Fresh cabbage soup with potatoes

We will need: water - 2-2.5l; whole piece meat (pork or beef or lamb) - 500g; fresh cabbage - 500g, carrots - 1 pc. potatoes - 2 pcs., onions - 2 pcs.; parsley or celery root - 50g; greens, bay leaf .; salt, peppercorns - to taste; Tomatoes fresh vegetable mixture - optional
In a saucepan over low heat, cook any meat (pork or lamb beef) with bone or pulp. To make the broth richer, put the meat in cold water. Do not cover the pot with a lid. Salt, add peppercorns, one onion carrot, parsley or celery root and put to boil. Do not cover the pot with a lid.

Remove the foam from the boiling broth and pour a spoonful of cold water into it. When the foam appears again, repeat the operation, and so on until the scale ceases to form. Wipe the foam that has dried to the edges of the pan with a clean, damp cloth and continue to cook the broth. After the meat is ready, remove the meat from the broth, Cabbage, cut into checkers or strips, dip into boiling broth (Some late varieties white cabbage give cabbage soup an unpleasant smell and a bitter taste, such cabbage should be immersed in boiling water for 2-3 minutes before laying.). When the broth boils again, put potatoes cut into cubes or slices or cubes into it.

Cook until potatoes are ready. If fresh tomatoes are used instead of tomato puree, then they must be put in a saucepan before the end of cooking. I also added the vegetable mixture 10 minutes before the end of cooking. Reduce fire. Grind the greens, put them in cabbage soup, let the soup boil and turn off the fire.

Let it brew for 15 minutes.

Before serving, top with sour cream.
I cook lamb soup without fried, it's a taste from my youth, but lovers can cook fried and dress cabbage soup.
Frying: Grate the carrots on a coarse grater, cut the onion into cubes. Then the onions and carrots must be fried for several minutes for vegetable oil, at the end of frying, put a small chopped clove of garlic in the pan. Before you turn off the heat, put the tomato paste on the vegetables. If you cook cabbage soup with fresh tomato, then put it in the pan along with garlic.
You can also cook in this way. Cut the carrots into strips and stew with the addition of oil until the color changes (the carrots should brighten), add it to the cabbage soup. After you have taken the meat out of the broth. And continue to cook, put cabbage, potatoes, and so on.

Shchi - a national dish Russian cuisine. This hearty soup cabbage has been prepared in Russia since time immemorial, and is still being cooked. Over time, the recipe has changed, many variants of this dish have appeared, but the main ingredient remains unchanged - cabbage.

Shchi is made from sauerkraut or fresh white cabbage, meat, vegetable, mushroom and even fish broths are used. The soup is supplemented with other vegetables, as well as cereals, legumes and mushrooms.

Today we will talk about cabbage soup from fresh cabbage with potatoes, consider the calorie content and their preparation. We will also be interested in the technology and secrets of the cooking process. Let's also consider two traditional recipe cooking.

To make the soup really tasty, let's clarify what tips from experienced chefs on how to cook it you should pay attention to:

The secrets of cooking cabbage soup - the secrets of taste

We note right away that the quality of the broth is extremely important for this dish. Therefore, always use quality meat or bones. Appetizing is obtained only from fresh meat, clear broth.

You can use pork belly, ribs, marrow bone with meat, as well as not very lean beef meat. For a dietary table, poultry meat is suitable, in particular, chicken breast or turkey fillet.

After boiling, cook the meat over low heat, removing the resulting foam. Take your time with cooking, cook the meat for at least an hour. A little less chicken - about 40 minutes.

Fresh cabbage should not be cooked for a long time. In soup, it should be slightly crunchy, and not overcooked to a standing porridge. Shred it into small strips or cut into small cubes.

Tomatoes give the sourness and sharpness characteristic of cabbage soup. You can use fresh tomatoes or concentrated tomatoes. Some housewives instead add a little brine from sauerkraut or table vinegar. In this case, the color of cabbage soup will remain natural.

To make the soup more rich and thick, a little lightly fried flour is added to it. It is first fried, then diluted with a ladle of hot broth and then poured into the pan, at the very end of cooking.

Cooking soup from fresh cabbage with potatoes

Shchi from fresh cabbage - the best way for those who, due to illness, cannot eat sauerkraut or simply do not like its taste. Also, this dish is recommended to everyone who follows the figure, because cabbage soup has an average calorie content from fresh cabbage with potatoes, on average, 31 kcal per 100 g.

Shchi cooked in chicken broth, or lean, beef broth has a low calorie content. Fatty pork soup, of course, contains more calories.

Recipe for cabbage soup in sugar bone broth

For cooking, a bone with meat is suitable. You can use pork or beef marrow (sugar) bone. No less tasty will be a soup of ribs.

