Unusual cabbage soup with fresh cabbage. Shchi from fresh cabbage without meat. Delicious cabbage soup cooked in a slow cooker

“Soups with cabbage are also known in Europe, but they have nothing to do with our cabbage soup. Shchi is a whole philosophy. There is here is such a thing - schany spirit. As soon as we lift the lid over the saucepan with cabbage soup, we immediately feel this characteristic aroma, which cannot be confused with anything.

Let's break it down into components.

The basis of the cabbage soup is rich meat broth. It can be made from beef, pork, lamb, with the addition of smoked meats or corned beef, but it should always be very rich, it must be cooked for at least 2–2.5 hours, because the meat should be well thawed and become soft.

The second main ingredient is cabbage, fresh or sauerkraut. (Shchi can also be cooked from pickled turnips, it has a peculiar sour aroma and taste.) In addition to cabbage, all kinds of roots were used - onion, parsley root, to a lesser extent celery and parsnip.

The basis of national cuisine is peasant. And the main task of peasant food is to saturate people well, so that later they have a lot of strength for hard physical work. Therefore, flour was added to cabbage soup - fried or diluted in water, earlier such a seasoning was called "bolt". She made cabbage soup thicker and more homogeneous, for which the soup had to be boiled with flour.

Finally, just before eating, sour cream was added to the soup, less often cream, it was already rich cabbage soup.

The preparation of Russian cabbage soup is, one might say, in the blood. There is one poem, though it is not about cabbage soup, but about tea. I don’t know the author, perhaps it’s generally popular, because I heard more than a hundred different options in different areas. It is said in it that the master bought tea for his serf:

Once the master bought me tea,

Told him to boil it.

And I never know

How to brew tea.

I took the whole half a pound of tea,

Put him in a pot

For seasoning onions, peppers,

And a parsley root.

He put it on fire

Boiled three times.

And a little decoration

Pour oil on top.

All this is the technology of cooking cabbage soup. “I boiled it three times” - what is it about? About the need to simmer for a long time. This is a historical technical moment. If the oven was hot, then the cabbage soup quickly boiled, the cast iron was taken out, put on a hearth, then, when the soup began to cool, it was put back into the oven: such a manual temperature control. Or such a moment was guessed, such a degree of heat in the oven, when cabbage soup first boiled, and then began to languish.

If we cook cabbage soup from sauerkraut, then the cabbage must first be simmered or stewed separately. By itself, it is quite tough, and in cabbage soup there can be no such thing as al dente vegetables. Now it is customary for vegetables to crunch in some soups - nothing should crunch in cabbage soup, everything in them should merge together. All ingredients must reach the same degree of maturity, let's call it that. Of course, everything can be seen separately in cabbage soup, cabbage and potatoes, for example, do not merge into one porridge - but the taste should be uniform and balanced. This is the difference between cabbage soup and simple cabbage soup.

Sauerkraut soup is a winter dish, they were not boiled in summer, because they started sauerkraut from the first frosts. The cauldron with cabbage soup was taken out into the cold, they froze, and when it was necessary to cook dinner for the family, the owner or hostess would go with an ax and chop the cabbage soup. They took a piece, put it in a small cast iron pot, put it in the oven, heated it up. And it is believed that frozen cabbage soup from sauerkraut is much tastier than freshly cooked. We use a similar recipe in the restaurant - we only freeze not ready-made cabbage soup, but pre-stewed sauerkraut. Thawed cabbage is more tender and softer than usual, and cabbage soup from it is much tastier.

When we stew cabbage, we add smoked meats: for example, smoked pork ribs or knuckle, they give a rich flavor. Then I can cook the soup in plain beef broth, because the cabbage already has a smoked aroma and taste. Fried onions and carrots can be added when stewing cabbage - or you can already cook cabbage soup. We also add allspice and black pepper to the cabbage, or you can also add cloves, bay leaves.

Sauerkraut is stewed for an hour. We put fresh cabbage in the finished broth immediately, without pre-treatment. If you put potatoes in cabbage soup, then first of all: sauerkraut contains acid, if we put everything together, then the acidic environment will prevent the potatoes from cooking - the cabbage will boil, and the potatoes will remain raw. So first potatoes, boil them until half cooked, and only then roasted vegetables and sauerkraut. Then everything should languish for at least 20-30 minutes, but no more than an hour. Some potatoes are crushed in the soup so that it gives a suspension.

I like to add tomatoes to cabbage soup from fresh cabbage: they give the broth a little of their tomato acid, while not giving it an orange color, like tomato paste.

There are also seasonal cabbage soup made from sorrel or nettle. They are called shchi, I think, because sorrel and nettle replaced cabbage at a time when it was not. In regions where people were engaged in fishing, they cooked cabbage soup in fish broth. Another type of cabbage soup typical of Russian cuisine is mushroom soup, which is cooked from salted, dried, and fresh mushrooms.

