How to cook your favorite Russian dish - cabbage soup from fresh cabbage. How to cook cabbage soup from fresh cabbage

Shchi is a traditional Russian dish. Our ancestors prepared it. To this day, we use our grandmothers’ recipes to please our loved ones with delicious soup. Everyone who was lucky enough to stay with their grandmother as a child remembers those real Russian cabbage soup. They were the most delicious in the world. Their secret was in the endless love of our grandmother, which she put into every piece. In addition, they used to cook the soup in the oven, and this directly explains the special taste.

Today, there is no way to cook cabbage soup in a Russian stove. But it has been replaced by modern multicookers, stoves and ovens. In this article I have selected the most delicious cabbage soup recipes for you. If you decide to cook this dish, then you have come to the right place. After all, right here and now we will cook aromatic and rich cabbage soup. So here we go. But first, let’s remember where and when cabbage soup appeared in our area.

History of Russian cabbage soup

The story of the birth of cabbage soup is as old as the world. It is believed that they appeared in Rus' back in the 9th century. Then it became the main food of all segments of the population. Rich people could afford rich, meaty cabbage soup. And the poor people cooked cabbage soup, adding crushed lard to it for satiety. Potatoes began to be added only at the beginning of the 18th century. Before that, they put turnips or just cooked broth with cabbage.

Later, people began adding onions to the soup. They did this in two stages - one part went into the broth for fat. And the second one was fried in a frying pan in lard. On the rich Russian table, every feast, a pot of cabbage soup sat at the head. They were served with pies and other baked goods.

In the 18th and 19th centuries, prudent travelers cooked cabbage soup, caught all the thickness and froze it. So, in the form of ice pieces, in the winter, they transported this product with them. As soon as there was a chance to have lunch, these pieces were placed in boiling water and boiled. Thus, my favorite soup was always nearby, even in a foreign land.

Shchi is still the most popular soup in Russia, despite the presence of other delicious soups. They are not only tasty and satisfying, but also very healthy. They are often served with sour cream, herbs and black bread.

Boyar cabbage soup made from two types of meat

We will prepare this dish using beef and lamb. It is difficult to say the exact number of ingredients for this. It's better to use an eye gauge. The main thing is that in the end the soup does not turn out too thin or thick.

Ingredients:

bulb;
some celery greens;
potato;
cabbage;
mutton;
beef;
a little butter;
vegetable oil for frying;
salt and ground pepper to your taste;
lavrushka

Cooking steps:

1. Cut the meat into small pieces, rinse them and cook in salted broth. Cooking the meat before adding other ingredients is at least 1.5-2 hours.

2. Cut the onion into small cubes. Peel the potatoes and also cut into medium cubes. Chop the cabbage into strips or thin cubes.

3. Heat the frying pan as high as possible, pour oil and place the potatoes in it. After a minute, add the onion and celery. This procedure allows you to maximize the taste of potatoes and onions in this dish. You shouldn’t overdo it with celery, as it can overpower the taste of real cabbage soup.

4. Once the potatoes are lightly browned, place the cabbage in the roasting pan. Salt and season to your taste. Put a small piece of butter. Fry for about 5-7 minutes over medium heat.

5. Transfer the roast to the soup. Already now you will feel the unique aroma. Stir and add bay leaf. After this, the soup should be boiled for no more than 7 minutes.

The cabbage soup is ready and requires immediate tasting. The ideal serving option would be a bowl of soup with Borodino bread and sour cream. Bon appetit!

How to cook cabbage soup in a slow cooker

A successful candidate for replacing the Russian stove is the multicooker. The meat cooks faster in it, and the taste becomes richer. In this case, we will use only 2 modes. Total cooking time is 1 hour and 15 minutes. In just a little more than an hour, you will be able to enjoy delicious cabbage soup made from fresh cabbage.

Ingredients:

half a kilo of meat (any);
1 carrot;
6 potatoes;
half a kilo of cabbage;
2 onions;
water;
3 cloves of garlic;
salt and seasonings at your discretion;
laurel;
1 medium sized tomato;
optional, hot pepper to taste;
oil for frying.

Cooking steps:

1.Cut the onion into cubes. Grate the carrots on a coarse grater. You can chop it with a knife. Do as you would normally chop vegetables for soup.

2. Pour oil into the multicooker bowl and add carrots and onions. Crush the garlic with the wide side of a knife until it cracks well. In this form, it should be sent to the vegetables for frying. Set the “Frying” mode for 15 minutes. Do not close the lid tightly. Just covering it up is enough. Stir occasionally to prevent burning.

