How to cook cabbage soup from fresh cabbage - step-by-step cooking recipes with photos. Delicious cuisine
Shchi is the main hot dish of Russian cuisine already for a long time. The great importance of cabbage soup in the Russian diet is evidenced by an innumerable number of proverbs and sayings where the dish is mentioned: “Shchi and porridge are our food”, “Where there is cabbage soup, look for us there”, “The same cabbage soup, but thicker”, “This You can’t slurp cabbage soup with bast shoes” 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 a 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 clove of garlic
- dill and parsley (any one is possible)
- 1 tomato or 1 tablespoon of tomato paste
- bay leaf, peppercorns
- 1 teaspoon sugar (optional)
- salt to taste
- vegetable oil
Boil the pork ribs until cooked (I then take them out, disassemble them and return the meat to the broth, since my children don’t eat them on the bone).
Peel the potatoes, cut into cubes, put in the broth.
Finely chop the cabbage and put it there.
While the vegetables are cooking, re-cook:
Peel the onions and carrots.
Cut the onion into cubes, grate the carrots on a medium grater.
Fry the vegetables in vegetable oil, adding peeled and chopped tomatoes or tomato paste.
Send the overcooked soup into the cabbage soup along with bay leaf, pepper and chopped herbs.
Boil for 1-2 minutes, add garlic, passed through a press and turn off.
Let the soup brew.
Serve with sour cream.
BON APPETIT!!!
As you understand, I really like to cook. I make a lot of preparations for the winter and spoil my loved ones with something delicious every day.
The recipes that I post on this wonderful site are tested and prepared exclusively with my own hands. All photographs were taken by me of the exact dishes that I prepared myself. No plagiarism.
I hope you enjoy these simple, delicious dishes! Bon appetit! Website:
Cabbage soup from sauerkraut I don’t cook it often, since I don’t have any particular fans of this dish. But for variety, you can cook this soup. I usually cook cabbage soup from fresh cabbage with melted cheese. In addition, preparing cabbage soup with sauerkraut does not take much time. About an hour. This includes preparing the broth.
So for cooking you will need carrots, onions, potatoes, sauerkraut, pork on the bones. I used ribs because they cook much faster.
First you need to boil the pork. To do this, pour water into the pan and place the ribs, previously washed in running water.
When the pork boils, you should change the water, as this unpleasant-looking foam will form on the surface of the broth. If the water is not changed, it will then float in pieces in ready soup. This dish doesn't look very appetizing.
When the water has been changed, you should put the pan with the pork on the fire and continue cooking. The main thing is to change the water on time. If you miss this moment and change it when the meat is almost cooked, the broth will turn out empty. As a result, the cabbage soup will not be as tasty.
While the pork is cooking, you can prepare the vegetables. The potatoes should be peeled, washed thoroughly, and then cut into neat cubes. If desired, you can cut into strips. This is not important.
Remove the pork ribs from the finished broth and add the potatoes.
While the potatoes are cooking, you can prepare the frying. Carrots should be peeled, washed, and then chopped into a coarse grater.
Onions must be peeled, washed and cut.
You need to put a frying pan on the fire, heat it and pour in vegetable oil. After this, you can add chopped onions and carrots.
Vegetables need to be sautéed until they turn golden brown.
The meat must be separated from the bones and cut into small pieces.
Pork and vegetables can be added to the broth and cooked for another 10 minutes.
At the end of cooking, add sauerkraut to the cabbage soup. this product worth squeezing out. If the cabbage is too sour, you can rinse it in cold water. This will remove the acid. Sauerkraut should be added only after the potatoes are cooked. Otherwise, the vegetables will remain hard due to the acid.
You need to cook the soup for another 15 minutes. 5 minutes before it’s ready, add greens to the sauerkraut soup. Alas, I only had frozen, but you can also use fresh.
Of course, don’t forget about spices and salt.
That's all the sauerkraut cabbage soup is ready. Before serving, add sour cream to the soup.
This is the soup I made.
Bon appetit!
Cooking time: PT01H00M 1 h.
At all times, soup has occupied a place of honor on the table of every Russian family. The only difference was in the ingredients used in the recipe. Poor peasants often cooked empty cabbage soup, seasoned for thickness. rye flour. But noble nobles ate lordly cabbage soup, i.e. cabbage soup made 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 simmered in a Russian oven for about an hour and a half. This dish had an appetizing aroma, amazing taste and filled me up for the whole day. Nowadays, anyone can pamper their family with lordly cabbage soup, so let's look at the step-by-step recipe for this national dish.