Any dish in terms of salt at the time of serving should be perfect. You can’t say: “Let’s salt the soup, because then we’ll put sour cream.” Or: "Let's not salt it, because then we will season it." It is necessary to salt cabbage soup in stages. First we need to salt the broth when we cook the meat. Meat has salt-soluble proteins that do not dissolve in water, but dissolve in saline, and in order for the broth to be saturated, salt must be added. Then the soup is salted when vegetables are laid. The third time - just before the removal from the fire.

I saw how housewives cook cabbage soup in the villages. Many people immediately put raw meat, potatoes into the pot, chop cabbage, onions, carrots, seasonings, then fill it with water, put it in the oven and forget it for 4-5 hours. During this time, the meat is boiled, the foam boils and boils off, and when the cast iron is taken out, the broth of the cabbage soup is transparent. Everything has time to cook, but not boil into a puree-like mass - it's amazing how the Russian stove cooks everything itself without any blots.

Elena Chekalova, gastronomic writer:

Shchi is almost the main Russian food and one of the most important stews for any man. Firstly, properly cooked meat soup gives a charge of some crazy thermal energy. Secondly, this is the best hangover dish.

It is imperative to cook cabbage soup with sauerkraut. If it is too acidic, you can rinse it or add thirty percent fresh.

The secret of real cabbage soup is to cook the meat for a long time over low heat and put the onion and roots twice: first into the broth, and then into the almost ready stew. And in no case do not put chopped potatoes: in an acidic environment, its pieces become stiff and spoil the whole taste. It is better to grind the boiled potatoes in mashed potatoes and thicken the broth with them.

If you add just a little bit of dry white, cabbage soup is very fragrant. Just need to soak them in advance, then bring to a boil in the same water, boil for ten minutes and strain. The broth must be preserved, and the mushrooms - finely chopped.

I also advise you to fill the cabbage soup not with sour cream, but with a mixture of sour cream with cream or even pure heavy cream - cabbage soup does not need excess acid. I also add finely chopped dill and a little garlic to this mixture.

I cook cabbage soup like this. First, I make a strong broth from beef brisket (2 kilograms are needed), onions, carrots and small pieces of celery root and parsley. Then I spread the cabbage (800 g) in a cast-iron pan with two tablespoons of butter, pour a couple of glasses of strained broth and put it in the oven for an hour and a half, heated to 90 degrees. Then I move the pan to the stove, add the remaining broth, bay leaf and peppercorns, bring to a boil and cook over low heat until the cabbage softens. I then discard the bay leaf. Then I chop an onion, a little garlic and a little more celery root and fry over low heat for about ten minutes. I also add mushrooms. Then I pour in a little broth from the pan and stew it all a little. And about fifteen minutes before removing the cabbage soup from the fire, I put chopped meat, vegetables from the pan, mushroom broth into them, thicken with mashed potatoes and add chopped parsley.

And, of course, you don’t need to eat these cabbage soup right away: they need to brew for several hours.

Dmitry Kanevsky, chef of the Tsarskaya Okhota restaurant:

“There are cabbage soup on fresh cabbage, there are green ones, with sorrel, there is cabbage soup on sauerkraut, there are daily cabbage soup from sauerkraut - not the easiest way to cook, but it allows you to make this sauerkraut tender.

There are two options for preparing daily cabbage soup. The first is when they are made from frozen sauerkraut. This method is typical for northern cuisine, for places where people had good cellars. Cabbage froze in winter, and it was necessary to open the barrel and chop off a piece. Freezing, as a rule, did not affect the taste of cabbage, but it gave it a very soft, velvety texture. There is another way - first cook the cabbage soup, and only then freeze them for a day, so that the cabbage becomes silky, and the taste becomes uniform and rich.

Sauerkraut soup is fundamentally different from fresh cabbage soup. Sauerkraut cabbage soup has high acidity. Vegetables in an acidic environment take longer to cook, so these soups need to be cooked longer. And meat, on the contrary, softens faster from acid, so it’s not at all necessary to put first-class meat in such cabbage soup.

This is how we cook sauerkraut soup at Tsarskaya Okhota. We take a large pressure cooker, put in it a kilogram of veal tail, cut into joints. (You can just use a piece of beef neck or shoulder blade, and in general any meat is suitable, both pork and lamb.) Next we put a kilogram of sauerkraut, finely chopped and washed in cold water (in order to remove excess acid and salt, if any) . Add a couple of peeled potatoes - whole or cut in half. There, too, 100–150 grams of sautéed onions, a spoonful of tomato puree or a couple of chopped tomatoes without skins, 2 bay leaves, a teaspoon of cumin, a tablespoon of salt, a tablespoon of sugar - and pour 4 liters of cold water. We close the pressure cooker tightly, put it on the stove - and everything is cooked together for an hour and a half. During this time, the tail will boil and the meat will be so soft that it can be removed from the bones and thrown away. And the potatoes will disperse, you won’t even see it.”

