Fresh cabbage soup with meat recipe. Shchi - recipes. Fresh cabbage soup

cabbage soup– 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.

Cook cabbage soup according to our recipe, take a photo of your cabbage soup and place it under the recipe - treat everyone with your cabbage soup. Let everyone learn how to cook delicious cabbage soup!

The diet of an adult and a child implies the consumption of first courses for food. If soups and borscht are reluctant to eat abroad, then our compatriots crush cabbage soup, as they say, on both cheeks. Such a wide demand encourages housewives to look for more and more new recipes to surprise the household. Shchi is prepared from fresh cabbage with the addition of ingredients that can emphasize the merits of the dish. Consider the most delicious recipes in order.

Shchi according to classical technology

potatoes - 180 gr.
corn oil - in fact
greens - bunch
laurel - 3-4 pcs.
seasonings favorite - to taste
garlic cloves - 3 pcs.
tomato paste - 40-50 gr.
onion - 1 pc.
carrots - 1 pc.
fresh cabbage - the amount at the discretion
beef tenderloin - 600 gr.

First of all, you need to prepare the broth. It should be rich, so the meat does not need to be pre-cut. So it will gradually release juices as the water heats up.
Wash the beef, dry and remove the veins. Send to a pan of a suitable size, fill with filtered water after the fact. Set the average power of the stove, cook until cooked for 1-1.5 hours.
When the tenderloin is boiled, remove it and chop it into small pieces 2-2 cm in size. Send it back to the pan. At this time, prepare a frying of chopped onions and grated carrots.
Send vegetables to fry vegetable oil, after about 7 minutes enter tomato paste or a few fresh, skinless tomatoes. Cook another 7 minutes, stirring.
Peel the potato tubers and cut into cubes of the same size so that the root vegetables boil evenly. Chop cabbage, send along with potatoes and roast beef.
Squeeze the garlic gruel with a press into the pan, mix. Provide cabbage soup with laurel, season with spices, chopped herbs to taste. Boil over a fire between medium and low for a third of an hour, then serve.

Shchi with bell pepper

filtered water - 2.8 l.
fresh cauliflower - 0.2 kg.
broccoli - 0.2 kg.
white cabbage - 0.4 kg.
corn oil - in fact
peppercorns - 6 pcs.
laurel - 4 pcs.
sweet pepper - 1 pc.
onion - 1 pc.
tomato paste - 40 gr.
pork or beef tenderloin - 0.5 kg.
carrots - 2 pcs.

Wash the meat, then send it to the pan and boil until tender. Pork languishes for about 1.5 hours, beef a little less. You can combine two types of meat, taking them in equal proportions.
When the rich broth is cooked, remove the tenderloin and cut it into equal appetizing pieces. Send back to the saucepan. Add the chopped white cabbage.
Divide cauliflower and broccoli into florets, set aside in a separate bowl. These ingredients will be added last. Peel the onion and carrot, chop. Do the same with pepper.
Send the vegetables to the pan, fry in corn oil until tender. Then add tomato paste, mix everything well and continue languishing.
Transfer the roast to the pan with the meat and cabbage. Turn on the burner on medium power, cook until the cabbage is ready. 20 minutes before the end of cooking, add broccoli and cauliflower.
5 minutes before the end, put bay leaves, peas, favorite spices and spices into the pan. Continue to simmer, then turn off the heat and let the soup stand for half an hour. Serve with greens.

Shchi in a slow cooker with chicken

potatoes - 240 gr.
white cabbage - 500 gr.
carrot - 80 gr.
onion - 60 gr.
laurel - 4 pcs.
chicken (fillet) - 800 gr.
drinking water - 2.2 liters.
corn oil - in fact
seasonings of your choice - up to you
ripe tomato - 2 pcs.

Grind the white cabbage very finely. Separately, wash and chop the onions, carrots, potatoes. Remove the skin from the tomatoes by scalding with boiling water, then chop finely.
Get your multicooker ready to go. Pour the corn oil into the bowl, heat it up. Send inside the tomatoes, chopped onions, carrots. Cook on the "Frying" program for 10 minutes, stirring occasionally.
After that, remove the vegetables into another container. Rinse the chicken, cut into equal slices and similarly fry in a slow cooker on the “Baking” mode (duration 15 minutes).
Add the roasted vegetables to the chicken, add water. Salt and pepper the dish, add spices. Turn on the "Extinguishing" program for 25 minutes.
After a specified period of time, send chopped cabbage and potatoes to the chicken, continue languishing. Skim off the foam that will form.
After laying all the ingredients, the cabbage soup is cooked for about 45 minutes. If this period is not enough, increase the time at your discretion. 5 minutes before the end of cooking, send laurel leaves to the bowl. Let the soup cool before serving.

Shchi with turnips

fresh parsley - 30 gr.
white cabbage - 620 gr.
lard - 110 gr.
cherry - 130 gr.
onion - 1 pc.
turnip - 1 pc.
beef on the bone - 500 gr.
bay leaves - 4 pcs.
potatoes - 240 gr.
peppercorns - 5 pcs.
purified water - 2 liters.
carrots - 1 pc.

