What ingredients are needed for cabbage soup. Shchi - recipes

Each has unique features, the finished dish has a unique taste and aroma. Recipes for cabbage soup from fresh cabbage are quite diverse. The broth is made from chicken, pork or beef. In some cases, the dish is cooked on the water. The latter option is suitable for diet food and for a vegetarian menu. In addition to cabbage, potatoes, fried onions and carrots, herbs, tomato paste or fried tomatoes, fragrant herbs and spices are used. In some cases, add dried mushrooms. It takes no more than an hour to cook if meat is used in the recipe.

Five of the fastest recipes:

If cabbage soup is boiled in water, then thirty minutes is enough. Before serving, you need to let the dish brew. As a dressing, use sour cream or mayonnaise. On request, small sandwiches with bacon and garlic are served. The treat will definitely appeal to all family members, so you should prepare for the fact that homemade ones will require supplements. Even a beginner can cope with such work, for this it is not necessary to have outstanding culinary skills. The main thing is to strictly follow the recommendations of experienced chefs and invest in the process of creating a traditional treat a piece of the generous soul of a hospitable hostess.

Shchi from fresh cabbage is an appetizing dish of primordially Russian cuisine. This soup will perfectly refresh in the summer, and its rich aroma will be remembered for a long time. Serve cabbage soup on the dinner table, they will perfectly saturate the body, and at the same time fill it with vitamins! Relatives will definitely appreciate your culinary delights!

Classic cabbage soup with fresh cabbage and pork meat

Classic cabbage soup with fresh cabbage and pork meat is a traditional summer soup prepared according to an old recipe. The main secret of its amazing taste is fresh cabbage, which gives a delicate sweetish aroma. But the pork broth is especially rich and tasty. The result will pleasantly surprise you!

Servings: 8

Cooking time: 2.5 hours

3 o'clock 15 minutes. Seal

Tip: for soup, it is better to choose pork with bones and a fatty layer.

Bon Appetit!

Step by step recipe for cabbage soup with chicken

Shchi from fresh cabbage with chicken is a delicious, rich vegetable soup with tasty meat pieces. broth on chicken leg it turns out tender and satisfying, and the vegetables in it bloom with a special aroma. A real meal!

Servings: 6

Cooking time: 1 hour 30 min.

Ingredients:

• Chicken legs - 600 gr.
• Carrot - 1 pc.
• Onion - 1 pc.
• Potatoes - 3 pcs.
• Cabbage - 1 pc.
• Tomato paste - 3 tbsp.
• Greens - 1 bunch
• Bay leaf - 1 pc.
• Garlic - 2 cloves
• Salt, black pepper - to taste
• Vegetable oil - for frying

Cooking process:

1. Wash chicken legs. Transfer them to a bowl and fill with water. We put the pan on the stove, wait for the boil. Then we remove the resulting foam and continue to cook until the chicken is fully cooked (it will take about 40 minutes).
   
2. Peel potatoes and cut into small cubes.
   
3. Prepare the rest of the vegetables. Peel onions, carrots. Cut the onion into pieces, and it is better to grate the carrots with a coarse grater.
   
   
4. Shred the cabbage with a large knife.
   
5. We take out the chicken from the broth, separate the meat from the bones. Let's cut it into pieces. And send the meat back to the pan. We also spread potatoes and ½ a mixture of onions and carrots here. Cook everything for 20 minutes.
   
   
6. The remaining vegetable mixture of onions and carrots is fried in vegetable oil. When the mass is ready, put 2 tablespoons of tomato paste. And stir-fry for another 1-2 minutes.
   
   
7. We spread the resulting mixture in cabbage soup. Salt and season with pepper, as well as chopped herbs. We put the bay leaf and garlic crushed by the press. Cook for 10 more minutes. We remove from the fire. Let the cabbage brew for 15 minutes.
   
   
   

Bon Appetit!

Delicious fresh cabbage soup with beef

Fresh cabbage soup with beef - very simple and incredibly tasty homemade soup. It is both soft and very light at the same time. This is the perfect lunch on a summer day. Try it yourself!

Servings: 6

Cooking time: 2 hours

Ingredients:

• Beef - 400 gr.
• Potatoes (medium) - 4 pcs.
• Water - 2 liters.
• Onion - 1 pc.
• Carrot - 1 pc.
• Salt, seasoning - to taste
• Tomato paste - 2 tbsp.
• Cabbage (medium) - 1 pc.
• Garlic -1 clove
• Bay leaf - 1 pc.

Cooking process:

1. We wash the beef and cut the meat into pieces so that one comes out for each serving.
2. Pour water into a saucepan, throw beef pieces into it and put on the stove.
   During the boil, a foam forms on top, remove it, and continue to cook the meat until it is ready. Approximately 1-1.5 hours depending on the type of meat.
   
3. Peel the potatoes and cut into cubes or whatever you like.
   Add the potatoes to the pot, pepper and salt the broth, and keep over medium heat until the potatoes are cooked.
   