Artem Losev, chef of Mushrooms restaurant:

“I would divide cabbage soup into five main types. From fresh cabbage, from sauerkraut, from fresh sorrel, from sorrel harvested for the winter, as well as gray cabbage soup - from the top leaves of cabbage.

To make cabbage soup tasty, you need the broth to be rich and fragrant. I add parsley root, stalk and celery root, bay leaf, allspice, head of garlic to it, and in the already prepared onion, previously sauteed in vegetable oil. Some put onions with carrots, but for my taste, it is not necessary to add carrots to cabbage soup. Then cabbage or sorrel is added.

If I cook cabbage soup from young cabbage, I put it in at the very end, I try not to cook it almost - I don’t like it when boiled porridge is on a plate. I throw cabbage, bring it to a boil and that's it, I take it off. When the cabbage soup is infused, the cabbage will give juice, but remain crispy, undigested.

But to be honest, I prefer sauerkraut soup. Sauerkraut, unlike fresh cabbage, needs to be cooked a little - and cabbage brine must be added to the soup. And by all means, you need to let the soup brew - because not all ingredients immediately give all their taste, juice, aroma.

Sour cream for cabbage soup is best served separately. Although there are such white cabbage soup, when sour cream is added at the very end of cooking, cabbage soup is brought to a boil and removed. They really come out white."

Cabbage soup is one of the most popular Russian dishes. 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 hearty soups. Each family has its own recipe for cooking, often with its own secrets that are passed down from generation to generation. Of great importance is the basis of the soup - the broth. It can be lean, no meat added, boiled with poultry, or strong and flavorful, cooked with bone-in pork or beef. Such cabbage soup can be prepared for the whole family in a large saucepan. The next day, having insisted, they will only become tastier and more aromatic. Hearty, rich, soup cooked in meat broth with fresh cabbage is the perfect dish for a family dinner!

To prepare a three-liter saucepan of cabbage soup, we need:

• water 2.5 l
• beef brisket - 500 g
• white cabbage - 350-400 g
• potatoes - 200 g
• onion - 100 g
• carrots - 150 g
• vegetable oil - 25 g
• tomato paste - 80 g
• garlic - 3-4 cloves
• greens - to taste
• salt - to taste

How to choose meat for cabbage soup

If you decide to cook cabbage soup with beef broth, then the choice of meat for soup should be taken seriously. All parts of the thigh with a sugar or marrow bone are perfect. The brisket is perfect too. For the best 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 a brisket with yellow fat at all, it will have to be boiled for a long time, the meat will still be coarse and fibrous.

Cooking soup broth

Rinse the meat well with running cold water. If necessary, remove excess fat. Dip the meat in the pot where you will cook the cabbage soup and fill with clean, cold water. Water will need two and a half liters. The pan, respectively, should be slightly larger in volume. Put the saucepan on the stove. Heating to boiling water should be maximum. Do not cover the pot with a lid. Otherwise, there is a great risk of missing the moment of boiling broth for cabbage soup.

At the moment of boiling water, remove with a spoon all the foam that appears on the surface of the broth. At the same time, turn down the heat a little so that the foam, boiling, does not leave the surface of the water, muddying the broth. If this happens and the meat foam still sinks to the bottom, then add some very cold water to the water. The foam will rise again and you can easily remove it with a spoon.

After removing the foam, reduce the heat to low. Cover the pan with a lid, cook for 60 minutes from the moment of boiling. Water should gurgle slightly, not boil. Then the broth will turn out perfect and cabbage soup will come out just wonderful. When an hour has passed, you can start refueling cabbage soup.

Preparing vegetables for dressing

White cabbage for cabbage soup can be taken dense, strong. But the most delicious is fresh cabbage soup from tender, early, loose cabbage. The one with greenish upper leaves and a juicy, crunchy texture.

Take the cabbage, rinse it with running water, cut into medium strips. Don't go too small, but not too thick either.

Wash the soup potatoes thoroughly with a brush, peel them. Cut potatoes into small cubes.

Carrots take dense, strong. Wash, peel, grate it on a coarse or medium grater.

Choose a medium-sized onion for cabbage soup. Clean it, rinse with water and cut into small cubes.

Peel the garlic, crush with a knife blade, chop finely. You can skip the garlic through the press.

soup dressing

Remove the cooked meat from the pot to a plate. Let it cool before it can be taken apart and put back into the soup.
When seasoning cabbage soup, follow the following order of laying vegetables: first, dip the chopped potatoes into the broth. If dense cabbage is used to make soup, then it can be dipped into the broth along with potatoes. If for cooking the choice fell on early, tender cabbage, then after cutting it, pour it into the broth about 8-10 minutes after potatoes are added to the cabbage soup. Otherwise, the cabbage will overcook.

