Recipes for vitamin dishes: soup puree from white cabbage, Brussels sprouts and other types of vegetables. Cabbage puree (step by step recipe with photo) Cabbage puree

Wash the cauliflower thoroughly under running water. Break it into small inflorescences.

Vegetables retain most of their health benefits when they are steamed, so it is best to boil the cauliflower in a double boiler or with a steamer.

If you do not have a double boiler or a special saucepan, then put the cabbage inflorescences in a regular saucepan and fill it with water. Just enough water to cover the vegetables.

If using frozen cabbage, thaw it before cooking.

We put the cabbage in small batches in a blender bowl and puree until tender.

Salt the cauliflower puree, add the nutmeg and pour in the cream. We mix everything well.

We will cook the fish in an unusual way - boil it in milk.

It is best to take white fish with dense “meat”. In this case, cod can be replaced with pikeperch or sea bass fillets.

Rinse cod fillets thoroughly and pat dry with paper towels. Cut the fish into small pieces. Peel the onion and cut into halves.

Boil the milk with onions, bay leaves and turmeric in a saucepan. Salt and pepper.

Turn the heat down to low and add the cod fillets to the milk. Cover with a lid, cook for 5 minutes.

Transfer the fish to a plate with a slotted spoon.

You can cook fish in milk differently. To do this, season the fish cut into portions with salt, pepper, roll in flour. In a frying pan, fry the fish until half cooked, put the onion cut into half rings and pour over the milk. Cook over low heat, covered with a lid, until the fish is fully cooked.

Put the spinach into the milk and cook for 1 minute, then drain in a colander.

Divide the cabbage puree and cod into bowls, add the spinach and serve.

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I really love mashed potatoes. When I found the recipe, I was very happy. But in winter, I don’t like the prices for cauliflower at all. I made puree from white cabbage and I can say that their taste is almost the same. A wonderful side dish on a BO day. It goes especially well with any meat with sauce. Well, today I have a classic - with herring :)

Necessary:

• White cabbage
• Skimmed milk

Cooking:

Cabbage cut into pieces.

Place in a saucepan.

Pour in water until cabbage is almost covered.

Cook at a gentle boil for 20-40 minutes.

Why such a difference in time?

Young cabbage will cook quickly. I have a winter wiry variety, boiled for 40 minutes.

It is necessary that the roughest parts become soft.

Add salt while cooking.

When the cabbage is cooked, drain the water.

If you want a thicker puree, you can even squeeze it out of excess water. It tastes better if you dilute it with milk afterwards.

Puree the cabbage with an immersion blender.

Step 1: Prepare the cauliflower.

For this wonderful dish, you need very simple products, but first you need to properly prepare them. So, let's start with white cabbage. We disassemble the fork into inflorescences, transfer them to a colander and rinse thoroughly from any contaminants.

After that, we send the pieces into a deep bowl, fill it with ordinary running water so that it completely covers them, and add a little salt there, a teaspoon is enough. We give the cabbage a little brew in the resulting liquid for about 15 minutes to get rid of toxins or midges, bugs, and worms that are very often present in this vegetable.

Step 2: Boil the cauliflower.

After the right time, we wash the cabbage again, move it to a deep saucepan, pour the right amount of purified water and put it on medium heat. After boiling, season the vegetable to taste with salt and cook for 12–15 minutes until completely soft.

Step 3: prepare the rest of the necessary ingredients.

We don’t waste a minute, we take whole pasteurized milk out of the refrigerator, as well as butter, you can make it home-made, from which we immediately remove the packaging, cut it into small cubes or slices with a kitchen knife and let these products warm up to room temperature.

Step 4: Prepare the cauliflower puree.

As soon as the cabbage is boiled, use a slotted spoon to move it into a colander and leave it in the sink for a few minutes to drain excess liquid.

Then we transfer it to a clean, dry blender bowl, add 4 tablespoons of the liquid in which the vegetable was boiled, a little whole pasteurized milk, slightly softened butter and grind all the products until a homogeneous puree without lumps.

Then we try it, if desired, season with an additional portion of salt, mix again and serve to the table.

Step 5: Serve the cauliflower puree.

Cauliflower puree is served hot immediately after cooking as a side dish or main vegetarian dish. It is served in portions on plates for lunch or dinner, optionally sprinkled with your favorite finely chopped herbs, such as dill, parsley, cilantro, basil or thyme. This yummy is nice to eat with anything, from baked rabbit, fried fish, stewed chicken, pork roll, beef cutlets and ending with a regular vegetable salad, as well as marinades and pickles. Enjoy delicious and simple food!
Enjoy your meal!

