Shchi in meat broth is always relevant! We cook fragrant, delicious cabbage soup in meat broth from fresh and sauerkraut according to the best recipes. Simple cabbage soup with fresh cabbage in meat broth
November 4, 2013In the ninth century AD, cabbage began to be grown in Rus'. Obviously, it was then that a simple recipe for the soup so popular to this day appeared. For more than a millennium in Slavic cuisine he occupies an important place. In the old days, every Russian person knew how to cook green cabbage soup. The word itself goes back to an ancient root meaning "sustenance". This dish has long been used by the most various categories population. Shchi does not bother, even if you eat them every day. There are several other reasons for this popularity of the dish. The recipe for green cabbage soup is simple. They cook pretty quickly. The components are simple, so even the poorest family could eat cabbage soup every day. Initially, it was a simple gruel, to which fish was most often added. And only in more late time such a soup began to be prepared using various components of both vegetable and animal origin. Hundreds of years ago, entering any Russian hut, one could feel the "sweet spirit" - the smell of this dish. There are many proverbs about him. If in the old days it was necessary to go on a long journey in winter, cabbage soup was frozen and taken with them on the road. To eat, it was enough to heat them on the fire.
Let's talk about how to cook green cabbage soup. Recipe with photo attached. The cooking process is simple, it will bring you pleasure rather than take a lot of time.
Consider the recipe for green cabbage soup with nettles. Young shoots are best suited for cooking this plant. So, first you need to prepare meat broth, for which you need a pound of pork. Then wash and sort the nettle leaves (500 g). Put them in boiling water. Keep in a saucepan until they become soft. After pulling them out of the container, throw them on a sieve and wipe. Finely chop the onion, parsley and carrots, fry in oil. Sprinkle with flour, hold in the pan for a couple more minutes. Pour the processed vegetables and leaves with still hot meat broth and nettle broth. A couple of minutes before you finish cooking the soup, put chopped sorrel in it. Serve preferably with a hard-boiled egg and sour cream.
Green cabbage recipe meat broth will enable you to prepare great soup. Rinse the pork or beef, cut and put on the stove, pre-baking cold water. As soon as the broth boils, remove the foam, salt and continue cooking over low heat. Add the cleaned and 
sliced carrots. When the meat is cooked, take it out, remove the bones and put it back, after cutting it. Send the potatoes to the pot with the broth and cook over low heat for another 15 minutes. Rinse and grind green onion, sorrel and parsley, then dip everything into a bowl on the stove. When it boils, turn off and remove from heat. It is better to put dill in the soup after cooking, so that it retains its flavor. Prepare hard-boiled eggs and, after slicing, send one to each plate of cabbage soup. The soup is ready.
The recipe for green cabbage soup with bacon is a way to prepare a typical Russian soup. 200 g sauerkraut and 100 g of onion chop and put in a pan. Add 70 grams of chopped smoked lard there. You can add spices of your choice. Add a tablespoon tomato puree, stir, simmer. Pour the resulting mass into a liter of meat broth and cook until tender. Serve with greens and sour cream.
Four proven soup recipes in meat broth from classic to unusual
2017-11-29 Galina KryuchkovaGrade
prescription
Time
(min)
servings
(people)
In 100 grams of the finished dish
1 gr.
2 gr.
carbohydrates
2 gr.23 kcal.
Option 1: Recipe for classic cabbage soup in meat broth
Shchi in meat broth is a dish that can heartily feed the whole family. Prepare in large saucepan rich broth from meat on the bone and refrigerate. Can be poured into containers and frozen for the whole week.
Our step by step recipes teach you how to cook every day to cook fresh cabbage soup from vegetables and meat broth.
Ingredients:
- 2 liters of meat broth;
- 170 gr. potatoes;
- 20 gr. carrots;
- 45 gr. tomato;
- 7 gr. parsley;
- 15 gr. onion (bulb);
- 7 gr. garlic;
- 100 gr. cabbage;
- 50 ml cream;
- 30 gr. butter (clarified).