3. It is better to use the meat as a whole piece. This will make the broth richer. It must be thoroughly washed, excess fat and other imperfections (if any) removed and placed in a slow cooker.

4. Cut the potatoes into cubes. Grind the tomatoes into neat cubes. Shred the cabbage. Send all this into the bowl in the same way. Chop hot or bitter pepper (optional).

5. Pour water, add salt and spices. Stir well and set to “Soup” mode for 1 hour. A couple of minutes before it’s ready, when the number 2 lights up on the dial, add the bay leaf and stir. During the entire cooking period, you can only open the lid a couple of times to remove any foam.

Cooking in a slow cooker is very easy. It makes the job easier for us housewives. Firstly, the number of dirty dishes is reduced. Secondly, all the ingredients are loaded at once and during the entire cooking period you only need to intervene in the process a couple of times. Well, thirdly, such cabbage soup turns out even more rich in a short time.

Bon appetit!

Cabbage soup, like grandma's, with beef and fresh cabbage

The mere mention of a plate of such cabbage soup makes your mouth water. It turns out very tasty. If, in addition to fresh, you have some sauerkraut, you can add that too. So, the soup will have a piquant sourness. It's very easy to prepare. See for yourself.

Ingredients:

beef on the bone - one piece weighing approximately 600-800 grams;
5 cloves of garlic;
3 onions;
5 potatoes;
400 grams of fresh cabbage (you can add another 200 grams of sauerkraut);
2-4 tomatoes;
2 carrots;
greens at your discretion;
salt and seasonings to taste.

Cooking steps:

1. Rinse a piece of meat thoroughly and cook broth from it. You need to cook it for as long as possible. The minimum cooking time for a medium piece is 1 hour. But I cook it for at least 2-3 hours, especially if I use beef or lamb.

2.Cut one carrot and one onion in half. They need to be fried in a frying pan. This procedure will allow them to reveal all their aromatic capabilities in the broth.

3. Salt the broth and add fried vegetables.

4. Grate the remaining carrots.

5. Finely chop the onion.

6. Fry them in oil until golden. First, it is better to fry the onion, and after it becomes translucent, add carrots to it. Fry everything together for about 10 minutes.

7. Cut the tomatoes into small pieces and also place them in the pan with the vegetables. Simmer for 5 minutes.

8. Add shredded cabbage to the cabbage soup.

9. Place 2 potatoes into the broth in their whole, peeled form. Cut the rest into small cubes. After 20 minutes, after sending the cabbage to the pan, add the chopped potatoes.

10. After another quarter of an hour, add the frying. Remove whole potatoes and mash them using a fork. Place back into the soup.

11. After 5 minutes, add finely chopped garlic. Salt and season to your taste. Boil for another 5-8 minutes and the cabbage soup is ready. Before serving, it is better for them to sit under the lid for about half an hour. Serve with sour cream and finely chopped herbs.

Video - Lazy cabbage soup from fresh cabbage

Today we talked about classic cabbage soup made from fresh cabbage. Check out the recipe for lazy cabbage soup. They are easy to prepare. But that doesn’t make them any less tasty.

“Shchi and porridge are our food,” says a Russian proverb. And indeed, just a few decades ago, our grandmothers ate only these dishes. There was no such range of products as we have now. However, everyone lived and did not grieve. Therefore, we can safely say that cabbage soup is a healthy soup that deserves a special place on our tables.

Bon appetit!

Cabbage soup is considered one of the main hot dishes in our region. Every housewife wants her cabbage soup to be the most delicious. This dish is a kind of “measure”: if the cabbage soup turns out tasty, aromatic, rich and satisfying, then the hostess is an excellent cook.

Everyone loves cabbage soup, from young to old. Therefore, by preparing this soup according to the detailed recipes, you will delight your loved ones with a delicious hot dish and they will praise you as a cook.

The only thing is that there is no correct recipe for preparing cabbage soup; the cooking options are different. I offer recipes for cabbage soup made from fresh white cabbage with different types of meat and a pinch of “love”.

Cabbage soup made from pork and fresh cabbage

Kitchen tools: plate; pan; 2 saucepans with lid; grater; knife; Bowl; cutting board; 2 bowls; fine sieve or colander; skimmer; spoon.

Ingredients

Preparatory stage

Finely chop 600-700 grams of white cabbage into a bowl (I used exactly half a head of cabbage).
Peel one carrot, grate it coarsely using a grater and add it to the cabbage.
Pour salt, 1 level tablespoon, and mix thoroughly with your hands and mash the cabbage. We leave it overnight, it should brew. This way the cabbage will be salted while remaining fresh, and it will taste better in the soup.

