Hello dear friends and readers of my blog! Summer spells have come, it takes up the sun and want to cook for lunch a slight vegetable dish. Since young cabbage has already appeared on the market and stores stores, we will prepare soup with you today.
Once upon a time I read in one of the culinary books that soup – This borsch only without coarse. Well, or in my understanding – An ordinary vegetable soup, the basis of which is a white cabbage. You can cook this dish both on meat broth from pork, beef and even birds (chicken or ducks), and completely without meat (with beans or mushrooms). By the way, it does not necessarily have to be red from tomato paste.
Remember that cooking this vegetable soup is not at all difficult. It is important for the first time to strictly follow the preparation recipe. And the next time you can already calmly change the ratio of the ingredients and the order of bookmarking products in the pan to your liking. It is enough to prepare this dish a couple of times, and it will become for you ordinary.
For the simplest option of cooking this vegetable soup we will take fresh cabbage and chicken. If you want a dish to turn out, you can take the legs or a beeps. If you plan to prepare a soup more lean, then you can take a 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
- Greens
First of all, we will make cooking chicken broth. For which my poultry meat is well (if you wish, you can remove the skin) and put it in a cold water in a saucepan, turn on the stove. Plates are not only gas, so it's not correct to write the phrase "ignite under the saucepan")). After boiling, we remove the foam, and we reduce the heating to the minimum.
Now, while the broth is boiled, you can do vegetables that we carefully wash. Potatoes and carrots clean from the skins, remove the husks from Luka. Kochan cabbage purify from outdoor green leaves and from all visible damage and well mine. Then carefully cut the knife to the knife.
Cabbage is shredding with a knife with a small straw and remove while aside. In short, the straw must be obtained homogeneous in size. Potatoes cut straw and immediately lower it to boil into boiling broth.
Let the broth again boil and continue to cook at low power until potatoes are ready.
While it will be boiled, we will deal with soup refueling. Cut onion and carrots straw. Carrots do not take place to grate on a large grater. It is the opinion that if all products in a soup of the same form, then it turns out tastier. Of course, I strongly doubt that it is so, but the fact that the finished dish looks more beautiful is a fact.
Vegetables are improving and passing until soft on vegetable oil. When they become soft, add tomato paste, sugar and fry for another 3-5 minutes. Immediately I will explain that if I use acidic food in the process of cooking a dish (in our case it is a tomato paste), then I will definitely add some sugar.
We post cabbage into a saucepan only after the potatoes will be completely ready. We continue to cook for 5 minutes without closing the lid.
After the necessary time, add refueling, spices, a couple of laurels leaves and cook for another 5 minutes.
If you use a young cabbage for cooking, add the refueling right together with the cabbage, because the young cabbage is preparing much faster.
A couple of minutes before the end, add greens. If you use frozen greens, it is not necessary to defrost it. I used in cooking frozen frozen for the winter.
As soon as our dish is ready, turn off the heating and cover the saucepan with a lid, leaving a rest for 15-20 minutes.
Delicious soup from fresh cabbage meat - Classic recipe (with beef)
For cooking from fresh cabbage with meat, we will take beef. You can take any part suitable for cooking saturated broth, but I prefer a part of my legs with a cerebral bone.
Ingredients:
- Water - 2 liters
- Meat - 300 gr.
- Cabbage white - 200 gr.
- Potatoes - 2 pcs.
- Onion - 1 pc.
- Carrot - 1 pc.
- Tomato paste - 1 tbsp. l.
- Sugar - 1 tsp.
- Plant oil refined oil
- Green (dill, parsley)
My meat, we put in a saucepan, pour cold water and turn on the stove. I bring to a boil. As soon as our broth boils, it is necessary to reduce the heating and remove the entire foam to the noisy or ordinary tablespoon, otherwise the broth will be muddy. Then add spices and salt. Cover the saucepan with a lid and cook at the minimum heating about 1.5-2 hours. The meat broth is preparing for a long time, therefore, calmly engage in vegetables and greens. 
First, we will wash and clean all the vegetables and greens. Carrot finely cut the knife or in a large grater. Bulbs cut half rings. Greens finely cut a knife. Cabbage and potatoes cut straw. Carrots and onions We simulate and pass until soft on vegetable oil, then add tomato paste, sugar and cook for another 5 minutes.
When the meat is welded, we take it out of the broth, and in the boiled broth add chopped potatoes and cook until readiness. Then lay out the cabbage in the pan and bring to a boil. After 5 minutes, lay out refueling, spices, bay leaf and continue to cook another 5-7 minutes. At this time, the meat is separated on the portion pieces. At the last moment, we add into the pan the flushed meat, finely chopped greens and turn off the heating.
Now our soup can be fed, for example, with a crushed garlic, if you love fighter. That's all. Our soup are ready. We pour into a plate and refuel sour cream.
How to cook with beans in a slow cooker (very tasty recipe)
The next recipe that I want to present to your attention is, in which instead of the meat component we will use the beans. The dish cooked on this recipe is obtained by lean, but satisfy enough. Its easily can be attributed to the vegetarian soups. And we will prepare it in a slow cooker.
Ingredients:
- Water - 3 liters
- Dry beans - 1 tbsp. (can be replaced by 400 gr. Canned)
- White cabbage - 300 gr.
- Onion - 1 pc.
- Carrot - 1 pc.
- Tomato - 2 pcs. (large)
- Garlic - 1-2 teeth (not required)
- Plant oil refined oil
- Spices (black and fragrant peas), bay leaf, salt
- Greens (optional)
Immediately I will say that this kind of legumes requires preliminary preparation. Before cooking, the beans must be soaked for 8-10 hours, the bay of its water temperature.
