Shchi is a native Russian old dish. All classes prepared soup for lunch. In poor village huts, this soup was the only dish for both lunch and dinner. Although similar recipes They are also found in Belarusian, Ukrainian and Polish cuisines.
Fresh cabbage soup remains for lunch popular dish and now. After all, soup can be prepared in a large saucepan for several days, spending about one hour. But, like any dish, cabbage soup has many varieties.
Fresh cabbage soup in chicken broth
Fresh cabbage soup with chicken has a sweetish taste that children like. But adults will also be happy to eat a plate of hot, aromatic soup for lunch.
Ingredients:
- chicken – 1/2 pcs. You can take 2 legs;
- potatoes – 2-3 pcs.;
- cabbage – 1/2-1/-3 heads;
- carrot – 1 pc.;
- tomato – 1 pc.;
- onion – 1 pc.;
- salt, spices, oil.
Preparation:
- Needs to be cooked chicken bouillon. After boiling, skim off the foam, add salt to taste and leave to simmer over low heat for 35-40 minutes until soft.
- Remove the finished chicken from the pan and strain the broth.
- It is better to clean the meat from skin and bones, divide into portioned pieces and put back into the broth.
- While the chicken is cooking, prepare the vegetables. Cut the cabbage and potatoes into strips. Grate the carrots on a coarse grater, and cut the onion and tomato into cubes.
- On sunflower oil Fry onions, carrots and tomatoes without smell, you can add a spoonful of tomato paste. Add vegetables to the pan in this order.
- Place the cabbage and potatoes in a saucepan and cook over low heat for about 15 minutes. Add Bay leaf and peppercorns for flavor.
- When the vegetables have become soft, add the frying. After a minute you can add fresh or dried herbs and remove the finished cabbage soup from the heat.
- Cover the soup with a lid and let it brew a little.
- The cabbage soup is ready. You can put finely chopped garlic, herbs, sour cream and black bread on the table.
Fresh cabbage soup in beef broth
This version of the soup will be satisfying and rich. Cabbage soup with beef – perfect dish for our cold ones winter days.
Ingredients:
- piece of beef with bone – 1-0.7 kg;
- potatoes – 2-3 pcs.;
- cabbage – 1/2-1/-3 heads;
- carrot – 1 pc.;
- tomato – 1 pc.;
- bell pepper- 1 PC.;
- onion – 1 pc.;
- salt, spices, oil.
Preparation:
- Beef broth takes longer to cook than chicken broth, you will need 1.5-2 hours. The cooking principle is no different; after boiling, skim off the foam, add salt and reduce the heat to low.
- While the meat is cooking, prepare the vegetables and fry the onions, carrots and tomatoes, or use tomato paste.
- Take it out and divide it into portioned pieces beef, and strain the broth. Continue cooking the broth with meat and vegetables, adding spices to the pan. If necessary, the broth can be salted.
- Five minutes before readiness, add fried vegetables and herbs to the pan.
- Let it brew a little under the lid and call everyone to the table.
- You can add fresh herbs and garlic to a bowl of soup with meat.
To speed up the cooking process, you can prepare cabbage soup with stewed meat. Then the meat and vegetables should be cooked at the same time. This method will reduce the cooking time to half an hour.
Fresh cabbage soup with pork
This recipe is more likely from Ukrainian cuisine, but it spread throughout the territory of the former Soviet Union. Cabbage soup with pork turns out to be very high in calories and tasty.
Ingredients:
- piece of pork with bone or shank – 1-0.7 kg;
- potatoes – 2-3 pcs.;
- cabbage - half or a third of a head of cabbage;
- carrot – 1 pc.;
- tomato – 1 pc.;
- bell pepper – 1 pc.;
- onion – 1 pc.;
- lard – 50 gr.;
- garlic – 5 cloves;
- salt, spices.
Preparation:
- Pork broth is cooked for about one hour, the meat should be trimmed of excess fat and placed in a pan with broth.
- Vegetables are prepared as described in previous recipes. You need to fry onions and carrots with tomatoes in lard.
- While the soup is preparing, crush the garlic and lard in a mortar.
- At the end of cooking, add chopped herbs and lard with garlic to the pan. Let the soup simmer and serve with fresh bread and a spoonful of sour cream.
Vegetarian cabbage soup made from fresh cabbage
This the recipe will work for fasting believers, and people who have given up meat.
Cabbage soup made from fresh cabbage is a Russian classic. In general, cabbage soup is one of the most important dishes of Russian cuisine. They have been prepared since time immemorial, although back then they were somewhat different from modern ones.
As a child, I went to visit a friend. Usually, if there were holidays, we often hung out all day on the street and dropped into the house we were next to at the moment to eat. So they had a Russian stove.
