8. We lay all other products, except for greens. Cook for 30 minutes over low heat covered.

On such a soup, you can easily and quickly lose a couple of kilograms.

Recipe Description:

Such a soup can be safely attributed to diet food, table number 5. It does not contain fat, all vegetables and cereals are well cooked and indicated for diseases of the gastrointestinal tract or for a diet. It can also be attributed to vegetarian cuisine.

Servings: 2-3

The art of cooking - the basic rules of cooking

Cooking is the oldest occupation of mankind. The history of cooking is calculated more than one thousand years. As early as the 8th century BC, there were cooking schools in Rome. From ancient times, the skill of cooking was revered as a respected occupation. But the academic foundations of cooking began to emerge only at the end of the 19th century.

Cooking is the science of human nutrition, the ability to cook tasty and healthy food. She studies the varieties of products, caloric value, optimal techniques and methods of cooking. Having mastered this science, you will be able to cook well a full-fledged healthy meal.

Product selection

The art of cooking is a general name for all kinds of business, limited to the kitchen. Selection of appliances, products, decoration - these are the elements characteristic of the art of cooking. The latter has a place in cuisines around the world, but the most important function is played in restaurants. This practice is becoming more and more accessible to people who are interested in improving their culinary skills and impressing guests by pleasantly surprising them with an unusual dish.

Thus, regarding the choice of products, it is necessary to apply:

• Seasonal products - high quality and exclusively organic origin;
• The freshest spices and herbs, which have the brightest fragrance and are rich in all kinds of vitamins;
• Unsaturated vegetable oils (sunflower, coconut, olive, sesame) and ghee.
• The smallest presence of salt;
• The minimum amount of sugar, seeking to resort to substitutes (honey, fruit juices) in order to sweeten dishes.

This should not be forgotten by any housewife who cares not only about the taste properties, but also about the usefulness of each dish.

Important processes

Everyone understands that food must be treated with high temperatures so that unhealthy elements and bacteria do not enter the body. In addition, the product becomes softer during heat treatment, it is easier to crush and process it. Certain foods are generally not absorbed by the human body before heat treatment.

By following absolutely all sanitary standards, you can also increase the shelf life of dishes, since as a result of such processing, food is stored much longer. Lovers of good cuisine will be able to appreciate the diversity of tastes of one product during any thermal processing, since frying, boiling, stewing or simply steaming will give, for example, meat completely different taste properties.

However, it must be borne in mind that various vitamins are severely destroyed during cooking or other heat treatment. For this reason, it is necessary to follow a number of practical tips on how not to lose the maximum presence of the necessary substances in the product. Vegetable products should be boiled without draining the broth, or in the peel, under which there is an accumulation of vitamins. Meat products are best steamed. But in order to balance the loss of useful elements, in spite of this, it is necessary to serve greens or fresh vegetable products as a side dish for meat.

How to cook food properly

In the course of boiling vegetable products, be sure to place them in already boiled water. In the presence of rapid heating, various vitamins are less destroyed.

Be guided by the “borscht principle”: put vegetable products in boiled water in such a way that they are cooked at the same time. This means, follow a certain order. First, vegetables are placed in a saucepan, for example, beets, as it takes a long time to cook. After that, peppers, tomatoes, potatoes, because these products need a short time to become ready.

Vitamins are perfectly not destroyed in vegetable products that are grilled or steamed. Frying in oil should not be used - it will only add excess fat. In addition, vitamins in vegetable products and also in fat will be completely destroyed, since it is very hot. Therefore, frying itself, as a cooking method, is not useful and no matter what kind of oil is used.

If you fry quickly, the meat and fish retain their own vitamins. But try to do this by cutting the product into thin slices and in a pan with non-stick coating. In this case, you will not get a lot of fat.

This type of food is still baked in chunks in the oven. If these products are wrapped in foil, then this, of course, will significantly speed up the cooking process and will not allow fats to oxidize, and the necessary elements to leave along with the meat juice.