Water in volume should be several times more, because the beans strongly absorb water increasing in volume by 2-3 times.
If you decide to use canned beans, then in this case it is added at the very end of cooking together with refueling.
Cooking soups in a slow cooker differs from the usual. First of all, we prepare all the vegetables as in the first recipe. Then we prepare a roaster for what carrots and onions spread to the multicooker's bowl, add vegetable oil and choose the "frying" program. Once onions and carrots become soft, add garlic and continue to fry the refueling of 2-3 minutes. In this case, only the aroma of garlic will remain, and the acuity will disappear.
Roasted vegetables lay out in a separate container, in the bowl of the Multivarka lay out in advance swelling beans, potatoes, pour water and salt. By closing the cover, set the "legume" program (if such a program is missing, you set the Soup program). Cooking time set 1 hour.
At the end of the program, open the lid. The broth will not be very transparent, it always happens when cooking beans. Now we add a laid cabbage to our soup, install the Soup program and cook with a 5-minute open lid. At this time, cut tomatoes with small cubes.
5 minutes after the addition of the cabbage lay out into our soup, snag, tomatoes, spices and cook without closing the lid another 5-7 minutes.
Now we add chopped greens, turn off the slow cooker and leave our hub to be for 10-15 minutes, closing the lid.
Cooking lean cabbage soups (Vegetarian)
Ingredients:
- Water - 1.5 l
- Cabbage - 100 gr.
- Onion - 1 pc.
- Carrot - 1 pc.
- Potatoes - 2-3 pcs.
- Pearl cereals - 3 tbsp. l.
- Tomato - 1 pc.
- Salt, spices.
First of all, we need to dangle a pearl cereal in cold water for 3-4 hours. After that, lay out the cereal in a saucepan, fill with water, add salt and put to boil after boiling for 40 minutes at minimum heating.
While Pearl Cropa is brewing we wash and clean all the vegetables. Potatoes, carrots and cabbage cut straw, onions cut by half rings, tomato - small cubes.
As soon as the cereals are ready, add potatoes and continue to cook 15-2 minutes. After that, add other vegetables, spices and continue to cook for about 10 minutes.
That's all, our soup is ready. Before serving, the soup can be sprinkled with greens. Bon Appetit!
Video about how to cook with mushrooms
Due to the mushrooms, sch is obtained very fragrant and satisfying. Bon Appetit!
On this I say goodbye to new meetings on the pages of my site.
Soup from fresh cabbage acquired such a huge number of recipes, which can be experimenting as much as you like. And it's just wonderful, because you can cook with fresh cabbage based on beef, pork or chicken broth, add mushrooms, tomatoes or bell peppers, give a soup of piquancy with garlic or chilli pepper, make vegetarian soup or surprise households with adding Canned fish. Want to quickly try all this variety? Then let's not waste time!
Choosing a cabbage for one, it is best to give its preference to strong autumn kernels with dense leaves. A young cappusion for cooking is not suitable, as it is quickly welded - it uses it for the preparation of salads. Cabbage when cooking is finely bold and is usually added to the soup after making potatoes ready. Nevertheless, the cabbage can be additionally processed - to put out or bake in the oven. The fragrance, which at the same time will reveal the vegetable, pleasantly will surprise you and make soup just fantastically tasty. The total thickness of your soup will depend on the amount of cabbage added. This, of course, is determined by personal preferences, but still remember that in good sodium a spoon should "stand", so the cabbage do not regret.
In addition to cabbage, potatoes, onions, carrots, tomatoes, and celery, bell pepper and garlic are usually added. The latter, by the way, being added in a couple of minutes to readiness in the molded via the press, is able to significantly enrich the taste, giving them an appetizing aroma. If you want to get a lower-calorie variant, eliminate the prejudgement of the bow and carrots. In order to give saches from fresh cabbage, many sour kilns, which is usually characteristic of the seaside cabbage, can be added to the soup lemon juice or apple vinegar at the final stage.
Preparation with meat implies cooking broth. It is best to boil a whole piece of meat during a clock pair - this will make it possible to make a fresh cabbage of truly welded and saturated. When cooking broth, be sure to add fragrant spices and spicy roots - the taste of soup will turn out to be more multifaceted. Feeding, refuting them sour cream and sprinkled with chopped greens, and after waiting for praise from those who try them. Fresh cabbage soup - fragrant, saturated and nutritious first dish, which will delight all the family, and our recipes will help you!
Ingredients:
400-500 g of fresh white cabbage,
350 g beef,
5 potatoes,
1 bulb,
1 carrot,
1-2 clove of garlic,
1 tablespoon of tomato paste,
2 laurel sheets,
Salt and black ground pepper to taste,
greens,
vegetable oil.
Cooking:
Beef cut into portion pieces, put in a saucepan, pour 1.7 liters of water and bring to a boil. Remove the foam and cook on slow heat until the meat is ready. After that add chopped potatoes, slightly salt and cook until the potatoes are soft. In the meantime, prepare a roaster of fried onions in vegetable oil, sliced \u200b\u200bwith small cubes, grated on a large grater of carrots and tomato paste. When potatoes are ready, add chopped cabbage, bring to a boil and cook for about 5 minutes. Then add a grip, passed through the press garlic and bay leaf.
Peel another 5 minutes. Add salt and pepper to taste, turn off the plate and give the saches to strengthen 10-15 minutes under the lid. Sprinkle with greens and serve.
