How to cook fresh cabbage soup. Fresh cabbage soup with beef - a delicious homemade soup recipe with step-by-step photos

“Soups with cabbage are also known in Europe, but they have nothing in common with our cabbage soup. Cabbage soup is a whole philosophy. There is such a concept - the lost spirit. As soon as we lift the lid over the pan with cabbage soup, we immediately feel this characteristic aroma that cannot be confused with anything else.

Let's break everything down into its components.

The basis of cabbage soup is rich meat broth. It can be made from beef, pork, lamb, with the addition of smoked meats or corned beef, but it must always be very rich, it must be cooked for at least 2–2.5 hours, because the meat must be well cooked and soft.

The second main ingredient is cabbage, fresh or pickled. (Shchi can also be made from pickled turnips; it has a peculiar sour aroma and taste.) In addition to cabbage, all kinds of roots were used - onions, parsley root, and to a lesser extent, celery and parsnips.

The basis of the national cuisine is peasant. And the main task of peasant food is to satiate people well, so that later they have a lot of strength for hard physical work. Therefore, flour was added to cabbage soup - fried or diluted in water; previously, such a seasoning was called “podboltka”. She made the cabbage soup thicker and more uniform, for which the soup had to be boiled with flour.

Finally, immediately before eating, sour cream, or less often cream, was added to the cabbage soup; these were already rich cabbage soup.

Cooking cabbage soup is, one might say, in the blood of Russians. There is one poem, although it’s not about cabbage soup, but about tea. I don’t know the author, perhaps it’s generally folk, because I’ve heard more than a hundred different versions in different areas. It says how the master bought tea for his serf:

Once the master bought me tea,

He ordered it to be cooked.

And I don’t know when I was born

How to brew damn tea.

I took the whole half pound of tea,

I put it in a pot

For seasoning onions, peppers,

And a parsley root.

He put it on the fire,

Boiled it three times.

And a little decoration

I poured oil on top.

All this is the technology of cooking cabbage soup. “I boiled it three times” - what is this about? About the fact that cabbage soup needs to simmer for a long time. This is a historical technical moment. If the oven was hot, then the cabbage soup quickly boiled, the cast iron was taken out, placed on a stove, then, when the soup began to cool, it was put back in the oven: this is manual temperature control. Or he guessed such a moment, such a degree of heat in the oven, when the cabbage soup first boiled and then began to simmer.

If we prepare cabbage soup from sauerkraut, then the cabbage must first be simmered or stewed separately. By itself, it is quite tough, and in cabbage soup there can be no such thing as al dente vegetables. Nowadays it is customary for vegetables to be crispy in some soups - nothing should be crispy in cabbage soup, everything in them should merge together. All ingredients must reach the same degree of maturity, let's call it that. Of course, everything can be seen separately in cabbage soup; cabbage and potatoes, for example, do not merge into one porridge - but the taste should be uniform and balanced. This is the difference between cabbage soup and simple cabbage soup.

Cabbage soup from sauerkraut- this is a winter dish; they were not cooked in the summer, because they started fermenting cabbage from the first frost. The cauldron of cabbage soup was taken out into the cold, it froze, and when it was necessary to prepare dinner for the family, the owner or hostess went with an ax and chopped the cabbage soup. They took a piece, put it in a small cast iron pot, put it on the stove, and heated it up. And it is believed that frozen sauerkraut cabbage soup is much tastier than freshly prepared cabbage soup. At the restaurant we use a similar recipe - only we freeze not ready-made cabbage soup, but pre-stewed sauerkraut. Thawed cabbage is more tender and softer than regular cabbage, and cabbage soup made from it is much tastier.

When we stew cabbage, we add smoked meats: for example, smoked pork ribs or knuckle, they give a rich flavor. Next, I can cook the soup with plain beef broth, because the cabbage already has a smoky aroma and taste. Fried onions and carrots can be added when stewing cabbage - or you can already add it when cooking cabbage soup. We also add allspice and black pepper to the cabbage, and you can also add cloves and bay leaves.

