Cabbage soup - 14 delicious cooking recipes

When we choose this Russian dish for lunch, the words "cabbage soup and porridge ..." with a certain continuation involuntarily come to mind. Finding a recipe for cabbage soup is not particularly difficult, but not every housewife succeeds in preparing a real dish with the indestructible "aroma" of antiquity. And still dare!

What is the difference between soup

Borsch - one of the variants of Slavic soups - is prepared with the obligatory inclusion of sugar beets, which gives the dish a sweetish flavor and a rich red (maroon) color. And cabbage soup is an original Russian dressing soup with a characteristic sour taste.

The difference between the two first courses lies in the methods of their preparation:

• The laying of products in cabbage soup is carried out without preliminary processing (sautéing or frying), that is, in raw form. This technique is typical only for Russian cuisine. Most of the components of borscht, unlike cabbage soup, enter the soup in almost finished condition.
• The addition of potatoes was intended to “thicken” cabbage soup. In the old days, the tubers, having fulfilled their purpose, were removed from the food. In borsch, root crops play an important role of one of the key products.
• A large set of herbs is necessarily included. Plants are added both at the beginning of the technological process and at its completion. Classical spices (laurel leaves, pepper, other components) are used in borsch, which are not essential in creating a taste.
• For cooking borsch, you need to spend at least 2 hours. Excellent cabbage soup can be obtained in an hour. The difference, as we see, is very significant.

Classic cabbage soup

Product Composition:

• beef brisket - 700 g;
• green apples, unripe (any grade) - 7 pcs.;
• half turnip;
• bulbs - 2 pcs.;
• laurel leaves - 3 pcs.;
• fresh cabbage - ½ head of cabbage;
• celery, parsley (roots and greens) - 1 pc.;
• dill - 1 tbsp. l .;
• carrot;
• potatoes - 3 pcs.;
• peppercorns - 8 pcs.;
• homemade sour cream - 100 g.

Cooking method:

1. Boil the brisket in three liters of species by languishing for at least 2 hours. Together with beef we put the roots, onion, part of the carrot. At the end of the process, salt the broth, then filter. We cut the meat in portions.
2. Pour 1.2 liters of water into the stewpan, spread the apples chopped with straws and heat the composition until the fruits are completely boiled. We will need a glass of apple broth, passed through a layer of gauze.
3. We return the meat to the broth, place potatoes, chopped carrots, the rest of the roots and finely chopped turnips, divided into cubes, into it. We continue the heat treatment of the products to a soft state of root crops.
4. Next, spread the cabbage cut into squares (1x1 cm) and the onion finely chopped. Never add vegetable overcooked in oil. In this form, it is not used in classic cabbage soup.
5. After 5 minutes attach chopped spicy greens, laurel leaves, dill and peppercorns. Pour a glass of apple broth. We leave the pan with food away from the fire after the start of a new boil.

We insist on a meal for at least 15 minutes. It was at this time that the final formation of the taste of classic cabbage soup with cabbage took place. Serve soup with homemade sour cream and herbs.

Cooking with Beans

Essential Ingredients:

• fat beef - 500 g;
• fresh cabbage - 250 g;
• beans in tomato - 1 can;
• carrots, parsley and celery roots, bulbs - 2 pcs.;
• salt, spicy greens, pepper, bay leaf;
• potatoes - 2 pcs.

Step-by-step preparation:

1. From beef tenderloin (rump), boil the broth with the addition of onions, celery roots and parsley. Salt, do not forget that pickled cabbage is present in the recipe.
2. When the meat is almost ready, remove it from the pan, separate from the bones, cut into pieces and return to strained broth.
3. Add the potato sticks, chopped carrots and cabbage, divided into small squares. We spread peppercorns, a leaf of laurel and the remaining pieces of roots into the broth.
4. Cook the products until cooked, then put the beans along with the tomato marinade and chopped herbs. We try the broth for the amount of salt and simmer the dish for another 15 minutes. Turn off the heat and insist on a quarter-hour meal.

