How to deliciously cook cabbage soup from fresh cabbage. How to cook cabbage soup from fresh cabbage, step-by-step recipe

If you cabbage soup If you don’t love me, there’s nothing you can do about it. People who grew up in the taiga cannot stand the iodine smell of sea fish - just like not every city dweller is able to tolerate the so-called shana spirit. And he is able to perceive all the delights of traditional cooking only in printed form, and when it comes to implementation, it is better to put it aside, away, into the fresh air.

However, I personally cabbage soup I love it and even cook from time to time. My version of the recipe is far from how I cooked it cabbage soup my purely urban mother, but also from the way they are offered to be cooked by enthusiasts of the revival of old Russian cooking. More precisely, this is not even a recipe, but an illustration of my personal relationship with my native nature. Mainly with cabbage.

Special relationship with cabbage

Despite the fact that in alphabet books a head of cabbage always looks the same, in the real world it is always different. Green June cabbage is suitable, rather, not for soup, but for salad - although it is also suitable for soup, but it comes out so light and fast that it cabbage soup not even a thought comes. The further into the summer and closer to autumn, the more significant the cabbage becomes, and by October it reaches its, as Mayakovsky did not like to say, its apogee. Dense, white, like cubes of refined sugar, heads of cabbage are also suitable for cabbage soup from fresh cabbage (no joke, one of the most epic dishes in the world), and to ferment them. And this second opportunity opens up for the amateur cabbage soup the road into winter, and even allows you to survive spring without spinning.

It is clear that each type of cabbage should be prepared in a special way, but there are some things in common. First of all, I always cook cabbage separately from everything else (well, that is, first; then, of course, I cook everything together).

If the cabbage is young, then I cut the head of cabbage into eighths; if it is older, then somewhat smaller. I chop the autumn or winter head of cabbage very thinly.
I put completely green cabbage in a large saucepan, add a couple of pinches of salt and so much cold water just enough to cover the cabbage. I put the saucepan on low heat, cover with a lid and leave until the cabbage begins to become soft; I don’t know how long it is, but certainly no more than fifteen minutes. Please note that the cabbage should not boil into a rag, but become only a little softer than fresh.

If we are talking about mature and crispy cabbage, a ceramic or cast iron pot is required. I fill it halfway with shredded cabbage, add a little salt and pour cold water three-quarters of the way up the pot. After that, I cover the pot with foil, secure it tightly around the edge, and put the pot of cabbage in the oven, preheated to 110ºC. For three hours.

In the case of sauerkraut, the procedure is approximately the same, except that there is no need to add salt, and the simmering time increases to six hours.

Why am I doing this? Because it tastes better and is more convenient. Cabbage, when languishing, blooms with colors that you have never even thought of; potatoes being placed in cabbage soup, does not become glassy; in the case of sauerkraut, you can add it to the cabbage soup gradually - you will agree, this is a very good opportunity to adjust the taste or consistency.

Now that we have dealt with the most important things, we can move on to the rest.

Cabbage soup in a pot is a special topic

Languishment is the main culinary sense

Cabbage soup You can cook it with meat, fish, or lean ones. Sometimes they even add smoked meats - your choice, but this is closer to hodgepodge. One way or another, all these things must also be welded.

In my opinion, since we've taken the time to simmer the cabbage, there's nothing stopping us from doing the same with the meat - I use a five-quart saucepan for this, but lately I've been seriously considering buying a slow cooker, also known as a slow cooker. One of my friends claims that an unglazed clay pot is the best; it gives the cabbage soup a very special taste.

As meat for cabbage soup I prefer beef brisket. The meat must be washed, dried, all scraps trimmed off (the more qualified the butcher, the fewer scraps there are) and placed in one piece in a pan. To the meat you need to add onions and carrots (whole but peeled), parsley root, and also, I beg your pardon, a bouquet garni (we talked about it in detail in the chapter “Broth for risotto”).

Having placed all this on the bottom of the pan in as harmonious an order as possible, I pour in two liters of cold water - enough to cover the food with a palm-thick layer of water. The liquid level should not be higher than 2/3 of the height of the pan, otherwise it will splash out in the future, and under no circumstances should you add water here - the flow of the process will be irreparably disrupted. And put the pan on the highest heat.

