What can cabbage soup be cooked from. Fresh cabbage soup - very tasty recipes. What is so useful cabbage soup

Such a dish as Russian cabbage soup is very popular and is considered one of the fundamental national cuisine. But few people know that there are a lot of cooking recipes. We suggest you familiarize yourself with the most interesting ones.

A bit of history

Shchi is a traditional Russian dressing soup, the main ingredient of which is cabbage. They appeared a very long time ago. It is believed that for the first time such a dish began to be prepared back in the distant 9th century, when cabbage was brought from Byzantium, and the peasants began to grow it en masse.

But rather quickly cabbage soup became popular not only among the poor, but also among other segments of the population, therefore long time they occupied leading positions in the lunch meal, and even now they are still loved.

It is believed that the name of the soup comes from the old Russian word "sto", which then transformed into "sity", and then into a shorter "shchi". And it meant "sustenance".

cooking options

How delicious to cook cabbage soup? We offer several options.

Option one

Shchi from fresh cabbage with beef will be light and tasty. To prepare them you will need:

• 500-600 grams of beef;
• 300 grams of fresh white cabbage;
• four potatoes;
• one bulb;
• one carrot;
• two tomatoes;
• dill and parsley;
• ground pepper and salt to your liking.

Description of the cooking process:

1. Wash the meat well and remove all veins, if any. Place the piece in a pot of water and put it on the fire. Skim off the resulting foam as it cooks, as it can spoil the taste of the dish.
2. While the beef is cooking, get on with the rest of the ingredients. Potatoes should be peeled, washed and cut into cubes or strips. Peel and chop the onion with a knife, grate the carrots after pre-washing. Tomatoes need to be cut in any convenient way. If you want to remove the skin from them, then first pour boiling water over them. Rinse greens, dry and chop. Shred the cabbage.
3. Prepare the roast. To do this, heat the oil in a frying pan and fry the carrots and onions until golden brown, then add the tomatoes and fry everything together for another couple of minutes.
4. When the beef is ready (about 1-1.5 hours after the broth boils), take it out, cool slightly and cut into cubes. Put cabbage and potatoes in the broth.
5. After fifteen minutes, place the roast and chopped meat in a saucepan.
6. After another five minutes, add salt and pepper, as well as herbs.
7. Turn off the fire after a few minutes. Let the soup brew and serve with sour cream.

Option two

You can cook cabbage soup with sauerkraut, it will give the dish a slight sourness. You will need:

• 500 grams of pork;
• 400 grams of sauerkraut;
• four potatoes;
• one head of onion;
• one carrot;
• two or three tablespoons of vegetable oil;
• any greens;
• salt and pepper to taste.

Step-by-step instruction:

1. Wash the pork and place in a pot of boiling water. While the meat is cooking, periodically remove the foam with a slotted spoon or a large spoon.
2. Potatoes need to be peeled, washed well and cut in any way convenient for you.
3. Wash the carrots and grate on a medium grater, and chop the onion after cleaning with a knife (medium-sized).
4. When the pork is fully cooked and soft, remove it from the broth, and after cooling, cut into cubes or strips to return to the soup.
5. Throw potatoes into the broth, and after 10 minutes, sauerkraut and fry.
6. Wash the greens, dry, chop and put in cabbage soup.
7. Now you can pepper and salt the soup.
8. After a few minutes, turn off the heat and cover the pan with a lid to infuse the dish and become more rich and tasty.
9. Done, you can serve.

Option three

If you are fasting or dieting, then you can cook delicious and light lean cabbage soup with beans. This will require:

• 300 grams of red beans;
• 400 grams of white cabbage;
• one carrot;
• one head of onion;
• one tomato;
• two potatoes;
• three tablespoons of vegetable oil;
• herbs, salt and pepper to taste.

