In this recipe, you will learn how to cook traditional Russian cabbage soup on the water. This dish is good for fasting and diet menu because it does not contain animal fats. Light vegetarian soup!

To make shchi on the water fragrant, you need to flavor them with garlic and spices. As seasonings, I used ground black pepper, a little chili and ground coriander. Fresh herbs will not be superfluous, so the taste will become richer. Successful cooking!

Servings: 7

A simple recipe for cabbage soup on the water of Russian cuisine step by step with a photo. Easy to cook at home in 1 hour. Contains only 260 kilocalories.

• Preparation time: 10 minutes
• Cooking time: 1 hour
• Amount of calories: 260 kilocalories
• Servings: 7 servings
• Reason: For lunch

• Complexity: Easy Recipe
• National cuisine: Russian kitchen
• Dish type: Soups, Shchi
• Features: Lenten Recipe

Ingredients for seven servings

• Cabbage - 400 Grams
• Potatoes - 600 Grams
• Carrot - 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 cooking

1. We clean the onion from the husk. We wash with water. We cut in half rings.
2. We clean the carrots with a vegetable peeler. My. We cut into small cubes.
3. Wash the tomatoes under running water. Cut into medium sized slices.
4. Saute vegetables in a frying pan greased with frying oil. Do not spare the oil, then the vegetables will not burn. Fry until golden brown, about 7 minutes.
5. We cut the cabbage into squares. We clean the potatoes and cut into cubes. We throw cabbage and potatoes into boiling water.
6. Then, after 15 minutes, add browned 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.
7. Lenten cabbage soup is ready. Bon appetit!

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Cooking time : 1 h 0 min
In this recipe, you will learn how to cook traditional Russian cabbage soup on the water. This dish is well suited for fasting and dietary menus, as it does not contain animal fats.

Light vegetarian soup!

Preparation description:

To make shchi on the water fragrant, you need to flavor them with garlic and spices. As seasonings, I used ground black pepper, a little chili and ground coriander. Fresh herbs will not be superfluous, so the taste will become richer. Successful cooking!

Purpose: For lunch
Main Ingredient: Vegetables
Dish: Soups / Shchi
Cuisine geography: Russian kitchen
Diet: Lenten dishes / Vegetarian food 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

Servings: 7

How to cook Shchi on the water

We clean the onion from the husk. We wash with water. We cut in half rings. We clean the carrots with a vegetable peeler. My. Cut into small cubes. Wash the tomatoes under running water. We cut into medium-sized slices. Pass the vegetables in a frying pan, greased with frying oil. Do not spare the oil, then the vegetables will not burn. Fry them until golden brown, about 7 minutes. Cut the cabbage into squares. We clean the potatoes and cut into cubes. We throw cabbage and potatoes into boiling water. Then, after 15 minutes, add 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. Lean cabbage soup is ready. Bon appetit!

A simple recipe for cabbage soup on the water step by step with photo.

In this recipe, you will learn how to cook traditional Russian cabbage soup on the water. This dish is well suited for fasting and dietary menus, as it does not contain animal fats. Light vegetarian soup!

To make shchi on the water fragrant, you need to flavor them with garlic and spices. As seasonings, I used ground black pepper, a little chili and ground coriander. Fresh herbs will not be superfluous, so the taste will become richer. Successful cooking!

Servings: 7

• National cuisine: Russian kitchen
• Dish type: Soups, Shchi
• Recipe Difficulty: Easy Recipe
• Features: Lenten Recipe

• Preparation time: 16 minutes
• Cooking time: 1 hour
• Servings: 7 servings
• Amount of calories: 258 kilocalories
• Reason: For lunch

Ingredients for 7 servings

• Cabbage - 400 Grams
• Potatoes - 600 Grams
• Carrot - 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

1. We clean the onion from the husk. We wash with water. We cut in half rings.
2. We clean the carrots with a vegetable peeler. My. We cut into small cubes.
3. Wash the tomatoes under running water. Cut into medium sized slices.
4. Saute vegetables in a frying pan greased with frying oil. Do not spare the oil, then the vegetables will not burn. Fry until golden brown, about 7 minutes.
5. We cut the cabbage into squares. We clean the potatoes and cut into cubes. We throw cabbage and potatoes into boiling water.
6. Then, after 15 minutes, add browned 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.
7. Lenten cabbage soup is ready. Bon appetit!