I remember how his grandmother or mother took a cast iron pot out of the oven, then cabbage soup was cooked in it, using a special grip, and if the cast iron pot was heavy, they put a roller under it to make it easier to remove.
She poured it into cups for us, and sometimes gave it to us in one large cup, put sour cream thick as butter in it, and we wrapped it in both cheeks until the cups were empty. And especially fatty cabbage soup, where fatty plaques floated on top, was served without sour cream. We didn’t know then that people have cholesterol.
Ah... what kind of cabbage soup were they! I have only managed to cook something as delicious a couple of times in my life.
In previous articles I gave recipes green cabbage soup or as they are also called, a recipe, but in my opinion, real cabbage soup is not only not inferior to borscht, but sometimes even surpasses it. Although these are very similar dishes.
By the way, I recently visited the website: “Treasury of Wisdom”, so they have a whole list of recipes for cooking cabbage soup. Come in and take a look. Find something new for yourself.
Well, you and I, let's cook our cabbage soup.
How to cook cabbage soup from fresh cabbage step by step recipe with photos
IN next time I’ll try to write how to cook cabbage soup with lamb. I believe that cabbage soup with lamb is the most delicious. By the way, my friend’s grandmother and mother, whom I mentioned above, always made cabbage soup only with lamb.
Nowadays, it is very expensive to prepare cabbage soup from lamb, so we will prepare cabbage soup from pork.
Menu:
Simple but tasty cabbage soup
Ingredients:
For a 4.5 liter pan you will need:
- Fresh cabbage - 400 g.
- Onions - 200g.
- Carrots - 200 g.
- Garlic - half a head
- Parsley and dill - 40 g each.
- Sunflower oil, 1 tomato (or 2 tablespoons of tomatoes in own juice finely chopped).
- Meat (pork ribs) - 1-1.2 kg.
- Salt, pepper, vinegar (preferably lemon)
Preparation:
1. Wash the ribs and set them to cook.
3. Our meat is being cooked. Don't forget to remove the foam. When we remove the foam, turn the heat to less than medium, cover the soup with a lid and leave to cook further. Cook until the meat is well separated from the bones (ribs).
4. Cut the carrots into thin cubes. You can cut it however you want. You can even grate it. Who likes it how?
5. Shred the cabbage into thin strips. Again, depending on who you like. You can cut it larger.
6. Cut the potatoes into cubes, finely chop the herbs, and peel the garlic.
7. Meanwhile, our meat was cooked. We take it out of the pan, put it in a cup and let it cool.
8. While the meat is cooling, add shredded cabbage into the broth. You can turn up the heat to above medium. Close the lid.
9. The cabbage has boiled, add the potatoes to it. Let's interfere. Salt to taste. You need quite a lot of salt for such a pan. But don't oversalt. Sprinkle a little at first, then add a little more, tasting all the time.
10. Stir everything, turn the heat down to medium and leave to cook.
Preparing frying for cabbage soup
11. Place a frying pan on the adjacent burner and pour vegetable oil and let it warm up. If your broth is fatty, then instead of vegetable oil, you can use the fat from the broth, skimming it off the top of the broth with a spoon.
12. The oil is hot, put the onion in it. Fry until the onion begins to brown. Stir the onion periodically.
13. In the meantime, let’s get to the meat, not forgetting to stir the onion. Separate the meat from the ribs. It separates very easily, as it is well cooked. Cut the meat into small pieces. Can be cut into large ones.
When we don’t have guests, I generally prefer to cut only by dividing the ribs one or even two at a time, and not cutting the meat off the ribs. Then you take the rib out of the cabbage soup, take it with your hands and gnaw it. Tasty…!
14. Our onions are browned. Add chopped carrots to it.
15. Add a little salt so that the carrots give juice and mix. Fry, stirring occasionally, until the carrots become soft and also brown a little.
16. The carrots are browned, add finely chopped tomatoes.
If you have fresh tomatoes, make a cross cut on top, put them in a cup, pour boiling water over them and hold for 1 minute. Then you can easily remove the skin from them. In general, one tomato will be enough.
If the tomato paste is thick, add half a tablespoon. not more.
If marinated in its own juice, finely chop about 2 tablespoons and add to the carrots and onions. Mix everything and fry for 2-3 minutes over medium heat.
The frying is ready, put it in a saucepan, stir and cook until the potatoes and carrots are ready.
Final steps for preparing cabbage soup
17. These are the beautiful cabbage soup we make. Taste for salt again. Everything should be to your taste. Close the lid and continue to cook over low heat, just simmering gently, until done.
18. Let’s try again, this time for acid. If your tomatoes were sweet or you just thought there was not enough acid, add vinegar. I prefer to add lemon juice instead of vinegar. So if you have it, squeeze it out. better than half lemon, maybe less, try.
