Secrets of preparing delicious cabbage soup. Shchi - national Russian dish

Cabbage soup is one of the most ancient and traditional dishes Russian cuisine, which have survived to this day and have retained enormous popularity among the people. I am sure that in most Russian families this soup is the most frequent guest on the dinner table. The main reason for such obvious popularity, apparently, is the low cost and availability of products for its preparation throughout the year. In addition, cabbage soup is quite simple to prepare compared to other famous soups of Russian cuisine and has a mild, balanced taste of vegetables and meat broth, which in most cases is liked by both children and adults.

Although personally, as a child, I didn’t really like this soup, because it seemed too boring and too cabbage-y to me. However, already as an adult, I had the opportunity to taste such delicious cabbage soup made from fresh cabbage at a party, which forever changed my attitude towards this first dish. Their secret was that fresh tomatoes and a little tomato paste were added to the soup, which my mother never did when I was a child. And this small nuance noticeably changed the usual taste of the soup, giving it an interesting flavor note and very appetizing appearance and aroma. Since then, I have been preparing cabbage soup only according to this recipe, thanks to which my family now also eats this soup with pleasure and enviable regularity.

Cabbage soup made from fresh cabbage must be present on our table, because this soup has numerous beneficial properties, as it consists of vegetables rich in fiber and vitamins. He has a very low calorie content and is ideal for dietary nutrition, especially if cooked on light vegetable or low-fat meat broth. It is well known that eating first courses is absolutely necessary for children, as well as for sick people, convalescents and people with diseases of the gastrointestinal tract, since they help in a delicate manner to absorb many substances necessary for the body. Therefore, cabbage soup made from fresh cabbage, prepared according to this simple recipe, is an excellent option for a tasty and satisfying first course that will provide many benefits and will appeal to your whole family!

Useful information How to cook cabbage soup from fresh cabbage - classic recipe delicious cabbage soup with cabbage and potatoes with step-by-step photos

INGREDIENTS:

800 g beef brisket
4 liters of water
400 g white cabbage
3 medium potatoes (500 g)
1 patient onion
1 patient carrot
2 medium tomatoes (250 g)
1 tbsp. l. tomato paste
2 - 3 tooth. garlic
3 tbsp. l. vegetable oil
1 tbsp. l. salt
5 - 6 black peppercorns
2 bay leaves

COOKING METHOD:

1. In order to prepare cabbage soup from fresh cabbage, you first need to boil beef broth. To do this, the meat must be thoroughly washed, pour cold water and put on high heat.

Advice! The broth will be more rich and tasty if you use fatty meat on the bone to prepare it. I usually choose chilled beef brisket from the store or market. However, for those who are on a diet, it is better to use lean beef or veal, or cook cabbage soup from chicken breast.

2. After the water in the pan boils, immediately reduce the heat to medium, remove the resulting foam with a slotted spoon and cook the broth at a low simmer for 2 hours.

Advice! After the water boils in meat broth You can add whole peeled roots for taste and aroma. For this you can use onions, carrots, leeks, parsley and celery root. However, it is not at all necessary to add them, since the beef broth will become the basis of the soup with big amount a variety of vegetables.

3. Remove the beef from the broth, remove the bones and cut into small slices. The meat can be stored in a separate container and added to each serving to taste, or returned to the soup after cooking.

4. Strain the beef broth through cheesecloth or a sieve to make it cleaner and more transparent.

5. While the broth is cooking, you need to prepare other ingredients for the soup. Onion peel and chop.

6. Peel the carrots and grate them on a coarse grater.
7. Wash the tomatoes and cut into small cubes.

8. Heat vegetable oil in a frying pan, add onions and carrots and fry the vegetables over medium heat for 8 - 10 minutes.

9. Add chopped tomatoes and tomato paste to the roast.

10. Mix everything thoroughly and cook the vegetables for another 5 minutes. Vegetable frying for cabbage soup from fresh cabbage is ready!

