How to cook delicious cabbage. How to cook the most delicious cabbage soup? How Italians cook spicy cabbage soup

There are truly folk dishes in the cuisines of different countries. This includes cabbage. The recipe for its preparation is not at all complicated. Probably, this dish has been prepared since the very times when cabbage began to be eaten. But variations, as usual, can be very different. Each kitchen has its own nuances in preparing food. So there is room for your culinary imagination to run wild. Let's try to cook cabbage today. The basic recipe is quite simple. Why not try it?

A little history

How to cook cabbage? What to prepare this dish from? The name itself speaks for itself! Of course, it is made from cabbage. But again, cabbage can also be different: sour, salty, fresh. And the additives (as in the well-known Russian fairy tale) can be completely different.

In fact, cabbage (another name for the dish) is a national Ukrainian and Slovak dish. As usual, some other countries also claim it as its place of birth, where the vegetable of the same name has long had nutritional value. In terms of its relatedness, cabbage soup made from fresh cabbage is the brother of the well-known borscht. But it’s a little easier to prepare and doesn’t require as many ingredients (as for the real thing where the spoon stands).

Benefit and popularity

In many countries around the world, delicious cabbage is widely popular. After all, the soup turns out to be satisfying and healthy. In addition, it is very cost-effective. After all, it can be used, especially when nothing else is at hand, as a complete lunch for a large family: both the first and the second. If this dish is not prepared lean, but with meat, then pork is best. It is fatty and nutritious. And sauerkraut, pre-washed with water to remove excess acid, neutralizes this fat well, allowing all component products to be well absorbed.

Some people add flour, butter, and sour cream with garlic. And according to Zaporozhye, Cossack, millet must also be introduced at a certain stage of preparation. This is probably how the Sich Cossacks prepared cabbage in the ancient times of Catherine the Great.

The Chinese and peoples of eastern Siberia make this dish with rice, using only fresh cabbage. Therefore, each housewife decides for herself how to prepare cabbage soup (its recipe and ingredients). Which, in general, is wonderful, if only because you can fully demonstrate your culinary imagination and prepare a delicious dish, delighting your loved ones or guests with this simple folk dish.

Ingredients for the main recipe

We will need: half a kilo of fresh cabbage, the same amount of sauerkraut, but not too sour, a couple of carrots, about five medium potatoes, a couple of onions, pork broth, a piece of salted lard (fresh), a bunch of fresh herbs - parsley, dill, onion.

Preparation

First, cook the broth according to all the rules from a small piece of pork. We immediately warn those who do not like too much fat - this soup is just that. This can only be avoided if you cook lean cabbage. Its recipe will be given below.

When the broth is cooked, strain it for transparency (we also cook it with an onion for the same purpose). Take out a piece of cooked soft pork and chop it finely and finely. Return the chopped pieces back to the broth.

Preparing vegetables

Cut fresh cabbage into thin strips using a special knife (like for borscht). We lightly rinse the pickled mixture under running water. Peel the potatoes and cut into large cubes. Three large carrots, pre-peeled. Finely chop the onion. Cut the salted lard into small pieces. And chop the fresh greens quite finely.

Roasting

Just like for borscht, to make it tasty, cabbage also needs to be fried. Place pieces of lard (undercut) into a frying pan and fry over low heat. Add the onion to the pan first, then the carrots. Stirring, fry for about five minutes. Then add sauerkraut, a little broth, cover the frying pan with a lid and simmer for another ten minutes.

Final stage

At this time, throw fresh cabbage and potatoes into the broth and cook for 10 minutes. Combine the contents of the frying pan and saucepan together, stirring thoroughly. Then we cook the almost ready cabbage until the potatoes are ready (take out a piece of potato and try it: if it breaks without effort, the soup is ready). Cover with a lid, remove from heat and let it brew. Some people think this is one of the most important things: letting the cabbage soup sit.

