Recipe for cabbage soup with meat and fresh. Shchi with beef and fresh cabbage

When trying to remember the most beloved first dish of Russian cuisine, the first thing that comes to mind is fragrant cabbage soup on rich. We decided to devote a little more attention to this dish and talk about how to cook beef.

Recipe for fresh cabbage soup with beef

Ingredients:

• beef brisket with bone - 1 kg;
• young cabbage - 1/2 head;
• onions - 1 pc.;
• carrots - 1 pc.;
• potatoes - 2-3 pieces;
• greens - to taste;
• bay leaf - 2 pcs.;
• peppercorns - 1 teaspoon;
• vegetable oil;
• salt - to taste.

Cooking

We wash the meat and put it in a saucepan along with peppercorns and bay leaf. Fill the meat with water and put on fire. Cook the broth for 2 hours on low heat, remembering to periodically remove the resulting foam. Strain the broth and pour into a saucepan. Separate the meat from the bone, cut into cubes and return to the pan.

We clean the potatoes, wash them, cut them and put them in the broth until they are half cooked. While the potatoes are cooking, saute the chopped onions and carrots in vegetable oil until golden brown. Add passerovka to the broth.

We chop the cabbage and also put it in a pan with broth. Season the soup to taste and cover. Cook the cabbage soup until the cabbage is soft, then let the dish brew for 15-20 minutes before serving.

Recipe for sour cabbage soup with beef

Ingredients:

• sauerkraut - 500 g;
• onions - 1 pc.;
• carrots - 1 pc.;
• celery root - 70 g;
• potatoes - 3-4 pieces;
• tomato paste - 1 tbsp. spoon;
• beef brisket - 500 g;
• bay leaf - 2-3 pieces;
• garlic - 2 cloves;
• salt, pepper - to taste;
• greens - to taste.

Cooking

Let's start cooking by boiling the broth. Fill the meat with bay leaf with water and put it on fire for 1.5-2 hours, periodically removing the resulting noise.

While the broth is being cooked, you can do potatoes, they should be washed, peel and cut into cubes. Carrots and celery are also peeled and rubbed on a coarse grater. Chop the onion. Heat the vegetable oil in a frying pan and fry all the prepared ingredients in it except for the potatoes. Stew the cabbage in a separate pan for 30 minutes, adding tomato paste.

We remove the meat from the broth, cut it and return it to the pan again along with the potatoes. Boil the potatoes until tender, add sautéed cabbage and cabbage to the cabbage soup. All together should boil for another 7-10 minutes and remove from heat.

To cook cabbage soup with beef in a slow cooker, first fry vegetables in a bowl until golden brown, then pour water and add meat. Cook the cabbage soup for an hour and a half in the "Extinguishing" mode, then add the remaining ingredients and cook for another 40 minutes.

Shchi is one of the favorite first courses among the Slavs. Traditionally, cabbage soup was cooked with the addition of sauerkraut, but they can also be cooked from a fresh head of cabbage. That is exactly what we will do. Today we cook soup from fresh cabbage with meat, and a step-by-step recipe for this will be presented in various versions, so that the housewives choose the most suitable one for themselves.

We cook cabbage soup from cabbage - cooking features

If you decide to cook cabbage soup from fresh cabbage, for example, if there was no sauerkraut at home, then you need to know a few secrets on how to give the dish a characteristic sour taste. What products can be added:

1. Sweet pepper.
2. Tomatoes.
3. Tomato paste.
4. Citric acid.
5. Vinegar.
6. Cucumber pickle.

Even if sauerkraut is not available, cabbage soup will still acquire a rich sour taste if you use these products. And now consider the recipes for cooking this dish in different versions. First, we will prepare the broth from various types of meat. And secondly, the cooking time of cabbage will be different. In fact, cabbage soup will turn out to be more fragrant and tasty if this vegetable is boiled well.

Cooking step by step with fresh cabbage and meat according to the cabbage soup recipe!

Let's prepare a food set: a piece of beef pulp on the bone - 700 g (it is better to take a brisket), a quarter of a cabbage head, 300-400 g of potatoes, onions - 2, carrots, fresh tomato or tomatoes - 200 g (can be replaced with two tablespoons of pasta), salt to your taste, peppercorns (4-6), bay leaf, a little vegetable oil.

