Delicious recipes for cabbage soup from fresh cabbage
Delicious recipes for cabbage soup from fresh cabbage
One of the most popular first courses is cabbage soup made from fresh cabbage; the soup recipe is quite simple and requires the use of a minimum of ingredients. The base is white cabbage, which is necessary for the smooth functioning of our body. The vegetable contains a large amount of fiber, which has a beneficial effect on the digestion process. Cabbage contains many valuable vitamins and minerals. Therefore, the first dish will turn out indescribably tasty, satisfying and healthy.
Cabbage soup is prepared using vegetable, meat or chicken broth; the recipe with fresh cabbage is neutral in taste. It can be eaten by those who are prohibited from sour vegetables. When served traditionally, the soup is supplemented with sour cream, thick cream, homemade mayonnaise and fresh herbs. Spices will make the soup taste more harmonious. Add bay leaf and peppercorns to the broth. The soup is served with bread, various pastries or crackers.
How to prepare cabbage soup from fresh cabbage?
Almost all housewives wonder how to prepare delicious cabbage soup from fresh cabbage correctly. There are several varieties of soup. Full cabbage soup is cooked in a strong meat broth. They turn out indescribably satisfying. Therefore, this soup is not bad for cold weather. It will not only saturate, but also warm. Fish lovers can prepare fish soup. They will be satisfying, but at the same time light, in other words, they will not overload the stomach. There is a recipe for lean cabbage soup, which is prepared with the addition of mushrooms. Such lean cabbage soup is ideal for diets and fasting.
How to prepare cabbage soup from fresh cabbage?
If you want cabbage soup to become a signature dish, you should follow the main tips:
- Meat-based soup should be prepared with a rich broth. To do this, the meat is simmered for at least 2 hours. The scale should be removed constantly so that the broth remains clear. Roots, seasonings and spices will make the soup base the most fragrant;
- Cabbage must be dense. Autumn varieties are excellent. It is better to throw fresh cabbage for salads. It is not at all suitable for cooking soups. Cabbage leaves pick up flavors from the broth. Because the longer the cabbage simmers, the richer in taste it becomes;
- Some chefs advise cooking cabbage soup in the oven. To do this, cover the pan with foil and leave it in the oven for 1-2 hours;
- You can add cereal to the first dish, which is added to the cabbage and potatoes. Cereals diversify the taste and make the soup more nutritious;
- To create a thicker base, you can add toasted flour or small potatoes, which will dissolve during the cooking process, making the soup puree.
Ordinary cabbage soup from fresh cabbage: step-by-step recipe
In Rus', cabbage soup was cooked in the oven.
And at the moment, almost all chefs use this trick for us. Naturally, the production time in this case increases, but the result will outshine all expectations. If you don’t have a lot of time, you can cook the soup on the stove. Shchi is a vegetable first course. Therefore, the composition of the soup can always be enriched with tomatoes, bell peppers and other vegetables. Let's look at a traditional recipe for soup based on meat broth. The amount of meat is taken at the rate of 500 grams per 500 grams of cabbage, in other words, the amount of cabbage and meat must be equal.
Ingredients:
- Beef on the bone – 500 g;
- Cabbage – 500 gr;
- Carrots – 1 piece;
- Onions - 1 head;
- Tomato – 2 pieces;
- Potatoes – 2 pieces;
- Vegetable oil – 2 tablespoons;
- Garlic – 2 cloves;
- Bay leaf – 3-4 pieces;
- Pepper – 6 peas;
- Salt – ½ tablespoon;
- Greens – ½ bunch/for serving;
- Sour cream – 100 g/for dressing as desired.