Fresh cabbage soup with pork
Ingredients:
650 g of pork pulp,
450 g fresh cabbage,
450 g potatoes,
2 tomatoes,
1 Bulgarian pepper,
1 carrot,
1 bulb,
3 tablespoons of vegetable oil,
2 tablespoons of tomato paste,
3 laurels,
Salt and ground black pepper to taste.
Cooking:
Share thoroughly washed meat into the pan and pour 3 liters of water. Bring to boil and cook until readiness. Fry in vegetable oil finely chopped onions until golden color. Add a march on a large grater Carrot and backed bell pepper sliced. Pour some water and stew vegetables for 10-12 minutes. Then add finely chopped tomatoes and tomato paste. Stir and cook for another 5 minutes. When the meat is welded, get it out of the pan and cut into pieces. Add chopped potatoes into broth and cook for 15 minutes. Add finely chopped cabbage and break another 5 minutes. Then add roaster, meat and bay leaf. Cooking another 2-3 minutes, spilling and more than one's taste.
Ingredients:
600 g of white cabbage,
4 chicken legs,
2 potatoes,
1 bulb,
1 carrot,
40 g dried forest mushrooms,
2 laurel sheets,
2 tablespoons of vegetable oil,
20 g of butter,
salt and spices to taste
greens.
Cooking:
Mushrooms pour water and soak until they become soft. On average, it takes about an hour. Chicken legs put in a saucepan and pour 1.7 liters of water. Bring to a boil, reduce fire, remove the foam, add a bay leaf, salt and spices to taste. Cook under the lid until the chicken is ready, then get it out of the broth and separate the meat from the bones.
Mushrooms rinse, squeeze and cut, if necessary. Preheat vegetable oil in a frying pan and fry mushrooms for 3 minutes. Then add a chopped onion and a marrow on a large grater, fry another 5-7 minutes, stirring. At the end add butter and mix. Add chicken potatoes and chicken cabbage to chicken broth. Cooking 10-15 minutes until potatoes and cabbage become soft. Then add roaster and chicken meat, pecking for another 2-3 minutes. Serve soup with chopped greens.
Cabbage
Ingredients:
300 g of white cabbage,
5-6 potatoes,
1-2 carrots,
1 bulb,
3-5 tablespoons of lemon juice,
1-2 tablespoons of vegetable oil,
1-2 tablespoons of tomato paste (optional),
2 laurel sheets,
greens.
Cooking:
Pour in a saucepan of about 1.3 liters of water. Add chopped potatoes and bay leaf, cook 15 minutes after boiling. While potatoes are brewed, heat the vegetable oil in a frying pan and fry the chopped onion until soft. Then add a march on a large grater carrot and fry another 5 minutes. Add chopped cabbage, lemon juice, bay leaf and tomato paste at will. Stir and stew 15-20 minutes, pouring water as needed. When potatoes are ready, add a vegetable mixture into a pan, salt and pepper. Bring to a boil, slaughter a couple of minutes and serve hot, sprinkled with crushed greenery.
Fish canned soup
Ingredients:
300 g of white cabbage,
250 g of canned fish
2 potatoes,
1 bulb,
1 carrot,
2 tablespoons of vegetable oil,
salt and spices to taste
Greens of dill.
Cooking:
Heat the oil in a frying pan and fry the crushed bow until soft. Add a grate to a large grater carrot and grieved until soft. Meanwhile, bring 1.5 liters of water to a boil. Add to water chopped potatoes and chopped cabbage. Cook for 10-12 minutes, after which you add roaster and canned fish, softened by fork. Cook another 10 minutes. Add salt and spices to taste. Ready soup Sprinkle with crushed dill and file to the table.
Soup in Multivark
Ingredients:
300 g meat
200 g of white cabbage,
2 potatoes,
2 bulbs,
1 carrot,
2 cloves of garlic,
1/2 Stem Celery,
1 bay leaf,
Salt and ground black pepper to taste,
greens,
vegetable oil.
Cooking:
Cut one bulb, grate carrots on the grater and fry vegetables until soft in a multicooker in vegetable oil, exhibiting the "frying" mode. Ship the roaster to the plate. Next, put the meat into the bowl of the multicooker, add the bulk, celery, bay leaf, salt and pepper to add to in half. To set the "soup" mode or "quenching" by 1.5 hours. Finished broth strain, meat separating from the bones, throw a bulb. Stay out into the broth meat, roaster, sliced \u200b\u200bpotatoes and chopped cabbage. Prepare on "soup" or "quenching" for another half hour. At the end of adding passed through the press and crushed greenery. Salt and pepper if necessary. Let the soup lays about 15 minutes, after which it can be served.
Soup from fresh cabbage is an excellent reason to please and amazeing the wonderful soup beloved with delicious variations. Bon Appetit!
"Soups with cabbage are also known in Europe, but they have nothing to do with our saches. Soup is a whole philosophy. There is such a concept - the Great Spirit. As soon as we raise the lid over the pots of shams, then you immediately feel this characteristic fragrance, which cannot be confused with anything.
Spread everything in the components.
Based - welded meat broth. It can be made of beef, pork, lamb, with smoked smoked, or Solonina, - but should always be very saturated, it needs to be boiled at least 2-2.5 hours, because the meat should be completely disturbed and become soft.
The second main ingredient - cabbage, fresh or sauer. (Also, the soup can be cooked from the sauer-turn, it has a peculiar sour aroma and taste.) In addition to the cabbage, all sorts of roots were used - onions, parsley root, to a lesser extent celery and Pasternak.
