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Fresh cabbage soup with meat. How to cook cabbage soup from fresh cabbage, step by step recipe

Originally Russian classic cabbage soup was prepared from fresh or sour cabbage. They are so good that you can add the one that is in the refrigerator. And one more important point: cabbage soup should be thick so that the spoon “stands”.

Before you start cooking, you need to choose a recipe, because the dish has many varieties. IN summer season you can put fresh cabbage, pour sauerkraut in winter. Add more carrots root parsley, onion, garlic, parsley, celery, tomatoes, potatoes and peppers.

Preparation for cooking

The secret of proper cabbage soup is that they should be thick, rich, with sourness - this effect is given by sauerkraut or tomato sauce. And the rest - freedom for culinary fantasy.

Appetizing cabbage soup can be cooked in the most ordinary saucepan at home. Buy meat in advance, about 400-500 g, small fork white cabbage, 2 tubers of crumbly potatoes, 2 ripe tomatoes, 1 carrot, onion, and put the roots and greens to taste. Season the already prepared dish with chopped herbs and sour cream.

“Schi is also cooked with cereals, only you need to add them before vegetables, taking into account the individual cooking time”

How to choose and shred cabbage

Great choice- a strong autumn head of cabbage with dense leaves. Do not cook from a young vegetable, it is more suitable for a salad. Chop fresh cabbage into strips and, if desired, bring to half-cooked separately. Stew the young in a saucepan for 15 minutes, and bake a dense one in the oven, using earthenware for this. Why do it? When languishing, the vegetable acquires a special aroma that will enrich the taste of the finished soup.

How much to cook

If you are going to cook in broth, take whole piece meat and boil it in water for about two hours to make the cabbage soup rich and saturated. Be sure to put fragrant seasonings and roots. Enter shredded cabbage into the prepared broth. Wait until it boils and lower the potatoes, previously cut into slices.

While cabbage soup is cooking, fry carrots, onions, roots in butter. Chop the pepper into cubes, peel the tomatoes, send everything to the broth and boil a little. At the end of cooking, add the fried vegetables, parsley, black pepper.

Final stage can be changed if time permits. Place the pan in the oven, covered with foil, and simmer for about an hour. Then add potatoes (chopped into cubes) and soak for another 30 minutes. After 1.5 hours, you will get soft meat with a tender thick stew, since not a lump will remain from the potatoes. And mix this fragrant liquid with cabbage, add what you like - tomatoes, Bell pepper, beans (pods), fresh herbs, mushrooms. Simmer for about 30 more minutes.

“It is allowed to add a little flour fried in a frying pan to cabbage soup until golden color, dilute it with broth and boil a little, then put it in a sieve and rub it.

calories

A dish of sauerkraut or sauerkraut is balanced and includes all the necessary nutrients. Scrupulously counting calories is not necessary, the calorie content may look something like this:

Fresh cabbage soup - a classic recipe

To begin with, let's cook the well-known cabbage soup from fresh cabbage. It is important not to skimp on spices and herbs in them. You can add more potatoes or do without it. But be sure to put tomatoes - acid is always appropriate.

Ingredients:

• 0.7 kg of beef;
• 0.4 kg of cabbage;
• 2 onions;
• 2 carrots;
• 4 potatoes;
• 2 tomatoes;
• 4 cloves of garlic;
• Bay leaf(2 pcs.);
• refined oil for frying;
• herbs, pepper, salt to taste.

How to cook:

1. Rinse the meat, place in a saucepan, cover with cool water and put on the stove. Throw in a whole onion. When it boils, set minimum temperature, cook beef until tender. Remove, cool, separate from the bone (if any).
2. Pass the meat broth through a sieve to remove small particles. Put on the stove.
3. Chop the cabbage, peel the onion with carrots (cut into cubes).
4. Pour refined oil into a frying pan and put vegetables for frying.
5. Put the chopped vegetable into the broth, continue cooking over low heat.
6. Put peeled tomatoes in a pan with vegetables (it is allowed to replace with tomato sauce). Chop the peeled potatoes into cubes.
7. Put the fried vegetables, potatoes, meat into the broth. Cook potatoes until soft.
8. Wash greens well and dry. Mince the garlic.

