INGREDIENTS

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

STEP-BY-STEP COOKING RECIPE

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

Pour 2 liters of water into a saucepan and bring to a boil. Finely chop the cabbage and add to the pot. Boil 15 min.

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

Leave the cabbage soup on a very low heat and cook for 10 minutes. Salt and pepper.

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

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Being one of the most ancient recipes for the first course, cabbage soup is very popular in modern cooking. This soup is interesting in that it can be cooked both in meat broth, and in mushroom or water. For its preparation, both fresh and sauerkraut are used.

There are a lot of recipes according to which you can cook classic or original cabbage soup. Today we will look at cabbage soup recipes, which are ideal for fasting people, vegetarians or just lovers of light food.

Basic soup recipe

Since this recipe does not include meat, the cooking process is greatly simplified. After all, we will not need to cook the broth, and this, you see, is the most time-consuming process. We will prepare our soup from fresh cabbage. Thanks to this, our dish will have a more delicate taste than sauerkraut soup. In addition, the benefits of such food are also greater, since even boiled fresh cabbage retains almost all of its nutritional properties.

1. 300-400 grams of fresh white cabbage;
2. one carrot;
3. one or two potatoes;
4. one small onion;
5. 1 st. a spoonful of tomato paste;
6. 2.5 liters of water;
7. salt, black pepper, spices.

The process of cooking cabbage soup begins with the preparation of vegetables. While we are washing and peeling vegetables, we will put water on to warm up. Three peeled carrots on a coarse grater.

Cut the onion into a medium sized cube.

We also cut the potatoes into medium-sized or large cubes.

While the water is heating, fry the carrots and onions in a heated frying pan, add the tomato paste, season and let the mass simmer a little.

We chop fresh cabbage, as for borscht.

As soon as the water boils, we send the potatoes into it. Let it boil for about five minutes, and throw fresh cabbage into the pan. The soup must be seasoned with spices. And after fifteen minutes, add the fried carrots and onions to it.

After that, leave the pan on low heat for about 5-7 minutes.

After that, cabbage soup without meat can be served at the table. Their taste will be even more interesting after the soup is infused for several hours.

Shchi in Italian

Yes, we are used to the fact that this is a traditional Russian soup. But in Italy they also cook fresh cabbage soup, very reminiscent of our cabbage soup. This recipe is interesting in that the meat in it is replaced by white beans, which add nutrition to the dish. But not only this Italian recipe differs from ours. There are some other small differences. The recipe itself is very simple.

Prepare the necessary products:

• 300 grams of white beans;
• 300 grams of fresh cabbage;
• 3-4 cloves of garlic;
• 1-2 bulbs;
• 3-5 art. spoons of olive oil;
• 2-3 liters of water;
• spices, bay leaf;
• crackers.

The beans must be pre-soaked. We put water in a saucepan to heat on fire, and we ourselves prepare the rest of the ingredients. For this recipe, be sure to take fresh cabbage, which we will need not to chop, but cut into cubes. Peel the onion and garlic and chop quite finely. When the water boils, we send the beans into it. Then cook until done.

After that, we take out the beans, grind half of it with a blender in mashed potatoes, and set the rest aside. In a preheated pan with olive oil, fry the chopped onion and garlic, then add the cabbage and fry over low heat. Do not forget to salt and pepper the dish. Simmer the vegetables in a pan for about 15 minutes, stirring occasionally. To prevent the mass from burning, you can add a little broth from the beans.

After this time, add the grated beans to the vegetables and fry everything together for about 3 more minutes. After that, the resulting frying is sent to boiling bean broth, cook the soup for about 15 minutes. At the end of cooking, put the whole beans in the cabbage soup, add the bay leaf. Serve such cabbage soup along with toasted crackers in the oven.

Variant with lentils

The absence of meat in the soup can be replaced with mushrooms or legumes. We have already considered the recipe with beans. Now I propose to get acquainted with the process of preparing lentil cabbage soup. This soup is good not only for its great taste, ease of preparation, but also for its low calorie content. It is perfect for a lean table, as well as for those people who take care of their health and their figure.

Now lentils are not at all difficult to get. You can use both green and red lentils. Therefore, all the products needed for this dish are very easy to prepare.

We will need the following ingredients:

• 200 grams of lentils;
• 300 grams of fresh cabbage;
• one carrot;
• one onion;
• 3 potatoes;
• one bell pepper;
• 2 cloves of garlic;
• 1 st. a spoonful of ketchup or tomato paste;
• ground paprika;
• coriander;
• salt;
• dill.

First of all, let's heat up the water. While it boils, prepare the vegetables. Finely chop the onion and carrot. We shred the cabbage so that we get a thin straw. When the water boils, we send the potatoes chopped in advance into it. Cook it for five minutes, and then send the lentils. Although these two components can be put into water at the same time.

