Shchi is a traditional Russian hot dish. It began to be prepared in Rus' from the 9th century, it was at this time that the peasants began to grow cabbage. Of course, they prepared in a simple way, without meat, without potatoes, the so-called "lean" cabbage soup, at best adding mushrooms. Nevertheless, very quickly the dish gained popularity and people's love.
They began to cook this first dish in rich houses, they called such cabbage soup “full” or “rich”. They were cooked from sauerkraut, with meat, with porcini mushrooms. They also prepared "daily" cabbage soup. Their peculiarity was that after cooking, the cast iron was wrapped in something warm. Thus, they kept warm, and then exposed to the cold until the next day.
They were invariably cooked in a clay, and later a cast-iron pot in a Russian stove, they called it a pot. He was even revered in a special way, they spoke while washing, considered something special.
Through the millennium, people's love has conveyed the recipe for cabbage soup to the present day. There is not a single family that would not prepare them. And in every family you do not eat the same. Everywhere they cook differently, and of course the taste also turns out to be different everywhere. And until now, the old Russian proverb is relevant, and it sounds like this: “ Shchi and porridge are our food!
Today I want to offer a recipe according to which we have been preparing cabbage soup in our family for many years. This recipe has absorbed all our culinary knowledge. It differs from the classic recipe in some ways. One of which is the pre-frying of vegetables. In the classic version, all vegetables are put into the soup without prior sautéing.
There are other points that I will dwell on when describing the recipe. Let's get to it and move on.
How to cook soup from fresh cabbage and vegetables
We will need:
- meat with bones - 800-1000 gr
- cabbage -200 gr
- potatoes - 2 pcs
- onion - 1 pc.
- carrots - 1 pc.
- bell pepper - 1 pc.
- tomato -1-2 pcs
- apple - 1 pc.
- vegetable oil - 3-4 tbsp. spoons
- red chilli pepper
- salt - dessert spoon
- greens - for sprinkling
- sour cream - for serving
All vegetables for cooking cabbage soup according to this recipe are used fresh, young.
Cooking:
1. First we need to boil the meat broth. We will use beef. I bought a brisket, it is with bones, cartilage and meat. It has small fatty layers. Just what you need. Shchi will not be very fatty, but will turn out to be rich. To do this, you definitely need a brain bone, you can’t do without it. It is she who will give us the fat we need. And of course, you need a piece of pulp to cut it into soup, and serve beautifully.
It should be remembered that it is meat on the bones that gives the main taste and fat.
Meat and meat on the bones I got about 1 kg. But, then we will remove the bones, and there will be much less meat left.
2. Wash the meat, fill it with cold water to just cover the contents, and put it on gas. Bring to a boil, periodically removing the foam. Since we cook meat on the bones, the foam is dark, it is difficult to remove, it floats in small flakes. And there is no way to get rid of it, except for one. Let the meat boil for 2 minutes, then take out the meat and pour out all the water without any regret.
3. We rinse the pan, the foam is so heavy that it has already settled on the walls and on the bottom. Then pour water again and lay the meat. I pour 2.5 liters of water, taking into account the fact that while the meat is being cooked, 1 liter will boil away. When we add all the vegetables, the total volume will be about 3 liters.
4. Put it on gas again, and bring to a boil. We see that very little foam is formed, it is light in color, and can be easily removed using a special spoon with holes.
In order for the cabbage soup to turn out not only tasty, but also attractive in appearance, you need to ensure that the broth is light.
5. As soon as it boils, we immediately reduce the fire. Water during the entire boil should not boil much, it should only gurgle slightly. Cover with a lid, leaving a crack, and cook the meat until fully cooked. Readiness is defined as follows.
When the meat is completely off the bone and easy enough to remove, then it is completely ready. My meat was cooked for about 2 hours. But sometimes it cooks faster. For example, veal is cooked faster because it contains the meat of young bulls. But for cabbage soup it is better to take beef. The meat is cooked longer, but the broth is more rich, and therefore more tasty.
For those who are interested in how to cook broths correctly, I have a special note. You can familiarize yourself with it by going to.
