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

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

Fresh cabbage soup is a simple and satisfying dish.

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. Fill the selected meat with the required amount of liquid and send it to 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 get to the vegetables: cut the carrots and onions in any way, keep them in a hot frying pan for a few minutes, add chopped tomatoes 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 of 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.

With mushrooms and fresh cabbage

You can also cook cabbage soup with mushrooms, no matter how strange it may sound.

These simple and healthy cabbage soup can be prepared a couple of days ahead, as it will only taste better the next day!

It is permissible to use both meat and vegetable broth.

Required Products:

• herbs and seasonings to your taste;
• 400 grams of meat;
• a small head of cabbage;
• carrot, onion;
• three potatoes;
• garlic clove;
• 200 grams of mushrooms.

Cooking process:

1. We set the selected meat to cook. For chicken, 30 minutes will be enough, and beef will have to be cooked for about an hour. Then the meat is removed, but if desired, it can be cut and left in the soup.
2. The onion is cut into smaller pieces and lightly fried. Grated carrots are added to it and the whole thing is kept on the fire for a little longer. Add chopped mushrooms to the vegetables and simmer until soft.
3. Chop the potatoes into cubes or cubes, chop the cabbage into thin strips and add everything to the ready-made broth. Let it boil for 10 minutes, after which we combine it with prepared vegetables, crushed garlic, various spices to taste and herbs.
4. Keep the dish on low heat for about 10 minutes.

After this time, cabbage soup can be served with sour cream and fresh bread.

In a slow cooker

Cabbage soup in a multicooker turns out even more tasty and richer than on the stove, since its bowl allows you to heat all the products evenly, which creates a cooking effect like in pots.

Prepare half a kilo of any meat in advance:

• a couple of potatoes;
• one onion and the same amount of carrots;
• a clove of garlic, herbs, spices as desired;
• a little tomato paste;
• approximately 500 grams of fresh cabbage.

Cooking process:

1. Place grated carrots, onion and garlic cut into squares and the required amount of tomato paste into a cup. Fry the vegetables in the “Fry” mode for about 10 minutes.
2. In the resulting mixture, place cabbage cut into thin strips, diced potatoes, add any spices to your liking and meat. If you decide to cook vegetable soup, then you don’t have to put meat.
3. Fill the contents of the bowl with water and set the device to the “Soup” or “Stew” mode for 60 minutes. A couple of minutes before the dish is ready, you can add greens to it. It is convenient to do this immediately before serving individually on each plate.

Fresh cabbage soup with pork

Cabbage soup with pork turns out fatty, rich, but very tasty. Of course, those who count calories should not overuse this dish, but you can definitely try it once!

Shchi is the most famous dish of Russian cuisine throughout the world.

Required Products:

• half a kilogram of cabbage;
• bulb;
• two cloves of garlic;
• herbs and any spices;
• carrot;
• a couple of potato tubers;
• approximately 400 grams of pork.

Cooking algorithm:

1. If you want a rich broth, take the meat with fat. Fill it with water and leave to cook over low heat for about 60 minutes, remembering to remove excess foam.
2. After this time, the pork can be removed completely or cut into pieces and returned to the soup.
3. When the broth is ready, combine it with potatoes chopped into squares and cabbage, shredded into strips.
4. While the process is going on, in a frying pan we bring the diced onion and grated carrots to a beautiful golden brown color. We also combine all this with the broth.
5. Season the almost finished dish with spices, garlic and herbs to your taste and keep on the stove for another 20 minutes until it is completely ready.

With beef

Cabbage soup with beef is, one might say, the most nutritious recipe. It is best to use ribs or brisket for this option, but if you have some other piece of meat on hand, feel free to use it anyway.

Ingredients for cooking:

• about 500 grams of beef and the same amount of cabbage;
• one onion and carrot;
• spoon of tomato paste;
• any seasonings to your liking;
• greens, garlic clove;
• two potatoes.

