Chicken cabbage soup with cabbage. Fresh cabbage soup with chicken

We all know that any type of cabbage that is used in cooking has medicinal properties. Of particular note is white cabbage, which contains the largest amount of minerals and vitamins.

White cabbage was successfully used for medicinal purposes by our ancestors of Ancient Egypt and Greece. True, mainly as a remedy for intoxication. The learned philosopher Pythagoras believed that white cabbage was able to maintain vigor of spirit and body, while the famous figure of Ancient Rome was confident that thanks to cabbage, the Romans did not need medicines and doctors.

The addiction to this food product continues to this day. It is included in the ingredients of many modern dishes, but also, of course, in the favorite dish of the Russian people - rich cabbage soup.

Recipe 1: Shchi with chicken

Today we will prepare cabbage soup with fresh cabbage and chicken. To do this we need to prepare: chicken fillet – 400 g; carrots – 1 pc. salt and pepper - to taste, onion - 1 pc. and water - 2 liters. We will prepare broth from these ingredients. For cabbage soup we will need: white cabbage – 500 g; carrot – 1 pc.; peppercorns – 4-5 pcs. ground pepper and salt; bay leaf – 2 pcs.; ground red pepper - to taste;

onion – 1 pc.; potatoes – 4 pcs.; tomatoes – 3 pcs. and sunflower oil - 4 tbsp.

First we need to prepare chicken broth. Place the chicken fillet into the pan and fill it with two liters of water. Bring to a boil and drain the water. Fill it with fresh water and put it on the stove again. While the water has not yet boiled, peel the carrots and onions and place them in the pan without cutting them. Add salt to the broth and cook over low heat for about 1 hour. Then we pass the broth through a sieve into another pan and put it on the stove again.

Shred the cabbage into strips. Remove the skin from the tomatoes and cut into cubes. Peel the carrots, potatoes and onions and cut all the vegetables into strips.

Fry the onion in a frying pan, add sugar and carrots to it and mix. Continue cooking for another 2 minutes. Add chopped tomatoes to them, mix and remove from heat after 2 minutes.

Add potatoes to the saucepan with broth. After the broth boils, add shredded cabbage and fried onions with carrots and tomatoes. Season the cabbage soup with salt, black and red pepper. Add more peppercorns and bay leaves. Cook the cabbage soup over medium heat until the potatoes are done. Place the chopped chicken into the pan. Cover with a lid and turn off the heat. Let it sit under the lid for 20 minutes, after which we can pour it into plates. Add grated garlic and chopped herbs. You can serve sour cream in a gravy boat, and everyone can pour it onto their own plate if they wish.

Recipe 2: Shchi with chicken (with bell pepper)

For this recipe you need to prepare the following ingredients: chicken meat – 300-400 g; carrot – 1 pc.; bell pepper – 1 pc.; tomatoes – 1 pc.; potatoes – 4 pcs.; onions – 1-2 pcs.; white cabbage – 300 g; a bunch of dill and parsley, pepper and salt, as well as sour cream.

Wash the chicken meat and place it in a three-liter saucepan. We will also send the peeled onion here and fill it with water. Place the pan on the stove and cook over medium heat until the meat is completely cooked. It is recommended to remove the foam that will periodically appear on the surface of the broth.

Peel the carrots and grate them. Shred the bell pepper and cabbage into strips. Cut the cardboard with carrots into cubes. Remove the cooked meat from the pan and place it on a plate to cool. We throw away the cooked onions; we won’t need them anymore.

Now we put the potatoes and cabbage into the broth and continue cooking. Pour oil into the frying pan. First, fry the onion on it, then add grated carrots to it and simmer all together for 3 minutes. Add bell peppers and tomatoes and continue to simmer for another 5 minutes. Place the prepared vegetables in a saucepan and cook all together for 10-15 minutes.