4. Finely chop the onion, and grate the carrots.
   
   Stir and fry them in vegetable oil until a pleasant golden color, then add the pasta and mix.
   
5. We wash the head of cabbage and finely chop the cabbage. Add it to the saucepan. Cook 5 min. and throw vegetable fry.
   
   
   
   
6. Peel the garlic and chop well, add to the soup.
   
7. Throw in the bay leaf and cook for 5 minutes.
   
8. We turn off the stove, and leave the cabbage soup to brew for 15-20 minutes.
   
9. Add sour cream, stir.

Ready! Bon Appetit!

How to cook lean cabbage soup without meat?

Lean cabbage soup without meat is a light appetizing soup. This is the perfect dish for a summer lunch. Unlike the meat version, lean cabbage soup is prepared very quickly. And the recipe can be changed according to the season by adding certain vegetables: potatoes, peppers, zucchini. It turns out just amazing!

Servings: 6

Cooking time: 35-40 min.

Ingredients:

• Cabbage - 1 head
• Tomatoes - 3 pcs.
• Onion - 1 pc.
• Carrots - 2 pcs.
• Sour cream - 35 gr.
• Pepper - 1 pc.
• Water - 2 liters.
• Salt, ground pepper - to taste
• Bay leaf - 1 pc.
• Greens - to taste

Cooking process:

Bon Appetit!

Shchi from fresh cabbage with tomatoes

Fresh cabbage soup with tomatoes is an appetizing dish that can be served as a first for lunch or as a refreshment at dinner. Fragrant, with a rich taste, both adults and children will love it! This soup is a pleasure to make!

Servings: 8

Cooking time: 1,5 hour

Ingredients:

• Water - 2 liters.
• Chicken - 600 gr.
• Potatoes - 3 pcs.
• Tomatoes - 3 pcs.
• Cabbage - 600 gr.
• Carrot - 1 pc.
• Onion - 2 pcs.
• Bay leaf - 1 pc.
• Salt, pepper - to taste
• Dill - 1 bunch
• Vegetable oil - for frying

Cooking process:

1. We wash the chicken. We clean and wash vegetables.
2. We put the water on the fire to boil.
3. After boiling, put the chicken in the water, as well as 1 onion, cut in half and half a carrot. Salt water and add bay leaf. Cook until the meat is ready.
   
   
   
4. Grate the remaining carrots, and cut the onion into small pieces.
   
   Fry them in vegetable oil so that the vegetables become soft.
   
5. Dip the tomatoes for half a minute in boiling water, and then keep under cold running water. We make an incision cross on the cross and carefully remove the skin.
6. Cut the tomatoes into pieces and place in the pan. Fry over moderate heat for 15 minutes.
7. We clean the potatoes, cut into pieces of arbitrary shape and fall asleep in the broth.
   
8. Cut the cabbage into strips, send it to the pan and cook for 15 minutes.
   
9. Carefully remove the boiled vegetables with a ladle, cool slightly and cut into small pieces. We also cut chicken meat. We fall asleep everything back into the soup, and add the frying of onions and carrots.
   
   
   
10. Add pepper and salt (if not enough) and cook for another 5 minutes.
    
11. Cut the greens and add to the cabbage soup.
    
12. Remove from heat and leave to cool slightly and brew for 12-20 minutes.
    

Bon Appetit!

Delicious cabbage soup from fresh cabbage in a slow cooker

Shchi from fresh cabbage in a slow cooker is an easy and quick way to cook a delicious first course. This is a hearty and healthy soup, which has a lot of vitamins and proteins we need. And besides, neither adults nor children can resist its aroma!

Servings: 8

Cooking time: 1,5 hour

Ingredients:

• Beef - 600 gr.
• Onion - 1 pc.
• Carrot - 1 pc.
• Cabbage - 300 gr.
• Potato - 1 pc.
• Garlic - 1 clove
• Tomato paste - 2 tbsp.
• Water - 2 liters.
• Bay leaf - 1 pc.
• Salt, pepper - to taste
• Vegetable oil - for frying

Cooking process:

Tip: in the finished soup, you can put a little sour cream for taste.

Bon Appetit!

A simple recipe for cabbage soup with stew

The recipe for fresh cabbage soup with stew is a very appetizing first course. Stew will speed up cooking, and therefore a delicious dinner can be cooked in just half an hour. And your family will be delighted!

Servings: 6

Cooking time: 30 minutes.

Ingredients:

• Cabbage - ½ head.
• Potatoes - 4 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Stew - 250 gr.
• Tomato paste - 2 tbsp.
• Bay leaf - 1 pc.
• Vegetable oil - 2 tbsp.
• Salt - 1 tsp
• Vegetable oil - for frying

Cooking process:

Bon Appetit!

Classic cabbage soup with mushrooms

Shchi from fresh cabbage with mushrooms is one of the the best soups a must-have for the summer. Fresh vegetables are especially tasty and rich. useful properties, and mushrooms will give the dish an incredible flavor. No one can resist this smell!

