How to cook your favorite Russian dish - cabbage soup from fresh cabbage. How to cook cabbage soup from fresh cabbage, step by step recipe

cabbage soup recipes

fresh cabbage soup

6-10

2 hours

45 kcal

5 /5 (1 )

Shchi has always been, is and will be a favorite dish of many of our citizens. Each housewife prepares this amazing dish, which has a characteristic, incomparable taste, in her own way. I offer you my own version of the preparation of cabbage soup, illustrated with a detailed step by step instructions with photographs, where the main ingredient will be fresh white cabbage. Let's enjoy the process of cooking this wonderful, very appetizing Russian dish together.

How to cook delicious soup from fresh cabbage with meat

kitchen utensils

• to prepare the broth, we can not do without a pan with a volume of 4.5-5 liters;
• of course, we need a sharp knife and a cutting board for cutting components;

• a frying pan is necessary for cooking frying;
• You will also need a garlic press to crush the garlic.

Required Ingredients

Food preparation

Cooking cabbage soup

Cooking frying

The final stage

Shchi video recipe with fresh cabbage

I suggest you watch the video step by step cooking cabbage soup with fresh cabbage according to the above recipe in the video. After looking at it, you can be sure that in cooking delicious cabbage soup there is nothing difficult.

How to cook the most delicious Shchi from fresh cabbage

For a 4.5 liter pot you will need:
400 gr. fresh cabbage.
200g onion,
200 gr. carrots.
half a head of garlic.
parsley and dill 40 gr.
sunflower oil, 1 tomato (or 2 tablespoons of tomatoes in their own juice, finely chopped).
Meat 1 kg.
salt, pepper, vinegar.

https://i.ytimg.com/vi/oUEktYCAT-M/sddefault.jpg

https://youtu.be/oUEktYCAT-M

2016-02-08T12:29:52.000Z

• If you don't have a can of tomatoes in their own juice on hand, use one or two medium-sized fresh tomatoes instead. You can also replace tomatoes with one tablespoon of tomato paste or two tablespoons of ketchup.
• To make the broth light and transparent, strain it through cheesecloth.. Then bring to a boil again and only then lay out the cabbage and the rest of the ingredients according to the recipe.
• In order to reduce the time it takes to prepare the soup, grate the carrots on a coarse grater.
• I also recommend filling cold water prepared potato tubers and hold for 10-15 minutes. So the vegetable will get rid of excess starch, which will change the taste of the dish for the better.
• Frying can be done in butter or margarine- this will give the vegetables an amazingly rich taste.
• Garlic can be finely chopped with a knife, so it will fully retain its beneficial properties.
• Before serving the dish, I advise you to add one spoonful of sour cream to the soup- she will decorate the dish, and make it taste better.

How to cook cabbage soup from fresh cabbage in a slow cooker

• Time for preparing: about an hour and a half (with your participation - 20-30 minutes).
• Servings: for 5-7 people.

kitchen utensils

• without a doubt, we can not do without a multicooker of any brand;
• for quick grinding of products you will need a blender, but it can be replaced with a regular grater;

• several containers for prepared ingredients will make the cooking process more convenient;
• it is also important to have a sharp knife and a board for cutting vegetables.

Required Ingredients

Cooking sequence

Food preparation

Cooking frying

Cooking cabbage soup

The final stage

Video recipe for cabbage soup from fresh cabbage in a slow cooker

Below is a video that shows the entire process of making cabbage soup according to the above recipe.

DELICIOUS SHI WITH FRESH CABBAGE IN A MULTICOOKER, RECIPE FOR SHI

cabbage soup. How to cook delicious cabbage soup in a slow cooker, a recipe for delicious cabbage soup. And also how to cook soup, soup recipe, soup in a slow cooker. Recipes for the multicooker.
RECIPE: 350 GR. - FRESH CABBAGE, 4 POTATOES, 1 - TOMATO, 1 - ONION, 1 - CARROT, 1 - CHICKEN BREAST, BAY LEAF, PEPPER, SALT.
COOKING TIME: 1 HOUR - "SOUP" MODE.

