Even in Russia, cabbage soup was the main dish that was consumed daily. The popular soup belongs to centenarians and is still very popular today. Rich cabbage soup from fresh cabbage is delicious to cook with different types of meat: chicken, pork, beef.
If you look into the depths of history and look at old recipes, you will notice that they were cooked from everything that was at hand at the time of preparation, just like in a fairy tale about porridge from an ax. In spring and early summer, for example, you can cook.
But, despite the variety of ingredients, the basic composition is strictly regulated by traditions peculiar only to Russian cuisine. Russian cabbage soup is necessarily cabbage, spices, herbs, meat or vegetable broth and sour cream. Also, rutabagas and turnips were necessarily added to the stew, but over the years, these root crops were gradually completely replaced by potatoes. Depending on the variation of cooking, any vegetables can be used. Therefore, do not be afraid to fantasize and expand your culinary horizons.
A simple soup, known from ancient Russia and in our time, turns out to be fragrant, tasty, and most importantly, budget-friendly. If you are unable to chop the cabbage into thin and neat strips, then use a shredder. If you don't have canned tomatoes, you can use fresh ones. In this case, it is recommended to additionally add a couple of large spoons of tomato paste to fresh cabbage soup.
Would need:
- Beef - 600 g of brisket.
- Salt.
- Cabbage - 600 g white.
- Dill.
- Onion - 160 g.
- Carrot - 120 g.
- Sour cream.
- Water - 2.5 ml.
- Vegetable oil.
- Black pepper - 10 peas.
- Potato - 3 pcs.
- Lavrushka - 3 sheets.
- Canned tomatoes - 200 g.
Cooking:
1. Pour the meat with water. Bring to a boil and remove foam. Boil the beef for a couple of hours.
2. Finely chop the onion and grate the carrot with a coarse grater. Pour vegetable oil into a frying pan, when it warms up, pour prepared vegetables and sauté over low heat until soft.
3. Get the meat, and pour the chopped smaller cabbage into the broth, then add the vegetable frying.
4. Chop potatoes into arbitrary cubes. Pour into broth.
5. Add meat cut into portions. Cook for 20 minutes.
6. Mash the tomatoes and pour into the soup. Place parsley, pepper and salt. Stir and cook for a quarter of an hour.
Serve with chopped dill and sour cream. Bon appetit and delicious lunch!
The best part of pork for soup is the fatty flesh on the bone, thanks to which cabbage soup is especially rich and satisfying. Immediately after boiling, it is necessary to remove the resulting foam, otherwise the broth will turn out to be cloudy. But, if you missed this point, then with the help of filtering, you can easily lighten the soup base. To do this, cool the broth and pass it through cheesecloth, folded in three layers.
Would need:
- Meat on the bone - 600 g.
- Lavrushka - 2 sheets.
- Potato - 4 pcs.
- Tomato - 1 pc.
- Bulb - 160 g.
- Dill - 30 g.
- Cabbage - 400 g.
- Carrot - 130 g.
- Vegetable oil.
- Frozen bell pepper - 150 g.
- Salt.
Cooking:
1. Pour the meat piece with water. Salt and add lavrushka. Boil for an hour and a half.
2. Cut the cabbage into checkers, and chop the potatoes in the form of straws. Send to broth.
3. When it boils, add bell pepper. Cook until vegetables are ready.
4. Chop the onion. Chop the tomato into cubes. Heat vegetable oil in a frying pan and sprinkle onion cubes. When the vegetable becomes a beautiful golden color, add the tomatoes. Fry 3 minutes.
5. Get the meat. Cool and cut into portions. Grind carrots on a medium grater and fry separately in hot oil.
6. Put two vegetable roasts and meat into the broth. Salt. Add finely chopped dill and cook for a couple of minutes.
Remove the pan from the heat, add fresh herbs to the cabbage soup and cover with a lid. Let the soup brew for 10-15 minutes and you can serve.
No matter how strange it may sound, cabbage soup turns out delicious even with mushrooms. Mushrooms are prepared easier and faster than forest mushrooms. In addition, they are on sale all year round, and this is a definite plus. More rich soup will help to make lard and a bouillon cube.
Would need:
- Fresh cabbage - 300 g.
- Salt.
- Mushrooms - 500 g fresh.
- Water - 2.5 liters.
- Bulb - 1 large.