Preparation

Pour 1 liter of cold, purified water into the pan. The rest, if necessary, will be added during the process. Add the meat and put it on high heat. As it boils, remove the noise. When the water boils, add a teaspoon of salt, a pinch of black pepper and 1 bay leaf. Cook the meat for about 50 minutes, it should fall well off the bone.
Peel and cut into cubes 4 large or 5 medium potatoes. Pour into a bowl and set aside.
When the meat is ready, take it out of the water onto a cutting board, strain the broth through a fine sieve and put it back on the fire. Separate the meat from the bone and throw it into the broth.
Add salted cabbage and cook after boiling for 20-25 minutes.
Place the frying pan on medium heat and pour in 30-35 grams of sunflower oil.
Peel 2 large tomatoes. We make an incision crosswise, put it in a bowl and pour boiling water over it for literally 2 minutes. Then drain the water and remove the peel, now it gives in easily. Cut the tomato into cubes and place in a frying pan.
Peel one onion, one bell pepper, one carrot. Cut everything into cubes and add to the pan with the tomatoes. Fry over medium heat for 15-20 minutes. When the roast is ready, pour it into the broth.
Add the chopped potatoes, when the soup boils, turn the heat to low. Pour in salt, the remaining teaspoon, a pinch of pepper and add a bay leaf. We taste, if necessary, adjust to the desired taste. Simmer the soup under the lid until the potatoes are ready.
When the potatoes have become soft, chop a small bunch of greens and add to the soup. Cook for a couple more minutes, then turn off the heat and remove the pan from the stove. To make the soup tastier, let it sit for 20 minutes.

This is how easy and simple it is to prepare cabbage soup!

Video recipe

A visual aid for preparing a delicious and rich soup.

Cabbage soup in a slow cooker from fresh cabbage and chicken

Cooking time: 2 hours 20 minutes
Number of servings: 5.
Calories: 38 kcal.
Kitchen tools: multicooker; cutting board; grater; knife; wooden spatula; kitchen scissors; Bowl.

Ingredients

Preparation

Pour 30 grams of vegetable oil into the multicooker bowl and turn it on for 20 minutes in the “Frying” mode.
Peel and dice 1 onion. Pour into a bowl.
Peel 1 carrot and grate coarsely using a grater, add to the onion.
We wash 300-400 grams of chicken backs, they are often sold under the name soup set. Divide into pieces with scissors or a knife. Place in a bowl and fry, stirring together with the onions and carrots, for 10 minutes.
Add tomato paste to the browned frying, about 2 teaspoons, if you like your cabbage soup more sour, add 3 teaspoons, mix thoroughly and fry for another 3-4 minutes. Then turn off the “Frying” mode.
Wash and peel 3 potatoes, cut into cubes and place in a bowl.
Finely chop 500-600 grams of white cabbage and pour into a slow cooker.
Add about 800 ml of warm water, it should cover all the ingredients and the soup should be the thickness you need. We pour warm water so as not to damage the coating of the bowl due to temperature changes.
Pour salt, 2 teaspoons, a couple of pinches of pepper and throw in a bay leaf. Close the lid and cook for 2 hours in the “Stew” mode.
When the soup is ready, turn off the multicooker and leave for about 15 minutes to allow the soup to steep.

Cabbage soup from fresh white cabbage with chicken is ready, the recipe is very simple and the soup turns out tasty, rich, but at the same time quite dietary.

Video recipe

You will see how easy it is to prepare a rich and satisfying cabbage soup from fresh white cabbage in a slow cooker in this video.

Shchi with beef and fresh white cabbage

Cooking time: 1 hour 30 minutes.
Number of servings: 6.
Calories: 45 kcal.
Kitchen tools: plate; saucepan with lid; grater; the plate is flat; pan; shoulder blade; skimmer; can-opener; knife; cutting board.

