Almost every Russian mistress owns her original recipe   this food, because soup is one of the most common national wonder, the old Russian proverb says that soup never bother. According to modern researchers, the word "soup" comes from the old Russian "eat" (the collective name of any thick liquid foods). After some time, cabbage brought from Byzantium entered the Russian dishes recipe, and as a result, only cabbage broth was called.

The main feature of this dish is the sour taste. As a rule, it is created by sauerkraut, but it can be achieved using fresh cabbage. In this case, you will need ingredients such as sorrel, nettle or cabbage pickle. Schi, cooked only from vegetables, called empty. It is worth remembering the "daily" soup, which acquire their unique taste only the next day. But the variant with the use of sorrel and nettles, known as "green". Below will be considered traditional recipe   Russian soup, made from fresh cabbage.

How to cook cabbage soup with fresh cabbage

Would need:

  • 500 g fresh cabbage;
  • 700 g of beef or pork;
  • 1 carrot;
  • 2 tbsp. l tomato paste;
  • 2 onions;
  • 1 clove garlic;
  • vegetable oil;
  • salt, pepper, spices, etc.) and greens.

Cooking:

  1. Before cooking soup, fill the pan cold water, place the meat there and cook for an hour without forgetting to remove the foam with a slotted spoon. In some cases, the broth can be cooked the day before. After the broth is cooked, it must be drained, salt and again put on fire.
  2. While the broth is boiling, you can prepare the vegetables: finely chop the cabbage, cut the onion, grate the carrots. Next, fry the onion with carrots, adding a finely chopped garlic clove at the end. Before removing the vegetables from the heat, they need to add tomato paste. The latter can be replaced with fresh tomato, but it should be put together with garlic.
  3. Take the meat out of the broth and cut into cubes. Then cut the potatoes and immerse them in the broth. When the contents of the pan boil, add the cabbage to it and cook for another 10 minutes. Next, add to the soup vegetables, fried with tomato and chopped boiled meat. Season everything with spices and herbs. After this cook soup 5 more minutes. Serve traditionally - with sour cream, greens and, of course, rye bread.

Some tips on how to cook soup

Soup can be cooked both on meat and on mushroom or You can also use broths of vegetables and cereals.

Before cooking soup of sauerkraut, the latter must be squeezed from the brine.

Cooking soup, sauerkraut   need to put in cold water, and fresh - only boiling.

If the cabbage is too sour, then its part should be replaced with fresh. It should not be forgotten that sauerkraut should be put in the beginning of cooking cabbage soup, and fresh after meat is cooked and the potatoes boil.

Schi, which are prepared from fresh cabbage, can be cooked without potatoes, but then necessary ingredient   there will be a dressing in the form of toasted flour.

Schi are one of the most popular Russian dishes. Its history dates back to the time of Kievan Rus, when cabbage appeared on its territory. This is one of the soups that was eaten by both nobles and simple peasants.

More than twelve centuries have passed, and the soup remains an irreplaceable dish on our table. There are many recipes for this dish. Soup can be cooked in vegetable broth, meat, mushroom and even fish. This article describes the most popular recipe for cooking classic soup.

In order to cook soup, it will take about two hours, however, the active time in the kitchen is no more than 30 minutes.

How to cook soup

Ingredients:

  • Beef or pork 800 g
  • Cabbage 500 g
  • Tomato paste 6 tbsp. spoons
  • Potatoes 4 pcs.
  • Onion 2 pcs.
  • Carrots 1 pc.
  • Dill, parsley
  • Vegetable oil
  • Salt pepper
  • Sour cream

Cooking:

  • Many housewives do not cook soup in the summer time. This is all due to the fact that experienced cook   knows that fresh July cabbage is good only for summer saladbut not for soup. Therefore, when cooking soup, always use ripe cabbage so that the dish is nourishing and rich.
  • Soup can be cooked from different types of meat. It is best to use pork ribs, beef brisket or chicken offal. It is this meat gives a good fat. Some chefs use fish broth when cooking cabbage soup. In this case, it is better to take a lake fish, it is fatter, the broth is well saturated with its taste.
  • In addition to meat and fish, many people use different smoked meats for cooking soup. This option is very acceptable, but the soup becomes more like a hodgepodge.
  • Like many other dishes in the broth, it is better to drain the first boiling water from the meat. After that, pour the meat with cold water, add the onion with the carrot and continue cooking until ready.
  • Experienced cooks boil broth in the oven. After boiling water in the pan, cover it with a lid. Take the foil and fix the edges of the cover. This is done in order not to let off steam from the pan. Broth to cook at a temperature of 125-130 degrees for an hour. At the end of time we get broth. It will have a rather velvety aroma and elegant taste.
  • Soup, like many other soups, called "diurnal." All due to the fact that it becomes much more delicious and fragrant after you stand a day.
  • There is a lean option soup. It differs from the usual in that you save more than an hour on boiling meat broth. As a result, the soup will not have such a pleasant taste and aroma on vegetable stew   without meat.

