Fresh cabbage soup with meat and vegetables is a delicious recipe. Fresh cabbage soup with chicken fillet: recipe with photos step by step

The national hot Russian dish is cabbage soup. This is a multi-ingredient soup that never gets boring. Every time you can be amazed at the skill of generations of domestic chefs who skillfully combine the components of a given dish. As a result, a whole bunch of soup recipes appeared.

Cabbage soup is a filling first course. And the main component of its dressing is cabbage, which gives it that special taste that made it famous. Cabbage is placed in cabbage soup fresh or pickled.

In summer and autumn, it is better to cook this dish with young cabbage, fresh from the garden. It releases juice perfectly, cooks quickly and gives the soup an extraordinary aroma.

The dish also includes cabbage brine. In addition to this vegetable, parsley and carrot roots are used for dressing. When cooking, you can’t do without spices: celery, onions, bay leaves, garlic, black pepper.

Cabbage soup can be meat or lean (mushroom, vegetable).

Traditionally, cereal or flour is added to cabbage soup to thicken it. But today potatoes are often used instead. How to cook cabbage soup from fresh cabbage (with flour, cereal or potatoes) is a matter of taste. Can be prepared in different ways.

Russian sour cabbage soup

Let's prepare:

• pork belly (1 kg);
• a head of fresh cabbage (not very large);
• onion;
• carrots;
• parsley root;
• black pepper (5-7 peas);
• Bay leaf;
• flour (tablespoon);
• sour cream.

Cut the brisket into medium-sized pieces and cook the broth until the meat is cooked.

Meanwhile, chop the cabbage, place it in a deep container and crush it with your hands to release the juice.

Fry the onion until golden brown, chop the carrots and parsley. Combine these vegetables with cabbage, adding peppercorns.

Pour a little broth into the container with the prepared dressing and simmer under the lid until the vegetables become soft.

Add flour and stir so that there are no lumps.

Transfer the pieces of meat, simmer them for 10 minutes in vegetables and add broth.

Boil it once, reduce the heat and keep it on low heat for a quarter of an hour, not letting the cabbage soup boil.

Serve the cabbage soup separately with sour cream and rye bread.

Fast Lenten cabbage soup

This delicious dish is prepared very quickly. In addition, it also pleases with its economy.

Shred a head of fresh cabbage and place half the mass on the bottom of the pan. Place finely chopped potatoes on top, which, in turn, cover with the remaining cabbage.

For spices, you can add black peppercorns and bay leaf. Newfangled spices are not suitable for cabbage soup.

Pour boiling water so that a 3-centimeter layer of vegetables rises above the water. Place the pan over high heat, bring to a boil and immediately reduce to low. Simmer the cabbage soup with potatoes for 15 minutes under the lid, without stirring.

Remove the dish from the stove and let it sit under a tightly closed lid for about half an hour.

Serve this dish separately with simple, hearty foods: meat, mushrooms, pickled apples, sour cream.

Just like in the old days

Admirers of culinary traditions or simply those who like to cook in a special way can cook cabbage soup with cabbage in the oven (if available) or in the oven. In this case, you should use a clay or ceramic pot instead of a saucepan. Cast iron will also work.

After cooking, the container with cabbage soup should be wrapped in a warm blanket and kept in this state for 5 hours, not allowing it to cool. Then the dish is placed in the cold, where it should cool and infuse for 24 hours. Such cabbage soup is called “daily cabbage soup”. They are considered the most delicious.

Step-by-step recipes for cabbage soup from fresh cabbage with beef, chicken, pork, in a slow cooker

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

3 gr.

Carbohydrates

55 kcal.

Option 1: Classic cabbage soup made from fresh cabbage with meat (beef)

Here is a recipe for regular cabbage soup with beef. If you wish, you can prepare broth with pork, it will also be tasty, but fattier, and the calorie content will increase. The recipe is simple with tomato paste and fresh vegetables.

Ingredients:

• 0.5 kg beef;
• 2 liters of water;
• 0.4 kg potatoes;
• 0.6 kg cabbage;
• 0.12 kg of tomato paste;
• 60 g butter;
• 0.14 kg carrots;
• 0.1 kg of onion;
• greens, salt.