11. Peel the potatoes and cut into medium slices.

12. Wash the cabbage thoroughly, remove any too hard leaves and cut into long, thin strips.

13. Add potatoes to boiling beef broth.

14. Wait for the soup to boil again and add cabbage to it. Cook at low boil for 15 minutes.

15. Place fried vegetable soup in fresh cabbage soup, mix thoroughly and cook for another 10 minutes.

16. Add salt, pepper, Bay leaf and pass the garlic through a press and after 1 minute turn off the stove. Let the soup brew under the lid for at least 15 minutes and you can serve it.

The simplest, but most delicious and satisfying cabbage soup made from fresh cabbage is ready! When serving on a plate, you can add pieces of meat, a variety of herbs and fresh sour cream. Bon appetit!

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Delicious rich cabbage soup - a dish of traditional Russian cuisine, prepared with sauerkraut or 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, 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 roast and cook for 20 minutes.

Add finely chopped herbs, chopped garlic and grated with salt, add pepper and bay leaf.

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.

Sauté the onion until transparent, add carrot shavings, 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 Bell pepper, cabbage and chopped hot pepper.

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 ( aromatic 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. Sprinkle vegetable dressing in cabbage soup Add spices and seasonings, 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. From this taste qualities the soup will become 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.

“The world stands with cabbage soup,” says an ancient Russian proverb. In those days, this soup was the main dish on the tables. It was cooked and eaten almost every day. It traditionally consists of meat, potatoes and cabbage. It was these ingredients that were considered the main ones by our ancestors, because then there was no such abundance of products as there is now.

Despite the passing years, the love for cabbage soup has not faded. Tasty, rich, they also top our dinner table. Each experienced housewife keeps a couple of proven recipes with him. My grandmother prepared the best ones that I have ever tried. Mom also adopted this recipe, which I later borrowed. But despite this, every time I try to meet new people, in interesting ways cooking cabbage soup.

Now that the beds are sparkling with ripe cabbage, I especially want to talk about recipes for this dish. In this article I have prepared for you 3 options for preparing the most delicious cabbage soup and the secrets of real, rich Russian cabbage soup.

Menu: 1. Rich cabbage soup made from pork ribs

Pork ribs are great for making cabbage soup. Thanks to them, the soup turns out aromatic and rich. Try this recipe. It's very simple. To do this, you need to stock up on a knife, a saucepan or cauldron, a frying pan, a cutting board and the ingredients from the list below.

Ingredients:

one and a half kilograms of meaty pork ribs;
carrots - 4 pieces;
potatoes - 10-15 medium-sized pieces;
cabbage - 1 medium fork;
half a head of garlic;
greens to taste;
4 tablespoons of vegetable oil;
300 grams of tomato;
3 liters of water;
1 level tablespoon of salt;
a little ground pepper;
2 lavrushki.

Cooking steps:

1. Cut the meat ribs into pieces and boil in water for about an hour and a half. At the same time, they should only simmer slightly, and not boil at full strength. That’s right, the meat will be well cooked, and the bone will give a wonderful fat.

After the first five minutes of cooking, it is better to drain the water and replace it with new one. This will make the broth more transparent and healthy.

2. Cut the carrots into medium cubes.

3. Peel the potatoes and cut into large pieces. Just cut a medium potato into 4 pieces. You can, of course, cut it smaller. But I like it better this way. You get real Russian cabbage soup with large pieces of ingredients.

4. Chop the onion into medium pieces.

5. Cut the cabbage into 2 parts. Cut out the hard core. Cut each half lengthwise into 4-6 pieces (depending on size), and then chop the cabbage crosswise into medium pieces.

6. Chop the garlic. Do the same with the greens. You can use dill, green onions, parsley or cilantro.

7. In a frying pan, with added oil, fry the onion and garlic until golden. Then add the carrots and fry for another 7-9 minutes.