The basis of national cuisine - peasant. And the main task of peasant food is to saturate people well, so that then they have a lot of efforts for hard physical work. Therefore, flour was added to the soup - fried or divorced in water, earlier this seasoned was called "Prikolka". She made soup more dense and homogeneous, for which the soup had to cope with flour.
Finally, immediately before meals, sour cream was added, less often cream, it was already rich soup.
Cooking among the Russians, you can say in the blood. There is one poem, it is true, not about soup, but about tea. The author I do not know, perhaps, it is generally popular, because I heard more than a hundred different options in different areas. It is said in it says how Barin bought his fortress tea:
Once bought me a barin tea
Told him to cook.
And I do not know the father
How damn tea cooking.
I took the whole half of tea,
Put it in a pot,
For the arrangement of onions, pepper,
And parsley root.
I put it on fire,
Three times boiled.
And a little in decoration
Top Maslitsa poured.
All this is cooking technology. "Three times boiled" - what is it about? That soup must be tomorrow. This is a historical moment. If the furnace was hot, the soup quickly boiled, the cast-iron was delivered, put on the sixth, then, when the soup began to cool, he was put in the oven again: such a manual temperature regulation. Or did such a moment, such a degree of heat in the furnace, when soup was boiled first, and then began to languish.
If we are preparing soup from sauerkraut, then the cabbage must first tomorrow or extinguish separately. By itself, it is pretty tough, and in sch) can not be such a thing as Vegetables Al Dente. It is now accepted that in some soups the vegetables blew up - there should be nothing to blame anything, everyone should be merged into them together. All ingredients must reach the same maturity, let's call it. Of course, everything can be seen in pieces individually, cabbage and potatoes, for example, do not merge into one porridge - but the taste should be homogeneous and balanced. In this distinguish between the simple cabbage soup.
Sing of acidic cabbage is a winter dish, they did not cook them in the summer, because they began to pick up cabbage from the first frosts. The cauldron was carried out on the cold, they frozen, and when it was necessary to cook lunch on the family, the owner or the hostess went with an ax and chopped off. They took a piece, put into small cast iron, put on the furnace, heated. And it is believed that frozen soup from the sauerkraut is much more tastier than freshly prepared. We are in the restaurant we use a similar recipe - only freeze not ready-made soup, but pre-stewed sauer cabbage. Ground cabbage - gentful and softer than usual, and soup from it is much tastier.
When we are carcass, we add smoked ... for example, pork smoked ribs or a knuckle, they give a saturated fragrance. Then I can cook soup on a simple beef broth, because the cabbage already has smoked aroma and taste. Fascinated onions and carrots can be added when carved cabbage - and you can already during cooking. More to the cabbage we add fragrant and black peppers, and you can also add a carnation, a bay leaf.
Sai cabbage is stealing an hour. We put fresh cabbage into the finished broth immediately, without prior processing. If you put potatoes, first of all: in the sauerkraut contains acid, if we put everything together, then the sour Wednesday will interfere with potatoes cooked - cabbage is welded, and the potatoes will remain raw. So first potatoes, boil it until half-welded, and then-jailed vegetables and sauerkraut. Further, everything should be allocated at least 20-30 minutes, but no more than an hour. Some potatoes in SUP Toltolut so that he gave the suspension.
In soup from fresh cabbage, I love to add tomatoes: they give broth a bit of their tomato acid, while not giving it an orange color as tomato paste.
There are also seasonal sorrel or nettle soup. They are called schi, I think, because sorrel and nettle replaced the cabbage at the moment when it was not. In the regions where people were engaged in fisheries, prepared soup on fish broth. Another one characteristic of Russian cuisine variety is mushrooms, which are boiled from salted, and from dried, and from fresh mushrooms.
Any dish in terms of salt at the time of the filing should be perfect. You can not say: "Let's stop the soup, because then we put the sour cream." Or: "Let's not send, because then we will season." Solit soup must be phased. First you need to salt the broth when we cook meat. The meat has saline proteins that do not dissolve in water, but dissolve in the salt solution, and that the broth is saturated, add salt to add salt. Then the soup is solid when vegetables are laying. For the third time - before the removal from the fire.
I saw the hostess in the villages. Many in cast iron immediately put raw meat, potatoes, cabbage, onions, carrots, seasonings, then poured with water, put in the oven and forget for 4-5 hours. During this time, the meat is boiled, boils and foaming foam, and when the cast iron gets, the broth is transparent. Everything has time to weld, but not robble in a puree mass - it's amazing how the Russian oven itself cooks without any distrairs. "
Elena Chekalova, a gastronomic writer:
"Soup is hardly the main Russian food and one of the most important chowers for any man. First, properly welded meat soup give a charge of some kind of mad heat. Secondly, this is the best pummest dish.
Cooking hubs must certainly with the sauerkraut. If it is too acidic, you can rinse it or add percent thirty fresh.
The secret of present is to cook meat long on slow fire and put onions and roots twice: first in broth, and then in almost ready to chow. And in no case do not put the chopped potatoes: in the acidic environment it is treated and spoil all the taste. It is better to confuse boiled potatoes in mashed potatoes and thicken them broth.
If you add a very little bit white, soup is obtained very fragrant. Just need to soak them in advance, then in the same water to bring to a boil, to cook for about ten minutes and strain. The decoction must be saved, and mushrooms are finely cut.
I also advise you to refill non-sour cream, and the mixture of sour cream with cream or even clean thick creams do not need excess acid. And I add to this mixture a finely chopped dill and a little garlic.
