How to cook your favorite Russian dish - cabbage soup from fresh cabbage. How to cook cabbage soup from fresh cabbage with chicken according to a step-by-step recipe with photos

Shchi made from fresh cabbage is a simple soup that has been known to Russian people since the times ancient Rus'. Today it is not only delicious, but also a budget-friendly lunch, so be sure to try preparing it using one of the recipes below.

Classic cabbage soup made from fresh cabbage in meat broth

The traditional recipe is, of course, not as accurate as it was before, but rest assured, it is very similar.

Required ingredients for the dish:

• two potatoes;
• fresh tomato or two tablespoons of pasta;
• onion and small carrot;
• two cloves of garlic;
• half a kilogram of meat and cabbage;
• seasonings to your taste.

Cooking process:

1. Fill the selected meat with the required amount of liquid and send it to cook for about an hour. After this time has passed, take it out. If desired, you can chop it and return it to the pan.
2. In the meantime, let's get to the vegetables: cut the carrots and onions in any way, keep them in a hot frying pan for a few minutes, add chopped tomatoes or tomato paste.
3. Shred the cabbage into strips, chop the potatoes into cubes and add them to the broth. Simmer everything together for about 10 minutes, then add the roast, spices and herbs.
4. Leave on low heat for another 15-20 minutes. When the dish is almost ready, add crushed garlic.

Step-by-step recipe with chicken

If there is no meat or you don’t want to use it, then you can make the first easier by preparing cabbage soup from fresh cabbage with chicken.

Required Products:

• two cloves of garlic;
• approximately 400 grams of chicken;
• 3 potatoes;
• onion head;
• half a kilogram of cabbage;
• carrot;
• seasonings as desired;
• any greens;
• two spoons of tomato paste.

Cooking process:

1. Place the meat in a container, fill it with liquid and keep it on the fire for about 40 minutes, after which we remove it. If desired, you can remove skin and bones from the chicken, cut it and put it back into the dish. If you used fillet, then you just need to chop it. Don't forget to remove the foam.
2. Fry chopped onions and carrots together with tomato paste until soft.
3. Chop the potatoes into medium-sized cubes and put them in the broth - let them cook.
4. While there is free time, chop the cabbage and greens, and also add to the soup.
5. After 5 minutes, add the roast, selected seasonings and crushed garlic. Keep the soup on low heat for about 15 minutes until fully cooked.

Probably every person knows that proper and balanced nutrition is the key to the health of the whole body. At the same time, most gastroenterologists and nutritionists agree that first courses must be present in a balanced daily diet. They support the health of the digestive tract, help normalize water-salt balance, and can be an excellent source of many useful substances. One of the most famous native Russian dishes is cabbage soup. Let's clarify the recipe for how to cook cabbage soup from fresh cabbage and give a detailed step-by-step recipe.

How to cook cabbage soup at home?

To prepare tasty and aromatic cabbage soup you need to prepare half a kilogram of meat, half a kilogram of cabbage, one medium carrot and a couple of onions. Also use a tablespoon of tomato paste or a couple of tomatoes, two medium potatoes and a couple of tablespoons of vegetable oil. You will also need half a bunch of herbs, a couple of bay leaves, about one hundred grams of sour cream, two to four cloves of garlic, pepper and salt, depending on your taste preferences.

Rinse the meat and place it in the pan. Fill in cold water and place on medium heat. Bring the broth to a boil, remembering to remove the foam with a slotted spoon.

Then reduce the heat under the pan to minimum and cover the container with a lid. Leave the broth for an hour. Next, remove the meat, chop into portions and return to the soup.

While the broth is cooking, prepare the vegetables. Peel the onions and carrots and wash them. Chop the onion into small cubes and grate the carrots on a medium grater.

Heat a frying pan with vegetable oil over medium heat. Fry the onions and carrots until half cooked. Then add tomato paste to the pan. When using tomatoes, wash them thoroughly, cut into arbitrary slices and add to the fry in the same way.

