What is cabbage soup? Shchi is a hot soup with cabbage as the main ingredient. Cabbage can be fresh, or it can be pickled.

The dish is old with a 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.”

There are a huge number of recipes for cooking cabbage soup. 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 a good broth, it is better to choose ribs or shanks. In general, it is important that there are bones. Because the most delicious broth is made from the bone. And after the broth is ready. We remove the meat from the bone and in the finished 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. Fry onions and carrots in vegetable oil.

4. Cut the tomatoes randomly and smaller.

5. Place chopped potatoes into the prepared meat broth. Cook for 10-15 minutes until half cooked.

6. Then add cabbage cut into small strips, chopped bell pepper, grated sweet and sour apple, 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 a delicious dish with sour cream and chopped fresh herbs. Bon appetit.

Cabbage soup in pots - simple recipe

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. 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.

Cabbage soup recipes

6-10

2 hours

45 kcal

5/5 (1)

Cabbage soup has always been, is and will be a favorite dish of many of our citizens. This amazing dish, with a characteristic, incomparable taste, is prepared by every housewife in her own way. I offer you my own version of preparing cabbage soup, illustrated with detailed step-by-step instructions with photographs, where the main ingredient will be fresh white cabbage. Let's enjoy the process of preparing this wonderful, very appetizing Russian dish together.

How to cook delicious cabbage soup from fresh cabbage with meat

Kitchenware

• to prepare the broth, we cannot do without a 4.5-5 liter saucepan;
• of course, we will need a sharp knife and a cutting board for cutting the components;

• a frying pan is necessary for preparing frying;
• You will also need a garlic press to chop the garlic.

Required Ingredients

Products	Quantity
fresh white cabbage	400-500 g
carrot	200-220 g
onion	200-220 g
potato	5-7 pcs.
garlic	4-5 cloves
fresh parsley	40-50 g
fresh dill	40-50 g
tomatoes in their own juice	30-50 ml
vegetable oil	40-50 ml
rack of pork ribs	900-1100 g
salt	45-55 g
ground black pepper	10-15 g
table vinegar 9%	15-20 ml
water	3.5-5 l

Food preparation

Cooking cabbage soup

Preparing the roast

The final stage

Video recipe for cabbage soup with fresh cabbage

I suggest watching a video with step-by-step preparation of cabbage soup with fresh cabbage according to the recipe described above in the video. After watching it, you can be sure that there is nothing complicated in cooking delicious cabbage soup.

• If you don't have a can of tomatoes in their own juice on hand, use one or two medium-sized fresh tomatoes instead. You can also replace tomatoes with one tablespoon of tomato paste or two tablespoons of ketchup.
• To make the broth light and transparent, strain it through cheesecloth.. Then bring it to a boil again and only then add the cabbage and other ingredients according to the recipe.
• In order to reduce the time it takes to prepare the soup, grate the carrots on a coarse grater.
• I also advise you to pour cold water over the prepared potato tubers and keep it there for 10-15 minutes.. This way the vegetable will get rid of excess starch, which will change the taste of the dish for the better.
• Frying can be done with butter or margarine– this will give the vegetables an amazingly rich taste.
• Garlic can be thoroughly chopped with a knife, so it will fully retain its beneficial properties.
• Before serving the dish, I advise you to add one spoon of sour cream to the cabbage soup.– it will both decorate the dish and make it taste more pleasant.

How to cook cabbage soup from fresh cabbage in a slow cooker

• Cooking time: approximately an hour and a half (20-30 minutes with your participation).
• Number of servings: for 5-7 people.

Kitchenware

• without a doubt, we cannot do without a multicooker of any brand;
• to quickly grind food you will need a blender, but it can be replaced with a regular grater;

• several containers for prepared ingredients will make the cooking process more convenient;
• It is also important to have a sharp knife and a cutting board for cutting vegetables.

Required Ingredients

Cooking sequence

Food preparation

Preparing the roast

Cooking cabbage soup

The final stage

Video recipe for cabbage soup from fresh cabbage in a slow cooker

Below is a video that shows the entire process of preparing cabbage soup according to the above recipe.

• I recommend peeling the tomato before using it for soup., then the hard tomato skin will not get into your spoon during the meal. Just make a cross-shaped cut on the tomato, then place it in a deep bowl and pour boiling water over it for 3-4 minutes. After this, drain the water and remove the tomato peel using a regular knife.
• The chicken leg can be added to the soup as a whole, without cutting it up. When the dish is ready, you need to remove the chicken and carefully remove the meat from the bones, then chop it and pour it back into the pan.

