Fresh cabbage solyanka is a variation of one of the most delicious soups. There are many recipes using cabbage, and all are classic.
How to make a hodgepodge from fresh cabbage
Solyanka is prepared according to the standard scheme. The differences in it are associated with a variety of components that are added or removed from the recipe to the taste of the cook.
- First of all, a cut is prepared for the hodgepodge. This is a combination of fried onions, pickled cucumbers, tomato puree or tomatoes, as well as olives, cut into slices. Everything is stewed until the vegetables are softened, and the tarp itself is viscous in consistency.
- The next step is broth. It is mainly cooked from pieces of pork or beef on the bone. It is the bones that will give the broth a gain and fatness, and the meat will give up its juice, improving the taste. Boil broth to the hodgepodge preferably more than one and a half hours. If there is time, then three and four hours of cooking will not be superfluous.
- An important component of solyanka is meat and meat semi-finished products. The presence in the soup of at least one smoked meat product adds a special piquancy, peculiar only to solyanka. Use smoked sausages, sausages, or smoked bacon. You can take the usual boiled meat, taken from cooking broth.
- Sausages, sausages, sausages and other meat should be cut into 1 cube by 1 centimeter, and it is better to make plates half a centimeter thick and a centimeter on the sides. Sausages cut in half lengthwise, and then cut into a thickness of 3-4 millimeters. Such slicing will allow you to capture all types of food contents with a spoon at once and get a full flavor.
- Fry meat chopped to a light blush, then mix them with cuts and broth.
- Cabbage for solyanka is stewed separately and put into the dish in the final stages of cooking. It is necessary to simmer it for an average of forty minutes, with the addition of pepper, bay leaf and a small amount of tomato paste. At the end of extinguishing you may form a lot of excess fluid. Leave, in this case, the cabbage without a lid on the plate for a few minutes, not forgetting to stir.
- At the extreme stage, mix in a saucepan, cuts, fried meat and sausages, as well as stewed cabbage. Put on the fire, at the very beginning of boiling remove the pan from the stove. The final touch will be the addition of a thin cup of lemon.
Calorie cabbage hodgepodge
Solyanka pretty calorie dish, even if made from vegetables, for example, the same cabbage. The main contribution to the calorie content of the soup is undoubtedly made by meat products and rich broth, in which a lot of fats and meat juices dissolve during the cooking process.
The calorie content of cabbage soup varies from 55 to 80 calories per hundred grams. A little at first glance, however, soups of one hundred grams are not served anywhere, and at home a full plate of soup is considered the norm. A standard portion of soup is two hundred and fifty and five hundred grams. Based on the above, the caloric content of solyanka per 250 grams ranges from 137 to 200 calories. Losing weight is worth taking note - a hodgepodge will not work for you.
Cabbage solyanka for the winter
Cabbage soup is an example of those soups that can be stored for a long time in a frozen or canned state and used in the winter. It is worth noting that this is not a complete recipe, but only a semi-finished product. To cook a full meal, you have to tinker with meat.
For preparation with the help of freezing prepared cuts from fried onion, tomato puree, circles of olives, pickled cucumbers and stewed cabbage. Everything is stewed with the addition of ground pepper and laurel leaf.
Divide the finished tarp into portions, wait for it to cool, close the lid and put it in the freezer. When you want to make a hodgepodge, you will need to put frozen briquette cut, roasted meat into the broth and let it boil.
Solyanka for winter in canned form is less common in use because of the simplicity of the first method. However, in canning, brez gets a richer taste, because the products have the opportunity to exchange juices. A cannon for canning is prepared similarly to the option with freezing, but at the end of cooking it is placed in disinfected jars and closed with lids. After the spin, let it cool under a warm blanket. Jars use the volume that you have will be used at one time.
Fresh cabbage solyanka with mushrooms
Solyanka with mushrooms will appeal to many. This soup is good to cook in any season of the year, in the summer using fresh mushrooms, and in moments of “not the season” use pickled ones.
