Most often, various first courses are prepared with it. Recipes for cabbage soups amaze with their diversity. They add potatoes, carrots, onions, celery, millet, beans, various meats and sausages, fish and seafood, buckwheat and herbs. You can add aromatic herbs and spices to them to make the taste brighter and richer. You can also prepare original puree soup, traditional borscht or cabbage soup.

The five most commonly used ingredients in recipes are:

Adults and children like these dishes. Cooking them is quite simple and even a beginner can cope with such work. Some of the options presented are great for a vegetarian menu. This treat is prepared on the stove or in a slow cooker. Microwaves are used less often. This takes very little time, on average about half an hour. During cooking, it is important to maintain the temperature specified in the recipe so that the vegetables become soft, but not too mushy.

Cabbage soup will delight connoisseurs of home cooking with its amazing aroma, richness, bright color and vitamin composition. You can cook it lean, with chicken, pork or mushroom broth. The composition of vegetables can be modified. The food will only benefit from this. A hearty meal made from simple and straightforward ingredients will be a great start to lunch or a light dinner for the whole family.

Features of the cabbage soup recipe

The basis

As already mentioned, we take water as a liquid and add it to our taste and mood:

• meat (chicken, pork);
• mushrooms (fresh, dried);
• vegetables.

Whatever the version of the broth, cabbage will give it a special flavor and megavitamin content.

Cabbage

We use fresh cabbage or pickled cabbage. You can take broccoli. It will come out very elegant.

Meat

It can be absolutely anything. Only when choosing a meat option, you need to understand that preparing meat soup from fresh cabbage will take two hours.

Only the broth will cook for an hour and a half (if we are talking about pork).

Vegetables

Carrots, onions, potatoes and bell peppers go very tasty with cabbage. It gives the dish special oriental notes. Although this option departs from .

Seasonings

There's already a lot of people here. We like to use . You can take absolutely any bouquet or compose it yourself, depending on your preferences and wishes.

Fresh cabbage soup is very popular among experienced housewives. Based on meat broth, with a thick dressing, it has a unique sourness in its rich taste. Such first courses can be made according to different recipe options, focusing on your own preferences and time of year.

90 min 6 servings 70 kcal Medium cooking difficulty

Traditional cabbage soup

No hearty lunch is complete without rich meat soup. In Russian cuisine, cabbage soup is a real leader in the list of the most delicious soups and helps any housewife to reveal her abilities. To bring the recipe to life, you need to prepare:

• 500 g beef on the bone;
• 2 liters of water;
• half a head of cabbage;
• 3 potatoes;
• 1 tomato;
• 1 carrot;
• 1 onion;
• 50 g butter;
• 2 bay leaves;
• 2 cloves of garlic;
• salt pepper;
• dill, parsley;
• sour cream.

First you need to properly prepare the broth. The meat must be boiled for 1.5 hours and then strain the liquid. After cooling, it is better to separate the beef from the bones so that cutting it does not cause difficulties. Next, cut the cabbage and potatoes into cubes. Do the same with the tomato, but first scald it with boiling water and peel it. The onion should be chopped as finely as possible, the carrots should be grated. Cook the carrots and onions in a frying pan with melted butter.

Now you need to put the broth back on the stove and wait for it to boil. Drop in the cabbage first and boil for 5 minutes. Then you need to add the potatoes, after 5 - 7 minutes - the tomato. Cook the soup for another 10 minutes, then add the roast, meat and various seasonings and spices to taste. After 3 - 5 minutes the cabbage soup is ready. All that remains is to add chopped garlic, chopped herbs and sour cream.

Cooking Lenten Soup

During fasting, you can make the soup lighter and not put meat in it. This vegetarian cabbage soup recipe is also suitable for anyone who is watching their figure and cannot afford heavy first courses. Main ingredients:

• 400 g white cabbage;
• 600 g potatoes;
• 150 g carrots;
• 100 g onion;
• 100 g tomatoes (1 tbsp tomato paste);
• 1.5 liters of water;
• 2 tbsp. vegetable oil;
• 2-3 cloves of garlic;
• salt, pepper, dill.

