Lenten cabbage soup from fresh cabbage

Lenten cabbage soup from fresh cabbage

p, blockquote 1,0,1,0,0 –>

Lenten cabbage soup made from fresh cabbage is, naturally, not a new dish, but well-known and widespread. Nevertheless, the recipe is constantly in demand, because even those who do not fast often prepare this delicious vegetable broth with great pleasure.

p, blockquote 2,0,0,0,0 –>

Previously, cabbage soup without meat was certainly cooked with beans, which made the first dish the most rich and thick. We will look at a modern variation where fresh beans are replaced with canned ones, which significantly reduces cooking time.

p, blockquote 3,1,0,0,0 –>

Ingredients per 3 liters of water:

p, blockquote 4,0,0,0,0 –>

• white cabbage - 200 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• potatoes - 3-4 pcs.;
• tomato paste - 2-3 tbsp. spoons;
• canned beans - 1 can;
• vegetable oil - 2-3 tbsp. spoons;
• garlic - 2-3 cloves;
• dill - a small bunch;
• salt - to taste.

to contents ↑

Lenten cabbage soup from fresh cabbage recipe

How to cook cabbage soup without meat

p, blockquote 5,0,0,1,0 –>

p, blockquote 6,0,0,0,0 –>

1. Place a pan of water on the fire and bring the liquid to a boil. At this time, cut the peeled potatoes into small cubes.
2. Finely chop the white cabbage.
3. Place the potato tenderloins into boiling water.
4. Next, add the cabbage to the broth. We wait until it boils again, and then, covering the pan with a lid, boil the broth for 15-20 minutes.
5. Without wasting time, let's prepare the other components of the first course. Finely chop the onion and carrots into three medium shavings.
6. Making tomato and vegetable dressing. Heat a frying pan with oil and fry the onion until translucent (about 3 minutes). Next add carrot shavings. Add tomato paste to the purchased assorted vegetables and add a couple of tablespoons of hot broth. Spicy lovers can also add a few rings of hot chili pepper to the dressing.
7. Simmer the carrot-onion mixture under the lid for about 10 minutes. Then transfer the tomato dressing into the broth. Lenten cabbage soup made from fresh cabbage will immediately turn into a beautiful, rich orange-red color. Bring to a boil, boil for 2-3 minutes over low heat, and then take a sample, adding salt to the broth to taste.
8. Because we are using already soft beans, they should be added to lean cabbage soup without meat at the final step. Having opened the jar and drained the excess liquid, we send the beans into the already prepared broth. Once again we wait for it to boil.
9. Add the chopped herbs and chopped garlic cloves at the end. Remove the cabbage soup from the heat. Cover with a lid and let the broth steep for a while.
10. Because our cabbage soup is lean, we serve the dish without sour cream/mayonnaise. We supplement the thick vegetable broth with slices of the freshest bread or donuts.

p, blockquote 7,0,0,0,1 –>

As a result, a little advice: if one of the household members still insists on the meat version of cabbage soup, a piece of beef can be boiled in a separate pan, adding it to the plates if desired when serving. Bon appetit!

Lenten cabbage soup

In this section, our creators share the most successful recipes for lean cabbage soup with step-by-step photos and instructions. We will tell you and show you how to prepare delicious lean cabbage soup from cabbage and wild herbs!

Similar recipe selections

Sort recipes by .

Lenten cabbage soup recipes, 11 pcs. in the collection

Ingredients

Champignons – 250 g

White cabbage – 250 g

Onions – 1 pc.

Sunflower oil – 50 ml.

Parsley root – 70 g

Bay leaf – 2 pcs.

Garlic – 2 cloves

Ground dark pepper - to taste

Ingredients

Greenish pepper – 1 pc.

Dill - to taste

Parsley - to taste

Green onions - to taste

Dark pepper - to taste

Bay leaf – 1 pc.

Ingredients

Young white cabbage – 0.5 fork

Canned beans – 300 g

Champignons – 4 pcs.

Onions – 1 pc.

Potatoes – 3 pcs.

Tomato paste – 70 g

Bay leaf – 1 pc.

