Recipe for homemade cabbage soup. Shchi from fresh cabbage step by step recipe

“Soups with cabbage are also known in Europe, but they have nothing to do with our cabbage soup. Shchi is a whole philosophy. There is here is such a thing - schany spirit. As soon as we lift the lid over the saucepan with cabbage soup, we immediately feel this characteristic aroma, which cannot be confused with anything.

Let's break it down into components.

The basis of the cabbage soup is rich meat broth. It can be made from beef, pork, lamb, with the addition of smoked meats or corned beef, but it must always be very rich, it must be cooked for at least 2–2.5 hours, because the meat must be well thawed and become soft.

The second main ingredient is cabbage, fresh or sauerkraut. (Shi can also be cooked from sauerkraut, it has a peculiar sour aroma and taste.) In addition to cabbage, all kinds of roots were used - onion, parsley root, to a lesser extent celery and parsnip.

The basis of national cuisine is peasant. And the main task of peasant food is to saturate people well, so that later they have a lot of strength for hard physical work. Therefore, flour was added to cabbage soup - fried or diluted in water, earlier such a seasoning was called "bolt". She made cabbage soup thicker and more homogeneous, for which the soup had to be boiled with flour.

Finally, just before eating, sour cream was added to the soup, less often cream, it was already rich cabbage soup.

The preparation of Russian cabbage soup is, one might say, in the blood. There is one poem, though it is not about cabbage soup, but about tea. I don’t know the author, perhaps it’s generally popular, because I heard more than a hundred different options in different areas. It is said in it that the master bought tea for his serf:

Once the master bought me tea,

Told him to boil it.

And I never know

How to brew tea.

I took the whole half a pound of tea,

Put him in a pot

For seasoning onions, peppers,

And a parsley root.

He put it on fire

Boiled three times.

And a little decoration

Pour oil on top.

All this is the technology of cooking cabbage soup. “I boiled it three times” - what is it about? About the need to simmer for a long time. This is a historical technical moment. If the oven was hot, then the cabbage soup quickly boiled, the cast iron was taken out, put on the hearth, then, when the soup began to cool, it was put back into the oven: such a manual temperature control. Or such a moment was guessed, such a degree of heat in the oven, when cabbage soup first boiled, and then began to languish.

If we cook cabbage soup from sauerkraut, then the cabbage must first be simmered or stewed separately. By itself, it is quite tough, and in cabbage soup there can be no such thing as al dente vegetables. Now it is customary for vegetables to crunch in some soups - nothing should crunch in cabbage soup, everything in them should merge together. All ingredients must reach the same degree of maturity, let's call it that. Of course, everything can be seen separately in cabbage soup, cabbage and potatoes, for example, do not merge into one porridge - but the taste should be uniform and balanced. This is the difference between cabbage soup and simple cabbage soup.

Sauerkraut soup is a winter dish, they were not boiled in summer, because they started sauerkraut from the first frosts. The cauldron with cabbage soup was taken out into the cold, they froze, and when it was necessary to cook dinner for the family, the owner or hostess would go with an ax and chop the cabbage soup. They took a piece, put it in a small cast iron pot, put it in the oven, heated it up. And it is believed that frozen cabbage soup from sauerkraut is much tastier than freshly cooked. We use a similar recipe in the restaurant - we only freeze not ready-made cabbage soup, but pre-stewed sauerkraut. Thawed cabbage is more tender and softer than usual, and cabbage soup from it is much tastier.

When we stew cabbage, we add smoked meats: for example, smoked pork ribs or knuckle, they give a rich flavor. Then I can cook the soup in plain beef broth, because the cabbage already has a smoked aroma and taste. Fried onions and carrots can be added when stewing cabbage - or you can already cook cabbage soup. We also add allspice and black pepper to the cabbage, or you can also add cloves, bay leaves.

