Pickling green cabbage leaves. Harvesting greens for cabbage soup for the winter

Have you ever tried real country cabbage soup? This dish is properly called. It received this name due to the process of preparing the green lower cabbage leaf, which does not go into the cabbage. Now we have completely forgotten about this mysterious ingredient, which gives this interesting taste to cabbage soup. Thanks to the efforts of some enthusiasts and lovers of truly folk recipes, some ancient recipes are being revived.

Nowadays, many people do not throw away the lower tops of the vegetable, but prepare crumbs from green cabbage leaves, which are capable of releasing special acidic enzymes, thanks to which the dish has its own unique and unusual taste. Residents of Russian villages to this day use the lower leaves of cabbage not out of prudence, but because of the indescribable taste and traditions. For this reason, this article was written, to convey the foundations of those times. Prepare green cabbage leaf crumble It’s not difficult at all, read the recipe below and follow the advice of the chefs.

Previously, many dishes were prepared from green cabbage leaves, let’s look at one of them. Previously, the tops were crushed using a special stray (chaff), crushing it and placing it in a wooden barrel. Now we suggest taking a large knife and, as finely as possible, chop the cabbage leaves into crumbs. Let's move on to cooking from green cabbage leaves. To do this you need to take:

green (top) cabbage leaves 1 kg,
salt - 50g,
sugar - 1 teaspoon,
water - half a glass,
if possible - 1 tablespoon of rye flour.

The process of making krosheva for the winter:

1. Wash the leaves thoroughly and shake off the water. Place them in a stack and cut them first into thin strips, and then chop them into squares. Then chop it all up as finely as possible using rocking movements from the tip of the knife to its handle, and vice versa.

2. Place the chopped leaves in a large saucepan. When shifting, crumple the resulting crumbs with your hands.

4. Place a plate on top of the cabbage crumbs and apply pressure.

5. Leave in the room for a week.

6. Next, take a three-liter bottle, cover the bottom with rye flour and transfer the cabbage crumble into it, which we compact well with a wooden rolling pin. Tie the neck of the bottle with a piece of gauze and put it in the cold. The water in it will evaporate, you will need to add it sometimes. Harvested for the winter tiny, done! Before cooking, it must be rinsed under cold water.

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Soups The familiar taste of vegetables is emphasized by delicate coconut milk and lemon juice. Avocado 2 pcs. Cucumber 3 pcs. Water 1 glass. Coconut milk ½ cup. Seeds (pumpkin) ¼ cup. Onion (green) small bunch. Lemon (juice) 4 tbsp. l. Oil (olive) 2 tbsp. l. Sauce (Tabasco) ½ tsp. Ice 2 cubes Combine all ingredients except pumpkin seeds and olive oil in a blender at high speed. Ladle the soup into bowls. Before serving, garnish with seeds and a spoonful of olive oil.

5min 90min Soups We present to you a step-by-step recipe for preparing the “Green cabbage soup” dish. This is a must try. Chicken legs 2 pcs. White cabbage 400 g Potatoes 300 g Onion 100 g Sweet green pepper 100 g Sorrel 200 g Salt to taste Herbs to taste Boil chicken broth. Remove the chicken and strain the broth. Return to fire Shred the cabbage thinly and add to the broth Finely chop the onion, cut the pepper into strips. Add to broth along with cabbage. Cook for 10-12 minutes Peel and cut the potatoes. Add to broth, cook until done Finely chop the sorrel and greens, add to the broth a minute before readiness

20min 60min Soups I prepared a vegetarian version, so I didn’t use any meat or broth, but if you like heartier first courses, you can use meat or chicken broth. You can also add cream or melted cheese to the soup to make it more filling. I wish you good luck in your cooking! Cauliflower 200 g. Broccoli 200 g. Potatoes 160 g. Carrots 1 pc. Water 1.5 l. Spices to taste 1. Wash all the vegetables, peel them and cut them into small pieces. We divide the cabbage into small inflorescences. Put everything in a slow cooker and fill it with water or broth. Spices - to taste. 2. Cook in the “Soup” mode for an hour. Next, pour the soup into another container so as not to scratch the multicooker bowl, and beat with a blender. 3. You need to bring all the vegetables to a soft, homogeneous consistency. This is how this soup turns out. 4. Before serving, you can boil the soup again so that it is hot. Garnish plates with fresh herbs and serve. Bon appetit!

