Very tasty and nutritious cabbage soup is obtained from fresh cabbage, cooked on pork ribs, a recipe with a photo of cooking today is brought to your attention. Any ribs are suitable for the broth: pork, beef, you can take fresh or smoked ones. Just do not forget that smoked ones will give a specific taste, not everyone loves it in cabbage soup, so fresh meat is still preferable. After cooking, the ribs must be taken out, and the broth must be filtered to remove small fragments of bones. To separate the meat from the bones or not is a matter of taste and habit. When serving, small ribs can be put whole in a plate with cabbage soup, and meat is usually cut off from large ones.
Fresh ribs (pork) - 400 gr.
- water - 3 liters
- salt - to taste
- white cabbage - a small fork
- carrots - 1 large
- sweet red pepper - 1 large (optional)
- tomatoes - 2-3 pcs. (or 2 tablespoons sauce)
- onion- 1 large head or 2 medium
- vegetable oil - 2 tbsp. l. (or 1 tbsp. lard)
- potatoes - 3 pcs.
- black or hot chilli pepper - to taste
- Lavrushka - 1-2 pcs.
- sour cream, gray or Rye bread, greens, garlic - for serving
Cut the meat cut into pieces, wash with cold water. We cut off the excess fat (if you do not like fatty meat), fill the ribs with water (cold), cook at a low boil for about an hour, until the meat is ready. Do not forget to remove the foam immediately after boiling and two or three more times while cooking the broth.
We filter the hot broth through a sieve or colander, select the ribs, return the broth to the pan.
We put on a gentle fire, and while the broth is gaining temperature, prepare the vegetables. Cut the potatoes into strips or cubes, chop the onion into small cubes.
Chop the carrots into circles or strips (or use a grater with large holes), cut the pepper into strips, cut the tomatoes without skin into cubes.
Put salt to taste in the boiling broth, pour the potatoes. We wait for the beginning of the boil, cover with a lid, cook for 10 minutes, bringing to half-cooked.
As soon as the fire has been adjusted under the broth with potatoes, we begin cooking vegetable frying for cabbage soup. Pour the onion cubes into a pan with melted lard or heated oil. Brown lightly without frying the onion.
Add carrots, mix so that the carrot sticks are saturated with oil.
After a few minutes, the carrots will soften and you can pour the pepper strips.
Almost immediately add the tomatoes, mix, leave to simmer on low heat under the lid. Cooking fry 6-7 minutes.
Looking after the broth and frying, we chop the cabbage into strips of medium width, not very finely, so that the cabbage does not boil when boiled. The amount of cabbage is arbitrary, depending on what cabbage soup you like - thick or not very thick.
In a pan with almost ready potatoes, put the vegetable fry along with the oil. Bring to a boil, cook for three minutes.
We send shredded cabbage into the broth, crushing it with a spoon. After all the cabbage has been added, we try the cabbage soup for salt, adjust it and leave it to simmer on the weakest fire until the cabbage is ready. Be sure to cover with a lid so that the cabbage softens faster and the broth does not evaporate. At the very end of cooking, return the ribs or meat cut from them to the pan.
Season ready-made cabbage soup on pork ribs from fresh cabbage with lavrushka, ground or capsicum, crushed garlic (if you like). We leave it to brew on a warm burner. When serving, put meat, greens in plates.
Bon appetit!
Shchi on pork ribs with fresh cabbage (without carrots and tomatoes, without roasting)
And Shi again! There are a lot of recipes for cabbage soup from sour cabbage ... and I want to invite you to try very tasty and easy-to-cook cabbage soup from fresh cabbage. For a very long time I could not find a recipe for cabbage soup, then one thing is not so different ... And then one day we went to Shrovetide in the city of Borovsk, in the Kaluga region, to a place called Ethnomir, that's where ... in an ordinary dining room I found the perfect recipe for cabbage soup ! I hope you enjoy this wonderful soup!
So we need...
Ingredients:
Fresh pork ribs - 700 gr.
Water - 3 liters
Cabbage - 400-500 gr.
Onion - 1 pc.
Potato - 5 pcs. (medium size)
Dill - 50 gr.
Garlic - 2-3 cloves
Salt, bay leaf
And sour cream for serving)
1. We wash the ribs. We cut. We put to cook for about 1-1.5 hours
2. While the ribs are cooking, peel and cut the potatoes.
3. Finely chop the onion.
4. Shred the cabbage
5. The broth with ribs is being cooked, we have done all the preparatory work for the soup ... you can get down to business
6. The broth is ready! We take out the ribs, disassemble, remove the bones.
Strain the broth and put on fire. Add meat. We boil. We add some salt.
