Green cabbage soup – 5 regular recipes
Green cabbage soup – 5 regular recipes
Svetlana Yakovleva • 04/19/2019
Greenish cabbage soup is prepared in chicken or meat broth, but you can also cook a vegetarian version. In this first dish add sour cream and chicken eggs. It’s not at all difficult to prepare a sour soup, and your loved ones will enjoy eating a plate of tasty and healthy soup for lunch.
Green cabbage soup with sorrel in chicken broth
The sweetish taste of chicken broth and the acidity inherent in sorrel make the soup balanced.
Ingredients:
- chicken – 1/2 pcs.;
- potatoes – 2-3 pcs.;
- sorrel – 1 bunch;
- carrot – 1 pc.;
- onion – 1 pc.;
- eggs – 3 pcs.;
- salt, spices, oil.
Manufacturing:
- Wash the chicken, fill it with cool water and put it on gas.
- When the broth boils, skim off the foam, reduce the heat, add a few peppercorns and salt.
- Cook until the chicken is tender.
- Peel the onion and carrot.
- Chop the onion into small cubes and grate the carrots on a large grater.
- Heat a frying pan with oil and fry the onion first, and then add the carrots.
- Peel the potatoes and cut into strips.
- Remove the chicken from the pan and strain the broth.
- When the meat has cooled slightly, remove skin and bones and place the pieces in the pan.
- Add the potatoes and cook until almost done.
- Wash the sorrel, dry it on a towel, sort it and cut it into strips, removing the cuttings, otherwise the soup will be very sour.
- When the potatoes become soft, add sorrel and fried vegetables to the pan.
- Let it boil, turn off the gas and cover with a lid.
- Boil the eggs hard, cover with cool water and peel off the shell.
Pour the soup into bowls, put half an egg in each and place sour cream on the table.
Green cabbage soup with sorrel and egg in meat broth
This is the most hearty soup recipe that looks great in a bowl.
Ingredients:
- beef – 450 gr.;
- potatoes – 2-3 pcs.;
- sorrel – 1 bunch;
- carrot – 1 pc.;
- onion – 1 pc.;
- eggs – 3 pcs.;
- salt, pepper, oil.
Manufacturing:
- Rinse a small piece of beef with a small bone or clean flesh and place it in a pan with clean water.
- Put on gas, wait until it boils, skim off the foam and reduce the heat to low.
- Season with salt, add a few peppercorns and cook until tender.
- Remove the meat from the pan, let cool slightly and cut into small pieces.
- Peel the vegetables, cut the potatoes into strips, chop the onion into cubes, and grate the carrots.
- Sort the sorrel and wash with cool water.
- Place on a towel, remove the stems and cut into small pieces.
- Fry the onion until golden brown, add the carrots and fry for a few more minutes.
- Boil the potatoes in the broth until soft, add the meat and fry.
- After a minute, add the sorrel to the pan.
- Break the eggs into a bowl, beat them with a fork and pour into the soup, stirring with a spoon.
- Turn off the gas and let the soup stand slightly under the lid.
- Pour into plates and invite everyone to the table.
You can complement this dish with the freshest rye bread and sour cream.
Green spinach cabbage soup
Spinach greens contain many essential nutrients. This soup will help saturate the body with missing vitamins.
Ingredients:
- chicken – ½ carcass;
- potatoes – 3-4 pcs.;
- spinach – 350 gr.;
- carrot – 1 pc.;
- eggs – 3 pcs.;
- salt, pepper, oil.
Manufacturing:
- Rinse the chicken, cut off half and cook the broth with salt and pepper.
- Remove the chicken and strain the broth.
- Peel the vegetables, chop the potatoes into strips, and the carrots can be grated or cut into thin slices.
- Wash the spinach and place on a towel.
- Separate the chicken meat from the skin and bones and place in the broth.
- Add potatoes and carrots to the pan, and when the vegetables become soft, add chopped spinach.
- Lightly beat the eggs with a fork in a bowl and pour into the soup in a thin stream, stirring it.
