Shchi is indeed considered a real Russian food. After all, the basis of all cabbage soup is the product that the peasants had plenty of - cabbage.
The first cabbage stews appeared around the time when this vegetable began to be grown in Russia - in the middle of the 9th century. Moreover, even in those days there was a huge variety of this dish - cabbage soup was prepared both as a soup and as a second, turning almost into stewed cabbage, and something in between, similar to modern thick borscht. In this case, the liquid was first sipped, and then the cabbage was eaten with the help of pancakes. Often, for nutrition, flour dressing was added to cabbage soup.
Shchi with sauerkraut, which the Germans brought to Russian cuisine, appeared around the 17th century. For fermentation, the top leaves of cabbage were taken - in different regions of Russia they were called "kroshevo" or "khryapa".
Shchi with sauerkraut was always boiled in a Russian oven for hours, and a cast-iron was used to languish them.
In modern Russian cuisine, various meats are used for broth - this is regular beef, lamb, lard, and even smoked sausages. But the only ingredient remains unchanged, without which it will no longer be cabbage soup - this is cabbage.
Traditional fresh cabbage soup
Shchi is a traditional Russian food whose main ingredient has always been cabbage. Shchi can be cooked both as a stew and as a second dish, more like stewed cabbage.
Total cooking time 50 minutes
Servings 4
Ingredients
- 3 liters of water
- 500 g soft beef
- 300 g cabbage
- 3 potatoes
- 3 tomatoes
- 1 carrot
- 1 bulb
- 1 parsley root
- vegetable oil
- salt and pepper to taste
- sour cream for serving
Cooking steps
Rinse the beef pulp, add water and put on fire. When the water boils, remove the foam and reduce the heat. Remove the foam from time to time and boil the broth.
Remove the cooked meat from the broth, chop and put back into the pan. Shred the cabbage and add it to the broth.
Peel the onion, finely chop. Grate carrots and parsley root. Fry the vegetables in vegetable oil and add to the soup.
Peel the potatoes, cut into cubes and add to the soup, boil for half an hour after that. Pour boiling water over the tomatoes, remove the skin from them and cut into cubes. Also add to soup.
Season cabbage soup with salt and pepper to taste, add bay leaf and cook for another 10-15 minutes.
Vegetarian cabbage soup with fresh cabbage and sun-dried tomatoes
Shchi is a traditional Russian dish. They must include cabbage. Other vegetables are optional.
The inclusion of sun-dried tomatoes in this recipe is no coincidence. There is an opinion that this product of long fermentation is a way to enhance the taste of all ingredients included in the recipe. And, given that this dish is entirely vegetarian, such an accent would be very useful. Vegetarian cabbage soup can be used in Lent or in one of the diets.
Servings 4
Ingredients
- 1.7 l vegetable broth
- 350 g white cabbage
- 2 small potato tubers
- 1 small bulb
- 1 carrot
- 1/2 parsley root
- 4 halves sun-dried tomatoes
- 2 garlic cloves
- herbs (parsley) to taste
- salt and ground black pepper to taste
- sour cream for serving (optional)
Cooking steps
Prepare, wash and dry all products.
Chop the cabbage, grate the parsley root on a fine grater, cut the carrots into strips. Cut potatoes and onions into cubes. Remove sun-dried tomatoes from the jar, rinse and chop too.
Fry onions and carrots in olive oil until golden brown.
Bring vegetable broth to a boil in a saucepan, add cabbage and potatoes there, cook for 7 minutes. Then add parsley root and sun-dried tomatoes. Cook everything until the potatoes and cabbage are ready.
Almost at the end of cooking, add the roast, season to taste and boil for another 3 minutes.
Pass the garlic through a press and grind with salt, chop the greens. Put garlic and chopped greens in ready-made vegetarian cabbage soup. Remove the saucepan from the heat and leave covered for half an hour.
Before serving, add 1 tablespoon of sour cream to each plate.
Sauerkraut soup
Ingredients
- 800 g beef brisket
- 500 g sauerkraut
- 4 dry mushrooms
- 1/2 cup salted porcini mushrooms
- 1 head of onion
- 2 medium carrots
- 1 turnip
- 1 potato tuber
- 2 parsley roots
- 4 garlic cloves
- 1 tablespoon melted butter
- 100g sour cream
- 1 tablespoon green parsley
- 1 tablespoon dill greens
- 2 bay leaves
- salt to taste
Cooking steps
Soak dried mushrooms in water. Put beef together with onions, 1 carrot and 1 parsley root in cold water and boil over low heat for 2-3 hours.
