Even in Rus', cabbage soup was the main dish that was consumed daily. The popular soup is a long-lived soup and remains very popular to this day. Rich cabbage soup made from fresh cabbage is delicious to cook with different types of meat: chicken, pork, beef.

If you look deep into history and look at ancient recipes, you will notice that they were cooked from everything that was on hand at the time of preparation, just like in the fairy tale about porridge from an ax. In spring and early summer, for example, you can cook.

But, despite the variety of ingredients, the basic composition is strictly regulated by traditions unique to Russian cuisine. Russian cabbage soup always includes cabbage, spices, herbs, meat or vegetable broth and sour cream. Also, rutabaga and turnips were always added to the stew, but over the years, these root vegetables were gradually completely replaced by potatoes. Depending on the variation of preparation, any vegetables can be used. So don’t be afraid to get creative and expand your culinary horizons.

A simple soup, known since ancient Rus' and in our time, turns out to be aromatic, tasty, and most importantly, budget-friendly. If you cannot chop the cabbage into thin and neat strips, then use a shredder. If you don't have canned tomatoes, you can use fresh ones. In this case, it is recommended to additionally add a couple of large spoons of tomato paste to the cabbage soup.

Required:

• Beef – 600 g brisket.
• Salt.
• Cabbage – 600 g white cabbage.
• Dill.
• Onion – 160 g.
• Carrots – 120 g.
• Sour cream.
• Water – 2.5 ml.
• Vegetable oil.
• Black pepper – 10 peas.
• Potatoes – 3 pcs.
• Bay leaf – 3 leaves.
• Canned tomatoes – 200 g.

Preparation:

1. Pour water over the meat. Bring to a boil and skim off the foam. Cook the beef for a couple of hours.

2. Finely chop the onion and grate the carrots using a coarse grater. Pour vegetable oil into the frying pan; when it is hot, add the prepared vegetables and sauté over low heat until soft.

3. Remove the meat, add finely shredded cabbage into the broth, then add the roasted vegetables.

4. Chop the potatoes into arbitrary cubes. Pour into broth.

5. Add meat cut into portions. Cook for 20 minutes.

6. Mash the tomatoes and pour into the soup. Place bay leaf, pepper and salt. Stir and cook for a quarter of an hour.

Serve with chopped dill and sour cream. Bon appetit and a hearty lunch!

The best part of pork for soup is the fatty pulp on the bone, which makes the cabbage soup especially rich and satisfying. Immediately after boiling, it is necessary to remove the resulting foam, otherwise the broth will turn out cloudy. But, if you missed this point, then using filtration you can easily clarify the soup base. To do this, cool the broth and pass it through gauze folded in three layers.

Required:

• Meat on the bone – 600 g.
• Bay leaf – 2 leaves.
• Potatoes – 4 pcs.
• Tomato – 1 pc.
• Onion – 160 g.
• Dill – 30 g.
• Cabbage – 400 g.
• Carrots – 130 g.
• Vegetable oil.
• Frozen bell pepper – 150 g.
• Salt.

Preparation:

1. Pour water over the piece of meat. Salt and add bay leaf. Cook for one and a half hours.

2. Cut the cabbage into checkers and chop the potatoes into strips. Send into broth.

3. When it boils, add bell pepper. Cook until the vegetables are ready.

4. Chop the onion. Chop the tomato into cubes. Heat vegetable oil in a frying pan and add onion cubes. When the vegetable turns a beautiful golden color, add tomatoes. Fry for 3 minutes.

5. Get the meat. Cool and cut into portions. Grind the carrots on a medium grater and fry separately in hot oil.

6. Place two roasted vegetables and meat into the broth. Add some salt. Add finely chopped dill and cook for a couple of minutes.

Remove the pan from the heat, add fresh herbs to the cabbage soup and cover with a lid. Let the soup brew for 10-15 minutes and you can serve.

No matter how strange it may sound, cabbage soup turns out delicious even with mushrooms. Champignons are prepared easier and faster than wild mushrooms. In addition, they are on sale all year round, which is a definite plus. Lard and a bouillon cube will help make the soup richer.

Required:

• Fresh cabbage – 300 g.
• Salt.
• Champignons – 500 g fresh.
• Water – 2.5 l.
• Onion – 1 large.
• Pork lard – 125 g.
• Bouillon cube – 3 pcs.
• Carrot – 1 medium.
• Flour – 1 tbsp. l.
• Potatoes – 2 large.
• Vegetable oil.
• Tomatoes – 2 large (can be replaced with a spoonful of tomato paste).

