Fresh cabbage soup with chicken fillet: recipe with photo step by step. Shchi from fresh cabbage step by step recipe

At all times, soup has taken pride of place on the table of every Russian family. The difference was only in the ingredients used in the recipe. Poor peasants often boiled empty cabbage soup, seasoned with rye flour for density. But the noble nobles ate the master's cabbage soup, i.e. soup from fresh cabbage with pork or other types of meat, poultry, fish.

First, the meat was cooked separately, then the cabbage soup itself, everything was mixed and languished in a Russian oven for about an hour and a half. Such a dish had an appetizing aroma, amazing taste and sated for the whole day. Nowadays, everyone can treat their family to master's soup, so let's look at a step-by-step recipe for this national dish.

Ingredients

350 g pork tenderloin without fat;

1 medium onion;

400 g white cabbage;

3 potatoes;

1.5 l of spring water;

1 small carrot;

50 ml vegetable oil;

1 garlic clove;

1 tbsp tomato paste;

1 bay leaf;

0.5 tsp salt and pepper.

Cooking process

We prepare delicious cabbage soup from fresh cabbage with pork, starting with cooking meat broth. To do this, we thoroughly wash the meat, cut off things we do not need: hymen, fat, bones and more. We cut the pulp into small cubes, but do not grind it, because. meat after cooking is greatly reduced in volume. We put everything in a saucepan, fill it with cold water and send it to cook on the burner.

When the first foam appears, be sure to remove it with a slotted spoon. Salt the broth a little, cook over medium heat for about half an hour, covered with a lid.

While the broth is being prepared, carefully wash the roots. Peel the potatoes, cut into medium cubes. Fill it with water so that the slices do not darken from prolonged contact with air.

Coarsely grate the carrots or cut into cubes. We clean the onion, chop it into a small cube. We heat the vegetable oil in a pan, pour the onion, mix, fry until soft. Then add the carrots, stir, fry until all the ingredients are ready. At the end of cooking, put the pasta, stir, after a couple of minutes turn off the heat.

We release the head of cabbage from the upper leaves, rinse, cut in half, crumble into thin strips with a sharp knife with a long blade.

Put the potatoes in a saucepan with the finished meat, after draining the water from it. Cook vegetables until almost cooked. The next ingredient we will add to the pot is cabbage. Cook it until soft. At the end of cooking, we fill the soup with vegetable frying, mix and wait for it to boil again. After that, cook cabbage soup from fresh cabbage with pork according to the recipe for another 5 minutes. Add chopped garlic, black pepper, parsley and salt to taste. After a minute, turn off the fire - master's cabbage soup is ready. A video of this dish can be found below.

Happy meal everyone!

Note to the owner

If you did not have time to remove the foam, then I advise you to strain the broth through triple gauze. Then the broth will be freed from scale and small bone fragments.

To cook cabbage soup from fresh cabbage with pork, tenderloin is used in a step-by-step recipe. But shchi with pork ribs will turn out no less tasty. If you are not an adherent of counting calories, then feel free to cook cabbage soup from pork ribs. The dish will turn out more fatty and rich. When buying a meat product, it is better to give preference to unedged ribs.

For the preparation of Russian soup, young forks can be used, which appear on the stalls in early spring. They are very tender and cook quickly, so it is advisable to lay them together with roasted vegetables.

Delicious rich cabbage soup is a dish of traditional Russian cuisine, cooked with sauerkraut or, in the summer version, with fresh cabbage. Meat broth (beef, pork, chicken) and meat make it hearty, rich, but the soup is also cooked with stew and even meatballs. There are even lean and mushroom versions of cabbage soup. Served with sour cream, green onions, fresh herbs.

Classic cabbage soup

• Time: 1 hour 40 minutes
• Servings: 12 persons.

Ingredients:

• meat, cabbage - ½ kg each;
• carrot - 1 pc.;
• onion, potato, bay leaf - 2 pcs.;
• tomato paste - 1 tbsp. l.;
• oil (lean) - 2 tbsp. l.;
• garlic cloves - 4 pcs.;
• greens - ½ bunch;
• water - 3 l;
• sour cream, spices.