Step by step recipe classic cabbage soup in meat broth
Pour two liters of broth into the pan, check for salt, add spices and put on fire.
Cut the carrots into large circles, and half the onions into rings.
Stew carrots in oil in a pan.
Add onion and 50 ml of broth to carrots, continue to simmer.
Chop the cabbage like noodles, and then chop it across.
Salt the shredded cabbage, remember and add to the vegetables in the pan.
Add another 100 ml of broth to the vegetables and simmer for another 10 minutes.
Cut the tomatoes into slices.
Now add prepared vegetables to the boiling broth: tomatoes, carrots, onions, cabbage.
Cook until vegetables are ready.
Add sour cream, herbs and garlic. Serve fresh cabbage soup in meat broth with sliced pork ham and cold beef.
Option 2: Quick cabbage soup in meat broth
What to do if not ready broth? Read the instructions on how to cook cabbage soup from a bouillon cube in 10 minutes, sauerkraut, beef sausages and ham.
Ingredients:
- 3 bouillon cubes;
- 2.1 liters of water;
- 60 gr. ham;
- 120 gr. beef sausages;
- 100 gr. sauerkraut;
- 25 gr. parsley;
- 35 gr. Luke;
- 10 gr. tomato paste;
- 1 st. a spoonful of flour
secrets fast food cabbage soup in meat broth
Dilute bouillon cubes water in the proportions indicated in the instructions.
Remove the film from the sausages.
Cut sausages and ham.
Chop the onion in a blender.
Taste the broth for salt, adding more water if needed.
Put sausages, ham, onions into the broth.
Dilute a tablespoon of flour with cold water.
Slowly pour the flour into the boiling soup.
Add tomato paste.
Remained main ingredient- This is sauerkraut. If you don't like sour taste, then wash the cabbage and squeeze it. And lovers of spicy can add brine to cabbage soup.
Bring to a boil, and remove the dish from the stove.
Pour the cabbage soup in meat broth into a ceramic tureen and put it on the table, next to it is a saucer with a clean ladle, and deep plates for each. Croutons of white and wheat bread will come in handy.
Option 3: Shchi in meat broth in pumpkin
Halloween is considered international holiday, borrowed from the pagan rites of the Celtic peoples. One of the main attributes of the day is pumpkin, which occupies a large niche in Russian cuisine.
Cut off the top of the pumpkin (lid), select the seeds. On the surface, draw patterns of your choice. Now in such an elegant saucepan you can cook Russian cabbage soup in meat broth. Pour water inside the pumpkin with a measuring cup, remember the volume and calculate required amount ingredients.
Ingredients:
- 1 pumpkin of medium size;
- 1.5 liters of water;
- Half glass wheat groats;
- Half an onion;
- 1 cup sauerkraut with carrots;
- 3 mushrooms;
- 90 gr. butter;
- 1 egg;
- 1 teaspoon of semolina;
- 1 cup ground beef.
How to cook
Turn on the oven. Let it warm up to 180 degrees.
Decorate the pumpkin skin with carvings. Remove the seeds from it, wash.
Coat the inside butter and set to bake.
Make meatballs from minced meat, eggs, spices and semolina. The approximate diameter of the meatballs is 4 cm.
Take champignons, peel them, wash and chop.
Chop the onion.
Saute onions and mushrooms butter.
Cook friable porridge from wheat groats.
After forty minutes, remove the pumpkin from the oven.
Put everything in it necessary components: porridge, mushrooms with onions, sauerkraut and half the broth.
Put the pumpkin with the filling in the oven.
Put the rest of the broth on the stove, boil and cook the meatballs in it.
Pour the broth with the meatballs into the pumpkin.
After 20 minutes, cut off a piece from the inside of the pumpkin and try it.
Switch off the oven. Let the pumpkin sweat in a warm oven.
Take a canvas towel, wrap it around warm pumpkin and put on a platter. First, divide the cabbage soup in meat broth into bowls, and then cut off a piece of pumpkin. Pampushki are served with such a treat, yes potato patties in sour cream.