When foam begins to stand out, I skim it off with a spoon. When the foaming stops, I cover the pan with foil, securing it tightly around the edges, and put it in the oven, preheated to 150ºC. The foil almost completely prevents steam from escaping and losing temperature, so after half an hour I reduce the temperature to 110ºC. After an hour, carefully remove the pan from the oven, remove the foil, remove the bouquet garni, remove the carrots, parsley root and onion with tongs, and instead put in a little chopped potatoes, about three.

Selection of potatoes for cabbage soup- a separate topic; I prefer the high-starchy, crumbly varieties provided in abundance by the Belarusian peasantry.

Then cover the pan tightly with foil again and place in the oven for another hour and a half. During this time, its contents will turn into a velvety, languid and incredibly fragrant stew.

What's next?

So, we have at our disposal meat that has been cooked to the point of incredible tenderness, a rich broth thickened with potatoes that have broken down into molecules, and stewed cabbage. Now you just need to put it all together and heat it for about thirty minutes on low heat. Some people like to add cabbage soup green beans, tomatoes, mushrooms, bell peppers or just any greens - now is the time to do it. In my opinion, it’s enough to taste and, if necessary, add salt and ground pepper.

Cabbage soup is prepared in different ways, but the main thing is to know a couple of basic points

Important questions

It is widely believed that sham you have to let it sit for at least a day - yes, that’s right. In my opinion, this is generally true for all cabbage dishes. The second, no less well-known opinion is that cabbage soup It would be nice to freeze it and then reheat it - complete nonsense. I froze it and reheated it, nothing changed.

Is it possible to cook cabbage soup in chicken broth? You can, but buy it for broth suitable chicken, it’s called “chicken for broth”.

What is the difference between Lenten cabbage soup? The fact is that you don’t waste time simmering the meat—vegetable broth in its longest form takes no more than an hour to prepare.

Is it possible to add to cabbage soup pork? You can add anything, but then it may turn out that you are already preparing some other dish. Let's say if in cabbage soup sprinkle millet, they turn into Ukrainian cabbage (I really like it, by the way).

Innings

If you cook cabbage soup as described above, the meat for serving can be divided even with a tablespoon. Yes, and don’t forget to buy good sour cream - because serve without sour cream cabbage soup somehow even uncomfortable.

Description

Fresh cabbage soup with beef is traditional dish Russian cuisine, the history of which dates back to the ninth century.

The main feature of this soup is characteristic sour taste which is achieved, as a rule, by using sauerkraut. Although it may well be replaced by nettle, sorrel, and turnip.

Does not exclude cabbage soup and the meat component. Most often it is beef. Such cabbage soup is popularly called rich. This means that the dish is cooked in meat broth. Although it is possible to cook with both vegetable and fish broth.

Historically, cabbage soup was present on the table of all segments of the population. The only difference was in the recipe for their preparation. So, the poor could only afford empty cabbage soup, that is, lean cabbage soup, while the rich ate rich meat cabbage soup.

To this day, this first dish is often present on our tables, delighting everyone with its unusual sour-spicy taste. The following is a photo recipe for preparing delicious homemade cabbage soup from fresh cabbage with the addition of beef. If you want to learn how to cook this delicious dish, then this recipe will help you with this!

Ingredients

• 
  (800 g)
• 
  (300 g)
• 
  (300 g)
• 
  (1 PC.)
• 
  (2 pcs.)
• 
  (200 g)
• 
  (100 g)
• 
  (40 ml)
• 
  (1 tsp)
• 
  (5 peas)

Cooking steps

First we have to start cooking the beef. First of all, you need to wash it well, then put it in a deep saucepan, add water (about three liters) and bring the water in which the meat is cooked to a boil.



After the water boils, the heat should be reduced. We draw your attention to the fact that the foam formed during the cooking process of meat must be carefully removed.

Then you need to add a whole onion and carrot, bay leaf, allspice to the meat and cook it all for another hour (until the meat is well cooked).

