Fresh cabbage soup with beef - a delicious homemade soup recipe with step by step photos. Cabbage soup without meat

We offer today for lunch for your family to cook delicious cabbage soup from fresh cabbage, the recipe for which is unusually simple. To do this, you need a meat broth that can be prepared with a pork stew. To do this, take half a kilogram of pork stew, rinse with cold water. Fill with water, salt to taste, put the peeled onion and peppercorns. We put all this to cook on low heat for 2 hours. Scale and stir as needed. After preparing the broth, we proceed to the magic.

The recipe for the dish can vary slightly depending on the taste preferences of family members. The layout of the food products may include, in addition to the standard set, sweet bell peppers, chili, beans. Before you start cooking, it is important to prepare all the ingredients in advance. Making cabbage soup from fresh cabbage is quite simple. To do this, you need to know only a few tricks and secrets. We will cover most of them in this article. We are sure that after reading this material, you will always get delicious and aromatic cabbage soup from fresh cabbage. Hurry up to surprise your family members with a nutritious and delicious dish.

We start cooking cabbage cabbage soup: product layout

Begins cooking cabbage soup by choosing a suitable meat or vegetable base. This first course turns out to be very aromatic and tasty when used as a base chicken broth. You can also make a vegetarian vegetable soup. Good results are obtained with the addition of lean pork. To obtain broth, the meat should be boiled over medium heat for 30 minutes and on slow heating for 1.5 hours. This is the only way to get a delicious broth with a rich aroma. After cooking, the meat is taken out and the broth is filtered.

And now we can, with a clear conscience, start cooking cabbage soup from fresh cabbage. We need the following food layout for a 4 liter dish:

chopped fresh cabbage in the amount of half a kilogram;
four large potatoes;
two carrots and one onion;
ground black and red pepper;
Bay leaf;
sunflower oil.

First, cabbage is placed in the boiling broth. After 10 minutes, the sliced potatoes are lowered. Then chop the onion and grate the carrots. Fry all this in a sufficient amount of sunflower or olive oil. Peel off the pork stew or chicken meat that was used to make the broth. Grind all pieces of meat and put them in broth.

By the way, unusually tasty cabbage soup is made from chicken broth. Try to make sure to cook cabbage soup from fresh cabbage, the recipe for which includes chicken meat.

Secrets of the recipe for delicious cabbage soup

Every housewife can cook delicious cabbage soup from fresh cabbage. As you can see from the above, there is nothing difficult about this. But there are a number of secrets that help to prepare delicious cabbage soup from fresh cabbage. The most important secrets of delicious fresh cabbage cabbage soup is that the dish does not acquire its real rich taste immediately after boiling. This dish is most delicious one day after cooking. It is for this reason that they are also called daily cabbage soup.

Another secret of making delicious cabbage soup from fresh cabbage is that it is advisable to scald cabbage with boiling water before cooking. So she loses her bitterness, which can be hidden in the veins of the cabbage leaf.

Also, after chopping cabbage, you can make it tastier with the help of such simple techniques:

put in a wide bowl;
sprinkle with a little salt and sugar;
add a tablespoon of vinegar;
beat off the cabbage with a crush until the juice is released.

This will help give the soup a special savory flavor. At the end of cooking, lower the bay leaf from the cabbage soup for five minutes. But only then it must be removed from the broth. Otherwise the taste will be spoiled. We have given the layout of products for a four-liter pan. This amount of soup is enough for a full meal for a family of 4 for two days.

The most delicious cabbage soup comes from chicken broth. For this we need two chicken legs. On their basis, we cook broth for soup. Then we free the legs from bones and skin. Divide the meat into portions and put back in the broth. Add shredded cabbage. Then, after 10 minutes, the diced potatoes are laid. Onions and carrots are fried in vegetable oil. By the way, for a more delicate taste of the soup, you can mix sunflower or olive oil for frying vegetables in equal proportions with butter.

At the end of cooking, you can add spices to your taste, finely chopped fresh dill and parsley. Serve on the table with sour cream. Mayonnaise can spoil the taste of the dish somewhat. In our family, toasts with garlic are always served with cabbage soup. It is very crispy and tasty when combined.