Vegetable oil - for frying

Pepper h/m - to taste

Greens – 5-6 sprigs

Parsley root – 1 pc.

Ingredients

Sauerkraut – 250 g

Potatoes – 2 pcs.

Onions – 1 pc.

Tomato paste – 1 tsp.

Spices - to taste

Bouillon cube – 1 pc.

Vegetable oil – 1 tbsp.

Parsley – 10 g

Ingredients

Fresh cabbage – 0.5 kg.

Champignons – 250 g

Potatoes – 2-3 pcs.

Fresh carrots or Korean style – 50-100 g

Vegetable oil - for frying

Tomato paste or sauce - optional

Salt and spices to taste

Ingredients

White cabbage – 300 g

Potatoes – 2 pcs.

Sprat in tomato sauce (canned) – 1 can

Seasoning for soup - optional

Dry dill - to taste

Table salt - to taste

Vegetable oil - for frying

Garlic – 2 cloves

Onions – 70 g

Ingredients

White cabbage – 300 g

Potatoes – 5-6 pcs.

Lemon juice – 3-5 tbsp.

Vegetable oil – 30 ml

Salt, dark and chili pepper, bay leaf - to taste

Tomato sauce – 1-2 tbsp. optional

Greens - for serving

Ingredients

Potatoes – 2-3 pcs.

White cabbage – 150 g

Chinese garlic leaves – 8-10 pcs.

Onions – 1 pc.

Vegetable oil – 2 tbsp.

Salt, pepper - to taste

Ingredients

Pink salmon (head, tail, frame) – 500 g

Potatoes – 1 pc.

Onions – 0.5 pcs.

Fresh white cabbage – 100 g

Sauerkraut – 50 g

Stem celery – 0.3 pcs.

Sunflower oil – 3 tbsp.

Bay leaf – 2 pcs.

Peppercorns – 5 pcs.

Ingredients

Fresh white cabbage – 300 g

Fresh chanterelles – 300 g

Potatoes – 3-4 pcs. (500 g)

Carrots – 1 pc. (80 g)

Onions – 1 pc. (75 g)

Fresh tomato – 3 pcs. (180 g)

Ground dark pepper – 1/3 tsp.

Water or broth – 2 l

Fresh parsley – 4 sprigs

Vegetable oil – 3-4 tbsp.

Ingredients

Snow white mushrooms – 100 g

Potatoes – 50 g

Onion – 30 g

Sunflower oil – 20 ml

Butter – 20 g

Vegetable seasoning – 5 g

Share a collection of recipes with friends

Latest Recipes

Chinese knuckle (in soy sauce)

Beetroot and carrot caviar

Homemade banana liqueur

Oatmeal sticks with cheese (in the oven)

Vegetable caviar in a slow cooker

Waffles with spinach

Warm salad with eggplant and chicken

Puff pastry pie with mushrooms

Buckwheat bread (made from wheat flour and buckwheat)

Caviar from apples, carrots, peppers and tomatoes for the winter

Egg noodles with minced meat

Pollock with mayonnaise in the oven

IMCUK © 2007-2020.
All rights reserved. The introduction of website materials without written permission is prohibited by the Copyright Law of the Civil Code of the Russian Federation of December 18, 2006 N 230-FZ

Lenten cabbage soup

Cabbage soup “Monastic style”

My son's favorite soup. It was he who gave it the name as a child. Once I cooked it, he ate it with pleasure. Later, some time passed and the son asked to prepare snow-white cabbage soup. We cooked regular cabbage soup without tomatoes. it turned out not to be so. For a long time, my mother and I could not understand what exactly he meant; we tortured and questioned him for a very long time. When it finally dawned on me what kind of soup he was talking about, I asked in amazement: “Yura! But why “snow-white?” To which I receive a reasonable answer from the child: “Well, they’re not reddish.” “We laughed for quite a long time. The soup is very tasty! Awesome for a post. And there’s no shame in putting it even on a ceremonial table!

Lenten cabbage soup without oil

I saw sorrel in the store yesterday and remembered that I still had a jar from last year. So I decided to share my recipe for cabbage soup with sorrel.

