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, 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 dressings. 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 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 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.

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 regret the 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. Add 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 done, 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.

Fresh cabbage soup

A selection of regular and newest cabbage soup recipes with step-by-step photos and instructions. Our chefs talk and demonstrate how to prepare the freshest cabbage soup deliciously and simply!

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New cabbage soup recipes

Ingredients

Chicken: breast with wing;

Potatoes: 4-5 pcs;

Onions: 1 piece;

Sweet pepper (Bulgarian): 1 piece;

Olive oil: 2 tablespoons;

Dark peppercorns;

Dill and cilantro.

Ingredients

Potatoes – 3 pcs.

White cabbage – 400 g

Onions – 1 pc.

Sunflower oil – 50 ml

Tomato paste – 1 tbsp.

Garlic – 1 clove

Bay leaf – 1 pc.

Ground black pepper - to taste

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

Beef – 360 g

Potatoes – 5 pcs.

Onions – 1 pc.

Tomato paste – 0.75 tbsp.

Vegetable oil – 40 ml

White cabbage – 1 pc. (small)

Garlic – 1 clove

Ground black pepper - to taste

Bay leaf – 1 pc.

Ingredients

Chicken thigh – 2 pcs;

Potatoes – 400 g

White cabbage - 400 g

Onions – 1 pc.

Tomato paste – 0.5 tbsp. l.

Vegetable oil – 50 ml.

Bay leaf – 1 pc.

Ground black pepper – 1 pc.

Ingredients

Greenish pepper – 1 pc.

Dill - to taste

Parsley - to taste

Green onions - to taste

Dark pepper - to taste

Bay leaf – 1 pc.

Ingredients

White cabbage (fresh) – 350 g

Potatoes – 300 g

Onions – 100 g

Vegetable oil – 5-6 tbsp.

Garlic – 3-4 cloves

Bay leaf – 2 pcs.

Water (filtered) – 1.3-1.5 l

Ingredients

Potatoes – 4 pcs.

Turkey gizzards (or some kind of meat) – 200 g

Onions – 1 pc.

Vegetable oil – 50 ml

Tomato paste – 0.5 tbsp. l.

Beans – 100 gr

White cabbage – 0.5 fork

Bay leaf – 1 pc.

Ground black pepper - to taste

Ingredients

Canned fish in oil – 1 can

Fresh white cabbage – 300 g

Potatoes – 3 pcs.

Refined sunflower oil – 2 tbsp. l.

Ground black pepper – 0.5 tsp.

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

Chinese cabbage – 300 g

Potatoes – 4-5 pcs.

Onions – 1 pc.

Bell pepper – 0.5 pcs.

Garlic – 1 clove

Bay leaf – 2 pcs.

Greens - to taste

Salt, pepper - 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

Tomatoes – 220 g

Sweet pepper – 120 g

Potatoes – 200 g

Vegetable oil – 1 tbsp.

Smoked paprika – 0.5 tsp.

Ground dark pepper – 0.25 tsp.

Asafoetida – 0.5 tsp.

Ingredients

Meat for broth (any kind) – 300 g

Cabbage – 200 gr

Garlic – 2 cloves

Celery – 10 g

Pepper - to taste

Bay leaf – 1 pc.

Greens - to taste

Oil for frying

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

Chicken breast – 1/2 pcs.

Potatoes – 1-2 pcs.

Onions – 1 pc.

Sweet pepper – 1 pc.

Salt, herbs - to taste

Ingredients

Beijing cabbage – 200 g

Potatoes – 100 g

Onion – 30 g

Sunflower oil – 3 tbsp.

Canned snow white beans – 100 g

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

Pork ribs – 2 pcs.

Fresh white cabbage – 150 g

Potatoes – 100 g

Onion – 30 g

Sunflower oil – 1 tbsp.

Frozen nettle – 50 g

Green stems – 15 g

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How to cook cabbage soup: time-tested recipes

Shchi is a multi-component seasoning soup, the face of Russian cuisine. The dish has an old history and long-standing traditions. Lifehacker will teach you how to prepare cabbage soup from fresh and sauerkraut according to all the rules. The prize is a recipe for cabbage soup with mushrooms and fish.

The word “cabbage soup” (shti) comes from the Old Russian “sti”. This was the name given to any liquid nutritious food. Cabbage stews began to be prepared in the 9th century, when this vegetable was brought to Rus' and began to be grown. The dish quickly captured the people's love.

The “female spirit” was constantly present in the house. The cabbage soup could do anything for itself. They could be prepared at any time of the year: in the summer with fresh cabbage, and in the winter with sauerkraut. And they never got boring.

Do you understand that in the 18th–19th centuries, cabbage soup was frozen in the form of huge ice circles and taken with them on the road, and later chopped, heated and eaten?

Cabbage soup was cooked in village huts, noble estates, and royal palaces. Wealthy sections of the population could afford rich cabbage soup (with meat), while more ordinary people prepared a mostly vegetarian option - empty cabbage soup. But no matter what the ingredients were, the cabbage soup was certainly simmered in a Russian oven. So the vegetables did not boil in boiling water, but evenly revealed their own taste.

At the moment, you can indulge yourself in at least gazpacho, even miso, or even creamy soup. But cabbage soup is still the most favorite dish for almost everyone. Therefore, we will tell you how to cook excellent cabbage soup.

Rich cabbage soup made from sauerkraut or fresh cabbage

This is a modern variation of rich cabbage soup - without snow-white mushrooms and turnips (may Pokhlebkin forgive us). But even an inexperienced cook can handle the technology.

