Shchi is one of the most famous national Russian dishes. They are characterized by a sour taste, which is created by sauerkraut (usually this is what is used in cabbage soup). However, when preparing cabbage soup from fresh cabbage, which is also quite common, you can achieve such a sour taste, for example, using sorrel, nettle, or by seasoning the dish with cabbage or other brine. Vegetables can be added to cabbage soup either raw or fried. Cabbage soup can be cooked in meat, fish, mushroom broths, decoctions of vegetables or cereals. If the cabbage soup is completely vegetable, then it is called “empty”. Cabbage soup, which is called “daily cabbage soup,” has gained great popularity due to the fact that its taste is fully manifested only a day after the dish is prepared. Cabbage soup is most often served with sour cream or cream.
If cabbage soup is cooked in meat broth, then the meat for cooking it should be thoroughly washed and cut into small pieces. We chop fresh cabbage finely, and lightly squeeze sauerkraut from the brine. We cut other vegetables - carrots, onions, etc. according to the recipe.
Cabbage soup - the best recipes
Thanks to sauerkraut, these cabbage soups have that sourness that is considered classic for this dish. By adding sour cream and herbs, you can get a very satisfying and tasty first course.
Ingredients:
0.5 kg of meat (beef, pork or chicken);
300 gr. sauerkraut;
4 potatoes;
1 large onion;
1 carrot;
2 tbsp. l. tomato paste;
vegetable oil for frying vegetables;
salt, bay leaf and peppercorns to taste;
greens and sour cream to decorate the dish.
Cooking method:
1. Pour about 3 liters of water into a saucepan, put the meat in it, bring to a boil, then, after removing the foam, cook for about an hour.
2. After adding sauerkraut with bay leaf and black peppercorns, cook for about half an hour (if you used chicken to prepare the cabbage soup, then add the cabbage as soon as the meat boils).
3. Chop the onion and lightly fry it, then, after grating the carrots, add it to the onion and fry the vegetables together to prepare the dressing. At the end of frying, add tomato paste to the vegetables.
4. After peeling the potatoes, cut them into cubes or bars and place them in a pan with meat and cabbage.
5. When the potatoes boil, add the dressing to the pan, wait until its contents boil again, reduce the heat and cook the cabbage soup for about 15 minutes. Serve cabbage soup on the table with sour cream.
Cabbage soup made from fresh cabbage also has many fans. They are not as sour as sauerkraut cabbage soup, but, thanks to the tomato, their taste also contains a certain sourness. Since these cabbage soups are cooked in meat broth, they are also a very satisfying and tasty dish.
Ingredients:
0.5 kg fresh cabbage;
0.7 kg of beef or pork;
3 tbsp. l. tomato paste;
1 large carrot;
2 medium onions;
rast. oil;
greens, fresh or dried;
salt and spices to taste.
Cooking method:
1. Pour cold water into a 4-liter saucepan, place the meat in it, cover the saucepan with a lid, bring its contents to a boil and cook the meat broth for about an hour, removing the foam with a slotted spoon as it appears. Then, after straining the broth, salt it and put it on the fire again.
2. While the broth is cooking, prepare the vegetables that we may need for cooking: finely chop the cabbage, peel and grate the carrots, finely chop the onion. Then lightly fry the onion in a frying pan with vegetable oil, add carrots to it, fry them together for several minutes, and at the end of frying the vegetables, put a finely chopped clove of garlic in the frying pan. Before removing the pan from the heat, add tomato paste to the vegetables. If you use fresh tomato rather than tomato paste to prepare cabbage soup, then it should be placed in the pan along with garlic.
3. Taking the meat out of the broth, cool it and cut it into cubes (not too small). We cut the potatoes into cubes or strips, as desired. Then we immerse the potatoes in the boiling broth, wait until the contents of the pan boil again, and add the cabbage there, cook for about another 10 minutes. Then put pre-fried vegetables with tomatoes into the cabbage soup, add spices and herbs, cook for about 5 more minutes and turn off.
The peculiarity of daily cabbage soup is that it is customary to eat it one day after preparation. It is by this time that they acquire that unique taste and aroma for which this dish is famous.
Ingredients:
800 gr. sauerkraut;
400 gr. beef meat;
200 gr. beef bones;
1 large carrot;
2 onions;
5 small parsley roots;
4 tbsp. l. tomato paste;
3 tbsp. l. wheat flour;
100 gr. butter;
salt to taste;
sour cream and herbs to decorate the dish.
Cooking method:
1. Pour cold water into a 2-liter saucepan, put the meat and bones there, bring to a boil and cook the broth with the lid closed, periodically removing the foam.