Serving the dish to the table

You can serve cabbage to the table after half an hour, sprinkle with chopped fresh herbs, and put a spoonful of sour cream on each plate. The soup should be very thick (at least that’s what the classic preparation looks like). In theory, there should be a spoon stuck in the middle of the pan. The coarse one goes best with the dish.

Variations

It is believed that there is no need to add tomato to cabbage. But for tomato lovers, there are at least two variations of the basic recipe. First: we take fresh tomatoes (especially good if they are in season when they are inexpensive) and add them to the soup at the final preparation stage, having previously cut them into pieces coarsely. Second: add a couple of tablespoons of tomato paste to the fry. But then, of course, add more beets - and you can get real borscht!
If you want Cossack food, then at the middle stage of cooking (along with the potatoes) add three large spoons of millet into the pan.
Those who don’t like sourness can cook cabbage without sauerkraut. But then you need to take twice as much fresh to compensate for the thickness of the soup.
For those who are accustomed to using this kitchen appliance, you can cook cabbage in a slow cooker. It’s not difficult at all; it takes the same amount of preparation as ordinary borscht.
For those who are fasting and on a meat-free diet, you can prepare lean cabbage. Do the same thing, but not with meat broth and without the participation of lard. True, it turns out not so tasty, but it also has a right to its place on the table. Then season from the heart with spices, fresh herbs, sour cream (if allowed) or ghee. This will significantly improve the taste situation. Bon appetit everyone!

Today you can find a great variety of recipes in cookbooks. Modern dishes amaze with their originality and complexity. But there are recipes for traditional cuisine that many people for some reason forget about. Do you want to pay tribute to traditions? Prepare the cabbage soup. But first, figure out how to do it.

What is it?

Kapustnyak (cabbage or cabbage) is a traditional first dish of Ukrainian cuisine, the main ingredient of which is. It is this that gives the special aroma and sour taste, which are the distinctive features of this dish. Cabbage is also prepared in other countries, for example, in Russia. But Ukraine is considered the homeland. There are many recipes for this dish, they differ depending on the traditions of the area and the preferences of the hostess.

Ingredients

Since there are many cabbage recipes, the ingredients may vary. But all of them can be divided into several groups:

Base for broth. The basis can be meat (almost any), lard or greaves, and even fish. Lenten options do not involve the use of such ingredients.
Sauerkraut. It can be used directly with brine (it is added to the broth), but some cabbage is washed so that the dish is not too sour. Fresh cabbage is also used, but the taste in this case will be different and not so rich and bright.
Filling. Most often, potatoes are used to fill the soup, but they are usually supplemented with various cereals: rice, buckwheat, millet, pearl barley, and so on. And some people add mushrooms.
Herbs, spices. All this will give the dish a unique taste. But don’t overdo it with spices, otherwise you will spoil or drown out the taste of sauerkraut.

Cooking features

How to cook cabbage? Very simple. Main stages:

First you need to prepare the broth. Simply boil the meat or fish until tender and remove from the broth to chop and then add back to the dish.
Now immerse the potatoes (or cereal) in the broth and cook until almost done.
Then you can add the main ingredient - cabbage.
At the end you need to add the chopped broth base, salt and spices.

Recipes

So, how to cook delicious Ukrainian cabbage? We bring to your attention several recipes.

Recipe one

Most often, cabbage is cooked with pork and millet. Ingredients:

300-400 grams of pork (you can use ribs or, for example, ham);
400 grams of sauerkraut;
3 liters of water;
400 grams of potatoes;
2 carrots;
2 onions;
30-50 ml vegetable oil;
½ cup millet;
dill greens;
pepper and salt to taste.

