We offer today for lunch for your family to cook delicious cabbage soup from fresh cabbage, the recipe of which is unusually simple. To do this, you will need meat broth, which can be prepared on the basis of pork stew. To do this, take half a kilogram of pork stew, rinse with cold water. Fill with water, salt to taste, put the peeled onion and peppercorns. We put all this to cook on a slow fire for 2 hours. Skim as needed and stir. After preparing the broth, we proceed to the magic.

The recipe for the dish may vary slightly depending on the taste preferences of family members. The layout of the products of the dish may include, in addition to the standard set, sweet bell pepper, chili, and beans. Before you start cooking, it is important to prepare all the ingredients in advance. Cooking cabbage soup from fresh cabbage is quite simple. To do this, you need to know only some tricks and secrets. Most of them will be covered in this article. We are sure that after reading this material, you will always get delicious and fragrant cabbage soup from fresh cabbage. Hurry up to surprise your family members with a nutritious and delicious dish.

We start cooking cabbage soup from fresh cabbage: food layout

Begins cooking cabbage soup from fresh cabbage by choosing a suitable meat or vegetable base. This first course is very fragrant and pleasant to the taste, if you use chicken broth as the basis. You can also make a vegetarian vegetable soup. Good results are obtained with the addition of lean pork. To get the broth, the meat must be boiled over medium heat for 30 minutes and slowly heated for 1.5 hours. This is the only way to get a delicious broth with a rich aroma. After cooking, the meat is taken out and the broth is filtered.

And now we can, with a clear conscience, start cooking cabbage soup from fresh cabbage. We will need the following layout of products for a 4 liter dish:

• chopped fresh cabbage in the amount of half a kilogram;
• four large potatoes;
• two carrots and one onion;
• ground black and red pepper;
• Bay leaf;
• sunflower oil.

First, cabbage is put into the boiling broth. After 10 minutes, the chopped potatoes are lowered. Then chop the onion and grate the carrots. All this is fried in a sufficient amount of sunflower or olive oil. We peel the pork stew or chicken meat that was used to make the broth. Grind all the pieces of meat and add to the broth.

By the way, unusually tasty cabbage soup from fresh cabbage is obtained on chicken broth. Be sure to try cooking cabbage soup from fresh cabbage, the recipe of which includes chicken meat.

Secrets of the recipe for delicious cabbage soup

Every housewife can cook tasty cabbage soup from fresh cabbage. As can be seen from the above, there is nothing difficult in this. But there are a number of secrets that help to cook delicious cabbage soup from fresh cabbage. The most important secrets of delicious cabbage soup from fresh cabbage is that the dish does not acquire its real rich taste immediately after cooking. This dish is most delicious the day after cooking. It is for this reason that they are also called daily cabbage soup.

Another secret to cooking delicious cabbage soup from fresh cabbage is that it is advisable to scald the cabbage with boiling water before cooking. So she loses her bitterness, which can be hidden in the veins of the cabbage leaf.

Also, cabbage, after being chopped, can be made more palatable with the help of such simple tricks:

• put in a wide bowl;
• sprinkle with a little salt and sugar;
• add a tablespoon of vinegar;
• beat the cabbage with a pusher until the juice is released.

This will help give the soup a special piquant taste. At the end of cooking, you should lower the bay leaf from the cabbage soup for five minutes. But only then it must be removed from the broth. Otherwise, the taste will be spoiled. We have given the layout of products for a four-liter pan. This amount of soup is enough for a full meal for a family of 4 for two days.

The most delicious cabbage soup from fresh cabbage is obtained in chicken broth. For this we need two chicken legs. Based on them, we cook broth for soup. Then we free the legs from bones and skin. Divide the meat into portions and put back into the broth. Add shredded cabbage. Then, after 10 minutes, diced potatoes are laid. Onions and carrots are fried in vegetable oil. By the way, for a more delicate taste of the soup, you can mix sunflower or olive oil to fry vegetables in equal proportions with butter.

At the end of cooking, you can add spices to your taste, finely chopped fresh dill and parsley. It is proposed to serve with sour cream on the table. Mayonnaise can somewhat spoil the taste perception of the dish. In our family, garlic croutons are always served with fresh cabbage soup. Very crispy and tasty together.

Recipe for lean cabbage soup from fresh cabbage and their calorie content

In order to cook lean cabbage soup from fresh cabbage, it is proposed to take all the same products according to the recipe, except for meat and chicken. Cooking in this case begins with cooking vegetable broth. To do this, water is poured into the pan with the addition of salt and peppercorns. After boiling, shredded cabbage and chopped potatoes are laid. Onions and carrots are fried in vegetable oil. the recipe is distinguished by dietary and unusual cabbage soup, their calorie content is quite low and can be only 40 calories per 1 serving of 250 ml.

To give a special taste, lean cabbage soup made from fresh cabbage is seasoned with lemon juice. Also, to add flavor, you can add passivated sweet pepper and fried mushrooms. When serving, you can season with lean mayonnaise.

