Real cabbage soup made from fresh cabbage. Rich dish with pork

Today we suggest preparing delicious cabbage soup for your family for lunch, the recipe for which is extremely simple. To do this you will need meat broth, which can be prepared based on pork stew. To do this, take half a kilogram of pork stew, rinse cold water. Fill with water, salt to taste, add the peeled onion and peppercorns. We set all this to simmer slow fire for 2 hours. If necessary, remove the scale and stir. After preparing the broth, let's start the magic.

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

Let's start preparing cabbage soup from fresh cabbage: food layout

The preparation of cabbage soup from fresh cabbage begins with the selection of a suitable meat or vegetable base. This first dish turns out very aromatic and tastes good if you use chicken broth as a base. Can also be made vegetarian vegetable soup chick. Good results are obtained with the addition of lean pork. To obtain the broth, the meat must be boiled over medium heat for 30 minutes and on low heat for 1.5 hours. This is the only way to get delicious broth with a rich aroma. After cooking, the meat is removed and the broth is filtered.

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

• shredded 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 added to the boiling broth. After 10 minutes, add the chopped potatoes. Then chop the onion and grate the carrots. Fry all this in a sufficient amount of sunflower or olive oil. Pork stew or chicken meat that was used to prepare the broth, peel it off. Grind all the pieces of meat and add them to the broth.

By the way, incredibly tasty cabbage soup from fresh cabbage can be obtained using chicken broth. Be sure to try making cabbage soup from fresh cabbage, the recipe for which includes chicken meat.

Secrets of the recipe for delicious cabbage soup

Every housewife can cook delicious cabbage soup from fresh cabbage. As can be seen from what was written above, there is nothing difficult about this. But there is whole line secrets that help you prepare delicious cabbage soup from fresh cabbage. The most important secrets of delicious cabbage soup made from fresh cabbage is that the dish takes on its real rich taste not immediately after cooking. This dish tastes best a day after preparation. It is for this reason that they are also called daily cabbage soup.

Another secret to preparing delicious cabbage soup from fresh cabbage is that it is advisable to scald the cabbage with boiling water before cooking. This way it loses its bitterness, which may be hidden in the veins of the cabbage leaf.

Also, after shredding cabbage, you can make it taste more pleasant using these simple techniques:

• place in a wide bowl;
• sprinkle with a little salt and sugar;
• add a tablespoon of vinegar;
• Beat the cabbage with a masher until the juice comes out.

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

The most delicious cabbage soup made from fresh cabbage is made with chicken broth. For this we need two chicken legs. We use them to make broth for soup. Then we free the legs from bones and skin. Divide the meat into portions and put it back into the broth. Add shredded cabbage. Then, after 10 minutes, add diced potatoes. Onions and carrots are fried in vegetable oil. By the way, for a more delicate taste of the soup, you can use 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 suggested to serve with sour cream. Mayonnaise can somewhat spoil the taste of the dish. In our family, fresh cabbage soup is always accompanied by croutons with garlic. It turns out very crispy and tasty together.

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

In order to prepare lean cabbage soup from fresh cabbage, it is suggested to follow the recipe using all the same products, except for meat and chicken. In this case, cooking begins with boiling vegetable broth. To do this, pour water into the pan with the addition of salt and peppercorns. After boiling, add shredded cabbage and chopped potatoes. Onions and carrots are fried in vegetable oil. The recipe is distinguished by the dietary and unusual nature of cabbage soup; its caloric content is quite low and can be only 40 calories per 250 ml serving.

To give special taste Lenten cabbage soup made from fresh cabbage is seasoned with lemon juice. You can also add sautéed to add flavor. Bell 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 use to prepare the soup.

Lenten cabbage soup made from fresh cabbage has a calorie content of 40 Kcal per 1 standard bowl of soup. Meat cabbage soup made from fresh cabbage differs more high calorie content. This is usually 98 Kcal per bowl of soup.

Shchi made from fresh cabbage is a simple soup that has been known to Russian people since the times ancient Rus'. Today it is not only delicious, but also budget lunch, so be sure to try cooking it using one of the recipes below.

Classic cabbage soup made from fresh cabbage in meat broth

The traditional recipe is, of course, not as accurate as it was before, but rest assured, it is very similar.

Required ingredients for the dish:

• two potatoes;
• fresh tomato or two tablespoons of pasta;
• onion and small carrot;
• two cloves of garlic;
• half a kilogram of meat and cabbage;
• seasonings to your taste.

