Lean cabbage soup from fresh cabbage without using meat is quite simple to prepare. You will need a minimum of products and time to home-cooked dinner A delicious soup was ready for the whole family. During the warm season, all markets and supermarkets are overflowing with vegetables, so we will prepare cabbage soup from fresh cabbage. Due to lack meat products The soup turns out light and low in calories. So for those who love proper nutrition This first dish is a real find. Cabbage soup can be prepared with both old and young fresh cabbage. But keep in mind that young cabbage will cook almost twice as fast as old cabbage.

Taste Info Borscht and cabbage soup

Ingredients

• Water 3-4 l;
• Onions 210 g;
• Carrots 210 g;
• Potatoes 600 g;
• Fresh cabbage 600 g;
• Dill 1 bunch;
• Vegetable oil 25 g;
• Salt – 1 tsp;
• Ground black pepper;
• Bay leaf 2-3 pcs.

How to prepare lean cabbage soup from fresh cabbage

First of all, as in any technology for preparing soup, let's prepare the potatoes. In the meantime, fill a suitable saucepan with water and put it on the fire. The water needs to be boiled. Peel the potato tubers and rinse in running water. Cut into small pieces and place in boiling water. Bring the potatoes to a boil and cook for 10-15 minutes.

Clear onion. Cut into small cubes. Place in a frying pan with hot vegetable oil. Fry, stirring with a spatula to soften the onion pieces. It is not necessary to brown it, although you can fry it a little - this is not for everyone.

Peel the carrots using a vegetable peeler or knife, whichever is more convenient for you. Rinse and dry to remove excess moisture. Grate on a coarse or medium grater. Add to soft onions. Stir and fry until all vegetables are soft.

Rinse fresh cabbage under running cold water and shake to remove excess moisture. Cut into thin strips or shred on a special shredder. Add cabbage sticks to the cooking pot and stir. At this step, you can supplement the soup with bell peppers and tomatoes. Cook for 10-15 minutes after boiling.

As soon as the cabbage becomes softer, add the fried vegetables, Bay leaf, salt, black pepper. Stir and cook for about 7-10 minutes after boiling.

Rinse fresh dill, chop finely. Use any greens you like. Place the chopped herbs into the saucepan. Stir and boil. Boil for 1-2 minutes and turn off the heat. Cover with a lid and leave to brew for 10-15 minutes.

Lenten cabbage soup made from fresh cabbage is ready. Pour into dinner plates and serve with fresh bread, sour cream, herbs and vegetables.

If you want lean cabbage soup to become more satisfying, then add mushrooms or beans to them. Beans can be either boiled together with other vegetables or used canned. You can use a variety of mushrooms for cabbage soup; the simplest option is champignons or oyster mushrooms, and the most delicious lean cabbage soup can be made with porcini mushrooms.

Previously, we offered a delicious recipe.

My daughter is a vegetarian, the kind who eats everything except meat and fish. She once boasted to me that she cooks tasty soup without meat, and her husband enjoys eating this kind of soup, but it just makes his ears crack.

I was happy for her, and thought that such a trick wouldn’t work with me. My husband is a terrible meat eater, and food without meat is not food for him. Of course, with this way of eating, his cholesterol is quite high, and I was always thinking about how to switch him to a more gentle regimen. And then the time for “Lent” came, and I was able to persuade my dear one to fast a little.

To begin with, I decided to cook something familiar for dinner. The choice fell on lean cabbage soup made from fresh cabbage, only adding a little millet for extra satiety. This is how my grandmother cooked soup, which I definitely always really liked, but I myself, for a reason unknown to me, had never done it before.

Lenten cabbage soup made from fresh cabbage turned out to be a success: nourishing and aromatic, with a pronounced rich taste.

My husband liked this soup, of course I had to make a little concession for him and season the soup with a spoonful of mayonnaise.

So, lean cabbage soup made from fresh cabbage. Recipe with photo.

For a 4-liter pan, take:

White cabbage, shredded – 500 – 700 grams,

Medium sized onion

Fresh carrots – 100 – 200 grams,

Crushed fresh tomatoes– 1 glass,

Millet – 1/3 cup,

Potatoes – 5 – 6 pieces, medium size.

