Calories: 193
Cooking time: 60 min
Shchi is the same unshakable symbol of Russia, as, for example, black bread, nesting dolls and a samovar. Russian history and culture are literally imbued with the well-known spirit. Real cabbage soup is prepared from sauerkraut, but its absence is not a reason to deny yourself the pleasure of tasting delicious cabbage soup. Sauerkraut can be replaced with fresh.
To make cabbage soup you will need:
- 1 kg of meat ( better than beef, since the pork becomes dry after cooking);
- 400 g of fresh cabbage;
- carrots - 1 large;
- 3 medium potatoes;
- 2 small onions;
- 2 tbsp. l. tomato paste;
- 2-2.5 tbsp. l. vegetable oil;
- salt, bay leaf, pepper, herbs to taste.
Recipe with photo step by step:
1. So, how to cook Russian cabbage soup? First of all, we prepare the necessary products. 
2. pour cold water, then put on fire, bring to a boil, remove the foam and cook for at least 1.5 hours. Salt. 
3. While the broth for Russian cabbage soup is being cooked, you can finely chop the cabbage. 
4. Peel and cut potatoes into cubes. In real rural Russian cabbage soup, potatoes are always cut into slices, but here it is already necessary to take into account the tastes of children, since not all of them eat potatoes. 
5. Finely chop the onion. 
6. Grate carrots or cut into small strips. 
7. When the meat is cooked, cut it into portioned cubes. 
8. Strain the broth so that it is transparent. Also, straining will eliminate the possibility of small bones getting into the cabbage soup. 
9. Next, according to our recipe for Russian cabbage soup, bring the broth to a boil and pour it over. Cook it for a total of at least 40 minutes to make it soft. Otherwise, it may crunch. That is why they say about Russian cabbage soup: “The longer you cook cabbage soup, the tastier it is!”. 
10. After 25-30 minutes, you can add potatoes. 
11. While the potatoes are cooking, heat the vegetable oil in a pan to a boil. Add onion, simmer until translucent. 
12. Then add carrots to the onion. Simmer another 7 minutes. 
13. At this time, you can throw a bay leaf into the broth, which must be removed after cooking the cabbage soup. Spice up. 
14. When the carrots are slightly cooked, add to the pan tomato paste, mix everything. Simmer for 3-5 minutes, stirring constantly. 
15. Then mix all the frying with the broth. 
16. After boiling, you can throw chopped meat or add it when serving. Russian cabbage soup is ready, but sweat them for another 15 minutes. Remember that the longer you cook them, the tastier they will be. 
You can serve Russian cabbage soup with home
In primordially Russian cuisine, the concept of soup did not exist at all before. The people learned about him only during the reign of Peter the Great. From here began the history of the emergence of the famous Russian cabbage soup.
The history of cabbage soup dates back more than one century, so the soup recipe has been constantly changing. Next, let's talk about the name itself and why the famous Russian soup was called that.
Why cabbage soup was called cabbage soup
Historians are still arguing about why cabbage soup was called cabbage soup. Although earlier they were often called "shti". There are several versions about this.
The first claims that the word has ancient Russian roots and it came from the word "siti" - stew, hot brew seasoned with cabbage, sorrel or "sto" - food. This option is considered the most plausible, because. cabbage soup, the meaning of which boils down to liquid hot stew, was the main food for the peasants.
The second version says that the name comes from the Slavic word "shchavn", which translates as sorrel. Indeed, young sorrel leaves were often used in early spring.
They even attribute the meaning of shchi to the Danish word "sky", i.e. soup.
The word is universal in its own way in its spelling and pronunciation. To write two letters of the Russian alphabet, you need several foreign letters.
Therefore, until today, the correct version of why cabbage soup is called cabbage soup is not completely known.
Shchi: history
The history of cabbage soup dates back to the 9th century, when turnips, sorrel and other greens were added. When, simultaneously with the adoption of Christianity on Russian soil, was brought from Byzantium White cabbage, this vegetable is completely included in Russian cabbage soup.
At first, this new culture was read exclusively as a medicinal vegetable. But our Russian ingenuity worked very quickly and people learned to cook many tasty and satisfying dishes with it.
In those days, the first course was assigned a very important role, because. any festive or daily meal necessarily began with a hearty stew. Then there were several basic recipes for liquid foods: beetroot, pickle, botvinya, cold, fish soup, pike, borscht. But the most iconic in Russia are the shishki, which are a rich soup made from fresh cabbage or sauerkraut.
Shchi, whose history of dishes dates back several centuries, was a favorite food from young to old, the spirit of the house hovered in poor peasant huts and royal towers.
Shchi, the history of the origin of which is unthinkable without the notorious gray cabbage soup. They were called "gray" in contrast to the "white" master's cabbage soup, which was prepared from a lighter head of cabbage. The original recipe has not survived to this day. It is known that gray cones were prepared from the upper hard green leaves, which are usually cut off and left in the garden as unnecessary. The poor peasants washed them, chopped them, doused them with boiling water and fermented them, adding rye flour, salt and chopped carrots. Then such a blank was lowered into cellars (glaciers), where they were stored all winter. According to legend, such food quickly relieved fatigue, quickly sated and warmed.
The history of Russian cabbage soup claims that until the 19th century, yushka was thickened with rye flour. Then they stopped adding flour to the soup made from sauerkraut or fresh cabbage, and began to add more vegetables: potatoes, turnips, onions, carrots, roots, sweet peppers.
Proverbs and sayings about cabbage soup
Shchi - recognized National dish. Therefore, over the centuries, numerous proverbs, sayings and songs about cabbage soup have appeared in Russian folklore.
These statements can be roughly divided into two thematic lines:
Already on the pages of pre-Petrine manuscripts with Russian proverbs there is a saying “Like chickens in cabbage soup!”. The meaning of phraseologism is to get into trouble.
Guess what the phrase "Schchi bast shoes slurp" means? In Russia, the peasants lived poorly, so they had only bast shoes from shoes, and they ate exclusively empty cabbage soup. It is extremely poor to live and barely make ends meet - this is exactly what the phrase “Chi bast shoes slurp” means.
Another proverb “Schi and porridge is our food” means that the first thing a Russian person has is cabbage soup, and the second one is porridge. For the first time, the proverb “Schi and porridge is our food” flew out of the mouth of A.V. Suvorov, and then it was already spread by popular rumor throughout Russia.
Another proverb “Do not feel sorry for the guest” calls on the host to be hospitable and generously treat the guest.
The meaning of the word cabbage is revealed according to the proverb "Without which cabbage soup is not thick." If the buds are poor for this vegetable, then the food is liquid and insatiable. If there is a lot of it, then a thick soup will saturate and warm well.
The meaning of the phraseological unit “Give in the soup” is to teach someone a lesson for something, to speak in serious tones or to ask a spanking.
Types of cabbage soup
Given the centuries-old history, there are many recipes for Russian cabbage soup, which are divided into "rich" (with meat in broth) and "empty" (liquid vegetable stew):
Whatever cabbage soup was prepared, one thing united them - a special way of cooking in a Russian oven. This unique thermal mode is called languishing, where the cooking temperature gradually decreases.
Chapter:
RUSSIAN KITCHEN
Traditional Russian dishes
9th section page
First meal. Soups
cabbage soup, stews
shchi
Shchi has been the main liquid hot dish on the Russian table for over a millennium. It has been steadily preserved in different eras, although tastes have changed, and has never known social barriers; it was used by all segments of the population.