Sauerkraut is stewed for an hour. We put fresh cabbage into the prepared broth immediately, without pre-treatment. If you put potatoes in cabbage soup, then first of all: sauerkraut contains acid, if we put everything together, the acidic environment will prevent the potatoes from cooking - the cabbage will boil, and the potatoes will remain raw. So first the potatoes, boil them until half cooked, and only then the fried vegetables and sauerkraut. Then everything should simmer for at least 20–30 minutes, but no more than an hour. Some people pound potatoes in soup to give them a suspension.

I like to add tomatoes to cabbage soup made from fresh cabbage: they give a little of their tomato acid to the broth, without giving it an orange color like tomato paste.

There is also seasonal cabbage soup made from sorrel or nettle. They are called cabbage soup, I think, because sorrel and nettle replaced cabbage at a time when there was none. In regions where people were engaged in fishing, cabbage soup was prepared in fish broth. Another variety of cabbage soup characteristic of Russian cuisine is mushroom cabbage soup, which is made from salted, dried, and fresh mushrooms.

Any dish should be perfect in terms of salt at the time of serving. You can’t say: “Let’s add salt to the soup, because then we’ll add sour cream.” Or: “Let’s not add enough salt, because we’ll season it later.” You need to salt cabbage soup in stages. First we need to salt the broth when we cook the meat. Meat contains salt-soluble proteins that do not dissolve in water, but dissolve in a saline solution, and in order for the broth to be saturated, salt must be added. Then the soup is salted when the vegetables are added. The third time - just before removing from the heat.

I saw how housewives in villages cooked cabbage soup. Many people immediately put raw meat, potatoes, chopped cabbage, onions, carrots, seasonings into a cast iron pot, then fill it with water, put it in the oven and forget about it for 4-5 hours. During this time, the meat is boiled, the foam boils and boils away, and when the cast iron is taken out, the cabbage soup broth is clear. Everything manages to be cooked, but not boiled down into a puree-like mass - it’s amazing how a Russian oven cooks everything itself without any blemishes.”

Elena Chekalova, gastronomic writer:

“Shchi is perhaps the main Russian food and one of the most important stews for any man. Firstly, properly cooked meat soup gives a charge of some kind of crazy thermal energy. Secondly, this is the best hangover dish.

You should definitely cook cabbage soup with sauerkraut. If it is too sour, you can rinse it or add thirty percent fresh.

The secret of real cabbage soup is to cook the meat for a long time over low heat and put the onions and roots twice: first in the broth, and then in the almost finished stew. And under no circumstances should you add chopped potatoes: in an acidic environment, their pieces become woody and spoil the whole taste. It is better to mash the boiled potatoes and thicken the broth with them.

If you add just a little dry white cabbage soup, the cabbage soup turns out very fragrant. You just need to soak them in advance, then bring them to a boil in the same water, cook for ten minutes and strain. The broth should be saved, and the mushrooms should be finely chopped.

I also advise you to season the cabbage soup not with sour cream, but with a mixture of sour cream and cream or even pure thick cream - the cabbage soup does not need extra acid. I also add finely chopped dill and a little garlic to this mixture.

This is how I cook cabbage soup. First I make a strong broth from beef brisket(you need 2 kilograms), onions, carrots and small pieces of celery root and parsley. Then I put the cabbage (800 g) in a cast iron pan with two spoons butter, pour in a couple of glasses of strained broth and put it in the oven for an hour and a half, preheated to 90 degrees. Then I move the pan to the stove, add the remaining broth, bay leaf and peppercorns, bring to a boil and cook over low heat until the cabbage softens. After this I throw away the bay leaf. Then I chop the onion, a little garlic and a little more celery root and fry over low heat for about ten minutes. I also add mushrooms there. Then I pour in a little broth from the pan and simmer the whole thing a little. And fifteen minutes before removing the cabbage soup from the heat, I put chopped meat, vegetables from the frying pan, mushroom broth in them, and thicken mashed potatoes and add chopped parsley.

And, of course, you don’t need to eat this cabbage soup right away: they need to sit for several hours.”

Dmitry Kanevsky, chef of the Tsarskaya Okhota restaurant:

“There are cabbage soup with fresh cabbage, there is green cabbage soup with sorrel, there is cabbage soup with sauerkraut, there is daily cabbage soup made from sauerkraut - not the easiest way to prepare it, but it allows you to make this sauerkraut tender.

