If you cook soup with butter, then let's start with that. Start by cutting the leeks into thin strips. The leeks need to be washed thoroughly, moving the leaves apart, as the soil is hidden there. If you are not going to use all the onions at once, then cut off the required number of leaves and wash them under running water. Cut into thin strips. Return the remaining leeks to the refrigerator. Cut the onion or red into small cubes. Finely chop a couple of cloves of garlic, I finely chopped the young garlic along with the green part. And green onions. I finely chopped the white part of the green onions, and the green part can be sprinkled on the finished soup when serving or used onions in other dishes. Place all three types of onions and garlic into a saucepan and add butter. Place on low heat and simmer for 10 minutes, stirring occasionally a couple of times. If you want to make a diet soup, then use vegetable oil without a strong aroma.
While the onions are stewing, chop the carrots. Slicing of your choice - I have some of the carrots cut into thin strips and some into thin slices (circles). This is how the soup is prepared very quickly after stewing the onions, then I advise you not to chop the carrots coarsely. Add the carrots to the onions, stir and simmer for another minute over low heat. Add thyme sprigs or bay leaves.
Chop the young cabbage and place it in the pan after a minute, immediately beat in the egg and stir quickly. You can also see salad inclusions in the picture - if there are any, finely chop the stems of any greenery - I have arugula stems. Yes, I don’t throw away the stems, but use them to make soups or broths. You can freeze them.
The egg will immediately begin to stick when it hits the bottom of the pan, so mix thoroughly for about 30 seconds - the heat is still the same - minimal.
And fill the vegetables with water. Here you choose what you will use to cook the soup. The choice is large. Water, chicken broth, any animal broth, vegetable broth, and you can even make it with fish broth. Bring to a boil, add salt, pepper, add any spices to your taste and cook for a minute or two. Or as soon as the soup boils, remove from the heat and let the soup sit for about 10 minutes. The eggs need to be completely cooked. If you personally collected the eggs from a chicken, then you can prepare the soup even faster. Adjust the thickness of the soup to your taste.
The soup can be served with a spoonful of sour cream or yogurt, sprinkled with fresh herbs.
Learned by heart, we cook vegetable soup with young cabbage or prepare green cabbage soup in rich meat broth. We season this soup generously with summer herbs - cilantro, parsley, dill and green onions. In this dish, the cabbage does not boil over and does not lose color, since it is not subjected to special heat treatment, but it becomes tender and soft.
A fairly thick soup from young cabbage is obtained from the vegetable mass. By and large, preparing a dish without meat or with rich broth is a matter of taste and personal preference. If the soup is made without meat, you can add green peas and green beans to it. During the summer season these vegetables are available. Plus, light with herbs and a side of cabbage, it's a dish that can be prepared in just half an hour, with no effort.
A lot can be said about the benefits of young cabbage, as well as about the harm. Firstly, it is a source of almost all known vitamins that we so need after winter vitamin deficiency. Especially when you consider that young cabbage is almost the first seasonal vegetable of the year. Secondly, the calorie content of cabbage is extremely low. Young ones don’t need to be seasoned with oil at all, they are juicy on their own. Well, thirdly, it is simply delicious, especially in combination with other vegetables or in soups.
When we prepare soup with meat and cabbage, we prefer to cook a thick and rich broth on beef ribs. This broth turns out clear and aromatic, and the ribs contain a sufficient amount of meat, which suits everyone. The addition of young carrots and onions to the broth makes beef and cabbage soup incredibly tasty and colorful. By the way, in the fall it is problematic to prepare such a soup for dinner, since as the head of cabbage ripens, it becomes coarse and not so brightly colored.
An important point is that in order for the soup to turn out bright and the cabbage not to lose its amazing color, you should not cook the chopped cabbage. Just throw it into the boiling soup and immediately remove the pan from the heat. After 2-3 minutes, the cabbage will become soft without changing color.
If you cook the meat broth in advance, green cabbage soup can be prepared in 25-30 minutes, given that young carrots cook very quickly. We always prefer to cook summer cabbage soup with herbs, and we add a lot of them. In addition, if desired, you can add hot pepper, especially if you like spicy first courses. If cabbage soup is cooked without meat, all vegetables can be cooked at the same time, and young cabbage can be added just before the end of cooking.
Soup with young cabbage. Step by step recipe
Ingredients (2 servings)
- Fresh young cabbage 200 g
- Onion 1 piece
- Young carrots 1 piece
- Hot pepper (optional) 1 PC
- Mixed greens (parsley, dill, cilantro, green onions) 0.5 bunch
- Beef ribs 350 g
- Salt, black pepper, coriander spices
- Typically, a head or head of cabbage weighs at least 1 kg. We don't need that much. 200-250 grams is enough. You can use the top leaves in cabbage soup for two - they are a beautiful bright green color. The leaves inside the head are white or yellow. You can make a vitamin salad from them or with tomato. Add a lot of fresh herbs to your plate - it's both healthy and tasty. I like the way Asian soups are served, for example - the abundance of greens creates a unique taste and charm.