Cooking method:

1. Wash the meat, cover with water, bring to a boil. Reduce the heat to a minimum, cook for about an hour, periodically removing the emerging foam.
2. While the broth is cooking, sauté chopped onions in hot oil until golden brown, add grated carrots.
3. When it softens, put in the paste. Cook the roast for 5-7 minutes.
4. Remove the meat, cut into small portions, return to the broth.
5. Place medium-sized potatoes cut into cubes, shredded cabbage to the meat.
6. When the soup boils, pour in the roast, cook for 20 minutes.
7. Pour finely chopped greens, chopped garlic and grated with salt, add pepper and parsley.
8. Serve in portions, adding a spoonful of sour cream.

• Time: 1.5 hours
• Servings: 10 persons.
• Difficulty: accessible for beginners.

For cabbage soup prepared according to this recipe, you can take any part of the chicken. With skin, if you want a richer soup, or breast for a more dietary option.

Ingredients:

• chicken meat - 0.4 kg;
• fresh cabbage - ½ kg;
• onion, carrot - 1 pc.;
• garlic cloves - 2 pcs.;
• potatoes - 3 pcs.;
• tomato paste - 2 tbsp. l.;
• water - 2.5 l;
• herbs, spices, seasonings.

Cooking method:

1. Wash the chicken, cover with water, boil. Remove the foam, turn down the heat and simmer for 40 minutes.
2. During this time, prepare the vegetables, peel and chop.
3. Remove the meat, cut (if there is skin, remove the bones), return to the broth.
4. Saute the onion cut into small cubes until softened, add the grated carrots. After 5 minutes, put the pasta, cook the roast for another 3 minutes.
5. Put diced potatoes, finely chopped cabbage into the soup.
6. After 5 minutes, pour in the frying, add the garlic, passed through the press, spices, seasonings. Cook the dish for another 15 minutes.

White cabbage soup with mushrooms

• Time: 1.5 hours
• Servings: 12 persons.
• Difficulty: accessible for beginners.

For this recipe, you can use any mushrooms - fresh, pickled or dried. The latter will need to be soaked for 2 hours, and then boiled in salted water, the rest must be washed, cleaned (if necessary) and added to the frying.

Ingredients:

• potatoes - 3 pcs.;
• cabbage (fresh, white, small), onion, carrot, tomato - 1 pc.;
• mushrooms - 50 g;
• water - 3 l;
• oil (vegetable) - 30 ml;
• spices, herbs.

Cooking method:

1. Fry the chopped onion in a pan, add the grated carrots, fry until soft.
2. Add sliced ​​mushrooms, after 5 minutes diced tomato.
3. Boil water, pour in the vegetable-mushroom mixture, add spices.
4. After the next boil, put the potatoes cut into cubes in the cabbage soup.
5. After 20 minutes, add chopped cabbage and cook until all vegetables are cooked. When serving, sprinkle with finely chopped herbs.

Pork savory dish

• Time: 2 hours 45 minutes
• Servings: 12 persons.
• Difficulty: accessible for beginners.

With this fresh cabbage soup recipe, opt for bone-in pork. So your soup will turn out more satisfying, rich.

Ingredients:

• pork (on the bone) - 0.5 kg;
• cabbage (white, fresh) - 200 g;
• pepper (Bulgarian), apple, carrot, onion - 1 pc.;
• potatoes, tomato - 2 pcs.;
• oil (lean) - 40 ml;
• water - 3 l;
• salt, pepper (black, ground), hot pepper (capsicum), dill, sour cream - to taste.