Preparation:

1. Cut the potatoes into cubes. Chop the onion. Chop the tomatoes into slices. Cabbage, lard and carrots will be needed in strips.

2. Pour oil into a frying pan and heat over medium heat. Place lard, followed by carrots and onion half rings. Fry until the vegetables turn golden.

3. Boil water and add cubes. When they dissolve, add potatoes, cabbage strips and chopped mushrooms. When the mixture boils, cook for a quarter of an hour.

4. Add frying and stir. Cook with the lid closed for a quarter of an hour.

5. Pour flour into a dry frying pan and fry constantly stirring until creamy. Pour in some broth from the pan. Stir and grind until smooth with a spatula.

6. Add tomatoes to the soup. Pour in the flour mixture and stir. Sprinkle with salt.

Close the lid and cook for a quarter of an hour. Serve with sour cream and finely chopped herbs.

It is not recommended to use early varieties of cabbage for cooking. Beans will add a special flavor to the soup. The recipe suggests using raw, but if desired, you can replace it with canned, which will significantly reduce the cooking time. Cabbage soup made from fresh cabbage and beans is very tasty and filling, be sure to try it.

Required:

• Chicken meat – 400 g.
• Greens – 50 g.
• Water – 2 l (can be replaced with ready-made broth).
• Beans – 100 g.
• Potatoes – 300 g.
• Salt.
• Cabbage – 300 g white cabbage.
• Sweet pepper - half.
• Spices.
• Carrots – 2 pcs.
• Tomato – 1 pc.
• Onion – 1 pc.

Preparation:

1. Soak the beans overnight. To do this, add half a spoonful of salt to the beans and add water. You can add more liquid, as the beans will absorb it well.

2. The product will swell overnight. Drain the dirty water and rinse the beans. Pour in clean water and cook over low heat for about 40 minutes. The cooking time for beans depends on their freshness; the fresher they are, the faster they will cook. Readiness to check with a fork. The beans should snap, but not squash, and still taste a little tough. It will reach full readiness while cooking the soup. Drain and cool the beans.

3. Pour water over the chicken. Remove any foam that forms. Add some salt.

4. Add shredded cabbage. The pieces should be small. Add beans.

5. When the contents boil, reduce the heat to low and cover with a lid. Cook for a quarter of an hour.

6. Grate the carrots; it is recommended to use large ones. Chop the onion finer. Add vegetables to soup. If desired, they can be pre-fried.

7. Cut the potatoes. Pour the resulting cups into the broth. Add finely chopped tomatoes and sweet peppers.

8. Add chopped herbs and stir. In winter you can use frozen. Dill and basil are ideal for cabbage soup. Sprinkle with spices, stir and cook for a few minutes.

Serve the cabbage soup hot with fresh bread or black croutons.

Try to prepare a not quite familiar version of a delicious soup with tender and juicy meat balls. Cabbage soup made from fresh cabbage with meatballs is cooked quickly and turns out surprisingly tasty. The dish is suitable for feeding the whole family; children may especially like the small meat balls.

Required:

• Fresh cabbage - 1/3 fork.
• Sour cream.
• Vegetable oil.
• Potatoes - 3 medium.
• Water – 2.5 l
• Carrot – 1 small.
• Salt.
• Onion – 1 small.
• Greens – 20 g.
• Tomato – 1 medium.
• Black pepper.
• Minced meat – 400 g.

Preparation:

1. Salt the minced meat. Sprinkle with pepper and stir. Roll up the meatballs. Depending on the size, you should get about 15-20 pieces.

2. Bring water to boil. Chop the onion. You will need medium sized cubes.

3. Grate the carrots using a coarse grater. Pour oil into the pan and add onion. When it is lightly fried, add carrots. Mix. After a minute, add the tomato chopped into random pieces. Stir and simmer under a closed lid over low heat for a quarter of an hour.

4. Place the meatballs one at a time into boiling water.

5. When everyone floats to the top, add diced potatoes. Add the roasted vegetables, then the cabbage. Salt and sprinkle with seasonings.

6. Cook for 25 minutes on medium flame. Add chopped herbs and cook for 5 minutes.

After turning off, it is advisable to infuse the cabbage soup with fresh cabbage and meatballs under a closed lid for a quarter of an hour.