To the cabbage soup and mushrooms should fry onion until golden, spasserovat it with tomato puree, cucumbers, add the cabbage and stew with adding water. At the end of fifteen minutes, add olives, allspice and ground pepper, sliced into rings.
Fresh mushrooms, whether white, champignons, mushrooms or oyster mushrooms, wash and cook. At the end of cooking, fold them in a colander, let them drain the water. Well put the mushrooms on paper napkins, then the process will accelerate.
Cut the dried mushrooms into slices, one and a half to two millimeters thick and add to the frying with stewed cabbage. Add oil and hold on a preheated stove. Hold the mixture on the stove for a few seconds, stirring intensely, but try not to damage the mushrooms too much.
If you want your mushroom hodgepodge to taste similar to the classic one, you can add some smoked meats, fried until golden brown. Add roasted smoked meats must be mixed with brezom.
Broth is cooked classic beef, but with a small amount of salt. Put broth with mushrooms in broth and bring to a boil. In the finished soup, put the plastic lemon.
Delicious cabbage soup with sausages
Sausages are often considered to be a cheap product made from “toilet paper” and an outstanding taste. However, today it is realistic to find on the shelves quite good and high-quality types of sausages. They have a price tag biting a few for the wallet, but they will also add a lot of great taste to the food. It is advisable to choose smoked sausages, although if you plan to add any other smoked meat to the hodgepodge, it is advisable to choose ordinary milk or creamy ones. Put stewed beef broth. And while he is getting ready, take a kilo of cabbage, and chop finely. Send it to a saucepan with a small amount of water, add spices and a small pinch of salt. Put it out for about fifteen minutes.
Onions, literally a couple of medium onions, cut into strips. Do the same with two hundred grams of carrots. Fry them in butter until podzolotis. Reduce heat, add a couple of tablespoons of tomato puree and chopped pickled cucumbers. Put the sliced olives. Hold the mixture on a quiet fire for a couple of minutes and put the stewed cabbage into it.
Using smoked sausages, take them an average of three hundred grams for the above number of products. Applying another smoked product, take it and sausages in a one-to-one ratio. The total amount should be the same, about three hundred grams.
Cut sausages in half lengthwise, then chop into semicircular plastics with a thickness of a couple of millimeters. Fry in a hot frying pan, adding butter, but do not overdo it, the effect of frying is not desirable. Only sausages podzolotitsya, remove them from the pan on a paper towel. After removing them from the excess oil, add them to the broil with cabbage, mix well and lay the resulting mixture in a half liter of beef broth. Let the soup boil, then stand for half an hour on a warm stove.
Solyanka vegetable from fresh cabbage
Vegetable hodgepodge a bit does not fit into the concept of this dish, because initially the soup, after all, is meaty, rich in the aroma of smoked meats and having a sour-salty taste due to pickled cucumbers. But, nevertheless, sometimes I want a tasty hodgepodge, but not creating an excessive heaviness in the stomach.
Vegetable solyanka will require carrots, fresh white cabbage, asparagus and mushrooms - each ingredient is 300 grams. You also need to take 60 grams of butter, 100 grams of pickled cucumbers, 15 grams of wheat flour and a teaspoon of sugar. Salt to taste. Rub carrots into strips. Cut the asparagus into cubes, and cucumbers into small cubes. Drain everything with butter and sugar. Rinse and boil the mushrooms.
Spread the flour on the butter, followed by adding water remaining after stewing the vegetables.
Vegetables, boiled chopped mushrooms and sauce, mix and heat in a skillet, add fresh herbs for decoration.
Solyanka with cabbage and meat
In the preparation of meat solyanka will be necessary:
- White cabbage - 350 grams;
- Carrots - 300 grams;
- Tomatoes or tomato paste - 200 grams;
- Leek - 50 grams;
- Salted cucumbers - 100 grams;
- Olives - 50 grams;
- Beef - 700 grams;
- Beef broth - one and a half liters;
- Salt and pepper to taste;
- Lemon - to taste;
Cabbage shred straws and fry with vegetable oil. Beef cut into sticks, similar to the sliced beef-Stroganoff, fry until golden and combine with cabbage.