Cooking process:

1. Let the meat cook for about 60 minutes, setting the heat level to low. We constantly remove foam.
2. After this, add cabbage cut into strips and cubed potatoes to the soup, cook until soft for about 20 minutes.
3. Chop the carrots and onions in any way, fry them in a hot frying pan along with tomato paste, then add the resulting mass to the broth.
4. Cook the soup for another 10 minutes, not forgetting to season it with spices, herbs and garlic. It is recommended to serve 30 minutes after readiness, so that the cabbage soup has time to brew.

Cabbage soup in a pot

Dishes cooked in pots are somewhat reminiscent of those made in an old Russian oven. They are delicious, rich and so “cozy”!

The cabbage soup turns out to be incredibly aromatic and rich.

Required Ingredients

• one carrot and the same amount of onions;
• 300 grams of any meat;
• 400 grams of cabbage;
• three potatoes;
• spices at your discretion;







Required Products:

• a small head of cabbage;
• can of beans;
• two potatoes;
• seasonings to taste;
• one tomato, onion and carrot;
• garlic clove, herbs.

Cooking process:

1. Cut the potatoes into cubes, place them in a pan with water, season with salt and pepper and cook for about 30 minutes after the broth starts boiling.
2. Fry the onion and carrots, add chopped tomato and garlic, cook until soft and golden brown.
3. Drain excess liquid from the beans and add to the broth. We put the prepared roasted vegetables there and keep everything on low heat for about two minutes.
4. All that remains is to add the shredded cabbage, wait three minutes, turn off the stove and let the dish brew for 30 minutes.

Cabbage soup is one of the most popular dishes in Russian cuisine. They are traditionally served on the table and are chosen for cooking by most housewives for good reason. This is one of the most delicious and satisfying soups. Each family has its own recipe, often with its own secrets that are passed down from generation to generation. The basis of the soup, the broth, is of great importance. It can be lean, without adding meat, cooked with poultry meat, or strong and aromatic, cooked with pork or beef with bones. Such cabbage soup can be prepared for the whole family in a large saucepan. The next day, after brewing, they will only become tastier and more aromatic. Hearty, rich, cabbage soup cooked in meat broth with fresh cabbage is an ideal dish for a family dinner!

To prepare a three-liter pan of cabbage soup we will need:

• water 2.5 l
• beef brisket - 500 g
• white cabbage - 350-400 g
• potatoes - 200 g
• onions - 100 g
• carrots - 150 g
• vegetable oil - 25 g
• tomato paste - 80 g
• garlic - 3-4 cloves
• greens - to taste
• salt - to taste

How to choose meat for cabbage soup

If you decide to cook cabbage soup with beef broth, then you should take the choice of meat for the soup very seriously. Any part of the thigh with a sugar or marrow bone works great. Brisket is also ideal. For better fat, take pieces with small cartilage, rib bone and a thin layer of fat. The fat layer in the meat should be white. It is better not to buy brisket with yellow fat at all, it will take a long time to boil, the meat will still be rough and fibrous.

Preparing broth for cabbage soup

Rinse the meat well with cold running water. If necessary, remove excess fat. Place the meat in the pan where you will prepare the cabbage soup and fill it with clean, cold water. You will need two and a half liters of water. The pan, accordingly, should be slightly larger in volume. Place the pan on the stove. The heating should be at maximum until the water boils. Do not cover the pan with a lid. Otherwise, there is a high risk of missing the moment of boiling of the broth for cabbage soup.

When the water begins to boil, use a spoon to remove any foam that appears on the surface of the broth. At the same time, reduce the heat slightly so that the foam, when boiling, does not leave the surface of the water, clouding the broth. If this happens and the meat foam still sinks to the bottom, then add a little very cold water to the water. The foam will rise to the top again and you can easily remove it by skimming it off with a spoon.

After removing the foam, reduce the heat to low. Cover the pan with a lid and cook for 60 minutes from the moment it boils. The water should gurgle slightly, not boil. Then the broth will turn out perfect and the cabbage soup will come out simply wonderful. When an hour has passed, you can start seasoning the cabbage soup.

Preparing vegetables for dressing

White cabbage for cabbage soup can be dense and strong. But the tastiest thing is fresh cabbage soup made from tender, early, loose cabbage. The one with greenish top leaves and a juicy, crispy texture.

