Shchi ingredients. Shchi from fresh cabbage. Prepare a stir fry

This nutritious and tasty soup is a real personification of the Russian spirit and culture of a great country. Meat soup cooked according to our simple step-by-step recipe with a photo will appeal to the whole family, we will tell you in detail how to cook meat soup deliciously. A hot, fragrant first course that will warm you on cold winter evenings, fill you up and give you strength for the next day.

This section contains simple and understandable recipes for cooking cabbage soup with photos. The excellent filling soup shchi is a true national Russian dish. Having studied the recipes selected in this section, you will learn how to cook cabbage soup at home quickly and very tasty.
In Russia, cabbage soup was cooked in clay pots, and a little later in cast-iron utensils in a Russian stove. The main vegetable and product in cabbage soup is cabbage. A distinctive feature of this soup is sourness, it is the sour taste that is the main distinguishing feature from other multi-component dressing soups. Vegetables are put in cabbage soup without preliminary heat treatment.
To cook cabbage soup at home, carefully study the recipes presented in this section and follow the simple instructions to cook with us. It doesn't matter which cabbage soup you choose, lean or meat, you will not be disappointed with the result.

They say that cabbage soup was cooked in Russia long before its baptism, and this dish was eaten almost every day. It is no coincidence that many proverbs and sayings glorify cabbage soup in every way: “Where there are good cabbage soup, do not look for other food”, “Here you ate - like putting on a fur coat”, “Schami the world is standing”. Russian people are so accustomed to cabbage soup that they even traveled in winter with cabbage soup frozen in a tub, which was enough to warm up to fill up the whole family. They say that the Russian soldiers who fought against Napoleon's army, being on French territory, missed cabbage soup so much that they fermented grape leaves, which replaced sauerkraut in their soup. There was a smell of cabbage soup not only in peasant huts, but also in royal chambers, however, wealthy people ate thick meat soup, in which there was a spoon, and the poor often slurped thin soup with cabbage, quinoa and onions. And all the same, it was very tasty, so the people said: "Your father will get bored, but cabbage soup will not bother you."

How cabbage soup was prepared in Russia

There are many recipes with cabbage, sorrel, nettles, turnips, mushrooms, in meat or fish broth, with different roots, spices and sour dressings, such as pickle or apples. In the old days, cabbage soup was cooked even from beets, calling this dish “beet soup”, which looked more like borscht. The classic recipe for ancient cabbage soup necessarily included cabbage, fresh or sauerkraut, and if it was not at hand, they took green leafy vegetables or turnips. From the roots, the housewives used carrots and parsley, seasoning the soup with onions, garlic, celery, dill, bay leaves and pepper. An obligatory component of cabbage soup was acid - after all, this soup was valued due to its spicy sour taste. In addition to sauerkraut, salted mushrooms, antonovka, lingonberries, cranberries, pickled cucumbers, sour cream and everything that gave the cabbage soup a specific sour taste were used. In the southern regions of Russia, cabbage soup has always been cooked with tomatoes and bell peppers, and in modern recipes you can also find potatoes, which make cabbage soup thicker and tastier.

In Russia, products were put into cabbage soup in its raw form, without being fried or sautéed, although rye flour was added to soup in some areas for a thicker broth. Shchi was simmered in a Russian oven in a clay pot, so they turned out to be very appetizing and fragrant. Mostly beef was used for the broth, although cabbage soup with pork or poultry was popular in the western region. Don shchi was traditionally cooked with sturgeon, Pskov shchi with smelt, Polish and Ukrainian shchi was cooked with bacon, the Ural version of shchi included millet or oatmeal, in Georgia white wine and suluguni cheese were added to shchi, and the Finns could not imagine this dish without lamb and smoked sausage. In general, all national cuisines have their own peculiarities of cooking cabbage soup, and each version of the dish is tasty in its own way, besides, “hungry Fedot wants any cabbage soup.”

Choose a recipe for delicious cabbage soup

Before you learn how to cook the right ones, you should decide on the recipe, since there are several varieties of this dish.

Full cabbage soup, also called “rich”, is boiled in a strong meat broth, with the addition of a large number of ingredients, including mushrooms, potatoes and many spices. Meat and meat products of different varieties are added to prefabricated cabbage soup - boiled beef, poultry, pork, ham, sausage, sausages and sausages, which are cut into small pieces. Fish soup is cooked from noble varieties of fish, from small river fish or canned fish, while a combination of fresh and salted fish is acceptable. Lean cabbage soup is prepared without meat - with vegetables, mushrooms and herbs, green cabbage soup is a summer version of soup with sorrel or spinach. In the preparation of gray northern cabbage soup, the lower cabbage leaves of a grayish color are used, seedling cabbage soup is boiled from cabbage seedlings, and daily cabbage soup after cooking is first kept warm for four hours, and then left in the cold. By the way, now by sour cabbage soup we mean sauerkraut soup, and in Russia it was a kind of kvass that saved hangovers.