While the potatoes and lentils are cooking, fry the onion and carrots in a pan with vegetable oil, season and add ketchup or tomato paste. Let the vegetables cook a little. When the potatoes are almost ready, we send chopped cabbage to the soup, fry and cook for 10-15 minutes. Add salt, paprika and a little coriander to taste. It will give the dish a special piquancy.

The readiness of the soup is checked by whether the potatoes and cabbage are ready. As soon as these vegetables are cooked, you can turn off the fire. It is advisable to let the stew brew a little. You can serve such a simple, but rather original soup, sprinkled with chopped dill.

So, tasty and nutritious cabbage soup can be cooked and replaced with mushrooms, beans or lentils. Such a light and healthy soup is suitable for a lunch menu in any family. Cook according to any of the above recipes and enjoy your meal!

Lean cabbage soup from fresh cabbage is a fragrant, tasty, healthy and light dish. Even after the end of the fast, many people continue to cook lean cabbage soup, because they are calorie-free, tasty and great for any meal.

Shchi has been cooked in Russia for a long time, both from fresh and sauerkraut. Lenten cabbage soup made from fresh cabbage is especially good - they have a very special delicate taste that both adults and children like. Delight yourself with fragrant cabbage soup in the post. It is unlikely that you will remain indifferent to this magnificent dish in all respects.

How to cook lean cabbage soup from fresh cabbage

Such cabbage soup is cooked in vegetable or mushroom broth. Shredded cabbage, sautéed onions and carrots are placed in the finished broth. If you want to make cabbage soup even lighter and healthier, don't use sautéing. After all, it is, in fact, hard to digest - neither children nor people with a sensitive stomach need it. In this case, the cooking process becomes even easier. Without any frying, vegetables are sent to the pan and boiled until tender.

You can add potatoes, mushrooms, pearl barley and even turnips to lean cabbage soup. Shchi is also prepared with the addition of legumes - for example, beans and green peas. Beans are used very different - white, red, variegated. Green peas should be fresh-frozen or fresh (canned is not suitable - it is only suitable for salad). It should be noted that cabbage soup with peas is more tender than with beans.

To create sourness, a tomato is best suited (after all, cabbage is fresh, non-acidic, so some sourness will be missed). Seasonings such as bay leaf, black pepper can be added to cabbage soup. Parsley root will give a piquant taste.

To make lean cabbage soup more fragrant, after turning off the pan, they should be allowed to stand for a couple of minutes. On top of cabbage soup can be sprinkled with herbs.

Of course, at first you may miss the taste of sour cream in this dish, but this is just a matter of habit, in addition, sour cream can be replaced. Shchi perfectly complements black bread, with it this dish is what you need! For a change, black bread can be replaced with lean crackers - regular or with garlic.

Keep in mind that cabbage soup tastes even better on the second day, so you can cook the dish for several days. And do not be afraid that cabbage soup will bother you - such yummy does not bother you!

Lenten cabbage soup from fresh cabbage is a traditional dish of Russian national cuisine. They can be cooked even without meat - they will be very tasty. The recipe for such cabbage soup will come in handy during Lent. And in the cold summer, they perfectly satisfy hunger.

Shchi from fresh cabbage 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.

Cooking

1. We take a pan with a volume of more than 2 liters. Pour water and set to boil.
2. We do not waste time and prepare vegetables for laying. Cabbage will go into the water first. We cut it into medium-sized squares and leave it on the cutting board, wait for the water to boil.
3. Peel and cut potatoes into large cubes. In order not to darken - fill with water.
4. We clean the onion and chop it in half rings. Chop carrots into medium cubes.
5. In tomatoes, we cut the skin crosswise in the upper part and scald with boiling water. Then immediately dip into cold water and immediately take out. Remove the skin and cut them into slices.
6. We throw cabbage into boiled water and leave to cook for 3-4 minutes. Cook for another quarter of an hour, adding potatoes.
7. Meanwhile, simmer carrots and onions until soft. Add tomatoes and simmer a little more already under a closed lid.
8. As soon as the potatoes become soft, add the passivated vegetables to the pan. Season with salt and spices to taste. Cook until tender (about 10-15 minutes).
9. Finely chop the garlic and chop the herbs. Mix them together and add some salt.
10. Pour cabbage soup into plates, serve with black bread and garlic greens. It can be immediately added to the plates, or you can put it on the table in a separate plate so that everyone can add as much as they want.

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

Ingredients

• carrots - 120 gr. (of which 30 gr. for broth);
• leeks (white part) - 50 gr.;
• celery root - 60 gr. (of which 20 gr. for broth);
• Bulgarian 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 peas - 5 gr. (for broth);
• cloves - 2 gr. (for broth);
• vegetable oil - 50 gr.;
• table salt - to taste.