Step-by-step recipe for classic cabbage soup with meat

Pour water over the washed piece of beef, but add a little more than two liters, as some of the broth will boil away. When boiling, a gray foam will appear that needs to be skimmed off. Cook until the meat is tender for about two hours.

Peel the potatoes and cut them. Remove the cooked meat and add the vegetable to the broth. Cook for about 8-10 minutes, depending on the size of the pieces. The potatoes should be half cooked.

Pour oil into a frying pan and heat it up. Add chopped onions and carrots, fry, add, simmer a little. If the paste is thick, then pour in half a ladle of meat broth from the frying pan.

Just cut the cabbage into strips as usual. Add to potatoes, cook until soft. Salt the cabbage soup and add sautéed vegetables. Let it simmer a little, ten minutes is enough for the flavor to develop.

At the end, season the cabbage soup with fresh cabbage with herbs, bay, and pepper. Cover and let it brew. When serving, add previously cooked meat, cut into pieces, onto plates.

The cooking time for cabbage is always different, you need to be guided by the season. For a summer and juicy vegetable, a few minutes are enough for it to become soft. Winter cabbage, which is stringy and tough, needs to be cooked much longer; very often it is added after the potatoes have boiled for a few minutes.

Option 2: Quick recipe for cabbage soup with chicken

Chicken cooks much faster than meat, which means cooking will take much less time. Any parts of a carcass or a soup set will do. Cabbage soup is also prepared with tomato paste, but you can use twisted tomatoes.

Ingredients:

• 500 g chicken;
• a couple of potatoes;
• carrot;
• 3 spoons of pasta;
• one and a half liters of water;
• bulb;
• bell pepper;
• herbs, spices;
• 4 tablespoons of oil.

How to quickly prepare cabbage soup from fresh cabbage

Rinse the chicken, cut into pieces, add water, simmer for about twenty minutes, skimming off the foam. Then add potatoes. Cook together for another ten minutes.

Chop fresh white cabbage, place in a saucepan, add cabbage soup, cook for about seven more minutes, judging by the softness of the vegetable.

Chop all remaining vegetables. Fry the onion, add the carrots, and then the pepper. Fry until soft, season with paste. Cook for a few more minutes.

Transfer the tomato vegetable sauté into the pan with cabbage soup and chicken, stir. Boil for a few minutes. Greens, bay and other seasonings to taste.

If cabbage soup is prepared with chicken fillet, then potatoes can be added to it immediately after boiling. Otherwise, by the end of cooking the soup you will end up with very tough and dry chicken.

Option 3: White cabbage soup with beef

Cabbage soup in canteens, hospitals and other public institutions is often prepared without tomatoes. You can also cook these at home. Made with beef broth, they turn out very tasty, ideal for lunch and baby food.

Ingredients:

• 4 potatoes;
• 0.8 kg beef (possibly with bones);
• 800 g cabbage;
• two carrots;
• two onions;
• a little oil;
• spices.

How to cook

Pour water over the washed beef, add one onion, and cook a rich broth. Cook until the meat begins to separate from the bones. Then you need to strain the broth, pour it into a clean saucepan, and put it back on the fire.

Cut the peeled potatoes into cubes, add to the broth, and add salt. Cook until almost soft. The pieces should be pierced, but not fall apart.

Chop the cabbage into strips and add to the potatoes. Cook together. Vegetables should be completely soft.

Sauté onions and carrots in butter or any fat, bring until golden brown so that the broth gets a golden hue, and transfer to a saucepan.

We remove the meat from the bones and add it after sautéing. Boil the white cabbage soup for a couple of minutes, throw in the herbs, bay leaves, and turn off the stove.

Meat broths turn out tastier if you use beef on the bone. It is advisable to fill the pieces with water and soak them a little before cooking, then the technology does not change.

Option 4: Fresh cabbage soup with pork (ribs)

A recipe for rich homemade cabbage soup with fresh white cabbage and pork ribs. The dish turns out rich, satisfying, bright, the total cooking time takes about two hours. If the paste is not very concentrated, then you can increase the amount.

