Cabbage soup - the best recipes. How to cook cabbage soup correctly and tasty. How to cook real Russian cabbage soup

Delicious rich cabbage soup is a dish of traditional Russian cuisine, prepared with sauerkraut or, in the summer version, with fresh cabbage. Makes it nourishing and rich meat broth(beef, pork, chicken) and meat, but the soup is also cooked with stew and even meatballs. There is even Lenten and mushroom options cabbage soup The dish is served with sour cream, green onions, fresh herbs.

Classic cabbage soup made from fresh cabbage

Time: 1 hour 40 minutes
Number of 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:

Wash the meat, add water, and bring to a boil. Reduce heat to low and simmer for about an hour, periodically skimming off any foam that appears.
While the broth is cooking, sauté in hot oil until golden color chopped onion, add grated carrots.
When it softens, add the paste. Cook the fry for 5-7 minutes.
Remove the meat and cut into small pieces in portioned pieces, return to broth.
To the meat, add potatoes cut into medium-sized cubes and shredded cabbage.
When the soup boils, pour in the frying mixture and cook for 20 minutes.
Add finely chopped herbs, chopped garlic and grated with salt, add pepper and bay leaf.
Serve in portions, adding a spoonful of sour cream.

Time: 1.5 hours
Number of servings: 10 persons.
Difficulty: Easy for beginners.

For cabbage soup prepared according to this recipe, you can use any part of the chicken. With skin if you want soup, or breast for 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:

Wash the chicken, add water, and boil. Skim off the foam, turn down the heat and cook for 40 minutes.
During this time, prepare the vegetables, peel and chop.
Remove the meat, cut it (if there is skin or bones, remove it), return it to the broth.
Sauté finely diced onion until softened, add grated carrots. After 5 minutes, add the pasta and cook for another 3 minutes.
Add diced potatoes and finely shredded cabbage to the soup.
After 5 minutes, pour in the roast, add the garlic, passed through a press, spices, and seasonings. Cook the dish for another 15 minutes.

White cabbage soup with mushrooms

Time: 1.5 hours
Number of servings: 12 persons.
Difficulty: Easy 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 will need to be washed, peeled (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:

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

Rich dish with pork

Time: 2 hours 45 minutes
Number of servings: 12 persons.
Difficulty: Easy for beginners.

When using this fresh cabbage soup recipe, choose bone-in pork. This will make your soup more satisfying and rich.

Ingredients:

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

Cooking method:

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

Time: 2.5 hours
Number of servings: 12 persons.
Difficulty: Easy for beginners.

Cereals make the soup more filling. In addition to millet, you can add pearl barley.

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:

Cook the meat until done, remove, cut and return to the pan.
Add diced potatoes and washed millet. Let the soup boil, turn down the heat and cook until the potatoes are done.
Meanwhile, simmer finely shredded cabbage in hot oil for 20 minutes. Add pasta.
Separately fry onions and carrots, mix with cabbage. Sprinkle vegetable dressing in cabbage soup Add spices and seasonings and stir. Remove from heat and leave for half an hour.

Secrets of delicious cabbage soup

Choose cabbage with firm, springy leaves that smell fresh rather than damp. It is advisable to purchase it in a covered market, and not on counters located under the scorching sun.
Try to cook the broth so that it is transparent. To do this, collect the foam in time. To make it tastier, use 2 types of meat. For flavor, add parsley, celery, and leeks along with the meat.
Please note that during cooking, part of the broth boils away (often about 1 liter), so let it cook required quantity liquid so as not to add later. From this taste qualities the soup will become worse.
If you want to add sourness to the cabbage soup, pour in a little vinegar.
It is better to chop the greens and put them in the soup before serving so that they do not lose their flavor.