Servings: 6

Cooking time: 45 min.

Ingredients:

• White cabbage (small) - 1 pc.
• Onion - 1 pc.
• Carrot - 1 pc.
• Potatoes - 5 pcs.
• Mushrooms (any) - 250 gr.
• Dill / parsley - 1 bunch
• Vegetable oil - for frying
• Water - 2.5 liters.
• Wheat flour - 1 tbsp.
• Sour cream - 150 gr.

Cooking process:

1. Let's start with potatoes. Young potatoes are easy to peel, so take a potato and just scrape it with a knife, removing the skin.
2. Pour water into the pan, throw the potatoes and send them to boil.
3. We clean the carrots, wash them, and then cut them into strips.
4. We also clean the onion mode.
5. Wash and cut mushrooms into small pieces.
6. Shredded onions and carrots are sent to the pan and fry in vegetable oil. When the vegetables are fried and become soft and golden, you can add mushrooms to them.
7. Preparing cabbage. Grind the head of cabbage into strips (you can cut into checkers as you like).
8. Throw the cabbage to boil in boiling water.
9. When the vegetables in the pan are softened, add the vegetable fried with mushrooms. Stir, add salt and spices to taste.
10. We collect boiled water in a glass (about 200 ml.), Stir a spoonful of wheat flour in it, and add sour cream. We mix. Pour the mass into the soup. We stir it.
11. We continue to cook for another 15-20 minutes. until all ingredients are ready.

Bon Appetit!

Shchi recipe from fresh cabbage with beans

Shchi from fresh cabbage with beans is very delicious recipe classic Russian soup. It is prepared with beans, and therefore the dish becomes even richer and more appetizing. If you want to surprise your family, be sure to try this unusual soup! A real culinary find!

Servings: 6

Cooking time: 50 min.

Ingredients:

• Meat (beef / pork) - 200 gr.
• Beans (fresh) - 300 gr.
• Cabbage - 300 gr.
• Potatoes - 2 pcs.
• Sour cream - 100 gr.
• Onion - 1 pc.
• Carrot - 1 pc.
• Tomato sauce - 2 tbsp.
• Garlic - 2 cloves
• Dill/Parsley - 1 bunch
• Salt, pepper - to taste
• Vegetable oil - for frying
• Water - 2 -2.5 liters

Cooking process:

Tip: It is better to choose meat with a bone or take ribs, so the broth will turn out to be thicker and more tasty.

If you take already dry beans for soup, be sure to soak them for a couple of hours, and preferably overnight, otherwise it will take a very long time to cook.

1. Prepare the meat: wash it and cut into small cubes.
2. We throw the meat into the water and send it to cook for 20 minutes.
3. We wash all vegetables. Finely chop the head of cabbage into strips.
4. We clean the carrots and onions. Coarsely grate the carrots, and randomly chop the onion into small pieces.
5. Cut peeled potatoes into cubes.
6. Grind the garlic cloves with a press.
7. Add beans to meat. Boil fresh beans for 10 minutes. (dry beans are best boiled in advance).
8. Now we put the cabbage into the pan, stir the ingredients and cook for another 15 minutes.
9. At this time, you can fry vegetables. We send onions and carrots to a heated pan and fry in vegetable oil. When the vegetables become soft, mix them with tomato paste.
10. Now add our vegetables to the soup. We mix. Salt and season with pepper to taste. Add minced garlic.
11. Cook the soup for another 10 minutes.
12. The finished soup is seasoned with sour cream.

Bon Appetit!

Meat soup from fresh cabbage with meatballs

Shchi from fresh cabbage with meatballs is a beautiful and fragrant soup! Shchi themselves are very tasty dish, and with meatballs they become even more appetizing. Cooking them is quite easy, but it is simply impossible to refuse such a dish!

Servings: 6

Cooking time: 50 min.

Ingredients:

• Water - 2 liters.
• Cabbage - 1 pc.
• Carrot - 1 pc.
• Onion -1 pc.
• Potatoes - 5 pcs.
• Bay leaf - 1 pc.
• Mixture of peppers - ½ tsp
• Salt - to taste
• Black pepper (peas) -3 pcs.

Meatballs:

• Pork meat (without bones) - 500 gr.
• Onion - 2 pcs.
• Salt - ½ tsp
• Pepper - ½ tsp

Cooking process:

1. We put the water to boil on the stove.
2. Grind the cabbage into strips, for simplicity, you can use a food processor.
3. We send the cabbage into boiling water.
4. We clean one onion, finely chop it, and then fry in vegetable oil.
5. We do the same with carrots, so that it fries faster, you can grate it.
6. Mix the onions and carrots, season the mixture with pepper and salt.
7. We peel the potatoes, wash them, and then cut them into small cubes. Throw potatoes in water with cabbage. We cook.
8. Wash the pork and let it dry slightly. We cut it into medium-sized pieces to make it easier to grind the meat in a meat grinder.
9. We clean the onions, cut each into 4 parts.
10. We twist the meat and onions in a meat grinder. Salt and season the meat mass.
11. Add the fried onions and carrots to the pot.
12. We form from minced meat small circles - meatballs.
13. We add them to the soup. We throw in bay leaves, peppercorns and add salt, if necessary, to taste.
14. We continue to cook the soup for 15-20 minutes. We try readiness, remove the pan from the stove.