Another useful note based on an article from the likemy.ru blog, our school of WhatsApp bloggers.

Then I thought, but to cook for dinner, and remembered 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.

Why don't we cook cabbage soup from fresh cabbage? I thought. And got down to business.

As the saying goes: “Schi and porridge are our food!”

There is one tip to make the soup very tasty - this is, of course, 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 onion, and cover this matter in 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. So, cabbage soup did not cool down quickly and became more fragrant. This is exactly one of the secrets of delicious cabbage soup with fresh cabbage.

It's about how to cook tasty dish, according to a traditional recipe, on a pork or beef bone, with pieces of meat. And meat can be used like beef, like pork, and chicken. But today, we will look at the pork broth recipe.

In addition, there are a few other minor nuances that I will share in the course of preparation.

So. Let's start...

Shchi from fresh cabbage with pork with a 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.
• carrot 1 pc.
• tomatoes 2 pcs.
• apple 1 pc.
• refined oil 4 tbsp.
• red chilli pepper.
• salt to your taste.
• greenery 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 that look like dew - and the leaf does not smell rotten, but with the aroma of a freshly plucked from the garden - this is exactly the kind of cabbage with white leaves that is needed. A stump, or a stump - we don't need it.

Cooking:

1. First of all, from the purchased pork meat, we will boil the broth. Any will do, in my case pork bones. Thanks to the bones, we get a rich broth, with no 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 that I heard in the program - What? Where? When? , there it was a question of a crystal ball or cork, which was placed in a pot of boiling broth. And the bottom line is to understand when the broth turned out to be transparent and saturated in taste - you need not only to 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 at 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 fire, as it is very intense. I gave the interpretation in my own words ... And here, from other sources:

For those who do not want to mess with crystal, you can simply boil the meat once, and periodically removing the broth, and then you should not worry that not all the broth has been removed or not followed ... You can simply drain the broth and continue cooking the meat again, already 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 it also turns out a delicious broth. But you still, take this secret about crystal into service, because our ancestors did not use it in vain!

Keep in mind that 1 liter boils away during cooking. Therefore, pour so much water at once that you do not have to top up. After all, topping up will also dilute the taste of the broth. And this is another important nuance. The main thing here is that such cabbage soup does not turn out when all the ingredients float on their own in the water, and are not bound by the aroma of the broth. This is an important point!

A light broth will bring a special appetizing dish. Try to make it in such a way that cabbage soup attracts appearance. That is why we gave the broth so many moments!

It will not be difficult to determine its readiness of meat: if the pork is separated from the bones without additional effort. On average, it will take about 2 hours to cook. If you come across a young carcass, then 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 is she who will give the dish a delicious fat and rich taste. And you can also combine two types of meat!

2. After an hour of boiling the broth over low heat, you can begin to prepare the vegetables.

4. Add about 20 ml of refined oil to the pan, bring the onion to a golden brown. Make the fire moderate so that the onion does not burn out, and at the same time it is fried.

5. Peel the carrots and grate. 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 The right way. But I found another ideal option for myself - a Korean carrot grater. It turns out straws of medium length, which will give the soup a special aesthetics.

We put the carrots in a pan, simmer with onions for several minutes.

6. Peel the potatoes, cut into medium pieces. It turns out, as for french fries, the mode is straws, only the pieces are still in half. The best cut is below...

Peeled potatoes should not be kept without water for a long time, because they will begin to darken. Therefore, if you cleaned it in advance, then place it in a container of water. And it is even better to clean by the time the broth requires it by the time of readiness. Reading below...

7. We turn sweet pepper into straws.

8. Chop the cabbage thinner.

9. Make cuts on the tomatoes, put in boiling water for a few minutes. Remove the skin and cut the vegetables into slices. Do not grind too much, otherwise you will practically not feel the tomatoes in the soup.

In the traditional way of cooking cabbage soup, you will not find tomatoes. They give the dish the acidity that sauerkraut brings to the classic recipe. Since it is not in our recipe, we use tomatoes. In addition, you can add 1 tablespoon of tomato paste. Because if you buy a tomato out of season, it will not be as saturated as from the garden. And the tomato paste just makes up for it!

10. You can also add a sweet and sour apple to the soup, which will give the dish a sweet touch. The combination of acidity and sweetness gives the soup a special flavor. My family eats such a dish with pleasure, even asks for supplements!

