Delicious cabbage soup from fresh cabbage (recipe and layout). Correct cabbage soup: cooking secrets

Calories: Not specified
Cooking time: Not specified

Shchi is a traditional Russian dish. Cabbage soup is cooked on meat broth, but you can use chicken and even fish, and during Lent cook cabbage soup in vegetable broth. Depending on the type of meat chosen, the taste of the broth will be different, but the remaining components of the dish remain unchanged in any recipe - cabbage, potatoes, fried vegetables, garlic and herbs. Traditionally, cabbage soup is cooked with sour, but this option is ideal for winter, and while there is still tender fresh cabbage, you can deviate from tradition and prepare no less tasty cabbage soup from fresh cabbage, a recipe with photos of which we present to your attention today.

Ingredients:

- pork on the bone – 700-800 g;
- water – 3 liters;
- potatoes – 4 pcs;
- cabbage – 500 gr;
- carrots – 1 large;
- onion – 2 pcs;
- tomatoes – 3 pcs;
- vegetable oil or pork fat (melted) – 2 tbsp. l;
- garlic - to taste;
- any fresh herbs;
- ground black pepper, salt - to taste;
- bay leaf– 1 piece (optional);
- sour cream, rye bread- for serving.

Recipe with photos step by step:

First you need to cook rich broth for cabbage soup. A pressure cooker will do this task perfectly - the meat will cook quickly, the broth will be clear and strong. We take meat on the bone, but not lean, but with fat. Pour 3 liters of cold water into the pressure cooker, add the meat, salt to taste and bring to a boil. Remove the foam and cook the meat over low heat for 5-10 minutes until foam stops forming. Then close the lid tightly and cook for another 20-25 minutes under pressure. If you don’t have a pressure cooker, cook the meat for about an hour, periodically skimming off the foam.




When the meat is almost ready, start chopping the vegetables. It is better to take starchy varieties of potatoes so that they boil in the broth - the cabbage soup will be tastier with such potatoes. Cut the potatoes into strips or cubes, slices.




Finely chop the onion.




Peel the carrots and grate them coarse grater(or cut into thin strips).






The broth needs to be cooled a little (this is a tip for a pressure cooker), and strained. Remove the meat, separate from the bone, and cut into portions. Cover so as not to dry out, and put the broth back on the stove and bring to a boil. Place potatoes in boiling broth and cook until potatoes are done.




Sauté vegetables in butter or melted water pork fat until soft.




Add finely chopped tomatoes and simmer for a few more minutes.




By this time the potatoes will be almost ready and can be put into the pan stewed vegetables. Cover the cabbage soup with a lid and simmer over low heat for 10 minutes.






Shred the cabbage into strips, not very thin.




Place the cabbage in the broth with vegetables and stir. Taste the cabbage soup for salt and add more salt if necessary. Seasoning ground pepper and throw in a bay leaf. Cook the cabbage soup after boiling for 7-10 minutes. Before removing the pan from the stove, add finely chopped garlic, herbs, and pieces of meat. Cover the cabbage soup with a lid and let it brew for 15-20 minutes.



Serve fresh cabbage soup hot with

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 is good cabbage soup, don’t look for other food,” “Eating cabbage soup is like putting on 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, 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 vintage cabbage soup necessarily included cabbage, fresh or pickled, and if it was not on hand, they took green leafy vegetables or turnips. Housewives used carrots and parsley from the roots, seasoning the soup with onions, garlic, celery, dill, bay leaves and pepper. Acid was an essential component of cabbage soup - 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 a specific sour taste. In the southern regions of Russia, cabbage soup was always cooked with tomatoes and bell peppers, and in modern recipes You can also find potatoes, which make cabbage soup thicker and tastier.