Ingredients

Preparation

We wash 400-500 grams of meat and put it in a pan. Fill with a liter of water and put on fire. As it boils, remove the foam with a slotted spoon, add salt, about a teaspoon, pepper, one pinch and throw in a bay leaf. Cook for about 1 hour.
Place the frying pan on the burner and turn the heat to medium. Pour in 30-40 grams of sunflower oil.
Roughly chop the peeled onion, 2-3 pieces, I took a medium size, and pour it into the frying pan.
Peel and grate 1 carrot and add to the onion. Add salt, ½ teaspoon, and a pinch of pepper and mix.
Add ½ level tablespoon of tomato paste to the roast. Stir and fry for 5 minutes, then turn off the heat.
We take the finished meat out of the water onto a plate, separate the flesh from the bone and chop it coarsely, after which we put the meat back into the broth.
Finely chop 400-500 grams of cabbage and add to the pan.
Peel the potatoes, 3-4 medium-sized ones, cut into cubes and add to the broth.
Open the canned red beans and pour 400 grams into the soup.
Add the frying mixture and cook until the potatoes and cabbage are ready. They should become soft.
We wash half a bunch of parsley (or dill) and finely chop it, pour it into the pan. Taste the broth, add salt and pepper if necessary.
When the soup is ready, turn off the stove and let it brew for 20 minutes.

Video recipe

This story is proof of how to easily cook delicious cabbage soup from fresh white cabbage.

Innings

This dish is served hot, piping hot, so to speak, with sour cream - it’s even somehow inconvenient to serve without it. The interesting thing is that the longer the soup sits, the tastier it becomes! In portions, instead of sour cream, you can add mayonnaise, horseradish with tomato, garlic or hot pepper to the plate, for those who like it spicy. Garlic dumplings with herbs will also be delicious served with soup.

It is better to add the frying at the end to preserve the rich color of the soup.
If necessary, add only cold water to the pan, in which case the water has time to be enriched with the aroma and taste of the ingredients.
The greens can be added to the pan, or you can chop them before serving and add to the plate. It will retain both color and aroma.
You can prepare the broth in the evening, this will make the cooking process even easier.
Young cabbage is not suitable for this soup; it is better to use cabbage tightly packed with leaves.

Cabbage soup is prepared in different ways, the most common is this recipe, it is considered a classic, but many prepare it the same way - cabbage soup from sorrel - the dish turns out to be refreshing and sour, as is customary for such a soup. A very unusual idea would be to prepare nettle cabbage soup; you may not believe it, but it is very tasty. Also, there is another recipe for soup - cabbage soup in a slow cooker -. Try, experiment, and you will definitely find the most delicious option just for you.

Be sure to prepare cabbage soup according to the recipe with fresh white cabbage, it is very tasty, aromatic and home-made. I look forward to your feedback and comments, and if you have any questions, feel free to ask.

Five proven recipes for cabbage soup with meat, from classic, prepared according to Russian traditions, to modern, using a multicooker

2017-11-18 Galina Kryuchkova

Grade
recipe

1441

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

2 gr.

3 gr.

Carbohydrates

2 gr.

39 kcal.

Option 1: Cabbage soup with meat classic recipe

Shchi with meat is an old Russian dish. Main products: meat (beef or pork) and cabbage (fresh or pickled). The name comes from the old Slavic definition of “eat”, that is, to eat heartily.

Cooking cabbage soup is not so easy, but our step-by-step instructions will help you master first the classic and then a more complex recipe.

Ingredients:

500 gr. fresh cabbage;
400 gr. potatoes;
130 gr. carrots;
500 gr. beef;
50 gr. parsley;
89 gr. onion (onion);
350 gr. tomato;
150 ml sour cream;
4 liters of water;
30 gr. fat (rendered).

Step-by-step recipe for classic cabbage soup with meat

Cut the meat into pieces.

Fill with cool water.

Carefully remove the foam from the surface of the boiling broth and reduce the heat.

Check the broth for salt, add spices: pepper (peas), a few bay leaves.

Let the broth continue to cook while you take care of the onions and carrots: wash, peel and chop.

Grate the onions and carrots, cut the cabbage into 5 x 5 cm squares, and the potatoes into 3 x 3 cm cubes. Tomatoes can be cut into slices.

Place the cabbage pieces into the pan.

After about 12 minutes, send the potato cubes to cook.

First fry the onions in a frying pan with fat, and then the carrots.

Add the fried carrots, onions and tomatoes to the pan with the potatoes, cabbage and meat.

After fifteen minutes, check for doneness. All vegetables should be well boiled during this time.

Pour the rich dish into deep bowls. Serve sour cream, garlic, fresh onions and herbs. Now the saying fits your skill and diligence: “Not the housewife who talks a lot, but the one who cooks delicious cabbage soup with meat!”

Option 2: Quick cabbage soup with meat in 15 minutes

If you feel a loss of strength, be sure to refresh yourself with rich cabbage soup. You will need smoked meat and sauerkraut.