Lean cabbage soup recipe and their calorie content

In order to cook lean cabbage soup from fresh cabbage, it is suggested to take all the same products according to the recipe, except for meat and chicken. Cooking in this case begins with cooking the vegetable broth. For this, water is poured into the pan with the addition of salt and peppercorns. After boiling, chopped cabbage and chopped potatoes are laid. Onions and carrots are fried in vegetable oil. the recipe is dietetic and unusual for cabbage soup, their calorie content is quite low and can be only 40 calories per 1 serving of 250 ml.

To add a special taste, lean cabbage soup is seasoned with lemon juice. You can also add sautéed bell peppers and fried mushrooms to add flavor. When serving, you can season with lean mayonnaise.

Do you want to know what calorie content fresh cabbage soup has in most cases? It depends on which broth you are cooking the soup with.

Lean cabbage soup has a calorie content of 40 Kcal per 1 standard bowl of soup. Fresh cabbage cabbage soup has a higher calorie content. This is usually 98 Kcal per bowl of soup.

Step-by-step recipes for cabbage soup with beef, chicken, pork, in a slow cooker

2017-11-16 Marina Vykhodtseva

Grade
recipe

2098

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

3 gr.

Carbohydrates

4 gr.

55 kcal.

Option 1: Classic cabbage soup with meat (beef)

Here is a recipe for common cabbage cabbage soup with beef. If you wish, you can cook pork broth, it will also turn out delicious, but more fatty, the calorie content will increase. Simple recipe with tomato paste and fresh vegetables.

Ingredients:

0.5 kg of beef;
2 liters of water;
0.4 kg of potatoes;
0.6 kg of cabbage;
0.12 kg tomato paste;
60 g butter;
0.14 kg of carrots;
0.1 kg of onions;
greens, salt.

Step-by-step recipe for classic cabbage soup with meat

Pour the washed piece of beef with water, but add a little more than two liters, as part of the broth will boil away. When boiling, a gray foam will appear, which must be removed. Cook until the meat is tender, about two hours.

Peel and chop the potatoes. Take out the cooked meat, put the vegetable in the broth. Cook for about 8-10 minutes, depending on the size of the pieces. The potatoes should be half cooked.

Pour oil into a frying pan, heat. Pour in chopped onions and carrots, fry, add, stew a little. If the pasta is thick, then pour in half a ladle of meat broth from the pan.

We just cut the cabbage into strips, as usual. We fall asleep to the potatoes, cook until soft. Salt cabbage soup, add browned vegetables. Let it simmer a little, ten minutes is enough for the taste to open up.

At the end of the cabbage soup with fresh cabbage, season with herbs, laurel, pepper. Cover, let it brew. When serving, we throw in the previously cooked meat, cut into pieces.

The cooking time for cabbage is always different, you need to be guided by the season. A summer and juicy vegetable takes a few minutes to soften. Winter cabbage, which is stringy and tough, needs to be cooked much longer, and is often added after a few minutes of boiling the potatoes.

Option 2: A quick recipe for fresh cabbage soup with chicken

Chicken cooks much faster than meat, which means cooking will take much less time. Any part of a carcass or a soup set will do. Cabbage soup is also prepared with tomato paste, but twisted tomatoes can be used.

Ingredients:

500 g chicken;
a couple of potatoes;
carrot;
3 tablespoons of pasta;
one and a half liters of water;
bulb;
bell pepper;
herbs, spices;
4 tablespoons of oil.

How to quickly cook cabbage soup from fresh cabbage

Rinse the chicken, cut into pieces, add water, boil for about twenty minutes, removing the foam. Then add potatoes. Cook together for another ten minutes.

Chop fresh white cabbage, send to a saucepan, add cabbage soup, cook for about seven more minutes, navigate by the softness of the vegetable.

Chop all remaining vegetables. Fry onions, add carrots and then pepper. Fry until soft, season with pasta. Cook for a few more minutes.

Transfer the tomato vegetable sautéed into a saucepan with cabbage soup and chicken, stir. Boil for a few minutes. Greens, laurel and other spices to taste.

If the cabbage soup will be cooked with chicken fillet, then potatoes can be added to it immediately after boiling. Otherwise, by the end of boiling the soup, you will get a very tough and dry chicken.