Cooking process step by step

1. First of all, you need to cook the broth. We wash the meat, put it in a whole piece in a pot of water, put it on the stove. We cook with meat.
2. After boiling, reduce the heat, remove the foam from the surface of the broth until it is absolutely clean.
3. Put the onion, a couple of bay leaves and peppercorns in the pan.
4. Cover the pan with a lid, leave on low heat for an hour.
5. Remove bay leaves and onions from the finished broth, salt.
6. We clean, cut the onion head.
7. Peel and chop the carrots.
8. Finely chop the cabbage.
9. Peel potatoes, cut into cubes.
10. Heat the oil in a pan, send the onion there, and after 5 minutes, the carrots, stir.
11. Put the tomato paste or pureed tomatoes to the onion and carrot slices.
12. We extinguish the gas station for several minutes.
13. We send the potatoes to the broth first. Let it cook for 10 minutes.
14. Then put cabbage slices in the pan. We continue cooking for another 10 minutes.
15. Now it's time to season the cabbage soup with stewed vegetables. It is this dressing that will give them sourness.
16. Turn off the burner 5 minutes after adding onions and carrots.
17. Cover the cabbage soup with a lid and insist them for at least an hour.
Reference. If you do not want to add tomato to cabbage soup, then to give a sour taste, pour a little vinegar (literally a couple of spoons) or 100 ml of cucumber pickle into the pan. Taste the broth, if necessary, put a little sugar, so it will be even tastier.

It is best to serve cabbage soup with sour cream, garnished with finely chopped greens. But first you need to take out the meat and divide it into portions so that everyone gets a piece of delicious beef. And now let's move on to the second version of this dish.

Cooking cabbage soup step by step from cabbage - a recipe for pork broth

Ingredients: pork brisket - 700 g, fresh cabbage - a third of a head of cabbage, 3 potatoes, onion, carrot, bay leaf, hot pepper (a small fragment of a pod), 5 tomatoes, 4 cloves of garlic, greens - dill, parsley. You will also need a little vegetable oil for frying carrots and onions.

Cooking step by step

1. Put the washed meat, without cutting a piece, into a pot of water (no more than 2.5 liters).
2. As it boils, remove the foam.
3. Add a bay leaf, cook the meat for 40 minutes, then salt the broth.
4. Shred the cabbage, send it to the meat (the longer fresh cabbage is cooked, the tastier the cabbage soup will be).
5. We clean the potato tubers and put them whole in the broth.
6. Grind the carrots into strips.
7. Cut the onion into smaller pieces.
8. Fry the onions and carrots in vegetable oil.
9. We free the tomatoes from the skin, and send the pulp to the pan, knead with a fork.
10. Leave the vegetables to stew for 5-7 minutes.
11. After 20 minutes, remove the potatoes from the pan to a plate, mash the tubers and send back to the broth. This is necessary to thicken the cabbage soup, to make the broth more saturated.
12. We send the vegetable dressing to the cabbage soup, let it sit for about 5 minutes, taste it.
13. If necessary, to give a more pronounced sour taste, add vinegar or cucumber pickle (if any).
14. Cut the garlic cloves and hot pepper into plates and throw them into the cabbage soup.
15. Finely chop the greens, put in a saucepan.
16. After 5 minutes, turn off the heat and leave fragrant cabbage soup under the lid for an hour.

We serve the finished dish, after cutting the meat into portions, seasoning with sour cream.

Real Russian cabbage soup with meat is not just a liquid substance with cabbage, it is a rich broth, an abundance of meat and vegetables. Thanks to long cooking, cabbage soup is tender, rich and satisfying. Eating them is a pleasure. If at home there is only a fresh cabbage head, you can cook an excellent first course from it, using our recommendations.

Another useful note based on an article from the likemy.ru blog, our school of WhatsApp bloggers.

Then I thought, but to cook for dinner, and remembered a hearty Russian soup called Shchi. What could be more nutritious and tastier than Russian cabbage soup? Shchi is a national dish of Russian cuisine, which is always on everyone's lips.

Why don't we cook cabbage soup from fresh cabbage? I thought. And got down to business.

As the saying goes: “Schi and porridge are our food!”

There is one tip to make the soup very tasty - this is, of course, cook cabbage soup from fresh cabbage, and keep the ingredients in order. And at the very end, when the soup is ready, it is important to add dill and, if desired, green onions, and cover this matter in a blanket, or, as they used to do in the villages, wrap it in a sweatshirt and let it brew for 3-5 hours. So, cabbage soup did not cool down quickly and became more fragrant. This is exactly one of the secrets of delicious cabbage soup with fresh cabbage.