Option 4: Shchi in meat broth in portioned pots
cabbage soup in clay pots have a special taste and retain heat for a long time. Products listed are for 1 serving.
Ingredients:
- 90 ml of meat broth;
- 40 gr. sauerkraut;
- 4 pitted olives;
- 15 gr. tomato;
- 10 gr. green peas;
- 18 gr. (quarter) potatoes;
- 10 gr. smoked loin;
- 20 gr. boiled beef.
Step by step recipe
Potatoes need to be washed, peeled, divided into quarters and boiled
Wash the pots, wipe with a napkin and put them in a row in front of you.
Cut the meat into slices.
Cut the tomatoes into circles.
Arrange the food in pots in the following order: potatoes, meat, cabbage, peas, olives.
Now pour in the broth, and put a circle of tomato on top.
Sprinkle the contents with pepper and chopped herbs.
Cover the pots with lids and put them in the oven to languish.
Instead of tight lids you can use dough without yeast. It is kneaded from flour, kefir and butter. A thin layer is rolled out of dense dough, circles are cut out (their diameter is 2 cm larger than the hole), put on a pot, and pinched along the edges.
Remove hot cabbage soup in meat broth from the oven when the dough is browned. Place a flat plate on the table, and on it a linen napkin and a hot pot.
Shchi is a primordially Russian product, known to our ancestors for a long time. No wonder they say: cabbage soup and porridge are our food. The main product in cabbage soup is cabbage - the most ordinary vegetable, found everywhere in our country, and at any time of the year.
The very word "shchi" appeared in Russian at the beginning of the 16th century from the word "sity", meaning "sustenance". At that time, this was the name of any liquid nutritious dish, chowder, brew.
Green cabbage soup - recipes for children
Shchi for kids is a little different from traditional Russian food - they do not add a lot of spices and sorrel. The basis of such children's cabbage soup is cabbage.
In addition to cabbage, potatoes, carrots, onions can be added to this dish. The main spices are green herbs: parsley. dill, spinach.
For older kids, you can add some tomatoes, sorrel and egg yolk.
Pureed cabbage soup in meat broth
To prepare cabbage soup for a baby, we need the following products:
- 1 small tuber potato
- half a carrot
- a quarter of an onion
- a pinch of parsley root
- 50 g leafy greens
- 1 cup meat broth
- a quarter of a hard-boiled egg
- 1 teaspoon sour cream
How to cook meat broth for a child?
To prepare meat broth, it is better to take lean meat - chicken or rabbit.
1. Cut the meat into pieces, rinse and put in a saucepan. Pour cold water over so meat is covered. Put on fire and bring to a boil.
2. Remove the foam and drain the first broth. Pour the meat clean water and put back on fire. The resulting foam must also be removed. Cook meat until done.
Cooking steps
1. Thoroughly wash any leafy greens (sorrel, spinach, young beet leaves), boil in slightly salted water and rub through a sieve.
2. Separately in a small amount put out the water under the lid cut into small pieces potatoes, carrots, onion and parsley root.
3. Rub the stewed vegetables through a sieve, add mashed greens to them, pour everything with broth, salt and put on fire for another 8-10 minutes. Put a hard-boiled and chopped egg into ready-made green cabbage soup, season with sour cream.
Green cabbage soup in meat broth
A feature of these soups is the presence of spinach in the ingredients. imparting green color ready meal.
Products
- 1 small potato
- 1 carrot
- a quarter of an onion
- 1 cup meat broth
- half an egg yolk
- 50 g spinach
- greenery
Cooking steps
1. Wash spinach and boil in salted water. Cut vegetables and boil until tender.
2. Rub vegetables and spinach through a sieve, salt and mix with broth.
3. Put on fire for another 8-10 minutes. Add the yolk of the boiled egg to the ready cabbage soup.
Shchi from fresh cabbage in meat broth
Products:
- 150g cabbage
- 1 potato
- 1 carrot
- half an onion
- 10g parsley root
- half a tomato
- 2 cups meat broth
- 1 teaspoon sour cream
Cooking steps
1. Shred the cabbage and put into the boiling meat broth. When it boils again, add sliced potatoes and cook for 20 minutes.