Step-by-step instruction:

1. Beans should be washed and soaked overnight in warm water to swell.
2. Pour water into a saucepan, put the beans in it and cook it for about an hour so that it softens (but not completely).
3. Peel the potatoes and cut into strips, chop the cabbage. Put all this into the broth.
4. Next, you need to roast. To do this, peel and chop the onion, wash and rub the carrots. Fry vegetables in oil.
5. The tomato must be peeled by first placing it in boiling water for a minute. Cut it into small cubes.
6. When the cabbage and potatoes are soft, put the finished roast and tomato into the soup.
7. Chop the greens with a knife and also put in cabbage soup.
8. Add pepper and salt.
9. After two or three minutes, cover the pan with a lid and turn off the heat.
10. After twenty minutes of infusion, cabbage soup can be served.

By the way, instead of raw beans, you can use canned beans, but you should add it almost at the very end.

Option four

Delicious, satisfying and beautiful will turn out green cabbage soup with sorrel and egg. To cook them, prepare:

• 500 grams of any meat (you can also use chicken);
• 100 grams of sorrel;
• 300 grams of white cabbage;
• two or three potatoes;
• one bulb;
• one carrot;
• 3-5 chicken eggs;
• a little vegetable oil;
• salt and ground pepper to your taste.

Cooking:

1. The meat must be cooked until tender, removed from the broth and chopped. Do not forget to remove the foam during the cooking process.
2. Peel the potatoes, wash and cut into cubes.
3. Chop the cabbage with a knife (it is better to use a special one designed specifically for cutting cabbage).
4. Finely chop the sorrel or even chop it in a blender.
5. Wash and grate the carrots, finely chop the onion with a knife after peeling.
6. Put the potatoes and cabbage into the boiling broth. While it is cooking, fry the onions and carrots in vegetable oil.
7. When the cabbage and potatoes become soft, put the roast and sorrel in the cabbage soup. After five minutes, salt and pepper the cabbage soup.
8. Hard boil the eggs, peel and add to the dish before serving, cutting them in half.

1. To make the cabbage soup light and the broth almost transparent, you need to drain the water during the cooking process. And even better, pour out the broth completely (or use it for other purposes), and continue to cook the soup in new fresh water.
2. For the transparency of the broth, it is also worth simmering the cabbage soup over low heat so that they gurgle a little, and not actively seethe. And also experienced housewives It is not advised to cover the pan with a lid during cooking.
3. To prevent the white foam from forming after adding the potatoes, soak them for twenty or thirty minutes in cool water beforehand, this will remove excess starch.
4. Shchi is best served hot and fresh, and certainly with sour cream, this is an unchanging Russian tradition.
5. If the cabbage is very tough and hard to cut, then you can briefly put it in the freezer of the refrigerator or pour boiling water over it. Then the leaves will noticeably soften.
6. Try cooking real Russian cabbage soup in a slow cooker, it's easy and even easier than cooking on the stove.
7. To make the meat cook faster, you can cut it into pieces, and not along the fibers, but across them.
8. Salt the cabbage soup at the very end of the cooking process.
9. If the broth boils away, then do not add cold tap water to it. To bring the volume to the required, use boiling water.
10. Sauerkraut should only be added after the potatoes are cooked, otherwise they may remain hard.
11. At the very end of cooking, you can add chopped garlic to the cabbage soup.
12. If the recipe involves the use of tomatoes, then they can be replaced tomato paste.

It remains only to wish you bon appetit.

Even in Russia, cabbage soup was the main dish that was consumed daily. The popular soup belongs to centenarians and is still very popular today. Rich cabbage soup from fresh cabbage is delicious to cook with different types meat: chicken, pork, beef.

If you look into the depths of history and see old recipes, you can see that they were cooked from everything that was at hand at the time of preparation, just like in a fairy tale about porridge from an ax. In spring and early summer, for example, you can cook.

But, despite the variety of ingredients, the basic composition is strictly regulated by the traditions peculiar only to Russian cuisine. Russian cabbage soup is necessarily cabbage, spices, greens, meat or vegetable broth and sour cream. Also, rutabagas and turnips were necessarily added to the stew, but over the years, these root crops were gradually completely replaced by potatoes. Depending on the variation of cooking, any vegetables can be used. Therefore, do not be afraid to fantasize and expand your culinary horizons.

A simple soup known from ancient Russia and in our time it turns out fragrant, tasty, and most importantly budgetary. If you are unable to chop the cabbage into thin and neat strips, then use a shredder. With absence canned tomatoes you can use fresh. In this case, it is recommended to additionally add a couple of large spoons of tomato paste to fresh cabbage soup.