LITTLE TRICKS! A few minutes before cooking, put chopped garlic and boil. Serve a dish seasoned with sour cream and sprinkled with chopped dill.

Video recipe

Sauerkraut soup - a classic recipe

The second number is sauerkraut soup, which is always good. Sour, savory, spicy notes - they have everything to make dinner not boring. And what kind of meat to take for the broth is only a matter of your taste.

Ingredients:

• 0.8 kg beef shoulder;
• 0.5 kg of sauerkraut;
• 6 potatoes;
• 2-3 carrots;
• 3 onions;
• 45-50 g of parsley root;
• black peppercorns;
• Bay leaf;
• salt.

Cooking:

1. You will need a 5 liter pot. Put the washed meat into it, pour water. After boiling, cook for 1.5 hours. During cooking, remove foam from the surface.
2. After 60 minutes, start preparing vegetables. Coarsely grate the carrots, cut the onion into small cubes.
3. Fry the onion in refined oil until translucent, then add the carrots and cook until soft.
4. While the carrots and onions are fried, cut the peeled potatoes into cubes.
5. Remove the spatula from the pan, remove the bones, cut into pieces, put back.
6. Put the potatoes into the broth. Cook until soft - about 10 minutes.
7. Lay out the sauerkraut. It should be crispy, not too salty or savory.
8. Add fried vegetables, pepper, parsley (root), lavrushka, salt. Switch off after 10 minutes.
9. Let it brew. Serve with chopped herbs.

INTERESTING! Sour cabbage soup, by order of Prince Potemkin, was included in the diet of a Russian soldier as "a particularly satisfying and healthy dish." By the way, the soldiers were satisfied with this innovation.

Cooking delicious shchi with pork

If you want, you can add potatoes to the soup. Put the peeled and diced potatoes in a saucepan 20 minutes after adding the cabbage.

Ingredients:

• 500 g pork;
• ½ white cabbage;
• 80 g of onion;
• 50 g root parsley;
• 40 g of oil;
• 2 tomatoes without skin;
• pepper, bay leaf, salt to taste.

Cooking:

1. Prepare meat broth. Remove the pork after 1.5 hours, strain the liquid part into another pan.
2. Put fresh cabbage chopped into thin strips into it.
3. After boiling, add pre-fried onions and parsley root, then return the meat there and cook for another half hour.
4. 10 minutes before the end of cooking, put sliced ​​​​tomatoes, bay leaf.
5. Season and remove from stove.

LITTLE TRICKS! Before serving, put a piece of pork, low-fat sour cream and finely chopped greens in each serving.

Chicken sauerkraut recipe

For cabbage soup with sauerkraut, it is important to choose fatty homemade chicken. Cut the carcass in half and boil the broth. If desired, you can add the onion, and when ready, remove it.

Ingredients:

• ½ part of a chicken;
• 500 g sour cabbage;
• 120 g carrots;
• 50 g root parsley;
• 25 g of tomato puree;
• spices and salt to taste.

Cooking:

1. Separately stew the sour vegetable, pouring 370 ml of broth into it.
2. Combine broth and stewed sauerkraut in a saucepan.
3. Add vegetables fried with tomato puree (carrots, onion, root parsley), cook for 20 minutes. Season with spices and salt.

By the way, since the composition contains sauerkraut, it goes well after the “actively” conducted festive feast. Serving on the table, put sour cream, finely chopped dill or parsley in a plate.

How to cook cabbage soup in a slow cooker

Clay pots were once used to prepare rich cabbage soup. They put all the ingredients in them and sent them to the Russian stove, in which the food languished all day, and in the evening it was served to the table. It would seem that something is simpler, but now women don’t have time for a long fuss, but there is a modern device - a slow cooker.

Ingredients:

• 0.6 kg of meat;
• ½ head of cabbage;
• 300 g potatoes;
• 100 g carrots;
• 1 pod of sweet pepper;
• 75 g onions;
• 1 tomato;
• 40 ml of unscented oil.

Cooking:

1. Fry the onion, carrot, sweet pepper, tomato in odorless oil in the “Frying” mode.
2. Put a piece of meat (preferably whole) into the multicooker bowl with vegetables. Next, add cabbage (chopped into strips), potatoes. Pour in water, salt.
3. Set the program "Soup". Usually this program lasts 2 hours, but you can add another half hour.
4. Add spices, parsley, garlic and fresh herbs at the end of cooking. Remove the meat from the multicooker and chop.