Continue to fry the vegetables for five to seven minutes, stirring occasionally.

Start preparing the cabbage. Remove the top leaves from it and chop into thin strips or squares (as you prefer).

Peel the potatoes, wash and chop into pieces.

Add potatoes and cabbage to the prepared broth. Bring to a boil over medium heat, then reduce heat. Place the prepared roast into the cabbage soup and continue cooking for fifteen to twenty minutes (until the potatoes are ready).

Wash the greens and chop them into smaller pieces. Peel the garlic and pass through the garlic press. Mix the resulting garlic mass with salt.

Just before the end of cooking, add to the pan. Bay leaf ik, greens and garlic mass. Fresh cabbage soup is almost ready. Turn off the heat, cover the cabbage soup with a lid and leave for fifteen minutes. Serve the finished dish with sour cream.

How to cook cabbage soup - step-by-step recipe without potatoes

To cook this tasty dish you need to stock up on half a kilogram of fresh cabbage, seven hundred grams of beef or pork, three tablespoons of tomato paste and one large carrot. Also use a couple of medium onions, some vegetable oil, a bunch of herbs (you can also use dried or frozen herbs), salt and spices depending on your taste preferences.

Pour cold water into a four-liter saucepan and place the meat in it. Cover the container with a lid and place on medium heat. Bring the broth to a boil, then reduce the heat and simmer for one hour. Do not forget to periodically remove the foam with a slotted spoon.

Strain the finished broth, salt it and return to the fire.

Prepare the vegetables: finely chop the cabbage, peel the carrots and grate them on a medium grater, chop the onion into smaller pieces.
Heat a frying pan with vegetable oil. Fry the onion in it until slightly golden, then add the carrots to it, stir and continue frying for another couple of minutes. Towards the end of cooking, add a finely chopped clove of garlic to the vegetables. And before turning off the heat under the frying pan, add tomato paste to it. If you are using a fresh tomato, cut it into small slices and fry it along with the garlic.

The meat removed from the broth should be cooled and cut into small cups (not particularly small). Immerse the meat and cabbage in the broth. Boil for ten minutes after boiling. Next, add the tomato mixture into the pan, add spices and herbs. Boil for another five minutes, then turn off the heat. Cabbage soup made from fresh cabbage without potatoes is ready.

Fresh cabbage soup with mushrooms
This recipe uses mushrooms instead of meat, which adds ready-made dish especially interesting taste and aroma.
You should prepare half a kilogram of fresh cabbage, three hundred grams fresh mushrooms, one onion, one carrot. Also use one hundred grams of ham, ten prunes (pitted), some vegetable oil, salt, bay leaf and herbs.

Chop the cabbage into smaller pieces and fry it in a frying pan with vegetable oil. Cut the onion into half rings and grate the carrots. Chop the mushrooms into thin slices and the ham into strips.
Place all the prepared vegetables, mushrooms and ham into the frying pan with the cabbage. Fry with constant stirring.
Boil the required amount of water in a saucepan. Pour the contents of the frying pan into it and cook for twenty to thirty minutes. Salt and pepper to taste.
Then add prunes and simmer for another ten minutes.
Add the herbs and bay leaf to the cabbage soup, then turn off the heat.

Shchi is a traditional Russian dish. Our ancestors prepared it. To this day, we use our grandmothers’ recipes to please our loved ones with delicious soup. Everyone who was lucky enough to stay with their grandmother as a child remembers those real Russian cabbage soup. They were the most delicious in the world. Their secret was in the endless love of our grandmother, which she put into every piece. In addition, they used to cook the soup in the oven, and this directly explains the special taste.

Today, there is no way to cook cabbage soup in a Russian stove. But it has been replaced by modern multicookers, stoves and ovens. In this article I have selected the most delicious cabbage soup recipes for you. If you decide to cook this dish, then you have come to the right place. After all, right here and now we will cook aromatic and rich cabbage soup. So here we go. But first, let’s remember where and when cabbage soup appeared in our area.