8. Pass the tomatoes through a meat grinder and add to the roast as a sauce. Simmer for 10 minutes.

9. Meanwhile, the meat has been stewing for an hour and a half. Now you need to add a little more water, because some of it has evaporated during cooking. Add salt.

Be sure to skim off the foam during cooking. Otherwise the broth will be cloudy.

10. As soon as the broth boils again, add the potatoes and boil for 5-7 minutes.

11. Now it’s cabbage’s turn. Dip it into the soup and stir.

12. After 15 minutes of cooking the cabbage, add the frying agent to the pan. Mix. Add the greens and stir again. Taste the broth for salt and add more salt if necessary. Add pepper to taste.

13. Cook for another 10-20 minutes, depending on how quickly the cabbage and potatoes cook. Add bay leaf and remove from heat.

It is better for the soup to sit covered for about an hour. Although the aroma in the room is already so strong that it is difficult to resist.

Bon appetit!

2. Fresh cabbage soup with chicken

Chicken can also provide cabbage soup with a decent amount of fat. This soup does not take long to prepare and is very simple. The ingredients are available, especially now during the harvest season. This option is the most budget-friendly, but at the same time, very tasty.

Ingredients:

1 chicken leg;
6-8 medium potatoes;
1 small cabbage;
1 tomato;
2-3 onions;
1-2 carrots;
3 cloves of garlic;
2 bay leaves;
greenery;
peppercorn mixture - about 1 tablespoon;
salt to taste;
vegetable oil;
water.

Cooking steps:

1. Remove the skin and excess fat from the ham. Rinse. Lower into cold water and put it on the stove. In the meantime, let's start preparing the vegetables.

While cooking, add a little salt to the broth. This way the meat will produce less foam.

2. Remove the top, wilted leaves from the cabbage. Remove the stalk and finely chop.

3. Finely chop one onion. She's going to be roasted. Leave the second one for the broth. We will cut it differently.

4. Peel the carrots and cut into small strips. This is very convenient to do by first cutting it into rings, then in half. Then each half-plate is easily crushed into strips.

5. Cut the second onion into thin, almost transparent half rings. They will give the broth a special aroma. Divide them into strips.

6. Cut the tomato into neat pieces. Finely chop the garlic.

7. All ingredients are ready to prepare delicious cabbage soup.

8. Before boiling, be sure to skim off any foam that has formed. Otherwise, the broth will turn out cloudy, with unpleasant flakes. It may also appear during the cooking process. It needs to be cleaned periodically.

To make the broth even tastier and more beautiful, add a small piece of carrot (about 4 x 4 centimeters) and a small onion. Before doing this, they need to be slightly cut so that they can fully reveal their aromatic qualities. After 30 minutes of cooking, they need to be removed from the pan.

9. After 30 minutes of cooking, the chicken will be ready. It needs to be removed from the broth and left to cool. And the cabbage is sent into the boiling broth.

10. Fry the onions and carrots in oil until ready.

11. As soon as the broth with cabbage boils, add the potatoes. Let them cook together for 10 minutes after boiling. Then you will need to transfer the tomatoes. Simmer over medium heat (closer to minimum) for another 10 minutes. Add salt.

12. The meat had already cooled down by that time. It needs to be cut up and sent to the soup. Add the roasted vegetables and cook for another 7-9 minutes. Add onion half rings, peppercorns, garlic, bay leaves and finely chopped herbs. Stir and cook for 5 minutes. Remove from stove.

After this, the soup should sit under the lid for about an hour. This will make it even tastier and cool slightly.

Bon appetit!

3. Recipe for cabbage soup with beef from fresh cabbage

Cabbage soup with beef is very tasty. This recipe is no different from the ones described above. But there are also some subtleties. Try making these flavorful cabbage soup. Your family will say “Thank you!” to you for this.

Ingredients:

Beef (preferably on the bone);
red beans (canned);
fresh cabbage (you can use both early and late);
carrot;
bulb onions;
potato;
salt;
a little tomato paste;
greenery;
seasonings to taste.

