Shchi at home. How to cook the right cabbage soup - a few big secrets

Shchi is one of the main hot dishes in our region. Every housewife wants her cabbage soup to be the most delicious. This dish is a kind of “measurement”: if cabbage soup turns out to be tasty, fragrant, rich and satisfying, then the hostess is an excellent cook.

Shchi is loved by everyone, from young to old. Therefore, by preparing this soup according to detailed recipes, you will delight your loved ones with a delicious hot dish and they will praise you as a cook.

The only thing is that there is no correct recipe for cooking cabbage soup, cooking options are different. I offer recipes for shchi soup made from fresh white cabbage with different types of meat and a pinch of "love".

Pork and fresh cabbage soup

Kitchen utensils: stove; pan; 2 pots with a lid; grater; knife; Bowl; cutting board; 2 bowls; fine sieve or colander; skimmer; spoon.

Ingredients Preparatory step

• Finely chop 600-700 grams of white cabbage into a bowl (exactly half a head of cabbage left me).
• We clean one carrot, rub coarsely with a grater and add to the cabbage.
• Pour salt, 1 tablespoon without a slide, and mix thoroughly with your hands and knead the cabbage. We leave it overnight, it should infuse. So the cabbage will be salted, while remaining fresh, and it will become tastier in the soup.

Cooking

Pour 1 liter of cold, purified water into the pan. The rest, if necessary, we will add in the process. We put the meat and put it on a big fire. As it boils, we remove the noise. When the water boils, add a teaspoon of salt, a pinch of black pepper and 1 leaf of parsley. Cook the meat for about 50 minutes, it should be well behind the bone.

Peel and cut into cubes 4 pieces of large or 5 pieces of medium potatoes. Pour into bowl and set aside.

When the meat is ready, we take it out of the water onto a cutting board, and filter the broth through a fine sieve and put it on fire again. We separate the meat from the bone, throw it into the broth.

Add salted cabbage and cook after boiling for 20-25 minutes.

We put the pan on medium heat and pour 30-35 grams of sunflower oil.

Peel 2 large tomatoes. We make an incision crosswise, put it in a bowl and pour boiling water for literally 2 minutes. Then drain the water and remove the peel, now it lends itself easily. Cut the tomato into cubes and send to the pan.

Peel one onion, one bell pepper, one carrot. Cut everything into cubes and add to the pan to the tomato. Fry over medium heat for 15-20 minutes. When the frying is ready, pour it into the broth.

Add chopped potatoes, when the soup boils after that, make a small fire. Pour salt, the remaining teaspoon, a pinch of pepper and add a leaf of parsley. We try, if necessary, bring to the desired taste. Simmer the soup under the lid until the potatoes are ready.

When the potatoes have become soft, cut a small bunch of greens and pour into the soup. Cook for a couple more minutes, then turn off the heat and remove the pan from the stove. To make the soup taste better, leave it to brew for 20 minutes.

It's so easy and simple to cook cabbage soup!

video recipe

A visual guide to cooking delicious and rich soup.

Shchi in a slow cooker from fresh cabbage and chicken meat

Cooking time: 2 hours 20 minutes
Servings Per Container: 5.
Calories: 38 kcal.
Kitchen equipment: multicooker; cutting board; grater; knife; wooden spatula; kitchen scissors; Bowl.

Ingredients Preparation

Pour 30 grams of vegetable oil into the multicooker bowl and turn on for 20 minutes in the "Frying" mode.

Peel and cut into cubes 1 onion. Pour into a bowl.

Peel 1 carrot and grate coarsely with a grater, add to the onion.

We wash 300-400 grams of chicken backs, they are often sold under the name of a soup set. Divide into parts with scissors or a knife. We put it in a bowl and fry, stirring with onions and carrots, for 10 minutes.

Add tomato paste to the browned roast, about 2 teaspoons, if you like cabbage soup to be more sour, add 3 teaspoons, mix thoroughly and fry for another 3-4 minutes. Then turn off the "Frying" mode.

Wash and peel 3 potatoes, cut into cubes and put in a bowl.