Video

Almost every Russian housewife owns her own original recipe this dish, because cabbage soup is one of the most widespread national ones. No wonder the ancient Russian proverb says that cabbage soup never gets boring. According to modern researchers, the word “cabbage soup” comes from the ancient Russian “s’ti” (a collective name for any thick liquid food). After some time, cabbage, brought from Byzantium, entered the recipes of Russian dishes, and, as a result, only cabbage stews began to be called this word.

The main feature of this dish is sour taste. It is typically created by sauerkraut, but can be achieved by using fresh cabbage. In this case, you will need ingredients such as sorrel, nettle or cabbage pickle. Cabbage soup made only from vegetables is called empty. It is worth remembering the “daily” cabbage soup, which acquires its unique taste only the next day. But the option using sorrel and nettle is known as “green”. Will be discussed below traditional recipe Russian cabbage soup made from fresh cabbage.

How to cook cabbage soup from fresh cabbage

Required:

500 g fresh cabbage;
700 g beef or pork;
1 carrot;
2 tbsp. l. tomato paste;
2 onions;
1 clove of garlic;
vegetable oil;
salt, spices, pepper, etc.) and herbs.

Preparation:

Before cooking cabbage soup, the pan needs to be filled cold water, place the meat there and cook for an hour, remembering to remove the foam with a slotted spoon. In some cases, the broth can be prepared the day before. After the broth is cooked, it needs to be strained, salted and put back on the fire.
While the broth is cooking, you can prepare the vegetables: finely chop the cabbage, chop the onion, grate the carrots. Next, fry the onion along with the carrots, adding a finely chopped clove of garlic at the end. Before removing vegetables from the heat, you need to add tomato paste. The latter can be replaced fresh tomato, but it should be put together with garlic.
Remove the meat from the broth and cut into cubes. Then cut the potatoes and immerse them in the broth. When the contents of the pan boil, add cabbage to it and cook for another 10 minutes. Next, add vegetables fried with tomatoes and chopped boiled meat to the cabbage soup. Season everything with spices and herbs. After this, cook the cabbage soup for another 5 minutes. Serve traditionally - with sour cream, herbs and, of course, rye bread.

Some tips on how to cook cabbage soup

Cabbage soup can be cooked with either meat or mushroom soup, or you can also use decoctions of vegetables and cereals.

Before cooking cabbage soup from sauerkraut, the latter must be squeezed out of the brine.

Cooking cabbage soup sauerkraut need to be put in cold water, and fresh - only in boiling water.

If the cabbage is too sour, then some of it should be replaced with fresh one. At the same time, we must not forget that sauerkraut should be added at the beginning of cooking cabbage soup, and fresh cabbage should be added after the meat has been cooked and the potatoes have boiled.

Shchi, which is prepared from fresh cabbage, can be cooked without potatoes, but then necessary ingredient There will be a dressing in the form of toasted flour.

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

Fkusnofacts

How can you replace tomatoes in cabbage soup?
It is permissible to replace the tomatoes in cabbage soup with tomato paste (1 tomato - 1 tablespoon of tomato paste).

What can you add to fresh cabbage soup?
If desired, can be used in cabbage soup made from fresh cabbage bell pepper, canned beans.

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 off the fat before cooking the meat and fry the onions in it. To do this, heat a frying pan over medium heat, add the chopped fat, melt it, push it to the edge of the frying pan and add the onion. Fry the onion until golden brown. Add the frying agent for the broth, removing the cracklings, to the cabbage soup 7 minutes before it is ready.

Cabbage soup 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 added 10 minutes after adding potatoes to the cabbage soup: the leaves of young cabbage are soft and they are cooked faster than leaves winter varieties of cabbage.

When preparing cabbage soup from tomatoes, it is advisable to remove the skin, as it does not boil softly. In order to easily remove the skin, you need to make a cross-shaped cut on the side of the stalk, lower the tomato into boiling water for 1 minute, remove 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. They have pleasant smell, and also give the cabbage soup a spicy herbal flavor.