2. Fry the flour in a frying pan until golden brown (without adding oil).
3. Finely chop the cabbage, parsley root, and onion. Grate the carrots. Then lightly fry the onion in a frying pan with oil, after a few minutes add the carrots to it and fry them together. Then melt the butter in a small saucepan and simmer the fried vegetables with cabbage, tomato paste and flour in it over very low heat for about 40 minutes. Then we transfer the stewed vegetables into the pan where the meat is cooked, and after boiling a little, turn off the pan. If desired, add crushed garlic to the cabbage soup.
4. Daily cabbage soup is usually eaten on the second day, then it tastes better. Before serving, add a spoonful of sour cream and finely chopped parsley and dill to each plate of cabbage soup.
Such cabbage soup cooks very quickly, and compared to meat cabbage soup, it is a lighter dish. Mushrooms and prunes give it a special aroma and taste that your whole family will surely love.
Ingredients:
0.5 kg fresh cabbage;
300 gr. fresh mushrooms;
1 onion;
1 carrot;
100 gr. ham;
10 pieces. pitted prunes;
vegetable oil
salt, bay leaf, herbs to taste.
Cooking method:
1. Finely chop the cabbage, then place it in a frying pan with vegetable oil and fry it.
2. Cut the onion into thin half rings, peel the carrots and grate them. Cut the mushrooms into thin slices. Cut the ham into strips.
3. Place vegetables and ham with mushrooms in a frying pan with cabbage and fry them together, stirring frequently.
4. Bring water to a boil in a saucepan, add the fried vegetables and cook the cabbage soup for about half an hour. Then, adding prunes to the pan, continue cooking for about 10 minutes, after which we put parsley and bay leaves in the pan and turn off the heat.
When cooking cabbage soup, place sauerkraut in cold water or broth, and fresh cabbage in boiling water.
Even very sour cabbage can be used to make delicious cabbage soup. To do this, part of the sauerkraut needs to be replaced with fresh, but you need to remember that sauerkraut is put in cabbage soup at the beginning of preparing the dish, and fresh cabbage is added after the meat is cooked and the potatoes are boiling.
You can cook cabbage soup from fresh cabbage without potatoes, then it is recommended to use toasted flour for dressing.
A traditional dish of Slavic cuisine is cabbage soup. The soup is a vegetarian dish, so it always contains a lot of vegetables. The broth has long been prepared with vegetable or mushroom broth. Later, a “poor” or “empty” variation of cabbage soup appeared on bone broth, with the addition of fish or meat.
Exquisite cabbage soup served at a rich feast must include fresh cabbage. Poultry, beef brisket or sturgeon are also added to the soup.
The secret to the exquisite aroma is the use of mushrooms (dried, fresh or pickled), roots and spices. The dressing is cabbage brine, apples, sorrel, kvass or sour cream with cream.
Cabbage soup is especially relevant in the cold season. The dish perfectly warms and saturates the body with vitamin C. If your menu includes cabbage soup made from fresh cabbage, then you will not be afraid of either hunger or a cold.
There are a lot of ways to prepare soup. Let's look at the most popular ones.
Royal cabbage soup made from three types of cabbage
| Ingredients | Quantity |
|---|---|
| white cabbage - | 400 g |
| peppercorns - | taste |
| water - | 3 liters |
| laurel leaves - | 2 pcs. |
| cauliflower - | 200 g |
| tomato paste - | 1 tbsp. l. |
| pork or beef meat - | 300 g |
| bulbs - | 1 PC. |
| Bulgarian pepper - | 1 PC. |
| table salt - | taste |
| broccoli florets - | 200 g |
| carrots - | 150 g |
| Cooking time: 120 minutes | Calorie content per 100 grams: 65 Kcal |
Cabbage soup made from three types of cabbage is considered especially nourishing and tasty. The broth turns out rich and aromatic. This dish can be safely served to guests, as well as used in the everyday menu. You will definitely like it!
Now let's look at how to properly cook cabbage soup from fresh cabbage of several varieties. First you need to get rid of harmful substances and dirt that may be present in the meat, you can do it by cooking.
Cook the product until half cooked in plenty of water. Drain the resulting broth and place the meat in clean, cold water. Wait until it boils and finish cooking the ingredient. After 40 minutes, add salt to the broth and cook for about another half hour.
For this amount of liquid, 1.5 tbsp will be enough. table salt. While cooking the remaining components, the meat can be removed from the pan. Cut the product and add it to the cabbage soup when ready or serve on a separate dish.