Serve the dish hot, adding greens and sour cream to the plates.

Green sorrel soup

This brightly decorated dish is in demand at any time of the year. In summer, sorrel cabbage soup is presented in a cold form, in winter it is such a hot first - a source of vitamins and substances useful to the body.

Component List:

• beef brisket - 400 g;
• fresh sorrel - 1 bunch;
• onion and carrot;
• cloves of garlic - 4 pcs.;
• roots and greens of celery and parsley - 1 pc.;
• laurel sheets - 2 pcs.;
• peppercorns - 10 pcs.;
• potatoes - 3 pcs.;
• eggs — 3 pcs.;
• salt, sour cream;
• onion feathers, dill - 1 bunch each.

Order of preparation:

1. We put the beef in a pan with water and boil a delicious broth.
2. Thoroughly wash the sorrel, shake off the excess liquid, cut off the hard stems and divide the greens into small pieces.
3. We also process bunches of green onions and dill, finely chop and place in a bowl with sorrel.
4. Hard-boiled eggs, cool and peel. Separate the yolk and grind it with a fork. Cut the protein into small cubes.
5. In pre-strained boiling broth, spread the peeled and sliced ​​potatoes. Following him, we send into the pan a finely chopped onion, chopped carrots, peppercorns and laurel leaves. Boil the products until cooked.
6. Add sorrel, onion feather parts, dill, egg composition and meat sliced ​​in portions to the soup.If desired, season the green cabbage soup with a spoon of tomato paste and mix the soup. We reduce the heating intensity after the start of a new boil, and after 3 minutes we completely turn off the fire.

Be sure to insist the soup for at least a quarter of an hour and serve food with homemade sour cream.

Sour Cabbage Soup

The list of components:

• beef on the bone - 700 g;
• potato tubers - 3 pcs.;
• cloves of garlic - 5 pcs.;
• homemade lard - 100 g;
• sauerkraut - 250 g;
• bulbs - 2 pcs.;
• carrots, roots (greens) of celery, parsley - 1 pc.;
• lean oil;
• tomato paste - 30 g;
• a pinch of regular sugar.

Cooking Technology:

1. Boil the meat by the method of languishing, adding, as always, the onion and half the composition of the peeled roots.
2. Squeeze the cabbage from the brine, place in a frying pan with vegetable oil and shredded onions, simmer over low heat until soft. At the end of the process add tomato paste, a pinch of salt and hot pepper.
3. We cut the fat into small squares and place in a mortar with chopped cloves of garlic. Add a spoonful of hot broth here and grind the components until a homogeneous gruel.
4. We filter the broth and put into it potatoes cut into bars, as well as the remains of chopped roots of parsley and celery. Boil the products until cooked.
5. Add the stewed cabbage, 20 g of brine and garlic pulp with lard. Bring the dish to a boil and turn off the heat. Leave the dish for 20 minutes to insist.

Season the cabbage soup with sour cream and herbs, serve the first dish with fresh brown bread. Indescribable pleasure!

Lenten Recipe

Ingredients:

• dry porcini mushrooms - 8 pcs.;
• bulbs - 2 pcs.;
• sauerkraut - 700 g;
• turnip or rutabaga, carrots - 1 pc.;
• parsley root;
• potato;
• buckwheat groats - 1 tbsp. l .;
• laurel leaves - 3 pcs.;
• dill - 1 tbsp. l .;
• cloves of garlic - 4 pcs.;
• peppercorns - 7 pcs.;
• oil (olive, poppy or sunflower) - 30 g;
• fennel seeds (anise or coriander);
• sour cream - 100 g.