Of course, cabbage soup was not the same for everyone: some, fuller in composition, were called “rich”, others were said to be “empty”, as they were sometimes cooked from one cabbage and onion. However, with all the numerous variations from "rich" to "empty" and with all regional (regional) varieties of cabbage soup; always kept traditional way cooking them and the associated taste and aroma.
Of great importance for creating a special, unique taste of cabbage soup was the fact that they were cooked and then languished (infused) in a Russian oven. The aroma of cabbage soup, indestructible by anything - "shanoy spirit" - has always stood in a Russian hut. Russian sayings were associated with the meaning of cabbage soup in everyday life: "Schi is the head of everything", "Schi and porridge is our food", etc.
The amazing longevity of cabbage soup can be explained, perhaps, by their inedibility. Shchi does not bother with frequent use. They can be eaten almost daily at any time of the year.
Shchi in their most complete version consists of six main components - cabbage (or the leading vegetable mass replacing it), meat (or, in very rare cases, fish, mushrooms - dried and salted), roots (carrots, parsley root), spicy dressing (onion, celery, garlic, dill, pepper, bay leaf) and sour dressing (sour cream, apples, cabbage pickle). Of these six components, the first and last, i.e., the vegetable leading mass and the sour dressing, are indispensable and absolutely indispensable. The simplest cabbage soup can consist only of them, while continuing to be cabbage soup.
As for the leading vegetable mass in cabbage soup, most often it is cabbage - fresh or sauerkraut. But this does not mean at all that shchi is soup with cabbage. A sign of cabbage soup is acid, most often created by sauerkraut brine (either as part of cabbage or in its pure form) or, instead, by sorrel (green cabbage soup), a boil of green, wild or Antonov apples, salted mushrooms, and also sour cream (in soup from fresh cabbage). That is why cabbage can be replaced in cabbage soup with various green, sour or neutral masses (sorrel, goutweed, nettle, hogweed - in the so-called green borscht cabbage soup), as well as a neutral vegetable mass that absorbs acid well (turnip or radish - in the so-called burdock cabbage soup). ).
The technology for preparing all types of cabbage soup is the same. First, meat or mushrooms are boiled separately with roots and onions. Then in ready broth add cabbage or its substitutes and acid. If sauerkraut is used for cabbage soup, then it is boiled separately from the meat broth and combined with it after it is ready. In both cases, only after boiling the vegetable mass to the required softness, salt and spicy dressing are added. Sour cream is seasoned with ready-made cabbage soup, most often during their serving.
Initially, flour dressing was also introduced into cabbage soup (together with cabbage) in order to make the soup broth more dense. This was customary in the western and southern regions of Russia.
However, such a dressing worsens the taste of cabbage soup, coarsens their aroma. Therefore, with the advent of potatoes, in order to starch the broth, one or two potatoes began to be added to the cabbage soup - in its entirety, before laying the cabbage and the sour base. Moreover, often the potatoes are then removed from the cabbage soup, since it hardens from acid. The thickening of the consistency of the broth in lean and green cabbage soup is also facilitated by the addition of a small amount of cereal, usually buckwheat (1 tablespoon for the entire pan), which is completely boiled.
The simpler the vegetable composition of cabbage soup, the leaner they are, the more skill is required for their preparation. Real cabbage soup is unthinkable without spicy dressing, which plays a significant role in creating the "shchi spirit". First of all, the introduction of onion into cabbage soup is of great importance. in the best way is its double bookmark: the first time - a whole onion along with meat, roots and mushrooms (then this onion is taken out) and the second time - finely chopped onions (chopped) along with cabbage. At the same time, onion overcooked separately in oil should never be added to cabbage soup - in this form it is not characteristic of real cabbage soup.
In the same way, another spicy dressing - parsley and celery - is added twice to the cabbage soup: the first time - with a root, which is then taken out along with the onion, the second time - at the end of cooking, in the form of greens. The remaining spices - bay leaf, black pepper with crushed peas, dill and garlic are added as follows: the first two types - 15 minutes before readiness, the second two - along with parsley at the end of cooking.
After that, the cabbage soup must necessarily stand under the lid, simmer to infuse, for at least 10-15 minutes. It is at this time that the cabbage soup "reaches its real taste": the cabbage becomes soft, the acid and aroma of spices are transferred to the vegetables. Therefore, first they left the cabbage soup to simmer and languish after cooking in the light spirit of the Russian oven, where they did not cool down, or they set it aside on the edge of the stove, where the heat was preserved, but the boiling stopped.
Especially need this cabbage soup from sauerkraut. It is good to put them in a slightly heated oven for 10-15 minutes, or even more. Sometimes the infusion of cabbage soup can last several hours (from 12 to 24), which is why they acquire a better and more distinctive taste. Such cabbage soup is called diurnal, they are prepared ahead of time, in a day.
Finally, attention should be paid to two more circumstances that affect the quality of cabbage soup - this is the choice of meat and whitening or whitening.
For cabbage soup there is beef, mostly fatty - brisket, thin and thick edge, rump. To create a special smell, you can add a small amount of ham to beef - a tenth - eighth (and in the south of Russia even a third) part of the weight of beef. At the same time, beef in cabbage soup is always boiled in a whole piece, and the ham is chopped. All meat components are subjected to grinding only in prefabricated cabbage soup.
Soup from one pork, found mainly in the regions of Russia bordering Ukraine, is not typical of Russian cuisine. The same can be said about cabbage soup with fish instead of meat found in certain regions of Russia. For such cabbage soup, a special selection of fish was once required (salted red - beluga and sturgeon, in combination with river fish- perch, crucian carp and tench) and their separate heat treatment. A different way of cooking cabbage soup with fish, and with its other varieties, gives a not so tasty dish, which, therefore, has not gained distribution.
As for whitening, good cabbage soup cannot do without it. The role of whitening is usually performed by sour cream, which is also an acidifier. Sometimes sour cream is replaced with curdled milk or just milk. In rich cabbage soup from sauerkraut, a mixture of sour cream and cream in a 4: 1 ratio serves as a protein. This is a very tasty snack.
A few words about the consistency of cabbage soup. Shchi of all types can be thick or liquid, depending on the ratio of water and the weight of the enclosed products. Once upon a time, thick cabbage soup was considered ideal, in which the "spoon stands", or "shchi with a slide", that is, when a piece of meat rises above the surface of the liquid and thick poured into the plate.
Our recipes are designed for cabbage soup of more than medium density; this means that the amount of liquid per serving should not exceed 350 g. Therefore, cold water should be poured no more than 2 liters per 4 servings, and preferably 1.5 liters, so that the finished broth is 1.25 1 liter (after boiling). It should be cooked for 2 hours. Spices are added to the cabbage soup 5-10 minutes before readiness.
They usually eat cabbage soup with black, rye bread.
.NOTE:
*
- according to the recipes marked with an asterisk, you can cook on fasting days.
Ingredients:
750 g of beef, 500-750 g or 1 half-liter can of sauerkraut, 4-5 dry porcini mushrooms, 0.5 cups of salted mushrooms, 1 carrot, 1 large potato, 1 turnip, 2 onions, 1 celery root and greens, 1 root and parsley, 1 tbsp. a spoonful of dill, 3 bay leaves, 4-5 cloves of garlic, 1 tbsp. a spoonful of butter or ghee, 1 tbsp. a spoonful of cream, 100 g of sour cream, 8 black peppercorns, 1 teaspoon of marjoram or dry angelica (dawn).
Put the beef together with the onion and half of the roots (carrots, parsley, celery) in cold water and boil for 2 hours. After 1-1.5 hours after the start of cooking, salt, then strain the broth, discard the roots.