Finely chop 500-600 grams of white cabbage and pour into a slow cooker.

Add about 800 ml of warm water, it should cover all the ingredients and the soup should be the thickness you need. We pour warm water in order not to damage the coating of the bowl due to temperature differences.

Pour salt, 2 teaspoons, a couple of pinches of pepper and throw a leaf of parsley. Close the lid and cook for 2 hours in the "Extinguishing" mode.

When the soup is ready, turn off the slow cooker and leave for about 15 minutes so that the soup is infused.

Shchi from fresh white cabbage with chicken is ready, the recipe is very simple and the soup turns out delicious, rich, but at the same time quite dietary.

video recipe

How easy it is to cook a rich and hearty cabbage soup from fresh white cabbage in a slow cooker, you will see in this video.

Shchi with beef and fresh white cabbage

Cooking time: 1 hour 30 minutes.
Servings Per Container: 6.
Calories: 45 kcal.
Kitchen utensils: stove; saucepan with a lid; grater; the plate is flat; pan; scapula; skimmer; can-opener; knife; cutting board.

Ingredients Preparation

We wash 400-500 grams of meat and put it in a saucepan. Fill with a liter of water, put on fire. As it boils, remove the foam with a slotted spoon, add salt, about a teaspoon, pepper, one pinch and throw a leaf of parsley. We cook for about 1 hour.

We put the pan on the burner, make medium heat. Pour 30-40 grams of sunflower oil.

Randomly chop the peeled onion, 2-3 pieces, I took a medium size, and pour into the pan.

Peel and grate 1 carrot on a coarse grater, add to the onion. Pour salt, ½ teaspoon, and a pinch of pepper and mix.

Add tomato paste to the frying ½ tablespoon without a slide. Stir and fry for 5 minutes, then turn off the heat.

We take the finished meat out of the water onto a plate, separate the pulp from the bone and chop coarsely, after which we again send the meat to the broth.

Finely chop 400-500 grams of cabbage and add to the pan.

Peel potatoes, 3-4 pieces of medium size, cut into cubes and add to the broth.

Open canned red beans and pour 400 grams into soup.

Add the frying and cook until the potatoes and cabbage are ready. They should become soft.

We wash half a bunch of parsley (or dill) and chop finely, pour into a saucepan. We try the broth, if necessary, salt, pepper.

When the soup is ready, turn off the stove and let it brew for 20 minutes.

video recipe

This plot is proof of how elementary to cook delicious cabbage soup from fresh white cabbage.

Innings

This dish is served hot, so to speak, from the heat, with sour cream - without it, it is even somehow inconvenient to serve. Interestingly, the longer the soup sits, the tastier it becomes! In portions, instead of sour cream, mayonnaise, horseradish with tomato, garlic or hot peppers can be added to the plate, for those who love spicy. It will also be delicious to serve garlic donuts with herbs to the soup.

• It is better to add the frying at the end to keep the rich color of the soup.
• If necessary, add only cold water to the pan, in which case the water has time to be enriched with the aroma and taste of the ingredients.
• Greens can be added to the pan, or chopped before serving and added to the plate. It will retain both color and aroma.
• You can prepare the broth in the evening, so the cooking process will become even easier.
• Young cabbage is not suitable for such a soup; it is better to take cabbage tightly stuffed with leaves.

Shchi is cooked in different ways, the most common is the recipe, it is considered a classic, but many cook the same way - sorrel soup - the dish turns out to be refreshing and sour, as is customary for such a soup. A very unusual idea would be to cook “nettle cabbage soup”, you may not believe it, but it is very tasty. Also, there is another recipe for soup - cabbage soup in a slow cooker -. Try, experiment, and you will definitely find the most delicious option for you.

Be sure to cook cabbage soup according to the recipe with fresh white cabbage, it is very tasty, fragrant and homely. I look forward to your feedback and comments, and if you have any questions, feel free to ask.

Shchi is one of the most popular Russian dishes. Its history dates back to the time of Kievan Rus, when cabbage appeared on its territory. This is one of the soups that both nobles and ordinary peasants ate.