2. Stew carrots, onions and parsley root in a small amount of broth until half cooked.
3. Add vegetables to soup. 8-10 minutes before the end of cooking, add chopped fresh tomato. When serving, season the soup with sour cream.
How nice it is when the whole family gathers for a day off dining table. But what would you cook so that dad would be full, and the baby could eat, and mom would not be troublesome to cook? I bring to your attention our variation of the well-known cabbage soup in meat broth. The peculiarity of this recipe is that I do not fry onions and carrots, but instead of tomato paste I use peeled tomatoes. It is quite possible to offer this dish to a child older than a year (but only exclude garlic).
We will need:
Meat ( better beef or veal) - 400-500 gr.
Fresh cabbage - 200 gr.
Carrots - 1/2 piece (medium).
Onion - 1 pc.
Sweet pepper - 1/2 pc.
Potatoes - 3 pcs.
Tomato - 1-2 pcs.
Garlic - 2 cloves.
Salt, spices, bay leaf.
1. Put the meat in cold water(2 liters of water), bring to a boil, skimming all the time. Cook until tender (about 2 hours) over low heat, covered. Then add diced potatoes. Cook for 7-10 minutes.
2. Finely chop the cabbage (I use a special grater for this). Add to saucepan. Let it boil.
3. Grate the carrots, cut the onion into thin half rings (or finely - as you like). Add to cabbage soup. Salt. Cook until tender (15-20 minutes).
4. Slightly cut the tomatoes crosswise, pour boiling water for 30 seconds. Then remove the skin from them and cut into slices. Add to other vegetables. Place half of the de-seeded pepper into the pan. Cook for 3-5 minutes.
When the pan is removed from the stove, add spices, bay leaf, coarsely chopped (into 2 or 4 pieces) garlic. Let's insist. The meat must be removed from the cabbage soup, cut into small pieces and put back into the pan.
Serve soup hot, sprinkled with herbs. Add sour cream and crackers to this dish - and you get a wonderful homemade dinner.
By the way, cabbage soup, like other first courses with fresh and sauerkraut, becomes much tastier on the second day. Ideally, they should even be frozen, and thawed in the refrigerator before use and then reheated. For busy housewives it is very convenient to cook cabbage soup for several days at once and freeze in portioned food containers. However, frozen soups should not be stored for more than a week.
Bon appetit!
Soups are an integral part of our diet, they are tasty, fragrant, nutritious. Shchi occupies a special place in Russian cuisine.
Serve today for lunch or dinner a plate of hot soup with sour cream and a piece of rye bread, and selected recipes for cabbage soup in meat broth, tips and little tricks help you meet this challenge.
Shchi in meat broth - general principles
First of all, a rich, strong meat broth is prepared. For taste, you can use roots, spices, vegetables. Meat will do any: chicken, pork, beef, the main thing is that it be with fat.
Vegetables are laid in the already prepared meat broth. Be sure to have cabbage: fresh or sauerkraut. To taste, add potatoes, sautéed or fresh carrots and bow. Often put tomatoes, bell pepper, turnip, celery. For density, cereals can also be added. Greens, herbs and spices are also an integral part of cabbage soup.
1. Shchi in meat broth with fresh cabbage
Ingredients:
Beef fillet - 400 g;
A small piece of white cabbage;
Potatoes, carrots, tomatoes - 2 pcs.;
Sweet pepper, onion - 1 pc.;
Garlic - 3 cloves;
Salt, seasoning for soups - a pinch;
Lavrushka leaf;
Parsley - 3 stems;
Sour cream - half a glass.
Cooking method:
1. Pour water into a large metal saucepan, put a piece of meat, put on medium fire and cook until cooked for about 1-1.5 hours. When the water boils, remove the foam and reduce the heat.
