How to cook cabbage soup from fresh. Shchi from fresh cabbage step by step recipe. Step by step recipe for cabbage soup with chicken

Shchi is one of the most popular Russian dishes. Its history dates back to the time of Kievan Rus, when cabbage appeared on its territory. This is one of the soups that both nobles and ordinary peasants ate.

More than twelve centuries have passed, and cabbage soup remains an indispensable dish on our table. There are many recipes for this dish. Shchi can be cooked in vegetable broth, meat, mushroom and even fish. This article describes the most popular recipe for making classic cabbage soup.

In order to cook cabbage soup, it will take about two hours, but the time of active stay in the kitchen is no more than 30 minutes.

How to cook cabbage soup

• Beef or pork 800 g
• Cabbage 500 g
• Tomato paste 6 tbsp. spoons
• Potatoes 4 pcs.
• Onion 2 pcs.
• Carrot 1 pc.
• Dill, parsley
• Vegetable oil
• Salt pepper
• Sour cream

• Many housewives do not cook cabbage soup in the summer. This is all due to the fact that an experienced culinary specialist knows that fresh July cabbage is suitable only for a summer salad, but not for soup. Therefore, when preparing cabbage soup, always use ripe cabbage so that the dish is hearty and rich.
• Shchi can be cooked from different types of meat. It is best to use pork ribs, beef brisket or chicken giblets. It is this meat that gives a good fat. Some chefs use fish broth when making cabbage soup. In this case, it is better to take lake fish, it is more fatty, the broth will be well saturated with its taste.
• In addition to meat and fish, many people use different smoked products when cooking cabbage soup. This option is very acceptable, but the cabbage soup becomes more like a hodgepodge.
• Like many other dishes in the broth, it is better to drain the first boiling water from the meat. After that, pour the meat with cold water, add the onion with carrots and continue to cook until cooked.
• Experienced chefs boil the broth in the oven. After the water in the pot boils, cover it with a lid. We take the foil and fix it along the edges of the lid. This is done in order not to release steam from the pan. Cook the broth at a temperature of 125-130 degrees for an hour. At the end of the time, we take out the broth. It will have a rather velvety aroma and elegant taste.
• Shchi, like many other soups, is called a daily soup. All due to the fact that it becomes much more tasty and fragrant after standing for a day.
• There is a lean version of cabbage soup. It differs from the usual one in that you save more than an hour on boiling the meat broth. As a result, shchi will not have such a pleasant taste and aroma on vegetable stew without meat.

What is Shi? Shchi is a hot soup with cabbage as the main ingredient. Cabbage can be fresh or sauerkraut.

The dish is old with a very rich history. They have been preparing cabbage soup for a very long time and there are even several proverbs and sayings in this regard, “Schi and porridge are our food.”

There are a huge number of recipes for making cabbage soup. And in each individual family they serve their own branded cabbage soup, which you will not try anywhere else.

Ingredients.

• 500 gr. Meat.
• 200-250 gr. Fresh cabbage.
• 3-4 potatoes.
• 1 head of onion.
• 1 carrot.
• 1 Bulgarian pepper.
• 2 fresh tomatoes.
• 1 medium apple.
• Vegetable oil.
• Salt and pepper to taste.
• Greens preferably fresh.
• Sour cream.

Cooking process.

1. We cook the broth from the prepared meat. For a good broth, it is better to choose ribs or knuckle. In general, it is important that there are bones. Since the most delicious broth is obtained on the bone. And after the broth is ready. We remove the meat from the bone and in the finished dish you have only meat without bones.

2. After preparing the broth, it is advisable to strain it to remove small remains of bones that could appear even at the stage of chopping meat in the store.

The meat is cooked for quite a long time and during this time you can have time to prepare the rest of the ingredients.

3. Fry onions and carrots in vegetable oil.

4. Cut the tomatoes arbitrarily and smaller.

5. Put chopped potatoes into the already prepared meat broth. Cook for 10-15 minutes until half done.

6. Then we put the cabbage cut into small strips, chopped bell pepper, pureed sweet and sour apple, p omedors.

7. Mix salt and cook at a moderate boil for a few more minutes.

8. After 5-7 minutes, add the frying, mix again, let the soup boil once and remove from the stove.

Now you can arrange the cabbage soup on plates, decorate with chopped herbs, and serve.

How to cook lean cabbage soup

Ingredients.

• 300 cabbage.
• 1 carrot.
• 1 head of onion.
• 3-4 shorts.
• 1 st. a spoonful of good tomato paste.
• 1 can of red beans.
• 2 cloves of garlic.
• Vegetable oil.
• A pinch of salt and pepper.
• Greens for serving.