Other interesting recipes for cooking and filling

What to do if children don't like milk? I propose to prepare an amazingly tasty and very aromatic one, which no child has yet refused.

Cabbage soup from fresh cabbage has acquired such a huge number of recipes that you can experiment as much as you like. And this is simply wonderful, because you can prepare cabbage soup from fresh cabbage based on beef, pork or chicken broth, add mushrooms, tomatoes or bell peppers to the cabbage soup, spice up the soup with garlic or chili pepper, make vegetarian cabbage soup or surprise your household with cabbage soup with the addition of canned fish. Do you want to try all this variety as soon as possible? Then let's not waste time!

When choosing cabbage for cabbage soup, it is best to give preference to strong autumn heads of cabbage with dense leaves. Young cabbage is not suitable for making cabbage soup, as it boils quickly - we use it for making salads. When preparing cabbage soup, it is finely chopped and usually added to the soup after the potatoes are ready. However, cabbage can be further processed - stewed or baked in the oven. The aroma that the vegetable reveals will pleasantly surprise you and make the cabbage soup simply fantastically tasty. The final thickness of your soup will depend on the amount of cabbage you add. This, of course, is determined by personal preferences, but still remember that in good cabbage soup the spoon should “stand”, so we don’t skimp on the cabbage.

In addition to cabbage, potatoes, onions, carrots, tomatoes, as well as celery, bell peppers and garlic are usually added to cabbage soup. The latter, by the way, when added a couple of minutes before readiness and passed through a press, can significantly enrich the taste of cabbage soup, giving it an appetizing aroma. If you want a lower-calorie version of cabbage soup, skip pre-frying the onions and carrots. To give cabbage soup the sourness that many people love, which is usually characteristic of sauerkraut cabbage soup, you can add lemon juice or apple cider vinegar to the soup at the final stage.

Cooking cabbage soup with meat involves boiling the broth. It is best to boil a whole piece of meat for a couple of hours - this will make the cabbage soup from fresh cabbage truly rich and rich. When cooking the broth, be sure to add aromatic spices and spicy roots - the taste of the soup will be more multifaceted. We serve cabbage soup, seasoned with sour cream and sprinkled with chopped herbs, and then we wait for praise from those who try it. Cabbage soup made from fresh cabbage is a flavorful, satisfying and nutritious first course that will delight the whole family, and our recipes will help you prepare it!

Ingredients:
400-500 g fresh white cabbage,
350 g beef,
5 potatoes,
1 onion,
1 carrot,
1-2 cloves of garlic,

1 tablespoon of tomato paste,
2 bay leaves,
salt and ground black pepper to taste,
greenery,
vegetable oil.

Preparation:
Cut the beef into portions, place in a saucepan, pour in 1.7 liters of water and bring to a boil. Skim off the foam and simmer over low heat until the meat is cooked. After this, add the chopped potatoes, lightly salt and cook until the potatoes are soft. In the meantime, prepare a frying mixture of onions fried in vegetable oil, chopped into small cubes, grated carrots and tomato paste. When the potatoes are ready, add the shredded cabbage, bring to a boil and cook for about 5 minutes. Then add the roast, pressed garlic and bay leaf.

Boil for another 5 minutes. Add salt and pepper to taste, turn off the stove and let the cabbage soup sit for 10-15 minutes, covered. Sprinkle with herbs and serve.

Fresh cabbage soup with pork

Ingredients:
650 g pork pulp,
450 g fresh cabbage,
450 g potatoes,
2 tomatoes
1 bell pepper,
1 carrot,
1 onion,
3 tablespoons vegetable oil,
2 tablespoons of tomato paste,
3 bay leaves,
salt and ground black pepper to taste.

Preparation:
Place thoroughly washed meat in a saucepan and pour in 3 liters of water. Bring to a boil and cook until tender. Fry finely chopped onion in vegetable oil until golden brown. Add carrots grated on a coarse grater and bell pepper cut into strips. Pour in a little water and simmer the vegetables for 10-12 minutes. Then add finely chopped tomatoes and tomato paste. Stir and cook for another 5 minutes. When the meat is cooked, remove it from the pan and cut it into pieces. Add chopped potatoes to the broth and cook for 15 minutes. Add finely shredded cabbage and cook for another 5 minutes. Then add the roast, meat and bay leaf. Cook for another 2-3 minutes, adding salt and pepper to taste.