Bon Appetit!

Fresh cabbage soup has got such a huge number of recipes that you can experiment to your heart's content. And this is just wonderful, because you can cook soup from fresh cabbage based on beef, pork or chicken broth, add mushrooms, tomatoes or bell pepper, spice up the soup with garlic or chili peppers, make vegetarian cabbage soup or surprise the household with cabbage soup with the addition of canned fish. Do you want to try all this variety as soon as possible? Then let's not waste time!

When choosing cabbage for cabbage soup, it is best to give your preference to strong autumn heads with dense leaves. Young cabbage is not suitable for making cabbage soup, as it boils quickly - we use it for making salads. Cabbage is thinly shredded when cooking cabbage soup and is usually added to the soup after the potatoes are ready. However, cabbage can be further processed - stewed or baked in the oven. The aroma that the vegetable will reveal at the same time will pleasantly surprise you and make cabbage soup simply fantastically tasty. The final thickness of your soup will depend on the amount of cabbage added. This, of course, is determined by personal preferences, but still remember that in good cabbage soup a spoon should “stand”, so we do not regret cabbage.

In addition to cabbage, potatoes, onions, carrots, tomatoes, as well as celery, bell peppers and garlic are usually added to cabbage soup. The latter, by the way, being added a couple of minutes before readiness in the form passed through a press, can significantly enrich the taste of cabbage soup, giving them an appetizing aroma. If you want a lower-calorie version of cabbage soup, skip pre-sautéing onions and carrots. To give cabbage soup from fresh cabbage the sourness loved by many, which is usually characteristic of cabbage soup from sauerkraut, you can add lemon juice or apple cider vinegar to the soup at the final stage.

Cooking cabbage soup with meat involves boiling the broth. It is best to boil a whole piece of meat for a couple of hours - this will make cabbage soup from fresh cabbage truly rich and saturated. When cooking the broth, be sure to add fragrant spices and spicy roots - the taste of the soup will turn out to be more multifaceted. We serve cabbage soup, seasoned with sour cream and sprinkled with chopped herbs, and then we wait for praise from those who try them. Fresh cabbage soup is a fragrant, satisfying and nutritious first course that will delight the whole family, and our recipes will help you cook it!

Ingredients:
400-500 g fresh white cabbage,
350 g beef,
5 potatoes
1 onion
1 carrot
1-2 garlic cloves,

1 tablespoon of tomato paste,
2 bay leaves,
salt and black ground pepper to taste,
greenery,
vegetable oil.

Cooking:
Cut the beef into portions, put in a saucepan, pour in 1.7 liters of water and bring to a boil. Skim off the foam and simmer until the meat is cooked through. After that, add the chopped potatoes, lightly salt and cook until the potatoes are soft. In the meantime, prepare a frying of onion fried in vegetable oil, cut into small cubes, carrots grated on a coarse grater and tomato paste. When the potatoes are ready, add the shredded cabbage, bring to a boil and cook for about 5 minutes. Then add the frying, garlic and bay leaf passed through the press.

Boil for another 5 minutes. Add salt and pepper to taste, turn off the stove and let the soup brew for 10-15 minutes under the lid. Sprinkle with herbs and serve.

Fresh cabbage soup with pork

Ingredients:
650 g pork pulp,
450 g fresh cabbage,
450 g potatoes
2 tomatoes
1 bell pepper
1 carrot
1 onion
3 tablespoons of vegetable oil,
2 tablespoons of tomato paste,
3 bay leaves,
salt and ground black pepper to taste.

Cooking:
Put the thoroughly washed meat in a saucepan and pour 3 liters of water. Bring to a boil and cook until tender. Fry finely chopped onion in vegetable oil until golden brown. Add grated carrots and chopped bell peppers. Pour in some water and simmer vegetables for 10-12 minutes. Then add finely chopped tomatoes and tomato paste. Stir and cook for another 5 minutes. When the meat is cooked, take it out of the pan and cut into pieces. Add chopped potatoes to the broth and cook for 15 minutes. Add finely chopped cabbage and boil for another 5 minutes. Then add the roast, meat and bay leaf. Cook for another 2-3 minutes, season with salt and pepper to taste.

Ingredients:
600 g white cabbage,
4 chicken drumsticks,
2 potatoes
1 onion
1 carrot
40 g dried forest mushrooms,
2 bay leaves,
2 tablespoons of vegetable oil,
20 g butter,
salt and spices to taste,
greenery.

