Prepare cabbage soup. How to cook cabbage soup: time-tested recipes. Prepare meat broth for cabbage soup

What is cabbage soup? Shchi is a hot soup with cabbage as the main ingredient. Cabbage can be fresh, or it can be pickled.

The dish is old with a very rich history. Cabbage soup has been prepared for a very long time and there are even several proverbs and sayings on this subject: “Shchi and porridge are our food.”

There are a huge number of recipes for cooking cabbage soup. And each individual family serves their own signature cabbage soup, which you will not try anywhere else.

Ingredients.

500 gr. Meat.
200-250 gr. Fresh cabbage.
3-4 potatoes.
1 onion.
1 carrot.
1 bell pepper.
2 fresh tomatoes.
1 medium apple.
Vegetable oil.
Salt and pepper to taste.
The greens are preferably fresh.
Sour cream.

Cooking process.

1. Prepare broth from the prepared meat. For a good broth, it is better to choose ribs or shanks. In general, it is important that there are bones. Because the most delicious broth is made from the bone. And after the broth is ready. We remove the meat from the bone and in the finished dish you are left with only boneless meat.

2. After preparing the broth, it is advisable to strain it to remove small remnants of bones that could have appeared at the stage of chopping meat in the store.

The meat takes quite a long time to cook and during this time you can have time to prepare the remaining ingredients.

3. Fry onions and carrots in vegetable oil.

4. Cut the tomatoes randomly and smaller.

5. Place chopped potatoes into the prepared meat broth. Cook for 10-15 minutes until half cooked.

6. Then put the cabbage cut into small strips, chopped bell pepper, pureed sweet and sour apple, p omidors.

7. Mix the salt and cook at moderate boil for a few more minutes.

8. After 5-7 minutes, add the frying mixture, stir again, let the soup boil once and remove from the stove.

Now you can put the cabbage soup on plates, garnish with chopped herbs, and serve.

How to cook lean cabbage soup

Ingredients.

300 cabbage.
1 carrot.
1 onion.
3-4 shorts.
1 tbsp. a spoonful of good tomato paste.
1 can of red beans.
2 cloves of garlic.
Vegetable oil.
A pinch of salt and pepper.
Greens for serving.

Cooking process.

1. Since there is no meat, you can start cooking with potatoes. Peel it, cut it, throw it into a pan with water, add salt and put it on the stove to cook.

2. Fry onions with carrots. Add tomato paste, a tablespoon of water and simmer over medium heat for 2-3 minutes.

3. When the potatoes are ready, add the chopped cabbage to the pan and cook for 5 minutes.

4. After 5 minutes, add beans without brine, garlic, and chopped herbs to the pan. You can also add a bay leaf. Stir, let it boil well, cook for about 1 minute and remove the pan from the heat.

Lenten cabbage soup is ready. Enjoy your meal.

Sauerkraut cabbage soup

Ingredients.

250 sauerkraut.
1 onion.
1 carrot.
3-5 potatoes.
1 bay leaf.
200 grams of chicken meat.
Vegetable oil.
Salt and pepper to taste.

Cooking process.

1. Rinse the meat, cut into pieces and prepare in a saucepan with water.

2. Cut the potatoes into cubes and send them to cook with the meat when it is almost ready. Don't forget about salt.

3. Fry onions with carrots in vegetable oil.

4. When both potatoes and meat are cooked, you can add cabbage, roasted vegetables, and bay leaves into the pan. Stir and taste for salt.

5. Cook at moderate boil for 5-7 minutes and remove from the stove.

Lenten cabbage soup with mushrooms

Ingredients.

Fresh mushrooms 200-250 gr.
Fresh cabbage -300 grams.
1 onion.
1 carrot.
2-4 potatoes.
1 bay leaf.
Bell pepper.
Salt and pepper to taste.
Vegetable oil.
Greenery.

Cooking process.

1. Cut the potatoes and send them to boil.

2. Wash the mushrooms, cut into cubes and add to the potatoes.

3. Fry onions with carrots in vegetable oil.

4. The potatoes are cooked, you can add finely chopped cabbage and bell pepper.

5. After 3-5 minutes of steady boiling, add the fried vegetables, add salt and pepper to taste.

6. Boil the cabbage soup for a few more minutes and turn off the heat under the pan.

7. Serve tasty dish with sour cream and chopped fresh herbs, bon appetit.

Cabbage soup in pots - simple recipe

Ingredients.