7. Throw chopped onion into the broth with meat. Lavrushka. 2 minutes later potatoes. Cook until potatoes are ready.
8. Now cabbage. Add to soup. We mix. We look at the density, who likes how ... someone likes it thicker, someone not very much. We cook until the cabbage is ready, it is desirable that it be with a “crunch”, but again, whoever likes it! Taste if necessary, add salt.
9. We quickly cut dill. Add to soup.
10. Squeeze the garlic through the garlic press into the soup too.
11. Boiled! Cover and turn off!
Shchi is ready! Let it brew for 30 minutes...
After 30 minutes, we open the lid of the pan ... and inhale the divine aroma ... so why inhale it !!! This beauty needs to be eaten! Pour into bowls and add sour cream!
cabbage soup from sauerkraut I don’t cook often, as I don’t have special fans of this dish. But for a change, you can cook such a soup. Usually I cook soup from fresh cabbage with melted cheese. In addition, cooking cabbage soup with sauerkraut does not take much time. About an hour. This is taking into account the preparation of the broth.
So for cooking you will need carrots, onions, potatoes, sauerkraut, pork on the bones. I used spare ribs as they cook much faster.
First you need to boil the pork. To do this, pour water into the pan and put the ribs, previously washed in running water.
When the pork boils, the water should be changed, as such an unpleasant-looking foam forms on the surface of the broth. If the water is not changed, then it will float in chunks in the finished soup. This dish doesn't look very appetizing.
When the water has been changed, you should put the pot of pork on the fire and continue cooking. The main thing is to change the water in time. If you miss this moment and change it when the meat is almost cooked, then the broth will turn out empty. As a result, cabbage soup will not be so tasty.
While the pork is cooking you can prepare the vegetables. potatoes should be peeled, washed thoroughly, and then cut into neat cubes. If desired, you can cut into strips. It's not essential.
Remove the pork ribs from the prepared broth and add the potatoes.
While the potatoes are cooking, you can prepare the roast. Carrots should be peeled, washed, and then chopped into a coarse grater.
Onions must be peeled, washed and cut.
You need to put a pan on the fire, heat it and pour vegetable oil. After that, you can lay out chopped onions and carrots.
Vegetables should be sautéed until they are golden brown.
The meat must be separated from the bones and cut into small pieces.
Pork and vegetables can be added to the broth and cook for another 10 minutes.
At the end of cooking, sauerkraut should be added to the cabbage soup. this product is worth checking out. If the cabbage is too sour, then you can rinse it in cold water. This will remove the acid. Sauerkraut should be added only after the potatoes are cooked. Otherwise, the vegetables will remain firm due to the acid.
You need to cook the soup for another 15 minutes. 5 minutes before cooking, greens should be put in sauerkraut soup. Alas, I only had frozen, but you can also fresh.
Of course, do not forget about spices and salt.
That's all sauerkraut cabbage soup ready. Before serving, add sour cream to the soup.
This is the soup I made.
Bon appetit!
Cooking time: PT01H00M 1 hour
Calories: Not specified
Cooking time: Not indicated
in autumn and winter menu light summer soups give way to thick, rich soups on strong broths, piping hot, warming and satisfying. The choice is large: here and, and hodgepodges, and borscht, and, and, of course, cabbage soup with fresh or sour cabbage. Such soups are prepared, as a rule, for two or three days, so that they infuse and become even tastier.
Shchi from fresh cabbage cooked on pork ribs is very tasty and nutritious, a recipe with a cooking photo is brought to your attention today. Any ribs are suitable for the broth: pork, beef, you can take fresh or smoked. Just do not forget that smoked ones will give a specific taste, not everyone loves it in cabbage soup, so fresh meat is still preferable. After cooking, the ribs need to be taken out, and filtered to remove small fragments of bones. To separate the meat from the bones or not is a matter of taste and habit. When serving, small ribs can be put whole in a plate with cabbage soup, and meat is usually cut off from large ones.
Ingredients:
- fresh ribs(pork) - 400 gr;
- water - 3 liters;
- salt - to taste;
- white cabbage - a small fork;
- carrots - 1 large;
- sweet red pepper - 1 large (optional);
- tomatoes - 2-3 pieces (or 2 tablespoons of sauce);
- onions - 1 large head or 2 medium;
- vegetable oil - 2 tbsp. l (or 1 tbsp. lard);
- potatoes - 3 pcs;
- black pepper or hot capsicum - to taste;
- Lavrushka - 1-2 pieces;
- sour cream, gray or rye bread, herbs, garlic - for serving.
