White cabbage is always in stock for every housewife. From this universal vegetable a lot of delicious dishes... First of all, these are a variety of soups with cabbage. Their list is much wider than the usual borscht or cabbage soup.

Ingredients: a pound of pork, 2 carrots, 4 potatoes, a handful of fresh green peas, salt, 420 g of cabbage, a slice of butter.

1. Broth is cooked from the meat, after which it is cut into small pieces.
2. Potatoes are sent to pork about 15 minutes after boiling water.
3. Grated carrots and onion cubes are fried in butter.
4. Frying is shifted to almost ready-made potatoes along with finely chopped cabbage.
5. It remains to add green pea and salt.

Before full readiness fresh cabbage soup will cook for another 8-9 minutes.

In a multicooker

Composition of products: 1 pc. onions, turnips and carrots, 4-5 potatoes, 370 g pork ribs, 230 g white cabbage, salt, half sweet bell pepper, 2 garlic cloves, 3 l peeled hot water, seasonings, 2 tbsp. l. white rice.

1. The ribs are fried in a suitable appliance program for 15-17 minutes. Then pieces of carrots and onions are poured onto them. Cooking meat along with vegetables continues for the same amount of time.
2. Washed rice is poured into the bowl, diced potatoes are added. Sprinkle the ingredients with seasoning and salt.
3. After pouring hot water into the bowl, the mass languishes in the "Quenching" program for 40-45 minutes.
4. Then add sweet pepper sticks, chopped garlic and thin cabbage strips to the multicooker.
5. The Baking program is set for 15-17 minutes. It is difficult to say exactly how much cabbage is cooked in a slow cooker. The time depends on the thickness of the straw and whether the young vegetable is being used. If necessary, you can add a few more minutes to prepare the dish.

The finished soup is poured into plates and sprinkled with freshly ground pepper.

Cooking with sauerkraut with meat

Ingredients: 310 g pork, 1 pc. carrots and onions, 170 g sauerkraut, 2 small potatoes, salt, dried herbs.

1. The meat is cooked in salted water. 20-30 minutes after boiling, bars of raw potatoes are poured into the broth.
2. A brown fry is prepared from onions and carrots.
3. If the sauerkraut is long, its strips are first cut into 2-3 pieces and only after that they are sent to the pan for vegetables. Together, the ingredients languish for 3-4 minutes.
4. The finished meat is cut into small pieces and returned to the broth. Salt, roast and dried herbs are also added here.

Sauerkraut soup with meat will cook for another 5-6 minutes, after which it can be served with homemade sour cream.

From seaweed

Ingredients: 2 liters of any broth, 270 g of canned seaweed, medium carrots, 3 potatoes, half a can canned peas, 3 boiled quail eggs, onion, rock salt.

1. The broth is brought to a boil, all the chopped vegetables indicated in the recipe are poured into it. The mixture is cooked until the potatoes are ready.
2. The marinade is drained from the peas and cabbage. The ingredients are transferred to the soup.
3. Grated eggs are poured there, salt to taste.
4. The components are cooked together for 8-9 minutes.

Before serving for dinner, the seaweed soup should be well infused.

Classic cabbage soup

Ingredients: 520-620 g of beef on the bone, 330 g of sauerkraut, 1 pc. carrots and onions, 3-4 small potatoes, salt, a mixture of peppers.

1. To cook the cabbage soup deliciously, the first step is to do the broth. The meat is washed, put in a saucepan, poured cold water and cooked for 80-90 minutes. The beef is then removed from the broth, finely chopped and returned.
2. Vegetables are peeled, finely chopped and sent to a ready-made broth. Cabbage is preliminarily squeezed slightly.
3. The future soup is salted, peppery and cooked for 10-12 minutes.

The pan is removed from the stove and infused for 15-17 minutes.

Cauliflower and Chicken Soup

Ingredients: 2.5 liters of purified water, 3-4 chicken wings, 2 potatoes, onion, 230 g of cauliflower, 1 tbsp. l. vegetable seasoning, half a bunch of green onions, salt.

1. Bars of potatoes with wings are sent to cook until tender. After about 20 minutes, the chicken is removed from the pan, the meat is stripped from the bones and returned to the broth.
2. Brown roast is prepared from onions and carrots. Then small raw cabbage inflorescences pour out to it. The ingredients are mixed and fried for 5-6 minutes.
3. The contents of the pan are laid out for the chicken. Salt and seasoning are added.
4. The treat is cooked for another 10-12 minutes.

