Unusual cabbage soup with fresh cabbage. Shchi from fresh cabbage without meat

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 the household. 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 of priority.

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.

1. 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.
2. 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.
3. 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.
4. Send vegetables to fry in vegetable oil, after about 7 minutes, add tomato paste or a few fresh tomatoes without skin. Cook another 7 minutes, stirring.
5. 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.
6. 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.

1. 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.
2. When the rich broth is cooked, remove the tenderloin and cut it into equal appetizing pieces. Send back to the saucepan. Add shredded white cabbage to this.
3. 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.
4. Send the vegetables to the pan, fry in corn oil until tender. Then add tomato paste, mix everything well and continue languishing.
5. 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.
6. 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.

1. 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.
2. 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.
3. After that, remove the vegetables into another container. Rinse the chicken, cut into equal slices and fry in a slow cooker in the same way on the “Baking” mode (duration 15 minutes).
4. Add the roasted vegetables to the chicken, add water. Salt and pepper the dish, add spices. Turn on the "Extinguishing" program for 25 minutes.
5. After a specified period of time, send chopped cabbage and potatoes to the chicken, continue languishing. Skim off the foam that will form.
6. 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.

1. Wash the meat, send the product to a container of a suitable size. Pour in the required amount of 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.
2. 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. Top up cold water if necessary. Thus, you can completely get rid of the foam. Keep in mind, the broth will cook for about 3 hours.
3. 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.
4. 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. As soon as the components acquire a golden hue, mix the frying with the main products.
5. 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

1. Peel and wash all vegetables. Finely chop the onion, do the same with white cabbage.
2. 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.
3. Send the roast to the pan. Cut the peeled potatoes and send to the rest of the ingredients.
4. 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.

1. Prepare all vegetables properly. Wash thoroughly and grind in the usual way.
2. Pass the carrots through a grater. Root crops, cabbage and onions must be boiled for a third of an hour in salted water.
3. 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.

1. Make small balls from minced meat. Place the workpiece in a pot of cold water, start the cooking process. Wait for the liquid to boil.
2. 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.
3. 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

1. Finely chop the cabbage, send 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.
2. Cut the ham into thin strips. Fry the meat product with mushrooms and cabbage over high heat. Remember to stir the ingredients often. Boil water in a saucepan, combine all ingredients. Simmer the dish for half an hour, add prunes.
3. 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 lemon juice and olives in a separate container.

Video: how to cook the most delicious cabbage soup from fresh cabbage

Shchi is a traditional dish of Slavic cuisine. The soup belongs to vegetarian dishes, so it always contains a lot of vegetables. The broth has long been prepared vegetable or mushroom. Later, a “poor” or “empty” variation of cabbage soup appeared in bone broth, with the addition of fish or meat.

Exquisite cabbage soup, which was served with a rich feast, must include fresh cabbage. Poultry, beef brisket or sturgeon are also added to the soup.

The secret of the exquisite aroma is the use of mushrooms (dried, fresh or pickled), roots and spices. The dressing is cabbage pickle, apples, sorrel, kvass or sour cream with cream.

Shchi is especially relevant in the cold season. The dish perfectly warms and saturates the body with vitamin C. If your menu includes cabbage soup from fresh cabbage, then you will not be afraid of hunger or colds.

There are many ways to make soup. Consider the most popular.

Royal cabbage soup from three types of cabbage

Shchi made from three types of cabbage is considered especially satisfying and tasty. The broth is rich and fragrant. Such a dish can be safely served to guests, as well as used in the daily menu. You will definitely like it!

Now let's look at how to cook cabbage soup from fresh cabbage of several varieties. First you need to get rid of harmful substances and dirt that may be present in the meat, you can use cooking.

Cook the product until half cooked. in large numbers water. Drain the resulting broth, and place the meat in already clean cold water. Wait until it boils and add the ingredient. After 40 minutes, the broth should be salted and boiled for about half an hour.

For this amount of liquid, 1.5 tablespoons will be enough. table salt. You can take the meat out of the pot while cooking the rest of the ingredients. Cut the product and pour it into cabbage soup when ready or serve on a separate dish.

Cut potatoes into small wedges. Onions, carrots, peppers and pasta are used to prepare frying. Spices will help reveal everything taste qualities ingredients. Then add half a glass of water and simmer the vegetables.