Ingredients:

• 3-4 potatoes;
• 700 g ribs;
• onion head;
• 700 grams of cabbage;
• large carrot;
• 100 grams of pasta;
• 50 grams of butter;
• a bunch of parsley;
• 2 cloves of garlic;
• laurel, salt.

Step by step recipe

Wash the ribs. If there is a lot of fat on them, then you can cut off some of it and sauté it. Pour water over the ribs, set to simmer, and cook for about an hour. Remove foam.

Cut the onion into cubes. Grate or cut the carrots into strips. Heat the oil. If you previously trimmed the fat, you can fry it, then pour the onion into the rendered lard. Sauté for a minute, then add the carrots and fry together.

As soon as the vegetables acquire a golden color, add tomato paste. Fry a little, pour about 100 ml of hot broth from the pan. Stir, turn off the heat, and simmer for ten minutes.

Cut the peeled potatoes into pieces, add them to the broth with the ribs, add salt, boil for ten minutes, then add the cabbage.

After another 5-7 minutes, transfer the vegetables that were stewed and fried in a frying pan. Stir the cabbage soup and leave to simmer on low heat for about fifteen minutes.

Chop parsley and two cloves of garlic, add to cabbage soup with ribs. Throw in the bay leaf, stir quickly, turn off the stove. Cover the pan and let stand for a few minutes.

It is believed that the shape of cutting different vegetables for cabbage soup should match and not contradict. Since cabbage is usually chopped into strips, carrots are also cut. Potatoes do not need to be cut into cubes; it is better to make bars, strips, or slices.

Option 5: Dietary cabbage soup with chicken

Recipe for light dietary cabbage soup with chicken and fresh tomatoes. For the broth, you can take any parts, but remove the skin, since it contains the maximum amount of unnecessary fat and calories.

Ingredients:

• 400 g chicken;
• 100 g carrots;
• 3-4 tomatoes;
• 15 ml oil;
• 800 g cabbage;
• 100 g onion;
• spices, herbs;
• 60 g pepper (sweet).

How to cook

Place the washed chicken in a saucepan, add a couple of liters of water, and prepare the broth. It will cook for about forty-five minutes. Remove the bird.

Chop the cabbage, add it to the broth, start cooking, add salt.

Finely chop the onion and carrots and fry in 1.5 tablespoons of oil. Cut the tomatoes into small cubes and add to the pan. Stew tomatoes with other vegetables until completely soft.

Chop the pepper and add to the cabbage. As soon as it reaches softness, transfer the vegetables from the frying pan to them. Boil everything together for about five minutes. Place the greens, garlic, bay and allspice into the pan to taste.

Cabbage soup made with a variety of mushroom and fish broths turns out to be very interesting and low-calorie, which can be actively used in dietary nutrition.

Option 6: Cabbage soup from fresh cabbage in a slow cooker

All soups turn out great in a slow cooker, cabbage soup is no exception. A simple recipe with meat, you can use beef or pork pulp at your discretion.

Ingredients

• 0.3 kg cabbage;
• 0.1 kg carrots;
• 0.3 kg of meat;
• 1 tbsp. l. pastes;
• 4 potatoes;
• 25 ml oil;
• 1 onion;
• spices.

How to cook

Chop the onions and carrots as usual. Pour oil into the multicooker, turn on the frying program, pour in the vegetables. Then add the meat cut into strips. Cook in this mode for a quarter of an hour, add tomato paste about two minutes before the end.

While the vegetables and meat are cooking, chop the potatoes and shred the cabbage. Pour everything into the slow cooker, add salt and water. You can only pour boiling water. We adjust the quantity ourselves to the desired thickness. Stir.

Close the multicooker and set the stewing program for 70 minutes. At the end, open it, throw in the herbs and bay leaves, and leave it on the heat so that the spices release their aroma.

Some models of multicookers fry foods better using the “Baking” program than using frying; this must be taken into account during the sautéing process.

Option 7: Fresh cabbage soup with meat and beans

In classic versions, the dish is prepared with boiled beans. But for such cabbage soup with fresh cabbage, you can also use a canned product. Its net weight without liquid is indicated. Option without potatoes.

Ingredients:

• 0.5 kg of meat;
• 0.5 kg of white cabbage;
• 0.1 kg carrots;
• 0.2 kg of prepared beans;
• bulb;
• a little oil;
• 4 tomatoes.