2. Remove the beef, cool, tear with your hands into small pieces put back into the broth.
3. Peel the potatoes, cut into cubes and add to the pan with meat, cook until half cooked.
4. Add cabbage, cut into thin strips, boil a little more.
5. Grind the peeled carrots on a grater, cut the onion into strips, put the vegetables in the soup, salt a little and cook for 20 minutes.
6. Wash the tomatoes, make an incision on the surface and put them in a cup with hot water for half a minute, carefully remove the skin. Cut the tomatoes into small slices, put in a saucepan.
7. Cut the pepper, remove the seeds, rinse, cut into thin strips and put in the soup. Boil for about five to seven minutes.
8. Turn off the heat and add the seasoning, add the parsley and diced garlic, close the lid and leave the soup for 30 minutes.
9. When serving, pour the cabbage soup on plates, put a piece of meat and a tablespoon of sour cream in each, sprinkle with parsley. Place a cup of crackers next to it.
2. Shchi in meat broth with turnips
Ingredients:
A quarter of a head of cabbage;
Beef pulp - half a kilogram;
Turnip, carrot, onion - 1 pc.;
2 tomatoes;
3 stalks of parsley;
20 g of salt and seasonings.
Cooking method:
1. Boil the meat: to do this, rinse the beef, put it in a saucepan with cold water, cook for 1.5 hours. Do not forget to remove the protein foam during the boil.
2. Remove the cooked meat from the pan. Strain the broth.
3. Bring the strained broth to a boil, put the cabbage, chopped into strips, cook until boiling.
4. Chop the carrots into fine grater, cut the onion into strips, turnip into strips, put all the prepared vegetables in the broth, cook for a little more than half an hour.
5. 10 minutes before the end of cooking, add diced tomatoes to the soup, after peeling them, salt, add seasoning.
6. When serving, pour cabbage soup into plates, sprinkle with parsley, put on little piece meat.
3. Shchi in meat broth with millet and sauerkraut
Ingredients:
The pulp of any meat is half a kilogram;
sauerkraut - 3 handfuls;
2 onions;
Carrot - 1 pc.;
4 potatoes;
Tomato - 40 g;
Millet groats - 2 handfuls;
Lavrushka leaf;
Salt, black pepper - 20 g each;
Garlic - 4 cloves;
Vegetable oil - 50 ml;
Dill - half a bouquet.
Cooking method:
1. Cook rich meat broth. Remove the meat from the pan, cut into pieces.
2. Peel the potatoes, rinse and, without slicing, put in the broth, boil until the potatoes soften.
3. Remove the potatoes from the pan and put in a deep plate, mash it.
4. Rinse the grits, pour them into a saucepan, free the cabbage from the brine, put it in the soup, cook until the cabbage softens.
5. Cut the onion into strips, grate the carrots, put the vegetables in the pan, pour in a little oil, fry until softened.
6. Put a tomato to the carrots and onions and pour half a glass of water, simmer until the liquid boils.
7. Add chopped garlic to the passerovka, mashed potatoes, salt, pepper and fry for five minutes.
8. Put the entire contents of the pan into a saucepan with soup, add lavrushka, bring to a boil.
9. Let the soup brew for half an hour and pour into serving plates, put in each piece of meat, sprinkle with chopped dill.
4. Combined cabbage soup in meat broth
Ingredients:
Half a head of white cabbage;
A handful of sauerkraut;
Pork pulp - a small piece;
3 potatoes;
Tomato puree - 20 mg;
1 carrot and onion;
Sunflower oil - 40 ml;
Salt, seasoning for soups, dried dill- by a pinch;
Lavrushka leaf;
Fresh parsley - half a bouquet.
Cooking method:
1. In a large metal container, boil the meat broth, put the meat, cool, cut into pieces.
2. Put sauerkraut into the broth, boil for 12-15 minutes. Salt to taste.
3. Grate the carrots on a fine grater, cut the onion into a small cube.
4. Heat the oil in a frying pan, put the onion, fry until lightly golden.
5. Put the carrot on the onion and fry for another 3 minutes.
6. Two minutes before the end of frying, put the chopped garlic.
7. Add a tomato to the vegetables, stir everything well and turn off the heat.
8. Peeled potatoes cut into cubes, put in a pot of boiling broth.
9. Add fresh cabbage, cut into strips. Turn off the fire, simmer.
10. Put the roast in the soup, add seasoning, dried dill, salt and boil a little.
11. Remove cabbage soup from the stove, close the lid and leave for half an hour to infuse.
12. Serve in portioned plates sprinkled with parsley.
5. Shchi in meat broth in clay pots
Ingredients:
Beef fillet - a small piece;
Potato - 2 tubers;
Half a head of cabbage;
carrot, tomato, Bell pepper- 1 piece;
A pinch of salt;
2 sheets of lavrushka (half a leaf in each pot);
Allspice - 4 peas;
1 liter of water (1 glass in each pot);
Garlic - 5 cloves;
Sour cream - 50 ml;
Parsley, dill - 3 branches each.
Cooking method:
1. Cut the beef into thin strips.
2. Peel all the vegetables, cut off the stem from the sweet pepper, remove the seeds, rinse. Cut the carrot into circles, onion into small crumbs, pepper and tomato into small cubes. Cut the potatoes into large slices, cabbage into thin strips.
3. Arrange all the prepared ingredients in pots in the following sequence: a piece bay leaf, peppercorns, meat, potatoes, carrots, cabbage, peppers, tomato.
4. Fill everything with water, not reaching the edges about 2 cm.
5. Sprinkle with salt, cover with lids and put in the oven for 3 hours, cook at a moderate temperature.
6. Serve ready-made cabbage soup directly in pots, putting a little sour cream on top and sprinkling with herbs.
6. Shchi in meat broth with spices
Ingredients:
beef ribs- 5 pieces.;
Sauerkraut - a small cup;
2 potatoes;
Onions, carrots - 1 pc.;
Allspice - 10 peas;
Basil, celery, dill, parsley powder - 20 g each;
10 g of salt and black pepper powder;
Lavrushka leaf;
30 ml vegetable oil.
Cooking method:
1. Put the beef ribs in a saucepan, pour in water, bring to a boil. Remove the foam, reduce the heat, put the peppercorns and cook until tender.
2. Peel all vegetables, grate carrots on Korean grater, cut the onion into strips. Put in a frying pan, pour in a little oil, simmer over low heat for about three minutes, then add heat and fry until golden brown.
3. Finished beef ribs remove from the pan, separate the bones, and cut the meat into pieces.
4. Put beef, diced potatoes in strained broth, cook for ten minutes.
5. Add cabbage without brine, boil for another 5 minutes.
6. Pour in all the spices, add lavrushka, salt, pepper, boil.
7. Put the frying, boil the soup for 2 minutes, remove the pan from the stove, close the lid and leave for half an hour.
8. Serve in serving bowls with sour cream and crackers.
Soup in Meat Broth - Tricks and Useful Tips
Boil a whole peeled potato in the broth, remember it with a crush, put it in the soup, so your cabbage soup will turn out thick and rich.
Dry spices are put in cabbage soup 10-15 minutes before the end of cooking, fresh herbs just before removing the soup from the stove.
In no case do not digest the garlic in the soup, it will give a specific not very pleasant taste sham. Put it in crushed or chopped form at the end of cooking.
To make shchi in meat broth especially fragrant, add black and white peas to the broth. allspice, previously crushed in a mortar.
Take fatter meat for cabbage soup, then the broth will turn out to be especially tasty, rich.
If you cook soup from fresh cabbage, add to soup fresh tomatoes, so the dish will turn out more tender, tastier.
Shchi can be cooked simultaneously from sauerkraut and fresh cabbage. Only in this case, remember that sauerkraut is put into the broth at the beginning of cooking, fresh - closer to the end of cooking.
Shchi is traditionally served with fresh sour cream, but it can be replaced with high-fat cream.
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