Calorie content: Not specified
Cooking time: Not indicated
In the autumn and winter menus, light summer soups give way to thick, rich soups based on strong broths, scalding hot, warming and satisfying. There is a wide choice: here and, and hodgepodge, and borscht, and, and, of course, cabbage soup with fresh or sauerkraut. Such soups are prepared, as a rule, for two or three days, so that they infuse and become even tastier.
Shchi from fresh cabbage, cooked on pork ribs, is very tasty and nutritious; a recipe with a photo of preparation is offered to your attention today. Any ribs are suitable for broth: pork, beef, you can take fresh or smoked ones. Just do not forget that smoked ones will give a specific taste, not everyone likes it in cabbage soup, so fresh meat is still preferable. After boiling, the ribs need to be removed and filtered to remove small fragments of bones. Separating meat from bones or not is a matter of taste and habit. When serving, small ribs can be put whole in a plate with cabbage soup, and meat from large ones is usually cut off.
Ingredients:
- fresh ribs (pork) - 400 gr;
- water - 3 liters;
- salt - to taste;
- white cabbage - small forks;
- carrots - 1 large;
- sweet red pepper - 1 large (optional);
- tomatoes - 2-3 pcs (or 2 tablespoons of sauce);
- onions - 1 large head or 2 medium ones;
- vegetable oil - 2 tbsp. l (or 1 tbsp. l. lard);
- potatoes - 3 pcs;
- black pepper or hot chilli - to taste;
- lavrushka - 1-2 pcs;
- sour cream, gray or rye bread, herbs, garlic - for serving.
Recipe with photo step by step:
Cut the meat cut into pieces, rinse with cold water. Cut off the excess fat (if you don't like fatty meat), fill the ribs with water (cold), cook at low boil for about an hour, until the meat is cooked. Do not forget to remove the foam immediately after boiling and two or three more times while cooking the broth.
We filter the hot broth through a sieve or colander, select the ribs, return the broth to the saucepan. 
We put on a low heat, and while the broth is gaining temperature, prepare the vegetables. Cut the potatoes into strips or cubes, chop the onion into small cubes.
Chop the carrots into slices or strips (or use a grater with large holes), cut the peppers into strips, cut the peeled tomatoes into cubes.
Put salt in the boiling broth to taste, pour the potatoes. We wait until the boil begins, cover with a lid, cook for 10 minutes, bringing to half-readiness.
As soon as we adjusted the heat under the broth with potatoes, we begin to prepare the vegetable fry for the cabbage soup. Pour the onion cubes into a pan with melted lard or heated oil. Lightly brown without frying the onions.
Add the carrots, mix, so that the carrot sticks are soaked in oil.
After a few minutes, the carrots will soften and you can pour the straws of pepper.
Almost immediately add the tomatoes, mix, leave to simmer over low heat under the lid. Cook the fry for 6-7 minutes.
Keeping an eye on the broth and frying, we chop the cabbage into strips of medium width, not very finely so that the cabbage does not boil over. The amount of cabbage is arbitrary, depending on what kind of cabbage you like - thick or not very.
In a saucepan with almost finished potatoes, lay out the vegetable fry along with the oil. Bring to a boil, cook for three minutes.
We send shredded cabbage into the broth, crushing it with a spoon. After all the cabbage has been added, taste the cabbage soup with salt, adjust and leave to simmer on the lowest heat until the cabbage is ready. Be sure to cover with a lid so that the cabbage softens faster and the broth does not evaporate. At the very end of cooking, return the ribs or meat cut from them to the pan.
Season the cooked cabbage soup on pork ribs from fresh cabbage with lavrushka, ground or paprika, crushed garlic (if you like). Leave it to brew on a warm burner. When serving, put meat and herbs in the plates. Bon Appetit! 
By Elena Litvinenko (Sangina)
For variety, prepare hot, rich, aromatic sauerkraut cabbage soup, the recipe for which suggests tochka.net .
It is quite simple to cook cabbage soup from. According to the recipe, from the products they directly include sauerkraut, meat on the bone, onions, carrots and potatoes, plus your favorite spices.
READ ALSO:
Sauerkraut cabbage soup is an interesting dish in that it is much tastier and richer the next day, when it is infused.
READ ALSO:
Sauerkraut cabbage soup - ingredients:
- 700 g pork ribs,
- 100 g pork fat
- 300 g sauerkraut,
- 2 onions
- 3 potatoes,
- 1 carrot,
- 1 white root (celery, parsley, parsnip)
- 3 cloves of garlic
- dried herbs (dill, parsley, basil),
- 2 bay leaves
- 2 allspice peas,
- ground red pepper to taste (or 0.5 pod),
- ground black pepper to taste
- sugar to taste
- salt to taste
- 3 liters of water.
