Serving cabbage soup made from fresh cabbage with potatoes. Vegetarian cabbage soup with potatoes (no meat)
I have already shown how to prepare basic (pure cabbage) cabbage soup, and today I show the most common recipe for cabbage soup: cabbage soup with potatoes in a rich and poor version. I would say that these are summer cabbage soup. So summery that they are often cooked not even with cabbage, but with cabbage seedlings.
The rich (restaurant) version of these cabbage soup also contains turnips and fresh tomatoes and even leeks. At the same time, turnips in cabbage soup are always sautéed with carrots and onions, but leeks and parsley root are never sautéed. Leeks can be successfully replaced with a bunch of regular green onions.
In cabbage soup with potatoes, it is important to maintain the proportion of cabbage and potatoes (2:1 by weight), and put no more than 1/3 of the weight of cabbage in tomatoes.
Cabbage for cabbage soup with potatoes is always cut into checkers (squares), and potatoes into slices. If cabbage seedlings are taken instead of cabbage, then they are added to the soup when the potatoes have already slightly cooked until half cooked. Tomatoes are added to cabbage soup with potatoes at the very last stage, when the cabbage soup is almost ready, along with herbs and spices.
1. Rich cabbage soup
for 2-4 servings
240g cabbage
120g potatoes
80g fresh tomatoes
40g onions
40g carrots
30g turnips
20g fat
20g leeks
10g parsley root
650g broth or water
salt, pepper, bay leaf, herbs, sweet pepper (20-40g), boiled meat, poultry, smoked meats or meatballs (50-75g per serving)
Bring the broth or water to a boil. Carrots, onions and turnips are sautéed in oil. The cabbage is cut into pieces and dipped into boiling broth. Potatoes are cut into slices and added to the cabbage.
After the cabbage and potatoes have been cooked for 5 minutes, add sauteed roots and (unsauteed) parsley root to the soup, cook for 5-10 minutes over low heat and season with tomatoes, leeks and herbs, salt, pepper, bay leaf, and finely chopped sweet pepper. Allow to simmer for another 5 minutes over low heat under the lid until done.
Ready cabbage soup can be seasoned with boiled meat or poultry, leftover broth from cooking, smoked meats, meatballs or offal.
Place 2 tsp on a plate with cabbage soup. sour cream. Bread, pies, cheesecakes or kulebyaka are served with cabbage soup.
2. Poor cabbage soup
for 2-4 servings
(for a five-liter pan of cabbage soup, multiply everything by 4)
200g cabbage
120g potatoes
10g parsley root
40g onions
40g carrots
20g fat
800g water or broth
salt, pepper, bay leaf, herbs.
These cabbage soup belong to the category of “gray cabbage soup”. They are not as elegant and not as thick as rich cabbage soup. Nevertheless, they are not inferior to rich cabbage soup in taste and are very tasty with sour cream and a piece of black bread. They are cooked in the same way as in the first version.
Illustrations
These cabbage soup cooks instantly. Well, very quickly. Start by peeling, weighing and cutting vegetables, measuring out water or broth. Bring the broth or water to a boil and at the same time sauté the roots. It is important to remember that onions in cabbage soup are always cut “long”: “straws” or half rings.
First, cabbage, cut into checkers, and then potatoes into slices are dipped into the boiling broth.
After the soup has been cooked for 5-10 minutes, season it with sautéed roots and parsley root
After five minutes, season the cabbage soup with fresh tomatoes, leeks (or green onions)
Once it boils, season the cabbage soup with salt, pepper, bay leaf and herbs. Let simmer over low heat under the lid for 5 minutes.
At this moment the cabbage soup is ready
If desired, you can add meat or poultry from cooking the broth, boiled offal, smoked meats, sausages or meatballs to the cabbage soup. Fish is usually not put in cabbage soup made from fresh cabbage, only in cabbage soup made from sauerkraut, and this is a different recipe.
Fresh cabbage soup with potatoes
TECHNICAL AND TECHNOLOGICAL CARD No. Fresh cabbage soup with potatoes
- APPLICATION AREA
This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish Shchi from fresh cabbage with potatoes produced by a public catering facility.
- REQUIREMENTS FOR RAW MATERIALS
Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)
3. RECIPE
Name of raw materials and semi-finished products \Gross, g\Net, g
4. TECHNOLOGICAL PROCESS
Cabbage is cut into pieces, potatoes into slices. Place cabbage in boiling broth or water, bring to a boil, then add potatoes, add sautéed carrots and turnips, onions and other vegetables according to the recipe and cook until tender.
