Cabbage soup - general principles and methods of cooking
Soups are 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 soup). However, when cooking cabbage soup from fresh cabbage, which is also quite common, you can achieve such a sour taste, for example, with the help of sorrel, nettle, or by filling the dish with cabbage or other pickle. Vegetables in the soup can be laid both raw and fried. Schi can be cooked in meat, fish, mushroom broth, broth from vegetables or cereals. If the soup is completely vegetable, they are called “empty”. The shchi, which are called “daily”, became very famous because their taste is fully manifested only a day after the preparation of the dish. Served soup with sour cream or cream.
Cabbage soup - food preparation
If the soup is cooked in meat broth, then the meat for their preparation should be thoroughly washed and cut into small pieces. We chop fresh cabbage, pickled - slightly squeeze from brine. Other vegetables - carrots, onions, etc., are cut according to the recipe.
Cabbage Soup - Best Recipes
Recipe 1: Sauerkraut Soup
Thanks to sauerkraut, these soup have the sourness, which for this dish is considered classic. By adding sour cream and greens 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 roasting vegetables;
to taste salt with bay leaf and peppercorns;
Greens and sour cream to decorate the dish.
Method of preparation:
1. Pour about 3 liters of water into the pan, put the meat into it, bring it to a boil, then remove the foam, cook for about an hour. 2. Add sauerkraut with bay leaves and black peppercorns, cook for about half an hour (if you have taken chicken for cooking cabbage, then add the cabbage as soon as the meat boils).
3. Cut the onion and lightly fry it, then grate the carrots, add it to the onions and fry the vegetables together to make the dressing. At the end of frying add tomato paste to vegetables.
4. After peeling potatoes, we cut it in the form of cubes or bars, send it to a saucepan 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 another about 15 minutes. Serve soup on the table with sour cream.
Recipe 2: Recipe for cabbage soup with fresh meat
Fresh cabbage cabbage soup is also found by many fans. They are not as sour as sauerkraut soup, but thanks to the tomato, their taste also contains a certain sourness. Since these soup are cooked in meat broth, they are also a very satisfying and tasty dish.
Ingredients:
0.5 kg of cabbage fresh;
0.7 kg of beef or pork;
3 tbsp. l tomato paste;
1 large carrot;
2 medium onions;
rast. butter;
greens, fresh or dried;
to taste salt with spices.
Method of preparation:
1. Pour cold water into a 4-liter saucepan, put the meat in there, cover the pan, bring its contents to a boil and cook meat broth for about an hour, removing the foam with a slotted spoon as it appears. Then, after filtering the broth, salt it and put it on the fire again.
2. While the broth is boiling, prepare the vegetables that we may need for cooking: finely chop the cabbage, clean the carrots and rub it on a grater, finely chop the onion. Then fry the onion lightly in a frying pan with vegetable oil, add carrots to it, fry them together for a few minutes, and at the end of roasting the vegetables, put a finely chopped clove of garlic in the pan. Before removing the pan from the fire, add tomato paste to the vegetables. If a tomato is not used for cooking soup, but a fresh tomato is used, then it should be put in a pan with garlic. 3. After taking the meat from the broth, cool it and cut it into cubes (not too small). Cut potatoes in the form of cubes or straws, if desired. Then immerse the potatoes in boiling broth, wait until the contents of the pan boil again, and send the same cabbage, cook for about 10 minutes. Then put vegetables pre-fried with tomato in the soup, add spices with herbs, cook for about 5 minutes and turn them off.
Recipe 3: daily cabbage soup
The peculiarity of the daily soup is that they are eaten a day after cooking. It is by this time that they acquire the unique taste and aroma for which this dish is famous.
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 tbsp. l wheat flour;
100 gr. butter;
to taste salt;
sour cream and herbs to decorate dishes.
Method of preparation:
1. Pour cold water into a 2-liter saucepan, put the meat and 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 cut cabbage, parsley root, onion. Grate carrots. Then we lightly fry the onions in a pan with butter, after a few minutes we add carrots to it and fry them together. Then, in a small saucepan, melt the butter and simmer the roasted vegetables with cabbage, tomato paste and flour in very low heat for about 40 minutes. Then we shift steamed vegetables to the pan, where the meat is boiled, and, having boiled a little, turn off the pan. Optionally, add garlic to the soup.
4. Daily cabbage soup is taken on the second day, then they are tastier. Before serving, add to each plate with cabbage soup in a spoonful of sour cream and finely chopped parsley and dill.
Recipe 4: Cabbage soup with mushrooms
Such soup is cooked very quickly, while compared to meat soup, they are a lighter dish. Mushrooms and prunes give it a special aroma and taste that your whole family will surely love. Ingredients:
0.5 kg of cabbage fresh;
300 gr. fresh mushrooms;
1 onion;
1 carrot;
100 gr. ham;
10 pieces. prunes without pits;
oil rast.
to taste salt, bay leaf, greens.
Method of preparation:
1. Thinly chop the cabbage, then, putting it in the pan with vegetable oil, fry.
2. Cut the onion into thin half rings, clean the carrots and rub them on a grater. Mushrooms cut into thin slices. Ham cut into strips.
3. Put the vegetables and ham with mushrooms in a pan with cabbage and fry them together with frequent stirring.
4. Bring the water to the boil in a saucepan, send the fried vegetables there and cook for about half an hour. Then, adding prunes to the pan, continue cooking for about 10 minutes, after which we put parsley with bay leaf into the pan and turn off the fire.
Cabbage soup - useful tips from experienced chefs
During cooking soup must put sauerkraut in cold water or broth, and fresh - in boiling.
Even very sour cabbage can be cooked delicious soup. For this, a part of sauerkraut needs to be replaced with fresh, but it must be remembered that sauerkraut is put in cabbage soup at the beginning of cooking, and fresh cabbage after the meat is boiled and boiled potatoes.
You can cook cabbage soup without potatoes, then it is recommended to use fried flour for dressing.
