Soup with fresh cabbage and beef. Delicious cabbage soup from fresh cabbage: a step by step recipe with a photo

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Shchi from fresh cabbage without meat is a quick and fairly economical option delicious first dishes. To prepare such cabbage soup, you do not need to boil meat or chicken broth; ordinary water, and the taste of cabbage soup is given in a special way by fried vegetables. In any cabbage soup - lean or with meat, chicken, turkey - a lot of vegetables are always put so that they are thick and satisfying. Our cabbage soup recipe without meat will appeal not only to vegetarians, but also to those who prefer light vegetable soups or keep fasting. For fully lean cabbage soup sour cream is excluded. Be sure to use white cabbage good quality, juicy carrots and white or yellow onions. Sweetish blue or Yalta onions are not suitable for this dish.

Ingredients

• white cabbage - half a small fork;
• potatoes - 4 pieces;
• carrots - 1 medium;
• onions - 2 pieces;
• tomatoes - 4-5 pieces (or canned 0.5 cans);
• sweet pepper of any color - 1 piece;
• any greens - 1 bunch;
• water - 1.5 liters;
• vegetable oil - 3 tablespoons;
• salt - to taste;
• bay leaf - 1-2 pieces;
• peppercorns to taste;
• sour cream, rye bread - for serving.

Cooking

Dip potatoes cut into pieces or strips in boiling water. Cover with a lid, cook at a low boil until the potatoes are ready. This will take approximately 12-15 minutes. For cabbage soup, it is important to boil potatoes, then they will be “rich”, thick and tasty.

While the potatoes are cooking, prepare the vegetables for frying. Cut the carrots and sweet peppers into strips (remove the seeds from the pepper). We chop the onion or a small cube, or cut into half rings. You can grate the carrots if you prefer.

Heat up vegetable oil in a frying pan. By the way, if cabbage soup is cooked not in lean version, you can use lard. Pour the chopped onion into it, sauté over low heat for 2-3 minutes until the onion begins to lighten. Add carrots, mix with onions, simmer for another 2-3 minutes. We do not bring the vegetables to readiness.

Simultaneously with the sautéing of onions and carrots, we cut white cabbage into strips for cabbage soup. Scald the tomatoes with boiling water, remove the skin, cut the flesh into cubes.

Add the fried vegetables to the pot with the potatoes along with the oil. We take out a couple of pieces of potatoes, check for doneness. Potatoes should break or mash easily. Lay out shredded cabbage. Salt to taste. Cook the cabbage soup on a quiet fire so that a slight boil is barely noticeable on the surface. The cabbage soup will be ready when the cabbage becomes soft. If you like crispy cabbage, not very boiled, then control the process, cook the cabbage until half cooked, taking into account the fact that it will reach readiness even after the end of cooking.

In ready cabbage soup without meat, add bay leaf, peppercorns. Cover with a lid, turn off the fire and leave the pot with cabbage soup on a warm stove. Let the dish stand for a while to gain flavor. Pour hot soup into bowls. Sprinkle with finely chopped herbs, serve with sour cream and rye bread.

neboleyka.info

Try it, it's delicious!

Broth, beef 2.4 l

Cabbage, young 1 kg

Boiled rice 300 g

Mushroom seasoning 5 g

Carrot, red 150 g

Puree, tomato 200 g

Potatoes 360 g

For meat broth:

Beef with bone 1.8 kg

Roots, different 250 g

Pork fat 150 g

Cabbage, cauliflower 800 g

Flour (for whitening) 120 g

Homemade sour cream 350 g

Turkey breast 900 g

Butter 160 g

Brussels sprouts 600 g

Leek 250 g and onion 150 g

Parsley and dill (leaves)

Cream (15%) 500 ml

Fresh sorrel 800 g

AT beef broth cook turkey fillet with spices. Transfer the meat to a plate. When cool, cut across the fibers, in portions. Sliced ​​champignons fry with onions and transfer to the broth. Saute the leeks and heads in the same oil. Brussels sprouts by cutting them in half. Add cabbage to the pot. Pour the cream in there. Then steam cabbage soup for 7-10 minutes, add chopped sorrel, spices, adjust the taste with spices. Infuse for a quarter of an hour, serve with boiled eggs, putting meat in each serving.

5. Fresh cabbage soup with beef and sour apples

Young cabbage 700 g

Green apples 8 pcs.

Sour cream (21%) 150 g

Cook a regular meat broth(see recipes above). Strain, put chopped cabbage, onion, roots into it. After fifteen minutes, add the apples, cut into strips, and after five minutes - spicy greens.