Put sauerkraut in a clay pot, pour 0.5 liters of boiling water over it, add butter, close, put in a moderately heated oven. When the cabbage begins to soften, remove it and combine with strained broth and beef.
Mushrooms and a potato cut into 4 parts put in an enameled saucepan, pour 2 cups of cold water and put on fire. When the water boils, remove the mushrooms, cut into strips and lower again into mushroom broth negotiate. After the mushrooms and potatoes are ready, combine with meat broth.
To the combined broths and cabbage, add finely chopped onion and all other roots, cut into strips, and spices (except garlic and dill), salt and cook for 20 minutes. Then remove from heat, season with dill and garlic and let it brew for about 15 minutes, wrapped in something warm.
Before serving, season with coarsely chopped salted mushrooms and sour cream directly in the plates.
Ingredients:
250 g beef, 200 g lamb, 100 g ham, 100 g chicken, 100 g duck or goose, 500-700 g sauerkraut, 2 onions, 1 carrot, 1 turnip, 1 parsley, 1 tbsp. a spoonful of dill, 1 teaspoon of marjoram, 3 bay leaves, 4 cloves of garlic, 10 black peppercorns, 100 g of sour cream.
Cook according to the previous recipe, i.e., the meat or cabbage parts are first cooked separately, then, having brought the meat to half-cookedness, they are combined.
Each type of meat is cut into 4 pieces.
Spices are laid 10 minutes before the cabbage soup is ready.
Ingredients:
500-750 g sauerkraut, 5-6 dry porcini mushrooms, 1 tbsp. a spoonful of buckwheat, 2 onions, 1 potato, 1 carrot, 1 turnip or swede, 1 parsley, 1 tbsp. a spoonful of dill, 3 bay leaves, 4 garlic cloves, 8 black peppercorns, 100 g sour cream, 1-2 tbsp. tablespoons of poppy, sunflower or olive oil.
Sauerkraut pour 0.5 liters of boiling water and put in a clay pot in the oven for 20-30 minutes.
Then pour the broth into a separate enameled or faience bowl, and salt the cabbage, mix with finely chopped onions, moisten with prepared flavored (see below in this recipe) vegetable oil and grind in an enameled bowl with a wooden spoon so as to completely rub the oil.
Then reconnect with the broth and continue to cook on the stove.
For flavoring, the oil is heated (but not fried) in a frying pan or saucepan and coriander, anise, fennel, dill or celery, parsley seeds are added to it.
Prepare 1 liter of mushroom broth, combine the broth with cabbage, adding buckwheat, and continue to cook until the cabbage is ready.
Ingredients:
500 g beef shank, 100 g ham, 500-750 g sauerkraut, 100 g sour cream, 1 carrot, 1 parsley, 2 onions, 1-2 potatoes, 3 bay leaves, 4 garlic cloves, 1 tbsp. a spoonful of dill, 8 peas of black pepper.
Pour boiling water over the beef and ham, add the onion, potatoes and part of the roots (whole), cook for 1.5 hours until the meat is half cooked.
Then lay the cabbage grated with salt and chopped onions, the rest of the roots, cut into strips, and continue to cook for another 1 hour.
Cook in the same way as simple meat cabbage soup, but without potatoes. Spice lay partially - without parsley, dill and garlic.
After cooking, wrap the cabbage soup in warm, and after 3-4 hours put it in the cold for one day.
The next day, reheat, add spicy herbs and garlic, sour cream.
Sometimes the name "Rakhmanovskie" is used incorrectly. In fact, the word "rakhmanny" means "lazy, rustic, sluggish" (in Old Russian).
In the old days, rahman cabbage soup was cooked from fresh greens (snot) or cabbage, sometimes with fish, then any soup prepared hastily from non-acidic green ingredients began to be called rahman soup from the late 19th - early 20th centuries. they began to be called lazy and cook only from fresh cabbage.
Ingredients:
500 g beef brisket (but the vegetarian option is more common), 750 g fresh cabbage (head), 3 onions, 1 carrot, 1 potato (halved), 1 parsley (root and herbs), 1 celery (root and herbs), 2 tbsp . tablespoons of dill, 1 teaspoon of marjoram, 2 bay leaves, 10 black peppercorns, 8 cloves of garlic, 200 g of sour cream, 1 tomato.
Boil meat broth, as usual for cabbage soup, with onions and roots, potatoes for 2 hours, strain.
Clean the head of cabbage from the outer leaves, cut the stalk without breaking the integrity of the head, put it in cold, slightly salted water for 30 minutes. Then take out, scald with boiling water and cut into large squares (2x2 cm).
Put the prepared cabbage, chopped onion, tomato cut into 4 parts and the remaining roots cut into strips in the prepared meat broth, salt and continue to cook until the cabbage and roots are cooked over moderate heat.
Season with spices and sour cream.
Ingredients:
500-750 g beef brisket, 500-750 g fresh cabbage (small head or half head), 6-8 small green unripe apples of any variety, 2 onions, 0.5 turnips, 2 tbsp. tablespoons of dill, 3 bay leaves, 8 black peppercorns, 100 g of sour cream.
Boil the usual meat broth for cabbage soup (see previous recipes).
When the meat is almost ready, put the cabbage, cut into squares (1x1 cm), finely chopped onion, roots, after 15 minutes of cooking, add chopped apples, and after another 5 minutes - spicy greens and cook until the apples are completely boiled .
Apples can also be boiled separately in an enameled saucepan and pour this broth (1 cup) into the already almost ready cabbage soup.
These cabbage soup can be cooked without meat.
Ingredients:
500 g beef, 100 g ham, 750 g cabbage seedlings, 1 cup nettle (scalded), 2 hard-boiled eggs, 2 onions, 1 parsley, 2 tbsp. spoons of dill, 6 peas of black pepper, 4 peas of allspice, 100 g of sour cream, 0.5 tsp of citric acid.
Prepare meat broth for cabbage soup (see above).
Seedling leaves free from roots and stems, finely chopped and then scalded with steep salty boiling water, close and leave in it for 10-15 minutes. Then recline and fall asleep in the meat broth.
Rinse nettles with cold water, pour over with boiling water, put in a colander and quickly, without letting it secrete juice, cut finely and pour into meat broth.
Continue cooking cabbage soup after laying the cabbage and nettle along with spices for another 10-15 minutes. Then remove from heat, season with dill, garlic, citric acid, let it brew. Serve with sour cream and hard-boiled egg (half per serving).
Ingredients:
500 g beef brisket, 0.75-liter can of sorrel, 2 onions, 1 carrot, 1 parsley, 1 celery, 1 tbsp. a spoonful of dill, 10 black peppercorns, 3 bay leaves, 4 cloves of garlic, 2 hard-boiled eggs, 100 g of sour cream.
Boil the meat broth, as indicated in previous recipes.
Rinse the sorrel thoroughly cold water, release from the stems, finely chop and put in the finished boiling meat broth.
At the same time, add finely chopped onion, chopped roots, spices, except for garlic and dill, and cook for 10-15 minutes until the sorrel darkens.
Add garlic and dill 2 minutes before the end of cooking.
When serving, season with sour cream and finely chopped eggs.
Note. Shchi greens can be cooked without meat. In this case, sorrel, roots and spices are added to 1.25 liters of boiling salted onion broth, into which another 1 tbsp. a spoonful of rice and 1 tbsp. a spoonful of buckwheat. Boil 15 min.