This light dietary soup is perfect for those who fast or lead a healthy lifestyle. To make the dish the most delicious, we suggest adding wild mushrooms: porcini, honey mushrooms, boletus, boletus, chanterelles or a mixture of them. Mushrooms can be either fresh or frozen. Both white and red beans are suitable.

Required:

• Dry beans - 0.5 cups.
• Water – 2.5 l.
• Cabbage – 350 g.
• Bay leaf – 2 leaves.
• Potatoes – 3 large.
• Allspice – 1 tsp.
• Carrots - 2 medium.
• Salt.
• Onion – 1 large.
• Vegetable oil.
• Forest mushrooms – 400 g assorted.

Preparation:

1. Pre-boil the beans. Shred the cabbage. Chop the onion into large pieces and cut the carrots into slices.

2. Heat the oil in a frying pan and add the onion. Fry until the vegetable is soft. Add carrots. Cook until it changes color.

4. Chop the potatoes and place the cubes in boiling water. Add cabbage shavings. Stir and cook for 7 minutes.

5. Add frying. Stir and wait until it boils. Add beans. Add some salt. Throw in the bay leaf, then the black pepper. Cook for a couple of minutes.

Close the lid and leave for a quarter of an hour. Serve with sour cream and bread. Don't forget about fresh herbs.

The main component of the dish is fresh cabbage, but if you wish, you can replace it with sauerkraut. Shchi is a national dish of the Russian people. The stew must be prepared with meat broth, so the pork knuckle is ideal for the soup and makes its taste richer.

The dish turns out to be satisfying, high in calories and satisfies the feeling of hunger for a long time.

Required:

• Pork knuckle – 1.2 kg.
• Water – 2.5 l.
• Sweet pepper – 1 pc.
• Onion – 1 medium.
• Lavrushka.
• Carrot – 1 pc.
• Salt.
• Cabbage - 1 fork.
• Black pepper.
• Sunflower oil – 50 ml.
• Tomatoes – 1 pc.

Preparation:

1. Place the washed shank into the bowl of the device. To fill with water. Set the “Broth” mode, product type – “Meat”, timer – 45 minutes.

2. After the signal, take out a piece of meat. Remove the bone, chop the meat into portions and return it to the broth.

3. Chop cabbage and onion. Cut carrots, tomatoes and sweet peppers into strips. Place the prepared ingredients into a bowl. Add some salt. Add water if necessary. Add spices and stir.

A traditional dish of Slavic cuisine is cabbage soup. The soup is a vegetarian dish, so it always contains a lot of vegetables. The broth has long been prepared with vegetable or mushroom broth. Later, a “poor” or “empty” variation of cabbage soup appeared on bone broth, with the addition of fish or meat.

Exquisite cabbage soup served at a rich feast must include fresh cabbage. Poultry, beef brisket or sturgeon are also added to the soup.

The secret to the exquisite aroma is the use of mushrooms (dried, fresh or pickled), roots and spices. The dressing is cabbage brine, apples, sorrel, kvass or sour cream with cream.

Cabbage soup is especially relevant in the cold season. The dish perfectly warms and saturates the body with vitamin C. If your menu includes cabbage soup made from fresh cabbage, then you will not be afraid of either hunger or a cold.

There are a lot of ways to prepare soup. Let's look at the most popular ones.

Royal cabbage soup made from three types of cabbage

Ingredients	Quantity
white cabbage -	400 g
peppercorns -	taste
water -	3 liters
laurel leaves -	2 pcs.
cauliflower -	200 g
tomato paste -	1 tbsp. l.
pork or beef meat -	300 g
bulbs -	1 PC.
Bulgarian pepper -	1 PC.
table salt -	taste
broccoli florets -	200 g
carrots -	150 g
Cooking time: 120 minutes	Calorie content per 100 grams: 65 Kcal

Cabbage soup made from three types of cabbage is considered especially nourishing and tasty. The broth turns out rich and aromatic. This dish can be safely served to guests, as well as used in the everyday menu. You will definitely like it!

Now let's look at how to properly cook cabbage soup from fresh cabbage of several varieties. First you need to get rid of harmful substances and dirt that may be present in the meat, you can do it by cooking.

Cook the product until half cooked in plenty of water. Drain the resulting broth and place the meat in clean, cold water. Wait until it boils and finish cooking the ingredient. After 40 minutes, add salt to the broth and cook for about another half hour.

For this amount of liquid, 1.5 tbsp will be enough. table salt. While cooking the remaining components, the meat can be removed from the pan. Cut the product and add it to the cabbage soup when ready or serve on a separate dish.