Pour 1.5 - 2 liters of water into a saucepan and put on fire.

While the water is boiling, chop the white cabbage into thin strips.

Add a pinch of salt (about a tablespoon) and knead thoroughly with your fist until juice appears.

Place the cabbage in boiling water. There should be enough water to completely cover the cabbage.

Bring to a boil and add crushed tomatoes. I usually freeze chopped tomatoes in the fall, and you can add them to the brew without defrosting them.

Reduce the heat a little, achieving a moderate boil.

At this time, peel and cut the onion into cubes. Fry in a frying pan with a small amount of vegetable oil. Add to boiling cabbage.

Let's do the same with carrots.

While the vegetables are stewing, peel and cut the potatoes into cubes and rinse the millet.

When the cabbage is almost ready, add the cereal and potatoes.

Add boiling water to the desired thickness of the soup. Bring to a boil and cook until full readiness potatoes.

At the very end of cooking, check for salt and add salt if necessary. Pepper as desired, add a couple of bay leaves and a couple of tablespoons of chopped dill (I also freeze this in the fall). It is best to add dill at the very end, since with prolonged heat treatment it can add bitterness to the soup.

Remove the pan with lean cabbage soup from the heat, let it brew a little and, “Bon appetit!”

INGREDIENTS

• 400 g cabbage
• 1 large onion
• 2 medium carrots
• 3 medium tomatoes
• 4 medium potatoes
• 2 cloves garlic
• dill for serving
• olive oil
• salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Peel the onion and cut into small cubes. Grate the carrots on a coarse grater. Peel the tomatoes and cut into medium cubes. Heat the oil in a frying pan, add the onion and fry until soft. Then add the carrots and continue frying for another 5-7 minutes. Then add the tomatoes and fry, stirring, for 7 minutes.

Pour 2 liters of water into the pan and bring to a boil. Finely chop the cabbage and add to the pan. Cook for 15 minutes.

Peel the potatoes and cut into medium cubes. Add potatoes and fried vegetables from the pan to the pan, simmer over low heat for 10 minutes.

Leave the cabbage soup on very low heat and cook for 10 minutes. Season with salt and pepper.

Finely chop the dill and garlic and add to the pan. Remove from heat and leave covered for 5 minutes.

During fasting, it is especially important that your diet be varied and balanced. Experienced housewives know that from lean products you can make soups, stews, baked goods and even desserts - the only question is where to find enough time to prepare all these dishes. This problem is easy to solve! With a smart multicooker REDMOND SkyCooker M903S doesn’t even have to be at home to make it for dinner lentil soup or juicy vegetable stew with chickpeas. Install the Ready for Sky app on your smartphone and cook while controlling the process from your smartphone! Place the ingredients in the multicooker bowl and start cooking at any convenient time - when returning from work or while walking with your child. For maximum convenience, the application has a built-in cookbook with recipes for all occasions. You can start cooking from the recipe - in 1 click! M903S will install itself optimal temperature and time for the dish you have chosen, and when it finishes cooking it will automatically turn off. Eat tasty, varied and balanced - with a smart multicooker REDMOND SkyCooker M903S!

Shchi has been the main hot dish on the Russian table for more than a millennium. It was steadily preserved in different historical periods, although tastes and fashion for dishes changed. Cabbage soup has never known social barriers - this dish was eaten by all segments of the population.

The cabbage soup varied in composition: some, more complete in composition, were called “ rich", and others, lean, - " empty”, since they were sometimes cooked from only cabbage and onions. But with all the numerous variations in composition and with all the regional varieties of cabbage soup, it has always been preserved traditional way their preparation and the associated taste and aroma. Of considerable importance for unique taste The thing about cabbage soup was that they were cooked and then simmered in a Russian oven. The aroma of cabbage soup has always lingered in the Russian hut. With the role of cabbage soup in Everyday life Russian sayings were associated:

“Shchi is the head of everything,”

“Shchi and porridge are our food,”

“Sip the cabbage soup, but eat less.”