Sauerkraut is stewed for an hour. We put fresh cabbage in the finished broth immediately, without pre-treatment. If you put potatoes in cabbage soup, then first of all: sauerkraut contains acid, if we put everything together, then the acidic environment will prevent the potatoes from cooking - the cabbage will boil, and the potatoes will remain raw. So first potatoes, boil them until half cooked, and only then roasted vegetables and sauerkraut. Then everything should languish for at least 20-30 minutes, but no more than an hour. Some potatoes are crushed in the soup so that it gives a suspension.

I like to add tomatoes to cabbage soup from fresh cabbage: they give the broth a little of their tomato acid, while not giving it an orange color, like tomato paste.

There are also seasonal cabbage soup made from sorrel or nettle. They are called shchi, I think, because sorrel and nettle replaced cabbage at a time when it was not. In regions where people were engaged in fishing, they cooked cabbage soup in fish broth. Another type of cabbage soup typical of Russian cuisine is mushroom soup, which is cooked from salted, dried, and fresh mushrooms.

Any dish in terms of salt at the time of serving should be perfect. You can’t say: “Let’s salt the soup, because then we’ll put sour cream.” Or: "Let's not salt it, because then we will season it." It is necessary to salt cabbage soup in stages. First we need to salt the broth when we cook the meat. Meat has salt-soluble proteins that do not dissolve in water, but dissolve in saline, and in order for the broth to be saturated, salt must be added. Then the soup is salted when vegetables are laid. The third time - just before the removal from the fire.

I saw how housewives cook cabbage soup in the villages. Many people immediately put raw meat, potatoes into the pot, chop cabbage, onions, carrots, seasonings, then fill it with water, put it in the oven and forget it for 4-5 hours. During this time, the meat is boiled, the foam boils and boils off, and when the cast iron is taken out, the broth of the cabbage soup is transparent. Everything has time to cook, but not boil into a puree-like mass - it's amazing how the Russian stove cooks everything itself without any blots.

Elena Chekalova, gastronomic writer:

Shchi is almost the main Russian food and one of the most important stews for any man. Firstly, properly cooked meat soup gives a charge of some crazy thermal energy. Secondly, this is the best hangover dish.

It is imperative to cook cabbage soup with sauerkraut. If it is too acidic, you can rinse it or add thirty percent fresh.

The secret of real cabbage soup is to cook the meat for a long time over low heat and put onions and roots twice: first into the broth, and then into the almost ready stew. And in no case do not put chopped potatoes: in an acidic environment, its pieces become stiff and spoil the whole taste. It is better to grind the boiled potatoes in mashed potatoes and thicken the broth with them.

If you add just a little bit of dry white, cabbage soup is very fragrant. Just need to soak them in advance, then bring to a boil in the same water, boil for ten minutes and strain. The broth must be preserved, and the mushrooms - finely chopped.

I also advise you to fill the cabbage soup not with sour cream, but with a mixture of sour cream with cream or even pure heavy cream - cabbage soup does not need excess acid. I also add finely chopped dill and a little garlic to this mixture.

I cook cabbage soup like this. First, I make a strong broth from beef brisket (2 kilograms are needed), onions, carrots and small pieces of celery root and parsley. Then I spread the cabbage (800 g) in a cast-iron pan with two tablespoons of butter, pour a couple of glasses of strained broth and put it in the oven for an hour and a half, heated to 90 degrees. Then I move the pan to the stove, add the remaining broth, bay leaf and peppercorns, bring to a boil and cook over low heat until the cabbage softens. I then discard the bay leaf. Then I chop an onion, a little garlic and a little more celery root and fry over low heat for about ten minutes. I also add mushrooms. Then I pour in a little broth from the pan and stew it all a little. And about fifteen minutes before removing the cabbage soup from the heat, I put chopped meat, vegetables from the pan, mushroom broth into them, thicken with mashed potatoes and add chopped parsley.

And, of course, you don’t need to eat these cabbage soup right away: they need to brew for several hours.

Dmitry Kanevsky, chef of the Tsarskaya Okhota restaurant:

“There are cabbage soup on fresh cabbage, there are green cabbage soup, with sorrel, there is cabbage soup on sauerkraut, there are daily cabbage soup from sauerkraut - not the easiest way to cook, but it allows you to make this sauerkraut tender.