We are on Vkontakte: http://vk.com/multivarka_video
We are in Odnoklassniki: http://ok.ru/multivarka.video
We are on Instagram: http://instagram.com/multivarka_video/

Video breakdown of recipes on the channel: https://www.youtube.com/watch?v=OaeMtQbOYBQ

THIS VIDEO RECIPE CAN BE ADAPTED FOR ANY BRAND OF MULTICOOKER.

Multi-cooker, Recipes, A delicious recipe, Elektrischer Schnellkochtopf, Multikocher, Elektro Schnellkochtopf, Multiwarka, Multicooker, Electric Pressure Cooker. Recipe for multicooker Polaris PMC 0517AD. Marina's treat

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https://youtu.be/AJ-C3X-lm6k

2014-04-15T16:03:29.000Z

• I recommend peeling the tomato before using it for soup., then the hard tomato skin will not fall into your spoon during the meal. Just make a cross cut on the tomato, then put it in a deep bowl and pour boiling water over it for 3-4 minutes. After that, drain the water and get rid of the peel of the tomato with a regular knife.
• Chicken leg can be sent to the soup as a whole, without cutting. When the dish is ready, you need to get the chicken and carefully remove the meat from the bones, then chop it and pour it back into the pan.

Other interesting cooking and stuffing recipes

What to do if children do not like milk? I propose to cook amazingly tasty and very fragrant, which not a single child has refused yet.

The diet of an adult and a child implies the consumption of first courses for food. If soups and borscht are reluctant to eat abroad, then our compatriots crush cabbage soup, as they say, on both cheeks. Such a wide demand encourages housewives to look for more and more new recipes to surprise the household. Shchi is prepared from fresh cabbage with the addition of ingredients that can emphasize the merits of the dish. Consider the most delicious recipes in order.

Shchi according to classical technology

• potatoes - 180 gr.
• corn oil - in fact
• greens - bunch
• laurel - 3-4 pcs.
• seasonings favorite - to taste
• garlic cloves - 3 pcs.
• tomato paste - 40-50 gr.
• onion - 1 pc.
• carrots - 1 pc.
• fresh cabbage - the amount at the discretion
• beef tenderloin - 600 gr.

1. First of all, you need to prepare the broth. It should be rich, so the meat does not need to be pre-cut. So it will gradually release juices as the water heats up.
2. Wash the beef, dry and remove the veins. Send to a pan of a suitable size, fill with filtered water after the fact. Set the average power of the stove, cook until cooked for 1-1.5 hours.
3. When the tenderloin is boiled, remove it and chop it into small pieces 2-2 cm in size. Send it back to the pan. At this time, prepare a frying of chopped onions and grated carrots.
4. Send the vegetables to fry in vegetable oil, after about 7 minutes, add tomato paste or a few fresh tomatoes without skins. Cook another 7 minutes, stirring.
5. Peel the potato tubers and cut into cubes of the same size so that the root vegetables boil evenly. Chop cabbage, send along with potatoes and roast beef.
6. Squeeze the garlic gruel with a press into the pan, mix. Provide cabbage soup with laurel, season with spices, chopped herbs to taste. Boil over a fire between medium and low for a third of an hour, then serve.

Shchi with bell pepper

• filtered water - 2.8 l.
• fresh cauliflower - 0.2 kg.
• broccoli - 0.2 kg.
• white cabbage - 0.4 kg.
• corn oil - in fact
• peppercorns - 6 pcs.
• laurel - 4 pcs.
• sweet pepper - 1 pc.
• onion - 1 pc.
• tomato paste - 40 gr.
• pork or beef tenderloin - 0.5 kg.
• carrots - 2 pcs.

1. Wash the meat, then send it to the pan and boil until tender. Pork languishes for about 1.5 hours, beef a little less. You can combine two types of meat, taking them in equal proportions.
2. When the rich broth is cooked, remove the tenderloin and cut it into equal appetizing pieces. Send back to the saucepan. Add shredded white cabbage to this.
3. Divide cauliflower and broccoli into florets, set aside in a separate bowl. These ingredients will be added last. Peel the onion and carrot, chop. Do the same with pepper.
4. Send the vegetables to the pan, fry in corn oil until tender. Then add tomato paste, mix everything well and continue languishing.
5. Transfer the roast to the pan with the meat and cabbage. Turn on the burner on medium power, cook until the cabbage is ready. 20 minutes before the end of cooking, add broccoli and cauliflower.
6. 5 minutes before the end, put bay leaves, peas, favorite spices and spices into the pan. Continue to simmer, then turn off the heat and let the soup stand for half an hour. Serve with greens.

