Russian cabbage soup is a symbol of a meal, the main dish in Russia. Every self-respecting foreigner is obliged to try cabbage soup at least once in his life, otherwise he will never be able to learn the Russian spirit.

Today we are preparing traditional cabbage soup with potatoes. But before starting the cooking process itself, let's recall some interesting historical facts of this truly Russian soup.

History

Cabbage appeared in Russia around the 9th-10th centuries, when cabbage was first imported from Byzantium. Cabbage soup could be both simple (among the poor people) and rich (among the nobility). The simple version of the cabbage soup involved the absence of meat or, in rare cases, the presence of lard. When there were no potatoes yet, flour was added for calorie content and turnips were put. In the fall, mushrooms were added to the cabbage soup. Rich cabbage soup had a more satisfying basis - meat or even fish, for example, sturgeon.

There is interesting fact- the cabbage soup was frozen, cut into portions and took with them on a long journey in winter. On a fire in a cauldron, the cabbage soup was defrosted and ate. They say that this is how they became tastier. You can try, right?

Composition

What is traditionally put in cabbage soup? Cabbage, of course. It can be fresh or sour. Favorite varieties of cabbage soup - from sorrel or nettle. An important role in cabbage soup is played by spices, of which you can put in excess - dill, onion, celery, bay leaf, pepper, garlic. In addition to the listed lean options with mushrooms, cabbage soup, there are also prefabricated ones, which are cooked from the remains of meat, bones. Previously, they put turnips, then they replaced it with carrots and potatoes.

Recipe

Cooking cabbage soup will take 45 minutes (+ cooking time for meat 2 hours).

Servings Per Container - 4.

cooking cabbage soup. For this we need the following products:

Pork or beef - 300 g.

Potatoes - 3 pcs.

Cabbage - 300 g.

Carrots - 1 pc.

Bulb onions - 1 pc.

Tomatoes - 1 pc.

Greens (dill, parsley, onion) - to taste.

Vegetable oil - 20 g.

Salt and pepper to taste.

For cooking, you will need the following inventory:

Casserole 3 l.

Pan.

Cutting board.

Vegetable peeling knife.

Cutting knife.

A step-by-step guide to making fresh cabbage soup

1. Boil the meat in water until cooked for about 2 hours (beef can be cooked for up to 3 hours). Cut into portions.

2. Put the potatoes in a saucepan, after washing and peeling them, but not cutting them.

3. Finely chop the cabbage, add to the cabbage soup.

4. Peel and finely chop the onion, fry in oil until golden brown. To it we add carrots, peeled and mashed through a coarse grater. Scald the tomato, remove the skin and chop small pieces, add to vegetable stew... We pass all together for 10 minutes.

5. Take out the boiled potatoes and break them into pieces with a spoon. You can do this in a skillet with sauteed vegetables. The potatoes chopped in this way retain their aroma and expressive taste.

6. We send vegetable mix with potatoes in a saucepan. Cook the soup for another 7 minutes.

7. Add chopped herbs and salt with pepper, turn off. Let it brew for 10 minutes and serve with sour cream.

Thanks to properly cooked cabbage soup, you have the opportunity to experience the unique flavor of Russian cuisine and travel back to the times of our ancestors, who, just like you, enjoyed the aroma of freshly boiled cabbage soup.

Cabbage soup will become a signature dish of your table. The rich taste and inviting aroma will appeal to all participants in the family dinner. During the meal, one can recall the proverbs about Russian cabbage soup: "Cabbage soup and porridge - our food", "Teach your wife to cook cabbage soup", "Where cabbage soup - look for us there", "Cabbage soup with meat, but no - so bread with kvass", " If you don't grow vegetables, you can't cook cabbage soup either. " An example of the use of cabbage soup in literature is the play of the same name by Vladimir Sorokin. The Sector Gaz group had a song called "Shchi", in which the excellent taste of Russian cabbage soup was glorified.