6. While we are cooking the broth, you can go about your business, and about 40 minutes before the meat is ready, you can do the vegetables.
7. Peel the onion and cut it into smaller cubes. You need a medium bulb. I have very large heads. so I only use half.
8. Pour 3-4 tbsp into the pan. tablespoons of oil and fry the onion over medium heat until slightly golden. On medium heat, it is both fried and steamed at the same time, gradually becoming soft and transparent.
9. While it is fried, peel and grate the carrots. For soups, I do not like to grate carrots on a regular grater. I either finely cut it into strips, or rub it on a grater for Korean carrots. In this case, carrots are visible in the soup as a separate ingredient. And it does not float in it in the form of "it is not clear what." Any soup with carrots chopped or grated in this way looks very aesthetically pleasing!
Add the carrots to the onions and sauté until they soften.
10. We clean the potatoes and cut them into medium-sized cubes. Sometimes potatoes are put in large pieces, then they are taken out ready, crushed and sent back to the broth. This method is used to thicken the broth. Previously, when there were no potatoes, flour was used to thicken. But in the 19th century, under the influence of French cuisine, they did not add it to cabbage soup. Although they add to this day.
If the potatoes were cut immediately, and not before the time came to add them to the broth, fill it with water. To keep it from getting dark.
11. Bulgarian pepper cut into medium-sized strips.
12. We cut the cabbage into long and thin strips.
13. Cut the tomatoes in the upper part and pour boiling water for 2 minutes. Then remove the skin and cut into small pieces. We do not deliberately cut them smaller, and do not fry them so that they are visible and palpable in taste.
In the classic cabbage soup recipe, tomatoes are not used. But cabbage soup should have a sour note of taste. If we cooked from sauerkraut, then we would refuse tomatoes. And so, just they will give this missing note.
14. An apple will also add a sour taste to us. True, it is not quite sour, but sweet and sour. But we will not refuse a sweet note either. We will get cabbage soup “not to tear off by the ears”. I'm serious about you! I've already cooked it. Husband ate two large plates just like that.
I also grate an apple for Korean carrots. Or you can cut it into thin strips.
15. When all the vegetables are ready and the meat is also “ripe”, we take it out of the broth. Adding water is no longer recommended. You need to calculate the volume at the very beginning. But if a lot has boiled away, then I’ll tell you a secret, sometimes I’ll add a glass or two. Be sure to boil. But only now, while vegetables have not yet been abandoned.
This time, you don’t need to add anything, I guessed with the amount of water. And I'm glad for it. Because every time you have to do it, you feel some remorse. Because you know you can't do it.
16. Now it's the turn of laying vegetables in the broth. And the first we lay the potatoes. Cook on low heat for 10 minutes. During this time, salt to taste. For a 3 liter saucepan, you will need a tablespoon of salt, a little less - a dessert spoon.
And in order not to be mistaken, salt, let it boil, try it. Everyone's taste is different. Someone likes salty food, someone salts at the very minimum. And someone does not salt at all.
17. Add bell pepper and cabbage at the same time. Also add red capsicum if you like. I'm adding a small piece. It will not be felt in the broth, but will leave its mark. Let it boil for 7 minutes.
18. Add tomatoes and apple. Cook for another 5-7 minutes.
19. Then turn off the gas, cover the cabbage soup with a lid, and let them brew for 15-20 minutes.
20. Pour into plates. Serve hot, sprinkle with chopped herbs and add a spoon or two of fresh thick sour cream. Preferably served with black rye bread. The dish is still Russian, folk!
21. Eat and enjoy the wonderful taste of a traditional Russian dish. If you like cabbage soup, be sure to ask for more!
Features of cooking soups from fresh vegetables
- why am i sautéing vegetables? Shchi is very tasty on the second day. Soups prepared without sautéing should be eaten on the first day. Roast soups can and should be eaten on the second day, when they are well infused. That is, such a variant of "daily" cabbage soup. Therefore, I always cook for two times, or rather for two dinners.
- As you may have noticed, we do not use any spices to prepare this dish. I have not forgotten about them, but I do not use them quite consciously. I will answer why?
