Delicious recipes for cabbage soup made from fresh cabbage

One of the most popular first courses is cabbage soup made from the freshest 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 make cabbage soup from fresh cabbage?

Almost all housewives wonder how to prepare delicious cabbage soup from the freshest 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 make 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 the trick given to 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, remove it from 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 use a herbal 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 that, grind through a sieve or punch 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 the freshest 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 used pickled, fresh, or dried. If you like the most sour taste, then you should use 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.

Correct cabbage soup: manufacturing secrets

True cabbage soup: manufacturing secrets

They say that cabbage soup in Rus' was cooked for a long time before its baptism and this dish was eaten almost every day. It is no coincidence that a huge number of proverbs and sayings glorify cabbage soup in every way: “Where there is excellent cabbage soup, don’t look for other food,” “If you ate cabbage soup, it’s as if you were wearing a fur coat,” “The world is worth cabbage soup.” Russian people were so accustomed to cabbage soup that they even traveled in the winter with cabbage soup frozen in a tub, which they only had to reheat to feed the whole family. They say that the Russian soldiers who fought against Napoleon's army, while on French soil, missed Russian cuisine and cabbage soup so much that they fermented grape leaves, which replaced sauerkraut in their soup. The smell of cabbage soup was not only in peasant huts, but also in the royal chambers, however, rich people ate thick meat cabbage soup in which a spoon stood, and the poor often slurped watery soup with cabbage, quinoa and onions. And all the same, it was very tasty, because the 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 a huge number of recipes for cabbage soup with cabbage, sorrel, nettles, turnips, mushrooms, in meat or fish broth, with various roots, spices and sour dressings, for example, 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. The traditional recipe for ancient cabbage soup certainly included cabbage, fresh or pickled, and if it was not on hand, they took green leafy vegetables or turnips. Housewives used carrots and parsley from the roots, seasoning the soup with onions, garlic, celery, dill, bay leaves and pepper. An essential component of cabbage soup was acid - after all, this soup was valued for its special sour taste. In addition to sauerkraut, they consumed 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 was always 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 put into cabbage soup in its raw form, 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 came out very appetizing and fragrant. 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 snow-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, all state kitchens have their own individual ways of making cabbage soup, and any version of the dish is savored in its own way, besides, “hungry Fedot is happy with any cabbage soup.”

Choosing a recipe for savory cabbage soup

Before learning how to cook proper cabbage soup, you should decide on a recipe, since there are several varieties of this dish.

Full cabbage soup, which is also called “provided”, is cooked in a strong meat broth, with the addition of a huge number of ingredients, including mushrooms, potatoes and a huge amount of spices. Meat and meat products of various types are added to prefabricated cabbage soup - boiled beef, poultry, pork, ham, sausage, sausages and frankfurters, which are cut into small pieces. Fish soup is cooked from generous species of fish, from small river fish or canned fish, but a combination of fresh and salted fish is acceptable. Lenten cabbage soup is prepared without meat - with vegetables, mushrooms and herbs; greenish cabbage soup is a summer version of soup with sorrel or spinach. In the production of grayish northern cabbage soup, the lower gray cabbage leaves are used, seedling cabbage soup is cooked from cabbage seedlings, and day-old cabbage soup, after production, is first kept warm for 4 hours, and then left in the cold. By the way, at the moment, by sour cabbage soup we mean sauerkraut soup, and 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 combined 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 modern technologies come to the rescue - a multicooker and a convection oven. But even in an ordinary saucepan you can cook delicious cabbage soup, which will be eaten by a large family in the evening. Remember a few secrets and subtleties, and cabbage soup will become your signature dish!

Secret 1. If you decide to cook cabbage soup with meat broth, cook the meat in one piece for at least 2 hours so that the broth becomes rich and rich—that’s what cabbage soup needs. Be sure to add aromatic herbs and roots to the meat for piquancy.

