Shchi from fresh cabbage. Recipe for cabbage soup from fresh cabbage with pork and video. Fresh cabbage soup with meat and vegetables - a delicious recipe

17.10.2019

The word "shchi" (shti) comes from the Old Russian "sity". So called any liquid nutritious food. Cabbage stews began to be prepared in the 9th century, when this vegetable was brought to Russia and began to grow. The dish quickly won people's love.

"Schanoy spirit" always stood in the house. Shi could afford everything. They could be cooked at any time of the year: in summer with fresh, and in winter with sauerkraut. And they never got bored.

Did you know that in the 18th-19th centuries, cabbage soup was frozen in the form of large ice circles and taken with you on the road, and then chopped, heated and eaten?

Shchi was cooked in village huts, and in noble estates, and in royal palaces. Wealthy segments of the population could afford rich cabbage soup (with meat), and simpler people cooked mostly a vegetarian version - empty cabbage soup. But no matter what the ingredients were, cabbage soup was always simmered in a Russian oven. So the vegetables did not seethe in boiling water, but gradually revealed their taste.

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Now you can afford at least gazpacho, even miso, even puree soup. But shchi is still the favorite first dish for many. Therefore, we will tell you how to cook excellent cabbage soup.

Rich cabbage soup made from sauerkraut or fresh cabbage

This is a modern variation of rich cabbage soup - without porcini mushrooms and turnips (may Pokhlebkin forgive us). But even an inexperienced cook can cope with the technology.

Ingredients for a three liter saucepan:

500 g of meat on the bone;
300 g of sauerkraut or fresh cabbage;
3 small onions;
2-3 potatoes;
2 tomatoes;
1 small carrot;
vegetable oil for frying;
Bay leaf, salt, peppercorns, allspice and other spices - to taste;
dill, parsley, sour cream for serving.

Step 1. Cook the broth

Traditionally, meat soup is boiled in beef broth, while choosing the brisket, brisket and others with a bone. But you can use pork and even chicken.

Cover the meat with water and cook over medium heat. When it starts to boil, keep an eye on the foam. Otherwise, the broth will have to be filtered.

Step 2. Add cabbage

This is the main component of cabbage soup. The most commonly used is sauerkraut. They even add its brine to the soup. Thanks to sauerkraut, cabbage soup acquires that sourness for which many people love them so much.

Sour cabbage soup is not cabbage soup at all, but a kind of kvass. So in the old days they called the honey-malt drink, which was used to treat a hangover. Now many mistakenly call sour cabbage soup with sauerkraut.

When the broth boils, add cabbage to the pan. If you have too much, then you need to rinse it first.

If you cook cabbage soup from fresh cabbage, do not forget that, unlike sauerkraut, it must be added at the end of cooking, before potatoes.

Lower the heat and taste the broth for salt. Usually the salinity of cabbage is quite enough, but if desired, you can add a little salt. Cabbage with meat should be cooked for about an hour.

Step 3. Frying

Shchi is a filling soup, which means you can’t do without frying. Fry finely chopped onions in vegetable oil, then add chopped carrots and chopped tomato to it, and at the very end another tablespoon of tomato paste so that the soup has a rich color.

Previously, onions were put in cabbage soup twice. For the first time, a whole onion along with meat when cooking the broth (then it was removed). There was even a proverb: "I'm naked, but there are onions in cabbage soup." The second time the onion was added already finely chopped along with the cabbage.

Step 4. Gather cabbage soup

After an hour and a half of cooking, fish out of the broth, and when it cools down a bit, separate it from the bone and cut into small pieces. Then return it to the soup along with the roast and potatoes.

Initially, rye flour was added to the cabbage soup for density. With the spread of potatoes, this vegetable took over the function of starching the broth.

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Step 5. Add spices

About 10 minutes before cooking, add bay leaf, pepper and other spices to taste to the pan. Try cabbage soup. If they seem under-salted, salt them.