- Pork fat - 125 g.
- Bouillon cube - 3 pcs.
- Carrot - 1 medium.
- Flour - 1 tbsp. l.
- Potatoes - 2 large.
- Vegetable oil.
- Tomatoes - 2 large (can be replaced with a spoonful of tomato paste).
Cooking:
1. Cut the potatoes into cubes. Chop the onion. Chop tomatoes into slices. Cabbage, lard and carrots will need straws.
2. Pour oil into a frying pan and heat over medium heat. Put the lard, followed by carrots and onion half rings. Fry until vegetables turn golden.
3. Boil water and throw cubes. When they dissolve, throw in potatoes, cabbage strips and chopped mushrooms. When the mixture boils, cook for a quarter of an hour.
4. Add frying and mix. Cook under a closed lid for a quarter of an hour.
5. Pour flour into a dry frying pan and fry until creamy, stirring constantly. Pour in some broth from the pot. Mix and grind until smooth with a spatula.
6. Put tomatoes in the soup. Pour in the flour mixture and stir. Sprinkle with salt.
Close the lid and cook for a quarter of an hour. Serve with sour cream and finely chopped herbs.
For cooking, it is not recommended to use cabbage of early varieties. Beans add a special zest to the soup. The recipe suggests using raw, but if you wish, you can replace it with canned, which will significantly reduce the cooking time. Shchi from fresh cabbage and beans is very tasty and satisfying, be sure to try it.
Would need:
- Chicken meat - 400 g.
- Greens - 50 g.
- Water - 2 liters (can be replaced with ready-made broth).
- Beans - 100 g.
- Potato - 300 g.
- Salt.
- Cabbage - 300 g white.
- Sweet pepper - half.
- Spices.
- Carrot - 2 pcs.
- Tomato - 1 pc.
- Onion - 1 pc.
Cooking:
1. Soak the beans overnight. To do this, add half a spoon of salt to the beans and pour water. You can add more liquid, as the beans will absorb it well.
2. The product will swell overnight. Drain the dirty water and rinse the beans. Pour clean water and simmer for about 40 minutes. The cooking time of the beans depends on their freshness, the fresher the faster they will cook. Willingness to check with a fork. The beans should break, but not wrinkle, and still taste a bit tough. It will reach full readiness in the process of cooking soup. Drain water and cool beans.
3. Fill the chicken with water. Remove the resulting foam. Salt.
4. Pour chopped cabbage. The pieces should be small. Add beans.
5. When the contents boil, reduce the heat to a minimum and close the lid. Cook for a quarter of an hour.
6. Grate carrots, it is recommended to use a large one. Chop the onion finer. Send vegetables to soup. If desired, they can be pre-fried.
7. Cut potatoes. Pour the resulting cups into the broth. Add finely chopped tomatoes and sweet peppers.
8. Pour chopped greens and mix. In winter, you can use frozen. Dill and basil are ideal for cabbage soup. Sprinkle with spices, mix and cook for a few minutes.
Serve hot with fresh bread or black croutons.
Try to cook not quite the usual version of a delicious soup with tender and juicy meat balls. Shchi from fresh cabbage with meatballs is cooked quickly and turns out amazingly tasty. The dish is suitable for feeding the whole family, children especially may like small meat balls.
Would need:
- Fresh cabbage - 1/3 fork.
- Sour cream.
- Vegetable oil.
- Potatoes - 3 medium.
- Water - 2.5 l
- Carrot - 1 small.
- Salt.
- Onion - 1 small.
- Greens - 20 g.
- Tomato - 1 medium.
- Black pepper.
- Minced meat - 400 g.
Cooking:
1. Salt minced meat. Sprinkle with pepper and stir. Roll the meatballs. Depending on the size, you should get about 15-20 pieces.
2. Put the water to boil. Chop the onion. Cubes will need medium size.
3. Grate carrots using a coarse grater. Pour the oil into the pan and add the onion. When it is lightly fried, add carrots. Mix. After a minute, fall asleep chopped tomato into arbitrary pieces. Stir and then simmer under a closed lid over low heat for a quarter of an hour.
4. Send meatballs one at a time into boiling water.
5. When everyone floats to the top, pour in diced potatoes. Add vegetable fry, then cabbage. Salt and sprinkle with seasonings.
