In this recipe you will learn how to cook traditional Russian cabbage soup using water. This dish is good for fasting and diet menu, because it does not contain animal fats. Light vegetarian cabbage soup!
To make cabbage soup in the water aromatic, you need to season it with garlic and spices. For seasonings, I used ground black pepper, a little chili and ground coriander. Fresh herbs will not be superfluous, as the taste will become richer. Happy cooking!
Number of servings: 7
A simple recipe for cabbage soup in Russian cuisine, step by step with photos. Easy to prepare at home in 1 hour. Contains only 260 kilocalories.
- Preparation time: 10 minutes
- Cooking time: 1 hour
- Calorie Amount: 260 kilocalories
- Number of servings: 7 servings
- Occasion: For lunch
- Complexity: An easy recipe
- National cuisine: Russian cuisine
- Type of dish: Soups, Cabbage soup
- Features: Lenten recipe
Ingredients for seven servings
- Cabbage - 400 grams
- Potatoes - 600 grams
- Carrots - 150 Grams
- Onion - 100 grams
- Tomatoes - 100 Grams
- Water - 1.5 Liters
- Vegetable oil - 2 tbsp. spoons
- Garlic - 3 cloves
- Dill greens - 2 bunches
- Ground black pepper - 2 Pinches
Step-by-step preparation
- Peel the onions. Rinse with water. Cut into half rings.
- Peel the carrots with a vegetable peeler. Mine. Cut into small cubes.
- We wash the tomatoes under running water. Cut into medium-sized slices.
- Sauté vegetables in a frying pan greased with frying oil. Don't skimp on the oil, so the vegetables won't burn. Fry them until golden brown, about 7 minutes.
- Cut the cabbage into squares. Peel the potatoes and cut them into cubes. Throw cabbage and potatoes into boiling water.
- Then, after 15 minutes, add the sautéed vegetables to the soup. Add spices and salt to taste. Finely chop the garlic and herbs. We put them at the very end, 3 minutes before the cabbage soup is ready.
- Lenten cabbage soup is ready. Bon appetit!
Air heating in a country house is now not popular in Russia. This method has become widespread in Canada and the USA. Steam This type of heating is practically not used in cottages. It is mainly used in industrial facilities. It is economically and technically justified if steam is involved in the technological processes of the enterprise. Stove Heating with a stove is a well-known option. IN country houses stove heating is gradually giving way to more modern, efficient and easy-to-use options. It is impossible to heat a large cottage with a stove. In many homes, the stove is an element of interior design, and not a source of heating. Heating system for country houses with liquid coolant Let's take a closer look at the actual popular form heating - water. Water heating systems, depending on the fuel used, are divided into the following classes: Systems running on gas (main gas, liquefied gas) Heating on electricity (with electric boilers) Systems running on solid fuel Systems running on liquid fuel From the point of view of comfort for accommodation, all designated heating options...
On the eve of the New Year holidays, pyrotechnic products are in great demand. In this regard, employees...
Cooking time: 1 hour 0 minutes
In this recipe you will learn how to cook traditional Russian cabbage soup using water. This dish is well suited for fasting and diet menus because it does not contain animal fats.
Light vegetarian cabbage soup!
Description of preparation:
To make cabbage soup in the water aromatic, you need to season it with garlic and spices. For seasonings, I used ground black pepper, a little chili and ground coriander. Fresh herbs will not be superfluous, as the taste will become richer. Happy cooking!