6. Rich soup from fresh cabbage with beef

Chicken breast 0.6 kg

Beef (shoulder) 2.0 kg

Boiled smoked ham 400 g

Smoked bacon 100 g

Flour, wheat 80 g

Red carrot 180 g

Black pepper (grains)

Celery (stalks) 100 g

Homemade sour cream 200 g

Chopped herbs and parsley root

Butter or margarine

Salted or pickled mushrooms 300 g

Season the beef with chopped roots and pieces of smoked bacon with spices and bake in the oven, placing it in a deep cast-iron dish. Stew the meat in own juice with the lid open so that it browns slightly. Add the chopped breast and ham, pour the meat part with cabbage soup and keep in the oven at 120 ° C for another half hour.

In a saucepan, sauté the diced cabbage and celery stalks until soft, after melting the oil. Transfer the vegetables to a cast iron pan, while adding sour cream, chopped herbs and chopped mushrooms. Adjust the taste, cover the cabbage soup with a lid and turn off the oven. Let stand for a while and serve.

These cabbage soup can also be supplemented with potatoes, boiled eggs.

beic.ru

Classics of Russian cuisine - fresh cabbage soup with beef. Interesting recipes for fresh cabbage soup with beef

The most archaic dish of Russian cuisine has been holding its leading positions for the second millennium. Shchi is the first dish in every sense.

Unfortunately, many recipes for cabbage soup disappeared forever from Russian cuisine, because they began to be written down too late, in the seventeenth century, when French culinary technology are widely used in Russia. But even those few surviving cabbage soup recipes amaze with their diversity, originality and sometimes even sophistication.

Let's try to cook cabbage soup based on old recipes, using modern technologies, but first let's figure out what shchi became famous for, and how they differ from other first courses in world cuisine.

Shchi from fresh cabbage with beef - the main technological points

Now it’s somehow not customary to decorate festive table first courses. Contemporaries are more concerned with the search unusual recipes salads, baked meat, original snacks.

Our ancestors served shchi on the table for any occasion, and therefore there were hundreds of recipes: with sour or fresh cabbage, with sorrel, nettle, spinach, quinoa, with turnips or rutabaga, with potatoes, beans and cereals, with brine dressing, sour apples, cherries, gooseberries, lemons. Shchi could be lean, in vegetable, mushroom or fish broth. On holidays, tables were decorated with soup: on meat broth from poultry (chickens, quails, pigeons, black grouse), beef, pork or wild boar, hare. Often, meat, fish, and mushrooms were used for broths at the same time. Moreover, several types of meat and fish were consumed simultaneously. Such cabbage soup was a status dish that only people of wealthy classes could afford.

Any broth for cabbage soup was prepared especially carefully. Today, the requirements for the broth have not changed:

Transparency was valued, especially since the time of Peter the Great; and this, despite the fact that for cabbage soup it was and remains an obligatory part of the protein - the addition of sour cream, cream, flour mixture.

The broth must be saturated, no matter what products it is prepared from.

The aroma, which was formed by the addition of spicy roots. Spicy components were necessarily added to the soup twice: at the beginning and at the end of cooking. The spices familiar to modern housewives - pepper and salt - were served more often on the table, since they were considered an unthinkable luxury. It was possible to add to the broth, if, again, social status allowed, bay leaf.

In relation to modern conditions, when cabbage soup is more often boiled on a stove than in an oven that replaced the Russian stove, the broth can be boiled immediately before cooking cabbage soup, then filtered, removing sediment, peppercorns, boiled bay leaf. It is also convenient to prepare the broth in advance and freeze it in an airtight container.

In Russia, meat baked in the oven the day before was often used for cabbage soup. Most likely, this is how the red broth appeared: a ruddy crust and roots baked in the oven, berry or honey sauce gave the broth a beautiful color, and cabbage soup was complemented by a new touch of taste.

After analyzing the recipes for cabbage soup, we can draw the following conclusion: the most common among the middle class, starting from the second half of the eighteenth century, was the broth for beef soup.

The obligatory ingredient of cabbage soup is cabbage. Of course, cabbage soup is classic, from sauerkraut- a special and unique recipe anywhere in the world, but sauerkraut is not always at hand, and our ancestors generally had it as a seasonal product. By spring, the oak tubs in the cellars were empty, and until the new harvest, cabbage soup was cooked from fresh herbs, and even from cabbage seedlings. At the same time, other products with a high content of vitamin C played the role of cabbage pickle - a mandatory sour dressing for cabbage soup. Fresh cabbage was supplemented with sorrel, mashed gooseberries or cherries, sour apples, and later - tomatoes that appeared on the farm in the southern regions of Russia, thanks to the discovery of America and the efforts of progressive Russian emperors.

