3 hours.
Dip the cabbage into the water. When soup boils, add potatoes. Fry the onion and parsley in lard. Fill with fried cabbage soup. Boil 10 minutes.
Add shchi slices fresh tomatoes. If there are none, then 1 tbsp will be enough. tomato paste (it must be put together with frying). Add salt and pepper at the very end of cooking.
A few bay leaves in the broth will give it delicate fragrance. Connoisseurs of spiciness and spices can use a few cloves of garlic in the recipe. Pour the cabbage soup on plates, garnish with herbs and sour cream.
Curly cabbage soup: a hearty lunch
The perfect dish for family dinner- cabbage soup with kale. Fresh vegetables And fragrant greens will fill you with energy and vivacity for the whole day. Shchi can be supplemented with sliced bread, sour cream or tender pate.
Ingredients:
- 1 kg of curly cabbage;
- 200 gr. potatoes;
- A pinch of table salt;
- 80 gr. onion;
- 150 gr. medium juicy carrots;
- 3 liters of clean water for the broth;
- 1 bunch of parsley, green onions;
- 250 gr. cold smoked brisket;
- 150 gr. celery root.
fry smoked brisket in a frying pan with onions. When golden brown remove from fire. Shred any cabbage convenient way and put it in a pot of water. This variety can be easily replaced with an existing white head. Now you can add frying to the cabbage soup.
Salt the dish and cover with a lid. Boil over medium heat for 40 minutes. To make the broth colorful and appetizing, chop the greens and pour into the broth. Mix everything thoroughly and remove from heat.
Let the dish brew well under the lid. You can also cover the top of the pan with a cotton towel. Cooled and fragrant cabbage soup is ready to serve: pour into plates and bring to the table!
Monastic mushroom soup
cook hearty first the dish is very simple, especially if your hostess has a recipe for shchi with fresh monastic cabbage in your arsenal. traditional soup By old recipe sure to please your whole family.
Ingredients:
- 0.5 st. barley;
- 30 gr. dried mushrooms(oyster mushrooms, champignons);
- 2 pcs. large carrots;
- 50 gr. butter;
- 250 gr. potatoes;
- Greens to taste;
- 1 PC. medium bulb;
- 300 gr. white cabbage;
- 100 gr. sour cream 15% fat;
- Salt pepper;
- 5 black peppercorns;
- Several bay leaves.
Soak barley and mushrooms in water in separate containers. It will take about an hour to soak the first product, 3-4 hours for the second. Change the water for mushrooms, salt and cook until tender.
Remove the mushrooms from the broth, cut into small slices and place back in the pan.
Peel carrots and onions, chop. Fry the vegetables, after melting the oil in a frying pan.
Extinguish the frying, periodically adding water. When ready, place the vegetables in mushroom broth. Rinse potatoes and cabbage, dry with paper towel. Peel and cut vegetables.
Boil pearl barley in salted water. Water from porridge must be drained at the end of cooking. Place the pot of broth on medium fire. Add barley, potatoes and cabbage to it. Salt cabbage soup to taste, pepper. Add a few bay leaves and bring the dish to readiness.
Ladle cabbage soup on plates, garnish with chopped parsley and onion. Top with sour cream.
Cooking Russian cabbage soup is a real art. First of all, take responsibility for the choice of products. All ingredients must be High Quality and fresh. Use a minimum of spices. To emphasize the taste of the dish, it is enough to apply salt, pepper and bay leaf. This will help not drown out the natural flavor of the broth and vegetables.
- How to choose fresh cabbage?
White cabbage is used in cooking most often. Choose maximum fresh head of cabbage on the shelves of the store is not difficult. The vegetable should be clean, bright green in color with a uniform color. Pay attention to the presence of yellow or dark spots- they shouldn't be.
Cabbage forks should be weighty. The leaves of the vegetable should fit snugly. The weight of white cabbage is quite large, even with a small diameter. It is better to refuse sluggish, yellowed and empty cabbage.