Select all ingredients by eye. The main thing is that the soup is not too thick or thin.

Cooking steps:

1.Rinse the meat and place in a pan with cold water without cutting. Before boiling and during cooking, be sure to skim off any foam that has formed. As soon as the broth boils, salt it. Cook the meat for 1 hour over low heat.

2. Fry finely chopped onion and grated carrots in oil. After 5 minutes, add a little meat broth and add tomato paste.

3. After an hour, the meat should be removed from the pan, separated from the bone and cut into pieces. Now put it back into the broth.

4. Chop the cabbage and place in boiling soup. Boil for 10 minutes.

5. Cut the potatoes into small cubes and add to the soup. Cook for 15-20 minutes

6. Open a can of beans and pour into the pan, along with the juice. Simmer for about 5 minutes.

7. 5 minutes before readiness, add the roast, finely chopped herbs and bay leaves.

8. Turn off the heat, cover with a lid and let it brew for about 1 hour. During this time, the cabbage soup will become even more tasty and rich.

Bon appetit!

4. Secrets of perfect cabbage soup

Our great-grandmothers did not wonder how to make the perfect cabbage soup. They didn't have time for this. They simply mixed all the ingredients in one bowl and put it in the oven. All day they did their business, and the cabbage soup languished in the oven until the evening. Nevertheless, they turned out very tasty. Exactly what we now call real cabbage soup.

Nowadays no one cooks food in the oven anymore. They replaced modern pans, multicookers and air fryers. To make your cabbage soup tasty and rich, I present to your attention a few secrets:

1.If you are preparing meat cabbage soup, then the meat needs to be cooked for a long time. My mother set the meat to cook late in the evening, turned the heat to minimum and the broth simmered on the stove all night until the morning. The meat was literally falling apart. Even the bone became soft. And the broth was so rich that it’s difficult to describe. If cooking time is limited, the meat should be cooked for at least 1-2 hours. For this, by the way, it is better to use whole pieces.

2. For thickness, you can add a little flour to the soup. To do this, you need to fry it a little until light brown in a dry frying pan. Then dilute in a glass with broth and add to the soup, stirring thoroughly. After this, boil for 3-5 minutes and remove from the stove.

3. For cabbage soup, it is better to choose autumn cabbage. Early varieties can quickly digest and turn into mush. If you use early varieties, keep in mind that they need to be cooked for no more than 20 minutes. Autumn cabbage should be cooked longer.

4. Another secret to perfect cabbage soup is that you need to cover the pan with almost ready cabbage soup with foil and put it in the oven for half an hour to an hour. Just imagine what you will see soon. These are potatoes that have acquired a dilapidated state, the softest meat and an extraordinary aroma. Temperature oven should be slightly less than average.

Bon appetit!

5. Video - How to cook the most delicious cabbage soup from fresh cabbage

This video describes the preparation in detail. meat soup with fresh cabbage. After watching this video, there are no questions left. Everything is clear and understandable. I suggest you prepare cabbage soup according to this recipe.

Since ancient times, cabbage soup was valued for its satiety, simplicity and taste. People can hear many sayings, quotes and anecdotes related to this dish. I especially like the proverb “A good wife, and fatty cabbage soup - don’t look for any other happiness.” This phrase is the beauty of this dish. It can replace breakfast, lunch and dinner. Healthy, tasty and simple!

I wish you rich, thick and aromatic cabbage soup! See you soon!

Place the ribs in the pan. To them we send a small onion cut crosswise, 2 crushed cloves of garlic, bay leaf, peppercorns and salt to taste. Pour in 2.5 liters of water and put on high heat. Bring to a boil, reduce the heat to low, skim off the foam and cook the broth for 1-1.5 hours.

Remove the meat and all the aromatic part from the finished broth (the broth can be strained at this point).

Cut the potatoes into cubes.