It is about how to cook a delicious dish, according to a traditional recipe, on a pork or beef bone, with pieces of meat. And meat can be used like beef, like pork, and chicken. But today, we will look at the pork broth recipe.

In addition, there are a few other minor nuances that I will share in the course of preparation.

So. Let's start...

Shchi from fresh cabbage with pork with a step-by-step description

Prepare the following ingredients:

• cabbage 0.2 kg.
• meat on the bone up to 1 kg.
• sweet pepper 1 pc.
• potatoes 2 pcs.
• onion 1 pc.
• carrot 1 pc.
• tomatoes 2 pcs.
• apple 1 pc.
• refined oil 4 tbsp.
• red chilli pepper.
• salt to your taste.
• greenery for decoration.
• sour cream.

When buying vegetables, special attention should be paid to cabbage. Its leaves should be fresh and firm. It is good if the cabbage was not stored in the sun during the purchase period, but in a cool place, or under a covered market. Slightly cold cabbage, with fresh drops that look like dew - and the leaf does not smell rotten, but with the aroma of a freshly plucked from the garden - this is exactly the kind of cabbage with white leaves that is needed. A stump, or a stump - we don't need it.

Cooking:

1. First of all, from the purchased pork meat, we will boil the broth. Any will do, in my case pork bones. Thanks to the bones, we get a rich broth, with no unnecessary fat. After preparing the broth, we will cut the pulp into small pieces and add it to the soup.

There is another secret to making broth that I heard in the program - What? Where? When? , there it was a question of a crystal ball or cork, which was placed in a pot of boiling broth. And the bottom line is to understand when the broth turned out to be transparent and saturated in taste - you need not only to ensure that the ball is not visible, and remove the scale in time, but also cook over low heat for a couple of hours, so that at that the moment when the crystal ball begins to tap on the bottom of the pan - this served as a warning that it would be necessary to reduce the fire, as it is very intense. It was I who gave the interpretation in my own words ... And here, from other sources:

For those who do not want to mess with crystal, you can simply boil the meat once, and periodically removing the broth, and then you should not worry that not all the broth has been removed or not followed ... You can simply drain the broth and continue cooking the meat again, already a little over an hour. But keep in mind that if you drain the first broth, then the richness of taste will be lost. It's good that when preparing cabbage soup from fresh cabbage, we compensate for this moment with cabbage. It evens out the whole taste, and it also turns out a delicious broth. But you still, take this secret about crystal into service, because our ancestors did not use it in vain!

Keep in mind that 1 liter boils away during cooking. Therefore, pour so much water at once that you do not have to top up. After all, topping up will also dilute the taste of the broth. And this is another important nuance. The main thing here is that such cabbage soup does not turn out when all the ingredients float on their own in the water, and are not bound by the aroma of the broth. This is an important point!

A light broth will bring a special appetizing dish. Try to make it in such a way that the cabbage soup attracts with its appearance. That is why we gave the broth so many moments!

It will not be difficult to determine its readiness of meat: if the pork is separated from the bones without additional effort. On average, it will take about 2 hours to cook. If you come across a young carcass, then it will cook faster. As we said earlier, any meat will do (beef, pork, chicken), but it is better to use pork or beef - it is she who will give the dish a delicious fat and rich taste. And you can also combine two types of meat!

2. After an hour of boiling the broth over low heat, you can begin to prepare the vegetables.

4. Add about 20 ml of refined oil to the pan, bring the onion to a golden brown. Make the fire moderate so that the onion does not burn out, and at the same time it is fried.

5. Peel the carrots and grate. Do not use a grater that is too fine, otherwise the carrots will simply be lost in the soup. You can cut it with a knife, however, this is a long process. But at the same time, this is the best and correct way. But I found another ideal option for myself - a Korean carrot grater. It turns out straws of medium length, which will give the soup a special aesthetics.

We put the carrots in a pan, simmer with onions for several minutes.

6. Peel the potatoes, cut into medium pieces. It turns out, as for french fries, the mode is straws, only the pieces are still in half. The best cut is below...

Peeled potatoes should not be kept without water for a long time, because they will begin to darken. Therefore, if you cleaned it in advance, then place it in a container of water. And it is even better to clean by the time the broth requires it by the time of readiness. Reading below...

