The most delicious soup from fresh cabbage. Shchi from fresh cabbage

They say that cabbage soup was cooked in Rus' long before its baptism, and this dish was eaten almost every day. It is no coincidence that many proverbs and sayings glorify cabbage soup in every way: “Where there are good cabbage soup, do not look for other food”, “Here you ate - like putting on a fur coat”, “Schami the world is standing”. Russian people are so accustomed to cabbage soup that they even traveled in winter with cabbage soup frozen in a tub, which was enough to warm up to fill up the whole family. It is said that the Russian soldiers who fought against Napoleon's army, while on French territory, missed cabbage soup so much that they fermented grape leaves, which replaced sauerkraut in their soup. It smelled of cabbage soup not only in peasant huts, but also in royal chambers, however, wealthy people ate thick meat soup, in which a spoon stood, and the poor often slurped thin soup with cabbage, quinoa and onions. And all the same, it was very tasty, so the people said: "Your father will get bored, but cabbage soup will not bother you."

How cabbage soup was prepared in Rus'

There are many recipes with cabbage, sorrel, nettles, turnips, mushrooms, in meat or fish broth, with different roots, spices and sour dressings, such as pickle or apples. In the old days, cabbage soup was cooked even from beets, calling this dish “beet soup”, which looked more like borscht. The classic recipe for ancient cabbage soup necessarily included cabbage, fresh or sauerkraut, and if it was not at hand, they took green leafy vegetables or turnips. From the roots, the housewives used carrots and parsley, seasoning the soup with onions, garlic, celery, dill, bay leaves and pepper. An obligatory component of cabbage soup was acid - after all, this soup was valued due to its spicy sour taste. In addition to sauerkraut, salted mushrooms, antonovka, lingonberries, cranberries, pickled cucumbers, sour cream and everything that gave the cabbage soup a specific sour taste were used. In the southern regions of Russia, cabbage soup has always been cooked with tomatoes and bell peppers, and in modern recipes you can also find potatoes, which make cabbage soup thicker and tastier.

In Rus', products were put into cabbage soup in its raw form, without being fried or sautéed, although rye flour was added to soup in some areas for a thicker broth. Shchi was simmered in a Russian oven in a clay pot, so they turned out to be very appetizing and fragrant. Mostly beef was used for the broth, although cabbage soup with pork or poultry was popular in the western region. Don shchi was traditionally cooked with sturgeon, Pskov shchi with smelt, Polish and Ukrainian shchi was cooked with bacon, the Ural version of shchi included millet or oatmeal, in Georgia white wine and suluguni cheese were added to shchi, and the Finns could not imagine this dish without lamb and smoked sausage. In general, all national cuisines have their own peculiarities of cooking cabbage soup, and each version of the dish is tasty in its own way, besides, “hungry Fedot wants any cabbage soup.”

Choose a recipe for delicious cabbage soup

Before you learn how to cook the right ones, you should decide on the recipe, since there are several varieties of this dish.

Full cabbage soup, also called “rich”, is boiled in a strong meat broth, with the addition of a large number of ingredients, including mushrooms, potatoes and many spices. Meat and meat products of different varieties are added to prefabricated cabbage soup - boiled beef, poultry, pork, ham, sausage, sausages and sausages, which are cut into small pieces. Fish soup is cooked from noble varieties of fish, from small river fish or canned fish, while a combination of fresh and salted fish is acceptable. Lean cabbage soup is prepared without meat - with vegetables, mushrooms and herbs, green cabbage soup is a summer version of soup with sorrel or spinach. In the preparation of gray northern cabbage soup, the lower cabbage leaves of a grayish color are used, seedling cabbage soup is boiled from cabbage seedlings, and daily cabbage soup after cooking is first kept warm for four hours, and then left in the cold. By the way, now by sour cabbage soup we mean sauerkraut soup, and in Rus' it was a kind of kvass that saved hangovers.