There are two options for preparing daily cabbage soup. The first is when they are made from frozen sauerkraut. This method is typical for northern cuisine, for places where people had good cellars. Cabbage froze in winter, and it was necessary to open the barrel and chop off a piece. Freezing, as a rule, did not affect the taste of cabbage, but it gave it a very soft, velvety texture. There is another way - first cook the cabbage soup, and only then freeze them for a day, so that the cabbage becomes silky, and the taste becomes uniform and rich.

Sauerkraut soup is fundamentally different from fresh cabbage soup. Sauerkraut cabbage soup has high acidity. Vegetables in an acidic environment take longer to cook, so these soups need to be cooked longer. And meat, on the contrary, softens faster from acid, so it’s not at all necessary to put first-class meat in such cabbage soup.

This is how we cook sauerkraut soup at Tsarskaya Okhota. We take a large pressure cooker, put in it a kilogram of veal tail, cut into joints. (You can just use a piece of beef neck or shoulder blade, and in general any meat is suitable, both pork and lamb.) Next we put a kilogram of sauerkraut, finely chopped and washed in cold water (in order to remove excess acid and salt, if any) . Add a couple of peeled potatoes - whole or cut in half. There, too, 100-150 grams of browned onions, a spoonful of tomato puree or a couple of chopped tomatoes without skins, 2 bay leaves, a teaspoon of cumin, a tablespoon of salt, a tablespoon of sugar - and pour 4 liters of cold water. We close the pressure cooker tightly, put it on the stove - and everything is cooked together for an hour and a half. During this time, the tail will boil and the meat will be so soft that it can be removed from the bones and thrown away. And the potatoes will disperse, you won’t even see it.”

Artem Losev, chef of Mushrooms restaurant:

“I would divide cabbage soup into five main types. From fresh cabbage, from sauerkraut, from fresh sorrel, from sorrel harvested for the winter, as well as gray cabbage soup - from the top leaves of cabbage.

To make cabbage soup tasty, you need the broth to be rich and fragrant. I add parsley root, stalk and celery root, bay leaf, allspice, head of garlic to it, and in the already prepared onion, previously sauteed in vegetable oil. Some put onions with carrots, but for my taste, it is not necessary to add carrots to cabbage soup. Then cabbage or sorrel is added.

If I cook cabbage soup from young cabbage, I put it in at the very end, I try not to cook it almost - I don’t like it when boiled porridge is on a plate. I throw cabbage, bring it to a boil and that's it, I take it off. When the cabbage soup is infused, the cabbage will give juice, but remain crispy, undigested.

But to be honest, I prefer sauerkraut soup. Sauerkraut, unlike fresh cabbage, needs to be cooked a little - and cabbage brine must be added to the soup. And by all means, you need to let the soup brew - because not all ingredients immediately give all their taste, juice, aroma.

Sour cream for cabbage soup is best served separately. Although there are such white cabbage soup, when sour cream is added at the very end of cooking, cabbage soup is brought to a boil and removed. They really come out white."

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 of priority.

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.

1. 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.
2. 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.
3. 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.
4. Send the vegetables to fry in vegetable oil, after about 7 minutes, add tomato paste or a few fresh tomatoes without skins. Cook another 7 minutes, stirring.
5. 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.
6. 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.

1. 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.
2. When the rich broth is cooked, remove the tenderloin and cut it into equal appetizing pieces. Send back to the saucepan. Add shredded white cabbage to this.
3. Divide the cauliflower and broccoli into florets and set aside in a separate bowl. These ingredients will be added last. Peel the onion and carrot, chop. Do the same with pepper.
4. Send the vegetables to the pan, fry in corn oil until tender. Then add tomato paste, mix everything well and continue languishing.
5. 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.
6. 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.

