Recipe for vegetable soup with cabbage. Cabbage soup Cooking lean soup

Housewives have been preparing cabbage soup for a long time, as they are original Russian and Ukrainian dishes. Our body digests cabbage remarkably well, taking the most valuable microelements from it. Everyone knows that cabbage is rich in potassium, vitamin C, phosphorus, iron, fluorine and other elements. So beneficial for the stomach and intestines, it is a digestive regulator. Cabbage soup perfectly cleanses the body of decay products, toxins and waste.

Recently, creamy soups with cauliflower and broccoli have become popular. True natives of the Mediterranean, the sisters of our white compatriot were used in preparing dishes from the cuisines of northern countries, where it is very cold. In times of bad weather, cream soup warmed and nourished the body. In the 18th century, this was the original purpose of cabbage, a pureed dish.

Cook's tip: cabbage soups are good for children, but not all picky little ones like them. For mothers, an excellent solution would be to prepare puree soup for their babies with the addition of cream or milk.

How to cook cabbage soup - 15 varieties

This incredibly rich dish is satisfying and appetizing. Thanks to its rich vegetable composition, the soup is also very healthy.

Ingredients:

Four liters of meat broth.
100 g bacon.
480 g potatoes.
190 g cabbage.
380 g zucchini.
250 g sweet pepper.
Celery root.
300 g carrots.
5 stalks of celery.
Two onions.
Two cloves of garlic.
Parsley, vegetable oil, salt.

Preparation:

Finely chop cabbage, zucchini, peppers, carrots, stems, celery root, onions, and leeks. We saute the products in lean fat. Heat the broth to a boil and add the fry. Next add the diced potatoes. Season the soup with salt and pepper and cook over low heat for half an hour. At the end of cooking, add bacon strips, chopped parsley and squeeze out the garlic. Bring to readiness for another five minutes.

Light, slightly fried soup, low in calories. This dish is good for fasting or dieting.

Ingredients:

350 g potatoes.
100 g carrots.
100 g of onion.
350 g cabbage.
Olive oil for frying.
80 g millet.
Salt, peppercorns.
Dried parsley.
Bay leaf.

Preparation:

Cut the potatoes into cubes and place them in the boiling broth. Next add the washed millet. Salt the broth and add bay leaf. Chop the cabbage and add to six-month-old potatoes and cereals. Chop carrots and onions and fry in olive oil. Transfer the finished roast into a saucepan. Boil the soup until fully cooked.

Broccoli, as one of the varieties of cabbage, is a storehouse of useful microelements. Housewives love to prepare soup with her participation, as the dishes always turn out tasty and light.

Ingredients:

3 liters of water.
0.5 kg chicken.
0.5 kg broccoli.
150 g rice.
90 g carrots.
Leek.
Bay leaf, herbs, salt.

Preparation:

Chop the chicken into pieces and place in a pan with water. Bring to a boil and cook for an hour with bay leaf. After a while, chop the carrots and add to the meat. We also add one stalk of leek here. Cook for another 15 minutes.

Remove the onion and bay leaves from the pan, add rice and broccoli. Cook until the rice is ready. Season the finished dish with herbs and seasonings.

This dish should not be confused with fish soup, as it is prepared using a large number of ingredients. The soup can be called fish soup. It turns out to be useful and bright.

Ingredients:

300 ml water.
500 g salmon fillet.
300 g potatoes.
300 g cauliflower.
80 g onions.
100 g spinach.
250 ml milk.
100 ml cream.
40 g butter.
40 g flour.
10 g Tabasco sauce.
10 g paprika, salt, pepper.

Preparation:

Chop the onion and sauté in butter until golden brown. Then add the flour, mix and fry for another couple of minutes. Transfer the vegetable to the pan, pour in boiling water and add chopped potatoes and cabbage umbrellas. Season the soup with salt and pepper and cook until the potatoes soften.