19. Check the readiness of potatoes and carrots. We take it out with a spoon and taste it with a knife. They should be soft. The knife should go in easily.
20. Place the chopped meat in the pan and add the herbs. Leave a little for decoration.
21. Squeeze the garlic here. How much, see for yourself to taste. Approximately 4-5 cloves. Sprinkle with black pepper to taste. If there are children, it is better not to pepper it. Let everyone have pepper on their plate.
22. Test again for salt and sourness. Everything suited us. Turn off the heat, close the lid and let the cabbage soup brew for 15-20 minutes.
OK it's all over Now. Fresh cabbage soup is ready.
Pour into plates and serve. You can decorate with herbs and add sour cream. I serve this to the table. What if someone doesn’t want to.
Serve the cabbage soup with salt, pepper, sour cream and herbs.
Bon appetit!
Cabbage soup and porridge are our food. This is what they have been saying in Rus' since ancient times.
Cabbage soup was the main dish, consumed daily and has not yet lost its relevance.
But unlike its predecessors, modern dish has a lot of variations.
How to cook delicious cabbage soup?
Fresh cabbage soup - general principles of preparation
For cabbage soup you can use vegetable, meat and even fish broth. Depending on the additive, the taste of the dish will change. Vegetables are also added: cabbage, potatoes, carrots, peppers, onions. Cereals, mushrooms, and legumes can be added.Basic technology for preparing cabbage soup:
1. Prepare the broth. Cooking time depends on the type and quality of the base product.
2. Add cabbage (if it is not young), then potatoes. If the cabbage is young, summer, then add it at the end of cooking, after the potatoes are ready.
3. Other vegetables are added. Most often, frying is done in a frying pan with the addition of oil. But you can put vegetables raw or baked.
At the end, the cabbage soup is seasoned with spices and herbs. Classic cabbage soup was prepared white, without the addition of tomato. But today, most housewives prefer to cook a red dish with tomatoes, pasta, and sauces. You can make your own adjustments to any recipe, add or remove colors.
Recipe 1: Classic cabbage soup made from fresh cabbage and beef
To prepare cabbage soup from fresh cabbage, it is better to use beef on the bone. In this case, the broth will be rich and aromatic. A classic recipe for cabbage soup without adding tomatoes or tomatoes.Ingredients
300 grams of beef (not counting the bone);
3 potatoes;
400 grams of cabbage;
Onion and carrot;
Bay leaf;
Bell pepper;
Black pepper, salt;
A little oil;
Greens optional.
Preparation
1. Boil the meat until cooked. Remove from the pan, remove the pit, and chop the pulp. small pieces. Put it back into future cabbage soup and add some salt to the broth.
2. Chop the cabbage not coarsely, into neat strips. Large pieces leaves spoil the appearance of the dish. Place the slices into the pan and boil for 2 minutes. If the cabbage is winter and very tough, then the time can be increased.
3. Peel and cut the potatoes. You can just use cubes, but ideally the pieces should be long and match the cabbage. Place the potatoes in a saucepan.
4. While the vegetables are being prepared, fry them. We cut the peeled onion into cubes, three carrots and fry everything together. At the end add the diced sweet pepper Let's put it out a little.
5. Add roasted vegetables to the pan. Let the soup boil.
6. If necessary, add more salt, pepper, season with bay leaves and herbs, dried, fresh or frozen.
Recipe 2: Fresh cabbage soup with canned beans and chicken
Ideally, boiled beans are used to prepare cabbage soup from fresh cabbage. But not every housewife has the desire to boil this product. Soaking for 10 hours, then cooking, during which the beans may burst, remain tough or taste unpalatable. Much easier - throw it in a saucepan canned beans Moreover, there is no shortage of this product.
Ingredients
500 grams chicken (can be used soup set);
3 potatoes;
Standard can of beans (400 gr.);
Large onion;
350 grams of cabbage;
Carrot;
Spices, a little oil;
2 tablespoons of tomato paste or 3 tomatoes.
Preparation
1. Pour over the chicken cold water, put on the stove and boil for 5 minutes. Then drain the broth and rinse the pan to remove any accumulated foam. Place the chicken back in, cover with cold water and cook for half an hour. We do not allow the meat to actively boil so that the broth remains clear.
2. Add shredded cabbage. Boil for a minute.
3. Add chopped potatoes, salt the cabbage soup and cook until the vegetables are soft.
4. Prepare the frying in a frying pan. First, bring the onion to transparency, add chopped carrots, and let them brown.
5. Dilute the tomato paste a small amount broth from the pan, pour into the pan and simmer for 5 minutes. If fresh tomatoes are used, then the vegetables are simply chopped and poured, it is advisable to remove the skin.