Do you want to know what calorie content fresh cabbage soup has in most cases? It depends on what broth you are cooking the soup with.

Lean cabbage soup from fresh cabbage has a calorie content of 40 kcal per 1 standard bowl of soup. Meat soup from fresh cabbage has a higher calorie content. Usually it is 98 kcal per bowl of soup.

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Probably everyone knows that proper and balanced nutrition is the key to the health of the whole organism. At the same time, most gastroenterologists and nutritionists agree that first courses must be present in a balanced daily diet. They support the health of the digestive tract, contribute to the normalization of the water-salt balance, and can be an excellent source of many useful substances. Shchi is one of the most famous native Russian dishes. Let's clarify the recipe for how to cook cabbage soup from fresh cabbage, we will give a detailed step-by-step recipe.

How to cook cabbage soup at home?

To cook delicious and fragrant cabbage soup, you need to prepare half a kilogram of meat, half a kilogram of cabbage, one medium carrot and a couple of onions. Also use a tablespoon of tomato paste or a couple of tomatoes, two medium potatoes and a couple of tablespoons of vegetable oil. You will also need half a bunch of greens, a couple of bay leaves, about a hundred grams of sour cream, two to four cloves of garlic, pepper and salt, depending on your taste preferences.

Rinse the meat and send it to the pan. Fill with cold water and put on a medium fire. Bring the broth to a boil, remembering to remove the foam with a slotted spoon.

Then reduce the heat under the pan to a minimum and cover the container with a lid. Leave the broth for an hour. Next, remove the meat, chop into portioned pieces and return to the soup.

While the broth is cooking, prepare the vegetables. Peel the onions and carrots, wash them. Chop the onion into small cubes, and grate the carrot on a medium grater.

Heat a skillet with vegetable oil over medium heat. Fry the onion with carrots on it until half cooked. Then add tomato paste to the pan. When using tomatoes, wash them well, cut into arbitrary slices and add to the fry in the same way.

Continue to sauté the vegetables for five to seven minutes, stirring occasionally.

Start preparing your cabbage. Remove the top leaves from it and chop into thin straws or squares (as you like).

Peel potatoes, wash and chop into pieces.

Send potatoes and cabbage to the finished broth. Bring to a boil over medium heat, then reduce heat. Put the prepared frying into the cabbage soup and continue to cook them for fifteen to twenty minutes (until the potatoes are ready).

Wash greens and chop finely. Peel the garlic and pass through the garlic. Mix the resulting garlic mass with salt.

Immediately before the end of cooking, add bay leaves, herbs and garlic mass to the pan. Fresh cabbage soup is almost ready. Turn off the heat, cover the soup with a lid and leave for fifteen minutes. Serve the finished dish with sour cream.

How to cook cabbage soup - step by step recipe without potatoes

To prepare such a delicious dish, you need to stock up on half a kilogram of fresh cabbage, seven hundred grams of beef or pork, three tablespoons of tomato paste and one large carrot. Also use a couple of medium onions, some vegetable oil, a bunch of herbs (you can also use dried or frozen herbs), salt and spices depending on your taste preference.

Pour cold water into a four-liter pan, send the meat into it. Cover the container with a lid and put on a medium fire. Bring the broth to a boil, then reduce the heat and simmer for one hour. Do not forget to periodically remove the foam with a slotted spoon.

Strain the finished broth, salt it and send it back to the fire.

Prepare the vegetables: finely chop the cabbage, peel the carrot and grate it on a medium grater, chop the onion into smaller pieces.
Heat up a frying pan with vegetable oil. Fry the onion in it until a little golden, then add carrots to it, mix and continue frying for another couple of minutes. Toward the end of cooking, add a finely chopped clove of garlic to the vegetables. And before you turn off the fire under the pan, add tomato paste to it. If you are using a fresh tomato, cut it into small wedges and stir-fry along with the garlic.

The meat taken out of the broth must be cooled and cut into small cups (not particularly small). Immerse the meat and cabbage in the broth. Boil for ten minutes after boiling. Next, put the tomato roast in a saucepan, add spices and herbs. Boil for another five minutes, then turn off the heat. Shchi from fresh cabbage without potatoes is ready.

Fresh cabbage soup with mushrooms
In this recipe, mushrooms are used instead of meat, which adds a particularly interesting taste and aroma to the finished dish.
You should prepare half a kilogram of fresh cabbage, three hundred grams of fresh mushrooms, one onion, one carrot. Also use one hundred grams of ham, ten pieces of prunes (pitted), some vegetable oil, salt, bay leaf and herbs.

Chop the cabbage into smaller pieces and fry it in a pan with vegetable oil. Cut the onion into half rings, grate the carrots on a grater. Grind the mushrooms into thin slices, and the ham into strips.
Send all the prepared vegetables, mushrooms and ham to the cabbage in the pan. Fry with constant stirring.
Boil the required amount of water in a saucepan. Pour the contents of the pan into it, boil for twenty to thirty minutes. Salt, pepper to taste.
Then add prunes, boil for another ten minutes.
Pour greens and bay leaves into the cabbage soup, then turn off the fire.