Cabbage soup without adding meat (they are also called empty cabbage soup) can be prepared during the fasting period. Then you should not add any meat, the cabbage soup should be served without sour cream, and to make the cabbage soup richer, you should fry onions, carrots, tomato paste or tomatoes in vegetable oil.

Fresh cabbage soup 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 preparing cabbage soup from fresh cabbage on average in Moscow as of February 2018 is from 450 rubles per pan of cabbage soup.

The diet of an adult and a child involves the consumption of first courses. While people abroad eat soups and borscht reluctantly, our compatriots eat cabbage soup, as they say, on both cheeks. Such widespread demand encourages housewives to look for more and more new recipes to surprise their households. Shchi is prepared from fresh cabbage with the addition of ingredients that can highlight the merits of the dish. Let's consider the most delicious recipes in order.

Cabbage soup using classical technology

potatoes - 180 gr.
corn oil - in fact
greens - a bunch
laurel - 3-4 pcs.
favorite seasonings - to taste
garlic cloves - 3 pcs.
tomato paste - 40-50 gr.
onion - 1 pc.
carrots - 1 pc.
fresh cabbage - quantity at your discretion
beef tenderloin - 600 gr.

First of all, you need to prepare the broth. It should be rich, so there is no need to pre-cut the meat. This way it will gradually release juices as the water heats up.
Wash the beef, dry it and remove the veins. Place in a saucepan of a suitable size, fill with filtered water as needed. Set the stove to medium power and cook until done, 1-1.5 hours.
When the tenderloin is boiled, remove it and chop it into small pieces 2-2 cm in size. Place back into the pan. At this time, prepare a frying mixture of chopped onions and grated carrots.
Send the vegetables to fry in vegetable oil, after about 7 minutes add tomato paste or several fresh tomatoes without skin. Cook for another 7 minutes, stirring.
Peel the potato tubers and cut into cubes of the same size so that the roots cook evenly. Shred the cabbage and send it along with the potatoes and fry it with the beef.
Squeeze the garlic pulp into the pan using a press and stir. Add laurel to the cabbage soup, season with spices and chopped herbs to taste. Cook over medium to low heat for a third of an hour, then serve.

Cabbage soup with bell pepper

filtered water - 2.8 l.
fresh cauliflower - 0.2 kg.
broccoli - 0.2 kg.
white cabbage - 0.4 kg.
corn oil- in fact
peppercorns - 6 pcs.
laurel - 4 pcs.
sweet pepper - 1 pc.
onions - 1 pc.
tomato paste - 40 gr.
pork or beef tenderloin - 0.5 kg.
carrots - 2 pcs.

Wash the meat, then place it in a saucepan and boil until cooked. Pork simmers for about 1.5 hours, beef a little less. You can combine two types of meat, taking them in equal proportions.
When rich broth cooked, remove the tenderloin and cut it into equal delicious pieces. Place back into the pan. Add the shredded white cabbage.
Divide cauliflower and broccoli into florets, set aside in a separate bowl. These ingredients will be added last. Peel the onion and carrot and chop. Do the same with pepper.
Place the vegetables in a frying pan and fry in corn oil until tender. Then add tomato paste, mix everything well and continue simmering.
Place the roast into the pan with the meat and cabbage. Turn on the burner to medium power and cook until the cabbage is done. 20 minutes before the end of cooking, add broccoli and cauliflower.
5 minutes before the end, place bay leaves, peppercorns, and favorite herbs and spices into the pan. Continue to simmer, then turn off the heat and let the soup sit for half an hour. Serve with greens.

Cabbage soup in a slow cooker with chicken

potatoes - 240 gr.
white cabbage - 500 gr.
carrots - 80 gr.
onion - 60 gr.
laurel - 4 pcs.
chicken (fillet) - 800 gr.
drinking water - 2.2 l.
corn oil - in fact
favorite seasonings - at your discretion
ripe tomato - 2 pcs.