Cut the cooked chicken meat into cubes and put it back into the pan. Check potatoes and cabbage for doneness. If everything is in order, turn off the stove, cover the cabbage soup with a lid and leave it in this position for another 5-10 minutes. Then pour the cabbage soup into plates, add chopped herbs and a spoonful of sour cream to the cabbage soup.

Bon appetit everyone!!!

Recipe 3: Shchi with chicken (classic)

A classic dish of the Russian feast, you can cook cabbage soup with chicken in a slow cooker. Please, a wonderful recipe for making cabbage soup especially for you. Prepare the following ingredients: chicken drumsticks – 2 pcs.; cabbage – 0.58 medium head; onion – 0.5 pcs.; carrot – 1 pc.; potatoes – 2 pcs.; water – 1.5 l; olive oil and salt.

Let's prepare all the ingredients for the process. Peel the potatoes, carrots and onions. Grate the carrots, chop the onion into small cubes with a sharp knife, and cut the potatoes into cubes. Wash the chicken drumsticks and dry them with a towel.

First, pour olive oil into a bowl and add chopped onions and grated carrots. Stir, turn on the “baking” mode and close the multicooker lid. Fry for 20 minutes. During the process, you need to periodically lift the lid and stir the contents of the bowl. We cut the cabbage into thin strips and after the appropriate signal sounds, we put the cabbage into the bowl, followed by the potatoes and chicken drumsticks. Salt and add water. Gently mix the contents with a silicone spatula and close the lid. Select the “soup” program. Cooking time is 1 hour and press the “start” button. Our cabbage soup is being prepared, and during this time we can get on with our work - the multicooker will do everything for us. When the cabbage soup is cooked, you will hear a beep. Open the lid of the multicooker, taste the cooked cabbage soup - add spices, if necessary. You got 4 servings of aromatic and fresh cabbage soup.

Pour into portioned plates, sprinkle with chopped fresh dill and serve sour cream in a saucepan - if anyone wishes, they can put it on their plate themselves.

— To prepare chicken cabbage soup, you can use any parts of the chicken, but... before serving, separate the meat from the bones.

— Cabbage soup made from sauerkraut is no less tasty.

You can eat aromatic, delicious cabbage soup made from fresh cabbage with chicken every day. This dish will not get boring if you know the little secrets of its preparation.

Slavic peoples began cooking cabbage soup in the 9th century, when cabbage began to be grown everywhere. There are various recipes for preparing this filling soup, which was on the table of rich and poor Slavs. It was cooked in clay or cast iron pots in the oven. The recipes were very different, but the main vegetable was always present - cabbage and a sour dressing made from cabbage brine or sour cream.

An important difference between cabbage soup and other soups was always that vegetables and roots were added to them without prior frying. Only the sauerkraut was stewed for a long time before being added to the broth, to give it softness. During Lent, lean cabbage soup was cooked in mushroom or vegetable broth. At the end of cooking, flour dressing was traditionally added, which is no longer customary to add.

There are other differences in modern cabbage soup recipes. Tomato sauce is often used to add a sour taste. It is added to sauteed onions and carrots. In addition to cabbage, potatoes are often added. Various spices make cabbage soup more flavorful. This can be bay leaf, black peppercorns, allspice, clove seeds, basil, hot pepper, dried or fresh dill, parsley, etc. What is important in cooking is not only the set of products, but also the method of cooking. The fire should be low, without intense boiling of the contents of the pan.

Taste Info Borscht and cabbage soup

Ingredients

Chicken – 300 g;
White cabbage – 300 g;
Potatoes – 2–3 pcs.;
Carrots – 1 pc.;
Onions – 0.5 pcs.;
Tomato sauce – 1 tbsp. l.;
Vegetable oil – 3 tbsp. l.;
Salt - to taste;
Ground black pepper - to taste;
Bay leaf – 1 pc.;
Fresh herbs - 3 sprigs;
Water – 2.5 l.