Ordinary cabbage soup from fresh cabbage: step-by-step recipe
Manufacturing method:
- We thoroughly wash the beef and remove veins and films. Then fill it with cool water (2-2.5 liters) and put it on fire. As the meat boils, scale will begin to form, which we remove with a slotted spoon. After boiling, turn down the heat and simmer the beef for about 2-2.5 hours;
- While the beef is simmering, let's start making vegetables. Let's create a classic roast using carrots, onions and tomatoes. It is better to grate the carrots and cut the onions into small cubes. Simmer them in hot vegetable oil for about 2 minutes. Then add the tomato, peeled and diced. After adding the tomato, simmer the vegetables for another 5-7 minutes;
- Shred the cabbage into thin strips. It is better to use a special knife. Some chefs love to cut fish into squares. Overall, it all comes down to personal preference;
- After the meat is cooked, take it out of the broth and let it cool slightly. Then separate from the bone and cut into medium cubes. Place the beef back into the broth;
- Add cabbage to the base, cook it for 15-20 minutes, and then add potatoes, cut into medium cubes. Bring the broth to a boil;
- Add the roast to the soup and simmer for another 15-20 minutes;
- Before turning off the heat, add garlic, grated with salt, bay leaf and aromatic pepper. Turn off the heat and add chopped herbs to the soup;
- Cover the pan with a lid and let the first dish brew for 15-20 minutes;
- Add sour cream to the first dish and serve.
Tender cabbage soup with cabbage: a European-style recipe
In Europe they prefer to cook pureed soups. They differ in an affectionate mixture. Classic cabbage soup can be cooked as a puree. This soup is perfect for a Lenten table. It is complemented with croutons and crackers. You can also use refills. We will look at a Lenten recipe for cabbage soup. But in fact, such a soup can be created using meat broth. It is better to add meat to the ground puree in small pieces.
Some chefs prefer to leave part of the roast, which will decorate the finished dish. Cream will give the finished soup a pleasant taste. During fasting, it is better to consume a plant product.
Ingredients:
- Cabbage – 1 kg;
- Onions -2 pieces;
- Potatoes – 1 piece;
- Vegetable oil - 2 tablespoons;
- Vegetable or chicken broth - 1.5 liters;
- Cream 10% fat - 200 ml;
- Cayenne pepper - a pinch.
Tender cabbage soup with cabbage: a European-style recipe
Manufacturing method:
- Cut the cabbage leaves into narrow strips and cook, then place in a colander to drain off excess moisture;
- Cut the onion into cubes and fry in vegetable oil, then add diced potatoes to it. Simmer the mixture for about 5-7 minutes over low heat. Pour the broth over the vegetables, bring it to a boil and simmer for another 10 minutes;
- Add cabbage sticks and pepper to the base. Bring the soup to a boil and remove from heat;
- Let it cool for a couple of minutes. After which we grind it through a sieve or punch it with a blender. Option 1 is the longest, but the soup mixture will turn out indescribably airy!
- Pour the pureed soup into a saucepan and put on fire. Add heavy cream to it and bring the soup to a boil. Turn off the heat and serve the dish to the table!
Fish soup: traditional recipe
Cabbage soup made from fresh cabbage is quite tasty and unusual: the traditional recipe is similar to the recipe made from meat. The exception is the broth, which is cooked using several types of fish. Typically, pike perch, burbot, and cod are consumed. You can take a soup set of reddish fish. If you want to prepare cabbage soup for a special version, then halibut is suitable, from which comes a rich fatty broth with beautiful taste characteristics.
Some chefs advise cooking broth using fish fillets, because when using bones, the fishy taste comes out and the soup begins to resemble fish soup. But it’s better to try both options so that you have the opportunity to choose the best for yourself.
Ingredients:
- Fish fillet with boneless skin – 600 g;
- White cabbage – 600 g;
- Carrots – 1 piece;
- Onions - 1 piece;
- Tomato paste – 1 tablespoon;
- Flour – 2 tablespoons;
- Spices and salt - to taste;
- Fresh herbs - ½ bunch;
- Vegetable oil - for frying;
- Butter – 1 tablespoon.
Fish soup: traditional recipe
Manufacturing method:
- We carefully wash the fish, fill it with cool water and put it on the fire. Add bay leaf and favorite spices. Bring the water to a boil, reduce the heat and simmer the soup for about 10 minutes;
- While the broth is cooking, let's sauté the vegetables. Fry carrots and onions in vegetable oil, after a few minutes add tomato paste. Simmer for another 5-7 minutes;
- Shred the cabbage into thin strips and add to the strained fish broth. Remove the fish from the broth and place in a separate pan. Bring the mixture to a boil, then add the frying mixture to it. Cook for 15-20 minutes until the cabbage is ready;
- Saute the flour in heated butter until it turns golden brown, add it to the broth;
- Cook the soup over low heat for 3-5 minutes;
- Place several pieces of fish on a plate, fill it with broth, sprinkle the soup with herbs and serve it to the table.