How to cook delicious cabbage soup: a few secrets

Once upon a time, housewives did not think about how to properly cook cabbage soup - they simply mixed all the products in a clay pot, put it in the oven, and the soup languished all day, and in the evening fragrant and tasty cabbage soup was served on the table. We do not have so much time, but modern technologies come to the rescue - a slow cooker and an air grill. But even in an ordinary saucepan, you can cook delicious cabbage soup, which will be eaten in the evening by a large family. Remember a few secrets and subtleties, and cabbage soup will become your signature dish!

Secret 1. If you decide to cook cabbage soup in meat broth, cook the meat in a whole piece for at least two hours to make the broth more rich and saturated - this is what cabbage soup is for. Be sure to add fragrant herbs and roots to the meat for piquancy.

Secret 2. Do not cook cabbage soup from too young cabbage, which is more suitable for salads. The best choice for cabbage soup is autumn cabbage with dense, strong and white heads. Many housewives bring cabbage to preliminary readiness separately - young cabbage is stewed in a saucepan on the stove for 15 minutes, and more mature cabbage is cooked in earthenware in the oven for two to three hours. Why is this needed? The fact is that when cabbage languishes, it is saturated with new flavors and aromas that enrich the taste of the dish.

Secret 3. If you have time, put the pot of broth at the last stage of cooking in the oven, covered with foil, and simmer for about an hour. Add crumbly varieties of potatoes cut into cubes and continue to simmer in the oven. Can you imagine what will be in the pan in an hour and a half? A tender thick stew with soft meat, and not a crumb will remain from the potatoes. And you should mix this fragrant liquid with cabbage, add any ingredients that you like - tomatoes, bell peppers, green beans, mushrooms and herbs, then simmer cabbage soup for at least another half hour. If you cook cabbage soup on the stove, the cooking time is, of course, reduced.

Secret 4. You can also add toasted flour to the soup. After it becomes golden, you should dilute it with broth, boil it slightly and rub it through a sieve. Shchi is also cooked with cereals, only it should be introduced before cabbage and potatoes, taking into account the individual cooking time.

Cooking cabbage soup quickly

It's good to have time to spare all day, but sometimes you need to cook a quick meal for the family, in which case recipes for very busy housewives save. In this case, it is better to cook the broth in the evening, besides, the meat will become soft and tender overnight, so it will not be difficult for you to cut it into cubes and return it to the pan again. Add fresh cabbage chopped into strips into the broth, after boiling, add sliced ​​\u200b\u200bpotatoes and, while cabbage soup is boiled, fry carrots, onions, garlic and parsley root in oil in a pan. Dip the peeled tomatoes and diced sweet peppers into the cabbage soup, and after the vegetables have boiled a little, add the carrot dressing to them. Do not forget about bay leaves, black pepper and herbs, which are best added to ready-made cabbage soup along with sour cream. For 400 g of meat, take a small head of cabbage, 2 potatoes, 2 tomatoes, 1 carrot and 1 onion, and herbs and roots can be added to taste. Your family will be happy!

Sauerkraut soup

This dish is especially useful during winter beriberi, as sauerkraut contains vitamin C, which is necessary to fight colds and viral infections. In addition, sour cabbage soup does not allow other vegetables to boil too much, so they crunch nicely, which makes the dish even tastier and healthier.

From a kilogram of beef, cook a rich broth - with bay leaves and allspice. While the broth is cooking, fry 2 onions in a pan with sunflower oil and, when the onion becomes transparent, add 2 grated carrots to it. Once the carrots are soft, remove the pan from the heat and start the broth. You need to take out the meat, cut it into pieces, put it back into the pan and pour 2 potatoes cut into cubes and chopped parsley root into it. After 10 minutes, add 600 g of sauerkraut to the cabbage soup, which can be lightly squeezed first to remove excess acid. However, if you like cabbage soup with sourness, then you don’t need to do anything with cabbage - just boil it in broth for 15 minutes, then add roast and cook for another 7 minutes with your favorite spices and seasonings. Serve sour cabbage soup with cream or sour cream, sprinkled with fragrant herbs. Bon appetit!