Chop cabbage into straws, and divide other types into inflorescences. To make it easier to work with broccoli and cauliflower, pour boiling water over them. Add vegetables to cabbage soup in order, depending on the speed of their preparation.

A few minutes before the end of cooking, pour in the frying and season the cabbage soup. Do not spare bay leaves and pepper.

Serve first with sour cream and green dill.

Village cabbage soup with turnips

Rustic cabbage soup contains a storehouse of vitamins. The freshest vegetables are used in the dish. It is better if all the ingredients are grown by you personally. Relatives will be very surprised by the unusual and rich taste of cabbage soup.

Ingredients:

• 600 gr. white cabbage;
• 1 bunch of parsley;
• 100 gr. pork fat;
• 1 PC. medium onion;
• 150 gr. fresh tomatoes (you can use cherry tomatoes);
• 1 PC. small turnips;
• 2 bay leaves;
• 0.5 kg of meat on the bone;
• 200 gr. potatoes;
• 2 l clean water;
• 2 peas of fragrant black pepper;
• 1 PC. medium carrot;
• Salt and spices.

So, how to cook rustic cabbage soup with fresh cabbage? We will gladly describe all the stages. First, prepare the broth on the meat. For more broth, put the meat in cold water. Connoisseurs of hearty food can use pork.

Beef and lamb are more suitable for a diet menu, as well as festive feast. After that, you definitely won’t have to suffer from heartburn or heaviness in the stomach. When the broth boils, remove the foam and add a spoonful of cold water. Repeat until the scale disappears. On average, the procedure for preparing the broth takes up to 3 hours.

Dip the cabbage into the water. When soup boils, add potatoes. Fry the onion and parsley in lard. Fill with fried cabbage soup. Boil 10 minutes.

Add fresh tomato slices to the soup. If there are none, then 1 tbsp will be enough. tomato paste (it must be put together with frying). Add salt and pepper at the very end of cooking.

A few bay leaves in the broth will give it a subtle flavor. Connoisseurs of spiciness and spices can use a few cloves of garlic in the recipe. Pour the cabbage soup on plates, garnish with herbs and sour cream.

Curly cabbage soup: a hearty lunch

The perfect dish for family dinner- cabbage soup with curly cabbage. Fresh vegetables and fragrant greens will fill you with energy and vivacity for the whole day. Shchi can be supplemented with sliced ​​bread, sour cream or tender pate.

Ingredients:

• 1 kg of curly cabbage;
• 200 gr. potatoes;
• A pinch of table salt;
• 80 gr. onion;
• 150 gr. medium juicy carrots;
• 3 liters of clean water for the broth;
• 1 bunch of parsley, green onions;
• 250 gr. cold smoked brisket;
• 150 gr. celery root.

Fry the smoked brisket in a pan with onions. Remove from heat when golden brown appears. Shred any cabbage convenient way and put it in a pot of water. This variety can be easily replaced with an existing white head. Now you can add frying to the cabbage soup.

Salt the dish and cover with a lid. Boil over medium heat for 40 minutes. To make the broth colorful and appetizing, chop the greens and pour into the broth. Mix everything thoroughly and remove from heat.

Let the dish brew well under the lid. You can also cover the top of the pan with a cotton towel. Cooled and fragrant cabbage soup is ready to serve: pour into plates and bring to the table!

Monastic mushroom soup

Preparing a hearty first course is very simple, especially if your hostess has a recipe for shchi with fresh monastery cabbage in your arsenal. The traditional soup old recipe sure to please your whole family.

Ingredients:

• 0.5 st. barley;
• 30 gr. dried mushrooms(oyster mushrooms, champignons);
• 2 pcs. large carrots;
• 50 gr. butter;
• 250 gr. potatoes;
• Greens to taste;
• 1 PC. medium bulb;
• 300 gr. white cabbage;
• 100 gr. sour cream 15% fat;
• Salt pepper;
• 5 black peppercorns;
• Several bay leaves.

Soak barley and mushrooms in water in separate containers. It will take about an hour to soak the first product, 3-4 hours for the second. Change the water for mushrooms, salt and cook until tender.

Remove the mushrooms from the broth, cut into small slices and place back in the pan.

Peel carrots and onions, chop. Fry the vegetables, after melting the oil in a frying pan.

Extinguish the frying, periodically adding water. When ready, place the vegetables in the mushroom broth. Rinse potatoes and cabbage, dry with a paper towel. Peel and cut vegetables.