When boiling peeled vegetable products, it is advised to leave the water where the products were boiled, as some of the vitamins will remain there. This water should then be used for cooking soups and other dishes.

Watch to ensure that vegetable products are not overcooked. Quick cooking helps not to lose their taste, vitamins, and, well, appearance. Use stew vegetables - this is a pretty good way of cooking, making it possible to preserve their value.

Do not reheat the finished dish. If there is a lot of it, then it is best to take the desired part and warm it up. But once again it is not necessary to do this, since all the necessary vitamins and trace elements will die.

Sanitary and hygienic conditions for cooking

The preparation of food products requires impeccable cleanliness, scrupulous observance of sanitary and hygienic recommendations. The cause of gastrointestinal pathologies and food intestinal infections are not only expired products, but also an unhygienic kitchen, kitchen utensils and appliances, uncleanliness and negligence that occur during cooking. Flies, cockroaches, mice, rats are the source of many infectious diseases.

Everyday and neat tidying of the premises for the kitchen and places where there are a lot of people is fundamental both in a separate and especially in a communal apartment.

Pre-treatment of products should be carried out no less carefully than, for example, boiling or frying. All processes of initial processing (crushing products, washing) must be carried out in such a way as to protect the food from the penetration of pathogenic microbes to the maximum.

Raw meat, even quite high quality and fresh, can be contaminated with germs, so it should never be kept in direct contact with the rest, especially cooked foods. In all situations, especially when meat is purchased from the market, it should be thoroughly boiled or fried.

Knife and board used for cutting raw meat should be thoroughly rinsed with hot water. It is forbidden to touch other products until the hands are washed, with which raw meat was processed. It is best to have a separate knife and board for processing raw meat. Even if the meat grinder was completely clean, it must be doused with boiling water before use.

In minced meat and fish, microorganisms are especially easy to start. For this reason, it is advisable to cook minced meat right before cooking.

Unprocessed meat is allowed to be kept in the cellar or in the freezer, but minced meat should not be kept. All minced meat dishes (meatballs, cutlets, zrazy, meatballs, rolls) must be well boiled or fried, so that the juice is clear on the break.

In the process of initial cutting, raw fish must be washed with running water: the first time - before the removal of scales and gutting, the second time, very carefully, after gutting is completed.

Soup or broth, boiled for more than one day, must not only be heated, but be sure to boil every day.

In particular, onions, dill, parsley, green salad and such vegetables and fruits that can be used for raw salads should be washed repeatedly and thoroughly in drinking running water. If the salad is prepared for a child, then vegetables, fruits and herbs must be washed several times and always with boiled water.

For optimal preservation of vitamin C, vegetable products should be cooked in an aluminum or enameled pan, placed in boiling water and cooked at a slight boil until tender, and the pan tightly closed with a lid.

If you are preparing cabbage soup, borscht, soups, first you need to prepare the broth and then add vegetable products, and not all at once, but with the calculation of the required cooking time for each type of vegetable product; in particular, beets - before potatoes.

Peel and cut vegetable products only immediately before use or cooking.

Vitamin C is most in the outer layer of the potato, which is why when peeling it, the peel must be cut thinner, and it is best to boil it in the peel and remove the peel from the finished potato. If raw potatoes are peeled, they should not be stored for a long time, especially cut, because in doing so they lose some of the vitamin C and mineral salts.

Peeled potatoes are placed in water so that they do not darken. Peeled vegetables do not require this.

Remember that baking soda destroys vitamins C and B1, therefore, when cooking vegetables or legumes, it is unnecessary to put soda. Carotene is destroyed by the addition of acids to food; in this regard, the rule is to put vinegar in a salad or vinaigrette only before serving them on the table.

The remaining fat in the pan should be drained into a separate bowl, and the pan should be washed with warm water. Some housewives believe that the frying pan does not need to be washed after use, as it contains residues of fat. This, of course, is erroneous: not only fat remains, but also burnt small parts of food, which at another time can spoil fried foods.