20min 45min Soups In the spring-summer season, it is better to take fresh herbs, but in winter it is quite possible to use canned herbs in the recipe for making soup with sorrel and chicken. Before serving, the soup can be supplemented with sour cream or croutons, for example. Chicken fillet 250-300 g. Potatoes 2-3 pcs. Carrot 1 pc. Tomato paste 2 tbsp. Sorrel 300 g. Egg 2 pcs. Salt 1 chip. Sugar 1 chip. Spices 1 chip. 1. This is the set of ingredients that will be used in this simple sorrel and chicken soup recipe. First of all, wash the fillet, place it in a pan with water and put it on the fire. After boiling, remove the foam, add the whole onion, bay leaf, roots, etc. to make the broth more rich and aromatic. 2. Then carefully remove the fillet and strain the broth. Peel the potatoes and cut them into cubes. Place in broth and heat. After boiling, add a little salt and leave to cook. 3. At the same time, peel and grate the carrots (you can also use onions and garlic if desired). In a frying pan with a little oil, fry the carrots until soft. 4. Cut the slightly cooled fillet into small pieces and place back into the pan. 5. Add carrots and sorrel there. Add a pinch of sugar and a wide variety of spices that you like. 6. To make soup with sorrel and chicken at home more saturated in color, add tomato paste to it. Cook until the potatoes are ready, and then you can serve them immediately. Bon appetit!

20min 60min Soups Here is an amazing recipe for a bright and vitamin-rich beetroot soup with meat. This rich soup with lean beef will be an excellent first course and will add zest to your everyday menu.
In the summer it will be a cool soup with a pleasant sweetish taste and slight sourness; it can easily quench your thirst and get a whole range of vitamins. And in winter it can be served hot.
Detailed recommendations in this recipe will tell you how to cook classic beetroot soup with meat. Young beets 4 pcs. Beet tops 1 bunch Beef 200 g. Potatoes 4 pcs. Carrots 2 pcs. Chicken egg 4 pcs. Fresh cucumber 4 pcs. Pickled cucumber 2 pcs. Radish 7 pcs. Herbs to taste Vinegar 2 tbsp. Horseradish to taste Mayonnaise to taste Salt to taste 1. Before preparing classic beetroot soup with meat, peel the leaves from the beets, remove the peel and grate them. Boil hard-boiled eggs and beef until fully cooked. 2. Take a pan, pour water, lower the beets, add salt, add vinegar and cook until fully cooked. Peel, wash, boil potatoes and carrots, cut into strips or grate on a coarse grater. Chop the boiled eggs, boiled meat and add to the potatoes and carrots. Grate all the cucumbers and radishes on a medium grater. 3. Cool the broth. Strain. Set the beets aside. Wash the leaves, cut them, pour boiling water over them and cool. 6. Place the desired amount of food into each plate and fill with cold beet broth. Before serving, season with sour cream and horseradish, garnish with herbs. Classic beetroot soup with meat is ready. Bon appetit.