Preparing stir-fried vegetables

Heat vegetable oil in a frying pan. Put chopped onions, grated carrots in it. Fry, stirring for a few minutes. The onion should become translucent and should not be browned. Add tomato paste, stir, fry, stirring, for a couple more minutes. Place minced garlic in the skillet.

Zazharka can be dipped into the broth immediately after adding cabbage to the cabbage soup, if it is young, tender. And after 5-8 minutes, if dense white cabbage was chosen for making the soup.

Preparation of boiled meat

Start processing boiled meat. Transfer the brisket to a cutting board. Remove all bones and cartilage. Trim and discard excess fat and veins. Divide the meat into small pieces, place back into the broth with the vegetables. Salt the soup.

The final stage of preparation

Cook cabbage soup for about five more minutes. At the very end of cooking, dip the greens into the broth. You can take chopped fresh dill or parsley. [photo11] They are perfect for this dish. Greens can be used dry or frozen. Turn off the heat, leave the soup to brew for a while before serving.

soup serving

Serve cabbage soup on the table without fail hot, sprinkled with chopped dill, parsley or chopped green onion feathers. Be sure to add a large spoonful of thick sour cream. Sour cream adds tenderness to soup and emphasizes and highlights the taste of meat and vegetables. Serve the soup with sliced ​​fresh bread or donuts. Dumplings with herbs and garlic are ideal not only for traditional borscht, but also for fresh soup from young white cabbage. The aroma of garlic will wake up your appetite and call you to the table.

If everything is cooked correctly and served beautifully, then the pleasure received from this excellent soup will be the same as from the most exquisite delicacy. Bon appetit! Eat cabbage soup with pleasure from fresh cabbage and be sure to ask for supplements!

1. It is very convenient to store greens prepared for soup frozen in ice molds in the freezer. To do this, cut the greens, add a little cold water and chop with a blender. Pour into molds, freeze. Store in a tightly closed container. In this way, cooked greens retain color, aroma and vitamins. Add it, just like fresh, at the very end of the preparation of the soup.
2. Instead of tomato paste for cabbage soup, you can use fresh tomatoes. Then they need to be peeled. To do this, dip the tomatoes in boiling water for 10 seconds. Then dip the tomatoes in cold water. The skin can be easily removed with a sharp knife. Chop the tomatoes and fry with carrots and onions.
3. Beef meat can be replaced with pork, choosing pieces with a sugar bone and a little fat.

Sometimes, to add new notes to the cabbage soup recipe, add chopped bell peppers to the vegetables in the frying, or replace the onions with leeks. Use only the white part of the leek.

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

A bit of history

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

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

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

cooking options

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

Option one

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

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

Description of the cooking process:

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

Option two

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

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

Step-by-step instruction:

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

Option three

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

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

Step-by-step instruction:

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

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

Option four

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

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

Cooking:

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

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

It remains only to wish you bon appetit.

Shchi is a traditional dish of Slavic cuisine. The soup belongs to vegetarian dishes, so it always contains a lot of vegetables. The broth has long been prepared vegetable or mushroom. Later, a “poor” or “empty” variation of cabbage soup appeared in bone broth, with the addition of fish or meat.

Exquisite cabbage soup, which was served with a rich feast, must include fresh cabbage. Poultry, beef brisket or sturgeon are also added to the soup.

The secret of the exquisite aroma is the use of mushrooms (dried, fresh or pickled), roots and spices. The dressing is cabbage pickle, apples, sorrel, kvass or sour cream with cream.

Shchi is especially relevant in the cold season. The dish perfectly warms and saturates the body with vitamin C. If your menu includes cabbage soup from fresh cabbage, then you will not be afraid of hunger or colds.

There are many ways to make soup. Consider the most popular.

Royal cabbage soup from three types of cabbage

Shchi made from three types of cabbage is considered especially satisfying and tasty. The broth is rich and fragrant. Such a dish can be safely served to guests, as well as used in the daily menu. You will definitely like it!

Now let's look at how to 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 use cooking.

Cook the product until half cooked in plenty of water. Drain the resulting broth, and place the meat in already clean cold water. Wait until it boils and add the ingredient. After 40 minutes, the broth should be salted and boiled for about half an hour.

For this amount of liquid, 1.5 tablespoons will be enough. table salt. You can take the meat out of the pot while cooking the rest of the ingredients. Cut the product and pour it into cabbage soup when ready or serve on a separate dish.

Cut potatoes into small wedges. Onions, carrots, peppers and pasta are used to prepare frying. Spices will help to reveal all the taste qualities of the ingredients. Then add half a glass of water and simmer the vegetables.

Chop cabbage into straws, and divide other types into inflorescences. To make it easier to work with broccoli and cauliflower, pour boiling water over them. Add vegetables to cabbage soup in order, depending on the speed of their preparation.