In the old days, kondums (ears with mushrooms and other fillings), rebakes or nannies were served with shchi. Do you remember in Gogol's "Dead Souls": "... after taking a sip of cabbage soup and rolling off a huge piece of nanny from the dish, a famous dish that is served with cabbage soup and consists of a mutton's stomach stuffed with buckwheat porridge ..."?

Shchi is ready! As a dressing, sour cream and fresh herbs are usually used.

Previously, a cast-iron with cabbage soup could languish for hours until the stove cools down. The longer, the tastier. So appeared special kind cabbage soup - daily. In composition, they are the same as ordinary meat, but they cook much longer.

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To turn ordinary cabbage soup into daily ones, you need to pour them after cooking and send them to the oven, heated to 220 degrees. When the soup boils, reduce the temperature to 160 ° C and simmer for another two hours. After that, reduce the temperature by 10-15 degrees every hour until you reach 70-80 ° C. It mimics temperature regime cooling Russian oven.

Another option: after cooking, wrap the pot with cabbage soup in something warm and let them cool down gradually (this will take 4-6 hours).

In addition, you can use the slow cooker, experimenting with the baking and stewing mode, as well as the keep warm function.

This is a variant of empty cabbage soup. It is perfect for those who do not eat meat or.

Ingredients for a three-liter saucepan:

350 g of chum salmon, cod or any other fish with a small amount of bones;
400 g sauerkraut;
150–200 g fresh forest mushrooms;
3 small onions;
2-3 potatoes;
2 tomatoes;
1 small carrot;
1 tablespoon of tomato paste;
butter and vegetable oil for frying;
bay leaf, salt, peppercorns, allspice and other spices to taste;
dill, parsley, sour cream for serving.

Cooking

Pour water into a saucepan and add sauerkraut to it. When it starts to boil, remove the foam and reduce the heat to a minimum. Cabbage should be cooked for 40-60 minutes. Then add fresh, cut into large pieces to the broth. After 20 minutes, catch the fish, separate it from the bones and chop. Return fish to broth.

Chop and boil the mushrooms. It is better to use forest ones: white, boletus, mushrooms. Then fry them for butter. Fry in a separate pan: fry onions, carrots, tomatoes and tomato paste.

Send the mushrooms and fried to the broth and cook for about 10 more minutes. Add all spices. Don't forget to salt! After another 10-15 minutes, fish and mushroom soup is ready. They can be served in the same way as rich cabbage soup, with herbs and sour cream.

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Bon appetit!

Teach your wife how to cook cabbage soup!

In modern cooking, there are several dozen varieties of cabbage soup. What cabbage soup do you cook? Share your favorite recipe in the comments.

We offer today for lunch for your family to cook delicious cabbage soup from fresh cabbage, the recipe of which is unusually simple. For this you will need meat broth, which can be prepared on the basis of pork stew. To do this, take half a kilogram of pork stew, rinse cold water. Fill with water, salt to taste, put the peeled onion and peppercorns. We put all this to cook on a slow fire for 2 hours. Skim as needed and stir. After preparing the broth, we proceed to the magic.

The recipe for the dish may vary slightly depending on the taste preferences of family members. The layout of the products of the dish may include, in addition to the standard set, a sweet bell pepper, chilli beans. Before you start cooking, it is important to prepare all the ingredients in advance. Cooking cabbage soup from fresh cabbage is quite simple. To do this, you need to know only some tricks and secrets. Most of them will be covered in this article. We are sure that after reading this material, you will always get delicious and fragrant cabbage soup from fresh cabbage. Hurry up to surprise your family members with a nutritious and delicious dish.

We start cooking cabbage soup from fresh cabbage: food layout

Begins cooking cabbage soup from fresh cabbage by choosing a suitable meat or vegetable base. This first course is very fragrant and pleasant to the taste, if you use chicken broth as the basis. Can also be made vegetarian vegetable soup. Good results are obtained with the addition of lean pork. To get the broth, the meat must be boiled over medium heat for 30 minutes and slowly heated for 1.5 hours. This is the only way to get a delicious broth with a rich aroma. After cooking, the meat is taken out and the broth is filtered.