It is necessary to cut the peeled onion into rings, chop the carrots into small cubes. Cut the tomatoes into slices, and the cabbage into about 2 cm squares. The potatoes need to be cut into large cubes, and do not forget to fill them with water so that they do not darken. Next, you need to sauté the onions and carrots in oil for 3-4 minutes. At the end of frying, add the tomatoes and simmer for another 5 minutes. Now you can start cooking the cabbage soup yourself. Bring water to a boil and add salt. Then you need to add cabbage, and after a couple of minutes - potatoes. After 10 minutes of cooking, add sautéed vegetables and spices. Another 15 minutes of cooking and the cabbage soup is ready. Before serving, add a little garlic and herbs to each serving.

Solyanka with cabbage and pork

Preparing solyanka is very simple, since this soup contains those products that last the longest in the refrigerator. You can replace some ingredients with others and discover new flavor combinations. To create a juicy and satisfying hodgepodge you need:

• 400 g cabbage;
• 3 sausages;
• 200 g smoked ham;
• 200 g half-smoked sausage;
• 300 g boiled pork;
• 1 onion;
• 1 carrot;
• 2 tomatoes (2 tbsp paste);
• 3 liters of water;
• 1 tbsp. vinegar;
• olives, salt, pepper;
• vegetable oil.

The solyanka recipe requires the same grinding of all products. Therefore, first you need to cut sausages, pork, ham and sausage into medium-sized cubes. (If desired, you can add meat to the soup, and also change the proportions of the ingredients). Next, finely chop the onion and cut the carrots into small pieces. Tomatoes need to be poured with boiling water and the skin removed, then chopped.

Now you should put all the meat products in a frying pan with oil and fry until golden brown. Then add the cabbage, mix well and leave covered for 10 minutes. In a second frying pan, fry a mixture of onions, carrots and tomatoes, not forgetting to add salt. Then you need to put a pan of water on the stove, bring to a boil and add meat products with cabbage, as well as frying. After waiting for it to boil again, it is better to turn the heat to low power and add (if desired) tomato paste and olives to the soup.

Solyanka should be well salted, peppered and cooked under the lid for about 20 minutes. Serve the first course with chopped herbs and a slice of lemon.

The first one is ready, but what about the second one? Let's say . Easy, tasty, satisfying.

Chicken cabbage soup

The recipe for soup with cabbage and chicken is reminiscent of classic cabbage soup, but the broth is light and the dish is less caloric. Have to take:

• 800 g chicken meat;
• 1 carrot;
• 1 onion;
• 3 potatoes;
• 300 g cabbage;
• 2 tbsp. tomato paste;
• garlic and herbs;
• salt, pepper, bay leaf;
• oil.

First you need to cook the chicken. Fill the pan with water (preferably at least 3 liters), add chicken and leave on the fire until it boils. You need to cook the chicken for about 40 minutes, remembering to salt the broth and remove the foam. Next, cut the potatoes and onions into cubes, grate the carrots on a coarse grater, and cut the cabbage into thin strips. The finished chicken is easy to handle: separate the meat from the skin and bones and return it to the pan. Place potatoes, some carrots and onions into the broth and cook for about 20 minutes. Fry the second part of the onion and carrot in oil for 2 - 4 minutes, add the paste. Place cabbage and roasted cabbage, pepper and bay leaf in a saucepan with soup. Cook the cabbage soup with chicken until tender, covered, for another 10 minutes. Then add herbs and garlic.

Step 1: prepare the ingredients.

First of all, pour purified water or meat or vegetable broth into a deep saucepan; the amount can be adjusted depending on how thick the soup you want to cook. We put the liquid on medium heat, let it boil, and in the meantime we work on the rest of the ingredients. Using a sharp kitchen knife, peel potatoes, onions, carrots, and remove the top, almost always damaged, leaves from cabbage. Then we rinse them under cold running water along with the tomatoes and herbs. We dry everything with paper kitchen towels, place it one by one on a cutting board and continue preparing. Immediately cut the potatoes into cubes 1.5–2 centimeters in size.