3-5 potatoes.
250-300 cabbage.
1 onion.
1 carrot.
300 grams of pork meat.
Spices.
Greenery.

Cooking process.

1. Cut the meat into slices, fry in vegetable oil until golden brown. Pour water and simmer for 20 minutes over low heat.

2. Cut potatoes and carrots into slices. Half onion rings.

3. You can fry the onions and carrots a little in a frying pan.

4. We begin to place the food in pots after cooking the meat.

5. Place a layer of potatoes on the bottom, then meat, fried vegetables. We finish the layout with chopped cabbage. Fill with water, cover with a lid and place the pots in the oven for 2 hours at a temperature of about 100-120 degrees.

Delicious cabbage soup cooked in a slow cooker

Bon appetit.

Fresh cabbage soup!

Probably every Russian person knows the taste and smell of homemade cabbage soup. There are many recipes for cooking cabbage soup; they are cooked in meat, vegetable and even mushroom broth. And sometimes with fish. There are also different types of cabbage used in cabbage: fresh white cabbage, pickled (sour) cabbage, cauliflower. There are delicious cabbage soup not with cabbage, but with sorrel or nettle. Each housewife prepares cabbage soup a little differently, I will tell you how to cook this tasty soup at our house.

The recipe for my cabbage soup with fresh cabbage is very simple. My cabbage soup with meat is seasoned with frying and served with sour cream. Or mayonnaise. Who likes it how?

What you need for simple cabbage soup with meat

for 1 pan of cabbage soup

Meat with bone - a piece;

Onion and carrot in broth;

Potatoes – 4-5 pieces;
Cabbage - a small fork or half a medium one;
Greens, garlic, salt, pepper - to taste;

For frying

Onions – 1-2 bulbs;
Carrot – 1 piece;
Tomato – 1 piece and/or ketchup to taste;
Vegetable oil for frying.

For refueling

Sour cream or mayonnaise.

How to cook cabbage soup

Prepare meat broth for cabbage soup

Everything is like everyone else. Place the meat with the bone in cold water, add root vegetables - onions and carrots. Cook the broth. Then remove the carrots and onions and throw them away.

The meat can be separated from the bones and only the pulp left. You can put it directly into a plate with the finished soup or return it to the pan with cabbage soup a few minutes before the end of cooking.

Cook cabbage soup in meat broth

Now add chopped potatoes and cabbage to the boiling broth. Let's cook. AND make frying: fry chopped onions, carrots and tomatoes in oil. You can add ketchup there too. But at the end (when everything is fried).

When the cabbage is cooked, add the frying agent to the cabbage soup. It's boiling. Cook for 7 minutes.

Add chopped herbs and, if you prefer, garlic (chopped). Boils for 1 minute. Turn it off. Let's close. You need to let the cabbage soup sit for at least one hour. Better 2-3. Add sour cream to your plate with cabbage soup!

This is such a delicious homemade soup!

If you cabbage soup If you don’t love me, there’s nothing you can do about it. People who grew up in the taiga cannot stand the iodine smell sea fish- and not every city dweller is able to endure the so-called ghost spirit. And he is able to perceive all the delights of traditional cooking only in printed form, and when it comes to implementation, it is better to put it aside, away, into the fresh air.

However, I personally cabbage soup I love it and even cook from time to time. My version of the recipe is far from how I cooked it cabbage soup my purely urban mother, but also from the way they are offered to be cooked by enthusiasts of the revival of old Russian cooking. More precisely, this is not even a recipe, but an illustration of my personal relationship with my native nature. Mainly with cabbage.

Special relationship with cabbage

Despite the fact that in alphabet books a head of cabbage always looks the same, in the real world it is always different. Green June cabbage is suitable, rather, not for soup, but for salad - although it is also suitable for soup, but it comes out so light and fast that it cabbage soup not even a thought comes. The further into the summer and closer to autumn, the more significant the cabbage becomes, and by October it reaches its, as Mayakovsky did not like to say, its apogee. Dense, white, like cubes of refined sugar, heads of cabbage are also suitable for cabbage soup from fresh cabbage (no joke, one of the most epic dishes in the world), and to ferment them. And this second opportunity opens up for the amateur cabbage soup the road into winter, and even allows you to survive spring without spinning.