Cooking:

1. Cut the potato tuber into 4 parts and place in a stewpan along with mushrooms. Pour 500 ml of drinking water and start heating. When the liquid boils, we get the spore organisms, cut into strips and return to the broth. Cook until tender.
2. The cabbage squeezed from the brine is placed in a clay pot with 0.5 l of boiling water and sent for half an hour to the oven (200 ° C). The resulting broth is poured into a separate enameled container, and a little salt is added and mixed with finely chopped onions.
3. Next, prepare the flavored oil. To do this, heat (do not fry!) Fat in a saucepan, adding a pinch of coriander, fennel or anise seeds.
4. Sprinkle the cabbage with the resulting oil composition and completely rub the aromatic mixture into it with a wooden spoon. Return the cabbage to the cabbage broth.
5. Add to it 1 liter of mushroom broth and a spoonful of buckwheat. Groats completely boil in the soup, but enrich it with a unique delicate taste. Use this old-fashioned soup soup method more often.
6. We combine two compounds: mushroom with potatoes and cabbage. Add the leaves of laurel, peppercorns, finely chopped turnips and chopped carrots. Tomim products for another 15 minutes.

Cooked lean soup, we insist half an hour, serve with sour cream and herbs.

The first dish in the multicooker

A recipe in a slow cooker, adapted to modern conditions, allows you to get no less tasty and wholesome food than what was cooked in Russian ovens.

Product Composition:

• onion, carrot - 1 pc.;
• beef - 500 g;
• potatoes - 3 pcs.;
• lean oil;
• fresh cabbage - ¼ head of cabbage;
• cloves of garlic - 3 pcs.;
• Sweet pepper;
• salt, laurel leaves, roots and celery greens.

Order of preparation:

1. We clean and wash the vegetables. Cut the potatoes into small cubes. We extract seeds from pepper and divide the fruit into strips. Finely chop the carrots and onions.
2. Pour 30 g of vegetable oil into the unit bowl and spread the vegetable composition. Turn on the "Frying" mode and select the cooking time 10 minutes.
3. The washed meat is separated from the bones, cut into portions and added to the capacity of the multicooker at the end of the frying stage. We attach the cabbage squeezed from brine, salt and a bay leaf. We spread peppercorns, chopped garlic and dill, slices of celery root here.
4. Pour 3 liters of boiling water, select the program "Soup" (or "Stew") and determine the cooking time 40 minutes.

After the finish signal, we are in no hurry to open the device for another quarter of an hour. Our patience will be rewarded with the wonderful taste of the insistent.

With mushrooms and fresh cabbage

 

Necessary components:

• chicken drumsticks - 5 pcs.;
• dried porcini mushrooms - 500 g;
• potato tubers - 3 pcs.;
• white cabbage - 500 g;
• carrot and bulb;
• ghee - 20 g each;
• rock salt, spices and spices.

Cooking Technology:

1. We leave the dried mushrooms for an hour in water so that they “bloom” and swell.
2. Boil chicken legs for 30 minutes. in 1.7 liters of filtered fluid. After half an hour, add to them a bay leaf, salt, chopped roots of spicy plants and peppercorns. Cook until the ham is cooked.
3. We filter the broth in a clean pan and set on fire. Separate the chicken meat from the bones and cut it into pieces.
4. Heat sliced ​​mushrooms, onions and carrots in ghee. After evaporation of the liquid, fry the products until a golden hue.
5. We spread the cubes of potatoes and shredded cabbage into the boiling broth, boil until soft. We attach the mushrooms fried with vegetables and pieces of meat. Turn off the fire after 2 minutes. active boiling.

After 15 minutes serve cabbage soup, pouring on plates and seasoning with sour cream with chopped herbs.

On beef broth

Necessary components:

• a piece of fatty brisket - 700 g;
• carrots and tomatoes - 2 pcs.;
• potatoes - 3 pcs.;
• turnip onion - 2 pcs.;
• roots and parsley, celery - 1 pc.;
• cloves of garlic - 4 pcs.;
• a quarter of a head of cabbage;
• laurel leaves (2 pcs.), peppercorns (8 pcs.);
• sour cream.