11. We have finished with vegetables, now you can get the pork from the broth. No more water needs to be added. Of course, if you initially poured a small amount of water, then you can add a couple of cups. If this is your first time encountering this dish, then perhaps this will happen to you. We only add boiling water. If the vegetables are already in the pot, then you are too late.

Gradually you will adapt, and you will not repeat the mistakes that I made. But in any case, my advice for many will be useful.

12. It's time for the main cooking process. We will fill the pot with vegetables one by one, starting with potatoes. Cook it for about 10 minutes on minimum heat, add salt. If you, like me, have a standard 3-liter pot, then 1 tbsp is enough. salt.

You can first throw a smaller amount of salt, then conduct a tasting. All people have different tastes, so salting dishes is always best gradually.

14. K total mass add tomatoes and apple, continue cooking for about 6 minutes.

15. Remove cabbage soup from the stove, cover the pan, let stand for 20 minutes.

18. Pour the soup in portions and put it on the table. Decorate with herbs, be sure to serve with sour cream. To fully comply with Russian traditions, do not forget about black rye bread.

16. Taste, taste and enjoy truly delicious Russian cabbage soup. Feel free to ask for more!

You can also see the recipe for cooking cabbage soup with Ilya Lazerson:

Enjoy your meal!

Bonus - Lean cabbage soup from fresh cabbage

Surely, in every family, someone eats meat more, but for someone it doesn’t matter at all. This is the situation I have, 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, we sauté carrots and onions. Further, exactly the same process of cooking soup takes place.

Based on your 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 soup, then the taste will become even more tender, and it will be impossible to distinguish it from the recipe with meat.

I have to try both options. Honestly, I like all soups. Each has something of its own. You can tell it in words, be sure to try to cook cabbage soup yourself, and you will understand what I am talking about. Do everything according to my instructions, and you will get a real culinary masterpiece.

Some nuances to consider when cooking cabbage soup

• Many housewives are wondering why passaging is needed. Everything is simple here: if we cook soup with raw vegetables without preliminary passivation, then we will have to eat it all on the same day. If you want to stretch your lunch for a couple of days, be sure to passivate vegetables.
• Since we use young vegetables in the recipe, we have to give up all seasonings. The fact is that all spices, including bay leaf, will significantly kill 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 spices will not be superfluous.
• See what bones are on your piece of beef. The fact 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, they must be cooked correctly. Do not overcook, otherwise you will get porridge.

Do you like cabbage soup? And what kind of meat do you prefer to cook this soup from. Do you like it better with fresh or sauerkraut? Share your secrets below in the comments...

Shchi and porridge are our food, the Russian people like to say. There are several recipes for cereals on our website, but we'll talk about how to cook sauerkraut today.

Several varieties of cabbage soup are known - empty (boiled in water, and not in meat broth), lean (mushroom broth is used for cooking), green (sorrel is put instead of cabbage), Ural cabbage soup (barley groats are added to them) and, of course, cabbage soup from sauerkraut. The latter are found on the table, as a rule, in winter, because it is customary to salt cabbage for the winter. Sour cream and black bread are considered excellent additions to cabbage soup.

A few secrets to creating delicious cabbage soup

There is nothing difficult 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, having thrown it into a colander, rinse well so as not to spoil the taste of the finished dish;
• For the preparation of cabbage soup, it is desirable to take beef, but if desired, you can use pork and poultry meat. In fairness, it should be noted that some cook cabbage soup from stew and smoked meats;
• Classic cabbage soup is cooked in a clay pot in a Russian oven, simply by putting the required ingredients into it and filling it with water. However, at present, 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, so be sure to leave at least some soup for tomorrow.

Shchi with sauerkraut. Classic recipe

You will need:

• fatty beef (brisket is suitable) - 1 kilogram,
• sauerkraut - 500 grams,
• potatoes - 500 grams,
• onion - 1 piece,
• carrots - 1 piece,
• salt - to taste,
• water - 3 liters.