Puree will turn out smoother if you grind it with an immersion blender;

Sometimes a little tender milk cheese, for example, Philadelphia, or creamy cottage cheese is added to all products, these ingredients must be mixed in a blender at the same time as all the others;

An alternative to whole pasteurized milk is natural cow's milk, but it must be boiled before use. Also, this product can be replaced with not very fatty cream or sour cream, especially if you are going to feed this dish to children from 1 year old and older;

Some gourmets prefer spiced mashed potatoes and very often add turmeric for color or allspice or black pepper for flavor;

If desired, cabbage can be boiled in meat broth or in water, but together with onions and garlic, they will give this vegetable their flavor, and the dish will turn out to be more fragrant.

Cabbage is a valuable vegetable that is rich in vitamins and minerals. There are many varieties of this product.

Brussels, white cabbage, and also red are very popular among housewives.

And exotic vegetable soups make the menu not only varied, but also useful.

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Benefit

The high content of salts and minerals makes cabbage a valuable product. Enriching the body with vitamins, this vegetable becomes indispensable in any kitchen. Cabbage soup (, ) is a tasty and dietary dish. It is also a prophylactic against cancerous tumors.

This is a low-calorie product in the form of small kale, which is native to Belgium. The standard cut size is 5 cm.

Due to the absence of cholesterol, it prevents a number of diseases. An excellent assistant for the heart and nervous systems, fights excess weight without harm to health.

The Belgian vegetable is a storehouse of nutrients. Fiber, phosphorus, magnesium, calcium, vitamin C, folic acid, potassium, iron and B vitamins, necessary for the body, make cabbage an indispensable component of the first and second courses.

Why Brussels sprouts are useful, you will learn from the video:

white-headed

The white-headed vegetable grows in Russia. Unlike Brussels, it has a larger size. The diameter varies from 10 to 25 cm.

The benefits of cabbage lies in the rich content of trace elements:

1. Vitamin U fights stomach ailments. With the help of white cabbage in its raw form, stomach ulcers and gastritis can be cured.
2. Phytoncides increase human immunity.
3. Organic acids, together with fiber, have a positive effect on metabolism, cleansing the body of toxins.
4. Vitamins of group B, PP balance the human nervous system, help to get rid of stress.
5. Folic acid improves performance and memory.
6. Potassium, iron, zinc, magnesium contribute to the improvement of the cardiovascular system.

Interesting: Cabbage contains more vitamin C than citrus fruits. 200 grams of a vegetable per day compensates for the lack of this vitamin

Useful properties of white cabbage are shown in the video:

Red cabbage is a close relative of white cabbage. The main differences between vegetables in weight and size. Red cabbage is smaller in diameter and firmer.

The red-headed vegetable contains many useful substances:

1. Beta-carotene is a strong antioxidant that fights inflammation by ridding the body of toxins.
2. Organic acids with fiber control the body's metabolic processes.
3. Protein, low fat content, coupled with potassium and other trace elements contribute to the maintenance of muscle organs, improving heart function.
4. Vitamins A, E, PP, C, group B support the general tone of a person.

Red cabbage is a dry vegetable, but the nutritional value makes up for that.

Rules for cooking cabbage dishes

The first dish of pureed vegetables is ideal for both children and adults. It is especially convenient for the elderly, due to its good digestibility.

The process of making cabbage soup puree consists of four stages:

1. Training. Vegetables are washed, peeled, cut.
2. Cooking.
3. Decoration.
4. Innings.

Brussels sprouts cook very quickly. It has a very rich taste and aroma. And the delicate texture will not leave anyone indifferent.

Important: The preparation of dietary dishes based on cabbage implies the absence of cream and milk. Soups are cooked on vegetable, chicken broths.

Read the recipe for diet puree soup at.

Brussels sprout and white cabbage recipe

Making Brussels sprout soup with its Russian relative takes a little time - an average of one hour.

The main components of the dish will be: Brussels sprouts and white cabbage, vegetable broth. If desired, it can be replaced with meat. This will give the zest to the vegetable puree. Check out the Brussels Sprouts Soup Recipe below.

• calorie content - 125 kcal;
• proteins - 15 gr;
• fats - 33 gr;
• carbohydrates - 25 gr.

Main:

• Brussels - 18 pcs.;
• white cabbage - 250 gr;
• vegetable broth - 400 ml;
• cream - 120 ml;
• onion - 1 goal;
• potatoes - 2 fruits;
• parsley root - 30 gr;
• butter - 30 gr;
• garlic - a pair of teeth;
• flour - 55 gr;
• spices to taste.

Additional:

• boiled egg - 2 pcs.;
• parsley - 2 vet;
• roasted sesame seeds - 15 gr.

From two types at the same time

White cabbage is cooked for a long time. But cooking puree soup takes a little time and is easy.

The total cooking time will take about one hour.

The main ingredient is a white vegetable and vegetable broth.
Energy value per serving:

• calorie content - 55 kcal;
• proteins - 1.9 g;
• fats - 1.7 gr;
• carbohydrates - 9.5 gr.

Main:

Additional:

• sesame seeds - 30 gr;
• parsley greens - 2 branches;
• lemon - ¼ part.