How to cook delicious cabbage soup: a few secrets

Once upon a time, housewives did not think about how to properly cook cabbage soup - they simply mixed all the products in a clay pot, put it in the oven, and the soup languished all day, and in the evening fragrant and tasty cabbage soup was served on the table. We do not have so much time, but modern technologies come to the rescue - a slow cooker and an air grill. But even in an ordinary saucepan, you can cook delicious cabbage soup, which will be eaten in the evening by a large family. Remember a few secrets and subtleties, and cabbage soup will become your signature dish!

Secret 1. If you decide to cook cabbage soup in meat broth, cook the meat in a whole piece for at least two hours to make the broth more rich and saturated - this is what soup is needed for. Be sure to add fragrant herbs and roots to the meat for piquancy.

Secret 2. Do not cook cabbage soup from too young cabbage, which is more suitable for salads. The best choice for cabbage soup is autumn cabbage with dense, strong and white heads. Many housewives bring cabbage to preliminary readiness separately - young cabbage is stewed in a saucepan on the stove for 15 minutes, and more mature cabbage is cooked in earthenware in the oven for two to three hours. Why is this needed? The fact is that when cabbage languishes, it is saturated with new flavors and aromas that enrich the taste of the dish.

Secret 3. If you have time, put the pot of broth at the last stage of cooking in the oven, covered with foil, and simmer for about an hour. Add crumbly varieties of potatoes cut into cubes and continue to simmer in the oven. Can you imagine what will be in the pan in an hour and a half? A tender thick stew with soft meat, and not a crumb will remain from the potatoes. And you should mix this fragrant liquid with cabbage, add any ingredients that you like - tomatoes, bell peppers, green beans, mushrooms and herbs, then simmer cabbage soup for at least another half hour. If you cook cabbage soup on the stove, the cooking time is, of course, reduced.

Secret 4. You can also add toasted flour to the soup. After it becomes golden, you should dilute it with broth, boil it slightly and rub it through a sieve. Shchi is also cooked with cereals, only it should be introduced before cabbage and potatoes, taking into account the individual cooking time.

Cooking cabbage soup quickly

It's good to have time to spare all day, but sometimes you need to cook a quick meal for the family, in which case recipes for very busy housewives save. In this case, it is better to cook the broth in the evening, besides, the meat will become soft and tender overnight, so it will not be difficult for you to cut it into cubes and return it to the pan again. Add fresh cabbage chopped into strips into the broth, after boiling, add sliced \u200b\u200bpotatoes and, while cabbage soup is boiled, fry carrots, onions, garlic and parsley root in oil in a pan. Dip the peeled tomatoes and diced sweet peppers into the cabbage soup, and after the vegetables have boiled a little, add the carrot dressing to them. Do not forget about bay leaves, black pepper and herbs, which are best added to ready-made cabbage soup along with sour cream. For 400 g of meat, take a small head of cabbage, 2 potatoes, 2 tomatoes, 1 carrot and 1 onion, and herbs and roots can be added to taste. Your family will be happy!

Sauerkraut soup

This dish is especially useful during winter beriberi, as sauerkraut contains vitamin C, which is necessary to fight colds and viral infections. In addition, sour cabbage soup does not allow other vegetables to boil too much, so they crunch nicely, which makes the dish even tastier and healthier.

From a kilogram of beef, cook a rich broth - with bay leaves and allspice. While the broth is cooking, fry 2 onions in a pan with sunflower oil and, when the onion becomes transparent, add 2 grated carrots to it. Once the carrots are soft, remove the pan from the heat and start the broth. You need to take out the meat, cut it into pieces, put it back into the pan and pour 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 first to remove excess acid. However, if you like cabbage soup with sourness, then you don’t need to do anything with cabbage - just boil it in broth for 15 minutes, then add roast and cook for another 7 minutes with your favorite spices and seasonings. Serve sour cabbage soup with cream or sour cream, sprinkled with fragrant herbs. Bon Appetit!

On the site "Eat at Home!" You will find many step-by-step cabbage soup recipes for every taste. Cook with love for your family and enjoy the food!

Hello dear friends and readers of my blog! Summer days have come, the sun is baking and I want to cook some light vegetable dish for lunch. Since young cabbage has already appeared on the market and store shelves, today we will cook cabbage soup with you.