Cut the potatoes into small slices. Use onions, carrots, peppers and pasta to prepare the fry. Spices will help reveal all the flavors of the ingredients. Then add half a glass of water and simmer the vegetables.
Chop the cabbage into strips, and divide other types into inflorescences. To make it easier to work with broccoli and cauliflower, pour boiling water over them. Add vegetables to the cabbage soup in order, depending on the speed of their preparation.
A few minutes before the end of cooking, pour in the roast and season the cabbage soup. Don't skimp on the bay leaves and pepper.
Serve the first dish with sour cream and green dill.
Country-style cabbage soup contains a storehouse of vitamins. The freshest vegetables are used in the dish. It is better if all the ingredients are grown by you personally. Your loved ones will be very surprised by the unusual and rich taste of cabbage soup.
Ingredients:
So, how to cook country cabbage soup with fresh cabbage? We will be happy to describe all the stages. First prepare the broth with the meat. To get more fat, place the meat in cold water. Connoisseurs of hearty food can use pork.
Beef and lamb are more suitable for a diet menu, as well as a festive feast. Afterwards you definitely won’t have to suffer from heartburn or heaviness in your stomach. When the broth boils, skim off the foam and add a spoonful of cold water. Repeat until the scale disappears. On average, the broth preparation procedure takes up to 3 hours.
Place the cabbage in the water. When the cabbage soup boils, add the potatoes. Pre-fry the onion and parsley in lard. Season with cabbage soup. Cook for 10 minutes.
Add fresh tomato slices to the cabbage soup. If there are none, then 1 tbsp will be enough. tomato paste (it must be added along with the frying). Add salt and pepper at the very end of cooking.
A few bay leaves in the broth will give it a subtle flavor. Connoisseurs of heat and spiciness can use a few cloves of garlic in the recipe. Pour the cabbage soup into plates, garnish with herbs and sour cream.
The ideal dish for a family dinner is cabbage soup with curly cabbage. Fresh vegetables and aromatic herbs will fill you with energy and vigor throughout the day. You can supplement cabbage soup with sliced bread, sour cream or tender pate.
Ingredients:
Fry the smoked brisket in a frying pan along with the onions. When a golden crust appears, remove from heat. Chop the cabbage in any convenient way and place it in a pan of water. This variety can be easily replaced with an existing white head. Now you can add frying to the cabbage soup.
Salt the dish and cover with a lid. Cook over medium heat for 40 minutes. To make the broth colorful and appetizing, chop the greens and pour into the broth. Mix everything thoroughly and remove from heat.
Let the dish sit well under the lid. You can also cover the top of the pan with a cotton towel. Cooled and aromatic cabbage soup is ready to serve: pour into plates and bring to the table!
It’s very easy to prepare a hearty first course, especially if you have a recipe for monastery-style cabbage soup with fresh cabbage in your arsenal. This traditional soup based on an old recipe will definitely please your whole family.
Ingredients:
Soak pearl barley and mushrooms in water in different containers. It will take about an hour to soak the first product, and 3-4 hours for the second. Change the water for the mushrooms, add salt and cook until tender.
Remove the mushrooms from the broth, cut into small slices and place back in the pan.
Peel the carrots and onions and chop them. Fry the vegetables by first melting the butter in a frying pan.
Simmer the roast, periodically adding water. When ready, place the vegetables in the mushroom broth. Rinse the potatoes and cabbage and dry with a paper towel. Peel and cut the vegetables.
Boil pearl barley in salted water. The water from the porridge must be drained at the end of cooking. Place the pan with the broth over medium heat. Add pearl barley, potatoes and cabbage to it. Salt the cabbage soup to taste and pepper. Add a few bay leaves and cook until done.
Pour the cabbage soup into bowls and garnish with chopped parsley and onions. Season with sour cream.
Cooking Russian cabbage soup is a real art. First of all, be responsible when choosing products. All ingredients must be of high quality and fresh. Use minimal spices. To highlight the taste of the dish, just use salt, pepper and bay leaf. This will help not to drown out the natural aroma of the broth and vegetables.
White cabbage is used most often in cooking. Selecting the freshest head of cabbage on store shelves is not difficult. The vegetable should be clean, bright green and evenly colored. Pay attention to the presence of yellow or dark spots - they should not be there.
The cabbage fork should be heavy. The leaves of the vegetable should fit tightly. The weight of white cabbage is quite large, even with a small diameter. It is better to discard limp, yellowed and empty cabbage.
Cooking technology and the sequence of adding ingredients also plays an important role in the preparation of cabbage soup. Fresh cabbage must be thrown into boiling water. The cabbage's turn comes after the meat and potatoes are cooked. This broth will significantly improve the taste of the main ingredient.