How to cook

Boil the meat until fully cooked. Remove and cut into pieces. It’s better not to add it to the pan right away, but do it at the very end of cooking.

Chop the onion and carrots, fry, grate the tomatoes, pour in the sauté. Simmer over low heat until the onion is soft.

Chop the cabbage, add to the broth, add salt, and cook until soft.

Lay out the beans, add tomato sauté, salt and spices to taste. Bring to a boil, simmer for a couple of minutes, return the meat. Season the cabbage soup with garlic and herbs.

The dish can be prepared not only with red, but also with white beans. This type of product is more tender and soft and cooks faster.

Option 8: Vegetarian cabbage soup made from fresh cabbage with tomatoes in a slow cooker

Another variation of cabbage soup in a slow cooker with fresh white cabbage, but the recipe is vegetarian, that is, lean. The dish is prepared simply and relatively quickly.

Ingredients:

• 500 g cabbage;
• 300 g potatoes;
• carrot;
• 2 peppers;
• 300 g tomatoes;
• bulb;
• 2 tbsp. l. oils;
• herbs, spices.

How to cook

Place the oil in a slow cooker, add the chopped onion, and fry for a minute. Add grated carrots, then add pepper. Cook on frying mode for ten minutes.

Grate the tomatoes or remove the skin and chop finely. Add to vegetables and continue cooking for another five minutes.

Cut the potatoes into small cubes, add them to the multi-cooker bowl, add the cabbage and pour hot water over it all.

Add salt, pepper, stir, cook cabbage soup on soup mode for 40 minutes.

Instead of fresh tomatoes, you can add salted or canned tomatoes; vegetables in their juice are suitable.

Option 9: Fresh cabbage soup with smoked meats (pork)

To prepare aromatic fresh cabbage soup with cabbage, you can use any smoked meat, but ribs are usually used. The advantage of this recipe is the speed of preparation. The broth does not need to be cooked separately, but the cabbage soup will still be satisfying.

Ingredients:

• 300 g smoked meats;
• 3 potatoes;
• bulb;
• half a kilo of cabbage;
• large carrot;
• 80 g tomato paste;
• 30 ml of any fat, oil;
• red bell pepper;
• a bunch of herbs, spices.

How to cook

Boil a couple of liters of water, add chopped potatoes. Boil for ten minutes, add smoked ribs.

Immediately place the frying pan with oil on the stove. As soon as it warms up, add the chopped onion, after another minute the grated carrot, then the bell pepper. Fry for a couple of minutes, add the paste, cook with it a little more.

After the smoked meats boil, add shredded cabbage and add salt. Cook the cabbage soup until it becomes soft, then add the sautéed vegetables. After boiling, simmer over low heat for ten minutes.

Chop a bunch of greens and season with cabbage soup. You can add different spices, but not garlic, it will interrupt the aroma of smoked meats.

You can cook cabbage soup with smoked chicken in the same way; wings are ideal; you can take a leg or other parts of the carcass.

This nutritious and tasty soup is a true embodiment of the Russian spirit and culture of the great country. Cabbage soup with meat, prepared according to our simple step-by-step recipe with photos, will please the whole family; we will tell you in detail how to deliciously cook cabbage soup with meat. A hot, aromatic first course that will warm you up on cold winter evenings, fill you up and give you strength for the next day.

Cabbage soup with meat can be cooked with either fresh or sauerkraut. There are many tricks that help achieve the famous sour taste of the soup. In this recipe we will cook cabbage soup from fresh white cabbage.

Calorie content of cabbage soup with meat

The calorie content and nutritional value of cabbage soup with meat is calculated per 100 grams of the finished dish. The data given in the table is indicative.

What meat is best for cabbage soup

Russian cabbage soup is made from beef, pork or chicken. But beef on the marrow bone is best suited for cooking. Such meat should be cooked for at least two hours, then the broth will be incredibly aromatic and rich, and the cabbage soup will be eaten in one day.

How to cook cabbage soup with meat

To cook cabbage soup with meat deliciously, you will have to spend about three hours. To prepare, we need beef meat and white cabbage - these are the main ingredients, but the whole list is quite long. Despite the impressive list of products, they are all publicly available and can be found in any store.