A few minutes before the end of cooking, pour in the frying and season the cabbage soup. Do not spare bay leaves and pepper.

Serve first with sour cream and green dill.

Village cabbage soup with turnips

Rustic 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. Relatives will be very surprised by the unusual and rich taste of cabbage soup.

Ingredients:

• 600 gr. white cabbage;
• 1 bunch of parsley;
• 100 gr. pork fat;
• 1 PC. medium onion;
• 150 gr. fresh tomatoes (you can use cherry tomatoes);
• 1 PC. small turnips;
• 2 bay leaves;
• 0.5 kg of meat on the bone;
• 200 gr. potatoes;
• 2 liters of clean water;
• 2 peas of fragrant black pepper;
• 1 PC. medium carrot;
• Salt and spices.

So, how to cook rustic cabbage soup with fresh cabbage? We will gladly describe all the stages. First, prepare the broth on the meat. For more broth, put 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. After that, you definitely won’t have to suffer from heartburn or heaviness in the stomach. When the broth boils, remove the foam and add a spoonful of cold water. Repeat until the scale disappears. On average, the procedure for preparing the broth takes up to 3 hours.

Dip the cabbage into the water. When soup boils, add potatoes. Fry the onion and parsley in lard. Fill with fried cabbage soup. Boil 10 minutes.

Add fresh tomato slices to the soup. If there are none, then 1 tbsp will be enough. tomato paste (it must be put together with 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 spiciness and spices can use a few cloves of garlic in the recipe. Pour the cabbage soup on plates, garnish with herbs and sour cream.

Curly cabbage soup: a hearty lunch

An ideal dish for a family dinner is cabbage soup with kale. Fresh vegetables and fragrant greens will fill you with energy and vivacity for the whole day. Shchi can be supplemented with sliced ​​bread, sour cream or tender pate.

Ingredients:

• 1 kg of curly cabbage;
• 200 gr. potatoes;
• A pinch of table salt;
• 80 gr. onion;
• 150 gr. medium juicy carrots;
• 3 liters of clean water for the broth;
• 1 bunch of parsley, green onions;
• 250 gr. cold smoked brisket;
• 150 gr. celery root.

Fry the smoked brisket in a pan with onions. Remove from heat when golden brown appears. Chop the cabbage in any convenient way and lower it into a pot 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. Boil 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 brew well under the lid. You can also cover the top of the pan with a cotton towel. Cooled and fragrant cabbage soup is ready to serve: pour into plates and bring to the table!

Monastic mushroom soup

Preparing a hearty first course is very simple, especially if your hostess has a recipe for shchi with fresh monastery cabbage in your arsenal. Traditional soup according to an old recipe will surely please your whole family.

Ingredients:

• 0.5 st. barley;
• 30 gr. dried mushrooms (oyster mushrooms, champignons);
• 2 pcs. large carrots;
• 50 gr. butter;
• 250 gr. potatoes;
• Greens to taste;
• 1 PC. medium bulb;
• 300 gr. white cabbage;
• 100 gr. sour cream 15% fat;
• Salt pepper;
• 5 black peppercorns;
• Several bay leaves.

Soak barley and mushrooms in water in separate containers. It will take about an hour to soak the first product, 3-4 hours for the second. Change the water for mushrooms, salt and cook until tender.

Remove the mushrooms from the broth, cut into small slices and place back in the pan.

Peel carrots and onions, chop. Fry the vegetables, after melting the oil in a frying pan.

Extinguish the frying, periodically adding water. When ready, place the vegetables in the mushroom broth. Rinse potatoes and cabbage, dry with a paper towel. Peel and cut vegetables.

Boil pearl barley in salted water. Water from porridge must be drained at the end of cooking. Place the pot of broth over medium heat. Add barley, potatoes and cabbage to it. Salt cabbage soup to taste, pepper. Add a few bay leaves and bring the dish to readiness.

Ladle cabbage soup on plates, garnish with chopped parsley and onion. Top with sour cream.

Cooking Russian cabbage soup is a real art. First of all, take responsibility for the choice of products. All ingredients must be of high quality and fresh. Use a minimum of spices. To emphasize the taste of the dish, it is enough to apply salt, pepper and bay leaf. This will help not drown out the natural flavor of the broth and vegetables.

• How to choose fresh cabbage?

White cabbage is used in cooking most often. It is not difficult to choose the freshest head of cabbage on the shelves of the store. The vegetable should be clean, bright green in color with a uniform color. Pay attention to the presence of yellow or dark spots - they should not be.

Cabbage forks should be weighty. The leaves of the vegetable should fit snugly. The weight of white cabbage is quite large, even with a small diameter. It is better to refuse sluggish, yellowed and empty cabbage.

• How to use cabbage for making cabbage soup?

The cooking technology and the sequence of adding ingredients also play an important role in the preparation of cabbage soup. Fresh cabbage must be thrown into boiling water. The turn of cabbage comes after the meat and potatoes are cooked. Such a broth will significantly improve the taste of the main ingredient.