More than twelve centuries have passed, and cabbage soup remains an indispensable dish on our table. There are many recipes for this dish. Shchi can be cooked in vegetable broth, meat, mushroom and even fish. This article describes the most popular recipe for making classic cabbage soup.

In order to cook cabbage soup, it will take about two hours, but the time of active stay in the kitchen is no more than 30 minutes.

How to cook cabbage soup

• Beef or pork 800 g
• Cabbage 500 g
• Tomato paste 6 tbsp. spoons
• Potatoes 4 pcs.
• Onion 2 pcs.
• Carrot 1 pc.
• Dill, parsley
• Vegetable oil
• Salt pepper
• Sour cream

• Many housewives do not cook cabbage soup in the summer. This is all due to the fact that an experienced culinary specialist knows that fresh July cabbage is suitable only for a summer salad, but not for soup. Therefore, when preparing cabbage soup, always use ripe cabbage so that the dish is hearty and rich.
• Shchi can be cooked from different types of meat. It is best to use pork ribs, beef brisket or chicken giblets. It is this meat that gives a good fat. Some chefs use fish broth when making cabbage soup. In this case, it is better to take lake fish, it is more fatty, the broth will be well saturated with its taste.
• In addition to meat and fish, many people use different smoked products when cooking cabbage soup. This option is very acceptable, but the cabbage soup becomes more like a hodgepodge.
• Like many other dishes in the broth, it is better to drain the first boiling water from the meat. After that, pour the meat with cold water, add the onion with carrots and continue to cook until cooked.
• Experienced chefs boil the broth in the oven. After the water in the pot boils, cover it with a lid. We take the foil and fix it along the edges of the lid. This is done in order not to release steam from the pan. Cook the broth at a temperature of 125-130 degrees for an hour. At the end of the time, we take out the broth. It will have a rather velvety aroma and elegant taste.
• Shchi, like many other soups, is called a daily soup. All due to the fact that it becomes much more tasty and fragrant after standing for a day.
• There is a lean version of cabbage soup. It differs from the usual one in that you save more than an hour on boiling the meat broth. As a result, shchi will not have such a pleasant taste and aroma on vegetable stew without meat.

Shchi is one of the most ancient and traditional dishes of Russian cuisine that have survived to this day and have retained enormous popularity among the people. I am sure that in most Russian families this soup is the most frequent guest on the dinner table. The main reason for such an obvious popularity, apparently, is the low cost and availability of products for its preparation throughout the year. In addition, cabbage soup is quite easy to prepare compared to other well-known soups of Russian cuisine and has a mild, balanced taste of vegetables and meat broth, which in most cases is liked by both children and adults.

Although I personally did not really like this soup as a child, because it seemed to me too boring and too cabbage. However, already being quite an adult, I had a chance to taste such delicious soup from fresh cabbage at a party, which forever changed my attitude to this first course. Their secret was that fresh tomatoes and a little tomato paste were added to the soup, which my mother never did in my childhood. And this small nuance noticeably changed the usual taste of the soup, giving it an interesting flavor note and a very appetizing appearance and aroma. Since then, I have been cooking cabbage soup only according to this recipe, thanks to which my family now also eats this soup with pleasure and enviable regularity.

Shchi from fresh cabbage must be present on our table, because this soup has numerous beneficial properties, as it consists of vegetables rich in fiber and vitamins. It has a very low calorie content and is ideal for dietary nutrition, especially if cooked in a light vegetable or low-fat meat broth. It is well known that the use of first courses is absolutely necessary for children, as well as for sick, convalescent and people with diseases of the gastrointestinal tract, since they help in a delicate form to absorb many substances necessary for the body. Therefore, fresh cabbage soup prepared according to this simple recipe is a great option for a tasty and satisfying first course that will bring many benefits and will be enjoyed by your whole family!