Ingredients:
4 cups scalded nettles, 2 tbsp. spoons of buckwheat (unground), 1 tbsp. spoon of rice, 1 potato, 2 eggs, 0.5 teaspoon of citric acid, 1 parsley, 1 celery, 1 tbsp. a spoonful of dill, 8 black peppercorns, 100 g sour cream, 1.25 liters of water.
Put spicy vegetables, finely chopped onions, cereals into boiling salted water or ready-made meat broth and boil for 10-12 minutes.
Then put the nettle prepared as follows. Leaves of young nettle (upper three or four leaves) free from stalks, rinse thoroughly several times in cold water, scald with boiling water, quickly discard in a colander, preventing the nettle from letting juice out, and immediately cut into small pieces. Boil nettles in broth for 10-12 minutes.
Remove cabbage soup from heat, season with garlic, dill, citric acid, let it brew.
Ingredients:
500 g beef brisket, 100 g ham, 500 g turnip, 1 swede, 1-1.5 cups cabbage pickle, 2 onions, 1 parsley, 8 black peppercorns, 1 teaspoon marjoram, 4 garlic cloves, 2 tbsp. spoons of dill, 100 g of sour cream.
Prepared like simple meat soup.
Turnips and turnips, cut into strips, are placed in ready-made meat broth along with cabbage pickle and boiled until the vegetables are soft.
Ingredients:
1 l mushroom broth, 400 g sauerkraut, 1 onion, 1 carrot, 8 pcs. potatoes, 30 g boiled (15 g dried mushrooms), 1 teaspoon flour, 1 teaspoon sugar, 1-2 tbsp. spoons of plum jam, 1 tbsp. a spoonful of fat, salt.
Stew sauerkraut with the addition of fat. Chop carrots and onions and save. Put vegetables and diced potatoes in boiling mushroom broth and cook for 10-20 minutes, add chopped boiled mushrooms, plum jam, browned flour, diluted with broth, sugar, salt and cook a little.
Pour the cabbage into portioned pots and let it brew in the oven.
Serve with baked potatoes.
Ingredients:
500-700 g sauerkraut, 5-6 dry porcini mushrooms, 1 tbsp. a spoonful of buckwheat, 2 onions, 1 potato, 1 tbsp. a spoonful of dill, 3 bay leaves, 4 cloves of garlic, 8 black peppercorns, salt, 1-2 tbsp. tablespoons of vegetable oil, water.
Pour 0.5 liters of boiling water over the cabbage and place in a preheated oven for 20-30 minutes.
Then pour the broth into a separate bowl, salt the cabbage, mix with finely chopped onion, vegetable oil and grind with a wooden spoon so as to completely rub the oil.
Combine the mashed cabbage with the broth again and continue to cook on the stove.
Prepare 1 liter of mushroom broth: put well-washed mushrooms and a potato cut into 4 parts into a saucepan, pour cold water (1.2 l) and bring to a boil; Remove the mushrooms, cut into strips, put back into the broth and cook until tender, add spices.
Combine mushroom broth (with potatoes) with cabbage, add pre-soaked buckwheat and cook until tender.
At the end of cooking, season the borscht with crushed garlic, and sprinkle with finely chopped dill when serving.
Ingredients:
1 cup sauerkraut, 6 onions, 1 cup kvass, 1 tbsp. a spoonful of vegetable oil, 1 carrot, 4 teaspoons of vinegar, 1 teaspoon of sugar, bay leaf, pepper, salt, water.
Onion cut into half rings, fry in oil until golden brown, pour water, put chopped carrots, cabbage, spices, salt and cook until tender.
At the end of cooking, sprinkle them with chopped parsley or dill.
Separately serve crumbly buckwheat porridge.
Ingredients:
1 kg white cabbage, 2 small onions, 1 bay leaf, 1 root or 3-4 parsley stalks, 8-10 peppercorns, 400-500 g fresh mushrooms, 1 tbsp. a spoonful of flour, greens, 2 tbsp. spoons of sour cream, salt.
Stew chopped cabbage and onion with bay leaf, parsley and pepper in a small amount of water, then add flour fried to a light brown color.
Boil finely chopped mushrooms and lightly fry. Put everything in boiling mushroom broth, add fresh herbs and sour cream.
Soak the cabbage soup for 1/2 hour on low heat, without bringing to a boil.
POTSCH
Chowders are the first hot dishes, which are essentially strong vegetable broths. Unlike soups and cabbage soup prepared with meat broths, stews are light soups based on water and vegetables. Therefore, in principle, the restaurant name of the first course with meat, which is sometimes found incorrectly, is meat (or chicken) stew.
In stews, one vegetable component always predominates, after which they are called: onion, potato, turnip, rutabaga, lentil, etc. The preference is for tender vegetables that do not require long cooking, and have their own characteristic aroma. Never use beans, beets, sauerkraut in stews.
The composition of the stew necessarily includes onions and spices, the selection of which is not the same for each type of stew. Spicy parsley, dill and celery, as well as garlic, are the most common ingredients. Salt stews should be carefully and differently depending on the main vegetable component: potato - at the beginning of cooking, lentil - after cooking, the rest - in the process of cooking.
A characteristic feature of the stew cooking technology is that the vegetables are not placed in cold water, but necessarily in boiling water (you can also dissolve finely chopped onions in it). With seeming lightness and speed (they are boiled for about 20-30 minutes), cooking stews requires special attention and skills, more care when processing vegetables.
It must be saved and brought to the table light fragrance stew, the smell of which can be damaged by insufficiently washed or poorly peeled vegetables. You need to know the order of laying and cooking time of vegetables and spices. The stew cannot be digested, because then all the flavor will evaporate, and the broth will become cloudy.
Real stews are always transparent, and each has its own color. Unlike the actual soups, they are prepared without fats, without oil, like pure vegetable broths. Subsequent whitening with sour cream is allowed, and more often with cream. But the whitening, and even more so the addition of butter, even butter, still changes the taste of the stew.
They eat stews with black rye bread, preferably quite fresh, and immediately after their preparation, hot.
Leaving the stew for another day and reheating is not recommended.
Ingredients:
1.25 liters of water, 4-6 onions, 1 leek, 1 parsley, 1 celery, 1 tbsp. a spoonful of dill, 4-6 black peppercorns, 1 teaspoon of salt.
Cut the roots into strips, put in boiling water. Finely chop onion and leek (but not rings), grind with salt in a porcelain bowl and pour into boiling broth.
Put pepper. When the onion blossoms and the broth turns green, salt, add chopped spicy herbs and remove from heat after 3 minutes.
Close, let stand for 5 minutes.
Ingredients:
1.5 liters of water, 5-6 potatoes, 1 onion, 0.5 heads of garlic, 3 bay leaves, 1 tbsp. dill spoon, 1 tbsp. a spoonful of parsley, 6-8 black peppercorns.
Put chopped onions, diced potatoes in salted boiling water and cook until the potatoes are ready.
Add spices and spicy greens, respectively, 5-7 and 2 minutes before readiness.
Ingredients:
1.5 liters of water, 5-6 turnips, 1 small swede, 1 onion, 2 Jamaican (allspice) peppercorns, 2 clove buds, 4 black peppercorns, 2 bay leaves, 1 tbsp. parsley spoon, 1 tbsp. a spoonful of dill, 4 cloves of garlic.
Cook the same way you would a potato stew.
Add spices 10 minutes before, and spicy herbs 2-3 minutes before readiness.