Cooking process.

1. Since there is no meat, you can start cooking with potatoes. Peel it, cut it, throw it into a pot of water, salt it and put it on the stove to boil.

2. Fry onions with carrots. Add tomato paste, a tablespoon of water and simmer over medium heat for 2-3 minutes.

3. When the potatoes are ready, put the chopped cabbage into the pan and cook for 5 minutes.

4. After 5 minutes, add beans without brine, garlic, and chopped greens to the pan. You can also put a leaf of lavrushka. Stir, let it boil well, boil for about 1 minute and remove the pan from the heat.

Lenten cabbage soup is ready to enjoy your meal.

Sauerkraut soup

Ingredients.

• 250 sauerkraut.
• 1 head of onion.
• 1 carrot.
• 3-5 potatoes.
• 1 bay leaf.
• 200 gr chicken meat.
• Vegetable oil.
• Salt and pepper to taste.

Cooking process.

1. Rinse the meat, cut it, put it in a saucepan with water.

2. Cut the potatoes into cubes and send them to cook with the meat when it is almost ready. Let's not forget the salt.

3. Fry onions with carrots in vegetable oil.

4. When both potatoes and meat are cooked in a pan, you can put cabbage, frying, parsley. Stir taste for salt.

5. Cook at a moderate boil for 5-7 minutes and remove from the stove.

Lenten cabbage soup with mushrooms

Ingredients.

• Fresh mushrooms 200-250 gr.
• Fresh cabbage -300 grams.
• 1 head of onion.
• 1 carrot.
• 2-4 potatoes.
• 1 sheet of lavrushka.
• Bulgarian pepper.
• Salt and pepper to taste.
• Vegetable oil.
• Greenery.

Cooking process.

1. Cut potatoes and send to boil.

2. Rinse the mushrooms, cut them into cubes and throw them into the potatoes.

3. Fry onions with carrots in vegetable oil.

4. The potatoes are cooked, you can add chopped cabbage and bell peppers.

5. After 3-5 minutes of a steady boil, add the fried vegetables, salt and pepper to taste.

6. Boil cabbage soup for a few more minutes and turn off the heat under the pan.

7. Serve a delicious dish with sour cream and chopped fresh herbs. Bon appetit.

Shchi in pots simple recipe

Ingredients.

• 3-5 potatoes.
• 250-300 cabbage.
• 1 head of onion.
• 1 carrot.
• 300 gr of pork meat.
• Spices.
• Greenery.

Cooking process.

1. Cut the meat into slices, fry in vegetable oil until golden brown. Pour in water and simmer for 20 minutes over low heat.

2. Cut potatoes and carrots into slices. Bow half rings.

3. Onions with carrots can be fried a little in a pan.

4. We begin to lay out the products in pots after cooking the meat.

5. Put a layer of potatoes on the bottom, then meat, fried vegetables. We finish the layout with chopped cabbage. Fill with water, cover with a lid and put the pots in the oven for 2 hours at a temperature of about 100-120 degrees.

Delicious cabbage soup cooked in a slow cooker

Bon appetit.

They say that cabbage soup was cooked in Rus' long before its baptism, and this dish was eaten almost every day. It is no coincidence that many proverbs and sayings glorify cabbage soup in every way: “Where there are good cabbage soup, do not look for other food”, “Here you ate - like putting on a fur coat”, “Schami the world is standing”. Russian people are so accustomed to cabbage soup that they even traveled in winter with cabbage soup frozen in a tub, which was enough to warm up to fill up the whole family. They say that the Russian soldiers who fought against Napoleon's army, being on French territory, missed cabbage soup so much that they fermented grape leaves, which replaced sauerkraut in their soup. It smelled of cabbage soup not only in peasant huts, but also in royal chambers, however, wealthy people ate thick meat soup, in which a spoon stood, and the poor often slurped thin soup with cabbage, quinoa and onions. And all the same, it was very tasty, so the people said: "Your father will get bored, but cabbage soup will not bother you."