1. Prepare vegetables.
2. Potatoes, carrots cut into small cubes.
3. Chop the main ingredient.
4. Combine the prepared vegetables in a saucepan, pour over the broth, put on medium heat for 12 minutes.
5. Pour boiling water over the tomatoes, remove the skin.
6. Finely chop the onion and garlic.
7. Saute in vegetable oil for a couple of minutes.
8. Add tomatoes, spices to the pan, simmer for 9 minutes under the lid.
9. Add the contents of the pan to the pot with vegetables for 4 minutes.
10. Grind the contents of the pan in a blender until smooth.
11. Pour into bowls.
12. Garnish each serving with a slice of lemon, sesame seeds, parsley.

Watch a helpful video on how to make cabbage puree soup:

From red

Red cabbage is hard and has a bitter taste. The main disadvantage is the loss of an attractive color during heat treatment. But with the right preparation, this is easy to eliminate.

To preserve the color, the cabbage is stewed a little in the broth with the addition of lemon juice. The acid holds the color and balances the taste, eliminating the bitterness.

Unfortunately, it will take longer to cook.

The total cooking time for red cabbage puree soup takes about an hour and a half. The main ingredient is meat broth and red cabbage.

Energy value per serving:

• calorie content - 766 kcal;
• proteins - 16.1 gr;
• fats - 46.3;
• carbohydrates - 71.3 gr.

Main:

• meat broth - 700 ml;
• red cabbage - 150 gr;
• potatoes - 2 fruits;
• carrots - 2 pcs;
• parsley root - 20 gr;
• celery root - 20 gr;
• onion - 1 pc;
• flour - 55 gr;
• butter - 35 gr;
• cream - 200 ml;
• lemon juice - 60 ml;
• spices - to taste.

Additional:

• lemon - ¼;
• boiled egg - 2 pcs;
• parsley greens - 2 vet.

1. Rinse the cabbage, chop coarsely.
2. Simmer in 300 ml of broth with lemon juice for 12 minutes.
3. Pour 80 ml from the remaining broth.
4. Finely chop the potatoes and roots, boil in the remaining liquid for half an hour.
5. 15 minutes before the vegetables are ready, chop the onion, grate the carrots, fry in oil in a pan.
6. Pour the contents of the pan, potatoes, roots with broth into a saucepan with cabbage. Cook for 30 minutes.
7. Then grind the vegetables with a blender until smooth.
8. Melt butter in another pan, add flour and broth, sauté for 4 minutes.
9. Add sauce to vegetable puree, boil for 4 minutes, adding spices.
10. Strain and add cream.
11. Pour into soup bowls.
12. Decorate with a slice of lemon, half an egg, herbs.

How to cook mashed red cabbage soup, you will learn from the video:

Proper serving of the dish awakens the appetite and uplifts the mood. But not every kitchen follows the rules of etiquette. And they are elementary:

1. Puree soup is recommended to be served in soup bowls. Of these, it is more convenient to eat, and the food in this dish looks more aesthetically pleasing.
2. Decorating a dish is an important element of serving. For puree soups, sour cream, herbs, and boiled eggs are often used. Small crackers made from white bread will serve as a lovely decoration and will also add extra flavor.
3. Chopped spicy herbs seasoned with olive oil and lemon juice improve the functioning of taste buds.
4. Sesame, small nuts, sprinkled on top, decorate the dish and supplement with vitamins.
5. A richer taste, an attractive appearance is obtained using a fried baguette with onions.
6. If this dish is part of a romantic dinner, then white semi-sweet wine will serve as a pleasant addition.

Important: It is undesirable to season the cabbage first course with hot pepper. Excessive sharpness interrupts the taste of the puree soup itself.

Many people think that healthy food does not taste good. But with proper preparation of soup from mashed vegetables (, with the addition), you can not only improve your health, but also enjoy it. One of the advantages of mashed cabbage soups is the availability and ease of preparation.

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1. First of all, the cabbage should be washed properly, dried a little and divided into inflorescences. You can use several types of cabbage in the recipe for making cabbage puree at once, which will make the dish even more interesting in taste.

2. Milk will help to make mashed potatoes rich and very original in taste. It is in it that cabbage will be cooked. So, dried inflorescences need to be put in a saucepan and pour milk. Put on fire, bring to a boil and cook over medium heat.

3. The cabbage should become soft and easily pierced with a fork. The amount of milk will decrease markedly. So that cabbage puree at home does not turn out to be liquid, it is better to first pour some of the milk into a mug. Then, with a submersible blender, begin to beat the cabbage, gradually adding milk if necessary.

4. Separately beat the yolk with spices and curd cheese (if you add melted cheese to this simple cabbage puree recipe, you must first grate it). Add to cabbage, salt and pepper to taste. Send the pan to the fire for literally 3-5 minutes to warm the mashed potatoes.