In Rus', food was placed in cabbage soup in its raw form, without frying or sautéing, although for more thick broth in some areas it was added to cabbage soup rye flour. 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 is added to prefabricated cabbage soup and meat products different varieties - boiled beef, poultry, pork, ham, sausage, sausages and sausages that are cut in 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 summer option soup with sorrel or spinach. In the preparation of gray northern cabbage soup, the lower cabbage leaves grayish in color, seedling cabbage soup is cooked from cabbage seedlings, and daily cabbage soup after cooking is first kept warm for four hours and then left in the cold. By the way, now under sour cabbage soup we mean sauerkraut soup, and 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 regular saucepan you can cook delicious cabbage soup that will be eaten in the evening by a large family. Remember a few secrets and subtleties, and cabbage soup will become your signature dish!

Secret 1. If you decide to cook cabbage soup with 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 it to the meat for some piquancy. fragrant herbs and roots.

Secret 2. Do not cook cabbage soup from cabbage that is too young, which is more suitable for salads. 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 to have time to devote all day, but sometimes you need to cook for the family quick lunch, and in this case, recipes 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 previously peeled and diced tomatoes into the cabbage soup sweet 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 the 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 the period of winter vitamin deficiency, since sauerkraut contains vitamin C, which is necessary to combat 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 cabbage soup for every taste. Cook with love for your family and enjoy the food!

The word “cabbage soup” (shti) comes from the Old Russian “sti”. This was the name for any liquid nutritious food. Cabbage stews began to be prepared in the 9th century, when this vegetable was brought to Rus' and began to be grown. The dish quickly won people's love.

The “female spirit” was always present in the house. Everyone could afford cabbage soup. They could be prepared at any time of the year: in the summer with fresh cabbage, and in the winter with sauerkraut. And they never got boring.

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

Cabbage soup was cooked in village huts, noble estates, and royal palaces. Wealthy sections of the population could afford rich cabbage soup (with meat), while simpler people prepared a mostly vegetarian option - empty cabbage soup. But no matter what the ingredients were, the cabbage soup must be simmered in a Russian oven. This way, the vegetables did not boil over in boiling water, but gradually revealed their flavor.

Now you can afford at least gazpacho, at least miso, at least cream soup. But cabbage soup is still the most favorite first dish. Therefore, we will tell you how to prepare excellent cabbage soup.

Rich cabbage soup made from sauerkraut or fresh cabbage

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

Ingredients for a three-liter saucepan:

• 500 g meat on the bone;
• 300 g 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 cooked on beef broth, choosing brisket, chuck and others with bone. But you can use pork and even chicken.

Pour water over the meat and cook over medium heat. When it starts to boil, watch for foam. Otherwise you will have to strain the broth.

Step 2. Add cabbage

This main component cabbage soup Most often used 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 type of kvass. This is what they called a honey-malt drink in the old days, which was used to cure hangovers. Now many people mistakenly call sour cabbage soup with sauerkraut.

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

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

Reduce heat and taste broth for salt. Usually the saltiness of the cabbage is quite enough, but if desired, you can add a little salt. The cabbage and meat should be cooked for about another hour.

Step 3. Frying

Cabbage soup - dressing soup, which means you can’t do without frying. Fry finely chopped onion on 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 placed in cabbage soup twice. The first time I whole the onion along with the meat when cooking the broth (then it was removed). There was even a proverb: “There’s an onion in the cabbage soup.” The second time the onion was added finely chopped along with the cabbage.

Step 4. Assembling cabbage soup

After an hour and a half of cooking, fish it out of the broth, and when it has cooled a little, separate it from the bone and cut it 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 thickness. With the spread of potatoes, this vegetable took over the function of starching the broth.

Step 5. Add spices

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

In the old days, cabbage soup was served with kondum (ears with mushrooms and other fillings), perepechi or nanny. Remember from Gogol in “Dead Souls”: “...having sipped the cabbage soup and rolled off a huge piece of the nanny from the dish, famous dish, which is served with cabbage soup and consists of a lamb stomach stuffed with buckwheat porridge..."?

The cabbage soup is ready! Sour cream and fresh herbs are usually used as a dressing.

Previously, a cast iron pot with cabbage soup could simmer for hours until the oven cooled down. The longer, the tastier. This is how it appeared special kind cabbage soup - daily allowance. Their composition is the same as regular meat ones, but they take much longer to cook.

