Cabbage; very tasty soup with fresh cabbage (2 recipes)

Kapusnyak - a very tasty soup with fresh cabbage (2 recipes)

Not all housewives are familiar with the first dish called “cabbage”. Almost everyone thinks that this is a type of cabbage soup. This soup is essentially similar to cabbage soup, but they have significant differences. Kapustnyak is a dish of Ukrainian cuisine, but it is also widespread in the countries of Eastern Europe - Poland, Bulgaria, Slovakia. The distinctive feature of the cabbage plant is sauerkraut. With it, the soup acquires the appropriate sourness. In Russia, this soup is often prepared from fresh cabbage (called cabbage soup), but in order to be called cabbage soup, the soup must also contain grains, in the original - millet. Try to cook this rich soup with fresh cabbage according to the usual step-by-step recipes with photos. You will get a very satisfying and nutritious soup.

Cabbage: recipe with fresh cabbage, millet and potatoes

What we will need for cabbage:

pork ribs – 550 g;
potatoes – 350 g;
onion – 100 g;
carrots – 130 g;
millet – 60 g;
fresh cabbage – 350 g;
tomato paste – 2 tbsp. spoons;
salt - to taste;
mixture of peppers - to taste;
vegetable oil – 5 tbsp. spoon;
garlic – 2 cloves;
dill, parsley - to taste.

Pan capacity: 3 liters. Number of servings: 8

How to cook Ukrainian cabbage soup from fresh cabbage

Cut the pork ribs into portions and rinse thoroughly under running water. Place in a saucepan, add clean water, and let it boil. You don’t have to remove the foam, because it’s better to pour out the first water. Rinse the meat with clean water and put it on the fire again. After boiling, cook the meat for approximately 70-80 minutes. Once it is almost ready, you can add other ingredients to the pan.
Finely chop the onion and grate the carrots on a medium grater. Let's put everything into the frying pan.
Fry the vegetables in vegetable oil until tender.
Sprinkle with spices. I only used a mixture of peppers.
Dilute the tomato paste in a small amount of warm water and pour it into the pan with the vegetables. Mix everything well and simmer the dressing for another 5 minutes over low heat.
Wash the millet and add water. Let's leave it like that for a while.
Peel the potatoes and cut them into 2-3 pieces if they are not small. Let's put the potatoes and millet into the pan with the meat when it is actually ready. Cook everything together for about 20 minutes until the potatoes are fully cooked. Add 1 tbsp. spoon of salt.
Fresh cabbage can be finely shredded on your own, and then finely chopped, or done using a food processor. The 2nd option is naturally faster and easier.
Take the finished potatoes out of the pan and mash them.
Transfer the mashed potatoes with vegetable dressing to a saucepan. Stir the cabbage from time to time, because the millet and potatoes sink to the bottom and can burn.
Then add chopped fresh cabbage.
Finely chop the parsley and dill and add to the cabbage along with the garlic pressed through the garlic. Let's let everything boil again, taste it, add the missing spices. Boil for another 3 minutes and you can remove from heat.

Ukrainian cabbage soup with fresh cabbage and millet is ready. Let it brew a little and you can serve it.

Creator: Yulia Perepelyuk

Cabbage: recipe with fresh cabbage and rice

Ingredients:

smoked chicken fillet - 150 g;
water – 2.5 l;
carrots – 1 pc.;
tomatoes – 3 pcs.;
onion - 1 pc.;
rice - 3 tbsp;
potatoes - 2 pcs.;
fresh cabbage – 200 g;
bay leaf - 1 pc.;
ground pepper and peas, salt to taste.

How to cook cabbage soup from fresh cabbage with rice

Cut the peeled potatoes into cubes and let them cook until done.
Then add water and mash with a masher to make a puree.
Grate the carrots on a small grater and finely chop the onion. Fry everything together in vegetable oil until golden brown.
Grate the tomatoes without skins and add them to the roast. Let's put everything out for a few more minutes.
In the water where the potatoes were boiled, add shredded fresh cabbage and rice. Let it cook until the rice is ready.
Cut the chicken into cubes and place in a pan. We'll also add bay leaves and peppercorns there.
Add the roast to the finished soup, add salt and pepper.
Finally, add the potatoes - the cabbage is ready!

Ukrainian kapustnyak with fresh cabbage

Ingredients

Potatoes - 3 pcs.

Onion - 1 head

Fresh cabbage - 0.5 fork

Millet - 0.5 cups

Vegetable oil - 3 tbsp. l.

Fresh herbs - to taste

50 kcal
1 hour 30 minutes
1 hour 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

Ukrainian cabbage soup is actually cabbage soup with the addition of millet. You can cook it in broth from any meat: pork, beef, chicken or turkey, as in my version. Cabbage is cooked almost identically with both sauerkraut and fresh cabbage. Serve with fresh dill and/or parsley.