- In this cabbage soup recipe, we use only young fresh vegetables. They have not gained enough taste yet, so you don’t want to interrupt the one that they have. Therefore, we do not add pepper or bay leaf, so as not to interrupt the taste.
- for the same reason we do not add any greens. Only fresh when served. Do not add more so that the broth remains golden, light and transparent.
- when cabbage soup is prepared from sauerkraut, you can add both spices and herbs
- I also missed the point that if the bones on the meat were with uneven, sharp edges, then when you boil the broth, it must be filtered. So that small bones do not get caught by someone, and do not spoil the feeling of the dish.
- vegetables do not need to be digested. They must be cooked until everything remains intact. And potatoes, and cabbage, and tomatoes. So stick to the timing.
Lean cabbage soup from fresh cabbage
Since there are not only meat-eaters in our house, but also vegetarians, I always cook two separate dishes. One is meat, and the other is exactly the same, but without meat.
And today is no exception. Cooked as always in two pans.
In principle, everything is prepared in exactly the same way as in the previous recipe. Except for meat of course. Everything is also cut. Onions are fried with carrots, then poured with hot boiled water. And on this vegetable broth, everything else is already cooked in the order described above.
A little later I will write a detailed recipe for cabbage soup, already separately in the vegetarian dishes section. Because not everyone can see it here in the regular soups section. But while he's here, I want to say this. Since so many vegetables are used to make cabbage soup according to this recipe, they fully saturate the broth with their juices. And “lean” cabbage soup tastes no worse than meat ones. And if you add sour cream, then there will be practically no difference.
I ate meat cabbage soup, I also tried lean ones. Both of them turned out very tasty. I can’t describe their taste in words, I just don’t know how to do it. If I could, I would treat everyone. And I am sure that there would be no one indifferent.
Therefore, I advise you to cook cabbage soup from fresh cabbage with fresh vegetables and beef on your own. There is nothing difficult here. Act step by step, and you will certainly succeed, in the best possible way. The main thing is to cook with a good mood. And then the cabbage soup will turn out so that in a week you will want to eat the same again!
Bon appetit!
What is Shi? Shchi is a hot soup with cabbage as the main ingredient. Cabbage can be fresh or sauerkraut.
The dish is old with a very rich history. They have been preparing cabbage soup for a very long time and there are even several proverbs and sayings in this regard, “Schi and porridge are our food.”
There are a huge number of recipes for making cabbage soup. And in each individual family they serve their own branded cabbage soup, which you will not try anywhere else.
Ingredients.
- 500 gr. Meat.
- 200-250 gr. Fresh cabbage.
- 3-4 potatoes.
- 1 head of onion.
- 1 carrot.
- 1 Bulgarian pepper.
- 2 fresh tomatoes.
- 1 medium apple.
- Vegetable oil.
- Salt and pepper to taste.
- Greens preferably fresh.
- Sour cream.
Cooking process.
1. We cook the broth from the prepared meat. For a good broth, it is better to choose ribs or knuckle. In general, it is important that there are bones. Since the most delicious broth is obtained on the bone. And after the broth is ready. We remove the meat from the bone and in the finished dish you have only meat without bones.
2. After preparing the broth, it is advisable to strain it to remove small remains of bones that could appear even at the stage of chopping meat in the store.
The meat is cooked for quite a long time and during this time you can have time to prepare the rest of the ingredients.
3. Fry the onions and carrots in vegetable oil.
4. Cut the tomatoes arbitrarily and smaller.
5. Put chopped potatoes into the already prepared meat broth. Cook for 10-15 minutes until half done.
6. Then we put the cabbage cut into small strips, chopped bell pepper, pureed sweet and sour apple, p omedors.
7. Mix salt and cook at a moderate boil for a few more minutes.
8. After 5-7 minutes, add the frying, mix again, let the soup boil once and remove from the stove.
Now you can arrange the cabbage soup on plates, decorate with chopped herbs, and serve.
How to cook lean cabbage soup
Ingredients.
- 300 cabbage.
- 1 carrot.
- 1 head of onion.
- 3-4 shorts.
- 1 st. a spoonful of good tomato paste.