Ingredients:

100 gr. smoked brisket with layers of fat;
100 gr. beef;
100 gr. half smoked sausage.
300 gr. sauerkraut;
25 gr. parsley;
35 gr. Luke;
20 gr. fat;
15 gr. cereals (barley);
2.5 liters of water.

How to quickly cook cabbage soup with meat

Pour the barley into a cup, add water and rub with your hands. Replace dirty water with clean water. The cereal is soaked.

Pour water into the pan.

Cut the beef and smoked meats into cubes. Put it on fire.

Fry all meat products in a frying pan.

Transfer the browned beef, sausage and brisket to the pan.

Peeled onions and carrots should be finely chopped.

Fry them until golden brown in a frying pan with fat.

Place barley, carrots and onions into the broth.

Place the sour sauerkraut in a colander, rinse under running water and squeeze.

Place the washed cabbage in the cabbage soup.

Add the cabbage brine carefully so that the dish does not turn out to be too sour.

If the cereal is cooked, then invite everyone to the table!

In fifteen minutes you will be able to refresh yourself and feed your family. Let’s put it this way: “Soup soup with meat, and barley porridge─ this is our best food!” Add sour cream and herbs to each plate.

Option 3: Rich cabbage soup with meat

These cabbage soups are called complete because of the large range of ingredients, and on the menu of restaurants with Russian cuisine they are called “Rich”. In Rus', in winter, cabbage soup was frozen, and ice pieces were taken with them on a long journey. Prepare and enjoy rich meat cabbage soup with mushrooms.

Ingredients:

480 gr. fresh cabbage;
120 gr. mushrooms;
430 gr. beef meat
2 carrots;
6 potatoes;
1 turnip;
2 onions;
40 gr. celery;
Half a head of garlic;
60 gr. butter;
90 gr. salted lard;
3 gr. dry oregano and ground pepper;
2 bay leaves;
2.7 liters of water.

How to cook

Place the lard in the freezer for now.

Wash the beef, remove the film and make deep cuts near the bone.

Fill with water and cook the meat with pepper, oregano, bay leaves, and parsley root (if you can find it).

Don't forget to remove the foam.

Prepare all the vegetables: wash, sort, remove spoiled parts.

Place the potatoes whole into the broth.

Chop carrots, onions, turnips and celery.

Cut frozen pork lard into slices.

Place thin pieces of lard on a hot frying pan first, and then chopped vegetables.

Fry lard and vegetables over high heat.

Process the mushrooms (wash, peel and chop). For modern cabbage soup, it is more convenient to use greenhouse champignons, but in ancient recipes they suggest using chanterelles.

Sauté mushrooms in butter.

Remove the boiled soft potatoes and place them separately.

Make mashed potatoes.

Remove the finished meat from the broth and cut it into small pieces.

Strain the broth through a fine sieve or cheesecloth.

Separate the head of cabbage into individual leaves.

Cut off the bottom hard part.

Cut the cabbage leaves into squares.

Scald pieces of fresh cabbage with boiling water and leave for 5 minutes to remove the bitterness.

Place the prepared ingredients in the following order: vegetables fried with lard (onions, carrots, turnips), mushrooms stewed in butter, cabbage, mashed potatoes and pieces of meat.

Enjoy your hot meal. Pour the remaining cabbage soup with meat into portioned containers and freeze. Reheat in the oven or microwave every day, add sour cream, or better yet, homemade cream.

Option 4: Meat cabbage soup with sorrel and nettles

These cabbage soup are cooked without lard in clear beef broth. Instead of cabbage, you will need summer greens: sorrel and the top leaves of nettles.

Ingredients:

480 gr. lean beef;
220 gr. sorrel;
55 gr. green onions;
75 gr. tomato;
30 gr. parsley;
10 gr. flour;
3 eggs;
40 gr. carrots;
Half a glass of sour cream;
2.3 liters of water;
60 gr. oil (olive, mustard or sunflower).

Step-by-step recipe for cabbage soup with herbs

Make beef broth.

Grate or chop the onions and carrots in a blender, then simmer in vegetable oil or fat.

Pour flour into the pan and stir. After 2 minutes, pour 100 ml of broth and simmer for another 5-7 minutes.

Boil chicken eggs hard (9-10 minutes).

Remove the meat and divide into portions.

Place a whole medium-sized tomato into the broth. This will make the beef broth cleaner and prettier. It is more convenient to take a handful of small-fruited vegetables for this purpose.

Sort the sorrel and nettle, remove damaged leaves and soak for five minutes.

Roll the sorrel with a nettle tube. Shred cabbage instead.