Cooking method:

First, rinse the meat well and place it in a saucepan with water, and put it, in turn, on the fire. When the broth boils, remove any foam that has formed. Cook the pork until fully cooked (the meat should be soft and easily separate from the bones).
While the broth is cooking, you can do the vegetables. Peel them and grind them. Finely chop the onion and grate the carrots on a medium grater. Cut the potatoes into cubes or strips (if you are not going to put them in a saucepan, cover them with water so that they do not dry out).
Heat vegetable oil in a frying pan and fry the carrots and onions until soft.
When the meat is cooked, remove it. Add potatoes to the broth.
Rinse the millet and add it to the pan about 10-15 after adding the potatoes.
After 5-7 minutes, add sauerkraut and fried carrots and onions, as well as tomato paste. Cook everything together for about 5 more minutes.
Add dill, pepper and salt.
Traditional cabbage soup is ready!

Recipe two

If you do not like dishes with meat, then use fish to prepare cabbage. But in this case, it is best to prepare the dish with fresh cabbage, since the sour taste of sauerkraut will overwhelm the aroma and taste of the fish. You will need:

200 grams of fresh fish with a minimum amount of bones (you can use canned food if desired);
100 grams of millet;
1 onion;
1 carrot;
3-4 potatoes;
3 tablespoons of tomato paste;
200 grams of fresh cabbage;
2 tablespoons of vegetable oil;
parsley;
pepper and salt to taste.

Cooking method:

First, cook the fish broth. Remove the fish, cool it, remove bones and chop it. If you use canned food, add it last, after chopping it first.
Peel and cut the potatoes into cubes, immerse in boiling broth.
Pass the carrots, onions and cabbage through a meat grinder or chop in a blender.
To make cabbage cabbage have a richer taste, simmer vegetables (except potatoes) in vegetable oil. To do this, heat the oil in a deep frying pan, place the vegetables in it, cover with a lid and simmer for 15-20 minutes.
10 minutes after the potatoes boil, add the washed millet to the broth.
When the millet becomes soft and begins to fall apart, add the stewed vegetables and tomato paste. And after five minutes, add fish, herbs, pepper and salt. Ready!

Recipe three

And this is lean cabbage with mushrooms. To prepare it you will need:

500 grams of fresh mushrooms (for example, champignons) or 200-250 dried;
3-4 potatoes;
1 onion;
1 carrot;
200 grams of sauerkraut;
3 tablespoons of vegetable oil;
½ cup millet;
dill and parsley;
salt and pepper to taste.

Cooking method:

Fill the pan with water and bring it to a boil.
Peel and cut the potatoes in any convenient way, then place them in a pan of boiling water. If you decide to use dried mushrooms, wash them, pour boiling water over them and add them at the same time as the potatoes.
Peel and finely chop the onion, grate the carrots (you can chop all the vegetables at once in a blender).
If the mushrooms are fresh, wash them, peel them if necessary and cut them.
Heat vegetable oil in a frying pan and simmer mushrooms, carrots and onions until soft.
10 minutes after adding the potatoes, place the well-washed millet into the pan.
After another five minutes, add the stewed carrots, mushrooms and onions, as well as sauerkraut.
Wash the greens, dry and chop finely, add to the pan along with pepper and salt.
Remove the pan from the heat and cover with a lid to allow the cabbage to brew and acquire a rich taste.

Recipe four

This recipe calls for chicken and rice. Ingredients:

400 grams of chicken fillet (thighs will also work);
3-5 potatoes;
½ cup rice;
200-300 grams of sauerkraut;
1 carrot;
1 onion;
2-3 tablespoons of vegetable oil;
3 tablespoons of tomato paste;
dill greens;
pepper and salt to taste.

Cooking method:

Fill the pan with water (about 2-3 liters will be needed). Rinse the chicken well and place in the pan. Place the pan on the heat and cook the chicken until fully cooked, then remove from the broth.
Peel the potatoes, wash them, cut them and place them in the boiling broth.
Rinse the rice thoroughly and ten minutes after adding the potatoes, also place it in the pan.
Now get to the vegetables. Grate the carrots, peel the onion and chop with a knife. Sauté vegetables in vegetable oil.
About 15 minutes after adding the rice, add sauerkraut and sautéed vegetables to the broth.
Cook everything for about 2-3 minutes, and then add the chopped and boned chicken and tomato paste.
After 3 minutes, add chopped dill, salt and pepper.
Turn off the heat and cover the pan with a lid to allow the dish to steep.
Light chicken cabbage soup with sauerkraut and rice is ready!

