Cabbage for cabbage soup. Correct cabbage soup: cooking secrets. Ingredients for cooking

Originally Russian classic cabbage soup was prepared from fresh or sour cabbage. The good thing about them is that you can add whatever you have in the refrigerator. And one more important point: the cabbage soup must be thick so that the spoon “stands up”.

Before you start cooking, you need to choose a recipe, since the dish has many varieties. In the summer season, you can add fresh cabbage, and in winter add sauerkraut. Also add carrots, root parsley, onion, garlic, bay leaf, celery, tomatoes, potatoes and peppers.

Preparing to cook

The secret of the right cabbage soup is that it should be thick, rich, and sour—this is the effect sauerkraut or tomato sauce gives. As for the rest - freedom for culinary imagination.

Appetizing cabbage soup can be prepared in the most ordinary saucepan at home. Buy meat in advance, about 400-500 g, a small fork white cabbage, 2 potato tubers, 2 ripe tomatoes, 1 carrot, onion, and add roots and herbs to taste. Season with chopped herbs and sour cream ready dish.

“Shchi is also prepared with cereals, but they must be added before the vegetables, taking into account the individual cooking time.”

How to choose and shred cabbage

An excellent choice is a strong autumn head of cabbage with dense leaves. Do not cook from a young vegetable; it is more suitable for salad. Chop fresh cabbage into strips and, if desired, cook separately until half cooked. Stew the young ones in a saucepan for 15 minutes, and bake the thick ones in the oven using clay dishes. Why do this? When simmering, the vegetable acquires a special aroma, which will enrich the taste of the finished soup.

How long to cook

If you are going to cook with broth, take whole piece meat and cook it in water for about two hours so that the cabbage soup turns out rich and rich. Be sure to add aromatic seasonings and roots. Add shredded cabbage into the prepared broth. Wait until it boils and lower the potatoes, previously cut into slices.

While the cabbage soup is boiling, fry the carrots, onions, and roots in oil. Chop the pepper into cubes, peel the tomatoes, add everything to the broth and boil a little. At the end of cooking, add fried vegetables, bay leaves, and black pepper.

The last step can be changed if time permits. Place the pan in the oven, cover with foil, and simmer for about an hour. Then add the potatoes (diced) and let sit for another 30 minutes. After 1.5 hours you will get soft meat with a tender thick stew, since there will not be a lump left from the potatoes. And mix this fragrant liquid with cabbage, add what you like - tomatoes, Bell pepper, beans (pods), fresh herbs, mushrooms. Simmer for about 30 more minutes.

“You can add a little flour fried in a frying pan to the cabbage soup until golden brown, dilute it with broth and boil a little, then put it in a sieve and wipe.”

Calorie content

A dish of sauerkraut or sauerkraut is balanced and includes all the necessary nutrients. It is not necessary to meticulously count calories; calorie content may look something like this:

Ingredients	Weight, g	Proteins, g	Fats, g	Carbohydrates, g	Calorie content, kcal
Fresh cabbage soup
Beef	700	130,2	91,7	-	1078
Fresh cabbage	400	7,2	0,8	27,2	108
Onion	150	2,1	-	15,6	72
Carrot	150	1,95	-	13,8	54
Potato	150	3,0	0,6	28,65	133,5
Tomatoes	160	1,76	-	8,0	24
Odorless oil	35	-	34,9	-	305,5
TOTAL:	1745	146,21	128	93,25	1775
Per 100 g		8,4	7,3	5,3	101,7
Sauerkraut cabbage soup
Beef	800	148,8	104,8	-	1232
Sauerkraut	500	5,0	-	22,5	115
Onion	225	3,2	-	23,4	108
Carrot	225	2,9	-	20,7	81
Potato	450	9,0	1,8	85,9	400,5
Parsley root	50	0,4	-	2,2	10,5
Odorless oil	35	-	34,9	-	305,5
TOTAL:	2285	169,3	141,5	154,7	2252,5
Per 100 g		7,4	6,2	6,7	98,6

Fresh cabbage soup - a classic recipe

First, let's cook the well-known cabbage soup from fresh cabbage. It is important not to skimp on spices and herbs. You can add more potatoes or do without them. But be sure to add tomatoes - acid is always appropriate.

