Young cabbage is one of the first “ground” vegetables that appears on our shelves in the spring.
This product is not cheap, but it is almost priceless in its properties.
Fresh cabbage soups are easy to prepare and assimilate; the good compatibility of the vegetable with various products allows you to create dozens of dissimilar recipes for the most demanding taste.
Fresh Cabbage Soup - General Cooking Principles
• Fresh cabbage soups can be cooked in broths, fish and meat broths. It is added to almost all types of filling soups: cabbage soup, borscht, milk vegetable soups, mushroom, etc.
• Fresh cabbage for soups suitable for both young and late. Also, cabbage soups can be cooked from its leaves that appear on sale in early spring.
• For cabbage heads, before the chopping, be sure to remove the first sheets, wash them well, and only then chop them. In late autumn varieties, the stalk is cut, and the early fresh cabbage is chopped with it.
• White late cabbage is dipped in soup with potatoes, and young late eight minutes after it.
• At the end of cooking, spices and spices are added to soups. In the Moldovan soup topped up kvass.
• Fill this first dish not only with lezone and sour cream, but also with other dressings, taking into account the type of cooking soup and its taste.
• After cooking, the first course would be very good to insist a quarter of an hour so that all spices and spices evenly spread over the soup.
Fresh cabbage soup - “Milk shchi”
Ingredients:
• 400 grams of chicken fillet;
• onion;
• one carrot;
• stem celery - 1 pc .;
• three potato tubers;
• 1 Bulgarian meaty pepper;
• Lavrushka dried - 1 sheet;
• 200 grams of fresh cabbage;
• 200 ml of milk;
• two garlic cloves;
• a small pinch of sugar;
• greenery. Cooking Method:
1. On the butter melted in a saucepan, lightly fry small pieces of chicken.
2. Add carrots, diced celery with onions to the meat and grill vegetables for at least ten minutes.
3. Add centimeter-diced potato to the roasted vegetables and pour over 300 ml of water. Extinguish on moderate heat until the potatoes are cooked.
4. Chop the young cabbage, sweet pepper flesh and add them to the pan. Boil for a quarter of an hour, adding as much water.
5. Pour the milk into the soup, add sugar, add a little salt and bring the soup to a boil.
6. Remove from the heat, add bay leaf, minced garlic cloves, and greens. Close the lid and let the milk soup infuse.
Fresh cabbage soup with mushrooms
Ingredients:
• 400 gr. fresh medium-sized mushrooms;
• 600 grams of cabbage;
• large onion;
• a pound of potatoes;
• 50 grams of “Creamy” margarine.
Cooking Method:
1. Sliced thin longitudinal slices, boiled champignons and fry until light rosyness in a pan in the oil spread over low heat.
2. Transfer the mushrooms to the pan and pour one and a half liters of the mushroom broth in which they were boiled.
3. Dip the potatoes into small mushrooms, boil quickly and boil for seven minutes.
4. Add thinly chopped, fresh cabbage, cover after boiling with a lid and continue cooking.
5. After five minutes, chop the onion half slices into the soup and bring it to readiness.
6. At the end of cooking, pepper to your taste, salt and sprinkle with herbs.
Fish soup from fresh cabbage with salmon
Ingredients:
• Fresh protein - 300 grams;
• 600 grams of fresh salmon;
• average tomato;
• bitter onion;
• butter - 30 grams;
• dry wine (white) - 150 ml;
• new potatoes - 3 pcs .;
• ground ginger - up to half tsp;
• young garlic - 2 slices; • peppercorns;
• tomato - 2 tbsp. l .;
• leaf of laurel;
• salt.
Cooking Method:
1. Pour fish out of scales and gills so that it covers only two centimeters. Add 3 peas of pepper and quickly bring to a boil.
2. Slightly salt the broth, pour in the wine and continue cooking for about a quarter of an hour.
3. Take out the fish, disassemble it into small pieces. Bones and ridge clean.
4. Bring the fish broth back to a low boil, put the slices of potatoes, cabbage leaves, and, if necessary, add salt. You can add spices, if desired.
5. In butter, fry small pieces of onion with chopped tomato. Add ginger, grated garlic, tomato paste and, stir well, put out a little, for three minutes.
6. Transfer tomato fry to soup with half-cooked vegetables, soak for five minutes.
7. Dip the pieces of fish in the soup, a piece of bay leaf, pepper with red pepper and, turning off the heat, leave to infuse. Serve, after a quarter of an hour.
Soup from fresh cabbage - “Shchi at home”
Ingredients for 6 servings (2-liter saucepan):
• half a head of cabbage (500 grams) of fresh cabbage;
• 350 grams of pork ribs, fresh;
• 120 grams of onions, a small head;
• 200 grams of tomatoes, in their own juice;
• sweet pepper - 1 pc .;
• 600 grams of potatoes;
• garlic - 3 teeth;
• coriander - 1/3 tsp .;
• two leaves of dried lavrushka.
Cooking Method:
1. Scald and immediately rinse the pork ribs under the tap, chop finely, cover with cold water and boil. After half an hour, add the finely chopped potatoes and leave to cook until soft.
2. Fry the finely chopped onion with chopped garlic until light. Add small pieces of pepper and peeled tomatoes and stew vegetables on low heat for seven minutes.