6. Cook for 25 minutes on a medium flame. Pour chopped greens and cook for 5 minutes.
After turning it off, it is advisable to insist cabbage soup with fresh cabbage and meatballs under a closed lid for a quarter of an hour.
Light diet soup is perfect for those who fast or lead a healthy lifestyle. To make the dish the most delicious, we suggest adding forest mushrooms: porcini, honey mushrooms, boletus, boletus, chanterelles, or a mixture of them. Mushrooms can be either fresh or frozen. Beans are suitable for both white and red.
Would need:
- Dry beans - 0.5 cups.
- Water - 2.5 liters.
- Cabbage - 350 g.
- Lavrushka - 2 sheets.
- Potatoes - 3 large.
- Allspice - 1 tsp
- Carrots - 2 medium.
- Salt.
- Bulb - 1 large.
- Vegetable oil.
- Forest mushrooms - 400 g assorted.
Cooking:
1. Pre-boil the beans. Shred the cabbage. Chop the onion into large pieces, and cut the carrot into circles.
2. Heat the oil in a frying pan and put the onion. Fry vegetables until soft. Sprinkle carrots. Cook until it changes color.
4. Chop the potatoes and send the cubes to boiling water. Add cabbage shavings. Mix and cook for 7 minutes.
5. Add frying. Stir and wait for the boil. Throw in the beans. Salt. Throw in the parsley, then black pepper. Boil for a couple of minutes.
Close the lid and leave for a quarter of an hour. Serve with sour cream and bread. Don't forget fresh herbs.
The main component of the dish is fresh cabbage, but if you wish, you can replace it with sauerkraut. Shchi belongs to the national dish of the Russian people. Chowder is always prepared on meat broth, so pork knuckle is ideal for soup and makes its taste more saturated.
The dish turns out to be hearty, high-calorie and satisfies the feeling of hunger for a long time.
Would need:
- Pork knuckle - 1.2 kg.
- Water - 2.5 liters.
- Sweet pepper - 1 pc.
- Bulb - 1 medium.
- Lavrushka.
- Carrot - 1 pc.
- Salt.
- Cabbage - 1 fork.
- Black pepper.
- Sunflower oil - 50 ml.
- Tomatoes - 1 pc.
Cooking:
1. Put the washed shank into the bowl of the device. To fill with water. Set the mode "Bouillon", the type of product - "Meat", the timer - 45 minutes.
2. After the signal, take out the meat piece. Remove the bone and chop the meat into portions and send back to the broth.
3. Chop cabbage and onion. Carrot, tomato and sweet pepper cut into strips. Send the prepared components to the bowl. Salt. Add water if necessary. Sprinkle spices and stir.
Fresh cabbage soup has got such a huge number of recipes that you can experiment to your heart's content. And this is just wonderful, because you can cook soup from fresh cabbage based on beef, pork or chicken broth, add mushrooms, tomatoes or bell peppers to the soup, spice up the soup with garlic or chili peppers, make vegetarian cabbage soup or surprise household members with cabbage soup with the addition canned fish. Do you want to try all this variety as soon as possible? Then let's not waste time!
When choosing cabbage for cabbage soup, it is best to give your preference to strong autumn heads with dense leaves. Young cabbage is not suitable for making cabbage soup, as it boils quickly - we use it for making salads. Cabbage is thinly shredded when cooking cabbage soup and is usually added to the soup after the potatoes are ready. However, cabbage can be further processed - stewed or baked in the oven. The aroma that the vegetable will reveal at the same time will pleasantly surprise you and make cabbage soup simply fantastically tasty. The final thickness of your soup will depend on the amount of cabbage added. This, of course, is determined by personal preferences, but still remember that in good cabbage soup a spoon should “stand”, so we do not regret cabbage.
In addition to cabbage, potatoes, onions, carrots, tomatoes, as well as celery, bell peppers and garlic are usually added to cabbage soup. The latter, by the way, being added a couple of minutes before readiness in the form passed through a press, can significantly enrich the taste of cabbage soup, giving them an appetizing aroma. If you want a lower-calorie version of cabbage soup, skip pre-sautéing onions and carrots. To give fresh cabbage soup the much-loved sourness that is usually characteristic of sauerkraut soup, you can add lemon juice or apple cider vinegar to the soup at the final stage.