After boiling, strain the broth and discard the roots. Add dry mushrooms soaked and cut into strips and potatoes cut into 4 parts. Salt and cook until the potatoes and mushrooms are ready.
Preheat the oven to 120-140 "C. Place sauerkraut in a clay pot, pour 500 ml of boiling water, add ghee, close the lid and put in the oven for 2-2.5 hours. After the cabbage becomes soft, put it in strained broth, add beef, carrots, turnips and parsley root, cut into strips, and bay leaf.
Cook for another 20 minutes, then remove from heat, season with chopped garlic, parsley and dill. Before serving, put sour cream and coarsely chopped salted mushrooms into each plate.
Shchi with apples and tomatoes
Remember the Russian proverb: "Schi and porridge are our food"? Probably that's why. that shchi is considered a real Russian dish. The most important ingredient in cabbage soup is white cabbage. Moreover, cabbage can be both fresh and sauerkraut. In addition to cabbage, you can use all kinds of vegetables (and even fruits) at will - tomatoes, potatoes, zucchini, apples, onions, carrots. In this case, cabbage soup can be considered a vegetarian dish and can be used in any diet.
Servings 2
Ingredients
- 250 g cabbage
- 2 potato tubers
- 1 carrot
- 1/3 parsley root
- 50 g parsnips
- 1 bulb
- 2 tomatoes
- 2 apples
- 1/2 tablespoon butter
- 1/2 tablespoon wheat flour
- 750 ml stock
Cooking steps
Wash carrots, parsnips and parsley root and cut into strips. Peel the onion, chop and sauté until half cooked, add the chopped root crops and continue to sauté for another 5-7 minutes. Dip shredded cabbage into boiling broth and cook for 8 minutes, add chopped potatoes and sauté vegetables.
Spasserovat flour of light yellow color and dilute with broth, and season it with cabbage soup 5-8 minutes before readiness, put sliced tomatoes and apples and bring to a boil.
Ready to serve with sour cream.
Lenten cabbage soup with sauerkraut
Ingredients
- 1 kg sauerkraut
- 2-3 potato tubers
- 1 bulb
- 1 carrot
- 1 parsley root
- any dried mushrooms
- 3 tablespoons vegetable oil
- 1 tablespoon flour
- black peppercorns
- salt and sugar to taste
Cooking steps
Soak dried mushrooms in cold water 2 hours before cooking. Then throw them in a colander, rinse thoroughly under running water, and save the mushroom infusion. Strain the mushroom infusion through a fine sieve and 2 layers of gauze.
Wash, peel and finely chop carrots. Peel the onion and cut into thin half rings. Chop the sauerkraut. Peel potatoes, cut into small sticks, put in a separate pan and cover with cold water. Set aside.
Heat a frying pan with 2 tablespoons of oil, add the onion, carrot and cabbage. Pour sugar to taste (depending on the acidity of the cabbage) and simmer until the onions and carrots are soft.
Put the prepared vegetables from the pan into the pan and pour half the mushroom infusion. Put the saucepan on medium heat. Parsley root wash, peel, grate on a coarse grater and add to the rest of the vegetables. Bring the soup to a boil. Remove foam and reduce heat to low.
Heat the remaining oil in a skillet. Fry mushrooms cut into small pieces in oil until golden brown. .Place the mushrooms in a saucepan. Separately, fry the flour until golden brown. Carefully dilute with the remaining mushroom infusion, stirring constantly so that there are no lumps. Enter the resulting passerovka through a fine sieve into a pan with stewed vegetables and fried mushrooms. Add salt and, if necessary, sugar.
Put a pot of water and potatoes on the fire, bring to a boil and boil until half cooked. Then put the potatoes in green cabbage soup. Cover with a lid and simmer over low heat for 10-15 minutes. For 5 min. until cooked, add crushed black peppercorns to the pan.
In a saucepan with a thick bottom, put the lamb washed and cut into pieces, pour water and boil the broth. Finely chop the onion and add to the soup, add cabbage with lard there. Cook for 1.5 hours.