Boil pearl barley in salted water. Water from porridge must be drained at the end of cooking. Place the pot of broth over medium heat. Add barley, potatoes and cabbage to it. Salt cabbage soup to taste, pepper. Add a few bay leaves and bring the dish to readiness.

Ladle cabbage soup on plates, garnish with chopped parsley and onion. Top with sour cream.

Cooking Russian cabbage soup is a real art. First of all, take responsibility for the choice of products. All ingredients must be of high quality and fresh. Use a minimum of spices. To emphasize the taste of the dish, it is enough to apply salt, pepper and bay leaf. This will help not drown out the natural flavor of the broth and vegetables.

• How to choose fresh cabbage?

White cabbage is used in cooking most often. It is not difficult to choose the freshest head of cabbage on the shelves of the store. The vegetable should be clean, bright green in color with a uniform color. Pay attention to the presence of yellow or dark spots - they should not be.

Cabbage forks should be weighty. The leaves of the vegetable should fit snugly. The weight of white cabbage is quite large, even with a small diameter. It is better to refuse sluggish, yellowed and empty cabbage.

• How to use cabbage for making cabbage soup?

The cooking technology and the sequence of adding ingredients also play an important role in the preparation of cabbage soup. Fresh cabbage must be thrown into boiling water. The turn of cabbage comes after the meat and potatoes are cooked. Such a broth will significantly improve the taste of the main ingredient.

Shchi in a slow cooker, all the secrets of cooking on video:

The following trick will help you save money and cook hearty cabbage soup with fresh cabbage: replace potatoes with flour fried in oil. You can also experiment and use foods such as zucchini, zucchini, and various pickles in cooking.

Shchi is one of the most ancient and traditional dishes of Russian cuisine that have survived to this day and have retained enormous popularity among the people. I am sure that in most Russian families this soup is the most frequent guest on the dinner table. main reason such obvious popularity, apparently, is the low cost and availability of products for its preparation throughout the year. In addition, cabbage soup is quite easy to prepare compared to other well-known soups of Russian cuisine and has a mild, balanced taste of vegetables and meat broth, which in most cases is liked by both children and adults.

Although I personally did not really like this soup as a child, because it seemed to me too boring and too cabbage. However, already being quite an adult, I had a chance to taste such delicious soup from fresh cabbage at a party, which forever changed my attitude to this first course. Their secret was that fresh tomatoes and a little tomato paste were added to the soup, which my mother never did in my childhood. And this small nuance noticeably changed habitual taste soup, giving it an interesting flavor note and very appetizing appearance and aroma. Since then, I have been cooking cabbage soup only according to this recipe, thanks to which my family now also eats this soup with pleasure and enviable regularity.

Shchi from fresh cabbage must be present on our table, because this soup has numerous useful properties, as it consists of vegetables rich in fiber and vitamins. It has a very low calorie content and is ideal for diet food, especially if you cook it in a light vegetable or low-fat meat broth. It is well known that the use of first courses is absolutely necessary for children, as well as for the sick, convalescents and people with diseases. gastrointestinal tract, because they help in a delicate form to absorb many of the substances necessary for the body. Therefore, cabbage soup from fresh cabbage, cooked according to this simple recipe, - this is a great option for a tasty and satisfying first course that will give a lot of benefits and will appeal to your whole family!

Useful information

How to cook cabbage soup from fresh cabbage - a recipe for a simple and delicious soup with step by step photos

INGREDIENTS:

• 800 g beef brisket
• 4 liters of water
• 400 g white cabbage
• 3 medium potatoes (500 g)
• 1 bol. onion
• 1 bol. carrot
• 2 medium tomatoes (250 g)
• 1 st. l. tomato paste
• 2 - 3 tooth. garlic
• 3 art. l. vegetable oil
• 1 st. l. salt
• 5 - 6 black peppercorns
• 2 bay leaves

COOKING METHOD:

1. In order to cook cabbage soup from fresh cabbage, you first need to cook beef broth. To do this, the meat must be thoroughly washed, pour cold water and put on high heat.

Advice! The broth will turn out to be more rich and tasty if you use fatty meat on the bone for its preparation. I usually choose chilled beef brisket for it in the store or market. However, for those on a diet, it is better to use lean beef or veal, or cook cabbage soup from chicken breast.

2. After the water in the pan boils, immediately reduce the heat to medium, remove the resulting foam with a slotted spoon and cook the broth at a slight boil for 2 hours.

