Fresh cabbage soup classic recipe. Delicious cabbage soup with chicken from fresh cabbage

Cabbage soup is one of the most ancient and traditional dishes Russian cuisine, which have survived to this day and have retained enormous popularity among the people. I am sure that in most Russian families this soup is the most frequent guest at dinner. dining table. The main reason for such obvious popularity, apparently, is the low cost and availability of products for its preparation throughout the year. In addition, cabbage soup is quite easy to prepare compared to other famous soups Russian cuisine and have a soft, balanced taste of vegetables and meat broth, which in most cases is liked by both children and adults.

Although personally, as a child, I didn’t really like this soup, because it seemed too boring and too cabbage-y to me. However, already as an adult, I had the opportunity to taste such delicious cabbage soup made from fresh cabbage at a party, which forever changed my attitude towards this first dish. Their secret was that fresh tomatoes and a little were added to the soup. tomato paste, something my mother never did when I was a child. And this small nuance significantly changed familiar taste soup, giving it an interesting flavor note and very appetizing appearance and aroma. Since then, I have been preparing cabbage soup only according to this recipe, thanks to which my family now also eats this soup with pleasure and enviable regularity.

Cabbage soup made from fresh cabbage must be present on our table, because this soup has numerous beneficial properties, as it consists of vegetables rich in fiber and vitamins. He has a very low calorie content and ideal for dietary nutrition, especially if you cook it on light vegetable or low-fat meat broth. It is well known that eating first courses is absolutely necessary for children, as well as for the sick, convalescents and people with diseases gastrointestinal tract, since they help in a delicate form to absorb many substances necessary for the body. Therefore, cabbage soup made from fresh cabbage, prepared according to this simple recipe, - This great option tasty and hearty first a dish that will give you a lot of benefits and will appeal to your whole family!

INGREDIENTS:

• 800 g beef brisket
• 4 liters of water
• 400 g white cabbage
• 3 medium potatoes (500 g)
• 1 patient onion
• 1 patient carrot
• 2 medium tomatoes (250 g)
• 1 tbsp. l. tomato paste
• 2 - 3 tooth. garlic
• 3 tbsp. l. vegetable oil
• 1 tbsp. l. salt
• 5 - 6 black peppercorns
• 2 bay leaves

COOKING METHOD:

1. In order to prepare cabbage soup from fresh cabbage, you first need to cook beef broth. To do this, the meat must be thoroughly washed, pour cold water and put on high heat.

Advice! The broth will be more rich and tasty if you use fatty meat on the bone to prepare it. I usually choose chilled beef brisket from the store or market. However, for those who are on a diet, it is better to use lean beef or veal or cook cabbage soup from chicken breast.

2. After the water in the pan boils, immediately reduce the heat to medium, remove the resulting foam with a slotted spoon and cook the broth at a low simmer for 2 hours.

Advice! After the water boils in meat broth You can add whole peeled roots for taste and aroma. For this you can use onions, carrots, leeks, parsley and celery root. However, it is not at all necessary to add them, since the beef broth will become the basis of the soup with big amount a variety of vegetables.

3. Remove the beef from the broth, remove the bones and cut into small slices. The meat can be stored in a separate container and added to each serving to taste, or returned to the soup after cooking.

4. Strain the beef broth through cheesecloth or a sieve to make it cleaner and more transparent.

5. While the broth is cooking, you need to prepare other ingredients for the soup. Peel and chop the onion.

6. Peel and grate the carrots coarse grater.
7. Wash the tomatoes and cut into small cubes.

8. Heat vegetable oil in a frying pan, add onions and carrots and fry the vegetables over medium heat for 8 - 10 minutes.

9. Add chopped tomatoes and tomato paste to the roast.

10. Mix everything thoroughly and cook the vegetables for another 5 minutes. Vegetable frying for cabbage soup from fresh cabbage is ready!

11. Peel the potatoes and cut into medium slices.

12. Wash the cabbage thoroughly, remove any too hard leaves and cut into long, thin strips.

13. Add potatoes to boiling beef broth.

14. Wait for the soup to boil again and add cabbage to it. Cook at low boil for 15 minutes.

15. Place fried vegetable soup in fresh cabbage soup, mix thoroughly and cook for another 10 minutes.

16. Add salt, pepper, Bay leaf and pass the garlic through a press and after 1 minute turn off the stove. Let the soup brew under the lid for at least 15 minutes and you can serve it.


