Traditional Russian soup in its usual variation is prepared from sour cabbage, but we decided to devote the recipes to the tips that will be useful when there are only fresh cabbages in immediate availability. Today we will tell you how to make cabbage soup from fresh cabbage.
Tasty cabbage soup with chicken
Ingredients:
- chicken broth or water - 2 liters;
- dried white mushrooms - 1 / 4-1 / 3 items;
- boiled chicken - 300 g;
- potatoes (medium sized tubers) - 3 pcs .;
- fresh cabbage - 1/4 head;
- vinegar - 4 tbsp. spoons;
- a bulb and a medium-sized carrot.
Preparation
After cooking chicken, you still have a stunning soup, which we intend to use as a base for the cabbage soup. We put into the strained broth cubes of potatoes and chopped cabbage leaves. Cook the vegetables on minimum heat for 30 minutes, and in the meantime, soak mushrooms in hot water. After half an hour, add the softened white mushrooms into the broth.
In a frying pan, let the onion and carrots be dipped. After 6-7 minutes, add the roast in the soup along with the chicken and vinegar. The latter can be added at your own discretion, depending on how much acidic soup you prefer. Give shcham insist under the lid for 10-15 minutes, and then pour on plates and complement portions of fresh herbs and sour cream.
Vegetarian cabbage soup with fresh cabbage
Ingredients:
- vegetable broth - 4 liters;
- young cabbage - 750 g;
- leeks (white part) - 1 piece;
- carrots, onions - 1 pc .;
- potato tubers - 2 pcs .;
- garlic teeth - 4 pcs .;
- laurel leaves - 3 pieces;
- butter - 2 tbsp. spoons;
- Fenugreek, peas of sweet pepper - 1 teaspoon.
Preparation
If you want to get more flavored cabbage soup, then use soup soup of mushrooms and vegetables, but if there is no time to prepare the broth beforehand, then the usual clean water will go as well - during cooking, the vegetables and laurel will give her their fragrance.
In the boiling broth we put the cubes of potatoes and laurel. Cook the soup until the tubers are softened. Meanwhile, on melted butter, we pass a bulb and a leek with carrots and garlic. When the roast comes to semi-preparedness, we savor it with fragrant pepper and fenugreek, and then transfer it to a boiling broth. Since we use young cabbage for this recipe, we do not need to cook it for a long time, literally 10 minutes is enough to make the leaves soft, and this, in turn, means that the soup is ready.
Meat soup with fresh and sauerkraut - recipe
Ingredients:
- beef on the bone - 600 g;
- water - 4 liters;
- tomato paste - 90 g;
- butter - 6 tbsp. spoons;
- fresh young cabbage - 2/3 of the head;
- sauerkraut - 2 1/2 items;
- carrots - 2-4 pieces;
- onions - 2-4 pcs .;
- potatoes - 3 pcs .;
- dried white mushrooms - 10 pcs.
Preparation
Washed meat put in the bottom of the brazier or pots and poured water. At will, along with the meat, put 6-8 peppercorns and a couple of leaves of laurel into the pan. We put the pan or brazier on the fire and proceed to the broth cooking, which will last up to an hour and a half. This
When the broth is ready, it should be passed through a gauze or a sieve with small cells, and returned to the stove along with potato cubes. While the chopped tubers are cooked, salvage the onions with carrots, add tomato paste and chopped white mushrooms to the frying, and pour the remaining liquid after soaking the mushrooms into the broth. We move the roast in the soup, along with two kinds of cabbage. Cook the cabbage soup with fresh and sauerkraut with tomato paste for another 20 minutes, then serve with sour cream.