Shred the cabbage.

Add cabbage and potatoes to the broth. Cook until soft, about 15-20 minutes.

Meanwhile, finely chop a large onion and three carrots onto a coarse grater. In a frying pan over medium heat, heat 1 tbsp. vegetable oil. Add onions and carrots, fry, stirring, for 5-6 minutes.

Add tomato paste and vinegar and fry, stirring, for about 1 minute, until a characteristic sweet smell appears.

Place the roast in the pan. We also send the meat removed from the bones and cut into pieces there. Cook everything together for about 10 minutes.

Add finely grated garlic and chopped herbs, turn it off and let it brew under the lid for 10-15 minutes.

Serve with sour cream.

Bon appetit!

Shchi is one of the most famous national Russian dishes. They are characterized by a sour taste, which is created sauerkraut(usually this is what is used in cabbage soup). However, when preparing cabbage soup from fresh cabbage, which is also quite common, you can achieve such a sour taste, for example, using sorrel, nettle, or by seasoning the dish with cabbage or other brine. Vegetables can be added to cabbage soup either raw or fried. Cabbage soup can be cooked in meat, fish, mushroom broths, decoctions of vegetables or cereals. If the cabbage soup is completely vegetable, then it is called “empty”. Cabbage soup, which is called “daily cabbage soup,” has gained great popularity due to the fact that its taste is fully manifested only a day after the dish is prepared. Cabbage soup is most often served with sour cream or cream.

Cabbage soup - food preparation

If cabbage soup is cooked in meat broth, then the meat for cooking it should be thoroughly washed and cut into small pieces. We chop fresh cabbage finely, and lightly squeeze sauerkraut from the brine. We cut other vegetables - carrots, onions, etc. according to the recipe.

Cabbage soup - best recipes

Recipe 1: Sauerkraut cabbage soup

Thanks to sauerkraut, these cabbage soups have that sourness that is considered classic for this dish. By adding sour cream and herbs to them, you can get a very satisfying and delicious first dish.

Ingredients :

0.5 kg of meat (beef, pork or chicken);
300 gr. sauerkraut;
4 potatoes;
1 large onion;
1 carrot;
2 tbsp. l. tomato paste;
vegetable oil for frying vegetables;
salt, bay leaf and peppercorns to taste;
greens and sour cream to decorate the dish.

Cooking method :

1. Pour about 3 liters of water into a saucepan, put the meat in it, bring to a boil, then, after removing the foam, cook for about an hour.

2. After adding sauerkraut with bay leaf and black peppercorns, cook for about half an hour (if you used chicken to prepare the cabbage soup, then add the cabbage as soon as the meat boils).

3. Chop the onion and lightly fry it, then, after grating the carrots, add it to the onion and fry the vegetables together to prepare the dressing. At the end of frying, add tomato paste to the vegetables.

4. After peeling the potatoes, cut them into cubes or bars and place them in a pan with meat and cabbage.

5. When the potatoes boil, add the dressing to the pan, wait until its contents boil again, reduce the heat and cook the cabbage soup for about 15 minutes. Serve cabbage soup on the table with sour cream.

Recipe 2: Recipe for fresh cabbage soup with meat

Cabbage soup made from fresh cabbage also has many fans. They are not as sour as sauerkraut cabbage soup, but, thanks to the tomato, their taste also contains a certain sourness. Since these cabbage soups are cooked in meat broth, they are also very satisfying and delicious dish.

Ingredients :

0.5 kg fresh cabbage;
0.7 kg of beef or pork;
3 tbsp. l. tomato paste;
1 large carrot;
2 medium onions;
rast. oil;
greens, fresh or dried;
salt and spices to taste.

Cooking method :

1. Pour cold water into a 4-liter saucepan, place the meat in it, cover the saucepan with a lid, bring its contents to a boil and cook the meat broth for about an hour, removing the foam with a slotted spoon as it appears. Then, after straining the broth, salt it and put it on the fire again.

