Have you ever tried real country cabbage soup? This dish is properly called. It received this name due to the process of preparing the green lower cabbage leaf, which does not go into the cabbage. Now we have completely forgotten about this mysterious ingredient, which gives this interesting taste to cabbage soup. Thanks to the efforts of some enthusiasts and lovers of truly folk recipes, some ancient recipes are being revived.

Nowadays, many people do not throw away the lower tops of the vegetable, but prepare crumbs from green cabbage leaves, which are capable of secreting special acidic enzymes, thanks to which the dish has its own unique and unusual taste. Residents of Russian villages to this day use the lower leaves of cabbage not out of prudence, but because of the indescribable taste and traditions. For this reason, this article was written, to convey the foundations of those times. Prepare green cabbage leaf crumble It’s not at all difficult, read the recipe below and follow the advice of the chefs.

Previously, many dishes were prepared from green cabbage leaves, let’s look at one of them. Previously, the tops were crushed using a special stray (chaff), crushing it and placing it in a wooden barrel. Now we suggest taking a large knife and, as finely as possible, chop the cabbage leaves into crumbs. Let's move on to cooking from green cabbage leaves. To do this you need to take:

• green (top) cabbage leaves 1 kg,
• salt - 50g,
• sugar - 1 teaspoon,
• water - half a glass,
• if possible - 1 tablespoon of rye flour.

The process of preparing kroshev for the winter:

1. Wash the leaves thoroughly and shake off the water. Place them in a stack and cut them first into thin strips, and then chop them into squares. Then chop all this as finely as possible, using rocking movements from the tip of the knife to its handle, and vice versa.

2. Place the chopped leaves in a large saucepan. When shifting, crumple the resulting crumbs with your hands.

4. Place a plate on top of the cabbage crumbs and apply pressure.

5. Leave in the room for a week.

6. Next, take a three-liter bottle, cover the bottom with rye flour and transfer the cabbage crumble into it, which we compact well with a wooden rolling pin. Tie the neck of the bottle with a piece of gauze and put it in the cold. The water in it will evaporate, you will need to add it sometimes. Harvested for the winter tiny, done! Before cooking, it must be rinsed under cold water.

Main news

For such a homemade preparation, you will need a wooden barrel, which needs to be filled with water for several days, then steamed with boiling water on juniper branches.

For one bucket of chopped cabbage, one handful of salt and rye flour is required. Calculate proportions based on this.

Of course, you can cook anything you want from such gray cabbage soup. Not only cabbage soup. This is a complete sauerkraut for the winter, very tasty.

A difficult recipe for gray cabbage soup for the winter at home, step by step with photos. Easy to prepare at home in 5 days. Contains only 23 kilocalories.

• Preparation time: 9 minutes
• Cooking time: 5 d
• Calorie Amount: 23 kilocalories
• Number of servings: 10 servings

• Complexity: Not an easy recipe
• National cuisine: home kitchen
• Type of dish: Cabbage soup

Ingredients for ten servings

• Salted crumble:
• White cabbage 5 kg
• Table salt 100 gr
• Rye flour 100 gr
• Water 5 l
• Gray cabbage soup:
• Potato 1 pc.
• Carrot 1 pc.
• Onion 1 pc.
• Sauerkraut (cooked cabbage crumble) 200 g
• Vegetable oil 3 table. l.
• Salt to taste
• Ground black pepper to taste
• Bay leaf 1 pc.
• Dill 2 table. l.

Step-by-step preparation

1. First we need cabbage crumble. I'll tell you how to do it.
2. You definitely need green leaves of white cabbage, which are called cover leaves. Such leaves are usually not used at all - they are torn off. To make cabbage soup even tastier, dark outer leaves are diluted with light regular leaves. You can also use cabbage heads, about three of them. I usually add more white leaves, because dark ones aggravate stomach problems.
3. The cabbage leaves need to be thoroughly washed and chopped into crumbs, to make a cabbage cut, that is, crumble.
4. Place the chopped leaves in a tub and pour boiling water over it (preferably a decoction with juniper branches for disinfection). Afterwards, drain the boiling water.
5. Now add a handful of rye flour and a handful of salt to the crumble mixture, mix. Pour five liters of boiling water over the cabbage, cover the top with gauze and a warm blanket. Leave overnight.
6. The next morning, remove the blanket and leave the gauze. The barrel should stand for up to five days - the fermentation process will begin in it. Every day, pierce the cabbage with a stick, releasing gases. As soon as the foam disappears from the surface, the cabbage is ready.
7. Now place a flat wooden lid on top and put pressure on it. Scoop out the excess brine (the liquid completely covers the pressure).
8. Our gray cabbage soup is ready for the winter. You can use them for other dishes, or serve them instead of salad.
9. We will cook delicious gray cabbage soup.
10. Chop potatoes, carrots, onions. Boil the potatoes in salted water. Fry onions and carrots in vegetable oil. Add cabbage to the fry and simmer over low heat for 10 minutes.
11. In the pan where the potatoes were boiled, mash them with a fork, add frying and spices. And cook for about an hour until the cabbage is soft.
12. Then turn off the heat, cover the cabbage soup with a lid and leave on the stove for half an hour. Season with fresh dill and sour cream.