Cooking cabbage soup with meat involves boiling the broth. It is best to boil a whole piece of meat for a couple of hours - this will make cabbage soup from fresh cabbage truly rich and saturated. When cooking the broth, be sure to add fragrant spices and spicy roots - the taste of the soup will turn out to be more multifaceted. We serve cabbage soup, seasoned with sour cream and sprinkled with chopped herbs, and then we wait for praise from those who try them. Fresh cabbage soup is a fragrant, satisfying and nutritious first course that will delight the whole family, and our recipes will help you prepare it!
Ingredients:
400-500 g fresh white cabbage,
350 g beef,
5 potatoes
1 onion
1 carrot
1-2 garlic cloves,
1 tablespoon of tomato paste,
2 bay leaves,
salt and black ground pepper to taste,
greens,
vegetable oil.
Cooking:
Cut the beef into portions, put in a saucepan, pour in 1.7 liters of water and bring to a boil. Skim off the foam and simmer until the meat is cooked through. After that, add the chopped potatoes, lightly salt and cook until the potatoes are soft. In the meantime, prepare a frying of onion fried in vegetable oil, cut into small cubes, carrots grated on a coarse grater and tomato paste. When the potatoes are ready, add the shredded cabbage, bring to a boil and cook for about 5 minutes. Then add the frying, garlic and bay leaf passed through the press.
Boil for another 5 minutes. Add salt and pepper to taste, turn off the stove and let the soup brew for 10-15 minutes under the lid. Sprinkle with herbs and serve.
Fresh cabbage soup with pork
Ingredients:
650 g pork pulp,
450 g fresh cabbage,
450 g potatoes
2 tomatoes
1 bell pepper
1 carrot
1 onion
3 tablespoons of vegetable oil,
2 tablespoons of tomato paste,
3 bay leaves,
salt and ground black pepper to taste.
Cooking:
Put the thoroughly washed meat in a saucepan and pour 3 liters of water. Bring to a boil and cook until tender. Fry finely chopped onion in vegetable oil until golden brown. Add grated carrots and chopped bell peppers. Pour in some water and simmer vegetables for 10-12 minutes. Then add finely chopped tomatoes and tomato paste. Stir and cook for another 5 minutes. When the meat is cooked, take it out of the pan and cut into pieces. Add chopped potatoes to the broth and cook for 15 minutes. Add finely chopped cabbage and boil for another 5 minutes. Then add the roast, meat and bay leaf. Cook for another 2-3 minutes, season with salt and pepper to taste.
Ingredients:
600 g white cabbage,
4 chicken drumsticks,
2 potatoes
1 onion
1 carrot
40 g dried forest mushrooms,
2 bay leaves,
2 tablespoons of vegetable oil,
20 g butter,
salt and spices to taste,
greens.
Cooking:
Cover the mushrooms with water and soak until they are soft. On average, it takes about an hour. Put the chicken drumsticks in a saucepan and pour in 1.7 liters of water. Bring to a boil, reduce heat, remove foam, add bay leaf, salt and spices to taste. Cook covered until the chicken is done, then remove it from the broth and separate the meat from the bones.
Rinse mushrooms, squeeze and cut, if necessary. Heat vegetable oil in a frying pan and fry the mushrooms for 3 minutes. Then add the chopped onion and grated carrots on a coarse grater, fry for another 5-7 minutes, stirring occasionally. At the end, add butter and mix. Add chopped potatoes and shredded cabbage to the chicken broth. Cook for 10-15 minutes until potatoes and cabbage are soft. Then add the frying and chicken meat, boil for another 2-3 minutes. Serve soup sprinkled with chopped herbs.
Lean cabbage soup
Ingredients:
300 g of white cabbage,
5-6 potatoes,
1-2 carrots
1 onion
3-5 tablespoons lemon juice
1-2 tablespoons of vegetable oil,
1-2 tablespoons tomato paste (optional)
2 bay leaves,
greens.
Cooking:
Pour about 1.3 liters of water into a saucepan. Add chopped potatoes and bay leaf, cook for 15 minutes after boiling. While the potatoes are cooking, heat the vegetable oil in a frying pan and fry the chopped onion until soft. Then add grated carrots on a coarse grater and fry for another 5 minutes. Add shredded cabbage, lemon juice, bay leaf and tomato paste as desired. Stir and simmer for 15-20 minutes, adding water as needed. When the potatoes are ready, add the vegetable mixture to the pan, salt and pepper to taste. Bring to a boil, boil for a couple more minutes and serve hot, sprinkled with chopped herbs.