Recipe with photo step by step:
Cut the meat cut into pieces, wash with cold water. We cut off the excess fat (if you do not like fatty meat), fill the ribs with water (cold), cook at a low boil for about an hour, until the meat is ready. Do not forget to remove the foam immediately after boiling and two or three more times while cooking the broth.
We filter the hot broth through a sieve or colander, select the ribs, return the broth to the pan. 
We put on a gentle fire, and while the broth is gaining temperature, prepare the vegetables. Cut the potatoes into strips or cubes, chop the onion into small cubes.
Chop the carrots into circles or strips (or use a grater with large holes), cut the pepper into strips, cut the tomatoes without skin into cubes.
Put salt to taste in the boiling broth, pour the potatoes. We wait for the beginning of the boil, cover with a lid, cook for 10 minutes, bringing to half-cooked.
As soon as the fire has been adjusted under the broth with potatoes, we begin cooking vegetable frying for cabbage soup. Pour the onion cubes into a pan with melted lard or heated oil. Brown lightly without frying the onion.
Add carrots, mix so that the carrot sticks are saturated with oil.
After a few minutes, the carrots will soften and you can pour the pepper strips.
Almost immediately add the tomatoes, mix, leave to simmer on low heat under the lid. Cooking fry 6-7 minutes.
Looking after the broth and frying, we chop the cabbage into strips of medium width, not very finely, so that the cabbage does not boil when boiled. The amount of cabbage is arbitrary, depending on what cabbage soup you like - thick or not very thick.
In a pan with almost ready potatoes, put the vegetable fry along with the oil. Bring to a boil, cook for three minutes.
We send shredded cabbage into the broth, crushing it with a spoon. After all the cabbage has been added, we try the cabbage soup for salt, adjust it and leave it to simmer on the weakest fire until the cabbage is ready. Be sure to cover with a lid so that the cabbage softens faster and the broth does not evaporate. At the very end of cooking, return the ribs or meat cut from them to the pan.
Season ready-made cabbage soup on pork ribs from fresh cabbage with parsley, ground or capsicum, crushed garlic (if you like). We leave it to brew on a warm burner. When serving, put meat and greens in plates. Bon appetit! 
Author Elena Litvinenko (Sangina)
For the sake of variety, prepare hot, rich, flavorful sauerkraut cabbage soup, the recipe of which suggests tochka.net .
Cooking soup from is quite simple. According to the recipe, they include directly sauerkraut, meat on the bone, onions, carrots and potatoes, plus your favorite spices.
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Sauerkraut soup is an interesting dish because it is much tastier and richer the next day, when it is infused.
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Sauerkraut soup - Ingredients:
- 700 g pork ribs,
- 100 g pork fat,
- 300 g sauerkraut,
- 2 bulbs
- 3 potatoes
- 1 carrot
- 1 white root (celery, parsley, parsnips)
- 3 cloves of garlic
- dried herbs (dill, parsley, basil),
- 2 bay leaves,
- 2 peas of allspice,
- red ground pepper to taste (or 0.5 pod),
- ground black pepper to taste
- sugar to taste
- salt to taste
- 3 liters of water.
Sauerkraut soup - preparation:
- Wash the pork ribs, process, and cut into portioned pieces so that each bone is with meat.
- Boil water in a saucepan and dip the pork ribs into it. Bring to a boil, remove the foam, put the onion cut in half, white root, bay leaf, allspice and salt into the broth. Boil the broth for about 1 hour.
- Cut the bacon into strips. Finely chop the onion. Grate the carrots coarse grater. Cut potatoes into cubes. Chop the herbs and garlic. Chop sauerkraut if needed.
- In a frying pan, melt the fat out of the lard. Remove the greaves, and save the onion in the lard, then add the carrots and fry for 5-7 minutes. At the end, add garlic, herbs, red and black ground pepper and fry for a couple of minutes.
- Remove the ribs from the broth, and strain the broth itself. Return the meat to the pot, add the potatoes and cook for 10 minutes. Add broth and sauerkraut to the broth. Bring to a boil, reduce heat and simmer for about 20 minutes.
- Try sauerkraut soup and, if necessary, salt, add sugar and cabbage pickle. Then take it off the heat and let it brew for about 30 minutes.
- Serve sauerkraut soup hot with garlic, herbs, sour cream and fresh bread.
Bon appetit!
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