I will cook soup so. First, I make a strong broth from beef beef (you need 2 kilograms), bulbs, carrots and small pieces of celery root and parsley. Then I spread my cabbage (800 g) into a cast-iron pan with two spoons of butter, pour a pair of glasses of the leaky broth and put an oven for an oven, heated up to 90 degrees. Then I rearrange the saucepan on the slab, add the remaining broth, the bay leaf and peas of pepper, bring to a boil and cook on low heat until the cabbage softens. Lavra leaf I drop after that. Then I cut a bulb, a little garlic and a little more celery root and fry on a small fire about ten minutes. I add mushrooms there. Then I poured a little broth from the pan and all this is a bit carcass. And for about fifteen minutes before the removal from the fire, I lay out the chopped meat, vegetables from a frying pan, mushroom decoction, thickening with a potato mashed potatoes and add a pepper.
Well, of course, this soup is not necessary at once: they need to be broken for several hours. "
Dmitry Kanevsky, Chief Restaurant "Tsarist Hunting":
"The soup is in fresh cabbage, there are green, with sorrel, there are soup on a sauerkraut, there are daily soups of sauerkraut - not the easiest way to prepare, but allowing this sauer cabbage to make tender.
There are two options for cooking daily. The first - when they are prepared from frozen sauerkraut. This method is characteristic of northern cuisine, for places where people had good cellar. Cabbage frozen in winter, and it was necessary to open a barrel and split a piece of themselves. The taste of cabbage freezing, as a rule, did not affect, but it was attached to her very soft, velvety consistency. There is another way - first make soup, and only then freeze them for a day so that the cabbage acquire silkiness, and the taste has become homogeneous and saturated.
Sing of the sauerkraut is fundamentally different from fresh cabbage. Increased acidity from sauerkraut. Vegetables in an acidic environment reach ready, so they need to boil longer. And the meat, on the contrary, the acid softened faster, so the first-class meat is not necessarily put in such soup.
This is how we are cooking from sauerkraut in the "royal hunt." We take a big pressure cooker, put in it a kilogram of a calf tail, sliced \u200b\u200bthrough the joints. (You can simply use a piece of beef neck or blades, and in general the meat is suitable any, and pork, and lamb.) After putting a kilogram of sauerkraut, finely peeled and washed in cold water (in order to remove excessic acid and salt if they are) . Add a pair of purified potatoes - integers or cut in half. There is a gram of 100-150 parseshed onions, a spoonful of a tomato puree or a pair of sliced \u200b\u200bslices without skins, 2 laurel sheets, a teaspoon of a cumin, a tablespoon of salt, a tablespoon of sugar - and poured with 4 liters of cold water. We close a tight pressure cooker, put on the stove - and everything is brewed together one and a half hours. During this time, the tail is welded and the meat will be so soft that it can be removed from the bones and throw them away. And the potatoes will disperse, it will not even be visible. "
Artem Losev, Mushrooms Restaurant Chef:
"I would divide the soup on five major species. From fresh cabbage, from sauer, from sorrel fresh, from sorrel, harvested for the winter, as well as gray soup - from the upper leaves of cabbage.
To the soup turned out to be delicious, it is necessary that the broth be the boolean and fragrant. I add a parsley root into it, stem and celery root, a bay leaf, fragrant pepper, a head of garlic, and already ready - the bow is pre-parated on the vegetable oil. Some put onions with carrots, but for my taste, carrots in housing is completely optional. Then the cabbage or sorrel is added.
If I cook soup from a young cabbage, I fall asleep it at the very end, I try almost not cooking - I do not like when the dispenser is in a plate. I throw a cabbage, I bring to the boil and all, take off. When sch is broken, cabbage will give juice, but will remain crunchy, untouched.
But to be honest, I love soup from sauerkraut more. Summer cabbage, in contrast to fresh, it is necessary to cook a bit - and it is necessary to add a cabbage brine to soup. And certainly you need to give her sachams - because not all the ingredients immediately give all their taste, juice, fragrance.
Sour cream is better to serve separately. Although there are such white soups when sour cream is added at the very end of preparation, the soup are brought to a boil and removed. They really turn out white. "
The original Russian classic soup was prepared from fresh or acidic cabbage. They are good that you can add the one that is found in the refrigerator. And one more important point: soup should be thick, so that the spoon "stood."
Before starting to cook, you need to choose a recipe, because the dishes have many varieties. In the summer season, you can put fresh cabbage, pour the sauma in winter. More add carrots, root parsley, bulb, garlic, laurel, celery, tomatoes, potatoes and pepper.
Preparation for cooking
The secret of the correct thing is that they should be thick, welded, with sourness - such an effect gives a sauer cabbage or tomato sauce. And otherwise - freedom for culinary fantasy.
Appetizing hubs can be prepared in the most ordinary saucepan at home. Buy meat in advance, approximately 400-500 g, small flasks of white cabbage, 2 leafing potatoes, 2 ripe tomatoes, 1 carrot, bulb, and root and greens put in taste. Chopped greens and sour cream seasoned a ready-made dish.
"Hums are prepared and with croups, only adding them to vegetables, taking into account individual time of cooking"
How to choose and squeeze cabbage
An excellent choice is a strong autumn kochan with dense leaves. Do not boil from the young vegetable, it is more suitable for salad. Fresh cabbage tash the straw and, if you wish, bring it separately separately. Young toss in a skeleton of 15 minutes, and tightly proper in the oven, using clay dishes for it. Why do it? When tomming, a vegetable acquires a special aroma that will enrich the taste of the finished soup.