1. 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.
2. 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.
3. After that, remove the vegetables into another container. Rinse the chicken, cut into equal slices and fry in a slow cooker in the same way on the “Baking” mode (duration 15 minutes).
4. Add the roasted vegetables to the chicken, add water. Salt and pepper the dish, add spices. Turn on the "Extinguishing" program for 25 minutes.
5. After a specified period of time, send chopped cabbage and potatoes to the chicken, continue languishing. Skim off the foam that will form.
6. 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.

1. 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 a more fatty dish, you can use pork.
2. 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.
3. 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.
4. 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.
5. 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

1. Peel and wash all vegetables. Finely chop the onion, do the same with white cabbage.
2. 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.
3. Send the roast to the pan. Cut the peeled potatoes and send to the rest of the ingredients.
4. 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.

1. Prepare all vegetables properly. Wash thoroughly and grind in the usual way.
2. Pass the carrots through a grater. Root crops, cabbage and onions must be boiled for a third of an hour in salted water.
3. 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.

1. 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.
2. 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.
3. 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

1. 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.
2. Cut the ham into thin strips. Fry the meat product with mushrooms and cabbage over high heat. Remember to stir the ingredients frequently. Boil water in a saucepan, combine all ingredients. Simmer the dish for half an hour, add prunes.
3. 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 lemon juice and olives in a separate container.

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

Pulling out II. And this is cabbage soup ... from sauerkraut with duck. Or, if you like, another plucking. And what to do? This food in our family is one of the most beloved, and the variety of recipes and methods - cooking technologies is incalculable. That's …. In general, whoever is interested, he will read and draw something for himself. And whoever doesn't - he ... will take it and switch to another channel. It's a personal matter. So, I propose to talk about sour cabbage soup !!! Yes Yes exactly. sour cabbage soup. And let a bunch of theorists now come running, shaking with extracts from various ... pedias and cookbooks, where it is written ..., although, however, let them themselves tell what and how it is correctly called. And we have “a simpler people in Maryina Grove”, so we will cook and eat cabbage soup exactly sour, and not .... So Shi. I emphasize once again that I will only talk about sour cabbage soup here. That is, prepared from sour or, if it is more convenient for anyone, sauerkraut. For Shchi, whatever one may say, but mean the main thing and the main thing - the presence of cabbage in them. Remark about cabbage soup from fresh cabbage. I don't like cabbage soup from fresh cabbage. And since I am composing the post, then there will be no talk about such Schachs, although they exist and feel great without me. If anyone is against, then please - to the stove and the camera in hand. Personally, I'll be glad to see. But no more.

cabbage soup recipes

6-10

2 hours

45 kcal

5/5 (1)

Shchi has always been, is and will be a favorite dish of many of our citizens. Each housewife prepares this amazing dish, which has a characteristic, incomparable taste, in her own way. I offer you my own version of the preparation of cabbage soup, illustrated with detailed step-by-step instructions with photographs, where the main ingredient will be fresh white cabbage. Let's enjoy the process of cooking this wonderful, very appetizing Russian dish together.

How to cook delicious soup from fresh cabbage with meat

kitchen utensils

• to prepare the broth, we can not do without a pan with a volume of 4.5-5 liters;
• of course, we need a sharp knife and a cutting board for cutting components;

• a frying pan is necessary for cooking frying;
• You will also need a garlic press to crush the garlic.

Required Ingredients

Food preparation

Cooking cabbage soup

Cooking frying

The final stage

Shchi video recipe with fresh cabbage

I suggest watching a video with step-by-step preparation of cabbage soup with fresh cabbage according to the above recipe in the video. After looking at it, you can make sure that there is nothing complicated in cooking delicious cabbage soup.

• If you don't have a can of tomatoes in their own juice on hand, use one or two medium-sized fresh tomatoes instead. You can also replace tomatoes with one tablespoon of tomato paste or two tablespoons of ketchup.
• To make the broth light and transparent, strain it through cheesecloth.. Then bring to a boil again and only then lay out the cabbage and the rest of the ingredients according to the recipe.
• In order to reduce the time it takes to prepare the soup, grate the carrots on a coarse grater.
• I also advise you to pour prepared potato tubers with cold water and hold for 10-15 minutes. So the vegetable will get rid of excess starch, which will change the taste of the dish for the better.
• Frying can be done in butter or margarine- this will give the vegetables an amazingly rich taste.
• Garlic can be finely chopped with a knife, so it will fully retain its beneficial properties.
• Before serving the dish, I advise you to add one spoonful of sour cream to the soup- she will decorate the dish, and make it taste better.