Once upon a time I read in one of the cookbooks that cabbage soup – This is borscht only without beets. Or in my understanding – ordinary vegetable soup, the basis of which is white cabbage. You can cook this dish both on meat broth from pork, beef and even poultry (chicken or duck), or completely without meat (with beans or mushrooms). By the way, it does not have to be red from tomato paste.

Remember that cooking this vegetable soup is not at all difficult. It is important to strictly follow the recipe for the first time. And next time you can easily change the ratio of ingredients and the order of laying the products in the pan to your liking. It is enough to cook this dish a couple of times, and it will become ordinary for you.

For the simplest version of this vegetable soup, we will take fresh cabbage and chicken. If you want the dish to be rich, then you can take the drumsticks or thighs. If you plan to cook a more lean soup, then you can take chicken breast.

Ingredients:

Water for broth - 2 liters.
Chicken meat - 500 gr.
Onion - 1 pc.
Potato - 2-3 pcs. (medium)
Carrot - 1 pc.
Tomato paste - 2 tbsp. l.
Sugar - 1 tsp
Spices, bay leaf, salt
Greenery

First of all, we will prepare the chicken broth. Why do I wash the poultry meat well (if desired, you can remove the skin) and put it in a saucepan with cold water, turn on the stove. There are not only gas stoves, so writing the phrase “we light a fire under the pan” is somehow not correct)). After boiling, remove the foam, and reduce the heat to a minimum.

Now, while the broth is being cooked, you can do the vegetables, which we will thoroughly wash. Peel potatoes and carrots from the skin, remove the husk from the onion. We clean the head of cabbage from the outer green leaves and from all visible damage and wash well. Then carefully cut out the stump with a knife.

Shred the cabbage with a knife into medium-sized strips and remove it to the side for the time being. When shredding, the straw should be uniform in size. We cut the potatoes into strips and immediately lower them to boil in a boiling broth.

We give the broth to boil again and continue to cook at low power until the potatoes are ready.

While it's cooking, we'll work on the soup dressing. Cut the onion and carrot into strips. Carrots are not forbidden to grate on a coarse grater. There is an opinion that if all the products in the soup are of the same shape, then it turns out to be tastier. Of course, I strongly doubt that this is the case, but the fact that the finished dish looks more beautiful is a fact.

Salt the vegetables and sauté until soft in vegetable oil. When they become soft enough, add tomato paste, sugar and fry for another 3-5 minutes. I’ll explain right away that if I use acidic foods in the process of preparing a dish (in our case, this is tomato paste), then I definitely add a little sugar.

We put the cabbage in the pan only after the potatoes are completely ready. Continue to cook for 5 minutes without closing the lid.

After the required time, add dressing, spices, a couple of leaves of parsley and boil for another 5 minutes.

If you use young cabbage to cook cabbage soup, then add dressing immediately with cabbage, since young cabbage cooks much faster.

A couple of minutes before the end, add greens. If you are using frozen herbs, you do not need to defrost them first. I used frozen dill for the winter.

As soon as our dish is ready, turn off the heat and cover the pan with a lid, leaving it to rest for 15-20 minutes.

Delicious fresh cabbage soup with meat - a classic recipe (with beef)

To prepare cabbage soup from fresh cabbage with meat, we will take beef. You can use any part suitable for boiling a rich broth, but I prefer the part of the leg with the marrow bone.

Ingredients:

Water - 2 liters
Meat - 300 gr.
White cabbage - 200 gr.
Potatoes - 2 pcs.
Onion - 1 pc.
Carrot - 1 pc.
Tomato paste - 1 tbsp. l.
Sugar - 1 tsp
Refined vegetable oil
Greens (dill, parsley)

Wash the meat, put it in a saucepan, fill it with cold water and turn on the stove. Bring to a boil. As soon as our broth boils, it is necessary to turn down the heat and remove all the foam with a slotted spoon or an ordinary tablespoon, otherwise the broth will be cloudy. Then add spices and salt. Cover the pan with a lid and cook on a minimum heat for about 1.5-2 hours. Meat broth is cooked for a long time, therefore, let's calmly take care of vegetables and herbs.

First, wash and clean all vegetables and herbs. Finely chop the carrot with a knife or grate it on a coarse grater. Cut the onion into half rings. Greens finely cut with a knife. We cut the cabbage and potatoes into strips. Salt carrots and onions and sauté until soft in vegetable oil, then add tomato paste, sugar and cook for another 5 minutes.

When the meat is cooked, we take it out of the broth, and add chopped potatoes to the boiled broth and cook until tender. Then put cabbage in a saucepan and bring to a boil. After 5 minutes, lay out the dressing, spices, bay leaf and continue to cook for another 5-7 minutes. At this time, cut the meat into portions. At the last moment, add chopped meat, finely chopped greens to the pan and turn off the heat.