Ingredients
Cooking process
We prepare delicious cabbage soup from fresh cabbage with pork, starting with cooking meat broth. To do this, we thoroughly wash the meat, cut off things we don’t need: chaff, fat, bones and more. Cutting the pulp small cubes, but not too small, because After cooking, the meat decreases greatly 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. Add a little salt to the broth and cook over medium heat for about half an hour, covering with a lid.
While the broth is preparing, thoroughly wash the root vegetables. Peel the potatoes and cut them 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 them into cubes. Peel the onion and chop into small cubes. Let's heat it up vegetable oil in a frying pan, add onion, stir, fry until soft. Then add the carrots, stir, and fry until all the ingredients are ready. At the end of cooking, add the pasta, stir, and after a couple of minutes turn off the heat.
We free the head of cabbage from the top leaves, rinse it, cut it in half, and chop it into thin strips with a sharp knife with a long blade.
Place the potatoes in the pan with the prepared meat, after draining the water. Cook the vegetables until almost done. Next ingredient The one we'll add to the pan is cabbage. Cook it until soft. At the end of cooking, season the soup with roasted vegetables, stir and wait until it boils again. After this, cook cabbage soup with fresh cabbage and pork according to the recipe for another 5 minutes. Add chopped garlic, black pepper, bay leaf and salt to taste. After a minute, turn off the fire - the master's cabbage soup is ready. A video of this dish can be found below.
Enjoy your meal everyone!
Note to the hostess
Cabbage soup made from fresh cabbage, cooked on pork ribs, the recipe with photos of preparation is brought to your attention today. Any ribs are suitable for the broth: pork, beef, fresh or smoked. Just don’t forget that smoked ones will give a specific taste; not everyone likes it in cabbage soup, so fresh meat is still preferable. After cooking, remove the ribs and strain the broth to remove small bone fragments. Separating meat from bones or not is a matter of taste and habit. When serving, small ribs can be placed entirely on a plate with cabbage soup, but the meat is usually cut off from large ones.
Fresh ribs (pork) – 400 gr.
- water – 3 liters
- salt - to taste
- white cabbage - small forks
- carrots – 1 large
- sweet red pepper – 1 large (optional)
- tomatoes – 2-3 pcs. (or 2 tbsp sauce)
- onions– 1 large head or 2 medium ones
- vegetable oil – 2 tbsp. l. (or 1 tbsp lard)
- potatoes – 3 pcs.
- black or hot pepper - to taste
- bay leaf – 1-2 pcs.
- sour cream, gray or rye bread, greens, garlic - for serving
Cut the meat cut into pieces, wash cold water. Trim off excess fat (if you don’t like fatty meat), fill the ribs with water (cold), cook at low boil for about an hour, until the meat is cooked. Don’t forget to remove the foam immediately after boiling and two or three more times while cooking the broth.
Strain hot broth Using a sieve or colander, remove the ribs and return the broth to the pan.
Place over low heat, and while the broth rises to temperature, prepare the vegetables. Cut the potatoes into strips or cubes, chop the onion into small cubes.
Chop the carrots into slices or strips (or use a grater with large holes), cut the pepper into strips, and cut the peeled tomatoes into cubes.
Add salt to taste to the boiling broth and add potatoes. Wait until it starts boiling, cover with a lid, cook for 10 minutes, until half cooked.
As soon as we have adjusted the heat under the broth with potatoes, we begin preparing the vegetable frying for the cabbage soup. Pour onion cubes into a frying pan with melted lard or heated oil. Brown lightly without browning the onion.
Add carrots and mix until the carrot sticks are saturated with oil.
After a few minutes, the carrots will soften and you can add the pepper strips.
Almost immediately add the tomatoes, stir, and leave to simmer under the lid on low heat. Cook for 6-7 minutes.
While keeping an eye on the broth and frying, chop the cabbage into strips of medium width, not very finely, so that the cabbage does not boil over when boiling. The amount of cabbage is arbitrary, depending on what kind of cabbage soup you like - thick or not very thick.
Place the fried vegetables along with butter into a pan with almost finished potatoes. Bring to a boil, cook for three minutes.