How much cooking
If you are going to cook on the broth, take a whole piece of meat and boil it in water for about two hours, so that the soup turned out to be welded and saturated. Be sure to put fragrant seasonings and roots. In the finished broth, enter the chopped straw cabbage. Wait for boiling and lower the potatoes, pre-sliced \u200b\u200bby slices.
While shred, fry the carrot, bow, roots on the oil. Pump the cube pepper, tomatoes clean the peel, send everything to the broth and negotiate a little. At the end of cooking add roasted vegetables, laurel, black pepper.
The last stage can be changed if time allows. Put the saucepan in the oven, cover the foil, and protubet about an hour. Then add potatoes (chipped cube) and still stand 30 minutes. After 1.5 hours, you will get a soft meat with a gentle thick stew, since neither a lump will remain from potatoes. And this fragrant liquid mix with the cabbage, add what you like - tomatoes, sweet pepper, beans (pods), fresh greens, mushrooms. Tomite about 30 minutes.
"In the soup is allowed to add flour-fried in a frying pan until golden color, dilute it with broth and slaughter a little, then lay out in a sieve and rub."
Fresh cabbage soup - Classic recipe
To begin with, welded well friends from fresh cabbage. They are important not to skip on spices and greens. You can add more potatoes or do without it. But there are necessarily tomatoes - the acid is always relevant.
Ingredients
Portions: 14.
- beef 700 g
- water 3 L.
- cabbage 400 g
- potatoes 4 things
- carrot 2 pcs
- bulb onions 2 pcs
- a tomato 2 pcs
- garlic 4 tooth.
- bay leaf 2 sheets
- refined oil For frying
- greens Fresh for Decoration
- salt, pepper to taste
For a portion
Calories: 46 kcal
Proteins: 3.2 g
Fats: 2.5 g
Carbohydrates: 2.7 g
50 min.Video Recipe Print
Rinse meat, put in a saucepan, pour cool water and put on the stove. Take a whole bulb. When boils, put the minimum temperature, weld beef until readiness. Remove, cool, separate from the dice (if it is).
Meat broth skip through a sieve to clean from small particles. Put on the stove.
Chopping cabbage, clean the bulb with carrots (cut into cubes).
Pour refined oil on the pan and put vegetables for roasting.
Machine vegetable put into broth, continue to prepare on low heat.
To put tomatoes without peel on the grief to vegetables (it is allowed to replace the tomato sauce). Purified potatoes in cubes.
Roasted vegetables, potatoes, deposit into broth. Boil to soft potatoes.
Green rinse well, dry. Garlic grind.
LITTLE TRICKS! A few minutes before readiness, put a crushed garlic and boil. On the table, serve a dish reflected by the sour cream and rubbed with chopped dill.
Summer Cabbage Soup - Classic Recipe
The second number represents soup from sauerkraut, which are always good. Sour, spicy, spicy notes - there is everything in them to make dinner mischievous. And what to take meat for broth - exceptionally the question of your taste.
Ingredients:
- 0.8 kg beef blades;
- 0.5 kg of sauerkraut;
- 6 potatoes;
- 2-3 carrots;
- 3 bulbs;
- 45-50 g root parsley;
- pepper peas;
- bay leaf;
- salt.
How to cook:
- It will take a 5-liter saucepan. To put the washed meat, pour water. After boiling, cook 1.5 hours. During cooking, remove the foam from the surface.
- After 60 minutes, proceed to the preparation of vegetables. Carrots grate large, onions cut into a small cube.
- On refined oil, fry onions before transparency, then put carrots and cook it until soft.
- While carrots with onions are roasted, peeled potatoes cut into a cube.
- The blade is removed from the pan, remove the bones, cut into pieces, put back.
- In the broth put potatoes. Cook until soft - about 10 minutes.
- Shaw cabbage. It should be crisp, not too salted and lack.
- Add roasted vegetables, pepper, parsley (root), laurel, salt. After 10 minutes, turn off.
- Let it stand. Serve with chopped greens.
INTERESTING! Sissets by order of Prince Potemkin were included in the Russian soldier's ration as "especially satisfying and healthy dish." By the way, the soldiers were satisfied with this innovation.
Preparing delicious pork soup
If you want, you can supplement the soup potatoes. Purified and chopped potatoes in a saucepan 20 minutes after the cabbage was added.
Ingredients:
- 500 g of pork;
- ½ white cabbage;
- 80 g onions;
- 50 g root parsley;
- 40 g of oil;
- 2 tomatoes without skin;
- pepper, bay leaf, salt to taste.
Cooking:
- Prepare meat broth. Remove the pork after 1.5 hours, the liquid part is strain into another pan.
- Stay in it chopped with thin stripes fresh cabbage.
- After boiling, add a pre-roasted onion and parsley root, then back the meat and cook for another half an hour.
- 10 minutes before the end of the cooking, put the tomatoes sliced \u200b\u200bwith slices, bay leaf.
- Season and remove from the stove.
LITTLE TRICKS! Before serving in each portion, put a piece of pork, low-fat sour cream and finely chopped greens.
Chicken Cabbage Recipe With Chicken
It is important to choose a fatty homemade chicken for a sour cabbage. Cut the carcass in half and cook broth. If you wish, you can add a bulb, and ready to remove.
Ingredients:
- ½ part of chicken;
- 500 g of sour cabbage;
- 120 g of carrots;
- 50 g root parsley;
- 25 g tomato-puree;
- to taste spices and salt.
Cooking:
- Cook chicken broth.
- Separately smear the sour vegetable, the bay in it is 370 ml of broth.
