Cabbage soup is a primordially Russian ancient dish. Soup was prepared for lunch by all classes. In poor village huts, this soup was the only dish for lunch and dinner. Although similar recipes are found in Belarusian, Ukrainian and Polish cuisines.

Fresh cabbage soup for lunch remains a popular dish even now. After all, the soup can be cooked in a large saucepan for several days, spending about one hour on it. But, like any dish, cabbage soup has many varieties.

Fresh cabbage soup in chicken broth

Fresh cabbage soup with chicken has a sweetish flavor that children love. But adults will also gladly eat a plate of hot, aromatic soup for lunch.

Ingredients:

• chicken - 1/2 pc. You can take 2 legs;
• potatoes - 2-3 pcs.;
• cabbage - 1 / 2- 1 / -3 head of cabbage;
• carrots - 1 pc.;
• tomato - 1 pc.;
• onion - 1 pc.;
• salt, spices, oil.

Preparation:

1. You need to cook chicken broth. After boiling, remove the foam, season with salt to taste and simmer over low heat for 35-40 minutes until soft.
2. Remove the cooked chicken from the pan and strain the broth.
3. It is better to clean the meat of skin and bones, divide it into portions and put it back into the broth.
4. While the chicken is cooking, prepare the vegetables. Cut the cabbage with potatoes into strips. Grate the carrots on a coarse grater, and dice the onion and tomato.
5. In odorless sunflower oil, fry the onions, carrots and tomatoes, you can add a spoonful of tomato paste. Add vegetables to the pan in this order.
6. Put the cabbage and potatoes in a saucepan and cook over low heat for 15 minutes. Add bay leaves and peppercorns for flavor.
7. When the vegetables are tender, add the frying. After a minute, you can add fresh or dried herbs and remove the prepared cabbage soup from the heat.
8. Cover the soup with a lid and let it brew a little.
9. The cabbage soup is ready. You can put finely chopped garlic, herbs, sour cream and brown bread on the table.

Cabbage soup with beef broth

This version of the soup will be hearty and rich. Cabbage soup with beef is the perfect dish for our cold winter days.

Ingredients:

• a piece of beef with a bone - 1-0.7 kg.;
• potatoes - 2-3 pcs.;
• cabbage - 1 / 2- 1 / -3 roach;
• carrots - 1 pc.;
• tomato - 1 pc.;
• bell pepper - 1 pc.;
• onion - 1 pc.;
• salt, spices, oil.

Preparation:

1. Beef broth takes longer than chicken broth, you need 1.5-2 hours. The principle of cooking is the same, after boiling, remove the foam, salt and reduce the heat to a minimum.
2. While the meat is cooking, prepare the vegetables and sauté the onions, carrots and tomatoes, or use tomato paste.
3. Remove and portion the beef and strain the broth. Continue to cook the broth with meat and vegetables, adding spices to the saucepan. If necessary, the broth can be salted.
4. Add the fried vegetables and herbs to the saucepan five minutes before cooking.
5. Let it infuse a little under the lid and invite everyone to the table.
6. You can add fresh herbs and garlic to a bowl of meat soup.

To speed up the cooking process, you can cook cabbage soup with stew. Then the meat and vegetables should be cooked at the same time. This method will shorten the cooking time to half an hour.

Fresh cabbage soup with pork

This recipe is more likely from Ukrainian cuisine, but it has spread throughout the former Soviet Union. Pork cabbage soup is very high in calories and tasty.

Ingredients:

• a piece of pork with a bone or shank - 1-0.7 kg.;
• potatoes - 2-3 pcs.;
• cabbage - half or a third of a head of cabbage;
• carrots - 1 pc.;
• tomato - 1 pc.;
• bell pepper - 1 pc.;
• onion - 1 pc.;
• lard - 50 gr.;
• garlic - 5 cloves;
• salt, spices.

Preparation:

1. Pork broth is cooked for about one hour, the meat should be cleaned of excess fat and placed in a saucepan with broth.
2. Vegetables are prepared as described in the previous recipes. Fry onions and carrots with tomato in lard.
3. While the soup is preparing, crush the garlic and bacon in a mortar.
4. At the end of cooking, add chopped herbs and lard with garlic to the pan. Let the soup steep and serve with fresh bread and a spoonful of sour cream.