Rags used to remove utensils from the fire should be clean, washed and replaced more often.

You can not put dairy products uncovered, you must cover with clean paper or gauze.

Hot dishes are first covered with a towel or clean gauze, and when they have cooled, they are covered with a lid. In general, it is best to keep food not under a lid, but under a light, clean cloth.

The most hygienic for use in the kitchen are ready-made washcloths from the remnants of parchment paper. Such washcloths are inexpensive and are thrown away after use. Habitual washcloths and brushes for dishes should be boiled more often with baking soda.

It is easier and more hygienic to wash utensils immediately after use.

I continue the topic of diet food with another "fake" of a traditional dish - this time I will fake cabbage soup. I cook diet food for my actively recovering grandmother and my main goal is to make healthy food taste as familiar as possible. Granny herself would have cooked cabbage soup in a strong broth, with vegetables fried in oil, and for a plate of such soup she would have taken a large piece of bread, generously spread with butter and generously sprinkled with salt. It was for this love of tasty-fatty that she paid the price, and now she has to endure my dietary cooking. I will try to cook dietary cabbage soup so that they differ little from the usual version.

To begin with, finely chop the potatoes, and chop the white cabbage as thin as possible.

We send these vegetables to a pot of boiling water. After them, finely chopped onions are sent to the pan; all together, these vegetables will be cooked for fifteen minutes after boiling.

While the vegetables are cooking, peel and grate the carrots on a coarse grater. She, too, will go to the pan with the rest of the vegetables.

You will also need a fresh tomato for cabbage soup. We make a cross-shaped incision on it from the side opposite the stalk, place it in a narrow deep dish (for example, in a mug) and pour it with boiling water. Let the tomato stand like this for about ten minutes, and after that it will be easy to remove the skin from it. Grind the peeled tomato and add it to the pan with other vegetables.

We also add two tablespoons of seasoning from dried parsley roots, celery and parsnips to the pan.

Shchi will not do without the traditional bay leaf.

The final touch is two tablespoons of soy sauce, which will give the soup a richer taste and add some salt to it.

We leave the soup to cook on low heat under the lid for thirty minutes, so that the roots and cabbage are properly boiled and become very soft - this is very important for dietary nutrition. And after that, dietary cabbage soup can be served by decorating a plate with fresh herbs.

Bon appetit and good health!

P.S. The cabbage soup was a success, the fake did not cause any complaints, and in the process of cooking, the granny even visited the kitchen with the question: "What does it smell so delicious?")))

Time for preparing: PT01H00M 1 hour

If you are on a diet, it is not necessary to eat exclusively vegetable broths. There are many recipes for dietary cabbage soup, borscht and broths that allow you not only to maintain normal weight, but also to lose weight. The main rule of the broth diet is to avoid fatty parts of meat or chicken, do not add oil and lard to diet soup.

Below you can get acquainted with the diet on chicken broth, we will teach you how to cook dietary broth, dietary borscht and other dishes: mushroom, sorrel and Volyn borscht.

Also, along with the recipe for diet chicken broth and the recipe for diet borscht, you will receive step-by-step recommendations for making broth with meatballs, stewed vegetables, quenelles and salad.

Let's not ignore the cabbage soup diet: in this article we will share recipes for dietary cabbage soup with you.

Diet meat broth with meatballs

Ingredients:

To prepare a dietary meat broth with meatballs, we need: 400 ml of meat broth, 75 g of beef, 10 ml of water, 15 g of butter, 1 onion, 4 eggs, salt.

Cooking method:

1. Pass the meat several times through a meat grinder, mix with browned finely chopped onions, softened butter, raw eggs.

2. Cut meatballs in the form of balls of 8-10 g and cook in broth or salted water for 5-6 minutes. When serving, put the meatballs and pour the broth.