Cooking process:

1. Fill the selected meat with the required amount of liquid and send it to cook for about an hour. After this time has passed, take it out. If desired, you can chop it and return it to the pan.
2. In the meantime, let's take care of the vegetables: cut the carrots and onions in any way, let them sit for a few minutes hot frying pan, add chopped tomato or tomato paste.
3. Shred the cabbage into strips, chop the potatoes into cubes and add them to the broth. Simmer everything together for about 10 minutes, then add the roast, spices and herbs.
4. Leave on low heat for another 15-20 minutes. When the dish is almost ready, add crushed garlic.

Step-by-step recipe with chicken

If there is no meat or you don’t want to use it, then you can make the first easier by preparing cabbage soup from fresh cabbage with chicken.

Required Products:

• two cloves of garlic;
• approximately 400 grams of chicken;
• 3 potatoes;
• onion head;
• half a kilogram of cabbage;
• carrot;
• seasonings as desired;
• any greens;
• two spoons of tomato paste.

Cooking process:

1. Place the meat in a container, fill it with liquid and keep it on the fire for about 40 minutes, after which we remove it. If desired, you can remove skin and bones from the chicken, cut it and put it back into the dish. If you used fillet, then you just need to chop it. Don't forget to remove the foam.
2. Fry chopped onions and carrots together with tomato paste until soft.
3. Chop the potatoes into medium-sized cubes and put them in the broth - let them cook.
4. While there is free time, chop the cabbage and greens, and also add to the soup.
5. After 5 minutes, add the roast, selected seasonings and crushed garlic. Keep the soup on low heat for about 15 minutes until full readiness.

With mushrooms and fresh cabbage

You can also cook cabbage soup with mushrooms, no matter how strange it may sound.

It is permissible to use both meat and vegetable broth.

Required Products:

• herbs and seasonings to your taste;
• 400 grams of meat;
• a small head of cabbage;
• carrot, onion;
• three potatoes;
• garlic clove;
• 200 grams of mushrooms.

Cooking process:

1. We set the selected meat to cook. For chicken, 30 minutes will be enough, and beef will have to be cooked for about an hour. Then the meat is removed, but if desired, it can be cut and left in the soup.
2. The onion is cut into smaller pieces and lightly fried. Grated carrots are added to it and the whole thing is kept on the fire for a little longer. Add chopped mushrooms to the vegetables and simmer until soft.
3. Chop the potatoes into cubes or cubes, chop the cabbage into thin strips and add everything to the ready-made broth. Let it boil for 10 minutes, after which we combine it with prepared vegetables, crushed garlic, various spices to taste and herbs.
4. Keep the dish on low heat about 10 minutes.

After this time, cabbage soup can be served with sour cream and fresh bread.

In a slow cooker

Cabbage soup in a multicooker turns out even more tasty and rich than on the stove, since its bowl allows you to heat all the products evenly, which creates a cooking effect like in pots.

Prepare half a kilo of any meat in advance:

• a couple of potatoes;
• one onion and the same amount of carrots;
• a clove of garlic, herbs, spices as desired;
• a little tomato paste;
• approximately 500 grams of fresh cabbage.

Cooking process:

1. Place grated carrots, onion and garlic cut into squares into a cup. required quantity tomato paste. Fry the vegetables in the “Fry” mode for about 10 minutes.
2. In the resulting mixture, place cabbage cut into thin strips, diced potatoes, add any spices to your taste and meat. If you decide to cook vegetable soup, then you don’t have to add meat.
3. Fill the contents of the bowl with water and set the device to the “Soup” or “Stew” mode for 60 minutes. A couple of minutes before the dish is ready, you can add greens to it. It is convenient to do this immediately before serving individually on each plate.

Fresh cabbage soup with pork

Cabbage soup with pork turns out fatty, rich, but very tasty. Of course, those who count calories should not overuse this dish, but you can definitely try it once!

Required Products:

• half a kilogram of cabbage;
• bulb;
• two cloves of garlic;
• herbs and any spices;
• carrot;
• a couple of potato tubers;
• approximately 400 grams of pork.