Ingredients:
1.5-1.75 liters of water, 1 glass of lentils, 1 onion, 1 carrot, 1 parsley, 3 bay leaves, 6 black peppercorns, 0.5 heads of garlic, 1 tbsp. a spoonful of savory greens.
Soak lentils overnight in cold water. Before cooking, rinse again, pour cold water and put on moderate heat.
When it boils, add chopped roots and cook until the lentils are completely boiled (1.25-1 l of liquid should remain).
Then add onion and other spices, except garlic and savory, salt and cook on very low heat for another 10-12 minutes, then season with garlic and savory, remove from heat and let it brew for 5-8 minutes.
From our history:
about Russian cabbage soup for the curious
There was no soup in our modern sense in the original Russian cuisine until the acquaintance of the Russian people with European culture, which happened during the time of Peter the Great.
There were such liquid first courses as borscht, stew, fish soup, cabbage soup, pickle, beetroot, botvinya, pike, cold… These dishes were prepared by the hostesses depending on the season. Soup, in the form in which we know it today - with potatoes, rice and other ingredients - appeared in Russian cuisine a little later.
Perhaps the most favorite soup of a Russian person was cabbage soup. How many sincere proverbs our folklore has composed about them: “Schi and porridge is our food”, “Good people do not leave cabbage soup”, “Boil cabbage soup so that the guests come” ...
The main feature of cabbage soup, which distinguishes them from all other dishes, is their absolute inedibility. Shchi can be consumed daily, but still not boring. This circumstance was already noticed in antiquity (ca.
One can only wonder what is truly universal dish, like cabbage soup, did not come to the mind of any other people, except for the Russian. The explanation for this phenomenon must be sought not so much in geography as, perhaps, in history.
Shchi was cooked with meat, fish, bacon or mushrooms. These components were considered to be interchangeable products to some extent, and cabbage soup could stand on the table. all year round- in winter and summer, on fasting and ordinary days. But the basis of this dish is white cabbage, fresh or sauerkraut.
In lean years, cabbage soup was cooked from sauerkraut even in summer, so Russian families paid special attention to harvesting cabbage, it was harvested in barrels and tubs. They fermented not only white, but also the so-called "gray" cabbage, i.e. green upper leaves of heads. Shchi from gray cabbage had a special taste. When fermented, apples, carrots, anise, caraway seeds were added to the cabbage.
The main component of cabbage soup - cabbage - was well known as food product back in ancient Rome and, in fact, came to Russia from the Roman Empire, from Byzantium, in the era of the baptism (Christianization) of Russia.
Former pagans, doomed to fast for more than six months, as prescribed by the new religion, had to strain all their abilities, call on all their imagination and mind to invent, combine such a dish that would support their strength and would not contradict that sermon. asceticism, which was zealously led by the clergy and its numerous Russian proselytes.
Of course, cabbage soup was not created in one day. This took time - the observation of the people, their ability to patiently try various options, should have affected. But from a historical point of view, the invention of cabbage soup happened quickly: already in the tenth century. they became the predominant food of the ancient Russian people.
The most important prerequisite for the appearance of cabbage soup was, of course, the settlement of the ancient Slavs. Shchi is a typical dish of a settled people. They require not only the constant cultivation of the garden, but also the constant monitoring of it from early spring to late autumn and even winter, because sometimes the cabbage is harvested when it is already under the snow. For cabbage soup, therefore, a strong, unshakable settled way of life was needed, which involved both the maintenance of livestock and reliable, stable heating of housing during the long winter months.
Thus, meat, sour cream, Russian stove, as well as the forest environment, which was the source of mushrooms - all this together naturally led to the creation of cabbage soup, created the necessary prerequisites for their invention. Six ingredients were used in cabbage soup: cabbage, meat, mushrooms, aromatic dressing, including onions and garlic, flour bolster, which makes the dish more satisfying, and, finally, sour cream (sour cream or, in extreme cases, spoiled milk), which increases the nutritional value and taste of the dish.
Somewhat later, black pepper and bay leaf were introduced into the composition of the aromatic dressing, which were brought from the East, and perhaps directly from the same Byzantium in the 15th century. In any case, three of the six components of cabbage soup were "foreign" - cabbage, sour cream, spices (onion, garlic, pepper, bay leaf), and three - domestic - meat, mushrooms, flour (originally rye bran was used in cabbage soup, and she flour for bread!).
Thus, a very important feature of the ancient Russian people - its open-mindedness, its tolerance, which at that time was a very rare occurrence, because not only individual peoples, but also individual tribes of one people, were extremely related to each other and to other people's customs extremely intolerable.
Moreover, next to the Slavic-Russians, Finnish (Chudsky) tribes lived almost side by side in the forests, and in some cities, for example, in Novgorod, the Finno-Ugric peoples inhabited separate streets, but they did not change their customs and especially their culinary customs. , sacredly preserving isolation from the ancient Slavs and Varangians. So, for example, the Finns did not eat mushrooms, they even defiantly knocked down the best, most valuable mushrooms in the forest with their feet - ceps, while the Slavs in treeless Kiev bred champignons in caves, in the catacombs of monasteries in the 10th century, which from Since then, they began to be called Pecheritsy - by the name of the Pechersk Lavra.
In late spring and summer, when the cabbage had not yet grown, sorrel and nettle were used in cabbage soup, and green cabbage soup was obtained. Often, gout, cow parsnip, was added to cabbage soup. Traditionally, roots were added to cabbage soup: beets, carrots, root parsley, turnips, rutabaga. lovers sour cabbage soup sauerkraut brine was added. It not only creates the sour base of cabbage soup, but also that unique aroma, which, as they used to say in Russia, "is heard from a mile away."
Whatever ingredients are included in the cabbage soup, but during the cooking, the hostess always added onions (“Golyu, but there are onions in the cabbage soup”) and rye flour - it gave thickening to the cabbage soup.
For poor people, who rarely had a chance to taste meat food, crushed lard was added to the cabbage soup on occasion. But it happened that I had to cook them only with cabbage and onions. Added in the spring dried mushrooms or "bones" - cuttings of meat from bones. Such cabbage soup was called "teams". Or they were served along with the traditional buckwheat porridge “shank and groove”, i.e. beef "second parsing" - the same bones. Onions were added twice: first to the meat broth (raw), and then to the vegetable broth (previously fried until golden brown), which was cooked separately from the meat. The roots were cut into circles or, as they said then, "penny". And after two hours of cooking, the meat was taken out of the broth in one piece and transferred to the cabbage broth for another half an hour, and only then this same meat broth was combined with the rest of the contents of the dish being prepared.
They salted for 10 minutes before the end of cooking, then spices were added. Rich shchi were served with pastries (ears made from fried pancakes stuffed with, for example, mushrooms), perepechi (cheesecakes from unleavened dough with fresh or pickled mushrooms, liver, eggs with onions, potatoes, meat, etc.), as well as a nanny - lamb stomach stuffed with buckwheat porridge - see all the recipes for these Russian dishes on other pages of this section (see the list of pages section on the navigation bar on the left).
In shchi, over time, the traditional flour podbolka was discarded. Many variants of cabbage soup have been developed (at least several dozen). In them, despite minor changes in details (for example, in the use different types meat - beef, pork, lamb, their combinations, smoked meat, corned beef or in the use of different types of mushrooms - fresh, dried, salted and different types of cabbage - fresh, sauerkraut, gray), remains unchanged, unshakable, like a frame, skeleton - base and the composition of this dish of the six main components.