On the site "Eat at Home!" You will find many step-by-step cabbage soup recipes for every taste. Cook with love for your family and enjoy the food!

Shchi from fresh cabbage - well, this is a Russian classic. In general, cabbage soup is one of the most important dishes of Russian cuisine. They have been prepared since time immemorial, although then they were somewhat different from modern ones.

As a child, I went to visit a friend. We usually, if there were holidays, often hung out the whole day on the street and dropped in to eat at the house we were next to at the moment. So they had a Russian oven.

I remember how his grandmother or mother took out a cast-iron from the oven, then they cooked cabbage soup in it, with a special grip, and if the cast-iron was heavy, they put such a roller under it to make it easier to take it out.

She poured it into cups for us, and sometimes gave it in one large cup, put sour cream thick as butter there, and we screwed it on both cheeks until the cups were empty. And especially fatty cabbage soup, where fatty plaques floated on top, was served without sour cream. We did not know then that people have cholesterol.

Oh… what kind of cabbage soup were those! I've only managed to cook such delicious dishes a couple of times in my life.

In previous articles, I gave recipes for cooking green cabbage soup, or as they are also called, a recipe, but in my opinion real cabbage soup is not only not inferior to borscht, but sometimes even surpasses them. Although they are very similar dishes.

By the way, I recently visited the site: "Piggy Bank of Wisdom", so they have a whole list of cabbage soup recipes there. Come in, take a look. Pick something new for yourself.

Well, let's cook our cabbage soup.

How to cook cabbage soup from fresh cabbage step by step recipe with photo

Next time I will try to write how to cook cabbage soup with lamb. I think that cabbage soup is the most delicious with lamb. By the way, my friend's grandmother and mother, whom I mentioned above, always made cabbage soup only with lamb.

Nowadays, it is very expensive to cook lamb soup, so we will cook pork soup.

Menu:

1. Simple but delicious fresh cabbage soup

Ingredients:

For a 4.5 liter pot you will need:

• Fresh cabbage - 400 g.
• Bulb onion - 200g.
• Carrots - 200 g.
• Garlic - half head
• Parsley and dill - 40 gr.
• Sunflower oil, 1 tomato (or 2 tablespoons of tomatoes in their own juice, finely chopped).
• Meat (pork ribs) - 1-1.2 kg.
• Salt, pepper, vinegar (preferably lemon)

Cooking:

1. Rinse the ribs and set to boil.

3. We cook meat. Don't forget to skim off the foam. When we remove the foam, we make the fire less than medium, close the soup with a lid and leave to cook further. Cook until the meat is well separated from the bones (ribs).

4. Cut the carrots into thin cubes. You can cut however you like. You can even grate. Who loves.

5. Shred the cabbage into thin straws. Again, whoever loves. You can cut larger.

6. Cut the potatoes into cubes, finely chop the greens, peel the garlic.

7. Meanwhile, our meat was cooked. We take it out of the pan, put it in a bowl and let it cool down.

8. While the meat is cooling in the broth, we throw in the chopped cabbage. You can turn up the heat to above medium. We close the lid.

9. The cabbage boiled, put the potatoes to it. Let's interfere. Salt to taste. A lot of salt is needed for such a pan. But don't overdo it. Pour a little at first, then add a little more, tasting all the time.

10. Everything was prevented, we remove the fire to medium and leave to cook.

Cooking frying for cabbage soup

11. Put a frying pan on the next burner, pour vegetable oil and let it warm up. If you have a fatty broth, then instead of vegetable oil, you can use the fat from the broth, removing it with a spoon on top of the broth.

12. The oil is warmed up, put the onion in it. Fry until the onion starts to brown. Stir the onion occasionally.

13. In the meantime, let's take care of the meat, not forgetting to stir the onions. The meat is separated from the ribs. It separates very easily, as it boils well. Cut the meat into small pieces. Can also be cut into large pieces.

When we don’t have guests, I prefer to cut it altogether only by dividing the ribs one by one or even two, and not cutting the meat from the ribs. Then you pull a rib out of the cabbage soup, take it with your hands and gnaw it. Tasty…!