Secret 2. Do not cook cabbage soup from very young cabbage, which is more suitable for salads. The best choice for cabbage soup is autumn cabbage with dense, strong and snow-white forks. Almost all housewives prepare cabbage separately - young cabbage is stewed in a saucepan on the stove for 15 minutes, and the most 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 smells that enrich the taste of the dish.

Secret 3. If you have time, put the pan with the broth at the last step of production 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 this fragrant liquid should be mixed with cabbage, add any ingredients that 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 naturally 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 the cabbage and potatoes, taking into account your personal cooking time.

Cooking cabbage soup quickly

It’s great when you have time to devote the whole day to cabbage soup, but from time to time you need to prepare a quick dinner for the family, and in this case, recipes for very busy housewives come to the rescue. In this case, it is better to cook the broth in the evening; besides, the meat will become soft and tender overnight (that is, in the dark) , so it will not be difficult for you to cut it into cubes and return it to the pan. Add fresh cabbage, chopped into strips, into the broth, after boiling, add potatoes cut into slices and, while the cabbage soup is boiling, fry carrots, onions, garlic and parsley root in oil in a frying pan. Dip tomatoes with previously removed skins and diced sweet peppers into the cabbage soup, and after the vegetables have slightly boiled, add carrot dressing to them. Don't forget about bay leaf, black pepper and herbs, which are best added to the prepared cabbage soup along with sour cream. For 400 g of meat, take a small fork 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 (a low molecular weight organic compound of relatively simple structure, necessary for all living things) C, which is needed to fight colds and viral infections. In addition, sour cabbage soup does not allow the remaining vegetables to become too boiled, 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 aromatic pepper. While the broth is cooking, fry 2 onions in a frying pan with sunflower oil and, when the onion becomes transparent, add 2 chopped carrots to it. After the carrots become 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 dump 2 diced potatoes and chopped parsley root into it. After 10 minutes, add 600 g of sauerkraut to the cabbage soup, which can be lightly squeezed at first to remove excess acid. In general, if you like cabbage soup with sourness, then you don’t need to do anything with cabbage - just cook it in the 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 aromatic herbs. Bon appetit!

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

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Cabbage soup from the freshest cabbage, the most delicious recipes

Wednesday, August 31, 2016 12:50 + to quote book

Let's prepare true Russian cabbage soup for lunch.

I really liked the cabbage soup. If you use vegetable oil, you will have a wonderful lean soup. I won’t talk about the usefulness of seaweed. It's better to add it to your menu from time to time.

Shchi is a regular Russian cabbage soup, should we cook it together for lunch? It's simple.

Very tasty. It will go both as a side dish and as an independent dish.

Russian cabbage soup made from the freshest cabbage is one of the usual dishes of state cuisine. Cabbage soup made from the freshest cabbage with garlic and tomatoes is very fragrant, with a refreshing sourness and is tasty even when cooked without meat. That’s why the recipe for lean cabbage soup from fresh cabbage is so good during Lent, but you can prepare light vegetarian cabbage soup from fresh cabbage at any time; it’s a very tasty and healthy dish.

Delicious cabbage soup with fish balls. You can serve it with pies, or just with bread or croutons.

Rich cabbage soup made from the freshest cabbage. Yes, not empty, but with chicken :) I recommend it for lunch for the whole family.

Such fish soup in Rus' was cooked from generous fish. The only generous thing we have is salmon. Salmon cabbage soup is very tasty. The taste of cabbage mixes with the taste of fish.

Fried cabbage and bean puree give the soup a special taste.

Cabbage soup made from the freshest cabbage is a light soup, dietary (depending on the broth in which you cook it), excellent for baby food.

I don't understand why these cabbage soup bothered to get the title lazy. This may be because the cooked vegetables are all cooked together. Smoked meats give cabbage soup a special taste.

Cabbage soup with the freshest vegetables, new potatoes, tomatoes and sweet peppers. Cabbage soup is cooked without meat, in vegetable broth.