Take cabbage, rinse it with running water, cut into medium strips. Don't make it too small, but don't make it too thick either.

Wash the potatoes for soup thoroughly with a brush and peel them. Cut the potatoes into small cubes.

Take dense, strong carrots. Wash, peel, grate it on a coarse or medium grater.

Choose medium-sized onions for cabbage soup. Peel it, rinse with water and cut into small cubes.

Peel the garlic, crush it with a knife blade, and chop it finely. You can pass the garlic through a press.

Seasoning the soup

Remove the cooked meat from the pan onto a plate. Let it cool before you can disassemble it and put it back into the soup.
When seasoning cabbage soup, follow this order of adding vegetables: first, put the chopped potatoes into the broth. If you use dense cabbage to prepare the soup, then it can be dipped into the broth along with the potatoes. If for cooking the choice fell on early, tender cabbage, then after cutting it should be poured into the broth approximately 8-10 minutes after the potatoes are added to the cabbage soup. Otherwise, the cabbage will boil too much.

Preparing roasted vegetables

Heat vegetable oil in a frying pan. Put chopped onions and grated carrots in it. Fry, stirring for several minutes. The onion should become transparent; you should not fry it until it turns brown. Add tomato paste, stir, fry, stirring, for a couple more minutes. Place chopped garlic in the pan.

The frying can be dipped into the broth immediately after adding cabbage to the cabbage soup, if it is young and tender. And after 5-8 minutes, if dense white cabbage was chosen for preparing the soup.

Preparing boiled meat

Start processing boiled meat. Transfer brisket to cutting board. Remove all bones and cartilage. Trim and discard excess fat and veins. Divide the meat into small pieces and place back into the broth with the vegetables. Salt the soup.

The final stage of preparation

Cook the cabbage soup for about five more minutes. At the very end of cooking, add the greens to the broth. You can take chopped fresh dill or parsley. [photo11]They are ideal for this dish. Greens can be used dry or frozen. Turn off the heat and let the soup sit for a while before serving.

Serving soup

Serve the cabbage soup hot, sprinkled with chopped dill, parsley or chopped green onions. Be sure to add a large spoonful of thick sour cream. Sour cream adds tenderness to the soup and emphasizes and highlights the taste of meat and vegetables. Along with the soup, serve sliced ​​fresh bread or pampushki. Dumplings with herbs and garlic are ideal not only for traditional borscht, but also for fresh cabbage soup made from young white cabbage. The aroma of garlic will awaken your appetite and invite you to the table.

If everything is prepared correctly and served beautifully, then the pleasure received from this excellent soup will be the same as from the most exquisite delicacy. Bon appetit! Enjoy cabbage soup made from fresh cabbage and be sure to ask for more!

1. It is very convenient to store greens prepared for soup in the freezer, frozen in ice trays. To do this, chop the greens, add a little cold water and grind with a blender. Pour into molds and freeze. Store in a tightly closed container. In this way, cooked greens retain their color, aroma and vitamins. Add it, just like fresh, at the very end of cooking the soup.
2. Instead of tomato paste, you can use fresh tomatoes to prepare cabbage soup. Then they need to be peeled. To do this, place the tomatoes in boiling water for 10 seconds. Then plunge the tomatoes into cold water. The skin can be easily removed with a sharp knife. Chop the tomatoes and fry along with carrots and onions.
3. Beef meat can be replaced with pork, choosing pieces with a sugar bone and a small amount of fat.

Sometimes, to add new notes to the cabbage soup recipe, add bell pepper, cut into strips, to the roasted vegetables or replace onions with leeks. Use only the white part of the leek.

Traditionally, cabbage soup is made from sauerkraut, which creates its unique sour taste. But its presence is not always necessary. There are recipes for cabbage soup made from sorrel or nettle, which are called green cabbage soup. The base is usually meat or fish broth. During Lent, cabbage soup is cooked in a mushroom broth made from raw or dried mushrooms or in water, which does not make it any less tasty and satisfying.