Cooking algorithm:

1. If you want to receive rich broth, then take the meat with fat. Fill it with water and leave to cook over low heat for about 60 minutes, remembering to remove excess foam.
2. After this time, the pork can be removed completely or cut into pieces and returned to the soup.
3. When the broth is ready, combine it with potatoes chopped into squares and cabbage, shredded into strips.
4. While the process is going on, in a frying pan we bring the diced onion and grated carrots to a beautiful golden brown color. We also combine all this with the broth.
5. Almost filling up ready dish spices, garlic and herbs to your taste and keep on the stove for another 20 minutes until it is completely ready.

With beef

Cabbage soup with beef is, one might say, the most nutritious recipe. It is best to use ribs or brisket for this option, but if you have some other piece of meat on hand, feel free to use it anyway.

Ingredients for cooking:

• about 500 grams of beef and the same amount of cabbage;
• one onion and carrot;
• spoon of tomato paste;
• any seasonings to your liking;
• greens, garlic clove;
• two potatoes.

Cooking process:

1. Let the meat cook for about 60 minutes, setting the heat level to low. We constantly remove foam.
2. After this, add cabbage cut into strips and cubed potatoes to the soup, cook until soft for about 20 minutes.
3. Chop carrots and onions in any way, fry in a hot frying pan along with tomato paste, then add the resulting mass to the broth.
4. Cook the soup for another 10 minutes, not forgetting to season it with spices, herbs and garlic. It is recommended to serve 30 minutes after readiness, so that the cabbage soup has time to brew.

Cabbage soup in a pot

Dishes cooked in pots are somewhat reminiscent of those made in an old Russian oven. They are delicious, rich and so “cozy”!

Required Ingredients

• one carrot and the same amount of onions;
• 300 grams of any meat;
• 400 grams of cabbage;
• three potatoes;
• spices at your discretion;
• one tomato.

Cooking process:

1. To begin with, grind all the ingredients in any convenient way.
2. Place pieces of meat into the pot, and then lightly fried cabbage.





Required Products:

• a small head of cabbage;
• can of beans;
• two potatoes;
• seasonings to taste;
• one tomato, onion and carrot;
• garlic clove, herbs.

Cooking process:

1. Cut the potatoes into cubes, place them in a saucepan with water, season with salt and pepper and cook for about 30 minutes after the broth starts boiling.
2. Fry the onion and carrots, add chopped tomato and garlic, cook until soft and golden brown.
3. Drain excess liquid from the beans and add to the broth. We put the prepared roasted vegetables there and keep everything on low heat for about two minutes.
4. All that remains is to add the shredded cabbage, wait three minutes, turn off the stove and let the dish brew for 30 minutes.

The word “cabbage soup” itself (or in its outdated version, shti) appeared in the Slavic lexicon around the 16th century. It meant a liquid dish (otherwise a brew, stew), cooked from fresh and sour cabbage, sorrel, seasoned with herbs. Peasants learned to prepare such food back in the 9th century, when they began to grow cabbage. Since then, the recipe for cabbage soup has changed somewhat, from traditional cabbage soup removed the flour dressing and added a bouquet of spices. Now, to cook cabbage soup from fresh cabbage, you only need to prepare a rich meat broth, the cabbage itself, roots and herbs.

• about 900 grams of beef on the bone (can be replaced with pork or chicken);
  
• about 400 grams of fresh cabbage (if you take young cabbage, keep in mind that such cabbage soup will not last long);
  
• five small potatoes;
  
• a couple of onions, carrots, garlic cloves;
  
• one pepper (red bell pepper);
  
• 30 grams of parsley and a teaspoon of dill seeds, bay leaf;
  
• seven black peppercorns;
  
• four tablespoons of sunflower oil;
  
• three tablespoons of tomato paste.
  

Next, chop the onion and garlic finely. Add peppercorns, cut into half rings. Fry the tomato paste in sunflower oil in a frying pan. Add onion, garlic and pepper to it. Stir and sauté over low heat for about five minutes. Rub on coarse grater one carrot, add to vegetables. Carefully chop the cabbage. Send it to stew with vegetables, adding a couple of ladles of broth. Simmer the cabbage with other vegetables for about ten minutes, then pour the dressing into the broth. Leave the broth with vegetables on the stove, turning on low heat.

Finely chop the potatoes and parsley and place them in the broth when it boils. Add dill seeds and salt. Let the potatoes cook for another fifteen minutes until fully cooked. After removing the pan from kitchen stove, wait: the cabbage soup should sit for fifteen minutes. Spill delicious stew on plates, generously whiten the cabbage soup with sour cream, cut the black bread. Serve cabbage soup along with pies and kulebyaki, pies and buckwheat porridge.