Place onions, carrots, sorrel and nettles into a clear broth.

Bring the meat cabbage soup to a boil, and then remove from the heat.

Pour the cabbage soup into portioned clay pots, add a spoonful of sour cream and half a boiled egg to each.

Option 5: Cabbage soup with meat in a slow cooker

Prepare meat cabbage soup according to an old recipe in a modern slow cooker.

Ingredients:

380 gr. beef;
120 gr. smoked ham;
5 potatoes;
1 carrot;
230 gr. cabbage;
75 gr. Luke;
15 gr. garlic;
30 ml oil;
2.4 liters of water;
5 gr. seasonings

Step-by-step instruction

Rinse the beef, cut off the veins and membrane, cut into pieces (3-4 cm).

Chop the carrots into thin circles.

Wash the potatoes first, peel them, and then cut them into large cubes.

Chop the onion into half rings.

Pour vegetable oil into the bowl.

Set the “Fry” mode for 7 minutes.

Place the onion and carrot pieces into the bowl with the oil.

The multicooker lid must be open. Stir the vegetables continuously.

Change the program to “Soup” or “Cooking”. Cooking time 75 minutes (1 hour 15 minutes).

Pour fresh water into the bowl.

Place potatoes in it.

Chop the cabbage and also add to the cabbage soup.

Cut the ham into small pieces 1x1 cm and throw into the bowl.

After the end of the program, let the dish simmer in a warm slow cooker for another 30 minutes. Turn on the “Warming” program.

Chop the garlic and add to each serving. Separately serve salted mushrooms, crumbly buckwheat porridge, cold cuts and pies with sour cream. Praise yourself like this: “A skillful wife and meat soup—don’t look for any other good thing.”

Additional information for the classic version for 100 g. products.

Today we suggest preparing delicious cabbage soup for your family for lunch, the recipe for which is extremely simple. To do this, you will need meat broth, which can be prepared based on pork stew. To do this, take half a kilogram of pork stew and rinse with cold water. Fill with water, salt to taste, add the peeled onion and peppercorns. We put all this to simmer on low heat for 2 hours. If necessary, remove the scale and stir. After preparing the broth, let's start the magic.

The recipe for the dish may be slightly modified depending on the taste preferences of family members. The food layout of the dish may include, in addition to the standard set, sweet bell peppers, chili, and beans. Before you start cooking, it is important to prepare all the ingredients in advance. Making cabbage soup from fresh cabbage is quite simple. To do this, you only need to know some tricks and secrets. We will cover most of them in this material. We are sure that after reading this material, you will always get tasty and aromatic cabbage soup from fresh cabbage. Hurry to surprise your family members with a nutritious and tasty dish.

Let's start preparing cabbage soup from fresh cabbage: food layout

The preparation of cabbage soup from fresh cabbage begins with the selection of a suitable meat or vegetable base. This first dish turns out very aromatic and tastes good if you use chicken broth as a base. You can also make vegetarian vegetable soup. Good results are obtained with the addition of lean pork. To obtain the broth, the meat must be boiled over medium heat for 30 minutes and on low heat for 1.5 hours. This is the only way to get a delicious broth with a rich aroma. After cooking, the meat is removed and the broth is filtered.

And now we can, with a clear conscience, begin preparing cabbage soup from fresh cabbage. We will need the following layout of products for a 4-liter dish:

shredded fresh cabbage in the amount of half a kilogram;
four large potatoes;
two carrots and one onion;
ground black and red pepper;
Bay leaf;
sunflower oil.

First, cabbage is added to the boiling broth. After 10 minutes, add the chopped potatoes. Then chop the onion and grate the carrots. Fry all this in a sufficient amount of sunflower or olive oil. We peel off the pork stew or chicken that was used to prepare the broth. Chop all the pieces of meat and add them to the broth.

By the way, incredibly tasty cabbage soup made from fresh cabbage is made with chicken broth. Be sure to try making cabbage soup from fresh cabbage, the recipe for which includes chicken meat.

Secrets of the recipe for delicious cabbage soup

Every housewife can cook delicious cabbage soup from fresh cabbage. As can be seen from what was written above, there is nothing difficult about this. But there are a number of secrets that help you prepare delicious cabbage soup from fresh cabbage. The most important secret of delicious cabbage soup made from fresh cabbage is that the dish does not acquire its real rich taste immediately after cooking. This dish tastes best a day after preparation. It is for this reason that they are also called daily cabbage soup.