Useful information How to cook soup from fresh cabbage - a classic recipe for delicious soup with cabbage and potatoes with step by step photos

INGREDIENTS:

• 800 g beef brisket
• 4 liters of water
• 400 g white cabbage
• 3 medium potatoes (500 g)
• 1 bol. onion
• 1 bol. carrot
• 2 medium tomatoes (250 g)
• 1 st. l. tomato paste
• 2 - 3 tooth. garlic
• 3 art. l. vegetable oil
• 1 st. l. salt
• 5 - 6 black peppercorns
• 2 bay leaves

COOKING METHOD:

1. In order to cook cabbage soup from fresh cabbage, you first need to cook beef broth. To do this, the meat must be thoroughly washed, pour cold water and put on high heat.

Advice! The broth will turn out to be more rich and tasty if you use fatty meat on the bone for its preparation. I usually choose chilled beef brisket for it in the store or market. However, for those who are on a diet, it is better to use lean beef or veal, or cook cabbage soup from chicken breast.

2. After the water in the pan boils, immediately reduce the heat to medium, remove the resulting foam with a slotted spoon and cook the broth at a slight boil for 2 hours.

Advice! After boiling water, whole peeled roots can be added to the meat broth for taste and aroma. To do this, you can use onions, carrots, leeks, parsley root and celery. However, adding them is not necessary at all, as the beef broth will become the basis of the soup with a large variety of vegetables.

3. Remove the beef from the broth, remove the bones and cut into small slices. The meat can be stored in a separate container and added to taste with each serving, or returned to the soup when it's cooked.

4. Strain the beef broth through cheesecloth or a sieve to make it cleaner and more transparent.

5. While the broth is cooking, you need to prepare other ingredients for the soup. Peel and chop the onion.

6. Peel and grate the carrots on a coarse grater.
7. Wash the tomatoes and cut into small cubes.

8. Heat vegetable oil in a frying pan, put onions and carrots and fry vegetables over medium heat for 8-10 minutes.

9. Add chopped tomatoes and tomato paste to the frying.

10. Mix everything thoroughly and cook the vegetables for another 5 minutes. Vegetable frying for cabbage soup from fresh cabbage is ready!

11. Peel potatoes and cut into medium slices.

12. Wash the cabbage thoroughly, remove too hard leaves and cut into long thin strips.

13. Put potatoes into boiling beef broth.

14. Wait for the soup to boil again, and throw cabbage into it. Cook at a low boil for 15 minutes.

15. Put vegetable frying into cabbage soup from fresh cabbage, mix thoroughly and cook for another 10 minutes.

16. Add salt, pepper, bay leaf and garlic passed through the press and turn off the stove after 1 minute. Let the soup brew under the lid for at least 15 minutes and you can serve it to the table.


The simplest, but delicious and satisfying cabbage soup from fresh cabbage is ready! When serving on a plate, you can add pieces of meat, a variety of greens and fresh sour cream to them. Bon appetit!

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Even in Rus', cabbage soup was the main dish that was consumed daily. The popular soup belongs to centenarians and is still very popular today. Rich cabbage soup from fresh cabbage is delicious to cook with different types of meat: chicken, pork, beef.

If you look into the depths of history and look at old recipes, you will notice that they were cooked from everything that was at hand at the time of preparation, just like in a fairy tale about porridge from an ax. In spring and early summer, for example, you can cook.

But, despite the variety of ingredients, the basic composition is strictly regulated by the traditions peculiar only to Russian cuisine. Russian cabbage soup is necessarily cabbage, spices, herbs, meat or vegetable broth and sour cream. Also, rutabagas and turnips were necessarily added to the stew, but over the years, these root crops were gradually completely replaced by potatoes. Any vegetables can be used, depending on the type of cooking. Therefore, do not be afraid to fantasize and expand your culinary horizons.

A simple soup, known from ancient Rus' and in our time, turns out to be fragrant, tasty, and most importantly, budget-friendly. If you are unable to chop the cabbage into thin and neat strips, then use a shredder. If you don't have canned tomatoes, you can use fresh ones. In this case, it is recommended to additionally add a couple of large spoons of tomato paste to fresh cabbage soup.

