Russian cabbage soup is a classic of Russian cuisine. This hearty, nutritious, aromatic and very tasty first course is quite simple to prepare, requires a minimum of effort, time and experience. Many believe that real cabbage soup is obtained only in a Russian stove in clay dishes. However, knowing several basic rules of cooking, you can get at least a tasty stew of cabbage and mushrooms at home.
Selection and preparation of ingredients
Preparing a dish with high taste and excellent aroma is impossible without the use of high-quality fresh products.
When choosing ingredients for cabbage soup, you need to pay attention to such aspects:
- Cabbage. The best option for the described soup is a white cabbage of autumn varieties. It is characterized by the presence of a strong, dense head of cabbage with white elastic leaves. Too young cabbage does not fit, because it boils and gives the broth a muddy hue.
- Champignon. Raw fresh mushrooms are distinguished by a pleasant white or brown color, have a dense, tight and elastic structure, practically have no smell. The presence of yellow spots, a musty smell and a dark color indicate the freshness of mushroom raw materials.
- Meat. As you know, cabbage soup is cooked in meat broth in the homeland. For soup, it is better to choose fatty beef, for example, brisket or shank. In their absence, you can use pork on the bone, ham or ribs.
Experienced cooks advise using meat with bone, as it gives the dish a pronounced aroma and viscosity.
Experienced cooks advise using meat with bone, as it gives the dish a pronounced aroma and viscosity.Recipes for making cabbage soup with mushrooms and fresh cabbage
There are a huge number of recipes for making cabbage soup, but there is no one right. Mistresses use the most diverse: starting with the simplest, lean dishes, and ending with soups rich in ham, beef, mushrooms, fish, herbs and spices. The best recipes for cabbage soup - learn more.
Classic version
2 L120 minutes
White cabbage
700 g
parsley, celery and parsnip roots
1 handful
salt, pepper, coriander
taste
Nutritional value per 100 g:
- Cut the onion into small cubes.
- Warm the oil in a pan, fry the onion raw materials until rosy color.
- Cut carrots and pepper in the form of not large straws, lay to the onion. Simmer vegetables under the lid until soft.
- Boil water in a container, lay a handful of chopped roots, peppercorns, laurel.
- Chop cabbage very finely. Fill in boiling liquid, cook for 10 minutes.
- Add the stewed vegetables to the cabbage.
- Grind the mushrooms in slices, fry in oil until golden brown.
- Mushroom raw materials to lay in the soup.
- Cut the potatoes into strips, add to the cabbage soup.
- After boiling, bring the soup to taste with spices. Boil for 5 minutes, lay the tomato paste.
- Boil the ingredients over low heat.
- 2-3 minutes before the ready state of the dish add garlic.
Did you know? Surprisingly, during the time of Catherine II, pineapples were grown in greenhouses brought from distant countries. Fruits were widely used for making acidic cabbage soup, various preserves, as well as an effervescent drink "on seven malt", reminiscent of traditional cider.
Lean option
2 l90 minutes
olive oil
2-3 tbsp. l
greens (dill)
2-3 branches
Nutritional value per 100 g:
- Chop the onion with small squares, grate the carrots.
- Pour the tomatoes over boiling water, peel, cut.
- Fry onion raw materials, carrots and tomatoes in oil for 7-10 minutes.
- Bring water to a boiling state.
- Chop the cabbage, put in water, boil for 15 minutes.
- Cut the potatoes into cubes, send to the cabbage.
- In the soup lay the stewed vegetables, cook for 10 minutes.
- Bring cabbage soup to taste with spices, cook for another 10 minutes.
- Add chopped garlic to the soup a few minutes before cooking. To languish for another 5 minutes.
Rich soup
3.2 L 80 minutes
White cabbage
400 g
meat (beef)
250-300 g
champignons (can be dried)
250 g
vegetable oil
2-3 tbsp. l for frying
Nutritional value per 100 g:
- Put a piece of meat, parsley root and one onion in the pan. Boil until tender, then pull out the meat, filter the broth.
- Chop the cabbage.
- Pour a little water into the stewpan, bring to a boil, pour the cabbage raw materials and butter. Stew the ingredients until the vegetables are softened.
- Combine the cabbage with meat, pour the filtered broth.
- Grind the mushrooms with slices, fry until cooked in a hot frying pan with oil.
- Pecherniki lay with other vegetables.
- Grind onions, potatoes, carrots and parsley root, add to the broth.