- 1 can of red beans.
- 2 cloves of garlic.
- Vegetable oil.
- A pinch of salt and pepper.
- Greens for serving.
Cooking process.
1. Since there is no meat, you can start cooking with potatoes. Peel it, cut it, throw it into a pot of water, salt it and put it on the stove to boil.
2. Fry onions with carrots. Add tomato paste, a tablespoon of water and simmer over medium heat for 2-3 minutes.
3. When the potatoes are ready, put the chopped cabbage into the pan and cook for 5 minutes.
4. After 5 minutes, add beans without brine, garlic, and chopped greens to the pan. You can also put a leaf of lavrushka. Stir, let it boil well, boil for about 1 minute and remove the pan from the heat.
Lenten cabbage soup is ready to enjoy your meal.
Sauerkraut soup
Ingredients.
- 250 sauerkraut.
- 1 head of onion.
- 1 carrot.
- 3-5 potatoes.
- 1 bay leaf.
- 200 gr chicken meat.
- Vegetable oil.
- Salt and pepper to taste.
Cooking process.
1. Rinse the meat, cut it, put it in a saucepan with water.
2. Cut the potatoes into cubes and send them to cook with the meat when it is almost ready. Let's not forget the salt.
3. Fry onions with carrots in vegetable oil.
4. When both potatoes and meat are cooked in a pan, you can put cabbage, frying, parsley. Stir taste for salt.
5. Cook at a moderate boil for 5-7 minutes and remove from the stove.
Lenten cabbage soup with mushrooms
Ingredients.
- Fresh mushrooms 200-250 gr.
- Fresh cabbage -300 grams.
- 1 head of onion.
- 1 carrot.
- 2-4 potatoes.
- 1 sheet of lavrushka.
- Bulgarian pepper.
- Salt and pepper to taste.
- Vegetable oil.
- Greenery.
Cooking process.
1. Cut potatoes and send to cook.
2. Rinse the mushrooms, cut them into cubes and throw them into the potatoes.
3. Fry onions with carrots in vegetable oil.
4. The potatoes are cooked, you can add chopped cabbage and bell peppers.
5. After 3-5 minutes of a steady boil, add the fried vegetables, salt and pepper to taste.
6. Boil cabbage soup for a few more minutes and turn off the heat under the pan.
7. Serve a delicious dish with sour cream and chopped fresh herbs. Bon appetit.
How to cook cabbage soup in pots
Ingredients.
- 3-5 potatoes.
- 250-300 cabbage.
- 1 head of onion.
- 1 carrot.
- 300 gr of pork meat.
- Spices.
- Greenery.
Cooking process.
1. Cut the meat into slices, fry in vegetable oil until golden brown. Pour in water and simmer for 20 minutes over low heat.
2. Cut potatoes and carrots into circles. Bow half rings.
3. Onions with carrots can be fried a little in a pan.
4. We begin to lay out the products in pots after cooking the meat.
5. Put a layer of potatoes on the bottom, then meat, fried vegetables. We finish the layout with chopped cabbage. Fill with water, cover with a lid and put the pots in the oven for 2 hours at a temperature of about 100-120 degrees.
Delicious cabbage soup cooked in a slow cooker
Bon appetit.
Homemade cabbage soup from fresh cabbage
Fresh cabbage soup!
Probably every Russian person knows the taste and smell of homemade cabbage soup. There are many recipes for making cabbage soup; they are boiled in meat, vegetable and even mushroom broth. And sometimes with fish. Cabbage in cabbage soup is also different: fresh white cabbage, sauerkraut (sour), cauliflower. There are delicious cabbage soup and not with cabbage, but with sorrel or nettle. Each housewife cooks cabbage soup a little in her own way, I will tell you how this delicious soup is cooked at our place.
The recipe for my cabbage soup with fresh cabbage is very simple. My cabbage soup with meat is seasoned with frying, and served with sour cream. Or mayonnaise. Who loves.
