Ingredients for cabbage soup made from fresh cabbage. How to cook real Russian cabbage soup

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 usually achieved 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!!!

Embroidering II. And this is cabbage soup... made from sauerkraut with duck. Or, if you prefer, another embroidery. And what to do? This food is one of our family’s favorites, and the variety of recipes and cooking methods is incalculable. That's …. 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 exactly. 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.

Cabbage soup recipes

fresh cabbage soup

6-10

2 hours

45 kcal

5 /5 (1 )

Cabbage soup has always been, is and will be a favorite dish of many of our citizens. This amazing dish, with a characteristic, incomparable taste, is prepared by every housewife in her own way. I offer you my own version of cooking cabbage soup, illustrated with detailed step by step instructions with photographs where the main ingredient will be fresh White cabbage. Let's enjoy the process of preparing this wonderful, very appetizing Russian dish together.

How to cook delicious cabbage soup from fresh cabbage with meat

Kitchenware

• to prepare the broth, we cannot do without a 4.5-5 liter saucepan;
• of course, we will need a sharp knife and a cutting board for cutting the components;

• a frying pan is necessary for preparing frying;
• You will also need a garlic press to chop the garlic.

Required Ingredients

Food preparation

Cooking cabbage soup

Preparing the roast

The final stage

Video recipe for cabbage soup with fresh cabbage

I suggest you watch the video with step by step preparation cabbage soup with fresh cabbage according to the recipe described above in the video. After watching it, you can be sure that there is nothing complicated in cooking delicious cabbage soup.

How to cook the most delicious cabbage soup from fresh cabbage

For a 4.5 liter pan you will need:
400 grams of fresh cabbage.
200g onion,
200 gr. carrots.
half a head of garlic.
parsley and dill 40 gr.
sunflower oil, 1 tomato (or 2 tablespoons of tomatoes in own juice finely chopped).
Meat 1 kg.
salt, pepper, vinegar.

https://i.ytimg.com/vi/oUEktYCAT-M/sddefault.jpg

https://youtu.be/oUEktYCAT-M

2016-02-08T12:29:52.000Z

• If you don't have a can of tomatoes in their own juice on hand, use one or two medium-sized fresh tomatoes instead. You can also replace tomatoes with one tablespoon of tomato paste or two tablespoons of ketchup.
• To make the broth light and transparent, strain it through cheesecloth.. Then bring it to a boil again and only then add the cabbage and other ingredients according to the recipe.
• In order to reduce the time it takes to prepare the soup, grate the carrots on a coarse grater.
• I also advise you to fill cold water prepared potato tubers and keep for 10-15 minutes. This way the vegetable will get rid of excess starch, which will change the taste of the dish for the better.
• Frying can be done on butter or margarine– this will give the vegetables an amazingly rich taste.
• Garlic can be thoroughly chopped with a knife, so it will fully retain its beneficial properties.
• Before serving the dish, I advise you to add one spoon of sour cream to the cabbage soup.– it will both decorate the dish and make it taste more pleasant.

How to cook cabbage soup from fresh cabbage in a slow cooker

• Cooking time: approximately an hour and a half (20-30 minutes with your participation).
• Number of servings: for 5-7 people.

Kitchenware

• without a doubt, we cannot do without a multicooker of any brand;
• to quickly grind food you will need a blender, but it can be replaced with a regular grater;

• several containers for prepared ingredients will make the cooking process more convenient;
• It is also important to have a sharp knife and a cutting board for cutting vegetables.

Required Ingredients

Cooking sequence

Food preparation

Preparing the roast

Cooking cabbage soup

The final stage

Video recipe for cabbage soup from fresh cabbage in a slow cooker

Below is a video that shows the entire process of preparing cabbage soup according to the above recipe.

DELICIOUS cabbage soup with fresh cabbage in a multi-cooker, cabbage soup recipe #HOW TO COOK cabbage soup

Cabbage soup How to cook delicious cabbage soup in a slow cooker, recipe for delicious cabbage soup. And also how to cook soup, soup recipe, soup in a slow cooker. Recipes for a slow cooker.
RECIPE: 350 GR. - FRESH CABBAGE, 4 POTATOES, 1 - TOMATO, 1 - ONION, 1 - CARROTS, 1 - CHICKEN BREAST, BAY LEAF, PEPPERS, SALT.
COOKING TIME: 1 HOUR – “SOUP” MODE.

