The most common recipe for cabbage soup is cabbage soup.
They have been prepared in Russia for many centuries.
But, apart from cabbage soup, you can make many delicious soups from cabbage.
Cabbage soup is perfect for those who follow their figure.
Cabbage soups are suitable for baby food.
Cabbage soup - the basic principles of preparation
Cabbage soup is prepared from all types of cabbage: cauliflower, broccoli, sea, white, broccoli, Brussels, etc. No matter what kind of cabbage you use for the soup, in any case it will turn out to be tasty and healthy.
Soup is cooked in meat, vegetable or fish broth.
In addition to cabbage, other vegetables, cereals or pasta are added to the soup. Before cooking, vegetables are peeled and chopped. White cabbage is chopped into thin strips. Cauliflower and broccoli are sorted into inflorescences. Brussels sprouts are added to the whole soup.
Onions and carrots are chopped and sautéed in vegetable oil. You can add tomato paste or finely chopped fresh tomatoes to the frying.
At the end, cabbage soup is seasoned with salt, spices, aromatic herbs and fresh herbs.
If you add cheese, cream or natural yogurt to the soup, it will acquire a delicate creamy taste.
Recipe 1. Light Cabbage Cauliflower Soup
Ingredients
a glass of cauliflower;
30 g of grated cheese;
two potatoes;
salt;
125 ml of yogurt;
olive oil.
Cooking method
1. Disassemble the cauliflower for inflorescences, put it in a pan and pour boiling water. Cook on low heat for about five minutes.
2. Peel the carrots and potatoes, wash and grind them. Grated vegetables, put in warmed olive oil and fry, stirring constantly, until light brown.
3. Transfer the fried vegetables to a pot with cabbage, mix and cook for another ten minutes. Salt and cool slightly.
5. Pour yogurt into the soup, stirring continuously, sprinkle with grated cheese on top.
Recipe 2. Irish Bacon Cabbage Soup
Ingredients
a pinch of black pepper;
90 g of bacon;
a pinch of salt;
40 g butter;
450 g of tomatoes in their own juice;
150 g of potatoes;
100 g of onions;
300 g of white cabbage;
700 ml of vegetable broth.
Cooking method
1. Cut the bacon into small pieces. Shred the peeled onions as finely as possible. Peel the potatoes and also cut into small pieces.
2. Heat the butter in a saucepan with a thick bottom and put onion and bacon in it. Fry everything together for three minutes.
3. Add the potatoes to the bacon and onion and fry, stirring continuously, for a couple of minutes. Now add the tomatoes in their own juice and hot broth. Mix and cook over medium heat, 15 minutes. The potato should become soft.
4. Shred the cabbage in strips as thin as possible, and put it in the soup, and cook for another ten minutes, mixing. Salt, pepper and as soon as boil, remove from heat. Cover and leave the soup for half an hour.
Recipe 3. Broccoli and Cheese Cabbage Soup
Ingredients
two chicken thighs;
50 ml of vegetable oil;
bulb;
three leaves of laurel;
carrot;
a pinch of ground nutmeg;
four potatoes;
fresh herbs of parsley, onion and dill;
broccoli - 400 g;
50 g of flour;
a can of canned green peas;
processed cheese - 200 g.
Cooking method
1. Wash the chicken thighs, transfer them to a pan and pour boiled water. Put the pan on the fire and boil. Reduce heat and cook meat, occasionally removing foam, for half an hour.
2. Peel the vegetables. Broccoli divided into inflorescences. Rinse the greens, dry and chop finely.
3. Onion crumble in half rings and fry in hot oil until transparent. Coarsely grated carrots add to the onion and fry, stirring constantly, for another two minutes. Pour half a glass of water. Stir and simmer vegetables for another quarter hour. In a separate cup, dilute the flour in water and pour this mixture into a soup with a fine stream. Cook until thickened.
4. Add diced potatoes to the broth and cook until soft. Cut the cream cheese into cubes and put in soup. Stir until it is completely dispersed in the broth.
5. Now add broccoli inflorescences to the soup and add green peas. Put the fried vegetables, mix and add greens. Season the nutmeg with the soup and put the bay leaf. As soon as the soup boils, turn off the heat and cover. Five minutes later, pour into serving plates.