- Turn off the heat, cover the pan with a lid and let stand for a while.
- Pour into plates and invite everyone to dinner.
Place sour cream and soft bread on the table.
Green cabbage soup
This light vegetarian soup is quick and easy to prepare. It has a rich taste.
Ingredients:
- cabbage – 300 gr.;
- potatoes – 3-4 pcs.;
- greens – 150 gr.;
- carrot – 1 pc.;
- pepper – 1 pc.;
- onion – 1 pc.;
- salt, pepper, oil.
Manufacturing:
- Pour clean water into the pan, add salt and pepper, and wait until it boils.
- Peel the vegetables.
- Cut the potatoes into strips and the onion into cubes.
- Carrots can be cut into narrow strips or half rings.
- Wash the greenish sweet pepper, remove the seeds and cut into thin strips.
- Chop young cabbage into thin slices.
- Place potatoes, carrots and peppers in the pan, and after a quarter of an hour add cabbage.
- Wash all greens and chop with a knife.
- Fry the onion in vegetable oil and add to the soup.
- After a few minutes, add the greens and turn off the gas.
- Let sit for a little while and pour into plates.
A very light and necessary soup is suitable for fasting people or those who do not eat meat.
Green cabbage soup in a slow cooker
This dish will save time.
Ingredients:
- pork ribs – 350 gr.;
- potatoes – 3-4 pcs.;
- sorrel – 1 bunch;
- carrot – 1 pc.;
- onion – 1 pc.;
- eggs – 3 pcs.;
- salt, pepper, oil.
Manufacturing:
- Wash the ribs, cut off the membranes and excess fat, and cut into pieces according to the bones.
- Place in a multicooker container, fill with clean water and set the “Stew” mode for an hour.
- Prepare the vegetables. Cut the potatoes into random pieces and chop the onion into small cubes.
- Add the potatoes to the broth and continue simmering the soup.
- Fry the onion in a frying pan with vegetable oil, and when it turns golden, add the carrot, grated on a large grater.
- Wash the sorrel, dry it on a towel and cut into strips.
- Place the fried vegetables in the bowl, and after a few minutes the sorrel.
- Ladle the soup into bowls.
You can boil the eggs separately, peel them and add them to the soup, cutting them into quarters.
You can add young nettles to this soup, or cook it only from sorrel or spinach. Green cabbage soup, prepared from the first greenery that appears in the garden, will be eaten by everyone with pleasure. Bon appetit!
Sorrel dishes, cabbage soup
Sorrel cabbage soup , or greenish cabbage soup, is a dish whose striking color and taste is given by the introduction of greenish sorrel leaves.
First course recipes → Shchi
Sorrel dishes
Shchi is truly Russian food. And there are just a lot of recipes. The main ingredient of this recipe is fresh sorrel.
During the season of fresh greens, it's time to prepare delicious cabbage soup from sorrel. The recipe for this first dish will not take much time, but in order for the greenish cabbage soup from sorrel to come out tasty, first cook the meat broth.
I suggest preparing delicious spring-summer vitamin soup from the freshest cabbage with sorrel. The dish comes out with a pleasant sourness. According to this recipe, cabbage soup is prepared in beef broth made from small pieces of meat. In a clear broth, all the vegetables remain in pieces and are not boiled. This is a great first course for a real lunch!
Spring. The first spring greens appeared - spinach and sorrel. Cook delicious greenish cabbage soup for lunch - recipe with buckwheat and vegetables.
In hot summer weather, it's nice to treat yourself to a bowl of cool soup. Cool green cabbage soup with sour cream and eggs is one of the most delicious and favorite cool soups. In our family, cool cabbage soup is prepared according to this recipe.
We prepare a light spring dish from wild sorrel, in other words, collected in the meadow.
Light cabbage soup with spinach and sorrel turns out especially fresh, thanks to the fact that our greens are seasonal and very fragrant. Spinach itself has a neutral taste, but sorrel is slightly sour, and this is where the right balance of taste comes out. We will cook the cabbage soup in chicken broth and serve it with boiled eggs and herbs.