Purpose: For lunch
Main Ingredient: Vegetables
Dish: Soups / Cabbage soup
Geography of cuisine: Russian cuisine
Diet: Lenten dishes / Vegetarian meals Ingredients:
- Cabbage - 400 grams
- Potatoes – 600 grams
- Carrots – 150 grams
- Onion – 100 grams
- Tomatoes – 100 grams
- Water – 1.5 Liters
- Vegetable oil - 2 tbsp. spoons
- Garlic – 3 cloves
- Dill greens – 2 bunches
- Ground black pepper - 2 Pinches
Number of servings: 7
How to cook “Shchi on water”
Peel the onions. Rinse with water. Cut into half rings. Peel the carrots with a vegetable peeler. Mine. Cut into small cubes. Wash the tomatoes under running water. Cut into medium-sized slices. Sauté the vegetables in a frying pan greased with frying oil. Don't skimp on the oil, so the vegetables won't burn. Fry them until golden brown, about 7 minutes. Cut the cabbage into squares. Peel the potatoes and cut them into cubes. Throw the cabbage and potatoes into boiling water. Then, after 15 minutes, add the sautéed vegetables to the soup. Add spices and salt to taste. Finely chop the garlic and herbs. We put them in at the very end, 3 minutes before the cabbage soup is ready. Lenten cabbage soup is ready. Bon appetit!
A simple recipe for cabbage soup on water step by step with photos.In this recipe you will learn how to cook traditional Russian cabbage soup using water. This dish is well suited for fasting and diet menus because it does not contain animal fats. Light vegetarian cabbage soup!
To make cabbage soup in the water aromatic, you need to season it with garlic and spices. For seasonings, I used ground black pepper, a little chili and ground coriander. Fresh herbs will not be superfluous, as the taste will become richer. Happy cooking!
Number of servings: 7
- National cuisine: Russian cuisine
- Type of dish: Soups, Cabbage soup
- Recipe difficulty: An easy recipe
- Features: Lenten recipe
- Preparation time: 16 minutes
- Cooking time: 1 hour
- Number of servings: 7 servings
- Calorie Amount: 258 kilocalories
- Occasion: For lunch
Ingredients for 7 servings
- Cabbage - 400 grams
- Potatoes - 600 grams
- Carrots - 150 Grams
- Onion - 100 grams
- Tomatoes - 100 Grams
- Water - 1.5 Liters
- Vegetable oil - 2 tbsp. spoons
- Garlic - 3 cloves
- Dill greens - 2 bunches
- Ground black pepper - 2 Pinches
Step by step
- Peel the onions. Rinse with water. Cut into half rings.
- Peel the carrots with a vegetable peeler. Mine. Cut into small cubes.
- We wash the tomatoes under running water. Cut into medium-sized slices.
- Sauté vegetables in a frying pan greased with frying oil. Don't skimp on the oil, so the vegetables won't burn. Fry them until golden brown, about 7 minutes.
- Cut the cabbage into squares. Peel the potatoes and cut them into cubes. Throw cabbage and potatoes into boiling water.
- Then, after 15 minutes, add the sautéed vegetables to the soup. Add spices and salt to taste. Finely chop the garlic and herbs. We put them at the very end, 3 minutes before the cabbage soup is ready.
- Lenten cabbage soup is ready. Bon appetit!
Another useful note, written based on an article from the blog likemy.ru, our school of WhatsApp bloggers.
Then I was thinking about what to cook for lunch, and I remembered about a hearty Russian soup called Shchi. What could be more nutritious and tastier than Russian cabbage soup? Shchi is a national dish of Russian cuisine, which is always on everyone’s lips.
Shouldn't we cook cabbage soup from fresh cabbage?- I thought. And he got down to business.
As they say: “Soup cabbage soup and porridge are our food!”
There is one tip to make the soup very tasty - this is, of course, to cook cabbage soup from fresh cabbage, and keep the ingredients in order. And at the very end, when the soup is ready, it is important to add dill and, if desired, green onions, and cover this thing with a blanket, or as they used to do in the villages - they wrapped it in a sweatshirt and let it brew for 3-5 hours. This way, the cabbage soup did not cool down quickly and became more flavorful. This is precisely one of the secrets of delicious cabbage soup with fresh cabbage.
It's about how to cook delicious dish, according to a traditional recipe, on a pork or beef bone, with pieces of meat. And the meat can be used like beef, pork or chicken. But today, we will look at a pork broth recipe.
In addition, there are a few more small nuances that I will share as we prepare.
So. Let's begin...
Fresh cabbage soup with pork with step-by-step description
Prepare the following ingredients:
- cabbage 0.2 kg.
- meat on the bone up to 1 kg.
- sweet pepper 1 pc.