How to cook cabbage soup from fresh cabbage in a slow cooker

• Cooking time: about an hour and a half (with your participation - 20-30 minutes).
• Servings: for 5-7 people.

kitchen utensils

• without a doubt, we can not do without a multicooker of any brand;
• for quick grinding of products you will need a blender, but it can be replaced with a regular grater;

• several containers for prepared ingredients will make the cooking process more convenient;
• it is also important to have a sharp knife and a board for cutting vegetables.

Required Ingredients

Cooking sequence

Food preparation

Cooking frying

Cooking cabbage soup

The final stage

Video recipe for cabbage soup from fresh cabbage in a slow cooker

Below is a video that shows the entire process of making cabbage soup according to the above recipe.

• I recommend peeling the tomato before using it for soup., then the hard tomato skin will not fall into your spoon during the meal. Just make a cross-shaped cut on the tomato, then place it in a deep bowl and pour boiling water over it for 3-4 minutes. After that, drain the water and get rid of the peel of the tomato with a regular knife.
• Chicken leg can be sent to the soup as a whole, without cutting. When the dish is ready, you need to get the chicken and carefully remove the meat from the bones, then chop it and pour it back into the pan.

Other interesting cooking and stuffing recipes

What to do if children do not like milk? I propose to cook amazingly tasty and very fragrant, which not a single child has refused yet.

Cabbage soup is one of the most popular Russian dishes. They are traditionally served on the table and are chosen for cooking by most housewives for good reason. This is one of the most delicious and hearty soups. Each family has its own recipe for cooking, often with its own secrets that are passed down from generation to generation. Of great importance is the basis of the soup - the broth. It can be lean, no meat added, boiled with poultry, or strong and flavorful, cooked with bone-in pork or beef. Such cabbage soup can be prepared for the whole family in a large saucepan. The next day, having insisted, they will only become tastier and more aromatic. Hearty, rich, soup cooked in meat broth with fresh cabbage is the perfect dish for a family dinner!

To prepare a three-liter saucepan of cabbage soup, we need:

• water 2.5 l
• beef brisket - 500 g
• white cabbage - 350-400 g
• potatoes - 200 g
• onion - 100 g
• carrots - 150 g
• vegetable oil - 25 g
• tomato paste - 80 g
• garlic - 3-4 cloves
• greens - to taste
• salt - to taste

How to choose meat for cabbage soup

If you decide to cook cabbage soup in beef broth, then the choice of meat for soup should be taken seriously. All parts of the thigh with a sugar or marrow bone are perfect. The brisket is perfect too. For the best fat, take pieces with small cartilage, rib bone and a thin layer of fat. The fat layer in the meat should be white. It is better not to buy a brisket with yellow fat at all, it will have to be boiled for a long time, the meat will still be coarse and fibrous.

Cooking soup broth

Rinse the meat well with running cold water. If necessary, remove excess fat. Dip the meat in the pot where you will cook the cabbage soup and fill with clean, cold water. Water will need two and a half liters. The pan, respectively, should be slightly larger in volume. Put the saucepan on the stove. Heating to boiling water should be maximum. Do not cover the pot with a lid. Otherwise, there is a great risk of missing the moment of boiling broth for cabbage soup.

At the moment of boiling water, remove with a spoon all the foam that appears on the surface of the broth. At the same time, turn down the heat a little so that the foam, boiling, does not leave the surface of the water, muddying the broth. If this happens and the meat foam still sinks to the bottom, then add some very cold water to the water. The foam will rise again and you can easily remove it with a spoon.