Simple recipe for vegetarians
For those who do not want to cook cabbage soup from fresh cabbage with meat, because they adhere to vegetarian menu or fasting for religious or medical reasons, you can offer a simple recipe for Lenten cabbage soup. Take about half a kilogram of fresh cabbage and potatoes, a medium-sized onion, a carrot, two tomatoes, a couple of cloves of garlic, 40 grams of sunflower oil, one and a half to two liters of water, and add herbs, spices and salt to your own taste.

Finely chop the potatoes and carrots, the onions into half rings, the tomatoes into neat slices, and chop the cabbage. Throw a pinch of salt and chopped cabbage into boiling water. After about seven minutes, add the potatoes there and cook for about twenty minutes. While the potatoes and cabbage are boiling, saute the onions and carrots in a frying pan in sunflower oil, and at the end add the tomato slices and simmer for another five minutes. At the end of cooking, add dressing to the resulting broth and bring the cabbage soup to readiness. Add greens and pieces of garlic when the cabbage soup is cooked.

Our ancestors called cabbage soup cooked in meat or fish broth rich, while cabbage soup cooked in vegetable broth was empty.

Cabbage soup made from fresh cabbage is a Russian classic. In general, cabbage soup is one of the most important dishes of Russian cuisine. They have been prepared since time immemorial, although back then they were somewhat different from modern ones.

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

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

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

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

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

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

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

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

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

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

Menu:

1. Simple but tasty cabbage soup

Ingredients:

For a 4.5 liter pan you will need:

• Fresh cabbage - 400 g.
• Onions - 200g.
• Carrots - 200 g.
• Garlic - half a head
• Parsley and dill - 40 g each.
• Sunflower oil, 1 tomato (or 2 tablespoons of tomatoes in own juice finely chopped).
• Meat ( rack of pork ribs) - 1-1.2 kg.
• Salt, pepper, vinegar (preferably lemon)

Preparation:

1. Wash the ribs and set them to cook.

3. Our meat is being cooked. Don't forget to remove the foam. When we remove the foam, turn the heat to less than medium, cover the soup with a lid and leave to cook further. Cook until the meat is well separated from the bones (ribs).

4. Cut the carrots into thin cubes. You can cut it however you want. You can even grate it. Who likes it how?

5. Shred the cabbage into thin strips. Again, depending on who you like. You can cut it larger.

6. Cut the potatoes into cubes, finely chop the herbs, and peel the garlic.

7. Meanwhile, our meat was cooked. We take it out of the pan, put it in a cup and let it cool.

8. While the meat is cooling, add shredded cabbage into the broth. You can turn up the heat to above medium. Close the lid.

9. The cabbage has boiled, add the potatoes to it. Let's interfere. Salt to taste. You need quite a lot of salt for such a pan. But don't oversalt. Sprinkle a little at first, then add a little more, tasting all the time.

10. Stir everything, turn the heat down to medium and leave to cook.

Preparing frying for cabbage soup

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

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

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

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

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

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

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

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

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

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

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

Final steps for preparing cabbage soup

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

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

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

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

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

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

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

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

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

Bon appetit!

Cabbage soup– national Russian dish. Are different sour taste, created by sauerkraut, commonly used in cabbage soup. But other plants can also add acid, for example, sorrel, nettle, or neutral herbs, followed by dressing with cabbage or other brine. Adding vegetables to soup is usually done raw, without pre-frying. The liquid base for cabbage soup can be meat, fish, mushroom broth, decoctions of vegetables or cereals. Fully vegetable cabbage soup is called “empty”. “Daily” cabbage soup is well known, which acquires its taste only a day after its preparation. Often cabbage soup is “whitened” with sour cream, cream or milk.

1. When cooking cabbage soup sauerkraut put in cold broth (or water), and the stew - in boiling water.
2. Delicious cabbage soup can be prepared even from very sauerkraut. To do this, you need to replace some of the sauerkraut with fresh one. In this case, only sauerkraut is stewed, and fresh cabbage is placed in boiling broth.
3. It is recommended to season cabbage soup made from fresh cabbage without potatoes with toasted flour.
4. Cabbage soup itself has delicate taste and a subtle aroma, so you should not add tomato to them; it is also advisable to limit the amount of spices.

Prepare cabbage soup according to our recipe, take a photo of your cabbage soup and place it under the recipe - treat everyone to your cabbage soup. Let everyone learn how to cook delicious cabbage soup!