Add shredded cabbage to the broth, crushing it with a spoon. After all the cabbage has been added, taste the cabbage soup for salt, adjust and leave it there low heat simmer until the cabbage is ready. Be sure to cover with a lid so that the cabbage softens faster and the broth does not evaporate. At the very end of cooking, return the ribs or the meat cut from them to the pan.
Season the prepared cabbage soup on pork ribs from fresh cabbage with bay leaf, ground or capsicum pepper, and crushed garlic (if you like). Let it brew on a warm burner. When serving, put meat and herbs on plates.
Bon appetit!
Calories: Not specified
Cooking time: Not specified
In autumn and winter menu lungs summer soups give way to thick ones, rich soups in strong broths, piping hot, warming and satisfying. The choice is large: here you can find solyanka, borscht, and, of course, cabbage soup with fresh or sauerkraut. Such soups are usually prepared for two to three days, so that they infuse and become even tastier.
Cabbage soup made from fresh cabbage cooked on pork ribs turns out to be very tasty and nutritious; the recipe with photos of preparation is brought to your attention today. Any ribs are suitable for the broth: pork, beef, fresh or smoked. Just don’t forget that smoked ones will give a specific taste; not everyone likes it in cabbage soup, so fresh meat is still preferable. After cooking, the ribs should be removed and strained to remove small bone fragments. Separating meat from bones or not is a matter of taste and habit. When serving, small ribs can be placed entirely on a plate with cabbage soup, but the meat is usually cut off from large ones.
Ingredients:
- fresh ribs(pork) – 400 gr;
- water – 3 liters;
- salt - to taste;
- white cabbage - a small fork;
- carrots – 1 large;
- sweet red pepper – 1 large (optional);
- tomatoes – 2-3 pcs (or 2 tbsp sauce);
- onions – 1 large head or 2 medium ones;
- vegetable oil – 2 tbsp. l (or 1 tbsp lard);
- potatoes – 3 pcs;
- black or hot pepper - to taste;
- bay leaf – 1-2 pcs;
- sour cream, gray or rye bread, herbs, garlic - for serving.
Recipe with photos step by step:
Cut the meat cut into pieces and wash with cold water. Trim off excess fat (if you don’t like fatty meat), fill the ribs with water (cold), cook at low boil for about an hour, until the meat is cooked. Don’t forget to remove the foam immediately after boiling and two or three more times while cooking the broth.
Strain the hot broth through a sieve or colander, remove the ribs, and return the broth to the pan. 
Place over low heat, and while the broth rises to temperature, prepare the vegetables. Cut the potatoes into strips or cubes, chop the onion into small cubes.
Chop the carrots into slices or strips (or use a grater with large holes), cut the pepper into strips, and cut the tomatoes without skin into cubes.
Add salt to taste to the boiling broth and add potatoes. Wait until it starts boiling, cover with a lid, cook for 10 minutes, until half cooked.
As soon as we have adjusted the heat under the broth with potatoes, we begin preparing the vegetable frying for the cabbage soup. Pour onion cubes into a frying pan with melted lard or heated oil. Brown lightly without browning the onion.
Add carrots and mix until the carrot sticks are saturated with oil.
After a few minutes, the carrots will soften and you can add the pepper strips.
Almost immediately add the tomatoes, stir, and leave to simmer under the lid on low heat. Cook for 6-7 minutes.
While keeping an eye on the broth and frying, chop the cabbage into strips of medium width, not very finely, so that the cabbage does not boil over when boiling. The amount of cabbage is arbitrary, depending on what kind of cabbage soup you like - thick or not very thick.
Place the fried vegetables along with butter into a pan with almost finished potatoes. Bring to a boil, cook for three minutes.
Add shredded cabbage to the broth, crushing it with a spoon. After all the cabbage has been added, taste the cabbage soup for salt, adjust and leave to simmer over the lowest heat until the cabbage is ready. Be sure to cover with a lid so that the cabbage softens faster and the broth does not evaporate. At the very end of cooking, return the ribs or the meat cut from them to the pan.
Season the prepared cabbage soup on pork ribs from fresh cabbage with bay leaf, ground or capsicum pepper, and crushed garlic (if you like). Let it brew on a warm burner. When serving, put meat and herbs on plates. Bon appetit! 
Author Elena Litvinenko (Sangina)