ON A NOTE! When pouring cabbage soup, place a tablespoon of sour cream in a portioned plate, sprinkle with chopped dill on top. Serve immediately.

Videos cooking

Benefit and harm

Rich, tasty cabbage soup is, of course, great. But the main thing is that the dish is safe for health. Despite many positive qualities, cabbage soup from sauerkraut is quite insidious. So I made a little cheat sheet.

• Shchi improves digestion. The fiber and lactic acid bacteria in the composition help the stomach and intestines, facilitating the absorption and digestion of food.
• They will bring many benefits for colds and flu, as they contain ascorbic acid(vitamin C).
  “A curious fact: with a wet cough, sauerkraut, “appointed” in the form of cabbage soup, helps a lot”
• Quench thirst and slightly reduce body temperature during colds. One plate of cabbage soup - and you will feel better.
• They can cause exacerbation of gastritis, metabolic disorders and water-salt balance due to the high salt content in pickled vegetables.
• Not recommended for cholecystitis and diseases of the duodenum 12

If time allows, it's good to cook cabbage soup according to all the rules, but sometimes you need to cook dinner quickly. In this case, I recommend cooking the broth in the evening, during the night the meat will become softer and more tender, it needs to be cut and returned to the liquid.

Daily cabbage soup from sauerkraut will become even tastier after heating, so in the North they often cooked a large saucepan, then froze it, and if necessary, broke off a piece, put it in a cast iron pot and heated it in a Russian stove. A dish cooked on the stove and subsequently frozen is not inferior in taste to the one from the oven.

Shchi should have a sour taste, this required condition. In addition to traditional ingredients, you can supplement them with sour apples or berries (lingonberries, cranberries), sour cream, pickles and mushrooms. In the South of Russia, they put tomatoes and sweet peppers, and modern recipes contain potatoes, which make the soup thick and tasty.

From the meat, cook a strong broth, adding bay leaves and allspice to it. While it is cooking, fry the onion in oil until translucent, then combine with grated carrots. Once the vegetable is soft, remove the pan from the stove. Remove the meat, cut into pieces, send back to the broth, add potato cubes and chopped parsley root.

After 8-10 minutes, season with sauerkraut (squeezed from the brine). However, if there are no health problems, you don’t need to do anything, just cook it in meat broth for 15 minutes, then put the fried vegetables and spices. Cook for 7 more minutes. Serve with sour cream or cream, sprinkled with fresh herbs.

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

Shchi from fresh cabbage for lunch remains a popular dish today. After all, soup can be cooked in a large saucepan for several days, spending about one hour on it. But, like any dish, cabbage soup has many varieties.

Fresh cabbage soup in chicken broth

Shchi from fresh cabbage with chicken has a sweet aftertaste that children like. But adults will also be happy to eat a plate of hot, fragrant soup for lunch.

Ingredients:

• chicken - 1/2 pc. 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.

Cooking:

1. You need to cook chicken broth. After boiling, remove the foam, salt to taste and leave to cook on low heat for 35-40 minutes until soft.
2. Remove the cooked chicken from the pot and strain the broth.
3. It is better to clean the meat from the skin and bones, divide into portions and put back into the broth.
4. While the chicken is cooking, prepare the vegetables. Cut cabbage with potatoes into strips. Grate the carrots on a coarse grater, and cut the onion and tomato into cubes.
5. On sunflower oil odorless fry onions, carrots and tomatoes, you can add a spoon tomato paste. Add vegetables to the pan in this order.
6. Put the cabbage and potatoes in a saucepan and cook over low heat for about 15 minutes. Add bay leaf and peppercorns for flavor.
7. When the vegetables are soft, add the roast. After a minute, you can add fresh or dried herbs and remove the finished cabbage soup from the heat.
8. Cover the soup with a lid and let it brew a little.
9. The cabbage soup is ready. On the table, you can put finely chopped garlic, herbs, sour cream and black bread.

Fresh cabbage soup in beef broth

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

Ingredients:

• a piece of beef with a 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.