And now we can, with a clear conscience, start cooking cabbage soup from fresh cabbage. We will need the following layout of products for a 4 liter dish:

chopped fresh cabbage in the amount of half a kilogram;
four large potatoes;
two carrots and one onion;
ground black and red pepper;
Bay leaf;
sunflower oil.

First, cabbage is put into the boiling broth. After 10 minutes, the chopped potatoes are lowered. Then chop the onion and grate the carrots. All this is fried in a sufficient amount of sunflower or olive oil. We peel the pork stew or chicken meat that was used to make the broth. Grind all the pieces of meat and add to the broth.

By the way, unusually tasty cabbage soup from fresh cabbage is obtained on chicken broth. Be sure to try cooking cabbage soup from fresh cabbage, the recipe of which includes chicken meat.

Secrets of the recipe for delicious cabbage soup

Every housewife can cook tasty cabbage soup from fresh cabbage. As can be seen from the above, there is nothing difficult in this. But there is whole line secrets that help to cook delicious cabbage soup from fresh cabbage. The most important secrets delicious cabbage soup from fresh cabbage is that the dish does not acquire its real rich taste immediately after cooking. This dish is most delicious the day after cooking. It is for this reason that they are also called daily cabbage soup.

Another secret to cooking delicious cabbage soup from fresh cabbage is that it is advisable to scald the cabbage with boiling water before cooking. So she loses her bitterness, which can be hidden in the veins of the cabbage leaf.

Also, cabbage, after being chopped, can be made more palatable with the help of such simple tricks:

put in a wide bowl;
sprinkle with a little salt and sugar;
add a tablespoon of vinegar;
beat the cabbage with a pusher until the juice is released.

This will help give the soup a special piquant taste. At the end of cooking, you should lower the bay leaf from the cabbage soup for five minutes. But only then it must be removed from the broth. Otherwise, the taste will be spoiled. We have given the layout of products for a four-liter pan. This amount of soup is enough for a full meal for a family of 4 for two days.

The most delicious cabbage soup from fresh cabbage is obtained in chicken broth. For this we need two chicken legs. Based on them, we cook broth for soup. Then we free the legs from bones and skin. Divide the meat into portions and put back into the broth. Add shredded cabbage. Then, after 10 minutes, diced potatoes are laid. Onions and carrots are fried in vegetable oil. By the way, for a more delicate taste of the soup, you can sunflower or olive oil mix for frying vegetables in equal proportions with butter.

At the end of cooking, you can add spices to your taste, finely chopped fresh dill and parsley. It is proposed to serve with sour cream on the table. Mayonnaise can somewhat spoil the taste perception of the dish. In our family, garlic croutons are always served with fresh cabbage soup. Very crispy and tasty together.

Recipe for lean cabbage soup from fresh cabbage and their calorie content

In order to cook lean cabbage soup from fresh cabbage, it is proposed to take all the same products according to the recipe, except for meat and chicken. Cooking in this case begins with cooking vegetable broth. To do this, water is poured into the pan with the addition of salt and peppercorns. After boiling, shredded cabbage and chopped potatoes are laid. Onions and carrots are fried in vegetable oil. the recipe is distinguished by dietary and unusual cabbage soup, their calorie content is quite low and can be only 40 calories per 1 serving of 250 ml.

To give a special taste, lean cabbage soup made from fresh cabbage is seasoned with lemon juice. Also, to add flavor, you can add passivated sweet pepper and fried mushrooms. When serving, you can season with lean mayonnaise.

Do you want to know what calorie content fresh cabbage soup has in most cases? It depends on what broth you are cooking the soup with.

Lean cabbage soup from fresh cabbage has a calorie content of 40 kcal per 1 standard bowl of soup. Meat soup from fresh cabbage has a higher calorie content. Usually it is 98 kcal per bowl of soup.

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 cooking recipes. We suggest you familiarize yourself with the most interesting ones.