- potatoes 2 pcs.
- onion 1 pc.
- carrots 1 pc.
- tomatoes 2 pcs.
- apple 1 pc.
- refined oil 4 tbsp.
- red chilli pepper.
- salt to your taste.
- greens for decoration.
- sour cream.
When buying vegetables, special attention should be paid to cabbage. Its leaves should be fresh and firm. It is good if the cabbage was not stored in the sun during the purchase period, but in a cool place, or under a covered market. Slightly cold cabbage, with fresh drops like dew - and the leaf does not smell rotten, but with an aroma as if it had just been picked from the garden - this is exactly the kind of cabbage with white leaves that is needed. We don’t need a stump or stump.
Preparation:
1. First of all, we will boil the broth from the purchased pork meat. Anything will do, in my case pork bones. Thanks to the bones, we will get a rich broth, without unnecessary fat. After preparing the broth, we will cut the pulp into small pieces and add it to the soup.
There is another secret to making broth, which I heard on the program - What? Where? When? , there we were talking about a crystal ball or cork, which was placed in a pan with boiling broth. And the point is to understand when the broth has turned out clear and rich in taste - you need to not only ensure that the ball is not visible and remove the scale in time, but also cook over low heat for a couple of hours, so that the moment when the crystal ball begins to tap on the bottom of the pan - this served as a warning that it would be necessary to reduce the heat, as it was very intense. I gave this interpretation in my own words... But here, from other sources:
For those who don’t want to bother with crystal, you can simply boil the meat once, periodically removing the fat, and then, you don’t have to worry that you didn’t remove all the fat or didn’t keep track of it... You can simply drain the broth and continue cooking the meat again, now a little over an hour. But keep in mind that if you drain the first broth, then the richness of taste will be lost. It’s good that when preparing cabbage soup from fresh cabbage, we compensate for this moment with cabbage. It evens out the whole taste, and you also get a delicious broth. But still, take this secret about crystal into service, because our ancestors did not use it in vain!
Keep in mind that 1 liter will boil away during cooking. Therefore, pour so much water at once so that you don’t have to top up. After all, topping up will also dilute the taste of the broth. And this is another one important nuance. The main thing here is that you don’t end up with cabbage soup like this, when all the ingredients float on their own in the water and are not connected by the aroma of the broth. This is an important point!
A light broth will make the dish especially appetizing. Try to make it exactly so that cabbage soup attracts appearance. That is why we devoted so many moments to the broth!
It is not difficult to determine the readiness of the meat: if the pork is separated from the bones without additional effort. On average, cooking will take about 2 hours. If you come across a young carcass, it will cook faster. As we said earlier, any meat will do (beef, pork, chicken), but it is better to use pork or beef - it will give the dish a delicious richness and rich taste. You can also combine two types of meat!
2. After simmering the broth over low heat for an hour, you can start preparing the vegetables.
4. Add about 20 ml of refined oil to the pan, bring the onion until golden. Keep the heat moderate so that the onions do not burn and are still cooked through.
5. Peel the carrots and grate them. Do not use a grater that is too fine, otherwise the carrots will simply be lost in the soup. You can cut it with a knife, however, this is a long process. But at the same time, this is the best and the right way. But I found another ideal option for myself - a grater for Korean carrots. The result is a medium-length straw, which will give the soup a special aesthetics.
Place the carrots in the pan and simmer with the onions for a few minutes.
6. Peel the potatoes and cut into medium pieces. It turns out like the cut-straw mode for french fries, only the pieces are still cut in half. The most optimal cutting is below...
Peeled potatoes cannot be left for a long time without water, because they will begin to darken. Therefore, if you cleaned it in advance, then place it in a container of water. It’s even better to clean it by the time the broth calls for it to be ready. Read below...
7. Turn the sweet pepper into strips.
8. Shred the cabbage thinner.
9. Make cuts on the tomatoes and place in boiling water for a few minutes. Remove the skin and cut the vegetables into slices. Don’t crush it too much, otherwise you won’t be able to taste the tomatoes in the soup.
