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 classic 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.

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: classic recipe

Cabbage soup made from the freshest cabbage is quite tasty and unusual: the classic 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: classic 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.

Cabbage soup from the freshest cabbage - a step-by-step classic 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 the freshest 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

Classic recipe for making

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”.

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 slightly salt 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 satiety and sourness to the freshest 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?

Cabbage soup

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.

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.

Just cabbage soup

I don’t even understand how I dared to post such a simple, simple dish. The husband insisted. He stated that it is necessary to share the most daily recipes - this will be more useful. But seriously, my family loves this kind of cabbage soup. Maybe someone else will like it?

Valaam cabbage soup

These remarkable cabbage soup are prepared by monks on the Valaam Peninsula. They do not contain potatoes or tomatoes, because monks have been preparing them since ancient times, even before Peter the Great, when these goods were not known in Rus', because it was Petrusha who brought them to Russia. But this does not aggravate their taste in the least. Thick, appetizing cabbage soup, with a rich mushroom taste, fragrant and very tasty, also suitable for vegetarians. By the way, you can put turnips in the soup, because stews were prepared with it in Rus', when there were no potatoes yet.

Milk cabbage soup

You won't surprise anyone with cabbage soup. But this recipe, which I saw on the Internet, changed my ideas about making this soup. Usually, I do everything exactly the opposite. But in the end, we ate a very tender, fragrant soup. A bowl of warm soup and garlic croutons. What could better satiate and warm you on a chilly autumn day?!

Cabbage soup from the freshest cabbage

My version of making a regular Russian dish.

Sour cabbage soup from sauerkraut

I once promised to post my own recipe for this dish. I keep my promise. Each housewife has her own recipe, perhaps someone will need my method of making this delicious first course.

Thick cabbage soup with sauerkraut

Hearty, rich and aromatic cabbage soup with barley and sauerkraut - a recipe for Russian cuisine! “Thick” because pearl barley added richness and thickness to the cabbage soup. Such cabbage soup was often prepared during Lent, naturally without meat, but with dried wild mushrooms. In the meantime, until Lent comes, we cook cabbage soup on a beef bone.

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!

Cabbage soup with chicken necks and vegetables

Chicken gizzards, liver, hearts and necks can contain very high nutritional value. They can be boiled, fried or stewed, and in any case they will turn out juicy and surprisingly tasty! Now, I suggest you prepare cabbage soup with chicken necks and vegetables. For this recipe, I took TM “Petelinka” chicken necks and seasonal vegetables.

Cabbage soup . Shchi is a type of soup, a common dish in Russian cuisine. The main ingredient is cabbage. But apart from that, you can add sorrel, spinach, and nettle to cabbage soup.

Like any soup, cabbage soup is cooked in broth. Any type of meat is suitable for this. Boil the broth for an hour and a half to two hours. After this, the meat must be pulled out and the broth strained. You can add potatoes, onions, and tomatoes to cabbage soup. If cabbage soup is prepared without potatoes, then add previously fried onions, meat (if the piece is large, it can be cut into small portions) and shredded cabbage into the strained broth. Making cabbage soup will take 30-40 minutes. At the end of cooking, add seasonings: salt, pepper, bay leaf. In addition, cabbage soup without potatoes can be seasoned with previously fried flour.

If cabbage soup is cooked with potatoes, then this ingredient is added 10 minutes after the cabbage is added. At the end of cooking, you can add more tomatoes cut into slices.

If cabbage soup is prepared from sauerkraut, then it is better to choose fatty meat for the broth: pork, smoked meats, lard.

If sorrel or spinach is added to cabbage soup, then tomatoes should be avoided.

Very thick cabbage soup is considered good, so that “the spoon can stand.”

In the old days, cabbage soup was most often cooked without potatoes and served with potato casseroles, pies, buckwheat porridge, etc.

Nowadays cabbage soup is served with bread and sour cream.

Summer cabbage soup (from fresh cabbage)

Turkey with pumpkin in the oven

Pie for tea. Jellied lavash pie with cottage cheese

Cupcake “Zebra”

Potatoes with mushrooms in the oven. Potato Casserole / Gratin

Apple Pie with Sour Cream

For kids
For pregnant and lactating women

Ingredients

salt
beef on the bone (brisket, shank or shank)	700-900 g
water	3 l
White cabbage	200-300 g
potato	3-4 pcs
bulb onions	2 pcs
carrot	1 PC
freshest tomatoes	1-2 pcs (or 1 tbsp tomato sauce)
parsley and dill	big bun
Bay leaf	2 pcs
aromatic peppercorns	3 pcs
vegetable oil	3 tbsp.
freshly ground pepper

general information

Total production time

1 h

Complexity

Easy

Number of servings

Step-by-step recipe with photos

Wash the meat, put it in a saucepan, add cool water and bring to a boil.

Carefully skim off the foam and place the peeled onions and carrots into the pan.
Bring to a boil again, reduce the heat so that the broth simmers slightly, and cook the meat for about 2-3 hours until it becomes soft.
At the end of cooking, add salt to the broth, remove the onion and carrots and discard.

Advice. The readiness of the meat is checked with a fork or knife. If the knife enters the flesh virtually without resistance, the meat is ready.

Remove the meat from the pan, cool, separate from the bones and cut into small pieces.
Strain the meat broth through several layers of gauze and pour into a clean saucepan (you will get about 2 liters of broth).
Wash the potatoes, peel and cut into strips or cubes.
Wash the cabbage, cut out the stalk and finely chop or cut into squares.
Add potatoes to the broth.

Then add shredded cabbage and chopped meat.

Bring to a boil and cook for about 15-20 minutes (potatoes and cabbage should become soft).

Advice. If you use young cabbage, you can add it 5-10 minutes after the potatoes, because... it cooks even faster, unlike winter varieties, which need to be simmered for quite a long time until completely soft.

Peel the onion and chop finely.
Wash the carrots, peel and cut into small cubes.
Heat vegetable oil in a frying pan, add carrots and fry, stirring occasionally, for about 3 minutes.
Add the onion, add a little salt and fry together with the carrots until soft, over low or medium heat, about 5-7 minutes.

Place the fried vegetables in a saucepan with soup.

Add bay leaf, peppercorns, stir and simmer the soup over low heat for about 10 minutes so that all the flavors combine.

Wash and chop the greens.
Wash the tomatoes and chop finely.

Tip 1. It is better to peel the tomatoes. To do this, make a cross-shaped cut on the side of the stalk and immerse the tomatoes in boiling water for 1 minute, then immediately transfer them to ice water. After this, the skin can be simply removed.

Tip 2: Instead of new tomatoes, you can add tomato sauce. The sauce is added at the end of frying the onions and carrots and simmered for 2-3 minutes together with the vegetables.

Add tomatoes to the soup, stir and cook for 1-2 minutes.