Shchi in a slow cooker, all the secrets of cooking on video:

The following trick will help you save money and cook hearty cabbage soup with fresh cabbage: replace potatoes with flour fried in oil. You can also experiment and use foods such as zucchini, zucchini, and various pickles in cooking.

Shchi from fresh cabbage is an appetizing dish of primordially Russian cuisine. This soup will perfectly refresh in the summer, and its rich aroma will be remembered for a long time. Serve cabbage soup on the dinner table, they will perfectly saturate the body, and at the same time fill it with vitamins! Relatives will definitely appreciate your culinary delights!

Classic cabbage soup with fresh cabbage and pork meat

Classic cabbage soup with fresh cabbage and pork meat is a traditional summer soup prepared according to an old recipe. The main secret of its amazing taste is fresh cabbage, which gives a delicate sweetish aroma. But the pork broth is especially rich and tasty. The result will pleasantly surprise you!

Servings: 8

Cooking time: 2.5 hours

3 o'clock 15 minutes. Seal

Tip: for soup, it is better to choose pork with bones and a fatty layer.

Bon appetit!

Step by step recipe for cabbage soup with chicken

Shchi from fresh cabbage with chicken is a delicious, rich vegetable soup with tasty meat pieces. The broth on the chicken leg turns out to be tender and satisfying, and the vegetables in it bloom with a special aroma. A real meal!

Servings: 6

Cooking time: 1 hour 30 min.

Ingredients:

• Chicken legs - 600 gr.
• Carrot - 1 pc.
• Onion - 1 pc.
• Potatoes - 3 pcs.
• Cabbage - 1 pc.
• Tomato paste - 3 tbsp.
• Greens - 1 bunch
• Bay leaf - 1 pc.
• Garlic - 2 cloves
• Salt, black pepper - to taste
• Vegetable oil - for frying

Cooking process:

1. Wash chicken legs. Transfer them to a bowl and fill with water. We put the pan on the stove, wait for the boil. Then we remove the resulting foam and continue to cook until the chicken is fully cooked (it will take about 40 minutes).
   
2. Peel potatoes and cut into small cubes.
   
3. Prepare the rest of the vegetables. Peel onions, carrots. Cut the onion into pieces, and it is better to grate the carrots with a coarse grater.
   
   
4. Shred the cabbage with a large knife.
   
5. We take out the chicken from the broth, separate the meat from the bones. Let's cut it into pieces. And send the meat back to the pan. We also spread potatoes and ½ a mixture of onions and carrots here. Cook everything for 20 minutes.
   
   
6. The remaining vegetable mixture of onions and carrots is fried in vegetable oil. When the mass is ready, put 2 tablespoons of tomato paste. And stir-fry for another 1-2 minutes.
   
   
7. We spread the resulting mixture in cabbage soup. Salt and season with pepper, as well as chopped herbs. We put the bay leaf and garlic crushed by the press. Cook for 10 more minutes. We remove from the fire. Let the cabbage brew for 15 minutes.
   
   
   

Bon appetit!

Delicious fresh cabbage soup with beef

Fresh cabbage soup with beef is a very simple and incredibly tasty homemade soup. It is both soft and very light at the same time. This is the perfect lunch on a summer day. Try it yourself!

Servings: 6

Cooking time: 2 hours

Ingredients:

• Beef - 400 gr.
• Potatoes (medium) - 4 pcs.
• Water - 2 liters.
• Onion - 1 pc.
• Carrot - 1 pc.
• Salt, seasoning - to taste
• Tomato paste - 2 tbsp.
• Cabbage (medium) - 1 pc.
• Garlic -1 clove
• Bay leaf - 1 pc.

Cooking process:

1. We wash the beef and cut the meat into pieces so that one comes out for each serving.
2. Pour water into a saucepan, throw beef pieces into it and put on the stove.
   During the boil, a foam forms on top, remove it, and continue to cook the meat until it is ready. Approximately 1-1.5 hours depending on the type of meat.
   
3. Peel the potatoes and cut into cubes or whatever you like.
   Add the potatoes to the pot, pepper and salt the broth, and keep over medium heat until the potatoes are cooked.
   
4. Finely chop the onion, and grate the carrots.
   
   Stir and fry them in vegetable oil until a pleasant golden color, then add the pasta and mix.
   
5. We wash the head of cabbage and finely chop the cabbage. Add it to the saucepan. Cook 5 min. and throw vegetable fry.
   
   
   
   
6. Peel the garlic and chop well, add to the soup.
   
7. Throw in the bay leaf and cook for 5 minutes.
   
8. We turn off the stove, and leave the cabbage soup to brew for 15-20 minutes.
   
9. Add sour cream, stir.

Ready! Bon appetit!

How to cook lean cabbage soup without meat?