How to cook delicious cabbage soup with chicken from fresh cabbage

To prepare chicken broth for cabbage soup, boil any parts of the chicken until tender. It is advisable to take meat on the bone - drumstick, chicken thighs, wings or the fleshy part of the back. To give the broth a beautiful golden color and rich aroma, during cooking, add a bay leaf, allspice peas, half an onion baked in a dry frying pan and a small carrot to the chicken. Remove the finished chicken from the pan, strain the broth, and season with salt.

Shred white cabbage. Sauerkraut is stewed for a long time before being added to the broth, but we have simple cabbage soup with fresh cabbage, so we put the chopped cabbage directly into the boiling chicken broth.

Wash and peel the potatoes, cut them into slices, cubes or cubes. Transfer the potatoes to a saucepan. Reduce the heat, making sure that the boiling is not too intense.

Grate the carrots on a coarse grater, cut the onion into small pieces.

Place the vegetables for sautéing in a frying pan in heated vegetable oil.

After 3 minutes, add tomato sauce diluted in a small amount of water to the vegetables. Stir and sauté the vegetables until soft.

Transfer the roasted vegetables to the pan when the potatoes are ready. The speed of cooking potatoes depends on the size of the cut pieces and the type of potato (young ones cook faster).

Cook the dressing soup for another 5 minutes. At the end, season the cabbage soup from fresh cabbage with ground black pepper. Add bay leaf.

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Add chopped greens to the broth. You can use dill or parsley, a sprig of basil.

Simmer the cabbage soup in chicken broth with fresh cabbage for 10 minutes, turning off the heat. Then pour the hot, aromatic stew into plates and serve with sour cream and sliced black bread. Enjoy your meal!

Chicken cabbage soup is especially tasty with young cabbage, so in late spring and summer, don’t forget to prepare this delicious first course.

Compound:

Water – 3 l
Chicken legs – 3-4 pcs (can be replaced with any part of the chicken)
Fresh cabbage – 300 g
Potatoes – 3-4 pcs.
Carrots – 1 pc.
Onion – 1 pc.
Lecho – 5-6 tbsp. spoons (can be replaced with fresh tomatoes and bell peppers)
Salt - to taste (about 1.5 teaspoons)
Khmeli-suneli – 1 teaspoon

Preparation:

Wash the chicken legs and remove any remaining feathers. Boil water in a saucepan and place the chicken in boiling water. I cook more chicken legs in the pan than indicated in the recipe, because I immediately cooked the chicken for another dish, but 3-4 legs will be enough for soup.

Bring the water with the chicken legs to a boil again, then reduce the heat to low, cover the pan with a lid and simmer the broth for 20 minutes. Periodically skim off any foam that has formed. After 20 minutes, remove the chicken from the prepared broth and leave to cool.

Remove the cooled chicken from the bones and skin and cut along the grain into small pieces.

Peel the carrots and onions. Grate the carrots and cut the onion into small cubes. Fry the vegetables in a frying pan over low heat with heated vegetable oil until soft for 10 minutes.

A little trick: if you add a little salt to vegetables laid out in a frying pan, they will release their juice and not burn.

After 10 minutes, add lecho to the already soft vegetables. Pepper from lecho must first be crushed into small cubes and added to vegetables along with tomato juice from this lecho.

Simmer the vegetables with lecho for another 5 minutes with the lid closed, and then turn off the heat. If you add fresh bell pepper, then you need to add it to the pan at the same time as the onions and carrots so that it has time to cook.

Peel the potatoes and cut into strips.

Wash the cabbage and chop finely. The smaller the cabbage, the tastier the cabbage soup will be.

Strain the chicken broth and return to the heat. Add potatoes and cabbage to the boiling broth. Cook the cabbage and potatoes over low heat for 15 minutes, covering the pan with a lid. If you add fresh tomatoes to the soup instead of lecho, then peel them, pour boiling water over them, cut into small cubes and add at the same time as potatoes and cabbage.