We will need about 300 g of meat content for 2 liters of water. We will also prepare: 300 g of cabbage (this is a little less than half a small head), 3 potatoes, 1 carrot, 1 onion, 1 sweet red pepper (small), 2 tbsp. tomato. Still need salt, lavrushka, fresh parsley.

Shchi cooking - process technology:

Wash the meat well, put in a pot of cold water, boil. Immediately reduce the heat to a minimum, cook for at least an hour. If you cook a bone - then an hour and a half. Don't forget to skim off the foam.

While cooking, clean and wash the vegetables. Cut potatoes, carrots, onions into cubes, carrots and peppers into thin half rings. Finely chop the cabbage.

From the finished broth, remove the meat and parsley. Put the meat on a separate plate, let it cool a little, and discard the parsley. Put carrots in a saucepan, cook for 5 minutes. Now put the potatoes, cook for another 10 minutes. Just now lay out the cabbage and Bell pepper, salt.

Cook, covered, at a gentle simmer until tender – the potatoes should be soft and the cabbage slightly undercooked (but only slightly!). It will reach readiness, when the already prepared soup will be infused.

Fry the onion in vegetable oil tomato paste. For the thickness of the cabbage soup, if necessary, you can add 1 tsp of flour. Put the frying pan out 5 minutes before the end of cooking. Wrap the pot with ready-made cabbage soup warmer, leave for half an hour or an hour.

Pour the soup into bowls. Cut the meat from the bone, cut into small pieces, arrange on plates, and return the bone itself to the pan. Put sour cream, some fresh herbs in each serving and serve.

diet recipe cabbage soup with potatoes, fresh cabbage with chicken

For 2 liters of water you will need products: 2 small chicken breasts, 300 g cabbage, 3 potatoes, carrots and onions. You will also need 2 small strong tomatoes, 2 cloves of garlic, salt, fresh parsley and dill.

The technology of making cabbage soup from fresh cabbage

Boil chicken broth. To make it transparent, cook over low heat for 40-50 minutes, removing the foam. Remove meat and place in a clean bowl. Once cooled down a bit, cut into portions.

Place diced potatoes and grated carrots in a saucepan. Boil 15 min. Now dip finely chopped cabbage and diced tomatoes into the soup (scald them first and remove the skin). Boil for 20 more minutes.

5 minutes before the end, put the fried onion and crushed garlic into the soup. Fry them in vegetable oil, but only until soft, not browned. Salt the cabbage soup, you can add a little ground pepper. When the soup is ready, put the chicken pieces into the pot.

Let the finished soup brew, pour into bowls. Put sour cream in each, sprinkle cabbage soup with herbs and serve. Bon Appetit!

Fresh cabbage soup with potatoes

TECHNICAL AND TECHNOLOGICAL CARD No. Fresh cabbage soup with potatoes

1. APPLICATION AREA

Real techno- routing developed in accordance with GOST 31987-2012 and applies to the cabbage soup dish from fresh cabbage with potatoes produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)

3. RECIPE

Name of raw materials and semi-finished products \ Gross, g \ Net, g

4. TECHNOLOGICAL PROCESS

Cabbage is cut into checkers, potatoes into slices. Cabbage is placed in boiling broth or water, brought to a boil, then potatoes are added, sautéed carrots and turnips, onions and other vegetables are added according to the recipe and boiled until tender.

5-10 minutes before the end of cooking, chopped tomatoes or sautéed tomato puree, sautéed flour diluted with broth or water are added to the cabbage soup.

Simultaneously with spices, you can put garlic in cabbage soup (2 grams per 1000 grams of cabbage soup), mashed with salt.

1. REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE

Serving: The dish is prepared according to the consumer's order, used according to the recipe of the main dish. Shelf life and sale in accordance with SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a study report.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance - Characteristic of this dish.

Color - Characteristic of the products included in the product.

Taste and smell - Characteristic for the products included in the product, without foreign tastes and odors.

6.2 Microbiological and physico-chemical parameters:

According to microbiological and physico-chemical indicators, this dish meets the requirements of the technical regulation of the Customs Union "On food safety" (TR TS 021/2011)

1. NUTRITIONAL AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)

Technological engineer.

Russian cabbage soup is a symbol of the meal, the main dish in Russia. Every self-respecting foreigner is obliged to try cabbage soup at least once in his life, otherwise he will never be able to get to know the Russian spirit.

Today we are preparing traditional cabbage soup from fresh cabbage with potatoes. But before starting the cooking process itself, let's recall some interesting historical facts about this truly Russian soup.

History

Shchi appeared in Russia around the 9th-10th centuries, when cabbage was first brought from Byzantium. Shchi could be both simple (for the poor people) and rich (for the nobility). A simple version of cabbage soup suggested the absence of meat or, in rare cases, the presence of fat. When there were no potatoes yet, flour was added for calorie content and put turnips. In the fall, mushrooms were added to the soup. Rich cabbage soup had a more satisfying base - meat or even fish, such as sturgeon.