Cabbage soup in a slow cooker, all the cooking secrets on video:
The following trick will help you save money and prepare hearty cabbage soup with fresh cabbage: replace the potatoes with flour fried in oil. You can also experiment and use products such as zucchini, zucchini, and various pickles in cooking.
Cabbage soup is one of the most popular dishes in Russian cuisine. They are traditionally served on the table and are chosen for cooking by most housewives for good reason. This is one of the most delicious and satisfying soups. Each family has its own recipe, often with its own secrets that are passed down from generation to generation. The basis of the soup, the broth, is of great importance. It can be lean, without adding meat, cooked with poultry meat, or strong and aromatic, cooked with pork or beef with bones. Such cabbage soup can be prepared for the whole family in a large saucepan. The next day, after brewing, they will only become tastier and more aromatic. Hearty, rich, cabbage soup cooked in meat broth with fresh cabbage is an ideal dish for a family dinner!
To prepare a three-liter pan of cabbage soup we will need:
If you decide to cook cabbage soup with beef broth, then you should take the choice of meat for the soup very seriously. Any part of the thigh with a sugar or marrow bone works great. Brisket is also ideal. For better fat, take pieces with small cartilage, rib bone and a thin layer of fat. The fat layer in the meat should be white. It is better not to buy brisket with yellow fat at all, it will take a long time to boil, the meat will still be rough and fibrous.
Rinse the meat well with cold running water. If necessary, remove excess fat. Place the meat in the pan where you will prepare the cabbage soup and fill it with clean, cold water. You will need two and a half liters of water. The pan, accordingly, should be slightly larger in volume. Place the pan on the stove. The heating should be at maximum until the water boils. Do not cover the pan with a lid. Otherwise, there is a high risk of missing the moment of boiling of the broth for cabbage soup.
When the water begins to boil, use a spoon to remove any foam that appears on the surface of the broth. At the same time, reduce the heat slightly so that the foam, when boiling, does not leave the surface of the water, clouding the broth. If this happens and the meat foam still sinks to the bottom, then add a little very cold water to the water. The foam will rise to the top again and you can easily remove it by skimming with a spoon.
After removing the foam, reduce the heat to low. Cover the pan with a lid and cook for 60 minutes from the moment it boils. The water should gurgle slightly, not boil. Then the broth will turn out perfect and the cabbage soup will come out simply wonderful. When an hour has passed, you can start seasoning the cabbage soup.
White cabbage for cabbage soup can be dense and strong. But the tastiest thing is fresh cabbage soup made from tender, early, loose cabbage. The one with greenish top leaves and a juicy, crispy texture.
Take cabbage, rinse it with running water, cut into medium strips. Don't make it too small, but don't make it too thick either.
Wash the potatoes for soup thoroughly with a brush and peel them. Cut the potatoes into small cubes.
Take dense, strong carrots. Wash, peel, grate it on a coarse or medium grater.
Choose medium-sized onions for cabbage soup. Peel it, rinse with water and cut into small cubes.
Peel the garlic, crush it with a knife blade, and chop it finely. You can pass the garlic through a press.
Remove the cooked meat from the pan onto a plate. Let it cool before you can disassemble it and put it back into the soup.
When seasoning cabbage soup, follow this order of adding vegetables: first, put the chopped potatoes into the broth. If you use dense cabbage to prepare the soup, then it can be dipped into the broth along with the potatoes. If for cooking the choice fell on early, tender cabbage, then after cutting it should be poured into the broth approximately 8-10 minutes after the potatoes are added to the cabbage soup. Otherwise, the cabbage will boil too much.
Heat vegetable oil in a frying pan. Put chopped onions and grated carrots in it. Fry, stirring for several minutes. The onion should become transparent; you should not fry it until it turns brown. Add tomato paste, stir, fry, stirring, for another couple of minutes. Place chopped garlic in the pan.
The frying can be dipped into the broth immediately after adding cabbage to the cabbage soup, if it is young and tender. And after 5-8 minutes, if dense white cabbage was chosen for preparing the soup.
Start processing boiled meat. Transfer brisket to cutting board. Remove all bones and cartilage. Trim and discard excess fat and veins. Divide the meat into small pieces and place back into the broth with the vegetables. Salt the soup.
Cook the cabbage soup for about five more minutes. At the very end of cooking, add the greens to the broth. You can take chopped fresh dill or parsley. [photo11]They are ideal for this dish. Greens can be used dry or frozen. Turn off the heat and let the soup sit for a while before serving.