At the end of cooking, add 2 teaspoons of paprika, Tabasco, milk, heavy cream. Bring the dish to a boil, reduce the heat level and add the fish cut into pieces. Cook the soup for another 10 minutes and add chopped spinach. Stir the dish and remove from heat.

Not many people like to cook soup with sauerkraut because of the characteristic sourness of cabbage. If the dish is prepared correctly, it will turn out truly tasty and aromatic.

Ingredients:

Pork ribs.
300 g potatoes.
20 ml vegetable oil.
60 g onions.
40 g carrots.
50 g butter.
20 g tomato paste.
250 g sauerkraut.
60 g millet.
Salt, bay leaf.

Preparation:

Before preparing the soup, you need to boil the ribs or meat in three liters of water. Chop the onion and carrots and fry in butter with tomato paste. Place chopped potatoes into the broth, and after 10 minutes add sauerkraut and fry. After 5 minutes add millet. Season the soup with salt, bay leaf and simmer on the stove until done.

Aromatic cabbage soup will bring all family members together for dinner. Even young little ones will appreciate the dish.

Ingredients:

500 g fresh mushrooms.
1 kg cabbage.
150 g onions.
6 sprigs of parsley.
100 ml vegetable oil.
40 g flour.
Bay leaf, salt, pepper.

Preparation:

Boil the mushrooms, remove, chop and sauté in a frying pan in vegetable oil. Shred the cabbage, place it in a saucepan, add a little liquid and simmer until done. Add bay leaf and salt along with the cabbage. At the end of cooking, “dust” the cabbage with flour, mix and simmer for another 3 minutes.

Strain the broth in which the mushrooms were boiled and boil. We put mushrooms, cabbage, chopped herbs, seasonings, and salt into it. Bring the soup to a boil and remove from the stove.

Who would refuse a plate of aromatic borscht? Perhaps most of the citizens of our country love this dish for its satiety, incredible deliciousness and healthiness.

Ingredients:

Three liters of meat broth.
50 g dried mushrooms.
500 g potatoes.
180 g cabbage.
180 g beets.
120 g carrots.
Parsley root.
100 g beans.
120 g onions.
Two loaves of round bread.
Sour cream, herbs, butter.
60 ml vegetable oil.
80 g tomato paste.
10 ml vinegar.
10 g sugar.
Salt pepper.

Preparation:

Wash the mushrooms, boil them, cut them thinly. Boil the beans. Chop the beets, fry them in oil, add sugar, vinegar, and tomato. Add a little water and simmer until soft.

Chop the carrots, parsley root, and onion into strips and sauté in oil. Boil the broth, add cabbage and potato cubes. Cook for 15 minutes. Then we add legumes, mushrooms, stewed beets, and sautéed carrots. Season the borscht with salt and pepper and cook for about 10 minutes.

Remove the top of each loaf of bread with a knife and scoop out the pulp. This way you will get two pots. Grease the bread with butter and brown in the oven for about five minutes. Pour the finished dish into pots, season with sour cream, herbs and serve immediately.

Smoked meat creates a special deliciousness in the dish. The soup turns out delicious and aromatic.

Ingredients:

Head of cabbage.
Two carrots.
One onion.
Three potatoes.
Smoked brisket.
Butter.
Leek.

Preparation:

Take 400 g of brisket and cut into pieces. In a thick-walled saucepan, melt a piece of butter and transfer the meat. Simmer for about 10 minutes. Cut the onion, leek, carrot into half rings and add to the brisket. Cook for another 10 minutes. Chop the potatoes into cubes, and shred the cabbage randomly.

Place the vegetables in the pan and add enough boiling water so that the liquid part covers the contents of the pan with an allowance of 5-7 cm. The soup should be thick. Boil the dish until cooked, season with salt, remove from heat and let sit.

The dish can be safely included in your diet. You can cook it every day. Soup cleanses the body and saturates it with healthy vitamins.

Ingredients:

Half a head of cabbage.
100 g carrots.
100 g of onion.
150 g potatoes.
200 g turkey.
Sunflower oil.
Salt pepper.