Shchi with canned fish
Ingredients:
300 g of white cabbage,
250 g canned fish,
2 potatoes
1 onion
1 carrot
2 tablespoons of vegetable oil,
salt and spices to taste,
dill greens.
Cooking:
Heat oil in a pan and fry chopped onion until soft. Add coarsely grated carrots and simmer until soft. In the meantime, bring 1.5 liters of water to a boil. Add diced potatoes and shredded cabbage to the water. Cook for 10-12 minutes, then add the frying and canned fish, mashed with a fork. Cook for 10 more minutes. Add salt and spices to taste. Sprinkle the finished cabbage soup with chopped dill and serve.
Shchi in a slow cooker
Ingredients:
300 g of meat,
200 g white cabbage,
2 potatoes
2 bulbs
1 carrot
2 cloves of garlic
1/2 stalk celery
1 bay leaf,
salt and ground black pepper to taste
greens,
vegetable oil.
Cooking:
Cut one onion, grate the carrots and fry the vegetables until soft in a slow cooker in vegetable oil, setting the “Frying” mode. Transfer the roast to a plate. Next, put the meat in the multicooker bowl, add the onion cut in half, celery, bay leaf, salt and pepper to taste. Set the "Soup" or "Stew" mode for 1.5 hours. Strain the finished broth, separate the meat from the bones, discard the onion. Put meat, roast, chopped potatoes and chopped cabbage into the broth. Cook on the "Soup" or "Stew" mode for another half hour. At the end, add the garlic passed through the press and chopped greens. Salt and pepper, if necessary. Let the soup brew for about 15 minutes, after which it can be served.
Fresh cabbage soup is an excellent occasion to delight and surprise your loved ones with delicious variations of a wonderful soup. Enjoy your meal!
Calories: Not specified
Time for preparing: Not specified
Fresh cabbage soup is a quick option for a delicious first course. For them, you do not need to cook meat or chicken broth, ordinary water is poured into the pan, and vegetables give the taste to cabbage soup. In any cabbage soup - lean or with meat, chicken is always put a lot of vegetables so that they are thick and satisfying. This cabbage soup recipe without meat will appeal not only to vegetarians, but also to those who prefer light vegetable soups or fast (in the latter case, sour cream is excluded). In winter, you can add frozen vegetables (bell peppers and tomatoes) to cabbage soup or use ready-made dressing for cabbage soup and soups.
Ingredients:
- White cabbage - half a small fork;
- potatoes - 4 pcs;
- carrots - 1 medium;
- onions - 2 pcs;
- tomatoes - 4-5 pieces (or canned 0.5 cans);
- sweet red pepper - 1 pc;
- any greens - 1 bunch;
- water - 1.5 liters;
- vegetable oil - 3 tbsp. l;
- salt - to taste;
- bay leaf - 1-2 pieces;
- peppercorns - 0.5 tsp;
- sour cream, rye bread - for serving.
Recipe with photo step by step:
Dip potatoes cut into pieces or strips in boiling water. Cover with a lid, cook at a low boil until the potatoes are ready. This will take approximately 12-15 minutes. For cabbage soup, it is important to boil potatoes, then they will be “rich”, thick and tasty. 
While the potatoes are cooking, prepare the vegetables for frying. Cut the carrots and sweet peppers into strips (remove the seeds from the pepper). We chop the onion or a small cube, or cut into half rings. You can grate the carrots if you prefer. 
We heat vegetable oil in a frying pan (if cabbage soup is not prepared in a lean version, you can use lard). Pour the chopped onion into it, sauté over low heat for 2-3 minutes until the onion begins to lighten. Add carrots, mix with onions, simmer for another 2-3 minutes. We do not bring the vegetables to readiness. 
Simultaneously with the sautéing of onions and carrots, we cut white cabbage into strips for cabbage soup. Scald the tomatoes with boiling water, remove the skin, cut the flesh into cubes. 
Place bell peppers and tomatoes in the pan. We continue to simmer the vegetables until the tomatoes give juice and are slightly fried. 
We take out a couple of pieces of potatoes, check for doneness. Potatoes should break or mash easily. Add sautéed vegetables to the pot with potatoes along with oil. Let's boil. 