A successful attempt at cooking cabbage soup will push you to new recipes for this Russian dish. Be sure to delight yourself and your loved ones with cabbage soup made from fresh or dried mushrooms, sour cabbage soup from sorrel or nettle. First courses are the basis of a meal. They contain satiety and usefulness, richness and aroma. Eat cabbage soup - and better dishes Do not search!

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Fresh cabbage soup with potatoes

TECHNICAL AND TECHNOLOGICAL CARD No. Cabbage soup from fresh cabbage with potatoes

1. APPLICATION AREA

Real technical routing developed in accordance with GOST 31987-2012 and applies to the dish of cabbage soup from fresh cabbage with potatoes produced by the facility Catering.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, foodstuffs and semi-finished products used for cooking must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological conclusion, certificate of safety and quality, etc.)

3. RECIPE

Name of raw materials and semi-finished products \ Gross, g \ Net, g

4. TECHNOLOGICAL PROCESS

Cabbage is cut into checkers, potatoes are cut into slices. Put cabbage in boiling broth or water, bring to a boil, then put potatoes, add sautéed carrots and turnips, onions and other vegetables according to the recipe and cook until cooked.

5-10 minutes before the end of cooking, tomatoes cut into slices or sauteed tomato puree, sauteed flour diluted with broth or water are added to the cabbage soup.

Along with the spices, you can put garlic (2 grams per 1000 grams of cabbage soup) in the cabbage soup, rubbed with salt.

1. REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE

Serving: The dish is prepared according to the order of the consumer, it is used according to the recipe of the main dish. Shelf life and sale in accordance with SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was drawn up on the basis of the development act.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic indicators quality:

Appearance - Characteristic of this dish.

Color - Typical for the products included in the product.

Taste and smell - Typical for the products included in the product, without foreign tastes and odors.

6.2 Microbiological and physicochemical indicators:

In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union "On food safety" (TR CU 021/2011)

1. FOOD AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Caloric content, kcal (kJ)

Process engineer.

I have already shown how to cook basic (pure cabbage) cabbage soup, and today it is the most common cabbage soup recipe: cabbage soup with potatoes in a rich and poor version. I would say that this is summer cabbage soup. So summer that they are often cooked not even with cabbage, but with cabbage seedlings.

In the rich (restaurant) version of these cabbage soup, there are also turnips and fresh tomatoes and even leeks. At the same time, turnips in cabbage soup are always sautéed with carrots and onions, and leeks and parsley root are never sautéed. Leeks can be successfully replaced with a bunch of regular green onions.

In cabbage soup with potatoes, it is important to observe the proportion of cabbage and potatoes (2: 1 by weight), and put tomatoes no more than 1/3 of the weight of cabbage.

Cabbage for cabbage soup with potatoes is always cut into checkers (squares), and potatoes - in wedges. If cabbage seedlings are taken instead of cabbage, then they are added to the soup when the potatoes are already slightly cooked until half cooked. Tomatoes in cabbage soup with potatoes are laid last, when the cabbage soup is almost ready, along with herbs and spices.

1. Rich cabbage soup

for 2-4 servings

240g cabbage
120g potatoes
80g fresh tomatoes

40g onions
40g carrots
30g turnips
20g fat

20g leeks
10g parsley root

650g broth or water

salt, pepper, bay leaves, herbs, Bell pepper(20-40g), boiled meat, poultry, smoked meats or meatballs (50-75g per serving)

The broth or water is brought to a boil. Carrot, onion and turnips are sautéed in oil. Cabbage is cut into checkers and dipped in boiling broth. The potatoes are cut into wedges and added to the cabbage.

After the cabbage and potatoes have been cooked for 5 minutes, sautéed roots and (uncooked) parsley root are added to the soup, boiled for 5-10 minutes over low heat and seasoned with tomatoes, leeks and herbs, salt, pepper, bay leaves, chopped sweet pepper. Allow to sweat until cooked for another 5 minutes over low heat under a lid.