FROM general rules cabbage soup is familiar to everyone: broth, cabbage, spicy and sour dressing, squirrel. Over the past millennium, this rule has remained unchanged. We summarize the above with a rhetorical question: how many cabbage soup recipes have gained the most popularity today, and how many of them have remained untested? Let's not let shchi be forgotten: from fresh cabbage with beef and cherries, gooseberries and all sorts of interesting, unusual, in our times, original components.

Try it, it's delicious!

1. White cabbage soup with beef and lemon dressing

Broth, beef 2.4 l

Boiled beef (pulp) 1.2 kg

Cabbage, young 1 kg

Boiled rice 300 g

Pass the peeled and chopped onion with flour in butter (ghee). Boil round rice in large numbers water, discard through a sieve. Shred the cabbage. Remove the zest from the lemons and squeeze out the juice. Put all the prepared components of the cabbage soup in a saucepan, including the beef pulp cut into portions. Add spices to taste, zest and pour in the broth. Put the cabbage soup in the oven for 40 minutes. Season with sour cream, and garnish with chopped herbs when serving.

2. Fresh cabbage soup with beef, white beans and mushrooms

White mushrooms, fresh (net) 240 g

Mushroom seasoning 5 g

Carrot, red 150 g

Puree, tomato 200 g

Natural beans, canned 350 g

Potatoes 360 g

Vegetable oil or margarine 120 g

For meat broth:

Roots, bay leaf, onion

Beef with bone 1.8 kg

Wash and soak the meat, cut off the film. Put in a saucepan and cook slowly until boiling. Remove foam. Forty minutes after the start of the boil, put the roots, and after another fifteen minutes - bay leaf, pepper.

In a deep saucepan, sauté the grated carrots, onions, add flour, tomato and a little broth. Transfer the meat temporarily to a dish, strain the broth, and pour into a saucepan. Put chopped mushrooms, potatoes. Cook for another ten minutes. Add shredded cabbage, washed canned beans. Taste the cabbage soup, let it boil and remove from heat.

Serve garnished with fresh chopped herbs and sour cream.

3. Fresh cabbage soup with beef and cherries

Fresh pitted cherries 400 g

Roots, different 250 g

Pork fat 150 g

Cabbage, cauliflower 800 g

Flour (for whitening) 120 g

Homemade sour cream 350 g

Grind cherries with a blender and wipe through a sieve. Meat, pork fat, onion and roots put on a baking sheet, sprinkle with pepper and cardamom, without salt. Pour over the pureed cherry puree, cover with foil and simmer in the oven for about an hour. Remove the foil and let the meat brown well. Then transfer the beef baked with cherry sauce to the pan, along with the baked roots and juice. Pour in water and boil over low heat for twenty minutes. Remove the roots from the broth with a slotted spoon. Taste it, and bring it to the desired taste with spices, adding a bay leaf and a couple of crushed cloves.

Melt in a saucepan butter, fry the flour. Add cabbage florets and chopped onion. Cut large inflorescences in half. Season with pepper, fry, add sour cream diluted with part of the broth. Simmer for five minutes. Transfer the cabbage to a pot with broth, let it boil, add chopped greens and cover with a lid. Wrap or put the pan in a warm place so that the cabbage soup does not quickly cool down.

Half an hour after infusion of cabbage soup, serve them with white croutons.

4. Combined soup from fresh cabbage with beef and champignons

Beef broth (according to recipe No. 2) 2.4 l

Turkey breast 900 g

Butter 160 g

Royal champignons, fresh 400 g

Brussels sprouts 600 g

Technological map number 34.

Soup technology.

I took beef, meaty ribs. Pour two liters of cold water and put on fire. After the water boils, remove the foam that forms on the surface.

Until now, there is a dispute about this foam. Some say that dirt comes out with foam and should be thrown away, others that it is a healthy protein and nothing needs to be removed, just strain the broth at the end. More often I get exactly the second option, because I miss the moment of boiling.

Peel 1 carrot and onion. My onion is homemade, so I cooked it with a clean, thin skin. I threw an onion into the broth, weighing 40 grams, the remaining 60 will go into the soup itself.

Cook the meat over low heat under a lid so that it only boils a little, almost until cooked (a knife or fork freely enters the meat).

I cooked for about an hour and a half. After that, add onions, carrots, salt and ... here it is advised to add parsley root. I didn’t have it, but it was full of parsley with stems. I cut off the leaves for freezing (or grind them into soup at the very end), and threw a few stems into the broth. Cook for another half hour.

Well, while the meat with the broth is being cooked, let's take care of the soup itself.

Peel the remaining (60 grams) onions and the second carrot.

Cut the onion into small cubes, carrots arbitrarily - I have a short straw.

Heat up a frying pan, reduce the heat to low, and add the butter and onions. Saute-simmer it until transparent for about three minutes. Then add the carrots and sauté for another 3 minutes.