It is clear that each type of cabbage should be prepared in a special way, but there are some things in common. First of all, I always cook cabbage separately from everything else (well, that is, first; then, of course, I cook everything together).

If the cabbage is young, then I cut the head of cabbage into eighths; if it is older, then somewhat smaller. I chop the autumn or winter head of cabbage very thinly.
I put completely green cabbage in a large saucepan, add a couple of pinches of salt and so much cold water just enough to cover the cabbage. I put the saucepan on low heat, cover with a lid and leave until the cabbage begins to become soft; I don’t know how long it is, but certainly no more than fifteen minutes. Please note that the cabbage should not boil into a rag, but become only a little softer than fresh.

If we're talking about About the cabbage is ripe and crispy, it requires a ceramic or cast iron pot. I fill it halfway with shredded cabbage, add a little salt and pour cold water three-quarters of the way up the pot. After that, I cover the pot with foil, secure it tightly around the edge, and put the pot of cabbage in the oven, preheated to 110ºC. For three hours.

In the case of sauerkraut, the procedure is approximately the same, except that there is no need to add salt, and the simmering time increases to six hours.

Why am I doing this? Because it tastes better and is more convenient. Cabbage, when languishing, blooms with colors that you have never even thought of; potatoes being placed in cabbage soup, does not become glassy; in the case of sauerkraut, you can add it to the cabbage soup gradually - you must agree, this is very good opportunity to adjust the taste or consistency.

Now that we have dealt with the most important things, we can move on to the rest.

Cabbage soup in a pot is a special topic

Languishment is the main culinary sense

Cabbage soup You can cook it with meat, fish, or lean ones. Sometimes they even add smoked meats - your choice, but this is closer to hodgepodge. One way or another, all these things must also be welded.

In my opinion, since we have found time to simmer cabbage, nothing prevents us from doing the same with meat - I use a five-liter pan for this, but in Lately I'm seriously considering buying a slow cooker, also known as a slow cooker. One of my friends claims that an unglazed clay pot is the best; it gives the cabbage soup a very special taste.

As meat for cabbage soup I prefer beef brisket. The meat must be washed, dried, all scraps trimmed off (the more qualified the butcher, the fewer scraps there are) and placed in one piece in a pan. To the meat you need to add onions and carrots (whole but peeled), parsley root, and also, I beg your pardon, a bouquet garni (we talked about it in detail in the chapter “Broth for risotto”).

Having placed all this on the bottom of the pan in as harmonious an order as possible, I pour in two liters of cold water - enough to cover the food with a palm-thick layer of water. The liquid level should not be higher than 2/3 of the height of the pan, otherwise it will splash out in the future, and under no circumstances should you add water here - the flow of the process will be irreparably disrupted. And put the pan on the highest heat.

When foam begins to stand out, I skim it off with a spoon. When the foaming stops, I cover the pan with foil, securing it tightly around the edges, and put it in the oven, preheated to 150ºC. The foil almost completely prevents steam from escaping and losing temperature, so after half an hour I reduce the temperature to 110ºC. After an hour, carefully remove the pan from the oven, remove the foil, remove the bouquet garni, remove the carrots, parsley root and onion with tongs, and instead put in a little chopped potatoes, about three.

Selection of potatoes for cabbage soup- a separate topic; I prefer the high-starchy, crumbly varieties provided in abundance by the Belarusian peasantry.

Then cover the pan tightly with foil again and place in the oven for another hour and a half. During this time, its contents will turn into a velvety, languid and incredibly fragrant stew.

What's next?

So, we have at our disposal meat that has been cooked to the point of incredible tenderness, a rich broth thickened with potatoes that have broken down into molecules, and stewed cabbage. Now you just need to put it all together and heat it for about thirty minutes on low heat. Some people like to add cabbage soup green beans, tomatoes, mushrooms, Bell pepper or just all kinds of greens - now is the time to do it. In my opinion, it’s enough to taste and, if necessary, add salt and ground pepper.

