Tips on how to cook cabbage soup. How to cook your favorite Russian dish

Delicious rich cabbage soup - a dish of traditional Russian cuisine, cooked with sauerkraut or in summer version with fresh cabbage. Meat broth (beef, pork, chicken) and meat make it hearty, rich, but the soup is also cooked with stew and even meatballs. There are even lean and mushroom versions of cabbage soup. Served with sour cream green onions, fresh herbs.

Classic cabbage soup

Time: 1 hour 40 minutes
Servings: 12 persons.

Ingredients:

meat, cabbage - ½ kg each;
carrot - 1 pc.;
onion, potato, Bay leaf- 2 pcs.;
tomato paste - 1 tbsp. l.;
oil (lean) - 2 tbsp. l.;
garlic cloves - 4 pcs.;
greens - ½ bunch;
water - 3 l;
sour cream, spices.

Cooking method:

Wash the meat, cover with water, bring to a boil. Reduce the heat to a minimum, cook for about an hour, periodically removing the emerging foam.
While the broth is cooking, sauté in hot oil until golden color chopped onion, add grated carrot.
When it softens, put in the paste. Cook the roast for 5-7 minutes.
Remove the meat, cut into small portions, return to the broth.
Place medium-sized potatoes cut into cubes, shredded cabbage to the meat.
When the soup boils, pour in the roast, cook for 20 minutes.
Pour finely chopped greens, chopped garlic and grated with salt, add pepper and parsley.
Serve in portions, adding a spoonful of sour cream.

Time: 1.5 hours
Servings: 10 persons.
Difficulty: accessible for beginners.

For cabbage soup prepared according to this recipe, you can take any part of the chicken. With skin, if you want a richer soup, or breast for a more dietary option.

Ingredients:

chicken meat - 0.4 kg;
fresh cabbage - ½ kg;
onion, carrot - 1 pc.;
garlic cloves - 2 pcs.;
potatoes - 3 pcs.;
tomato paste - 2 tbsp. l.;
water - 2.5 l;
herbs, spices, seasonings.

Cooking method:

Wash the chicken, cover with water, boil. Remove the foam, turn down the heat and simmer for 40 minutes.
During this time, prepare the vegetables, peel and chop.
Remove the meat, cut (if there is skin, remove the bones), return to the broth.
Saute the onion cut into small cubes until softened, add the grated carrots. After 5 minutes, put the pasta, cook the roast for another 3 minutes.
Put diced potatoes, finely chopped cabbage into the soup.
After 5 minutes, pour in the frying, add the garlic, passed through the press, spices, seasonings. Cook the dish for another 15 minutes.

White cabbage soup with mushrooms

Time: 1.5 hours
Servings: 12 persons.
Difficulty: accessible for beginners.

For this recipe, you can use any mushrooms - fresh, pickled or dried. The latter will need to be soaked for 2 hours, and then boiled in salted water, the rest must be washed, cleaned (if necessary) and added to the frying.

Ingredients:

potatoes - 3 pcs.;
cabbage (fresh, white, small), onion, carrot, tomato - 1 pc.;
mushrooms - 50 g;
water - 3 l;
oil (vegetable) - 30 ml;
spices, herbs.

Cooking method:

Fry the chopped onion in a pan, add the grated carrots, fry until soft.
Add sliced mushrooms, after 5 minutes diced tomato.
Boil water, pour in the vegetable-mushroom mixture, add spices.
After the next boil, put the potatoes cut into cubes in the cabbage soup.
After 20 minutes, add chopped cabbage and cook until all vegetables are cooked. When serving, sprinkle with finely chopped herbs.

Pork savory dish

Time: 2 hours 45 minutes
Servings: 12 persons.
Difficulty: accessible for beginners.

With this fresh cabbage soup recipe, opt for bone-in pork. So your soup will turn out more satisfying, rich.

Ingredients:

pork (on the bone) - 0.5 kg;
cabbage (white, fresh) - 200 g;
pepper (Bulgarian), apple, carrot, onion - 1 pc.;
potatoes, tomato - 2 pcs.;
oil (lean) - 40 ml;
water - 3 l;
salt, pepper (black, ground), hot pepper (capsicum), dill, sour cream - to taste.