Would need:

• Beef - 600 g of brisket.
• Salt.
• Cabbage - 600 g white.
• Dill.
• Onion - 160 g.
• Carrot - 120 g.
• Sour cream.
• Water - 2.5 ml.
• Vegetable oil.
• Black pepper - 10 peas.
• Potato - 3 pcs.
• Lavrushka - 3 sheets.
• Canned tomatoes - 200 g.

Cooking:

1. Pour the meat with water. Bring to a boil and remove foam. Boil the beef for a couple of hours.

2. Finely chop the onion and grate the carrot with a coarse grater. Pour vegetable oil into a frying pan, when it warms up, pour prepared vegetables and sauté over low heat until soft.

3. Get the meat, and pour the chopped smaller cabbage into the broth, then add the vegetable frying.

4. Chop potatoes into arbitrary cubes. Pour into broth.

5. Add meat cut into portions. Cook for 20 minutes.

6. Mash the tomatoes and pour into the soup. Place parsley, pepper and salt. Stir and cook for a quarter of an hour.

Serve with chopped dill and sour cream. Bon Appetit and a hearty lunch!

The best part of pork for soup is the fatty flesh on the bone, thanks to which cabbage soup is especially rich and satisfying. Immediately after boiling, it is necessary to remove the resulting foam, otherwise the broth will turn out to be cloudy. But, if you missed this point, then with the help of filtering, you can easily lighten the soup base. To do this, cool the broth and pass it through cheesecloth, folded in three layers.

Would need:

• Meat on the bone - 600 g.
• Lavrushka - 2 sheets.
• Potato - 4 pcs.
• Tomato - 1 pc.
• Bulb - 160 g.
• Dill - 30 g.
• Cabbage - 400 g.
• Carrot - 130 g.
• Vegetable oil.
• Frozen bell pepper- 150 g.
• Salt.

Cooking:

1. Pour the meat piece with water. Salt and add lavrushka. Boil for an hour and a half.

2. Cut the cabbage into checkers, and chop the potatoes in the form of straws. Send to broth.

3. When it boils, add bell pepper. Cook until vegetables are ready.

4. Chop the onion. Chop the tomato into cubes. warm up vegetable oil in a frying pan and sprinkle onion cubes. When the vegetable becomes a beautiful golden color, add the tomatoes. Fry 3 minutes.

5. Get the meat. Cool and cut into portions. Grind carrots on a medium grater and fry separately in hot oil.

6. Put two vegetable roasts and meat into the broth. Salt. Add finely chopped dill and cook for a couple of minutes.

Remove the pan from the heat, add fresh herbs to the cabbage soup and cover with a lid. Let the soup brew for 10-15 minutes and you can serve.

No matter how strange it may sound, cabbage soup turns out delicious even with mushrooms. Mushrooms are prepared easier and faster than forest mushrooms. Plus they are on sale. all year round, and this is a definite plus. More rich soup will help to make lard and a bouillon cube.

Would need:

• Fresh cabbage - 300 g.
• Salt.
• Mushrooms - 500 g fresh.
• Water - 2.5 liters.
• Bulb - 1 large.
• Pork fat - 125 g.
• Bouillon cube - 3 pcs.
• Carrot - 1 medium.
• Flour - 1 tbsp. l.
• Potatoes - 2 large.
• Vegetable oil.
• Tomatoes - 2 large (can be replaced with a spoonful of tomato paste).

Cooking:

1. Cut the potatoes into cubes. Chop the onion. Chop tomatoes into slices. Cabbage, lard and carrots will need straws.

2. Pour oil into a frying pan and heat over medium heat. Put the lard, followed by carrots and onion half rings. Fry until vegetables turn golden.

3. Boil water and throw cubes. When they dissolve, throw in potatoes, cabbage strips and chopped mushrooms. When the mixture boils, cook for a quarter of an hour.

4. Add frying and mix. Cook under a closed lid for a quarter of an hour.

5. Pour flour into a dry frying pan and fry until creamy, stirring constantly. Pour in some broth from the pot. Mix and grind until smooth with a spatula.