The technical card contains tomato puree, which I replaced with a regular tomato. Now, in the very season of tomatoes, it is simply a sin not to use them.

Peel the skin from the tomato. Completely pour boiling water, wait a minute, drain the water and immediately pour cold. After half a minute, drain and remove the skin.

Finely chop and add to the pan. Stir, mashing the tomato pieces with a fork, and sauté for another minute.

At cabbage leaves, cut off hard, tough parts and cut into a checker (medium-sized cube).

Peel potatoes and cut into small cubes. The weight of potatoes indicated in the ingredients is already peeled.

Get the meat on a plate, strain the broth, and throw out the vegetables - they have already given all the good things to the broth.

Pour strained broth into a saucepan, add up to two liters of water, bring to a boil and add cabbage, potatoes and browned vegetables. Boil for about 15 minutes.

If you are using very young spring cabbage, then first lay the potatoes with browned vegetables, and after about five minutes chopped cabbage.

Next, remove some meat from the bone and cut it into soup. Once again, bring everything to a boil and turn off. Personally, I crumbled quite a bit, and served the remaining ribs to my husband as a second course, with bread and horseradish ... And myself too :)

I never put sour cream directly into the soup pot, only directly to everyone, on a plate. Although, in kindergartens for children, this is definitely done (immediately in a saucepan) and again bring everything to a boil. raw sour cream according to the rules kindergarten it is forbidden!

Everything, the soup for your child, and for all other family members, is ready. For seniors, you can additionally salt and pepper. For a child, the soup, according to your taste, should be undersalted. Enjoy your meal!

Another useful note based on an article from the likemy.ru blog, our school of WhatsApp bloggers.

Then I thought, but to cook for dinner, and remembered a hearty Russian soup called Shchi. What could be more nutritious and tastier than Russian cabbage soup? Shchi - the National dish Russian cuisine, which is always on everyone's lips.

Why don't we cook cabbage soup from fresh cabbage? I thought. And got down to business.

As the saying goes: “Schi and porridge are our food!”

There is one tip to make the soup very tasty - this is, of course, cook cabbage soup from fresh cabbage, and keep the ingredients in order. And at the very end, when the soup is ready, it is important to add dill and, if desired, green onion, and cover this matter in a blanket, or as they used to do in the villages - they wrapped it in a sweatshirt, and let it brew for 3-5 hours. So, cabbage soup did not cool down quickly and became more fragrant. That is one of the secrets delicious cabbage soup with fresh cabbage.

It's about how to cook tasty dish, on traditional recipe, on a pork or beef bone, with pieces of meat. And meat can be used like beef, like pork, and chicken. But today, we will look at the pork broth recipe.

In addition, there are a few other minor nuances that I will share in the course of preparation.

So. Let's start...

Shchi from fresh cabbage with pork with a step-by-step description

Prepare the following ingredients:

• cabbage 0.2 kg.
• meat on the bone up to 1 kg.
• sweet pepper 1 pc.
• potatoes 2 pcs.
• onion 1 pc.
• carrot 1 pc.
• tomatoes 2 pcs.
• apple 1 pc.
• refined oil 4 tbsp.
• red chilli pepper.
• salt to your taste.
• greenery for decoration.
• sour cream.

When buying vegetables, special attention should be paid to cabbage. Its leaves should be fresh and firm. It is good if the cabbage was not stored in the sun during the purchase period, but in a cool place, or under a covered market. Slightly cold cabbage, with fresh drops that look like dew - and the leaf does not smell rotten, but with the aroma of a freshly plucked from the garden - this is exactly the kind of cabbage with white leaves that is needed. A stump, or a stump - we don't need it.

Cooking:

1. First of all, from the purchased pork meat, we will boil the broth. Any will do, in my case pork bones. Thanks to the bones, we will get rich broth, with no unnecessary fat. After preparing the broth, we will cut the pulp into small pieces and add it to the soup.

There is another secret to making broth that I heard in the program - What? Where? When? , there it was a question of a crystal ball or cork, which was placed in a pot of boiling broth. And the bottom line is to understand when the broth turned out to be transparent and saturated in taste - you need not only to ensure that the ball is not visible, and remove the scale in time, but also cook over low heat for a couple of hours, so that at that the moment when the crystal ball begins to tap on the bottom of the pan - this served as a warning that it would be necessary to reduce the fire, as it is very intense. I gave the interpretation in my own words ... And here, from other sources:

For those who do not want to mess with crystal, you can simply boil the meat once, and periodically removing the broth, and then you should not worry that not all the broth has been removed or not followed ... You can simply drain the broth and continue cooking the meat again, already a little over an hour. But keep in mind that if you drain the first broth, then the saturation palatability will be lost. It's good that when preparing cabbage soup from fresh cabbage, we compensate for this moment with cabbage. It evens out the whole taste, and it turns out also delicious broth. But you still, take this secret about crystal into service, because our ancestors did not use it in vain!