Vegetarian cabbage soup

This recipe is suitable for fasting believers and people who have given up meat.

Such a dish as Russian cabbage soup is very popular and is considered one of the fundamental in the national cuisine. But few people know that there are a lot of cooking recipes. We invite you to familiarize yourself with the most interesting ones.

A bit of history

Shchi is a traditional Russian filling soup, the main ingredient of which is cabbage. They appeared a long time ago. It is believed that for the first time such a dish began to be prepared back in the distant 9th century, when cabbage was brought from Byzantium, and the peasants began to grow it en masse.

But rather quickly, cabbage soup became popular not only among the poor, but also among other segments of the population, so for a long time they occupied leading positions in the dinner meal, and even now they are still loved.

It is believed that the name of the soup came from the Old Russian word "sto", which was then transformed into "eat", and then into the shorter "cabbage soup". And it meant "food".

Cooking options

How to cook cabbage soup deliciously? We offer several options.

Option one

Fresh cabbage soup with beef will turn out to be light and tasty. To prepare them you will need:

• 500-600 grams of beef;
• 300 grams of fresh white cabbage;
• four potatoes;
• one onion;
• one carrot;
• two tomatoes;
• dill and parsley;
• ground pepper and salt to your liking.

Description of the cooking process:

1. Wash the meat well and remove any veins, if any. Place the piece in a pot of water and put it on fire. Skim off any foam as it cooks, as it can spoil the taste of the food.
2. While the beef is cooking, handle the rest of the ingredients. Potatoes should be peeled, washed and cut into cubes or strips. Peel and chop the onion with a knife, grate the carrots after preliminary washing. Cut the tomatoes in any convenient way. If you want to remove the skin from them, then first pour boiling water over them. Rinse the greens, dry and chop. Chop the cabbage.
3. Prepare a roast. To do this, heat the oil in a pan and fry the carrots and onions until golden brown, then add the tomatoes and fry everything together for a couple of minutes.
4. When the beef is ready (about 1-1.5 hours after the broth boils), take it out, cool slightly and cut into cubes. Put cabbage and potatoes in the broth.
5. After fifteen minutes, place the frying and chopped meat in a saucepan.
6. After another five minutes, add salt and pepper, as well as herbs.
7. Turn off the heat after a few minutes. Let the cabbage steep and serve with sour cream.

Option two

You can cook cabbage soup with sauerkraut, it will add a slight sourness to the dish. You will need:

• 500 grams of pork;
• 400 grams of sauerkraut;
• four potatoes;
• one head of onion;
• one carrot;
• two or three tablespoons of vegetable oil;
• any greens;
• salt and pepper to taste.

Step-by-step instruction:

1. Wash the pork and place in a pot of boiling water. While the meat is cooking, periodically remove the foam with a slotted spoon or large spoon.
2. The potatoes need to be peeled, washed well and cut in any way convenient for you.
3. Wash the carrots and grate on a medium grater, and chop the onion after peeling with a knife (medium-sized).
4. When the pork is completely cooked and soft, remove it from the broth, and after cooling, cut it into cubes or strips to return it to the soup.
5. Throw potatoes into the broth, and after 10 minutes sauerkraut and fry.
6. Wash the greens, dry, chop and put in the cabbage soup.
7. Now you can pepper and salt the soup.
8. After a few minutes, turn off the heat and cover the pan with a lid to infuse the dish and become more rich and tasty.
9. Done, you can serve.

Option three

If you are fasting or dieting, you can make delicious and light lean cabbage soup with beans. This will require:

• 300 grams of red beans;
• 400 grams of white cabbage;
• one carrot;
• one head of onion;
• one tomato;
• two potatoes;
• three tablespoons of vegetable oil;
• greens, salt and pepper to taste.

Step-by-step instruction:

1. The beans need to be washed and soaked in warm water overnight to make them swell.
2. Pour water into a saucepan, put the beans in it and cook it for about an hour so that it softens (but not completely).
3. Peel the potatoes and cut into strips, chop the cabbage. Put all this in broth.
4. Next, you need to fry. To do this, peel and chop the onion, wash and rub the carrots. Fry the vegetables in oil.
5. The tomato must be peeled by placing it in boiling water for a minute. Cut it into small cubes.
6. When the cabbage and potatoes are soft, add the cooked roast and tomato to the soup.
7. Chop the greens with a knife and put them in the cabbage soup too.
8. Add pepper and salt.
9. After two to three minutes, cover the pot with a lid and turn off the heat.
10. After a twenty-minute infusion, the cabbage soup can be served.

