Rich cabbage soup. Delicious cabbage soup from fresh cabbage: step-by-step recipe with photos

Calories: Not specified
Cooking time: Not indicated

Have a good day and good health everyone! Today I offer you cabbage soup made from fresh cabbage; a step-by-step recipe with photos is attached for simplicity and convenience. My recipe, however, as always, is quite simple, but in general, preparing and cooking cabbage soup has never been difficult. Hot soup has always created coziness at the table, so don’t be lazy and prepare a hearty, home-made dish. I will cook cabbage soup in meat (pork) broth, it is thick, rich and tasty. You can also cook it.

Necessary products for 2.5 liters of water:

- 200 grams of pork on the bone,
- 300 grams of white cabbage,
- 300 grams of potatoes,
- 100 grams of white onion,
- 100 grams of carrots,
- salt - optional,
- tomato paste – 1 tbsp.,
- lean oil - for frying,
- fresh herbs.

Recipe with photos step by step:

For today's cabbage soup, I use 2.5 liters of water. I cook this kind of cabbage soup in a medium-deep saucepan and this dish lasts me for a couple of days. I slowly add a washed piece of pork on the bone into cold, purified water and cook a not very strong meat broth. For those who do not eat meat, you can prepare a lighter version by cooking dietary vegetable broth. I cook the pork broth for about 1-1.5 hours, until the meat begins to separate well from the bone. I add a little salt to the broth. If foam forms, I definitely remove it with a slotted spoon. Ideally, if I have time, I strain the finished broth through gauze or a fine strainer.

Potatoes should always be placed in cabbage soup, so I peel them and chop them into elongated cubes, this size is suitable for me.

I put it in the bubbling hot broth where I will cook it. On average, I boil the potatoes for about 15 minutes.

Then I put all the shredded cabbage into the cabbage soup and continue to cook the dish at a low simmer. Cook the cabbage for another 10-15 minutes.

At this time, I chop the vegetables for frying. I chop the onion into squares and grate the carrots on a coarse grater.

I sauté in a frying pan and add a little vegetable oil.

I add tomato paste to the vegetables. I sauté for a couple more minutes and remove from the stove.

I add the overcooked vegetables to the cabbage soup and wait for them to boil. The potatoes and cabbage are already cooked, so I don’t boil them for long. The cabbage soup is ready, I taste it for salt, if everything is ok, then turn off the heat. I let the cabbage soup sit for at least 20 minutes. If you don’t like pork or for some other reason, then you can cook no less tasty

Every housewife's classic cabbage soup from fresh cabbage can become her own, depending on the composition of the products and the method of preparation. So, for example, earlier, when many people cooked in Russian ovens, daily cabbage soup was common. They had to simmer exactly until the whole head of cabbage was completely boiled. And next to it was porridge, often buckwheat, which was served along with cabbage soup, with a special serving of the dish. The modern process of preparing cabbage soup has become faster and easier. Using ready-made broth or, in the case of a lean version, using water, you can cook cabbage soup in just half an hour. Yes, yes, that's so fast. To figure out how to cook excellent cabbage soup from fresh cabbage, take a look at our simple step-by-step recipe with photos. A large amount of fresh (frozen) parsley and a mixture of peppers play an important taste role. Cook together!

Ingredients:

White cabbage - 1/2 pcs.;
Potatoes - 5 pcs.;
Carrots - 2 pcs.;
Onion - 1 pc.;
Fresh parsley (frozen) - 1 tbsp.;
Bay leaf - 3 pcs.;
Sugar - 1 tbsp. l.;
Pepper mixture - 1/2 tsp;
Water - 2.5 l;
Vegetable oil: 120 ml;
Salt - to taste.

Cooking time: 35 minutes
Number of servings: 6 pcs.

Step-by-step instructions for preparing cabbage soup with fresh cabbage

Grate the carrots on a medium grater and finely chop the onions (you can choose white ones, which are more often used in salads).

Sauté the onion until translucent, add the carrots, continuing to sauté, and add the shredded white cabbage. Stirring constantly, we will cook this part of the cabbage soup with fresh cabbage for about ten minutes.

Add sugar and salt.

Prepare and cut the potatoes into medium pieces.

Add bay leaf and parsley to the cabbage soup.

Fill our sauté with boiling water or vegetable broth, add potatoes.

Grind the pepper mixture in a mortar and add it at the very end of cooking, when the potatoes become completely soft (15-20 minutes after boiling becomes visible).

Cabbage soup with fresh cabbage is completely ready! Experts advise not to immediately pour the dish into plates, but to let the cabbage soup steep for 20-30 minutes.

Serve cabbage soup with fresh cabbage in suitable portioned plates, along with wheat-rye flatbread (with the addition of herbs) and green onions. Have a pleasant gastronomic experience!

The national hot Russian dish is cabbage soup. This is a multi-ingredient soup that never gets boring. Every time you can be amazed at the skill of generations of domestic chefs who skillfully combine the components of a given dish. As a result, a whole bunch of soup recipes appeared.

Cabbage soup is a filling first course. And the main component of its dressing is cabbage, which gives it that special taste that made it famous. Cabbage is placed in cabbage soup fresh or pickled.

In summer and autumn, it is better to cook this dish with young cabbage, fresh from the garden. It releases juice perfectly, cooks quickly and gives the soup an extraordinary aroma.

The dish also includes cabbage brine. In addition to this vegetable, parsley and carrot roots are used for dressing. When cooking, you can’t do without spices: celery, onions, bay leaves, garlic, black pepper.

Cabbage soup can be meat or lean (mushroom, vegetable).