Cabbage soup is prepared in different ways, but the main thing is to know a couple of basic points

Important questions

It is widely believed that sham you have to let it sit for at least a day - yes, that’s right. In my opinion, this is generally true for all cabbage dishes. The second, no less well-known opinion is that cabbage soup It would be nice to freeze it and then reheat it - complete nonsense. I froze it and reheated it, nothing changed.

Is it possible to cook cabbage soup in chicken broth? You can, but buy a suitable chicken for the broth, it’s called “chicken for broth”.

What is the difference between Lenten cabbage soup? The fact is that you don’t waste time simmering the meat—vegetable broth in its longest form takes no more than an hour to prepare.

Is it possible to add to cabbage soup pork? You can add anything, but then it may turn out that you are already preparing some other dish. Let's say if in cabbage soup sprinkle millet, they turn into Ukrainian cabbage (I really like it, by the way).

Innings

If you cook cabbage soup as described above, the meat for serving can be divided even with a tablespoon. Yes, and don’t forget to buy good sour cream - because serve without sour cream cabbage soup somehow even uncomfortable.

A traditional dish of Slavic cuisine is cabbage soup. The soup is a vegetarian dish, so it always contains a lot of vegetables. The broth has long been prepared with vegetable or mushroom broth. Later, a “poor” or “empty” variation of cabbage soup appeared on bone broth, with the addition of fish or meat.

Exquisite cabbage soup served at a rich feast must include fresh cabbage. Poultry, beef brisket or sturgeon are also added to the soup.

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

Cabbage soup is especially relevant in the cold season. The dish perfectly warms and saturates the body with vitamin C. If your menu includes cabbage soup made from fresh cabbage, then you will not be afraid of either hunger or a cold.

There are a lot of ways to prepare soup. Let's look at the most popular ones.

Royal cabbage soup made from three types of cabbage

Ingredients	Quantity
white cabbage -	400 g
peppercorns -	taste
water -	3 liters
laurel leaves -	2 pcs.
cauliflower -	200 g
tomato paste -	1 tbsp. l.
pork or beef meat -	300 g
bulbs -	1 PC.
Bulgarian pepper -	1 PC.
table salt -	taste
broccoli florets -	200 g
carrots -	150 g
Cooking time: 120 minutes	Calorie content per 100 grams: 65 Kcal

Cabbage soup made from three types of cabbage is considered especially nourishing and tasty. The broth turns out rich and aromatic. This dish can be safely served to guests, as well as used in the everyday menu. You will definitely like it!

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

Cook the product until half cooked in plenty of water. Drain the resulting broth and place the meat in clean, cold water. Wait until it boils and finish cooking the ingredient. After 40 minutes, add salt to the broth and cook for about another half hour.

For this amount of liquid, 1.5 tbsp will be enough. table salt. While cooking the remaining components, the meat can be removed from the pan. Cut the product and add it to the cabbage soup when ready or serve on a separate dish.

Cut the potatoes into small slices. Use onions, carrots, peppers and pasta to prepare the fry. Spices will help reveal everything taste qualities ingredients. Then add half a glass of water and simmer the vegetables.

Chop the cabbage into strips, and divide other types into inflorescences. To make it easier to work with broccoli and cauliflower, pour boiling water over them. Add vegetables to the cabbage soup in order, depending on the speed of their preparation.

A few minutes before the end of cooking, pour in the roast and season the cabbage soup. Don't skimp on the bay leaves and pepper.

Serve the first dish with sour cream and green dill.

Country cabbage soup with turnips

Country-style cabbage soup contains a storehouse of vitamins. The freshest vegetables are used in the dish. It is better if all the ingredients are grown by you personally. Your loved ones will be very surprised by the unusual and rich taste of cabbage soup.

Ingredients:

600 gr. white cabbage;
1 bunch of parsley;
100 gr. lard;
1 PC. medium onion;
150 gr. fresh tomatoes (you can use cherry tomatoes);
1 PC. small turnips;
2 bay leaves;
0.5 kg of meat on the bone;
200 gr. potatoes;
2 l clean water;
2 peas of allspice black pepper;
1 PC. medium carrots;
Salt and spices.