What you need for simple cabbage soup with meat
for 1 saucepan
- Potatoes - 4-5 pieces;
- Cabbage - a small fork or half a medium;
- Greens, garlic, salt, pepper - to taste;
Meat with a bone - a piece;
Onion and carrot in the broth;
For frying
- Onion - 1-2 onions;
- Carrot - 1 piece;
- Tomato - 1 piece and / or ketchup to taste;
- Vegetable oil for frying.
For refueling
Sour cream or mayonnaise.
How to cook cabbage soup
Prepare meat broth
Everything is like everyone else. Put the meat with the bone in cold water, add root vegetables - onions and carrots. Boil the broth. Then pull out the carrot and onion and discard.
The meat can be separated from the bones and only the pulp is left. It can be put directly into a plate with ready-made soup or a few minutes before the end of cooking, return it to a saucepan with cabbage soup.
Cook cabbage soup in meat broth
Now add chopped potatoes and cabbage to the boiling broth. We cook. AND we make frying: fry chopped onion, carrot and tomato in oil. You can also add ketchup to it. But at the end (when everything is fried).
When the cabbage is cooked, add the frying to the cabbage soup. Boils. Cook for 7 minutes.
Add chopped greens and, if you like, garlic (chopped). Boils 1 minute. Turn off. We close. It is necessary to insist cabbage soup for at least one hour. Better 2-3. Sour cream to taste in a plate with cabbage soup!
This is such a delicious homemade soup!
Other Delicious Shchi Recipes
Bon appetit and delicious cabbage soup!
Shchi from fresh cabbage - well, this is a Russian classic. In general, cabbage soup is one of the most important dishes of Russian cuisine. They have been prepared since time immemorial, although then they were somewhat different from modern ones.
As a child, I went to visit a friend. We usually, if there were holidays, often hung out the whole day on the street and dropped in to eat at the house we were next to at the moment. So they had a Russian oven.
I remember how his grandmother or mother took out a cast-iron from the oven, then they cooked cabbage soup in it, with a special grip, and if the cast-iron was heavy, they put such a roller under it to make it easier to take it out.
She poured it into cups for us, and sometimes gave it in one large cup, put sour cream thick as butter there, and we screwed it on both cheeks until the cups were empty. And especially fatty cabbage soup, where fatty plaques floated on top, was served without sour cream. We did not know then that people have cholesterol.
Oh… what kind of cabbage soup were those! I've only managed to cook such delicious dishes a couple of times in my life.
In previous articles, I gave recipes for cooking green cabbage soup, or as they are also called, a recipe, but in my opinion real cabbage soup is not only not inferior to borscht, but sometimes even surpasses them. Although they are very similar dishes.
By the way, I recently visited the site: "Piggy Bank of Wisdom", so they have a whole list of cabbage soup recipes there. Come in, take a look. Pick something new for yourself.
Well, let's cook our cabbage soup.
How to cook cabbage soup from fresh cabbage step by step recipe with photo
Next time I will try to write how to cook cabbage soup with lamb. I think that cabbage soup is the most delicious with lamb. By the way, my friend's grandmother and mother, whom I mentioned above, always made cabbage soup only with lamb.
Nowadays, it is very expensive to cook lamb soup, so we will cook pork soup.
Menu:
Simple but delicious fresh cabbage soup
Ingredients:
For a 4.5 liter pot you will need:
- Fresh cabbage - 400 g.
- Bulb onion - 200g.
- Carrots - 200 g.
- Garlic - half head
- Parsley and dill - 40 gr.
- Sunflower oil, 1 tomato (or 2 tablespoons of tomatoes in their own juice, finely chopped).
- Meat (pork ribs) - 1-1.2 kg.
- Salt, pepper, vinegar (preferably lemon)
Cooking:
1. Rinse the ribs and set to boil.
3. We cook meat. Don't forget to skim off the foam. When we remove the foam, we make the fire less than medium, close the soup with a lid and leave to cook further. Cook until the meat is well separated from the bones (ribs).
4. Cut the carrots into thin cubes. You can cut however you like. You can even grate. Who loves.
5. Shred the cabbage into thin straws. Again, whoever loves. You can cut larger.
6. Cut the potatoes into cubes, finely chop the greens, peel the garlic.
7. Meanwhile, our meat was cooked. We take it out of the pan, put it in a bowl and let it cool down.
8. While the meat is cooling in the broth, we throw in the chopped cabbage. You can turn up the heat to above medium. We close the lid.