Cooking:
Cover the mushrooms with water and soak until they are soft. On average, it takes about an hour. Put the chicken drumsticks in a saucepan and pour in 1.7 liters of water. Bring to a boil, reduce heat, remove foam, add bay leaf, salt and spices to taste. Cook covered until the chicken is cooked, then remove it from the broth and separate the meat from the bones.

Rinse mushrooms, squeeze and cut, if necessary. Heat vegetable oil in a frying pan and fry the mushrooms for 3 minutes. Then add the chopped onion and grated carrots on a coarse grater, fry for another 5-7 minutes, stirring occasionally. At the end, add butter and mix. Add to chicken bouillon chopped potatoes and shredded cabbage. Cook for 10-15 minutes until potatoes and cabbage are soft. Then add the frying and chicken meat, boil for another 2-3 minutes. Serve soup sprinkled with chopped herbs.

Lean cabbage soup

Ingredients:
300 g of white cabbage,
5-6 potatoes,
1-2 carrots
1 onion
3-5 tablespoons lemon juice
1-2 tablespoons of vegetable oil,
1-2 tablespoons tomato paste (optional)
2 bay leaves,

greenery.

Cooking:
Pour about 1.3 liters of water into a saucepan. Add chopped potatoes and bay leaf, cook for 15 minutes after boiling. While the potatoes are cooking, heat the vegetable oil in a frying pan and fry the chopped onion until soft. Then add grated carrots on a coarse grater and fry for another 5 minutes. Add shredded cabbage, lemon juice, bay leaf and tomato paste as desired. Stir and simmer for 15-20 minutes, adding water as needed. When the potatoes are ready, add the vegetable mixture to the pan, salt and pepper to taste. Bring to a boil, boil for a couple more minutes and serve hot, sprinkled with chopped herbs.

Shchi with canned fish

Ingredients:
300 g of white cabbage,
250 g canned fish,
2 potatoes
1 onion
1 carrot
2 tablespoons of vegetable oil,
salt and spices to taste,
dill greens.

Cooking:
Heat oil in a pan and fry chopped onion until soft. Add coarsely grated carrots and simmer until soft. In the meantime, bring 1.5 liters of water to a boil. Add diced potatoes and shredded cabbage to the water. Cook for 10-12 minutes, then add the frying and canned fish, mashed with a fork. Cook for 10 more minutes. Add salt and spices to taste. Sprinkle the finished cabbage soup with chopped dill and serve.

Shchi in a slow cooker

Ingredients:
300 g of meat,
200 g white cabbage,
2 potatoes
2 bulbs
1 carrot
2 cloves of garlic
1/2 stalk celery
1 bay leaf,
salt and ground black pepper to taste
greenery,
vegetable oil.

Cooking:
Cut one onion, grate the carrots and fry the vegetables until soft in a slow cooker in vegetable oil, setting the “Frying” mode. Transfer the roast to a plate. Next, put the meat in the multicooker bowl, add the onion cut in half, celery, bay leaf, salt and pepper to taste. Set the "Soup" or "Stew" mode for 1.5 hours. Strain the finished broth, separate the meat from the bones, discard the onion. Put meat, roast, chopped potatoes and chopped cabbage into the broth. Cook on the "Soup" or "Stew" mode for another half hour. At the end, add the garlic passed through the press and chopped greens. Salt and pepper, if necessary. Let the soup brew for about 15 minutes, after which it can be served.

Fresh cabbage soup is an excellent occasion to please and surprise your loved ones with delicious variations wonderful soup. Bon Appetit!

What is Shi? Shchi is a hot soup with cabbage as the main ingredient. Cabbage can be fresh or sauerkraut.

The dish is old with a very rich history. They have been preparing cabbage soup for a very long time and there are even several proverbs and sayings in this regard, “Schi and porridge are our food.”

There are a huge number of recipes for making cabbage soup. And in each individual family they serve their own branded cabbage soup, which you will not try anywhere else.

Ingredients.

• 500 gr. Meat.
• 200-250 gr. Fresh cabbage.
• 3-4 potatoes.
• 1 head of onion.
• 1 carrot.
• 1 Bulgarian pepper.
• 2 fresh tomatoes.
• 1 medium apple.
• Vegetable oil.
• Salt and pepper to taste.
• Greens preferably fresh.
• Sour cream.

Cooking process.

1. We cook the broth from the prepared meat. For a good broth, it is better to choose ribs or knuckle. In general, it is important that there are bones. Since the most delicious broth is obtained on the bone. And after the broth is ready. We remove the meat from the bone and in the finished dish you have only meat without bones.

2. After preparing the broth, it is advisable to strain it in order to remove small remains of bones that could appear even at the stage of chopping meat in the store.

The meat is cooked for quite a long time and during this time you can have time to prepare the rest of the ingredients.