Option 3: White cabbage soup with beef

Cabbage cabbage soup in canteens, hospitals and other public institutions is very often cooked without tomato. At home, you can also cook such. With beef broth, they turn out to be very tasty, ideal for lunch and baby food.

Ingredients:

4 potatoes;
0.8 kg of beef (with bones possible);
800 g cabbage;
two carrots;
two onions;
some oil;
spices.

How to cook

Pour the washed beef with water, add one onion, cook a rich broth. Cook until the meat begins to separate from the bones. Then the broth must be filtered, poured into a clean saucepan, put on fire again.

Cut the peeled potatoes into cubes, add to the broth, salt. Cook until almost soft. The pieces should be pierced, but not fall apart.

Chop the cabbage into strips, add to the potatoes. Cook together. The vegetables should be completely soft.

Saute the onions and carrots in butter or any fat, bring until golden brown, transfer to a saucepan.

We take the meat from the bones, add it after the sautéing. We boil white cabbage soup for a couple of minutes, throw in greens, bay leaves, turn off the stove.

Meat broths are tastier if you use beef on the bone. It is advisable to pour the pieces with water and soak a little before cooking, then the technology does not change.

Option 4: Fresh cabbage soup with pork (ribs)

Recipe for rich homemade cabbage soup with fresh white cabbage and pork ribs. The dish turns out to be rich, hearty, bright, the total cooking time takes about two hours. If the paste is not very concentrated, then you can increase the amount.

Ingredients:

3-4 potatoes;
700 g ribs;
onion head;
700 grams of cabbage;
large carrot;
100 grams of pasta;
50 grams of oil;
a bunch of parsley;
2 cloves of garlic;
laurel, salt.

Step by step recipe

Wash the ribs. If there is a lot of fat on them, then part of it can be cut off, and it is sautéed on it. Pour ribs with water, cook, cook for about an hour. Remove foam.

Cut the onion into cubes. Grate carrots or cut into strips. Heat the oil. If the fat was previously cut off, then you can fry it, then pour the onion into the melted bacon. Saute for a minute, then put the carrots, fry together.

As soon as the vegetables turn golden, add the tomato paste. Fry a little, pour about 100 ml of hot broth from a saucepan. Stir, remove the fire, simmer for ten minutes.

Cut the peeled potatoes into pieces, pour into the broth to the ribs, add salt, boil for ten minutes, then add the cabbage.

After another 5-7 minutes, we shift the vegetables, which were stewed and fried in a pan. Stir the cabbage soup, leave to simmer over low heat for fifteen minutes.

Chop the parsley and two cloves of garlic, pour into the cabbage soup with ribs. Throw in the bay leaf, stir quickly, turn off the stove. Cover the saucepan and let stand for a few minutes.

It is believed that the form of cutting different vegetables for cabbage soup should be the same and not contradict. Since cabbage is usually chopped into strips, carrots are also cut. Potatoes do not need to be cut into cubes, it is better to make bars, straws, slices.

Option 5: Diet cabbage soup with chicken

Recipe for light dietary cabbage soup with chicken and fresh tomatoes. For the broth, you can take any parts, but remove the skin, since it is in it that contains the maximum number of unnecessary fat and calories.

Ingredients:

400 g of chicken;
100 g carrots;
3-4 tomatoes;
15 ml of oil;
800 g cabbage;
100 g onions;
spices, herbs;
60 g of pepper (sweet).

How to cook

Send the washed chicken to a saucepan, pour a couple of liters of water, prepare the broth. It will cook for about forty-five minutes. Take out the bird.

Chop cabbage, send to broth, start cooking, add salt.

Finely chop the onion and carrots, fry in 1.5 tablespoons of oil. Cut the tomatoes into small cubes, add to the skillet. Simmer tomatoes with other vegetables until completely soft.

Chop the pepper, add to the cabbage. As soon as it reaches softness, transfer the vegetables from the pan to them. Boil everything together for about five minutes. Put herbs, garlic, laurel and allspice in a saucepan to taste.

Cabbage cabbage soup with a variety of mushroom and fish broths is very interesting and low-calorie, which can be actively used in dietary nutrition.

Option 6: Fresh cabbage soup in a slow cooker

All soups are excellent in a slow cooker, cabbage soup is no exception. A simple recipe with meat, you can take the pulp of beef or pork at your discretion.