Prepare meat (turkey here), cabbage (fresh or pickled), potatoes, onions, carrots, millet, spices and herbs.

Set the broth to simmer. It is recommended to drain the first water after boiling along with the scale and then cook the meat in fresh water over medium heat with the addition of a small amount of salt and spices to taste until cooked under the lid. Then remove the finished meat from the broth and cut into much smaller pieces.

Bring the broth to a boil and add the diced potatoes.

After boiling, add shredded cabbage.

Next, add the washed millet and cook for about 20 minutes.

Finely chop the onion and carrots

and sauté in vegetable oil until desired degree of browning.

Add the sauté, peppers to taste and dry fragrant herbs to the cabbage and cook for another 5 minutes over low heat.

Ukrainian cabbage is ready. When serving, add fresh herbs.

Cabbage from fresh cabbage

My grandmother constantly cooked cabbage, and, to be honest, as a child I did not adore it at all, unlike borscht. But over the years, tastes, as is understandable, change, and I decided to reproduce my grandmother’s recipe from memory.

Soup with millet is very Ukrainian; I immediately remember Cossack kulesh, fragrant and rich, with lard. There will be no lard in my soup, and I didn’t cook it in water either. I decided that a broth base made from chicken giblets would go perfectly with fresh cabbage and millet - it would give a richness, a smell, and there would be meat in the soup, even though it’s an economical option.

Everyone in our family loves giblets; by the way, they are very, very healthy. Chicken foot broth, for example, contains substances that reduce blood pressure and strengthen joints.

Millet, as is clear, contains magnesium, which means it is beneficial for the nervous system, skin and hair - it is a real beauty grain and is cheap, unlike food additives.

Well, cabbage is low in calories, full of fiber, trace elements and minerals.

It’s not just soup, but a storehouse of health, it turns out that grandma didn’t cook it in vain!

Total cooking time – 2 hours 0 minutes
Active cooking time – 0 hours 30 minutes
Cost - very economical
Calorie content per 100 g – 50 kcal
Number of servings – 6 servings

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How to make kapusnyak from fresh cabbage

Ingredients:

White cabbage – 500 g
Millet – 150 g
Soup set – 1 kg of giblets
Potatoes – 4 pcs.
Onions – 2 pcs.
Vegetable oil – 2 tbsp.
Bay leaf – 2 pcs.
Dark pepper - ground to taste
Salt - to taste
Carrots – 1 pc.
Water – 3 l
Allspice – 1 pc. pea
Dark pepper – 2 pcs. peas

Manufacturing:

Carefully process the chicken giblets, clean them, cut off the claws at the feet and remove the hard skin. Cook the giblets with onions and carrots in 3 liters of water for about an hour and a half until fully cooked and soft. Strain the finished broth.

How to cook the most delicious cabbage?

Nowadays you can find a huge number of different recipes in cookbooks. Modern dishes amaze with their originality and complexity. But there are recipes for classic cuisine that almost everyone for some reason forgets. Do you want to pay tribute to traditions? Prepare the cabbage soup. But first, figure out how to create it.

What is this anyway?

Kapustnyak (cabbage or cabbage) is a common first dish of Ukrainian cuisine, the main ingredient of which is sauerkraut. Specifically, it gives a special smell and sour taste, which are the distinctive features of this dish. Cabbage is also prepared in other countries, for example, in Poland, Slovakia, and Russia. But specifically Ukraine is considered the homeland. There are many recipes for this dish, they vary depending on the traditions of the area and the preferences of the hostess.

Ingredients

Because there are a huge number of cabbage recipes, the ingredients can be different. But all of them can be divided into several groups:

Base for broth. The basis can be meat (actually any kind), lard or cracklings and even fish. And lean options do not imply the introduction of such ingredients.
Sauerkraut. It can be used directly with brine (it is added to the broth), but some cabbage is washed so that the dish is not too sour.

Individual manufacturing

How to cook cabbage? Very simple. Main stages:

First you need to prepare the broth. Simply boil the meat or fish until cooked and remove it from the broth to chop it up and then add it back to the dish.
Now immerse the potatoes (or cereal) in the broth and cook them until almost done.
Then you can add the main ingredient – cabbage.
At the end you need to add the crushed broth base, salt and spices.

Recipes

So, how to cook delicious Ukrainian cabbage? We bring to your attention several recipes.

Recipe 1

Most often, cabbage is cooked with pork and millet. Ingredients:

300-400 grams of pork (you can use ribs or, for example, ham);
400 grams of sauerkraut;
3 liters of water;
400 grams of potatoes;
2 carrots;
2 onions;
30-50 ml vegetable oil;
2-3 tablespoons of tomato paste;
½ cup millet;
dill greens;
pepper and salt to taste.

