Schi from early cabbage on beef broth - nourishing, fragrant and easy to prepare. In this recipe, you will learn how to boil a tasty beef broth and make light soup on this broth. The early cabbage is boiled quickly, so it is put in the pan at the same time as the rest of the vegetables, unlike the autumn cabbage, which is cooked a little longer.
Ready-made soup can be stored in the refrigerator for several days. The present soup, the so-called daily allowance, is tastier than the freshly prepared one.
- Cooking time: 2 hours
- Servings: 6
Ingredients for simple cabbage soup from early cabbage
- 700 g of beef;
- 2 carrots;
- 2 onions;
- 1 chili pod;
- 2 bay leaves;
- water, salt, pepper.
- 250 g of early cabbage;
- 150 g onion or red onion;
- 200 g potatoes;
- 200 g of bell pepper;
- bunch of parsley;
- vegetable oil.
The method of cooking simple soup from the early young cabbage
In this recipe, boneless beef pulp. For cooking broth, you can use beef of the 3rd grade (with bones), this meat cooks much longer (3-4 hours).
Add chili pepper as desired, if spicy food is not pleasant, then chili can be completely dispensed with.
Put in a deep pan peeled and cut in half heads of onions, fresh carrots, cut into cubes, bay leaf, peppercorns and a piece of beef
Pour 1.5-2 liters of boiling water into the pan so that the water completely hides a piece of meat. Put the saucepan on the stove, over high heat quickly bring to a boil, reduce the heat. Skimmer or tablespoon remove scale, diminish the gas.
Cook the broth on a quiet fire for about 1.5 hours, 20 minutes before cooked, salt to taste. I advise you to cool the meat in broth, so it will turn out tender and juicy.
We get the beef out of the pan, filter the broth. We leave carrot slices, and onions and bay leaves will not be useful to us anymore.
We cut onions finely, in this recipe half white onion, half red. Pour some vegetable oil for frying to the bottom of the pan, put onion, fry for a few minutes until translucent. Shred thin strips of young cabbage. Peel potatoes, cut into small cubes. We clean sweet pepper from seeds, cut into cubes.
Put the sliced vegetables in the pan.
Pour strained broth, add boiled carrots. Over high heat bring soup to a boil.
Cook the vegetables for 30 minutes, 5 minutes until cooked, add the finely chopped parsley, pepper, salt, if not enough of the salt that was in the broth.
The meat is cut into large pieces across the fibers, put the pieces of beef in plates, pour hot soup from the early young cabbage. To taste we season the soup with sour cream, served with rye bread, its sour taste here is most welcome. Enjoy your meal!
Cabbage soup with lean beef and vegetables can be included in the diet menu, however, in this case it is better to refuse potatoes, and replace it with any vegetable without starch, for example, zucchini.