Cooking method:

1. Pour the washed pork with water, bring to a boil, reduce the heat and cook until the meat is cooked (about 2 hours).
2. During this time, prepare the vegetables: cut the onion into small cubes, potatoes and tomatoes without skins into large ones, pepper and peeled apple into strips, grate the carrots, finely chop the cabbage.
3. Saute the onion until transparent, add the carrot chips, fry until it softens.
4. When the meat is cooked, take it out, and put the potatoes, spices in the broth, cook for 10 minutes.
5. Then add bell peppers, cabbage and chopped hot peppers.
6. After 7 minutes, add an apple with tomatoes and fry. Put in the chopped meat.
7. Boil cabbage soup for another 5 minutes, then remove from heat, cover and let stand for 20 minutes.
8. Serve with sour cream, finely chopped dill.

• Time: 2.5 hours
• Servings: 12 persons.
• Difficulty: accessible for beginners.

Groats make the soup more satisfying. In addition to millet, barley can be added.

Ingredients:

• meat (any), fresh cabbage - ½ kg each;
• carrot - 1 pc.;
• onion, potato - 2 pcs.;
• tomato paste, millet - 2 tbsp. l.;
• oil (lean) - 20 ml;
• water - 3 l;
• seasonings (aromatic herbs, garlic), spices.

Cooking method:

1. Boil the meat until tender, remove, cut and return to the pan.
2. Add diced potatoes, washed millet. Let the soup come to a boil, turn down the heat and simmer until the potatoes are tender.
3. In the meantime, simmer finely chopped cabbage in hot oil, time - 20 minutes. Add paste.
4. Separately, make a frying of onions with carrots, mix with cabbage. Pour the vegetable dressing into the soup. Add spices and seasonings, mix. Remove from heat, leave for half an hour.

Secrets of delicious cabbage soup

1. Choose cabbages with firm, springy leaves that smell fresh, not damp. It is desirable to purchase it in a covered market, and not on the shelves located under the scorching sun.
2. Try to boil the broth so that it is clear. To do this, collect the foam in time. To make it tastier, use 2 types of meat. For flavor, put parsley, celery, and leeks along with the meat.
3. Please note that during cooking, part of the broth boils away (often about 1 liter), so put the right amount of liquid to cook so as not to add later. From this, the taste of the soup will become worse.
4. If you want to add sourness to the soup, pour in a little vinegar.
5. It is better to chop the greens and put in the soup before serving, so that it does not lose its flavor.

Video

Products for cooking cabbage soup in a slow cooker - the same as for cabbage soup in a saucepan
1. Peel the onions and carrots, finely chop the onion, grate the carrots on a coarse grater.
2. Pour vegetable oil into the slow cooker, put onions and carrots, fry in the "frying" or "baking" mode for 15 minutes.
3. Cut the meat, put it on the vegetables, simmer together with the vegetables for 30 minutes.
4. Add thinly sliced ​​cabbage, peeled and diced potatoes, chopped tomatoes to the slow cooker.
5. Pour cold water to the maximum, add salt and pepper.
6. Set the multicooker to the "quenching" mode and cook cabbage soup for 1.5 hours.
7. For the effect of infused, so-called. "daily" cabbage soup leave the multicooker turned on in the keep warm mode for 12-14 hours.

Fkusnofakty

What can replace tomatoes in fresh cabbage soup
It is permissible to replace tomatoes in cabbage soup with tomato paste (1 tomato - 1 tablespoon of tomato paste).

What can be added to soup from fresh cabbage
Optionally, you can use bell peppers, canned beans in fresh cabbage soup.

How to cook rich cabbage soup
To cook rich cabbage soup, it is recommended to use medium-fat beef - sirloin or brisket. It is recommended to cut the fat before cooking the meat and fry the onion on it. To do this, heat a frying pan over medium heat, put the chopped fat, melt it, move it to the edge of the pan and put the onion. Fry the onion until golden brown. Zazharku for fat, removing the cracklings, add to the cabbage soup 7 minutes before readiness.

Shchi as a first course has been prepared for a very long time; they have been known in Rus' since the 11th century.

If a head of fresh young cabbage is used to prepare cabbage soup, then it can be laid 10 minutes after adding potatoes to cabbage soup: the leaves of young cabbage are soft, and they cook faster than the leaves of winter varieties of cabbage.

