By the word cabbage soup we mean a primordially Russian dish based on cabbage. However, cabbage soup can be made not only from cabbage, it is also prepared from various greens and they have the same name “Green cabbage soup”. But still the most popular leader are the classic ones, using fresh or sauerkraut ...
In Russia, cabbage soup was known long before its baptism, tastes changed over time, but the people's love for this soup did not diminish. And today, this light, nutritious dish has a place to be in our stomachs at least once a week.
Fresh cabbage soup
Ingredients: 500 g fresh cabbage, 500 g beef with bones, Onions, Large tomatoes, 2 tbsp. tablespoons of vegetable oil, 2 bay leaves, 2 pcs. carrots, 1 clove of garlic, 3 pcs. not large potatoes, Salt, Black pepper, 2 sprigs of dill, 3 sprigs of fresh parsley
Divide the meat into large pieces. Divide the onion into two and lightly burn over the fire. Put the meat in a deep saucepan, put 1 carrot, burnt onion and pour all this with cold water, about 2 liters, the meat should be completely in water. Put to cook.
As soon as the water starts to boil, remove the foam and reduce the heat. Cook for another 30 minutes. Put 2 bay leaves until ready for 10 minutes. After removing from heat, transfer the meat, separate from the bones and cut into small pieces. Strain the finished broth and pour into a clean saucepan. Put it on fire.
Meanwhile, fry the chopped onions in vegetable oil until transparent, add the grated carrots, mix and continue cooking over moderate heat for 3-5 minutes until the carrots are slightly soft. Then put the tomatoes cut into small cubes and cook until the tomatoes let juice, then mash them, remove the skin and remove from heat.
Put coarsely chopped potatoes, chopped cabbage into the boiling broth, cook until the potatoes are half cooked, about 10 minutes. Then add the sautéed vegetables and cook over low heat for another 15 minutes. Add chopped garlic until tender, add salt and pepper to taste in 5 minutes.
When serving, sprinkle with chopped fresh herbs.
To make the cabbage as tasty as possible, the cabbage should be fried first and added to the broth along with the rest of the vegetables. And to make the soup thicker, they put fresh bread and a small amount of flour.
Ingredients: 500 g brisket with bones, 0.5 kg sauerkraut, 1-2 pcs. carrots, onion, a tablespoon of flour, bay leaves, 2 tbsp. spoons of oil, 2 tbsp. tablespoons of tomato paste
Pre-cook the broth (see above). Put sauerkraut into a frying pan, pour 1 tablespoon of oil, a glass of water, cover tightly and simmer over low heat for 30-40 minutes.
To make the cabbage soup as tasty as possible, the cabbage should be thoroughly stewed and brought to full softness.
In another frying pan with the remaining oil, fry the onions and carrots through a grater until everything is slightly soft. Then add the pasta, stir and cook for another 5 minutes.
Put the stewed cabbage and roast in the finished broth, stir, bring to a boil and continue to cook over low heat until cooked. A few minutes before serving, add spicy leaves, salt and pepper.
If the sauerkraut turns out to be very sour, it should be rinsed in water beforehand and squeezed well.
Green cabbage soup
Ingredients: 500 g meat, 500 g spinach, 200 g sorrel, 1 pc. roots and onions, 1 tbsp. a spoonful of flour, 2 tbsp. tablespoons of vegetable oil, Salt and pepper
Cook the broth according to the recipe above. Go through and rinse all the greens. Boil the spinach in water until the leaves are soft, drain through a colander and grate. Do not cut the sorrel very finely. Dice the roots and onion and fry in oil. Add flour and cook for 3-5 minutes.
Put spinach in a saucepan with broth and add fry, mix. Cook over low heat for 30 minutes. Add bay leaf, sorrel, salt and allspice 5-10 minutes until fully cooked.
When serving, first put a small piece of meat on a plate, pour cabbage soup, then add a spoonful of sour cream and finely chopped parsley or dill.