A simple recipe for cabbage soup without potatoes step by step with photo.

Rich cabbage soup can be without potatoes. Don't believe? Then right now, watch how to cook delicious and mouth-watering cabbage soup without potatoes on fresh cabbage. Note to all housewives!

Usually shchi is made from sauerkraut. But if you are not a fan of sour taste, then try making them from fresh cabbage. I would say that it turns out even tastier! To cook cabbage soup without potatoes, you will need a small head of cabbage (or half a large one), one or two zucchini, some carrots and onions (I had a small onion, so it took as many as three pieces).

Servings: 4-5

• National cuisine: home kitchen
• Dish type: Soups, Shchi
• Recipe Difficulty: simple recipe

• Preparation time: 14 minutes
• Time for preparing: 45 min
• Servings: 4 servings
• Amount of calories: 164 kilocalories
• Reason: For lunch

Ingredients for 4 servings

• Cabbage - 500-800 Grams
• Carrot - 1 piece
• Onions - 2-3 Pieces
• Zucchini - 1-2 Pieces
• Tomatoes - 2-3 Pieces
• Chicken or meat broth - 2-3 liters
• Spices, herbs - to taste

step by step

1. Put the broth on the fire, let it boil. In the meantime, grate the carrots on a coarse grater. Throw a carrot into the boiling broth.
2. Cut the onion into small cubes, add it to the carrots in the broth. Boil together for 5 minutes.
3. Meanwhile, finely chop the cabbage. Throw in boiling broth. Cabbage, if it is young and fresh, will cook very quickly. Cut the zucchini into cubes and send to cabbage soup. Boil for 5-7 minutes.
4. Salt the cabbage soup. Then add the diced tomatoes, and cook for another 5-7 minutes.
5. If desired, add spices or seasonings (for example, dried herbs).
6. Stir. If all the vegetables are ready, turn off the heat and let the soup brew for 10-15 minutes under the lid.
7. Serve ready-made cabbage soup without potatoes with herbs and bread. Bon appetit!

Classic cabbage soup is cooked on cabbage - fresh or sauerkraut. In the spring, when the sorrel leaves have just hatched, it is worth changing the recipe a little. It turns out very useful and fresh soup with the addition of vitamin-rich sorrel for the new season, but without potatoes.

Cooking time - 1 hour 20 minutes.

Yield - 4 servings of excellent soup per meat broth from sorrel without adding potatoes.

Calorie content - from 130 kcal per 100 g.

Products

The recipe involves the use of:

• pork pulp - 0.5 kg or a similar amount of pork bone;
• water - 1.5 l;
• sorrel - 400 g;
• onions - 1 pc. (take the middle head);
• carrots - 1 pc.;
• parsley and dill - 1 bunch;
• celery roots - 100 g;
• vegetable oil - 2 tbsp. l.;
• flour - 2 tbsp. l.;
• sour cream - 6 tablespoons;
• eggs - 4 pcs.;
• salt - 1 tsp.

Cooking order

Sorrel soup is prepared as prescribed by the recipe below:

1. The meat is cleaned and washed well under running water. Then it is cut and placed in a three-liter pan, where it is poured with cold water.
2. Dishes are displayed on strong fire until the water boils. After that, remove the foam rising from the meat. The more thoroughly the broth is cleaned, the more transparent it will become. When the noise is removed, the fire is reduced, bringing it to a minimum, the lid is lowered onto the pan. The broth will be ready in 1 hour. Meat or bones are removed from it, filtered if necessary.
3. Onions, carrots and roots are peeled, washed and cut - as the recipe says - into cubes with sides of 1 x 1 x 1 cm.
4. Oil is poured into the pan, greased, heated over medium heat and spread on it. vegetable cutting. Vegetables are languishing, covered with a lid.
5. After 7 minutes, flour is added to the frying and mixed.
6. After another 3-5 minutes, the vegetables can be removed from the heat.
7. Sorrel leaves must be cleaned of associated debris, washed, placed in a saucepan and simmered over low heat until they are completely softened.
8. When the resulting mass has cooled, it is ground, passing through a sieve or through a blender.
9. The finished sorrel puree, along with stewed vegetables, is put into the broth. The soup is salted and boiled for another 5-7 minutes.

egg cooking

By themselves, such cabbage soup is distinguished by low nutritional value. To increase it, a hard-boiled egg and cut in half are added to the finished soup.

The recipe for preparing eggs is as follows:

1. Eggs are washed, cleaned of plaque.
2. Dip into a saucepan and fill with cool water.
3. A strong fire is turned on under the dishes.
4. As the water boils, the gas level decreases.
5. Depending on the size of the eggs, it takes 5 to 7 minutes to cook.
6. After the specified time, the fire is turned off, the boiling water is drained, the eggs themselves are cooled under the stream cold water to facilitate the separation of the shell from the protein.
7. When the eggs have cooled, they are removed from the pan, dried with a towel and peeled, then cut crosswise into two parts.

The recipe has been followed. Eggs are ready to be laid in cabbage soup.

An egg can be added to cabbage soup in another very original way:

• you need to cool a small amount of broth;
• after which a raw egg is carefully driven into it;
• the broth in the pan is heated;
• received egg mixture poured into the soup in a thin stream.

So cabbage soup will become thicker and richer.

Serving the dish

The described recipe involves adding fresh herbs to ready-made cabbage soup. It should be finely chopped.

Shchi is poured into plates. Add to each serving:

• two halves of an egg;
• chopped greens;
• a spoonful of sour cream.

The dish is completely ready. Bon appetit!

Vegetarian or lean recipe dishes are not based on meat broth, but on a mixture of water and miso paste or Japanese dashi broth.