There are two options for preparing daily cabbage soup. The first is when they are made from frozen sauerkraut. This method is typical for northern cuisine, for places where people had good cellars. The cabbage froze in winter, and it was necessary to open the barrel and chop off a piece for yourself. Freezing, as a rule, did not affect the taste of cabbage, but gave it a very soft, velvety consistency. There is another way - first cook cabbage soup, and only then freeze it for a day, so that the cabbage becomes silky and the taste becomes uniform and rich.

Cabbage soup made from sauerkraut is radically different from cabbage soup made from fresh cabbage. Cabbage soup made from sauerkraut has high acidity. Vegetables in an acidic environment take longer to cook, so these cabbage soup must be cooked longer. But meat, on the contrary, softens faster due to acid, so it is not at all necessary to put first-class meat in such cabbage soup.

This is how we prepare cabbage soup from sauerkraut at the Tsar’s Hunt. We take a large pressure cooker, put a kilogram of veal tail, cut into joints, into it. (You can just use a piece of beef neck or shoulder, and in general any meat is suitable, both pork and lamb.) Next, put a kilogram of sauerkraut, finely chopped and washed in cold water(in order to remove excess acid and salt, if any). Add a couple of peeled potatoes - whole or cut in half. Add 100–150 grams of sauteed onions, a spoonful of tomato puree or a couple of tomatoes cut into pieces without skins, 2 bay leaves, a teaspoon of cumin, a tablespoon of salt, a tablespoon of sugar - and pour 4 liters of cold water. Close the pressure cooker tightly, put it on the stove - and everything cooks together for an hour and a half. During this time, the tail will be cooked and the meat will be so soft that it can be removed from the bones and thrown away. And the potatoes will be sold out, you won’t even be able to see them.”

Artem Losev, chef of the Mushrooms restaurant:

“I would divide cabbage soup into five main types. From fresh cabbage, from sauerkraut, from fresh sorrel, from sorrel prepared for the winter, as well as gray cabbage soup - from the top leaves of cabbage.

For the cabbage soup to be tasty, the broth needs to be rich and aromatic. I add parsley root, celery stem and root, bay leaf, allspice, a head of garlic to it, and to the already prepared one, pre-sautéed for vegetable oil onion. Some people put onions with carrots, but for my taste, adding carrots to cabbage soup is not necessary at all. Then cabbage or sorrel is added.

If I cook cabbage soup from young cabbage, I add it at the very end, I try not to cook it much - I don’t like it when there is boiled porridge in the plate. I throw in the cabbage, bring it to a boil and that’s it, remove it. When the cabbage soup is steeped, the cabbage will give juice, but will remain crunchy and undigested.

But to be honest, I prefer sauerkraut cabbage soup. Sauerkraut, unlike fresh cabbage, needs to be cooked a little - and you should definitely add cabbage brine to the soup. And you definitely need to let the cabbage soup brew - because not all ingredients immediately release all their taste, juice, and aroma.

It is better to serve sour cream with cabbage soup separately. Although there are white cabbage soup, when sour cream is added at the very end of cooking, the cabbage soup is brought to a boil and removed. They really do come out white.”

Embroidering II. And this is cabbage soup... made from sauerkraut with duck. Or, if you prefer, another embroidery. What can we do? This food is one of our family’s favorites, and the variety of recipes and cooking methods is incalculable. Here we go... In general, anyone who is interested will read it and learn something for themselves. And whoever doesn’t will… take it and switch to another channel. It's a personal matter. So, I suggest we talk about sour cabbage soup!!! Yes, yes, that's right. SOUR cabbage soup. And let a bunch of theorists now come running, shaking them with extracts from various...pedias and cookbooks, where it is written..., although, however, let them themselves tell you what and how it is called correctly. And here, “in Maryina Roshcha, the people are simpler,” so we will cook and eat SOUR cabbage soup, not…. So, cabbage soup. Let me emphasize once again that I will only talk about sour cabbage soup here. That is, made from sour cabbage or, if more convenient, sauerkraut. Because cabbage soup, whatever one may say, implies the main thing and the main thing - the presence of cabbage in it. A note about cabbage soup made from fresh cabbage. I don’t like cabbage soup made from fresh cabbage. And since I am writing the post, there will be no conversation about such Shch, although they exist and feel great without me. If anyone is against it, then please go to the stove and take the camera in your hands. Personally, I'll be glad to see it. But nothing more.