So, how to cook country cabbage soup with fresh cabbage? We will be happy to describe all the stages. First prepare the broth with the meat. To get more fat, place the meat in cold water. Connoisseurs of hearty food can use pork.

Beef and lamb are more suitable for diet menu, as well as a festive feast. Afterwards you definitely won’t have to suffer from heartburn or heaviness in your stomach. When the broth boils, skim off the foam and add a spoonful of cold water. Repeat until the scale disappears. On average, the broth preparation procedure takes up to 3 hours.

Place the cabbage in the water. When the cabbage soup boils, add the potatoes. Pre-fry the onion and parsley in lard. Season with cabbage soup. Cook for 10 minutes.

Add fresh tomato slices to the cabbage soup. If there are none, then 1 tbsp will be enough. tomato paste (it must be added along with the frying). Add salt and pepper at the very end of cooking.

A few bay leaves in the broth will give it a subtle flavor. Connoisseurs of heat and spiciness can use a few cloves of garlic in the recipe. Pour the cabbage soup into plates, garnish with herbs and sour cream.

Curly cabbage soup: a hearty lunch

The ideal dish for a family dinner is cabbage soup with curly cabbage. Fresh vegetables and aromatic herbs will fill you with energy and vigor throughout the day. You can supplement cabbage soup with sliced bread, sour cream or tender pate.

Ingredients:

1 kg of curly cabbage;
200 gr. potatoes;
A pinch of table salt;
80 gr. onions;
150 gr. medium juicy carrots;
3 liters of clean water for broth;
1 bunch of parsley, green onions;
250 gr. cold smoked brisket;
150 gr. celery root.

Fry the smoked brisket in a frying pan along with the onions. When a golden crust appears, remove from heat. Chop the cabbage in any convenient way and place it in a pan of water. This variety can be easily replaced with an existing white head. Now you can add frying to the cabbage soup.

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

Let the dish sit well under the lid. You can also cover the top of the pan with a cotton towel. Cooled and aromatic cabbage soup is ready to serve: pour into plates and bring to the table!

Monastic-style mushroom soup

It’s very easy to prepare a hearty first course, especially if you have a recipe for monastery-style cabbage soup with fresh cabbage in your arsenal. This traditional soup based on an old recipe will definitely please your whole family.

Ingredients:

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

Soak pearl barley and mushrooms in water in different containers. It will take about an hour to soak the first product, and 3-4 hours for the second. Change the water for the mushrooms, add salt and cook until tender.

Remove the mushrooms from the broth, cut into small slices and place back in the pan.

Peel the carrots and onions and chop them. Fry the vegetables by first melting the butter in a frying pan.

Simmer the roast, periodically adding water. When ready, place the vegetables in the mushroom broth. Rinse the potatoes and cabbage and dry with a paper towel. Peel and cut the vegetables.

Boil pearl barley in salted water. The water from the porridge must be drained at the end of cooking. Place the pan with the broth over medium heat. Add pearl barley, potatoes and cabbage to it. Salt the cabbage soup to taste and pepper. Add a few bay leaves and cook until done.

Pour the cabbage soup into bowls and garnish with chopped parsley and onions. Season with sour cream.

Cooking Russian cabbage soup is a real art. First of all, be responsible when choosing products. All ingredients must be of high quality and fresh. Use minimal spices. To highlight the taste of the dish, just use salt, pepper and bay leaf. This will help not to drown out the natural aroma of the broth and vegetables.

How to choose fresh cabbage?

White cabbage is used most often in cooking. Selecting the freshest head of cabbage on store shelves is not difficult. The vegetable should be clean, bright green and evenly colored. Pay attention to the presence of yellow or dark spots - they should not be there.

The cabbage fork should be heavy. The leaves of the vegetable should fit tightly. The weight of white cabbage is quite large, even with a small diameter. It is better to discard limp, yellowed and empty cabbage.

How to use cabbage to make cabbage soup?

Cooking technology and the sequence of adding ingredients also plays an important role in the preparation of cabbage soup. Fresh cabbage must be thrown into boiling water. The cabbage's turn comes after the meat and potatoes are cooked. This broth will significantly improve the taste of the main ingredient.