After the meat is ready, it will need to be removed from the broth and cut into small pieces, and then returned to the broth.

Onions, carrots, bay leaves and allspice peas need to be removed from the broth and thrown away, because they have already given all their taste and aroma to the broth!



* Don't forget to salt our preparation for homemade cabbage soup!

While the meat is cooking, you need to start preparing the vegetables: grate the carrots on a medium grater, finely chop one onion.



Then you need to fry the onion and carrots in a small amount of vegetable oil until golden brown.



Now we have to finely chop the cabbage, cut the potatoes into medium-sized cubes and add it all to the broth. We also send fried carrots and onions there. Cook all this over low heat for another ten minutes.



Add peeled tomatoes or tomato puree to the cabbage soup. You need to cook this soup for about five more minutes until the potatoes are completely cooked. After this, the cabbage soup should be allowed to brew for at least another thirty minutes.



Serve homemade cabbage soup with fresh cabbage and beef warm, seasoned with sour cream and sprinkled with herbs.



Bon appetit!!!

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 instruction:

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 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 instruction:

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 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 peeled 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.

Nov 26, 2015 Olga

Calories: Not specified
Cooking time: Not indicated

Fresh cabbage soup is a quick option for a delicious first course. You don’t need to cook meat or chicken broth for them; just pour into the pan plain water, and vegetables give the soup its taste. In any cabbage soup - lean or with meat, chicken, you always put a lot of vegetables so that they are thick and satisfying. This recipe for cabbage soup made from fresh cabbage without meat will appeal not only to vegetarians, but also to those who prefer light vegetable soups or adhere to fasting (in the latter case sour cream is excluded). IN winter time You can add frozen vegetables (sweet peppers and tomatoes) to cabbage soup or use ready-made dressing for cabbage soup and soups.

Ingredients:

- White cabbage – half a small fork;
- potatoes – 4 pcs;
- carrots – 1 medium;
- onion- 2 pcs;
- tomatoes – 4-5 pcs (or canned 0.5 cans);
- red sweet pepper – 1 piece;
- any greens – 1 bunch;
- water – 1.5 liters;
- vegetable oil– 3 tbsp. l;
- salt - to taste;
- bay leaf – 1-2 pcs;
- peppercorns – 0.5 tsp;
- sour cream, rye bread - for serving.

Recipe with photos step by step:

Place the potatoes, cut into pieces or strips, into boiling water. Cover with a lid and cook over low boiling water until the potatoes are cooked. This will take approximately 12-15 minutes. For cabbage soup, it is important to boil the potatoes, then they will be “rich”, thick and tasty.




While the potatoes are cooking, prepare the vegetables for frying. Cut the carrots and bell peppers into strips (remove the seeds from the peppers). Chop the onion either into small cubes or cut into half rings. You can grate the carrots if you prefer.




Heat the vegetable oil in a frying pan (if the cabbage soup is not prepared in the lean version, you can use lard). Pour the chopped onion into it and sauté over low heat for 2-3 minutes until the onion begins to lighten. Add carrots, mix with onions, simmer for another 2-3 minutes. We do not bring the vegetables to readiness.




At the same time as sauteing the onions and carrots, cut the white cabbage into strips for cabbage soup. Scald the tomatoes with boiling water, remove the skin, and cut the pulp into cubes.






Place bell peppers and tomatoes in the pan. Continue to simmer the vegetables until the tomatoes release juice and lightly fry.




Take out a couple of potato pieces and check for doneness. The potatoes should break or mash easily. Add sautéed vegetables along with oil to the pan with potatoes. Let's boil.




Lay out the shredded cabbage. Salt to taste. Cook the cabbage soup over low heat until a gentle simmer is barely noticeable on the surface. The cabbage soup will be ready when the cabbage becomes soft. If you like crispy cabbage, not overcooked, then control the process, cook the cabbage until half-cooked, taking into account the fact that it will reach readiness even after stopping cooking.




Add bay leaf and peppercorns to the prepared cabbage soup. Cover with a lid, turn off the heat and leave the pan with cabbage soup on a warm stove. Let the cabbage soup sit for a while to gain flavor.