Ready-made cabbage soup can be seasoned boiled meat or boiled poultry left over from cooking broth, smoked meats, meatballs or offal.

Put 2 tsp in a plate with cabbage soup. sour cream. Bread, pies, cheesecakes or kulebyak are served with the cabbage soup.

2. Poor cabbage soup

for 2-4 servings
(multiply everything by 4 for a five-liter pot of cabbage soup)

200g cabbage
120g potatoes
10g parsley root

40g onions
40g carrots
20g fat

800g water or broth
salt, pepper, lvrov leaf, herbs.

These cabbage soup belongs to the category of "gray cabbage soup". They are not as elegant and not as thick as rich cabbage soup. Nevertheless, they are not inferior to rich cabbage soup in taste and are very tasty with sour cream and a piece of black bread. They are cooked in the same way as in the first version.

Illustrations

These cabbage soup is prepared instantly. Well, very quickly. Start by peeling, weighing and chopping vegetables, measuring out water or broth. Bring the broth or water to a boil and at the same time sauté the roots. It is important to remember that onions in cabbage soup are always cut "long": "strips" or half rings.

First, the cabbage, cut into checkered pieces, is dipped into the boiling broth, and then the potato wedges.

After the soup has been cooked for 5-10 minutes, it is seasoned with browned roots and parsley root

After five minutes, season the cabbage soup fresh tomatoes, leeks (or green onions)

As it boils, season the cabbage soup with salt, pepper, bay leaves and herbs. Allow to sweat over low heat under the lid for about 5 minutes.

At this moment, the cabbage soup is ready

If desired, you can add meat or poultry from cooking broth, boiled offal, smoked meats, sausages, sausages or meatballs to the cabbage soup. Fish is usually not put in fresh cabbage cabbage soup, only in sauerkraut cabbage soup, and this is a different recipe.

Shchi is the main hot dish of Russian cuisine, it is remembered for its sour taste, it is a kind of soup with sauerkraut or fresh cabbage, other vegetables, sometimes with meat (mushrooms, fish) and herbs. It has been prepared on the territory of Russia since the 9th century, when the peasants began to grow cabbage.

Present to your attention low calorie recipe cabbage soup with meatless potatoes, which can be consumed even during fasting. The approximate cooking time is 60 minutes.

Ingredients:

• water - 2 liters;
• fresh cabbage - 300 grams;
• potatoes - 3 pieces (medium);
• carrots - 2 pieces;
• onions - 1 piece;
• tomatoes - 2 pieces;
• bay leaf - 1 piece;
• vegetable oil - 1 tablespoon (for frying);
• salt, pepper, sour cream - to taste.

The most delicious is cabbage soup with fresh cabbage, but sauerkraut is quite suitable in winter, however, the dish will turn out sour.

Cabbage soup with potatoes recipe

1. Salt water, bring to a boil over high heat, then reduce the power of the stove to medium. Cook with the lid open, alternately preparing and adding the ingredients.

2. Wash the potatoes, peel, cut into cubes and put in a saucepan with boiling water.

3. Chop the cabbage into thin strips and add to the potatoes.

4. Grate the carrots on a medium grater, cut the onion into half rings. Fry carrots and onions in a small amount vegetable oil 7-10 minutes, then place the resulting roast in a saucepan.