First, wash the meat well and place it in a pan with water, and put it, in turn, on the fire. When the broth boils, remove any foam that has formed. Cook the pork until fully cooked (the meat should become soft and easily separate from the bones).
While the broth is cooking, you can do the vegetables. Peel them and grind them. Finely chop the onion and grate the carrots on a medium grater. Cut the potatoes into cubes or strips (if you are not going to put them in a saucepan, cover them with water so that they do not dry out).
Heat vegetable oil in a frying pan and fry the carrots and onions until soft.
When the meat is cooked, remove it. Add potatoes to the broth.
Wash the millet and add it to the pan approximately 10-15 after adding the potatoes.
After 5-7 minutes, add sauerkraut and fried carrots and onions, as well as tomato paste. Cook everything together for about 5 more minutes.
Add dill, pepper and salt.
Regular cabbage is ready!

Recipe 2

If you don’t like dishes with meat, then use fish to make cabbage. But in this case, it is best to prepare the dish with fresh cabbage, because the sour taste of sauerkraut will overwhelm the smell and taste of the fish. You will need:

200 grams of fresh fish with the least amount of bones (canned food can be used if desired);
100 grams of millet;
1 onion;
1 carrot;
3-4 potatoes;
3 tablespoons of tomato paste;
200 grams of fresh cabbage;
2 tablespoons of vegetable oil;
parsley;
pepper and salt to taste.

First, cook the fish broth. Remove the fish, cool it, remove bones and chop it. If you use canned food, add it last, chopping it first.
Peel and cut the potatoes into cubes, immerse them in the bubbling broth.
Pass the carrots, onions and cabbage through a meat grinder or grind in a blender.
To ensure that cabbage has the richest taste, simmer vegetables (except potatoes) in vegetable oil. To do this, heat the oil in a deep frying pan, place the vegetables in it, cover with a lid and simmer for 15-20 minutes.
10 minutes after the potatoes boil, add the washed millet to the broth.
When the millet becomes soft and begins to fall apart, add the stewed vegetables and tomato paste. And after 5 minutes, add fish, herbs, pepper and salt. Ready!

Recipe 3

And this is lean cabbage with mushrooms. To make it you will need:

500 grams of new mushrooms (for example, champignons) or 200-250 dried;
3-4 potatoes;
1 onion;
1 carrot;
200 grams of sauerkraut;
3 tablespoons of vegetable oil;
½ cup millet;
dill and parsley;
salt and pepper to taste.

Fill the pan with water and bring it to a boil.
Peel and cut the potatoes using any convenient method, then place them in a saucepan with bubbling water. If you decide to use dried mushrooms, wash them, pour boiling water over them and add them immediately with the potatoes.
Peel the onion and chop finely, grate the carrots (you can chop all the vegetables at once in a blender).
If the mushrooms are fresh, rinse them, peel them as needed, and chop them.
Heat vegetable oil in a frying pan and simmer mushrooms, carrots and onions until soft.
10 minutes after adding the potatoes, place the well-washed millet into the pan.
After another 5 minutes, add the stewed carrots, mushrooms and onions, as well as sauerkraut.
Wash the greens, dry and chop finely, add to the pan along with pepper and salt.
Remove the pan from the heat and cover with a lid to allow the cabbage to brew and acquire a rich taste.

Recipe four

This recipe calls for chicken and rice. Ingredients:

400 grams of chicken fillet (thighs are also suitable);
3-5 potatoes;
½ cup rice;
200-300 grams of sauerkraut;
1 carrot;
1 onion;
2-3 tablespoons of vegetable oil;
3 tablespoons of tomato paste;
dill greens;
pepper and salt to taste.

Fill the pan with water (about 2-3 liters will be needed). Wash the chicken well and place in the pan. Place the pan on the heat and cook the chicken until fully cooked, and then remove from the broth.
Peel the potatoes, wash them, cut them and place them in the bubbling broth.
Wash the rice thoroughly and 10 minutes after adding the potatoes, also place it in the pan.
Now take care of the vegetables. Grate the carrots, peel and chop the onion with a knife. Sauté vegetables in vegetable oil.
About 15 minutes after adding the rice, add sauerkraut and sautéed vegetables to the broth.
Cook everything for about 2-3 minutes, and then add the chopped and boned chicken and tomato paste.
After 3 minutes, add chopped dill, salt and pepper.
Turn off the heat and cover the pan with a lid to let the dish steep.
Light chicken cabbage soup with sauerkraut and rice is ready!

Treat cabbage to your own household and guests. You'll see, they will appreciate this ordinary Ukrainian drink and love it.

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