Ingredients:

• Beef - 0.4 kg.
• Fresh cabbage - 0.4 kg.
• Carrots - 1 pc.
• Parsley
• Onions - 2 pcs.
• Sweet pepper - 1 pc.
• Potatoes - 3 pcs.
• Sunflower oil - 2 tbsp. spoons
• Chopped dill greens - 1 tbsp. spoon
• Garlic - 3 cloves
• Bay leaf - 2 pcs.
• Black pepper
• Sour cream

Step 1.

Rinse the beef thoroughly and add 3 liters of cold water. To reduce cooking time, pre-cut the meat into medium pieces. Cover the pan with a lid and after the water boils, reduce the heat to low. Beef should be cooked for 1.5 hours, if the meat is on the bone, then 2 hours.

Step 2.

While the meat is cooking, make the most of your time and prepare the rest of the ingredients. Peel the potatoes and cut into strips.

Step 3.

Now let's move on to the rest of the vegetables. Chop fresh cabbage, peel and chop carrots and onions. Remove seeds from sweet peppers, wash and cut into cubes.

Step 4.

Place the previously prepared potatoes into the meat and cook for 10 minutes. Fry the remaining vegetables in vegetable oil.

Step 5.

Salt the contents of the pan, add fried vegetables and fresh cabbage. Stir, cover and cook for 10 minutes.

Shchi is a traditional Russian dish that is boiled with cabbage, sorrel or other greens and served as a soup or stew. The preparation of cabbage soup supposedly began in the 9th century, when peasants in Rus' began to grow cabbage. From century to century, cabbage soup was considered the main first course on the table in a Russian hut. Our great-grandmothers did not cook cabbage soup like we do now, but simmered it in a clay pot in a Russian oven for several hours. As a result, the dish acquired a special aroma and amazing taste. A lot has changed since then: Russian stoves have been replaced by gas and electric stoves and ovens, not to mention the variety of products on the market. Nevertheless, cabbage soup has remained a very popular first dish in our time. And no wonder, because the rich broth in which pieces of tender beef float, the aromatic roast with tomato and the sourness of cabbage form a unique, tasty and aromatic soup. Everything is harmonious in it. It’s not for nothing that our ancestors loved cabbage soup so much!

Now every housewife prepares them in her own way, and there are countless recipes. Cabbage soup is made from fresh cabbage, sauerkraut, sorrel, and even nettle. I would like to suggest making cabbage soup from sauerkraut - this is a classic recipe and, in my opinion, the most delicious version of cabbage soup. In common parlance, this soup is also called “sour cabbage soup.” But don’t be afraid, the soup will not be overly sour, the sauerkraut will only impart sourness to the broth, and it will taste like fresh cabbage. This cabbage soup recipe is very reminiscent of a meat solyanka, which is prepared with pickled or pickled cucumbers. Therefore, solyanka connoisseurs will definitely love this sauerkraut cabbage soup recipe.

Ingredients (for a 3 liter saucepan):

• 700 g beef on the bone;
• 600 g sauerkraut with juice;
• 1 carrot;
• 1 onion;
• 3 medium potatoes;
• 1 tbsp. tomato paste;
• 3 tbsp. vegetable oil for frying;
• 1 bunch of parsley;
• 2 bay leaves;
• 2-3 cloves of garlic;
• salt, pepper to taste (about 1 tsp each);
• sour cream for serving (optional).

Cabbage soup recipe

1. For the broth we will use beef on the bone (preferably). Due to the bone, the broth becomes richer and more satisfying. Pour water into a 3-liter saucepan. We wash the meat on the bone under cold running water and place it in a saucepan. Place on high heat and bring to a boil. As it appears, remove the foam from the surface of the broth. When the water boils, set the heat to minimum, cover the pan with a lid so that the broth does not escape, and leave the beef to cook for approximately 2 - 2.5 hours. We determine the readiness of the broth by the meat, which should be partially separated from the bone and easily pierced with a fork.

2. Remove the beef from the pan and cover it with a plate on top to prevent the hot meat from scorching and becoming dry. We'll deal with that a little later.