Keep in mind that 1 liter boils away during cooking. Therefore, pour so much water at once that you do not have to top up. After all, topping up will also dilute the taste of the broth. And this is another important nuance. The main thing here is that such cabbage soup does not turn out when all the ingredients float on their own in the water, and are not bound by the aroma of the broth. This is an important point!

A light broth will bring a special appetizing dish. Try to make it in such a way that cabbage soup attracts appearance. That is why we gave the broth so many moments!

It will not be difficult to determine its readiness of meat: if the pork is separated from the bones without additional effort. On average, it will take about 2 hours to cook. If you come across a young carcass, then it will cook faster. As we said earlier, any meat will do (beef, pork, chicken), but it is better to use pork or beef - it is she who will give the dish a delicious fat and rich taste. And you can also combine two types of meat!

2. After an hour of boiling the broth over low heat, you can begin to prepare the vegetables.

4. Add about 20 ml of refined oil to the pan, bring the onion to a golden brown. Make the fire moderate so that the onion does not burn out, and at the same time it is fried.

5. Peel the carrots and grate. Do not use a grater that is too fine, otherwise the carrots will simply be lost in the soup. You can cut it with a knife, however, this is a long process. But at the same time, this is the best The right way. But I found another one for myself perfect option- grater for Korean carrot. It turns out straws of medium length, which will give the soup a special aesthetics.

We put the carrots in a pan, simmer with onions for several minutes.

6. Peel the potatoes, cut into medium pieces. It turns out, as for french fries, the mode is straws, only the pieces are still in half. The best cut is below...

Peeled potatoes should not be kept without water for a long time, because they will begin to darken. Therefore, if you cleaned it in advance, then place it in a container of water. And it is even better to clean by the time the broth requires it by the time of readiness. Reading below...

7. Bell pepper turn into straw.

8. Chop the cabbage thinner.

9. Make cuts on the tomatoes, put in boiling water for a few minutes. Remove the skin and cut the vegetables into slices. Do not grind too much, otherwise you will practically not feel the tomatoes in the soup.

AT traditional way cooking cabbage soup you will not find tomatoes. They give the dish acid, which in classic recipe achieved through sauerkraut. Since it is not in our recipe, we use tomatoes. In addition, you can add 1 tablespoon of tomato paste. Because if you buy a tomato out of season, it will not be as saturated as from the garden. BUT tomato paste just makes up for it!

10. You can also add a sweet and sour apple to the soup, which will give the dish a sweet touch. The combination of acidity and sweetness gives the soup a special flavor. My family eats such a dish with pleasure, even asks for supplements!

11. We have finished with vegetables, now you can get the pork from the broth. No more water needs to be added. Of course, if you initially poured a small amount of water, then you can add a couple of cups. If this is your first time encountering this dish, then perhaps this will happen to you. We only add boiling water. If the vegetables are already in the pot, then you are too late.

Gradually you will adapt, and you will not repeat the mistakes that I made. But in any case, my advice for many will be useful.

12. It's time for the main cooking process. We will fill the pot with vegetables one by one, starting with potatoes. Cook it for about 10 minutes on minimum heat, add salt. If you, like me, have a standard 3-liter saucepan, then 1 tbsp is enough. salt.

You can first throw a smaller amount of salt, then conduct a tasting. All people have different tastes, so salting dishes is always best gradually.

14. Add tomatoes and an apple to the total mass, continue cooking for about 6 more minutes.

15. Remove cabbage soup from the stove, cover the pan, let stand for 20 minutes.

18. Pour the soup in portions and put it on the table. Decorate with herbs, be sure to serve with sour cream. To fully comply with Russian traditions, do not forget about black rye bread.

16. Taste, taste and enjoy truly delicious Russian cabbage soup. Feel free to ask for more!

You can also see the recipe for cooking cabbage soup with Ilya Lazerson:

Enjoy your meal!

Bonus - Lean cabbage soup from fresh cabbage

Surely, in every family, someone eats meat more, but for someone it doesn’t matter at all. This is the situation I have, so I have to cook 2 types of soup: one classic, the other without meat.

There are no special differences in technology. We cut vegetables in the same way, we sauté carrots and onions. Further, exactly the same process of cooking soup takes place.

Based on your personal experience, I can say that if you make the dish strictly according to the recipe, then both versions of the soup will be very tasty. For example, in this recipe, the vegetables give up all the juice, which gives the main taste. You can add a little sour cream to the soup, then the taste will become even more tender, and it will be impossible to distinguish it from the recipe with meat.

