Shchi is included in the list of the most famous dishes of national Russian cuisine. This traditional cabbage soup has not lost its relevance today. Classic Russian cabbage soup was prepared from fresh cabbage, but the broth could be very different. Most often, cabbage soup was cooked on beef broth, but there are also known recipes for cabbage soup made with pork, chicken and fish broth, and lean cabbage soup was even cooked with mushroom or vegetable broth. Cabbage soup made from fresh cabbage, cooked in fatty beef broth, turns out very tasty and satisfying, and the addition of bell peppers and tomatoes makes it even more aromatic and colorful.

Ingredients:

• beef (pulp) - 700-800 gr.;
• fresh cabbage - 1/2 head;
• potatoes - 5-6 pcs.;
• carrots - 1-2 pcs.;
• onion - 1 pc.;
• bell pepper- 1 PC.;
• fresh tomatoes - 1-2 pcs.;
• Bay leaf- 1-2 pcs.;
• peppercorns - 3-5 pcs.;
• salt, black ground pepper- taste;
• greens - to taste;
• vegetable oil - for frying.

Preparation:

IN classic recipe Tomato and pepper are not among the ingredients, but I like to add them to make the taste and aroma of the soup more colorful.

Meat (it is better to take clean boneless pulp) must first be soaked in cold water, then rinsed. Then take a saucepan and pour it into cold water, add the prepared meat and send it to cook until fully cooked.

While the meat is cooking, let's start with the vegetables. The cabbage must be cut into thin strips.

Cut the onions into small cubes and grate the carrots.

Frying is never added to classic cabbage soup, but if you want to get rich taste, then you will need to prepare it. To do this, pour two tablespoons of vegetable oil into a frying pan and heat it. Add the onions, and after two minutes add the carrots. Once the vegetables are soft, remove them from the pan.

Cut the potatoes into cubes.

Cut the bell pepper (the color of the pepper does not matter) into strips.

Cut fresh tomatoes into thin half-slices.

As soon as the meat is cooked, remove it from the pan with a slotted spoon. By the way, the broth can be prepared in advance, for example, in the evening, and the next day you can prepare fresh cabbage soup for lunch.

Place shredded cabbage in the broth and put on fire.

After the cabbage has cooked for 10 minutes, add the potatoes.

After another 5 minutes, add chopped tomatoes and bell peppers.

Stir and cook for another 10 minutes.

Now it's time to add the roasted carrots and onions.

Lastly, add salt, spices and bay leaf.

We leave the cabbage soup to cook for another 15 minutes, and at this time we will take care of the meat - cut it in small pieces.

And finely chop the greens (I have green onions and parsley).

Pour the prepared cabbage soup into plates and add fresh herbs.

Traditionally, meat soup is served with pieces of meat and sour cream.

Bon appetit!

Shchi made from fresh cabbage is a simple soup that has been known to Russian people since the times ancient Rus'. Today it is not only delicious, but also budget lunch, so be sure to try cooking it using one of the recipes below.

Classic cabbage soup made from fresh cabbage in meat broth

The traditional recipe is, of course, not as accurate as it was before, but rest assured, it is very similar.

Required ingredients for the dish:

• two potatoes;
• fresh tomato or two tablespoons of pasta;
• onion and small carrot;
• two cloves of garlic;
• half a kilogram of meat and cabbage;
• seasonings to your taste.

Cooking process:

1. Pour the selected meat the right amount liquid and let it cook for about an hour. After this time has passed, take it out. If desired, you can chop it and return it to the pan.
2. In the meantime, let's take care of the vegetables: cut the carrots and onions in any way, let them sit for a few minutes hot frying pan, add chopped tomato or tomato paste.
3. Shred the cabbage into strips, chop the potatoes into cubes and add them to the broth. Simmer everything together for about 10 minutes, then add the roast, spices and herbs.
4. Leave on low heat for another 15-20 minutes. When the dish is almost ready, add crushed garlic.

Step-by-step recipe with chicken

If there is no meat or you don’t want to use it, then you can make the first easier by preparing cabbage soup from fresh cabbage with chicken.

Required Products:

• two cloves of garlic;
• approximately 400 grams of chicken;
• 3 potatoes;
• onion head;
• half a kilogram of cabbage;
• carrot;
• seasonings as desired;
• any greens;
• two spoons tomato paste.