Every housewife tries to thoroughly prepare for winter by making a variety of preparations. Is it known that you can make a variety of dressings for the first hot dishes for the winter? It’s not only possible, but also necessary, since such ready-made bases for soups will save a lot of time. They will be discussed further.

What vegetables are used

To prepare soups for the winter, you can take your favorite vegetables and roots:

and many others.

Use similar preparations from vegetables Can be used for a variety of first courses, depending on the vegetables. Having made a universal preparation for the winter, it can be used in the preparation of cabbage soup, soups, borscht and other dishes.

Universal preparation for the winter with cabbage

You need to take for the recipe:

• celery, parsley (greens) - one kilogram;
• 600 g salt;
• white cabbage, cauliflower, carrots, sweet peppers, half a kilo of onions.

You also need to prepare the brine. It requires salt (40 g) and citric acid on the tip of a knife per liter of water. All, recipe-required seasonings vegetables, you need to wash them thoroughly, chop them randomly, sprinkle them with salt and compact them into prepared jars. Then start preparing the brine. Dissolve salt in water and boil.

Pour the resulting hot liquid over the chopped vegetables. Vegetable dressing is ready. Seal the jars with lids and send to a cold place for storage. The recipe for this preparation can be made individual by adding others instead of the indicated ingredients. In winter, all you have to do is take out a can of soup and prepare your favorite first course.

Cabbage soup dressing recipe

It is made from cabbage. Necessary:

• one and a half kilograms of cabbage;
• tomatoes, carrots, onions, sweet peppers 600 g each;
• half a glass of granulated sugar;
• the same amount of vinegar;
• salt - 2 large spoons.

First of all, you need to chop the vegetables: finely chop the cabbage, onions and tomatoes, grate the carrots, chop the sweet pepper into strips. Combine everything, mix and put on fire to simmer for 15 minutes.

In vegetable mixture add all other ingredients except vinegar and continue to simmer for 5 minutes. stirring constantly. Add vinegar to the mixture and turn off the heat. Place the preparation into jars for the winter and close the lids.

Another version of the cabbage cabbage dressing recipe for cabbage soup for the winter

Take:

First, finely chop the cabbage for soup. Then the tomatoes are washed and cut into cubes. The onion heads are peeled and chopped into cubes. The washed and peeled carrots are grated.

Now the vegetables can be combined. Add salt, sugar and vegetable oil to them. Place the vegetables in a saucepan on the fire and simmer for 35 minutes. Pour vinegar into the preparation, add all the seasonings required for the recipe and mix. Boil again and put into jars. Cork, turn over, wrap. As soon as the workpiece has cooled, move it to a cool place. If necessary, in winter, take out the vegetable dressing and use it.

Another version of the recipe for dressing for winter cabbage soup

Necessary:

All vegetable soup wash well, chop at your discretion and put on fire. Simmer for 1.5 hours. In 30 min. Before the end of cooking, add tomato paste and all other ingredients required by the recipe to the vegetable mixture.

The recipe for this dressing can not only be used for cabbage soup, but also used to prepare other soups. You can even make lazy cabbage rolls with it if you add rice and minced meat to the vegetable mixture.

Here's a random recipe for vegetables

You need to take the following vegetables: carrots, cabbage, onions. Add your favorite spices to them. Amount of ingredients as desired. Vegetables cut, mixed, transferred into a large container and simmer. Once ready, pour the hot vegetable mixture into jars and roll up.

This vegetable preparation can be eaten as a salad in winter. It turns out very tasty.

How to prepare preparation for green cabbage soup with wild garlic

Necessary:

For cooking according to this recipe When dressing, all fresh herbs must be thoroughly washed, dried and chopped. Then transfer to an enamel bowl. Pour water, add salt and put on fire. Cook for 5 minutes. After which, transfer the preparation for the winter into prepared jars and roll up.