- Connect broth in a saucepan and stewed acidic cabbage.
- Add fried with tomato puree vegetables (carrots, onions, root parsley), cook for 20 minutes. Season with spices and salt.
By the way, since there is a sauerkraut, it goes great after the "actively" festive feast. Feeding on the table, put in a plate of sour cream, finely chopped greenery of dill or parsley.
How to cook soup in a slow cooker
To prepare the welded, once used clay pots. They folded all the ingredients and sent to the Russian stove, in which the whole day was languishing, and in the evening he was served on the table. It would seem that it would be simpler, but there are no time for long-term freaks in women, but there is a modern device - a multicooker.
Ingredients:
- 0.6 kg of meat;
- ½ Kochana cabbage;
- 300 g of potatoes;
- 100 g of carrots;
- 1 sweet pepper pod;
- 75 g onions;
- 1 tomato;
- 40 ml of oil odorless.
Cooking:
- Fry on oil without smelling bulb, carrots, sweet pepper, tomato in "frying" mode.
- A piece of meat (desirable to use a whole) put into the bowl of a slow cooker to vegetables. Next, fall asleep cabbage (chipped straw), potatoes. Pour water, salt.
- Stop the Soup program. Usually this time program lasts 2 hours, but you can throw another half an hour.
- Spices, laurel, garlic and fresh greens add at the end of the cooking. Meat from a slow cooker to remove and cut.
ON A NOTE! Spilling soup, put in a portion plate across the tablespoon sour cream, sprinkle with a chopped dill on top. Immediately apply on the table.
Video cooking
Benefit and harm
Radish, delicious soup is, of course, great. But the main thing is that the dish is safe for health. Despite the many positive qualities, soup from the sauerkraut is rather cunning. Therefore, I am a small crib.
- Sch improve digestion. The fiber and lactic acid bacteria are helping the stomach and intestines, facilitating the assimilation and digestion.
- They will bring much use with colds and flu, as they contain ascorbic acid (vitamin C).
"Curious fact: with a wet cough perfectly helps the acid cabbage," appointed "in the video" - Quenten thirst and slightly reduce body temperature during cold. One plate - and you will feel better.
- Could cause aggravation of gastritis, metabolic disorders and water-salt balance due to the large salt content in the sauer vegetable.
- Not recommended for cholecystitis and diseases of a 12-rosewoman
Calorie
A dish of sauer or acidic cabbage is balanced and includes all the necessary nutrients. Scrupulously calculate calories optionally, calorie can look something like this:
| Ingredients | Weight, G. | Proteins, G. | Fats, G. | Carbohydrates, G. | Calorie, kcal |
|---|---|---|---|---|---|
Fresh cabbage soup |
|||||
| Beef | 700 | 130,2 | 91,7 | - | 1078 |
| Cabbage fresh | 400 | 7,2 | 0,8 | 27,2 | 108 |
| Onion | 150 | 2,1 | - | 15,6 | 72 |
| Carrot | 150 | 1,95 | - | 13,8 | 54 |
| Potatoes | 150 | 3,0 | 0,6 | 28,65 | 133,5 |
| Tomatoes | 160 | 1,76 | - | 8,0 | 24 |
| Oil without smell | 35 | - | 34,9 | - | 305,5 |
| TOTAL: | 1745 | 146,21 | 128 | 93,25 | 1775 |
| Per 100 g | 8,4 | 7,3 | 5,3 | 101,7 | |
Sauer-cabbage |
|||||
| 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 |
| Potatoes | 450 | 9,0 | 1,8 | 85,9 | 400,5 |
| Petrushki root | 50 | 0,4 | - | 2,2 | 10,5 |
| Oil without smell | 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 the time allows, to cook well for all the rules, but sometimes you need to cook lunch quickly. In this case, I recommend cooking the broth from the evening, after the night, the meat will become softer and tenderly, it is necessary to cut it back and return it back into the liquid.
The daily soup from the sauerkraut will be even tastier after heating, so in the north they often prepared a large saucepan, then they were frozen, and if necessary, chopped a piece, laid into iron and heated in a Russian oven. The dish cooked on the stove and subsequently frozen, does not appear to the taste itself from the stove itself.
It should be sour taste, it is a prerequisite. In addition to traditional components, it is possible to supplement them with sour apples or berries (lingonberries, cranberries), sour cream, salted cucumbers and mushrooms. In the south of Russia put tomatoes and sweet peppers, and modern recipes contain potatoes, which makes the soup thick and tasty.
From meat, put cooking a strong broth by adding a bay leaf and fragrant pepper into it. While it is preparing, fry on the oil onions before transparency, then connect with a grated carrot. Once the vegetable becomes soft, remove the pan from the stove. Remove the meat, cut the pieces, send back to the broth, pour potato cubes and chopped parsley root.
After 8-10 minutes, fuel the acidic cabbage (pressed from the brine). However, if there are no health problems, you don't need to do anything, just cook it in a meat broth for 15 minutes, then put roasted vegetables, spices. Boil another 7 minutes. Serve with sour cream or cream, sprinkled with fresh greens.
If you soupdo not love, nothing to do here. People who grew up in the taiga do not endure the iodide smell of sea fish - and not every city dweller is able to move the so-called Great Spirit. And all the delights of traditional cooking is able to perceive only in printed form, and how it comes to the realization, it is better to remove it to the side, away, on fresh air.
Nevertheless, I personally soupi love and even cook from time to time. My recipe is far from boiled soupmy purely urban mother, but also from how they are offered to cook the enthusiasts of the revival of old-circular cooking. More precisely, it is not even a recipe, but the illustration of my personal relationship with your native nature. Mainly with cabbage.
