They say that cabbage soup was cooked in Russia long before its baptism, and this dish was eaten almost every day. It is no coincidence that many proverbs and sayings glorify cabbage soup in every way: “Where there are good cabbage soup, do not look for other food”, “Here you ate - like putting on a fur coat”, “Schami the world is standing”. Russian people are so accustomed to cabbage soup that they even traveled in winter with cabbage soup frozen in a tub, which was enough to warm up to fill up the whole family. They say that the Russian soldiers who fought against Napoleon's army, being on French territory, missed cabbage soup so much that they fermented grape leaves, which replaced sauerkraut in their soup. There was a smell of cabbage soup not only in peasant huts, but also in royal chambers, however, wealthy people ate thick meat soup, in which there was a spoon, and the poor often slurped thin soup with cabbage, quinoa and onions. And all the same, it was very tasty, so the people said: "Your father will get bored, but cabbage soup will not bother you."

How cabbage soup was prepared in Russia

There are many recipes with cabbage, sorrel, nettles, turnips, mushrooms, in meat or fish broth, with different roots, spices and sour dressings, such as pickle or apples. In the old days, cabbage soup was cooked even from beets, calling this dish “beet soup”, which looked more like borscht. The classic recipe for ancient cabbage soup necessarily included cabbage, fresh or sauerkraut, and if it was not at hand, they took green leafy vegetables or turnips. From the roots, the housewives used carrots and parsley, seasoning the soup with onions, garlic, celery, dill, bay leaves and pepper. An obligatory component of cabbage soup was acid - after all, this soup was valued due to its spicy sour taste. In addition to sauerkraut, salted mushrooms, antonovka, lingonberries, cranberries, pickled cucumbers, sour cream and everything that gave the cabbage soup a specific sour taste were used. In the southern regions of Russia, cabbage soup has always been cooked with tomatoes and bell peppers, and in modern recipes you can also find potatoes, which make cabbage soup thicker and tastier.

In Russia, products were put into cabbage soup in its raw form, without being fried or sautéed, although rye flour was added to soup in some areas for a thicker broth. Shchi was simmered in a Russian oven in a clay pot, so they turned out to be very appetizing and fragrant. Mostly beef was used for the broth, although cabbage soup with pork or poultry was popular in the western region. Don shchi was traditionally cooked with sturgeon, Pskov shchi with smelt, Polish and Ukrainian shchi was cooked with bacon, the Ural version of shchi included millet or oatmeal, in Georgia white wine and suluguni cheese were added to shchi, and the Finns could not imagine this dish without lamb and smoked sausage. In general, all national cuisines have their own peculiarities of cooking cabbage soup, and each version of the dish is tasty in its own way, besides, “hungry Fedot wants any cabbage soup.”

Choose a recipe for delicious cabbage soup

Before you learn how to cook the right ones, you should decide on the recipe, since there are several varieties of this dish.

Full cabbage soup, also called “rich”, is boiled in a strong meat broth, with the addition of a large number of ingredients, including mushrooms, potatoes and many spices. Meat and meat products of different varieties are added to prefabricated cabbage soup - boiled beef, poultry, pork, ham, sausage, sausages and sausages, which are cut into small pieces. Fish soup is cooked from noble varieties of fish, from small river fish or canned fish, while a combination of fresh and salted fish is acceptable. Lean cabbage soup is prepared without meat - with vegetables, mushrooms and herbs, green cabbage soup is a summer version of soup with sorrel or spinach. In the preparation of gray northern cabbage soup, the lower cabbage leaves of a grayish color are used, seedling cabbage soup is boiled from cabbage seedlings, and daily cabbage soup after cooking is first kept warm for four hours, and then left in the cold. By the way, now by sour cabbage soup we mean sauerkraut soup, and in Russia it was a kind of kvass that saved hangovers.

How to cook delicious cabbage soup: a few secrets

Once upon a time, housewives did not think about how to properly cook cabbage soup - they simply mixed all the products in a clay pot, put it in the oven, and the soup languished all day, and in the evening fragrant and tasty cabbage soup was served on the table. We do not have so much time, but modern technologies come to the rescue - a slow cooker and an air grill. But even in an ordinary saucepan, you can cook delicious cabbage soup, which will be eaten in the evening by a large family. Remember a few secrets and subtleties, and cabbage soup will become your signature dish!