History of Russian cabbage soup

The story of the birth of cabbage soup is as old as the world. It is believed that they appeared in Rus' back in the 9th century. Then it became the main food of all segments of the population. Rich people could afford rich, meaty cabbage soup. And the poor people cooked cabbage soup, adding crushed lard to it for satiety. Potatoes began to be added only at the beginning of the 18th century. Before that, they put turnips or just cooked broth with cabbage.

Later, people began adding onions to the soup. They did this in two stages - one part went into the broth for fat. And the second one was fried in a frying pan in lard. On the rich Russian table, every feast, a pot of cabbage soup sat at the head. They were served with pies and other baked goods.

In the 18th and 19th centuries, prudent travelers cooked cabbage soup, caught all the thickness and froze it. So, in the form of ice pieces, in the winter, they transported this product with them. As soon as there was a chance to have lunch, these pieces were placed in boiling water and boiled. Thus, my favorite soup was always nearby, even in a foreign land.

Shchi is still the most popular soup in Russia, despite the presence of other delicious soups. They are not only tasty and satisfying, but also very healthy. They are often served with sour cream, herbs and black bread.

Boyar cabbage soup made from two types of meat

We will prepare this dish using beef and lamb. It is difficult to say the exact number of ingredients for this. It's better to use an eye gauge. The main thing is that in the end the soup does not turn out too thin or thick.

Ingredients:

• bulb;
• some celery greens;
• potato;
• cabbage;
• mutton;
• beef;
• a little butter;
• vegetable oil for frying;
• salt and ground pepper to your taste;
• lavrushka

Cooking steps:

1. Cut the meat into small pieces, rinse them and cook in salted broth. Cooking the meat before adding other ingredients is at least 1.5-2 hours.

2. Cut the onion into small cubes. Peel the potatoes and also cut into medium cubes. Chop the cabbage into strips or thin cubes.

3. Heat the frying pan as high as possible, pour in oil and place the potatoes in it. After a minute, add the onion and celery. This procedure allows you to maximize the taste of potatoes and onions in this dish. You shouldn’t overdo it with celery, as it can overpower the taste of real cabbage soup.

4. Once the potatoes are lightly browned, place the cabbage in the roasting pan. Salt and season to your taste. Put a small piece of butter. Fry for about 5-7 minutes over medium heat.

5. Transfer the roast to the soup. Already now you will feel the unique aroma. Stir and add bay leaf. After this, the soup should be boiled for no more than 7 minutes.

The cabbage soup is ready and requires immediate tasting. Ideal option Serving will be a bowl of soup with Borodino bread and sour cream. Bon appetit!

How to cook cabbage soup in a slow cooker

A successful candidate for replacing the Russian stove is the multicooker. The meat cooks faster in it, and the taste becomes richer. In this case, we will use only 2 modes. Total cooking time is 1 hour and 15 minutes. In just a little more than an hour, you will be able to enjoy delicious cabbage soup made from fresh cabbage.

Ingredients:

• half a kilo of meat (any);
• 1 carrot;
• 6 potatoes;
• half a kilo of cabbage;
• 2 onions;
• water;
• 3 cloves of garlic;
• salt and seasonings at your discretion;
• laurel;
• 1 medium sized tomato;
• optional, hot pepper to taste;
• oil for frying.

Cooking steps:

1.Cut the onion into cubes. Grate the carrots on a coarse grater. You can chop it with a knife. Do as you would normally chop vegetables for soup.

2. Pour oil into the multicooker bowl and add carrots and onions. Crush the garlic with the wide side of a knife until it cracks well. In this form, it should be sent to the vegetables for frying. Set the “Frying” mode for 15 minutes. Do not close the lid tightly. Just covering it up is enough. Stir occasionally to prevent burning.

3. It is better to use the meat as a whole piece. This will make the broth richer. It must be washed thoroughly and removed excess fat and other shortcomings (if any) and place in a slow cooker.

4. Cut the potatoes into cubes. Grind the tomatoes into neat cubes. Shred the cabbage. Send all this into the bowl in the same way. Chop hot or bitter pepper (optional).