In the same way, the methods of heating the cabbage soup varied: on the stove, in the oven, in metal and earthenware dishes, with an increase or, conversely, at a falling temperature, but always meant to improve the taste properties or create taste subtleties (nuances) that enrich our the idea of this dish and even more asserting the truth that it has an amazing "survivability", an amazing innocence - precisely because of its ability to flexibly and subtly change the taste depending on changes in cooking conditions. Even the liquid of cabbage soup can change: kvass, brine can be added to it, but in such a way that it only sets off, and does not suppress water.
The only condition for the heat treatment of cabbage soup is that, whatever it is technically, its goal should be to bring the soup as a combination of six components to such an extent that they all merge into one whole, that is, they would pass the peak of fermentation, reach the highest development. taste. From this it is clear that the preparation of cabbage soup should not be rushed - they must be prepared carefully and thoroughly. As for the exact proportions of all six components, they must be left exclusively to individual taste and individual intuition, as well as experience.
Which of the celebrities did not give praise: Mikhailo Ivanovich Lomonosov, Denis Ivanovich Fonvizin, Russian sovereigns Peter I, Alexander III, Nicholas II! With the light hand of Alexander Vasilyevich Suvorov, the famous phrase spread throughout Mother Russia: “Schi and porridge are our food.”
The writer Gleb Uspensky left us evidence that the Moscow tavern "Arsentyich", located in Cherkassky Lane in the second half of the 19th century (by the way, one of the most sedate in the city - there has never been a scandal or brawl), was famous for its the most delicious cabbage soup with headiness (sturgeon headiness with its gelling substances gives soups a special tasty and thick broth).
And here is another most curious fact: in the 18th-19th centuries, cabbage soup was frozen in the form of large ice circles in the icy winter season and taken with them on the road, and then chopped with an ax, placed in a cauldron, heated and eaten. Even Vladimir Ivanovich Dal noted that frozen and then reheated cabbage soup is tastier than freshly cooked. Wow! It turns out that not only daily aging (daily cabbage soup from sauerkraut) improves the taste of this soup!
Kundyums (or kondums - ears with mushrooms and other fillings), bakes or nannies, buckwheat porridge, sour cream, herbs, and garlic were certainly served with cabbage soup. Remember Gogol in Dead Souls: “... after taking a sip of cabbage soup and rolling off a huge piece of nanny famous dish, which is served with cabbage soup and consists of a lamb stomach stuffed with buckwheat porridge ... "?
A feature of the preparation of Russian cabbage soup is the thermal regime of the Russian stove. It lies in the fact that cabbage soup is not so much boiled as tormented. And the recipe for cabbage soup was adapted to the Russian oven, where the temperature during cooking goes down.
Let's try to cook sour cabbage soup according to one of the old recipes.
Boil the broth from meat and bones. Since the bones take longer to cook, the meat, when it is cooked, is taken out and placed for a while in chilled boiled water.
During the preparation of the broth, you can add smoked onion to it for color and aroma (hold it a little over the fire) and carrots.
When the bones are ready, the broth is filtered, lightly fried onions, carrots, parsley are added to it, which are cut in the shape of cabbage (if it is chopped, the vegetables are chopped, if chopped, they are chopped).
Then put the cabbage and cook until tender. Add dressing (flour is fried in fat until brown, diluted, stirring, with meat broth, filtered), as well as salt, pepper, bay leaf. When everything boils, cabbage soup is ready.
Pieces of boiled meat are placed on a plate, they are poured with cabbage soup, a little sour cream is added or it is put separately.
Schematically, the preparation of cabbage soup can be indicated by the following stages:
- cooking meat and bones (or fish, or mushrooms, depending on the type of cabbage soup),
- adding cabbage to the finished broth,
- dressing with salt, onion, celery, garlic, bay leaf,
- the introduction of flour dressing for starching the broth (optional).
In some cases, for the same purpose, a few potatoes are added to the cabbage soup before laying the cabbage, but the potato in the cabbage soup turns out to be tasteless, and it is recommended from ready cabbage soup take out. But cabbage soup is very tasty, in which a little buckwheat is added.
In modern culinary practice, as a rule, in general catering, cabbage soup is often cooked with a deviation from the classical norms, which worsens this wonderful dish. For example, cooks add sugar, believing that it will improve the taste of cabbage soup, but in fact, sugar only spoils the dish, it is typical for borscht, but not for cabbage soup!
Another such point: sauerkraut does not need to be washed before cooking hot water and even more so to scald. After all, this is how all the benefits of cabbage are killed, which, in the sauerkraut form, is especially rich in vitamin C! And you need to store such cabbage in appropriate conditions - at a temperature not higher than + 4-8 gr. WITH.
Daily cabbage soup was the pinnacle of the kitchen skill of Russian chefs. Welding them was a real science. Yes, and today for the preparation of this delicious dish you need to know at least the main principles, and even better - and grandmother's secrets.
For daily cabbage soup, sauerkraut was chopped and stewed for a particularly long time with carrots and turnips. Fatty meat should be cooked in these soups. Shchi is boiled like ordinary meat, but potatoes are not put in them (in general, try to refrain from potatoes in shchi). Boiled cabbage soup was poured into clay pots, chopped meat, garlic were added, the pot was covered with unleavened sweet dough and baked in a Russian oven. They were served with buckwheat porridge with brains, greens (parsley, dill), garlic.
Of course, this option is no longer suitable not only for city housewives, but also for rural ones, because households with a Russian stove are very, very rare.
For modern conditions, the second option for preparing daily cabbage soup is more suitable. Cooked cabbage soup is simply wrapped in something warm, and then put to simmer or languish for 3-4 hours to the battery. Can be placed in a lightly preheated oven. As a result, the cabbage becomes soft, and the dish itself acquires an indescribable aroma. Then the cabbage soup is put in the refrigerator for a day (in winter - on a balcony or veranda), and then, as needed, it is heated and eaten, adding spicy greens, garlic, and sour cream.
The taste of cabbage soup (and not only diurnal ones) largely depends on compliance with the thermal regime. Even in a city apartment, cooked cabbage soup should stand under a lid on a warm stove or in the oven for at least half an hour, and daily allowances can be infused even more - up to 12 hours. In modern conditions, daily cabbage soup is boiled until cooked, cooled, stored in the refrigerator for a day, and then heated to a temperature of about 70-80 gr. C (but not to a boil!) for serving hot on the table.
Second important condition- a set of products. Traditionally, fatty beef (brisket, thin and thick edge, rump) was put in the cabbage soup, but you can also put ham, pre-chopped - it will give the cabbage soup a special taste. Of course, cabbage soup was also cooked from pork, especially in Little Russia. Shchi is cooked for at least two hours, only then can they be considered full-fledged, appetizing.
The third condition is the correct use of additives: flour, vegetables, spices, apples, brine, sour cream. Onions, for example, are added to cabbage soup twice. They do the same with celery, parsley - they are laid twice, first in the form of roots, and then, at the end of cooking, in the form of chopped greens. This technology ensures the preservation of aromatic substances in cabbage soup.
About fish soup. Such cabbage soup was especially loved by residents of the northern regions of Russia. Especially for this dish, small fish was dried, which was then ground and sour cabbage soup was covered with the resulting powder. Dried fish in cabbage soup it is absorbed by the body most fully, and even calcium salts of the bone skeleton, dissolving in the lactic acid of sauerkraut, are absorbed very well.
About the consistency of cabbage soup. Shchi of all types can be thick or liquid, depending on the ratio of water and the weight of the enclosed products. Once upon a time, thick cabbage soup was considered ideal, in which the "spoon stands", or "shchi with a slide", that is, when a piece of meat rises above the surface of the liquid and thick poured into the plate.