Preparation:

Cut the turkey into slices. Chop the onion and carrots. Simmer the meat and vegetables in vegetable oil until the onions are golden and the meat is crusty. Boil two liters of water, add salt and bay leaf. Place the roasted turkey into the broth. Chop the potatoes into cubes and add them to the soup along with the rest of the ingredients. Simmer the dish for half an hour and remove from heat.

A rich, nutritious soup suitable for every day menu. Good served with sour cream or mayonnaise.

Ingredients:

0.5 heads of cabbage.
500 g beef.
120 g onions.
120 g carrots.
100 g bell pepper.
150 g of tomato.
150 g potatoes.
100 ml vegetable oil.
Salt, pepper, herbs.

Preparation:

Peel the beef from veins, cut into 22 cm cubes and place in a thick-walled pan with heated vegetable oil. Fry the meat thoroughly, add chopped onions and carrots. Simmer the products, stirring, for 15 minutes. At the end add chopped pepper and tomato. Mix everything and fry for another 7 minutes.

Pour 2.5 liters of boiling water into a saucepan with meat and vegetables, add salt and put a bay leaf. Let the ingredients boil for 15 minutes and add the diced potatoes. Keep the cabbage soup on the stove until the potatoes soften.

Finely chop the cabbage and place it in the pan. Vegetable cooking time is 5-10 minutes, depending on the thickness of the slices. When all the ingredients in the soup are cooked, turn off the stove and let the dish brew for a couple of hours.

The soup is very easy to prepare. Preparation will not take much time, and the result in the form of a delicious dish will definitely surprise you!

Ingredients:

300 g cabbage.
A pack of milk.
200 g carrots.
200 g zucchini.
20 g butter.
Salt pepper.

Preparation:

Boil two liters of water in a saucepan and add the cabbage cut into strips. Boil until half cooked. Finely chop the carrots and cut the zucchini into cubes. Send vegetables to cabbage. When all the products are boiled, pour milk into the pan and add salt.

Cook's tip: after the milk, add butter to the soup. It is important not to wait for the milk foam to appear. This approach will prevent the milk from curdling.

Surely many people think that meatball soup is prepared only with noodles or potatoes. In fact, this is not the case, because cabbage is a universal product and allows you to combine a wide variety of ingredients.

Ingredients:

400 g cabbage.
80 g onions.
80 g carrots.
300 g minced meat.
Salt pepper.

Preparation:

In a heated frying pan, fry finely chopped onions and carrots. When the vegetables become soft, add shredded cabbage to them. Simmer food for 7-10 minutes.

Boil two liters of water in a saucepan, add salt, add a bay leaf and add the roast.

Form the minced meat into meatballs and place in the soup. Cook the dish until all the ingredients are cooked.

Ingredients:

500 g fish.
300 g seaweed.
300 g potatoes.
100 g carrots.
70 g onions.
150 g pickled cucumbers.
60 g butter.
Herbs, salt, spices.

Preparation:

Remove the fish from the bones, put it in a saucepan and add two liters of water. Cook until done. Cut the boiled fish into pieces. Chop the potatoes into cubes, add to the broth and cook until softened. Chop the carrots and onions and sauté in oil. Place grated cucumbers and chopped seaweed into the frying pan. Cook for no more than 10 minutes. Place the finished roast into a saucepan and simmer for 15 minutes. Season the soup with salt and pepper. The pickle should be served with pieces of boiled fish and herbs.

Ingredients:

600 g tomatoes.
100 g of onion.
300 g broccoli.
Celery greens.
Half a glass of milk.
40 g flour.
80 ml vegetable oil.

Preparation:

Boil broccoli umbrellas in 1.5 liters of water until tender. Remove the finished cabbage and leave the broth.

Chop the tomatoes and place in a frying pan. Add chopped onion and celery greens. Stew the products for 15 minutes. Puree the finished roast together with broccoli in a blender. Transfer the pureed mass into the broth. Add salt and simmer for five minutes. Then pour in hot milk, add herbs and bring the soup to a boil.