5. Cut the tomatoes into medium slices, add to the cabbage soup along with the bay leaf.

6. Salt to taste, cook for 10-15 minutes until tender.

7. Season cabbage soup with potatoes with herbs and (or) sour cream. Serve hot.

They say that cabbage soup in Russia was cooked long before her baptism and this dish was eaten almost every day. It is no coincidence that many proverbs and sayings glorify cabbage soup in every way: "Where there are good cabbage soup, don't look for other food", "I've eaten cabbage soup - like putting on a fur coat", "The world stands for cabbage soup." Russian people are so accustomed to cabbage soup that they even traveled in winter with cabbage soup frozen in a tub, which was enough to warm up to fill up the whole family. They say that the Russian soldiers who fought with Napoleon's army while on French territory missed the soup so much that they fermented grape leaves, which replaced sauerkraut in the soup. There was a smell of cabbage soup not only in the peasant huts, but also in the royal chambers, however, wealthy people ate thick meat cabbage soup, in which there was a spoon, and the poor often sipped liquid soup with cabbage, quinoa and onions. And all the same, it was very tasty, so the people said: "The native father will get bored, but the cabbage soup will not bother".

How they cooked cabbage soup in Russia

There are many recipes with cabbage, sorrel, nettle, turnip, mushrooms, meat or fish broth, with different roots, spices and sour dressings such as pickle or apples. In the old days, cabbage soup was even cooked from beets, calling this dish "beetroot cabbage soup", which looked more like borscht. Classic recipe old cabbage soup necessarily included cabbage, fresh or sauerkraut, and if it was not at hand, they took green leafy vegetables or turnips. The hostess used carrots and parsley from the roots, seasoning the soup with onions, garlic, celery, dill, bay leaves and pepper. Acid was an indispensable component of cabbage soup - after all, this soup was appreciated for its piquant sour taste. except sauerkraut used salted mushrooms, antonovka, lingonberries, cranberries, pickles, sour cream and everything that gave the cabbage soup a specific sour taste. In the southern regions of Russia, cabbage soup has always been cooked with tomatoes and bell peppers, and in modern recipes you can also find potatoes, which makes the cabbage soup thicker and tastier.

In Russia, products were laid in raw cabbage soup, without frying or browning, although for a thicker broth in some regions they were added to cabbage soup rye flour... The cabbage soup was simmered in a Russian oven in an earthen pot, so they turned out to be very appetizing and fragrant. Basically, beef was used for the broth, although cabbage soup with pork or poultry was popular in the western region. The Don cabbage soup was traditionally cooked with sturgeon, the Pskov cabbage soup with smelt, Polish and Ukrainian cabbage soup was cooked with lard, the Ural version of the cabbage soup included millet or oatmeal, in Georgia white wine and suluguni cheese were added to the cabbage soup, and the Finns could not imagine this dish without lamb and smoked sausage... In general, in all national cuisines there are peculiarities of cooking cabbage soup, and each variant of the dish is tasty in its own way, besides, "to hungry Fedot any cabbage soup for the hunt."

Choosing a recipe for delicious cabbage soup

Before learning how to cook the right ones, you should decide on the recipe, since there are several varieties of this dish.

Full cabbage soup, which is also called "rich", is cooked on a strong meat broth, with addition a large number ingredients including mushrooms, potatoes and many spices. Mixed cabbage soup is added with meat and meat products different varieties - boiled beef, poultry, pork, ham, sausage, small sausages and sausages, which are cut into small pieces. Fish cabbage soup is boiled from noble varieties of fish, from small river fish or canned fish, while a combination of fresh and salted fish is permissible. Lean cabbage soup is cooked without meat - with vegetables, mushrooms and herbs, green cabbage soup is a summer version of soup with sorrel or spinach. In the preparation of gray northern cabbage soup, the lower cabbage leaves of a grayish color are used, the seedling cabbage soup is boiled from cabbage seedlings, and the daily cabbage soup after cooking is first kept warm for four hours, and then left in the cold. By the way, now by sour cabbage soup we mean sauerkraut soup, but in Russia it was a kind of kvass that saved people with a hangover syndrome.

How to cook delicious cabbage soup: a few secrets

Once, housewives did not think about how to properly cook cabbage soup - they simply mixed all the products in an earthen pot, put it in the oven, and the soup languished all day, and in the evening, fragrant and tasty cabbage soup was served on the table. We do not have so much time, but modern technologies come to the rescue - a multicooker and an airfryer. But even in an ordinary saucepan, you can cook delicious cabbage soup, which will be eaten over the evening by a large family. Remember a few secrets and subtleties, and cabbage soup will become your signature dish!