9. The cabbage boiled, put the potatoes to it. Let's interfere. Salt to taste. A lot of salt is needed for such a pan. But don't overdo it. Pour a little at first, then add a little more, tasting all the time.
10. Everything was prevented, we remove the fire to medium and leave to cook.
Cooking frying for cabbage soup
11. Put a frying pan on the next burner, pour vegetable oil and let it warm up. If you have a fatty broth, then instead of vegetable oil, you can use the fat from the broth, removing it with a spoon on top of the broth.
12. The oil is warmed up, put the onion in it. Fry until the onion starts to brown. Stir the onion occasionally.
13. In the meantime, let's take care of the meat, not forgetting to stir the onions. The meat is separated from the ribs. It separates very easily, as it boils well. Cut the meat into small pieces. Can also be cut into large pieces.
When we don’t have guests, I prefer to cut it altogether only by dividing the ribs one by one or even two, and not cutting the meat from the ribs. Then you pull a rib out of the cabbage soup, take it with your hands and gnaw it. Tasty…!
14. Our onions are browned. Add chopped carrots to it.
15. Add a little salt so that the carrot gives juice and mix. Cook, stirring occasionally, until the carrots are soft and lightly browned as well.
16. Carrots are reddened, add finely chopped tomatoes.
If you have fresh tomatoes, make a cross cut on top, put them in a cup, pour boiling water over them and hold for 1 minute. Then you can easily remove the skin from them. In general, one tomato will be enough.
If thick tomato paste, put half a tablespoon of it. not more.
If marinated in its own juice, finely chop about 2 tablespoons and add to the carrots and onions. Mix everything and fry for 2-3 minutes over low heat.
The frying is ready, we send it to the pan, stir and cook until the potatoes and carrots are ready.
The final steps of cooking cabbage soup
17. We get such beautiful cabbage soup. Try again for salt. Everything should be to your taste. We close the lid and continue to cook over low heat, if only to boil gently, until tender.
18. We try again now for acid. If your tomatoes were sweet or it just seemed to you that there was little acid, add vinegar. I prefer to add lemon juice instead of vinegar. So if there is, squeeze half a lemon better, maybe less, try it.
19. Check the readiness of potatoes and carrots. We take it out with a spoon and try it with a knife. They must be soft. The knife should go in easily.
20. Put the chopped meat into the pan, pour the greens. Leave a little for decoration.
21. Squeeze out the garlic here. How much, see for yourself to taste. Approximately 4-5 cloves. Sprinkle with black pepper to taste. If there are children, it is better not to pepper. Let everyone pepper in his plate.
22. We try again for salt and sourness. Everything suited us. Turn off the heat, close the lid and let the cabbage brew for 15-20 minutes.
OK it's all over Now. Fresh cabbage soup is ready.
Pour into bowls and serve. You can decorate with herbs and put sour cream. I bring it to the table. What if someone doesn't want to?
Serve with salt, pepper, sour cream and herbs.
Bon appetit!
Another useful note based on an article from the likemy.ru blog, our school of WhatsApp bloggers.
Then I thought, but to cook for dinner, and remembered a hearty Russian soup called Shchi. What could be more nutritious and tastier than Russian cabbage soup? Shchi is a national dish of Russian cuisine, which is always on everyone's lips.
Why don't we cook cabbage soup from fresh cabbage? I thought. And got down to business.
As the saying goes: “Schi and porridge are our food!”
There is one tip to make the soup very tasty - this is, of course, cook cabbage soup from fresh cabbage, and keep the ingredients in order. And at the very end, when the soup is ready, it is important to add dill and, if desired, green onions, and cover this matter in a blanket, or, as they used to do in the villages, wrap it in a sweatshirt and let it brew for 3-5 hours. So, cabbage soup did not cool down quickly and became more fragrant. This is exactly one of the secrets of delicious cabbage soup with fresh cabbage.