Shchi made from fresh cabbage is a simple soup that has been known to Russian people since the times ancient Rus'. Today this is not only a delicious, but also a budget-friendly lunch, so be sure to try preparing it using one of the recipes below.

The traditional recipe is, of course, not as accurate as it was before, but rest assured, it is very similar.

Simple cabbage soup made from fresh cabbage hearty dish.

Required ingredients for the dish:

• two potatoes;
• fresh tomato or two tablespoons of pasta;
• onion and small carrot;
• two cloves of garlic;
• half a kilogram of meat and cabbage;
• seasonings to your taste.

Cooking process:

1. Fill the selected meat with the required amount of liquid and send it to cook for about an hour. After this time has passed, take it out. If desired, you can chop it and return it to the pan.
2. In the meantime, let's get to the vegetables: cut the carrots and onions in any way, keep them in a hot frying pan for a few minutes, add chopped tomatoes or tomato paste.
3. Shred the cabbage into strips, chop the potatoes into cubes and add them to the broth. Simmer everything together for about 10 minutes, then add the roast, spices and herbs.
4. Leave on low heat for another 15-20 minutes. When the dish is almost ready, add crushed garlic.

Step-by-step recipe with chicken

If there is no meat or you don’t want to use it, then you can make the first easier by preparing cabbage soup from fresh cabbage with chicken.

Required Products:

• two cloves of garlic;
• approximately 400 grams of chicken;
• 3 potatoes;
• onion head;
• half a kilogram of cabbage;
• carrot;
• seasonings as desired;
• any greens;
• two spoons of tomato paste.

Cooking process:

1. Place the meat in a container, fill it with liquid and keep it on the fire for about 40 minutes, after which we remove it. If desired, you can remove skin and bones from the chicken, cut it and put it back into the dish. If you used fillet, then you just need to chop it. Don't forget to remove the foam.
2. Fry chopped onions and carrots together with tomato paste until soft.
3. Chop the potatoes into medium-sized cubes and put them in the broth - let them cook.
4. While there is free time, chop the cabbage and greens, and also add to the soup.
5. After 5 minutes, add the roast, selected seasonings and crushed garlic. Keep the soup on low heat for about 15 minutes until fully cooked.

With mushrooms and fresh cabbage

You can also cook cabbage soup with mushrooms, no matter how strange it may sound.

These simple and healthy cabbage soup can be prepared a couple of days ahead, as it will only taste better the next day!

It is permissible to use both meat and vegetable broth.

Required Products:

• herbs and seasonings to your taste;
• 400 grams of meat;
• a small head of cabbage;
• carrot, onion;
• three potatoes;
• garlic clove;
• 200 grams of mushrooms.

Cooking process:

1. We set the selected meat to cook. For chicken, 30 minutes will be enough, and beef will have to be cooked for about an hour. Then the meat is removed, but if desired, it can be cut and left in the soup.
2. The onion is cut into smaller pieces and lightly fried. Grated carrots are added to it and the whole thing is kept on the fire for a little longer. Add chopped mushrooms to the vegetables and simmer until soft.
3. Chop the potatoes into cubes or cubes, chop the cabbage into thin strips and add everything to the ready-made broth. Let it boil for 10 minutes, after which we combine it with prepared vegetables, crushed garlic, various spices to taste and herbs.
4. Keep the dish on low heat for about 10 minutes.

After this time, cabbage soup can be served with sour cream and fresh bread.

In a slow cooker

Cabbage soup in a multicooker turns out even more tasty and richer than on the stove, since its bowl allows you to heat all the products evenly, which creates a cooking effect like in pots.