6. Drain the marinade from the beans and add to the vegetables.
7. Transfer tomato roasting in cabbage soup, boil for a minute. Season the first dish with herbs, garlic, and any spices.
Recipe 3: Summer cabbage soup made from fresh cabbage and sorrel
Many people are familiar with green cabbage soup made from sorrel, which is usually prepared in the summer and delights with its sour taste. But this soup turns out to be too light, does not satisfy hunger well and is not exactly to the taste of men. The solution is to prepare cabbage soup from fresh cabbage with sorrel. The dish turns out satisfying, rich, but does not lose that special sourness.Ingredients
700 grams of any meat;
4 potatoes;
300 grams of cabbage;
Bulb;
2 tomatoes;
Carrot;
150 grams of sorrel;
Herbs, spices.
Preparation
1. Fill the washed meat with water and prepare the broth. If using beef, cook for at least 2 hours. Pork can be cooked for 1.5 hours. For chicken, 40 minutes is enough. While cooking the vegetables, the meat will be cooked through. For lean soup you can cook aromatic vegetable broth from carrots, onions in peel, parsley root.
2. Add chopped potatoes to the prepared broth. Cook for 10 minutes. Season with salt.
3. Finely chop the onion and fry in oil.
4. Add chopped carrots to the onions and fry for another 2 minutes. Then add chopped tomatoes and simmer for 5 minutes. Tomatoes can be replaced with tomato sauce or paste, but fresh vegetables it turns out tastier.
5. Add finely shredded cabbage. Since the soup is summer, it is enough for the young vegetable to simmer for 2-3 minutes, and it will become soft.
6. Place the roasted vegetables in the pan and let it boil.
7. Wash the sorrel leaves and greens, remove any damage and place them in the pan after frying. Let the soup boil. Throw in a bay leaf and any spices and turn it off.
Recipe 4: Lenten (vegetarian) cabbage soup from fresh cabbage with forest mushrooms
Who said, that lean food not tasty? He didn't try mushroom cabbage soup. This dish can upstage many meat dishes and will become loved on the table. To prepare cabbage soup, we take forest mushrooms, which can be pre-boiled for 20 minutes to be safe.Ingredients
300 grams of mushrooms;
350 grams of cabbage;
3 potatoes;
Carrot;
Onion;
2 tomatoes;
Preparation
1. Place a pan on the stove and pour in 3 liters of water. You can add salt right away.
2. Cut the potatoes into cubes and add them to future cabbage soup.
3. After 3 minutes, add shredded cabbage. Cook until half cooked and make sure the pieces don’t get overcooked.
4. Chop carrots and onions, fry in a frying pan, add diced tomatoes and simmer until soft.
5. In another frying pan (or in a bowl after the onions and carrots), fry the finely chopped mushrooms until golden brown. Place in a saucepan with cabbage soup and cook for 3-4 minutes.
6. Spread the tomato roast. Boil for another 2 minutes.
Recipe 5: Dietary cabbage soup made from fresh cabbage without potatoes
Recipe for low-calorie cabbage soup with fresh cabbage, which can be used for dietary nutrition, fasting days and just light dinner. A hot dish will satisfy hunger well, warm you up in cold weather and help you endure dietary restrictions more easily.Ingredients
One chicken breast;
2.5 liters of water;
400 grams of cabbage;
2 carrots;
Large onion;
2 tomatoes;
Spoon of paprika;
0.5 tablespoons of oil;
Herbs, spices.
Preparation
1. Wash the breast and boil for about 20 minutes. Then cool, cut into arbitrary slices and return to the broth.
2. Mix the chopped onion and shredded carrots, add a little oil, mix and bake in the oven for 10-15 minutes until the vegetables brown.
3. Shred the cabbage and place it in the pan.
4. After boiling, add the baked vegetables, salt the cabbage soup and cook until the vegetables are soft.
5. Scald the tomatoes with boiling water, remove the skin and cut into cubes. Place in the pan as soon as the vegetables are soft. You can also add bell pepper. Cook for another 2 minutes.
6. Season the dish with paprika and herbs. You can add hot spices if you wish, but they increase your appetite, so be careful.
Recipe 6: Fresh cabbage soup with pork and apple
Thick, rich cabbage soup with pork - wonderful winter dish, which satisfies hunger well and is simply very tasty. The special feature of the dish is the apple dressing. You can use absolutely any pieces for the broth, but it is better not to use too fatty meat. Or, when cooking the broth, remove excess rendered lard along with the foam.Ingredients
400 grams of pork;
5 potatoes;
2 carrots;
Tomato;
Spoon of tomato ketchup;
Onion;
Parsley;
Spices, a little oil;
3 liters of water;
500 grams of cabbage.
Preparation
1. Soak the meat. To do this, pour the washed pieces with cold water for an hour. Then change the liquid to clean water, let the broth cook.