Ingredients:
600 g white cabbage,
4 chicken drumsticks,
2 potatoes,
1 onion,
1 carrot,
40 g dried wild mushrooms,
2 bay leaves,
2 tablespoons vegetable oil,
20 g butter,
salt and spices to taste,
greenery.

Preparation:
Cover the mushrooms with water and soak until they become soft. On average, this takes about an hour. Place chicken drumsticks in a saucepan and pour in 1.7 liters of water. Bring to a boil, reduce heat, skim off foam, add bay leaf, salt and spices to taste. Cook, covered, until the chicken is done, then remove it from the broth and separate the meat from the bones.

Wash the mushrooms, squeeze and chop if necessary. Heat vegetable oil in a frying pan and fry the mushrooms for 3 minutes. Then add chopped onion and coarsely grated carrots, fry for another 5-7 minutes, stirring. Finally add butter and stir. Add chopped potatoes and shredded cabbage to the chicken broth. Cook for 10-15 minutes until the potatoes and cabbage are soft. Then add the roast and chicken meat, cook for another 2-3 minutes. Serve cabbage soup sprinkled with chopped herbs.

Lenten cabbage soup

Ingredients:
300 g white cabbage,
5-6 potatoes,
1-2 carrots,
1 onion,
3-5 tablespoons lemon juice,
1-2 tablespoons vegetable oil,
1-2 tablespoons tomato paste (optional)
2 bay leaves,

greenery.

Preparation:
Pour approximately 1.3 liters of water into the pan. Add chopped potatoes and bay leaves, cook for 15 minutes after boiling. While the potatoes are cooking, heat the vegetable oil in a frying pan and fry the chopped onion until soft. Then add the grated carrots and fry for another 5 minutes. Add shredded cabbage, lemon juice, bay leaf and tomato paste as desired. Stir and simmer for 15-20 minutes, adding water as needed. When the potatoes are ready, add the vegetable mixture to the pan, salt and pepper to taste. Bring to a boil, simmer for a couple more minutes and serve hot cabbage soup, sprinkled with chopped herbs.

Cabbage soup with canned fish

Ingredients:
300 g white cabbage,
250 g canned fish,
2 potatoes,
1 onion,
1 carrot,
2 tablespoons vegetable oil,
salt and spices to taste,
dill greens.

Preparation:
Heat oil in a frying pan and fry chopped onion until soft. Add grated carrots and simmer until soft. Meanwhile, bring 1.5 liters of water to a boil. Add diced potatoes and shredded cabbage to the water. Cook for 10-12 minutes, then add frying and canned fish, mashed with a fork. Cook for another 10 minutes. Add salt and spices to taste. Sprinkle the finished cabbage soup with chopped dill and serve.

Cabbage soup in a slow cooker

Ingredients:
300 g meat,
200 g white cabbage,
2 potatoes,
2 onions,
1 carrot,
2 cloves of garlic,
1/2 stalk of celery,
1 bay leaf,
salt and ground black pepper to taste,
greenery,
vegetable oil.

Preparation:
Chop one onion, grate the carrots and fry the vegetables until soft in a multicooker in vegetable oil, setting the “Fry” mode. Transfer the roast to a plate. Next, place the meat in the multicooker bowl, add the onion cut in half, celery, bay leaf, salt and pepper to taste. Set the “Soup” or “Stew” mode for 1.5 hours. Strain the finished broth, separate the meat from the bones, discard the onion. Place meat, roast, chopped potatoes and shredded cabbage into the broth. Cook on the “Soup” or “Stew” mode for another half hour. At the end, add the garlic passed through a press and chopped herbs. Season with salt and pepper if necessary. Let the soup sit for about 15 minutes, after which it can be served.

Cabbage soup made from fresh cabbage is an excellent reason to delight and surprise your loved ones with delicious variations of a wonderful soup. Bon appetit!

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 in beef broth, but there are also recipes for cabbage soup in pork, chicken and fish broth, and lean cabbage soup was even prepared in 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, ground black pepper - to taste;
• greens - to taste;
• vegetable oil - for frying.