Then add finely chopped potatoes, sausage strips and chopped garlic. Boil until the potatoes are tender, salt and pepper to taste at the end.
Serve cabbage soup with lamb, seasoned with sour cream.
Shchi was not only peasant food, Russian nobles also ate this dish. Only additional ingredients changed, in particular, porcini mushrooms were added. Soon, sorrel and even spinach were added to the traditional cabbage soup.
The word "shchi" (shti) comes from the Old Russian "sity". So called any liquid nutritious food. Cabbage stews began to be prepared in the 9th century, when this vegetable was brought to Russia and began to grow. The dish quickly won people's love.
"Schanoy spirit" always stood in the house. Shi could afford everything. They could be cooked at any time of the year: in summer with fresh, and in winter with sauerkraut. And they never got bored.
Did you know that in the 18th-19th centuries, cabbage soup was frozen in the form of large ice circles and taken with you on the road, and then chopped, heated and eaten?
Shchi was cooked in village huts, in noble estates, and in royal palaces. Wealthy segments of the population could afford rich cabbage soup (with meat), and simpler people cooked mostly a vegetarian version - empty cabbage soup. But no matter what the ingredients were, cabbage soup was always simmered in a Russian oven. So the vegetables did not seethe in boiling water, but gradually revealed their taste.
Lovelymama/Depositphotos.comNow you can afford at least gazpacho, even miso, even puree soup. But shchi is still the favorite first dish for many. Therefore, we will tell you how to cook excellent cabbage soup.
Rich cabbage soup made from sauerkraut or fresh cabbage
This is a modern variation of rich cabbage soup - without white mushrooms and turnips (may Pokhlebkin forgive us). But even an inexperienced cook can cope with the technology.
Ingredients for a three liter saucepan:
- 500 g of meat on the bone;
- 300 g of sauerkraut or fresh cabbage;
- 3 small onions;
- 2-3 potatoes;
- 2 tomatoes;
- 1 small carrot;
- vegetable oil for frying;
- bay leaf, salt, peppercorns, allspice and other spices - to taste;
- dill, parsley, sour cream for serving.
Step 1. Cook the broth
Traditionally, meat soup is boiled in beef broth, while choosing the brisket, brisket and others with a bone. But you can use pork and even chicken.
Cover the meat with water and cook over medium heat. When it starts to boil, keep an eye on the foam. Otherwise, the broth will have to be filtered.
Step 2. Add cabbage
This is the main component of cabbage soup. The most commonly used is sauerkraut. They even add its brine to the soup. Thanks to sauerkraut, cabbage soup acquires that sourness for which many people love them so much.
Sour cabbage soup is not cabbage soup at all, but a kind of kvass. So in the old days they called the honey-malt drink, which was used to treat a hangover. Now many mistakenly call sour cabbage soup with sauerkraut.
When the broth boils, add cabbage to the pan. If you have too much, then you need to rinse it first.
If you cook cabbage soup from fresh cabbage, do not forget that, unlike sauerkraut, it must be added at the end of cooking, before potatoes.
Lower the heat and taste the broth for salt. Usually the salinity of cabbage is quite enough, but if desired, you can add a little salt. Cabbage with meat should be cooked for about an hour.
Step 3. Frying
Shchi is a filling soup, which means that you can’t do without frying. Fry finely chopped onions in vegetable oil, then add chopped carrots and chopped tomato to it, and at the very end another tablespoon of tomato paste so that the soup has a rich color.
Previously, onions were put in cabbage soup twice. For the first time, a whole onion along with meat when cooking the broth (then it was removed). There was even a proverb: "I'm naked, but there are onions in cabbage soup." The second time the onion was added already finely chopped along with the cabbage.
Step 4. Gather cabbage soup
After an hour and a half of cooking, fish out of the broth, and when it cools down a bit, separate it from the bone and cut into small pieces. Then return it to the soup along with the roast and potatoes.
Initially, rye flour was added to the cabbage soup for density. With the spread of potatoes, this vegetable took over the function of starching the broth.
GooDween/Depositphotos.com Step 5. Add spices
About 10 minutes before cooking, add bay leaf, pepper and other spices to taste to the pan. Try cabbage soup. If they seem under-salted, salt them.