Now our soup can be seasoned, for example, with crushed garlic, if you like it spicier. That's all. Our cabbage soup is ready. Pour into a bowl and top with sour cream.

How to cook cabbage soup with beans in a slow cooker (very tasty recipe)

The next recipe that I want to bring to your attention is cabbage soup, in which we will use beans instead of the meat component. The dish prepared according to this recipe turns out to be lean, but quite satisfying. It can easily be attributed to vegetarian soups. And we will cook it in a slow cooker.

Ingredients:

Water - 3 liters
Dry beans - 1 tbsp. (can be replaced with 400 gr. canned)
White cabbage - 300 gr.
Onion - 1 pc.
Carrot - 1 pc.
Tomato - 2 pcs. (large)
Garlic - 1-2 cloves (optional)
Refined vegetable oil
Spices (black pepper and sweet peas), bay leaf, salt
Greens (optional)

I must say right away that this type of legume requires preliminary preparation. Before cooking, the beans must be soaked for 8-10 hours, filling it with water at room temperature.

There should be several times more water by volume, since the beans strongly absorb water, increasing in volume by 2-3 times.

If you decide to use canned beans, then in this case they are added at the very end of cooking along with dressing.

Cooking soups in a slow cooker is different from the usual. First of all, we prepare all the vegetables, as in the first recipe. Then we prepare the frying, for which we put the carrots and onions in the multicooker bowl, add vegetable oil and select the “FRYING” program. As soon as the onions and carrots become soft, add the garlic and continue to fry the dressing for 2-3 minutes. In this case, only the aroma of garlic will remain, and the sharpness will disappear.

Put the fried vegetables in a separate container, put pre-soaked legumes, potatoes in the multicooker bowl, pour water and salt. Having closed the lid, we install the “BEAN” program (if there is no such program, then we install the “SOUP” program). The cooking time is set to 1 hour.

At the end of the program, open the lid. The broth will not be very transparent, as always happens when boiling beans. Now we add shredded cabbage to our soup, set the "SOUP" program and cook with the lid open for 5 minutes. At this time, cut the tomatoes into small cubes.

5 minutes after adding the cabbage, put the frying, tomatoes, spices into our soup and cook without closing the lid for another 5-7 minutes.

Now we add chopped greens, turn off the slow cooker and leave our cabbage soup to infuse for 10-15 minutes, closing the lid.

Cooking lean cabbage soup (vegetarian)

Ingredients:

Water - 1.5 l
Cabbage - 100 gr.
Onion - 1 pc.
Carrot - 1 pc.
Potatoes - 2-3 pcs.
Pearl barley - 3 tbsp. l.
Tomato - 1 pc.
Salt, spices.

First of all, we need to soak pearl barley in cold water for 3-4 hours. Then we put the cereal in a saucepan, fill it with water, add salt and set to cook after boiling for 40 minutes on minimal heat.

While pearl barley is cooking, we will wash and clean all the vegetables. We cut the potatoes, carrots and cabbage into strips, cut the onion into half rings, and the tomato into small cubes.

As soon as the cereal is ready, add the potatoes and continue to cook for 15-2 minutes. Then add the rest of the vegetables, spices and continue to cook for about 10 minutes.

That's all, our cabbage soup is ready. Before serving, the soup can be sprinkled with herbs. Bon Appetit!

Video on how to cook cabbage soup with mushrooms

Due to the mushrooms, cabbage soup is very fragrant and satisfying. Bon Appetit!

On this I say goodbye to you, until we meet again on the pages of my site.

Shchi from fresh cabbage is an appetizing dish of primordially Russian cuisine. This soup will perfectly refresh in the summer, and its rich aroma will be remembered for a long time. Serve cabbage soup on the dinner table, they will perfectly saturate the body, and at the same time fill it with vitamins! Relatives will definitely appreciate your culinary delights!

Classic cabbage soup with fresh cabbage and pork meat

Classic cabbage soup with fresh cabbage and pork meat is a traditional summer soup prepared according to an old recipe. The main secret of its amazing taste is fresh cabbage, which gives a delicate sweetish aroma. But the pork broth is especially rich and tasty. The result will pleasantly surprise you!

Servings: 8

Cooking time: 2.5 hours

3 o'clock 15 minutes. Seal

Tip: for soup, it is better to choose pork with bones and a fatty layer.

Bon Appetit!

Step by step recipe for cabbage soup with chicken

Shchi from fresh cabbage with chicken is a delicious, rich vegetable soup with tasty meat pieces. The broth on the chicken leg turns out to be tender and satisfying, and the vegetables in it bloom with a special aroma. A real meal!