Cut the potatoes into small slices. Use onions, carrots, peppers and pasta to prepare the fry. Spices will help reveal all the flavors of the ingredients. Then add half a glass of water and simmer the vegetables.

Chop the cabbage into strips, and divide other types into inflorescences. To make it easier to work with broccoli and cauliflower, pour boiling water over them. Add vegetables to the cabbage soup in order, depending on the speed of their preparation.

A few minutes before the end of cooking, pour in the roast and season the cabbage soup. Don't skimp on the bay leaves and pepper.

Serve the first dish with sour cream and green dill.

Country cabbage soup with turnips

Country-style cabbage soup contains a storehouse of vitamins. The freshest vegetables are used in the dish. It is better if all the ingredients are grown by you personally. Your loved ones will be very surprised by the unusual and rich taste of cabbage soup.

Ingredients:

• 600 gr. white cabbage;
• 1 bunch of parsley;
• 100 gr. lard;
• 1 PC. medium onion;
• 150 gr. fresh tomatoes (you can use cherry tomatoes);
• 1 PC. small turnips;
• 2 bay leaves;
• 0.5 kg of meat on the bone;
• 200 gr. potatoes;
• 2 liters of clean water;
• 2 peas of allspice black pepper;
• 1 PC. medium carrots;
• Salt and spices.

So, how to cook country cabbage soup with fresh cabbage? We will be happy to describe all the stages. First prepare the broth with the meat. To get more fat, place the meat in cold water. Connoisseurs of hearty food can use pork.

Beef and lamb are more suitable for a diet menu, as well as a festive feast. Afterwards you definitely won’t have to suffer from heartburn or heaviness in your stomach. When the broth boils, skim off the foam and add a spoonful of cold water. Repeat until the scale disappears. On average, the broth preparation procedure takes up to 3 hours.

Place the cabbage in the water. When the cabbage soup boils, add the potatoes. Pre-fry the onion and parsley in lard. Season with cabbage soup. Cook for 10 minutes.

Add fresh tomato slices to the cabbage soup. If there are none, then 1 tbsp will be enough. tomato paste (it must be added along with the frying). Add salt and pepper at the very end of cooking.

A few bay leaves in the broth will give it a subtle flavor. Connoisseurs of heat and spiciness can use a few cloves of garlic in the recipe. Pour the cabbage soup into plates, garnish with herbs and sour cream.

Curly cabbage soup: a hearty lunch

The ideal dish for a family dinner is cabbage soup with curly cabbage. Fresh vegetables and aromatic herbs will fill you with energy and vigor throughout the day. You can supplement cabbage soup with sliced ​​bread, sour cream or tender pate.

Ingredients:

• 1 kg of curly cabbage;
• 200 gr. potatoes;
• A pinch of table salt;
• 80 gr. onions;
• 150 gr. medium juicy carrots;
• 3 liters of clean water for broth;
• 1 bunch of parsley, green onions;
• 250 gr. cold smoked brisket;
• 150 gr. celery root.

Fry the smoked brisket in a frying pan along with the onions. When a golden crust appears, remove from heat. Chop the cabbage in any convenient way and place it in a pan of water. This variety can be easily replaced with an existing white head. Now you can add frying to the cabbage soup.

Salt the dish and cover with a lid. Cook over medium heat for 40 minutes. To make the broth colorful and appetizing, chop the greens and pour into the broth. Mix everything thoroughly and remove from heat.

Let the dish sit well under the lid. You can also cover the top of the pan with a cotton towel. Cooled and aromatic cabbage soup is ready to serve: pour into plates and bring to the table!

Monastic-style mushroom soup

It’s very easy to prepare a hearty first course, especially if you have a recipe for monastery-style cabbage soup with fresh cabbage in your arsenal. This traditional soup based on an old recipe will definitely please your whole family.

Ingredients:

• 0.5 tbsp. barley;
• 30 gr. dried mushrooms (oyster mushrooms, champignons);
• 2 pcs. large carrots;
• 50 gr. butter;
• 250 gr. potatoes;
• Greens to taste;
• 1 PC. medium bulb;
• 300 gr. white cabbage;
• 100 gr. sour cream 15% fat;
• Salt pepper;
• 5 black peppercorns;
• Several bay leaves.

Soak pearl barley and mushrooms in water in different containers. It will take about an hour to soak the first product, and 3-4 hours for the second. Change the water for the mushrooms, add salt and cook until tender.