Cabbage soup in a slow cooker, all the cooking secrets on video:

The following trick will help you save money and prepare hearty cabbage soup with fresh cabbage: replace the potatoes with flour fried in oil. You can also experiment and use products such as zucchini, zucchini, and various pickles in cooking.

They say that cabbage soup was cooked in Rus' long before its baptism and this dish was eaten almost every day. It is no coincidence that many proverbs and sayings glorify cabbage soup in every way: “Where there is good cabbage soup, don’t look for other food,” “If you eat cabbage soup, it’s like you’re wearing a fur coat,” “The world stands on cabbage soup.” Russian people were so accustomed to cabbage soup that they even traveled in winter with cabbage soup frozen in a tub, which they only had to heat up to feed the whole family. They say that Russian soldiers who fought against Napoleon's army, while on French territory, missed cabbage soup so much that they fermented grape leaves, which replaced sauerkraut in their soup. The smell of cabbage soup was not only in the peasant huts, but also in the royal chambers, however, wealthy people ate thick meat cabbage soup in which a spoon stood, and the poor often slurped thin soup with cabbage, quinoa and onions. And still it was very tasty, so people said: “Your father will get tired of it, but you won’t get tired of cabbage soup.”

How they prepared cabbage soup in Rus'

There are many recipes with cabbage, sorrel, nettles, turnips, mushrooms, in meat or fish broth, with various roots, spices and sour dressings, such as brine or apples. In the old days, cabbage soup was even cooked from beets, calling this dish “beet cabbage soup,” which more closely resembled borscht. Classic recipe In ancient times, cabbage soup always included cabbage, fresh or pickled, and if it was not on hand, green leafy vegetables or turnips were taken. Housewives used carrots and parsley from the roots, seasoning the soup with onions, garlic, celery, dill, bay leaves and pepper. An obligatory component of cabbage soup was acid - after all, this soup was valued for its piquant sour taste. Except sauerkraut They used salted mushrooms, Antonovka, lingonberries, cranberries, pickles, sour cream and everything that gave the cabbage soup a specific sour taste. In the southern regions of Russia, cabbage soup has always been cooked with tomatoes and bell peppers, and in modern recipes you can also find potatoes, which make cabbage soup thicker and tastier.

In Rus', products were placed in cabbage soup raw, without frying or sautéing, although in some areas rye flour was added to cabbage soup for a thicker broth. The cabbage soup was simmered in a Russian oven in a clay pot, so it turned out very appetizing and aromatic. Mainly beef was used for the broth, although cabbage soup with pork or poultry was popular in the western region. Don cabbage soup was traditionally cooked with sturgeon, Pskov cabbage soup with smelt, Polish and Ukrainian cabbage soup was cooked with lard, the Ural version of cabbage soup included millet or oatmeal, in Georgia white wine and suluguni cheese were added to cabbage soup, and the Finns could not imagine this dish without lamb and smoked sausage. In general, in all national cuisines There are specific features of preparing cabbage soup, and each version of the dish is tasty in its own way, besides, “hungry Fedot is happy with any cabbage soup.”

Choosing a recipe for delicious cabbage soup

Before you learn how to cook the right ones, you should decide on a recipe, since there are several varieties of this dish.

Full cabbage soup, which is also called “rich”, is cooked in a strong meat broth, with the addition of large quantity ingredients including mushrooms, potatoes and a variety of spices. Meat and meat products are added to prefabricated cabbage soup different varieties - boiled beef, poultry, pork, ham, sausage, sausages and frankfurters, which are cut into small pieces. Fish soup is cooked from noble varieties of fish, from small river fish or canned fish, while a combination of fresh and salted fish is acceptable. Lenten cabbage soup is prepared without meat - with vegetables, mushrooms and herbs; green cabbage soup is a summer version of soup with sorrel or spinach. In the preparation of gray northern cabbage soup, the lower grayish cabbage leaves are used, seedling cabbage soup is cooked from cabbage seedlings, and after cooking, day-old cabbage soup is first kept warm for four hours and then left in the cold. By the way, now by sour cabbage soup we mean sauerkraut soup, but in Rus' it was a type of kvass that helped with hangovers.