Shred the cabbage into strips of arbitrary length and width of 5–6 millimeters.

Grind the carrots on a medium or coarse grater.

Chop the tomato and onion into cubes, the first 1 centimeter in size, and the second up to 6-7 millimeters. Finely chop the greens, distribute everything into separate bowls and place on the kitchen table the remaining products that will be needed for preparing the dish.

Step 2: cook cabbage soup - stage one.

As soon as the liquid in the pan boils, put the chopped potatoes in it and cook them 5 minutes, periodically skimming off the light white foam with a slotted spoon.
Then add shredded cabbage, bay leaf and continue cooking them together some more. 10 minutes.

Step 3: prepare the dressing.

Meanwhile, turn on the adjacent burner to medium heat and place a frying pan on it with a piece of butter. After a few minutes, when the fat has melted and warmed up, add the chopped onion and simmer until transparent and lightly golden brown, about 2–3 minutes.
After it has browned, add the carrots to the pan and sauté them together until soft, this will take more. 4–5 minutes. Then put the soup dressing aside.

Step 4: cook cabbage soup - stage two.

When the vegetables in the pan are almost ready, add a dressing of carrots, onions and butter.

Then tomatoes and chopped dill. Season everything to taste with ground black pepper and salt. We are still preparing the first hot dish 5–6 minutes, then turn off the stove and infuse the soup under the lid 7–10 minutes. After that, using a ladle, we pour it into plates in portions and serve it to the dinner table.

Step 5: Serve the cabbage soup.

Cabbage soup is served hot as the first main course for lunch. Serve it in portions in deep plates, optionally seasoning each with sour cream, cream or fresh chopped dill, parsley, cilantro or green onions. A wonderful addition to this dish will be fresh, pickled or pickled vegetables, salads, and bread. Enjoy delicious instant food!
Bon appetit!

A good, but not ideal, alternative to butter is vegetable oil, but in this case the taste of the soup will not be as delicate, and parsley will do instead of dill;

If desired, 5–6 minutes before the dish is completely ready, you can put pre-boiled and cut into portions meat into the pan, for example, chicken, duck, rabbit, beef, pork or duck;

Very often the set of spices is supplemented with dried fennel, cumin, tarragon, rosemary and basil;

Together with onions and carrots, you can stew lettuce peppers cut into small cubes or thin strips.

Housewives have been preparing cabbage soup for a long time, as they are original Russian and Ukrainian dishes. Our body digests cabbage remarkably well, taking the most valuable microelements from it. Everyone knows that cabbage is rich in potassium, vitamin C, phosphorus, iron, fluorine and other elements. So beneficial for the stomach and intestines, it is a digestive regulator. Cabbage soup perfectly cleanses the body of decay products, toxins and waste.

Recently, creamy soups with cauliflower and broccoli have become popular. True natives of the Mediterranean, the sisters of our white compatriot were used in preparing dishes from the cuisines of northern countries, where it is very cold. In moments of bad weather, cream soup warmed and nourished the body. In the 18th century, this was the original purpose of cabbage, a pureed dish.

Cook's tip: cabbage soups are good for children, but not all picky little ones like them. For mothers, an excellent solution would be to prepare puree soup for their babies with the addition of cream or milk.

How to cook cabbage soup - 15 varieties

This incredibly rich dish is satisfying and appetizing. Thanks to its rich vegetable composition, the soup is also very healthy.

Ingredients:

• Four liters of meat broth.
• 100 g bacon.
• 480 g potatoes.
• 190 g cabbage.
• 380 g zucchini.
• 250 g sweet pepper.
• Celery root.
• 300 g carrots.
• 5 stalks of celery.
• Two onions.
• Two cloves of garlic.
• Parsley, vegetable oil, salt.