Prepare half a kilo of any meat in advance:

• a couple of potatoes;
• one onion and the same amount of carrots;
• a clove of garlic, herbs, spices as desired;
• a little tomato paste;
• approximately 500 grams of fresh cabbage.

Cooking process:

1. Place grated carrots, onion and garlic cut into squares and the required amount of tomato paste into a cup. Fry the vegetables in the “Fry” mode for about 10 minutes.
2. In the resulting mixture, place cabbage cut into thin strips, diced potatoes, add any spices to your taste and meat. If you decide to cook vegetable soup, then you don’t have to put meat.
3. Fill the contents of the bowl with water and set the device to the “Soup” or “Stew” mode for 60 minutes. A couple of minutes before the dish is ready, you can add greens to it. It is convenient to do this immediately before serving individually on each plate.

Fresh cabbage soup with pork

Cabbage soup with pork turns out fatty, rich, but very tasty. Of course, those who count calories should not overuse this dish, but you can definitely try it once!

Shchi is the most famous dish of Russian cuisine throughout the world.

Required Products:

• half a kilogram of cabbage;
• bulb;
• two cloves of garlic;
• herbs and any spices;
• carrot;
• a couple of potato tubers;
• approximately 400 grams of pork.

Cooking algorithm:

1. If you want a rich broth, take the meat with fat. Fill it with water and leave to cook over low heat for about 60 minutes, remembering to remove excess foam.
2. After this time, the pork can be removed completely or cut into pieces and returned to the soup.
3. When the broth is ready, combine it with potatoes chopped into squares and cabbage, shredded into strips.
4. While the process is going on, in a frying pan we bring the diced onion and grated carrots to a beautiful golden brown color. We also combine all this with the broth.
5. Almost filling up ready dish spices, garlic and herbs to your taste and keep on the stove for another 20 minutes until it is completely ready.

With beef

Cabbage soup with beef is, one might say, the most nutritious recipe. It is best to use ribs or brisket for this option, but if you have some other piece of meat on hand, feel free to use it anyway.

Ingredients for cooking:

• about 500 grams of beef and the same amount of cabbage;
• one onion and carrot;
• spoon of tomato paste;
• any seasonings to your liking;
• greens, garlic clove;
• two potatoes.

Cooking process:

1. Let the meat cook for about 60 minutes, setting the heat level to low. We constantly remove foam.
2. After this, add cabbage cut into strips and cubed potatoes to the soup, cook until soft for about 20 minutes.
3. Chop the carrots and onions in any way, fry them in a hot frying pan along with tomato paste, then add the resulting mass to the broth.
4. Cook the soup for another 10 minutes, not forgetting to season it with spices, herbs and garlic. It is recommended to serve 30 minutes after readiness, so that the cabbage soup has time to brew.

Cabbage soup in a pot

Dishes cooked in pots are somewhat reminiscent of those made in an old Russian oven. They are delicious, rich and so “cozy”!

The cabbage soup turns out to be incredibly aromatic and rich.

Required Ingredients

• one carrot and the same amount of onions;
• 300 grams of any meat;
• 400 grams of cabbage;
• three potatoes;
• spices at your discretion;







Required Products:

• a small head of cabbage;
• can of beans;
• two potatoes;
• seasonings to taste;
• one tomato, onion and carrot;
• garlic clove, herbs.

Cooking process:

1. Cut the potatoes into cubes, place them in a pan with water, season with salt and pepper and cook for about 30 minutes after the broth starts boiling.
2. Fry the onion and carrots, add chopped tomato and garlic, cook until soft and golden brown.
3. Drain the beans excess liquid and combine with the broth. Add the prepared roasted vegetables and keep everything on low heat for about two minutes.
4. All that remains is to add the shredded cabbage, wait three minutes, turn off the stove and let the dish brew for 30 minutes.

Such a dish as Russian cabbage soup is very popular and is considered one of the fundamental national cuisine. But few people know that there are a lot of recipes for cooking. We invite you to familiarize yourself with the most interesting ones.

A little history

Shchi is a traditional Russian soup whose main ingredient is cabbage. They appeared a very long time ago. It is believed that such a dish was first prepared back in the 9th century, when cabbage was brought from Byzantium, and peasants began to grow it en masse.