Cooking:

1. Beef broth is cooked longer than chicken broth, you will need 1.5-2 hours. The principle of preparation is the same, after boiling, remove the foam, salt and reduce the heat to a minimum.
2. While the meat is cooking, prepare the vegetables and sauté the onion, carrot, and tomato, or use tomato paste.
3. Remove and divide into portions of beef, and strain the broth. Continue to cook the broth with meat and vegetables, adding spices to the pan. If necessary, the broth can be salted.
4. Five minutes before the readiness, add the fried vegetables and herbs to the pan.
5. Let it brew a little under the lid and call everyone to the table.
6. Fresh herbs and garlic can be added to a bowl of soup with meat.

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

Fresh cabbage soup with pork

This recipe is more likely from Ukrainian cuisine, but it has spread throughout the former Soviet Union. Shchi with pork is very high-calorie and tasty.

Ingredients:

• a piece of pork with a 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.

Pulling out II. And this is cabbage soup ... from sauerkraut with duck. Or, if you like, another plucking. And what to do? This food in our family is one of the most beloved, and the variety of recipes and methods - cooking technologies is incalculable. That's …. In general, whoever is interested, he will read and draw something for himself. And whoever doesn't - he ... will take it and switch to another channel. It's a personal matter. So, I propose to talk about sour cabbage soup !!! Yes Yes exactly. sour cabbage soup. And let a bunch of theorists now come running, shaking with extracts from various ... pedias and cookbooks, where it is written ..., although, however, let them themselves tell what and how it is correctly called. And we have “a simpler people in Maryina Grove”, so we will cook and eat cabbage soup exactly sour, and not .... So Shi. I emphasize once again that I will only talk about sour cabbage soup here. That is, prepared from sour or, if it is more convenient for anyone, sauerkraut. For Shchi, whatever one may say, but mean the main thing and the main thing - the presence of cabbage in them. Remark about cabbage soup from fresh cabbage. I don't like cabbage soup from fresh cabbage. And since I am composing the post, then there will be no talk about such Schachs, although they exist and feel great without me. If anyone is against, then please - to the stove and the camera in hand. Personally, I'll be glad to see. But no more.

Fragrant tasty soup from fresh cabbage with chicken can be eaten every day. This dish is not boring if you know little secrets its preparation.

Cabbage soup began to be cooked by the Slavic peoples from the 9th century, when cabbage began to be grown everywhere. There are various recipes for making this filling soup, which was on the table of rich and poor Slavs. It was cooked in clay or cast-iron pots in the oven. The recipes were very different, but the main vegetable was always present - cabbage and sour dressing from cabbage brine or sour cream.

An important difference between cabbage soup and other soups has always been that vegetables and roots were added to them without prior frying. Only sauerkraut was stewed for a long time before being put into the broth, to make it soft. During fasting, lean cabbage soup was cooked on a mushroom or vegetable broth. At the end of cooking, flour dressing was traditionally added, which is now not accepted.

Other differences have appeared in modern cabbage soup recipes. To give a sour taste, tomato sauce is often used. It is added to the passivation of onions and carrots. In addition to cabbage, potatoes are often put. Various spices make cabbage soup more fragrant. It can be bay leaves, black peppercorns, allspice, clove seeds, basil, hot peppers, dried or fresh dill, parsley, etc. Important in cooking is not only a set of products, but also the method of cooking. The fire should be small, without intense boiling of the contents of the pan.

Taste Info Borscht and cabbage soup

Ingredients

• Chicken - 300 g;
• White cabbage - 300 g;
• Potatoes - 2-3 pcs.;
• Carrots - 1 pc.;
• Onion - 0.5 pcs.;
• Tomato sauce - 1 tbsp. l.;
• Vegetable oil - 3 tbsp. l.;
• Salt - to taste;
• Black ground pepper- taste;
• Bay leaf - 1 pc.;
• Fresh greens - 3 sprigs;
• Water - 2.5 liters.

How to cook delicious soup with chicken from fresh cabbage

To prepare chicken broth for cabbage soup, boil any parts of the chicken until tender. It is advisable to take meat on the bones - drumstick, chicken thighs, wings, go the meaty part of the back. To give the broth a beautiful golden color and rich aroma, during cooking, put bay leaves, allspice peas, half an onion baked in a dry frying pan and a small carrot to the chicken. Remove the cooked chicken from the pan, strain the broth, and season with salt.

