How to cook cabbage soup from fresh cabbage. Fresh cabbage soup with meat

Cabbage soup - general principles and methods of preparation

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 in 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 - the 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. Adding sauerkraut with bay leaf and black peppercorns, cook for about half an hour more (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 with the lid closed, periodically removing 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 the butter in a small saucepan and simmer the fried vegetables with cabbage, tomato paste and flour in it over very low heat for about 40 minutes. Then we transfer the stewed vegetables to 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.

Cabbage soup - useful tips from experienced chefs

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.

“Soups with cabbage are also known in Europe, but they have nothing to do with our cabbage soup. Shchi is a whole philosophy. There is here is such a thing - schany spirit. As soon as we lift the lid over the saucepan with cabbage soup, we immediately feel this characteristic aroma, which cannot be confused with anything.

Let's break it down into components.

The basis of the cabbage soup is rich meat broth. It can be made from beef, pork, lamb, with the addition of smoked meats or corned beef, but it must always be very rich, it must be cooked for at least 2–2.5 hours, because the meat must be well thawed and become soft.

The second main ingredient is cabbage, fresh or sauerkraut. (Shi can also be cooked from sauerkraut, it has a peculiar sour aroma and taste.) In addition to cabbage, all kinds of roots were used - onion, parsley root, to a lesser extent celery and parsnip.

The basis of national cuisine is peasant. And the main task of peasant food is to saturate people well, so that later they have a lot of strength for hard physical work. Therefore, flour was added to cabbage soup - fried or diluted in water, earlier such a seasoning was called "bolt". She made cabbage soup thicker and more homogeneous, for which the soup had to be boiled with flour.

Finally, just before eating, sour cream was added to the soup, less often cream, it was already rich cabbage soup.

The preparation of Russian cabbage soup is, one might say, in the blood. There is one poem, though it is not about cabbage soup, but about tea. I don’t know the author, perhaps it’s generally popular, because I heard more than a hundred different options in different areas. It is said in it that the master bought tea for his serf:

Once the master bought me tea,

Told him to boil it.

And I never know

How to brew tea.

I took the whole half a pound of tea,

Put him in a pot

For seasoning onions, peppers,

And a parsley root.

He put it on fire

Boiled three times.

And a little decoration

Pour oil on top.

All this is the technology of cooking cabbage soup. “I boiled it three times” - what is it about? About the need to simmer for a long time. This is a historical technical moment. If the oven was hot, then the cabbage soup quickly boiled, the cast iron was taken out, put on the hearth, then, when the soup began to cool, it was put back into the oven: such a manual temperature control. Or such a moment was guessed, such a degree of heat in the oven, when cabbage soup first boiled, and then began to languish.

If we cook cabbage soup from sauerkraut, then the cabbage must first be simmered or stewed separately. By itself, it is quite tough, and in cabbage soup there can be no such thing as al dente vegetables. Now it is customary for vegetables to crunch in some soups - nothing should crunch in cabbage soup, everything in them should merge together. All ingredients must reach the same degree of maturity, let's call it that. Of course, everything can be seen separately in cabbage soup, cabbage and potatoes, for example, do not merge into one porridge - but the taste should be uniform and balanced. This is the difference between cabbage soup and simple cabbage soup.

Sauerkraut soup is a winter dish, they were not boiled in summer, because they started sauerkraut from the first frosts. The cauldron with cabbage soup was taken out into the cold, they froze, and when it was necessary to cook dinner for the family, the owner or hostess would go with an ax and chop the cabbage soup. They took a piece, put it in a small cast iron pot, put it in the oven, heated it up. And it is believed that frozen cabbage soup from sauerkraut is much tastier than freshly cooked. We use a similar recipe in the restaurant - we only freeze not ready-made cabbage soup, but pre-stewed sauerkraut. Thawed cabbage is more tender and softer than usual, and cabbage soup from it is much tastier.

When we stew cabbage, we add smoked meats: for example, smoked pork ribs or knuckle, they give a rich flavor. Then I can cook the soup in plain beef broth, because the cabbage already has a smoked aroma and taste. Fried onions and carrots can be added when stewing cabbage - or you can already cook cabbage soup. We also add allspice and black pepper to the cabbage, or you can also add cloves, bay leaves.

Sauerkraut is stewed for an hour. We put fresh cabbage in the finished broth immediately, without pre-treatment. If you put potatoes in cabbage soup, then first of all: sauerkraut contains acid, if we put everything together, then the acidic environment will prevent the potatoes from cooking - the cabbage will boil, and the potatoes will remain raw. So first potatoes, boil them until half cooked, and only then roasted vegetables and sauerkraut. Then everything should languish for at least 20-30 minutes, but no more than an hour. Some potatoes are crushed in the soup so that it gives a suspension.