Ingredients

0.3 kg of cabbage;
0.1 kg of carrots;
0.3 kg of meat;
1 tbsp. l. pastes;
4 potatoes;
25 ml of oil;
1 onion;
spices.

How to cook

Chop the onions and carrots in the usual way. Pour the oil into the multicooker, turn on the frying program, add the vegetables. Then add the meat cut into strips. Cook in this mode for a quarter of an hour, two minutes before the end, lay the tomato paste.

While vegetables and meat are cooking, chop the potatoes, chop the cabbage. Pour everything into a multicooker, add salt and water. You can only pour boiling water. We adjust the quantity ourselves to the desired density. Stir.

We close the multicooker, set the stewing program for 70 minutes. At the end, open it, throw in the herbs, laurel, leave it heated so that the spices give off their aroma.

Some models of multi-cookers are better at roasting food on the "Baking" program than on frying, this must be taken into account in the process of cooking sautéing.

Option 7: Fresh cabbage soup with meat and beans

In classic versions, the dish is prepared with boiled beans. But for such cabbage soup with fresh cabbage, you can also use a canned product. Weight shown is net weight without liquid. Option without potatoes.

Ingredients:

0.5 kg of meat;
0.5 kg of white cabbage;
0.1 kg of carrots;
0.2 kg of cooked beans;
bulb;
some oil;
4 tomatoes.

How to cook

Boil the meat until cooked through. Take out, cut into pieces. It is better not to add to the pan right away, but to do it at the very end of cooking.

Chop onions, carrots, fry, grate the tomatoes, pour over the sauté. Simmer over low heat until the onion is soft.

Chop cabbage, add to broth, salt, cook until soft.

Put the beans, add tomato sauce, salt and spices to taste. Bring to a boil, boil for a couple of minutes, return the meat. Season the cabbage soup with garlic and herbs.

The dish can be prepared not only with red, but also with white beans. This type of product is softer and softer, cooks faster.

Option 8: Vegetarian cabbage soup with tomatoes in a slow cooker

Another variation of cabbage soup in a slow cooker with fresh white cabbage, but the recipe is vegetarian, that is, lean. The dish is prepared simply and relatively quickly.

Ingredients:

500 g of cabbage;
300 g potatoes;
carrot;
2 peppers;
300 g of tomatoes;
bulb;
2 tbsp. l. oils;
herbs, spices.

How to cook

Send oil to a slow cooker, add chopped onions, fry for a minute. Pour the grated carrot, then add the pepper. Cook on the fry setting for ten minutes.

Grate tomatoes or peel and chop finely. Transfer to vegetables, continue cooking for another five minutes.

Cut the potatoes into small cubes, add to the multicooker bowl, add the cabbage and pour hot water over the whole thing.

Add salt, pepper, stir, cook cabbage cabbage soup for 40 minutes.

Instead of fresh tomatoes, you can add salted or canned tomatoes; vegetables in their juice are suitable.

Option 9: Fresh cabbage soup with smoked meat (pork)

For the preparation of fragrant fresh cabbage soup with cabbage, you can take any smoked meats, but ribs are usually used. The advantage of this recipe is the cooking speed. The broth does not need to be cooked separately, but the cabbage soup will still be satisfying.

Ingredients:

300 g smoked meats;
3 potatoes;
bulb;
half a kilo of cabbage;
large carrot;
80 g tomato paste;
30 ml of any fat, oil;
red bell pepper;
a bunch of herbs, spices.

How to cook

Boil a couple of liters of water, add chopped potatoes. Boil for ten minutes, add smoked ribs.

Immediately place the pan with oil on the stove. As soon as it warms up, add the chopped onion, after another minute the grated carrot, then the bell pepper. Fry for a couple of minutes, add the pasta, cook a little more with it.

After boiling smoked meats, add chopped cabbage, salt. Cook the cabbage soup until soft, then add the browned vegetables. After boiling, simmer over low heat for ten minutes.

Cut a bunch of greens, season the cabbage soup. You can add different spices, but not garlic, it will interrupt the aroma of smoked meats.

In the same way, you can cook cabbage soup with smoked chicken, wings are ideal, you can take a leg or other parts of the carcass.