Ingredients:

0.7 kg beef;
0.4 kg cabbage;
2 onions;
2 carrots;
4 potatoes;
2 tomatoes;
4 cloves of garlic;
Bay leaf(2 pcs.);
refined oil for frying;
greens, pepper, salt to taste.

How to cook:

Rinse the meat, place in a saucepan, add cool water and place on the stove. Throw in the whole onion. When it boils, set the temperature to minimum and cook the beef until done. Remove, cool, separate from bone (if any).
Pass the meat broth through a sieve to remove small particles. Place on the stove.
Chop the cabbage, peel the onion and carrots (cut into cubes).
Pour refined oil into a frying pan and add vegetables for frying.
Place the chopped vegetable in the broth and continue cooking over low heat.
Place peeled tomatoes on the frying pan with the vegetables (you can replace tomato sauce). Chop the peeled potatoes into cubes.
Place fried vegetables, potatoes, and meat into the broth. Cook until potatoes are soft.
Wash the greens well and dry. Chop the garlic.

LITTLE TRICKS! A few minutes before readiness, add chopped garlic and boil. Serve the dish seasoned with sour cream and sprinkled with chopped dill.

Video recipe

Sauerkraut cabbage soup - a classic recipe

The second number is cabbage soup made from sauerkraut, which is always good. Sour, piquant, spicy notes - they have everything to make dinner not boring. What kind of meat to use for the broth is purely a matter of your taste.

Ingredients:

0.8 kg beef shoulder;
0.5 kg of sauerkraut;
6 potatoes;
2-3 carrots;
3 onions;
45-50 g parsley root;
black peppercorns;
Bay leaf;
salt.

Preparation:

You will need a 5-liter saucepan. Place the washed meat in it and add water. After boiling, cook for 1.5 hours. During cooking, remove foam from the surface.
After 60 minutes, start preparing the vegetables. Grate the carrots coarsely, cut the onion into small cubes.
Fry the onion in refined oil until transparent, then add the carrots and cook until soft.
While the carrots and onions are fried, cut the peeled potatoes into cubes.
Remove the spatula from the pan, remove the bones, cut into pieces, and put back.
Place potatoes in the broth. Cook until soft - about 10 minutes.
Post sauerkraut. It should be crispy, not too salty and not sweet.
Add fried vegetables, pepper, parsley (root), bay leaf, and salt. After 10 minutes turn off.
Let it brew. Serve with chopped herbs.

INTERESTING! By order of Prince Potemkin, sour cabbage soup was included in the Russian soldier’s diet as “a particularly satisfying and healthy dish.” By the way, the soldiers were pleased with this innovation.

Cooking delicious cabbage soup with pork

If you want, you can add potatoes to the soup. Place the peeled and diced potatoes into the pan 20 minutes after adding the cabbage.

Ingredients:

500 g pork;
½ white cabbage;
80 g onion;
50 g root parsley;
40 g butter;
2 tomatoes without skin;
pepper, bay leaf, salt to taste.

Preparation:

Prepare meat broth. Remove the pork after 1.5 hours, strain the liquid part into another pan.
Place fresh cabbage chopped into thin strips into it.
After boiling, add pre-fried onion and parsley root, then return the meat there and cook for another half hour.
10 minutes before the end of cooking, add chopped tomatoes and bay leaves.
Season and remove from heat.

LITTLE TRICKS! Before serving, add a piece of pork, low-fat sour cream and finely chopped herbs to each serving.

Recipe for sauerkraut with chicken

For cabbage soup with sauerkraut It is important to choose a fatty domestic chicken. Cut the carcass in half and cook the broth. If desired, you can add the onion, and when ready, remove it.