5. Pour water, add salt and spices. Stir well and set to “Soup” mode for 1 hour. A couple of minutes before it’s ready, when the number 2 lights up on the dial, add the bay leaf and stir. During the entire cooking period, you can only open the lid a couple of times to remove any foam.

Cooking in a slow cooker is very easy. It makes the job easier for us housewives. Firstly, the number of dirty dishes is reduced. Secondly, all the ingredients are loaded at once and during the entire cooking period you only need to intervene in the process a couple of times. Well, thirdly, such cabbage soup turns out even more rich in a short time.

Bon appetit!

Cabbage soup, like grandma's, with beef and fresh cabbage

The mere mention of a plate of such cabbage soup makes your mouth water. It turns out very tasty. If, in addition to fresh, you have some sauerkraut, you can add that too. So, the soup will have a piquant sourness. It's very easy to prepare. See for yourself.

Ingredients:

• beef on the bone - one piece weighing approximately 600-800 grams;
• 5 cloves of garlic;
• 3 onions;
• 5 potatoes;
• 400 grams of fresh cabbage (you can add another 200 grams of sauerkraut);
• 2-4 tomatoes;
• 2 carrots;
• greens at your discretion;
• salt and seasonings to taste.

Cooking steps:

1. Rinse a piece of meat thoroughly and cook broth from it. You need to cook it for as long as possible. The minimum cooking time for a medium piece is 1 hour. But I cook it for at least 2-3 hours, especially if I use beef or lamb.

2.Cut one carrot and one onion in half. They need to be fried in a frying pan. This procedure will allow them to reveal all their aromatic capabilities in the broth.

3. Salt the broth and add fried vegetables.

4. Grate the remaining carrots.

5. Finely chop the onion.

6. Fry them in oil until golden. First, it is better to fry the onion, and after it becomes translucent, add carrots to it. Fry everything together for about 10 minutes.

7. Cut the tomatoes into small pieces and also place them in the pan with the vegetables. Simmer for 5 minutes.

8. Add shredded cabbage to the cabbage soup.

9. Place 2 potatoes into the broth in their whole, peeled form. Cut the rest into small cubes. After 20 minutes, after sending the cabbage to the pan, add the chopped potatoes.

10. After another quarter of an hour, add the frying. Remove whole potatoes and mash them using a fork. Place back into soup.

11. After 5 minutes, add finely chopped garlic. Salt and season to your taste. Boil for another 5-8 minutes and the cabbage soup is ready. Before serving, it is better for them to sit under the lid for about half an hour. Serve with sour cream and finely chopped herbs.

Video - Lazy cabbage soup from fresh cabbage

Today we talked about classic cabbage soup made from fresh cabbage. Check out the recipe for lazy cabbage soup. They are easy to prepare. But that doesn’t make them any less tasty.

“Shchi and porridge are our food,” says a Russian proverb. And indeed, just a few decades ago, our grandmothers ate only these dishes. There was no such range of products as we have now. However, everyone lived and did not grieve. Therefore, we can safely say that cabbage soup is a healthy soup that deserves a special place on our tables.

Bon appetit!

If you cabbage soup If you don’t love me, there’s nothing you can do about it. People who grew up in the taiga cannot stand the iodine smell sea ​​fish- and not every city dweller is able to endure the so-called ghost spirit. And he is able to perceive all the delights of traditional cooking only in printed form, and when it comes to implementation, it is better to put it aside, away, into the fresh air.

However, I personally cabbage soup I love it and even cook from time to time. My version of the recipe is far from how I cooked it cabbage soup my purely urban mother, but also from the way they are offered to be cooked by enthusiasts of the revival of old Russian cooking. More precisely, this is not even a recipe, but an illustration of my personal relationship with my native nature. Mainly with cabbage.