No less tasty are cabbage soup with mushrooms, which can be eaten pickled, fresh, or dried. If you like the most sour taste, then you should eat sauerkraut. There are a huge number of recipes for making soup. Therefore, you will always be able to prepare the first dish in a special way and amaze your loved ones and guests.
Fresh cabbage soup
Cabbage soup from fresh cabbage has acquired such a huge number of recipes that you can experiment as much as you like. And this is simply wonderful, because you can prepare cabbage soup from fresh cabbage based on beef, pork or chicken broth, add mushrooms, tomatoes or bell peppers to the cabbage soup, spice up the soup with garlic or chili pepper, create vegetarian cabbage soup or amaze your household with cabbage soup with the addition of canned fish. Do you want to quickly experience all this abundance? Then let's not waste time!
When choosing cabbage for cabbage soup, it is best to give preference to strong autumn forks with dense leaves. Young cabbage is not suitable for making cabbage soup because it boils quickly - we use it for making salads. When making cabbage soup, cabbage is finely chopped and usually added to the soup after the potatoes are ready. However, cabbage can be further processed - stewed or baked in the oven. The smell, which will reveal the vegetable at the same time, will pleasantly surprise you and make the cabbage soup simply fantastically tasty. The final thickness of your soup will depend on the amount of cabbage you add. This, of course, is determined by personal preferences, but still remember that in good cabbage soup the spoon must “stand”, so we don’t skimp on cabbage.
In addition to cabbage, potatoes, onions, carrots, tomatoes, as well as celery, bell peppers and garlic are usually added to cabbage soup. The latter, by the way, being added a few minutes before readiness and passed through a press, can significantly enrich the taste of cabbage soup, giving it an appetizing smell. If you want to get the lowest-calorie version of cabbage soup, avoid pre-frying the onions and carrots. To give soup from fresh cabbage the sourness that is beloved by almost everyone, which is usually characteristic of cabbage soup from sauerkraut, you can add lemon juice or apple cider vinegar to the soup at the final step.
Making cabbage soup with meat involves boiling the broth. It is best to boil a whole piece of meat for a couple of hours - this will allow you to create cabbage soup from fresh cabbage that is truly rich and rich. When cooking the broth, be sure to add fragrant spices and spicy roots - the taste of the soup will be the most multifaceted. We serve cabbage soup, seasoned with sour cream and sprinkled with chopped herbs, and then we wait for praise from those who try it. Cabbage soup made from fresh cabbage is a fragrant, satisfying and nutritious first course that will bring the whole family into ecstasy, and our recipes will help you prepare it for you!
Fresh cabbage soup with beef
Ingredients:
400-500 g of fresh white cabbage,
350 g of beef,
5 potatoes,
1 onion,
1 carrot,
1-2 cloves of garlic,
2 tablespoons of vegetable oil,
1 tablespoon of tomato paste,
2 bay leaves,
salt and dark ground pepper to taste,
herbs,
vegetable oil.
Preparation:
Cut the beef into portions, place in a saucepan, pour in 1.7 liters of water and bring to a boil. Skim off the foam and cook over low heat until the meat is cooked. After this, add the chopped potatoes, lightly salt and cook until the potatoes become soft. In the meantime, prepare a frying mixture of onions fried in vegetable oil, cut into small cubes, grated carrots and tomato paste. When the potatoes are ready, add the shredded cabbage, bring to a boil and cook for about 5 minutes. Then add the roast, pressed garlic and bay leaf.
Boil for another 5 minutes. Add salt and pepper to taste, turn off the stove and let the cabbage soup sit for 10-15 minutes, covered. Sprinkle with herbs and serve.