“If you don’t grow vegetables, you can’t cook cabbage soup”

“My dear father will get tired of him, but he won’t get tired of cabbage soup,”

“Hungry Fedot would love any cabbage soup”

“If the cabbage soup is good, then don’t look for other food,” etc.

Cabbage soup in their most complete form consist of six main ingredients: cabbage, meat (or fish, mushrooms - dried or salted), roots (carrots, parsley root), spicy dressing (onion, celery, garlic, dill, pepper, bay leaf) and sour dressing (sour cream, apples, cabbage brine). Of these six ingredients, the first and last, i.e. cabbage and sour dressing, are mandatory. The simplest cabbage soup can consist only of them.

Cabbage is used both fresh and pickled. The hallmark is acid, most often created by sauerkraut brine or, instead, sorrel (green cabbage soup), boiled green, wild or Antonov apples, pickled mushrooms, as well as sour cream (in cabbage soup made from fresh cabbage). Therefore, cabbage can be replaced in cabbage soup different green, an acidic or neutral mass (sorrel, sorrel, nettle), as well as a neutral vegetable mass that absorbs acid well (turnip or radish).

The technology for preparing all types of cabbage soup is almost the same. First, meat, fish or mushrooms are boiled separately with roots and onions. Then in ready broth add cabbage or vegetables and acid. If sauerkraut is used for cabbage soup, then it is cooked separately from the meat broth and combined with it after it is ready. In both cases, only after boiling the vegetable mass to the required softness, add salt and spicy dressing. Sour cream is used to season ready-made cabbage soup, most often when serving it.

Initially, along with cabbage, flour dressing was also added to the cabbage soup to make the cabbage soup broth denser. This custom existed in the western and southern regions of Russia. But such a dressing worsens the taste of cabbage soup and coarsens its aroma. Therefore, with the advent of potatoes in Rus' in the 19th century, they began to add one or two potatoes to cabbage soup before adding cabbage and a sour base. Moreover, the potatoes were often removed from the cabbage soup, since the acid makes them hard. The thickening of the consistency of the broth in lean and green cabbage soup is also facilitated by the addition of a small amount of cereal, usually buckwheat, which is completely boiled.

Lenten cabbage soup is more difficult to prepare. Real cabbage soup should have a spicy dressing, which plays an important role in creating the “shchi spirit.” First of all, adding onions to the cabbage soup is of great importance. It is placed in cabbage soup twice: the first time with a whole onion along with meat, roots and mushrooms (then this onion is taken out), and the second time with finely chopped onions along with cabbage. At the same time, you should never add onions fried separately in oil to cabbage soup - in this form they are not characteristic of real cabbage soup.

In the same way, another spicy dressing - parsley and celery - is added to the cabbage soup twice: first - as a root, which is then removed along with the onion, then - at the end of cooking, in the form of greens. The remaining spices - bay leaf, black pepper, dill and garlic are added as follows: the first two types - 15 minutes before readiness, the second two - along with parsley at the end of cooking.

After this, the cabbage soup must stand under the lid to infuse for 10-15 minutes. At this time, the cabbage becomes soft, the acidity and aroma of spices are transferred to the vegetables. Therefore, before cabbage soup, after cooking, was left to simmer in a Russian oven, where it did not cool down, or it was put on the edge of the stove, where the heat was retained, but the boiling stopped. They especially need this cabbage soup from sauerkraut. It’s good to put them in a low-heat oven for 10-15 minutes. Sometimes infusion of cabbage soup can last for several hours (from 12 to 24), which is why they acquire a better and more distinctive taste. Such cabbage soup is called daily cabbage soup; it is prepared in advance, a day in advance.

Finally, you should pay attention to two more circumstances that affect the quality of cabbage soup - the choice of meat and whitening, or whitening.

Beef is used for cabbage soup. To create a special smell, you can add to beef a small amount of ham. In this case, the beef in cabbage soup is always boiled in a whole piece, and the ham is chopped. Only in prefabricated cabbage soup are all meat components subjected to grinding.

Cabbage soup made from only pork, found mainly in the regions of Russia bordering Ukraine, is not typical for Russian cuisine.

They go to mushroom soup dried chanterelles, champignons, fresh White mushroom and pickled mushrooms.