Grind the white cabbage very finely. Separately wash and chop the onions, carrots, and potatoes. Remove the skin from the tomatoes by scalding with boiling water, then chop finely.
Prepare the multicooker for use. Pour corn oil into a bowl and heat it up. Place tomatoes, chopped onions, and carrots inside. Cook on the “Fry” program for 10 minutes, stirring.
After this, remove the vegetables into another container. Rinse the chicken, cut into equal slices and fry in the same way in a multicooker on the “Baking” mode (duration 15 minutes).
Add fried vegetables to the chicken and add water. Salt and pepper the dish, add spices. Turn on the “Extinguishing” program for 25 minutes.
After the specified period of time, add chopped cabbage and potatoes to the chicken and continue simmering. Skim off any foam that forms.
After adding all the ingredients, the cabbage soup is cooked for about 45 minutes. If this period is not enough, increase the time at your discretion. 5 minutes before the end of cooking, place the bay leaves into the bowl. Let the soup sit before serving.

Cabbage soup with turnips

fresh parsley - 30 gr.
white cabbage - 620 gr.
lard - 110 gr.
cherry - 130 gr.
onion - 1 pc.
turnip - 1 pc.
beef on the bone - 500 gr.
bay leaves - 4 pcs.
potatoes - 240 gr.
peppercorns - 5 pcs.
purified water - 2 l.
carrots - 1 pc.

Wash the meat, place the product in a container of a suitable size. Pour in required amount water, place the pan on the stove. Prepare the broth as usual. If you prefer more fatty dish, you can use pork.
In the case of lamb or beef, you can prepare low-calorie cabbage soup. After boiling the composition on the stove, do not forget to remove the scale. Add cold water if necessary. This way you can completely get rid of the foam. Keep in mind that the broth will take about 3 hours to cook.
At the same time, peel and wash the cabbage. Chop the vegetable to your liking. Once the broth is ready, stir in the cabbage. In the meantime, start preparing the potatoes by chopping the root vegetable into small cubes. As soon as the ingredients boil, add the chopped vegetable to them.
Place the pan on the stove, add the required amount lard for frying. Heat the product. Add finely chopped onions and herbs to a fireproof container. As soon as the ingredients acquire a golden hue, mix the frying with the main products.
At the same time, chop the cherry tomatoes into 4 parts and add to the soup. At the end of cooking, add spices to taste. Mix the cabbage soup thoroughly and turn off the stove. Leave the soup to steep for a quarter of an hour. After this, serve the aromatic cabbage soup with fresh bread, sour cream and herbs. You can add olives and lemon slices in portions.

onion - 1 pc.
cabbage - 400 gr.
potatoes - 150 gr.
carrots - 1 pc.
bay leaves - 2 pcs.
sugar - to taste
dried parsley - 30 gr.
spices - to taste

Peel and wash all vegetables. Finely chop the onion and do the same with the white cabbage.
Pass the carrots through a grater. Place the vegetables in the frying pan and sauté the ingredients in oil for 10 minutes. Stir in salt to taste.
Place the roast into the pan. Cut the peeled potatoes and add to the rest of the ingredients.
Fill the container with water and start cooking. The procedure will take about a third of an hour. At the end of the manipulation you can add allspice, ready.

Cabbage soup with stewed meat

young cabbage - 320 gr.
beef stew - 360 gr.
potatoes - 200 gr.
carrots - 1 pc.
spices - to taste
fleshy tomato - 1 pc.
onion - 1 pc.

Prepare all vegetables properly. Wash thoroughly and grind as usual.
Pass the carrots through a grater. Root vegetables, cabbage and onions must be boiled for a third of an hour in salted water.
Chop the potatoes into small cubes, place the vegetable in the pan, and stir in the stew. Don't forget to chop the tomato and add it to the pan. Mix spices and herbs immediately before serving the dish.

Shchi with meatballs

cabbage - 550 gr.
potatoes - 300 gr.
greens - 35 gr.
onion - 1 pc.
spices - to taste
carrots - 1 pc.
bay leaves - in fact
minced meat - 320 gr.