20min 40min Soups This soup has the perfect combination of the rich mushroom flavor of champignons and the light creamy note of processed cheese. Be sure to use greens (dry or fresh), and you can also pour them into a plate immediately before serving. The soup will be delicious served with garlic croutons or a slice of lightly toasted white bread. Champignons 400 g. Onion 1 pc. Potatoes 3 pcs. Sunflower oil to taste Processed cheese 300 g. Water 2.5 l. Greens 1 bunch Salt and pepper to taste 1. First of all, pour water into the pan and send it to the fire. Peel and wash the onion, cut into small cubes, wash and peel the mushrooms thoroughly, cut into small pieces. In a frying pan with the addition of sunflower oil, fry the onion, then add mushrooms to it, fry until the liquid has completely evaporated. 2. Peel the potatoes, wash them and cut them into small cubes. Throw the potatoes into boiling water, chop the processed cheese on a coarse grater and add it to the finished potatoes, then add the mushrooms and onions. 3. Wash and finely chop the parsley and dill. A minute before it’s ready, add chopped herbs to the pan, add salt and pepper. Now the soup can be served. Bon appetit!

20min 15min Soups This is a very interesting option for making tomato paste soup; it is more like an improvised recipe. It is ideal to cook the soup with almond milk, then the taste will be simply magical, but regular cream will do just fine. As for spices, you can use whatever you like to make the dish more piquant and aromatic. Tomato paste 4 tbsp. Water 1 glass. Cream 2 cups. Salt to taste Spices To taste (dried herbs, garlic, pepper, etc.) 1. The cooking process itself is really very simple and very fast. So, put the tomato paste in a saucepan, add water, and put on fire. 2. Salt, pepper, add spices. 3. Pour in the cream. Mix everything thoroughly and heat it over the fire. The soup should not boil, but it should become quite hot. 4. At the same time, you can make croutons to complement the soup when serving. To do this, place a couple of slices of bread in a preheated oven and dry them a little. You can also do this in a frying pan. 5. Cut the finished crackers into small cubes. If desired, you can sprinkle them with spices or dried herbs. 6. The soup is ready, you can remove it from the heat. 7. Place the crackers on a plate immediately before serving the soup. You can also sprinkle it on top with a pinch of cheese or fresh herbs, for example. Bon appetit!

20min 60min Soups To replenish your culinary treasury, I offer a very cool and completely uncomplicated option on how to prepare potato soup with pork. This recipe is good because you don't need to pre-cook the broth. You can always use vegetables that you have on hand. The result is an excellent soup that is suitable for lunch for the whole family. Pork 450 g. Potatoes 500 g. Onion 1 pc. Carrot 1 pc. Sweet pepper 1 pc. Tomato 1-2 pcs. Salt to taste Pepper to taste Vegetable oil 2-3 tbsp. 1. First of all, pour clean water into the pan and put it on fire. While the water is boiling, wash the meat, dry it a little and cut into small cubes. 2. Heat a little vegetable oil in a frying pan and fry the meat over high heat until golden brown. 3. Transfer it to boiling water and leave to cook over medium heat. Be sure to skim off any foam that forms so that the soup is not cloudy. 4. At the same time, peel and cut the potatoes into cubes. Place in the pan with the meat. After boiling again, add salt to taste. 5. In the meantime, you can do vegetables. Add a little oil to the pan and fry the onion until transparent. 6. Add grated carrots, diced peppers and tomatoes. However, you can use any vegetables you like for frying. 7. Fry the vegetables for about 5 minutes, stirring. Add salt, pepper, spices to taste. Place them in a saucepan. 8. You can also add bay leaf for flavor. Cook the soup over medium heat until the meat and potatoes are cooked through. Before serving, you can supplement it with fresh herbs. Bon appetit!

20min 30min Soups You know why I love this soup. It can be different every time you cook it. It all depends on what vegetables you want to use. Absolutely anything will work here, both fresh and frozen. You can also add canned beans, for example. This is really a very simple and cool recipe, so I especially recommend it to busy housewives. Leek 1 pc. Carrot 1 pc. Peas 100 g. Brussels sprouts 100 g. Mushrooms 100 g. Salt and spices to taste Greens to taste Butter 1 tsp. 1. I suggest using this delicious set of vegetables. First of all, pour water into the pan and put it on fire. 2. In a frying pan with a little oil, you can fry the leeks a little (until soft). 3. After boiling water, add mushrooms, carrots and peas to the pan. Add salt to taste. 4. After 10-12 minutes, add Brussels sprouts and onions. You can use bay leaf for flavor. Add spices (if desired) and cook the soup over medium heat for another 15 minutes (until ready). 5. Before serving, add fresh herbs to the soup. Bon appetit!