If you cabbage soup don't love, there's nothing you can do about it. People who grew up in the taiga cannot stand the iodine smell of sea fish - and not every city dweller is able to endure the so-called shchany spirit. And he is able to perceive all the delights of traditional cooking only in printed form, and when it comes to implementation, it is better to put it aside, away, into fresh air.

However, I personally cabbage soup I love and even cook from time to time. My version of the recipe is far from how I cooked cabbage soup my purely urban mother, but also on how they are offered to cook by enthusiasts of the revival of old Russian cuisine. More precisely, this is not even a recipe, but an illustration of my personal relationship with my native nature. Mainly with cabbage.

Cabbage

Despite the fact that the head of cabbage always looks the same in ABC books, in the real world it is always different. Green June cabbage is rather suitable not for soup, but for salad - although it is also for soup, but it comes out so light and fast that it cabbage soup not even a thought comes. The further into summer and closer to autumn, the more weighty the cabbage becomes, and by October it reaches its apogee, as Mayakovsky did not like to say. Dense, white, like cubes of refined sugar, heads of cabbage are suitable for cabbage soup from fresh cabbage (joking aside, one of the grandest dishes in the world), and to ferment them. And this second opportunity opens up for the lover cabbage soup the road into winter, and even allows you to survive, without twisting, spring.

It is clear that each type of cabbage should be cooked in a special way, but there is also something in common. First of all, I always cook cabbage separately from everything else (well, that is, first; then, of course, I cook everything together).

If the cabbage is young, then I cut the head of cabbage into eighths, if older, then a little smaller. An autumn or winter head of cabbage is completely thinly chopped.
I put all the green cabbage in a large saucepan, add a couple of pinches of salt and enough cold water to just cover the cabbage. I put the stewpan on low heat, cover with a lid and leave until the cabbage begins to soften; what time it is - I do not know, but certainly not more than fifteen minutes. Please note that cabbage should not be boiled into a rag, but only slightly softer than fresh.

If we are talking about mature and crispy cabbage, a ceramic or cast iron pot is required. I fill it halfway with chopped cabbage, add a little salt and pour cold water three-quarters of the height of the pot. After that, I cover the pot with foil, fix it tightly along the edge - and put the pot with cabbage in the oven preheated to 110 ° C. For three hours.

In the case of sauerkraut, the procedure is approximately the same, except that there is no need to add salt, and the simmering time is increased to six hours.

Why am I doing this? Then what is so tastier and more convenient. When languishing, cabbage blooms in such colors that you never dreamed of; potatoes being placed in cabbage soup does not become glassy; in the case of sauerkraut, you can add it to the cabbage soup gradually - you must admit, this is a very good opportunity to adjust the taste or consistency.

Now that we have dealt with the most important, we can move on to the rest.

Rest

Cabbage soup can be cooked with meat, fish, and lean. Sometimes smoked meats are even added to them - you will, but this is closer to a hodgepodge. One way or another, all these things must be welded too.

In my opinion, since we took the time to simmer the cabbage, nothing prevents us from doing the same with the meat - I use a five-liter saucepan for this, but lately I have been thinking a lot about buying a slow cooker, also known as a slow cooker. One friend of mine claims that the best thing is an unglazed clay pot, it gives the cabbage soup a very special flavor.

As meat for cabbage soup I prefer beef brisket. The meat must be washed, dried, cut off all the pieces (the more skilled the butcher, the less of these pieces) and put in one piece in a saucepan. Add to the meat onion and carrots (whole, but peeled), parsley root, and, I beg your pardon, a bouquet of garni (we talked about it in detail, in the chapter "Broth for risotto").

Putting all of this on the bottom of the pan in the most harmonious manner possible, I pour in two liters of cold water - just enough to cover the food with a layer of water as thick as a palm. The liquid level should not be higher than 2/3 of the height of the pan, otherwise it will splash out later on, and in no case should you add water here - the process will be irreparably disrupted. And I put the pan on the strongest heat.

When the foam starts to stand out, I remove it with a spoon. When the release of foam stops, cover the pan with foil, fixing it tightly along the edges, and put it in the oven, preheated to 150 ° C. The foil almost completely prevents steam escape and loss of temperature, so after half an hour I reduce the temperature to 110 ° C. After an hour, carefully remove the pan from the oven, remove the foil, remove the bouquet of garni, take out the carrots, parsley root and onions with tongs, and instead put chopped potatoes, a little, about three.