Shchi in a slow cooker with chicken

• potatoes - 240 gr.
• white cabbage - 500 gr.
• carrot - 80 gr.
• onion - 60 gr.
• laurel - 4 pcs.
• chicken (fillet) - 800 gr.
• drinking water - 2.2 liters.
• corn oil - in fact
• seasonings of your choice - up to you
• ripe tomato - 2 pcs.

1. Grind the white cabbage very finely. Separately, wash and chop the onions, carrots, potatoes. Remove the skin from the tomatoes by scalding with boiling water, then chop finely.
2. Get your multicooker ready to go. Pour the corn oil into the bowl, heat it up. Send inside the tomatoes, chopped onions, carrots. Cook on the "Frying" program for 10 minutes, stirring occasionally.
3. After that, remove the vegetables into another container. Rinse the chicken, cut into equal slices and the same way fry in a slow cooker on the “Baking” mode (duration 15 minutes).
4. Add the roasted vegetables to the chicken, add water. Salt and pepper the dish, add spices. Turn on the "Extinguishing" program for 25 minutes.
5. After a specified period of time, send chopped cabbage and potatoes to the chicken, continue languishing. Skim off the foam that will form.
6. After laying all the ingredients, the cabbage soup is cooked for about 45 minutes. If this period is not enough, increase the time at your discretion. 5 minutes before the end of cooking, send laurel leaves to the bowl. Let the soup cool before serving.

Shchi with turnips

• fresh parsley - 30 gr.
• white cabbage - 620 gr.
• lard - 110 gr.
• cherry - 130 gr.
• onion - 1 pc.
• turnip - 1 pc.
• beef on the bone - 500 gr.
• bay leaves - 4 pcs.
• potatoes - 240 gr.
• peppercorns - 5 pcs.
• purified water - 2 liters.
• carrots - 1 pc.

1. Wash the meat, send the product to a container of a suitable size. Pour in required amount water, send the pan to the stove. Prepare the broth in the usual way. If you prefer a more fatty dish, you can use pork.
2. In the case of lamb or beef, low-calorie cabbage soup can be prepared. After boiling the composition on the stove, do not forget to remove the scale. Top up cold water if necessary. Thus, you can completely get rid of the foam. Keep in mind, the broth will cook for about 3 hours.
3. At the same time, clean and wash the cabbage. Chop the vegetable to your liking. Once the broth is ready, stir in the cabbage. In the meantime, start preparing the potatoes, chop the root crop into small cubes. As soon as the ingredients boil, add chopped vegetables to them.
4. Set the pan on the stove, add the required amount of lard for frying. Spread out the product. Add finely chopped onions and herbs to a fireproof container. As soon as the components acquire a golden hue, mix the frying with the main products.
5. In parallel, cut the cherry tomatoes into 4 parts and send to the soup. At the end of cooking, add spices to taste. Stir thoroughly, turn off the stove. Leave the soup to infuse for a quarter of an hour. After that, serve fragrant cabbage soup with fresh bread, sour cream and herbs. In portions, you can put olives and lemon slices.

• onion - 1 pc.
• cabbage - 400 gr.
• potatoes - 150 gr.
• carrots - 1 pc.
• bay leaves - 2 pcs.
• sugar - to taste
• dried parsley - 30 gr.
• spices - to taste

1. Peel and wash all vegetables. Finely chop the onion, do the same with white cabbage.
2. Pass the carrots through the grater. Send the vegetables to the pan, pass the components for 10 minutes in oil. Stir in salt to taste.
3. Send the roast to the pan. Cut the peeled potatoes and send to the rest of the ingredients.
4. Fill the container with water, start cooking. The procedure will take about a third of an hour. At the end of the manipulation, you can add allspice, you're done.

Shchi with stew

• young cabbage - 320 gr.
• beef stew - 360 gr.
• potatoes - 200 gr.
• carrots - 1 pc.
• spices - to taste
• fleshy tomato - 1 pc.
• onion - 1 pc.