Ingredients:

½ piece of chicken;
500 g sauerkraut;
120 g carrots;
50 g root parsley;
25 g tomato puree;
spices and salt to taste.

Preparation:

Separately simmer the sour vegetable by pouring 370 ml of broth into it.
Combine broth and stewed sauerkraut in a saucepan.
Add fried tomato puree vegetables (carrots, onion, root parsley), cook for 20 minutes. Season with spices and salt.

By the way, since it contains sauerkraut, it goes great after an “active” workout. festive feast. When serving, place sour cream, finely chopped dill or parsley on a plate.

How to cook cabbage soup in a slow cooker

Clay pots were once used to prepare rich cabbage soup. All the ingredients were put in them and sent to the Russian stove, in which the food simmered all day, and in the evening it was served to the table. It would seem that it could be simpler, but women no longer have time for long fuss, but they do have a modern device - a multicooker.

Ingredients:

0.6 kg of meat;
½ head of cabbage;
300 g potatoes;
100 g carrots;
1 pod of sweet pepper;
75 g onion;
1 tomato;
40 ml odorless oil.

Preparation:

Fry onions, carrots, sweet peppers, and tomatoes in odorless oil in the “Fry” mode.
Place a piece of meat (it is advisable to use a whole one) in the multicooker bowl with the vegetables. Next add cabbage (chopped into strips) and potatoes. Pour in water and salt.
Set the “Soup” program. Usually this program lasts 2 hours, but you can add another half an hour.
Add spices, bay leaves, garlic and fresh herbs at the end of cooking. Remove the meat from the multicooker and chop.

ON A NOTE! When pouring cabbage soup, place a tablespoon of sour cream in a serving plate and sprinkle chopped dill on top. Serve immediately.

Video cooking

Benefits and harms

Rich, tasty cabbage soup is, of course, great. But the main thing is that the dish is safe for health. Despite many positive qualities, cabbage soup made from sauerkraut is quite insidious. So I made a little cheat sheet.

Cabbage soup improves digestion. Fiber and lactic acid bacteria in the composition help the stomach and intestines, facilitating the absorption and digestion of food.
They will bring many benefits for colds and flu, as they contain ascorbic acid (vitamin C).
“An interesting fact: with a wet cough, sauerkraut, “prescribed” in the form of cabbage soup, helps a lot”
Quench thirst and slightly reduce body temperature during colds. One plate of cabbage soup and you will feel better.
They can cause exacerbation of gastritis, metabolic disorders and water-salt balance due to the high salt content in pickled vegetables.
Not recommended for cholecystitis and diseases of the duodenum

If time allows, it’s good to cook cabbage soup according to all the rules, but sometimes you need to cook lunch quickly. In this case, I recommend cooking the broth in the evening; overnight the meat will become softer and more tender; it needs to be cut and returned back to the liquid.

Daily cabbage soup from sauerkraut will become even tastier after heating, so in the North they often prepared a large pan, then froze it, and if necessary, broke off a piece, put it in a cast iron pot and heated it in a Russian oven. A dish cooked on the stove and subsequently frozen has the same taste as the one from the oven.

Cabbage soup must have a sour taste, this is a prerequisite. In addition to the traditional components, you can supplement them sour apples or berries (lingonberries, cranberries), sour cream, pickles and mushrooms. In the south of Russia they put tomatoes and sweet peppers, and modern recipes contain potatoes, which make the soup thick and tasty.

Cook a strong broth from the meat, adding bay leaves and allspice. While it is cooking, fry the onion in oil until translucent, then combine with grated carrots. Once the vegetable is soft, remove the pan from the stove. Remove the meat, cut into pieces, return to the broth, add potato cubes and chopped parsley root.

After 8-10 minutes, season with sauerkraut (squeezed out of the brine). However, if there are no health problems, you don’t need to do anything, just cook it in meat broth 15 minutes, then add fried vegetables and spices. Cook for another 7 minutes. Serve with sour cream or cream, sprinkled with fresh herbs.