I have to try both options. Honestly, I like all soups. Each has something of its own. You can tell it in words, be sure to try to cook cabbage soup yourself, and you will understand what I am talking about. Do everything according to my instructions, and you will get a real culinary masterpiece.

Some nuances to consider when cooking cabbage soup

• Many housewives are wondering why passaging is needed. Everything is simple here: if we cook soup with raw vegetables without preliminary passivation, then it will have to be eaten all on the same day. If you want to stretch your lunch for a couple of days, be sure to passivate vegetables.
• Since we use young vegetables in the recipe, we have to give up all seasonings. The fact is that all spices, including bay leaf, will significantly kill the main taste of the dish.
• I did the same with the greens. I decorate the dish with it only when serving. If you add parsley during cooking, the color of the broth will change.
• If you use sauerkraut instead of tomatoes, then spices will not be superfluous.
• See what bones are on your piece of beef. The fact is that small particles can get into the meat, so check it carefully after cooking.
• To in ready soup swam whole vegetables, you need to cook them properly. Do not overcook, otherwise you will get porridge.

Do you like cabbage soup? And what kind of meat do you prefer to cook this soup from. Do you like it better with fresh or sauerkraut? Share your secrets below in the comments...

Shchi is a traditional Russian hot dish. It began to be prepared in Russia from the 9th century, it was at this time that the peasants began to grow cabbage. Of course, they prepared in a simple way, without meat, without potatoes, the so-called "lean" cabbage soup, at best adding mushrooms. Nevertheless, very quickly the dish gained popularity and people's love.

They began to cook this first dish in rich houses, they called such cabbage soup “full” or “rich”. They were cooked from sauerkraut, with meat, with porcini mushrooms. They also prepared "daily" cabbage soup. Their peculiarity was that after cooking, the cast iron was wrapped in something warm. Thus, they kept warm, and then exposed to the cold until the next day.

They were invariably cooked in a clay, and later a cast-iron pot in a Russian stove, they called it a pot. He was even revered in a special way, they spoke while washing, considered something special.

Through the millennium, people's love has conveyed the recipe for cabbage soup to the present day. There is not a single family that would not prepare them. And in every family you do not eat the same. Everywhere they cook differently, and of course the taste also turns out to be different everywhere. And until now, the old Russian proverb is relevant, and it sounds like this: “ Shchi and porridge are our food!

Today I want to offer a recipe according to which we have been preparing cabbage soup in our family for many years. This recipe has absorbed all our culinary knowledge. It differs from the classic recipe in some ways. One of which is the pre-frying of vegetables. AT classic version all vegetables are laid in the soup without prior sautéing.

There are other points that I will dwell on when describing the recipe. Let's get to it and move on.

How to cook soup from fresh cabbage and vegetables

We will need:

• meat with bones - 800-1000 gr
• cabbage -200 gr
• potatoes - 2 pcs
• onion - 1 pc.
• carrots - 1 pc.
• bell pepper - 1 pc.
• tomato -1-2 pcs
• apple - 1 pc.
• vegetable oil - 3-4 tbsp. spoons
• red chilli pepper
• salt - dessert spoon
• greens - for sprinkling
• sour cream - for serving

All vegetables for cooking cabbage soup according to this recipe are used fresh, young.

Cooking:

1. First we need to boil the meat broth. We will use beef. I bought a brisket, it is with bones, cartilage and meat. It has small fatty layers. Just what you need. Shchi will not be very fatty, but will turn out to be rich. To do this, you definitely need a brain bone, you can’t do without it. It is she who will give us the fat we need. And of course, you need a piece of pulp to cut it into soup, and serve beautifully.

It should be remembered that it is meat on the bones that gives the main taste and fat.

Meat and meat on the bones I got about 1 kg. But, then we will remove the bones, and there will be much less meat left.

2. Wash the meat, fill it with cold water to just cover the contents, and put it on gas. Bring to a boil, periodically removing the foam. Since we cook meat on the bones, the foam is dark, it is difficult to remove, it floats in small flakes. And there is no way to get rid of it, except for one. Let the meat boil for 2 minutes, then take out the meat and pour out all the water without any regret.

3. We rinse the pan, the foam is so heavy that it has already settled on the walls and on the bottom. Then pour water again and lay the meat. I pour 2.5 liters of water, taking into account the fact that while the meat is being cooked, 1 liter will boil away. When we add all the vegetables, the total volume will be about 3 liters.

4. Put it on gas again, and bring to a boil. We see that very little foam is formed, it is light in color, and can be easily removed using a special spoon with holes.

In order for the cabbage soup to turn out not only tasty, but also attractive in appearance, you need to ensure that the broth is light.