Wash the meat, send the product to a container of a suitable size. Pour in the required amount of water, send the pan to the stove. Prepare the broth in the usual way. If you prefer more fatty dish you can use pork.
In the case of lamb or beef, low-calorie cabbage soup can be prepared. After boiling the composition on the stove, do not forget to remove the scale. Add cold water if necessary. Thus, you can completely get rid of the foam. Keep in mind, the broth will cook for about 3 hours.
At the same time, clean and wash the cabbage. Chop the vegetable to your liking. Once the broth is ready, stir in the cabbage. In the meantime, start preparing the potatoes, chop the root crop into small cubes. As soon as the ingredients boil, add chopped vegetables to them.
Set the pan on the stove, add the required amount of lard for frying. Spread out the product. Add finely chopped onions and herbs to a fireproof container. As soon as the components acquire a golden hue, mix the frying with the main products.
In parallel, cut the cherry tomatoes into 4 parts and send to the soup. At the end of cooking, add spices to taste. Stir thoroughly, turn off the stove. Leave the soup to infuse for a quarter of an hour. After that, serve fragrant cabbage soup with fresh bread, sour cream and herbs. In portions, you can put olives and lemon slices.

onion - 1 pc.
cabbage - 400 gr.
potatoes - 150 gr.
carrots - 1 pc.
bay leaves - 2 pcs.
sugar - to taste
dried parsley - 30 gr.
spices - to taste

Peel and wash all vegetables. Finely chop the onion, do the same with white cabbage.
Pass the carrots through the grater. Send the vegetables to the pan, pass the components for 10 minutes in oil. Stir in salt to taste.
Send the roast to the pan. Cut the peeled potatoes and send to the rest of the ingredients.
Fill the container with water, start cooking. The procedure will take about a third of an hour. At the end of the manipulation, you can add allspice, you're done.

Shchi with stew

young cabbage - 320 gr.
beef stew - 360 gr.
potatoes - 200 gr.
carrots - 1 pc.
spices - to taste
fleshy tomato - 1 pc.
onion - 1 pc.

Prepare all vegetables properly. Wash thoroughly and grind in the usual way.
Pass the carrots through a grater. Root crops, cabbage and onions must be boiled for a third of an hour in salted water.
Chop the potatoes into small cubes, send the vegetable to the pan, stir in the stew. Don't forget to chop the tomato and add to the pot. Mix spices and herbs immediately before serving the dish.

Shchi with meatballs

cabbage - 550 gr.
potatoes - 300 gr.
greens - 35 gr.
onion - 1 pc.
spices - to taste
carrots - 1 pc.
bay leaves - in fact
minced meat - 320 gr.

Make small balls from minced meat. Place the workpiece in a pot of cold water, start the cooking process. Wait for the liquid to boil.
In parallel, wash the potatoes and remove the uniform. Chop the root vegetable into cubes. Shred the cabbage. Send vegetables to meat. Fry chopped onions and grated carrots in oil.
Stir the golden roast into a common saucepan. Add spices and bay leaves to taste. After boiling, the dish can be removed from the stove. Let the soup stand.

Shchi with mushrooms and ham

fresh mushrooms - 290 gr.
cabbage - 480 gr.
carrots - 1 pc.
ham - 110 gr.
onion - 1 pc.
vegetable oil - in fact
pitted prunes - 12 pcs.
greens - 25 gr.
spices - in fact

Finely chop the cabbage, send it to the pan with vegetable oil. Fry until soft. Cut the peeled onion into half rings. Grate carrots on a coarse grater. Wash the mushrooms and chop randomly.
Cut the ham into thin strips. Fry the meat product with mushrooms and cabbage over high heat. Remember to stir the ingredients often. Boil water in a saucepan, combine all ingredients. Simmer the dish for half an hour, add prunes.
Boil the soup for another 10 minutes. Add herbs and spices to taste. Mix thoroughly. Let the dish brew, it's ready.

It is easy to cook cabbage soup with fresh cabbage. Surprise your loved ones with unique recipes. Feel free to experiment and add different ingredients to improve the taste. It will not be superfluous to serve in a separate container lemon juice and olives.

Video: how to cook the most delicious cabbage soup from fresh cabbage

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 pepper, spice up the soup with garlic or chili peppers, make vegetarian cabbage soup or surprise the household with cabbage soup with the addition of 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 cabbage soup from fresh cabbage the sourness loved by many, which is usually characteristic of cabbage soup from sauerkraut, you can add lemon juice to the soup or Apple vinegar 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 cook 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 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. chicken drumsticks put in a saucepan and pour 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 cooked, 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 to the pot. vegetable mix, Add 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!

They say that cabbage soup was cooked in Russia 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. There was a smell of cabbage soup not only in peasant huts, but also in royal chambers, however, wealthy people ate thick meat soup, in which there was a spoon, 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 Russia

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 was always cooked with tomatoes and bell peppers, and in modern recipes you can also find potatoes, which make cabbage soup thicker and tastier.

In Russia, products were put into cabbage soup in its raw form, without being fried or sautéed, although for a thicker broth in some areas they added to cabbage soup. rye flour. 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, in all national cuisines there are some 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 are added to prefabricated cabbage soup different varieties- 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 Russia 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? Tender thick stew soft meat, and not a crumb will remain of 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, after which simmer the 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 lunch 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 tomatoes, previously peeled and diced, into cabbage soup Bell pepper, and after the vegetables have boiled a little, add 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 leaf and allspice. While the broth is cooking, fry in a pan with sunflower oil 2 onions 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 potatoes cut into cubes and chopped parsley root into it. After 10 minutes, add 600 g of sauerkraut to the cabbage soup, which can first be slightly squeezed 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. Enjoy your meal!

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

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.”

cabbage soup recipes great amount. 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 put the cabbage, chopped into small strips, chopped bell pepper, mashed 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.
Greens.

Cooking process.

1. Cut potatoes and send to cook.

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 tasty 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.
Greens.

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 circles. 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.