Traditionally, cereal or flour is added to cabbage soup to thicken it. But today potatoes are often used instead. How to cook cabbage soup from fresh cabbage (with flour, cereal or potatoes) is a matter of taste. Can be prepared in different ways.

Russian sour cabbage soup

Let's prepare:

pork belly (1 kg);
a head of fresh cabbage (not very large);
onion;
carrots;
parsley root;
black pepper (5-7 peas);
Bay leaf;
flour (tablespoon);
sour cream.

Cut the brisket into medium-sized pieces and cook the broth until the meat is cooked.

Meanwhile, chop the cabbage, place it in a deep container and press with your hands to release the juice.

Fry the onion until golden brown, chop the carrots and parsley. Combine these vegetables with cabbage, adding peppercorns.

Pour a little broth into the container with the prepared dressing and simmer under the lid until the vegetables become soft.

Add flour and stir so that there are no lumps.

Transfer the pieces of meat, simmer them for 10 minutes in vegetables and add broth.

Boil it once, reduce the heat and keep it on low heat for a quarter of an hour, not letting the cabbage soup boil.

Serve the cabbage soup separately with sour cream and rye bread.

Fast Lenten cabbage soup

This delicious dish is prepared very quickly. In addition, it also pleases with its economy.

Shred a head of fresh cabbage and place half the mass on the bottom of the pan. Place finely chopped potatoes on top, which, in turn, cover with the remaining cabbage.

For spices, you can add black peppercorns and bay leaf. Newfangled spices are not suitable for cabbage soup.

Pour boiling water so that a 3-centimeter layer of vegetables rises above the water. Place the pan over high heat, bring to a boil and immediately reduce to low. Simmer the cabbage soup with potatoes for 15 minutes under the lid, without stirring.

Remove the dish from the stove and let it sit under a tightly closed lid for about half an hour.

Serve this dish separately with simple, hearty foods: meat, mushrooms, pickled apples, sour cream.

Just like in the old days

Admirers of culinary traditions or simply those who like to cook in a special way can cook cabbage soup with cabbage in the oven (if available) or in the oven. In this case, you should use a clay or ceramic pot instead of a saucepan. Cast iron will also work.

After cooking, the container with cabbage soup should be wrapped in a warm blanket and kept in this state for 5 hours, not allowing it to cool. Then the dish is placed in the cold, where it should cool and infuse for 24 hours. Such cabbage soup is called “daily cabbage soup”. They are considered the most delicious.

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 such a 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.

Cabbage soup - food preparation

If cabbage soup is cooked in meat broth, then the meat for cooking it should be thoroughly washed and cut into 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 - the best recipes

Recipe 1: Sauerkraut cabbage soup

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

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. After adding sauerkraut with bay leaf and black peppercorns, cook for about half an hour (if you used chicken to prepare the cabbage soup, then add the 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.

Recipe 2: Recipe for fresh cabbage soup with meat

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 a very satisfying and tasty 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 fresh tomato rather than tomato paste to prepare cabbage soup, then it should be placed in the pan along with 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.

Recipe 3: Cabbage soup daily

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 that unique taste and 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 with the lid closed, 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 the butter in a small saucepan and simmer the fried vegetables with cabbage, tomato paste and flour in it over very low heat for about 40 minutes. Then we transfer the stewed vegetables 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.

Recipe 4: Cabbage soup with mushrooms

Such cabbage soup cooks very quickly, and compared to meat cabbage soup, it is a lighter 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 very sour cabbage can be used to make 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.

Fresh cabbage soup is an excellent light soup. Perfect for those who are watching their figure, because this soup is low in calories and at the same time nutritious. I will tell you how to prepare cabbage soup from fresh cabbage in my article.

Ingredients

First, let's prepare the necessary ingredients for preparing cabbage soup:

Half a medium head of cabbage.
Half a kilogram of beef, maybe with a bone.
A couple of potatoes.
Carrot.
Onion head.
One tomato.
Butter for frying.
Salt pepper.
Bay leaf.
Parsley and dill.
Garlic.
Sour cream.

Cooking process

In order to prepare cabbage soup from fresh cabbage, first of all you need to cook the broth. I prefer to cook the broth in two stages.

The first stage: boiled water, threw in the meat, boiled it a little and drained the broth, washed the meat.

Second stage: I pour new clean water, put the meat there and cook for the prescribed 1.5 hours. About 30 minutes before it’s ready, add salt. This way the broth will be light and transparent and there will be no need to strain it.

About 15 minutes before the broth is ready, we begin preparing the frying. Peel the carrots and onions, then chop them finely. Carrots can be grated on the largest grater. Fry it all in butter.

Peel the potatoes and cut them. I like to cut it into cubes, it makes the cabbage soup more impressive.

In order to easily and quickly remove the skin from a tomato, it must be scalded with boiling water. After this, pour cold water over it and voila, the skin comes off in one motion. We also chop the peeled tomato. And again, I like cubes for effect.

We wash, peel and finely chop the cabbage. Some people do this with a shredder, but I don’t have one. I use a regular knife. I chop the cabbage and add it to the boiling broth.

I boil the cabbage for 7 minutes, after that I add the potatoes, and after another 5 minutes I add the chopped tomatoes.

Cook all this for about 8 minutes, after which we add the finished frying.

Let it simmer for another 3 minutes and add chopped herbs, pepper, bay leaf.

For a spicy taste, you can add garlic seasoning. Make it as easy as shelling pears. Press the garlic through a garlic press, add salt and mix everything well. You can serve it separately with cooked cabbage soup or add it to a common pan.

You can also serve sour cream with cabbage soup. It turns out very tasty and nutritious. Children especially like it.

Bon appetit!