This soup is the perfect balance of simplicity and deliciousness. The recipe proves: to prepare a tasty, healthy dish, you don’t need to spend money on expensive products. It is enough to take what is in the refrigerator and kitchen bins. Let's get acquainted with another budget recipe for cabbage soup with cereals.

Ingredients:

400 g cabbage.
Onion head.
Half a glass of rice.
Dried cherry plum.
A third of a teaspoon of turmeric.
Salt, pepper, saffron.
Spoon of butter.

Preparation:

We tear the cabbage into pieces with our hands and place it in a saucepan with a liter of boiling water. Immediately add washed rice and salt. Cook until soft.

Melt butter in a frying pan and fry thinly sliced onions. After two minutes, add salt and season with saffron and turmeric. Cook for a couple more minutes.

Pre-soak the cherry plum in water, cut it into pieces and dip it into the prepared potatoes and cabbage. Next we add the fry. Season the soup with pepper and cook until ready for five minutes.

In honor of the onset of calendar summer, I offer you a recipe for a light vegetable soup. Moreover, all the ingredients can be plucked, in the literal sense of the word, from the garden.

If you make soup with broth, it will turn out very satisfying. For example, one bowl of this soup is enough for my husband, although always with sour cream.

The soup is very easy to prepare, and the process itself takes very little time. And it turns out almost as tasty as cabbage soup made from fresh cabbage.

Potatoes 4-5 pcs.
Fresh cabbage 300 gr.
Carrot 1 pc.
Leek 100 gr.
Black peppercorns
Bay leaf
Dill greens

Bring two liters of water or meat broth to a boil.
Peel the potatoes, cut into small slices. Place potatoes in water and cook for 5 minutes.
Finely chop the leek.
Peel the carrots and cut into thin slices.
Cut the cabbage into thin strips.
Add chopped cabbage and other vegetables to the potatoes, bring to a boil and simmer for 15 minutes over low heat.
Add bay leaf, black peppercorns, chopped dill. Cook the soup for another 5 minutes.
Serve with cream or sour cream.

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Delicious recipes

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Vegetable soup with cabbage

This wonderful and very tasty vegetable soup with cabbage is usually prepared from seasonal vegetables, and despite the fact that the soup is quite thick, it is very light on the stomach. Nowadays, when frozen vegetables have become available, it can be prepared at any time of the year. This first dish is perfect for a Lenten menu, for diets and fasting days. And of course, you can use any vegetables according to your taste and discretion. It is prepared very simply and very quickly, it always turns out appetizing, aromatic and very tasty.

Ingredients:

1/4 small fork cabbage
several florets of broccoli
3-4 potatoes
1 small onion
1 small carrot
1 bell pepper
2 tomatoes
100 - 150 grams of green peas (better than ice cream)
150 g green beans
2 liters of water
salt, pepper to taste

Cooking method

To prepare vegetable soup with cabbage, I do not do any frying. I just sequentially place the chopped vegetables into the broth at intervals of 3 - 5 minutes after boiling, and then cook the soup for about 20 minutes until fully cooked. First of all, I add shredded cabbage, then potatoes, carrots, green beans, green peas, and broccoli. I add tomatoes, onions and bell peppers last. Don’t forget to add salt and pepper to the vegetable soup; you can add aromatic seasonings if desired. Bon appetit.

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Vegetable soup with cabbage

Light vegetable soup is a universal dish; in summer it can be served chilled, and in winter it can be heated and flavored with croutons and cheese. In this article we will talk about recipes for vegetable soups with different types of cabbage.

Vegetable soup recipe with cauliflower

olive oil – 2 teaspoons;
onions – 1 pc.;
garlic – 2 cloves;
carrots – 1 pc.;
celery – 1 stalk;
dried thyme – 1/2 teaspoon;
salt, pepper - to taste;
tomato paste – 1 tbsp. spoon;
pumpkin – 350 g;
cauliflower – 250 g;
vegetable broth - 1 3/4 tbsp.;
water – 1 3/4 tbsp.;
bay leaf – 2 pcs.;
parsley.