Cooking process:

1. Place the meat in a container, fill it with liquid and keep it on the fire for about 40 minutes, after which we remove it. If desired, you can remove skin and bones from the chicken, cut it and put it back into the dish. If you used fillet, then you just need to chop it. Don't forget to remove the foam.
2. Fry chopped onions and carrots together with tomato paste until soft.
3. Chop the potatoes into medium-sized cubes and put them in the broth - let them cook.
4. While there is free time, chop the cabbage and greens, and also add to the soup.
5. After 5 minutes, add the roast, selected seasonings and crushed garlic. Keep the soup on low heat for about 15 minutes until fully cooked.

“The world stands with cabbage soup,” says an ancient Russian proverb. In those days, this soup was the main dish on the tables. It was cooked and eaten almost every day. It traditionally consists of meat, potatoes and cabbage. It was these ingredients that were considered the main ones by our ancestors, because then there was no such abundance of products as there is now.

Despite the passing years, the love for cabbage soup has not faded. Delicious, rich, they also top our dinner table. Each experienced housewife keeps a couple of proven recipes with him. My grandmother prepared the best ones that I have ever tried. Mom also adopted this recipe, which I later borrowed. But despite this, every time I try to meet new people, in interesting ways cooking cabbage soup.

Now that the beds are sparkling with ripe cabbage, I especially want to talk about recipes for this dish. In this article I have prepared for you 3 options for preparing the most delicious cabbage soup and the secrets of real, rich Russian cabbage soup.

Menu:

1. Rich cabbage soup made from pork ribs

Pork ribs are great for making cabbage soup. Thanks to them, the soup turns out aromatic and rich. Try this recipe. It's very simple. To do this, you need to stock up on a knife, a saucepan or cauldron, a frying pan, cutting board and ingredients from the list below.

Ingredients:

• one and a half kilograms of meaty pork ribs;
• carrots - 4 pieces;
• potatoes - 10-15 medium-sized pieces;
• cabbage - 1 medium fork;
• half a head of garlic;
• greens to taste;
• 4 tablespoons of vegetable oil;
• 300 grams of tomato;
• 3 liters of water;
• 1 level tablespoon of salt;
• a little ground pepper;
• 2 lavrushki.

Cooking steps:

1. Cut the meat ribs into pieces and boil in water for about an hour and a half. At the same time, they should only simmer slightly, and not boil at full strength. That’s right, the meat will be well cooked, and the bone will give a wonderful fat.

After the first five minutes of cooking, it is better to drain the water and replace it with new one. This will make the broth more clear and healthy.

2. Cut the carrots into medium cubes.

3. Peel the potatoes and cut into large pieces. Just cut a medium potato into 4 pieces. You can, of course, cut it smaller. But I like it better this way. You get real Russian cabbage soup with large pieces ingredients.

4. Chop the onion into medium pieces.

5. Cut the cabbage into 2 parts. Cut out the hard core. Cut each half lengthwise into 4-6 pieces (depending on size), and then chop the cabbage crosswise into medium pieces.

6. Chop the garlic. Do the same with the greens. You can use dill, green onions, parsley or cilantro.

7. In a frying pan, with added oil, fry the onion and garlic until golden. Then add the carrots and fry for another 7-9 minutes.

8. Pass the tomatoes through a meat grinder and add to the roast as a sauce. Simmer for 10 minutes.

9. Meanwhile, the meat has been stewing for an hour and a half. Now you need to add a little more water, because some of it has evaporated during cooking. Add salt.

Be sure to skim off the foam during cooking. Otherwise the broth will be cloudy.

10. As soon as the broth boils again, add the potatoes and boil for 5-7 minutes.

11. Now it’s cabbage’s turn. Dip it into the soup and stir.

12. After 15 minutes of cooking the cabbage, add the frying agent to the pan. Mix. Add the greens and stir again. Taste the broth for salt and add more salt if necessary. Add pepper to taste.

13. Cook for another 10-20 minutes, depending on how quickly the cabbage and potatoes cook. Add bay leaf and remove from heat.

It is better for the soup to sit covered for about an hour. Although the aroma in the room is already so strong that it is difficult to resist.

Bon appetit!

2. Fresh cabbage soup with chicken

Chicken can also provide cabbage soup with a decent amount of fat. This soup does not take long to prepare and is very simple. The ingredients are available, especially now during the harvest season. This option is the most budget-friendly, but at the same time, very tasty.

Ingredients:

• 1 chicken leg;
• 6-8 medium potatoes;
• 1 small cabbage;
• 1 tomato;
• 2-3 onions;
• 1-2 carrots;
• 3 cloves of garlic;
• 2 bay leaves;
• greenery;
• peppercorn mixture - about 1 tablespoon;
• salt to taste;
• vegetable oil;
• water.