To turn ordinary cabbage soup into daily cabbage soup, after cooking, you need to pour it over and put it in the oven, preheated to 220 degrees. When the soup boils, reduce the temperature to 160 °C and simmer for another two hours. After this, reduce the temperature by 10–15 degrees every hour until you reach 70–80 °C. This simulates temperature regime cooling Russian stove.

Another option: after cooking, wrap the pan with cabbage soup in something warm and let it cool gradually (this will take 4–6 hours).

In addition, you can use a multicooker, 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 chum salmon, cod or any other fish with a small amount of bones;
• 400 g sauerkraut;
• 150–200 g of 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.

Preparation

Pour water into a saucepan and add sauerkraut. When it starts to boil, skim off the foam and reduce the heat to low. Cabbage should cook for 40–60 minutes. Then add fresh, chopped big pieces. After 20 minutes, catch the fish, separate it from the bones and chop it. Return the fish to the broth.

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

Add the mushrooms and fried meat to the broth and cook for about 10 minutes. Add all the spices. Don't forget to add salt! After another 10–15 minutes, the fish and mushroom soup is ready. You can serve them in the same way as rich cabbage soup, with herbs and sour cream.

Bon appetit!

Teach your wife to cook cabbage soup!

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

Almost every Russian housewife owns her own original recipe this dish, because cabbage soup is one of the most widespread national ones. No wonder the ancient Russian proverb says that cabbage soup never gets boring. According to modern researchers, the word “cabbage soup” comes from the ancient Russian “s’ti” (a collective name for any thick liquid food). After some time, cabbage, brought from Byzantium, entered the recipes of Russian dishes, and, as a result, only cabbage stews began to be called this word.

The main feature of this dish is its sour taste. It is typically created by sauerkraut, but can be achieved by using fresh cabbage. In this case, you will need ingredients such as sorrel, nettle or cabbage pickle. Cabbage soup made only from vegetables is called empty. It is worth remembering the “daily” cabbage soup, which acquires its unique taste only the next day. But the option using sorrel and nettle is known as “green”. Will be discussed below traditional recipe Russian cabbage soup made from fresh cabbage.

How to cook cabbage soup from fresh cabbage

You will need:

• 500 g fresh cabbage;
• 700 g beef or pork;
• 1 carrot;
• 2 tbsp. l. tomato paste;
• 2 onions;
• 1 clove of garlic;
• vegetable oil;
• salt, spices, pepper, etc.) and herbs.

Preparation:

1. Before cooking cabbage soup, the pan needs to be filled cold water, place the meat there and cook for an hour, remembering to remove the foam with a slotted spoon. In some cases, the broth can be prepared the day before. After the broth is cooked, it needs to be strained, salted and put back on the fire.
2. While the broth is cooking, you can prepare the vegetables: finely chop the cabbage, chop the onion, grate the carrots. Next, fry the onion along with the carrots, adding a finely chopped clove of garlic at the end. Before removing vegetables from heat, you need to add tomato paste to them. The latter can be replaced fresh tomato, but it should be put together with garlic.
3. Remove the meat from the broth and cut into cubes. Then cut the potatoes and immerse them in the broth. When the contents of the pan boil, add cabbage to it and cook for another 10 minutes. Next, add vegetables fried with tomatoes and chopped boiled meat to the cabbage soup. Season everything with spices and herbs. After this, cook the cabbage soup for another 5 minutes. Serve traditionally - with sour cream, herbs and, of course, rye bread.

Some tips on how to cook cabbage soup

Cabbage soup can be cooked with either meat or mushroom soup, or you can also use decoctions of vegetables and cereals.

Before cooking cabbage soup from sauerkraut, the latter must be squeezed out of the brine.

When preparing cabbage soup, sauerkraut should be placed in cold water, and fresh - only in boiling water.

If the cabbage is too sour, then some of it should be replaced with fresh one. At the same time, we must not forget that sauerkraut should be added at the beginning of cooking cabbage soup, and fresh cabbage should be added after the meat has been cooked and the potatoes have boiled.

Shchi, which is prepared from fresh cabbage, can be cooked without potatoes, but then necessary ingredient There will be a dressing in the form of toasted flour.