Shchi embodied the best aspects of the Russian character - openness, the ability to perceive all the best, the ability to flexibly combine the national. Our history is imbued with a spirit of kindness. In June 1764, Catherine II visited Lomonosov's house and for two hours watched "works of mosaic art, physical instruments newly invented by Lomonosov, and some physical and chemical experiments."
Then the Empress was invited to the table. Serve almost boiling cabbage soup on the table was a matter of honor of the owner. When leaving, Catherine II invited Mikhail Lomonosov to her palace, saying the following: "My cabbage soup will be as hot as your hostess served us." It is curious that cooks in Russia in those days were called "kitchen men" or "kitchen women".
Shchi was loved by everyone, despite the fact that they had the status of a simple peasant dish. And His Serene Highness Prince Potemkin, who did an inestimable amount to liberate Russian lands from the evil Turkish and Crimean Tatar yoke and improve the economy of liberated Ukraine, was very fond of cabbage soup cooked according to his personal recipe from chopped and pickled pineapples in barrels (in those days, pineapples were grown in Russia in greenhouses in large quantities); besides, he loved fresh cabbage stalks, which he ate constantly and with a loud crunch.
Shcham - a dish as famous as it has been familiar to the Russians for many centuries, is dedicated, as already mentioned, to many proverbs and sayings. They can be divided into two parts, one of which is devoted to the culinary aspect itself, and the second to the use of the concept of “shchi” to characterize and evaluate various life situations. Let's start in order.
Those proverbs and sayings that mention cabbage soup in a direct, direct sense are largely related to their leading role in the meal. For example:
Where cabbage soup - here and look for us;
Where cabbage soup and porridge, there is our place;
Shchi - the head of the whole dinner;
If cabbage soup is good, then do not look for other food.
Your own father will get bored, but cabbage soup - never!
If the cooking turned out to be unsuccessful, then the popular rumor ridiculed it: the camisoles are green, but the cabbage soup is not salty. If, on the contrary, the cabbage soup was too sour and too salty, then they said: “Well, cabbage soup, you will splash on a male, and the wool will come off.” They also spoke mockingly of empty cabbage soup: “Cash soup - at least rinse your head”; "Our cabbage soup at least with a whip"; “I sip good cabbage soup without salt, but I don’t lose salt when it’s thin.
About the overstayed dish, which should have been the head of the dinner, they said with obvious reproach: “Those shchi sip badly, which are warmed up several times”; sometimes with humor: “These cabbage soup went along the district, but they came to us”; "These soup from Tsaryagrad walked on foot." Inept cooks were imprinted with a well-aimed word: "They say they cook bread, but they bake cabbage soup."
Shchi, as a familiar concept to everyone, was also used to characterize social relationships. Especially often - which is natural - the culinary image helped to highlight the characteristic features of family relationships, primarily family ones.
It is no secret that when choosing a future wife for a grown son, it was customary for our ancestors to pay attention to how a girl knows how to cook, and this custom was reflected in the popular expression: “Beauty will take a closer look, but cabbage soup will not sip.” Regarding the relative value of the beauty of a wife in a marriage union, they also expressed it this way: “Tatiana is not sour cream, do not whitewash her cabbage soup.” About the purpose of the marriage union, they expressed: “People get married for cabbage soup, they get married for meat.”
Actually, the rule that commanded the groom was considered the main thing for establishing a family harmony: “A good wife and fatty cabbage soup - do not look for another happiness.” And where the patriarchal foundations were furnished with iron frames, they bluntly stated: “The more you beat your wife, the tastier cabbage soup (the richer cabbage soup)”.
The character of the wife was assessed as follows: a good wife will put her husband on his feet, but an evil wife will not put cabbage soup on the table; not the hostess who speaks eloquently, but the one who cooks cabbage soup. It was said about the unlucky hostess: “I’ve washed my godfather’s spoons and poured them into shchi.” There was also such a sad proverb: “The stepmother fertilized to her stepson: she ordered to sip all the cabbage soup in a conspiracy.”
The thriftiness of the spouse was also sometimes measured with the help of cabbage soup: “A bathhouse without steam is like cabbage soup without fat.”
Shchi was often used as a measure of human generosity and stinginess. Hospitality was expressed by the call: “Boil the cabbage soup so that the guests go!”; "Good people don't leave cabbage soup." Hospitableness was emphasized by the words: “Do not spare the guest, but thicken it”; stinginess was characterized by the opposite motto: "Pour the same cabbage soup and thinner." The visitors invited to them spoke about the greedy hosts, going home: "Slurp cabbage soup from the big guests."
Poverty was allegorically presented as follows:
Naked, naked, but you need an onion in cabbage soup;
We live - we don’t shake, we don’t slurp empty cabbage soup, even a cricket in a pot, but we all happen with fat;
A couple of lime breams, and a pot of empty cabbage soup;
Even if the pot is empty, it is big.
A proverb that encourages courage says: "The brave man sips peas, but the timid one cannot see empty cabbage soup." The challenge to a quarrel was formulated by the statement: "You are welcome to sip cabbage soup past the gate." The well-known saying “to recognize a person, you need to eat a pood of salt with him” has another form: you recognize a person when you sip cabbage soup with him from seven stoves. Finally, laughing at the bankrupt dandy, they said: “At home - cabbage soup without cereals; in people - a hat in the ruble.
In general, folklore has apt statements in which cabbage soup appears for various occasions. And if you put them together, you get a rather interesting collection.
A brief note on the origins of the wealth of modern Russian cuisine. Already in the kitchens of Potemkin and other then powerful persons of Russia, cooks from approximately 10-12 different countries, which contributed to the considerable enrichment of Russian cuisine.
By the end of the 19th - the beginning of the 20th century, Russian cuisine, incl. through the efforts of many famous foreign chefs and restaurateurs who came to Russia (in particular, the Frenchmen Antoine Karem, Olivier, Yar and many others), has become, perhaps, the richest cuisine in the world, absorbing, creatively reworking and bringing to perfection all the best of many national cuisines peace. Nowadays, in our daily and festive everyday life, we widely use the magnificent Russian dishes developed by them.
The richest Russian culinary experience was brought together in the famous "COOKING" of the Stalinist edition - this edition was worked on the best chefs and many scientific institutes of the USSR. Brief excerpts from this "COOKING" for Soviet housewives were called "The Book of Tasty and Healthy Food", subsequently reprinted many times with many changes that took into account changes in the country and, unfortunately, not always aimed at improving the quality of food. The most interesting edition of the Book of Tasty and Healthy Food is 1953.
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Secrets of cooking cabbage soup
It is not in vain that it is believed that Russians began to cook and eat cabbage soup many centuries before its baptism. After all, there are a lot of proverbs on this topic, and indeed, there is a feeling that they ate them almost every day. Shchei ate - as if he put on a fur coat, Shchami stands still, and many other folk proverbs actively glorify cabbage and show that the Russian people have always been indifferent to him. And what is there to proverbs - after all, they traveled in Russia in the winter with frozen tubs of cabbage soup, which, if necessary, could easily be melted in order to fill up. And there are also rumors that during the battle with Napoleon, Russian soldiers missed their native soup so much that when they crossed into French territory, they began to pickle grape leaves to replace sauerkraut in this type of soup.
At the same time, cabbage soup was prepared in all houses, both in the poor and in the rich. But the soup was different: while the wealthy slurped thick cabbage soup with meat, the poor often slurped soup with quinoa, onions and cabbage. And in any case, it was delicious, because people said that, they say, their own father would get bored, but cabbage soup would not bother. And in any case, this dish helped out, both in the years of harvest and in the hungry.