After 15 minutes, add sautéed vegetables and chopped chicken to the soup.

Immediately add salt to the soup and add khmeli-suneli.

Cover the pan with a lid and cook for another 5 minutes. Then turn off the heat and let the soup brew for 15-20 minutes.

Chicken cabbage soup from fresh cabbage is ready, serve it hot with sour cream or mayonnaise. In addition to the soup, you can fry some black bread with salt and serve them together.

Bon appetit!

Below you can watch a funny video:

Shchi is a traditional Russian dish that appeared back in the 9th century, when the first cabbage was brought from Byzantium. At first, the food was prepared only with mushroom and vegetable broth, but over time they began to use meat and fish. Cabbage soup has become one of the most iconic dishes, quickly gaining popularity among all segments of the population. This incredibly tasty, aromatic and rich dish is usually served at lunchtime with rye or black bread and lots of greens. Try making cabbage soup with chicken broth and fresh cabbage. Of the many recipes, this one is one of the most popular and delicious. The thing is that you don’t need to spend a lot of time and effort on preparing it, or have special skills, and you can feed the whole family with it. An excellent option for a family lunch according to ancient Russian traditions.

Taste Info Borscht and cabbage soup

Ingredients

Young cabbage – 300 g;
Chicken broth – 3 l;
Carrots – 1 pc.;
Potatoes – 3 pcs.;
Onions – 1 pc.;
Fresh tomato – 2 pcs. or tomato juice 150 ml;
Greens - to taste;
Bay leaf – 2 pcs.;
Vegetable oil – 3 tbsp;
Salt – 1 tbsp,
Ground red or black pepper - to taste.

How to cook cabbage soup from fresh cabbage in chicken broth

Make broth from any parts of the chicken. Of course, it is better to take fattier pieces: thighs, legs and backs. Peel the potatoes, wash them, cut them into cubes of the desired size, and then add them to the boiling broth. Remove the finished chicken parts and leave to cool.

You can also use frozen broth.

Peel the carrots and onions, rinse and chop, the first on a coarse grater, the second into small cubes. Pour vegetable oil into a frying pan and place on the stove. When hot enough, add the onion and fry until translucent. After this, add the carrots and continue cooking until they are golden brown. Place the fried vegetables in a saucepan with broth and potatoes.

Cut the cabbage into medium-thick strips.

Try pricking the potatoes with a fork; if they are not very hard, you can add prepared cabbage. Young cabbage cooks twice as fast as old cabbage. Place old cabbage along with potatoes.

Scald the tomatoes with boiling water and remove the skin. Then cut into small cubes.

In winter you can use tomato juice, 150 ml is enough.

Add chopped tomatoes, bay leaves to the saucepan with cabbage soup, add salt and pepper to taste. If desired, you can add your favorite spices. If you have any meat left from the broth, separate it from the bones and also add it to the cabbage soup.

Rinse the desired amount of dill or parsley, chop finely and add to the cabbage soup. Taste and adjust if necessary. Bring to a boil, then cook for another 2-3 minutes. Cover the pan with the cabbage soup tightly and leave for at least 10-15 minutes to steep. The longer the dish takes to “arrive,” the tastier it will be.

Serve hot cabbage soup made from fresh cabbage in chicken broth. Fragrant, fresh bread and sour cream will be an excellent addition to the first course. Bon appetit!

Cooking tips:

Cabbage soup can be cooked in any meat broth: turkey, pork and beef - choose what you like best.
If fresh tomatoes are not available, replace them with 1 tbsp. tomato paste.
At the end of cooking, you can add 50 g of butter, the cabbage soup will be even tastier and more aromatic.
Fresh young cabbage can be replaced with sauerkraut - you get a completely different, but also incredibly tasty traditional dish.
If you have fresh champignons, cut them into slices, fry a little in vegetable oil and add to the cabbage soup. The dish will turn out even more appetizing and satisfying.