It is about how to cook a delicious dish, according to a traditional recipe, on a pork or beef bone, with pieces of meat. And meat can be used like beef, like pork, and chicken. But today, we will look at the pork broth recipe.
In addition, there are a few other minor nuances that I will share in the course of preparation.
So. Let's start...
Shchi from fresh cabbage with pork with a step-by-step description
Prepare the following ingredients:
- cabbage 0.2 kg.
- meat on the bone up to 1 kg.
- sweet pepper 1 pc.
- potatoes 2 pcs.
- onion 1 pc.
- carrot 1 pc.
- tomatoes 2 pcs.
- apple 1 pc.
- refined oil 4 tbsp.
- red chilli pepper.
- salt to your taste.
- greenery for decoration.
- sour cream.
When buying vegetables, special attention should be paid to cabbage. Its leaves should be fresh and firm. It is good if the cabbage was not stored in the sun during the purchase period, but in a cool place, or under a covered market. Slightly cold cabbage, with fresh drops that look like dew - and the leaf does not smell rotten, but with the aroma of a freshly plucked from the garden - this is exactly the kind of cabbage with white leaves that is needed. A stump, or a stump - we don't need it.
Cooking:
1. First of all, from the purchased pork meat, we will boil the broth. Any will do, in my case pork bones. Thanks to the bones, we get a rich broth, with no unnecessary fat. After preparing the broth, we will cut the pulp into small pieces and add it to the soup.
There is another secret to making broth that I heard in the program - What? Where? When? , there it was a question of a crystal ball or cork, which was placed in a pot of boiling broth. And the bottom line is to understand when the broth turned out to be transparent and saturated in taste - you need not only to ensure that the ball is not visible, and remove the scale in time, but also cook over low heat for a couple of hours, so that at that the moment when the crystal ball begins to tap on the bottom of the pan - this served as a warning that it would be necessary to reduce the fire, as it is very intense. It was I who gave the interpretation in my own words ... And here, from other sources:
For those who do not want to mess with crystal, you can simply boil the meat once, and periodically removing the broth, and then you should not worry that not all the broth has been removed or not followed ... You can simply drain the broth and continue cooking the meat again, already a little over an hour. But keep in mind that if you drain the first broth, then the richness of taste will be lost. It's good that when preparing cabbage soup from fresh cabbage, we compensate for this moment with cabbage. It evens out the whole taste, and it also turns out a delicious broth. But you still, take this secret about crystal into service, because our ancestors did not use it in vain!
Keep in mind that 1 liter boils away during cooking. Therefore, pour so much water at once that you do not have to top up. After all, topping up will also dilute the taste of the broth. And this is another important nuance. The main thing here is that such cabbage soup does not turn out when all the ingredients float on their own in the water, and are not bound by the aroma of the broth. This is an important point!
A light broth will bring a special appetizing dish. Try to make it in such a way that the cabbage soup attracts with its appearance. That is why we gave the broth so many moments!
It will not be difficult to determine its readiness of meat: if the pork is separated from the bones without additional effort. On average, it will take about 2 hours to cook. If you come across a young carcass, then it will cook faster. As we said earlier, any meat will do (beef, pork, chicken), but it is better to use pork or beef - it is she who will give the dish a delicious fat and rich taste. And you can also combine two types of meat!
2. After an hour of boiling the broth over low heat, you can begin to prepare the vegetables.
4. Add about 20 ml of refined oil to the pan, bring the onion to a golden brown. Make the fire moderate so that the onion does not burn out, and at the same time it is fried.
5. Peel the carrots and grate. Do not use a grater that is too fine, otherwise the carrots will simply be lost in the soup. You can cut it with a knife, however, this is a long process. But at the same time, this is the best and correct way. But I found another ideal option for myself - a Korean carrot grater. It turns out straws of medium length, which will give the soup a special aesthetics.
We put the carrots in a pan, simmer with onions for several minutes.
6. Peel the potatoes, cut into medium pieces. It turns out, as for french fries, the mode is straws, only the pieces are still in half. The best cut is below...