Shred the white cabbage. sauerkraut stew for a long time before adding to the broth, but we have simple cabbage soup with fresh cabbage, so we put cabbage slices immediately into boiling chicken broth.

Wash and peel the potatoes, cut them into slices, cubes or sticks. Transfer the potatoes to a bowl. Reduce the heat, make sure that the boil is not too intense.

We rub the carrots on a coarse grater, cut the onion into small pieces.

Put the vegetables for sauteing in a heated frying pan. vegetable oil.

After 3 minutes, add tomato sauce diluted in a small amount of water to the vegetables. Stir and saute vegetables until soft.

Transfer the roasted vegetables to the pan when the potatoes are ready. The speed of cooking potatoes depends on the size of the sliced ​​\u200b\u200bpieces and the type of potato (young ones cook faster).

Cook the dressing soup for another 5 minutes. At the end, we will flavor the cabbage soup from fresh cabbage with black ground pepper. Let's add a bay leaf.

teaser network

Put the chopped herbs into the broth. You can use dill or parsley, a sprig of basil.

Let the cabbage soup in chicken broth with fresh cabbage for 10 minutes, turning off the heat. Then we will pour the hot fragrant stew on plates, serve with sour cream and sliced ​​black bread. Enjoy your meal!

Chicken soup is especially tasty with young cabbage, so in late spring and summer, do not forget to cook this delicious first course.

Shchi from fresh cabbage is a delicious and nutritious soup, so we will consider the most popular recipes for preparing this dish. If you have some pork, the shchi will turn out just delicious.

Ingredients:

beef on the bone (brisket, shank or shank) or (better) pork - 700-900 g (for broth: 3 liters of water, 2 onions, 1 carrot),
white cabbage - 200-300 g,
potatoes - 4-7 pieces,
onion - 2 pcs,
carrots - 1 piece,
fresh tomatoes - 3-4 pcs (or 1 tablespoon tomato sauce),
parsley and dill - a large bunch,
bay leaf - 2 pcs,
allspice peas - 3 pcs,
vegetable oil - 3 tablespoons,
salt,
freshly ground pepper
garlic - 2-3 cloves
marjoram - 0.5 tablespoons

How to cook delicious cabbage soup:

You will need to take pork - it is possible on the bone, the main thing is that the pork is not very fatty, but this, of course, is not for everyone. The correct broth for soup is cooked for about two hours. But you can always cook a quick broth. Such a broth, along with cabbage, will cook in just half an hour.

The first step is to cut the raw meat, but not very finely, put it in already boiling water. Let it boil for 10 minutes, then remove the meat, pour the broth out, rinse the pan from the foam that formed during boiling.

After that, put the meat in cold water and cook like a regular soup broth. Bring to a boil, reduce the heat, add salt and cook over low heat to make the broth clear and tasty.

And now we make cabbage soup ourselves. We chop finely fresh cabbage - huge chunks in the soup turn out to be unappetizing and look ugly.

Let's start preparing carrots and onions. Vegetables need to be peeled, carrots grated or cut into strips, and onions cut into cubes. Fry the ingredients a little, with a minimum amount of oil - after all, cabbage soup is already quite fatty due to pork. Add peeled or diced tomatoes. When stewing, the peel itself will depart (throw it away)

Once you know the meat is ready, dice the potatoes and add to the soup. Separately boil 2 potatoes, crush and add along with raw potatoes, diced into broth. So cabbage soup will be richer. And after 15 minutes you can add cabbage to the soup, and after 5 minutes and carrot-onion-tomato dressing, half a st. spoons of marjoram and garlic, mashed with salt. Finely chopped greens are added either immediately with dressing or when serving. Add cabbage soup to taste.

Shchi with dressing is cooked no longer than 5 minutes. Cover the soup with a lid, turn off, let stand for another five minutes. Everything, nutritious and healthy cabbage soup from fresh cabbage is ready - serve them hot, with sour cream and black bread.

P.S. Sometimes cabbage can be lightly fried before laying, it's a matter of taste. It also tastes great with fried cabbage.

What is so useful cabbage soup?

Firstly, they contain sugar, nitrogenous substances, minerals and vitamins, as well as organic acids, which give the cabbage a special aroma and delicate taste.

Cabbage decoctions are very useful for the healthy functioning of the digestive system.