5-10 minutes before the end of cooking, add chopped tomatoes or sauteed tomato puree, sautéed flour diluted with broth or water to the cabbage soup.
Along with the spices, you can put garlic in the cabbage soup (2 grams per 1000 grams of cabbage soup), ground with salt.
- REQUIREMENTS FOR DESIGN, SALE AND STORAGE
Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.
- QUALITY AND SAFETY INDICATORS
6.1 Organoleptic quality indicators:
Appearance – Characteristic of this dish.
Color – Characteristic of the products included in the product.
Taste and smell – characteristic of the products included in the product, without any foreign tastes or odors.
6.2 Microbiological and physico-chemical indicators:
In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)
- FOOD AND ENERGY VALUE
Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)
Technological engineer.
TECHNICAL AND TECHNOLOGICAL CARD No. Fresh cabbage soup with potatoes
- APPLICATION AREA
This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish Shchi from fresh cabbage with potatoes produced by a public catering facility.
- REQUIREMENTS FOR RAW MATERIALS
Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)
3. RECIPE
Name of raw materials and semi-finished products \Gross\Net
| White cabbage | 300 | 240 | 300 | 240 | 250 | 200 | |||||||||||
| or Savoy | 308 | 240 | 308 | 240 | - | - | |||||||||||
| Potato | 160 | 120 | 160 | 120 | 160 | 120 | |||||||||||
| Turnip | 40 | 30 | 40 | 30 | - | - | |||||||||||
| Carrot | 50 | 40 | 50 | 40 | 50 | 40 | |||||||||||
| Parsley (root) | 13 | 10 | 13 | 10 | 13 | 10 | |||||||||||
| Bulb onions | 48 | 40 | 48 | 40 | 48 | 40 | |||||||||||
| Leek | 26 | 20 | - | - | - | - | |||||||||||
| Fresh tomatoes | 94 | 80 | - | - | - | - | |||||||||||
| Tomato puree | - | - | 20 | 20 | - | - | |||||||||||
| Cooking fat | 20 | 20 | 20 | 20 | 20 | 20 | |||||||||||
| Broth or water | 650 | 650 | 750 | 750 | 800 | 800 | |||||||||||
| Exit | - | 1000 | - | 1000 | - | 1000 | |||||||||||
Cabbage is cut into pieces, potatoes - into slices.
4. TECHNOLOGICAL PROCESS
Place cabbage in boiling broth or water, bring to a boil, then add potatoes.
Add sautéed carrots and onions and cook until tender. 5-10 minutes before the end of cooking, add chopped tomatoes or sautéed tomato puree, sautéed flour diluted with broth or water to the cabbage soup. Along with the spices, you can put garlic in the cabbage soup (2 g net per 1000 g of cabbage soup), ground with salt.
When preparing cabbage soup from early cabbage, it is added after the potatoes. Cabbage soup according to column III can be prepared with tomato puree (10 g per 1000 g of soup).
- REQUIREMENTS FOR DESIGN, SALE AND STORAGE
Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.
- QUALITY AND SAFETY INDICATORS
6.1 Organoleptic quality indicators:
Appearance – Characteristic of this dish.
Color – Characteristic of the products included in the product.
Taste and smell – characteristic of the products included in the product, without any foreign tastes or odors.
6.2 Microbiological and physico-chemical indicators:
In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)
- FOOD AND ENERGY VALUE
Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)
Technological engineer.
Russian cabbage soup is a symbol of a meal, the main dish in Rus'. Every self-respecting foreigner is obliged to try cabbage soup at least once in his life, otherwise he will never be able to experience the Russian spirit.
Today we are preparing traditional cabbage soup from fresh cabbage with potatoes. But before we begin the cooking process itself, let’s remember a few interesting historical facts about this truly Russian soup.
Story
Cabbage soup appeared in Russia around the 9th-10th centuries, when cabbage was first imported from Byzantium. Cabbage soup could be either simple (for the poor people) or rich (for the nobility). A simple version of cabbage soup implied the absence of meat or, in rare cases, the presence of lard. When there were no potatoes yet, flour was added for calorie content and turnips were added. In the fall, mushrooms were added to the cabbage soup. Rich cabbage soup had a more satisfying base - meat or even fish, for example, sturgeon.