2. Add shredded cabbage.
3. Add chopped potatoes. Now you can salt the cabbage soup.
4. Prepare the usual frying of onions and carrots. Place in the pan as soon as the vegetables are soft.
5. Prepare apple dressing. To do this, peel the fruit, three finely, without touching the seed pod with the core. Simply cut the tomato in half, three on a grater, without using the skin. Add ketchup to the mixture. Mix well.
6. Send apple dressing after vegetable roasting. Add pepper and any spices there and boil for 3 minutes.
7. Add chopped parsley, bay leaf, black pepper and turn off. Cover and let the cabbage soup soak in the aromas of the spices for half an hour.
Recipe 7: Fresh cabbage soup with smoked meats
A delicious dish with an incredible aroma that is best not cooked in large quantities. Smoked cabbage soup tastes best when fresh. During storage and reheating, the flavor of the dish disappears. If you don’t have ribs, you can cook with any smoked meats. For cooking, it is better to use a deep cauldron, this will avoid dirtying unnecessary dishes.Ingredients
250 grams of smoked ribs;
5 potatoes;
400 grams of cabbage;
Carrots, onion;
Bulgarian pepper;
3 tablespoons of tomato paste;
Spices, any herbs.
Preparation
1. Cut the ribs into pieces, throw them into the cauldron and fry for a minute. If there is little fat, then you can add any oil.
2. Add chopped onion and continue frying.
3. Pour in the chopped carrots, then the sweet pepper. Fry together until done. Be sure to put a full kettle of water on to boil.
4. Throw potatoes into the cauldron, which we cut into cubes, slices or strips. At your own discretion.
5. Fill the contents with boiling water and add salt. Cook for a couple of minutes after boiling.
6. Add the cabbage and cook until the vegetables are soft.
7. We dilute the tomato paste with broth from the total mass and send it to the cauldron. Boil for 3-4 minutes.
8. Season the smoked cabbage soup with herbs, spices, you can add garlic, hot pepper. Serve the dish with sour cream and homemade crackers.
Recipe 8: Lazy cabbage soup from fresh cabbage with stewed meat
An ideal recipe for people who love to eat delicious food, but do not have the time or desire to stand at the stove. It will take only half an hour to prepare such cabbage soup. It is better to use Gostov stew, in glass jars so that it contains meat.Ingredients
Can of stew;
1 onion;
4 potatoes;
400 grams of cabbage;
Carrot;
Oil, spices.
Preparation
Place 2 liters of water on the stove and let it boil. Salt.
Add chopped potatoes and let it boil again.
Pour in the shredded cabbage. Cook the cabbage soup for 12-14 minutes.
Add the stew and cook for a couple of minutes.
Fry the onion with carrots, add tomato at the end if desired and prepare red cabbage soup.
Transfer the roast to the pan and boil for another 2 minutes.
Season the finished dish with spices, herbs, and turn off.
Recipe 9: Fresh cabbage soup "Uspenskiye" with peas and pickles
An original version of cabbage soup made from fresh cabbage, which is given a special taste by pickles and green pea. A wonderful dish to add variety to your diet. We use any meat we want. Or you can prepare a Lenten dish.Ingredients
400 grams of meat;
300 grams of cabbage;
150 grams of cucumbers;
A can of green peas;
Onion;
2 potatoes;
70 grams of tomato;
Carrot.
Preparation
1. Prepare broth from meat and 2.5 liters of water.
2. Add chopped cabbage.
3. Pour in the potatoes and salt, but not much, as cucumbers will be added.
4. Sauté in a frying pan. Fry the chopped onion, add carrots.
5. Finely chop the cucumbers and throw them into the pan. You can simply grate it. Cook with the remaining vegetables for about 5 minutes, then add the tomato and simmer for another 2 minutes. You can use fresh or canned tomatoes.
6. Place the roast until almost prepared vegetables in a saucepan, bring to a boil and cook for 3 minutes.
7. Post it canned peas without liquid. Let's boil.
8. Bring the cabbage soup to taste: add spices and herbs.
Recipe 10: Cabbage soup from fresh Ural cabbage
The peculiarity of these cabbage soup with fresh cabbage is the addition of millet. But you can also put rice or pearl barley instead. The dish can be prepared with or without potatoes. We use any meat, you can make a vegetarian version.Ingredients
Half a kilo of meat;
3 liters of water;
Bulb;
70 grams of millet;
Carrot;
Oil, spices;
50 grams of tomato paste.
Preparation
1. Prepare broth from meat and water. At the end we add salt.
2. Shred the cabbage, put it in a frying pan with oil, and fry a little. Add tomato.
3. In a separate frying pan, fry onions and carrots.
4. Add washed millet to the broth, cook for 10 minutes. If potatoes are used, then add them at this stage, after the millet has boiled.