- How to use cabbage for making cabbage soup?
The cooking technology and the sequence of adding ingredients also play an important role in the preparation of cabbage soup. fresh cabbage must be thrown into boiling water. The turn of cabbage comes after the meat and potatoes are cooked. Such a broth will significantly improve the taste of the main ingredient.
Shchi in a slow cooker, all the secrets of cooking on video:
The following trick will help you save money and cook hearty cabbage soup with fresh cabbage: replace potatoes with flour fried in oil. You can also experiment and use foods such as zucchini, zucchini, and various pickles in cooking.
Shchi from fresh cabbage is a simple soup that has been known to Russian people since ancient Rus'. Today it is not only delicious, but also budget lunch so be sure to try one of the recipes below.
Classic soup from fresh cabbage in meat broth
The traditional recipe, of course, is not as accurate as it used to be, but rest assured - very similar.
Required ingredients for the dish:
- two potatoes;
- fresh tomato or two tablespoons of pasta;
- an onion head and a small carrot;
- two cloves of garlic;
- half a kilogram of meat and cabbage;
- seasonings to your taste.
Cooking process:
- Pour the selected meat with the right amount of liquid and send it to cook for about an hour. After this time has passed, take it out. If desired, you can cut it and return it to the pan again.
- In the meantime, the court and the case, let's take care of the vegetables: cut the carrots and onions in any way, keep a few minutes for hot pan, add chopped tomato or tomato paste.
- We chop the cabbage into strips, chop the potatoes into cubes and send them to the broth. All together we simmer for 10 minutes, after which we pour in the frying, spices and herbs.
- Let it simmer for another 15-20 minutes. When the dish is almost ready, put the crushed garlic.
Chicken recipe step by step
If there is no meat or you do not want to use it, then you can make the first easier by preparing cabbage soup from fresh cabbage with chicken.
Required products:
- two cloves of garlic;
- about 400 grams of chicken;
- 3 potatoes;
- onion head;
- half a kilogram of cabbage;
- carrot;
- seasonings as desired;
- any greens;
- two tablespoons of tomato paste.
Cooking process:
- We place the meat in a container, fill it with liquid and keep it on fire for about 40 minutes, after which we remove it. If desired, you can remove the skin and bones from the chicken, cut it and put it back into the dish. If you used fillet, then you just need to chop it. Don't forget to skim off the foam.
- Fry the chopped onions and carrots until soft tomato paste.
- We chop the potatoes into medium-sized cubes and put them in the broth - let them boil.
- As long as there is free time, chop the cabbage and herbs, also add to the soup.
- After 5 minutes, add the frying, selected seasonings and crushed garlic. Keep the soup on low heat for about 15 minutes until fully cooked.
With mushrooms and fresh cabbage
You can also cook cabbage soup with mushrooms, no matter how strange it may sound.
The broth can be used both meat and vegetable.
Required products:
- greens and seasonings to your liking;
- 400 grams of meat;
- a small head of cabbage;
- carrot, onion;
- three potatoes;
- clove of garlic;
- 200 grams of mushrooms.
Cooking process:
- We put the selected meat to boil. For chicken, 30 minutes will be enough, and beef will have to be cooked for about an hour. Then the meat is removed, but if desired, it can be cut and left in the soup.
- The onion is cut into smaller pieces and lightly fried. Grated carrots are laid out to it and everything together is kept on fire for a little more. Add chopped mushrooms to vegetables and simmer until soft.
- We chop the potatoes into cubes or cubes, chop the cabbage into thin strips and send everything to the already ready broth. Let it boil for 10 minutes, then combine with prepared vegetables, crushed garlic, various spices to taste and herbs.
- Keep the dish on low heat for about 10 minutes.
After this time, cabbage soup can be served with sour cream and fresh bread.