Cooking steps:

1. Remove the skin from the ham and excess fat. Rinse. Place in cold water and place on the stove. In the meantime, let's start preparing the vegetables.

While cooking, add a little salt to the broth. This way the meat will produce less foam.

2. Remove the top, wilted leaves from the cabbage. Remove the stalk and finely chop.

3. Finely chop one onion. She's going to be roasted. Leave the second one for the broth. We will cut it differently.

4. Peel the carrots and cut into small strips. This is very convenient to do by first cutting it into rings, then in half. Then each half-plate is easily crushed into strips.

5. Cut the second onion into thin, almost transparent half rings. They will give the broth a special aroma. Divide them into strips.

6. Cut the tomato into neat pieces. Finely chop the garlic.

7. All ingredients are ready to prepare delicious cabbage soup.

8. Before boiling, be sure to skim off any foam that has formed. Otherwise, the broth will turn out cloudy, with unpleasant flakes. It may also appear during the cooking process. It needs to be cleaned periodically.

To make the broth even tastier and more beautiful, add a small piece of carrot (about 4 x 4 centimeters) and a small onion. Before doing this, they need to be slightly cut so that they can fully reveal their aromatic qualities. After 30 minutes of cooking, they need to be removed from the pan.

9. After 30 minutes of cooking, the chicken will be ready. It needs to be removed from the broth and left to cool. And the cabbage is sent into the boiling broth.

10. Fry the onions and carrots in oil until ready.

11. As soon as the broth with cabbage boils, add the potatoes. Let them cook together for 10 minutes after boiling. Then you will need to transfer the tomatoes. Simmer over medium heat (closer to minimum) for another 10 minutes. Add salt.

12. The meat had already cooled down by that time. It needs to be cut up and sent to the soup. Add the roasted vegetables and cook for another 7-9 minutes. Add onion half rings, peppercorns, garlic, bay leaves and finely chopped herbs. Stir and cook for 5 minutes. Remove from stove.

After this, the soup should sit under the lid for about an hour. This will make it even tastier and cool slightly.

Bon appetit!

3. Recipe for cabbage soup with beef from fresh cabbage

Cabbage soup with beef is very tasty. This recipe is no different from the ones described above. But there are also some subtleties. Try making these flavorful cabbage soup. Your family will say “Thank you!” to you for this.

Ingredients:

• Beef (preferably on the bone);
• red beans (canned);
• fresh cabbage (you can use both early and late);
• carrot;
• bulb onions;
• potato;
• salt;
• a little tomato paste;
• greenery;
• seasonings to taste.

Select all ingredients by eye. The main thing is that the soup is not too thick or thin.

Cooking steps:

1.Rinse the meat and place in a saucepan with cold water without cutting. Before boiling and during cooking, be sure to skim off any foam that has formed. As soon as the broth boils, salt it. Cook the meat for 1 hour over low heat.

2. Fry finely chopped onion and grated carrots in oil. After 5 minutes, add a little meat broth and add tomato paste.

3. After an hour, the meat should be removed from the pan, separated from the bone and cut into pieces. Now put it back into the broth.

4. Chop the cabbage and place in boiling soup. Boil for 10 minutes.

5. Cut the potatoes into small cubes and add to the soup. Cook for 15-20 minutes

6. Open a can of beans and pour into the pan, along with the juice. Simmer for about 5 minutes.

7. 5 minutes before readiness, add the roast, finely chopped herbs and bay leaves.

8. Turn off the heat, cover with a lid and let sit for about 1 hour. During this time, the cabbage soup will become even more tasty and rich.

Bon appetit!

4. Secrets of perfect cabbage soup

Our great-grandmothers did not wonder how to make the perfect cabbage soup. They didn't have time for this. They simply mixed all the ingredients in one bowl and put it in the oven. They did their business all day, and the cabbage soup languished in the oven until the evening. Nevertheless, they turned out very tasty. Exactly what we now call real cabbage soup.

Nowadays no one cooks food in the oven anymore. Modern pots, multicookers and air fryers have replaced them. To make your cabbage soup tasty and rich, I present to your attention a few secrets:

1.If you are preparing meat cabbage soup, then the meat needs to be cooked for a long time. My mother set the meat to cook late in the evening, turned the heat to low and the broth simmered on the stove all night until the morning. The meat was literally falling apart. Even the bone became soft. And the broth was so rich that it’s difficult to describe. If cooking time is limited, the meat should be cooked for at least 1-2 hours. For this, by the way, it is better to use whole pieces.