Preparation:

Finely chop cabbage, zucchini, peppers, carrots, stems, celery root, onions, and leeks. We saute the products in lean fat. Heat the broth to a boil and add the fry. Next add the diced potatoes. Season the soup with salt and pepper and cook over low heat for half an hour. At the end of cooking, add bacon strips, chopped parsley and squeeze out the garlic. Bring to readiness for another five minutes.

Light, slightly fried soup, low in calories. This dish is good for fasting or dieting.

Ingredients:

• 350 g potatoes.
• 100 g carrots.
• 100 g of onion.
• 350 g cabbage.
• Olive oil for frying.
• 80 g millet.
• Salt, peppercorns.
• Dried parsley.
• Bay leaf.

Preparation:

Cut the potatoes into cubes and place them in the boiling broth. Next add the washed millet. Salt the broth and add bay leaf. Chop the cabbage and add to six-month-old potatoes and cereals. Chop carrots and onions and fry in olive oil. Transfer the finished roast into a saucepan. Boil the soup until fully cooked.

Broccoli, as one of the varieties of cabbage, is a storehouse of useful microelements. Housewives love to prepare soup with her participation, as the dishes always turn out tasty and light.

Ingredients:

• 3 liters of water.
• 0.5 kg chicken.
• 0.5 kg of broccoli.
• 150 g rice.
• 90 g carrots.
• Leek.
• Bay leaf, herbs, salt.

Preparation:

Chop the chicken into pieces and place in a pan with water. Bring to a boil and cook for an hour with bay leaf. After a while, chop the carrots and add to the meat. We also add one stalk of leek here. Cook for another 15 minutes.

Remove the onion and bay leaves from the pan, add rice and broccoli. Cook until the rice is ready. Season the finished dish with herbs and seasonings.

This dish should not be confused with fish soup, as it is prepared using a large number of ingredients. The soup can be called fish soup. It turns out to be useful and bright.

Ingredients:

• 300 ml water.
• 500 g salmon fillet.
• 300 g potatoes.
• 300 g cauliflower.
• 80 g onions.
• 100 g spinach.
• 250 ml milk.
• 100 ml cream.
• 40 g butter.
• 40 g flour.
• 10 g Tabasco sauce.
• 10 g paprika, salt, pepper.

Preparation:

Chop the onion and sauté in butter until golden brown. Then add the flour, mix and fry for another couple of minutes. Transfer the vegetable to a saucepan, pour in boiling water and add chopped potatoes and cabbage umbrellas. Season the soup with salt and pepper and cook until the potatoes soften.

At the end of cooking, add 2 teaspoons of paprika, Tabasco, milk, heavy cream. Bring the dish to a boil, reduce the heat level and add the fish cut into pieces. Cook the soup for another 10 minutes and add chopped spinach. Stir the dish and remove from heat.

Not many people like to cook soup with sauerkraut because of the characteristic sourness of cabbage. If the dish is prepared correctly, it will turn out truly tasty and aromatic.

Ingredients:

• Pork ribs.
• 300 g potatoes.
• 20 ml vegetable oil.
• 60 g onions.
• 40 g carrots.
• 50 g butter.
• 20 g tomato paste.
• 250 g sauerkraut.
• 60 g millet.
• Salt, bay leaf.

Preparation:

Before preparing the soup, you need to boil the ribs or meat in three liters of water. Chop the onion and carrots and fry in butter with tomato paste. Place chopped potatoes into the broth, and after 10 minutes add sauerkraut and fry. After 5 minutes add millet. Season the soup with salt, bay leaf and simmer on the stove until done.

Aromatic cabbage soup will bring all family members together for dinner. Even young little ones will appreciate the dish.

Ingredients:

• 500 g of fresh mushrooms.
• 1 kg cabbage.
• 150 g onions.
• 6 sprigs of parsley.
• 100 ml vegetable oil.
• 40 g flour.
• Bay leaf, salt, pepper.

Preparation:

Boil the mushrooms, remove, chop and sauté in a frying pan in vegetable oil. Shred the cabbage, place it in a saucepan, add a little liquid and simmer until done. Along with the cabbage, add bay leaf and salt. At the end of cooking, “dust” the cabbage with flour, mix and simmer for another 3 minutes.

Strain the broth in which the mushrooms were boiled and boil. We put mushrooms, cabbage, chopped herbs, seasonings, and salt into it. Bring the soup to a boil and remove from the stove.

Who would refuse a plate of aromatic borscht? Perhaps most of the citizens of our country love this dish for its satiety, incredible deliciousness and healthiness.

Ingredients:

• Three liters of meat broth.
• 50 g dried mushrooms.
• 500 g potatoes.
• 180 g cabbage.
• 180 g beets.
• 120 g carrots.
• Parsley root.
• 100 g beans.
• 120 g onions.
• Two loaves of round bread.
• Sour cream, herbs, butter.
• 60 ml vegetable oil.
• 80 g tomato paste.
• 10 ml vinegar.
• 10 g sugar.
• Salt pepper.

Preparation:

Wash the mushrooms, boil them, cut them thinly. Boil the beans. Chop the beets, fry them in oil, add sugar, vinegar, and tomato. Add a little water and simmer until soft.

Chop the carrots, parsley root, and onion into strips and sauté in oil. Boil the broth, add cabbage and potato cubes. Cook for 15 minutes. Then we add legumes, mushrooms, stewed beets, and sautéed carrots. Season the borscht with salt and pepper and cook for about 10 minutes.

Remove the top of each loaf of bread with a knife and scoop out the pulp. This way you will get two pots. Grease the bread with butter and brown in the oven for about five minutes. Pour the finished dish into pots, season with sour cream, herbs and serve immediately.

Smoked meat creates a special deliciousness in the dish. The soup turns out delicious and aromatic.

Ingredients:

• Head of cabbage.
• Two carrots.
• One onion.
• Three potatoes.
• Smoked brisket.
• Butter.
• Leek.

Preparation:

Take 400 g of brisket and cut into pieces. In a thick-walled saucepan, melt a piece of butter and transfer the meat. Simmer for about 10 minutes. Cut the onion, leek, carrot into half rings and add to the brisket. Cook for another 10 minutes. Chop the potatoes into cubes, and shred the cabbage randomly.

Place the vegetables in the pan and add enough boiling water so that the liquid part covers the contents of the pan with an allowance of 5-7 cm. The soup should be thick. Boil the dish until cooked, season with salt, remove from heat and let sit.

The dish can be safely included in your diet. You can cook it every day. Soup cleanses the body and saturates it with healthy vitamins.

Ingredients:

• Half a head of cabbage.
• 100 g carrots.
• 100 g of onion.
• 150 g potatoes.
• 200 g turkey.
• Sunflower oil.
• Salt pepper.

Preparation:

Cut the turkey into slices. Chop the onion and carrots. Simmer the meat and vegetables in vegetable oil until the onions are golden and the meat is crusty. Boil two liters of water, add salt and bay leaf. Place the roasted turkey into the broth. Chop the potatoes into cubes and add them to the soup along with the rest of the ingredients. Simmer the dish for half an hour and remove from heat.

A rich, nutritious soup suitable for every day menu. Good served with sour cream or mayonnaise.

Ingredients:

• 0.5 heads of cabbage.
• 500 g beef.
• 120 g onions.
• 120 g carrots.
• 100 g bell pepper.
• 150 g of tomato.
• 150 g potatoes.
• 100 ml vegetable oil.
• Salt, pepper, herbs.

Preparation:

Peel the beef from veins, cut into 22 cm cubes and place in a thick-walled pan with heated vegetable oil. Fry the meat thoroughly, add chopped onions and carrots. Simmer the products, stirring, for 15 minutes. At the end add chopped pepper and tomato. Mix everything and fry for another 7 minutes.

Pour 2.5 liters of boiling water into a saucepan with meat and vegetables, add salt and put a bay leaf. Let the ingredients boil for 15 minutes and add the diced potatoes. Keep the cabbage soup on the stove until the potatoes soften.