5. Spread the fried cabbage with tomatoes. Cook for 5 minutes.
6. Place fried carrots and onions. Let the soup boil.
Many people are not impressed by the smell of boiled cabbage, but in fact it is very easy to get rid of. Just add some to the pan at the end of cooking. butter, let dissolve and boil. Unpleasant smell will disappear.So that the broth is transparent and has pleasant taste, meat products You can soak it in water before cooking. Or cook cabbage soup in the second broth. This is especially true for pork first courses, which are rarely transparent.
To purchase cabbage soup beautiful colour and aroma, you need to add vegetables when cooking the broth. The onion is cut in half without removing the husk. Carrots in thick rings. Fry in a frying pan until brownish and throw into the pan along with the meat. Before adding the remaining ingredients flavorful addition remove using a slotted spoon.
Instead of sour cream for cabbage soup, you can make a wonderful sauce based on it. Mix 2 cloves of chopped garlic with 10 grams of sour cream, add a bunch of chopped herbs, a spoon ready mustard or soy sauce. Don't forget to add salt and pepper. The same sauce can be served with dumplings, pasta and other dishes.
Here is a recipe for regular cabbage soup with beef. If you wish, you can prepare broth with pork, it will also be tasty, but fattier, and the calorie content will increase. The recipe is simple with tomato paste and fresh vegetables.
Ingredients:
- 0.5 kg beef;
- 2 liters of water;
- 0.4 kg potatoes;
- 0.6 kg cabbage;
- 0.12 kg of tomato paste;
- 60 g butter;
- 0.14 kg carrots;
- 0.1 kg of onion;
- greens, salt.
Preparation:
- Pour water over the washed piece of beef, but add a little more than two liters, as some of the broth will boil away. When boiling, a gray foam will appear that needs to be skimmed off. Cook until the meat is tender for about two hours.
- Peel the potatoes and cut them. Remove the cooked meat and add the vegetable to the broth. Cook for about 8-10 minutes, depending on the size of the pieces. The potatoes should be half cooked.
- Pour oil into a frying pan and heat it up. Add chopped onions and carrots, fry, add, simmer a little. If the paste is thick, then pour in half a ladle of meat broth from the frying pan.
- Just cut the cabbage into strips as usual. Add to potatoes, cook until soft. Salt the cabbage soup and add sautéed vegetables. Let it simmer a little, ten minutes is enough for the flavor to develop.
- At the end, season the cabbage soup with fresh cabbage with herbs, bay, and pepper. Cover and let it brew. When serving, add previously cooked meat, cut into pieces, onto plates.
- The cooking time for cabbage is always different, you need to be guided by the season. Summer and juicy vegetable A few minutes are enough for it to reach softness. Winter cabbage, which is stringy and tough, needs to be cooked much longer; very often it is added after boiling the potatoes for several minutes.
Option 2: Quick recipe for cabbage soup with chicken
The chicken takes a lot longer to cook faster than meat, which means cooking will take much less time. Any parts of a carcass or a soup set will do. Cabbage soup is also prepared with tomato paste, but you can use twisted tomatoes.
Ingredients:
- 500 g chicken;
- a couple of potatoes;
- carrot;
- 3 spoons of pasta;
- one and a half liters of water;
- bulb;
- bell pepper;
- herbs, spices;
- 4 tablespoons of oil.
Preparation
- Rinse the chicken, cut into pieces, add water, simmer for about twenty minutes, skimming off the foam. Then add potatoes. Cook together for another ten minutes.
- Chop fresh white cabbage, place in a saucepan, add cabbage soup, cook for about seven more minutes, judging by the softness of the vegetable.
- Chop all remaining vegetables. Fry the onion, add the carrots, and then the pepper. Fry until soft, season with paste. Cook for a few more minutes.
- Transfer the tomato vegetable sauté into the pan with cabbage soup and chicken, stir. Boil for a few minutes. Greens, bay and other seasonings to taste.
- If the cabbage soup is prepared with chicken fillet, then potatoes can be added to it immediately after boiling. Otherwise, by the end of cooking the soup you will end up with very tough and dry chicken.
Option 3: Fresh cabbage soup with pork (ribs)
Recipe for rich homemade cabbage soup with fresh white cabbage And pork ribs. The dish turns out rich, satisfying, bright, total time Preparation takes about two hours. If the paste is not very concentrated, then you can increase the amount.
Ingredients:
- 3-4 potatoes;
- 700 g ribs;
- onion head;
- 700 grams of cabbage;
- large carrot;
- 100 grams of pasta;
- 50 grams of butter;
- a bunch of parsley;
- 2 cloves of garlic;
- laurel, salt.