Recipe 4. Kohlrabi and Chicken Meatball Cabbage Soup
Ingredients
half a kilogram of minced chicken;
two liters of purified water;
four potatoes;
dill and parsley;
50 g of celery and parsley roots;
a pinch of curry;
50 g carrots;
seasoning for chicken;
bulb;
black pepper;
kohlrabi - 200 g;
salt;
50 g butter.
Cooking method
1. Peel and wash the vegetables well. Roots of celery and parsley, carrots and kohlrabi to rub with small straws. Chop the onion into small pieces. Cut the potatoes into medium-sized cubes.
2. Add seasoning, pepper and salt to minced chicken. Knead well and make small balls with wet hands.
3. Add onion to the preheated oil and fry it until soft, add carrots and celery and parsley roots. Fry, stirring regularly, for about three minutes. Season the curry and mix.
4. Put potatoes and meatballs in boiling water. Cook from the moment of boiling, stirring, for 15 minutes.
5. Add kohlrabi and frying vegetables to the soup. Salt and cook for three minutes. At the end, sprinkle soup with chopped herbs.
Recipe 6. Cabbage Mix Mix
Ingredients
three liters of broth;
150 g of pearl barley;
large carrot;
salt;
a pinch of ground ginger;
bulb;
Brussels sprouts and cauliflower;
broccoli;
5 g of caraway seeds.
Cooking method
1. Wash pearl barley and put in boiling broth. Cook the barley until cooked.
2. Fry carrots and onions in vegetable oil until light brown.
3. Put the cauliflower and broccoli disassembled into inflorescences into the broth with pearl barley. Put Brussels sprouts into the whole soup. Stir and cook until all the cabbage is ready.
4. Season with ginger and caraway seeds and salt. After ten minutes, add the vegetable fry to the soup and cook for another five minutes.
Recipe 6. Cabbage Soup with Fish and Corn
Ingredients
a small head of Chinese cabbage;
50 ml of soy sauce;
300 g salmon filet;
150 g of Tofu cheese;
a can of corn;
two liters of vegetable broth.
Cooking method
1. Wash and salmon fillet with a napkin. Cut the tofu cheese and fish into small cubes. Chop cabbage into thin strips. Open a jar of corn and drain the liquid.
2. Pour the vegetable stock into a saucepan and boil. Put salmon in it and cook for ten minutes.
3. After this time, add the corn and cabbage to the soup and cook for another three minutes. Pour soy sauce into the soup, mix and cook for the same amount of time. Arrange the slices of cheese on plates and fill it with ready-made soup.
Recipe 7. Old Bohemian Cabbage Soup
Ingredients
three large potatoes;
salt;
400 g of white cabbage;
30 ml of vinegar;
bulb;
two sausages;
50 g of fat;
30 ml of sunflower oil;
25 g of sweet paprika;
50 g of flour;
2 pinches of caraway seeds;
6 peas of black and allspice;
2 bouillon cubes;
3 bay leaves.
Cooking method
1. Chop the cabbage into thin strips. Peel and finely chop the onion. Cut peeled potatoes into slices.
2. In a cauldron, melt the fat and fry the onion in it until soft. Season it with caraway seeds and paprika. Stir and fry for another minute. Pour in purified water and boil. Dip potatoes and cabbage in boiling water. Crush the bouillon cubes and add them to the soup. Send peppers and bay leaves here. Cook until vegetables are tender.
3. Cut the sausages into rings and fry in sunflower oil. Put sausages on a napkin to get rid of excess fat.
4. Melt the fat in a separate pan and fry the flour in it, stirring constantly.
5. Put fried sausages and fry flour into the soup. Stir everything well so that there are no lumps. Salt and pour a couple of tablespoons of vinegar. Pour the finished soup into plates and serve with fresh bread.
Cabbage Soup - Chef Tips and Tricks
If you are making sauerkraut soup, stew it separately in ghee, adding a little liquid.
Add vegetable frying, peppercorns and bay leaves to the soup at the end so that they retain their flavor.
Vegetables in the soup should be cut in equal pieces.
The ingredients of the soup should only be placed in boiling water.
Sauté the vegetables in a thick-bottomed saucepan or cast-iron skillet, stirring constantly.