7. We turn sweet pepper into straws.

8. Chop the cabbage thinner.

9. Make cuts on the tomatoes, put in boiling water for a few minutes. Remove the skin and cut the vegetables into slices. Do not grind too much, otherwise you will practically not feel the tomatoes in the soup.

In the traditional way of cooking cabbage soup, you will not find tomatoes. They give the dish the acidity that sauerkraut brings to the classic recipe. Since it is not in our recipe, we use tomatoes. In addition, you can add 1 tablespoon of tomato paste. Because if you buy a tomato out of season, it will not be as saturated as from the garden. And the tomato paste just makes up for it!

10. You can also add a sweet and sour apple to the soup, which will give the dish a sweet touch. The combination of acidity and sweetness gives the soup a special flavor. My family eats such a dish with pleasure, even asks for supplements!

11. We have finished with vegetables, now you can get the pork from the broth. No more water needs to be added. Of course, if you initially poured a small amount of water, then you can add a couple of cups. If this is your first time encountering this dish, then perhaps this will happen to you. We only add boiling water. If the vegetables are already in the pot, then you are too late.

Gradually you will adapt, and you will not repeat the mistakes that I made. But in any case, my advice for many will be useful.

12. It's time for the main cooking process. We will fill the pot with vegetables one by one, starting with potatoes. Cook it for about 10 minutes on minimum heat, add salt. If you, like me, have a standard 3-liter pot, then 1 tbsp is enough. salt.

You can first throw a smaller amount of salt, then conduct a tasting. All people have different tastes, so salting dishes is always best gradually.

14. Add tomatoes and an apple to the total mass, continue cooking for about 6 more minutes.

15. Remove cabbage soup from the stove, cover the pan, let stand for 20 minutes.

18. Pour the soup in portions and put it on the table. Decorate with herbs, be sure to serve with sour cream. To fully comply with Russian traditions, do not forget about black rye bread.

16. Taste, taste and enjoy truly delicious Russian cabbage soup. Feel free to ask for more!

You can also see the recipe for cooking cabbage soup with Ilya Lazerson:

Enjoy your meal!

Bonus - Lean cabbage soup from fresh cabbage

Surely, in every family, someone eats meat more, but for someone it doesn’t matter at all. This is the situation I have, so I have to cook 2 types of soup: one classic, the other without meat.

There are no special differences in technology. We cut vegetables in the same way, we sauté carrots and onions. Further, exactly the same process of cooking soup takes place.

Based on my personal experience, I can say that if you make the dish strictly according to the recipe, then both versions of the soup will be very tasty. For example, in this recipe, the vegetables give up all the juice, which gives the main taste. You can add a little sour cream to the soup, then the taste will become even more tender, and it will be impossible to distinguish it from the recipe with meat.

I have to try both options. Honestly, I like all soups. Each has something of its own. You can tell it in words, be sure to try to cook cabbage soup yourself, and you will understand what I am talking about. Do everything according to my instructions, and you will get a real culinary masterpiece.

Some nuances to consider when cooking cabbage soup

• Many housewives are wondering why passaging is needed. Everything is simple here: if we cook a soup with raw vegetables without preliminary passivation, then we will have to eat it all on the same day. If you want to stretch your lunch for a couple of days, be sure to passivate vegetables.
• Since we use young vegetables in the recipe, we have to give up all seasonings. The fact is that all spices, including bay leaf, will significantly kill the main taste of the dish.
• I did the same with the greens. I decorate the dish with it only when serving. If you add parsley during cooking, the color of the broth will change.
• If you use sauerkraut instead of tomatoes, then spices will not be superfluous.
• See what bones are on your piece of beef. The fact is that small particles can get into the meat, so check it carefully after cooking.
• In order for whole vegetables to float in the finished soup, they must be cooked correctly. Do not overcook, otherwise you will get porridge.

Do you like cabbage soup? And what kind of meat do you prefer to cook this soup from. Do you like it better with fresh or sauerkraut? Share your secrets below in the comments...

Technological map number 34.

Soup technology.

I took beef, meaty ribs. Pour two liters of cold water and put on fire. After the water boils, remove the foam that forms on the surface.

Until now, there is a dispute about this foam. Some say that dirt comes out with foam and should be thrown away, others that it is a healthy protein and nothing needs to be removed, just strain the broth at the end. More often I get exactly the second option, because I miss the moment of boiling.

Peel 1 carrot and onion. My onion is homemade, so I cooked it with a clean, thin skin. I threw an onion into the broth, weighing 40 grams, the remaining 60 will go into the soup itself.