Winter preparation for green sorrel cabbage soup

You will need:

• sorrel - 800 g;
• chives - 200 g;
• carrot tops - 20g;
• water - 200 ml;
• salt - 5 g.

The dressing required by the recipe, Wash fresh herbs thoroughly, chop and place in a saucepan. Pour in the required amount of water, add salt and cook for 5 minutes. Vegetable dressing is ready. After this, pour into sterile jars and seal.

Blanks for soups for the winter, including cabbage soup are very convenient, useful and practical.

Gray "green cabbage soup" for the winter, which is made in the Vologda region

So, first you need to cook the cabbage to make it “crumbly”. To do this, take the green outer leaves of cabbage, those that we usually discard when salting ordinary white cabbage. You can take a few leaves that are darker. And for taste, add 2-3 small heads of white cabbage. Wash the leaves with warm water. Since green leaves are coarser than regular cabbage, they should not be shredded, but very finely chopped to form crumbs (hence the word “crumbly”). They chop it in a small tub, and then dump it into a large tub, which is pre-soaked and steamed with boiling water with juniper branches, which is known to disinfect and disinfect.

The proportions of green, dark green and light green cabbage leaves depend on personal preference. Some people like dark green cabbage soup, others lighter. Dark cabbage soup will be harder to digest, so if you have problems with the gastrointestinal tract, it is better not to add dark leaves or only a little bit.

Ingredients:
Take a handful of rye flour and a handful of salt onto a bucket of kroshev. And then in different areas they do it differently. I know three ways, let's consider them:

1st method. Steaming without transfer. More suitable for light colored cabbage soup.

A bucket of crumbles is poured into a tub, sprinkled with a handful of rye flour and salt, and so on until the required amount is filled. Pour boiling water over everything (about 5 liters of water per bucket of crumble), cover with clean gauze or linen, and cover with a blanket. It should stay like this overnight, or at least for at least 3 hours. The next day, the blanket is removed and the fermentation process begins, which lasts 3-5 days. The cabbage must be pierced with a stick every day 2-3 times to release accumulated gases. The cabbage is ready when foam stops appearing on the surface. Then a wooden circle and pressure are placed on top. The excess brine is poured out.

2nd method. Steaming with transfer. For dark cabbage soup.

Pour crumbly into the prepared tub, pour boiling water over it (do not add flour or salt) and immediately dump 2-3 stones pre-heated in the stove into the tub. This is necessary for steaming coarse leaves (so that the cabbage soup is not tough when cooking). Cover the tub with a blanket.
The next day, when it has cooled down, squeeze it out crumbly and transfer it to another tub, sprinkling it with rye flour and salt (a handful per bucket). You can add the brine that is left over from steaming; some people add cold, clean water. The fermentation process takes 3-5 days, do not forget to pierce it with a stick, otherwise the cabbage may turn out bitter. Next we put a circle and a bend.

3rd method. No steaming.

Sprinkle a layer of rye flour (a little) or put rye crackers on the bottom of the prepared tub. Pour out the crumbs (a bucket), sprinkle with rye flour (a handful) and salt (also a handful). Put the oppression on. If little juice comes out, add cold boiled water.

P.S. I prefer method 1, when everything is brewed together; in my opinion, the cabbage soup turns out tastier this way.
Yes, and in winter, when it’s cold, they stick a stick into the middle of the tub to the bottom, this is necessary so that the bottom of the tub doesn’t squeeze out.

It is best to cook such cabbage soup in a Russian oven, where they simmer in a cast iron or ceramic pot for 4-5 hours. It is better to take fattier meat - pork, lamb, fatty beef. Usually they add everything at the same time - meat, cabbage, onions, carrots, whole uncut potatoes, pearl barley. And they put it in the oven. At the end of cooking, you need to remove the potatoes from the pot, crush them and put them back.
It’s good to eat hot green cabbage soup with garlic and a bite with cold boiled potatoes (the potatoes are naturally boiled separately in their skins).

Bon appetit!

Step-by-step recipes for green cabbage soup with cabbage in a saucepan, for the winter, pickled green cabbage soup from the top leaves

2017-12-06 Marina Vykhodtseva

Grade
recipe

7531

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

2 gr.

Carbohydrates

3 gr.

42 kcal.

Option 1: Classic green cabbage soup with beef and egg

For green cabbage soup with beef, the classic dressing of raw egg and flour will be used. Thanks to this, the dish turns out to be satisfying, despite the low calorie content. It is better to choose small, young sorrel for it; hard stems can be cut off immediately.

Ingredients

• 0.5 kg beef;
• 2 onions;
• 1 carrot;
• 130 g sorrel;
• 400 g potatoes;
• 2.5 liters of broth;
• 2 eggs;
• 1 bunch of dill;
• 25 g flour;
• bay, pepper, salt.

Step-by-step recipe for classic green cabbage soup

Rinse the beef, put it in a saucepan, add a little more water than indicated in the recipe, as some will boil away. Add one onion to the meat and cook the broth for two hours, skimming off the foam. Then we catch the onion and a piece of beef with a slotted spoon.

Throw the potatoes cut into cubes into the broth. Let's add a little salt.

Peel the remaining onion and carrot, chop finely, add to the potatoes after boiling for a couple of minutes. Stir in vegetables and cook until soft. Pour 70 ml of broth into a bowl and let it cool.

Chop the sorrel finely and add it to the pan. Stir and bring to a boil.

Add flour to the broth, stir and break the eggs. Salt, beat with a fork. After the sorrel boils, pour this dressing into the boiling cabbage soup, stirring, and let the eggs curl.

It's time to taste it. Add more salt, pepper, add chopped dill, and don’t forget about the bay leaf. As soon as it all boils, immediately turn off the stove and cover the pan.

Cut the meat that was previously removed from the broth into pieces and place on plates. Pour cabbage soup over the beef and serve the dish with sour cream.

If you don’t generally like the look of the broth, for example, there is foam floating in it, then it’s better to strain it before adding the potatoes and other ingredients. You can use a sieve or cheesecloth for this.

Option 2: Quick recipe for green cabbage soup

For green cabbage soup, cooked meat broth is used, but a lean dish is also prepared using water. The total cooking time will not exceed half an hour, so you need to immediately put hot water on the stove or draw it from the kettle. Any greens for dressing.

Ingredients

• 400 g cabbage;
• 2 potatoes;
• 2 bunches of sorrel;
• bulb;
• 1.5 liters of broth;
• carrot;
• spices and herbs.

How to quickly cook green cabbage soup

Peel the potatoes, cut into strips, and add to the boiling broth. Next, add the chopped onion and grated carrots. Boil the vegetables for another six minutes.

Chop the cabbage, add to the vegetables, add salt, and continue cooking the cabbage soup.

Chop all the greens, but separate the sorrel. As soon as the vegetables are cooked, add it first and let it boil. Sometimes sorrel is boiled for 4-5 minutes, but then it boils and the taste is lost, it’s better not to do this.

After the sorrel boils, add herbs, it can be parsley or dill, add one bay leaf, pepper to taste. And the cabbage soup is ready!

If the dish is prepared with water, but it is not lean, then you can add a couple of eggs to it for satiety. They are first boiled and cut into pieces. Or just beat with a fork and pour the cabbage soup straight into the pan at the end of cooking.

Option 3: Green cabbage soup for the winter in jars

A practical recipe for preparing green cabbage soup for the winter. Sorrel is not used for them. The preparation is based on cabbage, but not only the heads of cabbage are important, but also the green outer leaves, which usually remain in the beds and go to waste. They need to be sorted out, whole and undamaged specimens selected.

Ingredients

• 1 kg cabbage leaves;
• 1 kg of white cabbage;
• 500 g onions;
• kilogram of carrots;
• 500 g tomatoes;
• 500 g pepper;
• 70 g salt;
• 0.3 liters of oil;
• a couple of celery roots;
• liter of water;
• 15 ml of vinegar essence.

How to cook

Chop white cabbage and green leaves into strips. Cut the onion and pepper into cubes, chop the tomatoes into small pieces, chop the celery finely. It is better to grate the carrots, but you can cut them if you wish. Place all the vegetables in a saucepan and add a liter of water.

Immediately reduce the salt, add the oil and bring to a boil over low heat. After this, cook for exactly twenty minutes, stir occasionally, and lift the workpiece from the bottom.

At the end, pour in the vinegar essence, stir, and place the mixture in sterile jars.

Place the filled jars in a saucepan, put on the lids, and pour in water. Sterilize liter jars 15 minutes after the liquid boils in the pan.

Carefully remove the jars and roll up the cabbage soup. Immediately turn over and cover with a blanket.

If a large amount of carrots confuses you, you can remove a little. To avoid having to count the amount of spices, just add the same amount of green cabbage leaves.

Option 4: Pickled green cabbage soup for the winter

For pickled green cabbage soup you also need cabbage leaves. We wash them thoroughly and dry them well. Use a sharp knife to cut out the hard cores; they are not needed. The quantity of products in the recipe is not indicated, since everything is done “by eye”.