Heat the olive oil and fry the onions in it for about 5 minutes. Then add chopped garlic, diced carrots, celery to the onion and season everything to taste. As soon as the vegetables begin to soften, add tomato paste and fry for another minute.

While the vegetables are roasting, peel and cut the pumpkin into cubes, and separate the cauliflower into florets. Place the prepared ingredients in a saucepan with the rest of the vegetables and fill everything with water and vegetable broth, add a bay leaf. Cook the soup for 20-25 minutes, after which we puree about 2 cups of broth with vegetables using a blender and return it back to the pan. Sprinkle the finished soup with parsley and serve.

Vegetable soup with zucchini and cabbage

onions – 1 pc.;
carrots – 1 pc.;
celery – 1 stalk;
green beans – 1 tbsp.;
leek – 1 pc.;
zucchini – 1 pc.;
broccoli – 1 head;
champignons – 350 g;
tomatoes in their own juice – 400 g;
canned corn - 1/2 can;
vegetable broth – 500 ml;
green peas – 3/4 cup;
potatoes – 3 pcs.;
olive oil - for frying;
salt, pepper - to taste.

In a frying pan, fry the chopped onion in heated oil for 5-6 minutes. Add carrots and celery cubes to the onions and fry for another 3-4 minutes. Season the vegetables with salt and pepper, put peas and corn in the roasting pan. Let the vegetables simmer for another 5 minutes, and then add chopped leeks, pieces of zucchini, tomatoes, potato cubes, champignons, green beans, and add a little oil if necessary.

Fry the vegetables for another 7 minutes and add broth. Cook the soup over low heat for 30 minutes or until the vegetables are ready, then season to taste and serve hot. Garnish the vegetable soup with broccoli with fresh herbs, if desired, or add croutons.

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Cabbage soup

Main ingredients: Cabbage, Potatoes, Onions, Carrots, Tomatoes

Cabbage soup– a universal, very tasty and very satisfying dish. It can be called vegetarian, but if you replace the butter with vegetable oil or cook it with meat in broth, then it will turn out to be quite rich. In any case, this miracle is an ideal lunch for children and adults!

Ingredients for making cabbage soup:

Main products:

1/4 large head of cabbage (about 500 grams)
Potatoes 2–3 pieces
Tomato 2 pieces
Onion 1 piece
Carrot 1 piece
Dill 2-3 branches or to taste
Butter 2 tablespoons (about 40 grams)
Purified water (meat or vegetable broth) 2–2.5 liters

Spices:

Salt to taste
Ground black pepper to taste
Bay leaf to taste

Products not suitable? Choose a similar recipe from others!

Inventory:

Kitchen knife - 2 pieces, cutting board - 2 pieces, paper kitchen towels, bowl - 5 pieces, stove, deep saucepan with a lid (capacity 3-4 liters), frying pan, kitchen spatula, grater, slotted spoon, ladle, deep plate.

Making cabbage soup:

Step 1: prepare the ingredients.

First of all, pour purified water or meat or vegetable broth into a deep saucepan; the amount can be adjusted depending on how thick the soup you want to cook. We put the liquid on medium heat, let it boil, and in the meantime we work on the rest of the ingredients. Using a sharp kitchen knife, peel potatoes, onions, carrots, and remove the top, almost always damaged, leaves from cabbage. Then we rinse them under cold running water along with the tomatoes and herbs. We dry everything with paper kitchen towels, place it one by one on a cutting board and continue preparing. Immediately cut the potatoes into cubes 1.5–2 centimeters in size.

Shred the cabbage into strips of arbitrary length and width of 5–6 millimeters.

Grind the carrots on a medium or coarse grater.

Chop the tomato and onion into cubes, the first 1 centimeter in size, and the second up to 6-7 millimeters. Finely chop the greens, distribute everything into separate bowls and place on the kitchen table the remaining products that will be needed for preparing the dish.