Remove the mushrooms from the broth, cut into small slices and place back in the pan.

Peel the carrots and onions and chop them. Fry the vegetables by first melting the butter in a frying pan.

Simmer the roast, periodically adding water. When ready, place the vegetables in the mushroom broth. Rinse the potatoes and cabbage and dry with a paper towel. Peel and cut the vegetables.

Boil pearl barley in salted water. The water from the porridge must be drained at the end of cooking. Place the pan with the broth over medium heat. Add pearl barley, potatoes and cabbage to it. Salt the cabbage soup to taste and pepper. Add a few bay leaves and cook until done.

Pour the cabbage soup into bowls and garnish with chopped parsley and onions. Season with sour cream.

Cooking Russian cabbage soup is a real art. First of all, be responsible when choosing products. All ingredients must be of high quality and fresh. Use minimal spices. To highlight the taste of the dish, just use salt, pepper and bay leaf. This will help not to drown out the natural aroma of the broth and vegetables.

• How to choose fresh cabbage?

White cabbage is used most often in cooking. Selecting the freshest head of cabbage on store shelves is not difficult. The vegetable should be clean, bright green and evenly colored. Pay attention to the presence of yellow or dark spots - they should not be there.

The cabbage fork should be heavy. The leaves of the vegetable should fit tightly. The weight of white cabbage is quite large, even with a small diameter. It is better to discard limp, yellowed and empty cabbage.

• How to use cabbage to make cabbage soup?

Cooking technology and the sequence of adding ingredients also plays an important role in the preparation of cabbage soup. Fresh cabbage must be thrown into boiling water. The cabbage's turn comes after the meat and potatoes are cooked. This broth will significantly improve the taste of the main ingredient.

Cabbage soup in a slow cooker, all the cooking secrets on video:

The following trick will help you save money and prepare hearty cabbage soup with fresh cabbage: replace the potatoes with flour fried in oil. You can also experiment and use products such as zucchini, zucchini, and various pickles in cooking.

During the cold season, hot cabbage soup made from fresh cabbage will both warm and nourish you. You come running home from the cold, and a plate of aromatic cabbage soup is already steaming on the table, with sour cream and a crust of bread - delicious! Thick, rich, both the first and the second at once! If you have not yet prepared cabbage soup from fresh cabbage, a step-by-step recipe with photos will help you understand the cooking process, and you will see that it is not at all difficult. You just need to stock up on the necessary products and time - cabbage soup according to the classic recipe is prepared without haste and it definitely needs to steep.

Ingredients

To prepare cabbage soup from fresh cabbage you will need:

• pork on the bone or ribs – 500-600 g;
• water – 2 liters;
• fresh lard – 50-60 g;
• potatoes – 4-5 pcs;
• fresh cabbage – 0.5 medium fork;
• carrots – 1 piece;
• onion – 1 piece;
• tomatoes – 4 pcs (or 2 tbsp. tomato sauce);
• bell pepper – 1 pc. (not necessary);
• bay leaf – 2 medium-sized leaves;
• salt - to taste;
• freshly ground black pepper – 0.5 tsp;
• parsley or dill - a bunch.

How to cook cabbage soup from fresh cabbage. Recipe

First, cook the meat broth. Take a piece of meat with a bone or ribs of moderate fat content, wash and cover with cold water. Leave it as a whole piece - this way the broth will be rich and the meat will be soft and juicy.

Place on high heat. When boiling, a dirty white foam will begin to rise - collect it with a slotted spoon, the broth should turn out transparent, without flakes of foam. There is another way: pour a small amount of water over the meat, bring to a boil and boil for three minutes. Drain the water along with the foam, wash the pan, and pour water over the piece of meat. Pour in two liters of cold water. Add salt, after boiling, reduce heat, cook until the meat is cooked.

How to determine if meat is ready? After about an hour, we take out a piece of pork and try to separate the meat from the bone. Does it come off easily or peel off? So it's ready. If the meat is too tough, cook for another 20-30 minutes. Strain the broth and put it back on low heat, cover the meat and keep it warm.

About 15-20 minutes before the end of cooking the meat, we begin preparing the vegetables. Peel and cut the potatoes into strips or cubes. Shred the cabbage.