In the old days, kondums (ears with mushrooms and other fillings), rebakes or nannies were served with shchi. Do you remember in Gogol's "Dead Souls": "... after taking a sip of cabbage soup and rolling off a huge piece of nanny from the dish, a famous dish that is served with cabbage soup and consists of a lamb's stomach stuffed with buckwheat porridge ..."?
Shchi is ready! As a dressing, sour cream and fresh herbs are usually used.
Previously, a cast-iron with cabbage soup could languish for hours until the stove cools down. The longer, the tastier. So there was a special kind of cabbage soup - diurnal. In composition, they are the same as ordinary meat, but they cook much longer.
zoryanchik/Depositphotos.com To turn ordinary cabbage soup into daily ones, you need to pour them after cooking and send them to the oven, heated to 220 degrees. When the soup boils, reduce the temperature to 160 ° C and simmer for another two hours. After that, reduce the temperature by 10-15 degrees every hour until you reach 70-80 ° C. This imitates the temperature regime of a cooling Russian stove.
Another option: after cooking, wrap the pot with cabbage soup in something warm and let them cool down gradually (this will take 4-6 hours).
In addition, you can use the slow cooker, experimenting with the baking and stewing mode, as well as the keep warm function.
This is a variant of empty cabbage soup. It is perfect for those who do not eat meat or.
Ingredients for a three-liter saucepan:
- 350 g of chum salmon, cod or any other fish with a small amount of bones;
- 400 g sauerkraut;
- 150–200 g fresh forest mushrooms;
- 3 small onions;
- 2-3 potatoes;
- 2 tomatoes;
- 1 small carrot;
- 1 tablespoon of tomato paste;
- butter and vegetable oil for frying;
- bay leaf, salt, peppercorns, allspice and other spices to taste;
- dill, parsley, sour cream for serving.
Cooking
Pour water into a saucepan and add sauerkraut to it. When it starts to boil, remove the foam and reduce the heat to a minimum. Cabbage should be cooked for 40-60 minutes. Then add fresh, cut into large pieces to the broth. After 20 minutes, catch the fish, separate it from the bones and chop. Return fish to broth.
Chop and boil the mushrooms. It is better to use forest ones: white, boletus, mushrooms. Then fry them in butter. In a separate frying pan, make a frying: fry the onions, carrots, tomatoes and tomato paste in vegetable oil.
Send the mushrooms and fried to the broth and cook for about 10 more minutes. Add all spices. Don't forget to salt! After another 10-15 minutes, fish and mushroom soup is ready. They can be served in the same way as rich cabbage soup, with herbs and sour cream.
Nalga/Depositphotos.com Enjoy your meal!
Teach your wife how to cook cabbage soup!
In modern cooking, there are several dozen varieties of cabbage soup. What cabbage soup do you cook? Share your favorite recipe in the comments.
Russian cabbage soup - an old recipe based on the addition of homemade sauerkraut. Among the housewives of Russia, as well as most countries of the former Soviet Union, fermentation of this vegetable is quite widespread. This process is especially popular among rural residents. Harvesting is done, after harvesting, in late autumn. You can store them for a long time in a cold place, using them as needed, preparing various dishes, for example, real cabbage soup from sauerkraut.
The dish has one characteristic feature: it becomes much tastier a day after cooking. This is one of the main reasons that Russian housewives prefer to use large pots for cooking such soup, so that they can put the rest of the dinner in the refrigerator, and after a few hours just heat it up.
Our article will present the reader with a recipe for Russian cabbage soup that has been proven over the years. Here we will tell you in detail how to cook this wonderful treat - classic Russian sour cabbage soup.
Ingredients
Cooking Russian cabbage soup from sauerkraut step by step
Rinse the pork well, pour cool water.
Boil for about 90 minutes from the moment the water boils, adding a small piece of carrot and a quarter of an onion.
Squeeze the cabbage from the juice, cut it into strips if necessary, and then send it to stew over medium heat, adding sunflower oil, for 20-25 minutes.
Peel the onion, chop randomly.
Peeled carrots are also cut into thin strips, or grated with a coarse grater.
Fry carrots and onions in a separate pan, adding sunflower oil.
Peel the potatoes, wash, cut into strips, send to the boiled broth to the pork.
After 10 minutes, put the cabbage into the pan.