Cabbage

Despite the fact that in alphabet books a head of cabbage always looks the same, in the real world it is always different. Green June cabbage is suitable, rather, not for soup, but for salad - although it is also suitable for soup, but it comes out so light and fast that it cabbage soup not even a thought comes. The further into the summer and closer to autumn, the more significant the cabbage becomes, and by October it reaches its, as Mayakovsky did not like to say, its apogee. Dense, white, like cubes of refined sugar, heads of cabbage are also suitable for cabbage soup from fresh cabbage (no joke, one of the most epic dishes in the world), and to ferment them. And this second opportunity opens up for the amateur cabbage soup the road into winter, and even allows you to survive spring without spinning.

It is clear that each type of cabbage should be prepared in a special way, but there are some things in common. First of all, I always cook cabbage separately from everything else (well, that is, first; then, of course, I cook everything together).

If the cabbage is young, then I cut the head of cabbage into eighths; if it is older, then somewhat smaller. I chop the autumn or winter head of cabbage very thinly.
I put completely green cabbage in a large saucepan, add a couple of pinches of salt and so much cold water just enough to cover the cabbage. I put the saucepan on low heat, cover with a lid and leave until the cabbage begins to become soft; I don’t know how long it is, but certainly no more than fifteen minutes. Please note that the cabbage should not boil into a rag, but become only a little softer than fresh.

If we're talking about About the cabbage is ripe and crispy, it requires a ceramic or cast iron pot. I fill it halfway with shredded cabbage, add a little salt and pour cold water three-quarters of the way up the pot. After that, I cover the pot with foil, secure it tightly around the edge, and put the pot of cabbage in the oven, preheated to 110ºC. For three hours.

In the case of sauerkraut, the procedure is approximately the same, except that there is no need to add salt, and the simmering time increases to six hours.

Why am I doing this? Because it tastes better and is more convenient. Cabbage, when languishing, blooms with colors that you have never even thought of; potatoes being placed in cabbage soup, does not become glassy; in the case of sauerkraut, you can add it to the cabbage soup gradually - you will agree, this is a very good opportunity to adjust the taste or consistency.

Now that we have dealt with the most important things, we can move on to the rest.

Rest

Cabbage soup You can cook it with meat, fish, or lean ones. Sometimes they even add smoked meats - your choice, but this is closer to hodgepodge. One way or another, all these things must also be welded.

In my opinion, since we have found time to simmer cabbage, nothing prevents us from doing the same with meat - I use a five-liter pan for this, but in Lately I'm seriously considering buying a slow cooker, also known as a slow cooker. One of my friends claims that unglazed is best. clay pot, it gives the cabbage soup a very special flavor.

As meat for cabbage soup I prefer beef brisket. The meat must be washed, dried, all scraps trimmed off (the more qualified the butcher, the fewer scraps there are) and placed in one piece in a pan. To the meat you need to add onions and carrots (whole but peeled), parsley root, and also, I beg your pardon, a bouquet garni (we talked about it in detail in the chapter “Broth for risotto”).

Having placed all this on the bottom of the pan in as harmonious an order as possible, I pour in two liters of cold water - enough to cover the food with a palm-thick layer of water. The liquid level should not be higher than 2/3 of the height of the pan, otherwise it will splash out in the future, and under no circumstances should you add water here - the flow of the process will be irreparably disrupted. And put the pan on the highest heat.

When foam begins to stand out, I skim it off with a spoon. When the foaming stops, I cover the pan with foil, securing it tightly around the edges, and put it in the oven, preheated to 150ºC. The foil almost completely prevents steam from escaping and losing temperature, so after half an hour I reduce the temperature to 110ºC. After an hour, carefully remove the pan from the oven, remove the foil, remove the bouquet garni, remove the carrots, parsley root and onion with tongs, and instead put in a little chopped potatoes, about three.

Selection of potatoes for cabbage soup- a separate topic; I prefer the high-starchy, crumbly varieties provided in abundance by the Belarusian peasantry.

Then cover the pan tightly with foil again and place in the oven for another hour and a half. During this time, its contents will turn into a velvety, languid and incredibly fragrant stew.

