Fresh cabbage soup with smoked ribs.

Fresh cabbage soup with smoked ribs- recipe delicious first dishes with fragrant smoked meats. Shchi from fresh cabbage is especially good on a cold winter evening, the dish will warm you, saturate you and leave an unforgettable aftertaste. Try to cook!

Fresh cabbage soup with smoked ribs

Cooking time: about 1 hour.

Ingredients
- 500 g fresh white cabbage,
- 350 g smoked pork ribs,
- 1 medium carrot,
- 1/2 medium parsley root,
- a few potatoes
- 1 onion,
- 1-2 tsp vegetable dry seasonings (carrots, parsley, celery, dill, garlic),
- 1 tbsp flour,
- 1 tsp ground cumin,
- ground black pepper, salt - to taste.

Cooking
Cut the smoked ribs into pieces 4-5 cm wide. Finely chop half of the ribs and fry in a pan with onions until golden brown, then add flour to the frying. Place the rest of the ribs in a saucepan, add water (1 liter) and cook for about 30 minutes, until soft.

Clean vegetables. Cut the cabbage into strips, carrots, parsley root and potatoes into small cubes.

Remove the cooked ribs from the broth. Add chopped vegetables to the broth, add water (the water should completely cover the contents). Cook over medium heat for about 15 minutes, until done. Add some dry vegetable seasoning.

Add fried bacon with onions. Season the soup with cumin, salt and pepper. Add ribs. Bring to a boil and set aside.

Before serving, it is advisable to infuse cabbage soup for 20-30 minutes. Enjoy your meal!

At all times, soup has taken pride of place on the table of every Russian family. The difference was only in the ingredients used in the recipe. Poor peasants often boiled empty cabbage soup seasoned for density rye flour. But the noble nobles ate the master's cabbage soup, i.e. soup from fresh cabbage with pork or other types of meat, poultry, fish.

First, the meat was cooked separately, then the cabbage soup itself, everything was mixed and languished in a Russian oven for about an hour and a half. Such a dish had an appetizing aroma, amazing taste and sated for the whole day. Nowadays, everyone can treat their family to master's soup, so let's look at a step-by-step recipe for this national dish.

Ingredients

Cooking process

Cooking delicious soup from fresh cabbage with pork starting from cooking meat broth. To do this, we thoroughly wash the meat, cut off things we do not need: hymen, fat, bones and more. We cut the pulp small cubes, but do not shrink, because meat after cooking is greatly reduced in volume. We put everything in a saucepan, fill it with cold water and send it to cook on the burner.

When the first foam appears, be sure to remove it with a slotted spoon. Salt the broth a little, cook over medium heat for about half an hour, covered with a lid.

While the broth is being prepared, carefully wash the roots. Peel the potatoes, cut into medium cubes. Fill it with water so that the slices do not darken from prolonged contact with air.

Coarsely grate the carrots or cut into cubes. We clean the onion, chop it into a small cube. We heat up vegetable oil in a frying pan, pour the onion, mix, fry until soft. Then add the carrots, stir, fry until all the ingredients are ready. At the end of cooking, put the pasta, stir, after a couple of minutes turn off the heat.

We release the head of cabbage from the upper leaves, rinse, cut in half, crumble into thin strips with a sharp knife with a long blade.

Put the potatoes in a saucepan with the finished meat, after draining the water from it. Cook vegetables until almost cooked. Next Ingredient that we will add to the pan is the cabbage. Cook it until soft. At the end of cooking, we season the soup with vegetable frying, mix and wait for it to boil again. After that, cook cabbage soup from fresh cabbage with pork according to the recipe for another 5 minutes. Add chopped garlic, black pepper, parsley and salt to taste. After a minute, turn off the fire - master's cabbage soup is ready. A video of this dish can be found below.

Happy meal everyone!

Note to the owner

Shchi on pork ribs with fresh cabbage (without carrots and tomatoes, without roasting)

And Shi again! Lots of soup recipes sauerkraut, ... and I want to invite you to try very tasty and easy-to-cook cabbage soup from fresh cabbage. For a very long time I could not find a recipe for cabbage soup, then one thing is not so different ... And then one day we went to Shrovetide in the city of Borovsk, in the Kaluga region, to a place called Ethnomir, that's where ... in an ordinary dining room I found the perfect recipe for cabbage soup ! I hope you enjoy this wonderful soup!