20min 40min Soups I’ve already talked about recipes for beetroot soup, okroshka or gazpacho, so why not make cucumber soup with yogurt. It is very tasty, rich in vitamins and healthy. You can add any herbs you like, such as celery or cilantro. Yogurt can be replaced with kefir or sour cream. This soup can be stored for no more than two days, however, it is tastier to cook it immediately before serving. Cucumber 2-3 pcs. Dill 1 bunch Parsley 1 bunch Arugula 1 bunch Lemon 0.5 pcs. Yogurt 300 ml. Kefir 200 ml. Olive oil 2 tbsp. Water 200 ml. Salt to taste Garlic 1 tooth. 1. First of all, I prepare all the products: wash the greens thoroughly and cut off the edge of the stem, wash the cucumber and cut off the peel, cut it into small pieces of any shape, peel the garlic. 2. I throw all the ingredients into the blender bowl, add yogurt, kefir, olive oil, lemon juice (of one half), a little salt and beat until smooth. 3. I put the soup in the refrigerator to cool for several hours, and if I use chilled kefir and yogurt, then it can be served straight to the table. Before serving, pour into a tureen and add cold purified water, stir. 4. I pour out the vitamin-packed, tasty and cooling cucumber soup in portions and add more salt if necessary.

by Notes of the Wild Mistress

In the summer, first courses of fresh herbs are frequent guests on our tables. And in winter we miss this summer freshness and wonderful taste of green cabbage soup. But everything can be fixed if you now start preparing green cabbage soup. It’s not difficult, but in winter it’s enough to open a jar, and green cabbage soup, aromatic, fragrant, will be on your table. Just don't forget the sour cream!

Products for a half-liter jar: 350 g spinach and sorrel, 20 g white parsley and celery root, 20 g onions, 15 g salt, 3-4 grains of hot pepper, 1 bay leaf.

Preparing green cabbage soup for the winter

Wash spinach and sorrel, taken in equal quantities, shake off the water and finely chop. Wash, peel and boil the white roots of parsley and celery for 15-20 minutes, then cool in water and cut into small strips. Peel the onion, rinse, finely chop.

Prepare the mixture: spinach, sorrel, white parsley and celery root, onions, salt, black peppercorns, bay leaf. Put everything in a saucepan, add water (300 g per liter jar of the mixture) and cook for 8-10 minutes.

Transfer the hot mixture into preheated and sterilized jars, cover with lids and sterilize: half-liter jars - 15 minutes, liter jars - 18-20 minutes.

Bon appetit!

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Winter cabbage soup is not the same as summer cabbage soup. And the vegetables in winter are different and the greens have no aroma or taste. Winter preparations will help you solve the problem and prepare delicious, aromatic cabbage soup in winter. How to prepare greenery for cabbage soup for the winter watch and read further.

Preparing greenery for cabbage soup for the winter and other recipes for the winter

Recipe: Greens for cabbage soup and borscht in vegetable oil

Ingredients:

1 kg of greens: parsley, celery, dill, sorrel, green onions, cilantro
1 liter of vegetable oil

Cooking method:

Dry the washed greens on a towel. Then chop finely or grind with a blender.
Pour in a little oil and stir. Add oil until the mixture becomes mushy.
Sterilize and dry the jars.
Fill the jars with herbs and add good quality vegetable oil.
Close the jars with sterile lids and put them in a cool place. Use all year round to season soups, cabbage soup and borscht.

Recipe Preparation of sorrel, parsley and dill with salt for soups and cabbage soup

Ingredients:

1 kg sorrel
0.5 kg parsley
0.5 kg dill
1 tbsp. salt

Cooking method:

Wash the jar and steam it.
Wash the greens, dry and finely chop.
Strain the greens with salt.
Place the greens in clean jars and cover with plastic lids. Store in a cool place.