The simplest, but most delicious and satisfying cabbage soup made from fresh cabbage is ready! When serving on a plate, you can add pieces of meat, a variety of herbs and fresh sour cream. Bon appetit!

Cabbage soup is one of the most popular dishes in Russian cuisine. They are traditionally served on the table and are chosen for cooking by most housewives for good reason. This is one of the most delicious and hearty soups. Each family has its own recipe, often with its own secrets that are passed down from generation to generation. The basis of the soup, the broth, is of great importance. It can be lean, without adding meat, cooked with poultry meat, or strong and aromatic, cooked with pork or beef meat with a bone. Such cabbage soup can be prepared for the whole family in a large saucepan. The next day, after brewing, they will only become tastier and more aromatic. Nourishing, rich cabbage soup cooked in meat broth with fresh cabbage - perfect dish for a family lunch!

For cooking three-liter saucepan We will need cabbage soup:

• water 2.5 l
• beef brisket - 500 g
• white cabbage - 350-400 g
• potatoes - 200 g
• onions - 100 g
• carrots – 150 g
• vegetable oil - 25 g
• tomato paste - 80 g
• garlic - 3-4 cloves
• greens - to taste
• salt - to taste

If you decide to cook cabbage soup on beef broth, then the choice of meat for soup should be taken very seriously. Any part of the thigh with a sugar or marrow bone works great. Brisket is also ideal. For better fat, take pieces with small cartilage, rib bone and a thin layer of fat. The fat layer in the meat should be white. It is better not to buy brisket with yellow fat at all, it will take a long time to boil, the meat will still be rough and fibrous.

Rinse the meat well with cold running water. If necessary, remove excess fat. Place the meat in the pan where you will prepare the cabbage soup and fill it with clean, cold water. You will need two and a half liters of water. The pan, accordingly, should be slightly larger in volume. Place the pan on the stove. The heating should be at maximum until the water boils. Do not cover the pan with a lid. Otherwise, there is a high risk of missing the moment of boiling of the broth for cabbage soup.

When the water begins to boil, use a spoon to remove any foam that appears on the surface of the broth. At the same time, reduce the heat slightly so that the foam, when boiling, does not leave the surface of the water, clouding the broth. If this happens and the meat foam still sinks to the bottom, then add a little very cold water to the water. The foam will rise to the top again and you can easily remove it by skimming it off with a spoon.

After removing the foam, reduce the heat to low. Cover the pan with a lid and cook for 60 minutes from the moment it boils. The water should gurgle slightly, not boil. Then the broth will turn out perfect and the cabbage soup will come out simply wonderful. When an hour has passed, you can start seasoning the cabbage soup.

White cabbage for cabbage soup can be dense and strong. But the tastiest thing is fresh cabbage soup made from tender, early, loose cabbage. The one with greenish top leaves and a juicy, crispy texture.

Take cabbage, rinse it with running water, cut into medium strips. Don't make it too small, but don't make it too thick either.

Wash the potatoes for soup thoroughly with a brush and peel them. Cut the potatoes into small cubes.

Take dense, strong carrots. Wash, peel, grate it on a coarse or medium grater.

Choose medium-sized onions for cabbage soup. Peel it, rinse with water and cut into small cubes.

Peel the garlic, crush it with a knife blade, and chop it finely. You can pass the garlic through a press.

Remove the cooked meat from the pan onto a plate. Let it cool before you can disassemble it and put it back into the soup.
When seasoning cabbage soup, follow this order of adding vegetables: first, put the chopped potatoes into the broth. If you use dense cabbage to prepare the soup, then it can be dipped into the broth along with the potatoes. If for cooking the choice fell on early, tender cabbage, then after cutting it should be poured into the broth approximately 8-10 minutes after the potatoes are added to the cabbage soup. Otherwise, the cabbage will boil too much.