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Originally Russian classic cabbage soup was prepared from fresh or sour cabbage. They are so good that they can add the one that is in the refrigerator. And one more important point: cabbage soup should be thick so that the spoon “stands”.

Before you start cooking, you need to choose a recipe, because the dish has many varieties. In the summer season, you can put fresh cabbage, pour sauerkraut in winter. Also add carrots, root parsley, onion, garlic, parsley, celery, tomatoes, potatoes and peppers.

Preparation for cooking

The secret of proper cabbage soup is that they should be thick, rich, with sourness - this effect is given by sauerkraut or tomato sauce. And the rest - freedom for culinary fantasy.

Appetizing cabbage soup can be cooked in the most ordinary saucepan at home. Buy meat in advance, about 400-500 g, a small fork of white cabbage, 2 crumbly potatoes, 2 ripe tomatoes, 1 carrot, onion, and put roots and greens to taste. Season the already prepared dish with chopped herbs and sour cream.

“Schi is also cooked with cereals, only you need to add them before vegetables, taking into account the individual cooking time”

How to choose and shred cabbage

An excellent choice is a strong autumn head with dense leaves. Do not cook from a young vegetable, it is more suitable for a salad. Chop fresh cabbage into strips and, if desired, bring to half-cooked separately. Stew the young in a saucepan for 15 minutes, and bake a dense one in the oven, using earthenware for this. Why do it? When languishing, the vegetable acquires a special aroma that will enrich the taste of the finished soup.

How much to cook

If you are going to cook on the broth, take a whole piece of meat and boil it in water for about two hours to make the cabbage soup rich and rich. Be sure to put fragrant seasonings and roots. Enter shredded cabbage into the prepared broth. Wait until it boils and lower the potatoes, previously cut into slices.

While cabbage soup is cooking, fry carrots, onions, roots in butter. Chop the pepper into cubes, peel the tomatoes, send everything to the broth and boil a little. At the end of cooking, add the fried vegetables, parsley, black pepper.

The last step can be changed if time permits. Place the pan in the oven, covered with foil, and simmer for about an hour. Then add potatoes (chopped into cubes) and soak for another 30 minutes. After 1.5 hours, you will get soft meat with a tender thick stew, since not a lump will remain from the potatoes. And mix this fragrant liquid with cabbage, add what you like - tomatoes, sweet peppers, beans (pods), fresh herbs, mushrooms. Simmer for about 30 more minutes.

“It is allowed to add a little flour fried in a frying pan to a golden color in cabbage soup, dilute it with broth and boil a little, then put it in a sieve and wipe it.”

Fresh cabbage soup - a classic recipe

To begin with, let's cook the well-known cabbage soup from fresh cabbage. It is important not to skimp on spices and herbs in them. You can add more potatoes or do without it. But be sure to put tomatoes - acid is always appropriate.

Ingredients

Servings: 14

• beef 700 g
• water 3 l
• cabbage 400 g
• potato 4 things
• carrot 2 pcs
• bulb onions 2 pcs
• tomato 2 pcs
• garlic 4 tooth
• Bay leaf 2 sheets
• refined oil for frying
• fresh herbs for garnish
• salt, pepper to taste

per serving

Calories: 46 kcal

Proteins: 3.2 g

Fats: 2.5 g

Carbohydrates: 2.7 g

50 min. Video recipe Print

Rinse the meat, place in a saucepan, cover with cool water and put on the stove. Throw in a whole onion. When it boils, set the minimum temperature, cook the beef until tender. Remove, cool, separate from the bone (if any).

Pass the meat broth through a sieve to remove small particles. Put on the stove.

Chop the cabbage, peel the onion with carrots (cut into cubes).

Pour refined oil into a frying pan and put vegetables for frying.

Put the chopped vegetable into the broth, continue cooking over low heat.

Put peeled tomatoes in a pan with vegetables (it is allowed to replace with tomato sauce). Chop the peeled potatoes into cubes.

Put the fried vegetables, potatoes, meat into the broth. Cook potatoes until soft.

Wash greens well and dry. Mince the garlic.

LITTLE TRICKS! A few minutes before cooking, put chopped garlic and boil. Serve a dish seasoned with sour cream and sprinkled with chopped dill.

Sauerkraut soup - a classic recipe

The second number is sauerkraut soup, which is always good. Sour, savory, spicy notes - they have everything to make dinner not boring. And what kind of meat to take for the broth is only a matter of your taste.

Ingredients:

• 0.8 kg beef shoulder;
• 0.5 kg of sauerkraut;
• 6 potatoes;
• 2-3 carrots;
• 3 onions;
• 45-50 g of parsley root;
• black peppercorns;
• Bay leaf;
• salt.