Servings: 6

Cooking time: 1 hour 30 min.

Ingredients:

Chicken legs - 600 gr.
Carrot - 1 pc.
Onion - 1 pc.
Potatoes - 3 pcs.
Cabbage - 1 pc.
Tomato paste - 3 tbsp.
Greens - 1 bunch
Bay leaf - 1 pc.
Garlic - 2 cloves
Salt, black pepper - to taste
Vegetable oil - for frying

Cooking process:

Wash chicken legs. Transfer them to a bowl and fill with water. We put the pan on the stove, wait for the boil. Then we remove the resulting foam and continue to cook until the chicken is fully cooked (it will take about 40 minutes).
Peel potatoes and cut into small cubes.
Prepare the rest of the vegetables. Peel onions, carrots. Cut the onion into pieces, and it is better to grate the carrots with a coarse grater.
Shred the cabbage with a large knife.
We take out the chicken from the broth, separate the meat from the bones. Let's cut it into pieces. And send the meat back to the pan. We also spread potatoes and ½ a mixture of onions and carrots here. Cook everything for 20 minutes.
The remaining vegetable mixture of onions and carrots is fried in vegetable oil. When the mass is ready, put 2 tablespoons of tomato paste. And stir-fry for another 1-2 minutes.
We spread the resulting mixture in cabbage soup. Salt and season with pepper, as well as chopped herbs. We put the bay leaf and garlic crushed by the press. Cook for 10 more minutes. We remove from the fire. Let the cabbage brew for 15 minutes.

Bon Appetit!

Delicious fresh cabbage soup with beef

Fresh cabbage soup with beef is a very simple and incredibly tasty homemade soup. It is both soft and very light at the same time. This is the perfect lunch on a summer day. Try it yourself!

Servings: 6

Cooking time: 2 hours

Ingredients:

Beef - 400 gr.
Potatoes (medium) - 4 pcs.
Water - 2 liters.
Onion - 1 pc.
Carrot - 1 pc.
Salt, seasoning - to taste
Tomato paste - 2 tbsp.
Cabbage (medium) - 1 pc.
Garlic -1 clove
Bay leaf - 1 pc.

Cooking process:

We wash the beef and cut the meat into pieces so that one comes out for each serving.
Pour water into a saucepan, throw beef pieces into it and put on the stove.
During the boil, a foam forms on top, remove it, and continue to cook the meat until it is ready. Approximately 1-1.5 hours depending on the type of meat.
Peel the potatoes and cut into cubes or whatever you like.
Add the potatoes to the pot, pepper and salt the broth, and keep over medium heat until the potatoes are cooked.
Finely chop the onion, and grate the carrots.

Stir and fry them in vegetable oil until a pleasant golden color, then add the pasta and mix.
We wash the head of cabbage and finely chop the cabbage. Add it to the saucepan. Cook 5 min. and throw vegetable fry.
Peel the garlic and chop well, add to the soup.
Throw in the bay leaf and cook for 5 minutes.
We turn off the stove, and leave the cabbage soup to brew for 15-20 minutes.
Add sour cream, stir.

Ready! Bon Appetit!

How to cook lean cabbage soup without meat?

Lean cabbage soup without meat is a light appetizing soup. This is the perfect dish for a summer lunch. Unlike the meat version, lean cabbage soup is prepared very quickly. And the recipe can be changed according to the season by adding certain vegetables: potatoes, peppers, zucchini. It turns out just amazing!

Servings: 6

Cooking time: 35-40 min.

Ingredients:

Cabbage - 1 head
Tomatoes - 3 pcs.
Onion - 1 pc.
Carrots - 2 pcs.
Sour cream - 35 gr.
Pepper - 1 pc.
Water - 2 liters.
Salt, ground pepper - to taste
Bay leaf - 1 pc.
Greens - to taste

Cooking process:

Bon Appetit!

Shchi from fresh cabbage with tomatoes

Fresh cabbage soup with tomatoes is an appetizing dish that can be served as a first for lunch or as a refreshment at dinner. Fragrant, with a rich taste, both adults and children will love it! This soup is a pleasure to make!

Servings: 8

Cooking time: 1,5 hour

Ingredients:

Water - 2 liters.
Chicken - 600 gr.
Potatoes - 3 pcs.
Tomatoes - 3 pcs.
Cabbage - 600 gr.
Carrot - 1 pc.
Onion - 2 pcs.
Bay leaf - 1 pc.
Salt, pepper - to taste
Dill - 1 bunch
Vegetable oil - for frying

Cooking process:

We wash the chicken. We clean and wash vegetables.
We put the water on the fire to boil.
After boiling, put the chicken in the water, as well as 1 onion, cut in half and half a carrot. Salt water and add bay leaf. Cook until the meat is ready.
Grate the remaining carrots, and cut the onion into small pieces.