Cooking

1. Cooking vegetable broth. We take about 2 liters of water. Add carrots, celery root and parsley, onion (cut crosswise). We also add spices - cloves and peppercorns. For a richer taste of the broth, you can add cabbage stalk, celery stalks, dill and parsley. The more vegetables you add to the broth, the tastier and richer your cabbage soup will be.
2. Cook on a very low heat for about an hour. Do not allow a vigorous boil, otherwise the broth will be cloudy.
3. After the broth is cooked, it must be filtered 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 vegetables for cabbage soup. Thoroughly wash and clean.
5. We remove the skin from the tomato, making it a “contrast procedure” - first into boiling water, and then into cold water. So they clean up without problems. You can chop finely with a knife or grate on a coarse grater - as you like.
6. We chop the cabbage into small strips, chop the carrots and celery into strips, cut the potatoes into cubes, as for frying. We chop the leek in quarter-rings, rub the garlic on a fine grater or press it with a special press.
7. Saute carrots and celery in a frying pan until half cooked. Then add the leeks to the pan and simmer for another 5 minutes. Remove from the stove.
8. Put the potatoes in the broth and boil again. Season with salt to taste.
9. Add chopped bell pepper to the frying - cook for another 5 minutes.
10. Then we throw cabbage into the pan and cook until the vegetables are ready. Shchi according to this recipe will be 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 tomatoes and after boiling, boil 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.

These soups can be served either hot or cold. Put finely chopped greens on the table. If you want, add sour cream too.

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.

Cooking

1. Wash mushrooms and cook in two liters of water for a quarter of an hour.
2. Drain the mushroom broth into a separate container, and slightly sauté the mushrooms in a frying pan, adding vegetable oil.
3. Add the onion to the mushrooms and continue to fry until the onion is soft. Then we throw chopped cabbage, bay leaf and finely chopped parsley into the pan. Let the oil soak in a little while 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 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 pan out of the pan. Stir and keep on fire, not allowing to boil. Stir occasionally so that it doesn't burn.

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

• The recipe for classic cabbage soup involves the use of raw vegetables that are not subjected to heat treatment. But if, nevertheless, the vegetables are pre-passivated, then the dish will turn out to be more tasty and rich.

Lean cabbage soup with fresh cabbage is the best recipe for a cold summer first course. But if you want to add calories, you can serve them with sour cream.

• Shchi is prepared at any time of the year, lean and in meat broth. They can be served both hot and cold. Find your recipe - and your whole family will be full and satisfied.

Lenten cabbage soup from fresh cabbage is, of course, not a new dish, but well-known and widespread. Nevertheless, the recipe is always relevant, because even non-fasters often cook this delicious vegetable broth with great pleasure.

Previously, cabbage soup without meat was necessarily cooked with beans, which made the first dish more rich and thick. We will consider a modern variation, where fresh beans are replaced with canned ones, which significantly reduces cooking time.

Ingredients per 3 liters of water:

• white cabbage - 200 g;
• carrots - 1 pc.;
• bulb - 1 pc.;
• potatoes - 3-4 pieces;
• tomato paste - 2-3 tbsp. spoons;
• canned beans - 1 can;
• vegetable oil - 2-3 tbsp. spoons;
• garlic - 2-3 teeth;
• dill - a small bunch;
• salt - to taste.

Lenten soup from fresh cabbage recipe

How to cook cabbage soup without meat

1. We put a pot of water on the fire, bring the liquid to a boil. At this time, cut the peeled potatoes into medium-sized cubes.
   
2. Thinly chop white cabbage.
   
3. Place potato slices in boiled water.
   
4. Next we send cabbage to the broth. We wait for it to boil again, and then, having covered the pan with a lid, boil the broth for 15-20 minutes.
   
5. Without wasting time, prepare the rest of the ingredients of the first course. Finely chop the onion, carrots with three medium chips.
   
6. We make tomato and vegetable dressing. Heat oil in a frying pan and sauté onion until translucent (about 3 minutes). Next, add carrot chips. In the resulting vegetable platter, spread the tomato paste and pour a couple of tablespoons of hot broth. Spicy lovers can also add a few rings of hot chili peppers to the dressing.
   
7. Simmer the carrot-onion mixture under the lid for about 10 minutes. Then we shift the tomato dressing to the broth. Lean cabbage soup from fresh cabbage will immediately turn into a beautiful, rich orange-red hue. Bring to a boil, boil for 2-3 minutes over low heat, and then take a sample, salt the broth to taste.
   
8. Since we are using already soft beans, it should be added to lean cabbage soup without meat at the final stage. Having opened the jar and drained the excess liquid, we send the beans to the almost ready broth. Once again, we are waiting for a boil.
   
9. Last add the chopped greens and chopped garlic cloves. We take it off the fire. Cover with a lid and let the broth brew a little.
   
10. Since our cabbage soup is lean, we serve the dish without sour cream / mayonnaise. We supplement the thick vegetable broth with slices of fresh bread or donuts.
    

Finally, a little advice: if someone from the household still insists on the meat version of cabbage soup, a piece of beef can be boiled in a separate pan, adding to the plates when serving. Enjoy your meal!