In the traditional method of cooking cabbage soup you will not find tomatoes. They give the dish acidity, which in the classic recipe is achieved thanks to sauerkraut. Since it is not in our recipe, we use tomatoes. In addition, you can add 1 spoon of tomato paste. Because if you buy a tomato out of season, it will not be as rich as from the garden. And tomato paste will just compensate for this!
10. You can also add a sweet and sour apple to the cabbage soup, which will give the dish a sweet note. The combination of acidity and sweetness gives the soup a special flavor. My family eats this dish with pleasure, they even ask for more!
11. We are done with vegetables, now you can remove the pork from the broth. There is no need to add any more water. Of course, if you initially poured a small amount of water, you can add a couple of glasses. If this is your first time encountering this dish, then perhaps this will happen to you. Just add boiling water. If the vegetables are already in the pan, then you are too late.
Gradually you will get used to it and will not repeat the mistakes that I made. But in any case, my advice will be useful for many.
12. It’s time for the main cooking process. We will fill the pan with vegetables one at a time, starting with potatoes. Cook it for about 10 minutes over low heat, add salt. If you, like me, have a standard 3 liter saucepan, then 1 tbsp is enough. salt.
You can first add a smaller amount of salt, then do a tasting. Everyone has different tastes, so it is always better to add salt gradually.
14. K total mass add tomatoes and apple, continue cooking for about 6 minutes.
15. Remove the cabbage soup from the stove, cover the pan, and let stand for 20 minutes.
18. Pour the soup into portions and place it on the table. Decorate with herbs and be sure to serve with sour cream. To fully comply with Russian traditions, do not forget about black rye bread.
16. Try, taste and enjoy truly delicious Russian cabbage soup. Don't be shy, ask for more!
You can also see the recipe for making cabbage soup with Ilya Lazerson:
Bon appetit!
Bonus - Lenten cabbage soup made from fresh cabbage
Surely, in every family some people eat more meat, while others don’t care at all. This is my situation, so I have to cook 2 types of soup: one classic, the other without meat.
There are no special differences in technology. We cut vegetables in the same way, sauté carrots and onions. Next, the exact same process of cooking soup occurs.
Based on my personal experience, I can say that if you make the dish strictly according to the recipe, then both versions of the soup will be very tasty. For example, in this recipe, the vegetables give up all the juice, which gives the main taste. You can add a little sour cream to the cabbage soup, then the taste will become even more delicate, and it will be impossible to distinguish it from the recipe with meat.
I have to try both options. Honestly, I like all soups. Everyone has something different. If you tell it in words, be sure to try cooking cabbage soup yourself, and you will understand what I’m talking about. Do everything according to my instructions, and you will get a real culinary masterpiece.
Some nuances to consider when preparing cabbage soup
- Many housewives are interested in why passaging is needed. Everything is simple here: if we cook soup with raw vegetables without preliminary sauteing, then we will have to eat it all on the same day. If you want to stretch out your lunch over a couple of days, be sure to sauté the vegetables.
- Since we use young vegetables in the recipe, we have to give up all seasonings. The fact is that all the spices, including bay leaves, will significantly interrupt the main taste of the dish.
- I did the same with the greens. I decorate the dish with it only when serving. If you add parsley during cooking, the color of the broth will change.
- If you use sauerkraut instead of tomatoes, then the spices will not be superfluous.
- Look at the bones on your cut of beef. The point is that small particles can get into the meat, so check it carefully after cooking.
- In order for whole vegetables to float in the finished soup, you need to cook them properly. Do not overcook, otherwise it will turn out to be porridge.
Do you like cabbage soup? And what meat do you prefer to make this soup from? Do you prefer it with fresh or sauerkraut? Share your secrets below in the comments...
Cabbage soup and porridge are our food, the Russian people like to say. Our website contains several recipes for porridge, but today we will talk about how to cook with sauerkraut.
There are several varieties of cabbage soup - empty (cooked in water, not meat broth), lean (mushroom broth is used for cooking), green (sorrel is put in place of cabbage), Ural cabbage soup (pearl barley is added to it) and, of course, cabbage soup from sauerkraut. The latter are found on the table, as a rule, in the winter, because it is for the winter that it is customary to salt cabbage. Sour cream and black bread are considered excellent additions to cabbage soup.