Onions with carrots, cut into strips, fry. Once they are softened, add tomato paste, olives, finely chopped cucumbers and spices. Mix everything well, combine with meat and cabbage in a saucepan. Pour the beef broth into it, stir and let it boil. Don't forget about the lemon slice.
Solyanka with cabbage and potatoes
Solyanka with potatoes will be the way when you want a satisfying, delicious soup. Potatoes in solyanka are rarely used, the dish itself is high-calorie. But if you need calorie content, then in the front!
For solyanka with potatoes and cabbage you need:
- Low-fat pork - 250 grams;
- Breast - gram;
- Semi-smoked and boiled-smoked sausage - 250 grams each;
- Potatoes - half a kilo;
- Tomato paste - 100 grams;
- Olives - 70 grams;
- Pickles - 70 grams;
- Onions - a pair of medium bulbs;
- One lemon.
Cut all meat products into slices with sides of one centimeter and thickness of 3-4 millimeters.
In a saucepan with 3.5 liters of water, lay the sliced meat products, add a few peas in peas and cook until boiling.
Potatoes should be cut into cubes, and only the meat boils, add it to the pan.
Cut onions into strips, finely chop the cucumbers. Fry and stew everything with tomato paste and add to the pan. To them send and chopped olives rings. Let the soup boil and remove from the hob.
Before serving, add a plastic lemon.
Cabbage soup in the slow cooker
Multicooker is one of the most useful technological devices that came to the aid of culinary specialists. A good slow cooker in capable hands can replace a griddle, oven, convection oven and pan with a stove. Especially useful and easy to handle, it will be in the preparation of soups.
We need to take:
- Average cabbage
- One large bulb
- 150 grams of carrots
- 50-60 grams of pickled cucumbers
- A couple of tablespoons of tomato paste
- Smoked sausages or sausages - three hundred grams
- A couple of garlic cloves
- Ground pepper
- Vegetable oil
Cut the carrots and onions into strips, fry them in a multicooker bowl. Add the sausage sliced into semi-circular slices and fry until the onions and carrots are more golden brown.
Crumble the cabbage into thin strips and send it into the bowl with the chopped garlic, mix well. On the slow cooker, set the mode “Quenching”. After 5 minutes of quenching add chopped pickles. Add one and a half cups of boiled warm water, salt and pepper and leave to prepare for another quarter of an hour. Solyanka in the slow cooker will be more saturated due to the closed method of cooking. In addition, it is prepared pretty quickly.
Recipe for cabbage soup with pork in a pan
It is not surprising that the next dish is cooked in a pan and does not contain olives, pickled cucumbers or capers. Solyanka in the pan - an independent main dish of Russian cuisine.
For its preparation it is necessary:
- Half a head of cabbage
- Pork - neck or ham - half a kilogram
- Carrots - 150 grams
- Onions - a pair of medium heads
- Tomato paste - two tablespoons
- Water - a pair of glasses
- Vegetable oil
- A bunch of green
- Salt and pepper
Strip the pork from film and large pieces of fat, rinse and cut into small pieces. So that it was convenient to take a fork and eat. Fry the meat in butter, but do not hold more than five minutes, you only need a crust.
Chop cabbage more thinly and add to roasted meat, as well as add a glass of water. Cover and extinguish within half an hour.
Chop the onions and carrots, and fry in a separate skillet. At the end of the frying add tomato paste to them and heat some more.
After 30 minutes of stewing, add zazharku to meat and cabbage and mix. Add spices, another half glass-glass of water and simmer for another twenty minutes. At the end of cooking, serve a hodgepodge with fresh chopped greens.