Special relationship with cabbage
Despite the fact that the kochan cabbage always looks equally, in the real world it is always different. Green June Cabbage is suitable, rather, not in the soup, and in the salad - although in the soup, too, but it turns out so easy and quick that soupeven the thought does not come. The farther in the summer and closer to the fall, the weighty the cabbage is made, and by October it reaches his own, as Mayakovsky did not like to speak, apogee. Dense, white, like Sugar-Rafinal Cubes, Cochans are suitable and on soupfrom fresh cabbage (except jokes, one of the most ambitious dishes in the world), and to break them. And this second opportunity opens for an amateur schemythe road in the winter, and even allows you to go through, without twist, spring.
It is clear that every kind of cabbage should be prepared in a special way, but there is something in common. First of all, I always cook cabbage separately from all the rest (well, that is, first; then, of course, cook all together).
If the cabbage is young, then cut the Kochan on the octushki, if older, then somewhat smaller. Autumn or winter Kochan and alone thinly tires.
A completely green cabbage lay in a large saucepan, add a pair of salt pinch and so much cold water to only cover the cabbage. I put a saucepan on the minimum fire, covering the lid and leave until the cabbage starts to be softer; How much time - I do not know, but certainly no more than fifteen minutes. Pay attention to the cabbage should not be powered into the rag, and it is only a little softer than in the form.
If we are talking about the cabbage mature and crisp, a ceramic or cast-iron pot is required. I fill it with a chicken cabbage to half, add a little salt and pour cold water for three quarters of the pot height. After that, covering the pot of foil, tightly fix it along the edge - and put the pot with a cabbage in the oven, heated to 110ºС. For three hours.
In the case of a cabbage sauer procedure, approximately the same, except that the salt is not needed, and the tomorrow time increases to six hours.
Why do I do that? Then, that is so tastier and more convenient. Cabbage when tomming blooms with such colors, which you did not think; Potato, being laid in soup, does not become glass; In the case of a sauerkraut, you can add it to soup gradually - agree, this is a very good opportunity to adjust the taste or consistency.
Now, when we dealt with the most important, you can go to the rest.
Soup in a pot is a special topic.
Tomorrow - the main culinary feeling
Soupyou can cook with meat, and with fish, and lean. Sometimes smoked meat is even added in them - the will is yours, but it is closer to Solyanka. Anyway, all these things should also be cooked.
In my opinion, since we found time for taking cabbage, nothing prevents us to do the same with meat - I use a five-liter saucepan for this, but recently I am very much thinking about buying a sloo-cake, also known as a slowdown. One my friend claims that it is best - a stlaced clay pot, he attaches at the sachams a completely special taste.
As meat for schemyi prefer beef breast. The meat should be washed, dry, cut all the plates (than a qualified butcher, those these plants less) and put one piece in the pan. It is necessary to add a bulb and carrot to meat (entirely, but purified), parsley root, as well as, I apologize, Garni's bouquet (we talked about it in detail, in the chapter "Broth for risotto").
Setting all this on the bottom of the pan in as harmonious as possible, I pour two liters of cold water - so much need to cover the products of the water layer thick with the palm. The fluid level should not be higher than 2/3 of the porcelain height, otherwise, in the future it will splash, and to add water here in no case - the course of the process is irreparable. And I put a saucepan on the strongest fire.
When a foam begins to stand out, I remove it with a spoon. When the selection of foam stops, covering the foil pan, fixing tightly at the edges, and put in the oven, heated to 150 ° C. The foil almost completely prevents the outlet of the steam and the temperature loss, so after half an hour we reduce the temperature to 110 ° C. An hour later, the pan should be carefully getting out of the oven, remove the foil, remove the bouquet of Garni, get a carrot with forceps, the root of parsley and onions, and instead they put the chopped potatoes, a little, three pieces.
Choosing potatoes for schemy- a separate topic; I prefer high-brand, crumbly varieties, in abundance provided by the Belarusian peasantry.
Then the saucepan needs to quickly cover the foil and put in the oven for another one and a half hours. During this time, its contents will turn into a velvety, languid and incredibly fragrant stew.
What's next?
So, at our disposal there is a tired to the incredible gentleness of meat, saturated broth thickened on the molecules of potatoes, and tomolar cabbage. Now you just need to connect all this together and warm up thirty minutes at minimal fire. Some love to add to soup Green beans, tomatoes, mushrooms, sweet pepper or just all greens - now it's time to do it. In my opinion, it is enough to try and, if necessary, add salt and ground pepper.
Soup are prepared in different ways, but the main thing is to know a couple of base moments
Important questions
The view is widespread that schymwe must give to stand at least a day - yes, it is. In my opinion, this is true in general for all cabbage dishes. The second, no less known opinion that soupit would be nice to freeze, and then warm up - complete nonsense. And frozen, and warmed out, nothing has changed.
Is it possible to cook soupon chicken broth? You can, but buy a suitable chicken for broth, it is called "chicken for broth."
What is the difference of lean schemy? The fact that you do not spend time on the tomorrow of meat - vegetable broth in its very long version is preparing for no more than an hour.
Can I add to souppork? You can add anything, but then it may be that you are preparing for some other dish. Let's say if in soup Break the millet, they turn into a Ukrainian cabbage (very love, by the way).
Innings
If you cook soupso, as described above, the meat for feeding to the table can be divided by even a tablespoon. Yes, and do not forget to buy a good sour cream - because without sour cream serve soupsomehow even uncomfortable.