5. As soon as it boils, we immediately reduce the fire. Water during the entire boil should not boil much, it should only gurgle slightly. Cover with a lid, leaving a crack, and cook the meat until fully cooked. Readiness is defined as follows.

When the meat is completely off the bone and easy enough to remove, then it is completely ready. My meat was cooked for about 2 hours. But sometimes it cooks faster. For example, veal is cooked faster because it contains the meat of young bulls. But for cabbage soup it is better to take beef. The meat is cooked longer, but the broth is more rich, and therefore more tasty.

For those who are interested in how to cook broths correctly, I have a special note. You can familiarize yourself with it by going to.

6. While we are cooking the broth, you can go about your business, and about 40 minutes before the meat is ready, you can do the vegetables.

7. Peel the onion and cut it into smaller cubes. You need a medium bulb. I'm very large heads. so I only use half.

8. Pour 3-4 tbsp into the pan. tablespoons of oil and fry the onion over medium heat until slightly golden. On medium heat, it is both fried and steamed at the same time, gradually becoming soft and transparent.

9. While it is fried, peel and grate the carrots. For soups, I do not like to grate carrots on a regular grater. I either finely chop it into strips, or rub it on a grater for Korean carrots. In this case, carrots are visible in the soup as a separate ingredient. And it does not float in it in the form of "it is not clear what." Any soup with carrots chopped or grated in this way looks very aesthetically pleasing!

Add the carrots to the onions and sauté until they soften.

10. We clean the potatoes and cut them into medium-sized cubes. Sometimes potatoes are put in large pieces, then they are taken out ready, crushed and sent back to the broth. This method is used to thicken the broth. Previously, when there were no potatoes, flour was used to thicken. But in the 19th century, under the influence french cuisine, they did not add it to cabbage soup. Although they add to this day.

If the potatoes were cut immediately, and not before the time came to add them to the broth, fill it with water. To keep it from getting dark.

11. Bulgarian pepper cut into small strips.

12. We cut the cabbage into long and thin strips.

13. Cut the tomatoes in the upper part and pour boiling water for 2 minutes. Then remove the skin and cut into small pieces. We do not deliberately cut them smaller, and do not fry them so that they are visible and palpable in taste.

In the classic cabbage soup recipe, tomatoes are not used. But cabbage soup should have a sour note of taste. If we were to cook sauerkraut, then we would give up tomatoes. And so, just they will give this missing note.

14. Sour taste We will also add an apple. True, it is not quite sour, but sweet and sour. But we will not refuse a sweet note either. We will get cabbage soup “not to tear off by the ears”. I'm serious about you! I've already cooked it. Husband ate two large plates just like that.

I also grate an apple for Korean carrots. Or you can cut it into thin strips.

15. When all the vegetables are ready and the meat is also “ripe”, we take it out of the broth. Adding water is no longer recommended. You need to calculate the volume at the very beginning. But if a lot has boiled away, then I’ll tell you a secret, sometimes I’ll add a glass or two. Be sure to boil. But only now, while vegetables have not yet been abandoned.

This time, you don’t need to add anything, I guessed with the amount of water. And I'm glad for it. Because every time you have to do it, you feel some remorse. Because you know you can't do it.

16. Now it's the turn of laying vegetables in the broth. And the first we lay the potatoes. Cook on low heat for 10 minutes. During this time, salt to taste. For a 3 liter saucepan, you will need a tablespoon of salt, a little less - a dessert spoon.

And in order not to be mistaken, salt, let it boil, try it. Everyone's taste is different. Someone likes salty food, someone salts at the very minimum. And someone does not salt at all.

17. Add bell pepper and cabbage at the same time. Also add red capsicum if you love. I'm adding a small piece. It will not be felt in the broth, but will leave its mark. Let it boil for 7 minutes.

18. Add tomatoes and apple. Cook for another 5-7 minutes.

19. Then turn off the gas, cover the cabbage soup with a lid, and let them brew for 15-20 minutes.

20. Pour into plates. Serve hot, sprinkle with chopped herbs and add a spoon or two of fresh thick sour cream. Preferably served with black rye bread. The dish is still Russian, folk!

21. Eat and enjoy great taste original Russian dish. If you like cabbage soup, be sure to ask for more!

Features of cooking soups from fresh vegetables

• why am i sautéing vegetables? Shchi is very tasty on the second day. Soups prepared without sautéing should be eaten on the first day. Roast soups can and should be eaten on the second day, when they are well infused. That is, such a variant of "daily" cabbage soup. Therefore, I always cook for two times, or rather for two dinners.
• As you may have noticed, we do not use any spices to prepare this dish. I have not forgotten about them, but I do not use them quite consciously. I will answer why?
• in this recipe cabbage soup we use only young fresh vegetables. They have not gained enough taste yet, so you don’t want to interrupt the one that they have. Therefore, we do not add pepper or bay leaf, so as not to interrupt the taste.
• for the same reason we do not add any greens. Only fresh when served. Do not add more so that the broth remains golden, light and transparent.
• when cabbage soup is prepared from sauerkraut, you can add both spices and herbs
• I also missed the moment that if the bones on the meat were with uneven, sharp edges, then when you boil the broth, it must be filtered. To small bones not caught by anyone, and did not spoil the feeling of the dish.
• vegetables do not need to be digested. They must be cooked until everything remains intact. And potatoes, and cabbage, and tomatoes. So stick to the timing.