We are on VKontakte: http://vk.com/multivarka_video
We are on Odnoklassniki: http://ok.ru/multivarka.video
We are on Instagram: http://instagram.com/multivarka_video/

Video breakdown of recipes on the channel: https://www.youtube.com/watch?v=OaeMtQbOYBQ

THIS VIDEO RECIPE CAN BE ADAPTED FOR ANY BRAND OF MULTICOOKER.

Multi-cooker, Recipes, A delicious recipe, Elektrischer Schnellkochtopf, Multikocher, Elektro Schnellkochtopf, Multiwarka, Multicooker, Electric Pressure Cooker. Recipe for multicooker Polaris PMC 0517AD. Yummy from Marina

https://i.ytimg.com/vi/AJ-C3X-lm6k/sddefault.jpg

https://youtu.be/AJ-C3X-lm6k

2014-04-15T16:03:29.000Z

• I recommend peeling the tomato before using it for soup., then the hard tomato skin will not get into your spoon during the meal. Just make a cross-shaped cut on the tomato, then place it in a deep bowl and pour boiling water over it for 3-4 minutes. After this, drain the water and remove the tomato peel using a regular knife.
• The chicken leg can be added to the soup as a whole, without cutting it up. When the dish is ready, you need to remove the chicken and carefully remove the meat from the bones, then chop it and pour it back into the pan.

Other interesting recipes for cooking and filling

What to do if children don't like milk? I propose to prepare an amazingly tasty and very aromatic one, which no child has yet refused.

They say that cabbage soup was cooked in Rus' 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 is good cabbage soup, don’t look for other food,” “If you eat cabbage soup, it’s like you’re wearing a fur coat,” “The world stands on cabbage soup.” Russian people were so accustomed to cabbage soup that they even traveled in winter with cabbage soup frozen in a tub, which they only had to heat up to feed the whole family. They say that the Russian soldiers who fought Napoleon’s army, while on French territory, missed the cabbage soup so much that they fermented grape leaves, which replaced sauerkraut in their soup. The smell of cabbage soup was not only in the peasant huts, but also in the royal chambers, however, wealthy people ate thick meat cabbage soup in which a spoon stood, and the poor often slurped thin soup with cabbage, quinoa and onions. And still it was very tasty, so people said: “Your father will get tired of it, but you won’t get tired of cabbage soup.”

How they prepared cabbage soup in Rus'

There are many recipes with cabbage, sorrel, nettles, turnips, mushrooms, in meat or fish broth, with various roots, spices and sour dressings, such as brine or apples. In the old days, cabbage soup was even cooked from beets, calling this dish “beet cabbage soup,” which more closely resembled borscht. Classic recipe In ancient times, cabbage soup always included cabbage, fresh or pickled, and if it was not on hand, green leafy vegetables or turnips were taken. Housewives used carrots and parsley from the roots, 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 for its piquant sour taste. In addition to sauerkraut, they used salted mushrooms, Antonovka, lingonberries, cranberries, pickles, sour cream and everything that gave the cabbage soup a specific sour taste. 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 Rus', products were placed in cabbage soup raw, without frying or sautéing, although in some areas rye flour was added to cabbage soup for a thicker broth. The cabbage soup was simmered in a Russian oven in a clay pot, so it turned out very appetizing and aromatic. Mainly beef was used for the broth, although cabbage soup with pork or poultry was popular in the western region. Don cabbage soup was traditionally cooked with sturgeon, Pskov cabbage soup with smelt, Polish and Ukrainian cabbage soup was cooked with lard, the Ural version of cabbage soup included millet or oatmeal, in Georgia white wine and suluguni cheese were added to cabbage soup, and the Finns could not imagine this dish without lamb and smoked sausage. In general, in all national cuisines There are specific features of preparing cabbage soup, and each version of the dish is tasty in its own way, besides, “hungry Fedot is happy with any cabbage soup.”

Choosing a recipe for delicious cabbage soup

Before you learn how to cook the right ones, you should decide on a recipe, since there are several varieties of this dish.