Fresh cabbage cabbage soup is a very nutritious soup that has a delicate aroma and delicate taste. Therefore, each housewife must be able to properly prepare it.

Photo of the finished dish


Recipe content:

Russian cabbage soup began to be cooked in Russia after it was brought into the country from Byzantium, at the beginning of the 9th century. Empty soup, i.e. on the water, cooked during Christian posts, and “generous” in good rich beef broth - in the rest of the year. Navory cabbage soup with fresh cabbage today is the same popular first course as in the era of our ancestors. And the ability to cook them tasty, in fact, as for many centuries ago, is very much appreciated.

The use of Russian soup

Russian soup is very useful product. First, they contain sugar, nitrogenous substances, vitamins, minerals and organic acids, which give cabbage a delicate taste and a special aroma. The use of the cabbage itself has a good effect on the work of the entire digestive system. Since the sequence of putting components into the broth occurs almost simultaneously, not a single vegetable is digested, which allows preserving vitamin C in the maximum amount.

  • Calories per 100 g - 105 kcal.
  • Servings Per Container - 6
  • Cooking time - 1 hour

Ingredients:

  • Meat - 300 g (the variety of meat and part of the carcass can be any)
  • Cabbage - 250 g
  • Potatoes - 2 pcs.
  • Tomatoes - 1 pc.
  • Carrots - 1 pc.
  • Onions - 1 pc.
  • Garlic - 1 pc.
  • Green onions - 1 pc.
  • Allspice - 4 pcs.
  • Salt - 1 tsp. or to taste
  • Black ground pepper - 1/3 tsp. or to taste

Cooking cabbage soup with fresh cabbage



1. Meat (in this recipe pork ribs) Wash, cut into slices and dip into the pan. Add the peeled onion, put bay leaf and peppercorns. Pour the products with drinking water and boil the broth on the fire. When the water boils, remove the foam and make the minimum fire.
6. Serve ready soup to the table hot. By classic recipe   when serving, fill them with sour cream or cream. With soup it is tasty to use black rye bread, or wheat dough pies.

See also a video recipe on how to cook Russian cabbage soup from fresh cabbage:

March 26, 2016 1415

The traditional dish of Slavic cuisine - soup. Soup refers to vegetarian dishes, so there are always a lot of vegetables in its composition. Broth has long been prepared vegetable or mushroom. Later, a "poor" or "empty" variation of soup on bone broth, with the addition of fish or meat, appeared.

Refined cabbage soup that was served at a rich feast must include fresh cabbage. Also in the soup add poultry, beef brisket or sturgeon.

The secret to the exquisite flavor is the use of mushrooms (dried, fresh or pickled), roots and spices. The dressing is cabbage pickle, apples, sorrel, kvass or sour cream with cream.

Especially relevant in the cold season. The dish perfectly warms and nourishes the body with vitamin C. If you have fresh cabbage cabbage soup in your menu, then you will not be afraid of hunger or cold.

There are a lot of ways to make soup. Consider the most popular.

Royal soup of three types of cabbage

The cabbage soup of three types of cabbage is considered to be particularly satisfying and tasty. The broth turns out rich and fragrant. Such a dish can be safely served to guests, as well as used in everyday menu. You will love it!

Ingredients:

  • Vegetable oil;
  • 400 gr. white cabbage;
  • Black peppercorns;
  • 3 liters of water;
  • Dried leaves of laurel;
  • 200 gr. cauliflower;
  • 1 tbsp. l tomato paste;
  • 300 gr. pork or beef;
  • 1 onion;
  • 1 Bulgarian pepper;
  • Pinch of salt;
  • 200 gr. broccoli florets;
  • 150 gr. carrots.

Now let's look at how to cook the cabbage soup from several cabbage. First you need to get rid of harmful substances and dirt that may be present in the meat, you can use cooking.

Cook the product until half cooked. large quantities   water. Drain the resulting broth, and place the meat in already clean cold water. Wait for boiling and add some ingredient. After 40 minutes, broth should be salted and boiled for about half an hour.


At this amount of liquid will be enough 1.5 tbsp. salt. During the preparation of the remaining components of the meat can be pulled out of the pan. Slice the product and add to readiness in the soup or serve on a separate dish.

Slice the potatoes into small slices. Use onions, carrots, peppers and pasta for cooking zazharki. Spices will help reveal all the taste of the ingredients. Then add half a glass of water and dry the vegetables.