Lenten sauerkraut cabbage soup with beans

These tasty cabbage soup are suitable for both vegetarians and fasting people. They are easy and quick to prepare: minimum labor – maximum pleasure.

Cabbage soup in Ural style

A fascinating variety of cabbage soup with millet. The soup comes out rich and very tasty. You can cook it in a lean, vegetarian version in vegetable broth or water. Or you can cook it with meat. Now I cooked it with meat. The post is over. And with potatoes, because my husband doesn’t accept soup without potatoes, to put it mildly.

Cabbage soup “Uspenskie” with pickles

The recipe was given in the instructions for preparing dishes for the Dormition Fast. But who is stopping us from preparing them for Lent? The soup is very rich and satisfying. It can be prepared with meat if desired, and even in the lean version it is very tasty.

Light cabbage soup for a hot summer day

A very light soup: no heaviness for the stomach, but lots of pleasure.

My cabbage soup

There is nothing simpler, healthier and tastier! These are ordinary cabbage soup.

Onion cabbage soup with sauerkraut and mushrooms

One of the options for lean cabbage soup with elements of onion soup. The taste is not sour, but warmingly soft! What will be more pleasant on a cool winter day?

Lenten cabbage soup with mushrooms

The Nativity Fast is ahead, and I usually cook cabbage soup like this. I really like them, maybe someone will need this recipe.

Spicy tomato soup with mushrooms and legumes

I suggest you try a very tasty, satisfying version of vegetarian soup. The taste is very reminiscent of cabbage soup, especially if with sour cream) It will warm and satiate you in the cool season, and is perfect for the days of Lent.

Lenten cabbage soup from fresh cabbage

Lenten cabbage soup made from fresh cabbage is a fragrant, tasty, healthy and light dish. Even after the end of fasting, almost all people continue to cook lean cabbage soup, because they are low-calorie, tasty and perfect for any meal.

Shchi has been cooked in Rus' for a long time, both from fresh and sauerkraut. Lean cabbage soup made from fresh cabbage is especially good - it has a very special, tender taste that both adults and children like. Treat yourself to fragrant cabbage soup during Lent. It is unlikely that you will remain indifferent to this wonderful dish in all respects.

How to prepare lean cabbage soup from fresh cabbage

Such cabbage soup is cooked in vegetable or mushroom broth. Shredded cabbage, sautéed onions and carrots are added to the prepared broth. If you want to make cabbage soup even lighter and healthier, do not fry it. After all, it is, in fact, difficult to digest - neither children nor people with sensitive stomachs need it. In this case, the manufacturing process becomes even simpler. Without any frying, the vegetables go into the pan and cook until tender.

You can add potatoes, mushrooms, pearl barley and even turnips to lean cabbage soup. Cabbage soup is also prepared with the addition of legumes - for example, beans and green peas. The most varied beans are used - snow-white, reddish, variegated. Green peas should be frozen or fresh (canned peas will not work - they are only suitable for salad). It must be emphasized that cabbage soup with peas is more tender than cabbage soup with beans.

To create sourness, a tomato is ideal (after all, cabbage is fresh and non-acidic, so some will miss the sourness). You can add seasonings such as bay leaf and dark pepper to the cabbage soup. Parsley root gives a special taste.

In order for the lean cabbage soup to come out most fragrant, after turning off the pan, they need to be allowed to stand for several minutes. You can sprinkle the cabbage soup with herbs on top.

Naturally, at first you may miss the taste of sour cream in this dish, but this is just a matter of habit, and you can replace the sour cream with lean sauce. Cabbage soup will perfectly complement dark bread; with it, this dish is what you need! For contrast, dark bread can be replaced with lean croutons - regular or with garlic.

Please note that cabbage soup tastes even better on the second day, so you can prepare the dish for a number of days. And don’t be afraid that you’ll get bored with cabbage soup – this deliciousness won’t get boring!

Comments

Leave a comment

Register, or log in if you have already registered.

You will be able to log into the website without registering or entering a password by using your own account on the following websites:

Share a selection of Lenten recipes with your friends!