But quite quickly, cabbage soup became popular not only among the poor, but also among other segments of the population, so for a long time they occupied a leading position in the lunch meal, and even now they still remain a favorite.

It is believed that the name of the soup came from the Old Russian word “s’to”, which was then transformed into “s’ti”, and then into the shorter “shchi”. And it meant “food”.

Cooking options

How to cook cabbage soup deliciously? We offer several options.

Option one

Cabbage soup made from fresh cabbage and beef will be light and tasty. To prepare them you will need:

• 500-600 grams of beef;
• 300 grams of fresh white cabbage;
• four potatoes;
• one onion;
• one carrot;
• two tomatoes;
• dill and parsley;
• ground pepper and salt to your taste.

Description of the cooking process:

1. Wash the meat well and remove all veins, if any. Place the piece in a pan of water and put it on the fire. As you cook, skim off any foam that forms, as it can spoil the taste of the dish.
2. While the beef is cooking, prepare the remaining ingredients. Potatoes should be peeled, washed and cut into cubes or strips. Peel and chop the onion with a knife, grate the carrots after pre-washing. Tomatoes need to be cut in any way in a convenient way. If you want to remove the skin from them, then first pour boiling water over them. Wash the greens, dry and chop. Shred the cabbage.
3. Prepare the roast. To do this, heat the oil in a frying pan and fry the carrots and onions until golden brown, then add the tomatoes and fry everything together for a couple more minutes.
4. When the beef is ready (about 1-1.5 hours after the broth boils), remove it, cool slightly and cut into cubes. Add cabbage and potatoes to the broth.
5. After fifteen minutes, place the roast and chopped meat into the pan.
6. After another five minutes, add salt and pepper, as well as herbs.
7. After a few minutes, turn off the heat. Let the cabbage soup brew and serve it with sour cream.

Option two

You can cook cabbage soup with sauerkraut, it will add a slight sourness to the dish. You will need:

• 500 grams of pork;
• 400 grams of sauerkraut;
• four potatoes;
• one head of onion;
• one carrot;
• two or three tablespoons of vegetable oil;
• any greens;
• salt and pepper to taste.

Step by step instructions:

1. Wash the pork and place in a pan of boiling water. While the meat is cooking, periodically remove the foam with a slotted spoon or large spoon.
2. Potatoes need to be peeled, washed well and cut in any way convenient for you.
3. Wash the carrots and grate them on a medium grater, and after peeling, chop the onion with a knife (small).
4. When the pork is completely cooked and soft, remove it from the broth, and after cooling, cut it into cubes or strips to return to the soup.
5. Throw potatoes into the broth, and after 10 minutes add sauerkraut and fry.
6. Wash the greens, dry them, chop them and put them in cabbage soup.
7. Now you can add salt and pepper to the soup.
8. After a few minutes, turn off the heat and cover the pan with a lid so that the dish infuses and becomes more rich and tasty.
9. Done, ready to serve.

Option three

If you are fasting or dieting, you can prepare delicious and light lean cabbage soup with beans. To do this you will need:

• 300 grams of red beans;
• 400 grams of white cabbage;
• one carrot;
• one head of onion;
• one tomato;
• two potatoes;
• three tablespoons of vegetable oil;
• herbs, salt and pepper to taste.

Step by step instructions:

1. The beans need to be washed and soaked overnight in warm water so that it swells.
2. Pour water into a saucepan, put the beans in it and cook them for about an hour until they soften (but not completely).
3. Peel the potatoes and cut into strips, shred the cabbage. Put all this into the broth.
4. Next you need to do the frying. To do this, peel and chop the onion, wash and grate the carrots. Fry the vegetables in oil.
5. The tomato must be cleaned by first placing it in boiling water for a minute. Cut it into small cubes.
6. When the cabbage and potatoes become soft, add the prepared roast and tomato to the soup.
7. Chop the greens with a knife and also put them in the cabbage soup.
8. Add pepper and salt.
9. After two to three minutes, cover the pan with a lid and turn off the heat.
10. After infusing for twenty minutes, the cabbage soup can be served.

By the way, you can use canned beans instead of raw beans, but they should be added almost at the very end.