Served with cauliflower and chicken soup, garnished with finely chopped green onions.

With brussels sprouts

Ingredients: 360 g Brussels sprouts, 420 g potatoes, 130 g each sweet pepper, root celery, carrots, onions, turnips, 1.5 liters of purified water, fresh garlic, salt.

1. The peelless celery root is rubbed on a grater. Carrots are also processed. Dice the onion and pepper.
2. Put all the vegetables together in a well-heated frying pan with butter. They should brown slightly and give flavor.
3. Bars of potatoes are immersed in the water. When the vegetable has softened, cabbage is laid out to it. The heads can be cut in half.
4. After 7-8 minutes of cooking, fry, salt, crushed garlic are added.

After another 10 minutes simmering over low heat, the soup will be completely ready.

Chinese cabbage

Ingredients: half a kilo Chinese cabbage, 1 l of vegetable broth, 8 pcs. dried tomatoes (in oil), dried garlic, a pinch of turmeric, 1 tbsp. l. lemon juice, table salt.

1. The cabbage is washed, spoiled leaves will be removed from it. Next, the head of cabbage is cut into 2 halves and gets rid of the dense bottom.
2. Roasting is done right in a saucepan from cabbage. It is prepared on a spoonful of tomato oil.
3. Sprinkle the vegetable with salt and garlic.
4. When the cabbage is softened and browned, chopped tomatoes are laid out to it, turmeric is poured out. Broth is poured in.
5. The soup is brought to a boil and cooked for a couple of minutes.

V ready meal citrus juice is poured in and, if necessary, more salt is added.

Broccoli and cauliflower puree soup

Ingredients: 230 g frozen broccoli, 160 g fresh cauliflower, 3 medium potatoes, a small carrot, half a large onion, 1 l chicken broth, 80 ml of medium-fat cream, 40 g of butter, table salt, ground black pepper. How to make a delicious broccoli and cauliflower soup is described below.

1. The broth is sent to the stove and brought to a boil.
2. At this time, all peeled chopped vegetables are fried in butter at once. The main thing is not to allow the components to burn.
3. When the vegetables have absorbed all the oil, they are placed in a boiling broth and cooked for another 12 minutes.
4. Both types of cabbage are sorted into inflorescences. The colored one is boiled for 2-3 minutes in a separate saucepan to get rid of its specific aftertaste. Next, the prepared main components are transferred to the broth.
5. After 7-8 minutes of boiling, the components of the soup are mashed, salted, and pepper.

The soup is brought to a boil, cooked for 7-8 minutes, then salted, turned off and left to infuse for about half an hour under the lid.

Cabbage with meat - hearty lunch

Ingredients: a pound of pork, 2 garlic cloves, 4 potatoes, 2 pcs. onions and carrots, 270 g sauerkraut, half a glass of millet, 2 tbsp. l. flour and tomato paste, salt, any spices.

1. Broth is cooked from pork. About 20 minutes after boiling, halves of potatoes are poured into the liquid. When the meat is completely cooked, it is removed from the pan, finely chopped and returned. Washed millet is also laid out there.
2. The potatoes are taken out of the broth, kneaded in mashed potatoes and sent back.
3. Frying is made from garlic, carrots and onions. Tomato paste, spices, flour are added to the already ruddy vegetables.
4. After another 5-6 minutes, you can send the mass to the broth along with the cabbage.
5. After 10 minutes, the soup is turned off and infused.

The option of making soup for the winter in cans

Ingredients: a kilo of white cabbage, a pound of carrots, sweet peppers and tomatoes, 330 g of onions, 80 ml of refined oil, 1 tbsp. l. vinegar essence and salt, 3 tbsp. l. granulated sugar.

1. First, onion is fried in half of the refined oil. Then a carrot is added to it.
2. After 5-6 minutes of frying, pieces of pepper and peeled tomatoes are added to the pan.
3. The cabbage is finely chopped and laid out in a saucepan. The remaining oil is poured on top, as well as the contents of the pan along with the fat.
4. After mixing, sugar and salt are added to the ingredients. It remains to boil the vegetables for 6 minutes after boiling, add vinegar, simmer for another 2 minutes and arrange in sterilized jars.

The most common cabbage soup recipe is cabbage soup.

They have been cooked in Russia for many centuries.

But besides cabbage soup, you can make many delicious soups from cabbage.

Cabbage soup is perfect for those looking for weight gain.

Cabbage soups are suitable for baby food.

Cabbage soup - basic cooking principles

Cabbage soup is made from all types of cabbage: cauliflower, broccoli, seafood, white cabbage, broccoli, Brussels sprouts, etc. Regardless of which variety of cabbage you use for your soup, it will be tasty and healthy anyway.

The soup is boiled in meat, vegetable or fish broth.

In addition to cabbage, other vegetables, cereals or pasta... Vegetables are peeled and chopped before cooking. White cabbage is chopped into thin strips. Cauliflower and the broccoli is sorted into inflorescences. Brussels sprouts added to the soup whole.

Onions and carrots are chopped and sautéed in vegetable oil... You can add to the frying tomato paste or finely chopped fresh tomatoes.

At the end, the cabbage soup is seasoned with salt, spices, aromatic herbs and fresh herbs.

If you add cheese, cream or natural yogurt to the soup, it will acquire a delicate creamy taste.

Recipe 1. Cabbage soup "Light" from cauliflower

Ingredients

a glass of cauliflower;

30 g grated cheese;

two potatoes;

125 ml yogurt;

olive oil.

Cooking method

1. Disassemble the cauliflower into inflorescences, put it in a saucepan and pour boiling water over it. Cook over low heat for five minutes.

2. Peel, wash and chop carrots and potatoes. Put grated vegetables in preheated olive oil and fry, stirring constantly, until lightly browned.

3. Transfer the fried vegetables to a saucepan with cabbage, stir and cook for another ten minutes. Season with salt and cool slightly.

5. Pour yogurt into the soup, stirring continuously, sprinkle with grated cheese on top.

Recipe 2. Irish Cabbage Soup with Bacon

Ingredients

a pinch of black pepper;

90 g bacon;

a pinch of salt;

40 g butter;

450 g tomatoes in own juice;

150 g potatoes;

100 g onions;

300 g white cabbage;

700 ml of vegetable broth.

Cooking method

1. Cut the bacon into small pieces. Chop the peeled onions as fine as possible. We clean the potatoes and also cut them into small pieces.

2. Heat butter in a saucepan with a thick bottom and put onion and bacon in it. Fry everything together for three minutes.

3. Add potatoes to the bacon and onions and fry, stirring continuously, for a couple of minutes. Now add the tomatoes in our own juice and the hot broth. Mix and cook over medium heat, 15 minutes. The potatoes should be soft.

4. Chop the cabbage into strips as thin as possible, and put it in the soup, and cook for another ten minutes, stirring. Salt, pepper and, as soon as it boils, remove from heat. Cover with a lid and leave the soup for half an hour.

Recipe 3. Cabbage soup with broccoli and cheese

Ingredients

two chicken thighs;

50 ml of vegetable oil;

bulb;

three laurel leaves;

carrot;

a pinch of ground nutmeg;

four potatoes;

fresh parsley, onion and dill;

broccoli - 400 g;

a can of canned green peas;

processed cheese - 200 g.

Cooking method

1. Wash chicken thighs, transfer them to a saucepan and cover with boiled water. Put the saucepan on the fire and boil. Reduce heat and cook the meat, skimming off the foam from time to time, for half an hour.

2. Peel the vegetables. Divide the broccoli into inflorescences. Rinse the greens, dry and chop finely.

3. Chop the onion in half rings and fry in hot oil until transparent. Add coarsely grated carrots to the onion and fry, stirring constantly, for another two minutes. Pour in half a glass of water. Stir and simmer vegetables for another quarter of an hour. In a separate cup, dissolve the flour in water and pour this mixture in a thin stream into the soup. Cook until thick.

4. Add diced potatoes to the broth and cook until soft. Processed cheese cut into cubes and place in soup. Stir until it is completely dispersed in the broth.

5. Now add broccoli inflorescences to the soup and add green peas. Lay out the fried vegetables, stir and add the herbs. Season the soup nutmeg and put Bay leaf... As soon as the soup boils, turn off the heat and cover. After five minutes, pour into portions of the dish.

Recipe 4. Cabbage soup with kohlrabi and chicken meatballs

Ingredients

half a kilo of minced chicken;

two liters of purified water;

four potatoes;

dill and parsley;

50 g of celery and parsley roots;

a pinch of curry;

50 g carrots;

seasoning for chicken;

bulb;

black pepper;

kohlrabi - 200 g;

50 g butter.

Cooking method

1. Peel and wash the vegetables. Grate the celery and parsley roots, carrots and kohlrabi with small strips. Chop the onion into small pieces. Cut the potatoes into medium-sized cubes.

2.In minced chicken add seasoning, pepper and salt. Stir well and make small balls with wet hands.

3. Add the onion to the heated oil and fry it until soft, add carrots and celery and parsley roots. Fry, stirring regularly, for about three minutes. Season the curry and stir.

4. Put potatoes and meatballs in boiling water. Cook from the moment of boiling, stirring for 15 minutes.

5. Add kohlrabi and vegetable fry to the soup. Season with salt and cook for three minutes. At the end, sprinkle the soup with chopped herbs.

Recipe 6. Cabbage soup "Mix"

Ingredients

three liters of broth;

150 g of pearl barley;

large carrot;

a pinch of ground ginger;

bulb;

Brussels sprouts and cauliflower;

broccoli;

5 g of caraway seeds.

Cooking method

1. Wash pearl barley and place in boiling broth. Boil the barley until tender.

2. Fry carrots and onions in vegetable oil until lightly browned.

3. Put cauliflower and broccoli disassembled into inflorescences in broth with barley. Put the whole Brussels sprouts in the soup. Stir and cook until all the cabbage is cooked through.

4. Season the soup with ginger and caraway seeds, season with salt. After ten minutes, add the vegetable fry to the soup and cook for another five minutes.

Recipe 6. Cabbage soup with fish and corn

Ingredients

a small head of Chinese cabbage;

50 ml soy sauce;

300 g salmon fillet;

150 g of Tofu cheese;

a can of corn;

two liters of vegetable broth.

Cooking method

1. Wash the salmon fillet and wipe it off with a napkin. Cut the Tofu cheese and fish into small cubes. Chop the cabbage into thin strips. Open the can of corn and drain the liquid.

2. Pour the vegetable stock into a saucepan and bring to a boil. Place the salmon slices in it and cook for ten minutes.

3. After this time, add the corn and cabbage to the soup and cook for another three minutes. Pour into soup soy sauce, stir and cook for the same amount of time. Arrange the slices of cheese on bowls and top with the prepared soup.

Recipe 7. Old Bohemian cabbage soup

Ingredients

three large potatoes;

400 g white cabbage;

30 ml vinegar;

bulb;

two sausages;

30 ml of sunflower oil;

25 g sweet paprika;

2 pinches of cumin;

6 peas of black and allspice;

2 bouillon cubes;

3 bay leaves.

Cooking method

1. Chop the cabbage into thin strips. Peel the onion and chop finely. Cut the peeled potatoes into pieces.

2. Melt the fat in a cauldron and fry the onion in it until soft. Season it with cumin and paprika. Stir and cook for another minute. Pour in purified water and boil. Dip potatoes and cabbage in boiling water. Crumble the bouillon cubes and add them to the soup. Send peppercorns and bay leaves here. Cook until vegetables are tender.

3. Cut the sausages into rings and fry in sunflower oil... Place the sausages on a napkin to remove excess fat.

4. Melt the fat in a separate skillet and fry the flour in it, stirring constantly.

5. Put the fried sausages and grilled flour into the soup. Stir everything well so that there are no lumps. Season with salt and pour in a couple of tablespoons of vinegar. Pour the prepared soup into bowls and serve with fresh bread.

Cabbage soup - tips and tricks from the chef

If you are making sauerkraut soup, sauté it separately in ghee with a little liquid.

Add the grilled vegetables, chili peas and bay leaves to the soup at the end to preserve their flavor.

The vegetables in the soup should be cut evenly.

Place the soup ingredients only in boiling water.

Saute vegetables in a heavy-bottomed saucepan or cast iron skillet, stirring constantly.

Cabbage is a very valuable and useful product for the human body. It contains various vitamins, trace elements, amino acids. In addition, it is low in calories and may well be used as an ingredient while dieting. And during fasting, this vegetable is allowed to be consumed, which is also important for believers. So let's cook, for example, cabbage soup. The recipes for this dish are striking in their variety. There are both lean and meat ones. Fresh, sour, colored and even seafood!

lean dishes)

Just right, during a long fast, make a similar soup. It is both easy and quick to prepare. And the ingredients are very affordable. So let's get started.

We will need: two or three potatoes, one large onion and a carrot, a quarter of a cabbage, half a can of canned green peas, greens.

Cooking is very simple and, most importantly, fast. Peel and chop the potatoes small cubes... Three carrots on a grater. Finely chop the cabbage. Next, put potatoes, a whole onion and carrots, prepared in advance, into a boiling pan. When the water boils again, add cabbage and peas. Cook until vegetables are ready. We take out the onion and lightly add some salt to the dish. Sprinkle with plenty of chopped herbs before serving.

You can finely chop onions and carrots, fry in vegetable oil (as a dressing) and then add them to the soup. By the way, a similar soup with cabbage (lean recipes) can be cooked on meat broth... Usually chicken or beef is used for these purposes.

With lentils

Ingredients: a quarter of a medium head of cabbage, carrots, a couple of potatoes, an onion, two tomatoes, a glass of red lentils, herbs, vegetable oil.

Chop carrots and onions, fry them on vegetable oil in a frying pan. It is advisable to soak the lentils in advance so that they are soft and cook faster. Cut the potatoes into cubes and cook together with carrots, onions, lentils for 15 minutes. Finely chop the cabbage and add it to the soup at the end of cooking. Cook a little more on small fire until all the products are ready (here lentils serve as an indicator). Salt and pepper. Sprinkle with fresh chopped herbs before serving.

Cabbage soup

The recipe for this soup is also extremely simple. The main thing is to grind or grind all the products thoroughly.

Ingredients: a pound of cauliflower, two onions, vegetable oil, two large spoons wheat flour, carrots, steamed potatoes, seasonings.

We wash the cabbage and disassemble it into inflorescences. Cut into small pieces. Finely chop the onion. Carrots - on a grater. Potatoes can also be grated or cut into cubes. Fry cabbage in flour until golden brown. Add onions and carrots, lightly sauté. Cook the potatoes in a saucepan, then add the fried mixture from the pan there, mix, bring to a boil and believe for some additional time (when the vegetables are ready). Let us cool down our soup a little. And now - the main procedure: in a blender we puree our soup. Season to taste. Pour the puree back into the pot and bring to a boil. It turned out delicious soup with cabbage. Recipes for such dishes are widely used during Lent. But you can cook the same thing in meat broth, for those who like better food.

From pickled

You can try to cook aromatic soup from it resembles classic cabbage soup.

So, you need to take a pound of well-fermented cabbage. We warn you: it must ferment without sugar and vinegar, the so-called barrel! You will also need a classic set of vegetables: a couple of potatoes, an onion, and carrots. Frying oil. Well, that's probably all the ingredients.

We start cooking. Cooking You can use beef bone, or you can use a chicken wing. Who likes what more. By the way, even fatty pork broth sour cabbage neutralizes well. Three carrots on a grater, finely chop the onion. Fry these vegetables in a skillet in vegetable oil. Fry the sauerkraut separately. Cut the potatoes into cubes and cook until half cooked in a saucepan. Next - pour the cabbage, onions, carrots there. Bring to a boil and cook for a while. The indicator is the readiness of the potato. Turn off and season to taste. Close with a lid and be sure to let it brew. Serve with a spoonful of sour cream and sprinkle with fresh chopped herbs.

From the sea

And finally - soup with The recipe for this dish is simple, although this is, in fact, a dish with seafood, not a vegetable, and belongs to Korean cuisine.

Ingredients: beef brisket - 300 grams, dried seaweed - 30 grams, onion, a few cloves of garlic, soy sauce - a couple of large spoons.

Cook by adding a whole onion there. Fill the dried seaweed with water and soak. When the broth is cooked, we catch the meat, chop it finely and throw it back. Add cabbage, crushed garlic, soy sauce there. Cook for another 15 minutes. So the Korean soup is ready with seaweed... The recipe for its preparation is also very simple. And you can serve the dish with boiled unsalted rice.

Step 1: prepare the ingredients.

First of all, we pour purified water, or meat or vegetable broth into a deep saucepan, the amount can be adjusted depending on how much thick soup you want to cook. We put the liquid on medium heat, let it boil, and in the meantime we are busy with the rest of the ingredients. Using a sharp kitchen knife, peel potatoes, onions, carrots, and remove the top, almost always damaged leaves from the cabbage. Then we rinse them under cold running water along with tomatoes and herbs. We dry everything with paper kitchen towels, put it in turn on a cutting board and continue preparing. We immediately cut the potatoes into cubes 1.5–2 centimeters in size.

Chop the cabbage into strips of any length and width of 5-6 millimeters.

Grind the carrots on a medium or coarse grater.

Chop the tomato and onions into cubes, the first 1 centimeter in size, and the second up to 6-7 millimeters. Finely chop the greens, distribute everything in separate bowls and put on the kitchen table the rest of the products that will be needed to prepare the dish.

Step 2: cook cabbage soup - stage one.

As soon as the liquid in the pan boils, put the chopped potatoes in it and cook it 5 minutes, periodically removing a light white foam with a slotted spoon.

Then add the chopped cabbage, laurel leaf and continue to cook them together for more 10 minutes.

Step 3: prepare the dressing.

In the meantime, turn on the adjacent burner over medium heat and place a frying pan with a piece of butter on it. A few minutes later, when the fat melts and warms up, send the chopped onion there and simmer it until transparent, as well as a light golden crust for about 2-3 minutes.

After it is browned, add carrots to the pan and saute them together until soft, it will take more 4-5 minutes... Then we put the soup dressing aside.

Step 4: cook cabbage soup - stage two.

When the vegetables in the pan are almost ready, put the carrot dressing there, onions and butter.

Then tomatoes and chopped dill. Season everything to taste with ground black pepper and salt. Cooking the first hot dish yet 5-6 minutes, then turn off the stove and insist the soup under a covered lid 7-10 minutes... After that, using a ladle, pour it in portions into plates and serve to the dining table.

Step 5: serve cabbage soup.

Cabbage soup is served hot as the first main course for dinner. Serve it in portions in deep bowls, seasoning each with sour cream, cream or fresh chopped dill, parsley, cilantro or green onions. Fresh, pickled or pickled vegetables, salads, and also bread will be a wonderful addition to this dish. Enjoy delicious food fast food!
Bon Appetit!

Not a bad, but not perfect alternative butter- vegetable, but in this case the taste of the soup will not be so delicate, and instead of dill, parsley will do;

If desired, 5-6 minutes before the dish is fully cooked, you can put pre-cooked and portioned meat in the pan, for example, chicken, duck, rabbit, beef, pork or duck;

Very often, a set of spices is supplemented with dried fennel, caraway seeds, tarragon, rosemary and basil;

Together with onions and carrots, lettuce pepper cut into small cubes or thin strips can be stewed.

Cabbage soup is often the main contributor to the cabbage diet. Usually the dish is included in low-calorie diets. Its miraculous effect lies in the basis of the components - cabbage, which satisfies hunger for a long time and has a low calorie content.
Recipe content:

There are many recipes for making cabbage soups. They are especially good in spring, as they have a special taste and are cooked with different kinds cabbage. The more varieties of cabbage there are, the more wonderful the finished soup will come out with a richer and richer taste. Today I have only two types of cabbage, but you can expand this circle if you wish. You can cook the soup in any broth: meat, poultry fish or seafood. But also the first course will be good without meat, for plain water, i.e. vegetable broth. Then the food will be vegetarian.

With the help of such a soup, you can lose several kilograms and bring your figure into excellent shape before the beginning of summer. However, keep in mind that you cannot constantly be on such a diet. If you like the cabbage soup diet, then use it after two weeks for the third: then it will be effective and safe. But during the diet, cabbage soup can be eaten throughout the day at any time and in any quantity. It has a fat-burning effect and allows you to get rid of extra pounds in enough a short time... In just a week, you can lose up to 6-8 kg. And you can determine the frequency of meals and the number of servings on your own.

• Caloric content per 100 g - 56 kcal.
• Servings - 4
• Cooking time - 40 minutes

Ingredients:

• White cabbage - 300 g
• Cauliflower - 300 g
• Chicken wings- 4 things.
• Potatoes - 1 pc.
• Carrots - 1 pc.
• Greens - a bunch
• Salt - 1 tsp no top
• Ground black pepper - a pinch
• Bay leaf - 3 pcs.
• Allspice peas - 3 pcs.

Step-by-step recipe for making cabbage soup:

1. Wash the chicken wings under running water. If there are feathers that are not torn off, tear them off. The wings can be used whole or chopped at the phalanxes. Place them in a cooking pot, add bay leaves and peppercorns.

2. Fill them with drinking water, boil and remove the resulting foam. Simmer and simmer for about half an hour. If foam appears, remove it.

3. By this time, peel and wash the carrots and potatoes under running water. Cut the vegetables into cubes and place them in a cooking pot. Turn the heat up and bring it to a boil again, then reduce the heat to low and cook the soup, covered.

4. After 10 minutes, place finely chopped white cabbage.

5. Next add the cauliflower. If there are any other varieties of cabbage, then add them. I used frozen cauliflower, but you can also use fresh.

6. Season the soup with salt and ground pepper. Also put finely chopped greens: dill, parsley, cilantro. Greens can be applied fresh, frozen, or dried.