How to cook:

1. You will need a 5 liter pot. Put the washed meat into it, pour water. After boiling, cook for 1.5 hours. During cooking, remove foam from the surface.
2. After 60 minutes, start preparing vegetables. Coarsely grate the carrots, cut the onion into small cubes.
3. Fry the onion in refined oil until translucent, then add the carrots and cook until soft.
4. While the carrots and onions are fried, cut the peeled potatoes into cubes.
5. Remove the spatula from the pan, remove the bones, cut into pieces, put back.
6. Put the potatoes into the broth. Cook until soft, about 10 minutes.
7. Lay out the sauerkraut. It should be crispy, not too salty or savory.
8. Add fried vegetables, pepper, parsley (root), lavrushka, salt. Switch off after 10 minutes.
9. Let it brew. Serve with chopped herbs.

INTERESTING! Sour cabbage soup, by order of Prince Potemkin, was included in the diet of a Russian soldier as "a particularly satisfying and healthy dish." By the way, the soldiers were satisfied with this innovation.

Cooking delicious shchi with pork

If you want, you can add potatoes to the soup. Put the peeled and diced potatoes in a saucepan 20 minutes after adding the cabbage.

Ingredients:

• 500 g pork;
• ½ white cabbage;
• 80 g of onion;
• 50 g root parsley;
• 40 g of oil;
• 2 tomatoes without skin;
• pepper, bay leaf, salt to taste.

Cooking:

1. Prepare meat broth. Remove the pork after 1.5 hours, strain the liquid part into another pan.
2. Put fresh cabbage chopped into thin strips into it.
3. After boiling, add pre-fried onions and parsley root, then return the meat there and cook for another half hour.
4. 10 minutes before the end of cooking, put sliced ​​​​tomatoes, bay leaf.
5. Season and remove from stove.

LITTLE TRICKS! Before serving, put a piece of pork, low-fat sour cream and finely chopped greens in each serving.

Chicken sauerkraut recipe

For cabbage soup with sauerkraut, it is important to choose fatty homemade chicken. Cut the carcass in half and boil the broth. If desired, you can add the onion, and when ready, remove it.

Ingredients:

• ½ part of a chicken;
• 500 g sour cabbage;
• 120 g carrots;
• 50 g root parsley;
• 25 g tomato puree;
• spices and salt to taste.

Cooking:

1. Boil chicken broth.
2. Separately stew the sour vegetable, pouring 370 ml of broth into it.
3. Combine broth and stewed sauerkraut in a saucepan.
4. Add vegetables fried with tomato puree (carrots, onions, root parsley), cook for 20 minutes. Season with spices and salt.

By the way, since it contains sauerkraut, it goes well after an “actively” festive feast. Serving on the table, put sour cream, finely chopped dill or parsley in a plate.

How to cook cabbage soup in a slow cooker

Clay pots were once used to prepare rich cabbage soup. They put all the ingredients in them and sent them to the Russian stove, in which the food languished all day, and in the evening it was served to the table. It would seem that something is simpler, but now women don’t have time for a long fuss, but there is a modern device - a slow cooker.

Ingredients:

• 0.6 kg of meat;
• ½ head of cabbage;
• 300 g potatoes;
• 100 g carrots;
• 1 pod of sweet pepper;
• 75 g onions;
• 1 tomato;
• 40 ml of unscented oil.

Cooking:

1. Fry the onion, carrot, sweet pepper, tomato in odorless oil in the “Frying” mode.
2. Put a piece of meat (preferably whole) into the multicooker bowl with vegetables. Next, add cabbage (chopped into strips), potatoes. Pour in water, salt.
3. Set the program "Soup". Usually this program lasts 2 hours, but you can add another half hour.
4. Add spices, parsley, garlic and fresh herbs at the end of cooking. Remove the meat from the multicooker and chop.

ON A NOTE! When pouring cabbage soup, place a tablespoon of sour cream in a portioned plate, sprinkle with chopped dill on top. Serve immediately.

Videos cooking

Benefit and harm

Rich, tasty cabbage soup is, of course, great. But the main thing is that the dish is safe for health. Despite the many positive qualities, cabbage soup from sauerkraut is quite insidious. So I made a little cheat sheet.

• Shchi improves digestion. The fiber and lactic acid bacteria in the composition help the stomach and intestines, facilitating the absorption and digestion of food.
• They will bring many benefits for colds and flu, as they contain ascorbic acid (vitamin C).
  “A curious fact: with a wet cough, sauerkraut, “appointed” in the form of cabbage soup, helps a lot”
• Quench thirst and slightly reduce body temperature during colds. One plate of cabbage soup - and you will feel better.
• They can cause exacerbation of gastritis, metabolic disorders and water-salt balance due to the high salt content in pickled vegetables.
• Not recommended for cholecystitis and diseases of the duodenum 12

calories

A dish of sauerkraut or sauerkraut is balanced and includes all the necessary nutrients. Scrupulously counting calories is not necessary, the calorie content may look something like this:

Ingredients	Weight, g	Proteins, g	Fats, g	Carbohydrates, g	Calorie content, kcal
Shchi from fresh cabbage
Beef	700	130,2	91,7	-	1078
fresh cabbage	400	7,2	0,8	27,2	108
Onion	150	2,1	-	15,6	72
Carrot	150	1,95	-	13,8	54
Potato	150	3,0	0,6	28,65	133,5
Tomatoes	160	1,76	-	8,0	24
Odorless oil	35	-	34,9	-	305,5
TOTAL:	1745	146,21	128	93,25	1775
Per 100 g		8,4	7,3	5,3	101,7
Sauerkraut soup
Beef	800	148,8	104,8	-	1232
Sauerkraut	500	5,0	-	22,5	115
Onion	225	3,2	-	23,4	108
Carrot	225	2,9	-	20,7	81
Potato	450	9,0	1,8	85,9	400,5
parsley root	50	0,4	-	2,2	10,5
Odorless oil	35	-	34,9	-	305,5
TOTAL:	2285	169,3	141,5	154,7	2252,5
Per 100 g		7,4	6,2	6,7	98,6

If time allows, it's good to cook cabbage soup according to all the rules, but sometimes you need to cook dinner quickly. In this case, I recommend cooking the broth in the evening, during the night the meat will become softer and more tender, it must be cut and returned to the liquid.

Daily cabbage soup from sauerkraut will become even tastier after heating, so in the North they often cooked a large saucepan, then froze it, and if necessary, broke off a piece, put it in a cast iron pot and heated it in a Russian stove. A dish cooked on the stove and subsequently frozen is not inferior in taste to the one from the oven.

Shchi should have a sour taste, this is a prerequisite. In addition to traditional ingredients, you can supplement them with sour apples or berries (lingonberries, cranberries), sour cream, pickles and mushrooms. In the South of Russia, they put tomatoes and sweet peppers, and modern recipes contain potatoes, which make the soup thick and tasty.

From the meat, cook a strong broth, adding bay leaves and allspice to it. While it is cooking, fry the onion in oil until translucent, then combine with grated carrots. Once the vegetable is soft, remove the pan from the stove. Remove the meat, cut into pieces, send back to the broth, add potato cubes and chopped parsley root.

After 8-10 minutes, season with sauerkraut (squeezed from the brine). However, if there are no health problems, you don’t need to do anything, just cook it in meat broth for 15 minutes, then put the fried vegetables and spices. Cook for 7 more minutes. Serve with sour cream or cream, sprinkled with fresh herbs.

Shchi and porridge are our food. So they said in Rus' from ancient times.

Shchi was the main dish, consumed daily and still has not lost its relevance.

But unlike its predecessors, the modern dish has a lot of variations.

How to cook delicious cabbage soup?

Fresh cabbage soup - general principles of cooking

For cabbage soup, you can use vegetable, meat and even fish broth. Depending on the additive, the taste of the dish will change. Vegetables are also added: cabbage, potatoes, carrots, peppers, onions. Cereals, mushrooms, legumes can be added.

The main technology for making cabbage soup:

1. The broth is being prepared. Cooking time depends on the type and quality of the base product.

2. Cabbage is added (if it is not young), then potatoes. If the cabbage is young, summer, then we put it at the end of cooking, after the potatoes are ready.

3. Other vegetables are added. Most often, frying is done in a pan with the addition of oil. But you can put vegetables raw or baked.

At the end, cabbage soup is seasoned with spices and herbs. Classic cabbage soup was prepared white, without the addition of tomato. But today, most housewives prefer to cook a red dish with tomatoes, pasta, sauces. In any recipe, you can make your own adjustments, add or remove colors.

Recipe 1: Classic cabbage soup with beef

To prepare cabbage soup from fresh cabbage, it is better to use beef on the bone. In this case, the broth will turn out rich and fragrant. The classic recipe for cabbage soup without the addition of tomatoes, tomatoes.

Ingredients

300 grams of beef (not counting the bones);

3 potatoes;

400 grams of cabbage;

Onion and carrot;

Bay leaf;

Bulgarian pepper;

Black pepper, salt;

A little oil;

Greens as desired.

Cooking

1. Boil the meat until tender. We take it out of the pan, remove the stone, and cut the flesh into small pieces. Again put in future cabbage soup, salt the broth.

2. We chop the cabbage not large, neat straws. Large pieces of leaves spoil the look of the dish. We send the sliced ​​\u200b\u200bto the pan and boil for 2 minutes. If the cabbage is winter and very tough, then the time can be increased.

3. Peel and cut potatoes. You can just cubes, but ideally the pieces should be long and combined with cabbage. We put the potatoes in a saucepan.

4. While the vegetables are being prepared, we are roasting. We cut the peeled onion into cubes, three carrots and fry everything together. At the end, add diced sweet pepper, stew a little.