Let it cook for another 15 minutes, put the frying of onions with carrots.
Salt, pepper, season everything with your favorite spices. Put to languish at a low boil for 20-25 minutes. Remove the saucepan with the finished soup from the heat. Let it brew for half an hour, and then serve with sour cream, garlic, crackers.
Three important and useful tips on how to cook excellent Russian cabbage soup from sauerkraut.
They say that cabbage soup was cooked in Russia long before its baptism, and this dish was eaten almost every day. It is no coincidence that many proverbs and sayings glorify cabbage soup in every way: “Where there are good cabbage soup, do not look for other food”, “Here you ate - like putting on a fur coat”, “Schami the world is standing”. Russian people are so accustomed to cabbage soup that they even traveled in winter with cabbage soup frozen in a tub, which was enough to warm up to fill up the whole family. They say that the Russian soldiers who fought against Napoleon's army, being on French territory, missed cabbage soup so much that they fermented grape leaves, which replaced sauerkraut in their soup. It smelled of cabbage soup not only in peasant huts, but also in royal chambers, however, wealthy people ate thick meat soup, in which a spoon stood, and the poor often slurped thin soup with cabbage, quinoa and onions. And all the same, it was very tasty, so the people said: "Your father will get bored, but cabbage soup will not bother you."
How cabbage soup was prepared in Russia
There are many recipes with cabbage, sorrel, nettles, turnips, mushrooms, in meat or fish broth, with different roots, spices and sour dressings, such as pickle or apples. In the old days, cabbage soup was cooked even from beets, calling this dish “beet soup”, which looked more like borscht. The classic recipe for ancient cabbage soup necessarily included cabbage, fresh or sauerkraut, and if it was not at hand, they took green leafy vegetables or turnips. From the roots, the housewives used carrots and parsley, seasoning the soup with onions, garlic, celery, dill, bay leaves and pepper. An obligatory component of cabbage soup was acid - after all, this soup was valued due to its spicy sour taste. In addition to sauerkraut, salted mushrooms, antonovka, lingonberries, cranberries, pickled cucumbers, sour cream and everything that gave the cabbage soup a specific sour taste were used. In the southern regions of Russia, cabbage soup has always been cooked with tomatoes and bell peppers, and in modern recipes you can also find potatoes, which make cabbage soup thicker and tastier.
In Russia, products were put into cabbage soup in its raw form, without being fried or sautéed, although rye flour was added to soup in some areas for a thicker broth. Shchi was simmered in a Russian oven in a clay pot, so they turned out to be very appetizing and fragrant. Mostly beef was used for the broth, although cabbage soup with pork or poultry was popular in the western region. Don shchi was traditionally cooked with sturgeon, Pskov shchi with smelt, Polish and Ukrainian shchi was cooked with bacon, the Ural version of shchi included millet or oatmeal, in Georgia white wine and suluguni cheese were added to shchi, and the Finns could not imagine this dish without lamb and smoked sausage. In general, all national cuisines have their own peculiarities of cooking cabbage soup, and each version of the dish is tasty in its own way, besides, “hungry Fedot wants any cabbage soup.”
Choose a recipe for delicious cabbage soup
Before you learn how to cook the right ones, you should decide on the recipe, since there are several varieties of this dish.
Full cabbage soup, also called “rich”, is boiled in a strong meat broth, with the addition of a large number of ingredients, including mushrooms, potatoes and many spices. Meat and meat products of different varieties are added to prefabricated cabbage soup - boiled beef, poultry, pork, ham, sausage, sausages and sausages, which are cut into small pieces. Fish soup is cooked from noble varieties of fish, from small river fish or canned fish, while a combination of fresh and salted fish is acceptable. Lean cabbage soup is prepared without meat - with vegetables, mushrooms and herbs, green cabbage soup is a summer version of soup with sorrel or spinach. In the preparation of gray northern cabbage soup, the lower cabbage leaves of a grayish color are used, seedling cabbage soup is boiled from cabbage seedlings, and daily cabbage soup after cooking is first kept warm for four hours, and then left in the cold. By the way, now by sour cabbage soup we mean sauerkraut soup, and in Russia it was a kind of kvass that saved hangovers.