Sauerkraut cabbage soup - preparation:
- Wash pork ribs, process, and cut into portions so that each bone is with meat.
- Boil water in a saucepan and dip the pork ribs in it. Bring to a boil, remove the foam, put the onion, white root, bay leaf, allspice and salt in the broth. Boil the broth for about 1 hour.
- Cut the bacon into strips. Finely chop the onion. Sodium carrots on a coarse grater. Cut the potatoes into cubes. Chop the herbs and garlic. Chop sauerkraut if necessary.
- Melt the bacon in a frying pan from bacon. Remove the greaves, and save the onion on the lard, then add the carrots and fry for 5-7 minutes. Finally, add garlic, herbs, red and black ground pepper and fry for a couple of minutes.
- Remove the ribs from the broth, and strain the broth itself. Return the meat to the pot, add the potatoes and cook for 10 minutes. Add frying and sauerkraut to the broth. Bring to a boil, reduce heat, and simmer for about 20 minutes.
- Try the cabbage soup and salt if necessary, add sugar and cabbage brine. Then remove from heat and let the cabbage soup brew for about 30 minutes.
- Serve hot sauerkraut cabbage soup with garlic, herbs, sour cream and fresh bread.
Bon Appetit!
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Cabbage soup with ribsShchi from fresh cabbage, cooked on pork ribs, is very tasty and nutritious; a recipe with a photo of preparation is offered to your attention today. Any ribs are suitable for the broth: pork, beef, you can take fresh or smoked ones. Just do not forget that smoked ones will give a specific taste, not everyone likes it in cabbage soup, so fresh meat is still preferable. After boiling, the ribs need to be removed, and the broth should be filtered to remove small fragments of bones. Separating meat from bones or not is a matter of taste and habit. When serving, small ribs can be put whole in a plate with cabbage soup, and meat from large ones is usually cut off.
Fresh ribs (pork) - 400 gr.
- water - 3 liters
- salt - to taste
- white cabbage - small forks
- carrots - 1 large
- sweet red pepper - 1 large (optional)
- tomatoes - 2-3 pcs. (or 2 tablespoons of sauce)
- onions - 1 large head or 2 medium
- vegetable oil - 2 tbsp. l. (or 1 tbsp. l. lard)
- potatoes - 3 pcs.
- black pepper or hot chilli - to taste
- lavrushka - 1-2 pcs.
- sour cream, gray or rye bread, herbs, garlic - for serving
Cut the meat cut into pieces, rinse with cold water. Cut off the excess fat (if you don't like fatty meat), fill the ribs with water (cold), cook at low boil for about an hour, until the meat is cooked. Do not forget to remove the foam immediately after boiling and two or three more times while cooking the broth.
We filter the hot broth through a sieve or colander, select the ribs, return the broth to the pan.
We put on a low heat, and while the broth is gaining temperature, prepare the vegetables. Cut the potatoes into strips or cubes, chop the onion into small cubes.
Chop the carrots into slices or strips (or use a grater with large holes), cut the peppers into strips, cut the peeled tomatoes into cubes.
Put salt in the boiling broth to taste, pour the potatoes. We wait until the boil begins, cover with a lid, cook for 10 minutes, bringing to half-readiness.
As soon as we adjusted the heat under the broth with potatoes, we begin to prepare the vegetable fry for the cabbage soup. Pour the onion cubes into a pan with melted lard or heated oil. Lightly brown without frying the onions.
Add the carrots, mix, so that the carrot sticks are soaked in oil.
After a few minutes, the carrots will soften and you can pour the straws of pepper.
Almost immediately add the tomatoes, mix, leave to simmer over low heat under the lid. Cook the fry for 6-7 minutes.
Keeping an eye on the broth and frying, we chop the cabbage into strips of medium width, not very finely so that the cabbage does not boil over. The amount of cabbage is arbitrary, depending on what kind of cabbage you like - thick or not very.
In a saucepan with almost finished potatoes, lay out the vegetable fry along with the oil. Bring to a boil, cook for three minutes.
We send shredded cabbage into the broth, crushing it with a spoon. After all the cabbage has been added, taste the cabbage soup with salt, adjust and leave to simmer on the lowest heat until the cabbage is ready. Be sure to cover with a lid so that the cabbage softens faster and the broth does not evaporate. At the very end of cooking, return the ribs or meat cut from them to the pan.
Season the cooked cabbage soup on pork ribs from fresh cabbage with lavrushka, ground or paprika, crushed garlic (if you like). Leave it to brew on a warm burner. When serving, put meat, herbs in the plates.
Bon Appetit!