Heat vegetable oil in a frying pan. Put chopped onions and grated carrots in it. Fry, stirring for several minutes. The onion should become transparent; you should not fry it until it turns brown. Add tomato paste, stir, fry, stirring, for a couple more minutes. Place chopped garlic in the pan.

The frying can be dipped into the broth immediately after adding cabbage to the cabbage soup, if it is young and tender. And after 5-8 minutes, if dense white cabbage was chosen for preparing the soup.

Start processing boiled meat. Transfer brisket to cutting board. Remove all bones and cartilage. Trim and discard excess fat and veins. Divide the meat into small pieces and place back into the broth with the vegetables. Salt the soup.

Cook the cabbage soup for about five more minutes. At the very end of cooking, add the greens to the broth. You can take chopped fresh dill or parsley. [photo11]They are ideal for this dish. Greens can be used dry or frozen. Turn off the heat and let the soup sit for a while before serving.

Serve the cabbage soup hot, sprinkled with chopped dill, parsley or chopped green onions. Be sure to add a large spoon thick sour cream. Sour cream adds tenderness to the soup and emphasizes and highlights the taste of meat and vegetables. Along with the soup, serve chopped fresh bread or donuts. Dumplings with herbs and garlic are ideal not only for traditional borscht, but also to fresh cabbage soup from young white cabbage. The aroma of garlic will awaken your appetite and invite you to the table.

If everything is prepared correctly and served beautifully, then the pleasure received from this excellent soup will be the same as from the very exquisite delicacy. Bon appetit! Enjoy cabbage soup made from fresh cabbage and be sure to ask for more!

Sometimes, to add new notes to the cabbage soup recipe, add it to the vegetables. bell pepper, cut into strips or replace the onions with leeks. Use only the white part of the leek.

Shchi is one of the most famous national Russian dishes. They are characterized by a sour taste, which is created by sauerkraut (usually this is what is used in cabbage soup). However, when preparing cabbage soup from fresh cabbage, which is also quite common, you can achieve this sour taste, for example, using sorrel, nettle or by seasoning the dish with cabbage or other brine. Vegetables can be added to cabbage soup either raw or fried. Cabbage soup can be cooked in meat, fish, mushroom broths, decoctions of vegetables or cereals. If the cabbage soup is completely vegetable, then it is called “empty”. Cabbage soup, which is called “daily cabbage soup,” has gained great popularity due to the fact that its taste is fully manifested only a day after the dish is prepared. Cabbage soup is most often served with sour cream or cream.

If cabbage soup is cooked in meat broth, then the meat for cooking it should be thoroughly washed and cut in small pieces. We chop fresh cabbage finely, and lightly squeeze sauerkraut from the brine. We cut other vegetables - carrots, onions, etc. according to the recipe.

Cabbage soup - best recipes

Thanks to sauerkraut, these cabbage soups have that sourness that is considered classic for this dish. By adding sour cream and herbs to them, you can get a very satisfying and delicious first dish.

Ingredients :

0.5 kg of meat (beef, pork or chicken);
300 gr. sauerkraut;
4 potatoes;
1 large onion;
1 carrot;
2 tbsp. l. tomato paste;
vegetable oil for frying vegetables;
salt, bay leaf and peppercorns to taste;
greens and sour cream to decorate the dish.

Cooking method :

1. Pour about 3 liters of water into a saucepan, put the meat in it, bring to a boil, then, after removing the foam, cook for about an hour.

2. By adding sauerkraut with bay leaf and black peppercorns, cook for about half an hour (if chicken is used to prepare cabbage soup, then add cabbage as soon as the meat boils).

3. Chop the onion and lightly fry it, then, after grating the carrots, add it to the onion and fry the vegetables together to prepare the dressing. At the end of frying, add tomato paste to the vegetables.

4. After peeling the potatoes, cut them into cubes or bars and place them in a pan with meat and cabbage.

5. When the potatoes boil, add the dressing to the pan, wait until its contents boil again, reduce the heat and cook the cabbage soup for about 15 minutes. Serve cabbage soup on the table with sour cream.

Cabbage soup made from fresh cabbage also has many fans. They are not as sour as sauerkraut cabbage soup, but, thanks to the tomato, their taste also contains a certain sourness. Since these cabbage soups are cooked in meat broth, they are also very satisfying and delicious dish.