Secret 1. If you decide to cook cabbage soup in meat broth, cook the meat in a whole piece for at least two hours to make the broth more rich and saturated - this is what soup is needed for. Be sure to add fragrant herbs and roots to the meat for piquancy.

Secret 2. Do not cook cabbage soup from too young cabbage, which is more suitable for salads. The best choice for cabbage soup is autumn cabbage with dense, strong and white heads. Many housewives bring cabbage to preliminary readiness separately - young cabbage is stewed in a saucepan on the stove for 15 minutes, and more mature cabbage is cooked in earthenware in the oven for two to three hours. Why is this needed? The fact is that when cabbage languishes, it is saturated with new flavors and aromas that enrich the taste of the dish.

Secret 3. If you have time, put the pot of broth at the last stage of cooking in the oven, covered with foil, and simmer for about an hour. Add crumbly varieties of potatoes cut into cubes and continue to simmer in the oven. Can you imagine what will be in the pan in an hour and a half? A tender thick stew with soft meat, and not a crumb will remain from the potatoes. And you should mix this fragrant liquid with cabbage, add any ingredients that you like - tomatoes, bell peppers, green beans, mushrooms and herbs, then simmer cabbage soup for at least another half hour. If you cook cabbage soup on the stove, the cooking time is, of course, reduced.

Secret 4. You can also add toasted flour to the soup. After it becomes golden, you should dilute it with broth, boil it slightly and rub it through a sieve. Shchi is also cooked with cereals, only it should be introduced before cabbage and potatoes, taking into account the individual cooking time.

Cooking cabbage soup quickly

It's good to have time to spare all day, but sometimes you need to cook a quick meal for the family, in which case recipes for very busy housewives save. In this case, it is better to cook the broth in the evening, besides, the meat will become soft and tender overnight, so it will not be difficult for you to cut it into cubes and return it to the pan again. Add fresh cabbage chopped into strips into the broth, after boiling, add sliced ​​\u200b\u200bpotatoes and, while cabbage soup is boiled, fry carrots, onions, garlic and parsley root in oil in a pan. Dip the peeled tomatoes and diced sweet peppers into the cabbage soup, and after the vegetables have boiled a little, add the carrot dressing to them. Do not forget about bay leaves, black pepper and herbs, which are best added to ready-made cabbage soup along with sour cream. For 400 g of meat, take a small head of cabbage, 2 potatoes, 2 tomatoes, 1 carrot and 1 onion, and herbs and roots can be added to taste. Your family will be happy!

Sauerkraut soup

This dish is especially useful during winter beriberi, as sauerkraut contains vitamin C, which is necessary to fight colds and viral infections. In addition, sour cabbage soup does not allow other vegetables to boil too much, so they crunch nicely, which makes the dish even tastier and healthier.

From a kilogram of beef, cook a rich broth - with bay leaves and allspice. While the broth is cooking, fry 2 onions in a pan with sunflower oil and, when the onion becomes transparent, add 2 grated carrots to it. Once the carrots are soft, remove the pan from the heat and start the broth. You need to take out the meat, cut it into pieces, put it back into the pan and pour 2 diced potatoes and chopped parsley root into it. After 10 minutes, add 600 g of sauerkraut to the cabbage soup, which can be lightly squeezed first to remove excess acid. However, if you like cabbage soup with sourness, then you don’t need to do anything with cabbage - just boil it in broth for 15 minutes, then add roast and cook for another 7 minutes with your favorite spices and seasonings. Serve sour cabbage soup with cream or sour cream, sprinkled with fragrant herbs. Bon Appetit!

On the site "Eat at Home!" You will find many step-by-step cabbage soup recipes for every taste. Cook with love for your family and enjoy the food!

Fresh cabbage soup with potatoes

We will need: water - 2-2.5l; whole piece meat (pork or beef or lamb) - 500g; fresh cabbage - 500g, carrots - 1 pc. potatoes - 2 pcs., onions - 2 pcs.; parsley or celery root - 50g; greens, bay leaf .; salt, peppercorns - to taste; Tomatoes fresh vegetable mixture - optional
In a saucepan over low heat, cook any meat (pork or lamb beef) with bone or pulp. To make the broth richer, put the meat in cold water. Do not cover the pot with a lid. Salt, add peppercorns, one onion carrot, parsley or celery root and put to boil. Do not cover the pot with a lid.