Third stage

So, we have at our disposal meat that has been cooked to the point of incredible tenderness, a rich broth thickened with potatoes that have broken down into molecules, and stewed cabbage. Now you just need to put it all together and heat it for about thirty minutes on low heat. Some people like to add cabbage soup green beans, tomatoes, mushrooms, Bell pepper or just all kinds of greens - now is the time to do it. In my opinion, it’s enough to taste and, if necessary, add salt and ground pepper.

Questions and opinions

It is widely believed that sham you have to let it sit for at least a day - yes, that’s right. In my opinion, this is generally true for all cabbage dishes. Second, no less well-known opinion, What cabbage soup It would be nice to freeze it and then reheat it - complete nonsense. I froze it and reheated it, nothing changed.

Is it possible to cook cabbage soup on chicken broth? You can, but buy a suitable chicken for the broth, it’s called “chicken for broth”.

What is the difference between Lenten cabbage soup? The fact is that you don’t waste time simmering the meat—vegetable broth in its longest form takes no more than an hour to prepare.
Is it possible to add to cabbage soup pork? You can add anything, but then it may turn out that you are already preparing some other dish. Let's say if in cabbage soup sprinkle millet, they turn into Ukrainian cabbage (I really like it, by the way).

Innings

If you cook cabbage soup as described above, the meat for serving can be divided even with a tablespoon. Yes, and don’t forget to buy good sour cream - because serve without sour cream cabbage soup somehow even uncomfortable.

The word “cabbage soup” (shti) comes from the Old Russian “sti”. This was the name for any liquid nutritious food. Cabbage stews began to be prepared in the 9th century, when this vegetable was brought to Rus' and began to be grown. The dish quickly won people's love.

The “female spirit” was always present in the house. Everyone could afford cabbage soup. They could be prepared at any time of the year: in the summer with fresh cabbage, and in the winter with sauerkraut. And they never got boring.

Did you know that in the 18th and 19th centuries, cabbage soup was frozen in the form of large ice circles and taken with them on the road, and then chopped, heated and eaten?

Cabbage soup was cooked in village huts, noble estates, and royal palaces. Wealthy sections of the population could afford rich cabbage soup (with meat), while simpler people prepared a mostly vegetarian version - empty cabbage soup. But no matter what the ingredients were, the cabbage soup must be simmered in a Russian oven. This way, the vegetables did not boil over in boiling water, but gradually revealed their flavor.

Now you can afford at least gazpacho, at least miso, at least cream soup. But cabbage soup is still the most favorite first dish. Therefore, we will tell you how to prepare excellent cabbage soup.

Rich cabbage soup made from sauerkraut or fresh cabbage

This is a modern variation of rich cabbage soup - without porcini mushrooms and turnips (may Pokhlebkin forgive us). But even an inexperienced cook can handle the technology.

Ingredients for a three-liter saucepan:

• 500 g meat on the bone;
• 300 g sauerkraut or fresh cabbage;
• 3 small onions;
• 2–3 potatoes;
• 2 tomatoes;
• 1 small carrot;
• vegetable oil for frying;
• bay leaf, salt, peppercorns, allspice and other spices - to taste;
• dill, parsley, sour cream for serving.

Step 1. Cook the broth

Traditionally, meat cabbage soup is cooked in beef broth, choosing brisket, chuck, and others with bones. But you can use pork and even chicken.

Pour water over the meat and cook over medium heat. When it starts to boil, watch for foam. Otherwise you will have to strain the broth.

Step 2. Add cabbage

This is the main component of cabbage soup. Most often used sauerkraut. They even add its brine to the soup. Thanks to sauerkraut, cabbage soup acquires that sourness for which many people love them so much.

Sour cabbage soup is not cabbage soup at all, but a type of kvass. This is what they called a honey-malt drink in the old days, which was used to cure hangovers. Now many people mistakenly call sour cabbage soup with sauerkraut.

When the broth boils, add cabbage to the pan. If you have it too much, then you need to rinse it first.