So we need...

Ingredients:

Fresh pork ribs - 700 gr.

Water - 3 liters

Cabbage - 400-500 gr.

Onion - 1 pc.

Potato - 5 pcs. (medium size)

Dill - 50 gr.

Garlic - 2-3 cloves

Salt, bay leaf

And sour cream for serving)

1. We wash the ribs. We cut. We put to cook for about 1-1.5 hours

2. While the ribs are cooking, peel and cut the potatoes.

3. Finely chop the onion.

4. Shred the cabbage

5. The broth with ribs is being cooked, we have done all the preparatory work for the soup ... you can get down to business

6. The broth is ready! We take out the ribs, disassemble, remove the bones.

Strain the broth and put on fire. Add meat. We boil. We add some salt.

7. Throw chopped onion into the broth with meat. Lavrushka. 2 minutes later potatoes. Cook until potatoes are ready.

8. Now cabbage. Add to soup. We mix. We look at the density, who likes how ... someone likes it thicker, someone not very much. We cook until the cabbage is ready, it is desirable that it be with a “crunch”, but again, whoever likes it! Taste if necessary, add salt.

9. We quickly cut dill. Add to soup.

10. Squeeze the garlic through the garlic press into the soup too.

11. Boiled! Cover and turn off!

Shchi is ready! Let it brew for 30 minutes...

After 30 minutes, we open the lid of the pan ... and inhale the divine aroma ... so why inhale it !!! This beauty needs to be eaten! Pour into bowls and add sour cream!

Shchi is the main hot dish of Russian cuisine already. long time. The great importance of cabbage soup in Russian nutrition is also evidenced by an innumerable number of proverbs and sayings, where the dish is mentioned: “Schi and porridge are our food”, “Where cabbage soup is, look for us there”, “The same cabbage soup, but thicker leu”, “This you can’t slurp cabbage soup” and so on. Fragrant, rich cabbage soup with pork ribs will not leave you indifferent and you will cook them again and again...

Ingredients

For 2, 5 - 3 - liter pan

• 400 g pork ribs(4-5 pieces)
• 1 medium onion
• 1 medium carrot
• 2 medium potatoes
• 250-300 g fresh cabbage
• 1 garlic clove
• dill and parsley (you can do one thing)
• 1 tomato or 1 tablespoon of tomato paste
• bay leaf, peppercorns
• 1 teaspoon sugar (optional)
• salt to taste
• vegetable oil

"Schami the world stands" - says an old Russian proverb. In those days, this soup was the main dish on the tables. It was cooked and eaten almost every day. It traditionally includes meat, potatoes and cabbage. It was these ingredients that were considered the main ones by our ancestors, because then there was no such abundance of products as now.

Despite the years that have passed, the love for cabbage soup has not faded away. Delicious, rich, they also lead our dinner table. Each experienced hostess keeps a couple of proven recipes with him. My grandmother cooked the most that I had ever tried. Mom also adopted this recipe, which I later borrowed. But despite this, every time I try to meet new, interesting ways soup cooking.

Now, when the beds are shining with ripe cabbage, I especially want to talk about the recipes for this dish. In this article, I have prepared for you 3 options for cooking the most delicious cabbage soup and the secrets of real, rich Russian cabbage soup.

Menu:

1. Rich cabbage soup from pork ribs

Pork ribs are great for cooking cabbage soup. Thanks to them, the soup turns out fragrant and rich. Try to cook it according to this recipe. It's very simple. To do this, stock up on a knife, a saucepan or cauldron, a frying pan, a cutting board and the ingredients from the list below.

Ingredients:

• one and a half kilograms of meaty pork ribs;
• carrots - 4 things;
• potatoes - 10-15 pieces of medium size;
• cabbage - 1 medium fork;
• half a head of garlic;
• greens to taste;
• 4 tablespoons vegetable oil;
• 300 grams of tomato;
• 3 liters of water;
• 1 tablespoon of salt without a slide;
• a little ground pepper;
• 2 laurels.