A bit of 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 for the first time such a dish began to be prepared back in the distant 9th century, when cabbage was brought from Byzantium, and the peasants began to grow it en masse.

But rather quickly cabbage soup became popular not only among the poor, but also among other segments of the population, therefore long time they occupied leading positions in the lunch meal, and even now they are still loved.

It is believed that the name of the soup comes from old Russian word“sto”, which then transformed into “sity”, and then into a shorter “shchi”. And it meant "sustenance".

cooking options

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

Option one

Shchi from fresh cabbage with 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 bulb;
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 pot of water and put it on the fire. Skim off the resulting foam as it cooks, as it can spoil the taste of the dish.
While the beef is cooking, get on with the rest of the 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. Rinse 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 another couple of minutes.
When the beef is ready (about 1-1.5 hours after the broth boils), take it out, cool slightly and cut into cubes. Put cabbage and potatoes in the broth.
After fifteen minutes, place the roast and chopped meat in a saucepan.
After another five minutes, add salt and pepper, as well as herbs.
Turn off the fire after a few minutes. Let the soup brew and serve with sour cream.

Option two

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

Wash the pork and place in a pot of boiling water. While the meat is cooking, periodically remove the foam with a slotted spoon or a 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 chop the onion after cleaning with a knife (medium-sized).
When the pork is fully cooked and soft, remove it from the broth, and after cooling, cut into cubes or strips to return to the soup.
Throw potatoes into the broth, and after 10 minutes, sauerkraut and fry.
Wash the greens, dry, chop and put in cabbage soup.
Now you can pepper and salt the soup.
After a few minutes, turn off the heat and cover the pan with a lid to infuse the dish and become more rich and tasty.
Done, you can serve.

Option three

If you are fasting or dieting, then you can cook delicious and light lean cabbage soup with beans. This will require:

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:

Beans should be washed and soaked overnight in warm water to make it swell.
Pour water into a saucepan, put the beans in it and cook it for about an hour so that it softens (but not completely).
Peel the potatoes and cut into strips, chop the cabbage. Put all this into the broth.
Next, you need to roast. To do this, peel and chop the onion, wash and rub the carrots. Fry 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 are soft, put the finished roast and tomato into the soup.
Chop the greens with a knife and also put in cabbage soup.
Add pepper and salt.
After two or three minutes, cover the pan with a lid and turn off the heat.
After twenty minutes of infusion, cabbage soup can be served.

By the way, instead of raw beans, you can use canned beans, but you should add it almost at the very end.

Option four

Delicious, satisfying and beautiful will turn out green cabbage soup with sorrel and egg. 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 bulb;
one carrot;
3-5 chicken eggs;
a little vegetable oil;
salt and ground pepper to your taste.

Cooking:

The meat must be cooked until tender, removed from the broth and chopped. Do not forget to remove the foam during the cooking process.
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 chop it in a blender.
Wash and grate the carrots, finely chop the onion with a knife after peeling.
Put the potatoes and cabbage into the boiling broth. While it is cooking, fry the onions and carrots in vegetable oil.
When the cabbage and potatoes become soft, put the roast and sorrel in 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 in half.

To make the cabbage soup light and the broth almost transparent, you need to drain the water during the cooking process. And even better, pour out the broth completely (or use it for other purposes), and continue to cook the soup in new fresh water.
For the transparency of the broth, it is also worth simmering the cabbage soup over low heat so that they gurgle a little, and not actively seethe. And also experienced housewives It is not advised to cover the pan with a lid during cooking.
To prevent the white foam from forming after adding the potatoes, soak them for twenty or thirty minutes in cool water beforehand, this will remove excess starch.
Shchi is best served hot and fresh, and certainly with sour cream, this is an unchanging Russian tradition.
If the cabbage is very tough and hard to cut, then you can briefly put it in the freezer of the 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 easy and even easier than cooking on the stove.
To make the meat cook faster, you can cut it into pieces, and not along the fibers, but across them.
Salt the cabbage soup at the very end of the cooking process.
If the broth boils away, then do not add cold tap water to it. To bring the volume to the required, use boiling water.
Sauerkraut should only be added after the potatoes are cooked, otherwise they may remain hard.
At the very end of cooking, you can add chopped garlic to the cabbage soup.
If the recipe involves the use of tomatoes, then they can be replaced with tomato paste.