Light lean soup. I decided to try adding radish tops. It turned out delicious!

I suggest making cabbage soup from the freshest cabbage. This ordinary cabbage soup is a common dish in Russian cuisine.

It’s very easy to prepare cabbage soup in a slow cooker. Now we will cook cabbage soup from the freshest young cabbage in chicken broth. This will be a somewhat dietary option, so we opted for lean chicken sirloin.

A very tasty and satisfying soup, a second course is not needed. I came up with the recipe for chicken cabbage soup with mushrooms myself and was pleasantly surprised.

Cooking cabbage soup in a slow cooker is quick and easy. Try the red cabbage soup.

Shchi is an ancient Russian soup made from cabbage and roots. I prepared cabbage soup without potatoes - it’s closer to the original)))

Cabbage soup recipes

Sorrel cabbage soup, the recipe for this dish is in demand mainly in the summer, when sorrel grows. It goes very well in hot weather, because the soup can also be eaten cool.

Cabbage soup made from nettle and sorrel

Summer gives us all the opportunity to eat tasty and healthy, because the hot season is so rich in the freshest vegetables and herbs.

Shchi with meatballs

Cabbage soup with meatballs is a tasty and easy-to-make dish, the recipe of which does not require complex ingredients from you.

With this recipe you can cook stewed cabbage soup in the oven. This soup is famous for its indescribable smell and rich taste.

Lenten cabbage soup from sauerkraut

A detailed recipe for making lean cabbage soup from sauerkraut. Treat yourself and your loved ones to a fragrant and rich soup with a rich selection of vegetables.

Lenten cabbage soup made from fresh cabbage

With this recipe, you will cook the most delicious lean cabbage soup from the freshest cabbage. Once you try it, you will not exchange this recipe for any other.

Prepare fragrant cabbage soup with chicken according to this recipe. You will be amazed at how delicious a dish can be made from such common and affordable ingredients.

Indescribably delicious greenish cabbage soup made from nettle and sorrel. Treat yourself and your loved ones with this delicious first course, everyone will be left in ecstasy.

Nutritious and rich sour cabbage soup with smoked meats will amuse you with its unusual taste and ease of preparation.

The usual recipe for sorrel cabbage soup. Be sure to try this first dish, it doesn’t require any special cooking skills, but it still turns out delicious.

The most delicious pickled cabbage soup, the recipe of which you will not exchange for any other if you try it just once.

Cabbage soup in a slow cooker

Please your loved ones with hot cabbage soup and meatballs in cool weather. Even a novice cook can cook cabbage soup in a slow cooker. And it turns out to be a very tasty and fragrant dish.

Stock up on delicious cabbage soup for the winter; the recipe will amuse you with its simplicity. In cool winters, you will simply need to dissolve the dressing in broth or water and add meat.

Cabbage soup from the freshest cabbage

The usual recipe for making cabbage soup from fresh cabbage. This tasty first course is perfect for a dinner with a large family.

Recipe for delicious and unusual cabbage soup with milk. You will be ecstatic from this combination of flavors, be sure to try to prepare this cabbage soup for a home-made lunch.

What could be better than a plate of fragrant and rich new cabbage soup, the recipe of which will amuse you with the availability of ingredients.

Shchi is a common Russian dish that the Slavs began preparing back in the 11th century. Everyone deeply loved it for its own rich meat taste with the sourness of sorrel.

Greenish borscht in a slow cooker

By preparing this first dish in a slow cooker, you will spend a minimum of effort and get maximum health and taste.

This manufacturing method belongs to the Slavic peoples.

This recipe for sorrel soup is simply a godsend for those who are looking after their figure and health - it is low-calorie, lean and helps digestion. Plus it has excellent taste.

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Okroshka
Rassolnik
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Solyanka
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Delicious recipes for cabbage soup made from fresh cabbage