Treat your household and guests to cabbage. You'll see, they will appreciate this traditional Ukrainian dish and love it.

I was recently visiting relatives with my children in a village near Dnepropetrovsk, and they fed us this cabbage soup, or rather, prepared according to this recipe. We all really enjoyed it, even the children, which in itself is amazing. When I returned home, I cooked it for my husband, and he praised and praised me (let the unmarried people be angry, but it seems to me that married ladies will understand me - the opinion of our husbands regarding our cooking is very authoritative for us). Now this is our favorite first dish, even borscht, which dominated our table for five years (as long as our family has existed), has receded into the background. Try it and I hope you like it.

First, let's cook the broth. For beginners, a good meat broth is cooked as follows: place the meat in a whole piece in a saucepan, fill it with cold water, and place it over medium heat. When the water boils, drain it. We rinse the pan, rinse the meat in warm running water, load it back, fill it with cold water again and set to cook.

After boiling, if necessary, remove the foam with a slotted spoon and throw a peeled whole (!) onion into the broth, a few black peppercorns, turn down the heat, and close the lid tightly. The meat will be ready in about an hour, but if you want a tasty broth, let it cook for at least two hours.

When the broth is ready, let's proceed directly to cooking the cabbage. The meat was taken out of the pan and placed in a bowl - let it cool, the onion was pulled out and thrown into the trash - it fulfilled its function. We put the washed millet into the broth; while it was boiling, we peeled the potatoes. Just don’t even think about cutting it into cubes, no, put it in the broth either whole or cut in half, depending on the size. When it boils, turn down the heat and add salt.

While the millet and potatoes are boiling, make the frying. Heat 2-3 tbsp in a frying pan. spoons of vegetable oil, finely chop the onion and place in a frying pan. Peel and grate the carrots; when the onions are fried until golden brown, add the carrots to it. Stirring occasionally, fry for about five minutes. Then put 2 tbsp in the frying pan. spoons of tomato paste, stir, pour in just a little water, cover with a lid, simmer for 5 minutes. After this time, remove the lid, put 1 tbsp in the frying pan. spoon of flour, mix quickly, turn off. The roast is ready.

Now let’s begin the most disgusting process for me - grating cabbage on a coarse grater. The process is unpleasant, the cabbage scatters in all directions, but the cabbage plant is worth it))). Now use a slotted spoon to remove the already cooked potatoes from the broth and mash them into a puree with a potato masher. Put cabbage in the broth, let it boil, add mashed potatoes, stirring often, let it boil, add frying.

While it is boiling, cut the meat from the bones, chop it finely, put it in a saucepan, and let it boil.

Further on convictions. For fans of healthy eating - turn it off immediately after boiling. For lovers of tasty things, let it simmer for 2-3 minutes. If desired, you can add herbs for added benefit. Served with a good dollop of sour cream. Bon appetit. Now there are a few nuances - if you cook it in the winter and the cabbage is old, put it in the broth at the same time as the millet, there are no particular vitamins in it, but it should be cooked, cabbage is a puree soup, nothing should crunch on your teeth. And secondly, during the cooking process, cabbage must be stirred frequently so that it does not burn. You can cook the broth in the evening; I always do this so that I don’t have to do it for half a day later. By the way, lovers of fatty foods can take pork instead of beef.

Ukrainian cabbage soup is essentially cabbage soup with the addition of millet. You can cook it in broth from any meat: pork, beef, chicken or turkey, as in my version. Cabbage is cooked almost the same way with sauerkraut and fresh cabbage. Serve with fresh dill and/or parsley.