Advice! After boiling water, whole peeled roots can be added to the meat broth for taste and aroma. To do this, you can use onions, carrots, leeks, parsley root and celery. However, adding them is not necessary at all, as the beef broth will become the basis of the soup with a large variety of vegetables.

3. Remove the beef from the broth, remove the bones and cut into small slices. The meat can be stored in a separate container and added to taste with each serving, or returned to the soup when it's cooked.

4. Strain the beef broth through cheesecloth or a sieve to make it cleaner and more transparent.

5. While the broth is cooking, you need to prepare other ingredients for the soup. Onion clean and chop.

6. Peel and grate the carrots on a coarse grater.
7. Wash the tomatoes and cut into small cubes.

8. Heat vegetable oil in a frying pan, put onions and carrots and fry vegetables over medium heat for 8-10 minutes.

9. Add chopped tomatoes and tomato paste to the frying.

10. Mix everything thoroughly and cook the vegetables for another 5 minutes. Vegetable frying for cabbage soup from fresh cabbage is ready!

11. Peel potatoes and cut into medium slices.

12. Wash the cabbage thoroughly, remove too hard leaves and cut into long thin strips.

13. Put potatoes into boiling beef broth.

14. Wait for the soup to boil again, and throw cabbage into it. Cook at a low boil for 15 minutes.

15. Put vegetable frying into cabbage soup from fresh cabbage, mix thoroughly and cook for another 10 minutes.

16. Add salt, pepper, bay leaf and garlic passed through the press and turn off the stove after 1 minute. Let the soup brew under the lid for at least 15 minutes and you can serve it to the table.


The simplest, but delicious and satisfying cabbage soup from fresh cabbage is ready! When serving on a plate, you can add pieces of meat, a variety of greens and fresh sour cream to them. Enjoy your meal!

Calories: Not specified
Time for preparing: Not specified

Good day and good health everyone! Today I offer you to listen to cabbage soup from fresh cabbage, step by step recipe with photo attached for simplicity and convenience. My recipe, however, as always, is quite simple, but in general it was never difficult to cook cabbage soup. Hot soup has always created comfort at the table, so do not be too lazy to cook a hearty, homemade dish. I will cook cabbage soup in meat (pork) broth, thick, rich and tasty. You can also cook.



Required Products for 2.5 liters of water:

- 200 grams of pork on the bone,
- 300 grams of white cabbage,
- 300 grams of potatoes,
- 100 grams of white onion, onion,
- 100 grams of carrots,
- salt - optional,
- tomato paste - 1 tablespoon,
- vegetable oil - for frying,
- fresh herbs.

Recipe with photo step by step:

For today's cabbage soup, I use 2.5 liters of water. In a saucepan of medium depth, I cook such cabbage soup and this dish is enough for me for a couple of days. In cold, purified water, I slowly put a washed piece of pork on the bone and cook not very strong, meat broth. For those who do not eat meat, you can cook a lightweight option, cook a dietary vegetable broth. I cook pork broth for about 1-1.5 hours, until the meat starts to lag well behind the bone. I add a little broth. If foam forms, then I remove it with a slotted spoon. Ideally, if I have time, I filter the finished broth through a gauze cloth or through a fine strainer.




You should always put potatoes in cabbage soup, so I peel them, chop them with elongated sticks, this size is suitable for me.




I put it in a bubbling hot broth, where I will cook it. On average, I boil potatoes for 15 minutes.




Then I put all the chopped cabbage in the cabbage soup and continue to cook the dish with a light boil. I cook the cabbage for another 10-15 minutes.






At this time, I chop the vegetables for overcooking. I chop the onion into a square, rub the carrots on a coarse grater.




I pass it in a frying pan, pour in a little vegetable oil.




I add tomato paste to the vegetables. I pass for a couple more minutes and remove from the stove.




I add vegetable overcooking to cabbage soup and wait for them to boil. Potatoes and cabbage are already cooked, so I do not boil for long. The cabbage soup is ready, I try it for salt, if everything is in order, then turn off the fire. Let the soup brew for at least 20 minutes. If you don’t like pork or for some other reason, then you can cook no less tasty

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, you can achieve this sour taste, for example, using sorrel, nettle, or by dressing 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 - 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. oil;
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 a 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 in a small saucepan butter and stew in it on very low heat fried vegetables with cabbage, tomato paste and flour 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 soups are prepared very quickly, while compared to meat soups they are more light meal. 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.