Step by step recipe
- Wash the ribs. If there is a lot of fat on them, then you can cut off some of it and sauté it. Pour water over the ribs, set to simmer, and cook for about an hour. Remove foam.
- Cut the onion into cubes. Grate or cut the carrots into strips. Heat the oil. If the fat was previously trimmed, you can fry it, then pour the onion into the rendered lard. Sauté for a minute, then add the carrots and fry together.
- As soon as the vegetables acquire a golden color, add tomato paste. Fry a little, pour about 100 ml of hot broth from the pan. Stir, turn off the heat, and simmer for ten minutes.
- Cut the peeled potatoes into pieces, add them to the broth with the ribs, add salt, boil for ten minutes, then add the cabbage.
- After another 5-7 minutes, transfer the vegetables that were stewed and fried in a frying pan. Stir the cabbage soup and leave to simmer low heat for about fifteen minutes.
- Chop parsley and two cloves of garlic, add to cabbage soup with ribs. Throw in the bay leaf, stir quickly, turn off the stove. Cover the pan and let stand for a few minutes.
- It is believed that the cutting shape different vegetables for cabbage soup should coincide and not contradict. Since cabbage is usually chopped into strips, carrots are also cut. Potatoes do not need to be cut into cubes; it is better to make bars, strips, or slices.
Option 4: Fresh cabbage soup with meat and beans
IN classic versions the dish is prepared with boiled beans. But for such cabbage soup with fresh cabbage you can also use canned product. Its net weight without liquid is indicated. Option without potatoes.
Ingredients:
- 0.5 kg of meat;
- 0.5 kg of white cabbage;
- 0.1 kg carrots;
- 0.2 kg of prepared beans;
- bulb;
- a little oil;
- 4 tomatoes.
How to cook:
- Boil the meat until full readiness. Remove and cut into pieces. It’s better not to add it to the pan right away, but do it at the very end of cooking.
- Chop the onion and carrots, fry, grate the tomatoes, pour in the sauté. Simmer over low heat until the onion is soft.
- Chop the cabbage, add to the broth, add salt, and cook until soft.
- Lay out the beans, add tomato sauté, salt and spices to taste. Bring to a boil, simmer for a couple of minutes, return the meat. Season the cabbage soup with garlic and herbs.
- The dish can be prepared not only with red, but also with white beans. This type of product is more tender and soft and cooks faster.
Option 5: Vegetarian cabbage soup made from fresh cabbage with tomatoes in a slow cooker
Another variation of cabbage soup in a slow cooker with fresh white cabbage, but the recipe is vegetarian, that is, lean. The dish is prepared simply and relatively quickly.
Ingredients:
- 500 g cabbage;
- 300 g potatoes;
- carrot;
- 2 peppers;
- 300 g tomatoes;
- bulb;
- 2 tbsp. l. oils;
- herbs, spices.
How to cook
- Place the oil in a slow cooker, add the chopped onion, and fry for a minute. Add grated carrots, then add pepper. Cook on frying mode for ten minutes.
- Grate the tomatoes or remove the skin and chop finely. Add to vegetables and continue cooking for another five minutes.
- Cut the potatoes into small cubes, add to the multi-cooker bowl, add cabbage and pour hot water over it all.
- Add salt, pepper, stir, cook cabbage soup on soup mode for 40 minutes.
- Instead of fresh tomatoes you can add salty or canned tomatoes, vegetables in their juice are suitable.
Option 6: Fresh cabbage soup with smoked meats (pork)
For preparing aromatic fresh cabbage soup You can use any smoked meat with cabbage, but ribs are usually used. The advantage of this recipe is the speed of preparation. The broth does not need to be cooked separately, but the cabbage soup will still be satisfying.
Ingredients:
- 300 g smoked meats;
- 3 potatoes;
- bulb;
- half a kilo of cabbage;
- large carrot;
- 80 g tomato paste;
- 30 ml of any fat, oil;
- red bell pepper;
- a bunch of herbs, spices.
How to cook
- Boil a couple of liters of water, add chopped potatoes. Boil for ten minutes, add smoked ribs.
- Immediately place the frying pan with oil on the stove. As soon as it warms up, add the chopped onion, after another minute the grated carrot, then the bell pepper. Fry for a couple of minutes, add the paste, cook with it a little more.
- After the smoked meats boil, add shredded cabbage and add salt. Cook the cabbage soup until it becomes soft, then add the sautéed vegetables. After boiling, simmer over low heat for ten minutes.
- Chop a bunch of greens and season with cabbage soup. You can add different spices, but not garlic, it will interrupt the aroma of smoked meats.
- You can cook cabbage soup in the same way with smoked chicken, wings are ideal, you can take a leg or other parts of the carcass.