It remains only to wish you bon appetit.

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

Fkusnofakty

What can replace tomatoes in fresh cabbage soup
It is permissible to replace tomatoes in cabbage soup with tomato paste (1 tomato - 1 tablespoon of tomato paste).

What can be added to soup from fresh cabbage
Optionally, you can use bell peppers, canned beans in fresh cabbage soup.

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 the fat before cooking the meat and fry the onion on it. To do this, heat a frying pan over medium heat, put the chopped fat, melt it, move it to the edge of the pan and put the onion. Fry the onion until golden brown. Zazharku for fat, removing the cracklings, add to the cabbage soup 7 minutes before readiness.

Shchi as a first course has been prepared for a very long time; they have been known in Russia since the 11th century.

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

When cooking cabbage soup with tomatoes, it is advisable to remove the skin, as it does not boil soft. In order to easily remove the skin, make a cross-shaped incision from the side of the stalk, dip the tomato in boiling water for 1 minute, remove it 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 to them. They have a pleasant smell, and also give cabbage soup a sharp herbal flavor.

Shchi without adding meat (they are also called empty cabbage soup) can be cooked during the fasting period. Then no meat should be added, the cabbage soup should be served without sour cream, and to make the cabbage soup rich, you should fry onions, carrots, tomato paste or tomatoes in vegetable oil.

Shchi from fresh cabbage 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 making cabbage soup from fresh cabbage, on average in Moscow for February 2018, is from 450 rubles per saucepan of cabbage soup.

Shchi is a traditional Russian hot dish. It began to be prepared in Russia from the 9th century, it was at this time that the peasants began to grow cabbage. Of course, they prepared in a simple way, without meat, without potatoes, the so-called "lean" cabbage soup, at best adding mushrooms. Nevertheless, very quickly the dish gained popularity and people's love.

They began to cook this first dish in rich houses, they called such cabbage soup “full” or “rich”. They were cooked from sauerkraut, with meat, with porcini mushrooms. They also prepared "daily" cabbage soup. Their peculiarity was that after cooking, the cast iron was wrapped in something warm. Thus, they kept warm, and then exposed to the cold until the next day.

They were invariably cooked in a clay, and later a cast-iron pot in a Russian stove, they called it a pot. He was even revered in a special way, they spoke while washing, considered something special.

Through the millennium, people's love has conveyed the recipe for cabbage soup to the present day. There is not a single family that would not prepare them. And in every family you do not eat the same. Everywhere they cook differently, and of course the taste also turns out to be different everywhere. And until now, the old Russian proverb is relevant, and it sounds like this: “ Shchi and porridge are our food!

Today I want to offer a recipe according to which we have been preparing cabbage soup in our family for many years. This recipe has absorbed all our culinary knowledge. It differs from the classic recipe in some ways. One of which is the pre-frying of vegetables. In the classic version, all vegetables are put into the soup without prior sautéing.

There are other points that I will dwell on when describing the recipe. Let's get to it and move on.

How to cook soup from fresh cabbage and vegetables

We will need:

meat with bones - 800-1000 gr
cabbage -200 gr
potatoes - 2 pcs
onion - 1 pc.
carrots - 1 pc.
bell pepper - 1 pc.
tomato -1-2 pcs
apple - 1 pc.
vegetable oil - 3-4 tbsp. spoons
red chilli pepper
salt - dessert spoon
greens - for sprinkling
sour cream - for serving

All vegetables for cooking cabbage soup according to this recipe are used fresh, young.

Cooking:

1. First we need to boil the meat broth. We will use beef. I bought a brisket, it is with bones, cartilage and meat. It contains small fatty layers. Just what you need. Shchi will not be very fatty, but will turn out to be rich. To do this, you definitely need a brain bone, you can’t do without it. It is she who will give us the fat we need. And of course, you need a piece of pulp to cut it into soup, and serve beautifully.