How to cook delicious cabbage soup: a few secrets

Once upon a time, housewives did not think about how to properly prepare cabbage soup - they simply mixed all the ingredients in a clay pot, put it in the oven, and the soup simmered all day, and in the evening the fragrant and tasty cabbage soup was served on the table. We don’t have that much time, but they come to help modern technologies- multicooker and air fryer. But even in an ordinary saucepan you can cook delicious cabbage soup that will be eaten in the evening big family. Remember a few secrets and subtleties, and cabbage soup will become your signature dish!

Secret 1. If you decide to cook cabbage soup in meat broth, cook the meat in a whole piece for at least two hours to make the broth richer and richer - this is what cabbage soup needs. Be sure to add fragrant herbs and roots to the meat for piquancy.

Secret 2. Do not cook cabbage soup from cabbage that is too young, which is more suitable for salads. The best choice for cabbage soup - autumn cabbage with dense, strong and white heads. Many housewives prepare cabbage separately - young cabbage is stewed in a saucepan on the stove for 15 minutes, and more mature cabbage is cooked in a clay pot in the oven for two to three hours. Why is this necessary? The fact is that when cabbage languishes, it is saturated with new tastes and aromas that enrich the taste of the dish.

Secret 3. If you have time, place the pan with the broth at the last stage of cooking in the oven, cover with foil, and simmer for about an hour. Add crumbly potatoes cut into cubes and continue to simmer in the oven. Can you imagine what will end up in the pan in an hour and a half? A tender, thick stew with soft meat, and not a crumb left of the potatoes. And you should mix this aromatic liquid with cabbage, add any ingredients you like - tomatoes, bell peppers, green beans, mushrooms and herbs, then simmer the cabbage soup for at least another half hour. If you cook cabbage soup on the stove, the cooking time is, of course, reduced.

Secret 4. You can also add toasted flour to the cabbage soup. After it turns golden, dilute it with broth, lightly boil and rub through a sieve. Cabbage soup can also be cooked with cereal, but it should be added before cabbage and potatoes, taking into account the individual cooking time.

Cooking cabbage soup quickly

It's good when you have time to devote all day, but sometimes you need to prepare a quick lunch for the family, and in this case, recipes are a lifesaver for very busy housewives. In this case, it is better to cook the broth in the evening; besides, the meat will become soft and tender overnight, so it will not be difficult for you to cut it into cubes and return it to the pan. Add chopped fresh cabbage into the broth, after boiling, add the potatoes cut into slices and, while the cabbage soup is boiling, fry the carrots, onions, garlic and parsley root in oil in a frying pan. Dip previously peeled tomatoes and diced sweet peppers into the cabbage soup, and after the vegetables have boiled a little, add carrot dressing to them. Don't forget about bay leaf, black pepper and herbs, which are best added to prepared cabbage soup along with sour cream. For 400 g of meat, take a small head of cabbage, 2 potatoes, 2 tomatoes, 1 carrot and 1 onion, and you can add herbs and roots to taste. Your family will be happy!

Sauerkraut cabbage soup

This dish is especially useful during the period of winter vitamin deficiency, since sauerkraut contains vitamin C, which is necessary to combat colds and viral infections. In addition, sour cabbage soup does not allow other vegetables to boil too much, so they have a pleasant crunch, which makes the dish even tastier and healthier.

From a kilogram of beef, cook a rich broth - with bay leaf and allspice. While the broth is cooking, fry in a frying pan with sunflower oil 2 onions and when the onion becomes transparent, add 2 chopped carrots to it. Once the carrots are soft, remove the pan from the heat and make the broth. You need to take out the meat, cut it into pieces, put it back into the pan and pour 2 diced potatoes and chopped parsley root into it. After 10 minutes, add 600 g of sauerkraut to the cabbage soup, which you can first squeeze lightly to remove excess acid. However, if you like cabbage soup with sourness, then you don’t need to do anything with cabbage - just cook it in broth for 15 minutes, then add frying and cook for another 7 minutes with your favorite spices and seasonings. Serve sour cabbage soup with cream or sour cream, sprinkled with fragrant herbs. Bon appetit!

On the website “Eating at Home!” you will find many step-by-step recipes for cabbage soup for every taste. Cook with love for your family and enjoy the food!