Recipe for lean cabbage soup from fresh cabbage. Vegetarian cabbage soup without meat

Lenten cabbage soup from fresh cabbage is, of course, not a new dish, but well-known and widespread. Nevertheless, the recipe is always relevant, because even non-fasters often cook this delicious vegetable broth with great pleasure.

Previously, cabbage soup without meat was necessarily cooked with beans, which made the first dish more rich and thick. We will consider a modern variation, where fresh beans are replaced with canned ones, which significantly reduces cooking time.

Ingredients per 3 liters of water:

• white cabbage - 200 g;
• carrots - 1 pc.;
• bulb - 1 pc.;
• potatoes - 3-4 pieces;
• tomato paste - 2-3 tbsp. spoons;
• canned beans - 1 can;
• vegetable oil - 2-3 tbsp. spoons;
• garlic - 2-3 teeth;
• dill - a small bunch;
• salt - to taste.

Lenten soup from fresh cabbage recipe

How to cook cabbage soup without meat

1. We put a pot of water on the fire, bring the liquid to a boil. At this time, cut the peeled potatoes into medium-sized cubes.
   
2. Thinly chop white cabbage.
   
3. Place potato slices in boiled water.
   
4. Next we send cabbage to the broth. We wait for it to boil again, and then, having covered the pan with a lid, boil the broth for 15-20 minutes.
   
5. Without wasting time, prepare the rest of the ingredients of the first course. Finely chop the onion, carrots with three medium chips.
   
6. We make tomato and vegetable dressing. Heat oil in a frying pan and sauté onion until translucent (about 3 minutes). Next, add carrot chips. In the resulting vegetable platter, spread the tomato paste and pour a couple of tablespoons of hot broth. Spicy lovers can also add a few rings of hot chili peppers to the dressing.
   
7. Simmer the carrot-onion mixture under the lid for about 10 minutes. Then we shift the tomato dressing to the broth. Lean cabbage soup from fresh cabbage will immediately turn into a beautiful, rich orange-red hue. Bring to a boil, boil for 2-3 minutes over low heat, and then take a sample, salt the broth to taste.
   
8. Since we are using already soft beans, it should be added to lean cabbage soup without meat at the final stage. Having opened the jar and drained the excess liquid, we send the beans to the almost ready broth. Once again, we are waiting for a boil.
   
9. Last add the chopped greens and chopped garlic cloves. We take it off the fire. Cover with a lid and let the broth brew a little.
   
10. Since our cabbage soup is lean, we serve the dish without sour cream / mayonnaise. We supplement the thick vegetable broth with slices of fresh bread or donuts.
    

Finally, a little advice: if someone from the household still insists on the meat version of cabbage soup, a piece of beef can be boiled in a separate pan, adding to the plates when serving. Enjoy your meal!

Shchi is the main traditional dish of national Russian cuisine. They have a unique flavor and there are dozens of recipes for making them. Since ancient times, this soup has been cooked on the basis of broth from poultry, meat, less often fish. Initially, they were cooked in a clay pot, but today it can be done in a miracle multicooker or on a stove - gas or electric. Vegetable soup in a slow cooker is prepared in the same way as classic ones on the stove. Slightly, but not significantly, the cooking time may vary.

The lean version of cabbage soup is a simple hot soup that will appeal to both strict vegetarians and taste aesthetes who decide to make a delicious soup in a quick way. The low calorie content of such cabbage soup has made them a favorite among dietary dishes.

Below is a recipe for meatless cabbage soup, which is cooked from fresh cabbage. This is the original simplified version of everyone's favorite hot soup. The cooking process generally takes about 20 minutes.

But, if you plan to cook a dinner for a large company, the cooking time will increase in accordance with the volume of fresh cabbage and other vegetables that need to be washed, peeled, cut and boiled.

Vegetable soup is a very simple version of the dish. For them, there is no need to cook meat or chicken broth for a long time, and vegetables endow them with taste. This recipe for lean cabbage soup will also appeal to those who adhere to fasting.

Diet vegetable soups are often preferred in summer. In hot weather, you want something light and at the same time satisfying, and this is just cabbage soup cooked without meat, chicken or fish.

The step-by-step description makes the process of preparing cabbage soup from fresh cabbage understandable and easy to perform.