Chop the cabbage into a straw, and divide the other species into florets. To make broccoli and cauliflower easier to work, blow them with boiling water. Vegetables add to the soup in order, depending on the speed of their preparation.

A few minutes before the end of cooking, pour in the roast and season the soup. Do not feel sorry for bay leaves and pepper.

Serve first to the table with sour cream and green dill.

Schi rustic with turnip

Soup in a rustic contain a storehouse of vitamins. The composition of the dish uses the freshest vegetables. It is better if all the ingredients are grown by you personally. Relatives will be very surprised by the unusual and rich taste of soup.

Ingredients:

  • 600 gr. white cabbage;
  • 1 bunch of parsley;
  • 100 gr. lard;
  • 1 PC. medium onion;
  • 150 gr. fresh tomato   (you can use cherry);
  • 1 PC. small turnips;
  • 2 bay leaves;
  • 0.5 kg of meat per bone;
  • 200 gr. potatoes;
  • 2 l of pure water;
  • 2 whole black peppercorns;
  • 1 PC. medium carrots;
  • Salt and spices.

So, how to cook the village soup with fresh cabbage? We are happy to describe all stages. First cook the broth on the meat. In order to get more, put the meat in cold water. Connoisseurs of nutritious food can use pork.

Beef and lamb are more suitable for the diet menu, as well as a festive feast. After you definitely do not have to suffer from heartburn or heaviness in the stomach. When the broth boils, remove the foam and add a spoon cold water. Repeat until the scum disappears. On average, the process of cooking broth takes up to 3 hours.

In the water, drop the cabbage. When the soup boils, add the potatoes. Pre-fry the onions and parsley. Fill the soup with zazharka. Boil 10 minutes.

Add slices to soup fresh tomatoes. If there are none, then 1 tbsp will suffice. tomato paste (it must be put together with a grill). Add salt and pepper at the very end of cooking.

A few bay leaves in the broth will give it a delicate aroma. Connoisseurs of spiciness and spices can use a few cloves of garlic in the recipe. Pour soup on plates, garnish with herbs and sour cream.

Curly soup: hearty lunch

An ideal dish for a family dinner - cabbage soup with crispy cabbage. Fresh vegetables and fragrant greens will fill you with energy and vigor for the whole day. You can add soup with bread, sour cream or tender pate.

Ingredients:



Fry smoked bacon in a pan with onions. When a golden crust appears, remove from heat. Chop the cabbage in any convenient way and put it in a saucepan with water. This variety can be easily replaced by the existing white head. Now you can add a roast in the soup.

Salt the dish and cover with a lid. Cook for 40 minutes over medium heat. To make the decoction colorful and appetizing, chop the herbs and pour in the broth. Mix thoroughly and remove from heat.

Let the dish thoroughly infuse under the lid. You can also cover the pan with a cotton towel on top. Cooled and fragrant soup ready to serve: pour into plates and carry to the table!

Monastic mushroom soup

Preparing a hearty first course is very simple, especially if in your arsenal the hostess will have a recipe of cabbage soup with fresh cabbage in a monastic way. Traditional soup   by old recipe   Be sure to enjoy your whole family.

Ingredients:

  • 0.5 tbsp. barley;
  • 30 gr. dried mushrooms   (oyster mushrooms, champignons);
  • 2 pcs. large carrots;
  • 50 gr. butter;
  • 250 gr. potatoes;
  • Greens to taste;
  • 1 PC. medium bulb;
  • 300 gr. white cabbage;
  • 100 gr. sour cream 15% fat;
  • Salt pepper;
  • 5 black peppercorns;
  • A few bay leaves.

Soak the barley and mushrooms in water in different containers. For soaking the first product will take about an hour, the second - 3-4 hours. Water for mushrooms, change, salt and boil until cooked.

Peel carrots and onions, chop. Fry the vegetables, pre-melted butter in a frying pan.

Extinguish the fire, periodically adding water. When ready, place the vegetables in the mushroom broth. Wash the potatoes and cabbage, dry with a paper towel. Peel and chop vegetables.


Boil pearl barley in salted water. Water from porridge must be drained at the end of cooking. Put the broth pot over medium heat. Add barley, potatoes and cabbage. Salt soup to taste, pepper. Add a few bay leaves and bring the dish to readiness.


Pour the soup into plates, garnish with chopped parsley and onion. Season with sour cream.


Cooking Russian soup is a real art. First of all, be responsible for the choice of products. All ingredients must be of high quality and fresh. Spices use a minimum. To emphasize the taste of the dish is enough to apply salt, pepper and bay leaf. This will help not to muffle the natural flavor of decoction and vegetables.