Recipe Preparation of sorrel with vegetable oil for green cabbage soup

Ingredients:

sorrel
vegetable oil

Cooking method:

Wash the sorrel and chop coarsely.
Sterilize 0.5 liter jars for preparations.
Pour a little vegetable oil into the bottom of the jars and add 0.5 tsp. salt.
Layer the sorrel in layers, pouring oil and sprinkling with salt.
Close the jars with clean lids and put them in a cool place for storage.

Recipe Preparation of sorrel with nettles for green cabbage soup

Ingredients:

1 kg sorrel
1 kg nettles (young shoots)
parsley or cilantro

Cooking method:

Chop the sorrel, nettle and any greens quite coarsely if desired.
Rinse with water and place in a large saucepan.
Add 5-6 tbsp. l. salt and about 1.5 tbsp. water.
Place the pan on the fire, bring to a boil and cook for 5 minutes.
Sterilize the jars and fill them with hot herbs.
Roll up and cool. Store in a cool place.

Recipe Canned sorrel for soups and pies

Ingredients:

sorrel

Cooking method:

Wash the sorrel, dry it and cut it into large strips.
Sterilize the jars and fill them with sorrel leaves.
Prepare a weak brine solution and pour it over the sorrel.
Cover the jars with metal lids and sterilize.
Sterilization of 0.5 liter jars should not exceed 5 minutes.
Roll up the jars and put them away for storage.

Video recipe "Sorrel canned in its own juice"

Have fun cooking and be healthy!

Always yours Alena Tereshina.

I invite everyone to hot Vologda cabbage soup!

My grandparents are from the Vologda region, the village of Babaevo. And then we lived in Cherepovets, also in the Vologda region. And this wonderful recipe was brought from there. I still have a recipe written by my grandmother when I was still in school. I keep it as a keepsake.

Modern capabilities have made it possible to significantly simplify the recipe for preparing cabbage soup base. Unfortunately, I didn’t think of photographing the process in the fall. I'll try to describe it. During the cabbage fermenting season, there are a lot of top green leaves left over. I collect them, wash them well, and cut off everything that is damaged or chewed by caterpillars. I cut the sheets into pieces approximately 10x10, but the size is not important. Pour rye flour into the bottom of the container (I have an enamel bucket) to cover the bottom. then the principle of sauerkraut: the leaves are laid, sprinkled with salt and always sprinkled with salt and rye flour. If you can’t find rye flour, you can use regular flour and then crumble the black crusts from the bread. I already skip the scalding process (to soften the leaves), since I have a pressure cooker and the leaves are boiled anyway. This leaven is pressed for 4-5 days. There is no need to stir and pierce it like sauerkraut. After this, I wash the leaves to remove flour and chop them into coarse powder using a food processor. (As a child, this was chopped with a chop in a special wooden box).

I put the chopped base into jars and compact it. If there is not enough juice, you can add salt water. You can store it either in a cool place or put it not in jars but in portioned bags and on the balcony - freezing is not a problem.

The entire duration of the preparation more than pays off during cooking. There are different cooking options. In our family, everything is done extremely simply. I put the rich bone with meat into the pressure cooker. I add finely chopped lard, preferably not salted (for fat content). Do not cut medium potatoes (so as not to overcook them). and cabbage crumble. There is no need for salt - the cabbage is salted, you can then add salt to the prepared cabbage soup to taste. I close it and after boiling, simmer for an hour on the lowest heat. Everything is ready! Grandmother took out the potatoes, pounded them and put them back into the cabbage soup. I like to put it in round pieces and press it into the plate myself. Serve with sour cream, generously sprinkle with black pepper, if you like a bit of garlic, a glass if desired. The result is an amazingly tasty dish that will make you feel hot and you won’t be afraid of any cold in winter.
In the photo that I managed to photograph - guests came, no one leaves without something)))