In a slow cooker
Shchi in a slow cooker turns out to be even tastier and richer than on a stove, since its bowl allows you to evenly heat all the products, which creates the effect of cooking, like in pots.
Prepare in advance for a pound of any meat:
- a couple of potatoes;
- one onion and the same number of carrots;
- a clove of garlic, herbs, spices as desired;
- a little tomato paste;
- about 500 grams of fresh cabbage.
Cooking process:
- In a cup, place the grated carrots, chopped onion with garlic and right amount tomato paste. Fry the vegetables in the "Frying" mode for about 10 minutes.
- In what happened, we spread the cabbage cut into thin strips, diced potatoes, pour any spices to your liking and meat. If you choose to cook vegetable soup, then you can not put the meat.
- Fill the contents of the bowl with water and set the device to the "Soup" or "Stew" mode for 60 minutes. A couple of minutes before the dish is ready, you can put greens in it. It is convenient to do this immediately before serving individually in each plate.
Fresh cabbage soup with pork
Shchi with pork is fatty, rich, but very tasty. Of course, you should not abuse this dish for those who count calories, but you can definitely try it once!
Required products:
- half a kilogram of cabbage;
- bulb;
- two cloves of garlic;
- herbs and any spices;
- carrot;
- a couple of potato tubers;
- about 400 grams of pork.
Cooking algorithm:
- If you want to receive rich broth, then take the meat with fat. Pour it with water and leave to cook on low heat for about 60 minutes, not forgetting to remove excess foam.
- After this time, the pork can be removed completely or cut into pieces and returned to the soup.
- When the broth is ready, combine it with potatoes chopped into squares and cabbage, chopped into strips.
- While the process is in progress, in a pan we bring the onion, diced and grated carrots to a beautiful ruddy color. All this is also combined with the broth.
- Refuel almost ready meal spices, garlic and herbs to your liking and keep on the stove for another 20 minutes until it is completely ready.
with beef
Shchi with beef is, one might say, the most nutritious recipe. It is best to use ribs or brisket in this option, but if there is some other piece of meat on hand, feel free to use it anyway.
Ingredients for cooking:
- about 500 grams of beef and the same amount of cabbage;
- one onion and carrot;
- a spoonful of tomato paste;
- any seasonings to your liking;
- greens, a clove of garlic;
- two potatoes.
Cooking process:
- We set the meat to cook for about 60 minutes, setting a low level of heat. We constantly remove the foam.
- After that, we add the cabbage cut into strips and diced potatoes to the soup, cook until soft for about 20 minutes.
- Grind carrots and onions in any way, fry in a hot pan with tomato paste, and then put the resulting mass into the broth.
- Cook the soup for another 10 minutes, not forgetting to season it with spices, herbs and garlic. It is recommended to serve 30 minutes after cooking, so that the cabbage soup has time to infuse.
Shchi in a pot
Dishes cooked in pots are somewhat reminiscent of those made in the old Russian oven. They are tasty, rich and so "cozy"!
Required Ingredients
- one carrot and the same number of onions;
- 300 grams of any meat;
- 400 grams of cabbage;
- three potatoes;
- spices at your discretion;
- one tomato.
Cooking process:
- To begin with, grind all the ingredients in any convenient way.
- Put the pieces of meat in the pot, and then the lightly fried cabbage.
Required products:
- a small head of cabbage;
- can of beans;
- two potatoes;
- seasonings to taste;
- one tomato, onion and carrot;
- garlic clove, herbs.
Cooking process:
- We cut the potatoes into cubes, put them in a saucepan with water, season with salt and pepper and cook for about 30 minutes after the broth starts to boil.
- Fry onions with carrots, add chopped tomato and garlic, bring to softness and ruddy color.
- Drain the excess liquid from the beans and combine with the broth. We put the cooked vegetable fry there and keep everything on low heat for about two minutes.
- It remains only to put the chopped cabbage, wait three minutes, turn off the stove and let the dish brew for 30 minutes.
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