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 dressing soup, the main ingredient of which 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:

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.
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 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.
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.
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.
After fifteen minutes, place the roast and chopped meat into the pan.
After another five minutes, add salt and pepper, as well as herbs.
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 vegetable oil;
any greens;
salt and pepper to taste.

Step-by-step instruction:

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.
Potatoes need to be peeled, washed well and cut in any way convenient for you.
Wash the carrots and grate on a medium grater, and after peeling, chop the onion with a knife (small).
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.
Throw potatoes into the broth, and after 10 minutes add sauerkraut and fry.
Wash the greens, dry them, chop them and put them in cabbage soup.
Now you can add salt and pepper to the soup.
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.
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:

The beans need to be washed and soaked overnight in warm water to swell.
Pour water into a saucepan, put the beans in it and cook for about an hour until they soften (but not completely).
Peel the potatoes and cut into strips, shred the cabbage. Put all this into the broth.
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.
The tomato must be peeled by first placing it in boiling water for a minute. Cut it into small cubes.
When the cabbage and potatoes become soft, add the prepared roast and tomato to the soup.
Chop the greens with a knife and also put them in the cabbage soup.
Add pepper and salt.
After two to three minutes, cover the pan with a lid and turn off the heat.
After infusing for twenty minutes, the cabbage soup can be served.

By the way, instead of raw beans You can use canned, but you should add it 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:

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

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.
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.
To prevent the formation of white foam, pre-soak it for twenty or thirty minutes in cool water, this will remove excess starch.
It is best to serve cabbage soup hot and fresh, and always with sour cream; this is an unchanging Russian tradition.
If the cabbage is very tough and difficult to cut, then you can put it in freezer refrigerator or pour boiling water over it. Then the leaves will noticeably soften.
Try cooking real Russian cabbage soup in a slow cooker, it’s not difficult and even easier than cooking on the stove.
To make the meat cook faster, you can cut it into pieces, not along the grain, but across it.
Salt the cabbage soup at the very end of the cooking process.
If the broth has boiled away, do not add cold tap water to it. To bring the volume to the required level, use boiling water.
Sauerkraut should be added only after the potatoes are ready, otherwise they may remain hard.
At the very end of cooking, you can add chopped garlic to the cabbage soup.
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 made from fresh cabbage is a Russian classic. In general, cabbage soup is one of the most important dishes of Russian cuisine. They have been prepared since time immemorial, although back then they were somewhat different from modern ones.

As a child, I went to visit a friend. Usually, if there were holidays, we often hung out all day on the street and dropped into the house we were next to at the moment to eat. So they had a Russian stove.

I remember how his grandmother or mother took a cast iron pot out of the oven, then cabbage soup was cooked in it, using a special grip, and if the cast iron pot was heavy, they put a roller under it to make it easier to remove.

She poured it into cups for us, and sometimes gave it to us in one large cup, put sour cream thick as butter in it, and we wrapped it in both cheeks until the cups were empty. And especially fatty cabbage soup, where fatty plaques floated on top, was served without sour cream. We didn’t know then that people have cholesterol.

Ah... what kind of cabbage soup were they! I have only managed to cook something as delicious a couple of times in my life.

In previous articles I gave recipes green cabbage soup or as they are also called, a recipe, but in my opinion, real cabbage soup is not only not inferior to borscht, but sometimes even surpasses it. Although these are very similar dishes.

By the way, I recently visited the website: “Treasury of Wisdom”, so they have a whole list of recipes for cooking cabbage soup. Come in and take a look. Find something new for yourself.

Well, you and I, let's cook our cabbage soup.

How to cook cabbage soup from fresh cabbage step by step recipe with photos

Next time I will try to write how to cook cabbage soup with lamb. I believe that cabbage soup with lamb is the most delicious. By the way, my friend’s grandmother and mother, whom I mentioned above, always made cabbage soup only with lamb.