Ingredients for a three-liter saucepan:

500 g meat on the bone;
300 g sauerkraut or fresh cabbage;
3 small onions;
2–3 potatoes;
2 tomatoes;
1 small carrot;
1 tablespoon of tomato paste;
vegetable oil for frying;
bay leaf, salt, peppercorns, allspice and other spices - to taste;
dill, parsley, sour cream for serving.

Step 1. Cook the broth

Usually, meat cabbage soup is cooked in beef broth, choosing the brisket, chuck and other parts of the carcass with bones. But you can eat pork and even chicken.

Pour water over the meat and cook over medium heat. When it starts to boil, watch for foam. Otherwise, you will have to strain the broth.

Step 2. Add cabbage

This is the main component of cabbage soup. The most commonly consumed is sauerkraut. They even add its brine to the soup. Thanks to sauerkraut, cabbage soup gets that sourness for which almost everyone adores them so much.

Sour cabbage soup is not cabbage soup at all, but a type of kvass. This is what they called a honey-malt drink in the old days, which was used to cure hangovers. At the moment, almost everyone incorrectly calls sour cabbage soup with sauerkraut.

When the broth boils, add cabbage to the pan. If you have it very vigorous, then you need to wash it in advance.

If you are preparing cabbage soup from fresh cabbage, do not forget that, unlike sauerkraut, it must be added at the end of cooking, before the potatoes.

Reduce heat and taste broth for salt. Usually the cabbage is completely salty, but if desired, you can add a little salt. The cabbage and meat should be cooked for about another hour.

Step 3. Frying

Shchi is a filling soup, which means you can’t do without frying it. Fry finely chopped onion in vegetable oil, then add chopped carrots and chopped tomato, and at the very end another tablespoon of tomato paste so that the soup has a rich color.

Previously, onions were placed in cabbage soup twice. The first time I whole the onion along with the meat when cooking the broth (later it was removed). There was even a saying: “There’s a need for an onion, but there’s an onion in the cabbage soup.” The second time the onion was added finely chopped along with cabbage.

Step 4. Assembling cabbage soup

After an hour and a half of cooking, remove the meat from the broth, and when it has cooled slightly, separate it from the bone and cut into small pieces. Then return it to the soup along with the roast and potatoes.

First, rye flour was added to the cabbage soup for thickness. With the spread of potatoes, this vegetable took over the function of starching the broth.

Step 5. Add spices

About 10 minutes before cooking, add bay leaf, pepper and other spices to taste into the pan. Try cabbage soup. If they seem under-salted, add some salt.

In the old days, cabbage soup was served with kondum (ears with mushrooms and other innards), perepechi or nanny. Remember from Gogol in “Dead Souls”: “... having taken a sip of cabbage soup and taken a large piece of nanny from the dish, a famous dish that is served with cabbage soup and consists of a lamb stomach stuffed with buckwheat porridge...”?

The cabbage soup is ready! Sour cream and fresh herbs are usually used as a dressing.

Daytime cabbage soup

Previously, a cast iron pot with cabbage soup could simmer for hours until the oven cooled down. The longer, the tastier. This is how a special type of cabbage arose - daytime ones. Their composition is the same as regular meat ones, but they take much longer to prepare.

To transform ordinary cabbage soup into daily cabbage soup, after making it, you need to pour it into clay pots and put it in the oven, preheated to 220 degrees. When the soup boils, reduce the temperature to 160 °C and simmer for another two hours. After this, reduce the temperature by 10–15 degrees every hour until you reach 70–80 °C. This simulates the temperature regime of a cooling Russian oven.

Another option: after cooking, wrap the pan with cabbage soup in something warm and let it cool evenly (this will take 4–6 hours).

In addition, you can use a multicooker, experimenting with the baking and stewing mode, as well as the keep warm function.

Cabbage soup with mushrooms and fish

This is a variant of empty cabbage soup. It is ideal for those who do not eat meat or fast.

Ingredients for a three-liter saucepan:

350 g of chum salmon, cod or any other fish with a small number of bones;
400 g sauerkraut;
150–200 g of new wild mushrooms;
3 small onions;
2–3 potatoes;
2 tomatoes;
1 small carrot;
1 tablespoon of tomato paste;
butter and vegetable oil for frying;
bay leaf, salt, peppercorns, allspice and other spices to taste;
dill, parsley, sour cream for serving.

Manufacturing

Pour water into a saucepan and add sauerkraut. When it starts to boil, skim off the foam and reduce the heat to low. Cabbage should be cooked for 40–60 minutes. Then add the freshest fish, cut into large pieces, to the broth. After 20 minutes, catch the fish, separate it from the bones and chop it. Return the fish to the broth.

Chop and boil the mushrooms. It is better to use specifically forest ones: snow-white, boletus, honey mushrooms. Then fry them in butter. In a separate frying pan, fry the onions, carrots, tomatoes and tomato paste in vegetable oil.

Add the mushrooms and fried meat to the broth and cook for about 10 minutes. Add all the spices. Don't forget to add salt! After another 10–15 minutes, the fish and mushroom soup is ready. You can serve them in the same way as rich cabbage soup, with herbs and sour cream.

Teach your spouse how to cook cabbage soup!

In modern cooking there are several dozen varieties of cabbage soup. What kind of cabbage soup do you cook? Share your favorite recipe in the comments.