How to cook diet broth with stewed vegetables

Ingredients:

400 ml meat broth, 40 g Savoy cabbage, 20 g turnips, 20 g carrots, 10 g parsley, 10 g celery, 1 onion, 1 leek, 2 tomatoes, 5 g butter.

Cooking method:

1. Cut carrots, turnips, parsley, celery into slices (pre-immerse turnips in boiling water for 2-3 minutes), peel onions, cut leeks into pieces 3-4 cm, and Savoy cabbage into small slices and immerse in 2 -3 minutes in boiling water. Put the savoy cabbage in a saucepan, and next to it - the roots and onions. Smooth the vegetables, pour hot broth so that they are just covered.

2. Cover the dishes with a lid, bring the dietary broth with stewed vegetables to a boil and put in the oven for 30-40 minutes. Separately and in a small amount of broth, simmer the sliced ​​\u200b\u200btomatoes.

3. When serving, put vegetables on a plate, add stewed tomatoes and pour clear broth.

Recipe on diet chicken broth: soup with quenelles and salad

Ingredients:

400 ml chicken broth, 40 g lettuce.

For quenelles: 40 g of chicken meat, 100 ml of milk, 5 g of egg whites, 1 g of butter.

Cooking method:

1. Leaves of green lettuce (lettuce or other) immerse in boiling water for 2-3 minutes, put on a sieve. Pour cold water over and spread out in a thin layer on the board.

2. To prepare soup with quenelles and salad, chop the chicken meat, pass through a meat grinder and wipe through a sieve. Put the resulting mass in a saucepan, put on ice and beat, gradually adding egg white and pouring chilled milk in 5-6 doses. Whip until you get a homogeneous fluffy mass.

3. Lubricate the prepared leaves with chicken dumpling mass, smooth and roll in the form of rolls with a diameter of 2 cm. Put the rolls in a saucepan, greased with oil, pour a little broth and stew.

4. Cut the roll into circles, put in plates and pour clear broth.

Diet with Volyn dietary borscht

Ingredients:

300 g of meat, 1/2 head of cabbage, 2 tomatoes, 1 carrot, 1 parsley root, 2 tbsp. spoons of olive oil, 2 beets, 1 onion, 3 allspice peas, 2 bay leaves, 1 1/2 liters of water, low-fat sour cream, parsley.

Cooking method:

1. Grind the bones, pour cold water over and boil the broth. When the broth boils, lower the meat into the pan, cook it until tender, then remove and cut into portions. Boil the bones for another 2-3 hours, and then strain.

2. Sliced ​​carrots, parsley root and onions lightly sauté.

3. Cook the peeled and washed beets until half cooked and cut into strips. Cut the washed fresh tomatoes and rub through a sieve.

4. When following a diet with dietary borscht, do the same as when preparing a regular, high-calorie dish: put chopped cabbage and beets into the strained broth. Cook for 10-15 minutes, add lightly fried roots, onions, mashed tomatoes, bay leaf, allspice, salt and bring to a boil.

5. When serving Volyn borscht, place chopped boiled meat on plates. Season borscht with sour cream and sprinkle with chopped parsley.

Diet recipe for borscht with sorrel

Ingredients:

2 eggs, 500 ml yogurt, 1/2 cup sour cream, 4 tbsp. tablespoons chopped dill and onion, sugar.

Cooking method:

1. Sort the sorrel, wash it thoroughly, chop it and put it into boiling water. Cook a little and chill. Boil the beets without peeling, then remove the skin and chop the pulp.

2. Wash and finely chop the radish. Hard boil the eggs and cut each one in half.

3. Combine the sorrel, beets and cucumbers in a saucepan. Add curdled milk, radish, herbs, sour cream. Put some sugar if you like. Chill the finished borscht. Immediately before serving the sorrel borscht to the table, put half a boiled egg in each plate, and then pour it with borscht.