Cook the meat over low heat under a lid so that it only boils a little, almost until cooked (a knife or fork freely enters the meat).

I cooked for about an hour and a half. After that, add onions, carrots, salt and ... here it is advised to add parsley root. I didn’t have it, but it was full of parsley with stems. I cut off the leaves for freezing (or grind them into soup at the very end), and threw a few stems into the broth. Cook for another half hour.

Well, while the meat with the broth is being cooked, let's take care of the soup itself.

Peel the remaining (60 grams) onions and the second carrot.

Cut the onion into small cubes, carrots arbitrarily - I have a short straw.

Heat up a frying pan, reduce the heat to low, and add the butter and onions. Saute-simmer it until transparent for about three minutes. Then add the carrots and sauté for another 3 minutes.

The technical card contains tomato puree, which I replaced with a regular tomato. Now, in the very season of tomatoes, it is simply a sin not to use them.

Peel the skin from the tomato. Completely pour boiling water, wait a minute, drain the water and immediately pour cold. After half a minute, drain and remove the skin.

Finely chop and add to the pan. Stir, mashing the tomato pieces with a fork, and sauté for another minute.

At cabbage leaves, cut off hard, tough parts and cut into a checker (medium-sized cube).

Peel potatoes and cut into small cubes. The weight of potatoes indicated in the ingredients is already peeled.

Get the meat on a plate, strain the broth, and throw out the vegetables - they have already given all the good things to the broth.

Pour strained broth into a saucepan, add up to two liters of water, bring to a boil and add cabbage, potatoes and browned vegetables. Boil for about 15 minutes.

If you use very young spring cabbage, then first lay the potatoes with browned vegetables, and after about five minutes chopped cabbage.

Next, remove some meat from the bone and cut it into soup. Once again, bring everything to a boil and turn off. Personally, I crumbled quite a bit, and served the remaining ribs to my husband as a second course, with bread and horseradish ... And myself too :)

I never put sour cream directly into the soup pot, only directly to everyone, on a plate. Although, in kindergartens for children, this is definitely done (immediately in a saucepan) and again bring everything to a boil. Raw sour cream according to the rules of the kindergarten is not allowed!

Everything, the soup for your child, and for all other family members, is ready. For seniors, you can additionally salt and pepper. For a child, the soup, according to your taste, should be undersalted. Enjoy your meal!

The word "shchi" (shti) comes from the Old Russian "sity". So called any liquid nutritious food. Cabbage stews began to be prepared in the 9th century, when this vegetable was brought to Rus' and began to grow. The dish quickly won people's love.

"Schanoy spirit" always stood in the house. Shi could afford everything. They could be cooked at any time of the year: in summer with fresh, and in winter with sauerkraut. And they never got bored.

Did you know that in the 18th-19th centuries, cabbage soup was frozen in the form of large ice circles and taken with you on the road, and then chopped, heated and eaten?

Shchi was cooked in village huts, in noble estates, and in royal palaces. Wealthy segments of the population could afford rich cabbage soup (with meat), and simpler people cooked mostly a vegetarian version - empty cabbage soup. But no matter what the ingredients were, cabbage soup was always simmered in a Russian oven. So the vegetables did not seethe in boiling water, but gradually revealed their taste.

Now you can afford at least gazpacho, even miso, even puree soup. But shchi is still the favorite first dish for many. Therefore, we will tell you how to cook excellent cabbage soup.

Rich cabbage soup made from sauerkraut or fresh cabbage

This is a modern variation of rich cabbage soup - without porcini mushrooms and turnips (may Pokhlebkin forgive us). But even an inexperienced cook can cope with the technology.

Ingredients for a three liter saucepan:

• 500 g of meat on the bone;
• 300 g of sauerkraut or fresh cabbage;
• 3 small onions;
• 2-3 potatoes;
• 2 tomatoes;
• 1 small carrot;
• vegetable oil for frying;
• bay leaf, salt, peppercorns, allspice and other spices - to taste;
• dill, parsley, sour cream for serving.

Step 1. Cook the broth

Traditionally, meat soup is boiled in beef broth, while choosing the brisket, brisket and others with a bone. But you can use pork and even chicken.

Cover the meat with water and cook over medium heat. When it starts to boil, keep an eye on the foam. Otherwise, the broth will have to be filtered.