Step 2: cook cabbage soup - stage one.

As soon as the liquid in the pan boils, put the chopped potatoes in it and cook them 5 minutes, periodically skimming off the light white foam with a slotted spoon.

Step 3: prepare the dressing.

Meanwhile, turn on the adjacent burner to medium heat and place a frying pan on it with a piece of butter. After a few minutes, when the fat has melted and warmed up, add the chopped onion and simmer until translucent and lightly golden brown, about 2–3 minutes.

Step 4: cook cabbage soup - stage two.

When the vegetables in the pan are almost ready, add a dressing of carrots, onions and butter.

Then tomatoes and chopped dill. Season everything to taste with ground black pepper and salt. We are still preparing the first hot dish 5–6 minutes, then turn off the stove and infuse the soup under the lid 7–10 minutes. After this, using a ladle, pour it into portions into plates and serve it to the dinner table.

Step 5: Serve the cabbage soup.

Cabbage soup is served hot as the first main course for lunch. Serve it in portions in deep plates, optionally seasoning each with sour cream, cream or fresh chopped dill, parsley, cilantro or green onions. A wonderful addition to this dish will be fresh, pickled or pickled vegetables, salads, and bread. Enjoy delicious instant food!

A good, but not ideal, alternative to butter is vegetable oil, but in this case the taste of the soup will not be as delicate, and parsley will do instead of dill;

If desired, 5–6 minutes before the dish is completely ready, you can put pre-boiled and cut into portions meat into the pan, for example, chicken, duck, rabbit, beef, pork or duck;

Very often the set of spices is supplemented with dried fennel, cumin, tarragon, rosemary and basil;

Together with onions and carrots, you can stew lettuce peppers cut into small cubes or thin strips.

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Vegetable soup with cabbage recipe

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Ingredients:

1/4 small fork cabbage
several florets of broccoli
3-4 potatoes
1 small onion
1 small carrot
1 bell pepper
2 tomatoes
100 - 150 grams of green peas (better than ice cream)
150 g green beans
2 liters of water
salt, pepper to taste

Cooking method

Most often, various first courses are prepared with it. Recipes for cabbage soups amaze with their diversity. They add potatoes, carrots, onions, celery, millet, beans, various meats and sausages, fish and seafood, buckwheat and herbs. You can add aromatic herbs and spices to them to make the taste brighter and richer. You can also prepare original puree soup, traditional borscht or cabbage soup.

The five most commonly used ingredients in recipes are:

Adults and children like these dishes. Cooking them is quite simple and even a beginner can cope with such work. Some of the options presented are great for a vegetarian menu. This treat is prepared on the stove or in a slow cooker. Microwaves are used less often. This takes very little time, on average about half an hour. During cooking, it is important to maintain the temperature specified in the recipe so that the vegetables become soft, but not too mushy.

Every housewife always has white cabbage in stock. Many delicious dishes are prepared from this versatile vegetable. First of all, these are a variety of soups with cabbage. Their list is much wider than the usual borscht or cabbage soup.

Ingredients: half a kilo of pork, 2 carrots, 4 potatoes, a handful of fresh green peas, salt, 420 g of cabbage, a piece of butter.

A broth is made from the meat, after which it is cut into small pieces.
The potatoes are sent to the pork about 15 minutes after the water boils.
Grated carrots and onion cubes are fried in butter.
The frying is transferred to the almost finished potatoes along with finely shredded cabbage.
All that remains is to add green peas and salt.

Until the fresh cabbage soup is fully cooked, cook for another 8-9 minutes.

In a slow cooker

Product composition: 1 pc. onions and carrots, 4-5 potatoes, 370 g pork ribs, 230 g white cabbage, salt, half a sweet bell pepper, 2 garlic cloves, 3 liters of purified hot water, seasonings, 2 tbsp. l. white rice.