1. Prepare all vegetables properly. Wash thoroughly and grind in the usual way.
2. Pass the carrots through a grater. Root crops, cabbage and onions must be boiled for a third of an hour in salted water.
3. Chop the potatoes into small cubes, send the vegetable to the pan, stir in the stew. Don't forget to chop the tomato and add to the pot. Mix spices and herbs immediately before serving the dish.

Shchi with meatballs

• cabbage - 550 gr.
• potatoes - 300 gr.
• greens - 35 gr.
• onion - 1 pc.
• spices - to taste
• carrots - 1 pc.
• bay leaves - in fact
• minced meat - 320 gr.

1. Make small balls from minced meat. Place the workpiece in a pot of cold water, start the cooking process. Wait for the liquid to boil.
2. In parallel, wash the potatoes and remove the uniform. Chop the root vegetable into cubes. Shred the cabbage. Send vegetables to meat. chopped onion and grated carrot fry in oil.
3. Stir the golden roast into a common saucepan. Add spices and bay leaves to taste. After boiling, the dish can be removed from the stove. Let the soup stand.

Shchi with mushrooms and ham

• fresh mushrooms - 290 gr.
• cabbage - 480 gr.
• carrots - 1 pc.
• ham - 110 gr.
• onion - 1 pc.
• vegetable oil - in fact
• pitted prunes - 12 pcs.
• greens - 25 gr.
• spices - in fact

1. Finely chop the cabbage, send to the pan with vegetable oil. Fry until soft. Cut the peeled onion into half rings. Grate carrots on a coarse grater. Wash the mushrooms and chop randomly.
2. Cut the ham into thin strips. Fry the meat product with mushrooms and cabbage over high heat. Remember to stir the ingredients often. Boil water in a saucepan, combine all ingredients. Simmer the dish for half an hour, add prunes.
3. Boil the soup for another 10 minutes. Add herbs and spices to taste. Mix thoroughly. Let the dish brew, it's ready.

It is easy to cook cabbage soup with fresh cabbage. Surprise loved ones unique recipes. Don't be afraid to experiment and add various components to improve taste. It will not be superfluous to serve in a separate container lemon juice and olives.

Video: how to cook the most delicious cabbage soup from fresh cabbage

Shchi is one of the most famous national Russian dishes. They are characterized by a sour taste, which is created by sauerkraut (usually it is used in cabbage soup). However, when preparing cabbage soup from fresh cabbage, which is also quite common, such a sour taste can be achieved, for example, with the help of sorrel, nettle, or by seasoning the dish with cabbage or other brine. Vegetables in cabbage soup can be laid both raw and fried. Shchi can be cooked on meat, fish, mushroom broths, decoctions of vegetables or cereals. If the cabbage soup is completely vegetable, then they are called "empty". Shchi, which is called "daily" shchi, is very famous - due to the fact that their taste is fully manifested only a day after the preparation of the dish. Shchi is usually served with sour cream or cream.

Cabbage soup - food preparation

If cabbage soup is cooked in meat broth, then the meat for their preparation should be thoroughly washed and cut into small pieces. We finely chop fresh cabbage, sauerkraut - slightly squeezed from the brine. Other vegetables - carrots, onions, etc., cut according to the recipe.

cabbage soup - best recipes

Recipe 1: Sauerkraut soup

Thanks to sauerkraut, these shchi have that sourness that is considered a classic for this dish. By adding sour cream and herbs to them, you can get a very satisfying and tasty first course.

Ingredients:

0.5 kg of meat (beef, pork or chicken);
300 gr. sauerkraut;
4 potatoes;
1 large onion;
1 carrot;
2 tbsp. l. tomato paste;
vegetable oil for frying vegetables;
to taste salt with bay leaf and peppercorns;
greens and sour cream to decorate the dish.

Cooking method:

1. Pour about 3 liters of water into the pan, put the meat in it, bring to a boil, then, after removing the foam, cook for about an hour.

2. By adding sauerkraut with bay leaf and black peppercorns, cook for about half an hour (if chicken is taken for cooking cabbage soup, then add cabbage as soon as the meat boils).

3. Cut the onion and lightly fry it, then grate the carrots, add it to the onion and fry the vegetables together to prepare the dressing. At the end of frying, add tomato paste to the vegetables.