Are you cooking?

All about culinary art...

Lenten cabbage soup - 4 best step-by-step recipes

Shchi is a favorite delicacy from Russian cuisine. This is a low-fat liquid dish that will appeal to both gourmets and housewives who want to prepare a tasty lunch quickly. It is also recommended for those who want to eat without gaining weight, because the soup contains very few calories. If you want to show off your new taste to your loved ones right now, at home, then making cabbage soup is a good way out. A huge number of unique culinary recipes have been written on how to prepare lean cabbage soup; let’s remember a couple of delicious and very economical ones, in which the process is clearly described, and it is also systematized step by step.

Lenten cabbage soup from fresh cabbage “Yunost”

In order not to put it off until later, but without the help of others to cook lean cabbage soup from fresh cabbage, you will need the most common products in the refrigerator:

• cabbage (half a head);
• onion (a pair of heads);
• potatoes (3-4 large pieces);
• one carrot;
• frying oil;
• laurel;
• a pinch of salt, a handful of your favorite spices, a bunch of herbs (to taste).

1. It is necessary to work some magic on vegetables before production. To do this, wash and peel the potatoes, onions, and carrots. It is better to choose good potatoes so that they boil quickly and without problems. You need to remove the top leaves from the cabbage. They are usually limp and this can spoil the taste of the dish. Cut the potatoes the way you like. Be sure to put it in water, otherwise it will turn black and look unsightly in the dish.
2. The main task is to chop the freshest cabbage into thin strips, filigree, in cobwebs, holding the knife at an angle. You can simplify the problem for yourself and take some kind of magic - a shredder for this. But the knife will work no worse, you just need to practice a couple of times. After this, transfer it to a bowl, give it a “massage” with your hands, crush it, shake it. You can season it with a pinch of salt, then the juice will seem much faster. These manipulations will allow the cabbage, by releasing juice, to speed up the process of its production.
3. All vegetables for cabbage soup are awaiting their own fate, put a pan of water on the stove. Without wasting time, you need to heat up the frying pan for frying.
4. Pour vegetable oil into the frying pan, it is better to take sunflower oil (olive oil has a powerful taste), and when it is heated, add chopped onions and carrots, lightly sauté until the onions are honey-colored, remove from heat. The main thing is not to overdo it, because burnt onions will completely spoil our lean cabbage soup made from fresh cabbage. In addition, it will not be the best product for health.
5. While the frying was being done, the water boiled. Cabbage soup without the use of meat will be rich and tasty if you add a little spice to the water. A bay leaf or the consistency of fragrant herbs will do. Be sure to salt the water.
6. Add potatoes and carrots if desired. Let it boil, then turn the heat down to medium. Try the potatoes; if they are semi-boiled, you can add cabbage.
7. Remember that when cooked, cabbage loses volume, so as needed, you need to add it to the dish in two steps.
8. We wait until it boils a little and reduce the heat by half. We wait approximately 5-7 minutes. How long to cook depends on how soft you prefer your cabbage to be.
9. Add roasted vegetables and spices. Bring to a boil, and after a minute, turn off the stove.

Cabbage soup made from fresh cabbage, one hundred percent cooked. If you like, add sour cream or finely chopped herbs to the bowl of soup.

Lenten cabbage soup with fresh cabbage and mushrooms

You can prepare unique cabbage soup without meat. Mushrooms replace it with success. This tasty dish is very popular among guests of Russian cuisine restaurants. Here is a diagram of the manufacturing process. So, this will be useful for you:

• sauerkraut (200 gr.);
• onions (2 pcs.);
• dried mushrooms, preferably snow-white (60 gr.);
• a couple of tablespoons of oil for frying;
• a pinch of salt, a handful of your favorite spices, a bunch of herbs.