A few secrets for creating delicious cabbage soup
There is nothing complicated in the process of preparing cabbage soup, but there are secrets that will make them even tastier and healthier:
- Sauerkraut for cabbage soup, if it is too salty, must first be soaked or, after draining in a colander, rinsed thoroughly so as not to spoil the taste of the finished dish;
- To prepare cabbage soup, it is advisable to use beef, but if desired, you can use pork and poultry. To be fair, it is worth noting that some people prepare cabbage soup from stewed meats and smoked meats;
- Classic cabbage soup is cooked in a clay pot in a Russian oven, simply by adding the required ingredients and filling it with water. However, nowadays it is almost impossible to taste cabbage soup prepared in this way; nevertheless, some cooks even today cook cabbage soup in the oven;
- And finally, remember that yesterday’s cabbage soup is always tastier than freshly cooked cabbage soup, so be sure to leave at least some soup for tomorrow.
Cabbage soup with sauerkraut. Classic recipe
You will need:
- fatty beef (brisket will do) – 1 kilogram,
- sauerkraut – 500 grams,
- potatoes – 500 grams,
- onion – 1 piece,
- carrots - 1 piece,
- salt - to taste,
- water – 3 liters.
Cooking method
- Wash the meat. Let's dry. Place in a saucepan and fill with water. Place on the fire, constantly skimming off any foam that forms, and bring to a boil. Reduce heat and simmer, without letting it boil too much, for an hour.
- Remove the meat from the broth, and in the meantime add the slightly squeezed sauerkraut to the pan. Add heat, and after boiling, turn it down.
- Separate the meat from the bones and add it to the broth.
- Peel the potatoes. Cut into large cubes. We send it to the broth.
- We clean the onion. Finely chop.
- We clean the carrots. Grate it.
- Sauté the vegetables in the fat skimmed from the broth.
- We send the vegetable frying into the cabbage soup. Mix.
- Salt. Attention: if you think the cabbage soup turned out bland, don’t be afraid and feel free to add a little more salt, it will enrich the taste of the dish.
- Cook for another 5 minutes. Remove from heat. Let it brew for about half an hour. Pour into portioned plates and invite your household to the table! Cabbage soup is usually seasoned with sour cream, but mayonnaise is also suitable for this purpose.
Shchi with sauerkraut on pork belly
You will need:
- pork belly – 1 kilogram,
- sauerkraut – 500 g,
- potatoes – 5-6 pieces,
- onions – 2 pieces,
- green onion – 5 feathers,
- black pepper – 4 peas,
- allspice – 4 peas,
- bay leaf - 2 pieces,
- dill – 1 bunch,
- olive oil – 1 tablespoon,
- salt - to taste,
- water – 3 liters.
Cooking method
- Pour olive oil into a cauldron (can be replaced with vegetable oil), lay out the brisket and fry it on all sides so that the fat renders out a little.
- Add the onion cut into small cubes into the cauldron. Fry until soft for 5-7 minutes.
- Put in cabbage. Simmer, stirring occasionally, for one and a half hours.
- Pour in hot water. Bring to a boil. Cook over moderate heat for another hour.
- After the specified time, add the whole potatoes to the cabbage soup, remembering to peel them first, and the spices listed in the list of ingredients. Cook until the potatoes are done, about 35 minutes.
- Wash green onions and dill. Let's dry. We cut it finely.
- Remove the potatoes from the cabbage soup and sprinkle them with herbs. We put the remaining greens into cabbage soup. Mix.
- Remove the brisket from the cabbage soup. Divide into portions.
- Pour the prepared cabbage soup into plates. Add to each brisket and sprinkle with herbs.
- Serve potatoes separately. It can be divided into pieces and added to cabbage soup or eaten as a side dish.
Lenten cabbage soup with sauerkraut
You will need:
- potatoes - 3 pieces,
- carrots - 1 piece,
- onion – 1 piece,
- vegetable oil – 2 tablespoons,
- flour – 1 tablespoon,
- water – 2 liters,
- garlic – 1 clove,
- bay leaf - 1 piece,
- black pepper – 2 peas,
- salt - to taste,
- greens - optional.