3. Fry onions and carrots in vegetable oil.

4. Cut the tomatoes arbitrarily and smaller.

5. Put chopped potatoes into the already prepared meat broth. Cook for 10-15 minutes until half done.

6. Then we put the cabbage cut into small strips, chopped bell pepper, pureed sweet and sour apple, p omedors.

7. Mix salt and cook at a moderate boil for a few more minutes.

8. After 5-7 minutes, add the frying, mix again, let the soup boil once and remove from the stove.

Now you can arrange the cabbage soup on plates, decorate with chopped herbs, and serve.

How to cook lean cabbage soup

Ingredients.

• 300 cabbage.
• 1 carrot.
• 1 head of onion.
• 3-4 shorts.
• 1 st. a spoonful of good tomato paste.
• 1 can of red beans.
• 2 cloves of garlic.
• Vegetable oil.
• A pinch of salt and pepper.
• Greens for serving.

Cooking process.

1. Since there is no meat, you can start cooking with potatoes. Peel it, cut it, throw it into a pot of water, salt it and put it on the stove to boil.

2. Fry onions with carrots. Add tomato paste, a tablespoon of water and simmer over medium heat for 2-3 minutes.

3. When the potatoes are ready, put the chopped cabbage into the pan and cook for 5 minutes.

4. After 5 minutes, add beans without brine, garlic, and chopped greens to the pan. You can also put a leaf of lavrushka. Stir, let it boil well, boil for about 1 minute and remove the pan from the heat.

Lenten cabbage soup is ready to enjoy your meal.

Sauerkraut soup

Ingredients.

• 250 sauerkraut.
• 1 head of onion.
• 1 carrot.
• 3-5 potatoes.
• 1 bay leaf.
• 200 gr chicken meat.
• Vegetable oil.
• Salt and pepper to taste.

Cooking process.

1. Rinse the meat, cut it, put it in a saucepan with water.

2. Cut the potatoes into cubes and send them to cook with the meat when it is almost ready. Let's not forget the salt.

3. Fry onions with carrots in vegetable oil.

4. When both potatoes and meat are cooked in a pan, you can put cabbage, frying, parsley. Stir taste for salt.

5. Cook at a moderate boil for 5-7 minutes and remove from the stove.

Lenten cabbage soup with mushrooms

Ingredients.

• Fresh mushrooms 200-250 gr.
• Fresh cabbage -300 grams.
• 1 head of onion.
• 1 carrot.
• 2-4 potatoes.
• 1 sheet of lavrushka.
• Bulgarian pepper.
• Salt and pepper to taste.
• Vegetable oil.
• Greenery.

Cooking process.

1. Cut potatoes and send to boil.

2. Rinse the mushrooms, cut them into cubes and throw them into the potatoes.

3. Fry onions with carrots in vegetable oil.

4. The potatoes are cooked, you can add chopped cabbage and bell peppers.

5. After 3-5 minutes of a steady boil, add the fried vegetables, salt and pepper to taste.

6. Boil cabbage soup for a few more minutes and turn off the heat under the pan.

7. Serve a delicious dish with sour cream and chopped fresh herbs. Bon appetit.

Shchi in pots simple recipe

Ingredients.

• 3-5 potatoes.
• 250-300 cabbage.
• 1 head of onion.
• 1 carrot.
• 300 gr of pork meat.
• Spices.
• Greenery.

Cooking process.

1. Cut the meat into slices, fry in vegetable oil until golden brown. Pour in water and simmer for 20 minutes over low heat.

2. Cut potatoes and carrots into slices. Bow half rings.

3. Onions with carrots can be fried a little in a pan.

4. We begin to lay out the products in pots after cooking the meat.

5. Put a layer of potatoes on the bottom, then meat, fried vegetables. We finish the layout with chopped cabbage. Fill with water, cover with a lid and put the pots in the oven for 2 hours at a temperature of about 100-120 degrees.

Delicious cabbage soup cooked in a slow cooker

Bon Appetit.

Originally Russian classic cabbage soup was prepared from fresh or sour cabbage. They are so good that they can add the one that is in the refrigerator. And one more important point: cabbage soup should be thick so that the spoon “stands”.

Before you start cooking, you need to choose a recipe, because the dish has many varieties. In the summer season, you can put fresh cabbage, pour sauerkraut in winter. Also add carrots, root parsley, onion, garlic, parsley, celery, tomatoes, potatoes and peppers.

Preparation for cooking

The secret of proper cabbage soup is that they should be thick, rich, with sourness - this effect is given by sauerkraut or tomato sauce. And the rest - freedom for culinary fantasy.

Appetizing cabbage soup can be cooked in the most ordinary saucepan at home. Buy meat in advance, about 400-500 g, a small fork of white cabbage, 2 crumbly potatoes, 2 ripe tomatoes, 1 carrot, onion, and put roots and greens to taste. Season the already prepared dish with chopped herbs and sour cream.