Salad for the winter - fresh cabbage hodgepodge
The following ingredients will be needed for harvesting hodgepodge for the winter:
- Two kilograms of cabbage
- Vegetable oil
- Twenty-five milliliters of vinegar 3%
- Fifty grams of sugar
- Forty grams of salt
- Tomato paste, about a hundred grams
- A pair of glasses of water
Chop cabbage into straws, fry in butter, then add water, vinegar and simmer for half an hour. When the cabbage is softened, you need to add salt, sugar and mix. Pour in the tomato paste diluted with water. Extinguish the mixture for 15 minutes. Fry the onions with carrots and mix them with the cabbage.
Spread the prepared hodgepodge over sterile jars and tighten with sterile caps. Allow the jars to cool under a warm blanket, turning them upside down in front of them.
This salad-hodgepodge is tasty to eat at any time of the year as an independent dish, or used in cooking as a semi-finished product.
Cabbage Solyanka with chicken
Solyanka with chicken is quite a budget, but no less tasty version of solyanka in a pan. In addition, such a hodgepodge will have a lower calorie content due to the used chicken fillet, in which there is practically no fat, unlike pork or duck.
Cooking such a hodgepodge is quite simple. Take 100 grams of chicken fillet, cut into strips according to the type of beef stroganoff and fry until half cooked on high heat.
Next, add 20 grams of finely chopped onion to the chicken and fry until golden with the meat. As long as the onions are roasted, the chicken will be cooked with it.
In the main bowl, preferably a large, thick-walled frying pan, fry a hundred grams of slaw. And add 40-50 grams of grated carrots.
Mix all the ingredients in a pan with cabbage, add salt and pepper to the taste. Stew under the lid until the cabbage softens.
Cabbage solyanka with duck
Cabbage solyanka with duck differs from chicken solyanka in the more intense taste of the bird, with a hint of game. In addition, this dish is more fat and high-calorie.
To prepare a delicious duck solyanka, take 150 grams of duck fillet, and in any case, do not remove the skin, except that you can cut off the excess fat on the edges. You can do with fillets in two ways:
- If you plan to cook a dish for a large company, or want to make it more tasty, then bake the fillet in the oven at 230-250 degrees, on average 15 minutes. This will allow fat to be drained from under the skin, partially go to the baking sheet and partially soak into the meat, making it more juicy and tender. It will remain cut into portions.
- You do not want to bother too much and warm the oven because of one file? Simply cut the fillet into strips, the method is faster and easier, although the taste will be different.
Fry finely chopped onions and grated carrots, forty grams of both.
Cut the fresh cabbage into strips, slightly remember and fry slightly in a pan. Add to it the browned onions and carrots, as well as pieces of duck. Spice up the spices and let it infuse, covered with a lid.
Cooking lenten hodgepodge of cabbage
Lenten hodgepodge is an excellent independent main dish. It can also be varied as a side dish for meat or fish dishes.
Take half of the medium-sized head of cabbage and chop the straw. Do the same with 150 grams of carrots. Onion crumble very finely and spasserovat with carrots.
Remember cabbage with salt until a little juice stands out. Add it to the onions with carrots and simmer for ten minutes. After they are done, add a couple of tablespoons of tomato paste and simmer until ready.
Solyanka with fresh cabbage and stew
Stew, at first glance, is the latest product to use. However, a good stew may well give odds to many types of meat used in various dishes. Moreover, it is only necessary to warm it and add to the dish.
To the hodgepodge in a pan with stew requires:
- Good stew, meat component of which is within 250 grams
- Cabbage - half a kilo
- Medium Bulb
- Small carrots
- Tomato paste - 2-3 tablespoons
- Sunflower oil - Art. spoon
- Salt, spices and herbs - according to your taste
Onions and carrots are cut into strips and fry. Add chopped cabbage to them and stew for about twenty minutes. As a result, add to the cabbage, diluted pasta and stew. Mix components, add spices and bring to readiness. When serving, sprinkle with finely chopped greens.
Solyanka are different, and each has its own unique taste. Eat delicious, always!