There is an interesting fact - cabbage soup was frozen, cut into portions and taken with them on long journeys in winter. The cabbage soup was defrosted and eaten over a fire in a cauldron. They claim that this made them taste better. You can try it, right?
Compound
What is traditionally put in cabbage soup? Of course, cabbage. It can be fresh or pickled. Favorite varieties of cabbage soup are made from sorrel or nettle. Spices play a big role in cabbage soup, which can be added in abundance - dill, onion, celery, bay leaf, pepper, garlic. In addition to the listed meatless options with mushrooms, there are also prefabricated cabbage soup, which are cooked from leftover meat and bones. Previously, they used turnips, but then they replaced them with carrots and potatoes.
Recipe
Cooking cabbage soup will take 45 minutes (+ meat cooking time 2 hours).
Number of servings – 4.
cooking cabbage soup. For this we will need the following products:
Pork or beef – 300 g.
Potatoes – 3 pcs.
Cabbage – 300 g.
Carrots – 1 pc.
Onions – 1 pc.
Tomatoes – 1 pc.
Greens (dill, parsley, onion) - to taste.
Vegetable oil – 20 g.
Salt, pepper - to taste.
For cooking you will need the following equipment:
3 l saucepan
Pan.
Cutting board.
Paring knife.
Knife for cutting.
Step-by-step guide to preparing fresh cabbage soup
1. Boil the meat in water until tender, about 2 hours (beef can be cooked for up to 3 hours). Cut into portions.
2. Place the potatoes in a saucepan, after washing and peeling them, but without cutting them.
3. Finely chop the cabbage and add to the cabbage soup.
4. Peel and finely chop the onion, fry in oil until golden brown. To it add carrots, peeled and grated through a coarse grater. Scald the tomato, remove the skin and cut into small pieces, add to the stewed vegetables. Sauté everything together for 10 minutes.
5. Take out the boiled potatoes and break them into pieces with a spoon. You can do this in a frying pan with sautéed vegetables. Potatoes crushed in this way retain their aroma and expressive taste.
6. Place the vegetable mixture with potatoes in a saucepan. Cook the soup for another 7 minutes.
7. Add chopped herbs and salt and pepper, turn off. Let it brew for 10 minutes and serve with sour cream.
Thanks to properly cooked cabbage soup, you have the opportunity to experience the unique flavor of Russian cuisine and be transported back to the times of our ancestors, who, just like you, enjoyed the aroma of freshly cooked cabbage soup.
Cabbage soup will become the signature dish of your table. The rich taste and enticing aroma will appeal to all participants in the family dinner. During a meal, you can recall proverbs about Russian cabbage soup: “Shchi and porridge are our food,” “Teach your wife to cook cabbage soup,” “Where there is cabbage soup, look for us,” “Shchi with meat, but if not, so is bread with kvass,” “ If you don’t grow vegetables, you can’t cook cabbage soup.” An example of the use of cabbage soup in literature is the play of the same name by Vladimir Sorokin. The group “Sector Gaza” had a song “Shchi”, which glorified the excellent taste of Russian cabbage soup.
A successful attempt at cooking cabbage soup will inspire you to create new recipes for this Russian dish. Be sure to treat yourself and your loved ones with cabbage soup made from fresh or dried mushrooms, sour cabbage soup made from sorrel or nettle. First courses are the basis of lunch. They are filling and healthy, rich and flavorful. Eat cabbage soup - and don’t look for a better dish!
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Shchi is a national dish of Russian cuisine. This hearty cabbage soup has been prepared in Rus' since time immemorial, and is still prepared today. Over time, the recipe has changed, many variations of this dish have appeared, but the main ingredient remains unchanged - cabbage.
Cabbage soup is prepared from pickled or fresh white cabbage; meat, vegetable, mushroom and even fish broths are used. The soup is supplemented with other vegetables, as well as cereals, legumes and mushrooms.
Today we will talk to you about cabbage soup made from fresh cabbage with potatoes, we will look at their calorie content and preparation. We will also be interested in the technology and secrets of the cooking process. We will also consider two traditional cooking recipes.
To make the soup truly delicious, let’s look at what tips from experienced chefs on how to prepare it you should pay attention to:
Secrets of cooking cabbage soup - secrets of taste
Let us immediately note that the quality of the broth is extremely important for this dish. Therefore, always use quality meat or bones. Only fresh meat produces an appetizing, clear broth.