Ingredients :

0.5 kg fresh cabbage;
0.7 kg of beef or pork;
3 tbsp. l. tomato paste;
1 large carrot;
2 medium onions;
rast. oil;
greens, fresh or dried;
salt and spices to taste.

Cooking method :

1. Pour cold water into a 4-liter saucepan, place the meat in it, cover the saucepan with a lid, bring its contents to a boil and cook the meat broth for about an hour, removing the foam with a slotted spoon as it appears. Then, after straining the broth, salt it and put it on the fire again.

2. While the broth is cooking, prepare the vegetables that we may need for cooking: finely chop the cabbage, peel and grate the carrots, finely chop the onion. Then lightly fry the onion in a frying pan with vegetable oil, add carrots to it, fry them together for several minutes, and at the end of frying the vegetables, put a finely chopped clove of garlic in the frying pan. Before removing the pan from the heat, add tomato paste to the vegetables. If you use not tomato paste to prepare cabbage soup, but fresh tomato, then it should be placed in the pan along with the garlic.

3. Taking the meat out of the broth, cool it and cut it into cubes (not too small). Cut the potatoes into cubes or strips, as desired. Then we immerse the potatoes in the boiling broth, wait until the contents of the pan boil again, and add the cabbage there, cook for about 10 more minutes. Then put pre-fried vegetables with tomatoes into the cabbage soup, add spices and herbs, cook for about 5 more minutes and turn off.

The peculiarity of daily cabbage soup is that it is customary to eat it one day after preparation. It is by this time that they acquire one unique taste and the aroma for which this dish is famous.

Ingredients :

800 gr. sauerkraut;
400 gr. beef meat;
200 gr. beef bones;
1 large carrot;
2 onions;
5 small parsley roots;
4 tbsp. l. tomato paste;
3 tbsp. l. wheat flour;
100 gr. butter;
salt to taste;
sour cream and herbs to decorate the dish.

Cooking method :

1. Pour cold water into a 2-liter saucepan, put the meat and bones there, bring to a boil and cook the broth at closed lid, periodically removing the foam.

2. Fry the flour in a frying pan until golden brown (without adding oil).

3. Finely chop the cabbage, parsley root, and onion. Grate the carrots. Then lightly fry the onion in a frying pan with oil, after a few minutes add the carrots to it and fry them together. Then melt in a small saucepan butter and simmer in it for very long low heat fried vegetables with cabbage, tomato paste and flour for about 40 minutes. Then we shift vegetable stew into the pan where the meat is cooked, and after boiling a little, turn off the pan. If desired, add crushed garlic to the cabbage soup.

4. Daily cabbage soup is usually eaten on the second day, then it tastes better. Before serving, add a spoonful of sour cream and finely chopped parsley and dill to each plate of cabbage soup.

Such cabbage soup cooks very quickly, and compared to meat cabbage soup they are more light dish. Mushrooms and prunes give it a special aroma and taste that your whole family will surely love.

Ingredients :

0.5 kg fresh cabbage;
300 gr. fresh mushrooms;
1 onion;
1 carrot;
100 gr. ham;
10 pieces. pitted prunes;
vegetable oil
salt, bay leaf, herbs to taste.

Cooking method :

1. Finely chop the cabbage, then place it in a frying pan with vegetable oil and fry it.

2. Cut the onion into thin half rings, peel the carrots and grate them. Cut the mushrooms into thin slices. Cut the ham into strips.

3. Place vegetables and ham with mushrooms in a frying pan with cabbage and fry them together, stirring frequently.

4. Bring water to a boil in a saucepan, add the fried vegetables and cook the cabbage soup for about half an hour. Then, adding prunes to the pan, continue cooking for about 10 minutes, after which we put parsley and bay leaves in the pan and turn off the heat.

When cooking cabbage soup, place sauerkraut in cold water or broth, and fresh cabbage in boiling water.

Even from very sauerkraut you can cook delicious cabbage soup. To do this, part of the sauerkraut needs to be replaced with fresh, but you need to remember that sauerkraut is put in cabbage soup at the beginning of preparing the dish, and fresh cabbage is added after the meat is cooked and the potatoes are boiling.