Fresh cabbage soup with pork
Ingredients:
650 g pork pulp,
450 g fresh cabbage,
450 g potatoes,
2 tomatoes,
1 bell pepper,
1 carrot,
1 onion,
3 tablespoons vegetable oil,
2 tablespoons tomato paste,
3 bay leaves,
salt and ground dark pepper taste.
Preparation:
Place thoroughly washed meat in a saucepan and pour in 3 liters of water. Bring to a boil and cook until tender. Fry finely chopped onion in vegetable oil until golden brown. Add grated carrots and bell peppers cut into strips. Pour in a little water and simmer the vegetables for 10-12 minutes. Then add finely chopped tomatoes and tomato paste. Stir and cook for another 5 minutes. When the meat is cooked, remove it from the pan and cut it into pieces. Add chopped potatoes to the broth and cook for 15 minutes. Add finely shredded cabbage and cook for another 5 minutes. Then add the roast, meat and bay leaf. Cook for another 2-3 minutes, adding salt and pepper to taste.
Fresh cabbage soup with chicken and mushrooms
Ingredients:
600 g white cabbage,
4 chicken drumsticks,
2 potatoes,
1 onion,
1 carrot,
40 g dried wild mushrooms,
2 bay leaves,
2 tablespoons vegetable oil,
20 g butter,
salt and spices to taste,
herbs.
Preparation:
Pour water over the mushrooms and soak until they become soft. On average, this takes about an hour. Place chicken drumsticks in a saucepan and pour in 1.7 liters of water. Bring to a boil, reduce heat, skim off foam, add bay leaf, salt and spices to taste. Cook covered until the chicken is ready, then remove it from the broth and separate the meat from the bones.
Wash the mushrooms, squeeze and cut if necessary. Heat vegetable oil in a frying pan and fry the mushrooms for 3 minutes. Then add chopped onion and grated carrots, fry for another 5-7 minutes, stirring. Finally add butter and stir. Add chopped potatoes and shredded cabbage to the chicken broth. Cook for 10-15 minutes until the potatoes and cabbage are soft. Then add the roast and chicken meat, boil for another 2-3 minutes. Serve cabbage soup sprinkled with chopped herbs.
Lenten cabbage soup
Ingredients:
300 g white cabbage,
5-6 potatoes,
1-2 carrots,
1 onion,
3-5 tablespoons lemon juice,
1-2 tablespoons vegetable oil,
1-2 tablespoons tomato paste (optional),
2 bay leaves leaves,
salt and ground dark pepper to taste,
herbs.
Preparation:
Pour approximately 1.3 liters of water into a saucepan. Add chopped potatoes and bay leaves, cook for 15 minutes after boiling. While the potatoes are cooking, heat the vegetable oil in a frying pan and fry the chopped onion until soft. Then add the grated carrots and fry for another 5 minutes. Add shredded cabbage, lemon juice, bay leaf and tomato paste as desired. Stir and simmer for 15-20 minutes, adding water if necessary. When the potatoes are ready, add the vegetable mixture to the pan, salt and pepper to taste. Bring to a boil, simmer for a few more minutes and serve hot cabbage soup, sprinkled with chopped herbs.
Cabbage soup with canned fish
Ingredients:
300 g white cabbage,
250 g canned fish,
2 potatoes,
1 onion,
1 carrot,
2 tablespoons vegetable oil,
salt and spices to taste,
dill.
Preparation:
Heat the oil in a frying pan and fry the chopped onion until soft. Add grated carrots and simmer until soft. Meanwhile, bring 1.5 liters of water to a boil. Add diced potatoes and shredded cabbage to the water. Cook for 10-12 minutes, then add frying and canned fish, mashed with a fork. Cook for another 10 minutes. Add salt and spices to taste. Sprinkle the finished cabbage soup with chopped dill and serve.
Cabbage soup in a slow cooker
Ingredients:
300 g of meat,
200 g of white cabbage,
2 potatoes,
2 onions,
1 carrot,
2 cloves of garlic,
1/2 stalk of celery,
1 bay leaf,
salt and ground dark pepper to taste,
herbs,
vegetable oil.