Full cabbage soup, which is also called “rich”, is cooked in a strong meat broth, with the addition of large quantity ingredients including mushrooms, potatoes and a variety of spices. Meat and meat products are added to prefabricated cabbage soup different varieties- boiled beef, poultry, pork, ham, sausage, sausages and frankfurters, 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. Lenten 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 grayish cabbage leaves are used, seedling cabbage soup is cooked from cabbage seedlings, and after cooking, day-old cabbage soup 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, but in Rus' it was a type of kvass that helped with hangovers.

How to cook delicious cabbage soup: a few secrets

Once upon a time, housewives did not think about how to properly prepare cabbage soup - they simply mixed all the ingredients in a clay pot, put it in the oven, and the soup simmered all day, and in the evening the fragrant and tasty cabbage soup was served on the table. We don’t have that much time, but they come to help modern technologies- multicooker and air fryer. But even in an ordinary saucepan you can cook delicious cabbage soup that will be eaten in the evening big 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 richer and richer - this is what cabbage soup needs. Be sure to add fragrant herbs and roots to the meat for piquancy.

Secret 2. Do not cook cabbage soup from cabbage that is too young, which is more suitable for salads. The best choice for cabbage soup - autumn cabbage with dense, strong and white heads. Many housewives prepare cabbage separately - young cabbage is stewed in a saucepan on the stove for 15 minutes, and more mature cabbage is cooked in a clay pot in the oven for two to three hours. Why is this necessary? The fact is that when cabbage languishes, it is saturated with new tastes and aromas that enrich the taste of the dish.

Secret 3. If you have time, place the pot of broth on last stage Place in the oven, cover with foil, and simmer for about an hour. Add crumbly potatoes cut into cubes and continue to simmer in the oven. Can you imagine what will end up in the pan in an hour and a half? Tender thick stew with soft meat, and there won’t be a crumb left of the potatoes. And you should mix this aromatic liquid with cabbage, add any ingredients you like - tomatoes, bell pepper, green beans, mushrooms and herbs, then simmer the 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 cabbage soup. After it turns golden, dilute it with broth, lightly boil and rub through a sieve. Cabbage soup can also be cooked with cereal, but it should be added before cabbage and potatoes, taking into account the individual cooking time.

Cooking cabbage soup quickly

It's good when you have time to devote all day, but sometimes you need to prepare a quick lunch for the family, and in this case, recipes are a lifesaver for very busy housewives. 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. Add chopped fresh cabbage into the broth, after boiling, add the potatoes cut into slices and, while the cabbage soup is boiling, fry the carrots, onions, garlic and parsley root in oil in a frying pan. Dip the peeled and diced tomatoes into the cabbage soup Bell pepper, and after the vegetables have boiled a little, add carrot dressing to them. Don't forget about bay leaf, black pepper and herbs, which are best added to prepared 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 you can add herbs and roots to taste. Your family will be happy!

Sauerkraut cabbage soup

This dish is especially useful during winter vitamin deficiency, since 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 have a pleasant crunch, which makes the dish even tastier and healthier.

From a kilogram of beef, cook a rich broth - with bay leaf and allspice. While the broth is cooking, fry in a frying pan with sunflower oil 2 onions and when the onion becomes transparent, add 2 chopped carrots to it. Once the carrots are soft, remove the pan from the heat and make 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 you can first squeeze lightly to remove excess acid. However, if you like cabbage soup with sourness, then you don’t need to do anything with cabbage - just cook it in broth for 15 minutes, then add frying 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. Bon appetit!

On the website “Eating at Home!” you will find many step-by-step recipes for cabbage soup for every taste. Cook with love for your family and enjoy the food!

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

Classic cabbage soup made from fresh cabbage in meat broth

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

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 until soft with tomato paste.
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.

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 into a cup. required quantity tomato paste. 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 liking and meat. If you decide to cook vegetable soup, then you don’t have to put the meat in.
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!

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 carrots and onions in any way, fry 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”!

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;
• one tomato.

Cooking process:

1. To begin with, grind all the ingredients in any convenient way.
2. Place pieces of meat into the pot, and then lightly fried cabbage.





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 excess liquid from the beans and add to the broth. We put the prepared roasted vegetables there 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.