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 cook cabbage soup from the freshest 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.

Cabbage soup recipe

One of the most recognizable dishes of Russian cuisine is cabbage soup. It is believed that this dish was understood in Rus' for a long time before its baptism. At first it was a simple stew, with cabbage not an integral component. Then only cabbage soups began to be called cabbage soup. In Rus', any housewife can skillfully prepare this dish, and the quality of the cabbage soup could reveal her homeliness. “Not the housewife who speaks beautifully, but the one who cooks cabbage soup excellently.” Tastes have changed, but people's love for cabbage soup has remained for centuries.

Sauerkraut cabbage soup with chicken in a slow cooker

Cabbage soup with sauerkraut is an indescribably delicious dish. And it’s best to cook them in a slow cooker. There, the cabbage soup has time to simmer well, and this makes the taste very reminiscent of the soup from the “Russian stove.” For a detailed recipe for cabbage soup with sauerkraut in a slow cooker, see.

Cabbage soup from the freshest cabbage with chickpeas

A vegetable soup recipe that is suitable for any time of year. But in the summer it is especially pleasant to cook it. After all, soups made from seasonal products always turn out the most delicious. Wash the chickpeas for cabbage soup in advance and soak in water overnight (that is, at night) so that it cooks faster.

Goose cabbage soup with sauerkraut

After preparing the goose carcass for smoking, all that remained were the giblets, neck and wings. From these you can make a tasty broth, which is suitable as a base for any soup. This recipe describes prigo.

Cabbage soup from the freshest cabbage with beans

Lenten cabbage soup with the freshest cabbage and beans turns out so tasty and rich that you won’t bother about the lack of meat in them. Just listen to the advice: soak the beans in cool water in advance and cook separately. Add it to the cabbage soup.

Cabbage soup with mushrooms

A recipe for cabbage soup with fresh cabbage and wild mushrooms for those who love fragrant soups without meat. Naturally, no one will stop you from boiling them in meat broth, as I did. Yes, and in water, cabbage soup turns out tasty, especially if you cook it with snow-white or poultry.

Cabbage soup from the freshest cabbage with chicken and beans

Hot homemade cabbage soup can even be prepared using chicken. The broth is not as rich as beef broth, but overall the soup turned out tasty. The freshest cabbage and tomatoes, coupled with aromatic sweet peppers, give the cabbage soup a vegetable lightness, but the pieces of chicken add a touch of vegetable lightness.

Cabbage soup with chanterelles

We suggest preparing cabbage soup with chanterelles according to this recipe. The base of the soup is chicken broth, which can be cooked in advance, and just before lunch, put a pan of chicken broth on the stove and add other cabbage soup ingredients. Naturally, together.

Cabbage soup with meatballs

We suggest preparing cabbage soup with meatballs and summer vegetables - with young cabbage, potatoes, sweet peppers and carrots from the latest harvest. It’s not absolutely necessary to add tomato, but if it’s more usual for you, then put a little in the vegetable sauté.

Shchi with chicken and young cabbage

With the new crop of vegetables emerging, it’s time to cook cabbage soup in chicken broth with young cabbage. Any part of a chicken carcass is suitable for cooking broth. In this recipe, broth for cabbage soup with young cabbage is prepared using chicken legs. .

Cabbage soup made from sauerkraut with millet and beef ribs

Cabbage soup is a hearty first course. There are many recipes for making this beloved roast dish by almost everyone. Some people prefer to cook lean cabbage soup using vegetable or mushroom broth, while others prepare this ordinary Russian soup with meat boule.

Cabbage soup from the freshest cabbage with beans

A plate of hot cabbage soup is appropriate at any time of day. I’m not advocating eating soup for breakfast, but lunch or dinner will be even more enjoyable, more homely, if there is a steaming plate of rich cabbage soup on the table. I’ll tell you a secret that from time to time I make my own lunch with this cabbage soup.