4. After peeling the potatoes, cut them into cubes or bars, send them to the pan with meat and cabbage.

5. When the potatoes boil, add the dressing to the pan, wait until its contents boil again, reduce the heat and cook the cabbage soup for about 15 more minutes. Serve on the table with sour cream.

Recipe 2: Recipe for fresh cabbage soup with meat

Shchi from fresh cabbage also finds many fans. They are not as acidic as sauerkraut soup, but thanks to the tomato, their taste also contains a certain sourness. Since these shchi are cooked in meat broth, they are also very satisfying and delicious dish.

Ingredients:

0.5 kg of fresh cabbage;
0.7 kg of beef or pork;
3 art. l. tomato paste;
1 big carrot;
2 medium onions;
rast. butter;
herbs, fresh or dried;
salt and spices to taste.

Cooking method:

1. Pouring cold water into a 4-liter saucepan, put the meat there, cover the saucepan with a lid, bring its contents to a boil and cook the meat broth for about an hour, removing the foam with a slotted spoon as it appears. Then, straining the broth, salt it and put it on the fire again.

2. While the broth is cooking, we prepare the vegetables that we may need for cooking: finely chop the cabbage, peel the carrots and grate it, finely chop the onion. Then fry the onion lightly in a pan with vegetable oil, add carrots to it, fry them together for several minutes, and at the end of frying the vegetables, put a finely chopped clove of garlic in the pan. Before removing the pan from the heat, add the tomato paste to the vegetables. If not tomato paste is used for making cabbage soup, but fresh tomato, then it should be put in a pan along with garlic.

3. Taking the meat out of the broth, cool it and cut it into cubes (not too small). We cut the potatoes in the form of cubes or straws, if desired. Then we immerse the potatoes in the boiling broth, wait until the contents of the pan boil again, and send the cabbage there, cook for about 10 more minutes. Then we put the vegetables previously fried with tomato in the cabbage soup, add spices with herbs, cook for about 5 more minutes and turn it off.

Recipe 3: Daily cabbage soup

A feature of daily cabbage soup is that it is customary to eat them a day after cooking. It is by this time that they acquire that unique taste and aroma that this dish is famous for.

Ingredients:

800 gr. sauerkraut;
400 gr. beef meat;
200 gr. beef bones;
1 large carrot;
2 onions;
5 small parsley roots;
4 tbsp. l. tomato paste;
3 art. l. wheat flour;
100 gr. butter;
salt to taste;
sour cream and herbs to decorate the dish.

Cooking method:

1. Pouring cold water into a 2-liter saucepan, put meat with bones there, bring to a boil and cook the broth with the lid closed, periodically removing the foam.

2. Fry the flour in a pan until golden color(without adding oil).

3. Finely chop the cabbage, parsley root, onion. We rub the carrots on a grater. Then lightly fry the onion in a pan with oil, after a few minutes add carrots to it and fry them together. Then melt the butter in a small saucepan and simmer the fried vegetables with cabbage, tomato paste and flour in it over very low heat for about 40 minutes. Then we shift vegetable stew into the pan where the meat is cooked, and after boiling a little, turn off the pan. If desired, add crushed garlic to the cabbage soup.

4. Daily cabbage soup is usually eaten on the second day, then they are tastier. Before serving, add a spoonful of sour cream and finely chopped parsley and dill to each plate with cabbage soup.

Recipe 4: Cabbage soup with mushrooms

Such soups are prepared very quickly, while compared to meat soups they are more light meal. Mushrooms and prunes give it a special aroma and taste that your whole family is sure to love.

Ingredients:

0.5 kg of fresh cabbage;
300 gr. fresh mushrooms;
1 onion;
1 carrot;
100 gr. ham;
10 pieces. pitted prunes;
oil rast.
salt to taste Bay leaf, greenery.

Cooking method:

1. Finely chop the cabbage, then, putting it in a pan with vegetable oil, fry.

2. Cut the onion into thin half rings, peel the carrots and grate. Mushrooms cut into thin slices. Cut the ham into strips.

3. Put vegetables and ham with mushrooms in a pan with cabbage and fry them together with frequent stirring.

4. Bring the water to a boil in a saucepan, send the fried vegetables there and cook the cabbage soup for about half an hour. Then, adding prunes to the pan, continue to cook for about 10 minutes, after which we put parsley with bay leaves in the pan and turn off the heat.