Cooking method:

Pour the washed pork with water, bring to a boil, reduce the heat and cook until the meat is cooked (about 2 hours).
During this time, prepare the vegetables: cut the onion into small cubes, potatoes and tomatoes without skins - large, pepper and peeled apple - into strips, grate the carrots, finely chop the cabbage.
Sauté the onion until transparent, add carrot shavings, fry until it softens.
When the meat is cooked, take it out, and put potatoes and spices in the broth, cook for 10 minutes.
Then pour in Bell pepper, cabbage and chopped hot peppers.
After 7 minutes, add an apple with tomatoes and fry. Put in the chopped meat.
Boil cabbage soup for another 5 minutes, then remove from heat, cover and let stand for 20 minutes.
Serve with sour cream, finely chopped dill.

Time: 2.5 hours
Servings: 12 persons.
Difficulty: accessible for beginners.

Groats make the soup more satisfying. In addition to millet, barley can be added.

Ingredients:

meat (any), fresh cabbage - ½ kg each;
carrot - 1 pc.;
onion, potato - 2 pcs.;
tomato paste, millet - 2 tbsp. l.;
oil (lean) - 20 ml;
water - 3 l;
seasonings (aromatic herbs, garlic), spices.

Cooking method:

Boil the meat until tender, remove, cut and return to the pan.
Add diced potatoes, washed millet. Let the soup come to a boil, turn down the heat and simmer until the potatoes are tender.
In the meantime, simmer finely chopped cabbage in hot oil, time - 20 minutes. Add paste.
Separately, make a frying of onions with carrots, mix with cabbage. Pour the vegetable dressing into the soup. Add spices and seasonings, mix. Remove from heat, leave for half an hour.

Secrets of delicious cabbage soup

Choose cabbages with firm, springy leaves that smell fresh, not damp. It is desirable to purchase it in the covered market, and not on the shelves located under scorching sun.
Try to boil the broth so that it is clear. To do this, collect the foam in time. To make it tastier, use 2 types of meat. For flavor, put parsley, celery, and leeks along with the meat.
Please note that during cooking, part of the broth boils away (often about 1 liter), so put it on to boil right amount liquid so you don't have to add it later. From this, the taste of the soup will become worse.
If you want to add sourness to the soup, pour in a little vinegar.
It is better to chop the greens and put in the soup before serving, so that it does not lose its flavor.

Video

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 households. 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.

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.
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.
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.
Send the vegetables to fry in vegetable oil, after about 7 minutes enter tomato paste or a few fresh, skinless tomatoes. Cook another 7 minutes, stirring.
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.
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.

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.
When the rich broth is cooked, remove the tenderloin and cut it into equal appetizing pieces. Send back to the saucepan. Add the chopped white cabbage.
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.
Send the vegetables to the pan, fry in corn oil until tender. Then add tomato paste, mix everything well and continue languishing.
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.
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.

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.
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.
After that, remove the vegetables into another container. Rinse the chicken, cut into equal slices and similarly fry in a slow cooker on the “Baking” mode (duration 15 minutes).
Add the roasted vegetables to the chicken, add water. Salt and pepper the dish, add spices. Turn on the "Extinguishing" program for 25 minutes.
After a specified period of time, send chopped cabbage and potatoes to the chicken, continue languishing. Skim off the foam that will form.
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.

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.
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. Add cold water if necessary. Thus, you can completely get rid of the foam. Keep in mind, the broth will cook for about 3 hours.
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.
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. Once the components are golden hue, mix the frying into the main products.
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

Peel and wash all vegetables. Finely chop the onion, do the same with white cabbage.
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.
Send the roast to the pan. Cut the peeled potatoes and send to the rest of the ingredients.
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.

Prepare all vegetables properly. Wash thoroughly and grind in the usual way.
Pass the carrots through a grater. Root crops, cabbage and onions must be boiled for a third of an hour in salted water.
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.

Make small balls from minced meat. Place the workpiece in a saucepan with cold water, start the cooking process. Wait for the liquid to boil.
In parallel, wash the potatoes and remove the uniform. Chop the root vegetable into cubes. Shred the cabbage. Send vegetables to meat. Fry chopped onions and grated carrots in oil.
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

Finely chop the cabbage, send it 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.
Cut the ham into thin strips. Fry the meat product with mushrooms and cabbage over high heat. Remember to stir the ingredients frequently. Boil water in a saucepan, combine all ingredients. Simmer the dish for half an hour, add prunes.
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 your loved ones with unique recipes. Feel free to experiment and add different ingredients to improve the 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 for 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 a very satisfying and tasty dish.