“Schi is also cooked with cereals, only you need to add them before vegetables, taking into account the individual cooking time”

How to choose and shred cabbage

An excellent choice is a strong autumn head with dense leaves. Do not cook from a young vegetable, it is more suitable for a salad. Chop fresh cabbage into strips and, if desired, bring to half-cooked separately. Stew the young in a saucepan for 15 minutes, and bake a dense one in the oven, using earthenware for this. Why do it? When languishing, the vegetable acquires a special aroma that will enrich the taste of the finished soup.

How much to cook

If you are going to cook on the broth, take a whole piece of meat and boil it in water for about two hours to make the cabbage soup rich and rich. Be sure to put fragrant seasonings and roots. Enter shredded cabbage into the prepared broth. Wait until it boils and lower the potatoes, previously cut into slices.

While cabbage soup is cooking, fry carrots, onions, roots in butter. Chop the pepper into cubes, peel the tomatoes, send everything to the broth and boil a little. At the end of cooking, add the fried vegetables, parsley, black pepper.

The last step can be changed if time permits. Place the pan in the oven, covered with foil, and simmer for about an hour. Then add potatoes (chopped into cubes) and soak for another 30 minutes. After 1.5 hours, you will get soft meat with a tender thick stew, since not a lump will remain from the potatoes. And mix this fragrant liquid with cabbage, add what you like - tomatoes, Bell pepper, beans (pods), fresh herbs, mushrooms. Simmer for about 30 more minutes.

“It is allowed to add a little flour fried in a frying pan to a golden color in cabbage soup, dilute it with broth and boil a little, then put it in a sieve and wipe it.”

Fresh cabbage soup - a classic recipe

To begin with, let's cook the well-known cabbage soup from fresh cabbage. It is important not to skimp on spices and herbs in them. You can add more potatoes or do without it. But be sure to put tomatoes - acid is always appropriate.

Ingredients

Servings: 14

• beef 700 g
• water 3 l
• cabbage 400 g
• potato 4 things
• carrot 2 pcs
• onion 2 pcs
• tomato 2 pcs
• garlic 4 tooth
• Bay leaf 2 sheets
• refined oil for frying
• fresh herbs for garnish
• salt, pepper to taste

per serving

Calories: 46 kcal

Proteins: 3.2 g

Fats: 2.5 g

Carbohydrates: 2.7 g

50 min. Video recipe Print

Rinse the meat, place in a saucepan, cover with cool water and put on the stove. Throw in a whole onion. When it boils, set the minimum temperature, cook the beef until tender. Remove, cool, separate from the bone (if any).

Pass the meat broth through a sieve to remove small particles. Put on the stove.

Chop the cabbage, peel the onion with carrots (cut into cubes).

Pour refined oil into a frying pan and put vegetables for frying.

Put the chopped vegetable into the broth, continue cooking over low heat.

Put the peeled tomatoes into the pan with the vegetables (it is allowed to replace tomato sauce). Chop the peeled potatoes into cubes.

Put the fried vegetables, potatoes, meat into the broth. Cook potatoes until soft.

Wash greens well and dry. Mince the garlic.

LITTLE TRICKS! A few minutes before cooking, put chopped garlic and boil. Serve a dish seasoned with sour cream and sprinkled with chopped dill.

Sauerkraut soup - a classic recipe

The second number is sauerkraut soup, which is always good. Sour, savory, spicy notes - they have everything to make dinner not boring. And what kind of meat to take for the broth is only a matter of your taste.

Ingredients:

• 0.8 kg beef shoulder;
• 0.5 kg of sauerkraut;
• 6 potatoes;
• 2-3 carrots;
• 3 onions;
• 45-50 g of parsley root;
• black peppercorns;
• Bay leaf;
• salt.

How to cook:

1. You will need a 5 liter pot. Put the washed meat into it, pour water. After boiling, cook for 1.5 hours. During cooking, remove foam from the surface.
2. After 60 minutes, start preparing vegetables. Coarsely grate the carrots, cut the onion into small cubes.
3. Fry the onion in refined oil until translucent, then add the carrots and cook until soft.
4. While the carrots and onions are fried, cut the peeled potatoes into cubes.
5. Remove the spatula from the pan, remove the bones, cut into pieces, put back.
6. Put the potatoes into the broth. Cook until soft, about 10 minutes.
7. Lay out the sauerkraut. It should be crispy, not too salty or savory.
8. Add fried vegetables, pepper, parsley (root), lavrushka, salt. Switch off after 10 minutes.
9. Let it brew. Serve with chopped herbs.

INTERESTING! Sour cabbage soup, by order of Prince Potemkin, was included in the diet of a Russian soldier as "a particularly satisfying and healthy dish." By the way, the soldiers were satisfied with this innovation.

Cooking delicious shchi with pork

If you want, you can add potatoes to the soup. Put the peeled and diced potatoes in a saucepan 20 minutes after adding the cabbage.

Ingredients:

• 500 g pork;
• ½ white cabbage;
• 80 g of onion;
• 50 g root parsley;
• 40 g of oil;
• 2 tomatoes without skin;
• pepper, bay leaf, salt to taste.