Preparation:

In the classic cabbage soup recipe, tomatoes and peppers 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 we take a pan, pour cold water into it, 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 a rich taste, you will need to cook 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 during this time we will take care of the meat - cut it into small pieces.

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

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

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

Bon appetit!

Hello dear friends and readers of my blog! Summer days have arrived, the sun is shining and I want to cook some light vegetable dish for lunch. Since young cabbage has already appeared on the market and store shelves, today we will prepare cabbage soup.

Once upon a time I read in one of the cookbooks that cabbage soup – This is borscht only without beets. Well, or in my understanding – ordinary vegetable soup, the basis of which is white cabbage. This dish can be prepared using meat broth from pork, beef and even poultry (chicken or duck), or completely without meat (with beans or mushrooms). By the way, it doesn’t have to be red from tomato paste.

Remember that preparing this vegetable soup is not at all difficult. It is important to strictly follow the cooking recipe for the first time. And next time you can easily change the ratio of ingredients and the order of adding products to the pan to your liking. It is enough to cook this dish a couple of times, and it will become ordinary for you.

For the simplest version of preparing this vegetable soup, we will take fresh cabbage and chicken. If you want the dish to be rich, you can take drumsticks or thighs. If you are planning to make a leaner soup, you can use chicken breast.

Ingredients:

• Water for broth – 2 l.
• Chicken meat – 500 gr.
• Onions – 1 pc.
• Potatoes – 2-3 pcs. (average)
• Carrots – 1 pc.
• Tomato paste – 2 tbsp. l.
• Sugar – 1 tsp.
• Spices, bay leaf, salt
• Greenery

First of all, we will prepare the chicken broth. Why wash the poultry meat well (you can remove the skin if desired) and put it in a pan with cold water, turn on the stove. There are not only gas stoves, so writing the phrase “light a fire under the pan” is somehow not correct)). After boiling, remove the foam and reduce the heat to minimum.

Now, while the broth is cooking, you can take care of the vegetables, which we will thoroughly wash. Peel the potatoes and carrots and remove the skins from the onions. We clean the head of cabbage from the outer green leaves and from all visible damage and wash it well. Then carefully cut out the stalk with a knife.

Chop the cabbage into small strips with a knife and put it aside for now. When chopping, the straw should be uniform in size. Cut the potatoes into strips and immediately lower them to boil in the boiling broth.

Let the broth boil again and continue cooking on low until the potatoes are ready.

While it is cooking, we will make the soup dressing. Cut the onions and carrots into strips. It is not forbidden to grate carrots on a coarse grater. There is an opinion that if all the products in the soup are the same shape, then it turns out tastier. Of course, I strongly doubt that this is so, but the fact that the finished dish looks more beautiful is a fact.

Add some salt to the vegetables and sauté in vegetable oil until soft. When they become soft enough, add tomato paste, sugar and fry for another 3-5 minutes. I’ll immediately explain that if I use acidic foods during the preparation of a dish (in our case, it’s tomato paste), then I definitely add a little sugar.

We put the cabbage in the pan only after the potatoes are completely cooked. Continue cooking for 5 minutes without closing the lid.

After the required time has passed, add the dressing, spices, a couple of bay leaves and boil for another 5 minutes.

If you use young cabbage to prepare cabbage soup, then add the dressing immediately along with the cabbage, since young cabbage cooks much faster.

A couple of minutes before the end, add the greens. If you are using frozen greens, you do not need to defrost them first. I used dill frozen for the winter when preparing it.

As soon as our dish is ready, turn off the heat and cover the pan with a lid, leaving to rest for 15-20 minutes.

Delicious cabbage soup made from fresh cabbage with meat - classic recipe (with beef)

To prepare cabbage soup from fresh cabbage with meat, we will take beef. You can use any part suitable for cooking a rich broth, but I prefer the part of the leg with the marrow bone.

Ingredients:

• Water – 2 liters
• Meat – 300 gr.
• White cabbage – 200 gr.
• Potatoes – 2 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Tomato paste – 1 tbsp. l.
• Sugar – 1 tsp.
• Refined vegetable oil
• Greens (dill, parsley)

Wash the meat, put it in a pan, fill it with cold water and turn on the stove. Bring to a boil. As soon as our broth boils, it is necessary to reduce the heat and skim off all the foam with a slotted spoon or a regular tablespoon, otherwise the broth will be cloudy. Then add spices and salt. Cover the pan with a lid and cook on low heat for about 1.5-2 hours. Meat broth takes a long time to prepare, so let’s calmly deal with vegetables and herbs.