2. While the broth is cooking, prepare the vegetables that we may need for cooking: finely chop the cabbage, peel and grate the carrots, finely chop the onion. Then lightly fry the onion in a frying pan with vegetable oil, add carrots to it, fry them together for several minutes, and at the end of frying the vegetables, put a finely chopped clove of garlic in the frying pan. Before removing the pan from the heat, add tomato paste to the vegetables. If you use not tomato paste to prepare cabbage soup, but fresh tomato, then it should be placed in the frying pan along with the garlic.

3. Taking the meat out of the broth, cool it and cut it into cubes (not too small). We cut the potatoes into cubes or strips, as desired. Then we immerse the potatoes in the boiling broth, wait until the contents of the pan boil again, and add the cabbage there, cook for about another 10 minutes. Then put pre-fried vegetables with tomatoes into the cabbage soup, add spices and herbs, cook for about 5 more minutes and turn off.

Recipe 3: Cabbage soup daily

The peculiarity of daily cabbage soup is that it is customary to eat it one day after preparation. It is by this time that they acquire one unique taste and the aroma for which this dish is famous.

Ingredients :

800 gr. sauerkraut;
400 gr. beef meat;
200 gr. beef bones;
1 large carrot;
2 onions;
5 small parsley roots;
4 tbsp. l. tomato paste;
3 tbsp. l. wheat flour;
100 gr. butter;
salt to taste;
sour cream and herbs to decorate the dish.

Cooking method :

1. Pour cold water into a 2-liter saucepan, put the meat and bones there, bring to a boil and cook the broth at closed lid, periodically removing the foam.

2. Fry the flour in a frying pan until golden brown (without adding oil).

3. Finely chop the cabbage, parsley root, and onion. Grate the carrots. Then lightly fry the onion in a frying pan with oil, after a few minutes add the carrots to it and fry them together. Then melt in a small saucepan butter and simmer fried vegetables with cabbage in it over very low heat, tomato paste and flour for about 40 minutes. Then we shift vegetable stew into the pan where the meat is cooked, and after boiling a little, turn off the pan. If desired, add crushed garlic to the cabbage soup.

4. Daily cabbage soup is usually eaten on the second day, then it tastes better. Before serving, add a spoonful of sour cream and finely chopped parsley and dill to each plate of cabbage soup.

Recipe 4: Cabbage soup with mushrooms

Such cabbage soup cooks very quickly, and compared to meat cabbage soup, it is a lighter dish. Mushrooms and prunes give it a special aroma and taste that your whole family will surely love.

Ingredients :

0.5 kg fresh cabbage;
300 gr. fresh mushrooms;
1 onion;
1 carrot;
100 gr. ham;
10 pieces. pitted prunes;
vegetable oil
salt, bay leaf, herbs to taste.

Cooking method :

1. Finely chop the cabbage, then place it in a frying pan with vegetable oil and fry it.

2. Cut the onion into thin half rings, peel the carrots and grate them. Cut the mushrooms into thin slices. Cut the ham into strips.

3. Place vegetables and ham with mushrooms in a frying pan with cabbage and fry them together, stirring frequently.

4. Bring water to a boil in a saucepan, add the fried vegetables and cook the cabbage soup for about half an hour. Then, adding prunes to the pan, continue cooking for about 10 minutes, after which we put parsley and bay leaves in the pan and turn off the heat.

When cooking cabbage soup, place sauerkraut in cold water or broth, and fresh cabbage in boiling water.

Even from very sauerkraut you can cook delicious cabbage soup. To do this, part of the sauerkraut needs to be replaced with fresh, but you need to remember that sauerkraut is put in cabbage soup at the beginning of preparing the dish, and fresh cabbage is added after the meat is cooked and the potatoes are boiling.

You can cook cabbage soup from fresh cabbage without potatoes, then it is recommended to use toasted flour for dressing.