Young vegetables and herbs for soup
- Wash the beef ribs and thoroughly remove any bone fragments - unfortunately, they remain when chopping the meat. Pour 1 liter of cold water into a saucepan and place the ribs in it. Bring the broth to a boil and carefully skim off any foam that forms abundantly with a spoon. Cover the pan with a lid and reduce the heat to a low simmer. The broth for soup with young cabbage should not boil - only a barely noticeable boil.
Make a thick broth from beef ribs
- After 1 hour, remove the ribs from the broth and let them cool slightly. If the broth turns out a little cloudy, and you want soup with meat and cabbage in a clear broth, you can always clarify the liquid. It is convenient to do this with egg white, approximately the same way as broth is clarified for. Add peeled and coarsely chopped onion to the broth. Peel young carrots and cut into long pieces. There is no need to grate, otherwise the carrots will add little sweet taste to the soup and will greatly color it. If you want, add coarsely chopped hot pepper, after cleaning it from seeds and white inner walls.
Add vegetables to broth
- Season the broth with salt and pepper to taste, add a pinch of coriander. Separate the meat from the ribs and remove the cartilage. Cut the meat into large pieces and return it to the broth. Bring the soup to a boil and simmer over low heat until the carrots are cooked - 20-25 minutes. It is advisable for the broth to simmer gently and not bubble. By the way, light soy sauce is added to the soup, literally 1 tbsp. l., try it.
Return the meat to the broth and cook until the vegetables are tender
- While the vegetables are cooked in the broth until tender, remove the required amount of the top green leaves from the head of young cabbage and finely chop them. When the vegetables in the broth have cooked and become soft, or better yet almost soft - al dente, add shredded cabbage to the broth and stir. Wait until the soup begins to boil and immediately remove the pan from the heat. The soup with beef and cabbage needs to sit covered for 3-4 minutes.
Add shredded cabbage to the broth
- In a few minutes, the young cabbage will become soft, the crunchy hardness will no longer be felt, but the amazing green color will remain. Young cabbage soup can be seasoned with additional salt and pepper to taste. You can start lunch.
Place the cream in the refrigerator in advance. Wash the chicken, cut into 4 parts and remove the skin. Remove the meat from the breasts and thighs from the bone. Grind the chicken through a meat grinder, then rub through a fine sieve. Lightly beat the whites and add them to the minced meat in portions, stirring constantly. Season with salt and pepper, stir and pass through a sieve again. Place in a bowl, cover with a plate and place a small weight on top. Place in the refrigerator for 2 hours.
Place the remaining pieces of chicken along with the bones in a large saucepan, pour in 3 liters of water, place over high heat and bring to a boil. Skim off the foam, lightly salt and cook over low heat for 30 minutes. Remove the chicken pieces and strain the broth.
Peel onions, carrots and potatoes. Chop the onion, cut the carrots and potatoes into small cubes. Heat vegetable oil in a frying pan and fry the onions and carrots for 6 minutes. Add the vegetable mixture to the strained broth along with the potatoes and bring to a boil. Reduce heat and cook for 10 minutes. Wash the cabbage and cut into thin strips.
Drain any liquid from the bowl with the minced chicken. Place the bowl in a container filled with ice. Gradually add chilled cream, stirring with a wooden spoon until smooth.
I met here by accident and fell in love.
I recommend.
Recently. You may know her, read and cook according to her recipes,
And... you talk and talk. About the high art of cooking.
And I am discovering so many nuances and secrets of an amateur gourmet or rather... a professional. Yes, most likely a professional.
It’s so disgusting to me, it’s unpleasant to see, watch culinary on all TV channels show, shows and shows. There are no tips or recommendations there. Only media people who don’t know how to cook. Even those who don’t know how to cut vegetables correctly!!!
My aunt, who lived in Germany, her husband was a military man, so she attended all sorts of different courses, German for idle, unemployed wives of Soviet military men. That's where they were taught to sew and knit and cook. For real. They taught art.
She taught me how to cut vegetables without the fear of cutting off my fingers. How to place your finger so as not to injure yourself. And how to embroider so that there are no knots on the reverse side of the embroidery.
My new friend also knows how to grow seedlings. And reap the harvest. And save it, the harvest.
I admire it.
Original taken from myugolok
in Vegetable soup with young cabbage
Tired of meat soups, aren't you?
Small heads of young cabbage have appeared on sale, and it’s time to make soup from it.