Nowadays, making cabbage soup from lamb is very expensive, so we will prepare cabbage soup from pork.

Preparing frying for cabbage soup

11. Place a frying pan on the adjacent burner, pour in vegetable oil and let it warm up. If your broth is fatty, then instead of vegetable oil, you can use the fat from the broth, skimming it off the top of the broth with a spoon.

12. The oil is hot, put the onion in it. Fry until the onion begins to brown. Stir the onion periodically.

13. In the meantime, let’s get to the meat, not forgetting to stir the onion. Separate the meat from the ribs. It separates very easily, as it is well cooked. Cut the meat into small pieces. Can be cut into large ones.

When we don’t have guests, I generally prefer to cut only by dividing the ribs one or even two at a time, and not cutting the meat off the ribs. Then you take the rib out of the cabbage soup, take it with your hands and gnaw it. Tasty…!

14. Our onions are browned. Add chopped carrots to it.

15. Add a little salt so that the carrots give juice and mix. Fry, stirring occasionally, until the carrots become soft and also brown a little.

16. The carrots are browned, add finely chopped tomatoes.

If you have fresh tomatoes, make a cross cut on top, put them in a cup, pour boiling water over them and hold for 1 minute. Then you can easily remove the skin from them. In general, one tomato will be enough.

If the tomato paste is thick, add half a tablespoon. not more.

If marinated in its own juice, finely chop about 2 tablespoons and add to the carrots and onions. Mix everything and fry for 2-3 minutes over medium heat.

The frying is ready, put it in the pan, stir and cook until the potatoes and carrots are ready.

Final steps for preparing cabbage soup

17. These are the beautiful cabbage soup we make. Taste for salt again. Everything should be to your taste. Close the lid and continue to cook over low heat, just simmering gently, until done.

18. Let’s try again, this time for acid. If your tomatoes were sweet or you just thought there was not enough acid, add vinegar. I prefer to add lemon juice instead of vinegar. So if you have it, squeeze half a lemon, maybe less, try it.

19. Check the readiness of potatoes and carrots. We take it out with a spoon and taste it with a knife. They should be soft. The knife should go in easily.

20. Place the chopped meat in the pan and add the herbs. Leave a little for decoration.

21. Squeeze the garlic here. How much, see for yourself to taste. Approximately 4-5 cloves. Sprinkle with black pepper to taste. If there are children, it is better not to pepper it. Let everyone have pepper on their plate.

22. Test again for salt and sourness. Everything suited us. Turn off the heat, close the lid and let the cabbage soup brew for 15-20 minutes.

OK it's all over Now. Fresh cabbage soup is ready.

Pour into plates and serve. You can decorate with herbs and add sour cream. I serve this to the table. What if someone doesn’t want to.

Serve the cabbage soup with salt, pepper, sour cream and herbs.

Bon appetit!

How do you like cabbage soup? Share in the comments.

Video - Cabbage soup from fresh cabbage, preparing delicious cabbage soup

Bon appetit!

Ingredients for cooking cabbage soup in a slow cooker are the same as for cabbage soup in a saucepan
1. Peel the onions and carrots, chop the onion finely, grate the carrots on a coarse grater.
2. Pour vegetable oil into the multicooker, add onions and carrots, fry in the “frying” or “baking” mode for 15 minutes.
3. Chop the meat, add it to the vegetables, and simmer with the vegetables for 30 minutes.
4. Add thinly sliced cabbage, peeled and diced potatoes, and chopped tomatoes to the slow cooker.
5. Fill to the maximum cold water, salt and add pepper.
6. Set the multicooker to “stew” mode and cook the cabbage soup for 1.5 hours.
7. For the effect of infusion, the so-called. "daily allowance", leave the multicooker on in the keep warm mode for 12-14 hours.

Fkusnofacts

How can you replace tomatoes in cabbage soup?
It is permissible to replace the tomatoes in cabbage soup with tomato paste (1 tomato - 1 tablespoon of tomato paste).