How to cook diet mushroom borscht

Ingredients:

50 g fresh mushrooms, 300 g white cabbage, 1 medium carrot, 300 g potatoes, 1 small tomato, 4 onions, 1 parsley root, 4 tbsp. spoons of tomato puree, 3 tbsp. tablespoons of vegetable oil, 1 bay leaf, fresh garden greens, 1/2 teaspoon of ground black pepper.

Cooking method:

1. Peel the mushrooms, put in a colander and pour boiled water 2-3 times. Then cut into large pieces, put in boiling water and cook until half cooked.

2. Remove from the pan with a slotted spoon. Cut the cabbage into small strips, wash the parsley root and carrots, peel and chop finely.

3. Peel and cut potatoes into cubes. Add vegetables to the boiling broth left after boiling the mushrooms.

4. Wash the tomato and cut into small pieces, peel and chop the onion.

5. Put in a pan with tomato and boiled mushrooms, add vegetable oil, mix and fry a little, and then dip into a saucepan with mushroom broth.

6. Put bay leaf, pepper and tomato puree into the broth and put on a gentle fire. Wash and chop greens.

7. After half an hour, cool the broth a little, pour the mushroom borscht into plates, sprinkle with herbs and serve.

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Shchi is the main traditional dish of national Russian cuisine. They have a unique flavor and there are dozens of recipes for making them. Since ancient times, this soup has been cooked on the basis of broth from poultry, meat, less often fish. Initially, they were cooked in a clay pot, but today it can be done in a miracle multicooker or on a stove - gas or electric. Vegetable soup in a slow cooker is prepared in the same way as classic ones on the stove. Slightly, but not significantly, the cooking time may vary.

The lean version of cabbage soup is a simple hot soup that will appeal to both strict vegetarians and taste aesthetes who decide to make a delicious soup in a quick way. The low calorie content of such cabbage soup has made them a favorite among dietary dishes.

Below is a recipe for meatless cabbage soup, which is cooked from fresh cabbage. This is the original simplified version of everyone's favorite hot soup. The cooking process generally takes about 20 minutes.

But if you plan to cook dinner for a large company, the cooking time will increase in accordance with the volume of fresh cabbage and other vegetables that need to be washed, peeled, cut and boiled.

Vegetable soup is a very simple version of the dish. For them, there is no need to cook meat or chicken broth for a long time, and vegetables endow them with taste. This recipe for lean cabbage soup will also appeal to those who adhere to fasting.

Diet vegetable soups are often preferred in summer. In hot weather, you want something light and at the same time satisfying, and this is just cabbage soup cooked without meat, chicken or fish.

The step-by-step description makes the process of preparing cabbage soup from fresh cabbage understandable and easy to perform.

Ingredients for vegetarian cabbage soup without meat for 4 people:

So, when all the products are ready, you can start cooking cabbage soup from fresh cabbage

1. First, vegetables are selected in the required quantity, washed thoroughly, preferably with running water. Peel carrots, potatoes and onions for further processing. Cabbage needs to be freed from the top leaves.
2. Cut potatoes and onions into small cubes.
3. Tomatoes are peeled and finely chopped.
4. Carrots for cabbage soup without meat can be grated on a medium grater or chopped into rings. The grated part is used for frying, and the annular part is simply thrown into the water at the same time as the potatoes.
5. Fresh cabbage is cut at an angle into thin strips. The shredded product is placed in a deep plate and wrinkled a little with your fingers. This procedure is necessary so that the cabbage becomes softer and can be cooked faster.
6. When vegetables for lean cabbage soup are cooked, you can put a container of water to boil. In parallel, frying will be prepared in the pan, which later needs to be put in cabbage soup from fresh cabbage.
7. Vegetable oil is poured into the pan, and after it warms up well, grated carrots, tomatoes and onions are poured into it. Mix everything intensively and fry for several minutes until the tomatoes are lightly fried, and the onion acquires a light golden hue.
8. After the water begins to boil, you need to throw bay leaves into the pan. The taste of cabbage soup from vegetables without meat will be more appetizing if you put a little bit of spices. Then you need to salt.
9. Next, carrot rings (if chopped) and potatoes are placed in boiling water. The soup is brought to a boil, then the heat is reduced to medium. After 3-4 minutes, you need to try the potatoes. If it has reached the half-cooked stage, you can throw cabbage into the pan. All chopped cabbage at once may not fit in the pan. But it’s worth the wait, and literally in a minute it will enter completely, because the first part will decrease in volume during this time under heating, and there will be enough space to add all the cabbage. The vegetable version of cabbage soup will be much tastier with a large amount of cabbage.
10. After adding fire, you need to wait for the boil again, then, reducing the heat, you need to cook for another 5-6 minutes. Next, try the cabbage. For those who prefer very softened, cook a little longer so that the vegetable is completely boiled.
11. Now it's time to add the carrot-onion fried, mix and add spices if necessary.
12. You also need to boil the ingredients for a minute and remove from heat.