3. To half-cooked potatoes, put chopped cabbage, mix thoroughly and cook for 20 minutes. 4. Fill with zazharkoy, add coriander, laurel, fine salt, boil for another eight minutes, until the cabbage and potatoes are completely softened, and remove the soup from the fire.
Moldovan fresh cabbage soup
Ingredients for 2 liters. water:
• 400 grams of a small chicken (half a bird);
• 150 grams of cabbage, fresh;
• potatoes - 4 pcs .;
• 1 bitter onion;
• small carrot;
• 0.5 Art. l “Sandwich” butter;
• 100 grams of mushrooms (fresh champignons);
• 200 ml of bread kvass;
• middle lemon;
• dill and parsley, without stalks;
• salt “Extra”, to taste.
For lezon:
• one chicken egg;
• sour cream, 15% fat - 2 tbsp. l
Cooking Method:
1. Chop the chicken into about seven pieces and boil until tender. Put the chicken meat in a separate bowl, strain the broth, and put it back on the included plate. Put the previously laid out meat into the broth.
2. Put boiled cabbage into boiling chicken broth, and, after waiting for about five minutes, add small (1 cm) cubes of potatoes. Cook vegetables until softened, cabbage, just like potatoes, should be soft, “not crunch” when biting.
3. Chop the champignons a little fry in a frying pan with the addition of oil, add small-sized crumbled onions and finely grated carrots and simmer for a quarter of an hour while stirring.
4. Dip the vegetable fry in the pan, add the kvass and, if necessary, salt it and bring to the boil, remove the soup from the stove.
5. Season the cabbage soup with a freeze of beaten egg and sour cream. when serving, put chopped greens in the soup.
Fresh cabbage soup - “Poltava”
Ingredients per 2.5 liter pot:
• 700 grams of poultry meat (goose);
• 450 grams of cabbage;
• a pound of potatoes;
• 50 grams of fresh bacon;
• creamy low-fat butter - 30 grams;
• 100 grams of tomato paste;
• parsley root;
• one carrot;
• small onion;
• dill, parsley.
For dumplings: • buckwheat flour - 150 grams;
• egg.
Cooking Method:
1. Prepare goose broth by boiling a broken carcass in slightly salted water.
2. Cut onion, carrot, parsley root into small strips and lightly fry with the addition of tomato.
3. In broth drained through a fine sieve, lower the chopped cabbage along with small pieces of potatoes. Boil for about ten minutes, and then enter the roots, fried with onions, pounded with dill lard and cook until tender.
4. In a separate bowl, boil a quarter cup of purified water. In boiling water, pour half a portion of buckwheat flour, dried in a dry frying pan, stir vigorously so that there are no lumps, and remove from heat.
5. In a slightly cooled mass, enter the rest of the flour, raw egg and mix thoroughly.
6. Dip a spoon dipped in water in small portions of about half a tablespoon, and dip it in boiling water. Boil the dumplings a couple of minutes, after which, throw them in a colander.
7. Then transfer buckwheat dumplings to the soup and protomite, not allowing the soup to boil intensely for 5 minutes.
8. In a bowl of soup, place sour cream and greens cut into small pieces.
Fresh cabbage soup - “Summer soup”
Ingredients calculated for 4 servings (1.5-1.7 liters of water):
• beef on the bone - 400 grams;
• 450 grams of fresh cabbage;
• two tablespoons of beans;
• 4 potato tubers;
• two fresh tomatoes;
• one dark beet;
• 2 moderately sour apples;
• 20% sour cream - 100 grams;
• 20 grams of fat, unsalted;
• small carrot;
• parsley root - 1 pc .;
• bitter onion head;
• green onions - 4 feathers;
• leaf of laurel;
• parsley.
Cooking Method:
1. Wash a piece of beef in running water, cut off the film, pour boiling water over it. After half an hour from boiling, place the beans in water soaked in water and cook until meat is ready. Get the meat, cut it into slices, and continue to cook the broth with the beans. 2. Stew small pieces of tomatoes in oil and mash them through a sieve.
3. Cut the sliced lard in a frying pan, remove the resulting bacilli, and put the crumbled onion with chopped parsley root and finely grated carrots. Stew, focusing on the softness of vegetables. Add chopped beets to the straw, add grated tomatoes and simmer for at least a quarter of an hour until the beets have softened.
4. In a slightly boiling broth, half-cooked beans, put the potato slices, shredded cabbage, boil for ten minutes. Dip the stewed in tomato soup with onions in the soup. Add peeled apples, ground pepper, laurel leaf, fine salt, cut into strips or in small bars and bring everything to readiness.
5. Season with sour cream and add parsley (finely chopped).
Fresh Cabbage Soup - Tricks and Tips
• When cooking soup with young cabbage, please note that it is prepared almost instantly and therefore it is necessary to lay it when all other products are almost ready.
• The smaller the shredded cabbage, the faster it will cook.
• All soups from fresh cabbage, and especially soup, by themselves have a delicate taste and aroma, therefore it is better not to add tomatoes to them.
• If you cook the cabbage soup with fresh cabbage, without adding potatoes, be sure to season them with toasted flour.
• In order to avoid nutrients escaping with the steam during cooking, it is recommended to cook soups from fresh cabbage on low-medium heat, with moderate boiling and always under the lid.