How to cook delicious cabbage soup: a few secrets
Once upon a time, housewives did not think about how to properly cook cabbage soup - they simply mixed all the products in a clay pot, put it in the oven, and the soup languished all day, and in the evening fragrant and tasty cabbage soup was served on the table. We do not have so much time, but modern technologies come to the rescue - a slow cooker and an air grill. But even in an ordinary saucepan, you can cook delicious cabbage soup, which will be eaten in the evening by a large family. Remember a few secrets and subtleties, and cabbage soup will become your signature dish!
Secret 1. If you decide to cook cabbage soup in meat broth, cook the meat in a whole piece for at least two hours to make the broth more rich and saturated - this is what soup is needed for. Be sure to add fragrant herbs and roots to the meat for piquancy.
Secret 2. Do not cook cabbage soup from too young cabbage, which is more suitable for salads. The best choice for cabbage soup is autumn cabbage with dense, strong and white heads. Many housewives bring cabbage to preliminary readiness separately - young cabbage is stewed in a saucepan on the stove for 15 minutes, and more mature cabbage is cooked in earthenware in the oven for two to three hours. Why is this needed? The fact is that when cabbage languishes, it is saturated with new flavors and aromas that enrich the taste of the dish.
Secret 3. If you have time, put the pot of broth at the last stage of cooking in the oven, covered with foil, and simmer for about an hour. Add crumbly varieties of potatoes cut into cubes and continue to simmer in the oven. Can you imagine what will be in the pan in an hour and a half? A tender thick stew with soft meat, and not a crumb will remain of the potatoes. And you should mix this fragrant liquid with cabbage, add any ingredients that you like - tomatoes, bell peppers, green beans, mushrooms and herbs, then simmer cabbage soup for at least another half hour. If you cook cabbage soup on the stove, the cooking time is, of course, reduced.
Secret 4. You can also add toasted flour to the soup. After it becomes golden, you should dilute it with broth, boil it slightly and rub it through a sieve. Shchi is also cooked with cereals, only it should be introduced before cabbage and potatoes, taking into account the individual cooking time.
Cooking cabbage soup quickly
It's good to have time to spare all day, but sometimes you need to cook a quick meal for the family, in which case recipes for very busy housewives save. In this case, it is better to cook the broth in the evening, besides, the meat will become soft and tender overnight, so it will not be difficult for you to cut it into cubes and return it to the pan again. Add fresh cabbage chopped into strips into the broth, after boiling, add sliced \u200b\u200bpotatoes and, while cabbage soup is boiled, fry carrots, onions, garlic and parsley root in oil in a pan. Dip the peeled tomatoes and diced sweet peppers into the cabbage soup, and after the vegetables have boiled a little, add the carrot dressing to them. Do not forget about bay leaves, black pepper and herbs, which are best added to ready-made cabbage soup along with sour cream. For 400 g of meat, take a small head of cabbage, 2 potatoes, 2 tomatoes, 1 carrot and 1 onion, and herbs and roots can be added to taste. Your family will be happy!
Sauerkraut soup
This dish is especially useful during winter beriberi, as sauerkraut contains vitamin C, which is necessary to fight colds and viral infections. In addition, sour cabbage soup does not allow other vegetables to boil too much, so they crunch nicely, which makes the dish even tastier and healthier.
From a kilogram of beef, cook a rich broth - with bay leaves and allspice. While the broth is cooking, fry 2 onions in a pan with sunflower oil and, when the onion becomes transparent, add 2 grated carrots to it. Once the carrots are soft, remove the pan from the heat and start the broth. You need to take out the meat, cut it into pieces, put it back into the pan and pour 2 diced potatoes and chopped parsley root into it. After 10 minutes, add 600 g of sauerkraut to the cabbage soup, which can be lightly squeezed first to remove excess acid. However, if you like cabbage soup with sourness, then you don’t need to do anything with cabbage - just boil it in broth for 15 minutes, then add roast and cook for another 7 minutes with your favorite spices and seasonings. Serve sour cabbage soup with cream or sour cream, sprinkled with fragrant herbs. Enjoy your meal!
On the site "Eat at Home!" You will find many step-by-step cabbage soup recipes for every taste. Cook with love for your family and enjoy the food!
The main feature of Russian cabbage soup is that they never get bored - “Beauty will take a closer look, but the cabbage soup will not sip”, “The father will get bored, but the cabbage soup will not bother” (Russian proverbs). How to cook cabbage soup, tasty and rich?