There is an interesting fact - cabbage soup was frozen, cut into portions and taken with them on a long journey in winter. On a fire in a cauldron, cabbage soup was thawed and eaten. They claim that this is how they became tastier. You can try, right?

Composition

What is traditionally put in cabbage soup? Of course, cabbage. It can be fresh or pickled. Favorite varieties of cabbage soup - from sorrel or nettle. An important role in shchi is played by spices, which can be put in excess - dill, onion, celery, bay leaf, pepper, garlic. In addition to the listed lean options with mushrooms, there are still prefabricated cabbage soup, which are boiled from the remains of meat and bones. They used to put turnips, then they replaced it with carrots and potatoes.

Recipe

It will take 45 minutes to cook cabbage soup (+ 2 hours of meat cooking time).

The number of servings is 4.

soup cooking. For this we need the following products:

Pork or beef - 300 g.

Potatoes - 3 pcs.

Cabbage - 300 g.

Carrot - 1 pc.

Onion - 1 pc.

Tomatoes - 1 pc.

Greens (dill, parsley, onion) - to taste.

Vegetable oil - 20 g.

Salt, pepper - to taste.

For cooking you will need the following inventory:

Saucepan 3 l.

Pan.

Cutting board.

Knife for peeling vegetables.

Knife for cutting.

Step by step guide to cooking fresh cabbage soup

1. Boil the meat in water until tender, about 2 hours (beef can be boiled for up to 3 hours). Cut into bite-sized pieces.

2. Put the potatoes in a saucepan, after washing and peeling them, but not cutting them.

3. Finely chop the cabbage, add to the cabbage soup.

4. Peel and finely chop the onion, fry in oil until golden brown. Add carrots to it, peeled and rubbed through a coarse grater. Scald the tomato, remove the skin and cut into small pieces, add to vegetable stew. All together we pass for 10 minutes.

5. We take out the boiled potatoes and break them into pieces with a spoon. You can do this in a pan with browned vegetables. Shredded in this way, potatoes retain their aroma and expressive taste.

6. Sending vegetable mix with potatoes in a pot. Let the soup cook for another 7 minutes.

7. Add chopped greens and salt and pepper, turn off. Let it brew for 10 minutes and serve with sour cream.

Thanks to properly brewed cabbage soup, you have the opportunity to experience the unique flavor of Russian cuisine and travel back to the time of our ancestors, who, just like you, enjoyed the aroma of freshly brewed cabbage soup.

Shchi will become the crown dish of your table. Rich taste and alluring aroma will appeal to all participants of the family dinner. During the meal, you can recall the proverbs about Russian cabbage soup: “Schi and porridge is our food”, “Teach your wife how to cook cabbage soup”, “Where cabbage soup is, look for us there”, “Cash soup with meat, but not - so is bread with kvass”, “ If you don’t grow vegetables, you won’t cook cabbage soup.” As an example of the use of cabbage soup in literature, one can cite the play of the same name by Vladimir Sorokin. The group "Gas Sector" had the song "Schi", which sang the excellent taste of Russian cabbage soup.

A successful attempt at cooking cabbage soup will inspire you to new recipes for this Russian dish. Be sure to please yourself and your loved ones with soup from fresh or dried mushrooms, sour soup from sorrel or nettle. The first courses are the basis of the dinner. They have satiety and benefits, richness and aroma. Eat cabbage soup from cabbage - and better meals Do not search!

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TECHNICAL AND TECHNOLOGICAL CARD No. Fresh cabbage soup with potatoes

1. APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the cabbage soup dish from fresh cabbage with potatoes produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)

3. RECIPE

Name of raw materials and semi-finished products \Gross\Net

Cabbage is cut into checkers, potatoes - into slices.

4. TECHNOLOGICAL PROCESS

Cabbage is placed in boiling broth or water, brought to a boil, then potatoes are placed.

Add browned carrots, onions and cook until tender. 5-10 minutes before the end of cooking, chopped tomatoes or browned tomato puree, browned flour diluted with broth or water are added to the cabbage soup. Simultaneously with spices, you can put garlic in the cabbage soup (2 g net per 1000 g of cabbage soup), mashed with salt.

When preparing cabbage soup from early cabbage, it is laid after potatoes. Shchi according to column III can be cooked with tomato puree (10 g per 1000 g of soup).

1. REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE

Serving: The dish is prepared according to the consumer's order, used according to the recipe of the main dish. Shelf life and sale in accordance with SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a study report.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance - Characteristic of this dish.

Color - Characteristic of the products included in the product.

Taste and smell - Characteristic for the products included in the product, without foreign tastes and odors.

6.2 Microbiological and physico-chemical parameters:

According to microbiological and physico-chemical indicators, this dish meets the requirements of the technical regulation of the Customs Union "On food safety" (TR TS 021/2011)

1. NUTRITIONAL AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)

Technological engineer.