Pour hot cabbage soup into plates. Sprinkle with finely chopped herbs, serve with sour cream and rye bread. Bon appetit!




Author Elena Litvinenko (Sangina)

A traditional dish of Slavic cuisine is cabbage soup. The soup is a vegetarian dish, so it always contains a lot of vegetables. The broth has long been prepared with vegetable or mushroom broth. Later, a “poor” or “empty” variation of cabbage soup appeared on bone broth, with the addition of fish or meat.

Exquisite cabbage soup served at a rich feast must include fresh cabbage. Poultry, beef brisket or sturgeon are also added to the soup.

The secret to the exquisite aroma is the use of mushrooms (dried, fresh or pickled), roots and spices. The dressing is cabbage brine, apples, sorrel, kvass or sour cream with cream.

Cabbage soup is especially relevant in the cold season. The dish perfectly warms and saturates the body with vitamin C. If your menu includes cabbage soup made from fresh cabbage, then you will not be afraid of either hunger or a cold.

There are a lot of ways to prepare soup. Let's look at the most popular ones.

Royal cabbage soup made from three types of cabbage

Cabbage soup made from three types of cabbage is considered especially nourishing and tasty. The broth turns out rich and aromatic. This dish can be safely served to guests, as well as used in the everyday menu. You will definitely like it!

Now let's look at how to properly cook cabbage soup from fresh cabbage of several varieties. First you need to get rid of harmful substances and dirt that may be present in the meat, you can do it by cooking.

Cook the product until half cooked in plenty of water. Drain the resulting broth and place the meat in clean, cold water. Wait until it boils and finish cooking the ingredient. After 40 minutes, add salt to the broth and cook for about another half hour.

For this amount of liquid, 1.5 tbsp will be enough. table salt. While cooking the remaining components, the meat can be removed from the pan. Cut the product and add it to the cabbage soup when ready or serve on a separate dish.

Cut the potatoes into small slices. Use onions, carrots, peppers and pasta to prepare the fry. Spices will help reveal all the flavors of the ingredients. Then add half a glass of water and simmer the vegetables.

Chop the cabbage into strips, and divide other types into inflorescences. To make it easier to work with broccoli and cauliflower, pour boiling water over them. Add vegetables to the cabbage soup in order, depending on the speed of their preparation.

A few minutes before the end of cooking, pour in the roast and season the cabbage soup. Don't skimp on the bay leaves and pepper.

Serve the first dish with sour cream and green dill.

Country cabbage soup with turnips

Country-style cabbage soup contains a storehouse of vitamins. The freshest vegetables are used in the dish. It is better if all the ingredients are grown by you personally. Your loved ones will be very surprised by the unusual and rich taste of cabbage soup.

Ingredients:

• 600 gr. white cabbage;
• 1 bunch of parsley;
• 100 gr. lard;
• 1 PC. medium onion;
• 150 gr. fresh tomatoes(you can use cherry tomatoes);
• 1 PC. small turnips;
• 2 bay leaves;
• 0.5 kg of meat on the bone;
• 200 gr. potatoes;
• 2 liters of clean water;
• 2 peas of allspice black pepper;
• 1 PC. medium carrots;
• Salt and spices.

So, how to cook country cabbage soup with fresh cabbage? We will be happy to describe all the stages. First prepare the broth with the meat. To get more fat, place the meat in cold water. Connoisseurs of hearty food can use pork.

Beef and lamb are more suitable for diet menu, as well as a festive feast. Afterwards you definitely won’t have to suffer from heartburn or heaviness in your stomach. When the broth boils, skim off the foam and add a spoonful of cold water. Repeat until the scale disappears. On average, the broth preparation procedure takes up to 3 hours.

Place the cabbage in the water. When the cabbage soup boils, add the potatoes. Pre-fry the onion and parsley in lard. Season with cabbage soup. Cook for 10 minutes.

Add fresh tomato slices to the cabbage soup. If there are none, then 1 tbsp will be enough. tomato paste (it must be added along with the frying). Add salt and pepper at the very end of cooking.

A few bay leaves in the broth will give it a subtle flavor. Connoisseurs of heat and spiciness can use a few cloves of garlic in the recipe. Pour the cabbage soup into plates, garnish with herbs and sour cream.