Another secret to preparing delicious cabbage soup from fresh cabbage is that it is advisable to scald the cabbage with boiling water before cooking. This way it loses its bitterness, which may be hidden in the veins of the cabbage leaf.

Also, after shredding cabbage, you can make it taste more pleasant using these simple techniques:

place in a wide bowl;
sprinkle with a little salt and sugar;
add a tablespoon of vinegar;
Beat the cabbage with a masher until the juice comes out.

This will help give the soup a special piquant taste. At the end of cooking, remove the bay leaf from the cabbage soup for five minutes. But only then should it be removed from the broth. Otherwise the taste will be spoiled. We have given the layout of the products for a four-liter pan. This amount of soup is enough for a full meal for a family of 4 people for two days.

The most delicious cabbage soup made from fresh cabbage is made with chicken broth. For this we need two chicken legs. We use them to make broth for soup. Then we free the legs from bones and skin. Divide the meat into portions and put it back into the broth. Add shredded cabbage. Then, after 10 minutes, add diced potatoes. Onions and carrots are fried in vegetable oil. By the way, for a more delicate taste of the soup, you can mix sunflower or olive oil to fry vegetables in equal proportions with butter.

At the end of cooking, you can add spices to your taste, finely chopped fresh dill and parsley. It is suggested to serve with sour cream. Mayonnaise can somewhat spoil the taste of the dish. In our family, fresh cabbage soup is always accompanied by croutons with garlic. It turns out very crispy and tasty together.

Recipe for lean cabbage soup from fresh cabbage and its calorie content

In order to prepare lean cabbage soup from fresh cabbage, it is suggested to follow the recipe using all the same products, except for meat and chicken. In this case, cooking begins with cooking vegetable broth. To do this, pour water into the pan with the addition of salt and peppercorns. After boiling, add shredded cabbage and chopped potatoes. Onions and carrots are fried in vegetable oil. The recipe is distinguished by the dietary and unusual nature of cabbage soup; its calorie content is quite low and can be only 40 calories per 250 ml serving.

To add a special taste, lean cabbage soup made from fresh cabbage is seasoned with lemon juice. You can also add sauteed sweet peppers and fried mushrooms to add flavor. When serving, you can season with lean mayonnaise.

Do you want to know what calorie content fresh cabbage soup has in most cases? It depends on what broth you use to prepare the soup.

Lenten cabbage soup made from fresh cabbage has a calorie content of 40 Kcal per 1 standard bowl of soup. Meat cabbage soup made from fresh cabbage has a higher calorie content. This is usually 98 Kcal per bowl of soup.

Delicious rich cabbage soup is a dish of traditional Russian cuisine, prepared with sauerkraut or, in the summer version, with fresh cabbage. Meat broth (beef, pork, chicken) and meat make it nourishing and rich, but the soup is also cooked with stewed meat and even meatballs. There are even lean and mushroom versions of cabbage soup. The dish is served with sour cream, green onions, and fresh herbs.

Classic cabbage soup made from fresh cabbage

Time: 1 hour 40 minutes
Number of servings: 12 persons.

Ingredients:

meat, cabbage – ½ kg each;
carrot – 1 pc.;
onion, potato, bay leaf - 2 pcs.;
tomato paste – 1 tbsp. l.;
oil (lean) – 2 tbsp. l.;
garlic cloves – 4 pcs.;
greens – ½ bunch;
water – 3 l;
sour cream, spices.

Cooking method:

Wash the meat, add water, and bring to a boil. Reduce heat to low and simmer for about an hour, periodically skimming off any foam that appears.
While the broth is cooking, sauté chopped onion in hot oil until golden brown, add grated carrots.
When it softens, add the paste. Cook the fry for 5-7 minutes.
Remove the meat, cut into small portions, and return to the broth.
To the meat, add potatoes cut into medium-sized cubes and shredded cabbage.
When the soup boils, pour in the frying mixture and cook for 20 minutes.
Add finely chopped herbs, chopped garlic and grated with salt, add pepper and bay leaves.
Serve in portions, adding a spoonful of sour cream.

Time: 1.5 hours
Number of servings: 10 persons.
Difficulty: Easy for beginners.

For cabbage soup prepared according to this recipe, you can use any part of the chicken. With skin, if you want a soup, or breast for a more dietary option.

Ingredients:

chicken meat – 0.4 kg;
fresh cabbage – ½ kg;
onion, carrot - 1 pc.;
garlic cloves – 2 pcs.;
potatoes – 3 pcs.;
tomato paste – 2 tbsp. l.;
water – 2.5 l;
herbs, spices, seasonings.