How cabbage soup was prepared in Rus'

There are many recipes with cabbage, sorrel, nettles, turnips, mushrooms, in meat or fish broth, with different roots, spices and sour dressings, such as pickle or apples. In the old days, cabbage soup was cooked even from beets, calling this dish “beet soup”, which looked more like borscht. The classic recipe for ancient cabbage soup necessarily included cabbage, fresh or sauerkraut, and if it was not at hand, they took green leafy vegetables or turnips. From the roots, the housewives used carrots and parsley, seasoning the soup with onions, garlic, celery, dill, bay leaves and pepper. An obligatory component of cabbage soup was acid - after all, this soup was valued due to its spicy sour taste. In addition to sauerkraut, salted mushrooms, antonovka, lingonberries, cranberries, pickled cucumbers, sour cream and everything that gave the cabbage soup a specific sour taste were used. In the southern regions of Russia, cabbage soup has always been cooked with tomatoes and bell peppers, and in modern recipes you can also find potatoes, which make cabbage soup thicker and tastier.

In Rus', products were put into cabbage soup in its raw form, without being fried or sautéed, although rye flour was added to soup in some areas for a thicker broth. Shchi was simmered in a Russian oven in a clay pot, so they turned out to be very appetizing and fragrant. Mostly beef was used for the broth, although cabbage soup with pork or poultry was popular in the western region. Don shchi was traditionally cooked with sturgeon, Pskov shchi was cooked with smelt, Polish and Ukrainian shchi was cooked with bacon, the Ural version of shchi included millet or oatmeal, in Georgia white wine and suluguni cheese were added to shchi, and the Finns could not imagine this dish without lamb and smoked sausage. In general, all national cuisines have their own peculiarities of cooking cabbage soup, and each version of the dish is tasty in its own way, besides, “hungry Fedot wants any cabbage soup.”

Choose a recipe for delicious cabbage soup

Before you learn how to cook the right ones, you should decide on the recipe, since there are several varieties of this dish.

Full cabbage soup, also called “rich”, is boiled in a strong meat broth, with the addition of a large number of ingredients, including mushrooms, potatoes and many spices. Meat and meat products of different varieties are added to prefabricated cabbage soup - boiled beef, poultry, pork, ham, sausage, sausages and sausages, which are cut into small pieces. Fish soup is cooked from noble varieties of fish, from small river fish or canned fish, while a combination of fresh and salted fish is acceptable. Lean cabbage soup is prepared without meat - with vegetables, mushrooms and herbs, green cabbage soup is a summer version of soup with sorrel or spinach. In the preparation of gray northern cabbage soup, the lower cabbage leaves of a grayish color are used, seedling cabbage soup is boiled from cabbage seedlings, and daily cabbage soup after cooking is first kept warm for four hours, and then left in the cold. By the way, now by sour cabbage soup we mean sauerkraut soup, and in Rus' it was a kind of kvass that saved hangovers.

How to cook delicious cabbage soup: a few secrets

Once upon a time, housewives did not think about how to properly cook cabbage soup - they simply mixed all the products in a clay pot, put it in the oven, and the soup languished all day, and in the evening fragrant and tasty cabbage soup was served on the table. We do not have so much time, but modern technologies come to the rescue - a slow cooker and an air grill. But even in an ordinary saucepan, you can cook delicious cabbage soup, which will be eaten in the evening by a large family. Remember a few secrets and subtleties, and cabbage soup will become your signature dish!

Secret 1. If you decide to cook cabbage soup in meat broth, cook the meat in a whole piece for at least two hours to make the broth more rich and saturated - this is what soup is needed for. Be sure to add fragrant herbs and roots to the meat for piquancy.

Secret 2. Do not cook cabbage soup from too young cabbage, which is more suitable for salads. The best choice for cabbage soup is autumn cabbage with dense, strong and white heads. Many housewives bring cabbage to preliminary readiness separately - young cabbage is stewed in a saucepan on the stove for 15 minutes, and more mature cabbage is cooked in earthenware in the oven for two to three hours. Why is this needed? The fact is that when cabbage languishes, it is saturated with new flavors and aromas that enrich the taste of the dish.

Secret 3. If you have time, put the pot of broth at the last stage of cooking in the oven, covered with foil, and simmer for about an hour. Add crumbly varieties of potatoes cut into cubes and continue to simmer in the oven. Can you imagine what will be in the pan in an hour and a half? A tender thick stew with soft meat, and not a crumb will remain from the potatoes. And you should mix this fragrant liquid with cabbage, add any ingredients that you like - tomatoes, bell peppers, green beans, mushrooms and herbs, then simmer cabbage soup for at least another half hour. If you cook cabbage soup on the stove, the cooking time is, of course, reduced.

Secret 4. You can also add toasted flour to the soup. After it becomes golden, you should dilute it with broth, boil it slightly and rub it through a sieve. Shchi is also cooked with cereals, only it should be introduced before cabbage and potatoes, taking into account the individual cooking time.