The five most commonly used ingredients in recipes are:

In addition to sour or fresh cabbage, add potatoes. Carrots, onions and tomatoes are added raw or pre-fried in vegetable oil. Salt, spices, herbs and seasonings are added to taste. It is important not to forget about the bay leaf, it is what gives the cabbage soup its characteristic taste and aroma. The dish should be served after a few hours. It is necessary that it brews well and thickens slightly. Some recipes recommend waiting a day before serving. They are seasoned with mayonnaise, sour cream, and sometimes cream. Smoked lard goes well with sour and spicy cabbage soup, which can be spread on pieces of black bread and served as an appetizer.

Cabbage soup- national Russian dish. They are distinguished by the sour taste created by sauerkraut, usually used in cabbage soup. But other plants can also add acid, for example, sorrel, nettle, or neutral herbs, followed by dressing with cabbage or other brine. Vegetables are usually added to soup raw, without prior frying. The liquid base for cabbage soup can be meat, fish, mushroom broths, decoctions of vegetables or cereals. Fully vegetable cabbage soup is called “empty”. “Daily” cabbage soup is well known, which acquires its taste only a day after its preparation. Often cabbage soup is “whitened” with sour cream, cream or milk.

1. When cooking cabbage soup, sauerkraut is placed in cold broth (or water), and stewed cabbage is placed in boiling cabbage.
2. Delicious cabbage soup can be prepared even from very sour cabbage. To do this, you need to replace some of the sauerkraut with fresh one. In this case, only sauerkraut is stewed, and fresh cabbage is placed in boiling broth.
3. It is recommended to season cabbage soup made from fresh cabbage without potatoes with toasted flour.
4. Cabbage soup itself has a delicate taste and delicate aroma, so you should not add tomato to it, it is also advisable to limit the amount of spices.

Prepare cabbage soup according to our recipe, take a photo of your cabbage soup and place it under the recipe - treat everyone to your cabbage soup. Let everyone learn how to cook delicious cabbage soup!

Shchi is a traditional Russian first course served for lunch. This type of soup has a delicate aroma and special taste. How to cook cabbage soup from fresh cabbage to make the dish appetizing?

Classic recipe

The simplest and most common way to cook cabbage soup from fresh cabbage is in a saucepan.

Ingredients:

• 300–500 g pork ribs or other meat on the bone;
• 4 medium potatoes;
• 1 carrot;
• 2 onions;
• 4 cloves of garlic;
• 400 g white cabbage;
• 1 tbsp. l. tomato paste;
• 2 tbsp. l. vegetable oil;
• 1 tsp. apple cider vinegar;
• 2 bay leaves;
• black peppercorns;
• a small bunch of dill;
• salt, spices - to taste.

Preparation:

1. Place the meat, a whole onion, 2 cloves of garlic, bay leaf, pepper, and a little salt into the pan. Fill everything with 2.5 liters of water, place the dishes on the stove.
2. After boiling, reduce the heat to low and simmer the broth for 1–1.5 hours. Then remove all the products with a slotted spoon and strain the broth. After cooling, cut the meat into pieces.
3. After boiling again, add diced potatoes and shredded fresh cabbage to the pan. Cook for 15–20 minutes until soft.
4. Heat the oil in a frying pan, add finely chopped onion and grated carrots. Fry the vegetables for 6-7 minutes, stirring constantly. Then add tomato paste and vinegar. After 1-2 minutes, when a characteristic sweet smell appears, remove the pan from the stove.
5. Add the roast and meat to the soup.
6. After 10 minutes, add chopped or crushed garlic and herbs to the cabbage soup. Bring everything to a boil, turn off the heat.
7. Leave the cabbage soup covered for 10–15 minutes.

While cooking meat, periodically skim off the foam.

In a slow cooker

With this kitchen device you can cook cabbage soup from fresh cabbage easily and quickly.

Ingredients:

• pork on the bone;
• 2–3 potatoes;
• 1 carrot;
• 1 onion;
• 2–3 cloves of garlic;
• 250–300 g fresh white cabbage;
• 1 tbsp. l. tomato paste;
• vegetable oil;
• 2-3 bay leaves;
• 1 tbsp. l. dried paprika;
• salt, herbs - to taste.

