Soup kapustnyak is the classic version of the Russian winter first, because all the ingredients for its creation will definitely be found in every home.
According to tradition, it is prepared with millet and in a liquid state, but since nowadays everything is altered and new recipes are created, we try to cook this soup not with millet, but with rice and in a thicker form.
Such a dish will become an analogue of Hungarian goulash or paprikash in the classic version without meat products. And if you want to cook meat cabbage, then boil the meat in advance for an hour and only then cook it according to the described recipe. Cooking such a dish is absolutely not difficult and will take you only about half an hour.
Necessary products for 4 servings of cabbage:
- 1 large carrot;
- 1 onion;
- 100 grams of rice;
- 4 potatoes;
- 1/4 of the cabbage;
- 0.5 tsp. salts;
- 0.5 tsp. seasonings;
- 0.5 tsp. paprika;
- 50 ml of vegetable oil.
Peel the vegetables and rinse them in water. From the cabbage head, remove the top protective leaves and cut it in half, and then cut one of the halves again. For cooking you need only a quarter head. As you already understood, cabbage can be cooked not only from specified products - they can be varied to your liking, but not changed. For example, replace fresh cabbage with fermented, and millet - with rice.
First, boil rice and potatoes separately. Some cooks all the ingredients are immediately boiled in the soup, frying vegetables, and then pouring out rice, sliced potatoes and cabbage. But in this case, the dish turns out more liquid. In this recipe, kabustnyak turns out like a vegetable stew in a small dressing. Rice boil in water for about 15-20 minutes, however, like potatoes.
As soon as the products are cooked, drain the water and rinse them separately in a colander.
Slice carrots and onions in any way convenient for you. Pour vegetable oil into a cauldron or pan with a non-stick bottom. After heating it up, add sliced vegetables into the container and pass for about 8-10 minutes until soft.
At this time, chop the cabbage and add to the roasted vegetables in a container. Tomite, occasionally stirring, before roasting the cabbage - you will understand it by the appetizing appearance of the browned vegetables and the delicious flavor.
At this point, add boiled rice and potatoes to the container. Add salt, seasoning and paprika. Optionally, you can add a few bay leaves.
Stir all the ingredients together and pour in 1 cup of hot water. Simmer on minimum heat for 10 -15 minutes, making sure that the dish is not burnt.
Your cabbage is ready! By the way, those who prefer to cook all the products at once in the soup often get boiled potatoes and rice, and in this dish these ingredients are obtained al dente. Put the cabbage in the plates and serve with a slice of bread, spread with butter - so the taste of the cooked dish sounds even more languid! Enjoy your meal!
Are you still wondering if you should cook or not cook cabbage ?! And you just analyze the final cost of 4 servings of a dish prepared at home, and all doubts will disappear at once:
- 1 carrot - 2 rub .;
- 1 onion - 2 rubles .;
- 100 grams of rice - 5 rubles .;
- 4 potatoes - 10 rubles;
- 1/4 of the cabbage head - 5 rubles;
- 50 ml of vegetable oil and seasoning - 10 rubles.
Total: 34 rubles for 4 servings of nourishing, rich and appetizing cabbage, one portion of which at the price of products will be only 8.5 rubles. It is hardly possible to find a side dish somewhere in public food places at such an economical price! Cook with us at home, spending at most half an hour of your time and less than 50 rubles from your budget - this is very profitable!