Ingredients

• green cabbage leaves;
• loose heads of cabbage;
• carrot;
• coarse salt.

Step by step recipe

Green cabbage leaves need to be finely chopped. In the old days, this was done with hoes in troughs, but now you can use a combine. Pour into a bowl.

Grate the loose cabbage into strips, add half or a third; the base of the preparation is still green leaves.

Grate the carrots. For 10 kg of cabbage base, 300-400 grams are enough. Add to cabbage.

Now you need coarse salt. For 10 kg of mass you will need one large handful. Add and begin to mash the vegetables with salt.

Step 5:
Transfer the cabbage to a large saucepan, bucket or other container for fermentation. We leave it warm for 3 days, then put it in the basement.

It is not necessary to store such cabbage soup in a common container; you can immediately put it in jars, but pack it tightly.

Option 5: Green cabbage soup for the winter “Kroshevo”

Another ancient way of preparing green cabbage leaves for cabbage soup. Kroshevo can be added to various dishes; it is prepared with brine. Additionally you will need rye flour.

Ingredients

• kilogram of leaves;
• 1 tsp. Sahara;
• 50 g salt;
• 100 ml water;
• 1 tbsp. l. rye flour.

How to cook

Chop the cabbage leaves very finely or cut into small cubes. Pour into a convenient bowl and mash well with a pestle to release the juice.

Mix water with salt and sugar until it all dissolves as much as possible. Pour over the green leaves and mash a little more.

Pour rye flour into the bottom of clean and dry jars and add crumbles. Press for density with a pestle or the end of a wooden rolling pin.

Step 4:
Tie the top of the jar neck with a piece of gauze folded in several layers. Keep in a warm place for a couple of days, then put the jars in the cold. After a week, remove the gauze and put on the lids.

Rye flour should not be replaced by other types. Nothing will work without her.

Option 6: Green cabbage soup for the winter with cabbage and sorrel

A wonderful recipe that includes cabbage and sorrel leaves. With this dressing in winter you can very easily and quickly prepare green cabbage soup. Simply boil the broth with the desired vegetables, then add the contents from the jar.

Ingredients

• 1.5 kg cabbage;
• 300 g carrots;
• spoon of sugar;
• 300 g onions;
• 300 g sorrel;
• 0.5 tbsp. water;
• 60 ml oil;
• 50 ml vinegar;
• 2 tablespoons of salt.

How to cook

Chop the cabbage into strips and place in a saucepan. Add chopped onions and grated carrots to it. But it can also be cut.

Pour in water, add vegetable (preferably unrefined) oil, add prescription salt and a full spoon of granulated sugar. Place on the stove and after boiling, boil for twenty minutes.

While the vegetables are cooking, sort out and wash the sorrel. We do not cut it very finely, as usual for soup. We fall asleep after boiling the cabbage for twenty minutes. After boiling, boil for three minutes.

Add vinegar to the pan, stir well, this will affect the safety of the product. And we immediately begin to place the green cabbage soup in sterile jars and roll it up with a key.

If you want to make a completely green preparation, then instead of carrots you can use bell peppers of the appropriate color; the amount of spices does not change if the proportions are observed.

Option 7: Vegetarian green cabbage soup with cabbage and peas

A very tasty version of light cabbage soup on water. If there are no frozen peas, then we use a canned product, but drain the water.

Ingredients

• 300 g cabbage;
• 2 potatoes;
• a bunch of sorrel;
• a glass of peas;
• bulb;
• small carrot;
• dill, spices;
• 1.4 liters of water.

How to cook

Place chopped potatoes into boiling water. Boil for 3-4 minutes. Add finely chopped onion. It is better to cut the carrots for such cabbage soup, chop them into cubes or neat strips, and throw them in after the onion.

Boil the vegetables for about seven minutes, add green peas. There is no need to take it out of the freezer in advance; we throw it in frozen. If canned green peas are used, then add them later, that is, after the cabbage.

Shred the cabbage into regular strips, add it after the peas, and add some salt. Cook until all vegetables are soft.

Wash a large bunch of sorrel, sort and finely chop. Add it almost at the end of cooking, when the cabbage has already become soft and the potatoes are completely cooked. After it boils, add additional herbs, throw in the laurel, and test again for salt.

Turn off the stove and be sure to let the cabbage soup stand so that the sorrel shares its acid with the rest of the ingredients.

Using the same principle, you can cook green cabbage soup with beans, it will turn out tasty and satisfying. And if you replace the water with mushroom broth, the soup will have an amazing aroma.