Cabbage cabbage soup - general principles and methods of preparation
Russian cabbage soup is one of the most famous national Russian dishes. They are characterized by a sour taste, which is created by sauerkraut (usually it is used in cabbage soup). However, when cooking cabbage with fresh cabbage, which is also quite common, you can achieve such an acidic taste, for example, using sorrel, nettles or by dressing dishes with cabbage or other brine. Vegetables in cabbage soup can be laid both raw and fried. Cabbage soup can be prepared on meat, fish, mushroom broths, decoctions of vegetables or cereals. If cabbage soup is completely vegetable, then they are called "empty." The cabbage soup, which is called "daily allowance", has become very famous because their taste is fully manifested only a day after the preparation of the dish. Cabbage soup is most often served with sour cream or cream.
Cabbage cabbage soup - product preparation
If cabbage soup is cooked in meat broth, then the meat should be thoroughly washed and cut into small pieces for their preparation. We chop the fresh cabbage finely, and pickle the sauerkraut slightly from the brine. Other vegetables - carrots, onions, etc. are cut according to the recipe.
Cabbage cabbage soup - the best recipes
Recipe 1: Sauerkraut Cabbage Soup
Thanks to sauerkraut, these cabbage soup have that acidity, which is considered a classic for this dish. By adding sour cream and herbs to them, you can get a very satisfying and tasty first course.
Ingredients:
0.5 kg of meat (beef, pork or chicken);
300 gr sauerkraut;
4 potatoes;
1 large onion;
1 carrot;
2 tbsp. l tomato paste;
vegetable oil for frying vegetables;
to taste salt with bay leaf and peppercorns;
greens and sour cream to decorate the dish.
Cooking method:
1. Pour about 3 liters of water into the pan, put the meat in it, bring to a boil, then, removing the foam, cook for about an hour.
2. Adding sauerkraut with bay leaf and black pepper peas, cook for about half an hour (if chicken is taken for the cabbage soup, add the cabbage immediately as the meat boils).
3. Cut the onion and lightly fry it, then, grating the carrots, add it to the onion and fry the vegetables together to prepare the dressing. At the end of the frying, add tomato paste to the vegetables.
4. After peeling the potatoes, cut them in the form of cubes or whetstones, and send them to the pot with meat and cabbage.
5. When the potatoes boil, add the dressing to the pan, wait until its contents boil again, reduce the heat and cook the cabbage for about 15 minutes. Serve cabbage soup on the table with sour cream.
Recipe 2: Recipe for cabbage fresh cabbage with meat
Cabbage cabbage cabbage soup also find a lot of fans. They are not as sour as sauerkraut, but thanks to the tomato, their taste also contains a certain acidity. Since these cabbage soup are cooked in meat broth, they are also a very hearty and tasty dish.
Ingredients:
0.5 kg of fresh cabbage;
0.7 kg of beef or pork;
3 tbsp. l tomato paste;
1 large carrot;
2 medium onions;
rast. butter;
greens, fresh or dried;
to taste salt with spices.
Cooking method:
1. Pouring cold water into a 4-liter pan, place the meat there, cover the pan with a lid, bring its contents to a boil and cook the meat broth for about an hour, removing the foam with a slotted spoon as it appears. Then, filtering the broth, salt it and put it on the fire again.
2. While the broth is boiling, we prepare the vegetables that we may need for cooking: finely chop the cabbage, peel the carrots and grate it, finely chop the onions. Then fry the onion lightly in a pan with vegetable oil, add carrots to it, fry them together for several minutes, and at the end of frying vegetables, put finely chopped garlic clove into the pan. Before removing the pan from the heat, add tomato paste to the vegetables. If you do not use tomato paste, but fresh tomato for cooking cabbage soup, then you should put it in a pan with garlic.
3. Taking the meat out of the broth, cool it and cut into cubes (not too small). Cut potatoes in the form of cubes or straws, if desired. Then we immerse the potatoes in a boiling broth, wait until the contents of the pan boil again, and send the cabbage there, cook for about 10 minutes. Then we put in the cabbage soup vegetables previously fried with tomato, add spices with herbs, cook for about 5 minutes and turn it off.
Recipe 3: Cabbage Soup
The peculiarity of daily cabbage soup is that it is customary to eat them one day after preparation. It is by this time that they acquire the unique taste and aroma that this dish is famous for.
Ingredients:
800 gr. sauerkraut;
400 gr. beef meat;
200 gr. beef bones;
1 large carrot;
2 onions;
5 small roots of parsley;
4 tbsp. l tomato paste;
3 tbsp. l wheat flour;
100 gr. butter;
salt to taste;
sour cream and greens to decorate the dish.
Cooking method:
1. Pouring cold water into a 2-liter pan, put the meat with bones there, bring to a boil and cook the broth with the lid closed, periodically removing the foam.
2. Fry the flour in a pan until golden brown (without adding oil).
3. Finely chop cabbage, parsley root, onion. Grate the carrots. Then lightly fry the onions in a pan with oil, after a few minutes add the carrots to it and fry them together. Then in a small saucepan, melt the butter and simmer in it over very low heat the fried vegetables with cabbage, tomato paste and flour for about 40 minutes. Then we transfer the stewed vegetables to the pan, where the meat is cooked, and, after boiling a little, turn off the pan. Add chopped garlic to the cabbage soup.
4. Daily cabbage soup is usually eaten on the second day, then they are tastier. Before serving, add to each plate with cabbage soup a spoonful of sour cream and finely chopped parsley and dill.
Recipe 4: Cabbage Cabbage Soup with Mushrooms
Such cabbage soup is cooked very quickly, while compared to meat cabbage soup they are a lighter dish. Mushrooms and prunes give it a special aroma and taste that your whole family will surely love.
Ingredients:
0.5 kg of fresh cabbage;
300 gr fresh mushrooms;
1 onion;
1 carrot;
100 gr. ham;
10 pieces. pitted prunes;
oil rust.
to taste salt, bay leaf, herbs.
Cooking method:
1. Thinly chop the cabbage, then, laying it in a pan with vegetable oil, fry.
2. Cut the onion into thin half rings, peel the carrots and grate. We cut mushrooms into thin slices. Cut the ham into strips.
3. Put vegetables and ham with mushrooms in a pan with cabbage and fry them together with frequent stirring.
4. In a saucepan, bring the water to a boil, send fried vegetables and cook for about half an hour. Then, adding prunes to the pan, continue cooking for about 10 minutes, after which we put parsley with bay leaves in the pan and turn off the heat.
Cabbage cabbage soup - useful tips from experienced chefs
During boiling, cabbage should be placed in cold water or broth, and fresh in boiling cabbage.
Delicious cabbage can even be made from very sour cabbage. For this, part of sour cabbage needs to be replaced with fresh, but you need to remember that sauerkraut is placed in cabbage soup at the beginning of the preparation of the dish, and fresh - after the meat is cooked and boiled potatoes.
You can cook cabbage soup from fresh cabbage without potatoes, then it is recommended to use toasted flour for dressing.