It should be remembered that it is meat on the bones that gives the main taste and fat.

Meat and meat on the bones I got about 1 kg. But, then we will remove the bones, and there will be much less meat left.

2. Wash the meat, fill it with cold water to just cover the contents, and put it on gas. Bring to a boil, periodically removing the foam. Since we cook meat on the bones, the foam is dark, it is difficult to remove, it floats in small flakes. And there is no way to get rid of it, except for one. Let the meat boil for 2 minutes, then take out the meat and pour out all the water without any regret.

3. We rinse the pan, the foam is so heavy that it has already settled on the walls and on the bottom. Then pour water again and lay the meat. I pour 2.5 liters of water, taking into account the fact that while the meat is being cooked, 1 liter will boil away. When we add all the vegetables, the total volume will be about 3 liters.

4. Put it on gas again, and bring to a boil. We see that very little foam is formed, it is light in color, and can be easily removed using a special spoon with holes.

In order for the cabbage soup to turn out not only tasty, but also attractive in appearance, you need to ensure that the broth is light.

5. As soon as it boils, we immediately reduce the fire. Water during the entire boil should not boil much, it should only gurgle slightly. Cover with a lid, leaving a crack, and cook the meat until fully cooked. Readiness is defined as follows.

When the meat is completely off the bone and easy enough to remove, then it is completely ready. My meat was cooked for about 2 hours. But sometimes it cooks faster. For example, veal is cooked faster because it contains the meat of young bulls. But for cabbage soup it is better to take beef. The meat is cooked longer, but the broth is more rich, and therefore more tasty.

For those who are interested in how to cook broths correctly, I have a special note. You can familiarize yourself with it by going to.

6. While we are cooking the broth, you can go about your business, and about 40 minutes before the meat is ready, you can do the vegetables.

7. Peel the onion and cut it into smaller cubes. You need a medium bulb. I have very large heads. so I only use half.

8. Pour 3-4 tbsp into the pan. tablespoons of oil and fry the onion over medium heat until slightly golden. On medium heat, it is both fried and steamed at the same time, gradually becoming soft and transparent.

9. While it is fried, peel and grate the carrots. For soups, I do not like to grate carrots on a regular grater. I either finely cut it into strips, or rub it on a grater for Korean carrots. In this case, carrots are visible in the soup as a separate ingredient. And it does not float in it in the form of "it is not clear what." Any soup with carrots chopped or grated in this way looks very aesthetically pleasing!

Add the carrots to the onions and sauté until they soften.

10. We clean the potatoes and cut them into medium-sized cubes. Sometimes potatoes are put in large pieces, then they are taken out ready, crushed and sent back to the broth. This method is used to thicken the broth. Previously, when there were no potatoes, flour was used to thicken. But in the 19th century, under the influence of French cuisine, they did not add it to cabbage soup. Although they add to this day.

If the potatoes were cut right away, and not before it was time to add them to the broth, fill it with water. To keep it from getting dark.

11. Bulgarian pepper cut into small strips.

12. We cut the cabbage into long and thin strips.

13. Cut the tomatoes in the upper part and pour boiling water for 2 minutes. Then remove the skin and cut into small pieces. We do not deliberately cut them smaller, and do not fry them so that they are visible and palpable in taste.

AT classic recipe cabbage soup tomatoes are not used. But cabbage soup should have a sour note of taste. If we cooked from sauerkraut, then we would refuse tomatoes. And so, just they will give this missing note.

14. An apple will also add a sour taste to us. True, it is not quite sour, but sweet and sour. But we will not refuse a sweet note either. We will get cabbage soup “not to tear off by the ears”. I'm serious about you! I've already cooked it. Husband ate two large plates just like that.

I also grate an apple for Korean carrots. Or you can cut it into thin strips.