Finely chop the cabbage and place it in the pan. Vegetable cooking time is 5-10 minutes, depending on the thickness of the slices. When all the ingredients in the soup are cooked, turn off the stove and let the dish brew for a couple of hours.

The soup is very easy to prepare. Preparation will not take much time, and the result in the form of a delicious dish will definitely surprise you!

Ingredients:

• 300 g cabbage.
• A pack of milk.
• 200 g carrots.
• 200 g zucchini.
• 20 g butter.
• Salt pepper.

Preparation:

Boil two liters of water in a saucepan and add the cabbage cut into strips. Boil until half cooked. Finely chop the carrots and cut the zucchini into cubes. Send vegetables to cabbage. When all the products are boiled, pour milk into the pan and add salt.

Cook's tip: after the milk, add butter to the soup. It is important not to wait for the milk foam to appear. This approach will prevent the milk from curdling.

Surely many people think that meatball soup is prepared only with noodles or potatoes. In fact, this is not the case, because cabbage is a universal product and allows you to combine a wide variety of ingredients.

Ingredients:

• 400 g cabbage.
• 80 g onions.
• 80 g carrots.
• 300 g minced meat.
• Salt pepper.

Preparation:

In a heated frying pan, fry finely chopped onions and carrots. When the vegetables become soft, add shredded cabbage to them. Simmer food for 7-10 minutes.

Boil two liters of water in a saucepan, add salt, add a bay leaf and add the roast.

Form the minced meat into meatballs and place in the soup. Cook the dish until all the ingredients are cooked.

Ingredients:

• 500 g fish.
• 300 g seaweed.
• 300 g potatoes.
• 100 g carrots.
• 70 g onions.
• 150 g pickled cucumbers.
• 60 g butter.
• Herbs, salt, spices.

Preparation:

Remove the fish from the bones, put it in a saucepan and add two liters of water. Cook until done. Cut the boiled fish into pieces. Chop the potatoes into cubes, add to the broth and cook until softened. Chop the carrots and onions and sauté in oil. Place grated cucumbers and chopped seaweed into the frying pan. Cook for no more than 10 minutes. Place the finished roast into a saucepan and simmer for 15 minutes. Season the soup with salt and pepper. The pickle should be served with pieces of boiled fish and herbs.

Ingredients:

• 600 g tomatoes.
• 100 g of onion.
• 300 g broccoli.
• Celery greens.
• Half a glass of milk.
• 40 g flour.
• 80 ml vegetable oil.

Preparation:

Boil broccoli umbrellas in 1.5 liters of water until tender. Remove the finished cabbage and leave the broth.

Chop the tomatoes and place in a frying pan. Add chopped onion and celery greens. Stew the products for 15 minutes. Puree the finished roast together with broccoli in a blender. Transfer the pureed mass into the broth. Add salt and simmer for five minutes. Then pour in hot milk, add herbs and bring the soup to a boil.

This soup is the perfect balance of simplicity and deliciousness. The recipe proves: to prepare a tasty, healthy dish, you don’t need to spend money on expensive products. It is enough to take what is in the refrigerator and kitchen bins. Let's get acquainted with another budget recipe for cabbage soup with cereals.

Ingredients:

• 400 g cabbage.
• Onion head.
• Half a glass of rice.
• Dried cherry plum.
• A third of a teaspoon of turmeric.
• Salt, pepper, saffron.
• Spoon of butter.

Preparation:

We tear the cabbage into pieces with our hands and place it in a saucepan with a liter of boiling water. Immediately add washed rice and salt. Cook until soft.

Melt butter in a frying pan and fry thinly sliced ​​onions. After two minutes, add salt and season with saffron and turmeric. Cook for a couple more minutes.

Pre-soak the cherry plum in water, cut it into pieces and dip it into the prepared potatoes and cabbage. Next we add the fry. Season the soup with pepper and cook until ready for five minutes.