5. Add vegetable roast to the pan. Let the soup boil.

6. If necessary, add more salt, pepper, season with bay leaves and herbs, dried, fresh or frozen.

Recipe 2: Fresh cabbage soup with canned beans and chicken

Ideally, boiled beans are used to prepare cabbage soup from fresh cabbage. But not every housewife burns with the desire to boil this product. Soaking for 10 hours, then cooking, during which the beans may burst, remain tough or taste bad. It is much easier to throw canned beans into the pan, especially since there is no shortage of this product.

Ingredients

500 grams of chicken (you can use a soup set);

3 potatoes;

Standard can of beans (400 gr.);

Large bulb;

350 grams of cabbage;

Carrot;

Spices, a little oil;

2 tablespoons of tomato paste or 3 tomatoes.

Cooking

1. Fill the chicken with cold water, put on the stove and boil for 5 minutes. Then drain the broth, rinse the pan from adhering foam. Put the chicken back in, cover with cold water and cook for half an hour. Do not let the meat boil actively so that the broth remains clear.

2. Add shredded cabbage. We boil for a minute.

3. Put the chopped potatoes, salt the cabbage soup and cook until the vegetables are soft.

4. In a frying pan, we cook roasting. First, bring the onion to transparency, add chopped carrots, let it brown.

5. Dilute the tomato paste with a small amount of broth from the pan, pour it into the pan and simmer for 5 minutes. If fresh tomatoes are used, then the vegetables are simply chopped and poured, it is advisable to remove the skin.

6. Drain the marinade from the beans, spread to the vegetables.

7. We shift the tomato roast into cabbage soup, boil for a minute. We fill the first dish with herbs, garlic, any spices.

Recipe 3: Summer soup from fresh cabbage and sorrel

Many are familiar with green cabbage soup from sorrel, which is usually prepared in the summer and delights with its sour taste. But such a soup turns out to be too light, does not satisfy hunger well and is not quite to the taste of men. The way out is the preparation of cabbage soup from fresh cabbage with sorrel. The dish turns out to be hearty, rich, but does not lose that special sourness.

Ingredients

700 grams of any meat;

4 potatoes;

300 grams of cabbage;

Bulb;

2 tomatoes;

Carrot;

150 grams of sorrel;

Greens, spices.

Cooking

1. Pour the washed meat with water and prepare the broth. If using beef, cook for at least 2 hours. Pork can be 1.5 hours. For chicken, 40 minutes is enough. In the process of cooking vegetables, the meat will come to readiness. For lean soup, you can cook a fragrant vegetable broth from carrots, onions in the husk, parsley root.

2. Add chopped potatoes to the finished broth. We cook 10 minutes. We fill with salt.

3. Finely chop the onion, fry in oil.

4. Add shredded carrots to the onion, fry for another 2 minutes. Then put the chopped tomatoes and simmer for 5 minutes. Tomatoes can be replaced with tomato sauce or pasta, but with fresh vegetables it tastes better.

5. Add finely chopped cabbage. Since the soup is summer, it is enough for a young vegetable to boil for 2-3 minutes, and it will become soft.

6. Put vegetable roast in a saucepan, let it boil.

7. We wash the sorrel leaves and greens, remove the damage and send it to the pan after roasting. Let the soup boil. We throw a bay leaf, any spices and turn it off.

Recipe 4: Lean (vegetarian) fresh cabbage soup with forest mushrooms

Who said fast food is tasteless? He did not try the mushroom soup. This dish can take a backseat to many meat dishes and will become a favorite on the table. To prepare cabbage soup, we take forest mushrooms, which, for reliability, can be pre-boiled for 20 minutes.

Ingredients

300 grams of mushrooms;

350 grams of cabbage;

3 potatoes;

Carrot;

Onion bulb;

2 tomatoes;

Cooking

1. We put a pan on the stove, pour 3 liters of water. You can salt right away.

2. We cut the potatoes into cubes, send them to future cabbage soup.

3. After 3 minutes, add chopped cabbage. Cook until half cooked and make sure that the pieces do not boil.

4. Shred carrots with onions, fry in a pan, add diced tomatoes and simmer until soft.

5. In another pan (or in a bowl after onions and carrots), fry finely chopped mushrooms until golden brown. Put in a saucepan with cabbage soup, cook for 3-4 minutes.

6. Spread the tomato roast. Boil for 2 more minutes.

Recipe 5: Diet soup from fresh cabbage without potatoes

A recipe for low-calorie cabbage soup with fresh cabbage, which can be used for diet food, fasting days and just a light dinner. A hot dish will satisfy your hunger well, warm you up in cold weather and help you to endure food restrictions more easily.

Ingredients

One chicken breast;

2.5 liters of water;

400 grams of cabbage;

2 carrots;

Large bulb;

2 tomatoes;

A spoonful of paprika;

0.5 tablespoons of oil;

Greens, spices.

Cooking

1. Wash the breast and boil for about 20 minutes. Then we cool, cut into arbitrary slices and again send to the broth.

2. Mix the chopped onion and chopped carrots, add a little oil, mix and bake in the oven for 10-15 minutes to make the vegetables brown.