By the way, you can use canned beans instead of raw beans, but you should add them almost at the very end.

Option four

Green cabbage soup with sorrel and egg will turn out tasty, nourishing and beautiful. To cook them, prepare:

• 500 grams of any meat (you can also use chicken);
• 100 grams of sorrel;
• 300 grams of white cabbage;
• two or three potatoes;
• one onion;
• one carrot;
• 3-5 chicken eggs;
• some vegetable oil;
• salt and ground pepper to your liking.

Preparation:

1. The meat must be cooked until tender, removed from the broth and chopped. Do not forget to skim off the foam during the cooking process.
2. Peel the potatoes, wash and cut into cubes.
3. Chop the cabbage with a knife (it is better to use a special one designed specifically for cutting cabbage).
4. Chop the sorrel finely or even grind it in a blender.
5. Wash the carrots and grate, finely chop the onion after peeling with a knife.
6. Put potatoes and cabbage in boiling broth. While it is cooking, fry the onions and carrots in vegetable oil.
7. When the cabbage and potatoes are soft, put the frying and sorrel into the cabbage soup. After five minutes, salt and pepper the cabbage soup.
8. Hard-boiled eggs, peel and add to the dish before serving, cutting them in half.

1. To make the cabbage soup light, and the broth almost transparent, you need to drain the water during the cooking process. Better yet, pour the broth completely (or use it for other purposes), and continue to cook the soup in new fresh water.
2. For the transparency of the broth, it is also worth boiling the cabbage soup over low heat, so that they gurgle a little, and not actively boil. And experienced housewives do not advise covering the pan with a lid during the cooking process.
3. To prevent the formation of a white foam after adding the potatoes, pre-soak them for twenty or thirty minutes in cool water, this will remove excess starch.
4. It is best to serve cabbage soup hot and fresh, and certainly with sour cream, this is an invariable Russian tradition.
5. If the cabbage is very tough and difficult to cut, then you can put it in the freezer for a short time or pour it over with boiling water. Then the leaves will noticeably soften.
6. Try to cook real Russian cabbage soup in a slow cooker, it's not difficult and even easier than cooking on the stove.
7. To make the meat cook faster, you can cut it into pieces, and not along the fibers, but across them.
8. Salt the cabbage soup at the very end of the cooking process.
9. If the broth has boiled away, do not add cold tap water to it. Use boiling water to bring the volume to the required level.
10. Sauerkraut should only be added when the potatoes are ready, otherwise they may remain firm.
11. At the very end of cooking, you can add chopped garlic to the cabbage soup.
12. If the recipe involves the use of tomatoes, then they can be replaced with tomato paste.

It remains only to wish you bon appetit.

Shchi is one of the most ancient and traditional dishes of Russian cuisine that have survived to this day and have retained enormous popularity among the people. I am sure that in most Russian families this soup is the most frequent guest on the dinner table. The main reason for such an obvious popularity, apparently, is the low cost and availability of products for its preparation throughout the year. In addition, cabbage cabbage soup is quite simple to prepare compared to other well-known soups of Russian cuisine and has a mild balanced taste of vegetables and meat broth, which in most cases is liked by both children and adults.

Although personally, as a child, I did not really like this soup, because it seemed to me too boring and too cabbage. However, when I was already quite an adult, I had a chance to taste such delicious cabbage soup as a guest, which forever changed my attitude to this first dish. Their secret was that fresh tomatoes and a little tomato paste were added to the soup, which my mother never did in my childhood. And this small nuance markedly changed the usual taste of the soup, giving it an interesting flavor note and a very appetizing appearance and aroma. Since then, I have been cooking cabbage soup only according to this recipe, thanks to which my family now also eats this soup with pleasure and enviable regularity.