To a forkful of young cabbage I’ll add some root vegetables, green vegetables, cauliflower, acidify with tomatoes, spice it up with peppers and garlic cloves, and garnish with the aroma of herbs.
There can be countless variations in the preparation of this soup. This is how I conceived the “Study in Green Colors” three years ago, but now it will be somewhat different.
INGREDIENTS
1 small fork of young cabbage
2 onions
1 small carrot
1/4 celery root
100 g garlic arrows
cauliflower and cabbage stalks
cauliflower florets (about half)
2 celery stalks
8 pcs tomatoes
100 g green peas
100 g green beans
50 g frozen dill
Bay leaf
thyme sprigs
10 pcs each of dried paprika, tomatoes, hot pepper pod without seeds
3 tbsp. l. olive oil for frying
1 tbsp. l. flour
handful of pine nuts
I cut the root vegetables into thin strips.
I cut the stalks out of the cabbage and chop them finely.
Pour boiling water over frozen tomatoes and drain the water after 3 minutes. I remove the skins from the tomatoes and reserve the liquid.
Fry the chopped root vegetables in olive oil until golden brown, add chopped cabbage and tomatoes to them and fry for another 5 minutes.
At the same time, I pour 4 liters of water into the pan, put garlic arrows, stalks of cilantro and parsley into it, add crushed dried tomatoes, peppers and hot peppers, 2 tsp. seasonings "Tasty salt for first courses."
I put in the finely chopped cauliflower florets and cook for about 10 minutes, so that the cabbage remains slightly undercooked.
I remove the cabbage with a slotted spoon.
Sprinkle the fried vegetables with one tablespoon of flour and fry for a couple more minutes, and then pour the cabbage broth through a sieve to remove large particles of spices.
I add dill, bay leaf, green peas.
I don’t pour out all the cabbage broth, I leave about half a liter in the pan. I boil the green beans in this broth for 5 minutes and remove them with a slotted spoon. I do this so that I don’t use this broth and drain it.
I add boiled cauliflower and beans.
I add a handful of pine nuts.
This is an amazingly delicious soup!
The vegetables are not overcooked, have not changed their green color, they crunch gently. Their tastes united and they became one harmony. At the same time, the broth turned out rich and silky.
The next day, you can pour out some of the soup, heat it up, turn it into puree with a blender and pour in hot cream, and when serving, sprinkle with garlic croutons. You never know how to diversify the serving of this wonderful soup.
But now I wanted to try it simply with sour cream.
Bon appetit!
Young cabbage soup is rich in taste and aroma. You can serve it on its own or with accompaniments, such as potatoes sprinkled with chopped dill, bread toasted with garlic butter, tomatoes or other delicacies. Method of preparation: Heat vegetable oil in a frying pan. Cut the onion into very thin slices or small cubes. Place the onion in a hot frying pan and fry lightly. […]
Ingredients
2 liters of broth cooked with bones or beef;
1 liter of water;
1 head of young cabbage;
2 onions (preferably white);
4 medium sized carrots;
vegetable oil;
1 tablespoon oil;
1 bunch of fresh or frozen dill;
a pinch of pepper;
a pinch of salt.
Young cabbage soup is rich in taste and aroma. You can serve it on its own or with accompaniments, such as potatoes sprinkled with chopped dill, bread toasted with garlic butter, tomatoes or other delicacies.
Cooking method:
Heat vegetable oil in a frying pan. Cut the onion into very thin slices or small cubes. Place the onion in a hot frying pan and fry lightly. Do not forget to mix the contents of the pan - the onions should not burn, as they will ruin the taste of the young cabbage soup. 
Wash the carrots under running water and peel. Cut the carrots into thin slices, add to the fried onions and stir. Cover the pan with a lid - then under the influence of higher pressure, the vegetables will soften much faster. Don't forget to mix the vegetables for the new cabbage soup. If there is too little fat, add a little vegetable oil to the vegetables. 
Prepare a fairly large pot. Place pre-prepared broth and recommended amount of water into recipe.
Pour the onions and carrots in the pan into the pan with water and broth. Mix all ingredients well. Cook everything to a boil
Wash small heads of cabbage well under running water, remove the outer leaves and discard the cobs (the hardest part of the cabbage). In order for cabbage soup to taste perfect, the cabbage must be properly chopped. Cut it into oblong strips - in other words, cut it. If we have a slicer, we don't have to cut the cabbage with a knife.
Add shredded cabbage to the boiling broth with vegetables. Cook for about 20 minutes. However, if the cabbage softens faster, stop cooking. The cabbage should not be too soft or overcooked, but should be slightly crispy. Therefore, the cooking time can be reduced or increased accordingly. Cooking times are approximate.
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