When cooking cabbage soup, put sauerkraut in cold water or broth, and fresh cabbage in boiling water.

Even from very sour cabbage you can cook delicious cabbage soup. To do this, part of the sauerkraut must be replaced with fresh, but you need to remember that sauerkraut is put in cabbage soup at the beginning of cooking, and fresh - after the meat is cooked and the potatoes boil.

You can cook cabbage soup from fresh cabbage without potatoes, then it is recommended to use toasted flour for dressing.

Calories: Not specified
Time for preparing: Not specified

Everyone good day and good health! Today I offer you to listen to cabbage soup from fresh cabbage, step by step recipe with photo attached for simplicity and convenience. My recipe, however, as always, is quite simple, but in general it was never difficult to cook cabbage soup. Hot soup has always created comfort at the table, so do not be too lazy to cook a hearty, homemade dish. I will cook cabbage soup in meat (pork) broth, thick, rich and tasty. You can also cook.



Required Products for 2.5 liters of water:

- 200 grams of pork on the bone,
- 300 grams of white cabbage,
- 300 grams of potatoes,
- 100 grams of white onion, onion,
- 100 grams of carrots,
- salt - optional,
- tomato paste - 1 tablespoon,
- vegetable oil - for frying,
- fresh herbs.

Recipe with photo step by step:

For today's cabbage soup, I use 2.5 liters of water. In a saucepan of medium depth, I cook such cabbage soup and this dish is enough for me for a couple of days. In cold, purified water, I slowly put a washed piece of pork on the bone and cook not very strong, meat broth. For those who do not eat meat, you can cook a lightweight option, cook a dietary vegetable broth. I cook pork broth for about 1-1.5 hours, until the meat starts to lag well behind the bone. I add a little broth. If foam forms, then I remove it with a slotted spoon. Ideally, if I have time, I filter the finished broth through a gauze cloth or through a fine strainer.




You should always put potatoes in cabbage soup, so I peel them, chop them with elongated sticks, this size is suitable for me.




I put it in a bubbling hot broth, where I will cook it. On average, I boil potatoes for 15 minutes.




Then I put all the chopped cabbage in the cabbage soup and continue to cook the dish with a light boil. I cook the cabbage for another 10-15 minutes.






At this time, I chop the vegetables for overcooking. I chop the onion into a square, rub the carrots on a coarse grater.




I pass it in a frying pan, pour in a little vegetable oil.




I add tomato paste to the vegetables. I pass for a couple more minutes and remove from the stove.




I add vegetable overcooking to cabbage soup and wait for them to boil. Potatoes and cabbage are already cooked, so I do not boil for long. The cabbage soup is ready, I try it for salt, if everything is in order, then turn off the fire. Let the soup brew for at least 20 minutes. If you don’t like pork or for some other reason, then you can cook no less tasty

"Schami the world stands" - says an old Russian proverb. In those days, this soup was the main dish on the tables. It was cooked and eaten almost every day. It traditionally includes meat, potatoes and cabbage. It was these ingredients that were considered the main ones by our ancestors, because then there was no such abundance of products as now.

Despite the years that have passed, the love for cabbage soup has not faded away. Delicious, rich, they also lead our dinner table. Every experienced housewife keeps a couple of proven recipes with her. My grandmother cooked the most that I had ever tried. Mom also adopted this recipe, which I later borrowed. But despite this, every time I try to meet new, interesting ways soup cooking.

Now, when the beds are shining with ripe cabbage, I especially want to talk about the recipes for this dish. In this article, I have prepared for you 3 options for making the most delicious cabbage soup and the secrets of real, rich Russian cabbage soup.

Menu:

1. Rich cabbage soup from pork ribs

Pork ribs are great for cooking cabbage soup. Thanks to them, the soup turns out fragrant and rich. Try to cook it according to this recipe. It's very simple. To do this, stock up on a knife, saucepan or cauldron, frying pan, cutting board and ingredients from the list below.

Ingredients:

• one and a half kilograms of meaty pork ribs;
• carrots - 4 things;
• potatoes - 10-15 pieces of medium size;
• cabbage - 1 medium fork;
• half a head of garlic;
• greens to taste;
• 4 tablespoons vegetable oil;
• 300 grams of tomato;
• 3 liters of water;
• 1 tablespoon of salt without a slide;
• a little ground pepper;
• 2 laurels.