Ingredients for vegetarian cabbage soup without meat for 4 people:

So, when all the products are ready, you can start cooking cabbage soup from fresh cabbage

1. First, vegetables are selected in the required quantity, washed thoroughly, preferably with running water. Peel carrots, potatoes and onions for further processing. Cabbage needs to be freed from the top leaves.
2. Cut potatoes and onions into small cubes.
3. Tomatoes are peeled and finely chopped.
4. Carrots for cabbage soup without meat can be grated on a medium grater or chopped into rings. The grated part is used for frying, and the annular part is simply thrown into the water at the same time as the potatoes.
5. Fresh cabbage is cut at an angle into thin strips. The shredded product is placed in a deep plate and wrinkled a little with your fingers. This procedure is necessary so that the cabbage becomes softer and can be cooked faster.
6. When vegetables for lean cabbage soup are cooked, you can put a container of water to boil. In parallel, frying will be prepared in the pan, which later needs to be put in cabbage soup from fresh cabbage.
7. Vegetable oil is poured into the pan, and after it warms up well, grated carrots, tomatoes and onions are poured into it. Mix everything intensively and fry for several minutes until the tomatoes are lightly fried, and the onion acquires a light golden hue.
8. After the water begins to boil, you need to throw bay leaves into the pan. The taste of cabbage soup from vegetables without meat will be more appetizing if you put a little bit of spices. Then you need to salt.
9. Next, carrot rings (if chopped) and potatoes are placed in boiling water. The soup is brought to a boil, then the heat is reduced to medium. After 3-4 minutes, you need to try the potatoes. If it has reached the half-cooked stage, you can throw cabbage into the pan. All chopped cabbage at once may not fit in the pan. But it’s worth the wait, and literally in a minute it will enter completely, because the first part will decrease in volume during this time under heating, and there will be enough space to add all the cabbage. The vegetable version of cabbage soup will be much tastier with a large amount of cabbage.
10. After adding fire, you need to wait for the boil again, then, reducing the heat, you need to cook for another 5-6 minutes. Next, try the cabbage. For those who prefer very softened, cook a little longer so that the vegetable is completely boiled.
11. Now it's time to add the carrot-onion fried, mix and add spices if necessary.
12. You also need to boil the ingredients for a minute and remove from heat.

In summer, such a dish should definitely be decorated with fresh herbs, which, if finely chopped, will add an interesting note to cabbage soup.

Lenten cabbage soup from fresh cabbage is a traditional dish of Russian national cuisine. They can be cooked even without meat - they will be very tasty. The recipe for such cabbage soup will come in handy during Lent. And in the cold summer, they perfectly satisfy hunger.

Shchi from fresh cabbage with tomatoes

Ingredients

• 400 gr. cabbage;
• 600 gr. potatoes;
• 150 gr. carrots;
• 100 gr. white onion;
• 100 gr. fresh tomatoes;
• 1.5 l. water;
• 35 gr. vegetable oil;
• 15-20 gr. garlic;
• 30 gr. dill greens;
• salt and pepper - to taste.

Cooking

1. We take a pan with a volume of more than 2 liters. Pour water and set to boil.
2. We do not waste time and prepare vegetables for laying. Cabbage will go into the water first. We cut it into medium-sized squares and leave it on the cutting board, wait for the water to boil.
3. Peel and cut potatoes into large cubes. In order not to darken - fill with water.
4. We clean the onion and chop it in half rings. Chop carrots into medium cubes.
5. In tomatoes, cut the skin crosswise in the upper part and scald with boiling water. Then immediately dip into cold water and immediately take out. Remove the skin and cut them into slices.
6. We throw cabbage into boiled water and leave to cook for 3-4 minutes. Cook for another quarter of an hour, adding potatoes.
7. Meanwhile, simmer carrots and onions until soft. Add tomatoes and simmer a little more already under a closed lid.
8. As soon as the potatoes become soft, add the passivated vegetables to the pan. Season with salt and spices to taste. Cook until tender (about 10-15 minutes).
9. Finely chop the garlic and chop the herbs. Mix them together and add some salt.
10. Pour cabbage soup into bowls, serve with black bread and garlic greens. It can be immediately added to the plates, or you can put it on the table in a separate plate so that everyone can add as much as they want.

You can cook such cabbage soup with tomato paste if you don’t have fresh tomatoes on hand.

Ingredients

• carrots - 120 gr. (of which 30 gr. for broth);
• leeks (white part) - 50 gr.;
• celery root - 60 gr. (of which 20 gr. for broth);
• Bulgarian pepper - 90 gr.;
• potatoes - 150 gr.;
• white cabbage - 300 gr.;
• tomatoes - 150 gr.;
• garlic - 20 gr.;
• white onion - 35-40 gr. (for broth);
• black and allspice peas - 5 gr. (for broth);
• cloves - 2 gr. (for broth);
• vegetable oil - 50 gr.;
• table salt - to taste.