Lean cabbage soup without meat is a light appetizing soup. This is the perfect dish for a summer lunch. Unlike the meat version, lean cabbage soup is prepared very quickly. And the recipe can be changed according to the season by adding certain vegetables: potatoes, peppers, zucchini. It turns out just amazing!

Servings: 6

Cooking time: 35-40 min.

Ingredients:

• Cabbage - 1 head
• Tomatoes - 3 pcs.
• Onion - 1 pc.
• Carrots - 2 pcs.
• Sour cream - 35 gr.
• Pepper - 1 pc.
• Water - 2 liters.
• Salt, ground pepper - to taste
• Bay leaf - 1 pc.
• Greens - to taste

Cooking process:

Bon appetit!

Shchi from fresh cabbage with tomatoes

Fresh cabbage soup with tomatoes is an appetizing dish that can be served as a first for lunch or as a refreshment at dinner. Fragrant, with a rich taste, both adults and children will love it! This soup is a pleasure to make!

Servings: 8

Cooking time: 1,5 hour

Ingredients:

• Water - 2 liters.
• Chicken - 600 gr.
• Potatoes - 3 pcs.
• Tomatoes - 3 pcs.
• Cabbage - 600 gr.
• Carrot - 1 pc.
• Onion - 2 pcs.
• Bay leaf - 1 pc.
• Salt, pepper - to taste
• Dill - 1 bunch
• Vegetable oil - for frying

Cooking process:

1. We wash the chicken. We clean and wash vegetables.
2. We put the water on the fire to boil.
3. After boiling, put the chicken in the water, as well as 1 onion, cut in half and half a carrot. Salt water and add bay leaf. Cook until the meat is ready.
   
   
   
4. Grate the remaining carrots, and cut the onion into small pieces.
   
   Fry them in vegetable oil so that the vegetables become soft.
   
5. Dip the tomatoes for half a minute in boiling water, and then keep under cold running water. We make an incision cross on the cross and carefully remove the skin.
6. Cut the tomatoes into pieces and place in the pan. Fry over moderate heat for 15 minutes.
7. We clean the potatoes, cut into pieces of arbitrary shape and fall asleep in the broth.
   
8. Cut the cabbage into strips, send it to the pan and cook for 15 minutes.
   
9. Carefully remove the boiled vegetables with a ladle, cool slightly and cut into small pieces. We also cut chicken meat. We fall asleep everything back into the soup, and add the frying of onions and carrots.
   
   
   
10. Add pepper and salt (if not enough) and cook for another 5 minutes.
    
11. Cut the greens and add to the cabbage soup.
    
12. Remove from heat and leave to cool slightly and brew for 12-20 minutes.
    

Bon appetit!

Delicious cabbage soup from fresh cabbage in a slow cooker

Shchi from fresh cabbage in a slow cooker is an easy and quick way to cook a delicious first course. This is a hearty and healthy soup, which has a lot of vitamins and proteins we need. And besides, neither adults nor children can resist its aroma!

Servings: 8

Cooking time: 1,5 hour

Ingredients:

• Beef - 600 gr.
• Onion - 1 pc.
• Carrot - 1 pc.
• Cabbage - 300 gr.
• Potato - 1 pc.
• Garlic - 1 clove
• Tomato paste - 2 tbsp.
• Water - 2 liters.
• Bay leaf - 1 pc.
• Salt, pepper - to taste
• Vegetable oil - for frying

Cooking process:

Tip: in the finished soup, you can put a little sour cream for taste.

Bon appetit!

A simple recipe for cabbage soup with stew

The recipe for fresh cabbage soup with stew is a very appetizing first course. Stew will speed up cooking, and therefore a delicious dinner can be cooked in just half an hour. And your family will be delighted!

Servings: 6

Cooking time: 30 min.

Ingredients:

• Cabbage - ½ head.
• Potatoes - 4 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Stew - 250 gr.
• Tomato paste - 2 tbsp.
• Bay leaf - 1 pc.
• Vegetable oil - 2 tbsp.
• Salt - 1 tsp
• Vegetable oil - for frying

Cooking process:

Bon appetit!

Classic cabbage soup with mushrooms

Shchi from fresh cabbage with mushrooms is one of the best soups that you definitely need to cook in the summer. Fresh vegetables are especially tasty and rich in healthy properties, and mushrooms will add an incredible flavor to the dish. No one can resist this smell!

Servings: 6

Cooking time: 45 min.

Ingredients:

• White cabbage (small) - 1 pc.
• Onion - 1 pc.
• Carrot - 1 pc.
• Potatoes - 5 pcs.
• Mushrooms (any) - 250 gr.
• Dill / parsley - 1 bunch
• Vegetable oil - for frying
• Water - 2.5 liters.
• Wheat flour - 1 tbsp.
• Sour cream - 150 gr.