Cooking method
- Squeeze the cabbage to remove excess liquid. Put it in a saucepan. Fill with a liter of water. Simmer for an hour over moderate heat.
- Peel the potatoes. Cut into cubes. After the time specified in the first point has passed, we send it to the stewed cabbage.
- Pour in the remaining water. Cook for half an hour.
- We clean the carrots. Grate on a fine grater.
- Saute the carrots in vegetable oil. We send it to cabbage soup.
- We clean the onion. We cut it finely.
- Now we sauté the onion, preventing it from frying. Put it in the soup. Mix well. Simmer them over moderate heat for another quarter of an hour.
- After the specified time, add salt. We take a sample; if it seems that the cabbage soup is not sour enough, you can add cabbage brine to it, but if the soup, on the contrary, turns out to be very sour, add a little water.
- A little trick: some people find lean cabbage soup too runny. To give them richness and a velvety consistency, we recommend heating a spoonful of vegetable oil in a frying pan and frying the flour in it, stirring constantly. After this, pour 100 ml of water into the mixture, mix vigorously, boil the mixture for just a minute, and then send it to the cabbage soup.
- Finally, add chopped garlic. Add laurel leaves and peppercorns. Cook for 5 minutes. Ready!
- Pour the lean cabbage soup into plates. Sprinkle with chopped herbs if desired. Unfortunately, it is impossible to season lean cabbage soup with sour cream, but adding special lean mayonnaise to it is not forbidden. Let's try!
Shchi with sauerkraut and stewed meat
You will need:
- stew (beef or pork) - 1 can,
- potatoes - 4 pieces,
- sauerkraut – 350 grams,
- onion – 1 piece,
- carrots - 1 piece,
- dill - a few sprigs,
- salt - to taste,
- water – 2.5 liters.
Cooking method
- Peel the potatoes. Cut into medium sized cubes. Pour boiling water over it. We put it on fire.
- Place sauerkraut in boiling water. Mix. After the broth boils, reduce the heat.
- Open a can of stew. Skim off the fat and put it in the pan. We put it on fire.
- Place finely chopped onion in a heated bowl. Cover with a lid. We simmer for a few minutes.
- Add grated carrots to the onion. Mix. Simmer until the carrots soften.
- We send the frying into the broth after the potatoes are ready.
- Immediately add cabbage soup and stew. Mix. Bring to a boil, reduce heat. Cover with a lid and cook for 3-5 minutes.
- Finally, add chopped dill and salt to the cabbage soup. Boil for a couple more minutes and remove the saucepan with delicious cabbage soup from the heat. You can pour it into plates and take a sample!
How to cook cabbage soup with sauerkraut in a slow cooker
You will need:
- meat (beef or pork) – 500 grams,
- sauerkraut – 300 grams,
- potatoes - 4 pieces,
- carrots - 1 piece,
- onion – 1 piece,
- bay leaf - 2 pieces,
- tomato paste – 1 tablespoon,
- vegetable oil – 1 tablespoon,
- salt - to taste,
- water – 2.5-3 liters (depending on the volume of the multicooker).
Cooking method
- Cut the meat into medium-sized cubes.
- Pour vegetable oil into the multicooker bowl. Lay out the meat. Fry for 20-30 minutes in the appropriate mode.
- Finely chop the onion.
- Grate the carrots.
- Peel the potatoes. Cut into cubes.
- Add onions and carrots to the fried meat. Simmer for another 10 minutes, stirring occasionally. 5 minutes before readiness you can put tomato paste or grated tomato.
- Add potatoes, bay leaf and squeezed cabbage. Add water. Cook for 90 minutes in the “Soup” or “Stew” mode.
- After the multicooker notifies you that the cabbage soup is ready with a brisk beep, you need to mix the prepared yummy and pour into portioned plates. Don't forget to serve sour cream and chopped fresh herbs with the cabbage soup. Bon appetit!