In summer, such a dish should definitely be decorated with fresh herbs, which, if finely chopped, will add an interesting note to cabbage soup.

Light and tasty, lean and rich, with meat and mushrooms - cabbage soup has always been a main dish on the Russian table. Shchi can be cooked at any time of the year, served both as an everyday hot dish and as a first for the festive table.

To cook fresh cabbage soup, you definitely need vegetables: cabbage, root vegetables, herbs, but there are many options for combining these vegetables both with each other and with other products: meat, fish, mushrooms.

How to cook cabbage soup for weight loss

In different cuisines of the world there are recipes for soups with cabbage, cooked in their own style, with national flavor, with a certain "zest". In Russian cuisine, cabbage soup is also very diverse.

So, in the southern regions they prefer leaner versions of cabbage soups, in the northern regions, on the contrary, they love rich meat cabbage soup.

cabbage soup

Delicious cabbage soup from fresh cabbage will turn out if you take vegetables directly from the garden: new potatoes, juicy cabbage, sorrel, greens.

This is a summer version of cold soup, it is better not to make it heavier with protein products and fats. In hot weather, it should be eaten cold.

You can cook cabbage soup from fresh cabbage and with meat, if you cannot do without it. Then first boil the lean pieces and prepare small cubes from them, add them to the finished refrigerator. Further recipes are the same.

Take the following products for cooking the refrigerator:

• potato;
• cabbage;
• one onion, carrot, tomato;
• stalk of celery;
• small bunches of sorrel, dill, green onion.

1. Put cubes of peeled young potatoes in boiling water, 3 medium tubers are enough.
2. After boiling, salt, add half a cup of fresh sweet cabbage, finely chopped with a knife or food processor.
3. Place small onion rings and thin, almost transparent circles of carrots cut with a knife with a curly blade into the cabbage soup along with round pieces of celery stalk.
4. Then you can add grated or diced fresh red tomato.
5. Cut the sorrel (both the leaves and the stem), throw it into the boiling soup and immediately remove from the heat.
6. Chill the chilled soup in the refrigerator. Add sour cream, dill, green onions when serving.
7. Vegetables do not need to be digested, they should be with a slight "crunch".

Summer cabbage soup recipe

On hot summer days, appetite decreases and you want to eat less. At this time, it is good to eat fresh vegetables and fruits, prepare light salads and soups. For example, cook summer cabbage soup.

Cooking cabbage soup according to this recipe does not take much time. Only fresh vegetables are used for it:

• one ;
• 200 g of white cabbage, red cabbage, cauliflower, broccoli;
• six to seven red and yellow cherry tomatoes, depending on size;
• 2 chicken eggs;
• green peas - half a glass;
• parsley and lettuce leaves;
• lemon.

Summer cabbage soup from fresh cabbage - photo:

1. Chop cabbage into long strips. Lightly add salt and knead with your hands until it gives juice.
2. Boil cauliflower, carrot slices and broccoli in boiling salted water for about 3 minutes, remove, filter the broth.
3. Fold white and red cabbage in a tureen and pour hot broth.
4. Squeeze lemon juice into it.
5. Remove the skin from the tomato, dousing them with boiling water beforehand.
6. Tear lettuce and parsley leaves with your hands.
7. Pour cabbage soup into each portioned deep plate, put boiled cabbage with carrots, three or four tomatoes of different colors, a spoonful of green peas, lettuce and parsley.