Cooking cabbage soup quickly

It's good to have time to spare all day, but sometimes you need to cook a quick meal for the family, in which case recipes for very busy housewives save. In this case, it is better to cook the broth in the evening, besides, the meat will become soft and tender overnight, so it will not be difficult for you to cut it into cubes and return it to the pan again. Add fresh cabbage chopped into strips into the broth, after boiling, add sliced ​​\u200b\u200bpotatoes and, while cabbage soup is boiled, fry carrots, onions, garlic and parsley root in oil in a pan. Dip the peeled tomatoes and diced sweet peppers into the cabbage soup, and after the vegetables have boiled a little, add the carrot dressing to them. Do not forget about bay leaves, black pepper and herbs, which are best added to ready-made cabbage soup along with sour cream. For 400 g of meat, take a small head of cabbage, 2 potatoes, 2 tomatoes, 1 carrot and 1 onion, and herbs and roots can be added to taste. Your family will be happy!

Sauerkraut soup

This dish is especially useful during winter beriberi, as sauerkraut contains vitamin C, which is necessary to fight colds and viral infections. In addition, sour cabbage soup does not allow other vegetables to boil too much, so they crunch nicely, which makes the dish even tastier and healthier.

From a kilogram of beef, cook a rich broth - with bay leaves and allspice. While the broth is cooking, fry 2 onions in a pan with sunflower oil and, when the onion becomes transparent, add 2 grated carrots to it. Once the carrots are soft, remove the pan from the heat and start the broth. You need to take out the meat, cut it into pieces, put it back into the pan and pour 2 diced potatoes and chopped parsley root into it. After 10 minutes, add 600 g of sauerkraut to the cabbage soup, which can be lightly squeezed first to remove excess acid. However, if you like cabbage soup with sourness, then you don’t need to do anything with cabbage - just boil it in broth for 15 minutes, then add roast and cook for another 7 minutes with your favorite spices and seasonings. Serve sour cabbage soup with cream or sour cream, sprinkled with fragrant herbs. Bon appetit!

On the site "Eat at Home!" You will find many step-by-step cabbage soup recipes for every taste. Cook with love for your family and enjoy the food!

Homemade cabbage soup from fresh cabbage

Fresh cabbage soup!

Probably every Russian person knows the taste and smell of homemade cabbage soup. There are many recipes for making cabbage soup; they are boiled in meat, vegetable and even mushroom broth. And sometimes with fish. Cabbage in cabbage soup is also different: fresh white cabbage, sauerkraut (sour), cauliflower. There are delicious cabbage soup and not with cabbage, but with sorrel or nettle. Each housewife cooks cabbage soup a little in her own way, I will tell you how this delicious soup is cooked at our place.

The recipe for my cabbage soup with fresh cabbage is very simple. My cabbage soup with meat is seasoned with frying, and served with sour cream. Or mayonnaise. Who loves.

What you need for simple cabbage soup with meat

for 1 saucepan

Meat with a bone - a piece;

Onion and carrot in the broth;

• Potatoes - 4-5 pieces;
• Cabbage - a small fork or half a medium;
• Greens, garlic, salt, pepper - to taste;

For frying

• Onion - 1-2 onions;
• Carrot - 1 piece;
• Tomato - 1 piece and / or ketchup to taste;
• Vegetable oil for frying.

For refueling

Sour cream or mayonnaise.

How to cook cabbage soup

Prepare meat broth

Everything is like everyone else. Put the meat with the bone in cold water, add root vegetables - onions and carrots. Boil the broth. Then pull out the carrot and onion and discard.

The meat can be separated from the bones and only the pulp is left. It can be put directly into a plate with ready-made soup or a few minutes before the end of cooking, return it to a saucepan with cabbage soup.

Cook cabbage soup in meat broth

Now add chopped potatoes and cabbage to the boiling broth. We cook. AND we make frying: fry chopped onion, carrot and tomato in oil. You can also add ketchup to it. But at the end (when everything is fried).

When the cabbage is cooked, add the frying to the cabbage soup. Boils. Cook for 7 minutes.

Add chopped greens and, if you like, garlic (chopped). Boils 1 minute. Turn off. We close. It is necessary to insist cabbage soup for at least one hour. Better 2-3. Sour cream to taste in a plate with cabbage soup!

This is such a delicious homemade soup!

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

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

Special relationship with cabbage

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

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

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

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

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

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

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

Shchi in a pot is a special topic

Longing is the main culinary feeling

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

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

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

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

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

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

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

What's next?

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

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

Important questions

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

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

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

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

Innings

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