“I sip good cabbage soup without salt, but I don’t lose salt in thin ones” (proverb)
At different times of the year, seasonal products can be added to the recipe, but two components remain mandatory: vegetable mass (sauerkraut or fresh white cabbage, sorrel) and sour dressing (sour cream, cabbage pickle).
There is only one rule: cook meat with roots separately, cabbage or its substitutes - separately. Here's how to cook daily cabbage soup with boiled beef:
For welding
cabbage, roots - ingredients for cabbage soup
finely chop 1 onion, 3 cups of fresh or sauerkraut, put everything in a pot or pan (ideally cast iron or ceramic dishes), add 4 tablespoons of vegetable or ghee, a little cabbage brine, put in the oven on low heat and keep there three hours, until the cabbage is firm and soft, brownish in color. As it boils, add a little water or brine.
The oven must be preheated to 200 degrees, then you need to set the temperature to no more than 120 degrees. When ready, grind the cabbage with flour, cool and send to the freezer. After defrosting, it will become even softer and tastier.
This fact is known - On a long journey on a sleigh and in wagons in winter, they took frozen cabbage soup with them and chopped them into portions with an ax, heated them on fire. From the magazine for housewives "How to do without meat" 1908.
Bouillon
In the meantime, or the next day, boil the broth. To do this, pour 1 kg of meat (beef shoulder, brisket or thick edge) with cold water, bring to a boil, remove the foam.
Put 1 head of onion, turnip, carrot, parsley or celery root into the prepared broth, cook over low heat until the meat is ready, about 2 hours.
When the meat is boiled soft, cut it into pieces, strain the broth through cheesecloth, remove the roots.
Thaw the cabbage (welds), add to the pan with broth, cook for another 30-40 minutes. on low fire.
Readiness and serving
At the end of cooking, add chopped garlic (4-5 cloves), dill, green onions, pieces of meat, cover, leave on the stove, brew. And it’s better to put the “slow down” in a barely warm oven for 20-30 minutes.
Before serving, right in the plates, be sure to whiten with sour cream, cream or milk.
Welding can be prepared for future use and, when preparing cabbage soup, defrost the desired portion.
Daily cabbage soup should be rich and thick, “so that the spoon stands”, it’s not for nothing that they were called “rich”! Density depends on the ratio of the amount of water and the enclosed products.
... this recommendation, like others like it - "salt to taste, cook until cooked" - does not help the cook much. On the other hand, a reasonable person must have innate intuition and a sense of proportion. And there is no need for another to cook cabbage soup. He will manage in cooking - a hamburger, in art - a TV, in sports - a throw-in fool. P. Weil, A. Genis. Russian cuisine in exile. (c) Family. N 25-35 1990
Truly Russian food
Solntsev Peasant family before dinner 1824
Shchi has been the mainstay of the Russian table for several centuries. “Schi is the head of the whole dinner”, “Keep up with people, do not dine without shtey!”. In the houses of all classes there was a "honey spirit".
And how many varieties of cabbage soup exist! - Shchi rich, rich, daily, sour, green, nettle and turnip, lean, meat, soldier's, empty, fresh, Russian, rachman or lazy, gray (seedlings), Valaam, monastery, Moscow, Ural and many others.
April 1 (14) is an Orthodox holiday - the Day of Remembrance of St. Mary of Egypt, the people call it Marya Empty cabbage soup. Empty, because by this time the stocks of cabbage were running out, and the new harvest was still far away.
Shchi had to be boiled from the first sprouts of nettle and sorrel (green, nettle), and they were not as thick as with cabbage - “Without cabbage, shchi is not thick”, “Our shchi even whip with a whip: the bubbles will not jump up, the belly will not be fed” ( about empty cabbage soup), “You wanted sour cabbage soup in April” (that is, cabbage).
Proverbs and sayings
The people expressed their attitude to this dish in proverbs, sayings, jokes. Proverbs and sayings about cabbage soup (open)
There are many recipes for making delicious cabbage soup. This one uses flour grout to thicken the broth. Instead of flour, you can use potatoes for starching - add 1-2 whole potatoes to the boiling broth before cabbage (welding). Potatoes harden from acid, so they are often removed from ready-made cabbage soup.
Angel to you at the meal!
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