Lean cabbage soup from fresh cabbage

For lean cabbage soup you need to take:

• two tubers of potatoes;
• a quarter of a head of cabbage;
• two ;
• small zucchini;
• onion and carrot;
• a sprig of celery;
• two cloves of garlic;
• spices.

How to cook lean cabbage soup from fresh cabbage - video:

Mushroom soup with fresh cabbage

Mushroom soup is prepared from both fresh and salted or sauerkraut. Mushrooms are used in any form: fresh, frozen, dried, even pickled.

Delicious mushroom soup is obtained from chanterelles, porcini mushrooms, boletus, milk mushrooms, champignons. If you want to cook soup from fresh cabbage with mushrooms, and you have your own special preferences, you can use any edible mushrooms, while making an amendment to the recipe regarding their heat treatment.

To cook mushroom soup with fresh cabbage, you will need:

• meat bones - 350 g;
• cabbage - 350 g;
• fresh mushrooms - 450 g;
• red sweet pepper - 1 pc.
• - 1 root crop;
• onion - 1 head;
• bay leaf - 2 pcs;
• spicy greens;
• vegetable oil;
• salt.

1. Boil 1.7 liters of bone broth, remove the bones, strain.
2. Stew shredded cabbage, bell peppers and spices in a saucepan with oil and add a little broth.
3. Boil the mushrooms, put them in a colander, cool and cut.
4. Mushroom broth and the rest of the broth add to the cabbage, bring to a boil.
5. Spasserovat finely chopped root vegetables in oil.
6. Passerovka, mushrooms, lavrushka put in the soup at the end of cooking.
7. Serving, decorate with greens.

Fish soup

Products needed for cooking fish soup:

• fish, fish fillet - 270 g;
• white-headed - 550 g;
• carrots - 1 pc;
• root parsley - 1 pc;
• leek - 1 stalk;
• salt, spices.

1. Cut the washed, cleaned, gutted fish, cut the fillet, put the rest in a soup pot, pour cold water.
2. Cook from the head, fins and bones with spices.
3. Pour a couple of tablespoons of vegetable oil into a saucepan, put on it cubes of carrots, parsley and onions.
4. Cut the cabbage into cubes, remember a little, put in a saute and mix.
5. When the vegetables are soft, pour over the hot fish broth.
6. Boil, lower the pieces of fish.
7. After three minutes of boiling, turn off. The soup is infused for 25-30 minutes.
8. When serving, put chopped greens in plates.

Cabbage meat soup - recipe

Sour cabbage soup is made from sauerkraut. To cook low-calorie cabbage soup with meat, take:

• sauerkraut - 570 g;
• lean beef - 250 g;
• brain bones - 500 g;
• root vegetables per piece: onions, carrots, parsley root, turnips;
• tomato paste - 55 g;
• vegetable oil - 55 g;
• spices;
• parsley, dill, cilantro - 50 g each;
• garlic - a couple of cloves;
• sour cream - 1 cup.

1. Boil the meat with bones for about an hour and a half, then remove and strain the broth.
2. Cabbage, if strongly sour, rinse in cold water and squeeze, cut into large pieces.
3. Simmer for an hour in vegetable oil with the addition of broth.
4. Chop the root crops with a knife or on a grater, fry with butter and tomato in a pan.
5. Place everything in a pot of simmering beef broth.
6. Add bay leaf, peas, salt to the same place, remove from heat immediately after boiling.
7. Serve with a sour cream dressing made from finely chopped greens, 2 cloves of garlic and a glass of sour cream.

How to cook cabbage soup in a slow cooker

If you have a slow cooker, fresh cabbage soup is even easier to cook.