When cooking cabbage soup with tomatoes, it is advisable to remove the skin, as it does not boil soft. In order to easily remove the skin, make a cross-shaped incision from the side of the stalk, dip the tomato in boiling water for 1 minute, remove it from the water, cool slightly and carefully remove the skin from the fruit.

When preparing the frying for cabbage soup, you can add 3 tablespoons of grated parsley root and celery root to them. They have a pleasant smell, and also give cabbage soup a sharp herbal flavor.

Shchi without adding meat (they are also called empty cabbage soup) can be cooked during the fasting period. Then no meat should be added, the cabbage soup should be served without sour cream, and to make the soup rich, you should fry onions, carrots, tomato paste or tomatoes in vegetable oil.

Shchi from fresh cabbage can be stored in the refrigerator for 4 days in a container with a lid.

The calorie content of cabbage soup from fresh cabbage is 42 kcal / 100 grams.

The cost of products for making cabbage soup from fresh cabbage, on average in Moscow for February 2018, is from 450 rubles per saucepan of cabbage soup.

Shchi is a traditional Russian dish cooked with cabbage, sorrel or other herbs and served as a soup or stew. They began to cook cabbage soup supposedly from the 9th century, when the peasants in Rus' began to grow cabbage. From century to century, cabbage soup was considered the main first course on the table in a Russian hut. Our great-grandmothers did not cook cabbage soup like we do now, but stewed it in a clay pot in a Russian oven for several hours. As a result, the dish acquired a special aroma and amazing taste. A lot has changed since then: Russian stoves have been replaced by gas and electric stoves and ovens, not to mention the variety of products on the market. Nevertheless, cabbage soup has remained a very popular first course in our time. And no wonder, because rich broth, in which pieces of tender beef float, fragrant roast with tomato and sourness of cabbage form a unique, tasty and fragrant soup. Everything is harmonious in it. It's not for nothing that our ancestors loved cabbage soup so much!

Now every housewife prepares them in her own way, and there are a myriad of recipes. Shchi is cooked from fresh and sauerkraut, sorrel, and even from nettles. But I want to suggest cooking cabbage soup from sauerkraut - this is a classic recipe and, in my opinion, the most delicious version of cabbage soup. In the common people, such a soup is also called "sour cabbage soup". But do not be afraid, the soup will not be too sour, sauerkraut will only transfer sourness to the broth, and it will taste like fresh. This cabbage soup recipe is very reminiscent of a combined meat hodgepodge, which is prepared with pickled or pickled pickles. Therefore, connoisseurs of hodgepodge will definitely like this recipe for sauerkraut soup.

Ingredients (for a 3L pot):

• 700 g of beef on the bone;
• 600 g sauerkraut with juice;
• 1 carrot;
• 1 onion;
• 3 medium potatoes;
• 1 tbsp tomato paste;
• 3 tbsp vegetable oil for frying;
• 1 bunch of parsley;
• 2 bay leaves;
• 2-3 cloves of garlic;
• salt, pepper to taste (about 1 tbsp each);
• sour cream for serving (optional)

cabbage soup recipe

1. For the broth we will use beef on the bone (preferably). Due to the bone, the broth is more rich and satisfying. Pour water into a 3 liter saucepan. We wash the meat on the bone under cold running water and put it in a saucepan. Put on high heat and bring to a boil. Remove the foam from the surface of the broth as it arises. When the water boils, set the fire to minimum, cover the pan with a lid so that the broth does not escape, and leave the beef to cook for about 2 - 2.5 hours. The readiness of the broth is determined by the meat, which should be partially separated from the bone and easily pierced with a fork.

2. We take the beef out of the pan and cover it with a plate on top so that the hot meat does not wind up and become dry. We will deal with them a little later.

3. We filter the broth through a small metal sieve or cheesecloth so that we do not come across small parts of the bone in the finished dish.

4. Let's prepare a roast for sauerkraut soup. Let's take onions first. In order for the onion not to cause tears, we wash it under a stream of ice water. Then cut into half rings, so it will look like cabbage in the soup.