Cut the carrots into cubes or strips. You should not grate it - when frying, the carrots will soften and will hardly be noticeable. And bright sticks of carrots in cabbage soup made from fresh cabbage look aesthetically pleasing and appetizing. Chop the onions into smaller cubes; many people don’t like it when they come across strips of boiled onions in soups. Chop the pepper a little larger. Although pepper is not added to the classic recipe for cabbage soup made from fresh cabbage, it certainly won’t be superfluous.

Place potatoes in a saucepan with boiling broth. Bring to a boil, turn down the heat, and leave to simmer until tender. One of the main conditions for rich cabbage soup made from fresh cabbage is that the potatoes need to be well boiled so that the cabbage soup is not “empty”. Sometimes several small potatoes are boiled along with the meat. Take the meat and potatoes out of the finished broth, mash the tubers into a puree and add them to the strained broth. Then they prepare it according to the recipe and add everything else, starting with potato straws.

Frying vegetables into classic cabbage soup from fresh cabbage is prepared in butter or rendered lard. Pour the onion into the boiling fat. Fry it a little, it will immediately soften and fry until golden brown. Add carrots, mix, sauté for about five minutes. Lay out the pepper pieces. Simmer until the pepper becomes soft.

Grate the tomatoes or grind them in a blender. In winter, for the cabbage soup recipe, instead of fresh tomatoes, we use canned tomatoes in their own juice or tomato sauce. Season the roast with tomato and cook for a few minutes. If there is neither tomato nor tomato, do not add anything; the classic recipe for cabbage soup from fresh cabbage does not include these ingredients. But the cabbage soup should be sour; the tomato will add all the flavor accents.

Check the readiness of the potatoes and add the vegetables. It is necessary to take into account that the acid that is in the tomato prevents the potatoes from boiling; if they are not yet ready, then after you add the fry to the broth, the potatoes will no longer boil and will remain hard.

Let the broth with vegetables boil, add the cabbage. Salt to your taste. Cook over low heat until the cabbage is as soft as desired: some people like the cabbage to be firm and crunchy, while others like the cabbage boiled and soft.

Shortly before readiness, season with bay leaf, herbs and ground pepper. Turn off the gas and leave the pan with the cabbage soup on the warm stove to brew.

While the fresh cabbage soup is infused, separate the meat from the bone and cut into pieces. Transfer to cabbage soup or add later to plates.

Place fresh cabbage soup prepared according to the classic recipe on plates, add meat and serve with sour cream and rye bread. For spiciness, you can finely chop a couple of cloves of garlic and add to plates. Bon appetit!

Shchi is a traditional Russian first course served for lunch. This type of soup has a delicate aroma and special taste. How to cook cabbage soup from fresh cabbage to make the dish appetizing?

Classic recipe

The simplest and most common way to cook cabbage soup from fresh cabbage is in a saucepan.

Ingredients:

• 300–500 g pork ribs or other meat on the bone;
• 4 medium potatoes;
• 1 carrot;
• 2 onions;
• 4 cloves of garlic;
• 400 g white cabbage;
• 1 tbsp. l. tomato paste;
• 2 tbsp. l. vegetable oil;
• 1 tsp. apple cider vinegar;
• 2 bay leaves;
• black peppercorns;
• a small bunch of dill;
• salt, spices - to taste.

Preparation:

1. Place the meat, a whole onion, 2 cloves of garlic, bay leaf, pepper, and a little salt into the pan. Fill everything with 2.5 liters of water, place the dishes on the stove.
2. After boiling, reduce the heat to low and simmer the broth for 1–1.5 hours. Then remove all the products with a slotted spoon and strain the broth. After cooling, cut the meat into pieces.
3. After boiling again, add diced potatoes and shredded fresh cabbage to the pan. Cook for 15–20 minutes until soft.
4. Heat the oil in a frying pan, add finely chopped onion and grated carrots. Fry the vegetables for 6-7 minutes, stirring constantly. Then add tomato paste and vinegar. After 1-2 minutes, when a characteristic sweet smell appears, remove the pan from the stove.
5. Add the roast and meat to the soup.
6. After 10 minutes, add chopped or crushed garlic and herbs to the cabbage soup. Bring everything to a boil, turn off the heat.
7. Leave the cabbage soup covered for 10–15 minutes.

While cooking meat, periodically skim off the foam.

In a slow cooker

With this kitchen device you can cook cabbage soup from fresh cabbage easily and quickly.

Ingredients:

• pork on the bone;
• 2–3 potatoes;
• 1 carrot;
• 1 onion;
• 2–3 cloves of garlic;
• 250–300 g fresh white cabbage;
• 1 tbsp. l. tomato paste;
• vegetable oil;
• 2-3 bay leaves;
• 1 tbsp. l. dried paprika;
• salt, herbs - to taste.