What can you add to fresh cabbage soup?
If desired, can be used in cabbage soup made from fresh cabbage bell pepper, canned beans.

How to cook rich cabbage soup
To cook rich cabbage soup, it is recommended to use medium-fat beef - sirloin or brisket. It is recommended to cut off the fat before cooking the meat and fry the onions in it. To do this, heat a frying pan over medium heat, add the chopped fat, melt it, push it to the edge of the frying pan and add the onion. Fry the onion until golden brown. Add the frying agent for the broth, removing the cracklings, to the cabbage soup 7 minutes before it is ready.

Cabbage soup as a first course has been prepared for a very long time; they have been known in Rus' since the 11th century.

If a head of fresh young cabbage is used to prepare cabbage soup, then it can be added 10 minutes after adding potatoes to the cabbage soup: the leaves of young cabbage are soft, and they cook faster than the leaves of winter varieties of cabbage.

When preparing cabbage soup from tomatoes, it is advisable to remove the skin, as it does not boil softly. In order to easily remove the skin, you need to make a cross-shaped cut on the side of the stalk, lower the tomato into boiling water for 1 minute, remove from the water, cool slightly and carefully remove the skin from the fruit.

When preparing the frying for cabbage soup, you can add 3 tablespoons of grated parsley root and celery root. They have a pleasant smell and also give the cabbage soup a spicy herbal flavor.

Cabbage soup without adding meat (they are also called empty cabbage soup) can be prepared during the fasting period. Then you should not add any meat, the cabbage soup should be served without sour cream, and to make the cabbage soup richer, you should fry the onions, carrots, tomato paste or tomatoes in vegetable oil.

Fresh cabbage soup can be stored in the refrigerator for 4 days in a container with a lid.

The calorie content of cabbage soup from fresh cabbage is 42 kcal/100 grams.

The cost of products for preparing cabbage soup from fresh cabbage on average in Moscow as of February 2018 is from 450 rubles per pan of cabbage soup.

Place the ribs in the pan. To them we send a small onion cut crosswise, 2 crushed cloves of garlic, bay leaf, peppercorns and salt to taste. Pour in 2.5 liters of water and put on high heat. Bring to a boil, reduce the heat to low, skim off the foam and cook the broth for 1-1.5 hours.

Remove the meat and all the aromatic part from the finished broth (the broth can be strained at this point).

Cut the potatoes into cubes.

Shred the cabbage.

Add cabbage and potatoes to the broth. Cook until soft, about 15-20 minutes.

Meanwhile, finely chop a large onion and three carrots onto a coarse grater. In a frying pan over medium heat, heat 1 tbsp. vegetable oil. Add onions and carrots, fry, stirring, for 5-6 minutes.

Add tomato paste and vinegar and fry, stirring, for about 1 minute, until a characteristic sweet smell appears.

Place the roast in the pan. We also send the meat removed from the bones and cut into pieces there. Cook everything together for about 10 minutes.

Add finely grated garlic and chopped herbs, turn it off and let it brew under the lid for 10-15 minutes.

Serve with sour cream.

Bon appetit!

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Popular

Cabbage for cabbage soup. Correct cabbage soup: cooking secrets. Ingredients for cooking

Preparing to cook

How to choose and shred cabbage

How long to cook

Calorie content

Fresh cabbage soup - a classic recipe

Sauerkraut cabbage soup - a classic recipe

Cooking delicious cabbage soup with pork

Recipe for sauerkraut with chicken

How to cook cabbage soup in a slow cooker

Benefits and harms

A little history

Cooking options

Option one

Option two

Option three

Option four

How to cook cabbage soup from fresh cabbage step by step recipe with photos

Menu:

Simple but tasty cabbage soup

Ingredients:

Preparation:

Preparing frying for cabbage soup

Final steps for preparing cabbage soup

How do you like cabbage soup? Share in the comments.

Video - Cabbage soup from fresh cabbage, preparing delicious cabbage soup

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