How cabbage soup was cooked in Russia
Since the sour taste, specific and piquant, was considered the main positive moment in the matter of tasting cabbage soup, acid became an absolutely indispensable component of them. There are a lot of recipes in general, and cabbage soup was actively cooked in Russia with sorrel, turnips, cabbage and nettles, with mushrooms, roots, apples and other sour dressings, brine, meat or fish broth. They were cooked even from beets, and this dish was called beet soup in the past, it resembled such a dish most of all borscht. But within any of classic recipes be sure to use cabbage, both sauerkraut and fresh, and if it was not, they used turnips or any leafy, fresh ones. As for root crops and roots, parsley and carrots were used here, seasoning the soup with onion and garlic, dill and celery, pepper, bay leaf. In addition to sauerkraut, lingonberries and Antonovka apples, salted mushrooms, sour cream, pickles, and anything else were sometimes used for acid, just to achieve the necessary sour taste. The southern territories of Russia were famous for their cabbage soup with bell pepper and tomatoes, modern recipes for such a dish may include potatoes - for density and satiety. Primarily cabbage soup was cooked on beef, but in the western territories one could often find recipes with pork or poultry.
In Russia, cabbage soup was loved for its sour taste, specific and piquant, acid became an absolutely indispensable component of them.
They laid food when cooking such a soup in Russia in its raw form, that is, there was no talk of any preliminary passivation or frying. However, in order to to make the cabbage soup thicker, in some of the regions rye flour was added to them. Using a clay pot, cabbage soup in Russia was simmered in Russian ovens, and thus it was possible to achieve the maximum aroma and taste from them.
Pskov cabbage soup was made with smelt, Ukrainian and Polish cabbage soup was prepared with bacon, Ural cabbage soup was always filled with oatmeal or millet, in Georgia they added suluguni cheese and white wine, in Finland they added cabbage soup smoked sausage and lamb.
As for - as already mentioned, mostly beef was used, although in the western part of the country pork or poultry were also used. Don shchi was traditionally cooked on sturgeon. Pskov cabbage soup was made with smelt, Ukrainian and Polish cabbage soup was prepared with bacon, Ural cabbage soup was always filled with oatmeal or millet, in Georgia they added suluguni cheese and white wine, in Finland smoked sausage and lamb were added to cabbage soup. So this dish is spread much wider than Russian territory, and many national cuisines use their own traditions to prepare such a soup. Moreover, the saying goes: hungry Fedot wants any cabbage soup.
Delicious soup recipes
Rich, or full of meat origin, and the maximum possible ingredients are added there, among which may be potatoes and mushrooms. Also, this soup is cooked with spices. If you have to cook prefabricated cabbage soup, both meat and meat products of various grades are added there, up to sausages or sausages, which you just need to cut. If fish soup is cooked, you can use both noble fish and small fish from the nearest river, or even canned fish, and you can also combine salted fish with fresh. You can cook using mushrooms and vegetables, herbs. Summer cabbage soup is cooked from greens, where you can add spinach and sorrel. Northern gray cabbage soup is cooked from the lower leaves of cabbage, which have a grayish color, seedling cabbage soup can be cooked from cabbage seedlings. Daily cabbage soup remains warm for 4 hours, and then they are exposed to the cold. It is worth noting that today they are called sauerkraut cabbage soup, and in the past they called kvass, which they drank with a hangover.
In the past, housewives were of little interest - usually all the ingredients were simply mixed in a clay pot, and the soup was put in the oven, where it languished all day. By evening, cabbage soup with all their taste and aroma was put on the table. Modern housewives do not have so much time, but there is a slow cooker, air grill. but in addition to technology, there are special secrets that allow you to cook so tasty soup that it will definitely be eaten in one evening.
So, if you decide to cook cabbage soup on meat, you should cook it in a whole piece for at least a couple of hours, and then you will be able to get a high-quality rich broth, which is what you need. You should definitely add spices and roots to the meat.
For cooking cabbage soup, choose strong autumn cabbage. Too young cabbage is more suitable for salads.
Further - you should not cook cabbage soup from cabbage, which is too young - it is more suitable for salads. It is worth choosing autumn cabbage with strong and dense heads of cabbage. Also working with cabbage, some housewives separately bring it to preliminary readiness, carcassing it in a saucepan for 15 minutes if it is young, and cooking in earthenware for 2-3 hours in the oven if it is old. And this is the right way, because when languishing, cabbage is saturated with both aromas and tastes that successfully complement the dish.
Also, if there is time, it is worth putting a pan with it into the oven at the last stage of cooking the broth, and simmer for about an hour, covering with foil. You can add chopped potatoes and simmer in the oven or cabinet. And then after about an hour and a half there will be stew inside - very tender, thick, with meat that crumbles on its own. And this liquid with almost dissolved potatoes should be mixed with cabbage, adding other necessary ingredients that you like. After that, it is worth simmering the dish for another half an hour. When cooking on the stove, the time can be reduced.
Another secret is that fried flour can also be added to this dish. When it gets a golden hue, you can mix it with the broth, boil a little, and then grind it through a sieve. You can cook cabbage soup with cereals, but it should be laid before vegetables, remembering the cooking time.
How to quickly cook cabbage soup?
It’s great if you have the opportunity to devote the whole day to cooking cabbage soup, but in the modern rhythm of life, such a luxury becomes available not to everyone. Sometimes you need to feed something to your loved ones as soon as possible, and in this case, they can help quick recipes cabbage soup, which will be very valuable for busy housewives. In this case it is better to make the broth in the evening so that it stands overnight During this time, the meat will become even more tender. It must be cut into cubes and lowered back into the pan. Also in the broth it is necessary to place the cabbage, chopped into strips, fresh, and when everything boils, put the potatoes, previously cut into slices. In a pan at this time, it is necessary to fry the onions and carrots, garlic and parsley root. It is necessary to remove the peel from the tomatoes and dip them in cabbage soup, and send diced sweet peppers there. When the vegetables have been cooked for some time, you need to add roasted carrots to them. Do not forget also about seasonings, among which there may be black pepper, bay leaf, greens should be added to ready-made cabbage soup along with sour cream.
When choosing 400 g of meat for cooking cabbage soup, you should also take cabbage in the form of a small head of cabbage, 2 tomatoes and the same number of potatoes, 1 onion and 1 carrot, add herbs and roots to taste. And your whole family will be full and satisfied!
How to cook cabbage soup from sauerkraut
In other vegetables, they cannot boil too much, and because they create a pleasant crunch. Since there is a lot of vitamin C in sauerkraut, this dish turns out to be relevant for the period of winter beriberi. Such food will save you from colds and increase immunity. It is not only tasty, but also a healthy dish. Here you need to cook a good and rich broth from a kilogram of beef, adding also allspice, bay leaf. While cooking it in a pan, fry 2 onions with vegetable oil, and as soon as the onion becomes transparent, you need to add 2 grated carrots to it. When the carrots become soft, remove the pan from the heat. When the broth is ready meat must be removed and cut, then returned to the broth, adding also 2 diced potatoes, parsley root. After about 10 minutes, add 600 g of sauerkraut, lightly squeezed to remove excess acid. If you like cabbage soup that tastes sour, you can not squeeze it, but just put it in and cook for 15 minutes, after which you need to add roast and cook for another 7 minutes, not forgetting to add any seasonings to taste. Serve such a dish with sour cream or cream, as well as with herbs.