1. Pour vegetable oil into the bowl of the device, add grated carrots and diced onions. Select the “frying” or “baking” mode.
2. After 10–12 minutes, add chopped garlic and tomato paste to the vegetables. Mix all ingredients and continue simmering for another 3-4 minutes.
3. Place shredded cabbage, potatoes, meat, paprika and salt into the multicooker container.
4. Pour boiling water over all products to the desired level, stir the contents of the bowl, close the lid, select the “soup” or “stew” mode.
5. Set the timer for 50–60 minutes. After the signal, add bay leaf and chopped herbs.
6. Continue cooking for another 15 minutes.
7. Leave the finished soup in the bowl, covered, for 15 minutes.

Serve cabbage soup with sour cream and fresh fragrant bread.

In a slow cooker, cook cabbage soup from fresh cabbage in the “soup” or “stew” mode.

Vegetarian recipe

Without meat, you get an equally tasty and nutritious dish. Such light cabbage soup will appeal to vegetarians and people on a diet.

Ingredients:

• 2.5 liters of vegetable broth;
• 250 g fresh cabbage;
• 2 onions and carrots;
• 2–3 potatoes;
• 1 fresh large tomato;
• 2 tbsp. l. vegetable oil;
• greenery;
• 2 bay leaves;
• salt, ground black pepper.

Preparation:

1. Place 1 onion, carrot, bunch of herbs and bay leaf in a saucepan. Pour 2.5 liters of water over the vegetables and cook for about 20 minutes. Strain the finished broth or remove all the ingredients with a slotted spoon.
2. Place the dishes on the fire. After boiling, add the diced potatoes to the water and cook for 7-8 minutes.
3. Heat vegetable oil in a frying pan. First, fry the chopped onion until transparent, then fry the grated carrots. Place the roast into the pan.
4. After 2-3 minutes, add the shredded cabbage.
5. Scald the tomato with boiling water, peel off the skin. Cut it into small cubes and add to the soup 5 minutes before the end of cooking.
6. Salt and pepper the cabbage soup to taste. Add chopped herbs.
7. 1-2 minutes after boiling, turn off the stove and cover the pan with a lid. Infuse the soup for 10–15 minutes.

Serve vegetarian cabbage soup made from fresh cabbage with a boiled egg.

Broth for cabbage soup in the oven

A tasty and aromatic broth for fresh cabbage soup is obtained in the oven.

Ingredients:

• 500 g meat;
• 1 onion;
• 1 carrot;
• parsley root;
• celery;
• Bay leaf;
• salt and black peppercorns.

Preparation:

1. Place all ingredients in a saucepan, add 2.5 liters of water and place over high heat.
2. After boiling, cover the pan with a lid and secure it with foil around the edges so that steam does not escape and the liquid evaporates less.
3. Place the pan in the oven, preheated to a temperature of +125 ... +130 o C.
4. Set the timer for 1 hour.
5. After the signal, remove the broth and continue cooking the cabbage soup on the stove.

How long to cook cabbage soup

The following factors influence the cooking time of a dish:

• cooking method;
• ingredients used;
• size of pieces of chopped products.

Note to housewives:

• Young summer cabbage is not suitable for cooking cabbage soup. The vegetable should be moderately ripe. This may be a head of late varieties. Although it takes longer to cook, the dish will be more satisfying and rich.
• You can cook cabbage soup from different types of meat: pork, chicken, beef. To get a nutritious, flavorful broth, use smoked meats or sausages. Skillful housewives produce delicious cabbage soup even with lake fish.
• To make the dish beautiful, cook it in the second broth. After boiling, drain the liquid and pour clean cold water over the meat.
• The cabbage soup is much tastier and more aromatic on the second day. Store the container with the dish in the refrigerator. Before serving, bring it to a boil and pour into plates.
• Serve the cabbage soup hot in deep bowls, adding 0.5 tbsp. l. sour cream, or place it separately on the table.

Knowing how to cook cabbage soup from fresh cabbage correctly and for how long, you can prepare a tasty and satisfying dish for the whole family. Depending on the ingredients used, this soup will diversify your daily diet, vegetarian table, and even holiday menu.

Hello dear friends and readers of my blog! Summer days have arrived, the sun is shining 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 prepare cabbage soup.