14. Our onions are browned. Add chopped carrots to it.

15. Add a little salt so that the carrot gives juice and mix. Cook, stirring occasionally, until the carrots are soft and lightly browned as well.

16. Carrots are reddened, add finely chopped tomatoes.

If you have fresh tomatoes, make a cross cut on top, put them in a cup, pour boiling water over them and hold for 1 minute. Then you can easily remove the skin from them. In general, one tomato will be enough.

If thick tomato paste, put half a tablespoon of it. not more.

If marinated in its own juice, finely chop about 2 tablespoons and add to the carrots and onions. Mix everything and fry for 2-3 minutes over low heat.

The frying is ready, we send it to the pan, stir and cook until the potatoes and carrots are ready.

The final steps of cooking cabbage soup

17. We get such beautiful cabbage soup. Try again for salt. Everything should be to your taste. We close the lid and continue to cook over low heat, if only to boil gently, until tender.

18. We try again now for acid. If your tomatoes were sweet or it just seemed to you that there was little acid, add vinegar. I prefer to add lemon juice instead of vinegar. So if there is, squeeze half a lemon better, maybe less, try it.

19. Check the readiness of potatoes and carrots. We take it out with a spoon and try it with a knife. They must be soft. The knife should go in easily.

20. Put the chopped meat into the pan, pour the greens. Leave a little for decoration.

21. Squeeze out the garlic here. How much, see for yourself to taste. Approximately 4-5 cloves. Sprinkle with black pepper to taste. If there are children, it is better not to pepper. Let everyone pepper in his plate.

22. We try again for salt and sourness. Everything suited us. Turn off the heat, close the lid and let the cabbage brew for 15-20 minutes.

OK it's all over Now. Fresh cabbage soup is ready.

Pour into bowls and serve. You can decorate with herbs and put sour cream. I bring it to the table. What if someone doesn't want to?

Serve with salt, pepper, sour cream and herbs.

Bon appetit!

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 prepared in a simple way, without meat, without potatoes, the so-called "lean" cabbage soup, at best 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 the cold until the next day.

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, they 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 has absorbed all our culinary knowledge. It differs from the classic recipe in some ways. One of which is the pre-frying of vegetables. In the classic version, all vegetables are put into 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 the meat broth. We will use beef. I bought a brisket, it is with bones, cartilage and meat. It has 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 with cold water to just cover the contents, and put it on 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 using a 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 cooked. 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 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. 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 cut 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 of French cuisine, they did not add it to 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 the classic cabbage soup recipe, 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. An apple will also add a sour taste to us. True, it is not quite sour, but sweet and sour. But we will not refuse a sweet note either. 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 capsicum if you like. I'm adding a 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, sprinkle with chopped herbs and add 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 the wonderful taste of a traditional 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?
• In this cabbage soup recipe, 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 point that if the bones on the meat were with uneven, sharp edges, then when you boil the broth, it must be filtered. So that small bones do not get caught by someone, and do 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 the previous recipe. Except for meat of course. Everything is also cut. Onions are fried with carrots, then poured with hot boiled water. And on this vegetable broth, everything else is already cooked in the order described above.

A little later I will write a detailed recipe for cabbage soup, already 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 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, I also tried lean ones. 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 best possible way. The main thing is to cook with 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!

Classic cabbage soup from fresh cabbage can become author's for every housewife, depending on the composition of the products and the method of preparation. So, for example, earlier, when many people cooked in Russian ovens, daily cabbage soup was common. They had to languish exactly until the whole head of cabbage was completely boiled. And next to it was porridge, often buckwheat, which was served along with cabbage soup, with a special serving of the dish. The modern process of cooking cabbage soup has accelerated and simplified. On the finished broth or in the case of a lean version - on water, you will cook cabbage soup in just half an hour. Yes, yes, so fast. To figure out how to cook excellent cabbage soup from fresh cabbage, take a look at our simple step-by-step recipe with photos. An important taste role is played by a large amount of fresh (frozen) parsley and a mixture of peppers. Cook together!