Option four

Green cabbage soup with sorrel and egg will turn out tasty, satisfying and beautiful. To cook them, prepare:

• 500 grams of any meat (you can also use chicken);
• 100 grams of sorrel;
• 300 grams of white cabbage;
• two or three potatoes;
• one onion;
• one carrot;
• 3-5 chicken eggs;
• a little vegetable oil;
• salt and ground pepper to your taste.

Preparation:

1. The meat must be cooked until tender, removed from the broth and chopped. Don't forget to skim off the foam during cooking.
2. Peel the potatoes, wash and cut into cubes.
3. Chop the cabbage with a knife (it is better to use a special one designed specifically for cutting cabbage).
4. Finely chop the sorrel or even grind it in a blender.
5. Wash and grate the carrots, finely chop the onion with a knife after peeling.
6. Place potatoes and cabbage in boiling broth. While it is cooking, fry the onions and carrots in vegetable oil.
7. When the cabbage and potatoes become soft, add the roast and sorrel to the cabbage soup. After five minutes, salt and pepper the cabbage soup.
8. Hard-boil the eggs, peel and add to the dish before serving, cutting them into halves.

1. To make the cabbage soup light and the broth almost transparent, you need to drain the water while cooking the meat. Better yet, pour out the broth completely (or use it for other purposes), and continue to cook the soup in new fresh water.
2. To make the broth transparent, it is also worth cooking the cabbage soup over low heat so that it gurgles a little, rather than actively bubbling. Experienced housewives also do not advise covering the pan with a lid during the cooking process.
3. To prevent white foam from forming after adding potatoes, pre-soak them for twenty or thirty minutes in cool water, this will remove excess starch.
4. It is best to serve cabbage soup hot and fresh, and always with sour cream; this is an unchanging Russian tradition.
5. If the cabbage is very tough and difficult to cut, then you can put it in the freezer of the refrigerator for a short time or pour boiling water over it. Then the leaves will noticeably soften.
6. Try cooking real Russian cabbage soup in a slow cooker, it’s not difficult and even easier than cooking on the stove.
7. To make the meat cook faster, you can cut it into pieces, not along the grain, but across it.
8. Salt the cabbage soup at the very end of the cooking process.
9. If the broth has boiled away, do not add cold water to it. tap water. To bring the volume to the required level, use boiling water.
10. Sauerkraut should be added only after the potatoes are ready, otherwise they may remain hard.
11. At the very end of cooking, you can add chopped garlic to the cabbage soup.
12. If the recipe calls for the use of tomatoes, they can be replaced with tomato paste.

All that remains is to wish you 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, the 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. Classic recipe cabbage soup without adding tomato 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 cut the pulp into 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 of 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 and simmer 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 of chicken (you can use a 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 with a small amount of broth from the pan, pour it into the pan and simmer for 5 minutes. If used fresh tomatoes, 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 the roasted tomatoes into the cabbage soup and 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 prepare aromatic vegetable broth from carrots, onions in the peel, and 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 is tasteless? He didn't try mushroom 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 that the pieces do not become 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

A recipe for low-calorie cabbage soup with fresh cabbage, which can be used for dietary nutrition, fasting days and just a light dinner. A hot dish will satisfy your hunger, 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 is a wonderful winter dish that 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 we change the liquid to clean water and set the broth to boil.

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 roasting vegetables. 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, which 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;

Bell 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 and spices, you can add garlic and 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 a 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, special taste which are given pickles and green peas. 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. Add the roast to the almost finished vegetables in a saucepan, bring to a boil and cook for 3 minutes.

7. Place 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 at the end of cooking, add a little butter to the pan, let it dissolve and boil. The unpleasant smell will disappear.

To ensure that the broth is clear and has a pleasant taste, meat products can be soaked in water before cooking. Or cook cabbage soup in the second broth. This is especially true for pork first courses, which are rarely transparent.

In order for the cabbage soup to acquire a beautiful color 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, remove the aromatic addition 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 of ready-made mustard or soy sauce. Don't forget to add salt and pepper. The same sauce can be served with dumplings, pasta and other dishes.