Required:

• Beef - 600 g of brisket.
• Salt.
• Cabbage - 600 g white.
• Dill.
• Onion - 160 g.
• Carrot - 120 g.
• Sour cream.
• Water - 2.5 ml.
• Vegetable oil.
• Black pepper - 10 peas.
• Potato - 3 pcs.
• Lavrushka - 3 sheets.
• Canned tomatoes - 200 g.

Cooking:

1. Pour the meat with water. Bring to a boil and remove foam. Boil the beef for a couple of hours.

2. Finely chop the onion and grate the carrot with a coarse grater. Pour vegetable oil into a frying pan, when it warms up, pour prepared vegetables and sauté over low heat until soft.

3. Get the meat, and pour the chopped smaller cabbage into the broth, then add the vegetable frying.

4. Chop potatoes into arbitrary cubes. Pour into broth.

5. Add meat cut into portions. Cook for 20 minutes.

6. Mash the tomatoes and pour into the soup. Place parsley, pepper and salt. Stir and cook for a quarter of an hour.

Serve with chopped dill and sour cream. Bon appetit and delicious lunch!

The best part of pork for soup is the fatty flesh on the bone, thanks to which cabbage soup is especially rich and satisfying. Immediately after boiling, it is necessary to remove the resulting foam, otherwise the broth will turn out to be cloudy. But, if you missed this point, then with the help of filtering, you can easily lighten the soup base. To do this, cool the broth and pass it through cheesecloth, folded in three layers.

Required:

• Meat on the bone - 600 g.
• Lavrushka - 2 sheets.
• Potato - 4 pcs.
• Tomato - 1 pc.
• Bulb - 160 g.
• Dill - 30 g.
• Cabbage - 400 g.
• Carrot - 130 g.
• Vegetable oil.
• Frozen bell pepper - 150 g.
• Salt.

Cooking:

1. Pour the meat piece with water. Salt and add lavrushka. Boil for an hour and a half.

2. Cut the cabbage into checkers, and chop the potatoes in the form of straws. Send to broth.

3. When it boils, add bell pepper. Cook until vegetables are ready.

4. Chop the onion. Chop the tomato into cubes. Heat vegetable oil in a frying pan and sprinkle onion cubes. When the vegetable becomes a beautiful golden color, add the tomatoes. Fry 3 minutes.

5. Get the meat. Cool and cut into portions. Grind carrots on a medium grater and fry separately in hot oil.

6. Put two vegetable roasts and meat into the broth. Salt. Add finely chopped dill and cook for a couple of minutes.

Remove the pan from the heat, add fresh herbs to the cabbage soup and cover with a lid. Let the soup brew for 10-15 minutes and you can serve.

No matter how strange it may sound, cabbage soup turns out delicious even with mushrooms. Mushrooms are prepared easier and faster than forest mushrooms. In addition, they are on sale all year round, and this is a definite plus. More rich soup will help to make lard and a bouillon cube.

Required:

• Fresh cabbage - 300 g.
• Salt.
• Mushrooms - 500 g fresh.
• Water - 2.5 liters.
• Bulb - 1 large.
• Pork fat - 125 g.
• Bouillon cube - 3 pcs.
• Carrot - 1 medium.
• Flour - 1 tbsp. l.
• Potatoes - 2 large.
• Vegetable oil.
• Tomatoes - 2 large (can be replaced with a spoonful of tomato paste).

Cooking:

1. Cut the potatoes into cubes. Chop the onion. Chop tomatoes into slices. Cabbage, lard and carrots will need straws.

2. Pour oil into a frying pan and heat over medium heat. Put the lard, followed by carrots and onion half rings. Fry until vegetables turn golden.

3. Boil water and throw cubes. When they dissolve, throw in potatoes, cabbage strips and chopped mushrooms. When the mixture boils, cook for a quarter of an hour.

4. Add frying and mix. Cook under a closed lid for a quarter of an hour.

5. Pour flour into a dry frying pan and fry until creamy, stirring constantly. Pour in some broth from the pot. Mix and grind until smooth with a spatula.