Fry them in vegetable oil so that the vegetables become soft.
Dip the tomatoes for half a minute in boiling water, and then keep under cold running water. We make an incision cross on the cross and carefully remove the skin.
Cut the tomatoes into pieces and place in the pan. Fry over moderate heat for 15 minutes.
We clean the potatoes, cut into pieces of arbitrary shape and fall asleep in the broth.
Cut the cabbage into strips, send it to the pan and cook for 15 minutes.
Carefully remove the boiled vegetables with a ladle, cool slightly and cut into small pieces. We also cut chicken meat. We fall asleep everything back into the soup, and add the frying of onions and carrots.
Add pepper and salt (if not enough) and cook for another 5 minutes.
Cut the greens and add to the cabbage soup.
Remove from heat and leave to cool slightly and brew for 12-20 minutes.

Bon Appetit!

Delicious cabbage soup from fresh cabbage in a slow cooker

Shchi from fresh cabbage in a slow cooker is an easy and quick way to cook a delicious first course. This is a hearty and healthy soup, which has a lot of vitamins and proteins we need. And besides, neither adults nor children can resist its aroma!

Servings: 8

Cooking time: 1,5 hour

Ingredients:

Beef - 600 gr.
Onion - 1 pc.
Carrot - 1 pc.
Cabbage - 300 gr.
Potato - 1 pc.
Garlic - 1 clove
Tomato paste - 2 tbsp.
Water - 2 liters.
Bay leaf - 1 pc.
Salt, pepper - to taste
Vegetable oil - for frying

Cooking process:

Tip: in the finished soup, you can put a little sour cream for taste.

Bon Appetit!

A simple recipe for cabbage soup with stew

The recipe for fresh cabbage soup with stew is a very appetizing first course. Stew will speed up cooking, and therefore a delicious dinner can be cooked in just half an hour. And your family will be delighted!

Servings: 6

Cooking time: 30 minutes.

Ingredients:

Cabbage - ½ head.
Potatoes - 4 pcs.
Onion - 1 pc.
Carrot - 1 pc.
Stew - 250 gr.
Tomato paste - 2 tbsp.
Bay leaf - 1 pc.
Vegetable oil - 2 tbsp.
Salt - 1 tsp
Vegetable oil - for frying

Cooking process:

Bon Appetit!

Classic cabbage soup with mushrooms

Shchi from fresh cabbage with mushrooms is one of the best soups that you definitely need to cook in the summer. Fresh vegetables are especially tasty and rich in healthy properties, and mushrooms will add an incredible flavor to the dish. No one can resist this smell!

Servings: 6

Cooking time: 45 min.

Ingredients:

White cabbage (small) - 1 pc.
Onion - 1 pc.
Carrot - 1 pc.
Potatoes - 5 pcs.
Mushrooms (any) - 250 gr.
Dill / parsley - 1 bunch
Vegetable oil - for frying
Water - 2.5 liters.
Wheat flour - 1 tbsp.
Sour cream - 150 gr.

Cooking process:

Let's start with potatoes. Young potatoes are easy to peel, so take a potato and just scrape it with a knife, removing the skin.
Pour water into the pan, throw the potatoes and send them to boil.
We clean the carrots, wash them, and then cut them into strips.
We also clean the onion mode.
Wash and cut mushrooms into small pieces.
Shredded onions and carrots are sent to the pan and fry in vegetable oil. When the vegetables are fried and become soft and golden, you can add mushrooms to them.
Preparing cabbage. Grind the head of cabbage into strips (you can cut into checkers as you like).
Throw the cabbage to boil in boiling water.
When the vegetables in the pan are softened, add the vegetable fried with mushrooms. Stir, add salt and spices to taste.
We collect boiled water in a glass (about 200 ml.), Stir a spoonful of wheat flour in it, and add sour cream. We mix. Pour the mass into the soup. We stir it.
We continue to cook for another 15-20 minutes. until all ingredients are ready.

Bon Appetit!

Shchi recipe from fresh cabbage with beans

Shchi from fresh cabbage with beans is a very tasty recipe for a classic Russian soup. It is prepared with beans, and therefore the dish becomes even richer and more appetizing. If you want to surprise your family, be sure to try this unusual soup! A real culinary find!

Servings: 6

Cooking time: 50 min.