6. Put tomatoes in the soup. Pour in the flour mixture and stir. Sprinkle with salt.

Close the lid and cook for a quarter of an hour. Serve with sour cream and finely chopped herbs.

For cooking, it is not recommended to use cabbage of early varieties. Beans add a special zest to the soup. The recipe suggests using raw, but if you wish, you can replace it with canned, which will significantly reduce the cooking time. Shchi from fresh cabbage and beans is very tasty and satisfying, be sure to try it.

Would need:

• Chicken meat - 400 g.
• Greens - 50 g.
• Water - 2 liters (can be replaced with ready broth).
• Beans - 100 g.
• Potato - 300 g.
• Salt.
• Cabbage - 300 g white.
• Sweet pepper - half.
• Spices.
• Carrot - 2 pcs.
• Tomato - 1 pc.
• Onion - 1 pc.

Cooking:

1. Soak the beans overnight. To do this, add half a spoon of salt to the beans and pour water. You can add more liquid, as the beans will absorb it well.

2. The product will swell overnight. Drain the dirty water and rinse the beans. Pour clean water and simmer for about 40 minutes. The cooking time of the beans depends on their freshness, the fresher the faster they will cook. Willingness to check with a fork. The beans should break, but not wrinkle, and still taste a bit tough. It will reach full readiness in the process of cooking soup. Drain water and cool beans.

3. Fill the chicken with water. Remove the resulting foam. Salt.

4. Pour chopped cabbage. The pieces should be small. Add beans.

5. When the contents boil, reduce the heat to a minimum and close the lid. Cook for a quarter of an hour.

6. Grate carrots, it is recommended to use a large one. Chop the onion finer. Send vegetables to soup. If desired, they can be pre-fried.

7. Cut potatoes. Pour the resulting cups into the broth. Add finely chopped tomatoes and Bell pepper.

8. Pour chopped greens and mix. In winter, you can use frozen. Dill and basil are ideal for cabbage soup. Sprinkle with spices, mix and cook for a few minutes.

Serve hot with fresh bread or black croutons.

Try to cook not quite the usual version of a delicious soup with tender and juicy meat balls. Shchi from fresh cabbage with meatballs is cooked quickly and turns out amazingly tasty. The dish is suitable for feeding the whole family, children especially may like small meat balls.

Would need:

• Fresh cabbage - 1/3 fork.
• Sour cream.
• Vegetable oil.
• Potatoes - 3 medium.
• Water - 2.5 l
• Carrot - 1 small.
• Salt.
• Onion - 1 small.
• Greens - 20 g.
• Tomato - 1 medium.
• Black pepper.
• Minced meat - 400 g.

Cooking:

1. Salt minced meat. Sprinkle with pepper and stir. Roll the meatballs. Depending on the size, you should get about 15-20 pieces.

2. Put the water to boil. Chop the onion. Cubes will need medium size.

3. Grate carrots using a coarse grater. Pour the oil into the pan and add the onion. When it is lightly fried, add carrots. Mix. After a minute, fall asleep chopped tomato into arbitrary pieces. Stir and then simmer under a closed lid over low heat for a quarter of an hour.

4. Send meatballs one at a time into boiling water.

5. When everyone floats to the top, pour in diced potatoes. Add vegetable fry, then cabbage. Salt and sprinkle with seasonings.

6. Cook for 25 minutes on a medium flame. Pour chopped greens and cook for 5 minutes.

After turning it off, it is advisable to insist cabbage soup with fresh cabbage and meatballs under a closed lid for a quarter of an hour.

Easy diet soup perfect for those who fast or lead a healthy lifestyle. To make the dish the most delicious, we suggest adding Forest mushrooms: white, honey mushrooms, boletus, boletus, chanterelles or a mixture of them. Mushrooms can be either fresh or frozen. Beans are suitable for both white and red.

Would need:

• Dry beans - 0.5 cups.
• Water - 2.5 liters.
• Cabbage - 350 g.
• Lavrushka - 2 sheets.
• Potatoes - 3 large.
• Allspice - 1 tsp
• Carrots - 2 medium.
• Salt.
• Bulb - 1 large.
• Vegetable oil.
• Forest mushrooms - 400 g assorted.