3. Strain the broth through a small metal sieve or cheesecloth so that we don’t get small pieces of bone in the finished dish.

4. Prepare a frying dish for cabbage soup from sauerkraut. Let's deal with the onions first. To prevent the onion from causing tears, rinse it under running ice water. Then cut it into half rings, so it will look like cabbage in the soup.

5. Peel and wash the carrots. Grate on a medium or coarse grater.

6. Place the frying pan on medium heat, pour in 2-3 tablespoons of vegetable oil. Fry the onions and carrots together until the onions are transparent.

7. Add 1 tablespoon of tomato paste to the roast. Mix everything thoroughly.

8. Pour half a glass of water into the pan so that the vegetables do not burn. Simmer the onions, carrots and tomatoes for a couple more minutes over medium heat under the lid. Then remove the roast from the heat.

9. Peel the potatoes and rinse thoroughly under running water. Cut into strips or small cubes, whichever you prefer.

10. Pour the clean and transparent broth back into a clean 3-liter saucepan. Add a little filtered water so that the pan is 2/3 filled with liquid. Add chopped potatoes to the broth. We also drop 2 bay leaves here. Place the pan on medium heat.

11. The meat has already cooled down by this point, separate it from the bone. Cut into small pieces.

12. Add the chopped meat to the pan.

13. Now add the main ingredient - sauerkraut. If you have juice left from sauerkraut, pour it into the pan as well, it will make the cabbage soup even tastier. And here's a note for the recipe for sauerkraut.

14. Add the fried onions and carrots. Mix everything and cook the cabbage soup until the potatoes and cabbage are soft.

15. Wash fresh greens under running water. Finely chop and sprinkle on top. Salt and pepper the cabbage soup to taste.

16. Using a garlic press, squeeze a couple of cloves of garlic into the sauerkraut soup; it will give the dish a special flavor. Mix the cabbage soup and remove from the heat. Cover the pan with a lid and let it brew for 15-20 minutes. And some housewives put cabbage soup to steep in a preheated oven, so that it is closer to the recipe of our great-grandmothers.

17. Shchi can be served with freshly baked buns or garlic dumplings. Sour cream and fresh herbs are also served with cabbage soup.

Classic sauerkraut cabbage soup is ready. Can be served. Bon appetit!

Fkusnofacts

What can you add to fresh cabbage soup?
If desired, you can use bell peppers and canned beans in cabbage soup made from fresh cabbage.

How to cook rich cabbage soup
To cook rich cabbage soup, it is recommended to use medium-fat beef - sirloin or brisket. It is recommended to cut off the fat before cooking the meat and fry the onions in it. To do this, heat a frying pan over medium heat, add the chopped fat, melt it, push it to the edge of the frying pan and add the onion. Fry the onion until golden brown. Add the frying agent for the broth, removing the greaves, to the cabbage soup 7 minutes before it is ready.

Cabbage soup as a first course has been prepared for a very long time; they have been known in Rus' since the 11th century.

If a head of fresh young cabbage is used to prepare cabbage soup, then it can be added 10 minutes after adding potatoes to the cabbage soup: the leaves of young cabbage are soft, and they cook faster than the leaves of winter varieties of cabbage.

When preparing cabbage soup from tomatoes, it is advisable to remove the skin, as it does not boil softly. In order to easily remove the skin, you need to make a cross-shaped cut on the side of the stalk, lower the tomato into boiling water for 1 minute, remove from the water, cool slightly and carefully remove the skin from the fruit.

When preparing the frying for cabbage soup, you can add 3 tablespoons of grated parsley root and celery root. They have a pleasant smell and also give the cabbage soup a spicy herbal flavor.

Cabbage soup without adding meat (they are also called empty cabbage soup) can be prepared during the fasting period. Then you should not add any meat, serve the cabbage soup without sour cream, and to make the cabbage soup richer, you should fry onions, carrots, tomato paste or tomatoes in vegetable oil.

Fresh cabbage soup can be stored in the refrigerator for 4 days in a container with a lid.

The calorie content of cabbage soup from fresh cabbage is 42 kcal/100 grams.

The cost of products for preparing cabbage soup from fresh cabbage on average in Moscow as of February 2018 is from 450 rubles per pan of cabbage soup.