I like to add tomatoes to cabbage soup from fresh cabbage: they give the broth a little of their tomato acid, while not giving it an orange color, like tomato paste.

There are also seasonal cabbage soup made from sorrel or nettle. They are called shchi, I think, because sorrel and nettle replaced cabbage at a time when it was not. In regions where people were engaged in fishing, they cooked cabbage soup in fish broth. Another type of cabbage soup typical of Russian cuisine is mushroom soup, which is cooked from salted, dried, and fresh mushrooms.

Any dish in terms of salt at the time of serving should be perfect. You can’t say: “Let’s salt the soup, because then we’ll put sour cream.” Or: "Let's not salt it, because then we will season it." It is necessary to salt cabbage soup in stages. First we need to salt the broth when we cook the meat. Meat has salt-soluble proteins that do not dissolve in water, but dissolve in saline, and in order for the broth to be saturated, salt must be added. Then the soup is salted when vegetables are laid. The third time - just before the removal from the fire.

I saw how housewives cook cabbage soup in the villages. Many people immediately put raw meat, potatoes into the pot, chop cabbage, onions, carrots, seasonings, then fill it with water, put it in the oven and forget it for 4-5 hours. During this time, the meat is boiled, the foam boils and boils off, and when the cast iron is taken out, the broth of the cabbage soup is transparent. Everything has time to cook, but not boil into a puree-like mass - it's amazing how the Russian stove cooks everything itself without any blots.

Elena Chekalova, gastronomic writer:

Shchi is almost the main Russian food and one of the most important stews for any man. Firstly, properly cooked meat soup gives a charge of some crazy thermal energy. Secondly, this is the best hangover dish.

It is imperative to cook cabbage soup with sauerkraut. If it is too acidic, you can rinse it or add thirty percent fresh.

The secret of real cabbage soup is to cook the meat for a long time over low heat and put the onion and roots twice: first into the broth, and then into the almost ready stew. And in no case do not put chopped potatoes: in an acidic environment, its pieces become stiff and spoil the whole taste. It is better to grind the boiled potatoes in mashed potatoes and thicken the broth with them.

If you add just a little bit of dry white, cabbage soup is very fragrant. Just need to soak them in advance, then bring to a boil in the same water, boil for ten minutes and strain. The broth must be preserved, and the mushrooms - finely chopped.

I also advise you to fill the cabbage soup not with sour cream, but with a mixture of sour cream with cream or even pure heavy cream - cabbage soup does not need excess acid. I also add finely chopped dill and a little garlic to this mixture.

I cook cabbage soup like this. First, I make a strong broth from beef brisket (2 kilograms are needed), onions, carrots and small pieces of celery root and parsley. Then I spread the cabbage (800 g) in a cast-iron pan with two tablespoons of butter, pour a couple of glasses of strained broth and put it in the oven for an hour and a half, heated to 90 degrees. Then I move the pan to the stove, add the remaining broth, bay leaf and peppercorns, bring to a boil and cook over low heat until the cabbage softens. I then discard the bay leaf. Then I chop an onion, a little garlic and a little more celery root and fry over low heat for about ten minutes. I also add mushrooms. Then I pour in a little broth from the pan and stew it all a little. And about fifteen minutes before removing the cabbage soup from the heat, I put chopped meat, vegetables from the pan, mushroom broth into them, thicken with mashed potatoes and add chopped parsley.

And, of course, you don’t need to eat these cabbage soup right away: they need to brew for several hours.

Dmitry Kanevsky, chef of the Tsarskaya Okhota restaurant:

“There are cabbage soup on fresh cabbage, there are green cabbage soup, with sorrel, there is cabbage soup on sauerkraut, there are daily cabbage soup from sauerkraut - not the easiest way to cook, but it allows you to make this sauerkraut tender.

There are two options for preparing daily cabbage soup. The first is when they are made from frozen sauerkraut. This method is typical for northern cuisine, for places where people had good cellars. Cabbage froze in winter, and it was necessary to open the barrel and chop off a piece. Freezing, as a rule, did not affect the taste of cabbage, but it gave it a very soft, velvety texture. There is another way - first cook the cabbage soup, and only then freeze them for a day, so that the cabbage becomes silky, and the taste becomes uniform and rich.

Sauerkraut soup is fundamentally different from fresh cabbage soup. Sauerkraut cabbage soup has high acidity. Vegetables in an acidic environment take longer to cook, so these soups need to be cooked longer. And meat, on the contrary, softens faster from acid, so it’s not at all necessary to put first-class meat in such cabbage soup.