6. Put tomatoes in the soup. Pour in the flour mixture and stir. Sprinkle with salt.

Close the lid and cook for a quarter of an hour. Serve with sour cream and finely chopped herbs.

For cooking, it is not recommended to use cabbage of early varieties. Beans add a special zest to the soup. The recipe suggests using raw, but if you wish, you can replace it with canned, which will significantly reduce the cooking time. Shchi from fresh cabbage and beans is very tasty and satisfying, be sure to try it.

Required:

• Chicken meat - 400 g.
• Greens - 50 g.
• Water - 2 liters (can be replaced with ready-made broth).
• Beans - 100 g.
• Potato - 300 g.
• Salt.
• Cabbage - 300 g white.
• Sweet pepper - half.
• Spices.
• Carrot - 2 pcs.
• Tomato - 1 pc.
• Onion - 1 pc.

Cooking:

1. Soak the beans overnight. To do this, add half a spoon of salt to the beans and pour water. You can add more liquid, as the beans will absorb it well.

2. The product will swell overnight. Drain the dirty water and rinse the beans. Pour clean water and simmer for about 40 minutes. The cooking time of the beans depends on their freshness, the fresher the faster they will cook. Willingness to check with a fork. The beans should break, but not wrinkle, and still taste a bit tough. It will reach full readiness in the process of cooking soup. Drain water and cool beans.

3. Fill the chicken with water. Remove the resulting foam. Salt.

4. Pour chopped cabbage. The pieces should be small. Add beans.

5. When the contents boil, reduce the heat to a minimum and close the lid. Cook for a quarter of an hour.

6. Grate carrots, it is recommended to use a large one. Chop the onion finer. Send vegetables to soup. If desired, they can be pre-fried.

7. Cut potatoes. Pour the resulting cups into the broth. Add finely chopped tomatoes and sweet peppers.

8. Pour chopped greens and mix. In winter, you can use frozen. Dill and basil are ideal for cabbage soup. Sprinkle with spices, mix and cook for a few minutes.

Serve hot with fresh bread or black croutons.

Try to cook not quite the usual version of a delicious soup with tender and juicy meat balls. Shchi from fresh cabbage with meatballs is cooked quickly and turns out amazingly tasty. The dish is suitable for feeding the whole family, children especially may like small meat balls.

Required:

• Fresh cabbage - 1/3 fork.
• Sour cream.
• Vegetable oil.
• Potatoes - 3 medium.
• Water - 2.5 l
• Carrot - 1 small.
• Salt.
• Onion - 1 small.
• Greens - 20 g.
• Tomato - 1 medium.
• Black pepper.
• Minced meat - 400 g.

Cooking:

1. Salt minced meat. Sprinkle with pepper and stir. Roll the meatballs. Depending on the size, you should get about 15-20 pieces.

2. Put the water to boil. Chop the onion. Cubes will need medium size.

3. Grate carrots using a coarse grater. Pour the oil into the pan and add the onion. When it is lightly fried, add carrots. Mix. After a minute, fall asleep chopped tomato into arbitrary pieces. Stir and then simmer under a closed lid over low heat for a quarter of an hour.

4. Send meatballs one at a time into boiling water.

5. When everyone floats to the top, pour in diced potatoes. Add vegetable fry, then cabbage. Salt and sprinkle with seasonings.

6. Cook for 25 minutes on a medium flame. Pour chopped greens and cook for 5 minutes.

After turning it off, it is advisable to insist cabbage soup with fresh cabbage and meatballs under a closed lid for a quarter of an hour.

Light diet soup is perfect for those who fast or lead a healthy lifestyle. To make the dish the most delicious, we suggest adding forest mushrooms: porcini, honey mushrooms, boletus, boletus, chanterelles, or a mixture of them. Mushrooms can be either fresh or frozen. Beans are suitable for both white and red.

Required:

• Dry beans - 0.5 cups.
• Water - 2.5 liters.
• Cabbage - 350 g.
• Lavrushka - 2 sheets.
• Potatoes - 3 large.
• Allspice - 1 tsp
• Carrots - 2 medium.
• Salt.
• Bulb - 1 large.
• Vegetable oil.
• Forest mushrooms - 400 g assorted.