After removing the foam, reduce the heat to low. Cover the pan with a lid, cook for 60 minutes from the moment of boiling. Water should gurgle slightly, not boil. Then the broth will turn out perfect and cabbage soup will come out just wonderful. When an hour has passed, you can start refueling cabbage soup.

Preparing vegetables for dressing

White cabbage for cabbage soup can be taken dense, strong. But the most delicious is fresh cabbage soup from tender, early, loose cabbage. The one with greenish upper leaves and a juicy, crunchy texture.

Take the cabbage, rinse it with running water, cut into medium strips. Don't go too small, but not too thick either.

Wash the soup potatoes thoroughly with a brush, peel them. Cut potatoes into small cubes.

Carrots take dense, strong. Wash, peel, grate it on a coarse or medium grater.

Choose a medium-sized onion for cabbage soup. Clean it, rinse with water and cut into small cubes.

Peel the garlic, crush with a knife blade, chop finely. You can skip the garlic through the press.

soup dressing

Remove the cooked meat from the pot to a plate. Let it cool before it can be taken apart and put back into the soup.
When dressing cabbage soup, follow the following order of laying vegetables: first, dip the chopped potatoes into the broth. If dense cabbage is used to make soup, then it can be dipped into the broth along with potatoes. If for cooking the choice fell on early, tender cabbage, then after cutting it, pour it into the broth about 8-10 minutes after potatoes are added to the cabbage soup. Otherwise, the cabbage will overcook.

Preparing stir-fried vegetables

Heat vegetable oil in a frying pan. Put chopped onions, grated carrots in it. Fry, stirring for a few minutes. The onion should become translucent and should not be browned. Add tomato paste, stir, fry, stirring, for a couple more minutes. Place minced garlic in the skillet.

Zazharka can be dipped into the broth immediately after adding cabbage to the cabbage soup, if it is young, tender. And after 5-8 minutes, if dense white cabbage was chosen for making the soup.

Preparation of boiled meat

Start processing boiled meat. Transfer the brisket to a cutting board. Remove all bones and cartilage. Trim and discard excess fat and veins. Divide the meat into small pieces, place back into the broth with the vegetables. Salt the soup.

The final stage of preparation

Cook cabbage soup for about five more minutes. At the very end of cooking, dip the greens into the broth. You can take chopped fresh dill or parsley. [photo11] They are perfect for this dish. Greens can be used dry or frozen. Turn off the heat, leave the soup to brew for a while before serving.

soup serving

Serve cabbage soup on the table without fail hot, sprinkled with chopped dill, parsley or chopped green onion feathers. Be sure to add a large spoonful of thick sour cream. Sour cream adds tenderness to soup and emphasizes and highlights the taste of meat and vegetables. Serve the soup with sliced ​​fresh bread or donuts. Dumplings with herbs and garlic are ideal not only for traditional borscht, but also for fresh soup from young white cabbage. The aroma of garlic will wake up your appetite and call you to the table.

If everything is cooked correctly and served beautifully, then the pleasure received from this excellent soup will be the same as from the most exquisite delicacy. Bon Appetit! Eat cabbage soup with pleasure from fresh cabbage and be sure to ask for supplements!

1. It is very convenient to store greens prepared for soup frozen in ice molds in the freezer. To do this, cut the greens, add a little cold water and chop with a blender. Pour into molds, freeze. Store in a tightly closed container. In this way, cooked greens retain color, aroma and vitamins. Add it, just like fresh, at the very end of the preparation of the soup.
2. Instead of tomato paste for cabbage soup, you can use fresh tomatoes. Then they need to be peeled. To do this, dip the tomatoes in boiling water for 10 seconds. Then dip the tomatoes in cold water. The skin can be easily removed with a sharp knife. Chop the tomatoes and fry with carrots and onions.
3. Beef meat can be replaced with pork, choosing pieces with a sugar bone and a little fat.

Sometimes, to add new notes to the cabbage soup recipe, add chopped bell peppers to the vegetables in the frying, or replace onions with leeks. Use only the white part of the leek.