You can cook cabbage soup from fresh cabbage without potatoes, then it is recommended to use toasted flour for dressing.

Shchi is a native Russian ancient dish. All classes prepared soup for lunch. In poor village huts, this soup was the only dish for both lunch and dinner. Although similar recipes They are also found in Belarusian, Ukrainian and Polish cuisines.

Fresh cabbage soup remains for lunch popular dish and now. After all, soup can be prepared in a large saucepan for several days, spending about one hour. But, like any dish, cabbage soup has many varieties.

Fresh cabbage soup with chicken has a sweetish taste that children like. But adults will also be happy to eat a plate of hot, aromatic soup for lunch.

Ingredients:

• chicken – 1/2 pcs. You can take 2 legs;
• potatoes – 2-3 pcs.;
• cabbage – 1/2-1/-3 heads;
• carrot – 1 pc.;
• tomato – 1 pc.;
• onion – 1 pc.;
• salt, spices, oil.

Preparation:

This version of the soup will be satisfying and rich. Shchi with beef is the perfect dish for our cold winter days.

Ingredients:

• piece of beef with bone – 1-0.7 kg;
• potatoes – 2-3 pcs.;
• cabbage – 1/2-1/-3 heads;
• carrot – 1 pc.;
• tomato – 1 pc.;
• bell pepper – 1 pc.;
• onion – 1 pc.;
• salt, spices, oil.

Preparation:

To speed up the cooking process, you can prepare cabbage soup with stewed meat. Then the meat and vegetables should be cooked at the same time. This method will reduce the cooking time to half an hour.

This recipe is more likely from Ukrainian cuisine, but it spread throughout the territory of the former Soviet Union. Cabbage soup with pork turns out to be very high in calories and tasty.

Ingredients:

• piece of pork with bone or shank – 1-0.7 kg;
• potatoes – 2-3 pcs.;
• cabbage - half or a third of a head of cabbage;
• carrot – 1 pc.;
• tomato – 1 pc.;
• bell pepper – 1 pc.;
• onion – 1 pc.;
• lard – 50 gr.;
• garlic – 5 cloves;
• salt, spices.

Fresh cabbage soup!

Probably every Russian person knows the taste and smell of homemade cabbage soup. There are many recipes for cooking cabbage soup; they are cooked with meat, vegetables, and even mushroom broth. And sometimes with fish. There are also different types of cabbage used in cabbage: fresh white cabbage, pickled (sour) cabbage, cauliflower. There are delicious cabbage soup not with cabbage, but with sorrel or nettle. Each housewife prepares cabbage soup a little differently, I will tell you how to cook this tasty soup at our house.

The recipe for my cabbage soup with fresh cabbage is very simple. My cabbage soup with meat is seasoned with frying and served with sour cream. Or mayonnaise. Who likes it how?

for 1 pan of cabbage soup

Meat with bone - a piece;

Onion and carrot in broth;

• Potatoes – 4-5 pieces;
• Cabbage - a small fork or half a medium one;
• Greens, garlic, salt, pepper - to taste;

• Onions – 1-2 bulbs;
• Carrot – 1 piece;
• Tomato – 1 piece and/or ketchup to taste;
• Vegetable oil for frying.

Sour cream or mayonnaise.

Everything is like everyone else. Place the meat with the bone in cold water, add root vegetables - onions and carrots. Cook the broth. Then remove the carrots and onions and throw them away.

The meat can be separated from the bones and only the pulp left. You can put it directly on a plate with ready-made soup or a few minutes before the end of cooking, return it to the pan with the cabbage soup.

Now add chopped potatoes and cabbage to the boiling broth. Let's cook. AND make frying: fry chopped onions, carrots and tomatoes in oil. You can add ketchup there too. But at the end (when everything is fried).

When the cabbage is cooked, add the frying agent to the cabbage soup. It's boiling. Cook for 7 minutes.

Add chopped herbs and, if you prefer, garlic (chopped). Boils for 1 minute. Turn it off. Let's close. You need to let the cabbage soup sit for at least one hour. Better 2-3. Add sour cream to your plate with cabbage soup!

So delicious homemade soup it worked!

Bon appetit and delicious cabbage soup!