Curly cabbage soup: a hearty lunch

The ideal dish for a family dinner is cabbage soup with curly cabbage. Fresh vegetables and aromatic herbs will fill you with energy and vigor throughout the day. You can supplement cabbage soup with sliced ​​bread, sour cream or tender pate.

Ingredients:

• 1 kg of curly cabbage;
• 200 gr. potatoes;
• A pinch of table salt;
• 80 gr. onions;
• 150 gr. medium juicy carrots;
• 3 liters of clean water for broth;
• 1 bunch of parsley, green onions;
• 250 gr. cold smoked brisket;
• 150 gr. celery root.

Fry the smoked brisket in a frying pan along with the onions. When a golden crust appears, remove from heat. Chop the cabbage in any convenient way and place it in a pan of water. This variety can be easily replaced with an existing white head. Now you can add frying to the cabbage soup.

Salt the dish and cover with a lid. Cook over medium heat for 40 minutes. To make the broth colorful and appetizing, chop the greens and pour into the broth. Mix everything thoroughly and remove from heat.

Let the dish sit well under the lid. You can also cover the top of the pan with a cotton towel. Cooled and aromatic cabbage soup is ready to serve: pour into plates and bring to the table!

Monastic-style mushroom soup

It’s very easy to prepare a hearty first course, especially if you have a recipe for monastery-style cabbage soup with fresh cabbage in your arsenal. This traditional soup based on an old recipe will definitely please your whole family.

Ingredients:

• 0.5 tbsp. barley;
• 30 gr. dried mushrooms (oyster mushrooms, champignons);
• 2 pcs. large carrots;
• 50 gr. butter;
• 250 gr. potatoes;
• Greens to taste;
• 1 PC. medium bulb;
• 300 gr. white cabbage;
• 100 gr. sour cream 15% fat;
• Salt pepper;
• 5 black peppercorns;
• Several bay leaves.

Soak pearl barley and mushrooms in water in different containers. It will take about an hour to soak the first product, and 3-4 hours for the second. Change the water for the mushrooms, add salt and cook until tender.

Remove the mushrooms from the broth, cut into small slices and place back in the pan.

Peel the carrots and onions and chop them. Fry the vegetables by first melting the butter in a frying pan.

Simmer the roast, periodically adding water. When ready, place the vegetables in the mushroom broth. Rinse the potatoes and cabbage and dry with a paper towel. Peel and cut the vegetables.

Boil pearl barley in salted water. The water from the porridge must be drained at the end of cooking. Place the pan with the broth over medium heat. Add pearl barley, potatoes and cabbage to it. Salt the cabbage soup to taste and pepper. Add a few bay leaves and cook until done.

Pour the cabbage soup into bowls and garnish with chopped parsley and onions. Season with sour cream.

Cooking Russian cabbage soup is a real art. First of all, be responsible when choosing products. All ingredients must be of high quality and fresh. Use minimal spices. To highlight the taste of the dish, just use salt, pepper and bay leaf. This will help not to drown out the natural aroma of the broth and vegetables.

• How to choose fresh cabbage?

White cabbage is used most often in cooking. Selecting the freshest head of cabbage on store shelves is not difficult. The vegetable should be clean, bright green and evenly colored. Pay attention to the presence of yellow or dark spots - they should not be there.

The cabbage fork should be heavy. The leaves of the vegetable should fit tightly. The weight of white cabbage is quite large, even with a small diameter. It is better to discard limp, yellowed and empty cabbage.

• How to use cabbage to make cabbage soup?

Cooking technology and the sequence of adding ingredients also plays an important role in the preparation of cabbage soup. Fresh cabbage Be sure to throw yourself into boiling water. The cabbage's turn comes after the meat and potatoes are cooked. This broth will significantly improve the taste of the main ingredient.

Cabbage soup in a slow cooker, all the cooking secrets on video:

The following trick will help you save money and prepare hearty cabbage soup with fresh cabbage: replace the potatoes with flour fried in oil. You can also experiment and use products such as zucchini, zucchini, and various pickles in cooking.