Choosing potatoes for cabbage soup- a separate topic; I prefer high-starchy, crumbly varieties, provided in abundance by the Belarusian peasantry.

Then cover the pan again with foil and place in the oven for another hour and a half. During this time, its contents will turn into a velvety, languid and incredibly fragrant stew.

Third stage

So, we have at our disposal meat that is incredibly tender, a rich broth, thickened with potatoes that have disintegrated into molecules, and stewed cabbage. Now you just need to put it all together and warm up for thirty minutes on minimal heat. Some people like to add to cabbage soup green beans, tomatoes, mushrooms, bell peppers, or just all kinds of greens - now is the time to do it. In my opinion, it is enough to try and, if necessary, add salt and ground pepper.

Questions and opinions

It is widely believed that cabbage soup it is necessary to let it stand for at least a day - yes, it is. In my opinion, this is true in general for all cabbage dishes. The second, no less well-known opinion that cabbage soup it would be good to freeze, and then reheat - complete nonsense. And he froze and warmed up, nothing has changed.

Can I cook cabbage soup chicken broth? You can, but buy a suitable chicken for the broth, it is called “chicken for the broth”.

What is the difference between lean cabbage soup? The fact that you do not waste time on simmering meat - vegetable broth in its longest version is cooked for no more than an hour.
Can I add to cabbage soup pork? You can add whatever you want, but then it may turn out that you are already preparing some other dish. Let's say if in cabbage soup sprinkle millet, they turn into Ukrainian cabbage (I love it very much, by the way).

Innings

If you cook cabbage soup as described above, the meat for serving can be divided even with a tablespoon. Yes, and do not forget to buy good sour cream - because serve without sour cream cabbage soup somehow even inconvenient.

Cabbage soup is one of the most popular dishes of Russian cuisine. They are traditionally served on the table and are chosen for cooking by the majority of housewives for a reason. This is one of the most delicious and hearty soups. Each family has its own recipe, often with its own secrets, which are passed down from generation to generation. The basis of the soup is of great importance - the broth. It can be lean, no meat added, cooked with poultry, or strong and flavorful, cooked with pork or boneless beef. Such cabbage soup can be cooked for the whole family in a large saucepan. The next day, when infused, they will only become tastier and more aromatic. Hearty, rich cabbage soup cooked in meat broth with fresh cabbage is an ideal dish for a family dinner!

To prepare a three-liter pot of cabbage cabbage soup, we need:

water 2.5 l
beef brisket - 500 g
white cabbage - 350-400 g
potatoes - 200 g
onions - 100 g
carrots - 150 g
vegetable oil - 25 g
tomato paste - 80 g
garlic - 3-4 cloves
greens to taste
salt to taste

How to choose meat for cabbage soup

If you decide to cook cabbage soup in beef broth, then the choice of meat for the soup should be taken seriously. All parts of the thigh with sugar or marrow will work great. The brisket is also ideal. For the best broth, take chunks with small cartilage, rib bone, and a thin layer of fat. The fat in the meat should be white. It is better not to buy a brisket with yellow fat at all, it will take a long time to boil it, the meat will still be coarse and fibrous.

Cooking soup broth

Rinse the meat well with running cold water. Remove excess fat if necessary. Dip the meat into the pot where you will cook cabbage soup and cover with clean, cold water. You will need two and a half liters of water. The pan, accordingly, should be slightly larger in volume. Place the pot on the stove. Heating before boiling water should be maximum. Do not cover the saucepan. Otherwise, there is a great risk of missing the moment of boiling soup broth.

When the water boils, remove all foam that appears on the surface of the broth with a spoon. At the same time, slightly reduce the heat so that the foam, boiling, does not leave the surface of the water, muddying the broth. If this happened and the meat foam still sank to the bottom, then add some very cold water to the water. The foam will rise up again and you can easily remove it by scooping up with a spoon.

After skimming off the foam, turn down the heat to low. Cover the pan with a lid, cook for 60 minutes from the moment of boiling. The water should gurgle slightly, not boil. Then the broth will turn out perfect and the cabbage soup will come out just wonderful. When an hour has passed, you can start filling the cabbage soup.