Fresh cabbage soup must be present on our table, because this soup has many beneficial properties, as it consists of vegetables rich in fiber and vitamins. It has a very low calorie content and is ideal for dieters, especially when cooked in a light vegetable or low-fat broth. It is well known that the use of first courses is absolutely necessary for children, as well as for patients, convalescents and people with diseases of the gastrointestinal tract, since they help in a delicate form to assimilate many substances necessary for the body. Therefore, fresh cabbage soup prepared according to this simple recipe is a great option for a delicious and satisfying first course that will give you a lot of benefits and will please your whole family!

Useful information

How to cook cabbage soup from fresh cabbage - a recipe for a simple and delicious soup with step by step photos

INGREDIENTS:

• 800 g beef brisket
• 4 l of water
• 400 g white cabbage
• 3 medium potatoes (500 g)
• 1 bol. onion
• 1 bol. carrot
• 2 medium tomatoes (250 g)
• 1 tbsp. l. tomato paste
• 2 - 3 teeth. garlic
• 3 tbsp. l. vegetable oil
• 1 tbsp. l. salt
• 5 - 6 peas of black pepper
• 2 bay leaves

COOKING METHOD:

1. In order to cook cabbage soup from fresh cabbage, you first need to boil the beef broth. To do this, the meat must be thoroughly rinsed, covered with cold water and put on high heat.

Advice! The broth will turn out to be more rich and tasty if you use fatty meat on the bone for its preparation. I usually choose chilled beef brisket for it in the store or in the market. However, for those on a diet, it is better to use lean beef or veal, or cook cabbage soup from chicken breast.

2. After the water in the saucepan boils, immediately reduce the heat to medium, remove the foam formed with a slotted spoon and cook the broth at a low boil for 2 hours.

Advice! After boiling water, whole peeled roots can be added to the broth for flavor and aroma. For this, you can use onions, carrots, leeks, parsley and celery root. However, it is not necessary to add them at all, as the beef broth will form the basis of a soup with a wide variety of vegetables.

3. Remove the beef from the broth, free it from the bones and cut into small slices. Meat can be stored in a separate container and added to each portion to taste, or returned to the soup when finished.

4. Strain the beef broth through cheesecloth or a sieve to make it cleaner and more transparent.

5. While the broth is cooking, you need to prepare the other ingredients for the soup. Peel and chop onions.

6. Peel and grate the carrots.
7. Wash the tomatoes and cut into small cubes.

8. Heat vegetable oil in a frying pan, put onions and carrots and fry vegetables over medium heat for 8 - 10 minutes.

9. Add chopped tomatoes and tomato paste to the roast.

10. Mix everything thoroughly and cook the vegetables for another 5 minutes. Vegetable frying for fresh cabbage soup is ready!

11. Peel the potatoes and cut into medium slices.

12. Wash the cabbage thoroughly, remove too tough leaves and cut into long thin strips.

13. Put potatoes in boiling beef broth.

14. Wait until the soup boils again, and put the cabbage into it. Cook at a low boil for 15 minutes.

15. Put vegetable frying in the cabbage soup, mix thoroughly and cook for another 10 minutes.

16. Add salt, pepper, bay leaf and garlic passed through a press and turn off the stove after 1 minute. Let the soup steep under the lid for at least 15 minutes and you can serve it to the table.


The simplest, but delicious and hearty cabbage soup is ready! When served on a plate, you can add pieces of meat, a variety of greens and fresh sour cream to them. Bon Appetit!

Lean cabbage soup without meat is an easy first course that will surely appeal to both vegetarians and gourmets who want to make a delicious quick vegetable soup. The low calorie content of lean cabbage soup made from fresh cabbage without meat makes them a favorite on the list of dietary soups and vegetarian options.
It will take no more than 20 minutes to cook lean cabbage soup from fresh cabbage without meat, if you do not take into account the trip to the store for vegetables or pots.

However, if you are going to cook lean cabbage soup for guests in large quantities, the cooking time will increase in proportion to the amount of vegetables that need to be peeled and boiled. Therefore, if you still need to cook vegetarian cabbage soup without meat for a certain event at a certain hour, it does not hurt to estimate the amount of vegetables and the time to process them in advance.

Vegetarian and dietary cabbage soup is often cooked in the summer, as the dish turns out to be light and hearty, just right for hot sunny days. However, in winter, enjoying fragrant hot fresh cabbage soup without meat is no less pleasant.