2. For thickness, you can add a little flour to the soup. To do this, you need to fry it a little until light brown in a dry frying pan. Then dilute in a glass with broth and add to the soup, stirring thoroughly. After this, boil for 3-5 minutes and remove from the stove.

3. For cabbage soup, it is better to choose autumn cabbage. Early varieties can quickly digest and turn into mush. If you use early varieties, keep in mind that they need to be cooked for no more than 20 minutes. Autumn cabbage should be cooked longer.

4. Another secret to perfect cabbage soup is that you need to cover the pan with almost ready cabbage soup with foil and put it in the oven for half an hour to an hour. Just imagine what you will see soon. These are potatoes that have acquired a dilapidated state, the softest meat and an extraordinary aroma. Temperature oven should be slightly less than average.

Bon appetit!

5. Video - How to cook the most delicious cabbage soup from fresh cabbage

This video describes the preparation in detail. meat soup with fresh cabbage. After watching this video, there are no questions left. Everything is clear and understandable. I suggest you prepare cabbage soup according to this recipe.

Since ancient times, cabbage soup was valued for its satiety, simplicity and taste. People can hear many sayings, quotes and anecdotes related to this dish. I especially like the proverb “A good wife, and fatty cabbage soup - don’t look for any other happiness.” This phrase is the beauty of this dish. It can replace breakfast, lunch and dinner. Healthy, tasty and simple!

What is cabbage soup? This is cabbage soup hot soup, where cabbage is the main ingredient. Cabbage can be fresh, or it can be pickled.

The dish is old with very rich history. Cabbage soup has been prepared for a very long time and there are even several proverbs and sayings on this subject: “Shchi and porridge are our food.”

Cabbage soup recipes great amount. And each individual family serves their own signature cabbage soup, which you will not try anywhere else.

Ingredients.

• 500 gr. Meat.
• 200-250 gr. Fresh cabbage.
• 3-4 potatoes.
• 1 onion.
• 1 carrot.
• 1 bell pepper.
• 2 fresh tomatoes.
• 1 medium apple.
• Vegetable oil.
• Salt and pepper to taste.
• The greens are preferably fresh.
• Sour cream.

Cooking process.

1. Prepare broth from the prepared meat. For good broth It's better to choose ribs or shanks. In general, it is important that there are bones. Since the most delicious broth it turns out on the bone. And after the broth is ready. Remove the meat from the bone and ready dish you are left with only boneless meat.

2. After preparing the broth, it is advisable to strain it to remove small remnants of bones that could have appeared at the stage of chopping meat in the store.

The meat takes quite a long time to cook and during this time you can have time to prepare the remaining ingredients.

3. On vegetable oil fry onions and carrots.

4. Chop the tomatoes randomly and into smaller pieces.

5. Ready meat broth add chopped potatoes. Cook for 10-15 minutes until half cooked.

6. Then add cabbage cut into small strips, chopped bell pepper, grated sweet and sour apple, P omidors.

7. Mix the salt and cook at moderate boil for a few more minutes.

8. After 5-7 minutes, add the frying mixture, stir again, let the soup boil once and remove from the stove.

Now you can put the cabbage soup on plates, garnish with chopped herbs, and serve.

How to cook lean cabbage soup

Ingredients.

• 300 cabbage.
• 1 carrot.
• 1 onion.
• 3-4 shorts.
• 1 tbsp. a spoonful of good tomato paste.
• 1 can of red beans.
• 2 cloves of garlic.
• Vegetable oil.
• A pinch of salt and pepper.
• Greens for serving.

Cooking process.

1. Since there is no meat, you can start cooking with potatoes. Peel it, cut it, throw it into a pan with water, add salt and put it on the stove to cook.

2. Fry onions with carrots. Add tomato paste, a tablespoon of water and simmer over medium heat for 2-3 minutes.

3. When the potatoes are ready, add the chopped cabbage to the pan and cook for 5 minutes.

4. After 5 minutes, add beans without brine, garlic, and chopped herbs to the pan. You can also add a bay leaf. Stir, let it boil well, cook for about 1 minute and remove the pan from the heat.

Lenten cabbage soup is ready. Enjoy your meal.

Sauerkraut cabbage soup

Ingredients.

• 250 sauerkraut.
• 1 onion.
• 1 carrot.
• 3-5 potatoes.
• 1 bay leaf.
• 200 grams of chicken meat.
• Vegetable oil.
• Salt and pepper to taste.