Cooking

1. Cooking vegetable broth. We take about 2 liters of water. Add carrots, celery root and parsley, onion (cut crosswise). We also add spices - cloves and peppercorns. For a richer taste of the broth, you can add cabbage stalk, celery stalks, dill and parsley. The more vegetables you add to the broth, the tastier and richer your cabbage soup will be.
2. Cook on a very low heat for about an hour. Do not allow a vigorous boil, otherwise the broth will be cloudy.
3. After the broth is cooked, it must be filtered so that the boiled vegetables do not get into the cabbage soup. They are no longer suitable for this.
4. While the broth is cooking, you can prepare vegetables for cabbage soup. Thoroughly wash and clean.
5. We remove the skin from the tomato, making it a “contrast procedure” - first into boiling water, and then into cold water. So they clean up without problems. You can chop finely with a knife or grate on a coarse grater - as you like.
6. We chop the cabbage into small strips, chop the carrots and celery into strips, cut the potatoes into cubes, as for frying. We chop the leek in quarter-rings, rub the garlic on a fine grater or press it with a special press.
7. Saute carrots and celery in a frying pan until half cooked. Then add the leeks to the pan and simmer for another 5 minutes. Remove from the stove.
8. Put the potatoes in the broth and boil again. Season with salt to taste.
9. Add chopped bell pepper to the frying - cook for another 5 minutes.
10. Then we throw cabbage into the pan and cook until the vegetables are ready. Shchi according to this recipe will be thick. If you want to make them more liquid - add water and spices or reduce the amount of cabbage.
11. At the end of cooking, add the tomatoes and after boiling, boil for another 5 minutes.
12. Remove the cabbage soup from the stove and add the garlic. Close the lid and let it brew for at least another quarter of an hour.

These soups can be served either hot or cold. Put finely chopped greens on the table. If you want, add sour cream too.

Ingredients

• 1 kg. white cabbage;
• 500 gr. mushrooms (champignons);
• 300 gr. white onion;
• 30 gr. wheat flour;
• 50 gr. vegetable refined oil;
• bay leaf, parsley, peppercorns.

Cooking

1. Wash mushrooms and cook in two liters of water for a quarter of an hour.
2. Drain the mushroom broth into a separate container, and slightly sauté the mushrooms in a frying pan, adding vegetable oil.
3. Add the onion to the mushrooms and continue to fry until the onion is soft. Then we throw chopped cabbage, bay leaf and finely chopped parsley into the pan. Let the oil soak in a little while stirring. Then add a little water and continue to simmer until the cabbage is soft.
4. In a separate frying pan, fry the flour until brownish and add to the frying pan with mushrooms and cabbage. Stir and simmer a little more.
5. Pour the mushroom broth into the pan and let it boil. Reduce the heat and pour the frying pan out of the pan. Stir and keep on fire, not allowing to boil. Stir occasionally so that it doesn't burn.

This recipe is found in the monastic books of the Valaam Monastery in the section "Recipes for Lent".

• The recipe for classic cabbage soup involves the use of raw vegetables that are not subjected to heat treatment. But if, nevertheless, the vegetables are pre-passivated, then the dish will turn out to be more tasty and rich.

Lean cabbage soup with fresh cabbage is the best recipe for a cold summer first course. But if you want to add calories, you can serve them with sour cream.

• Shchi is prepared at any time of the year, lean and in meat broth. They can be served both hot and cold. Find your recipe - and your whole family will be full and satisfied.

Lenten cabbage soup from fresh cabbage is, of course, not a new dish, but well-known and widespread. Nevertheless, the recipe is always relevant, because even non-fasters often cook this delicious vegetable broth with great pleasure.

Previously, cabbage soup without meat was necessarily cooked with beans, which made the first dish more rich and thick. We will consider a modern variation, where fresh beans are replaced with canned ones, which significantly reduces cooking time.

Ingredients per 3 liters of water:

• white cabbage - 200 g;
• carrots - 1 pc.;
• bulb - 1 pc.;
• potatoes - 3-4 pieces;
• tomato paste - 2-3 tbsp. spoons;
• canned beans - 1 can;
• vegetable oil - 2-3 tbsp. spoons;
• garlic - 2-3 teeth;
• dill - a small bunch;
• salt - to taste.

Lenten soup from fresh cabbage recipe

How to cook cabbage soup without meat

1. We put a pot of water on the fire, bring the liquid to a boil. At this time, cut the peeled potatoes into medium-sized cubes.
   
2. Thinly chop white cabbage.
   
3. Place potato slices in boiled water.
   
4. Next we send cabbage to the broth. We wait for it to boil again, and then, having covered the pan with a lid, boil the broth for 15-20 minutes.
   
5. Without wasting time, prepare the rest of the ingredients of the first course. Finely chop the onion, carrots with three medium chips.
   
6. We make tomato and vegetable dressing. Heat oil in a frying pan and sauté onion until translucent (about 3 minutes). Next, add carrot chips. In the resulting vegetable platter, spread the tomato paste and pour a couple of tablespoons of hot broth. Spicy lovers can also add a few rings of hot chili peppers to the dressing.
   
