Is it possible to cook purple cabbage soup. Cooking with red cabbage: soup, salad and stew

Our concept of red cabbage is a little compressed (I thought) and decided that it was worth making soup out of it, trying what kind of "animal" in the cooking process, went on the Internet to see if there are such soups at all and whether they use such cabbage at all in the first course. And, LLC, Hallelujah, I am not alone in this world, there are not many such soups, but they are, and so I hasten to please you. To be honest, I didn't think I would this dish I’m delighted, but I’m glad I was wrong, now it’s on the list of my favorite soups, the taste is different from our cabbage soup, this one has a beautiful violet color and the taste is much more tender, more pleasant.

So, chop the onion and fry for butter until golden

Carrots, my potatoes, cut and there, the bay is all hot water and leave to cook for 30 minutes, and in the meantime chop the cabbage.

Next add salt to the soup. pepper, herbs ((you can bay leaf, whatever you like) and cook for another 20 minutes. 10 minutes before the end, put the cabbage (it’s impossible before, the cabbage will be digested, it turns out to be very, tender and instead of a beautiful color, we will get borax, no lime stew.

cook these for 10 minutes and that's it, turn it off. add herbs and enjoy the taste.

(Sorry, I took 20 photos, but the sun was shining strongly in my kitchen today, and I couldn’t convey the color to you, it’s deeper and more saturated)

Time for preparing: PT01H00M 1 hour

Food ecology. Red cabbage contains a large number of vitamins and microelements, as well as carotene, fiber, enzymes, phytoncides and sugars

Red cabbage contains a large amount of vitamins and microelements, as well as carotene, fiber, enzymes, phytoncides and sugars.

Therefore, salads, side dishes, soups, marinated dishes, as well as fresh juices from red cabbage are very useful.

red cabbage salad

To prepare a salad for 5-6 servings, you will need a medium-sized head of cabbage, a medium-sized onion, some fresh herbs, as well as vegetable oil, vinegar, salt and spices - to taste. Onions are recommended to be cut into thin half rings, and then salt, pepper, pour two tablespoons of vinegar and leave to marinate for several minutes.

It is better to chop cabbage for salad into slices and salt, then knead a little with your hands so that it is better salted and becomes softer. Shredded cabbage is transferred to a salad bowl (bowl) and mixed with the rest of the ingredients, and then the salad is seasoned with oil or mayonnaise, after which it can be served on the table.

red cabbage soup

This soup is delicious and nutritious and is cooked in vegetable broth.

For 5-6 servings of soup and 2 liters of broth, the amount of ingredients will be as follows:

• half a head of cabbage
• 3-4 potatoes,
• 1 onion and 1 carrot,
• as well as garlic
• greens
• salt,
• bay leaf and pepper - to taste.

In the finished broth, cabbage is first boiled (cooking time is approximately 15 minutes), and then potatoes, cut into cubes. After adding potatoes, the soup should be boiled for another 20 minutes, then fried onions with carrots, herbs, spices and garlic should be added to it. Ready cabbage soup should be infused for 15-20 minutes, after which it can be poured into plates and served.

Braised red cabbage with apple

For a side dish for 4 servings, you will need the following ingredients: a head of red cabbage, green apple, butter (about 40-60 g), half an onion, a few cloves of garlic, 100 ml of water and about 30 ml of apple cider vinegar, salt, pepper and herbs - to taste.

In butter, melted in a thick-walled pan, grated garlic and onion, cut into small pieces, are fried. It is advisable to fry the onion with garlic until golden brown, then add chopped apple to the pan with onion and garlic and fry it for no more than a minute.

At the next stage of cooking, cabbage is added to the pan, Apple vinegar and water. Cabbage is stewed for at least 30-40 minutes, it must be stirred, and at the final stage of cooking, salt and pepper to taste.

Cook with love!

A large red onion should be cut into four parts and cut into thin slices.

In a saucepan in sunflower or olive oil with sugar, simmer the onion. It should become soft and slightly change color. This will take 4-6 minutes.

Slice the red cabbage thinly.

Add it to the onion and pour in an important ingredient - wine vinegar. It is thanks to him that the dish will acquire a delicious lilac color, and the sugar that we added at the onion frying stage will smooth out the acid and balance the taste.

Simmer cabbage with onions for 5-7 minutes, stirring occasionally.

Pour into the lilac mass vegetable broth, let the entire contents boil and cook for about half an hour.
You can see in the photo that my broth is a pale orange color. I made it with carrots, celery root, onion and a clove of garlic. Such a fragrant broth will only enhance the taste of the soup, so try to use the broth too, and not replace it with just boiled water.

While the soup is cooking garlic croutons.

Cut the slices of the lean loaf into cubes. Squeeze 2 cloves of garlic through a garlic press and combine them with 1.5 tablespoons olive oil. Drizzle the garlic butter on the loaf cubes and arrange them in the form in which they will be baked. I chose a glass form, but future croutons can also be laid out on a baking sheet.

Dry the croutons for 3-5 minutes at 160 degrees (preheat the oven to this temperature). Control the browning time of the bread yourself, guided by the characteristics of your oven.

In half an hour, the soup should be completely cooked, and in the finale, you can add spices: salt and freshly ground black pepper. Grind the contents with an immersion blender right in the pan, pour into bowls, sprinkle with garlic croutons and, if desired, add your favorite spices. I chose oregano.

Lean red cabbage soup with garlic croutons can be called modest and light meal, but it is simply impossible to forget its taste and color.

I strongly advise you to serve and eat such a soup fresh - only cooked, the next day it loses its velvety structure, aroma and richness.

Very tasty vegetable soup. Red cabbage is slightly sweeter in taste from white cabbage and it cooks faster.

Soup Ingredients:

Half a red cabbage

1 bulb

1 carrot

2 tbsp. tablespoons of vegetable oil

¼ teaspoon each ground cinnamon, cloves and grated nutmeg

2 tbsp dill and parsley

5 pieces. potatoes

250g smoked pork belly or smoked chicken breast

1 st. tablespoon balsamic or wine vinegar

Salt and pepper

Cooking

Cut the bacon into cubes, pour 2 liters of water and bring to a boil. Cut the potatoes into cubes, carrots into circles or halves of circles. Throw into the broth and cook for 15 minutes.

Finely chop the onion, chop the cabbage. Sauté onions in oil, add cabbage and fry over low heat for 5-7 minutes. Add 0.5 liters of broth, seasonings, salt, vinegar, reduce heat, cover and cook for 15 minutes.

Add cabbage to soup, bring to a boil, let simmer for 3 minutes. Add greens. You can pepper in a bowl.

Enjoy your meal!