1. Pour vegetable oil into the bowl of the device, add grated carrots and diced onions. Select the “frying” or “baking” mode.
2. After 10–12 minutes, add chopped garlic and tomato paste to the vegetables. Mix all ingredients and continue simmering for another 3-4 minutes.
3. Place shredded cabbage, potatoes, meat, paprika and salt into the multicooker container.
4. Pour boiling water over all products to the desired level, stir the contents of the bowl, close the lid, select the “soup” or “stew” mode.
5. Set the timer for 50–60 minutes. After the signal, add bay leaf and chopped herbs.
6. Continue cooking for another 15 minutes.
7. Leave the finished soup in the bowl, covered, for 15 minutes.

Serve cabbage soup with sour cream and fresh fragrant bread.

In a slow cooker, cook cabbage soup from fresh cabbage in the “soup” or “stew” mode.

Vegetarian recipe

Without meat, you get an equally tasty and nutritious dish. Such light cabbage soup will appeal to vegetarians and people on a diet.

Ingredients:

• 2.5 liters of vegetable broth;
• 250 g fresh cabbage;
• 2 onions and carrots;
• 2–3 potatoes;
• 1 fresh large tomato;
• 2 tbsp. l. vegetable oil;
• greenery;
• 2 bay leaves;
• salt, ground black pepper.

Preparation:

1. Place 1 onion, carrot, bunch of herbs and bay leaf in a saucepan. Pour 2.5 liters of water over the vegetables and cook for about 20 minutes. Strain the finished broth or remove all the ingredients with a slotted spoon.
2. Place the dishes on the fire. After boiling, add the diced potatoes to the water and cook for 7-8 minutes.
3. Heat vegetable oil in a frying pan. First, fry the chopped onion until transparent, then fry the grated carrots. Place the roast into the pan.
4. After 2-3 minutes, add the shredded cabbage.
5. Scald the tomato with boiling water, peel off the skin. Cut it into small cubes and add to the soup 5 minutes before the end of cooking.
6. Salt and pepper the cabbage soup to taste. Add chopped herbs.
7. 1-2 minutes after boiling, turn off the stove and cover the pan with a lid. Infuse the soup for 10–15 minutes.

Serve vegetarian cabbage soup made from fresh cabbage with a boiled egg.

Broth for cabbage soup in the oven

A tasty and aromatic broth for fresh cabbage soup is obtained in the oven.

Ingredients:

• 500 g meat;
• 1 onion;
• 1 carrot;
• parsley root;
• celery;
• Bay leaf;
• salt and black peppercorns.

Preparation:

1. Place all ingredients in a saucepan, add 2.5 liters of water and place over high heat.
2. After boiling, cover the pan with a lid and secure it with foil around the edges so that steam does not escape and the liquid evaporates less.
3. Place the pan in the oven, preheated to a temperature of +125 ... +130 o C.
4. Set the timer for 1 hour.
5. After the signal, remove the broth and continue cooking the cabbage soup on the stove.

How long to cook cabbage soup

The following factors influence the cooking time of a dish:

• cooking method;
• ingredients used;
• size of pieces of chopped products.

Note to housewives:

• Young summer cabbage is not suitable for cooking cabbage soup. The vegetable should be moderately ripe. This may be a head of late varieties. Although it takes longer to cook, the dish will be more satisfying and rich.
• You can cook cabbage soup from different types of meat: pork, chicken, beef. To get a nutritious, flavorful broth, use smoked meats or sausages. Skillful housewives produce delicious cabbage soup even with lake fish.
• To make the dish beautiful, cook it in the second broth. After boiling, drain the liquid and pour clean cold water over the meat.
• The cabbage soup is much tastier and more aromatic on the second day. Store the container with the dish in the refrigerator. Before serving, bring it to a boil and pour into plates.
• Serve the cabbage soup hot in deep bowls, adding 0.5 tbsp. l. sour cream, or place it separately on the table.

Knowing how to cook cabbage soup from fresh cabbage correctly and for how long, you can prepare a tasty and satisfying dish for the whole family. Depending on the ingredients used, this soup will diversify your daily diet, vegetarian table, and even holiday menu.