Make small balls from the minced meat. Place the workpiece in a pan with cold water and begin the cooking process. Wait for the liquid to boil.
At the same time, wash the potatoes and remove the skins. Chop the root vegetable into cubes. Shred the cabbage. Add vegetables to meat. Chopped onion and grated carrots fry in oil.
Mix the golden roast into a common pan. Add spices and bay leaves to the cabbage soup to taste. After boiling, the dish can be removed from the stove. Let the soup brew.

Cabbage soup with mushrooms and ham

fresh mushrooms - 290 gr.
cabbage - 480 gr.
carrots - 1 pc.
ham - 110 gr.
onion - 1 pc.
vegetable oil - in fact
pitted prunes - 12 pcs.
greens - 25 gr.
spices - in fact

Thinly chop the cabbage and place in a frying pan with vegetable oil. Fry until soft. Cut the peeled onion into half rings. Grate the carrots on a coarse grater. Wash the mushrooms and chop them in random order.
Cut the ham into thin bars. Fry meat product with mushrooms and cabbage over high heat. Don't forget to stir the ingredients frequently. Boil water in a saucepan and combine all ingredients. Simmer the dish for half an hour, add prunes.
Boil the soup for another 10 minutes. Add herbs and spices to taste. Mix thoroughly. Let the dish brew, it's ready.

It's easy to prepare cabbage soup with fresh cabbage. Surprise your loved ones unique recipes. Don't be afraid to experiment and add different ingredients to improve the taste. It wouldn’t hurt to serve it in a separate container. lemon juice and olives.

Video: how to cook the most delicious cabbage soup from fresh cabbage

Let's talk today about another Russian dish - cabbage soup made from fresh cabbage.

This soup is as popular and loved as the ones I told you about in the previous article.

This soup was usually prepared in autumn time when I was growing up fresh cabbage, and in preparing it, they used it in the same way as with sauerkraut, various varieties meat, cereals, fresh fish, vegetables and seasonings.

There are a great many recipes for such cabbage soup; each housewife has her own special twist, which gives a unique taste to this dish.

This time we will look at the recipes of the most simple ways making this soup
So to speak - classic cooking simple and light soup– cabbage soup made from fresh cabbage, for your convenience I will try to show them step by step and with various photographs

Step-by-step soup recipe – Fresh cabbage soup with chicken

Delicious, quickly prepared fresh cabbage soup with chicken

To prepare cabbage soup you will need chicken meat, it is better to take chicken stew 500 – 1000 g, 5 – 6 small potatoes, 3 small heads onions, a small fork of fresh cabbage, carrots, tomatoes, ground pepper, salt, butter (optional), with a teaspoon of sugar, dried seasonings and herbs

First of all, wash the meat well and separate it into pieces.

2. Pour 2 liters of water into the pan, add the chicken and cook the broth

3. As soon as the water begins to boil, you need to remove the foam that appears, reduce the heat and leave the meat to finish cooking

4. Chicken cooks quickly, so quickly chop the onion for frying.

5. Grate the carrots

6. Shred the cabbage

7. Peel the potatoes, cut them into pieces for soup, fill them with cold water so that they do not darken

8. 15 minutes have passed, the broth is almost ready, add chopped onions to the pan

9. 3 minutes have passed, add grated carrots

10. After 2 – 3 minutes, add the cabbage, let it cook for 5 minutes

11. Place chopped potatoes to cook

12. After boiling, reduce the heat, cover the pan with a lid and leave to cook for 3 - 4 minutes.

13. Cut the tomatoes in half and grate them on a coarse grater, removing the tomato skin

14. Add them to our cabbage soup

15. Salt and pepper to taste, add dry or finely chopped dill and parsley, cover with a lid and leave the cabbage soup to simmer for 5 minutes