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

Remember that preparing this vegetable soup is not at all difficult. It is important to strictly follow the cooking recipe for the first time. And next time you can easily change the ratio of ingredients and the order of adding products to 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 preparing this vegetable soup, we will take fresh cabbage and chicken. If you want the dish to be rich, you can take drumsticks or thighs. If you are planning to make a leaner soup, you can use chicken breast.

Ingredients:

• Water for broth – 2 l.
• Chicken meat – 500 gr.
• Onions – 1 pc.
• Potatoes – 2-3 pcs. (average)
• Carrots – 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 wash the poultry meat well (you can remove the skin if desired) and put it in a pan with cold water, turn on the stove. There are not only gas stoves, so writing the phrase “light a fire under the pan” is somehow not correct)). After boiling, remove the foam and reduce the heat to minimum.

Now, while the broth is cooking, you can take care of the vegetables, which we will thoroughly wash. Peel the potatoes and carrots, remove the skins from the onions. We clean the head of cabbage from the outer green leaves and from all visible damage and wash it well. Then carefully cut out the stalk with a knife.

Chop the cabbage into small strips with a knife and put it aside for now. When chopping, the straw should be uniform in size. Cut the potatoes into strips and immediately lower them to boil in the boiling broth.

Let the broth boil again and continue cooking on low until the potatoes are ready.

While it is cooking, we will make the soup dressing. Cut the onions and carrots into strips. It is not forbidden to grate carrots on a coarse grater. There is an opinion that if all the products in the soup are the same shape, then it turns out tastier. Of course, I strongly doubt that this is so, but the fact that the finished dish looks more beautiful is a fact.

Add some salt to the vegetables and sauté in vegetable oil until soft. When they become soft enough, add tomato paste, sugar and fry for another 3-5 minutes. I’ll immediately explain that if I use acidic foods during the preparation of a dish (in our case, it’s tomato paste), then I definitely add a little sugar.

We put the cabbage in the pan only after the potatoes are completely cooked. Continue cooking for 5 minutes without closing the lid.

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

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

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

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

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

To prepare cabbage soup from fresh cabbage with meat, we will take beef. You can use any part suitable for cooking 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.
• Onions – 1 pc.
• Carrots – 1 pc.
• Tomato paste – 1 tbsp. l.
• Sugar – 1 tsp.
• Refined vegetable oil
• Greens (dill, parsley)

Wash the meat, put it in a pan, fill it with cold water and turn on the stove. Bring to a boil. As soon as our broth boils, it is necessary to reduce the heat and skim off all the foam with a slotted spoon or a regular tablespoon, otherwise the broth will be cloudy. Then add spices and salt. Cover the pan with a lid and cook on low heat for about 1.5-2 hours. Meat broth takes a long time to prepare, so let’s calmly deal with vegetables and herbs.

First, wash and peel all the vegetables and herbs. Finely chop the carrots with a knife or grate them on a coarse grater. Cut the onion into half rings. Finely chop the greens with a knife. Cut cabbage and potatoes into strips. Add some salt to the carrots and onions and sauté in vegetable oil until soft, then add tomato paste, sugar and cook for another 5 minutes.

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

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

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

The next recipe that I want to present 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 filling. It can easily be classified as a vegetarian soup. And we will cook it in a slow cooker.

Ingredients:

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

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

There should be several times more water in volume, since beans strongly absorb water and increase 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 the dressing.

Cooking soups in a slow cooker is different from usual. First of all, prepare all the vegetables, as in the first recipe. Then we prepare the frying, for which we place 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 spiciness will disappear.

Place the fried vegetables in a separate container, put pre-soaked legumes and potatoes into the multicooker bowl, add water and salt. After closing the lid, install the “LEGUMS” program (if such a program is not available, then install the “SOUP” program). Set the cooking time to 1 hour.

At the end of the program, open the lid. The broth will not be very transparent, this always happens when cooking beans. Now 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, add the roast, tomatoes, spices to our soup and cook without closing the lid for another 5-7 minutes.

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

Cooking lean cabbage soup (vegetarian)

Ingredients:

• Water - 1.5 l
• Cabbage – 100 gr.
• Onions – 1 pc.
• Carrots – 1 pc.
• Potatoes – 2-3 pcs.
• Pearl barley – 3 tbsp. l.
• Tomato – 1 pc.
• Salt, spices.

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

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

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

Thanks to the mushrooms, the cabbage soup turns out to be very aromatic and satisfying. Bon appetit!

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