Secret 1. If you decide to cook cabbage soup in meat broth, cook the meat in one piece for at least two hours so that the broth turns out to be more rich and rich - this is what you need for cabbage soup. Be sure to add aromatic herbs and roots to the meat for piquancy.

Secret 2. Do not cook cabbage soup from too young cabbage, which is more suitable for salads. The best choice for cabbage soup - autumn cabbage with dense, strong and white heads of cabbage. Many housewives bring cabbage to preliminary readiness separately - young cabbage is stewed in a saucepan on the stove for 15 minutes, and more mature cabbage is cooked in an earthenware dish in the oven for two to three hours. Why is this needed? The fact is that when cabbage languishes, it is saturated with new tastes and aromas that enrich the taste of the dish.

Secret 3. If you have time, place the pot of broth in the last stage of cooking in the oven, covered with foil, and simmer for about an hour. Add the diced crumbly potatoes and continue simmering in the oven. Can you imagine what will be in the pan in an hour and a half? Tender thick stew with soft meat, and not a crumb will remain from the potatoes. And you should mix this fragrant liquid with cabbage, add any ingredients you like - tomatoes, bell pepper, green beans, mushrooms and greens, then simmer the cabbage soup for at least half an hour. If you cook cabbage soup on the stove, the cooking time will, of course, be shorter.

Secret 4. Fried flour can also be added to the cabbage soup. After it turns golden, dilute it with broth, boil it lightly and rub through a sieve. Cabbage soup is also boiled with cereals, only it should be introduced before cabbage and potatoes, taking into account the individual cooking time.

Cooking cabbage soup quickly

It's good to have time to spend all day, but sometimes you need to cook a quick lunch for the family, and in this case, recipes for very busy housewives save. In this case, it is better to cook the broth in the evening, besides, the meat will become soft and tender overnight, so it will not be difficult for you to cut it into cubes and return it to the pan. Add fresh cabbage, chopped into strips, into the broth, after boiling, add the potatoes cut into slices and, while the cabbage soup is boiling, fry the carrots, onions, garlic and parsley root in oil in a pan. Dip the peeled tomatoes and diced bell peppers into the cabbage soup, and after the vegetables have boiled a little, add the carrot dressing to them. Don't forget about bay leaf, black pepper and herbs, which is best added to ready-made cabbage soup along with sour cream. For 400 g of meat, take a small head of cabbage, 2 potatoes, 2 tomatoes, 1 carrot and 1 onion, and the herbs and roots can be added to taste. Your family will be happy!

Sauerkraut cabbage soup

This dish is especially useful during winter beriberi, since sauerkraut contains vitamin C, which is necessary to fight colds and viral infections. In addition, sour cabbage soup does not allow other vegetables to boil too much, so they crunch pleasantly, which makes the dish even tastier and healthier.

Cook from a kilogram of beef rich broth- with bay leaves and allspice. While the broth is cooking, fry in a pan with sunflower oil 2 onions and, when the onions are translucent, add 2 carrots, chopped on a grater. After the carrots are soft, remove the skillet from the heat and make the broth. You need to take out the meat, cut it into pieces, put it back in the pot and pour 2 diced potatoes and chopped parsley root into it. After 10 minutes, add 600 g of sauerkraut to the cabbage soup, which can be lightly squeezed at first to remove excess acid. However, if you like cabbage soup with sourness, then you don't need to do anything with cabbage - just cook it in broth for 15 minutes, then add frying and cook for another 7 minutes with your favorite spices and seasonings. Serve sour cabbage soup with cream or sour cream, sprinkled with herbs. Bon Appetit!

On the website "Let's Eat at Home!" you will find many step by step recipes cabbage soup for every taste. Cook with love for your family and have fun with your food!