Ingredients:

• White cabbage - 1/2 pc.;
• Potatoes - 5 pcs.;
• Carrots - 2 pcs.;
• Onion - 1 pc.;
• Fresh parsley (frozen) - 1 tbsp.;
• Bay leaf - 3 pcs.;
• Sugar - 1 tbsp. l.;
• A mixture of peppers - 1/2 tsp;
• Water - 2.5 l;
• Vegetable oil: 120 ml;
• Salt - to taste.

Cooking time: 35 minutes
Servings Per Container: 6

Step-by-step instructions for cooking cabbage soup with fresh cabbage

We grate the carrots with a middle link, finely chop the onion (you can choose white, which is often used in salads).

We sauté the onion until transparent, add the carrots, continuing to sauté, add the chopped white cabbage. Stirring constantly, we will cook this part of the cabbage soup with fresh cabbage for about ten minutes.

Add sugar, salt.

Prepare and cut the potatoes into medium pieces.

Add bay leaf and parsley to the soup.

Pour boiling water or vegetable broth over our sauté, add potatoes.

Pound a mixture of peppers in a mortar, add it at the very end of cooking, when the potatoes become completely soft (15-20 minutes after boiling becomes visible).

Shchi with fresh cabbage is completely ready! Experts advise not to immediately pour the dish into plates, but to let the cabbage soup brew for 20-30 minutes.

Serve cabbage soup with fresh cabbage in suitable portioned plates, along with wheat-rye tortillas (with the addition of herbs) and green onion feathers. Have a great gastronomic experience!

Calories: Not specified
Cooking time: Not indicated

Good day and good health everyone! Today I offer your attention to cabbage soup from fresh cabbage, a step-by-step recipe with a photo is attached for simplicity and convenience. My recipe, however, as always, is quite simple, but in general it was never difficult to cook cabbage soup. Hot soup has always created comfort at the table, so do not be too lazy to cook a hearty, homemade dish. I will cook cabbage soup in meat (pork) broth, thick, rich and tasty. You can also cook.



Necessary products for 2.5 liters of water:

- 200 grams of pork on the bone,
- 300 grams of white cabbage,
- 300 grams of potatoes,
- 100 grams of white onion, onion,
- 100 grams of carrots,
- salt - optional,
- tomato paste - 1 tablespoon,
- vegetable oil - for frying,
- fresh herbs.

Recipe with photo step by step:

For today's cabbage soup, I use 2.5 liters of water. In a medium deep saucepan I cook such cabbage soup and this dish is enough for me for a couple of days. In cold, purified water, I slowly put a washed piece of pork on the bone and cook not very strong, meat broth. For those who do not eat meat, you can cook a lightweight version, cook a dietary vegetable broth. I cook pork broth for about 1-1.5 hours, until the meat starts to lag well behind the bone. I add a little broth. If foam forms, then I remove it with a slotted spoon. Ideally, if I have time, I filter the finished broth through a gauze cloth or through a fine strainer.




You should always put potatoes in cabbage soup, so I peel them, chop them with elongated sticks, this size is suitable for me.




I put it in a bubbling hot broth, where I will cook it. On average, I boil potatoes for 15 minutes.




Then I put all the chopped cabbage in the cabbage soup and continue to cook the dish with a light boil. I cook the cabbage for another 10-15 minutes.






At this time, I chop the vegetables for overcooking. I chop the onion into a square, rub the carrots on a coarse grater.




I pass it in a frying pan, pour in a little vegetable oil.




I add tomato paste to the vegetables. I pass for a couple more minutes and remove from the stove.




I add vegetable overcooking to cabbage soup and wait for them to boil. Potatoes and cabbage are already cooked, so I do not boil for long. The cabbage soup is ready, I try it for salt, if everything is in order, then turn off the fire. Let the soup brew for at least 20 minutes. If you don’t like pork or for some other reason, then you can cook no less tasty