Remove the foam from the boiling broth and pour a spoonful of cold water into it. When the foam appears again, repeat the operation, and so on until the scale ceases to form. Wipe the foam that has dried to the edges of the pan with a clean, damp cloth and continue to cook the broth. After the meat is ready, remove the meat from the broth, Cabbage, cut into checkers or strips, dip into the boiling broth boiling water.). When the broth boils again, put potatoes cut into cubes or slices or cubes into it.

Cook until potatoes are ready. If fresh tomatoes are used instead of tomato puree, then they must be put in a saucepan before the end of cooking. I also added the vegetable mixture 10 minutes before the end of cooking. Reduce fire. Grind the greens, put them in cabbage soup, let the soup boil and turn off the fire.

Let it brew for 15 minutes.

Before serving, top with sour cream.
I cook lamb soup without fried, it's a taste from my youth, but lovers can cook fried and dress cabbage soup.
Frying: Grate the carrots on a coarse grater, cut the onion into cubes. Then onions and carrots must be fried for several minutes in vegetable oil, at the end of frying, put a small chopped clove of garlic in the pan. Before you turn off the heat, put the tomato paste on the vegetables. If you cook cabbage soup with fresh tomato, then put it in the pan along with garlic.
You can also cook in this way. Cut the carrots into strips and stew with the addition of oil until the color changes (the carrots should brighten), add it to the cabbage soup. After you have taken the meat out of the broth. And continue to cook, put cabbage, potatoes, and so on.

Shchi is a national dish of Russian cuisine. This hearty cabbage soup has been prepared in Russia since time immemorial, and is still being prepared today. Over time, the recipe has changed, many variants of this dish have appeared, but the main ingredient remains unchanged - cabbage.

Shchi is made from sauerkraut or fresh white cabbage, meat, vegetable, mushroom and even fish broths are used. The soup is supplemented with other vegetables, as well as cereals, legumes and mushrooms.

Today we will talk about cabbage soup from fresh cabbage with potatoes, consider the calorie content and their preparation. We will also be interested in the technology and secrets of the cooking process. And also consider two traditional cooking recipes.

To make the soup really tasty, let's clarify what tips from experienced chefs on how to cook it you should pay attention to:

The secrets of cooking cabbage soup - the secrets of taste

We note right away that the quality of the broth is extremely important for this dish. Therefore, always use quality meat or bones. Only fresh meat produces an appetizing, clear broth.

You can use pork belly, ribs, marrow bone with meat, as well as not very lean beef meat. For a dietary table, poultry meat is suitable, in particular, chicken breast or turkey fillet.

After boiling, cook the meat over low heat, removing the resulting foam. Take your time with cooking, cook the meat for at least an hour. A little less chicken - about 40 minutes.

Fresh cabbage should not be cooked for a long time. In soup, it should be slightly crunchy, and not overcooked to a standing porridge. Shred it into small strips or cut into small cubes.

Tomatoes give the sourness and sharpness characteristic of cabbage soup. You can use fresh tomatoes or concentrated tomatoes. Some housewives instead add a little brine from sauerkraut or table vinegar. In this case, the color of cabbage soup will remain natural.

To make the soup more rich and thick, a little lightly fried flour is added to it. It is first fried, then diluted with a ladle of hot broth and then poured into the pan, at the very end of cooking.

Cooking soup from fresh cabbage with potatoes

Fresh cabbage soup is the best option for those who, due to illness, cannot eat sauerkraut or simply do not like its taste. Also, this dish is recommended to everyone who follows the figure, because cabbage soup has an average calorie content from fresh cabbage with potatoes, on average, 31 kcal per 100 g.

Shchi cooked in chicken broth, or lean, beef broth has a low calorie content. Fatty pork soup, of course, contains more calories.

Recipe for cabbage soup in sugar bone broth

For cooking, a bone with meat is suitable. You can use pork or beef marrow (sugar) bone. No less tasty will be a soup of ribs.