3. Shred the cabbage, send it to the pan.

4. After boiling, add the baked vegetables, salt the cabbage soup and cook until the vegetables are soft.

5. Scald the tomatoes with boiling water, remove the skin and cut into cubes. Put in the pot as soon as the vegetables become soft. You can also add bell pepper. Cook for 2 more minutes.

6. Fill the dish with paprika, herbs. Spicy spices can be added if desired, but they increase appetite, so be careful.

Recipe 6: Fresh cabbage soup with pork and apple

Thick, rich cabbage soup with pork is a wonderful winter dish that satisfies hunger well and is simply very tasty. A feature of the dish is apple dressing. For the broth, you can take absolutely any pieces, but it is better not to use too fatty meat. Or, when cooking the broth, along with the foam, remove excess melted fat.

Ingredients

400 grams of pork;

5 potatoes;

2 carrots;

Tomato;

Spoon of tomato ketchup;

Lukovichka;

parsley greens;

Spices, a little oil;

3 liters of water;

500 grams of cabbage.

Cooking

1. Soak the meat. To do this, pour the washed pieces for an hour with cold water. Then we change the liquid to clean water, set the broth to boil.

2. Add chopped cabbage.

3. Put the chopped potatoes. Now you can salt it.

4. Cooking the usual frying of onions with carrots. We send it to the pan as soon as the vegetables become soft.

5. Cooking apple dressing. To do this, we clean the fruit, three finely, without affecting the seed box with the core. We simply cut the tomato in half, three on a grater, without using the skins. Add ketchup to the mix. Mix well.

6. We send apple dressing after vegetable roasting. Add pepper, any spices there and boil for 3 minutes.

7. Put chopped parsley, bay leaf, black pepper and turn off. Cover and let the cabbage soup soak in the aromas of spices for half an hour.

Recipe 7: Fresh cabbage soup with smoked meats

A delicious dish with an incredible flavor, which is better not to cook in large quantities. Smoked cabbage soup tastes best when fresh. In the process of storage and reheating, the zest of the dish disappears. If there are no ribs, then you can cook with any smoked meats. For cooking, it is better to use a deep cauldron, this will avoid staining excess dishes.

Ingredients

250 grams of smoked ribs;

5 potatoes;

400 grams of cabbage;

Carrot, onion;

Bulgarian pepper;

3 spoons of tomato paste;

Spices, any greens.

Cooking

1. Cut the ribs into pieces, throw into the cauldron and fry for a minute. If there is little fat, then you can add any oil.

2. Add chopped onion, continue to fry.

3. Pour the chopped carrot, then sweet pepper. We fry together until cooked. Be sure to put a full kettle of water to boil.

4. We throw potatoes into the cauldron, which we cut into cubes, slices or straws. At your own discretion.

5. Fill the contents with boiling water, salt. Cook for a couple of minutes after boiling.

6. Put the cabbage and cook until the vegetables are soft.

7. We dilute the tomato paste with broth from the total mass, send it to the cauldron. Boil for 3-4 minutes.

8. We season the smoked cabbage soup with herbs, spices, you can add garlic, hot pepper. Serve with sour cream and homemade crackers.

Recipe 8: Lazy cabbage soup from fresh cabbage with stew

The perfect recipe for people who love delicious food but don't have the time or inclination to stand by the stove. It takes only half an hour to prepare such cabbage soup. It is better to use Gost's stew, in glass jars, so that there is meat in it.

Ingredients

Bank of stew;

1 onion;

4 potatoes;

400 grams of cabbage;

Carrot;

Oil, spices.

Cooking

We put 2 liters of water on the stove, let it boil. Salt.

Add chopped potatoes, let it boil again.

Throw in shredded cabbage. Cook cabbage soup for 12-14 minutes.

We spread the stew, cook for a couple of minutes.

Fry the onion with carrots, if desired, add a tomato at the end and cook red cabbage soup.

Transfer the roast to the pan, boil for another 2 minutes.

Season the finished dish with spices, herbs, turn off.

Recipe 9: Fresh cabbage soup "Uspensky" with peas and pickles

An original version of cabbage soup made from fresh cabbage, with a special taste of pickles and green peas. A great dish to diversify your diet. We use any meat, according to our desire. And you can cook a lean meal.

Ingredients

400 grams of meat;

300 grams of cabbage;

150 grams of cucumbers;

Bank of green peas;

Lukovichka;

2 potatoes;

70 grams of tomato;

Carrot.

Cooking

1. We prepare the broth from meat and 2.5 liters of water.

2. Add chopped cabbage.

3. Pour out the potatoes and salt, but a little, as cucumbers will be added.

4. In a frying pan, we make a browning. Fry chopped onion, add carrots.

5. Finely cut the cucumbers, throw them into the pan. You can just grate. Cook with the rest of the vegetables for 5 minutes, then add the tomato, simmer for another 2 minutes. You can use fresh or canned tomatoes.