Ingredients:

Meat (beef / pork) - 200 gr.
Beans (fresh) - 300 gr.
Cabbage - 300 gr.
Potatoes - 2 pcs.
Sour cream - 100 gr.
Onion - 1 pc.
Carrot - 1 pc.
Tomato sauce - 2 tbsp.
Garlic - 2 cloves
Dill/Parsley - 1 bunch
Salt, pepper - to taste
Vegetable oil - for frying
Water - 2 -2.5 liters

Cooking process:

Tip: It is better to choose meat with a bone or take ribs, so the broth will turn out to be thicker and more tasty.

If you take already dry beans for soup, be sure to soak them for a couple of hours, and preferably overnight, otherwise it will take a very long time to cook.

Prepare the meat: wash it and cut into small cubes.
We throw the meat into the water and send it to cook for 20 minutes.
We wash all vegetables. Finely chop the head of cabbage into strips.
We clean the carrots and onions. Coarsely grate the carrots, and randomly chop the onion into small pieces.
Cut peeled potatoes into cubes.
Grind the garlic cloves with a press.
Add beans to meat. Boil fresh beans for 10 minutes. (dry beans are best boiled in advance).
Now we put the cabbage into the pan, stir the ingredients and cook for another 15 minutes.
At this time, you can fry vegetables. We send onions and carrots to a heated pan and fry in vegetable oil. When the vegetables become soft, mix them with tomato paste.
Now add our vegetables to the soup. We mix. Salt and season with pepper to taste. Add minced garlic.
Cook the soup for another 10 minutes.
The finished soup is seasoned with sour cream.

Bon Appetit!

Meat soup from fresh cabbage with meatballs

Shchi from fresh cabbage with meatballs is a beautiful and fragrant soup! Shchi itself is a very tasty dish, and with meatballs they become even more appetizing. Cooking them is quite easy, but it is simply impossible to refuse such a dish!

Servings: 6

Cooking time: 50 min.

Ingredients:

Water - 2 liters.
Cabbage - 1 pc.
Carrot - 1 pc.
Onion -1 pc.
Potatoes - 5 pcs.
Bay leaf - 1 pc.
Mixture of peppers - ½ tsp
Salt - to taste
Black pepper (peas) -3 pcs.

Meatballs:

Pork meat (without bones) - 500 gr.
Onion - 2 pcs.
Salt - ½ tsp
Pepper - ½ tsp

Cooking process:

We put the water to boil on the stove.
Grind the cabbage into strips, for simplicity, you can use a food processor.
We send the cabbage into boiling water.
We clean one onion, finely chop it, and then fry in vegetable oil.
We do the same with carrots, so that it fries faster, you can grate it.
Mix the onions and carrots, season the mixture with pepper and salt.
We peel the potatoes, wash them, and then cut them into small cubes. Throw potatoes in water with cabbage. We cook.
Wash the pork and let it dry slightly. We cut it into medium-sized pieces to make it easier to grind the meat in a meat grinder.
We clean the onions, cut each into 4 parts.
We twist the meat and onions in a meat grinder. Salt and season the meat mass.
Add the fried onions and carrots to the pot.
We form small circles from minced meat - meatballs.
We add them to the soup. We throw in bay leaves, peppercorns and add salt, if necessary, to taste.
We continue to cook the soup for 15-20 minutes. We try readiness, remove the pan from the stove.

Bon Appetit!

Cabbage soup is one of the most popular Russian dishes. They are traditionally served on the table and are chosen for cooking by most housewives for good reason. This is one of the most delicious and hearty soups. Each family has its own recipe for cooking, often with its own secrets that are passed down from generation to generation. Of great importance is the basis of the soup - the broth. It can be lean, no meat added, boiled with poultry, or strong and flavorful, cooked with bone-in pork or beef. Such cabbage soup can be prepared for the whole family in a large saucepan. The next day, having insisted, they will only become tastier and more aromatic. Hearty, rich, soup cooked in meat broth with fresh cabbage is the perfect dish for a family dinner!

To prepare a three-liter saucepan of cabbage soup, we need:

water 2.5 l
beef brisket - 500 g
white cabbage - 350-400 g
potatoes - 200 g
onion - 100 g
carrots - 150 g
vegetable oil - 25 g
tomato paste - 80 g
garlic - 3-4 cloves
greens - to taste
salt - to taste

How to choose meat for cabbage soup

If you decide to cook cabbage soup with beef broth, then the choice of meat for soup should be taken seriously. All parts of the thigh with a sugar or marrow bone are perfect. The brisket is perfect too. For the best fat, take pieces with small cartilage, rib bone and a thin layer of fat. The fat layer in the meat should be white. It is better not to buy a brisket with yellow fat at all, it will have to be boiled for a long time, the meat will still be coarse and fibrous.