Cooking method:

Wash the chicken, add water, and boil. Skim off the foam, turn down the heat and cook for 40 minutes.
During this time, prepare the vegetables, peel and chop.
Remove the meat, cut it (if there is skin or bones, remove it), return it to the broth.
Sauté finely diced onion until softened, add grated carrots. After 5 minutes, add the pasta and cook for another 3 minutes.
Add diced potatoes and finely shredded cabbage to the soup.
After 5 minutes, pour in the roast, add the garlic, passed through a press, spices, and seasonings. Cook the dish for another 15 minutes.

White cabbage soup with mushrooms

Time: 1.5 hours
Number of servings: 12 persons.
Difficulty: Easy for beginners.

For this recipe, you can use any mushrooms - fresh, pickled or dried. The latter will need to be soaked for 2 hours and then boiled in salted water, the rest will need to be washed, peeled (if necessary) and added to the frying.

Ingredients:

potatoes – 3 pcs.;
cabbage (fresh, white, small), onion, carrot, tomato - 1 pc.;
mushrooms – 50 g;
water – 3 l;
oil (vegetable) – 30 ml;
spices, herbs.

Cooking method:

Fry the chopped onion in a frying pan, add the grated carrots, fry until soft.
Add mushrooms cut into slices, after 5 minutes diced tomato.
Boil water, pour in the vegetable and mushroom mixture, add spices.
After the next boil, put the potatoes cut into cubes into the cabbage soup.
After 20 minutes, add the shredded cabbage and cook until all the vegetables are cooked. When serving, sprinkle with finely chopped herbs.

Rich dish with pork

Time: 2 hours 45 minutes
Number of servings: 12 persons.
Difficulty: Easy for beginners.

When using this fresh cabbage soup recipe, choose bone-in pork. This will make your soup more satisfying and rich.

Ingredients:

pork (on the bone) – 0.5 kg;
cabbage (white, fresh) – 200 g;
pepper (Bulgarian), apple, carrot, onion - 1 pc.;
potatoes, tomatoes - 2 pcs.;
oil (lean) – 40 ml;
water – 3 l;
salt, pepper (black, ground), hot pepper (capsicum), dill, sour cream - to taste.

Cooking method:

Pour water over the washed pork, bring to a boil, reduce heat and cook until the meat is cooked (about 2 hours).
During this time, prepare the vegetables: cut the onions into small cubes, potatoes and tomatoes without skins into large ones, peppers and peeled apples into strips, grate the carrots, finely chop the cabbage.
Saute the onion until transparent, add carrot chips, fry until softened.
When the meat is cooked, take it out and add potatoes and spices to the broth and cook for 10 minutes.
Then add sweet peppers, cabbage and chopped hot peppers.
After 7 minutes, add the apple with tomatoes and frying. Add chopped meat.
Boil the cabbage soup for another 5 minutes, then remove from heat, cover and let stand for 20 minutes.
Serve with sour cream and finely chopped dill.

Time: 2.5 hours
Number of servings: 12 persons.
Difficulty: Easy for beginners.

Cereals make the soup more filling. In addition to millet, you can add pearl barley.

Ingredients:

meat (any), fresh cabbage – ½ kg each;
carrot – 1 pc.;
onion, potato - 2 pcs.;
tomato paste, millet – 2 tbsp. l.;
oil (lean) – 20 ml;
water – 3 l;
seasonings (fragrant herbs, garlic), spices.

Cooking method:

Cook the meat until done, remove, cut and return to the pan.
Add diced potatoes and washed millet. Let the soup boil, turn down the heat and cook until the potatoes are done.
Meanwhile, simmer finely shredded cabbage in hot oil for 20 minutes. Add pasta.
Separately fry onions and carrots, mix with cabbage. Pour the vegetable dressing into the cabbage soup. Add spices and seasonings and stir. Remove from heat and leave for half an hour.

Secrets of delicious cabbage soup

Choose cabbage with firm, springy leaves that smell fresh rather than damp. It is advisable to purchase it in a covered market, and not on counters located under the scorching sun.
Try to cook the broth so that it is transparent. To do this, collect the foam in time. To make it tastier, use 2 types of meat. For flavor, add parsley, celery, and leeks along with the meat.
Please note that during cooking, part of the broth boils away (often about 1 liter), so set the required amount of liquid to cook so as not to add later. This will make the taste of the soup worse.
If you want to add sourness to the cabbage soup, pour in a little vinegar.
It is better to chop the greens and put them in the soup before serving so that they do not lose their flavor.