6. We spread the roast to almost ready vegetables in a saucepan, bring to a boil and cook for 3 minutes.

7. Spread canned peas without liquid. Let's boil.

8. We bring cabbage soup to taste: put spices, herbs.

Recipe 10: Cabbage soup "Ural"

A feature of these cabbage soup with fresh cabbage is the addition of millet. But instead of it, you can also put rice or barley. The dish can be prepared with or without potatoes. We use any meat, you can cook a vegetarian version.

Ingredients

Half a kilo of meat;

3 liters of water;

Bulb;

70 grams of millet;

Carrot;

Oil, spices;

50 grams of tomato paste.

Cooking

1. We prepare the broth from meat and water. Salt at the end.

2. Shred the cabbage, put it in a pan with butter, fry a little. We add a tomato.

3. In a separate pan, fry the onions and carrots.

4. Add the washed millet to the broth, cook for 10 minutes. If potatoes are used, then we also add it at this stage, after the millet has boiled.

5. Spread the fried cabbage with tomato. Cooking 5 minutes.

6. Spread the fried carrots with onions. Let the soup boil.

Many people are not impressed by the smell of boiled cabbage, but in fact it is very easy to get rid of it. Just at the end of cooking, add a little butter to the pan, let it dissolve and boil. The bad smell will disappear.

So that the broth is transparent and has a pleasant taste, meat products can be soaked in water before cooking. Or cook cabbage soup on the second broth. This is especially true for pork first courses, which are rarely transparent.

In order for cabbage soup to acquire a beautiful color and aroma, you need to add vegetables when cooking the broth. The onion is cut in half without removing the husk. Carrots in thick rings. Fry in a pan until browned and thrown into the pan along with the meat. Before adding the rest of the ingredients, the aromatic addition is removed with a slotted spoon.

Instead of sour cream for cabbage soup, you can cook a wonderful sauce based on it. Mix 2 cloves of chopped garlic with 10 grams of sour cream, add a bunch of chopped herbs, a spoonful of ready-made mustard or soy sauce. Don't forget to salt and pepper. The same sauce can be served with dumplings, pasta and other dishes.

Products for cooking cabbage soup in a slow cooker - the same as for cabbage soup in a saucepan
1. Peel the onions and carrots, finely chop the onion, grate the carrots on a coarse grater.
2. Pour vegetable oil into the slow cooker, put onions and carrots, fry in the "frying" or "baking" mode for 15 minutes.
3. Cut the meat, put it on the vegetables, simmer together with the vegetables for 30 minutes.
4. Add thinly sliced ​​cabbage, peeled and diced potatoes, chopped tomatoes to the slow cooker.
5. Pour cold water to the maximum, add salt and pepper.
6. Set the multicooker to the "quenching" mode and cook cabbage soup for 1.5 hours.
7. For the effect of infused, so-called. "daily" cabbage soup leave the multicooker turned on in the keep warm mode for 12-14 hours.

Fkusnofakty

What can replace tomatoes in fresh cabbage soup
It is permissible to replace tomatoes in cabbage soup with tomato paste (1 tomato - 1 tablespoon of tomato paste).

What can be added to soup from fresh cabbage
Optionally, you can use bell peppers, canned beans in fresh cabbage soup.

How to cook rich cabbage soup
To cook rich cabbage soup, it is recommended to use medium-fat beef - sirloin or brisket. It is recommended to cut the fat before cooking the meat and fry the onion on it. To do this, heat a frying pan over medium heat, put the chopped fat, melt it, move it to the edge of the pan and put the onion. Fry the onion until golden brown. Zazharku for fat, removing the cracklings, add to the cabbage soup 7 minutes before readiness.

Shchi as a first course has been prepared for a very long time; they have been known in Rus' since the 11th century.

If a head of fresh young cabbage is used to prepare cabbage soup, then it can be laid 10 minutes after adding potatoes to cabbage soup: the leaves of young cabbage are soft, and they cook faster than the leaves of winter varieties of cabbage.

When cooking cabbage soup with tomatoes, it is advisable to remove the skin, as it does not boil soft. In order to easily remove the skin, make a cross-shaped incision from the side of the stalk, dip the tomato in boiling water for 1 minute, remove it from the water, cool slightly and carefully remove the skin from the fruit.

When preparing the frying for cabbage soup, you can add 3 tablespoons of grated parsley root and celery root to them. They have a pleasant smell, and also give cabbage soup a sharp herbal flavor.

Shchi without adding meat (they are also called empty cabbage soup) can be cooked during the fasting period. Then no meat should be added, the cabbage soup should be served without sour cream, and to make the soup rich, you should fry onions, carrots, tomato paste or tomatoes in vegetable oil.

Shchi from fresh cabbage can be stored in the refrigerator for 4 days in a container with a lid.

The calorie content of cabbage soup from fresh cabbage is 42 kcal / 100 grams.

The cost of products for making cabbage soup from fresh cabbage, on average in Moscow for July 2019, is from 450 rubles per saucepan of cabbage soup.