This is how we cook sauerkraut soup at Tsarskaya Okhota. We take a large pressure cooker, put in it a kilogram of veal tail, cut into joints. (You can just use a piece of beef neck or shoulder blade, and in general any meat is suitable, both pork and lamb.) Next we put a kilogram of sauerkraut, finely chopped and washed in cold water (in order to remove excess acid and salt, if any) . Add a couple of peeled potatoes - whole or cut in half. There, too, 100-150 grams of browned onions, a spoonful of tomato puree or a couple of chopped tomatoes without skins, 2 bay leaves, a teaspoon of cumin, a tablespoon of salt, a tablespoon of sugar - and pour 4 liters of cold water. We close the pressure cooker tightly, put it on the stove - and everything is cooked together for an hour and a half. During this time, the tail will boil and the meat will be so soft that it can be removed from the bones and thrown away. And the potatoes will disperse, you won’t even see it.”

Artem Losev, chef of Mushrooms restaurant:

“I would divide cabbage soup into five main types. From fresh cabbage, from sauerkraut, from fresh sorrel, from sorrel harvested for the winter, as well as gray cabbage soup - from the top leaves of cabbage.

To make cabbage soup tasty, you need the broth to be rich and fragrant. I add parsley root, stalk and celery root, bay leaf, allspice, head of garlic to it, and in the already prepared onion, previously sauteed in vegetable oil. Some put onions with carrots, but for my taste, it is not necessary to add carrots to cabbage soup. Then cabbage or sorrel is added.

If I cook cabbage soup from young cabbage, I put it in at the very end, I try not to cook it almost - I don’t like it when boiled porridge is on a plate. I throw cabbage, bring it to a boil and that's it, I take it off. When the cabbage soup is infused, the cabbage will give juice, but remain crispy, undigested.

But to be honest, I prefer sauerkraut soup. Sauerkraut, unlike fresh cabbage, needs to be cooked a little - and cabbage brine must be added to the soup. And by all means, you need to let the soup brew - because not all ingredients immediately give all their taste, juice, aroma.

Sour cream for cabbage soup is best served separately. Although there are such white cabbage soup, when sour cream is added at the very end of cooking, cabbage soup is brought to a boil and removed. They really come out white."

Shchi is a traditional Russian folk dish. It belongs to the category of hot dishes, but there are recipes for cold cabbage soup that need to be infused for a day before serving. Today we will try to understand the issue of cooking cabbage soup at home. Without much effort.

The recipe is not complicated and it will not be easy to cook such cabbage soup following our recommendations.

Ingredients:

• Chicken meat 500-700 grams.
• Cabbage 300-500 grams.
• Potatoes 5-6 pcs.
• 1 head of onion.
• 1-2 carrots.
• Tomatoes or tomato.
• Salt, pepper to taste.

Cooking process:

1. Divide the meat into small pieces, rinse well under running water and cook until tender.

2. After the water boils, remove the pan from the heat and completely change the water. Do not worry about the taste itself and the broth will not suffer from this, since the cooking process has practically not begun. By changing the water, you will save yourself from the process of removing the foam and all harmful substances will also go away with the first water.

3. The chicken cooks quickly, so you need to prepare the rest of the products in a short period of time.

4. We clean the onion, cut it into cubes or half rings.

5. Peel and grate the carrots.

6. We clean the potatoes, cut them into small cubes, wash them and put them in a bowl of water to wait in the wings.

7. If you take a whole head of cabbage, then you need to remove 2-3 top leaves from it and rinse the head of cabbage under water. Cut the cabbage forks into two halves and finely chop one half into strips.

8. While preparing the products, the chicken is almost ready, you can proceed to the further preparation of cabbage soup from fresh cabbage.

9. Add chopped onion to the chicken and mix.

10. After 2-3 minutes, the water will begin to boil, without letting the water boil, add grated carrots.

11. After another 3-5 minutes, add the potatoes again, mix everything, let the broth boil for 5 minutes and add the cabbage. Cover with a lid, wait for everything to boil, turn down the heat by 50% and cook for about 10 minutes.

12. During this time, prepare the tomatoes. From them you need to remove a thin skin. To do this, we make an incision on them with a cross and fill it with boiling water, hold for 3 minutes, drain the water and fill it with cold water. From the temperature difference, the skin will be removed easily. Finely chop the tomatoes. If you use a tomato, the cooking process will be even easier. Tomato will need 3-5 tablespoons per 2-liter saucepan.