Cooking:

1. Pre-boil the beans. Shred the cabbage. Chop the onion into large pieces, and cut the carrot into circles.

2. Heat the oil in a frying pan and put the onion. Fry vegetables until soft. Sprinkle carrots. Cook until it changes color.

4. Chop the potatoes and send the cubes to boiling water. Add cabbage shavings. Mix and cook for 7 minutes.

5. Add frying. Stir and wait for the boil. Throw in the beans. Salt. Throw in the parsley, then black pepper. Boil for a couple of minutes.

Close the lid and leave for a quarter of an hour. Serve with sour cream and bread. Don't forget fresh herbs.

The main ingredient of the dish is fresh cabbage, but if you wish, you can replace it with pickled. Shchi belongs to national dish Russian people. Chowder is prepared for sure meat broth, that's why pork knuckle perfect for soup and makes it more flavorful.

The dish turns out to be hearty, high-calorie and satisfies the feeling of hunger for a long time.

Would need:

• Pork knuckle - 1.2 kg.
• Water - 2.5 liters.
• Sweet pepper - 1 pc.
• Bulb - 1 medium.
• Lavrushka.
• Carrot - 1 pc.
• Salt.
• Cabbage - 1 fork.
• Black pepper.
• Sunflower oil - 50 ml.
• Tomatoes - 1 pc.

Cooking:

1. Put the washed shank into the bowl of the device. To fill with water. Set the mode "Bouillon", the type of product - "Meat", the timer - 45 minutes.

2. After the signal, take out the meat piece. Remove the bone and chop the meat into portions and send back to the broth.

3. Chop cabbage and onion. Carrot, tomato and sweet pepper cut into strips. Send the prepared components to the bowl. Salt. Add water if necessary. Sprinkle spices and stir.

Shchi from fresh cabbage is a simple soup that has been known to Russian people since the times of ancient Russia. Today it is not only delicious, but also a budget lunch, so be sure to try cooking it according to one of the recipes below.

The traditional recipe, of course, is not as accurate as it used to be, but rest assured - very similar.

Shchi from fresh cabbage simple and hearty meal.

Required ingredients for the dish:

• two potatoes;
• fresh tomato or two tablespoons of pasta;
• an onion head and a small carrot;
• two cloves of garlic;
• half a kilogram of meat and cabbage;
• seasonings to your taste.

Cooking process:

1. Pour the selected meat with the right amount of liquid and send it to cook for about an hour. After this time has passed, take it out. If desired, you can cut it and return it to the pan again.
2. In the meantime, let's deal with vegetables: cut carrots and onions in any way, keep a few minutes in a hot pan, add chopped tomato or tomato paste.
3. We chop the cabbage into strips, chop the potatoes into cubes and send them to the broth. All together we simmer for 10 minutes, after which we pour in the frying, spices and herbs.
4. Let it simmer for another 15-20 minutes. When the dish is almost ready, put the crushed garlic.

Chicken recipe step by step

If there is no meat or you do not want to use it, then you can make the first easier by preparing cabbage soup from fresh cabbage with chicken.

Required products:

• two cloves of garlic;
• about 400 grams of chicken;
• 3 potatoes;
• onion head;
• half a kilogram of cabbage;
• carrot;
• seasonings as desired;
• any greens;
• two tablespoons of tomato paste.

Cooking process:

1. We place the meat in a container, fill it with liquid and keep it on fire for about 40 minutes, after which we remove it. If desired, you can remove the skin and bones from the chicken, cut it and put it back into the dish. If you used fillet, then you just need to chop it. Don't forget to skim off the foam.
2. Fry chopped onions and carrots with tomato paste until soft.
3. We chop the potatoes into medium-sized cubes and put them in the broth - let them boil.
4. While there is free time, chop the cabbage and greens, also add to the soup.
5. After 5 minutes, add the frying, selected seasonings and crushed garlic. Keep the soup on low heat for about 15 minutes until fully cooked.