Sour cream will be replaced by a similar amount of pesos, and to reduce calories, you can season the soup with yogurt or fresh yogurt.

Fans of a spicy third of the volume of oxal leaves can replace the same amount of watercress or arugula. It is allowed to add paprika and dried and ground mint leaves.

You can additionally serve the dish:

• croutons from white bread fried in a frying pan butter or dried in the oven;
• fried on sunflower oil within 15-20 minutes slices of chicken or turkey. Poultry meat is cleaned, cut into thin slices and beaten to give it tenderness. Ready fried pieces are portioned on plates;
• Adyghe cheese or feta cheese. The option is good when the cheese pieces, rolled in cornmeal, fried in boiling oil (deep-fried);
• shrimp, quickly fried olive oil and sprinkled with garlic during heat treatment. But then sour cream will be inappropriate.

In contact with

Of course, the benefits of such a soup will be determined by the presence or absence of other components.

The five most commonly used ingredients in potato free soup recipes are:

Few people can imagine life without potatoes today, right? But not our most distant ancestors somehow managed to live without it and cook wonderful dishes. Almost all Russian soups, cabbage soup and stews were cooked without the use of this vegetable. The main ingredients in those days were cabbage and turnips. Adherents diet food prefer to do without potatoes, not only in the first, but also in the second courses. Due to the high starch content and high glycemic index. And the desire to get hold of recipes for soup without potatoes is welcome!

How to replace potatoes in soup

What can be put in soup instead of potatoes? Any vegetables of your choice. However, if you focus on the texture and density of this root crop, then its excellent replacement will be:

• cauliflower
• pumpkin
• zucchini
• celery root
• white beans
  You can cook soup without potatoes based on cereals (buckwheat, semolina, rice, millet), vermicelli and small pasta in the form of rings, shells, flowers. It is cooked like any other soup - on vegetable, mushroom or meat broth. By the way, very interesting “sound” fresh cucumbers in first courses. And canned green peas.

Five of the fastest soup recipes without potatoes:

If you cook soup-puree, then its basis can be peas, beans, lentils, any beans, pumpkin, cabbage with inflorescences like broccoli. The dish will come out hearty, full of vitamins and minerals. Another good substitute for potatoes is croutons, or crackers added directly to the plate before eating.

Shchi is one of the traditional Russian dishes, which is usually cooked with fresh or sauerkraut, less often with sorrel or nettle. Most often, potatoes are put in the dish, but this was not always accepted. Classical Russian cabbage soup was prepared without it, you can be sure of this if you find old recipes, in which the full range of products includes: cabbage, meat (less often mushrooms or fish), roots, spices and sour dressing (brine, Antonov apples, sour cream). True, sometimes they added turnips or turnips. Thus, cooking cabbage soup without potatoes is quite normal, and it turns out no worse. Let's take a look at the recipes!

Classic daily cabbage soup

These shchi are cooked with meat and sauerkraut, the amount of which depends on the desired density. Do not put potatoes in them. For 400 g of sauerkraut you will need the following ingredients:

• 500 g of beef with bone;
• three liters of water;
• two bulbs;
• two carrots;
• two bay leaves;
• celery or parsley root;
• four peas of black pepper;
• sour cream for serving;
• salt.

Cooking cabbage soup without potatoes:

1. Wipe the meat, scrape, put in a saucepan with a thick bottom, pour water, add one whole onion, celery root, one carrot.
2. When the water boils, reduce the gas and cook for 2-2.5 hours. Remove foam periodically. Half an hour before the end of cooking the broth, put the pepper and Bay leaf but do not salt.
3. Peel the onion and carrot, chop, fry in oil. Then send to the pan sauerkraut. If it is acidic, rinse first. Simmer the vegetables until they are soft, about 25 minutes.
4. Remove onions and carrots from the broth - they are no longer needed.
5. Remove the meat, remove from the bone and cut into pieces, then return to the pot with broth and salt.
6. Put the contents of the pan into the pan and cook over medium heat for ten minutes.
7. Ready cabbage soup without potatoes to cool and put away for a day or just overnight in the refrigerator.

The next day they need to be reheated and served with sour cream.

If possible, freshly cooked cabbage soup should be poured into clay pots and put in the refrigerator. The next day, take out the pots, cover each with a layer of dough and send it to the oven to warm up - readiness is determined by the dough: if it is baked, you can take it out.

Shchi without potatoes from fresh cabbage

For those who do not like sourness, a recipe with fresh white vegetables is suitable.

You will need the following ingredients:

• 500 g white cabbage;
• one carrot;
• two bulbs;
• one zucchini;
• two tomatoes;
• 2.5 liters of meat or chicken broth;
• salt;
• greenery.

Cooking order:

1. Grate the carrots on a coarse grater, chop the onion small cubes, thinly chop the cabbage.
2. Pour the broth into the pan, put on fire. When it boils, throw carrots into it, then onions and cook for five minutes.
3. Then send cabbage to the broth, followed by diced zucchini, cook for seven minutes.
4. Salt the cabbage soup, then add the diced tomatoes and cook for another seven minutes. Seasonings can be added if desired.
5. When all the vegetables are ready, stir the cabbage soup, turn off the gas.

Let the dish brew for 10-15 minutes. Serve cabbage soup without potatoes with bread and fresh herbs. You can add sour cream if you like.

Conclusion

Shchi with cabbage without potatoes can be lean and meat. They can be cooked with beef, pork, chicken, mushrooms, even fish. Instead of potatoes, you can put beans, zucchini, pumpkin, turnips or cereals, such as barley.