5. We clean and wash the carrots. We rub on a medium or large grater.

6. Put the pan on medium heat, pour 2-3 tablespoons of vegetable oil. Saute onions and carrots together until onions are translucent.

7. Add 1 tablespoon of tomato paste to the frying. Mix everything thoroughly.

8. Pour half a glass of water into the pan so that the vegetables do not burn. Stew the onion with carrots and tomatoes for a couple more minutes over medium heat under the lid. Then take the roast off the fire.

9. Peel the potatoes and rinse thoroughly under running water. Cut into strips or small cubes, as you like more.

10. Pour the clean and transparent broth back into a clean 3-liter saucepan. Add a little filtered water so that the pan is 2/3 filled with liquid. We send chopped potatoes to the broth. We also drop 2 bay leaves here. Put the saucepan on medium heat.

11. The meat has already cooled down by this point, we separate it from the bone. Cut into small pieces.

12. Add chopped meat to the pan.

13. Now add the main ingredient - sauerkraut. If you still have juice from sauerkraut, we also pour it into the pan, with it the cabbage soup will come out even tastier. Here's a recipe for sauerkraut.

14. Pour the frying of onions and carrots. Mix everything and cook cabbage soup until potatoes and cabbage are soft.

15. Wash fresh greens under running water. Finely chop, sprinkle on top. Salt and pepper to taste.

16. Squeeze a couple of cloves of garlic into sauerkraut soup with a garlic crusher, it will give the dish a special flavor. Shchi mix and remove from heat. Cover the pot with a lid and let it brew for 15-20 minutes. And some housewives put the cabbage soup in a preheated oven so that it is closer to the recipe of our great-grandmothers.

17. Shchi can be served with freshly baked buns or garlic donuts. Sour cream and fresh herbs are also served with cabbage soup.

Classic sauerkraut soup is ready. Can be served at the table. Bon appetit!

Fresh cabbage soup is a great light soup. Perfect for those who watch their figure, because this soup is low in calories and nutritious at the same time. How to cook cabbage soup from fresh cabbage, I will tell you in my article.

Ingredients

First, let's prepare the necessary products for cooking cabbage soup:

• Half a medium head of cabbage.
• Half a kilogram of beef, you can with a bone.
• A couple of potatoes.
• Carrot.
• Onion head.
• One tomato.
• Butter for frying.
• Salt pepper.
• Bay leaf.
• Parsley and dill.
• Garlic.
• Sour cream.

The cooking process

In order to cook cabbage soup from fresh cabbage, you first need to boil the broth. I prefer to cook the broth in two stages.

The first stage: the water boiled, threw the meat, boiled a little and drained the broth, washed the meat.

The second stage: I pour new clean water, put the meat there and cook the prescribed 1.5 hours. 30 minutes before cooking, add salt. So the broth will be light and transparent and will not need to be decanted.

15 minutes before the broth is ready, we begin to cook the frying. We clean the carrots and onions, then chop them finely. Carrots can be grated on the largest grater. Fry it all in butter.

We clean the potatoes, cut. I like to cut into cubes, so cabbage soup is more effective or something.

In order to easily and quickly remove the skin from a tomato, it must be scalded with boiling water. After that, douse with cold water and voila, the skin is removed in one motion. We also cut the peeled tomato. And again, I love cubes for showiness.

Wash the cabbage, peel and finely chop. Someone does it with a shredder, but I don't have one. I use a regular knife. I chop the cabbage and add to the boiling broth.

I boil the cabbage for 7 minutes, after that I add potatoes, and after another 5 minutes I add chopped tomatoes.

Cook all this for about 8 minutes, after which we add the finished frying.

We give another boil for 3 minutes and add chopped greens, pepper, bay leaf.

For a spicy taste, you can add garlic seasoning. Make it easy. We skip the garlic in a garlic press, add salt and mix everything well. It can be served with boiled cabbage soup from fresh cabbage separately or added to a common pan.

Also, you can serve sour cream for cabbage soup. It turns out very tasty and nutritious. The kids especially like it.

Bon appetit!