Lean cabbage soup from fresh cabbage

Since there are not only meat-eaters in our house, but also vegetarians, I always cook two separate dishes. One is meat, and the other is exactly the same, but without meat.

And today is no exception. Cooked as always in two pans.

In principle, everything is prepared in exactly the same way as in the previous recipe. Except for meat of course. Everything is also cut. Onions are fried with carrots, then poured with hot boiled water. And on this vegetable broth, everything else is already cooked in the order described above.

A little later I will write detailed recipe cabbage soup, already separately in the vegetarian dishes section. Because not everyone can see it here in the regular soups section. But while he's here, I want to say this. Since so many vegetables are used to make cabbage soup according to this recipe, they fully saturate the broth with their juices. And “lean” cabbage soup tastes no worse than meat ones. And if you add sour cream, then there will be practically no difference.

I ate meat cabbage soup, I also tried lean ones. Both of them turned out very tasty. I can’t describe their taste in words, I just don’t know how to do it. If I could, I would treat everyone. And I am sure that there would be no one indifferent.

Therefore, I advise you to cook cabbage soup from fresh cabbage with fresh vegetables and beef alone. There is nothing difficult here. Act step by step, and you will certainly succeed, in the best possible way. The main thing is to cook with good mood. And then the cabbage soup will turn out so that in a week you will want to eat the same again!

Enjoy your meal!

Shchi is included in the list of the most famous dishes of national Russian cuisine. This traditional cabbage soup has not lost its relevance today. Classical Russian cabbage soup was prepared from fresh cabbage, but the broth could be very different. Most often, cabbage soup was cooked in beef broth, but recipes for cabbage soup in pork, chicken and fish broth are also known, and lean cabbage soup was cooked in mushroom or vegetable broth. Fresh cabbage soup cooked in fatty beef broth turns out to be very tasty and satisfying, and the addition bell pepper and tomatoes make them even more fragrant and colorful.

Ingredients:

• beef (pulp) - 700-800 gr.;
• fresh cabbage - 1/2 head;
• potatoes - 5-6 pcs.;
• carrots - 1-2 pieces;
• onion - 1 pc.;
• bell pepper - 1 pc.;
• fresh tomatoes - 1-2 pcs.;
• bay leaf - 1-2 pieces;
• peppercorns - 3-5 pcs.;
• salt, black ground pepper- taste;
• greens - to taste;
• vegetable oil - for frying.

Cooking:

In the classic recipe for cabbage soup, tomato and pepper are not among the ingredients, but I like to add them to make the taste and aroma of the soup more colorful.

Meat (it is better to take clean pulp without a bone) must first be soaked in cold water, then rinsed. Then we take a pan, pour it into it cold water, lay the prepared meat and send it to cook until fully cooked.

While the meat is cooking, let's take care of the vegetables. Cabbage must be cut into thin strips.

Cut the onion into small cubes, and grate the carrots.

Roasting is never added to classic cabbage soup, but if you want to get a rich taste, then you will need to cook it. To do this, pour two tablespoons into the pan vegetable oil and warm it up. We spread the onion, after two minutes - carrots. Once the vegetables are soft, remove them from the pan.

Potato cut into cubes.

Bulgarian pepper (pepper color does not matter) cut into strips.

Cut fresh tomatoes into thin slices.

As soon as the meat is cooked, we take it out of the pan with a slotted spoon. By the way, the broth can be prepared in advance, for example, in the evening, and the next day, prepare fresh cabbage soup for dinner.

We put the chopped cabbage into the broth and put it on the fire.

After the cabbage has boiled for 10 minutes, add the potatoes.

After another 5 minutes, add chopped tomatoes and bell peppers.

Stir, cook for another 10 minutes.

Now it's time to add the roasted carrots and onions.

Lastly, add salt, spices and bay leaf.

We leave the cabbage soup to cook for another 15 minutes, and at this time we will take care of the meat - cut it into small pieces.

And finely chop the greens (I have green onions and parsley).

Pour the finished cabbage soup on plates and add fresh herbs.

Traditionally, meat soup is served with pieces of meat and sour cream.

Enjoy your meal!