Calories: Not specified
Cooking time: Not indicated

Traditional Russian cabbage soup is prepared and cooked in a strong beef broth. Of course, it turns out very satisfying, nutritious and tasty, just what you need in the frosty winter. But even in cold weather, you don’t always want food that’s so filling and heavy on your stomach. For such cases, as well as for those who for some reason do not use meat broths for first courses, we offer a recipe for cabbage soup with chicken. It will turn out very, very light, we will cook it from the most dietary meat - chicken breast. Boiled chicken can be used to make salads, and we can use the broth to prepare delicious, aromatic cabbage soup.
In order not to interrupt the taste of the chicken broth, there is no need to fry the vegetables. It is enough to sauté the onions and carrots until soft, add peppers and tomatoes to them and immediately turn off. With this preparation, frying vegetables will not have the characteristic taste of fried vegetables, but they will have time to soak in the oil. So, let’s prepare cabbage soup from fresh cabbage with chicken, a step-by-step recipe with photos is waiting for you.

Ingredients:

- chicken broth – 2 liters;
- potatoes – 3 tubers;
- fresh white cabbage – a piece of approximately 200 grams;
- carrots – 1 piece;
- onions – 1 small onion;
- tomatoes – 2 pcs (or canned, frozen in pieces);
- red bell pepper – 0.5 pcs;
- any greens for serving;
- salt - to taste;
- bay leaf – 1 leaf;
- peppercorns – 8-10 pcs;
- vegetable oil – 1.5 tbsp. spoons.

Recipe with photos step by step:

Cook light chicken broth from breast or fillet. Place the chicken meat in cold water, add salt after boiling, turn the heat down to low, be sure to skim the foam from the surface two or three times. In 35-40 minutes the chicken will be ready. We take it out of the broth and cover it so it doesn’t dry out. We use the broth to prepare cabbage soup.

About 10 minutes before the broth is ready, start chopping the vegetables. Cut the carrots into cubes or thin sticks (straws). Finely chop the onion, also into cubes or thin half rings.

Cut potatoes for cabbage soup into pieces of arbitrary shape and size: strips, cubes, slices.

After removing a piece of chicken from the broth, add potatoes to it. Cook over very low heat for 10 minutes, until almost done.

While the potatoes are cooking, chop a piece of white cabbage into strips. We make the strips not very thin so that when cooking the cabbage does not become soft and tasteless.

Place the cabbage in the pan with the potatoes. We wait until the broth begins to boil, cover with a lid. Cook over low heat for 5-7 minutes, until the cabbage is completely cooked.

At the same time we fry the vegetables. Pour the onion into the heated oil, after two minutes, when the onion begins to become transparent, add the carrot cubes. Stirring, saute the vegetables for a minute, without frying them until golden brown.

Add sweet peppers, cut into pieces (you can use frozen ones in winter) and tomatoes; they need to be cut larger than peppers and carrots. As for tomatoes, in winter it is better to replace fresh ones with canned ones in their own juice or add pieces of frozen tomatoes. Heat until tomatoes and peppers soften.

Remove the pan from the heat. Immediately add the contents to the pan with future cabbage soup. Stir and taste for salt. We adjust the taste. If the tomatoes make the cabbage soup sour, add one or two pinches of sugar.

Cook the cabbage soup at a low simmer for about 10 minutes until all the vegetables are fully cooked. You can reduce the cooking time; the cabbage will become soft while the cabbage soup is infused. At the end of cooking the cabbage soup, before turning off the heat, add a bay leaf (not very large) and peppercorns. That's all, the cabbage soup is ready. But in order for them to turn out tasty, the cabbage soup needs to brew.

Leave the finished cabbage soup on a warm stove, covered with a lid. After 15-20 minutes, pour into plates, add chicken and serve with herbs. If you like cabbage soup with sour cream, add a spoonful of thick sour cream to the plates. Bon appetit!

Author Elena Litvinenko (Sangina)