Cooking process:

1. Let's start with potatoes. Young potatoes are easy to peel, so take a potato and just scrape it with a knife, removing the skin.
2. Pour water into the pan, throw the potatoes and send them to boil.
3. We clean the carrots, wash them, and then cut them into strips.
4. We also clean the onion mode.
5. Wash and cut mushrooms into small pieces.
6. Shredded onions and carrots are sent to the pan and fry in vegetable oil. When the vegetables are fried and become soft and golden, you can add mushrooms to them.
7. Preparing cabbage. Grind the head of cabbage into strips (you can cut into checkers as you like).
8. Throw the cabbage to boil in boiling water.
9. When the vegetables in the pan are softened, add the vegetable fried with mushrooms. Stir, add salt and spices to taste.
10. We collect boiled water in a glass (about 200 ml.), Stir a spoonful of wheat flour in it, and add sour cream. We mix. Pour the mass into the soup. We stir it.
11. We continue to cook for another 15-20 minutes. until all ingredients are ready.

Bon appetit!

Shchi recipe from fresh cabbage with beans

Shchi from fresh cabbage with beans is a very tasty recipe for a classic Russian soup. It is prepared with beans, and therefore the dish becomes even richer and more appetizing. If you want to surprise your family, be sure to try this unusual soup! A real culinary find!

Servings: 6

Cooking time: 50 min.

Ingredients:

• Meat (beef / pork) - 200 gr.
• Beans (fresh) - 300 gr.
• Cabbage - 300 gr.
• Potatoes - 2 pcs.
• Sour cream - 100 gr.
• Onion - 1 pc.
• Carrot - 1 pc.
• Tomato sauce - 2 tbsp.
• Garlic - 2 cloves
• Dill/Parsley - 1 bunch
• Salt, pepper - to taste
• Vegetable oil - for frying
• Water - 2 -2.5 liters

Cooking process:

Tip: It is better to choose meat with a bone or take ribs, so the broth will turn out to be thicker and more tasty.

If you take already dry beans for soup, be sure to soak them for a couple of hours, and preferably overnight, otherwise it will take a very long time to cook.

1. Prepare the meat: wash it and cut into small cubes.
2. We throw the meat into the water and send it to cook for 20 minutes.
3. We wash all vegetables. Finely chop the head of cabbage into strips.
4. We clean the carrots and onions. Coarsely grate the carrots, and randomly chop the onion into small pieces.
5. Cut peeled potatoes into cubes.
6. Grind the garlic cloves with a press.
7. Add beans to meat. Boil fresh beans for 10 minutes. (dry beans are best boiled in advance).
8. Now we put the cabbage into the pan, stir the ingredients and cook for another 15 minutes.
9. At this time, you can fry vegetables. We send onions and carrots to a heated pan and fry in vegetable oil. When the vegetables become soft, mix them with tomato paste.
10. Now add our vegetables to the soup. We mix. Salt and season with pepper to taste. Add minced garlic.
11. Cook the soup for another 10 minutes.
12. The finished soup is seasoned with sour cream.

Bon appetit!

Meat soup from fresh cabbage with meatballs

Shchi from fresh cabbage with meatballs is a beautiful and fragrant soup! Shchi itself is a very tasty dish, and with meatballs they become even more appetizing. Cooking them is quite easy, but it is simply impossible to refuse such a dish!

Servings: 6

Cooking time: 50 min.

Ingredients:

• Water - 2 liters.
• Cabbage - 1 pc.
• Carrot - 1 pc.
• Onion -1 pc.
• Potatoes - 5 pcs.
• Bay leaf - 1 pc.
• Mixture of peppers - ½ tsp
• Salt - to taste
• Black pepper (peas) -3 pcs.

Meatballs:

• Pork meat (without bones) - 500 gr.
• Onion - 2 pcs.
• Salt - ½ tsp
• Pepper - ½ tsp

Cooking process:

1. We put the water to boil on the stove.
2. Grind the cabbage into strips, for simplicity, you can use a food processor.
3. We send the cabbage into boiling water.
4. We clean one onion, finely chop it, and then fry in vegetable oil.
5. We do the same with carrots, so that it fries faster, you can grate it.
6. Mix the onions and carrots, season the mixture with pepper and salt.
7. We peel the potatoes, wash them, and then cut them into small cubes. Throw potatoes in water with cabbage. We cook.
8. Wash the pork and let it dry slightly. We cut it into medium-sized pieces to make it easier to grind the meat in a meat grinder.
9. We clean the onions, cut each into 4 parts.
10. We twist the meat and onions in a meat grinder. Salt and season the meat mass.
11. Add the fried onions and carrots to the pot.
12. We form small circles from minced meat - meatballs.
13. We add them to the soup. We throw in bay leaves, peppercorns and add salt, if necessary, to taste.
14. We continue to cook the soup for 15-20 minutes. We try readiness, remove the pan from the stove.

Bon appetit!