Preparation:
Cut one onion, grate the carrots and fry the vegetables until soft in a multicooker in vegetable oil, setting the “Fry” mode. Transfer the roast to a plate. Next, place the meat in the multicooker bowl, add the onion cut in half, celery, bay leaf, salt and pepper to taste. Set the “Soup” or “Stew” mode for 1.5 hours. Strain the finished broth, separate the meat from the bones, discard the onion. Place meat, roast, chopped potatoes and shredded cabbage into the broth. Cook on the “Soup” or “Stew” mode for another half hour. At the end, add the garlic passed through a press and chopped herbs. Season with salt and pepper if needed. Let the soup sit for about 15 minutes, after which it can be served.
Cabbage soup made from fresh cabbage is a good reason to amuse and amaze your loved ones with the most delicious versions of a delicious soup. Bon appetit!
Fresh cabbage soup
Shchi is one of the oldest and most common dishes of Russian cuisine that has survived to this day and has retained enormous popularity among the people. I am sure that in most Russian families this soup is the most frequent guest on the dinner table. The main prerequisite for such trivial popularity, apparently, is the low cost and availability of goods for its production throughout the year. In addition, cabbage soup is quite simply prepared in comparison with other well-known soups of Russian cuisine and has a mild, balanced taste of vegetables and meat broth, which is almost always liked by both children and adults.
Although personally, as a child, I didn’t really like this soup, since it seemed very sour and very cabbage-y to me. But, already as an adult, I had the opportunity to taste such delicious cabbage soup made from fresh cabbage at a party, which forever changed my attitude towards this first dish. Their secret was that the freshest tomatoes and little tomato paste were added to the soup, something my mother never did when I was a child. And this small aspect noticeably changed the usual taste of the soup, giving it an exciting taste note and a very appetizing appearance and smell. Since then, I have been preparing cabbage soup only according to this recipe, which is why my family now also eats this soup with pleasure and enviable regularity.
Cabbage soup made from fresh cabbage should definitely be on our table, because this soup has countless beneficial qualities, because it consists of vegetables rich in fiber and vitamins. It has a very low calorie content and is perfectly suitable for dietary nutrition, especially if you cook it in light vegetable or low-fat meat broth. It is well known that eating first courses is absolutely necessary for children, as well as the unhealthy, convalescents and people with diseases of the gastrointestinal tract, as they help in a piquant form to absorb a huge amount of substances the body needs. Therefore, cabbage soup made from fresh cabbage, prepared according to this usual recipe, is a beautiful version of a tasty and satisfying first course that will provide a lot of benefits and will appeal to your whole family!
Necessary information
| Difficulty level: | 3* | Serving Size: | 300 g |
| Preparation time: | 2.5 hours | Calorie content per serving: | |
| Number of servings: | 12 | Cost of one serving: | 16 rub. |
How to cook cabbage soup from fresh cabbage - a traditional recipe for savory cabbage soup with cabbage and potatoes with step-by-step photos
INGREDIENTS:
- 800 g beef brisket
- 4 liters of water
- 400 g white cabbage
- 3 medium potatoes (500 g)
- 1 patient onion
- 1 patient carrot
- 2 medium tomatoes (250 g)
- 1 tbsp. l. tomato paste
- 2 - 3 tooth. garlic
- 3 tbsp. l. vegetable oil
- 1 tbsp. l. salt
- 5 - 6 dark peppercorns
- 2 bay leaves
COOKING METHOD:
1. In order to prepare cabbage soup from fresh cabbage, you first need to cook beef broth. To do this, the meat must be thoroughly washed, poured with cool water and put on high heat.
2. After the water in the pan boils, immediately reduce the heat to medium, remove the resulting foam with a slotted spoon and cook the broth at a low boil for 2 hours.
3. Remove the beef from the broth, remove it from the bones and cut into small slices.
The meat can be stored in a separate container and added to taste in each serving, or returned to the soup when finished. 4. Strain the beef broth through cheesecloth or a sieve to make it as pure and transparent as possible.
5. While the broth is cooking, you need to prepare the remaining ingredients for the soup.
Peel and chop the onion. 6. Peel the carrots and grate them on a large grater.