Lenten cabbage soup with pickled cucumbers “Uspenskiye”

Recipe for cabbage soup with young cabbage without meat, but with the addition of pickles. Cucumbers should be specifically salted, not pickled. The resulting seasonal Lenten soup is quite thick and satisfying. The ingredients in the recipe are for a 2 liter pan. .

Cabbage soup from the freshest cabbage in a slow cooker

Meat eaters believe that if there is no meat on the table, then the dinner was a failure. Usually soups are prepared with meat broth. But, as practice shows, cabbage soup without meat tastes just as good. But such vegetable soup is easier to digest. The recipe for cabbage soup in a multicooker is simple.

Shchi with sauerkraut and smoked meats

Any smoked meats are suitable for cabbage soup with sauerkraut. It can be smoked sausages, ham, or, like mine, a piece of smoked brisket. It is important that the meat is truly smoked and not colored by watery smoke. Obviously, it will depend on this.

Shchi with sauerkraut and turnips

With the advent of cold weather, hot cabbage soup with sauerkraut and turnips will become irreplaceable for those who are not used to sniffling and complaining about autumn depression. The recipe for anti-flu cabbage soup is time-tested and suitable for everyone who loves ordinary home cooking.

Shchi with sauerkraut and pearl barley

Cabbage soup with sauerkraut and pearl barley, of course, is not for everyone. The taste is typical, but I like it. Or rather, I really like it. Don't skimp on sauerkraut for cabbage soup. Specifically, it gives ordinary meat broth the appropriate taste and smell. But with pearl barley.

Rakhman cabbage soup

Rakhman cabbage soup is cooked for a long time, and is not boiled, but simmered, like in a stove. The ingredients in the recipe are for a three-liter pan of cabbage soup. And do not confuse Rakhman cabbage soup with Rakhmanovsky. Extreme in all recognizable recipes it is suggested to cook cabbage soup with sturgeon, c.

Summer cabbage soup with butter

It’s a wonderful time when there is a sea of different tasty greens and vegetables on the market, and besides, there are no mushrooms in the forest. For this option, I have a recipe for summer cabbage soup with butter. If anything, bacon is not necessary in the recipe, but it tastes better to us. I'm sharing.

Lenten mushroom soup in a slow cooker

This method of making meatless cabbage soup is quite common and is prepared in one pan. Perfectly suitable for a vegetarian diet (Diet is a set of rules for human consumption of food) . It takes 1 hour to make a large pot of cabbage soup.

Cabbage soup with turkey in a slow cooker

In principle, soups are cooked in a slow cooker using the Finnish method. The cabbage soup comes out like it came out of a Russian stove. You can take any kind of meat - it’s especially delicious to combine chicken and beef, turkey and pig, and goat and lamb. Now the recipe for cabbage soup with sauerkraut.

Daily cabbage soup with pie crusts

In the old days, the method of making cabbage soup was somewhat different from the modern one. The ingredients were placed in a clay pot, covered with a lid and placed in the oven. The cabbage soup simmered for several hours. When the oven was replaced with a stove, the cabbage became the same carcass as before.

section: Russian cuisine

Greenish cabbage soup

Greenish cabbage soup in meat broth with sorrel can be prepared using various methods. This recipe will appeal, above all, to those who value simplicity. Both in the recipe and in the manufacturing process itself.

Sauerkraut cabbage soup

Sauerkraut cabbage soup with mushrooms. We take mushrooms of two types and conditions - the freshest champignons and dried snow-white mushrooms. Cook the broth on the knuckle with the addition of celery.

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, after which simmer the cabbage soup for at least another half hour. If you cook cabbage soup on the stove, the cooking time is naturally reduced.

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 are slightly cooked, 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 other 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!

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.

Borscht
Broths
Milk soup
Okroshka
Rassolnik
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Solyanka
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- Pea soup
- Mushroom soup
- Diet soup
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Soups – puree
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Cabbage soup

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