Cooking steps:

1. Cut the meat ribs into pieces and boil in water for about an hour and a half. At the same time, they should only languish slightly, and not boil with full force. That's right, the meat will boil well, and the bone will give a great fat.

After the first five minutes of cooking, it is better to drain the water and replace it with a new one. So the broth will be more transparent and healthy.

2. Cut the carrot into medium cubes.

3. Peel and chop the potatoes coarsely. It is enough to cut a medium potato into 4 parts. Of course, you can cut it even smaller. But I like it better this way. Get real Russian cabbage soup with large pieces ingredients.

4. Chop the onion into medium pieces.

5. Cut the cabbage into 2 parts. Cut out the hard core. Cut each half lengthwise into 4-6 pieces (depending on size), and then chop the cabbage crosswise into medium pieces.

6. Chop the garlic. Do the same with greens. You can use dill green onion, parsley or cilantro.

7. In a frying pan, with the addition of oil, fry the onion and garlic until golden. Then add carrots and fry for another 7-9 minutes.

8. Pass the tomatoes through a meat grinder and add to the frying, as a sauce. Simmer for 10 minutes.

9. Meanwhile, the meat has been simmering for an hour and a half. Now you need to add a little more water, because part of it has evaporated during cooking. Salt.

During the cooking process, be sure to remove the foam. Otherwise, the broth will be cloudy.

10. As soon as the broth boils again, put the potatoes there and boil for 5-7 minutes.

11. Now it's the cabbage's turn. Dip it into the soup and stir.

12. After 15 minutes of cooking cabbage, add the frying to the pan. Mix. Add greens and stir again. Taste the broth for salt and adjust if necessary. Add pepper to taste.

13. Cook for another 10-20 minutes, depending on how quickly the cabbage and potatoes boil. Put the lavrushka and remove from the fire.

Soup is better to brew under the lid for about an hour. Although the aroma in the room is already such that it is difficult to resist.

Enjoy your meal!

2. Fresh cabbage soup with chicken

Chicken can also provide cabbage soup with a decent fat. This soup is prepared in a short time and is very simple. The ingredients are available, especially now, during the harvest season. This option is the most budgetary, but, at the same time, very tasty.

Ingredients:

• 1 chicken leg;
• 6-8 medium potatoes;
• 1 small cabbage;
• 1 tomato;
• 2-3 bulbs;
• 1-2 carrots;
• 3 cloves of garlic;
• 2 laurels;
• greenery;
• a mixture of peas - about 1 tablespoon;
• salt to taste;
• vegetable oil;
• water.

Cooking steps:

1. Release the ham from the skin and excess fat. Rinse. Dip in cold water and put on the stove. In the meantime, let's start preparing the vegetables.

While boiling, add some salt to the broth. So the meat will release less foam.

2. Peel the cabbage from the top, wilted leaves. Remove the stalk and chop finely.

3. Finely chop one onion. She's going to fry. Leave the second for the broth. We will cut it differently.

4. Peel the carrots and cut into small strips. This is very convenient to do by cutting it first into rings, then in half again. Then each half-plate is easily crushed into straws.

5. Cut the second onion into thin, almost transparent half rings. They will give the broth a special flavor. Divide them into straws.

6. Cut the tomato into neat pieces. Finely chop the garlic.

7. All the ingredients are ready for making delicious cabbage soup.

8. Before boiling, be sure to remove the resulting foam. Otherwise, the broth will turn out cloudy, with unpleasant flakes. During the cooking process, it can also appear. It needs to be cleaned periodically.

To make the broth even tastier and more beautiful, add a small piece of carrot (about 4 x 4 centimeters) and a small onion there. Before that, they need to be slightly incised so that they can fully reveal their aromatic qualities. After 30 minutes of cooking, they must be removed from the pan.

9. After 30 minutes of cooking, chicken meat will be ready. It must be removed from the broth and put to cool. And cabbage is sent to the boiling broth.

10. Fry onions and carrots in oil until cooked.

11. As soon as the broth with cabbage boils, send the potatoes there. Let them boil together for 10 minutes after boiling. Then you will need to shift the tomatoes. Simmer over medium heat (closer to low) for another 10 minutes. Salt.