Ingredients:

0.5 kg of fresh cabbage;
0.7 kg of beef or pork;
3 art. l. tomato paste;
1 large 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 the 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 at closed lid, periodically skimming off the foam.

2. Fry the flour in a pan until golden brown (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 in a small saucepan butter and simmer in it on very low heat the fried vegetables with cabbage, tomato paste and flour 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 cabbage soup is prepared very quickly, while compared to meat soup, they are a lighter dish. 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, bay leaf, herbs to taste.

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.

Probably everyone knows that proper and balanced nutrition is the key to the health of the whole organism. At the same time, most gastroenterologists and nutritionists agree that first courses must be present in a balanced daily diet. They support health digestive tract, contribute to the normalization of the water-salt balance, and can be an excellent source of many useful substances. Shchi is one of the most famous native Russian dishes. Let's clarify the recipe for how to cook cabbage soup from fresh cabbage, we will give a detailed step by step recipe.

How to cook cabbage soup at home?

To cook delicious and fragrant cabbage soup, you need to prepare half a kilogram of meat, half a kilogram of cabbage, one medium carrot and a couple of onions. Also use a tablespoon of tomato paste or a couple of tomatoes, two medium potatoes and a couple of tablespoons of vegetable oil. You will also need half a bunch of greens, a couple of bay leaves, about a hundred grams of sour cream, two to four cloves of garlic, pepper and salt, depending on your taste preferences.

Rinse the meat and send it to the pan. Fill with cold water and put on a medium fire. Bring the broth to a boil, remembering to remove the foam with a slotted spoon.

Then reduce the heat under the pan to a minimum and cover the container with a lid. Leave the broth for an hour. Next, remove the meat, chop into portioned pieces and return to the soup.

While the broth is cooking, prepare the vegetables. Peel the onions and carrots, wash them. Chop the onion into small cubes, and grate the carrot on a medium grater.

Heat a skillet with vegetable oil over medium heat. Fry the onion with carrots on it until half cooked. Then add tomato paste to the pan. When using tomatoes, wash them well, cut into arbitrary slices and add to the fry in the same way.

Continue to sauté the vegetables for five to seven minutes, stirring occasionally.

Start preparing your cabbage. Remove the top leaves from it and chop into thin straws or squares (as you like).

Peel potatoes, wash and chop into pieces.

Send potatoes and cabbage to the finished broth. Bring to a boil over medium heat, then reduce heat. Put the prepared frying into the cabbage soup and continue to cook them for fifteen to twenty minutes (until the potatoes are ready).

Wash greens and chop finely. Peel the garlic and pass through the garlic. Mix the resulting garlic mass with salt.

Immediately before the end of cooking, add bay leaves, herbs and garlic mass to the pan. Fresh cabbage soup is almost ready. Turn off the heat, cover the soup with a lid and leave for fifteen minutes. Serve the finished dish with sour cream.

How to cook cabbage soup - step by step recipe without potatoes

To prepare this tasty dish you need to stock up on half a kilogram of fresh cabbage, seven hundred grams of beef or pork, three tablespoons of tomato paste and one large carrot. Also use a couple of medium onions, some vegetable oil, a bunch of herbs (you can also use dried or frozen herbs), salt and spices depending on your taste preference.

Pour cold water into a four-liter pan, send the meat into it. Cover the container with a lid and put on a medium fire. Bring the broth to a boil, then reduce the heat and simmer for one hour. Do not forget to periodically remove the foam with a slotted spoon.

Strain the finished broth, salt it and send it back to the fire.

Prepare the vegetables: finely chop the cabbage, peel the carrot and grate it on a medium grater, chop the onion into smaller pieces.
Heat up a frying pan with vegetable oil. Fry the onion in it until a little golden, then add carrots to it, mix and continue frying for another couple of minutes. Toward the end of cooking, add a finely chopped clove of garlic to the vegetables. And before you turn off the fire under the pan, add tomato paste to it. If you are using a fresh tomato, cut it into small wedges and stir-fry along with the garlic.