15. When all the vegetables are ready and the meat is also “ripe”, we take it out of the broth. Adding water is no longer recommended. You need to calculate the volume at the very beginning. But if a lot has boiled away, then I’ll tell you a secret, sometimes I’ll add a glass or two. Be sure to boil. But only now, while vegetables have not yet been abandoned.

This time, you don’t need to add anything, I guessed with the amount of water. And I'm glad for it. Because every time you have to do it, you feel some remorse. Because you know you can't do it.

16. Now it's the turn of laying vegetables in the broth. And the first we lay the potatoes. Cook on low heat for 10 minutes. During this time, salt to taste. For a 3 liter saucepan, you will need a tablespoon of salt, a little less - a dessert spoon.

And in order not to be mistaken, salt, let it boil, try it. Everyone's taste is different. Someone likes salty food, someone salts at the very minimum. And someone does not salt at all.

17. Add bell pepper and cabbage at the same time. Also add red capsicum if you like. I'm adding a small piece. It will not be felt in the broth, but will leave its mark. Let it boil for 7 minutes.

18. Add tomatoes and apple. Cook for another 5-7 minutes.

19. Then turn off the gas, cover the cabbage soup with a lid, and let them brew for 15-20 minutes.

20. Pour into plates. Serve hot, sprinkle with chopped herbs and add a spoon or two of fresh thick sour cream. Preferably served with black rye bread. The dish is still Russian, folk!

21. Eat and enjoy the wonderful taste of a traditional Russian dish. If you like cabbage soup, be sure to ask for more!

Features of cooking soups from fresh vegetables

why am i sautéing vegetables? Shchi is very tasty on the second day. Soups prepared without sautéing should be eaten on the first day. Roast soups can and should be eaten on the second day, when they are well infused. That is, such a variant of "daily" cabbage soup. Therefore, I always cook for two times, or rather for two dinners.
As you may have noticed, we do not use any spices to prepare this dish. I have not forgotten about them, but I do not use them quite consciously. I will answer why?
In this cabbage soup recipe, we use only young fresh vegetables. They have not gained enough taste yet, so you don’t want to interrupt the one that they have. Therefore, we do not add pepper or bay leaf, so as not to interrupt the taste.
for the same reason we do not add any greens. Only fresh when served. Do not add more so that the broth remains golden, light and transparent.
when cabbage soup is prepared from sauerkraut, you can add both spices and herbs
I also missed the moment that if the bones on the meat were with uneven, sharp edges, then when you boil the broth, it must be filtered. So that small bones do not get caught by someone, and do not spoil the feeling of the dish.
vegetables do not need to be digested. They must be cooked until everything remains intact. And potatoes, and cabbage, and tomatoes. So stick to the timing.

Lean cabbage soup from fresh cabbage

Since there are not only meat-eaters in our house, but also vegetarians, I always cook two separate dishes. One is meat, and the other is exactly the same, but without meat.

And today is no exception. Cooked as always in two pans.

In principle, everything is prepared in exactly the same way as in the previous recipe. Except for meat of course. Everything is also cut. Onions are fried with carrots, then poured hot boiled water. And on this vegetable broth, everything else is already cooked in the order described above.

A little later I will write a detailed recipe for cabbage soup, already separately in the vegetarian dishes section. Because not everyone can see it here in the regular soups section. But while he's here, I want to say this. Since so many vegetables are used to make cabbage soup according to this recipe, they fully saturate the broth with their juices. And “lean” cabbage soup tastes no worse than meat ones. And if you add sour cream, then there will be practically no difference.

I ate meat cabbage soup, I also tried lean ones. Both of them turned out very tasty. I can’t describe their taste in words, I just don’t know how to do it. If I could, I would treat everyone. And I am sure that there would be no one indifferent.

Therefore, I advise you to cook cabbage soup from fresh cabbage with fresh vegetables and beef on your own. There is nothing difficult here. Act step by step, and you will certainly succeed, in the most that neither is at its best. The main thing is to cook with good mood. And then the cabbage soup will turn out so that in a week you will want to eat the same again!