Preparing vegetables for dressing

You can take dense, strong white cabbage for cabbage soup. But fresh cabbage soup is most delicious from tender, early, loose cabbage. The one with greenish top leaves and a juicy, crunchy texture.

Take the cabbage, rinse it with running water, cut into medium strips. Do not grind too much, but not too thick.

Wash potatoes for soup thoroughly with a brush, peel. Cut the potatoes into small cubes.

Take a dense, strong carrot. Wash, peel, grate it on a coarse or medium grater.

Choose medium-sized onions on cabbage soup. Peel it, rinse with water and cut into small cubes.

Peel the garlic, crush with a knife blade, chop finely. You can run the garlic through a press.

Soup dressing

Remove cooked meat from the pan onto a plate. Let it cool before you can take it apart and put it back into the soup.
When filling cabbage soup, observe the following order of laying vegetables: first, dip the chopped potatoes into the broth. If dense cabbage is used to prepare the soup, then it can be dipped into the broth along with the potatoes. If for cooking the choice fell on an early, tender cabbage, then after cutting it, pour it into the broth about 8-10 minutes after the potatoes are added to the cabbage soup. Otherwise, the cabbage will boil too much.

Cooking frying vegetables

Heat vegetable oil in a skillet. Put chopped onions and grated carrots into it. Fry, stirring occasionally for a few minutes. The onion should become transparent; you should not fry it until brown. Add tomato paste, stir, fry, stirring occasionally, for a couple of minutes. Place chopped garlic in a skillet.

Frying can be dipped into the broth immediately after adding cabbage to the cabbage soup, if it is young and tender. And after 5-8 minutes, if dense white cabbage was chosen for the preparation of the soup.

Preparation of boiled meat

Start processing boiled meat. Transfer the brisket to a cutting board. Remove all bones and cartilage. Cut off and discard excess fat and veins. Divide the meat into small pieces, place back in the broth with the vegetables. Season the soup with salt.

The final stage of preparation

Cook cabbage soup for about five minutes. At the very end of cooking, dip the herbs in the broth. You can use chopped fresh dill or parsley. [photo11] They are perfect for this dish. Greens can be used dry or frozen. Turn off the heat, let the soup sit for a while before serving.

Serving soup

Serve cabbage soup hot, sprinkle with chopped dill, parsley or chopped green onion feathers. Be sure to add a large spoonful of thick sour cream. Sour cream adds tenderness to cabbage soup and emphasizes and emphasizes the taste of meat and vegetables. Serve sliced fresh bread or donuts with the soup. Pampushki with herbs and garlic are ideal not only for traditional borscht, but also for fresh cabbage soup made from young white cabbage. The aroma of garlic will awaken your appetite and invite you to the table.

If everything is cooked correctly and served beautifully, then the pleasure obtained from this excellent soup will be the same as from the most exquisite delicacy. Bon Appetit! Eat fresh cabbage soup with pleasure and be sure to ask for more!

It is very convenient to store greens prepared for soup, frozen in ice cube trays in the freezer. To do this, cut the greens, add a little cold water and chop with a blender. Pour into molds, freeze. Store in a tightly closed container. Greens prepared in this way retain their color, aroma and vitamins. Add it, just like fresh, at the very end of the soup preparation.
Instead of tomato paste, you can use fresh tomatoes for cooking cabbage soup with cabbage. Then they need to be peeled. To do this, dip the tomatoes in boiling water for 10 seconds. Then dip the tomatoes in cold water. The skin can be easily removed with a sharp knife. Chop the tomatoes and fry with the carrots and onions.
You can substitute pork for beef by choosing pieces with sugar bones and a little fat.

Sometimes, to add new notes to the recipe, add bell peppers, cut into strips, to the frying of vegetables, or replace onions with leeks. Use only the white portion of the leek.

In the cold season, hot cabbage soup will warm and feed. You run home from the frost, and a plate of aromatic cabbage soup is already smoking on the table, and with sour cream and a crust of bread - delicious! Thick, rich, both the first and the second at once! If you have not yet cooked cabbage soup from fresh cabbage, a step-by-step recipe with a photo will help you understand the cooking process, and you will see that it is not at all difficult. You just need to stock up on the necessary products and time - cabbage soup according to the classic recipe is prepared without haste and they definitely need to be infused.