Peeled potatoes should not be kept without water for a long time, because they will begin to darken. Therefore, if you cleaned it in advance, then place it in a container of water. And it is even better to clean by the time the broth requires it by the time of readiness. Reading below...
7. We turn sweet pepper into straws.
8. Chop the cabbage thinner.
9. Make cuts on the tomatoes, put in boiling water for a few minutes. Remove the skin and cut the vegetables into slices. Do not grind too much, otherwise you will practically not feel the tomatoes in the soup.
In the traditional way of cooking cabbage soup, you will not find tomatoes. They give the dish the acidity that sauerkraut brings to the classic recipe. Since it is not in our recipe, we use tomatoes. In addition, you can add 1 tablespoon of tomato paste. Because if you buy a tomato out of season, it will not be as saturated as from the garden. And the tomato paste just makes up for it!
10. You can also add a sweet and sour apple to the soup, which will give the dish a sweet touch. The combination of acidity and sweetness gives the soup a special flavor. My family eats such a dish with pleasure, even asks for supplements!
11. We have finished with vegetables, now you can get the pork from the broth. No more water needs to be added. Of course, if you initially poured a small amount of water, then you can add a couple of cups. If this is your first time encountering this dish, then perhaps this will happen to you. We only add boiling water. If the vegetables are already in the pot, then you are too late.
Gradually you will adapt, and you will not repeat the mistakes that I made. But in any case, my advice for many will be useful.
12. It's time for the main cooking process. We will fill the pot with vegetables one by one, starting with potatoes. Cook it for about 10 minutes on minimum heat, add salt. If you, like me, have a standard 3-liter pot, then 1 tbsp is enough. salt.
You can first throw a smaller amount of salt, then conduct a tasting. All people have different tastes, so salting dishes is always best gradually.
14. Add tomatoes and an apple to the total mass, continue cooking for about 6 more minutes.
15. Remove cabbage soup from the stove, cover the pan, let stand for 20 minutes.
18. Pour the soup in portions and put it on the table. Decorate with herbs, be sure to serve with sour cream. To fully comply with Russian traditions, do not forget about black rye bread.
16. Taste, taste and enjoy truly delicious Russian cabbage soup. Feel free to ask for more!
You can also see the recipe for cooking cabbage soup with Ilya Lazerson:
Enjoy your meal!
Bonus - Lean cabbage soup from fresh cabbage
Surely, in every family, someone eats meat more, and for someone it doesn’t matter at all. This is the situation I have, so I have to cook 2 types of soup: one classic, the other without meat.
There are no special differences in technology. We cut vegetables in the same way, we sauté carrots and onions. Further, exactly the same process of cooking soup takes place.
Based on my personal experience, I can say that if you make the dish strictly according to the recipe, then both versions of the soup will be very tasty. For example, in this recipe, the vegetables give up all the juice, which gives the main taste. You can add a little sour cream to the soup, then the taste will become even more tender, and it will be impossible to distinguish it from the recipe with meat.
I have to try both options. Honestly, I like all soups. Each has something of its own. You can tell it in words, be sure to try to cook cabbage soup yourself, and you will understand what I am talking about. Do everything according to my instructions, and you will get a real culinary masterpiece.
Some nuances to consider when cooking cabbage soup
- Many housewives are wondering why passaging is needed. Everything is simple here: if we cook a soup with raw vegetables without preliminary passivation, then we will have to eat it all on the same day. If you want to stretch your lunch for a couple of days, be sure to passivate vegetables.
- Since we use young vegetables in the recipe, we have to give up all seasonings. The fact is that all spices, including bay leaf, will significantly kill the main taste of the dish.
- I did the same with the greens. I decorate the dish with it only when serving. If you add parsley during cooking, the color of the broth will change.
- If you use sauerkraut instead of tomatoes, then spices will not be superfluous.
- See what bones are on your piece of beef. The fact is that small particles can get into the meat, so check it carefully after cooking.
- In order for whole vegetables to float in the finished soup, they must be cooked correctly. Do not overcook, otherwise you will get porridge.
Do you like cabbage soup? And what kind of meat do you prefer to cook this soup from. Do you like it better with fresh or sauerkraut? Share your secrets below in the comments...