Cooking process.

1. Rinse the meat, cut into pieces and prepare in a saucepan with water.

2. Cut the potatoes into cubes and send them to cook with the meat when it is almost ready. Don't forget about salt.

3. Fry onions with carrots in vegetable oil.

4. When both potatoes and meat are cooked, you can add cabbage, roasted vegetables, and bay leaves into the pan. Stir and taste for salt.

5. Cook at moderate boil for 5-7 minutes and remove from the stove.

Lenten cabbage soup with mushrooms

Ingredients.

• Fresh mushrooms 200-250 gr.
• Fresh cabbage -300 grams.
• 1 onion.
• 1 carrot.
• 2-4 potatoes.
• 1 bay leaf.
• Bell pepper.
• Salt and pepper to taste.
• Vegetable oil.
• Greenery.

Cooking process.

1. Cut the potatoes and send them to boil.

2. Wash the mushrooms, cut into cubes and add to the potatoes.

3. Fry onions with carrots in vegetable oil.

4. The potatoes are cooked, you can add finely chopped cabbage and bell pepper.

5. After 3-5 minutes of steady boiling, add the fried vegetables, add salt and pepper to taste.

6. Boil the cabbage soup for a few more minutes and turn off the heat under the pan.

7. Serve tasty dish with sour cream and chopped fresh herbs, bon appetit.

How to cook cabbage soup in pots

Ingredients.

• 3-5 potatoes.
• 250-300 cabbage.
• 1 onion.
• 1 carrot.
• 300 grams of pork meat.
• Spices.
• Greenery.

Cooking process.

1. Cut the meat into slices, fry in vegetable oil until golden brown crust. Pour water and simmer for 20 minutes over low heat.

2. Cut potatoes and carrots into slices. Half onion rings.

3. You can fry the onions and carrots a little in a frying pan.

4. We begin to place the food in pots after cooking the meat.

5. Place a layer of potatoes on the bottom, then meat, fried vegetables. We finish the layout with chopped cabbage. Fill with water, cover with a lid and place the pots in the oven for 2 hours at a temperature of about 100-120 degrees.

Delicious cabbage soup cooked in a slow cooker

Bon appetit.

The word “cabbage soup” (shti) comes from the Old Russian “sti”. This was the name for any liquid nutritious food. Cabbage stews began to be prepared in the 9th century, when this vegetable was brought to Rus' and began to be grown. The dish quickly won people's love.

The “female spirit” was always present in the house. Everyone could afford cabbage soup. They could be prepared at any time of the year: in the summer with fresh cabbage, and in the winter with sauerkraut. And they never got boring.

Did you know that in the 18th and 19th centuries, cabbage soup was frozen in the form of large ice circles and taken with them on the road, and then chopped, heated and eaten?

Cabbage soup was cooked in village huts, noble estates, and royal palaces. Wealthy segments of the population could afford rich cabbage soup (with meat), while simpler people cooked mostly vegetarian option- empty cabbage soup. But no matter what the ingredients were, the cabbage soup must be simmered in a Russian oven. This way, the vegetables did not boil over in boiling water, but gradually revealed their flavor.

Lovelymama/Depositphotos.com

Now you can afford at least gazpacho, at least miso, at least cream soup. But cabbage soup is still the most favorite first dish for many. Therefore, we will tell you how to prepare excellent cabbage soup.

Rich cabbage soup made from sauerkraut or fresh cabbage

This modern variation rich cabbage soup - without porcini mushrooms and turnips (may Pokhlebkin forgive us). But even an inexperienced cook can handle the technology.

Ingredients for a three-liter saucepan:

• 500 g meat on the bone;
• 300 g sauerkraut or fresh cabbage;
• 3 small onions;
• 2–3 potatoes;
• 2 tomatoes;
• 1 small carrot;
• vegetable oil for frying;
• bay leaf, salt, peppercorns, allspice and other spices - to taste;
• dill, parsley, sour cream for serving.

Step 1. Cook the broth

Traditionally, meat cabbage soup is cooked in beef broth, choosing brisket, chuck, and others with bones. But you can use pork and even chicken.

Pour water over the meat and cook over medium heat. When it starts to boil, watch for foam. Otherwise you will have to strain the broth.

Step 2. Add cabbage

This main component cabbage soup Most often used sauerkraut. They even add its brine to the soup. Thanks to sauerkraut, cabbage soup acquires that sourness for which many people love them so much.