With mushrooms and fresh cabbage

You can also cook cabbage soup with mushrooms, no matter how strange it may sound.

These simple and healthy cabbage soup can be prepared a couple of days in advance, as the next day they will only taste better!

The broth can be used both meat and vegetable.

Required products:

• greens and seasonings to your liking;
• 400 grams of meat;
• a small head of cabbage;
• carrot, onion;
• three potatoes;
• clove of garlic;
• 200 grams of mushrooms.

Cooking process:

1. We put the selected meat to boil. For chicken, 30 minutes will be enough, and beef will have to be cooked for about an hour. Then the meat is removed, but if desired, it can be cut and left in the soup.
2. The onion is cut into smaller pieces and lightly fried. Grated carrots are laid out to it and everything together is kept on fire for a little more. Add chopped mushrooms to vegetables and simmer until soft.
3. We chop the potatoes into cubes or cubes, chop the cabbage into thin strips and send everything to the already prepared broth. Let it boil for 10 minutes, then combine with prepared vegetables, crushed garlic, various spices to taste and herbs.
4. Keep the dish on low heat for about 10 minutes.

After this time, cabbage soup can be served with sour cream and fresh bread.

In a slow cooker

Shchi in a slow cooker turns out to be even tastier and richer than on the stove, since its bowl allows you to evenly heat all the products, which creates the effect of cooking, like in pots.

Prepare in advance for a pound of any meat:

• a couple of potatoes;
• one onion and the same number of carrots;
• a clove of garlic, herbs, spices as desired;
• a little tomato paste;
• about 500 grams of fresh cabbage.

Cooking process:

1. In a cup, place the grated carrots, chopped onion with garlic and the right amount of tomato paste. Fry the vegetables in the "Frying" mode for about 10 minutes.
2. In what happened, we spread the cabbage cut into thin strips, diced potatoes, pour any spices to your liking and meat. If you choose to cook vegetable soup, then you can not put the meat.
3. Fill the contents of the bowl with water and set the device to the "Soup" or "Stew" mode for 60 minutes. A couple of minutes before the dish is ready, you can put greens in it. It is convenient to do this immediately before serving individually in each plate.

Fresh cabbage soup with pork

Shchi with pork is fatty, rich, but very tasty. Of course, you should not abuse this dish for those who count calories, but you can definitely try it once!

Shchi is the most famous dish Russian cuisine around the world.

Required products:

• half a kilogram of cabbage;
• bulb;
• two cloves of garlic;
• herbs and any spices;
• carrot;
• a couple of potato tubers;
• about 400 grams of pork.

Cooking algorithm:

1. If you want to get a rich broth, then take the meat with fat. Pour it with water and leave to cook on low heat for about 60 minutes, not forgetting to remove excess foam.
2. After this time, the pork can be removed completely or cut into pieces and returned to the soup.
3. When the broth is ready, combine it with potatoes chopped into squares and cabbage, chopped into strips.
4. While the process is in progress, in a pan we bring the onion, diced and grated carrots to a beautiful ruddy color. All this is also combined with the broth.
5. Refuel almost ready meal spices, garlic and herbs to your liking and keep on the stove for another 20 minutes until it is completely ready.

with beef

Shchi with beef is, one might say, the most nutritious recipe. It is best to use ribs or brisket in this option, but if there is some other piece of meat on hand, feel free to use it anyway.

Ingredients for cooking:

• about 500 grams of beef and the same amount of cabbage;
• one onion and carrot;
• a spoonful of tomato paste;
• any seasonings to your liking;
• greens, a clove of garlic;
• two potatoes.

Cooking process:

1. We set the meat to cook for about 60 minutes, setting a low level of heat. We constantly remove the foam.
2. After that, we add the cabbage cut into strips and diced potatoes to the soup, cook until soft for about 20 minutes.
3. Grind carrots and onions in any way, fry in a hot pan with tomato paste, and then put the resulting mass into the broth.
4. Cook the soup for another 10 minutes, not forgetting to season it with spices, herbs and garlic. It is recommended to serve 30 minutes after cooking, so that the cabbage soup has time to infuse.

Shchi in a pot

Dishes cooked in pots are somewhat reminiscent of those made in the old Russian oven. They are tasty, rich and so "cozy"!