Lay out shredded cabbage. Salt to taste. Cook the cabbage soup on a quiet fire so that a slight boil is barely noticeable on the surface. The cabbage soup will be ready when the cabbage becomes soft. If you like crispy cabbage, not very boiled, then control the process, cook the cabbage until half cooked, taking into account the fact that it will reach readiness even after the end of cooking. 
In the finished soup, add bay leaf, peppercorns. Cover with a lid, turn off the fire and leave the pot with cabbage soup on a warm stove. Let the cabbage soup stand for a while to gain flavor. 
Pour hot soup into bowls. Sprinkle with finely chopped herbs, serve with sour cream and rye bread. Enjoy your meal! 
Author Elena Litvinenko (Sangina)
The word "shchi" (shti) comes from the Old Russian "sity". So called any liquid nutritious food. Cabbage stews began to be prepared in the 9th century, when this vegetable was brought to Russia and began to grow. The dish quickly won people's love.
"Schanoy spirit" always stood in the house. Shi could afford everything. They could be cooked at any time of the year: in summer with fresh, and in winter with sauerkraut. And they never got bored.
Do you know that in the 18th and 19th centuries, cabbage soup was frozen in the form of large ice circles and taken with you on the road, and then chopped, heated and eaten?
Shchi was cooked in village huts, in noble estates, and in royal palaces. Wealthy segments of the population could afford rich cabbage soup (with meat), and simpler people cooked mostly a vegetarian version - empty cabbage soup. But no matter what the ingredients were, cabbage soup was always simmered in a Russian oven. So the vegetables did not seethe in boiling water, but gradually revealed their taste.
Lovelymama/Depositphotos.comNow you can afford at least gazpacho, even miso, even puree soup. But shchi is still the favorite first dish for many. Therefore, we will tell you how to cook excellent cabbage soup.
Rich cabbage soup made from sauerkraut or fresh cabbage
This is a modern variation of rich cabbage soup - without porcini mushrooms and turnips (may Pokhlebkin forgive us). But even an inexperienced cook can cope with the technology.
Ingredients for a three liter saucepan:
- 500 g of meat on the bone;
- 300 g of sauerkraut or fresh cabbage;
- 3 small onions;
- 2-3 potatoes;
- 2 tomatoes;
- 1 small carrot;
- vegetable oil for frying;
- bay leaf, salt, peppercorns, allspice and other spices - to taste;
- dill, parsley, sour cream for serving.
Step 1. Cook the broth
Traditionally, meat soup is boiled in beef broth, while choosing the brisket, brisket and others with a bone. But you can use pork and even chicken.
Cover the meat with water and cook over medium heat. When it starts to boil, keep an eye on the foam. Otherwise, the broth will have to be filtered.
Step 2. Add cabbage
This is the main component of cabbage soup. The most commonly used is sauerkraut. They even add its brine to the soup. Thanks to sauerkraut, cabbage soup acquires that sourness for which many people love them so much.
Sour cabbage soup is not cabbage soup at all, but a kind of kvass. So in the old days they called the honey-malt drink, which was used to treat a hangover. Now many mistakenly call sour cabbage soup with sauerkraut.
When the broth boils, add cabbage to the pan. If you have too much, then you need to rinse it first.
If you cook cabbage soup from fresh cabbage, do not forget that, unlike sauerkraut, it must be added at the end of cooking, before potatoes.
Lower the heat and taste the broth for salt. Usually the salinity of cabbage is quite enough, but if desired, you can add a little salt. Cabbage with meat should be cooked for about an hour.
Step 3. Frying
Shchi is a filling soup, which means you can’t do without frying. Fry finely chopped onions in vegetable oil, then add chopped carrots and chopped tomato to it, and at the very end another tablespoon of tomato paste so that the soup has a rich color.
Previously, onions were put in cabbage soup twice. For the first time, a whole onion along with meat when cooking the broth (then it was removed). There was even a proverb: "I'm naked, but there are onions in cabbage soup." The second time the onion was added already finely chopped along with the cabbage.
Step 4. Gather cabbage soup
After an hour and a half of cooking, fish out of the broth, and when it cools down a bit, separate it from the bone and cut into small pieces. Then return it to the soup along with the roast and potatoes.