We will need about 300 g of meat content for 2 liters of water. We will also prepare: 300 g of cabbage (this is a little less than half a small head), 3 potatoes, 1 carrot, 1 onion, 1 sweet red pepper (small), 2 tbsp. tomato. Still need salt, lavrushka, fresh parsley.

Shchi cooking - process technology:

Wash the meat well, put in a pot of cold water, boil. Immediately reduce the heat to a minimum, cook for at least an hour. If you cook a bone - then an hour and a half. Don't forget to skim off the foam.

While cooking, clean and wash the vegetables. Cut potatoes, carrots, onions into cubes, carrots and peppers into thin half rings. Finely chop the cabbage.

From the finished broth, remove the meat and parsley. Put the meat on a separate plate, let it cool a little, and discard the parsley. Put carrots in a saucepan, cook for 5 minutes. Now put the potatoes, cook for another 10 minutes. Only now lay out the cabbage and sweet pepper, salt.

Cook, covered, at a gentle simmer until tender – the potatoes should be soft and the cabbage slightly undercooked (but only slightly!). It will reach readiness, when the already prepared soup will be infused.

Fry the onion in vegetable oil with tomato paste. For the thickness of the cabbage soup, if necessary, you can add 1 tsp of flour. Put the frying pan out 5 minutes before the end of cooking. Wrap the pot with ready-made cabbage soup warmer, leave for half an hour or an hour.

Pour the soup into bowls. Cut the meat from the bone, cut into small pieces, arrange on plates, and return the bone itself to the pan. Put sour cream, some fresh herbs in each serving and serve.

Diet recipe for cabbage soup with potatoes, fresh cabbage with chicken

For 2 liters of water you will need products: 2 small chicken breasts, 300 g cabbage, 3 potatoes, carrots and onions. You will also need 2 small strong tomatoes, 2 cloves of garlic, salt, fresh parsley and dill.

The technology of making cabbage soup from fresh cabbage

Boil chicken broth. To make it transparent, cook over low heat for 40-50 minutes, removing the foam. Remove meat and place in a clean bowl. Once cooled down a bit, cut into portions.

Place diced potatoes and grated carrots in a saucepan. Boil 15 min. Now dip finely chopped cabbage and diced tomatoes into the soup (scald them first and remove the skin). Boil for 20 more minutes.

5 minutes before the end, put the fried onion and crushed garlic into the soup. Fry them in vegetable oil, but only until soft, not browned. Salt the cabbage soup, you can add a little ground pepper. When the soup is ready, put the chicken pieces into the pot.

Let the finished soup brew, pour into bowls. Put sour cream in each, sprinkle cabbage soup with herbs and serve. Bon Appetit!

"Cabbage soup with potatoes"

Cabbage is cut into checkers, potatoes - slices. Cabbage is placed in boiling broth or water, brought to a boil, then potatoes are placed. Prepared fresh cabbage is placed in boiling broth or water, brought to a boil, browned carrots, onions are added and boiled until tender. 5-10 minutes before the end of cooking, sliced ​​​​tomatoes or browned tomato puree, browned flour, diluted with broth or water are added to the cabbage soup. Simultaneously with spices, you can put garlic in the cabbage soup (2 g net per 1000 g of cabbage soup), mashed with salt. When preparing cabbage soup from early cabbage, it is laid after potatoes.

When on vacation, put a piece of meat on a plate, pour cabbage soup, put sour cream and greens.

"Sour Cream Sauce"

According to the collection of recipes M. 2002, 3rd edition of A.V. Rumyantsev

For natural sour cream sauce (according to column I), the flour is lightly sautéed without oil, cooled, mixed with butter, put in sour cream, brought to a boil, stirred, seasoned with salt and pepper, boiled for 3-5 minutes, filtered and brought to a boil. To prepare sour cream sauce with the addition of white sauce (II and III columns), boiled sour cream, salt are placed in hot white sauce, boiled for 3-5 minutes, filtered and brought to a boil. Serve the sauce for meat, vegetable and fish dishes, or use it to prepare hot mushroom appetizers, to bake mushrooms, fish, meat and vegetables.