Ingredients

To prepare cabbage soup from fresh cabbage you will need:

pork on the bone or ribs - 500-600 g;
water - 2 liters;
fresh pork fat - 50-60 g;
potatoes - 4-5 pcs;
fresh cabbage - 0.5 medium fork;
carrots - 1 pc;
onion - 1 pc;
tomatoes - 4 pcs (or 2 tablespoons of tomato sauce);
bulgarian pepper - 1 pc. (not necessary);
bay leaf - 2 medium-sized leaves;
salt to taste;
freshly ground black pepper - 0.5 tsp;
parsley or dill - a bunch.

How to cook cabbage soup from fresh cabbage. Recipe

First, let's cook the meat broth. Take a piece of meat with a bone or ribs of moderate fat content, wash it and fill it with cold water. We leave it in a whole piece - this way the broth will turn out to be rich, and the meat will be soft, juicy.

We put on a strong fire. When boiling, a dirty white foam will begin to rise - we collect it with a slotted spoon, the broth should turn out to be transparent, without foam flakes. There is another way: pour a little water over the meat, bring to a boil and boil for three minutes. Drain the water together with the foam, wash the pan, rinse the piece of meat with water. Pour in two liters of cold water. Salt, after boiling, reduce heat, cook until meat is tender.

How to tell if the meat is ready? After about an hour, we take out a piece of pork, try to separate the meat from the bone. Does it peel off easily? So it's ready. If the meat is tough, cook for another 20-30 minutes. Strain the broth and put it back on a low heat, cover the meat and keep it warm.

15-20 minutes before the end of cooking meat, we start preparing vegetables. Peel and cut the potatoes into strips or cubes. Chop the cabbage.

Cut the carrots into cubes or strips. Do not grate on a grater - when roasting, the carrots will soften and will hardly be noticeable. And bright carrot cubes in fresh cabbage cabbage soup look aesthetically pleasing and appetizing. We chop the onions into smaller cubes, many do not like it when strips of boiled onions come across in soups. Cut the pepper a little larger. Although pepper is not added to the classic recipe for cabbage soup, it will definitely not be superfluous.

Put the potatoes in a saucepan with boiling broth. Bring to a boil, turn the fire down, leave to simmer until tender. One of the main conditions for rich cabbage soup is that the potatoes must be boiled well so that the cabbage soup is not "empty". Sometimes several small potatoes are cooked along with the meat. Meat and potatoes are taken out of the finished broth, the tubers are mashed and added to the strained broth. Then they cook it according to the recipe, lay in everything else, starting with the potato straws.

Vegetable frying in classic cabbage soup is cooked in butter or melted lard. Pour the onion into the boiling fat. Fry a little, it will immediately soften and fry until golden brown. Add carrots, mix, sauté for about five minutes. We spread the pieces of pepper. Simmer until the pepper is soft.

Three tomatoes on a grater or grind with a blender. In winter, for the recipe for cabbage soup, instead of fresh tomatoes, we use canned in our own juice or tomato sauce. We fill the roast with tomato, cook for a few minutes. If there is neither tomato nor tomato, do not add anything, the classic fresh cabbage soup recipe does not include these ingredients. But the cabbage soup should be sour, the tomato will add all the flavoring accents.

We check the readiness of the potatoes, lay out the vegetables. It should be borne in mind that the acid that is in the tomato prevents the potatoes from boiling, if it is not yet ready, then after you add the fry to the broth, the potatoes will not boil down, and will remain firm.

We give the broth with vegetables to a boil, spread the cabbage. Salt to your taste. Cook over low heat until the desired softness of the cabbage: someone likes the cabbage to be hard and crunchy, someone likes the boiled cabbage, soft.

Shortly before cooking, season with lavrushka, herbs and ground pepper. Turn off the gas, leave the saucepan with cabbage soup on a warm stove to brew.

While the cabbage soup is infused, separate the meat from the bone, cut into pieces. Transfer to cabbage soup or add later to plates.

We lay out the cabbage soup prepared according to the classic recipe on plates, add the meat and serve with sour cream and rye bread. For spiciness, you can finely chop a couple of cloves of garlic, add to plates. Bon Appetit!

Video recipe for making the most delicious cabbage soup from fresh cabbage