Fresh cabbage soup step by step recipe with beef
During the cold season, hot cabbage soup made from fresh cabbage will both warm and nourish you. You come running home from the cold, and a plate of aromatic cabbage soup is already steaming on the table, with sour cream and a crust of bread - delicious! Thick, rich, both the first and the second at once! If you have not yet prepared cabbage soup from fresh cabbage, a step-by-step recipe with photos will help you understand the cooking process, and you will see that it is not at all difficult. Just need to stock up necessary products and time - cabbage soup classic recipe They are prepared without haste and they definitely need to brew.
Ingredients
To prepare cabbage soup from fresh cabbage you will need:
- pork on the bone or ribs – 500-600 g;
- water – 2 liters;
- fresh lard – 50-60 g;
- potatoes – 4-5 pcs;
- fresh cabbage – 0.5 medium fork;
- carrots – 1 piece;
- onion – 1 piece;
- tomatoes – 4 pcs (or 2 tbsp. tomato sauce);
- bell pepper – 1 pc. (not necessary);
- bay leaf – 2 medium-sized leaves;
- salt - to taste;
- freshly ground black pepper – 0.5 tsp;
- parsley or dill - a bunch.
How to cook cabbage soup from fresh cabbage. Recipe
Let's cook first meat broth. Take a piece of meat with a bone or ribs of moderate fat content, wash and cover with cold water. Leave it as a whole piece - this way the broth will be rich and the meat will be soft and juicy.
Place on high heat. When boiling, a dirty white foam will begin to rise - collect it with a slotted spoon, the broth should turn out transparent, without flakes of foam. There is another way: pour a small amount of water over the meat, bring to a boil and boil for three minutes. Drain the water along with the foam, wash the pan, and pour water over the piece of meat. Pour two liters cold water. Add salt, after boiling, reduce heat, cook until the meat is cooked.
How to determine if meat is ready? After about an hour, we take out a piece of pork and try to separate the meat from the bone. Does it come off easily or peel off? So it's ready. If the meat is too tough, cook for another 20-30 minutes. Strain the broth and put it back on low heat, cover the meat and keep it warm.
About 15-20 minutes before the end of cooking the meat, we begin preparing the vegetables. Peel and cut the potatoes into strips or cubes. Shred the cabbage.
Cut the carrots into cubes or strips. You should not grate it - when frying, the carrots will soften and will hardly be noticeable. And bright sticks of carrots in cabbage soup made from fresh cabbage look aesthetically pleasing and appetizing. Onion chop into smaller cubes; many people don’t like it when they come across strips of boiled onions in soups. Chop the pepper a little larger. Although pepper is not added to the classic recipe for cabbage soup made from fresh cabbage, it certainly won’t be superfluous.
Place potatoes in a saucepan with boiling broth. Bring to a boil, turn down the heat, and leave to simmer until tender. One of the main conditions rich cabbage soup from fresh cabbage - the potatoes need to be boiled well so that the cabbage soup is not “empty”. Sometimes several small potatoes are boiled along with the meat. From ready broth take out the meat and potatoes, mash the tubers into a puree and add them to the strained broth. Then they prepare it according to the recipe and add everything else, starting with potato straws.
Frying vegetables into classic cabbage soup from fresh cabbage is prepared in butter or rendered lard. Pour the onion into the boiling fat. Fry it a little, it will immediately soften and fry until golden brown. Add carrots, mix, sauté for about five minutes. Lay out the pepper pieces. Simmer until the pepper becomes soft.
Grate the tomatoes or grind them in a blender. In winter, for the recipe, cabbage soup instead fresh tomatoes use canned ones in their own juice or tomato sauce. Season the roast with tomato and cook for a few minutes. If there is neither tomato nor tomato, do not add anything; the classic recipe for cabbage soup from fresh cabbage does not include these ingredients. But the cabbage soup should be sour; the tomato will add all the flavor accents.
Check the readiness of the potatoes and add the vegetables. It is necessary to take into account that the acid that is in the tomato prevents the potatoes from boiling; if they are not yet ready, then after you add the fry to the broth, the potatoes will no longer boil and will remain hard.
Let the broth with vegetables boil, add the cabbage. Salt to your taste. Cook over low heat until the cabbage is as soft as desired: some people like the cabbage to be firm and crunchy, while others like the cabbage boiled and soft.
Shortly before readiness, season with bay leaf, herbs and ground pepper. Turn off the gas and leave the pan with the cabbage soup on the warm stove to brew.
While the fresh cabbage soup is infused, separate the meat from the bone and cut into pieces. Transfer to cabbage soup or add later to plates.
Place fresh cabbage soup prepared according to the classic recipe on plates, add meat and serve with sour cream and rye bread. For spiciness, you can finely chop a couple of cloves of garlic and add to plates. Bon appetit!
Video recipe for making the most delicious cabbage soup from fresh cabbage
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