  • How to choose fresh cabbage?

White cabbage is used in cooking most often. Choose the most fresh head on the shelves of the store is not difficult. Vegetable must be clean, bright green with a uniform color. Pay attention to the presence of yellow or dark spots - they should not be.

Cabbage fork should be weighty. The leaves of the vegetable should fit snugly. The weight of white cabbage is quite large, even with a small diameter. It is better to refuse sluggish, yellowed and empty cabbage.

  • How to use cabbage for cooking soup?

The technology of preparation and the sequence of adding ingredients also plays an important role in the preparation of soup. Fresh cabbage   necessarily rushes into boiling water. The cabbage line comes after the meat and potatoes are cooked. This broth will significantly improve the taste of the main ingredient.

Soup in a slow cooker, all the secrets of cooking on video:

The following trick will help to save and cook nourishing cabbage soup with fresh cabbage: replace potatoes with flour in butter. You can also experiment and use in cooking such foods as zucchini, zucchini, and various pickles.

Shchi - a hot traditional dish of Russian cuisine. There are many ways to cook them, and today we will tell you how to cook the soup and feed the whole family in a hearty way.

How to cook soup from fresh cabbage?

Ingredients:

  •   - 3 l;
  • carrots - 55 g;
  • onions - 65 g;
  • potatoes - 245 g;
  • fresh cabbage - 345 g;
  • tomato paste natural - 3 tbsp. spoons;
  • fresh parsley - 35 g;
  • sweet red pepper - 45 g;
  • spice;
  • garlic - 2 cloves;
  • vegetable oil - 35 ml.

Cooking

Prepare all the ingredients: bell pepper process, cut into thin half-rings. Onion and garlic clean grind with a knife. In a deep frying pan, pour the butter, pour the tomato paste and lightly fry. Then add pepper, onion, garlic, and pass vegetables a few minutes. Next, throw the grated carrots and mix. Thinly chop the cabbage, gently lay out in the roast and pour a small amount of broth. Season with spices and simmer for 10 minutes at a low boil. Next, carefully transfer the dressing to the saucepan with the broth and put the dishes on medium heat. Potatoes are peeled, chopped into straws and dipped in soup after boiling. A few minutes until done, sprinkle the dish with greens, close the lid and simmer for 15 minutes, turning off the heat.

How to cook soup of nettle?

Ingredients:

  • onions - 55 g;
  • broth - 3.5 l;
  • potatoes - 265 g;
  • carrots - 55 g;
  • fresh nettle - 315 g;
  • spice;
  • vegetable oil - to taste;
  • greenery.

Cooking

Clean the carrots and onions, chop into thin straws and pass on the butter until rosy color. We process potatoes, cut them into cubes and throw them into boiling broth. Add a vegetable roast, spices, cover with a lid and cook for 10 minutes. Meanwhile, prepare the greens: we wash the nettles, scald with boiling water, tear off all the leaves and throw them into the pan. We taste soup and bring it to full readiness.

How to cook soup of sorrel?

Ingredients:

  • pork bones - 355 g;
  • filtered water - 2 liters;
  • sorrel - 1 bunch;
  • carrots - 45 g;
  • potatoes - 195 g;
  • onions - 45 g;
  • boiled egg - for decoration;
  • vegetable oil;
  • spice;
  • greenery;
  • butter - 10 g

Cooking

So, put the bones in a saucepan filled with cold water, and boil for about an hour, removing the foam as needed. At the end add some broth to taste and carefully remove the bones on a plate. Add the potatoes, cut into strips, and boil it until soft. Clean the carrots, chop them on a grater, and peel the onions from the husks and chop them in half rings. Pour the butter into the pan, heat it up, lay out the vegetables and pass them until ready. Next, we shift the roast in the soup and throw sorrel, washed and cut into pieces. We bring soup to boil, season with spices, boil for another 10 minutes and remove from heat. Pour the dish on plates and decorate with greens and boiled egg, cut into halves.

How to cook cabbage soup from sauerkraut?

Ingredients:

  • meat broth   - 3 l;
  •   - 495 g;
  • onions - 45 g;
  • carrots - 45 g;
  • sour cream - for refueling;
  • vegetable oil;
  • spice.

Cooking

We squeeze the sauerkraut with our hands and put it into the boiled meat broth. Peel the potatoes, chop them up and throw in the soup. We process onions and carrots, cut them into strips and pass on preheated vegetable oil until golden brown. Then lay out the roast to the main ingredients, season with spices and mix. Cover the pot with a lid and cook the dish for 20 minutes. We spill ready-made soup on deep plates, fill with sour cream and call the household to the table.

Now you know how to cook delicious cabbage soup, different ways! Good luck!