13. The tomato is ready, you can add it to the saucepan to the cabbage soup. Pour the tomato into the pan, mix, salt and pepper to taste, cover with a lid, bring to a boil, cook for 2-3 minutes and turn off the heat.

14. Leave the cabbage soup for 3-5 minutes so that they rest a little and you can serve them on the table. Garnish with chopped parsley before serving if desired.

Bon appetit.

Shchi classic sauerkraut recipe

This is the classic recipe for making cabbage soup from sauerkraut, they are also called sour cabbage soup. We will cook cabbage soup based on beef broth.

Ingredients:

• 500-600 grams of beef pulp.
• 1 small brain bone.
• 500 grams of sauerkraut.
• 2 onion heads.
• 1-2 carrots.
• 5-7 medium potatoes.
• A bunch of greens (dill, parsley, cilantro)
• Garlic to taste.
• Vegetable oil.
• Salt, pepper to taste.
• Sour cream for serving.

Cooking process:

The basis of all soups is a good and rich broth. For which the brain bone was acquired. She will give an excellent fat for the broth, well, the pulp also plays a role in the broth. So first of all, we cut the pulp into small pieces and set the broth to boil along with the bone.

1. Cook the meat until fully cooked and filter the broth through a fine sieve. This will allow us to get rid of bone fragments that can form during chopping meat. If such a fragment falls, then you can break a tooth. So do not be lazy and strain the broth before using it further.

2. The broth is ready or is still being cooked, it's time to prepare the rest of the products for cabbage soup.

3. Peel the onion and cut into thin strips. Grate carrots.

4. Pour vegetable oil into a frying pan and cook onion and carrot and tomato paste frying.

5. Peel the potatoes and cut into cubes. But I cut potatoes into strips in cabbage soup so everything looks more beautiful or something. In general, potatoes should be cut to your liking.

6. Now back to the broth. Put it back on the stove and bring to a boil.

7. When the broth boils confidently, you can add potatoes to it. Mix everything and cook until potatoes are ready, then add sauerkraut. Boil it for 5-7 minutes.

9. Leave the cabbage soup on the stove for 10-15 minutes so that they are well infused. But you can still put them in an oven heated to 150 degrees for 10-15 minutes. Just like our ancestors did. After 10 minutes, we take the cabbage soup out of the oven and you can serve it on the table with sour cream.

Sauerkraut soup is completely ready to bon appetit.

Sauerkraut soup with stew

There is also a recipe for making cabbage soup with. Shchi cooks quickly because you do not need to cook the broth for a long time.

Ingredients:

• 350-400 grams of sauerkraut.
• 300 grams of meat stew.
• 1 bulb.
• 1 carrot.
• 5-7 potatoes.
• 1 tablespoon of tomato paste.
• Vegetable oil.
• Salt pepper to taste.
• Lavrushka.

Cooking process:

Since the meat does not need to be cooked, the cooking process begins with boiling cabbage. Lightly squeeze out the cabbage. If it is too acidic in your opinion, then wash it under water.

1. Put the cabbage in a saucepan, fill it with water and cook until soft.

2. From onions, carrots and tomato paste, cook frying.

3. Peel the potatoes and cut into cubes.

4. After 15 minutes, as the water with sauerkraut boils, you can add chopped potatoes to the pan.

5. Cook cabbage soup until the potatoes are ready. Then add the roast, stew and bay leaf. Bring to a boil, boil for literally 2-3 minutes and you can completely turn off the heat under the pan.

6.Before serving, decorate with chopped herbs.

Sauerkraut soup with stew is completely ready to bon appetit.

Lean sauerkraut soup without meat

Russia is an Orthodox country, and in Orthodoxy there are a lot of fasts in which it is forbidden to eat meat. And that's how lean cabbage soup without meat appeared.

Ingredients:

• Sauerkraut or 500 grams.
• 1 bulb.
• 1 carrot.
• 1 tomato or a spoonful of tomato paste.
• Greenery.
• Salt, pepper to taste.
• 5-7 potatoes.

Cooking process:

1. Pre-squeeze the cabbage from the brine and chop a little.

2. Shredded cabbage is sent to heated oil and fry a little. Then pour a glass of water and simmer the cabbage for 30 minutes, stirring occasionally.

3. From onions and carrots and tomatoes, cook frying.

4. Peel the potatoes and cut into cubes.

5. Pour water into a saucepan, add potatoes and cook until tender.

6. The potatoes are ready, add the stewed cabbage, frying, greens, and bay leaf, bring to a boil, cook for 2-3 minutes at a steady boil.

Lenten cabbage soup is ready to be served at the table.

Bon appetit.

Russian cabbage soup from sauerkraut video recipe

Bon appetit.