The most spring vitamin recipe is a recipe for cabbage soup made from nettles. A light, healthy soup made from the freshest greens will delight you with its freshest taste and saturate your diet with essential vitamins. Making cabbage soup from nettles is not difficult and quite quick.
Recipes with sorrel are numerous and varied, but recipes for cabbage soup with sorrel are especially popular. Cabbage soup with sorrel is prepared quickly and simply, it does not require any time or money, but at the same time it is healthy, low in calories and pleasantly refreshing due to the appropriate sourness. So, we offer one of the options for how to cook cabbage soup with sorrel.
What can you cook from sorrel? Naturally, greenish sorrel cabbage soup with eggs! This summer dish is loved by everyone - from connoisseurs of regular healthy food to indulgent gourmets. We bring to your attention the usual recipe for vegetarian sorrel cabbage soup.
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Cabbage soup with sorrel , thanks to this greenery, turns out pleasantly sour and very fragrant. Usually this soup is prepared in season, i.e. in spring and summer. But, with the introduction of frozen leaves, it can be cooked in winter. Green cabbage soup with sorrel and eggs is a classic of this dish. And the more sorrel you add, the richer and tastier the cabbage soup turns out. With sorrel, the traditional recipe allows you to add spinach and lemon juice. This way you can also achieve the required sourness.
The base of this dish is meat broth. You can eat beef, pork or poultry, but there are also lean versions of greenish cabbage soup. Sorrel cabbage soup in chicken broth, sorrel cabbage soup in meat broth - these options are quite rich, more satisfying than lean sorrel cabbage soup. The meat broth recipe allows for the introduction of a small amount of vegetables. Usually these are potatoes, onions, cabbage. Adding carrots and bell peppers here is not better, because they have a sweet aftertaste, but this is still a sour dish. But you need to add sour cream and eggs. This is exactly how you get true sorrel cabbage soup with eggs, the recipe is wonderful, it’s very tasty, appetizing and elegant.
The sorrel season is long, all spring until July. During the same period, other greenish plants also grow, which can be safely added to cabbage soup. These are spinach, nettle, dill, parsley, etc. For example, a very original and tasty dish, cabbage soup made from nettle and sorrel , is also widespread and deservedly popular. And yet, the main ingredient is sorrel, which adds a pleasant sourness to the dish. Cabbage soup with sorrel and eggs - a recipe for any option, you will need it both in the spring and in the summer.
We offer a few more tips from experienced chefs on how to prepare cabbage soup from sorrel :
– lean cabbage soup can be made less watery or tasteless if you add lightly grated potatoes to the pan first;
– if the cabbage soup is very sour, add more boiled eggs and sour cream, they will definitely brighten up the taste and take away all the excess;
– after adding the sorrel, it is necessary to ensure a steep boil over the highest heat, in this case the tender sorrel leaves will not become soggy and lose their shape, and the soup itself will retain its beautiful and attractive appearance;
– It’s better to eat cabbage soup hot. But there are also lovers of cool greenish cabbage soup, which also has a right to life: after all, in the heat, cool, sour dishes are always appropriate.
How to cook greenish cabbage soup: 5 step-by-step recipes
Spring is the time of young grass, greens and vitamins. It's time to figure out how to cook greenish cabbage soup from sorrel, nettle, spinach, with and without meat.
Green cabbage soup is a tasty and low-calorie dish that is very easy to cook even for a novice housewife. There are a lot of recipes and options, everyone chooses what he likes and tastes.
- Cabbage soup with spinach
- With nettles
- With sorrel
- With cabbage
- In a slow cooker
- Conclusion
Cabbage soup with spinach
Option 1: in broth
To cook meat soup with spinach, you will need: 3 medium potatoes, 3-4 eggs, frozen spinach, greens - green onions, dill, parsley, salt, spices to taste, sour cream.
If you allow meat in your diet, you can prepare a broth by boiling beef on the bone with spices (bay leaf, peppercorns, remove from the pan. Peel the potatoes, wash under cool water, cut into cubes, boil in broth or just in water.
Boil the eggs separately, peel and finely chop. When the potatoes are almost ready, add spinach to the broth. It does not need to be cooked for a long time, almost 5 minutes is enough. Then you need to add diced meat and eggs to the cabbage soup, cover with a lid and leave to simmer.
Wash the greens and chop finely. Add greens to the plate with cabbage soup and season with sour cream.
Option 2: lean cabbage soup
You can cook greenish cabbage soup without meat and with fresh spinach.
- Peel 2 potatoes and cut into cubes.
- Wash the carrots, peel them and grate them on a large grater.
- Finely chop the onion.
- Heat a frying pan, fry onions and carrots in vegetable oil until golden brown.
- Pour cool water into a saucepan, add potatoes and vegetables, cook for 15 minutes (salt, add spices to taste).
- Wash the spinach, tear into pieces, place in a pan, and boil for 5 minutes.
- Boil the egg, peel it, cut it in half.
- Wash the greens (onion, parsley, dill) well and chop finely.
Serve cabbage soup with eggs, herbs and sour cream.
With nettles
Young nettle is rich in vitamins, including vitamin C, vitamins B, A, K.
To cook tasty cabbage soup from it, you need to collect the young shoots early in the spring, before the inflorescences appear on them.
- The nettles must be thoroughly washed and scalded, after which you can start cooking.
- You can add vegetables and herbs to the greenish nettle cabbage soup. Vegetables (potatoes, carrots) should be thoroughly washed, peeled, and cut into cubes or slices in advance.
- Pour water into the pan, add vegetables, cook until almost done.
- It is better not to cut the nettles, but to tear them with your hands. If you cut it, do it with a clay knife so that ascorbic acid does not oxidize.
The nettles are loaded into the pan for 3-5 minutes, then the heat is turned off and the pan is covered with a lid and left to simmer for another 15-20 minutes. Can be served with chopped herbs, eggs, mayonnaise or sour cream.
Such cabbage soup is delicious both hot and cool.
With sorrel
Sorrel will be a beautiful “greenish” ingredient for cabbage soup. Early in the spring, young sorrel is rich in vitamins and microelements, which is why it is especially useful during colds and low immunity.
- Wash young sorrel leaves under hot water and dry. If the cabbage soup will be cooked in meat broth, then first you need to cook it specifically.
- During this period of time, vegetables - potatoes, parsley root, carrots, parsnips - peel, wash, cut into cubes.
- Pour vegetable oil into a frying pan and fry the vegetables in it, you can add salt, pepper, and add spices (suneli hops, pepper, herbes de Provence).
- When the meat is cooked, remove it from the broth and cut into pieces. Place vegetables and chopped sorrel into the pan, boil for 5 minutes, add meat and cover with a lid. Leave the cabbage soup for 10-15 minutes and let it sit.
Before serving, season with sour cream or mayonnaise and add lemon juice to taste.
Instead of fresh sorrel, you can use canned sorrel; there is no need to additionally scald it.
With cabbage
The traditional recipe for greenish cabbage soup involves the presence of meat - pork or beef.
- Wash 500 g of meat, cut into pieces. It is better to take lean pork, beef, and chicken.
- Place the meat in a saucepan, add cool water, and cook until done. How much to cook depends on the type of meat; chicken is cooked faster, pork and beef – longer. During the cooking process, it is necessary to remove the resulting foam with a slotted spoon. It is better not to salt the broth before the meat is ready.
- Impeccable cabbage - fresh, young. Wash the small greenish head well, remove the top leaves, finely chop and add to the broth.
- Peel the carrots and onions, wash, sauté in vegetable oil, and add to the pan. Cook for 15 minutes, then turn off the heat and leave the cabbage soup covered for 15-20 minutes.
Serve with bread and sour cream.
In a slow cooker
It’s very quick and comfortable to cook greenish cabbage soup in a slow cooker.
- If you use canned spinach or sorrel, then for 0.5 liters of greens you will need 200 g of snow-white chicken meat, 5-6 potatoes, leeks, carrots and eggs, salt, spices to taste.
- Wash the carrots and onions, peel and cut into small strips. In the multicooker, turn on the “Fry” mode, load the vegetables into the bowl and, stirring, cook until they become soft.
- Peel the potatoes and cut into cubes. Remove the skin from the meat and cut into pieces. Pour water into the multicooker bowl (with vegetables), add meat and potatoes, and set the appropriate mode (“Soup” or “Multicook”). When the cabbage soup is cooked, add canned sorrel (spinach); there is no need to cook it. Pour the egg into the bubbling broth in a narrow stream.
Before serving, cabbage soup can be seasoned with sour cream.
Conclusion
The recipes, despite the differences, are generally similar to each other. They can be divided into two huge groups: meat and lean. The calorie content of the 2nd group is lower, but here who likes what.
Meat broths can be cooked from pork (neck, shoulder, pelvic parts), beef or chicken (breast). The meat must be boiled in cool water, skimming the foam from the broth. If the broth is not salted before the vegetables are added, it will remain clear.
Fresh or canned (frozen) sorrel, spinach, nettles, and cabbage are used as a “greenish” ingredient.
Lenten greenish cabbage soup can be served either hot or cool, with sour cream, sauce, mayonnaise, herbs and a boiled egg. The main thing is to know the principle of how to prepare greenish cabbage soup, and then you can improvise at your own discretion.
Green cabbage soup - 8 different recipes with photos
Hello, dear readers of our blog! Now we will examine a question dedicated to the preparation of one of the more traditional dishes of Russian and Ukrainian cuisine. We will learn how greenish cabbage soup is prepared. Moreover, we will learn how to prepare this very simple, tasty and necessary soup using 8 different, but very easy-to-follow recipes.
- Traditional green cabbage soup
- Recipe 2
- Recipe 3
- Recipe 4
- Recipe 5
- Recipe 6
- Recipe 7
- Recipe 8
- Video recipe:
Traditional green cabbage soup
First, we will learn how to prepare a more traditional recipe - with sorrel and eggs.
We will need the following ingredients:
- Water (3 l.);
- Meat, beef (350 gr.);
- Potatoes (3 pcs.);
- Testicle (3 pcs.);
- Sorrel;
- Onion (1 head);
- Carrot (1 pc.);
- Oil;
- Salt and pepper.
Manufacturing:
1. First we cook the broth. We wash the meat, remove the skin and put it in a pan with water. Bring to a boil on the stove, and then cook over low heat for 1 hour without a lid.
2. Later, remove the meat and cut into pieces. At this time, you need to wash, peel and chop the carrots and onions. Then fry them in oil for 10 minutes. We wash and cut the sorrel and fry it with vegetables.
3. Boil the broth again, add pieces of potatoes, cook for 20 minutes. Later we add fried vegetables and meat. Then beat the eggs and pour them into the pan. The sorrel cabbage soup is ready.
Recipe 2
The next recipe will be with chicken.
Ingredients:
- Water (3 l.);
- Meat, chicken (350 gr.);
- Potatoes (3 pcs.);
- Sorrel;
- Onion (1 head);
- Carrot (1 pc.);
- Oil;
- Salt and pepper.
Manufacturing:
1. First you need to rinse the chicken and boil it - put it in a pan, add water, pepper and cook for half an hour after boiling.
2. At this time, you need to cut, chop the vegetables and fry in oil.
3. While it’s frying, peel and cut the potatoes, wash and chop the sorrel.
4. Remove the chicken from the pan and cook the potatoes in the broth for 10 minutes. Later add vegetables. After a few minutes, add the sorrel, and after another couple of minutes, add the meat. Cook for another 3 minutes, then let it brew without heat.
Recipe 3
Now we are preparing greenish cabbage soup.
You need to purchase the following ingredients from the store in advance:
- Water (3 l.);
- Cabbage (350 gr.);
- Potatoes (3 pcs.);
- Greenery;
- Greenish pepper;
- Onion (1 head);
- Carrot (1 pc.);
- Oil;
- Salt and pepper.
Manufacturing:
- This recipe is made without meat. Pour water into the pan and set it to heat on the stove.
- While this is happening, peel, wash and cut the onions and carrots.
- Next you need to wash the pepper, divide it into two halves and remove the insides.
- Later we chop the vegetable into cubes. Cook all vegetables for 10 minutes.
- Next, clean the cabbage and cook with vegetables for 20 minutes.
- Add greens, cook for 5 minutes. This is a dietary recipe, its benefits are higher.
Recipe 4
Now we will prepare greenish spinach soup.
Ingredients of the dish:
- Chicken broth (3 l.);
- Spinach (350 gr.);
- Potatoes (3 pcs.);
- Greenery;
- Testicle (3 pcs.);;
- Carrot (1 pc.);
- Salt and pepper.
Manufacturing:
- Let's imagine that we have already made the broth, in other words, we have cooked the chicken.
- First you need to wash the vegetables, peel them and chop them.
- The carrots need to be grated.
- Add them to the broth, boil, after 15 minutes of cooking, add spinach, which needs to be finely chopped.
- We will need to hard-boil the eggs - we will serve our soup with them.
Recipe 5
Now we will master the recipe in a pressure cooker.
Ingredients:
- Water (3 l.);
- Chicken meat (350 gr.);
- Potatoes (3 pcs.);
- Greenery;
- Greenish pepper;
- Onion (1 head);
- Sorrel;
- Testicle (1 pc.);
- Carrot (1 pc.);
- Oil;
- Salt and pepper.
Manufacturing:
- First you need to wash and peel the vegetables, then chop them.
- Turn on the pressure cooker, set the baking program, pour oil inside, and add vegetables.
- Next you need to fry until the onion becomes transparent.
- Then add potatoes, meat (cut them in advance) and water.
- Salt and cook at the appropriate setting for 40 minutes. Later add the greens and cook for another minute.
Recipe 6
Now it’s time for the greenish cabbage soup made from crumble.
Ingredients:
- Water (4 l.);
- Cabbage (350 gr.);
- Flour;
- Chicken (350 gr.);
- Potatoes (3 pcs.);
- Greenery;
- Green onions;
- Onion (1 head);
- Carrot (1 pc.);
- Oil;
- Salt and pepper.
Manufacturing:
- Finely chop the cabbage, greens and green onions.
- Mix, add salt and flour, grind.
- Then we insist under oppression for a week.
- So, if we have 300 grams of crumble, then we take 4 liters of water. Cook crumbly, add carrots, potatoes, meat and onions after boiling.
Recipe 7
Cooking cabbage soup in the oven.
Compound:
- Water (4 l.);
- Sauerkraut (500 gr.);
- Flour;
- Chicken (1000 gr.);
- Potatoes (3 pcs.);
- Greenery;
- Green onions;
- Onion (3 heads);
- Carrots (2 pcs.);
- Oil;
- Garlic;
- Salt and pepper.
Manufacturing:
- We wash and cook the meat. At the same time, wash, peel and chop the vegetables.
- The broth will need to be cooked for 1.5 hours over low heat.
- You also need to keep in mind the need to add spices and herbs.
- While it is cooking, heat the oven, add oil and simmer the sauerkraut for 20 minutes.
- Later, take out the meat and add cabbage, cook for 20 minutes.
- Add vegetables. Cook everything together in a saucepan in the oven for 2.5 hours.
Recipe 8
Next, with a photo, we will master the recipe in a slow cooker.
Ingredients:
- Chicken broth (3 l.);
- Cabbage (350 gr.);
- Potatoes (3 pcs.);
- Greenery;
- Testicles (3 pcs.);
- Greenish pepper;
- Onion (1 head);
- Carrot (1 pc.);
- Oil;
- Salt and pepper.
Manufacturing:
1. Boil the eggs, wash and finely chop the sorrel and other vegetables.
2. Later, fry the vegetables in a slow cooker, after 5 minutes add the broth with potatoes, cook for 10 minutes. Then add the sorrel with cabbage and herbs and cook for another 10 minutes.
Video recipe:
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