Step 2. Add cabbage

This is the main component of cabbage soup. The most commonly used is sauerkraut. They even add its brine to the soup. Thanks to sauerkraut, cabbage soup acquires that sourness for which many people love them so much.

Sour cabbage soup is not cabbage soup at all, but a kind of kvass. So in the old days they called the honey-malt drink, which was used to treat a hangover. Now many mistakenly call sour cabbage soup with sauerkraut.

When the broth boils, add cabbage to the pan. If you have too much, then you need to rinse it first.

If you cook cabbage soup from fresh cabbage, do not forget that, unlike sauerkraut, it must be added at the end of cooking, before potatoes.

Lower the heat and taste the broth for salt. Usually the salinity of cabbage is quite enough, but if desired, you can add a little salt. Cabbage with meat should be cooked for about an hour.

Step 3. Frying

Shchi is a filling soup, which means you can’t do without frying. Fry finely chopped onions in vegetable oil, then add chopped carrots and chopped tomato to it, and at the very end another tablespoon of tomato paste so that the soup has a rich color.

Previously, onions were put in cabbage soup twice. For the first time, a whole onion along with meat when cooking the broth (then it was removed). There was even a proverb: "I'm naked, but there are onions in cabbage soup." The second time the onion was added already finely chopped along with the cabbage.

Step 4. Gather cabbage soup

After an hour and a half of cooking, fish out of the broth, and when it cools down a bit, separate it from the bone and cut into small pieces. Then return it to the soup along with the roast and potatoes.

Initially, rye flour was added to the cabbage soup for density. With the spread of potatoes, this vegetable took over the function of starching the broth.

Step 5. Add spices

About 10 minutes before cooking, add bay leaf, pepper and other spices to taste to the pan. Try cabbage soup. If they seem under-salted, salt them.

In the old days, kondums (ears with mushrooms and other fillings), bakes or nannies were served with shchi. Do you remember in Gogol's "Dead Souls": "... having taken a sip of cabbage soup and rolled off a huge piece of nanny from the dish, a famous dish that is served with cabbage soup and consists of a mutton's stomach stuffed with buckwheat porridge ..."?

Shchi is ready! As a dressing, sour cream and fresh herbs are usually used.

Previously, a cast-iron with cabbage soup could languish for hours until the stove cools down. The longer, the tastier. So there was a special kind of cabbage soup - diurnal. In composition, they are the same as ordinary meat, but they cook much longer.

To turn ordinary cabbage soup into daily ones, you need to pour them after cooking and send them to the oven, heated to 220 degrees. When the soup boils, reduce the temperature to 160 ° C and simmer for another two hours. After that, reduce the temperature by 10-15 degrees every hour until you reach 70-80 ° C. This imitates the temperature regime of a cooling Russian oven.

Another option: after cooking, wrap the pot with cabbage soup in something warm and let them cool down gradually (this will take 4-6 hours).

In addition, you can use the slow cooker, experimenting with the baking and stewing mode, as well as the keep warm function.

This is a variant of empty cabbage soup. It is perfect for those who do not eat meat or.

Ingredients for a three-liter saucepan:

• 350 g of chum salmon, cod or any other fish with a small amount of bones;
• 400 g sauerkraut;
• 150–200 g fresh forest mushrooms;
• 3 small onions;
• 2-3 potatoes;
• 2 tomatoes;
• 1 small carrot;
• 1 tablespoon of tomato paste;
• butter and vegetable oil for frying;
• bay leaf, salt, peppercorns, allspice and other spices to taste;
• dill, parsley, sour cream for serving.

Cooking

Pour water into a saucepan and add sauerkraut to it. When it starts to boil, remove the foam and reduce the heat to a minimum. Cabbage should be cooked for 40-60 minutes. Then add fresh, cut into large pieces to the broth. After 20 minutes, catch the fish, separate it from the bones and chop. Return fish to broth.

Chop and boil the mushrooms. It is better to use forest ones: white, boletus, mushrooms. Then fry them in butter. In a separate frying pan, make a frying: fry the onions, carrots, tomatoes and tomato paste in vegetable oil.

Send the mushrooms and fried to the broth and cook for about 10 more minutes. Add all spices. Don't forget to salt! After another 10-15 minutes, fish and mushroom soup is ready. They can be served in the same way as rich cabbage soup, with herbs and sour cream.

Bon appetit!

Teach your wife how to cook cabbage soup!

In modern cooking, there are several dozen varieties of cabbage soup. What cabbage soup do you cook? Share your favorite recipe in the comments.