Sour cabbage soup is not cabbage soup at all, but a type of kvass. This is what they called a honey-malt drink in the old days, which was used to cure hangovers. Now many people mistakenly call sour cabbage soup with sauerkraut.

When the broth boils, add cabbage to the pan. If you have it too much, then you need to rinse it first.

If you are preparing cabbage soup from fresh cabbage, do not forget that, unlike sauerkraut, it must be added at the end of cooking, before the potatoes.

Reduce heat and taste broth for salt. Usually the saltiness of the cabbage is quite enough, but if desired, you can add a little salt. The cabbage and meat should be cooked for about another hour.

Step 3. Frying

Cabbage soup - dressing soup, which means you can’t do without frying. Fry finely chopped onion in vegetable oil, then add chopped carrots and chopped tomato, and at the very end another tablespoon of tomato paste so that the soup has a rich color.

Previously, onions were placed in cabbage soup twice. The first time I whole the onion along with the meat when cooking the broth (then it was removed). There was even a proverb: “There’s an onion in the cabbage soup.” The second time the onion was added finely chopped along with the cabbage.

Step 4. Assembling cabbage soup

After an hour and a half of cooking, fish it out of the broth, and when it has cooled a little, separate it from the bone and cut it into small pieces. Then return it to the soup along with the roast and potatoes.

Initially, it was added to cabbage soup for thickness. rye flour. With the spread of potatoes, this vegetable took over the function of starching the broth.

GooDween/Depositphotos.com

Step 5. Add spices

About 10 minutes before cooking, add bay leaf, pepper and other spices to taste into the pan. Try cabbage soup. If they seem under-salted, add some salt.

In the old days, cabbage soup was served with kondum (ears with mushrooms and other fillings), perepechi or nanny. Remember from Gogol in “Dead Souls”: “... having taken a sip of cabbage soup and rolled off a huge piece of nanny from the dish, famous dish, which is served with cabbage soup and consists of a lamb stomach stuffed with buckwheat porridge..."?

The cabbage soup is ready! Sour cream and fresh herbs are usually used as a dressing.

Previously, a cast iron pot with cabbage soup could simmer for hours until the oven cooled down. The longer, the tastier. This is how it appeared special kind cabbage soup - daily allowance. Their composition is the same as regular meat ones, but they take much longer to cook.

zoryanchik/Depositphotos.com

To turn ordinary cabbage soup into daily cabbage soup, after cooking, you need to pour it over and put it in the oven, preheated to 220 degrees. When the soup boils, reduce the temperature to 160 °C and simmer for another two hours. After this, reduce the temperature by 10–15 degrees every hour until you reach 70–80 °C. This simulates temperature regime cooling Russian stove.

Another option: after cooking, wrap the pan with cabbage soup in something warm and let it cool gradually (this will take 4–6 hours).

In addition, you can use a multicooker, experimenting with the baking and stewing mode, as well as the keep warm function.

This is a variant of empty cabbage soup. It is perfect for those who do not eat meat or.

Ingredients for a three-liter saucepan:

• 350 g chum salmon, cod or any other fish with a small amount bones;
• 400 g sauerkraut;
• 150–200 g of fresh forest mushrooms;
• 3 small onions;
• 2–3 potatoes;
• 2 tomatoes;
• 1 small carrot;
• 1 tablespoon of tomato paste;
• butter and vegetable oil for frying;
• bay leaf, salt, peppercorns, allspice and other spices to taste;
• dill, parsley, sour cream for serving.

Preparation

Pour water into a saucepan and add sauerkraut. When it starts to boil, skim off the foam and reduce the heat to low. Cabbage should cook for 40–60 minutes. Then add fresh, chopped big pieces. After 20 minutes, catch the fish, separate it from the bones and chop it. Return the fish to the broth.

Chop and boil the mushrooms. It is better to use forest ones: white, boletus, honey mushrooms. Then fry them on butter. In a separate frying pan, fry the onions, carrots, tomatoes and tomato paste in vegetable oil.

Add the mushrooms and fried meat to the broth and cook for about 10 minutes. Add all the spices. Don't forget to add salt! After another 10–15 minutes, the fish and mushroom soup is ready. You can serve them in the same way as rich cabbage soup, with herbs and sour cream.

Nalga/Depositphotos.com

Bon appetit!

Teach your wife to cook cabbage soup!

IN modern cooking several dozen varieties of cabbage soup. What kind of cabbage soup do you cook? Share your favorite recipe in the comments.