{Instructions} for production:

1. Soak the mushrooms for 3-4 hours in a liter of water.
2. Peel the onion, chop finely, fry in a frying pan or saucepan in butter until beautifully golden brown.
3. Squeeze out the cabbage and place it in the same frying pan where the onions are sautéed, cooking until it loses its hardness.
4. We are preparing a colander. We throw the mushrooms on it, but do not pour out the water. Wash the mushrooms well with running water.
5. Strain the mushroom infusion and mix with a liter of water.
6. Bring the resulting mixture to a boil over heat, then add cabbage with onions and mushrooms. Throw in a pinch of salt and a handful of spices. Next, cook the soup for 30-40 minutes until done.

Cooking will not take much effort. You can designate the time while the cabbage soup is being prepared for yourself. After finishing, decorate the dish with herbs.

Lenten cabbage soup with fresh cabbage and beans

Cabbage soup is a universal dish. Its creation can be changed, diversified, added novelty, replaced with boring ingredients, depending on your taste preferences. One of the delicacies recommended for weight loss or during Great Lent is cabbage soup with beans. A savory and dietary dish will definitely suit your taste, especially in the summer heat, when the stomach does not accept languid and fatty dinners. It will be useful for you:

• cabbage (700 gr.);
• a jar of beans, take the one in the tomato;
• potatoes (half a kilo);
• onion;
• carrot (1 pc.);
• ripe tomato (1 pc.);
• tomato paste (70 gr.);
• frying oil;
• a couple of cloves of garlic;
• a little salt, a very small amount of spices, a bunch of at least some herbs.

1. In 3 liters of cold water, add half a kilo of diced potatoes, a bay leaf, and a couple of peas of aromatic pepper. Place it on the stove for about half an hour.
2. While the water is boiling, chop the onion, carrots and clove of garlic. Fry in a frying pan in oil. When the onion turns golden, add chopped ripe tomatoes and tomato paste. Turn the heat down to low.
3. Cut the cabbage as thinly as you can. Then you won’t have to catch big bast shoes in the plate.
4. Open the can of beans and drain the sauce.
5. 30 minutes have passed for the water with potatoes, pour in the beans, a pinch of salt, 1 clove of garlic and season with the spices you like.
6. Let everything boil, then add frying, let it simmer for a few more minutes.
7. Time to add cabbage. After this, after a few minutes, remove from the stove. The cabbage in this recipe does not have to be soft or boiled, otherwise the dish will lose its taste, and it will resemble cotton wool.

Traditional Lenten cabbage soup made from sauerkraut (sour cabbage soup)

Lenten cabbage soup with sauerkraut is a classic dish. Our forefathers knew a lot about cooking! You can get involved in history by preparing sour cabbage soup yourself at home. To do this you will need:

• sauerkraut (250 gr.);
• a couple of carrots;
• a couple of potatoes;
• one onion;
• frying oil,
• little salt, pepper, consistency of dried herbs.

Lenten cabbage soup recipe step by step:

1. The cabbage needs to be made as acidic as possible, so place it under the tap with water in a colander for a couple of minutes.
2. Peel the potatoes and cut them into medium-sized cubes.
3. Wash the carrots and grate them.
4. Pour four liters of water into a saucepan, boil it, and add carrots and potatoes.
5. Before adding cabbage, you need to test so that the carrots and potatoes are already one hundred percent cooked.
6. Finely chop the onion and sauté in any oil in a comfortable container. It is better to choose a frying pan with a thick bottom. Add cabbage to it and increase the heat.
7. Fry the cabbage and onions for several minutes, at the end pour boiling water over it so that it covers the vegetables halfway, cover with a lid and simmer for a quarter of an hour, adding water if necessary. The cabbage will darken towards the end of the stew.
8. After this, put all the products from the frying pan into a saucepan with potatoes, let it simmer, add a handful of your favorite spices, if desired, and a pinch of salt. You should keep in mind that sauerkraut is already salty, so don’t go overboard adding salt to the cabbage soup.
9. Cook cabbage soup for 10 minutes. At the end, you can add parsley or green onions to the plate, or sour cream.

Cabbage soup will decorate your table and diversify your menu, because it’s easier to prepare than usual, you won’t have to spend a lot of money and run around looking for exclusive ingredients, and they will literally amuse you with their taste!

Video: How to cook lean cabbage soup without meat