16. Add a pinch of sugar and a small piece of butter

17. If desired, you can add bay leaf and leave to brew for 5 minutes.

How to cook cabbage soup with fresh cabbage and beef

Classic recipe for cabbage soup with beef

Take beef, preferably with a bone, add 2 liters of water

2. Cook the broth for about 1.5 hours, do not forget to remove the foam when boiling

3. Cut potatoes into pieces for soup

4. Shred the cabbage

5. When the meat is ready, add cabbage and potatoes to the broth, cook until the vegetables are ready

6. Prepare the frying

7. Cut the onion into cubes

8. Three carrots on a fine grater

9. Pour vegetable oil into a heated frying pan.

10. Add onion

11. Add carrots

12. Fry for a few minutes and add 1 – 1.5 tablespoons of tomato paste

13. Place the finished frying in a pan

14. Add salt, pepper, bay leaf, finely chopped herbs

15. Let it brew for 10 - 15 minutes, add sour cream or mayonnaise when serving.

Recipe for cabbage soup with pork

Required Products

Cut the meat - separate the ribs from one another

2. Cut the potatoes into cubes

3. Finely chop the onion

4. Grate the carrots

5. Shred the cabbage

6. Place the meat in a saucepan with cold water and put it on the fire; as it boils, do not forget to remove the foam

7. While the meat is cooking, fry the carrots and onions in a frying pan with vegetable oil.

8. The onion should turn golden brown.

9. When the meat is almost ready, add potatoes

10. After boiling the potatoes until half cooked, add the cabbage

11. Continue cooking our cabbage soup over low heat

12. Add black and red pepper, salt to taste

13. It’s good to add a small pinch of cumin for taste, after rubbing it with your fingers.

14. Add bay leaf

15. After 2 - 3 minutes, add frying

16. Let the cabbage soup brew a little and you can serve it.

17. Add chopped herbs, sour cream - Bon appetit!

Spicy cabbage soup with canned fish

Very tasty soup on vegetable broth with addition canned saury in its own juice

Required list of products

Preparation:

Pour 2.5 liters of water into a saucepan and put on fire

2. While the water is boiling, cut the peeled carrots into slices and the washed leeks into rings.

3. Cut the cabbage

4. Cut peeled potatoes for soup

5. As soon as the water in the pan boils, add all the vegetables except leeks and cook for 15 minutes

6. Add adjika and herbal seasonings

7. After boiling for a minute, add leeks and cook for 5 minutes

8. Remove the saury from the jar along with the juice and boil for another 5 minutes, add salt if necessary

9. Add chopped herbs

10. Stir well, bring to a boil, remove from heat, let sit covered for 5 minutes

11. Serve. Bon appetit

Fresh cabbage soup without meat

Necessary:

Fresh cabbage – 350 g.
Carrots – 60 g.
Potatoes – 150 g.
Tomato paste – 30 g.
Butter 15 g.
Sour cream to taste
Parsley - half a bunch
Salt pepper
Water – 1.2 l.

Preparation:

Wash the cabbage and chop finely
Peel the potatoes, wash them, cut them into medium cubes
Peel the carrots, cut them into rings, you can grate them on a coarse grater
Pour water into a saucepan, put on fire and bring to a boil
Place potatoes in boiling water
Next we send the cabbage
Cook until almost done
While the vegetables are cooking, sauté in a frying pan in butter carrot
Once the carrots are slightly soft, add the tomato paste.
Fry it for another 2 - 3 minutes
We put the frying in our cabbage soup
Taste, add salt and pepper if necessary, you can add 1 bay leaf
Bring all vegetables to readiness and remove from heat
Let the cabbage stand covered for 15 minutes
Finely chop the greens
Pour into plates, sprinkle with herbs and add sour cream

How to cook cabbage soup from fresh cabbage in a slow cooker - video recipe

Master class – Cabbage soup from fresh cabbage, video

If these recipes helped you in preparing cabbage soup, write your feedback in the comments