Serve the cabbage soup hot, sprinkled with chopped dill, parsley or chopped green onions. Be sure to add a large spoonful of thick sour cream. Sour cream adds tenderness to the soup and emphasizes and highlights the taste of meat and vegetables. Along with the soup, serve sliced fresh bread or pampushki. Dumplings with herbs and garlic are ideal not only for traditional borscht, but also for fresh cabbage soup made from young white cabbage. The aroma of garlic will awaken your appetite and invite you to the table.
If everything is prepared correctly and served beautifully, then the pleasure received from this excellent soup will be the same as from the most exquisite delicacy. Bon appetit! Enjoy cabbage soup made from fresh cabbage and be sure to ask for more!
Sometimes, to add new notes to the cabbage soup recipe, add bell pepper, cut into strips, to the roasted vegetables or replace onions with leeks. Use only the white part of the leek.
Cabbage soup and porridge are our food, the Russian people like to say. Our website contains several recipes for porridge, but today we will talk about how to cook with sauerkraut.
There are several varieties of cabbage soup - empty (cooked in water, not meat broth), lean (mushroom broth is used for cooking), green (sorrel is used instead of cabbage), Ural cabbage soup (pearl barley is added to it) and, of course, cabbage soup from sauerkraut. The latter are found on the table, as a rule, in the winter, because it is for the winter that it is customary to salt cabbage. Sour cream and black bread are considered excellent additions to cabbage soup.
There is nothing complicated in the process of preparing cabbage soup, but there are secrets that will make them even tastier and healthier:
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Cooking method
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Calories: Not specified
Cooking time: Not indicated
Shchi is a traditional Russian dish. Cabbage soup is cooked in meat broth, but you can also use chicken and even fish, and during Lent cook cabbage soup in vegetable broth. Depending on the type of meat chosen, the taste of the broth will be different, but the remaining components of the dish remain unchanged in any recipe - cabbage, potatoes, fried vegetables, garlic and herbs. Traditionally, cabbage soup is cooked with sour cabbage, but this option is ideal for winter, and while there is still tender fresh cabbage, you can deviate from tradition and prepare equally tasty cabbage soup from fresh cabbage, a recipe with photos of which we present to your attention today.
Ingredients:
- pork on the bone – 700-800 g;
- water – 3 liters;
- potatoes – 4 pcs;
- cabbage – 500 gr;
- carrots – 1 large;
- onion – 2 pcs;
- tomatoes – 3 pcs;
- vegetable oil or pork fat (melted) – 2 tbsp. l;
- garlic - to taste;
- any fresh herbs;
- ground black pepper, salt - to taste;
- bay leaf – 1 pc (optional);
- sour cream, rye bread - for serving.
Recipe with photos step by step:
First you need to cook a rich broth for cabbage soup. A pressure cooker will do this task perfectly - the meat will cook quickly, the broth will be clear and strong. We take meat on the bone, but not lean, but with fat. Pour 3 liters of cold water into the pressure cooker, add the meat, salt to taste and bring to a boil. Remove the foam and cook the meat over low heat for 5-10 minutes until foam stops forming. Then close the lid tightly and cook for another 20-25 minutes under pressure. If you don’t have a pressure cooker, cook the meat for about an hour, periodically skimming off the foam. 
When the meat is almost ready, start chopping the vegetables. It is better to take starchy varieties of potatoes so that they boil in the broth - the cabbage soup will be tastier with such potatoes. Cut the potatoes into strips or cubes, slices. 
Finely chop the onion. 
Peel the carrots and grate them on a coarse grater (or cut them into thin strips). 
The broth needs to be cooled a little (this is a tip for a pressure cooker), and strained. Remove the meat, separate from the bone, and cut into portions. Cover to prevent it from drying out, and put the broth back on the stove and bring to a boil. Place potatoes in boiling broth and cook until potatoes are done. 
Sauté vegetables in oil or melted pork fat until soft. 
Add finely chopped tomatoes and simmer for a few more minutes. 
By this time, the potatoes will be almost ready, and you can add the stewed vegetables to the pan. Cover the cabbage soup with a lid and simmer over low heat for 10 minutes. 
Shred the cabbage into strips, not very thin. 
Place the cabbage in the broth with vegetables and stir. Taste the cabbage soup for salt and add more salt if necessary. Season with ground pepper and throw in a bay leaf. Cook the cabbage soup after boiling for 7-10 minutes. Before removing the pan from the stove, add finely chopped garlic, herbs, and pieces of meat. Cover the cabbage soup with a lid and let it brew for 15-20 minutes. 
Serve fresh cabbage soup hot with