As for whitening, good cabbage soup cannot do without it. The role of whitening is usually performed by sour cream, which is also an acidifier. Sometimes sour cream is replaced with yogurt or just milk. In rich sauerkraut cabbage soup, the whitening is a mixture of sour cream and cream in a 4:1 ratio.

Cabbage soup of all types can be thick or liquid, depending on the ratio of water and the mass of the products included. Once upon a time, thick cabbage soup, in which “a spoon stands”, or “cabbage soup with a heap”, was considered ideal, namely when a piece of meat rises above the surface of liquid and thickening poured into a plate.

Cabbage soup is usually eaten with black or rye bread.

For cooking lean cabbage soup for mushroom broth you will need:

• Sauerkraut - 500 gr.
• Dried mushrooms - 30 gr.
• Potatoes - 2 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Turnip - 1 pc.
• Buckwheat - 1 tbsp. spoon
• Dill - 1 bunch
• Vegetable oil - 3 tbsp. spoons
• Garlic - to taste
• Pepper, salt - to taste

Preparation of lean cabbage soup consists of the following steps:

1. Peel and cut vegetables. The onion needs to be finely chopped, the potatoes cut into large cubes, and the carrots and turnips into long strips.

2. Then you need to transfer the cabbage to clay pot, pour in two glasses of water and put in the oven over low heat for about 30-40 minutes. Then remove the pot from the oven, mix the cabbage with oil and onion and let the cabbage continue to cook, you can cook it on the stove in a thick-walled pan for about 30 minutes. The rule applies here: the more we simmer the cabbage, the tastier and richer the cabbage soup will be. If the water gradually boils away, you can add it.

3. Next, simultaneously transfer the mushrooms and potatoes into a thick-walled pan, add 1 liter of water and cook. Mushrooms, after steaming in boiling water, can be removed and cut into smaller strips, or immediately broken large pieces mushrooms before cooking. Cook the broth for about 30 minutes.

4. Then connect mushroom broth with cabbage, add the remaining vegetables, buckwheat, pepper and salt. Cook until done.

5. Then you need to mix the chopped garlic and dill, add them to the soup and put the pan in a warm place for at least 20 minutes. Now the cabbage soup can be served. Bon appetit.

On fast days, you can season the cabbage soup with sour cream.

Photos: Olga Hofman

Lenten cabbage soup from fresh cabbage - a traditional dish Russian national cuisine. They can be prepared even without meat - they will be very tasty. The recipe for such cabbage soup will be very useful during Lent. And even in cold summers, they perfectly satisfy hunger.

Fresh cabbage soup with tomatoes

Ingredients

• 400 gr. cabbage;
• 600 gr. potatoes;
• 150 gr. carrots;
• 100 gr. white onion;
• 100 gr. fresh tomatoes;
• 1.5 l. water;
• 35 gr. vegetable oil;
• 15-20 gr. garlic;
• 30 gr. dill greens;
• salt and pepper - to taste.

Preparation

1. Take a saucepan with a volume of more than 2 liters. Pour in water and set to boil.
2. Let’s not waste time and prepare the vegetables for storing. Cabbage will go into the water first. Cut it into medium-sized squares and leave it on the cutting board until the water boils.
3. Peel and cut the potatoes into large cubes. To prevent it from darkening, fill it with water.
4. Peel the onion and chop it into half rings. Chop the carrots into medium cubes.
5. Cut the skin of the tomatoes crosswise at the top and scald with boiling water. Then immediately dip in cold water and immediately take it out. Remove the skin and cut them into slices.
6. Throw the cabbage into boiling water and leave to cook for 3-4 minutes. Cook for another quarter of an hour, adding potatoes.
7. Meanwhile, simmer the carrots and onions until soft. Add the tomatoes and simmer a little more with the lid closed.
8. Once the potatoes are soft, add the sautéed vegetables to the pan. Season with salt and spices to taste. Cook until done (about 10-15 minutes).
9. Finely chop the garlic and chop the herbs. Mix them together and add a little salt.
10. Pour cabbage soup into plates, serve with black bread and garlic greens. It can be added to the plates immediately, or it can be placed on the table in a separate plate so that everyone can add as much as they want.