7. Simmer the carrot-onion mixture under the lid for about 10 minutes. Then we shift the tomato dressing to the broth. Lean cabbage soup from fresh cabbage will immediately turn into a beautiful, rich orange-red hue. Bring to a boil, boil for 2-3 minutes over low heat, and then take a sample, salt the broth to taste.
   
8. Since we are using already soft beans, it should be added to lean cabbage soup without meat at the final stage. Having opened the jar and drained the excess liquid, we send the beans to the almost ready broth. Once again, we are waiting for a boil.
   
9. Last add the chopped greens and chopped garlic cloves. We take it off the fire. Cover with a lid and let the broth brew a little.
   
10. Since our cabbage soup is lean, we serve the dish without sour cream / mayonnaise. We supplement the thick vegetable broth with slices of fresh bread or donuts.
    

Finally, a little advice: if someone from the household still insists on the meat version of cabbage soup, a piece of beef can be boiled in a separate pan, adding to the plates when serving. Enjoy your meal!

Step 1: prepare the ingredients.

To begin with, we put a kettle with a liter and a deep saucepan with 2.5–3 liters of purified water on medium heat, let them heat up. At this time, using a sharp kitchen knife, peel potatoes, onions, carrots and garlic. We get rid of the cabbage from the upper, always damaged leaves, lettuce pepper from the stalk and gut it from the seeds. After that, we wash these vegetables along with tomatoes, as well as fresh herbs, dry them with paper kitchen towels, put them on a cutting board in turn and continue cooking. We cut the potatoes into cubes ranging in size from 1.5 to 2 centimeters, throw them into a bowl of cold running water and leave it in it until use, so as not to darken.

Shred the cabbage into strips 5-6 millimeters thick.

Grind carrots on a medium or large grater. Onions - cubes, half rings or quarters 1 centimeter in size.

We chop sweet salad pepper in the same way as the previous product, or into strips.

Finely chop the garlic and fresh dill or parsley.

Then we make a cross-shaped incision on each tomato, put them in a deep bowl, pour boiling water from the kettle and leave it in it for 40-60 seconds. After that, we immediately transfer the tomatoes to a bowl of ice water, cool, dry, peel them and chop them in any convenient way, for example, we also cut them into small cubes or grind them to a puree state in a stationary blender. Then we put the rest of the products that will be needed to make the soup on the countertop, and proceed to the next step.

Step 2: prepare lean cabbage soup - stage one.

While we were engaged in slicing, the water in the pan boiled, we throw chopped potatoes and cabbage into it. As soon as the liquid begins to gurgle again, season the vegetables with a bay leaf and cook for 20 minutes, stirring occasionally with a slotted spoon.

Step 3: prepare vegetable dressing for lean cabbage soup.

At this time, turn on the adjacent burner on medium heat and put a pan on it with two tablespoons of refined vegetable oil. After a few minutes, dip the chopped onions and carrots into the heated fat and sauté them until soft and light golden brown for about 4–5 minutes, stirring vigorously with a wooden or silicone kitchen spatula.
Then add sweet lettuce peppers to these vegetables and cook everything together again. 5 minutes. After that, we send either slices of tomatoes or mashed potatoes into the pan and simmer the dressing over moderate heat 10 minutes, periodically loosening so as not to burn.

Step 4: prepare lean cabbage soup - stage two.

So we have come to the almost final stage of preparing the soup, we put the vegetable dressing in a pan with boiled potatoes and cabbage. Season the food with garlic, half chopped herbs, salt, black pepper, bay leaf and mix everything gently. Bring the liquid to a boil again and reduce the heat to a level between the smallest and medium. We cover the fragrant dish with a lid, so that a small gap remains, and cook it again 7–10 minutes. Then turn off the stove and insist cabbage soup for about 10 minutes, after which you can start tasting!

Step 5: serve lean cabbage soup.

Lenten cabbage soup, after cooking, insists for a short time under a covered lid, then, using a ladle, pour the soup in portions into deep plates, crush each with two or three more pinches of fresh herbs, season with lean mayonnaise and put on the table along with bread, crackers or toast. Refresh such a simple lunch can vegetable salad, marinades and pickles. Cook with love, and Fasting will be a joy!
Bon appetit!

Very often, cabbage soup is boiled with millet or rice, before using the selected cereal, it is sorted out, washed and put in boiled water along with potatoes and cabbage;

Sometimes sweet tomato paste or sauce is used instead of fresh tomatoes;

If desired, fresh finely chopped edible mushrooms of any kind can be fried along with onions and carrots, they will give the soup a more spicy aroma and rich flavor;

The recipe contains the simplest spices, but their set can be varied based on your own taste preferences, supplementing it with any spices, as well as dried herbs, which are ideal for the first hot vegetable dishes.