Cooking:

1. Pre-boil the beans. Shred the cabbage. Chop the onion into large pieces, and cut the carrot into circles.

2. Heat the oil in a frying pan and put the onion. Fry vegetables until soft. Sprinkle carrots. Cook until it changes color.

4. Chop the potatoes and send the cubes to boiling water. Add cabbage shavings. Mix and cook for 7 minutes.

5. Add frying. Stir and wait for the boil. Throw in the beans. Salt. Throw in the parsley, then black pepper. Boil for a couple of minutes.

Close the lid and leave for a quarter of an hour. Serve with sour cream and bread. Don't forget fresh herbs.

The main component of the dish is fresh cabbage, but if you wish, you can replace it with sauerkraut. Shchi belongs to the national dish of the Russian people. Chowder is always prepared on meat broth, so pork knuckle is ideal for soup and makes its taste more saturated.

The dish turns out to be hearty, high-calorie and satisfies the feeling of hunger for a long time.

Required:

• Pork knuckle - 1.2 kg.
• Water - 2.5 liters.
• Sweet pepper - 1 pc.
• Bulb - 1 medium.
• Lavrushka.
• Carrot - 1 pc.
• Salt.
• Cabbage - 1 fork.
• Black pepper.
• Sunflower oil - 50 ml.
• Tomatoes - 1 pc.

Cooking:

1. Put the washed shank into the bowl of the device. To fill with water. Set the mode "Bouillon", the type of product - "Meat", the timer - 45 minutes.

2. After the signal, take out the meat piece. Remove the bone and chop the meat into portions and send back to the broth.

3. Chop cabbage and onion. Carrot, tomato and sweet pepper cut into strips. Send the prepared components to the bowl. Salt. Add water if necessary. Sprinkle spices and stir.

Prepare the ingredients.

Wash the meat, put in a saucepan, cover with cold water and bring to a boil.

Carefully remove the foam, put the peeled onions and carrots in the pan.
Bring to a boil again, reduce the heat so that the broth barely boils, and cook the meat for about 2-3 hours until it is tender.
At the end of cooking, salt the broth, and remove the onions and carrots and discard.

Advice. The readiness of the meat is checked with a fork or knife. If the knife enters the flesh with little or no resistance, the meat is ready.

Remove the meat from the pan, cool, separate from the bones and cut into small pieces.
Strain the meat broth through cheesecloth folded in several layers and pour into a clean saucepan (about 2 liters of broth will turn out).
Wash potatoes, peel and cut into strips or cubes.
Wash the cabbage, cut out the stalk and finely chop or cut into squares.
Add potatoes to broth.

Then put chopped cabbage and chopped meat.

Bring to a boil and cook for about 15-20 minutes (potatoes and cabbage should be soft).

Advice. If you use young cabbage, it can be laid 5-10 minutes after the potatoes, because. it cooks much faster, unlike winter varieties, which need to be simmered for quite a long time until completely soft.

Peel the onion and finely chop.
Wash the carrots, peel and cut into small cubes.
Heat the vegetable oil in a frying pan, put the carrots and fry, stirring occasionally, for about 3 minutes.
Add the onion, season with a little salt and sauté with the carrots until soft, over low to medium heat, about 5-7 minutes.

Put the fried vegetables in a saucepan with soup.

Add bay leaf, peppercorns, stir and simmer the soup over low heat for about 10 minutes to combine all the flavors.

Wash and chop greens.
Wash the tomatoes and chop finely.

Tip 1. It is advisable to remove the skin from tomatoes. To do this, make a cross-shaped incision from the side of the stem and dip the tomatoes in boiling water for 1 minute, then immediately transfer them to ice water. After that, the skin can be easily removed.

Tip 2. Instead of fresh tomatoes, you can add tomato sauce. The sauce is added at the end of frying onions and carrots and stewed for 2-3 minutes along with vegetables.

Add tomatoes to the soup, stir and cook for 1-2 minutes.