Prepare meat (turkey here), cabbage (fresh or pickled), potatoes, onions, carrots, millet, spices and herbs.

Set the broth to simmer. It is recommended to drain the first water after boiling along with the scale and then cook the meat in new water over medium heat with the addition of a small amount of salt and spices to taste until cooked under the lid. Then remove the finished meat from the broth and cut into smaller pieces.

Bring the broth to a boil and add the diced potatoes.

After boiling again, add shredded cabbage.

Next, add the washed millet and cook for about 20 minutes.

Finely chop the onion and carrots

and sauté in vegetable oil until desired degree of browning.

Add the sauté, peppers to taste and dry aromatic herbs to the cabbage and cook for another five minutes over low heat.

Ukrainian cabbage is ready. When serving, add fresh herbs.

Bon appetit!

The soup can be prepared with meat, vegetable broth or water. If you want a richer soup, prepare the meat broth in advance. On fasting days, use vegetable broth or water. Meat cabbage can be flavored with fried cracklings. The composition of the soup differs slightly in different regions. I offer a recipe for cabbage with millet, which uses a standard set for preparing soup.

Cabbage soup with millet

sauerkraut cabbage recipe

sauerkraut 500 g,
onion 150 g,
carrots 180 g,
potatoes 650 g,
millet 100 g,
water 3 l,
salt,
allspice,
ground black pepper,
bay leaf 2 pcs.,
sunflower oil 30 g,
green.

Rinse and peel the potatoes. Grind to small pieces. Rinse the millet thoroughly until the water becomes clear.

Take the desired pan. Add potato pieces and millet cereal to the bottom. Pour in the required amount of water. Place on the stove. Boil the contents of the pan. Reduce heat and simmer until potatoes and millet are tender. This step will take approximately 10-15 minutes.

Peel the onion and cut into small pieces. Wash and peel the carrots. Grate on a coarse grater. Place in a frying pan with sunflower oil. Fry over low heat, stirring occasionally, until the onions and carrots are soft.

When the millet is cooked and the potatoes become soft, add sauerkraut. If the cabbage is too sour, rinse it in cold running water. Stir and boil. Boil for 5-7 minutes.

Add fried carrots and onions. Stir and boil again. Cook for 3-5 minutes over low heat.

Season with salt and ground black pepper. Add bay leaf and your favorite herbs. Boil and cook for 1-2 minutes. Turn off the heat and cover with a lid. Let it brew for 15-25 minutes. Lenten cabbage is ready.

Bon appetit!

How to cook cabbage with meat in a slow cooker

Cabbage is a dish that many consider a symbol of distant childhood; it used to be cooked in the oven, but now it can be cooked in a slow cooker.

To prepare cabbage soup in a slow cooker you will need the following products:

Ingredients:

filtered water (three liters);
millet (one glass);
beef meat on the bone (600 g);
tomato juice (half a glass);
larger potato tubers (four pieces);
carrots (one piece);
white cabbage (half a small head);
onion (one head);
fresh aromatic herbs (at your discretion);
sunflower oil (two tablespoons);
freshly ground black pepper and finely ground rock salt (optional).

Cooking process:

You need to start preparing cabbage soup by boiling the meat, and while it is cooking, you can work on other ingredients. First of all, you should peel the potatoes, then boil them whole in beef broth until half cooked. As soon as the potatoes are cooked to the desired state, they should be immediately removed and mashed thoroughly with a fork.

Rinse the millet and add it to the mashed potatoes, at the same time you should prepare a vegetable fry from chopped onions and coarsely grated carrots, add additional tomato. Transfer the millet to the slow cooker with the beef broth, followed by chopped white cabbage and mashed potatoes, continue cooking for another five minutes.

At the very end of cooking, you should fry it in a multicooker, season the cooked cabbage with chopped herbs, pepper and salt.