You can use pork belly, ribs, brain bone with meat, and also not very lean beef. Poultry meat, in particular chicken breast or turkey fillet, is suitable for the dietary table.
After boiling, cook the meat over low heat, removing any foam that forms. Take your time with cooking; cook the meat for at least an hour. Chicken is a little less - about 40 minutes.
Fresh cabbage should not be cooked for a long time. In the soup, it should be slightly crispy, and not overcooked to the point of porridge. Shred it into small strips or cut into small cubes.
Tomatoes give the sourness and spiciness characteristic of cabbage soup. You can use fresh tomatoes or concentrated tomato. Some housewives instead add a little brine from sauerkraut or table vinegar. In this case, the color of the cabbage soup will remain natural.
To make the soup richer and thicker, add a little lightly fried flour to it. It is first fried, then diluted with a ladle of hot broth and then poured into the pan at the very end of cooking.
Cooking cabbage soup from fresh cabbage with potatoes
Cabbage soup made from fresh cabbage is the best option for those who, due to illness, cannot eat sauerkraut or simply do not like its taste. This dish is also recommended for everyone who is watching their figure, because cabbage soup has an average calorie content of fresh cabbage and potatoes of 31 kcal per 100 g.
Cabbage soup cooked in chicken broth or lean beef broth is low in calories. Fatty pork soup certainly contains more calories.
Recipe for cabbage soup with bone sugar broth
A bone with meat is suitable for cooking. You can use pork or beef marrow (sugar) bone. The rib soup will be no less tasty.
We will need approximately 300 g of meat contents per 2 liters of water. We will also prepare: 300 g of cabbage (this is slightly less than half a small head of cabbage), 3 potatoes, 1 carrot, 1 onion, 1 sweet red pepper (small), 2 tbsp. tomato You also need salt, bay leaf, fresh parsley.
Cooking cabbage soup - process technology:
Wash the meat thoroughly, put it in a saucepan with cold water, and boil. Immediately reduce heat to low and simmer for at least an hour. If you cook a bone, then an hour and a half. Don't forget to remove the foam.
While cooking, peel and wash the vegetables. Cut potatoes, carrots, onions into cubes, carrots and peppers into thin half rings. Chop the cabbage thinly.
Remove the meat and bay leaves from the finished broth. Place the meat on a separate plate, let it cool a little, and discard the bay leaf. Place the carrots in the pan and cook for 5 minutes. Now add the potatoes and cook for another 10 minutes. Just now lay out the cabbage and bell peppers, add salt.
Cook, covered, at a gentle simmer until tender – the potatoes should be soft and the cabbage should be slightly undercooked (but only slightly!). It will be ready when the already prepared soup is infused.
Fry the onion in vegetable oil with tomato paste. To thicken the cabbage soup, if necessary, you can add 1 tsp of flour. Place the frying pan in the pan 5 minutes before the end of cooking. Wrap the pan with the prepared cabbage soup warmly and leave for half an hour to an hour.
Ladle the soup into bowls. Trim the meat from the bone, cut into small pieces, place on plates, and return the bone itself back to the pan. Add sour cream and some fresh herbs to each serving and serve.
Dietary recipe for cabbage soup with potatoes, fresh cabbage with chicken
For 2 liters of water you will need products: 2 small chicken breasts, 300 g cabbage, 3 potatoes, carrots and onions. You will also need 2 small strong tomatoes, 2 cloves of garlic, salt, fresh parsley and dill.
Technology for preparing cabbage soup from fresh cabbage
Cook chicken broth. To make it transparent, cook over low heat for 40-50 minutes, removing the foam. Remove the meat and place it in a clean bowl. When it cools down a little, cut into portions.
Place potatoes cut into small cubes and grated carrots in a saucepan. Cook for 15 minutes. Now add finely shredded cabbage and diced tomatoes into the soup (scald them first and remove the skin). Cook for another 20 minutes.
5 minutes before the end, add the frying made from onions and crushed garlic to the soup. Fry them in vegetable oil, but only until soft, not until browned. Salt the cabbage soup, you can add a little ground pepper. When the soup is ready, add the chicken pieces to the pan.
Let the finished soup brew and pour into bowls. Put sour cream in each, sprinkle the cabbage soup with herbs and serve. Bon appetit!