As for the very recipe for lean cabbage soup from vegetables and fresh cabbage - it is like an instruction, it will be easy and simple to cook a dish using it.

You can cook meatless cabbage soup using a recipe in a multicooker or on an electric or gas stove. Just follow the recipe from the photo, vegetarian lean cabbage soup in a slow cooker is cooked in the same sequence as on the stove, step by step. The only thing that may vary slightly is the total time it takes to cook lean fresh cabbage soup, since the heating rate for these methods is different.

From our photo recipe you will learn how to deliciously cook lean cabbage soup from fresh cabbage without meat in just 20 minutes on the stove. Go!

Ingredients for lean cabbage soup with fresh cabbage

In order to cook delicious vegetarian cabbage soup in vegetable oil, we need the following ingredients:

• Cabbage (0.5 pcs);
• potatoes (3-4 pcs);
• onions (1-2 pcs);
• carrots (1 pc);
• vegetable oil;
• Bay leaf;
• salt, spices, herbs.

So, if all the ingredients are at hand, you can proceed to a step-by-step photo recipe for lean cabbage cabbage soup.

How to cook lean cabbage soup from fresh cabbage without meat: a step-by-step recipe with a photo

Delicious lean cabbage soup starts with preparing vegetables. We select vegetables in the right amount, rinse them thoroughly and peel potatoes, carrots and onions for further processing. It is also recommended to remove the top leaves from the cabbage.

Dice the potatoes.

Chop the onion and proceed to the carrots.

Carrots for vegetable cabbage soup without meat can be grated on a coarse grater or cut into rings. The grated carrots will be used for roasting, and the rings can be thrown into the water along with the potatoes. So the choice of how to cut carrots is solely for the cook.

Shred fresh cabbage - cut it at an angle into small strips. Put the chopped fresh cabbage for cabbage into a bowl and crunch it slightly between your fingers. This is done so that the cabbage is softer and more juicy and cooks a little faster.

So, vegetables and cabbage for lean cabbage are ready, now you can put a pot of water on the fire. Next, we put a frying pan on the fire, which we will then add to our vegetarian cabbage soup.

Pour the oil into the pan and after it gets hot, pour the onion and grated carrots and mix them in the oil. Stirring slightly, fry the mixture for 5 minutes, until the onion turns slightly yellow-golden. Then remove the pan from the heat.

In the meantime, our water came to a boil? Then let's start making soup! Cabbage soup without meat will be tastier and more aromatic if you add a little spice.

We throw a couple of bay leaves into the pan. And since the recipe contains vegetarian cabbage soup from fresh cabbage, and not from salted sauerkraut, do not forget to add salt to taste.

We throw potatoes and carrot rings into boiling water (to taste). Bring to a boil again and reduce heat to medium. Cook for 3-4 minutes. We try the potatoes, if they are half cooked, add cabbage to the pan.

If it seems that fresh cabbage no longer fits into the pot, do not rush to remove it. In a minute, it will fit like a pretty one, since the first batch of cabbage in the pan during this time will shrink in volume under the influence of temperature and there will be enough space to add the already chopped one. And lean cabbage soup without meat will be somewhat more satisfying with a lot of cabbage.
Hooray! All the cabbage fit! Move on.

We add heat and cook our lean cabbage cabbage soup almost to a boil, then return to medium heat and cook for another 5 minutes. After that, you need to start trying the cabbage. If you like very soft cabbage in cabbage soup without meat, you will need to keep it on the fire for a couple of minutes longer so that the cabbage is completely softened.

Now add vegetable frying from a frying pan to fresh cabbage soup without meat according to the recipe. We mix. Add other spices to taste.

Bring to a boil. We hold for a minute. And turn off the fire.

Wuol! Delicious lean cabbage soup is ready! You can add a spoonful of sour cream!

Now you know how to cook cabbage soup without meat in 15 minutes.

If it's summer and you are preparing this vegetarian soup - cabbage soup from fresh cabbage without meat, be sure to sprinkle with finely chopped fresh herbs from the garden. It will decorate the dish and add a new interesting touch to the taste.

Bon Appetit!

P.S.
Did you like the step-by-step recipe for making lean cabbage soup with a photo?
Save the recipe for vegetarian cabbage soup to your bookmarks or share with your friends how to cook meatless cabbage soup quickly and tasty.