The meat taken out of the broth must be cooled and cut into small cups (not particularly small). Immerse the meat and cabbage in the broth. Boil for ten minutes after boiling. Next, put the tomato roast in a saucepan, add spices and herbs. Boil for another five minutes, then turn off the heat. Shchi from fresh cabbage without potatoes is ready.

Fresh cabbage soup with mushrooms
In this recipe, mushrooms are used instead of meat, which adds a particularly interesting taste and aroma to the finished dish.
You should prepare half a kilogram of fresh cabbage, three hundred grams of fresh mushrooms, one onion, one carrot. Also use one hundred grams of ham, ten pieces of prunes (pitted), some vegetable oil, salt, bay leaf and herbs.

Chop the cabbage into smaller pieces and fry it in a pan with vegetable oil. Cut the onion into half rings, grate the carrots on a grater. Grind the mushrooms into thin slices, and the ham into strips.
Send all the prepared vegetables, mushrooms and ham to the cabbage in the pan. Fry with constant stirring.
Boil the required amount of water in a saucepan. Pour the contents of the pan into it, boil for twenty to thirty minutes. Salt, pepper to taste.
Then add prunes, boil for another ten minutes.
Pour greens and bay leaves into the cabbage soup, then turn off the fire.

Calories: Not specified
Cooking time: Not specified

Shchi is a traditional Russian dish. They cook cabbage soup in meat broth, but you can use chicken and even fish, and in fasting, cook cabbage soup in vegetable broth. Depending on the type of meat chosen, the taste of the broth will be different, but the rest of the ingredients of the dish remain unchanged in any recipe - these are cabbage, potatoes, roasted vegetables, garlic and herbs. Traditionally, cabbage soup is cooked with sour, but this option is ideal for winter, but for now there is still tender fresh cabbage, you can deviate from traditions and cook no less delicious cabbage soup from fresh cabbage, a recipe with a photo of which we bring to your attention today.

Ingredients:

- pork on the bone - 700-800 gr;
- water - 3 liters;
- potatoes - 4 pcs;
- cabbage - 500 gr;
- carrots - 1 large;
- bow - 2 pcs;
- tomatoes - 3 pcs;
- vegetable oil or pork fat (melted) - 2 tbsp. l;
- garlic - to taste;
- any fresh herbs;
- ground black pepper, salt - to taste;
- bay leaf - 1 pc (optional);
- sour cream, Rye bread- for submission.

Recipe with photo step by step:

First you need to cook a rich broth for cabbage soup. A pressure cooker will do an excellent job with this task - the meat will cook quickly, the broth will be transparent and strong. We take meat on the bone, but not lean, but with fat. Pour 3 liters into the pressure cooker cold water, put the meat, salt to taste and bring to a boil. We remove the foam, cook the meat on low heat for 5-10 minutes until the foam stops forming. Then we close the hermetically with a lid and cook for another 20-25 minutes under pressure. If there is no pressure cooker, cook the meat for about an hour, periodically skimming off the foam.

When the meat is almost ready, we start cutting vegetables. It is better to take starchy varieties of potatoes so that they boil in broth - cabbage soup will be tastier with such potatoes. Cut the potatoes into strips or cubes, slices.

Finely chop the onion.

Peel the carrots, grate it on a coarse grater (or cut into thin strips).

The broth needs to be cooled slightly (this is a tip for a pressure cooker), strain. Remove the meat, separate from the bone, cut into portions. Cover to prevent drying out, and put the broth back on the stove and bring to a boil. Put potatoes in boiling broth, cook until potatoes are ready.

Sauté vegetables in oil or melted pork fat until soft.

Add finely chopped tomatoes, simmer for a few more minutes.

By this time, the potatoes will be almost ready, and you can send stewed vegetables to the pan. Cover the soup with a lid, simmer on low heat for 10 minutes.

Shred the cabbage into strips, not very thin.

We spread the cabbage in the broth with vegetables, stir. We try cabbage soup for salt, if necessary - add salt. Season with ground pepper and throw a bay leaf. Cook cabbage soup after boiling for 7-10 minutes. Before removing the pan from the stove, add finely chopped garlic, herbs, pieces of meat. Cover the soup with a lid and let it brew for 15-20 minutes.

Serve hot with fresh cabbage soup