Cooking method:

1. Place the brisket in a pot with drinking water, add ½ part of the peeled celery and parsley roots. We put a small carrot and onion here, put the pan on the stove.
2. To get a cool broth, boil the products for 2 to 3 hours. After the boiling begins, reduce the heating to a minimum so that the broth hardly “shakes”. This is an indispensable condition for proper cooking, so we periodically look into the pan and adjust the height of the flame. Do not forget to clean the foam.
3. After 1.5 hours, salt the broth and place laurel leaves in it. At the end of the process, filter the composition, discard the roots, and divide the meat into portions.
4. Dip the boiled potato into the boiling broth and cook until half ready. Add chopped carrots, the rest of the roots, chopped onion, peeled tomato slices and pieces of beef.
5. Continue cooking for another 7 minutes. and turn off the fire. Infuse soup for 20 minutes.

After the proposed method for producing cabbage soup on such a tasty broth, another “simplified” technique will seem like just culinary “sacrilege”.

Daily cabbage soup - the right technology

Knowing about the certain difficulty of preparing an old Russian dish, many "bypass" daily cabbage soup, depriving themselves of such pleasure!

List of ingredients:

• veal, fat beef, chicken fillet - 150 g each;
• parsley and celery roots - 1 pc.;
• homemade cabbage - 600 g;
• bulbs and carrots;
• tomato paste - 30 g;
• natural butter - 40 g;
• cloves of garlic - 3 pcs.;
• flour (preferably wheat) - 60 g;
• salt, pepper, including peas, a leaf of laurel.

Step-by-step preparation:

1. Cut the beef and veal in small portions and spread in a saucepan. Pour 3 liters of drinking water and heat at medium flame height.
2. After the boil begins, reduce the heat to a minimum and cook for 2.5 hours, adding salt, half the peeled roots and peppercorns in the middle of the process.
3. After the specified time, place the chicken fillet in the broth. After waiting for a new boil, we again switch to the mode of languishing.
4. After 30 minutes put cabbage squeezed from juice into cabbage soup and continue cooking for 10 minutes.
5. We heat the butter in a cast-iron cauldron and pass in it finely chopped carrots, onions and chopped roots.
6. Add chopped garlic and pepper to the vegetables, pour in the flour and after a minute season the composition with a tomato paste, continuously mixing the products. Dilute the thick mixture with a soup ladle.
7. We remove the finished meat from the pan, pour the soup into a cauldron with vegetables and return the sliced ​​meat portions. Continue cooking for another half hour.
8. At the final stage, pour the completely chilled soup into special containers and send it to the freezer for 2 to 3 days.

We finish the “test” of daily cabbage soup in the cold. We take out the frozen product, heat it and lay it out on portioned plates. Season the dish with chopped herbs and sour cream.

How to cook in pots

Despite the attractiveness of a variety of delicious recipes for making cabbage soup, a dish in pots always remains a welcome culinary classic.

Essential products for 4 servings:

• meat - 500 g;
• onion and carrot;
• tomatoes, potatoes - 2 pcs.;
• sour cream - 100 g;
• egg;
• sifted female - 260 g;
• sauerkraut - 350 g;
• vegetable oil - 30 g;
• broth (for dough) - 300 ml;
• salt, pepper, roots, greens.

Step-by-step preparation:

1. Boil meat using the recommendations of previous recipes.
2. We select 2 cups of broth, cool and pour into a separate bowl. Drive an egg into it, sift the flour and knead the elastic dough. Cover the product with foil and send to the refrigerator.
3. Stew sauerkraut in oil until almost ready. Cut carrots, potatoes and onions into cubes.
4. We distribute the prepared products in clay pots, carefully pour the broth and add a spoonful of sour cream.
5. We take out the dough, divide it by the number of containers and roll out the cakes. We cover the dishes with them, simulating the lids. We send the pots for an hour to the oven (180 ° C).

We serve cabbage soup right in the pots, sprinkling with chopped herbs. Instead of bread, we have rosy and very tasty donut-lids.

Pork

It's time to cook the cabbage soup in a special way - with pork in Ural style.

Product Composition:

• potato tubers - 4 pcs.;
• sauerkraut - 300 g;
• pork (preferably semi-fat) - 500 g;
• carrot, onion - 2 pcs.;
• tomato paste - 20 g;
• cereal (pearl barley or millet);
• oil (olive or sunflower);
• salt, regular sugar, pepper, roots.

Cooking Technology:

1. Boil pork in three liters of drinking water. Add laurel leaf, onion, carrot, peeled roots and peas to the liquid. At the end of cooking, put salt.
2. Next, filter the broth and lower the potato tubers, cut into large pieces, into it. Boil until half cooked.
3. We take out 2 root vegetables, add washed pearl barley, squeezed cabbage, finely chopped onion head and chopped carrot to the soup.
4. Pounded potatoes are pounded to the consistency of mashed potatoes, then returned to the pan - this is how old cabbage soup “thickened”.
5. Pour 20 g of cabbage brine into the soup, add pepper, tomato paste and a pinch of regular sugar. We continue cooking for 20 minutes on low heat.

The first pork dish in the Ural version turned out to be thick, rich, with a very unusual, but very pleasant taste.

Cabbage soup according to an old recipe

Dish Components:

• fresh cabbage - 500 g;
• onions - 200 g;
• smoked meat and bone - 700 g;
• carrot, tomato, potato;
• roots and greens of celery, parsley;
• cloves of garlic - 5 pcs.;
• marjoram - 1 tsp.

Cooking method:

1. Smoked meat is placed in a pan with purified water, boiled for at least 1.5 hours, until the bones and meat are separately from each other.
2. Cut the peeled vegetables into cubes, cabbage into squares, divide the tomatoes into small slices.
3. We extract the meat components from the broth, and instead place the prepared vegetables. Add chopped roots, laurel leaves, pepper and marjoram to the pan. Boil the products for 30 minutes. after the boil begins.
4. 10 minutes before the end of the process, return to the smoked broth and place the chopped garlic.

The method of cooking old cabbage soup today has certain corrections, but the culinary meaning of healthy food is practically unchanged.

Fast and hearty stew dish

A recipe for stew on a stew will help out in nature, when traveling to the country or, if necessary, quickly and appetizingly feed a hungry family so that it does not inadvertently "eat" the hostess.

Ingredients:

• carrots, tomato, turnip;
• potatoes - 3 pcs.;
• can of stew (beef or pork) - from 300 g;
• white cabbage - 350 g;
• salt, roots (parsley, celery), pepper, herbs.

Cooking:

1. We take out the fat from the jar with the stew, put it in the pan. We pass in it until golden brown finely chopped onions and carrots. Add slices of peeled tomatoes and simmer for 10 minutes.
2. Cut the potatoes into small cubes, pour boiling water and boil until half cooked. We attach the cabbage squeezed from juice, salt, pepper and chopped roots of parsley and celery. Cook until soft.
3. Now it's the turn of the stew. We spread the meat in the soup along with fried vegetables and herbs. We boil for 3 minutes, turn off the heat.

The taste and aroma of simple food is formed during cooking.

Cabbage soup on the stew does not need to be insisted, because immediately we call the family at the table.

On chicken stock

Product Composition:

• potatoes - 2 pcs.;
• carrot, onion, sweet pepper - 1 pc.;
• chicken;
• fresh cabbage - ½ kg;
• oil (ghee or sunflower);
• celery root
• salt, spices, seasonings, herbs.

Cooking method:

1. We gutted the poultry, burn the burners over the fire, wash it and place it in a pan with two liters of water. Cook until tender along with a leaf of laurel, peas of pepper and half chopped celery root.
2. We chop the carrots and sweet fruit (without seeds), finely chop the onions and all together we pass in oil until a yellow-golden hue.
3. We filter the broth, boil potatoes chopped into cubes, the remaining parts of celery and chopped cabbage for another 15 minutes. We add golden vegetables to the products, the desired amount of chicken meat and bring the soup to a boil. Turn off the fire.

How to choose the right recipe for cabbage soup? The best will be a description of that dish, reading which we will be able to clearly understand the stages of preparation and present a finished image of the future dish. Use this advice - you will see the result!