Shchi turns out unusually fragrant and rich.

Required Ingredients

• one carrot and the same number of onions;
• 300 grams of any meat;
• 400 grams of cabbage;
• three potatoes;
• spices at your discretion;







Required products:

• a small head of cabbage;
• can of beans;
• two potatoes;
• seasonings to taste;
• one tomato, onion and carrot;
• garlic clove, herbs.

Cooking process:

1. We cut the potatoes into cubes, put them in a saucepan with water, season with salt and pepper and cook for about 30 minutes after the broth starts to boil.
2. Fry onions with carrots, add chopped tomato and garlic, bring to softness and ruddy color.
3. Drain the excess liquid from the beans and combine with the broth. We put the cooked vegetable fry there and keep everything on low heat for about two minutes.
4. It remains only to put the chopped cabbage, wait three minutes, turn off the stove and let the dish brew for 30 minutes.

This nutritious and tasty soup is a real personification of the Russian spirit and culture of a great country. Meat soup cooked according to our simple step-by-step recipe with a photo will appeal to the whole family, we will tell you in detail how to cook meat soup deliciously. A hot, fragrant first course that will warm you on cold winter evenings, fill you up and give you strength for the next day.

This section contains simple and understandable recipes for cooking cabbage soup with photos. The excellent filling soup shchi is a true national Russian dish. Having studied the recipes selected in this section, you will learn how to cook cabbage soup at home quickly and very tasty.
In Russia, cabbage soup was cooked in clay pots, and a little later in cast-iron utensils in a Russian oven. The main vegetable and product in cabbage soup is cabbage. A distinctive feature of this soup is sourness, it is the sour taste that is the main distinguishing feature from other multi-component dressing soups. Vegetables are put in cabbage soup without preliminary heat treatment.
To cook cabbage soup at home, carefully study the recipes presented in this section and follow the simple instructions to cook with us. It doesn't matter which cabbage soup you choose, lean or meat, you will not be disappointed with the result.

If you cabbage soup If you don't like it, there's nothing you can do about it. People who grew up in the taiga cannot stand the smell of iodine sea ​​fish- and not every city dweller is able to endure the so-called schanoy spirit. And he is able to perceive all the charms of traditional cooking only in printed form, and when it comes to implementation, it’s better to put it aside, away, into the fresh air.

However, I personally cabbage soup I love and even cook from time to time. My version of the recipe is far from how I cooked cabbage soup my purely urban mother, but also on how they are offered to be cooked by enthusiasts of the revival of old Russian cooking. More precisely, this is not even a recipe, but an illustration of my personal relationship with my native nature. Mainly with cabbage.

Special relationship with cabbage

Even though a head of cabbage always looks the same in the primers, in the real world it is always different. Green June cabbage is more suitable not for soup, but for salad - although it is also for soup, but it comes out so light and fast that about cabbage soup even the thought does not come. The farther into the summer and closer to autumn, the more significant the cabbage becomes, and by October it reaches its climax, as Mayakovsky did not like to say. Dense, white, like cubes of refined sugar, heads of cabbage are also suitable for cabbage soup from fresh cabbage (no kidding, one of the grandest dishes in the world), and to ferment them. And this second possibility opens up for the lover cabbage soup the road to winter, and even allows you to survive, without twisting, spring.

It is clear that each type of cabbage should be cooked in a special way, but there is something in common. First of all, I always cook cabbage separately from everything else (well, that is, first; then, of course, I cook everything together).

If the cabbage is young, then I cut the head of cabbage into eighths, if older, then a little smaller. An autumn or winter head of cabbage is completely finely shredded.
At all green cabbage I put it in a large saucepan, add a couple of pinches of salt and so much cold water to just cover the cabbage. I put the saucepan on a minimum fire, cover with a lid and leave until the cabbage begins to become soft; I don't know how long it is, but certainly no more than fifteen minutes. Please note that the cabbage should not boil into a rag, but become only a little softer than fresh.