Friends, our menu for today is cabbage soup with pork. Cabbage is a popular, and most importantly healthy vegetable that is regularly used for various dishes. Since ancient times, it has been considered one of the most important vegetable crops. Since it contains a large supply of vitamins and nutrients. Moreover, even with long-term storage, it retains all the useful properties. That is why this vegetable is a frequent guest on. Today will be the first dish with its use - a recipe for fresh cabbage with pork.
This hearty aromatic first hot dish has been cooked in our country for a long time, from which there are many of its options. It is a delicious alternative to the traditional one. They use cabbage for him, both fresh and sauerkraut. Additional food products can be very different: tomatoes, carrots, mushrooms, onions, potatoes, cereals, etc. The best spices are considered to be bay leaves, black and allspice and garlic. The meat is most often used pork with a bone, in our case it will be a soup with pork ribs. But this does not exclude the use of beef, or goose meat with bones.
Let's see how to cook fresh cabbage soup with pork.
Ingredients
To prepare cabbage soup from fresh cabbage, we will need products:
Pork ribs - 300-400 gr
White cabbage - 300 gr
Potatoes - 3 pieces
Carrots - 1 piece
Tomatoes - 2 pieces
Onions - 1 piece
Garlic - 4 cloves
Green onions - small bunch
Bay leaf - 4-5 pieces
Allspice peas - 4-5 things
Salt and black pepper to taste
How to cook cabbage soup from fresh cabbage
1. To prepare a soup with pork ribs, the latter must first be prepared. Wash the pork ribs, cut them into pieces so that there is a bone on each piece, and put them in a cooking pot. Add there a peeled onion head, as well as spices - bay leaf and peppercorns. Fill the pan with water and send the meat broth to the stove to cook. 
2. In the meantime, prepare the rest of the vegetables. Peel and peel potatoes and carrots, wash and cut: potatoes into cubes about 2.5-3 cm in size, and carrots - 7-8 mm. 
Remove the top inflorescences from the cabbage, since they are most often spoiled and dirty. Cut off the necessary part from the head of cabbage, wash it and chop it finely.
Wash the tomatoes and cut them into cubes like potatoes.
3. Immediately after preparing the vegetables, put potatoes with carrots in a saucepan. We boil them for about 20 minutes and remove the onion from the pan - it has flavored the dish and has already given all its taste. 
4. After that, put the cabbage with tomatoes in a saucepan and continue to cook the cabbage for another 15 minutes. 
5. At the end of cooking, season the first course with salt and black pepper and squeeze the garlic through a press. Boil all the food together for about 1-2 minutes and remove the pan from the stove. 
Let the skits brew for 15 minutes. Pour fresh cabbage soup with pork ribs on plates and add chopped fresh green onions or any other greens to the cabbage soup. Also on the table you can additionally put a bowl with sour cream, for those who like to eat fresh cabbage soup with sour cream.
Cabbage soup has been the main hot dish of Russian cuisine for a long time. The innumerable number of proverbs and sayings, where the dish is mentioned: "Cabbage soup and porridge is our food," you don’t slurp cabbage soup "and so on. Fragrant, rich cabbage soup with pork ribs will not leave you indifferent and you will cook them again and again ...
Ingredients
For 2, 5 - 3 - liter saucepan
- 400 g pork ribs (4-5 pieces)
- 1 medium onion
- 1 medium carrot
- 2 medium potatoes
- 250-300 g fresh cabbage
- 1 clove of garlic
- dill and parsley (either one is possible)
- 1 tomato or 1 tablespoon (b / c) spoon of tomato paste
- bay leaf, peppercorns
- 1 teaspoon sugar (optional)
- salt to taste
- vegetable oil
Boil the pork ribs until tender (I then take out, disassemble and return the meat to the broth, since my children do not eat on the bone).
Peel the potatoes, cut into cubes and put in the broth.
Finely chop the cabbage and put in the same place.
While the vegetables are boiling, overcook:
Peel the onions and carrots.
Dice the onion and grate the carrots on a medium grater.
Fry vegetables in vegetable oil, add peeled and chopped tomato or tomato paste.
Send the overcooking to the cabbage soup along with lavrushka, pepper and chopped herbs.
Boil for 1-2 minutes, add garlic, passed through a press and turn off.
Let the cabbage soup brew.
Serve with sour cream.
BON APPETIT!!!
As you understand, I really like to cook. I make a lot of preparations for the winter and every day I pamper my loved ones with something tasty.
The recipes that I post on this wonderful site are tested and cooked exclusively by my own hands. All the photos were taken by me of exactly those dishes that I cooked myself. No plagiarism.
I hope you enjoy these simple, delicious dishes! Bon Appetit! Site:
