Pork cabbage soup is the most popular recipe, although this soup always turns out to be tasty, aromatic and rich with other types of meat. Great for cabbage soup pork ribs, they give a good broth, and the meat on them is quite enough for the soup. Cooking cabbage soup is not as difficult as it might seem to novice cooks. So, for example, for me the most difficult thing about this is the cabbage shredder.

So, for cooking cabbage soup with pork, prepare: pork (I took the top pork ribs from which the loin was partially cut), potatoes, water, salt, cabbage, carrots, onions, sunflower oil, tomato paste, garlic, Bay leaf, ground black pepper.

Cut the pork in portions, put in a saucepan, pour cold water and place on the stove. Removing the foam formed during the boiling process, let the water boil, then salt the broth and cook the meat for about 20 minutes. Meanwhile, peel the potatoes and cut them into cubes.

Add the potatoes to the pot and cook the broth until the potatoes are completely cooked through. White cabbage chop as thin as possible.

Fry onions (small cubes) and carrots (coarse grater) on sunflower oil, add tomato paste and sauté everything together for a couple of minutes. Put the cabbage into a saucepan, let the broth boil.

Boil the cabbage soup until the cabbage is soft (5-6 minutes will be enough, although it all depends on the cabbage itself), then transfer the tomato frying to the pan.

Let the cabbage soup boil again. Boil them for about 5 more minutes, add chopped garlic, bay leaf, ground pepper. After a minute, turn off the stove - the pork cabbage soup is ready!

Serve cabbage soup with pork, or with herbs, or sour cream, or with both, as you like ...

Good appetite!

Calorie content: Not specified
Cooking time: Not specified

Cabbage soup is a native Russian dish. They cook cabbage soup on meat broth, but you can use chicken and even fish, and in fasting cook cabbage soup in vegetable broth. Depending on the type of meat chosen, the taste of the broth will be different, but the rest of the ingredients of the dish remain unchanged in any recipe - these are cabbage, potatoes, roasted vegetables, garlic and herbs. Traditionally, cabbage soup is cooked with sour, but this option is ideal for winter, but for now there is still a tender fresh cabbage, you can deviate from the traditions and cook no less delicious cabbage soup from fresh cabbage, the recipe with a photo of which we bring to your attention today.

Ingredients:

- pork on the bone - 700-800 gr;
- water - 3 liters;
- potatoes - 4 pcs;
- cabbage - 500 gr;
- carrots - 1 large;
- onions - 2 pcs;
- tomatoes - 3 pcs;
- vegetable oil or pork fat (melted) - 2 tbsp. l;
- garlic - to taste;
- any fresh herbs;
- ground black pepper, salt - to taste;
- bay leaf - 1 piece (optional);
- sour cream, Rye bread- for filing.

Recipe with photo step by step:

First you need to weld rich broth for cabbage soup. A pressure cooker will perfectly cope with this task - the meat will cook quickly, the broth will be transparent and strong. We take meat on the bone, but not lean, but with fat. Pour 3 liters of cold water into the pressure cooker, add the meat, salt to taste and bring to a boil. Remove the foam, cook the meat over low heat for 5-10 minutes until the foam stops forming. Then we close the airtight lid and cook for another 20-25 minutes under pressure. If you don't have a pressure cooker, cook the meat for about an hour, periodically skimming off the foam.




When the meat is almost ready, we start cutting vegetables. It is better to take potatoes of starchy varieties so that they boil in broth - with such potatoes the cabbage soup will be tastier. Cut the potatoes into strips or cubes, slices.




Finely chop the onions.




Peel the carrots, grate them on a coarse grater (or cut them into thin strips).






The broth needs to be cooled a little (this is a tip for a pressure cooker), drain. Remove the meat, separate from the bone, cut into portions. Cover so that it does not dry out, and put the broth back on the stove and bring to a boil. Put potatoes in boiling broth, cook until potatoes are tender.




We save vegetables in butter or melted pork fat until soft.




Add finely chopped tomatoes and simmer for a few more minutes.




By this time, the potatoes will be almost ready, and can be sent to the pan vegetable stew... Cover the cabbage soup with a lid, simmer for 10 minutes over low heat.






Chop the cabbage into strips, not very thinly.




Put the cabbage in the broth with vegetables, stir. We taste the cabbage soup with salt, add salt if necessary. Season with ground pepper and toss in the bay leaf. Cook the cabbage soup after boiling for 7-10 minutes. Before removing the pan from the stove, add finely chopped garlic, herbs, pieces of meat. Cover the cabbage soup with a lid and let it brew for 15-20 minutes.



Serve cabbage soup hot with

Fresh cabbage soup - general principles cooking

For cabbage soup, you can use vegetable, meat and even fish broth... Depending on the additive, the taste of the dish will change. Vegetables are also added: cabbage, potatoes, carrots, peppers, onions. Cereals, mushrooms, legumes can be added.

The main technology for cooking cabbage soup:

1. The broth is being prepared. The cooking time depends on the type and quality of the base product.

2. Add cabbage (if not young), then potatoes. If the cabbage is young, summer, then we lay it at the end of cooking, after the potatoes are ready.

3. Other vegetables are added. Most often, frying is done in a pan with the addition of oil. But you can put vegetables raw or baked.

At the end, the cabbage soup is seasoned with spices and herbs. Classic cabbage soup was cooked white, without adding tomato. But today, most housewives prefer to cook a red dish with tomatoes, pasta, sauces. You can make your own adjustments to any recipe, add or remove colors.

Recipe 1: Classic cabbage and beef cabbage soup

For cooking cabbage soup from fresh cabbage, it is better to use beef on the bone. In this case, the broth will turn out to be rich and aromatic. Classic recipe cabbage soup without adding tomato, tomatoes.

Ingredients

300 grams of beef (not counting the bones);

3 potatoes;

400 grams of cabbage;

Onion and carrot;

Bay leaf;

Bell pepper;

Black pepper, salt;

A little oil;

Greens optional.

Preparation

1. Boil the meat until tender. Take it out of the pan, remove the bone, and cut the pulp into small pieces. Put it back in the future cabbage soup, salt the broth.

2. Chop the cabbage not coarsely, into neat strips. Large chunks leaves spoil the look of the dish. We send the slices to the pan and boil for 2 minutes. If the cabbage is winter and very tough, then the time can be increased.

3. Peel and chop the potatoes. You can just dice, but ideally, the slices should be long and combined with cabbage. We start the potatoes in a saucepan.

4. While the vegetables are being cooked, do the roasting. Cut the peeled onion into cubes, three carrots and fry everything together. At the end, add the sweet pepper, chopped into cubes, extinguish a little.

5. Add the vegetable roast to the pan. Let the soup boil.

6. If necessary, add more salt, pepper, season with bay leaves and herbs, dried, fresh or frozen.

Recipe 2: Fresh cabbage soup with canned beans and chicken

Ideally, boiled beans are used for cooking cabbage soup with fresh cabbage. But not every housewife has a burning desire to boil this product. Soak for 10 hours, then cook, during which the beans may burst, remain tough, or taste unpalatable. Much easier - toss in a saucepan canned beans, especially since there is no shortage of this product.

Ingredients

500 grams of chicken (you can use a soup set);

3 potatoes;

Standard can of beans (400 gr.);

Large onion;

350 grams of cabbage;

Carrot;

Spices, a little oil;

2 tablespoons of tomato paste or 3 tomatoes.

Preparation

1. Fill the chicken with cold water, put it on the stove and boil for 5 minutes. Then drain the broth, rinse the pan from the adhering foam. Put the chicken again, fill it with cold water and cook for half an hour. Do not let the meat boil actively so that the broth remains transparent.

2. Add the shredded cabbage. Boil for a minute.

3. Put the chopped potatoes, salt the cabbage soup and cook until the vegetables are soft.

4. Prepare frying in a frying pan. First, we bring the onion to transparency, add the chopped carrots, let it brown.

5. Dilute the tomato paste with a small amount of broth from the pan, pour it into the pan and simmer for 5 minutes. If used fresh tomatoes, then the vegetables are simply chopped and poured, it is advisable to remove the skin.

6. Drain the marinade from the beans, spread to the vegetables.

7. We shift the tomato frying into the cabbage soup, boil for a minute. Season the first dish with herbs, garlic, any spices.

Recipe 3: Summer cabbage soup with fresh cabbage and sorrel

Many people are familiar with the green sorrel cabbage soup, which is usually prepared in summer and delights with its sour taste. But such a soup turns out to be too light, it satisfies hunger poorly and men do not quite like it. Way out - cooking cabbage soup with sorrel. The dish turns out to be hearty, rich, but does not lose that special sourness.

Ingredients

700 grams of any meat;

4 potatoes;

300 grams of cabbage;

Bulb;

2 tomatoes;

Carrot;

150 grams of sorrel;

Greens, spices.

Preparation

1. Fill the washed meat with water and prepare the broth. If beef is used, then cook for at least 2 hours. Pork can be 1.5 hours. For chicken, 40 minutes is enough. In the process of cooking vegetables, the meat will come to readiness. For lean soup you can prepare a fragrant vegetable broth from carrots, onions in husks, parsley root.

2. Add chopped potatoes to the finished broth. Cook for 10 minutes. Season with salt.

3. Finely chop the onion, fry in oil.

4. Add chopped carrots to the onion, fry for another 2 minutes. Then put the chopped tomatoes and simmer for 5 minutes. Tomatoes can be substituted tomato sauce or pasta, but with fresh vegetables it tastes better.

5. Add finely chopped cabbage. Since the soup is summer, it is enough for a young vegetable to boil for 2-3 minutes, and it will become soft.

6. Put the vegetable roast in a saucepan, let it boil.

7. Wash sorrel leaves and greens, remove damage and send to the pan after frying. Let the soup boil. We throw in a bay leaf, any spices and turn it off.

Recipe 4: Lean (vegetarian) cabbage soup with wild mushrooms

Who Said Lean Food Doesn't Taste? He did not taste the mushroom cabbage soup. This dish can overshadow many meat dishes and will become loved on the table. To prepare cabbage soup, we take forest mushrooms, which, for reliability, can be pre-boiled for 20 minutes.

Ingredients

300 grams of mushrooms;

350 grams of cabbage;

3 potatoes;

Carrot;

Onion bulb;

2 tomatoes;

Greenery.

Preparation

1. We put a saucepan on the stove, pour 3 liters of water. You can add salt right away.

2. Cut the potatoes into cubes, send them to the future cabbage soup.

3. After 3 minutes add the chopped cabbage. Cook until half cooked and make sure that the pieces do not boil.

4. Shred carrots with onions, fry in a pan, add diced tomatoes and simmer until soft.

5. In another pan (or in a bowl after onions with carrots) fry the finely chopped mushrooms until golden brown. Put in a saucepan with cabbage soup, cook for 3-4 minutes.

6. Lay out the tomato roast. We boil for another 2 minutes.

Recipe 5: Diet cabbage soup without potatoes

Low-calorie cabbage soup recipe that can be used for diet food, fasting days and just light supper... A hot dish will satisfy hunger well, warm you in frosts and help you to more easily endure food restrictions.

Ingredients

One chicken breast;

2.5 liters of water;

400 grams of cabbage;

2 carrots;

Large onion;

2 tomatoes;

Paprika spoon;

0.5 tablespoons of oil;

Greens, spices.

Preparation

1. Rinse the breast and boil for about 20 minutes. Then we cool, cut into arbitrary slices and send back to the broth.

2. Mix the chopped onion and chopped carrots, add a little oil, stir and bake in the oven for 10-15 minutes to brown the vegetables.

3. Shred the cabbage, send it to the pan.

4. After boiling, add the baked vegetables, salt the cabbage soup and cook until the vegetables are soft.

5. Scald the tomatoes with boiling water, remove the skin and cut into cubes. Place in a saucepan as soon as the vegetables are tender. You can also add bell pepper. Cook for another 2 minutes.

6. Season the dish with paprika and herbs. Optionally, you can add hot spices but they increase your appetite, so be careful.

Recipe 6: Fresh cabbage soup with pork and apple

Thick, rich cabbage soup with pork is a wonderful winter dish that will satisfy your hunger well and just delicious. And the peculiarity of the dish is the apple dressing. For broth, you can take absolutely any piece, but it is better not to use too fatty meat. Or, when cooking the broth, together with the foam, remove the excess of melted bacon.

Ingredients

400 grams of pork;

5 potatoes;

2 carrots;

Tomato;

Apple;

A spoonful of tomato ketchup;

Onion;

Parsley;

Spices, a little oil;

3 liters of water;

500 grams of cabbage.

Preparation

1. Soak the meat. To do this, fill the washed pieces with cold water for an hour. Then we change the liquid to clean water, set the broth to boil.

2. Add chopped cabbage.

3. Place the sliced ​​potatoes. Now you can salt the cabbage soup.

4. Prepare the usual roast of onions and carrots. We send to the pan as soon as the vegetables are soft.

5. Prepare the apple dressing. To do this, peel the fruit, three finely, without touching the seed box with a core. We simply cut the tomato in half, three on a grater, without using the skins. Add ketchup to the mass. Mix well.

6. We send the apple dressing after the vegetable roast. Add pepper, any spices there and boil for 3 minutes.

7. Put chopped parsley, bay leaf, black pepper and turn off. Cover and let the cabbage soup soak in the aromas of spices for half an hour.

Recipe 7: Fresh cabbage soup with smoked meats

Delicious dish with incredible aroma, which is better not to cook in a large number... Smoked cabbage soup is most delicious when fresh. During storage and reheating, the zest of the dish disappears. If there are no ribs, then you can cook with any smoked meats. For cooking, it is better to use a deep cauldron, this will prevent excess dishes from getting dirty.

Ingredients

250 grams of smoked ribs;

5 potatoes;

400 grams of cabbage;

Carrots, onions;

Sweet pepper;

3 tablespoons of tomato paste;

Spices, any herbs.

Preparation

1. Cut the ribs into pieces, throw them into the cauldron and fry for a minute. If there is little fat, then you can add any oil.

2. Add the chopped onion and continue to fry.

3. Pour in chopped carrots, then sweet pepper. Fry together until tender. Be sure to put a full kettle of water to boil.

4. Throw potatoes into the cauldron, which we cut into cubes, slices or strips. At your discretion.

5. Pour boiling water over the contents, salt. Cook for a couple of minutes after boiling.

6. Put the cabbage and cook until the vegetables are soft.

7. Dilute the tomato paste with broth from the total mass, send it to the cauldron. We boil for 3-4 minutes.

8. Season smoked cabbage soup with herbs, spices, you can add garlic, hot pepper. Serve the dish with sour cream and homemade croutons.

Recipe 8: Lazy cabbage soup with stew

An ideal recipe for people who love to eat well, but don't have the time or inclination to stand by the stove. It will take only half an hour to prepare such cabbage soup. It is better to use stewed meat from gostovsky, in glass jars so that there is meat in it.

Ingredients

Bank of canned meat;

1 onion;

4 potatoes;

400 grams of cabbage;

Carrot;

Oil, spices.

Preparation

We put 2 liters of water on the stove, let it boil. Salt.

Add chopped potatoes, let them boil in dreams.

Pour in the chopped cabbage. Cook the cabbage soup for 12-14 minutes.

We spread the stew, cook for a couple of minutes.

Fry the onion with carrots, add tomato at the end if desired and prepare red cabbage soup.

We shift the frying into a saucepan, boil for another 2 minutes.

Season the finished dish with spices, herbs, turn it off.

Recipe 9: Cabbage soup "Uspenskie" with peas and pickles

The original version of cabbage soup made from fresh cabbage, which is given a special taste by pickled cucumbers and green pea... A wonderful dish for a variety of meals. We use any meat, at will. And you can cook a lean dish.

Ingredients

400 grams of meat;

300 grams of cabbage;

150 grams of cucumbers;

Bank of green peas;

Onion;

2 potatoes;

Spices;

70 grams of tomato;

Carrot.

Preparation

1. Prepare broth from meat and 2.5 liters of water.

2. Add chopped cabbage.

3. Pour potatoes and salt, but a little, as cucumbers will be added.

4. Saute in a frying pan. Fry the chopped onion, add the carrots.

5. Finely chop the cucumbers, throw them into the pan. You can just grate it. Cook with the rest of the vegetables for 5 minutes, then add the tomato, simmer for another 2 minutes. You can use fresh or canned tomatoes.

6. Put the roast in a saucepan with almost ready-made vegetables, bring to a boil and cook for 3 minutes.

7. We spread canned peas without liquid. Let it boil.

8. Bring the cabbage soup to taste: add spices, herbs.

Recipe 10: Cabbage soup from fresh Ural cabbage

A special feature of these cabbage soup with fresh cabbage is the addition of millet. But instead of it, you can also put rice or barley. The dish can be cooked with or without potatoes. We use any meat, you can prepare a vegetarian version.

Ingredients

A pound of meat;

3 liters of water;

Bulb;

70 grams of millet;

Carrot;

Oil, spices;

Greenery;

50 grams of tomato paste.

Preparation

1. Prepare broth from meat and water. Salt at the end.

2. Shred cabbage, put in a pan with butter, fry a little. Add the tomato.

3. In a separate frying pan, fry the onions and carrots.

4. Add the washed millet to the broth, cook for 10 minutes. If you use potatoes, then add it at this stage, after the millet has boiled.

5. We spread the fried cabbage with tomato. Cooking for 5 minutes.

6. We spread the fried carrots with onions. Let the soup boil.

Fresh cabbage soup - tricks and useful tips

Many people are not impressed by the smell of boiled cabbage, but in fact it is very easy to get rid of it. Just add a little to the pot at the end of cooking. butter, let it dissolve and boil. The bad smell will disappear.

For the broth to be transparent and have a pleasant taste, meat products can be soaked in water before cooking. Or cook cabbage soup in the second broth. This is especially true for pork first courses, which are rarely transparent.

In order for the cabbage soup to acquire a beautiful color and aroma, you need to add vegetables when cooking the broth. The onion is cut in half without removing the husk. Carrots in thick rings. Fried in a pan until brownish and tossed into the pan along with the meat. Remove the flavoring addition with a slotted spoon before adding the rest of the ingredients.

Instead of sour cream for cabbage soup, you can make a wonderful sauce based on it. Mix 2 cloves of minced garlic with 10 grams of sour cream, add a bunch of chopped herbs, a spoonful of prepared mustard or soy sauce... Don't forget to season with salt and pepper. The same sauce can be served with dumplings, pasta and other dishes.

If you still do not know how to cook delicious cabbage soup with pork from sauerkraut, then this recipe will definitely come to the rescue. And even if this takes some time, the result will undoubtedly please, and such a fragrant first course will certainly please all household members, without exception. It is especially pleasant to serve such cabbage soup during the cold season - this is the best time for such food, and sauerkraut always available in late autumn and winter.

In general, cabbage soup is considered a truly Russian dish, which has been known since time immemorial. And I assure you that there are a great variety of cooking options for this dish - the most important thing is to choose the one that will appeal to your loved ones. Do not forget that such meat soups perfectly diversify daily menu... After all, if you apply culinary fantasy, then instead of pork, you can use chicken, duck, beef or even mushrooms. In any case, these sour cabbage soup will make your dinner meal hearty and appetizing.

Ingredients:

• 500 - 600 gr lean pork
• 400 g
• 4 - 5 potatoes
• 1 onion
• salt, pepper, bay leaf
• greens (dill)

Cooking method

First of all, pour 2.5 - 3 liters of water into a saucepan and set the meat to cook in a whole piece; when boiling, carefully remove the resulting foam. Pour a couple of ladles of broth into a separate deep frying pan and put the cabbage, simmer on small fire minutes 45 - 50 until soft. If the liquid evaporates, then add it in small portions.

After about one hour, the pork will be tender and tender, be sure to check this with a fork, which should slide easily and effortlessly into the piece of meat. Take the meat out of the saucepan, cut into portions and cover with a plate for now to prevent airing.

If necessary, filter the broth and add chopped potatoes to the cabbage soup. After boiling, immediately put the chopped onion and after 15 - 20 minutes of quiet boiling (the potatoes should be guaranteed to cook), carefully add the stewed and stewed cabbage. Salt, pepper, put lavrushka, chopped pork and let the cabbage soup simmer for another 10 - 15 minutes on minimal heat. Turn off the gas and leave it on the stove for half an hour, then serve and serve with herbs and sour cream. Bon Appetit.

Wash the pork, put in a saucepan with 2.5 liters of cold water, bring to a boil. Remove the foam with a slotted spoon and cook over medium heat under a loosely closed lid for 2 hours. For the soup, it is best to choose a piece of pork with a bone and a small layer of fat.

Peel onions, carrots, potatoes and garlic. Cut onions and carrots into thin strips, garlic into thin slices. Cut the potatoes into cubes and place in a bowl of cold water. Remove the top leaves from the cabbage. Rinse the head of cabbage and chop it very finely, removing the stump.

Heat vegetable oil in a saucepan and fry onions and carrots, 5 minutes. Add mashed tomatoes along with the released juice, simmer for 5 minutes. Remove from heat.

Remove the pork from the broth, let it cool slightly, then cut into small pieces. Strain the broth and bring to a boil.

Throw the potatoes in a colander and add to the boiling broth along with the cabbage, cook for 10 minutes.

Put the fried vegetables in the cabbage soup and cook for another 10 minutes. Season with salt and pepper. Wash greens, dry and chop finely. Add pork, bay leaf, garlic and herbs to the cabbage soup. Remove from heat and leave covered for 25 minutes. Serve with sour cream.