- Bring the cabbage soup to taste by adding spices and garlic, boil another 15-20 minutes until the potatoes are ready.
Did you know? Until the 19th century, soup was called the first dish, that is, soups, while "sour cabbage soup" refers to malt drinks. Only in the last century, sour cabbage soup acquired the status of sauerkraut soup.
Russian cabbage soup
2.5 l90 minutes
beef tenderloin, pork bone, ribs
500 g
tomatoes (tomato paste)
2 pieces (2-3 tbsp. L.)
vegetable oil
2-3 tbsp. l
Nutritional value per 100 g:
- Place the meat in a container for cooking, pour cool water, cook until cooked, about 60 minutes.
- Lay out the raw meat, grind it in arbitrary pieces, filter the broth.
- Cut the onion into cubes, grate the carrots.
- Dress with vegetable oil: fry the onions together with carrots, add chopped tomatoes or tomato paste.
- Throw in garlic, finely chopped with slices, and simmer vegetables for about 5 minutes.
- Chop cabbage, peel the potatoes, cut into cubes.
- Bring the broth to a boiling state, lay cabbage, potatoes. To boil.
- Add the frying to the boiling stew. Cook for 15 minutes over low heat.
- Grind greens, lay in cabbage soup. Salt and pepper, add laurel.
- If used, add sour cream.
"Boyarsky"
2 l 100 minutes
meat (beef or pork)
200 g
Nutritional value per 100 g:
- Boil mushroom broth: pour mushrooms with water at room temperature, lay onions and laurel, cook until cooked.
- Filter the broth, fry the mushroom raw material until golden brown.
- Cut the onion into cubes, grate the carrots, chop the parsley root into thin strips.
- Make a frying: fry the onion, carrot and parsley root in oil. Add the paste, simmer for about 5-7 minutes.
- Grind cabbage into thin strips, simmer in a pan until ready, regularly adding the broth.
- Ready cabbage mixed with fried vegetables.
- Cut the meat into slices, fry in vegetable oil, stew with broth until ready.
- In the mushroom broth, lay all the vegetables, bring the soup to taste with salt, pepper, bay leaf.
- Transfer meat and mushrooms into baking pots, pour cabbage soup.
- Send the dish to the oven for 1 hour.
- Serve cabbage soup with herbs and sour cream.
Important! If there are no special pots for baking, you can use a heat-resistant pan with strong walls.
With dried champignons
2.8 L 90 minutes
vegetable oil
3 tbsp. for frying
spices (salt, pepper)
taste
Nutritional value per 100 g:
- Starting in the evening, pour mushroom raw materials with water at room temperature. In the morning, strain, cut the mushrooms into slices.
- Boil water in a saucepan, add salt and mushrooms. Boil for approximately 60 minutes.
- Chop the onion in the form of cubes, carrots - in strips.
- Fry the onion-carrot mixture in oil.
- Peel the potatoes and cut them in the form of sticks. Chop the cabbage finely.
- In the mushroom broth lay potatoes, cabbage. Boil for 5-7 minutes.
- Add vegetable frying, laurel, spices to the soup. You can add a little water in which the mushroom raw material has been soaked.
- Boil cabbage soup until vegetables are cooked. Use with sour cream and herbs.
With beans
2 L 90 minutes
meat (beef, pork)
300 g
vegetable oil
5 tbsp. l
a mixture of allspice
10 peas
Nutritional value per 100 g:
- Place the meat in a container, add water at room temperature, salt, add a mixture of peppers, cook for 30 minutes.
- Sort beans, rinse. After half an hour of boiling the meat broth, lay the beans. Boil the beans until half cooked.
- Cut carrots, pepper into thin strips, onion in half rings, tomatoes in small cubes.
- Pass all vegetables in vegetable oil until golden brown.
- Finely chop the cabbage, cut the potatoes into squares.
- Put the cooked meat from the broth, grind with a thin straw. Filter the broth.
- Bring the broth to a boil, lay the cabbage, boil for 5-7 minutes.
- In the cabbage soup lay meat raw materials, beans and potatoes.
- Squeeze the garlic into the vegetable frying, mix. Pour the vegetable mass into the broth.
- Finish cabbage soup with spices and bay leaves. Cook until fully cooked.
- When serving, garnish with herbs, add sour cream.
Tasty, satisfying, nutritious and extremely aromatic cabbage soup will help diversify the daily menu. The combination of sour cabbage, sweetish mushrooms and fragrant beef will not leave indifferent any member of the family. A great addition to Russian soup will be pies with cabbage or rice.