Cooking steps:

1. Cut the meat ribs into pieces and boil in water for about an hour and a half. At the same time, they should only languish slightly, and not boil with full force. That's right, the meat will boil well, and the bone will give a great fat.

After the first five minutes of cooking, it is better to drain the water and replace it with a new one. So the broth will be more transparent and healthy.

2. Cut the carrot into medium cubes.

3. Peel and chop the potatoes coarsely. It is enough to cut a medium potato into 4 parts. Of course, you can cut it even smaller. But I like it better this way. It turns out real Russian cabbage soup with large pieces of ingredients.

4. Chop the onion into medium pieces.

5. Cut the cabbage into 2 parts. Cut out the hard core. Cut each half lengthwise into 4-6 pieces (depending on size), and then chop the cabbage crosswise into medium pieces.

6. Chop the garlic. Do the same with greens. You can use dill green onion, parsley or cilantro.

7. In a frying pan, with the addition of oil, fry the onion and garlic until golden. Then add carrots and fry for another 7-9 minutes.

8. Pass the tomatoes through a meat grinder and add to the frying, as a sauce. Simmer for 10 minutes.

9. Meanwhile, the meat has been simmering for an hour and a half. Now you need to add a little more water, because part of it has evaporated during cooking. Salt.

During the cooking process, be sure to remove the foam. Otherwise, the broth will be cloudy.

10. As soon as the broth boils again, put the potatoes there and boil for 5-7 minutes.

11. Now it's the cabbage's turn. Dip it into the soup and stir.

12. After 15 minutes of cooking cabbage, add the frying to the pan. Mix. Add greens and stir again. Taste the broth for salt and adjust if necessary. Add pepper to taste.

13. Cook for another 10-20 minutes, depending on how quickly the cabbage and potatoes boil. Put the lavrushka and remove from the fire.

Soup is better to brew under the lid for about an hour. Although the aroma in the room is already such that it is difficult to resist.

Bon appetit!

2. Fresh cabbage soup with chicken

Chicken can also provide cabbage soup with a decent fat. This soup is prepared in a short time and is very simple. The ingredients are available, especially now, during the harvest season. This option is the most budgetary, but, at the same time, very tasty.

Ingredients:

• 1 chicken leg;
• 6-8 medium potatoes;
• 1 small cabbage;
• 1 tomato;
• 2-3 bulbs;
• 1-2 carrots;
• 3 cloves of garlic;
• 2 laurels;
• greenery;
• a mixture of peas - about 1 tablespoon;
• salt to taste;
• vegetable oil;
• water.

Cooking steps:

1. Release the ham from the skin and excess fat. Rinse. Dip in cold water and put on the stove. In the meantime, let's start preparing the vegetables.

While boiling, add some salt to the broth. So the meat will release less foam.

2. Peel the cabbage from the top, wilted leaves. Remove the stalk and chop finely.

3. Finely chop one onion. She's going to fry. Leave the second for the broth. We will cut it differently.

4. Peel the carrots and cut into small strips. This is very convenient to do by cutting it first into rings, then in half again. Then each half-plate is easily crushed into straws.

5. Cut the second onion into thin, almost transparent half rings. They will give the broth a special flavor. Divide them into straws.

6. Cut the tomato into neat pieces. Finely chop the garlic.

7. All the ingredients are ready for making delicious cabbage soup.

8. Before boiling, be sure to remove the resulting foam. Otherwise, the broth will turn out cloudy, with unpleasant flakes. During the cooking process, it can also appear. It needs to be cleaned periodically.

To make the broth even tastier and more beautiful, add a small piece of carrot (about 4 x 4 centimeters) and a small onion there. Before that, they need to be slightly cut so that they can fully reveal their aromatic qualities. After 30 minutes of cooking, they must be removed from the pan.

9. After 30 minutes of cooking, chicken meat will be ready. It must be removed from the broth and put to cool. And cabbage is sent to the boiling broth.

10. Fry onions and carrots in oil until cooked.

11. As soon as the broth with cabbage boils, send the potatoes there. Let them boil together for 10 minutes after boiling. Then you will need to shift the tomatoes. Simmer over medium heat (closer to low) for another 10 minutes. Salt.