If we are talking about ripe and crispy cabbage, a ceramic or cast-iron pot is required. I fill it halfway with shredded cabbage, add some salt, and pour in cold water three-quarters of the way up. After that, I cover the pot with foil, fix it tightly along the edge - and put the pot of cabbage in the oven, heated to 110ºС. For three hours.

In the case of sauerkraut, the procedure is about the same, except that salt is not needed, and the languishing time is increased to six hours.

Why am I doing this? Then, what is so tastier and more convenient. Cabbage, when languishing, blooms with such colors as you did not even think about; potatoes, being put in cabbage soup, does not become glassy; in the case of sauerkraut, you can add it to the cabbage soup gradually - agree, this is a very good opportunity to adjust the taste or texture.

Now that we have dealt with the most important, we can move on to the rest.

Shchi in a pot is a special topic

Longing is the main culinary feeling

cabbage soup can be cooked with meat, and with fish, and lean. Sometimes they even add smoked meats - your choice, but this is closer to a hodgepodge. One way or another, all these things must also be welded.

In my opinion, since we have taken the time to simmer the cabbage, nothing prevents us from doing the same with the meat - I use a five-liter pot for this, but lately I have been thinking strongly about buying a slow cooker, also known as a slow cooker. A friend of mine says that the best thing is an unglazed clay pot, it gives the soup a very special flavor.

as meat for cabbage soup I prefer beef brisket. The meat must be washed, dried, cut off all the lumps (the more qualified the butcher, the fewer these lumps) and put in one piece in the pan. Add onion and carrot (whole, but peeled), parsley root, and, I beg your pardon, a bouquet of garni (we talked about it in detail in the chapter "Risotto Broth") to the meat.

Putting all this in the bottom of the pot in the most harmonious order, I pour in two liters of cold water - enough to cover the products with a palm-thick layer of water. The liquid level should not be higher than 2/3 of the height of the pan, otherwise it will splash out in the future, and in no case can you add water here - the process will be irreparably disrupted. And I put the pan on the strongest fire.

When foam starts to stand out, I remove it with a spoon. When the release of foam stops, I cover the pan with foil, fixing it tightly around the edges, and put it in the oven, heated to 150ºС. The foil almost completely prevents steam from escaping and temperature loss, so after half an hour I lower the temperature to 110ºС. After an hour, carefully remove the pan from the oven, remove the foil, remove the bunch of garni, take out the carrots, parsley root and onion with tongs, and instead put chopped potatoes, a little, about three.

The choice of potatoes for cabbage soup- a separate topic; I prefer the highly starchy, crumbly varieties, which are abundantly provided by the Belarusian peasantry.

Then cover the pan tightly with foil again and place in the oven for another hour and a half. During this time, its contents will turn into a velvety, languid and incredibly fragrant stew.

What's next?

So, we have at our disposal meat, tired to incredible tenderness, rich broth, thickened by potatoes that have disintegrated into molecules, and stewed cabbage. Now you just need to put it all together and warm it up for about thirty minutes on minimum heat. Some people like to add cabbage soup green beans, tomatoes, mushrooms, sweet peppers or just any greens - now is the time to do it. In my opinion, it is enough to try and, if necessary, add salt and ground pepper.

Shchi is prepared in different ways, but the main thing is to know a couple of basic points

Important questions

It is widely believed that sham you need to let it stand for at least a day - yes, it is. In my opinion, this is true in general for all cabbage dishes. The second, no less well-known opinion is that cabbage soup It would be nice to freeze and then reheat - complete nonsense. I froze it and reheated it, nothing changed.

Is it possible to cook cabbage soup on the chicken broth? You can, but buy the right chicken for the broth, it’s called “broth chicken”.

What is the difference between lean cabbage soup? The fact that you do not waste time languishing meat - vegetable broth in its longest version is cooked for no more than an hour.

Can it be added to cabbage soup pork? You can add anything, but then it may turn out that you are already preparing some other dish. Let's say if in cabbage soup sprinkle millet, they turn into Ukrainian cabbage (I love it very much, by the way).

Innings

If you cook cabbage soup as described above, then the meat for serving can be divided even with a tablespoon. Yes, and do not forget to buy good sour cream - because without sour cream serve cabbage soup somehow even uncomfortable.