The ribs are fried in a suitable device program for 15-17 minutes. Then pieces of carrots and onions are poured into them. Cooking the meat and vegetables continues for the same amount of time.
Pour washed rice into the bowl and add diced potatoes. The ingredients are sprinkled with seasonings and salt.
After pouring hot water into the bowl, the mixture simmers in the “Stewing” program for 40-45 minutes.
Then sweet pepper cubes, chopped garlic and thin cabbage strips are added to the slow cooker.
The “Baking” program is set for 15-17 minutes. It is difficult to say exactly how long it takes to cook cabbage in a slow cooker. The time depends on the thickness of the straw and whether the vegetable is young. If necessary, you can add a few more minutes to prepare the dish.

The finished soup is poured into bowls and sprinkled with freshly ground pepper.

Cooking from sauerkraut with meat

Ingredients: 310 g pork, 1 pc. carrots and onions, 170 g sauerkraut, 2 small potatoes, salt, dried herbs.

The meat is cooked in salted water. 20-30 minutes after boiling, pieces of raw potatoes are poured into the broth.
A ruddy fry is prepared from onions and carrots.
If the sauerkraut is long, its strips are first cut into 2-3 parts and only after that are sent to the frying pan with the vegetables. Together the ingredients simmer for 3-4 minutes.
The finished meat is cut into small pieces and returned to the broth. Salt, frying and dried herbs are also added here.

Sauerkraut soup with meat will cook for another 5-6 minutes, after which it can be served with homemade sour cream.

From seaweed

Ingredients: 2 liters of any broth, 270 g of canned seaweed, medium carrots, 3 potatoes, half a can of canned peas, 3 boiled quail eggs, onions, rock salt.

The broth is brought to a boil, all the chopped vegetables specified in the recipe are poured into it. Cook the mixture until the potatoes are ready.
The marinade is drained from the peas and cabbage. The ingredients are transferred to the soup.
Add grated eggs and salt to taste.
Cook the ingredients together for 8-9 minutes.

Before serving for dinner, seaweed soup should be thoroughly steeped.

Classic cabbage soup

Ingredients: 520-620 g beef on the bone, 330 g sauerkraut, 1 pc. carrots and onions, 3-4 small potatoes, salt, a mixture of peppers.

To cook cabbage soup deliciously, the first thing you need to do is make the broth. The meat is washed, placed in a pan, filled with cold water and cooked for 80-90 minutes. The beef is then removed from the broth, finely chopped and returned.
Vegetables are cleaned, finely chopped and sent to the prepared broth. The cabbage is lightly wrung out first.
The future soup is salted, peppered and cooked for 10-12 minutes.

The pan is removed from the stove and left for 15-17 minutes.

Cauliflower and Chicken Soup

Ingredients: 2.5 liters of purified water, 3-4 chicken wings, 2 potatoes, onion, 230 g cauliflower, 1 tbsp. l. vegetable seasoning, half a bunch of green onions, salt.

Potato blocks with wings are left to cook until tender. After 20 minutes, the chicken is removed from the pan, the meat is removed from the bones and returned to the broth.
Onions and carrots are roasted golden brown. Then small raw cabbage inflorescences are poured onto it. The ingredients are mixed and fried for 5-6 minutes.
The contents of the frying pan are added to the chicken. Salt and seasoning are added.
The treat is cooked for another 10-12 minutes.

Serve soup with cauliflower and chicken, garnished with finely chopped green onions.

With Brussels sprouts

Ingredients: 360 g Brussels sprouts, 420 g potatoes, 130 g each sweet pepper, celery root, carrots, onions, 1.5 l purified water, fresh garlic, salt.

Peeled celery root is grated. Carrots are also processed. Onions and peppers are chopped into cubes.
Place all the vegetables together in a well-heated frying pan with oil. They should be lightly browned and fragrant.
Potato bars are immersed in water. When the vegetable softens, add cabbage to it. The cabbages can be cut in half.
After 7-8 minutes of cooking, add frying, salt, crushed garlic.

After another 10 minutes of simmering over low heat, the soup will be completely ready.