12. The meat had already cooled down by that time. It needs to be cut and sent to the soup. Add vegetable frying and cook for another 7-9 minutes. Add onion half rings, peppercorns, garlic, parsley and finely chopped greens. Mix and cook for 5 minutes. Remove from stove.

After that, the soup should be infused under the lid for about an hour. So it will become even tastier and slightly cool.

Enjoy your meal!

3. Shchi recipe with fresh cabbage beef

Cabbage soup with beef is very tasty. Nothing special about this recipe. But, there are also subtleties. Try to cook these fragrant cabbage soup. Your family will thank you for this.

Ingredients:

• Beef (preferably on the bone);
• red beans (canned);
• fresh cabbage (you can use both early and late);
• carrot;
• onion;
• potatoes;
• salt;
• a little tomato paste;
• greenery;
• seasonings to taste.

Pick up all the ingredients by eye. The main thing is that the soup is not too thick or liquid.

Cooking steps:

1. Rinse the meat and place in a saucepan with cold water without cutting. Before boiling and during cooking, be sure to remove the resulting foam. As soon as the broth boils, salt it. Boil the meat for 1 hour over low heat.

2. Fry finely chopped onions and grated carrots in oil. After 5 minutes, add a little meat broth and add tomato paste.

3. After an hour, the meat must be removed from the pan, separated from the bone and cut. Now put it back into the broth.

4. Chop cabbage and place in boiling soup. Boil 10 minutes.

5. Cut the potatoes into small cubes and send to the soup. Boil 15-20 minutes

6. Open a can of beans and pour into a saucepan, along with the juice. Soak for approximately 5 minutes.

7. 5 minutes before the readiness, add the frying, finely chopped greens and parsley.

8. Turn off the fire, cover with a lid and let it brew for about 1 hour. During this time, cabbage soup will become even more delicious and rich.

Enjoy your meal!

4. Secrets of perfect cabbage soup

Our great-grandmothers never wondered how to make the perfect cabbage soup. They didn't have time for this. They simply mixed all the ingredients in one bowl and put it in the oven. All day long they did their business, and cabbage soup languished in the oven until evening. However, they turned out very tasty. Exactly what we now call real cabbage soup.

Now no one cooks food in the oven. Modern pans, multicookers and aerogrills have come to replace them. To make your cabbage soup tasty and rich, I present to your attention a few secrets:

1. If you cook meat cabbage soup, then the meat needs to be cooked for a long time. My mother set the meat to boil late in the evening, made the minimum fire and the broth languished on the stove all night, until the morning. The meat literally fell apart. Even the bone became soft. And the broth turned out so rich that it is difficult to describe. If cooking time is limited, the meat should be cooked for at least 1-2 hours. For this, by the way, it is better to use whole pieces.

2. For thickening, you can add some flour to the soup. To do this, you need to fry it a little to a light brown color in a dry frying pan. Then dilute in a glass of broth and add to the soup, stirring thoroughly. After that, boil for 3-5 minutes and remove from the stove.

3. For cabbage soup, it is better to choose autumn cabbage. Early varieties can be quickly digested and turn into porridge. If you are using early varieties, keep in mind that they should not be boiled for more than 20 minutes. Autumn cabbage should be cooked longer.

4. Another secret of the perfect cabbage soup is that the pot with almost ready cabbage soup should be covered with foil and put in the oven for half an hour or an hour. Just imagine what you will see soon. This is a potato that has acquired a dilapidated state, the softest meat and an extraordinary aroma. Temperature oven should be slightly less than average.

Enjoy your meal!

5. Video - How to cook the most delicious Shchi from fresh cabbage

This video details the preparation. meat soup with fresh cabbage. After watching this video, there are no questions left. Everything is clear and understandable. I suggest you cook cabbage soup according to this recipe.

Since ancient times, cabbage soup has been valued for its satiety, simplicity and taste. Among the people you can hear a lot of sayings, quotes and anecdotes associated with this dish. I especially like the proverb "A good wife, but fatty cabbage soup - do not look for another happiness." This phrase is the beauty of such a dish. It can replace breakfast, lunch and dinner. Healthy, delicious and easy!