12. The meat had already cooled down by that time. It needs to be cut and sent to the soup. Add vegetable frying and cook for another 7-9 minutes. Add onion half rings, peppercorns, garlic, parsley and finely chopped greens. Mix and cook for 5 minutes. Remove from stove.

After that, the soup should be infused under the lid for about an hour. So it will become even tastier and slightly cool.

Bon appetit!

3. Shchi recipe with fresh cabbage beef

Cabbage soup with beef is very tasty. Nothing special about this recipe. But, there are also subtleties. Try to cook these fragrant cabbage soup. Your family will thank you for this.

Ingredients:

• Beef (preferably on the bone);
• red beans (canned);
• fresh cabbage (you can use both early and late);
• carrot;
• onion;
• potato;
• salt;
• a little tomato paste;
• greenery;
• seasonings to taste.

Pick up all the ingredients by eye. The main thing is that the soup is not too thick or liquid.

Cooking steps:

1. Rinse the meat and place in a saucepan with cold water without slicing. Before boiling and during cooking, be sure to remove the resulting foam. As soon as the broth boils, salt it. Boil the meat for 1 hour over low heat.

2. Fry finely chopped onions and grated carrots in oil. After 5 minutes, add a little meat broth and add tomato paste.

3. After an hour, the meat must be removed from the pan, separated from the bone and cut. Now put it back into the broth.

4. Chop cabbage and place in boiling soup. Boil 10 minutes.

5. Cut the potatoes into small cubes and send to the soup. Boil 15-20 minutes

6. Open a can of beans and pour into a saucepan, along with the juice. Soak for approximately 5 minutes.

7. 5 minutes before the readiness, add the frying, finely chopped greens and parsley.

8. Turn off the fire, cover with a lid and let it brew for about 1 hour. During this time, cabbage soup will become even more delicious and rich.

Bon appetit!

4. Secrets of perfect cabbage soup

Our great-grandmothers never wondered how to make the perfect cabbage soup. They didn't have time for this. They simply mixed all the ingredients in one bowl and put it in the oven. All day long they did their business, and cabbage soup languished in the oven until evening. However, they turned out very tasty. Exactly what we now call real cabbage soup.

Now no one cooks food in the oven. Modern pans, multicookers and aerogrills have come to replace them. To make your cabbage soup tasty and rich, I present to your attention a few secrets:

1. If you cook meat cabbage soup, then the meat needs to be cooked for a long time. My mother set the meat to boil late in the evening, made the minimum fire and the broth languished on the stove all night, until the morning. The meat literally fell apart. Even the bone became soft. And the broth turned out so rich that it is difficult to describe. If cooking time is limited, the meat should be cooked for at least 1-2 hours. For this, by the way, it is better to use whole pieces.

2. For thickening, you can add some flour to the soup. To do this, you need to fry it a little to a light brown color in a dry frying pan. Then dilute in a glass of broth and add to the soup, stirring thoroughly. After that, boil for 3-5 minutes and remove from the stove.

3. For cabbage soup, it is better to choose autumn cabbage. Early varieties can be quickly digested and turn into porridge. If you are using early varieties, keep in mind that you need to cook them for no more than 20 minutes. Autumn cabbage should be cooked longer.

4. Another secret of the perfect cabbage soup is that the pan with almost ready cabbage soup should be covered with foil and put in the oven for half an hour or an hour. Just imagine what you will see soon. This is a potato that has acquired a dilapidated state, the softest meat and an extraordinary aroma. Temperature oven should be slightly less than average.

Bon appetit!

5. Video - How to cook the most delicious Shchi from fresh cabbage

This video describes in detail the preparation of meat soup with fresh cabbage. After watching this video, there are no questions left. Everything is clear and understandable. I suggest you cook cabbage soup according to this recipe.

Since ancient times, cabbage soup has been valued for its satiety, simplicity and taste. Among the people you can hear a lot of sayings, quotes and anecdotes associated with this dish. I especially like the proverb "A good wife, but fatty cabbage soup - do not look for another happiness." This phrase is the beauty of such a dish. It can replace breakfast, lunch and dinner. Healthy, delicious and easy!