Cooking method

• My meat. We discuss. Put in a saucepan and fill with water. We put on fire, constantly removing the resulting foam, bring to a boil. Reduce heat and simmer, not allowing to boil strongly, for an hour.
• We take out the meat from the broth, and in the meantime we send a little squeezed sauerkraut into the pan. We add fire, and after boiling we reduce.
• We separate the meat from the bones and send it to the broth.
• We clean the potatoes. We cut into large cubes. We send to the broth.
• We clean the onion. We chop finely.
• We clean the carrots. We rub on a grater.
• We pass the vegetables on the fat removed from the broth.
• We send vegetable frying in cabbage soup. We mix.
• Salt. Attention: if it seems to you that the cabbage soup turned out to be insipid, do not be afraid and feel free to add a little more salt, it will enrich the taste of the dish.
• Cook for 5 more minutes. We take it off the fire. Let it brew for about half an hour. We pour it into portioned plates and call the household to the table! Shchi 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,
• onion - 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), spread the brisket and fry it on all sides so that the fat melts a little.
• Add the onion, cut into small cubes, into the cauldron. Fry until soft for 5-7 minutes.
• I put cabbage. Simmer, stirring occasionally, for an hour and a half.
• Pour in hot water. Bring to a boil. Cook on moderate heat for another hour.
• After the specified time, add the whole potato to the cabbage soup, remembering to peel it first, and the spices listed in the list of ingredients. Cook until potatoes are tender, about 35 minutes.
• My green onions and dill. We discuss. Finely cut.
• We take out the potatoes from the soup, sprinkle it with herbs. We send the rest of the greens to cabbage soup. We mix.
• We take out the brisket from the cabbage soup. We divide into portions.
• Pour the prepared cabbage soup on 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. I put it in a saucepan. Fill with a liter of water. Simmer for an hour on moderate heat.
• We clean the potatoes. We cut into cubes. After the time specified in the first paragraph, we send to the stewed cabbage.
• Pour in the rest of the water. We cook for half an hour.
• We clean the carrots. We rub on a fine grater.
• We pass the carrots in vegetable oil. We send it to cabbage soup.
• We clean the beam. Finely cut.
• Now we also sauté the onion, preventing it from frying. I put it in soup. Mix well. We simmer them over moderate heat for another quarter of an hour.
• Salt after the specified time. We take a sample, if it seems that the cabbage soup is not sour enough, you can add cabbage pickle to them, but if the soup, on the contrary, turned out to be very sour, pour in a little water.
• A little trick: some lean cabbage soup seems too liquid. To give them richness and a velvety texture, we advise you to heat a spoonful of vegetable oil in a frying pan and fry the flour in it, stirring constantly. After that, pour 100 ml of water into the mass, mix vigorously, boil the mixture for just a minute, and then send it to the cabbage soup.
• Finally, add chopped garlic. Put laurel leaves and peppercorns. We cook 5 minutes. Ready!
• Pour lean cabbage soup on plates. Sprinkle with chopped herbs if desired. Unfortunately, it is impossible to fill lean cabbage soup with sour cream, but adding a special lean mayonnaise to them is not forbidden. Let's try!

Shchi with sauerkraut and stew

You will need:

• stew (beef or pork) - 1 can,
• potatoes - 4 pieces,
• sauerkraut - 350 grams,
• onion - 1 piece,
• carrots - 1 piece,
• dill - a few branches,
• salt - to taste,
• water - 2.5 liters.

Cooking method

• We clean the potatoes. Cut into medium sized cubes. Fill with boiling water. We put on fire.
• Put sauerkraut into boiling water. We mix. After the broth boils, reduce the fire.
• Open a can of stew. Skim the fat and put it in the pan. We put on fire.
• We spread it in a heated finely chopped onion. We cover with a lid. We simmer for a few minutes.
• We send grated carrots to the onion. We mix. Simmer until carrots soften.
• We send the frying to the broth after the potatoes are ready.
• Immediately put in cabbage soup and stew. We mix. Bring to a boil, lower the fire. Cover with a lid and cook for 3-5 minutes.
• At the end, 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 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

• Meat cut into cubes of medium size.
• Pour vegetable oil into the multicooker bowl. Lay out the meat. Fry for 20-30 minutes in the appropriate mode.
• Finely chop the onion.
• We rub the carrots on a grater.
• We clean the potatoes. We 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. We add water. Cook for 90 minutes in the "Soup" or "Stew" mode.
• After the slow cooker announces the readiness of the cabbage soup with a quick piping, it is necessary to mix the cooked yummy and pour it into portioned plates. Do not forget to serve sour cream and chopped fresh herbs to the cabbage soup. Bon appetit!