From Chinese cabbage

Ingredients: half a kilo of Chinese cabbage, 1 liter of vegetable broth, 8 pcs. dried tomatoes (in oil), dried garlic, a pinch of turmeric, 1 tbsp. l. lemon juice, table salt.

The cabbage is washed and damaged leaves are removed. Next, the head of cabbage is cut into 2 halves and the dense lower part is removed.
The cabbage is fried directly in the pan. It is prepared with a spoonful of tomato oil.
The vegetable is sprinkled with salt and garlic.
When the cabbage softens and browns, add chopped tomatoes and add turmeric. The broth is poured in.
The soup is brought to a boil and cooked for a couple of minutes.

Citrus juice is poured into the finished dish and more salt is added if necessary.

Broccoli and cauliflower soup

Ingredients: 230 g frozen broccoli, 160 g fresh cauliflower, 3 medium potatoes, small carrots, half a large onion, 1 liter of chicken broth, 80 ml medium-fat cream, 40 g butter, table salt, ground black pepper. How to make tasty broccoli and cauliflower puree soup is described below.

The broth is sent to the stove and brought to a boil.
At this time, all the peeled, chopped vegetables are fried in butter. The main thing is to prevent the components from burning.
When the vegetables have absorbed all the oil, they are placed in boiling broth and cooked for another 12 minutes.
Both types of cabbage are disassembled into inflorescences. Cauliflower is boiled for 2-3 minutes in a separate pan to rid it of its specific taste. Next, the prepared main components are transferred to the broth.
After 7-8 minutes of cooking, the ingredients of the soup are pureed, salted and peppered.

All that remains is to pour the cream into the broccoli and cauliflower puree soup and heat it for a couple of minutes, stirring frequently.

Appetizing cabbage solyanka with mushrooms

Ingredients: 380 g of fresh honey mushrooms, 280 g of sauerkraut and fresh cabbage, 1 pc. onions and carrots, 70 g of tomato paste, salt, a pinch of sugar.

Honey mushrooms are cleaned and boiled for half an hour.
The same amount of time is used to boil sauerkraut in boiling water.
All chopped vegetables and finely chopped mushrooms are fried together for 8-9 minutes. Next, add tomato paste and sugar.
After 10-12 minutes of stewing, the ingredients are transferred to a pan with mushroom broth.
Finely chopped fresh and boiled sauerkraut is sent into it.

The soup is brought to a boil, cooked for 7-8 minutes, then salted, turned off and left to infuse for about half an hour under the lid.

Cabbage with meat - a hearty lunch

Ingredients: half a kilo of pork, 2 garlic cloves, 4 potatoes, 2 pcs. onions and carrots, 270 g of sauerkraut, half a glass of millet, 2 tbsp. l. flour and tomato paste, salt, any spices.

Broth is made from pork. About 20 minutes after boiling, pour the potato halves into the liquid. When the meat is completely cooked, it is removed from the pan, finely chopped and returned. The washed millet is also placed there.
The potatoes are taken out of the broth, mashed into puree and sent back.
The roast is prepared from garlic, carrots and onions. Tomato paste, spices, and flour are added to the already rosy vegetables.
After another 5-6 minutes, you can send the mass into the broth along with the cabbage.
After 10 minutes the soup is turned off and infused.

Option for preparing soup for the winter in jars

Ingredients: a kilo of white cabbage, half a kilo of carrots, sweet peppers and tomatoes, 330 g of onion, 80 ml of refined oil, 1 tbsp. l. vinegar essence and salt, 3 tbsp. l. granulated sugar.

First, the onion is fried in half of the refined oil. Then carrots are added to it.
After 5-6 minutes of frying, pieces of pepper and peeled tomatoes are added to the pan.
The cabbage is finely chopped and placed in a pan. The remaining oil is poured on top, as well as the contents of the frying pan along with the fat.
After mixing, add sugar and salt to the ingredients. It remains to boil the vegetables for 6 minutes after boiling, add vinegar, simmer for another 2 minutes and place in sterilized jars.