You can prepare such cabbage soup with tomato paste, if you don’t have fresh tomatoes on hand.

Ingredients

• carrots – 120 gr. (of which 30 grams is for broth);
• leek (part white) – 50 gr.;
• celery root – 60 gr. (of which 20 grams for broth);
• bell pepper – 90 gr.;
• potatoes – 150 gr.;
• White cabbage– 300 gr.;
• tomatoes – 150 gr.;
• garlic – 20 gr.;
• white onion – 35-40 gr. (for broth);
• black and allspice peppercorns – 5 gr. (for broth);
• cloves – 2 gr. (for broth);
• vegetable oil– 50 gr.;
• table salt - to taste.

Preparation

1. Cooking vegetable broth. Take about 2 liters of water. Add carrots, celery and parsley root, onion (cut crosswise). We also add spices - cloves and peppercorns. For more rich taste broth, you can add cabbage stalks, celery stalks, dill and parsley. How large quantity You add vegetables to the broth - the tastier and richer your cabbage soup will be.
2. Cook over very low heat for about an hour. Do not allow active boiling, otherwise the broth will be cloudy.
3. After the broth has been cooked, it must be strained so that the boiled vegetables do not get into the cabbage soup. They are no longer suitable for this.
4. While the broth is cooking, you can prepare the vegetables for the cabbage soup. Wash and clean thoroughly.
5. We remove the skin from the tomatoes, giving them a “contrast procedure” - first in boiling water, and then in cold water. This way they will be cleaned without problems. You can chop it finely with a knife or grate it on a coarse grater - as you like.
6. Shred the cabbage into small strips, chop the carrots and celery into strips, cut the potatoes into cubes, as for frying. Chop the leek into quarter rings, grate the garlic fine grater or press with a special press.
7. Sauté carrots and celery in a frying pan until half cooked. Then add leeks to the frying pan and simmer for another 5 minutes. Remove from heat.
8. Place the potatoes in the broth and boil again. Season with salt to taste.
9. Shredded bell pepper add to the roast - cook for another 5 minutes.
10. Then throw the cabbage into the pan and cook until the vegetables are ready. The cabbage soup according to this recipe will turn out thick. If you want to make them more liquid, add water and spices or reduce the amount of cabbage.
11. At the end of cooking, add the tomatoes and after boiling, simmer for another 5 minutes.
12. Remove the cabbage soup from the stove and add the garlic. Close the lid and let it brew for at least another quarter of an hour.

Such cabbage soup can be served both hot and cold. Place finely chopped greens on the table. If you want, also serve sour cream.

Ingredients

• 1 kg. white cabbage;
• 500 gr. mushrooms (champignons);
• 300 gr. white onion;
• 30 gr. wheat flour;
• 50 gr. vegetable refined oil;
• bay leaf, parsley, peppercorns.

Preparation

1. Wash the mushrooms and cook in two liters of water for a quarter of an hour.
2. Pour the mushroom broth into a separate container, and lightly simmer the mushrooms in a frying pan, adding vegetable oil.
3. Add the onions to the mushrooms and continue to fry until the onions are soft. Then add shredded cabbage, bay leaf and finely chopped parsley to the frying pan. Let it soak in the oil for a bit, stirring. Then add a little water and continue to simmer until the cabbage is soft.
4. In a separate frying pan, fry the flour until brownish and add to the frying pan with the mushrooms and cabbage. Stir and simmer a little more.
5. Pour the mushroom broth into the pan and let it boil. Reduce the heat and pour the frying out of the pan. Stir and keep on fire, without letting it boil. Stir occasionally to prevent burning.

This recipe is found in the monastic books of the Valaam Monastery in the section “Recipes for Lent.”

• Recipe classic cabbage soup provides for the use raw vegetables, which are not exposed heat treatment. But if you sauté the vegetables first, the dish will turn out more tasty and rich.

Lenten cabbage soup with fresh cabbage - best recipe summer cold first course. But if you want to add calories, you can serve them with sour cream.

• Cabbage soup can be prepared at any time of the year, lean and on meat broth. They can be served either hot or cold. Find your recipe - and your whole family will be full and satisfied.