Cooking:

1. Prepare meat broth. Remove the pork after 1.5 hours, strain the liquid part into another pan.
2. Put fresh cabbage chopped into thin strips into it.
3. After boiling, add pre-fried onions and parsley root, then return the meat there and cook for another half hour.
4. 10 minutes before the end of cooking, put sliced ​​​​tomatoes, bay leaf.
5. Season and remove from stove.

LITTLE TRICKS! Before serving, put a piece of pork, low-fat sour cream and finely chopped greens in each serving.

Chicken sauerkraut recipe

For cabbage soup with sauerkraut, it is important to choose fatty homemade chicken. Cut the carcass in half and boil the broth. If desired, you can add the onion, and when ready, remove it.

Ingredients:

• ½ part of a chicken;
• 500 g sour cabbage;
• 120 g carrots;
• 50 g root parsley;
• 25 g tomato puree;
• spices and salt to taste.

Cooking:

1. Boil chicken broth.
2. Separately stew the sour vegetable, pouring 370 ml of broth into it.
3. Combine broth and stewed sauerkraut in a saucepan.
4. Add vegetables fried with tomato puree (carrots, onion, root parsley), cook for 20 minutes. Season with spices and salt.

By the way, since it contains sauerkraut, it goes well after an “actively” festive feast. Serving on the table, put sour cream, finely chopped dill or parsley in a plate.

How to cook cabbage soup in a slow cooker

Clay pots were once used to prepare rich cabbage soup. They put all the ingredients in them and sent them to the Russian stove, in which the food languished all day, and in the evening it was served to the table. It would seem that something is simpler, but now women don’t have time for a long fuss, but there is a modern device - a slow cooker.

Ingredients:

• 0.6 kg of meat;
• ½ head of cabbage;
• 300 g potatoes;
• 100 g carrots;
• 1 pod of sweet pepper;
• 75 g onions;
• 1 tomato;
• 40 ml of unscented oil.

Cooking:

1. Fry the onion, carrot, sweet pepper, tomato in odorless oil in the “Frying” mode.
2. Put a piece of meat (preferably whole) into the multicooker bowl with vegetables. Next, add cabbage (chopped into strips), potatoes. Pour in water, salt.
3. Set the program "Soup". Usually this program lasts 2 hours, but you can add another half hour.
4. Add spices, parsley, garlic and fresh herbs at the end of cooking. Remove the meat from the multicooker and chop.

ON A NOTE! When pouring cabbage soup, place a tablespoon of sour cream in a portioned plate, sprinkle with chopped dill on top. Serve immediately.

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Benefit and harm

Rich, tasty cabbage soup is, of course, great. But the main thing is that the dish is safe for health. Despite the many positive qualities, cabbage soup from sauerkraut is quite insidious. So I made a little cheat sheet.

• Shchi improves digestion. The fiber and lactic acid bacteria in the composition help the stomach and intestines, facilitating the absorption and digestion of food.
• They will bring many benefits for colds and flu, as they contain ascorbic acid (vitamin C).
  “A curious fact: with a wet cough, sauerkraut, “appointed” in the form of cabbage soup, helps a lot”
• Quench thirst and slightly reduce body temperature during colds. One plate of cabbage soup - and you will feel better.
• They can cause exacerbation of gastritis, metabolic disorders and water-salt balance due to the high salt content in pickled vegetables.
• Not recommended for cholecystitis and diseases of the duodenum 12

calories

A dish of sauerkraut or sauerkraut is balanced and includes all the necessary nutrients. Scrupulously counting calories is not necessary, the calorie content may look something like this:

If time allows, it's good to cook cabbage soup according to all the rules, but sometimes you need to cook dinner quickly. In this case, I recommend cooking the broth in the evening, during the night the meat will become softer and more tender, it needs to be cut and returned to the liquid.

Daily cabbage soup from sauerkraut will become even tastier after heating, so in the North they often cooked large saucepan, then they froze, and if necessary, they broke off a piece, put it in a cast iron pot and heated it in a Russian oven. A dish cooked on the stove and subsequently frozen is not inferior in taste to the one from the oven.

Shchi should have a sour taste, this is a prerequisite. In addition to traditional components, you can supplement them sour apples or berries (lingonberries, cranberries), sour cream, pickles and mushrooms. In the South of Russia, they put tomatoes and sweet peppers, and modern recipes contain potatoes, which make the soup thick and tasty.

From the meat, cook a strong broth, adding bay leaves and allspice to it. While it is cooking, fry the onion in oil until translucent, then combine with grated carrots. Once the vegetable is soft, remove the pan from the stove. Remove the meat, cut into pieces, send back to the broth, add potato cubes and chopped parsley root.

After 8-10 minutes, season with sauerkraut (squeezed from the brine). However, if there are no health problems, you don’t need to do anything, just cook it in meat broth for 15 minutes, then put the fried vegetables and spices. Cook for 7 more minutes. Serve with sour cream or cream, sprinkled with fresh herbs.