If you are preparing cabbage soup from fresh cabbage, do not forget that, unlike sauerkraut, it must be added at the end of cooking, before the potatoes.

Reduce heat and taste broth for salt. Usually the saltiness of the cabbage is quite enough, but if desired, you can add a little salt. The cabbage and meat should be cooked for about another hour.

Step 3. Frying

Shchi is a filling soup, which means you can’t do without frying it. Fry finely chopped onion on vegetable oil, then add chopped carrots and chopped tomato to it, and at the very end another tablespoon of tomato paste so that the soup has a rich color.

Previously, onions were placed in cabbage soup twice. The first time I whole the onion along with the meat when cooking the broth (then it was removed). There was even a proverb: “There’s an onion in the cabbage soup.” The second time the onion was added finely chopped along with the cabbage.

Step 4. Assembling cabbage soup

After an hour and a half of cooking, fish it out of the broth, and when it has cooled a little, separate it from the bone and cut it into small pieces. Then return it to the soup along with the roast and potatoes.

Initially, it was added to cabbage soup for thickness. rye flour. With the spread of potatoes, this vegetable took over the function of starching the broth.

Step 5. Add spices

About 10 minutes before cooking, add bay leaf, pepper and other spices to taste into the pan. Try cabbage soup. If they seem under-salted, add some salt.

In the old days, cabbage soup was served with kondum (ears with mushrooms and other fillings), perepechi or nanny. Remember from Gogol in “Dead Souls”: “... having taken a sip of cabbage soup and taken a huge piece of nanny from the dish, a famous dish that is served with cabbage soup and consists of a lamb stomach stuffed with buckwheat porridge...”?

The cabbage soup is ready! Sour cream and fresh herbs are usually used as a dressing.

Previously, a cast iron pot with cabbage soup could simmer for hours until the oven cooled down. The longer, the tastier. This is how a special type of cabbage soup appeared - daily allowances. Their composition is the same as regular meat ones, but they take much longer to cook.

To turn ordinary cabbage soup into daily cabbage soup, after cooking, you need to pour it over and put it in the oven, preheated to 220 degrees. When the soup boils, reduce the temperature to 160 °C and simmer for another two hours. After this, reduce the temperature by 10–15 degrees every hour until you reach 70–80 °C. This simulates temperature regime cooling Russian stove.

Another option: after cooking, wrap the pan with cabbage soup in something warm and let it cool gradually (this will take 4–6 hours).

In addition, you can use a multicooker, experimenting with the baking and stewing mode, as well as the keep warm function.

This is a variant of empty cabbage soup. It is perfect for those who do not eat meat or.

Ingredients for a three-liter saucepan:

• 350 g chum salmon, cod or any other fish with a small amount of bones;
• 400 g sauerkraut;
• 150–200 g of fresh wild mushrooms;
• 3 small onions;
• 2–3 potatoes;
• 2 tomatoes;
• 1 small carrot;
• 1 tablespoon of tomato paste;
• butter and vegetable oil for frying;
• bay leaf, salt, peppercorns, allspice and other spices to taste;
• dill, parsley, sour cream for serving.

Preparation

Pour water into a saucepan and add sauerkraut. When it starts to boil, skim off the foam and reduce the heat to low. Cabbage should cook for 40–60 minutes. Then add fresh, chopped big pieces. After 20 minutes, catch the fish, separate it from the bones and chop it. Return the fish to the broth.

Chop and boil the mushrooms. It is better to use forest ones: white, boletus, honey mushrooms. Then fry them in butter. In a separate frying pan, fry the onions, carrots, tomatoes and tomato paste in vegetable oil.

Add the mushrooms and fried meat to the broth and cook for about 10 minutes. Add all the spices. Don't forget to add salt! After another 10–15 minutes, the fish and mushroom soup is ready. You can serve them in the same way as rich cabbage soup, with herbs and sour cream.

Bon appetit!

Teach your wife to cook cabbage soup!

There are several dozen varieties of cabbage soup in modern cooking. What kind of cabbage soup do you cook? Share your favorite recipe in the comments.