Initially, rye flour was added to the cabbage soup for density. With the spread of potatoes, this vegetable took over the function of starching the broth.
GooDween/Depositphotos.com Step 5. Add spices
Approximately 10 minutes before the readiness, send the bay leaf, pepper and other spices to taste into the pan. Try cabbage soup. If they seem under-salted, salt them.
In the old days, kondums (ears with mushrooms and other fillings), rebakes or nannies were served with shchi. Do you remember in Gogol's "Dead Souls": "... after taking a sip of cabbage soup and rolling off a huge piece of nanny from the dish, a famous dish that is served with cabbage soup and consists of a mutton's stomach stuffed with buckwheat porridge ..."?
Shchi is ready! As a dressing, sour cream and fresh herbs are usually used.
Previously, a cast-iron with cabbage soup could languish for hours until the stove cools down. The longer, the tastier. So there was a special kind of cabbage soup - diurnal. In composition, they are the same as ordinary meat, but they cook much longer.
zoryanchik/Depositphotos.com To turn ordinary cabbage soup into daily ones, after cooking, pour them over and send them to the oven, heated to 220 degrees. When the soup boils, reduce the temperature to 160 ° C and simmer for another two hours. After that, reduce the temperature by 10-15 degrees every hour until you reach 70-80 ° C. This imitates the temperature regime of a cooling Russian oven.
Another option: after cooking, wrap the pot with cabbage soup in something warm and let them cool down gradually (this will take 4-6 hours).
In addition, you can use the slow cooker, experimenting with the baking and stewing mode, as well as the keep warm function.
This is a variant of empty cabbage soup. It is perfect for those who do not eat meat or.
Ingredients for a three-liter saucepan:
- 350 g of chum salmon, cod or any other fish with a small amount of bones;
- 400 g sauerkraut;
- 150–200 g fresh forest mushrooms;
- 3 small onions;
- 2-3 potatoes;
- 2 tomatoes;
- 1 small carrot;
- 1 tablespoon of tomato paste;
- butter and vegetable oil for frying;
- bay leaf, salt, peppercorns, allspice and other spices to taste;
- dill, parsley, sour cream for serving.
Cooking
Pour water into a saucepan and add sauerkraut to it. When it starts to boil, remove the foam and reduce the heat to a minimum. Cabbage should be cooked for 40-60 minutes. Then add fresh, cut into large pieces to the broth. After 20 minutes, catch the fish, separate it from the bones and chop. Return fish to broth.
Chop and boil the mushrooms. It is better to use forest ones: white, boletus, mushrooms. Then fry them in butter. In a separate frying pan, make a frying: fry the onions, carrots, tomatoes and tomato paste in vegetable oil.
Send the mushrooms and fried to the broth and cook for about 10 more minutes. Add all spices. Don't forget to salt! After another 10-15 minutes, fish and mushroom soup is ready. They can be served in the same way as rich cabbage soup, with herbs and sour cream.
Nalga/Depositphotos.com Enjoy your meal!
Teach your wife how to cook cabbage soup!
In modern cooking, there are several dozen varieties of cabbage soup. What cabbage soup do you cook? Share your favorite recipe in the comments.
cabbage soup is a national Russian dish. Distinguished by the sour taste created by sauerkraut commonly used in cabbage soup. But other plants can also give acid, for example, sorrel, nettle, or neutral herbs, followed by dressing with cabbage or other brine. The laying of vegetables in the soup is usually done raw, without preliminary frying. The liquid base of cabbage soup can be meat, fish, mushroom broths, decoctions of vegetables or cereals. Completely vegetable soup is called "empty". Well-known are "daily" cabbage soup, which acquire their taste only a day after they are cooked. Often cabbage soup is “whitened” with sour cream, cream or milk.
- When cooking cabbage soup, sauerkraut is placed in cold broth (or water), and stewed cabbage is boiled.
- Delicious cabbage soup can be prepared even from very sour cabbage. To do this, you need to replace part of the sauerkraut with fresh. At the same time, only sauerkraut is stewed, and fresh is put in a boiling broth.
- Shchi from fresh cabbage without potatoes is recommended to be seasoned with toasted flour.
- Shchi itself has a delicate taste and delicate aroma, so you should not add tomato to them, it is also desirable to limit the amount of spices.
- In contact with 0
- Google+ 0
- OK 0
- Facebook 0