Cooking soup broth

Rinse the meat well with running cold water. If necessary, remove excess fat. Dip the meat in the pot where you will cook the cabbage soup and fill with clean, cold water. Water will need two and a half liters. The pan, respectively, should be slightly larger in volume. Put the saucepan on the stove. Heating to boiling water should be maximum. Do not cover the pot with a lid. Otherwise, there is a great risk of missing the moment of boiling broth for cabbage soup.

At the moment of boiling water, remove with a spoon all the foam that appears on the surface of the broth. At the same time, turn down the heat a little so that the foam, boiling, does not leave the surface of the water, muddying the broth. If this happens and the meat foam still sinks to the bottom, then add some very cold water to the water. The foam will rise again and you can easily remove it with a spoon.

After removing the foam, reduce the heat to low. Cover the pan with a lid, cook for 60 minutes from the moment of boiling. Water should gurgle slightly, not boil. Then the broth will turn out perfect and cabbage soup will come out just wonderful. When an hour has passed, you can start refueling cabbage soup.

Preparing vegetables for dressing

White cabbage for cabbage soup can be taken dense, strong. But the most delicious is fresh cabbage soup from tender, early, loose cabbage. The one with greenish upper leaves and a juicy, crunchy texture.

Take the cabbage, rinse it with running water, cut into medium strips. Don't go too small, but not too thick either.

Wash the soup potatoes thoroughly with a brush, peel them. Cut potatoes into small cubes.

Carrots take dense, strong. Wash, peel, grate it on a coarse or medium grater.

Choose a medium-sized onion for cabbage soup. Clean it, rinse with water and cut into small cubes.

Peel the garlic, crush with a knife blade, chop finely. You can skip the garlic through the press.

soup dressing

Remove the cooked meat from the pot to a plate. Let it cool before it can be taken apart and put back into the soup.
When seasoning cabbage soup, follow the following order of laying vegetables: first, dip the chopped potatoes into the broth. If dense cabbage is used to make soup, then it can be dipped into the broth along with potatoes. If for cooking the choice fell on early, tender cabbage, then after cutting it, pour it into the broth about 8-10 minutes after potatoes are added to the cabbage soup. Otherwise, the cabbage will overcook.

Preparing stir-fried vegetables

Heat vegetable oil in a frying pan. Put chopped onions, grated carrots in it. Fry, stirring for a few minutes. The onion should become translucent and should not be browned. Add tomato paste, stir, fry, stirring, for a couple more minutes. Place minced garlic in the skillet.

Zazharka can be dipped into the broth immediately after adding cabbage to the cabbage soup, if it is young, tender. And after 5-8 minutes, if dense white cabbage was chosen for making the soup.

Preparation of boiled meat

Start processing boiled meat. Transfer the brisket to a cutting board. Remove all bones and cartilage. Trim and discard excess fat and veins. Divide the meat into small pieces, place back into the broth with the vegetables. Salt the soup.

The final stage of preparation

Cook cabbage soup for about five more minutes. At the very end of cooking, dip the greens into the broth. You can take chopped fresh dill or parsley. [photo11] They are perfect for this dish. Greens can be used dry or frozen. Turn off the heat, leave the soup to brew for a while before serving.

soup serving

Serve cabbage soup on the table without fail hot, sprinkled with chopped dill, parsley or chopped green onion feathers. Be sure to add a large spoonful of thick sour cream. Sour cream adds tenderness to soup and emphasizes and highlights the taste of meat and vegetables. Serve the soup with sliced fresh bread or donuts. Dumplings with herbs and garlic are ideal not only for traditional borscht, but also for fresh soup from young white cabbage. The aroma of garlic will wake up your appetite and call you to the table.

If everything is cooked correctly and served beautifully, then the pleasure received from this excellent soup will be the same as from the most exquisite delicacy. Bon Appetit! Eat cabbage soup with pleasure from fresh cabbage and be sure to ask for supplements!

It is very convenient to store greens prepared for soup frozen in ice molds in the freezer. To do this, cut the greens, add a little cold water and chop with a blender. Pour into molds, freeze. Store in a tightly closed container. In this way, cooked greens retain color, aroma and vitamins. Add it, just like fresh, at the very end of the preparation of the soup.
Instead of tomato paste for cabbage soup, you can use fresh tomatoes. Then they need to be peeled. To do this, dip the tomatoes in boiling water for 10 seconds. Then dip the tomatoes in cold water. The skin can be easily removed with a sharp knife. Chop the tomatoes and fry with carrots and onions.
Beef meat can be replaced with pork, choosing pieces with a sugar bone and a little fat.

Sometimes, to add new notes to the cabbage soup recipe, add chopped bell peppers to the vegetables in the frying, or replace the onions with leeks. Use only the white part of the leek.