First, wash and peel all the vegetables and herbs. Finely chop the carrots with a knife or grate them on a coarse grater. Cut the onion into half rings. Finely chop the greens with a knife. Cut cabbage and potatoes into strips. Add some salt to the carrots and onions and sauté in vegetable oil until soft, then add tomato paste, sugar and cook for another 5 minutes.

When the meat is cooked, we remove it from the broth, and add chopped potatoes to the boiling broth and cook until tender. Then put the cabbage in the pan and bring to a boil. After 5 minutes, add the dressing, spices, bay leaf and continue cooking for another 5-7 minutes. At this time, cut the meat into portions. At the last moment, add the chopped meat and finely chopped herbs to the pan and turn off the heat.

Now our soup can be seasoned, for example, with crushed garlic, if you like it spicy. That's all. Our cabbage soup is ready. Pour into a plate and season with sour cream.

How to cook cabbage soup with beans in a slow cooker (very tasty recipe)

The next recipe that I want to present to your attention is cabbage soup, in which we will use beans instead of the meat component. The dish prepared according to this recipe turns out to be lean, but quite filling. It can easily be classified as a vegetarian soup. And we will cook it in a slow cooker.

Ingredients:

• Water – 3 liters
• Dry beans – 1 tbsp. (can be replaced with 400 g canned)
• White cabbage – 300 gr.
• Onions – 1 pc.
• Carrots – 1 pc.
• Tomato – 2 pcs. (large)
• Garlic – 1-2 cloves (optional)
• Refined vegetable oil
• Spices (black pepper and allspice), bay leaf, salt
• Greens (optional)

I’ll say right away that this type of legume requires preliminary preparation. Before cooking, the beans must be soaked for 8-10 hours, filling them with water at room temperature.

There should be several times more water in volume, since beans strongly absorb water and increase in volume by 2-3 times.

If you decide to use canned beans, then in this case they are added at the very end of cooking along with the dressing.

Cooking soups in a slow cooker is different from usual. First of all, prepare all the vegetables, as in the first recipe. Then we prepare the frying, for which we place the carrots and onions in the multicooker bowl, add vegetable oil and select the “FRYING” program. As soon as the onions and carrots become soft, add the garlic and continue to fry the dressing for 2-3 minutes. In this case, only the aroma of garlic will remain, and the spiciness will disappear.

Place the fried vegetables in a separate container, put pre-soaked legumes and potatoes into the multicooker bowl, add water and salt. After closing the lid, install the “LEGUMS” program (if such a program is not available, then install the “SOUP” program). Set the cooking time to 1 hour.

At the end of the program, open the lid. The broth will not be very transparent, this always happens when cooking beans. Now add shredded cabbage to our soup, set the “SOUP” program and cook with the lid open for 5 minutes. At this time, cut the tomatoes into small cubes.

5 minutes after adding the cabbage, add the roast, tomatoes, spices to our soup and cook without closing the lid for another 5-7 minutes.

Now we add the chopped greens, turn off the multicooker and leave our cabbage soup to steep for 10-15 minutes, closing the lid.

Cooking lean cabbage soup (vegetarian)

Ingredients:

• Water - 1.5 l
• Cabbage – 100 gr.
• Onions – 1 pc.
• Carrots – 1 pc.
• Potatoes – 2-3 pcs.
• Pearl barley – 3 tbsp. l.
• Tomato – 1 pc.
• Salt, spices.

First of all, we need to soak the pearl barley in cold water for 3-4 hours. Then put the cereal in a saucepan, add water, add salt and let it cook after boiling for 40 minutes on minimal heat.

While the pearl barley is cooking, we will wash and peel all the vegetables. We cut potatoes, carrots and cabbage into strips, cut onions into half rings, and tomatoes into small cubes.

As soon as the cereal is ready, add the potatoes and continue cooking for 15-2 minutes. Then add the rest of the vegetables and spices and continue cooking for about 10 minutes.

That's all, our cabbage soup is ready. Before serving, the soup can be sprinkled with herbs. Bon appetit!

Video on how to cook cabbage soup with mushrooms

Thanks to the mushrooms, the cabbage soup turns out to be very aromatic and satisfying. Bon appetit!

With this I say goodbye to you, until we meet again on the pages of my website.