7. Wash the tomatoes and cut into small cubes.
8. Heat vegetable oil in a frying pan, add onions and carrots and fry the vegetables over medium heat for 8 - 10 minutes.
9. Add chopped tomatoes and tomato paste to the roast.
10. Mix everything thoroughly and cook the vegetables for another 5 minutes.
Vegetable frying for cabbage soup from fresh cabbage is ready! 11. Peel the potatoes and cut into medium slices.
12. Wash the cabbage thoroughly, remove very hard leaves and cut into long, narrow strips.
13. Add potatoes to the bubbling beef broth.
14. Wait for the soup to boil again and add cabbage to it.
Cook at low simmer for 15 minutes. 15. Place fried vegetable soup in fresh cabbage soup, mix thoroughly and cook for another 10 minutes.
16. Add salt, pepper, bay leaf and pressed garlic and after 1 minute turn off the stove.
Let the soup sit under the lid for at least 15 minutes and you can serve it. The most ordinary, but tasty and satisfying cabbage soup made from fresh cabbage is ready!
When serving on a plate, you can add pieces of meat, various herbs and the freshest sour cream. Bon appetit!
Fresh cabbage soup - step-by-step traditional soup recipe
Hello, dear readers of the culinary section of the online magazine “In Your Own Home”. In this episode we will prepare traditional Russian cabbage soup from fresh cabbage. Anyone can understand how to cook them. The dish has been prepared since ancient times, but the question probably arises: how to create it correctly. Now we will find the answer to it.
Ingredients
Traditional recipe
Video recipe
The remaining 5 recipes for savory cabbage soup
- From sorrel and nettle
Don't miss the season of these greenish weeds. Then the body will thank you with good health and immunity, because the burning herb contains: vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) C, B2, K, folic acid. And don't think that nettle won't fill you up. Its leaves contain the same amount of protein as legumes: peas, beans. Herbs can be added either immediately in one recipe or separately in two different versions.
- With sauerkraut and mushrooms
These tasty cabbage soups are also called “lazy” cabbage soup; they take a maximum of 30 minutes to cook. Snow-white mushrooms, both fresh and dry, are very fragrant in themselves. Pair with sauerkraut for a light yet nutritious meal for the whole family.
The millet in this recipe adds thickness and richness to the dish. It is recommended to people who suffer from gastrointestinal and liver disorders. Both sauerkraut and fresh cabbage are added. In my family it is also called “cabbage”.
- With beans and turkey gizzards
Although some may be confused by the process of soaking beans for 6-8 hours, it is worth it. This ingredient is rich in fiber, vitamins and proteins, which are perfectly absorbed by the body.
And if you supplement the soup with turkey stomachs, then originality and the highest nutritional value are guaranteed.
- In a slow cooker
And our top five varieties of cabbage soup are completed – a common favorite and assistant. Apparently, this is what they said about her in folk tales: “Brew the pot!” But seriously, the multicooker will cook cabbage soup in the same way as they were previously cooked in the oven.
Tips for making cabbage soup
- In addition to frying, I usually add onions twice more: at the very beginning with the meat and at the end with finely chopped cabbage. I throw away the cabbage that was first cooked.
- Frying half an onion, carrots and celery in a dry frying pan will give the broth flavor and a golden color.
- If you cook cabbage soup without potatoes, you can put a slice of the freshest snow-white bread without a crust, and after soaking in the broth, grind it with a spoon. This will give velvety and thickness.
- I always add little salt to the meat broth before preparing it. This is necessary for its saturation, because meat consists of proteins that do not dissolve in ordinary water, but only in saline solution.
- If the beef is not young, mustard helps me. A few hours before cooking, I rub the meat with the mixture, and later rinse it off with cool water. Thanks to this, it becomes much softer and cooks faster.
Conclusion
The final accord in a plate of hot cabbage soup will be sour cream. It imparts richness and sourness to fresh cabbage, which is not at all necessary if we were cooking from sauerkraut.
Thank you for following with us the making of this eternal Russian dish, which is unique and original for every housewife. Please share in the comments what kind of cabbage you like in soup: soft or crispy?