Schi and so are considered almost ideal diet recipe. But observing a strict fasting or a strict lean diet, as they say, the case itself ordered to serve a plate of hot soup to the dinner table.
The dish from fresh cabbage is very good, they differ little from “fermented” soup and there is room for both options in the lenten menu. Fresh cabbage is preferred rather if it is the dietary version of lean meat soup that is prepared in order to reduce the amount of acids and salt in the diet.
Lean cabbage soup made from fresh cabbage - general principles of cooking
• Lenten soup cooked on the water, strong fish broth or broth. The use of meat products and animal fats is unacceptable. If the dish is to be filled with vegetable roasting, it is prepared only in vegetable oil.
• To get a more substantial dish, soup is supplemented with cereals, mushrooms, legumes (beans) or filled with flour. For taste you can put salted cucumbers, canned peas.
• Cooking begins with preparing vegetables. Cabbage is chopped into thin straws of small length. For chopping carrots use a grater with large or medium cells. Potatoes are cut into cubes or small cubes, and onions - very small.
• First of all, put fresh cabbage into the boiling base. Then, in a certain sequence, add potatoes and other ingredients. Sometimes cabbage is pre-stewed with tomato, and put to the already prepared potatoes.
• If the dish is cooked in a slow cooker, first prepare the roast, and only then lay the rest of the products. Use the frying mode, the option “Quenching” or “Soup”.
• Lenten cabbage soup with fresh cabbage does not fill with sour cream when serving. To improve the taste of their sprinkled with young greens.
Lenten cabbage soup from fresh cabbage with pickles
Ingredients:
• odorless vegetable oil;
• a pound of potatoes;
• 300 gr. fresh white cabbage;
• a small jar of green peas;
• onion head;
• two fresh tomatoes;
• a pair of pickles;
• mid-size carrot; • three cloves of garlic;
• one Bulgarian pepper;
• laurel - 3 leaves.
Preparation:
1. Prepare vegetables - clean, wash. Carrots, bell pepper flesh and cucumbers cut into medium-sized straws of approximately the same size. Thin, short strips chop cabbage, and onions - half-centimeter slices. Tomato pulp, after removing the skin, cut into cubes.
2. Paste the onions in soft oil, lay the carrots, stirring, and fry until golden.
3. Put the sweet pepper in the frying pan, and after a minute the tomatoes, simmer on the low of the fire for three minutes.
4. Put salted cucumbers in a saucepan or frying pan, pour in some hot water and let them in. The cucumbers should soften well. You can before chopping, a thin layer to cut off their skin.
5. Bring to a boil 2.5 liters. water. We put the thin potato sticks into it, and after four minutes the cabbage. Cook for six minutes over medium heat, avoiding a strong boil.
6. Put the stewed cucumbers. After boiling for two minutes, put green peas in the pan to the vegetables. Pour out the liquid from the can.
7. Fill the cabbage with vegetable roasting, omit the Lavrushka, add some salt. Cooking, not allowing to boil, five minutes. Add crushed garlic, keep on low heat for another minute and turn it off.
Lenten soup of fresh cabbage with beans and fresh mushrooms
Ingredients:
• 400 g potatoes;
• 300 gr. young champignons, you can take oyster mushrooms;
• large carrot;
• a glass of beans;
• small onion;
• butter for browning vegetables;
• five peppercorns.
Preparation:
1. Beans, pre-rinsed, pour running water and leave it for four hours. Then wash and boil until half ready.
2. Cleans dirt from mushrooms. Wash, pour 3 liters. water and cook at least 25 minutes from boiling. We take out the mushrooms, give them a little cool, and cut into plates.
3. In boiling mushroom broth, lower the potato sticks. Boil on medium heat for ten minutes, put the beans, mushrooms and finely chopped cabbage. Omit the sweetheart and peppercorns, continue to cook. 4. In the pan, warm two spoons of butter, lay a finely chopped onion. Next - finely grated carrot and fry all together until golden brown.
5. Fill with cooked roast soup two minutes before the cabbage is ready. We salt and bring to readiness.
Lenten soup of fresh cabbage with millet grains
Ingredients:
• fresh belochanka - 500 gr .;
• 60 gr. celery root;
• onion;
• potatoes - 350 gr .;
• 100 gr. unsalted thick tomato;
• carrot;
• garlic;
• one and a half teaspoons of sugar;
• lemon acid;
• refined oil;
• two spoons of millet.
Preparation:
1. Shred fresh cabbage, its strips should not be long and wide. For convenience, you can use a potato peeler or a special shredder.
2. Slice the potatoes, garlic, celery and onion into slices, rub the carrot into a coarse or medium grater.
3. In a deep frying pan, warm up a spoonful of butter. We lower the shredded cabbage and keep at a moderate temperature for one minute. Add a tomato, and, mixing, simmer covered with a lid for 15-20 minutes. Cabbage chips should be soft, but not fall apart.
4. In parallel, in butter until soft, passace the onions with celery and carrot. Pound garlic separately, adding a little salt to it.
5. Put the potatoes in boiling water (3 liters), let them boil again, add millet, washed to clean water. Cook at low boil for at least 20 minutes.
6. Put the cabbage stewed with a tomato in a saucepan, add laurel and continue cooking for about 10-12 minutes.
Fragrant lean soup from fresh cabbage with dried mushrooms
Ingredients:
• 10 grams of dried forest mushrooms;
• 600 gr. fresh cabbage;
• six small potatoes;
• two onions;
• Lavrushka;
• small sweet pepper.
Preparation:
1. We wash the mushrooms well, put them in a small bowl and, with warm water, put them aside.
2. While mushrooms are soaking, let's do the preparation of vegetables. Grind carrots on a large grater. Chop the onion into thin half-rings, cut the flesh of the sweet pepper into medium-sized slices. Cut potatoes into cubes and dip them in cold water, it will darken in the air. Thinly shred cabbage. 3. Squeeze the water out of the mushrooms, rinse it again thoroughly and put it into the pan. We fill with two and a half liters of water, we put on intensive heating. As soon as it boils, lower the fire, boil the mushrooms for half an hour. Then we get and wait for cooling.
4. Put the cabbage into the saucepan with the broth, let it boil. We lower the potatoes and continue cooking with a little heat.
5. Prepare roasting. Put the onion in a frying pan with heated oil and immediately add a carrot and pepper to it. Fry over low heat, stirring regularly, until soft. Then add the mushrooms cut into thin strips, pour in a little mushroom broth. Stew for about five minutes.
6. In the pan, to the vegetables that have reached readiness, we transfer the roasting, put two leaves of lavrushka, add it. We maintain soup for another five minutes on the stove, preventing boiling, and turn it off.
Lenten soup of fresh cabbage with fish
Ingredients:
• 0.6 kg fillet of fish, fresh or frozen;
• small forks whitewash (600 gr.);
• large carrot;
• five small tubers of potatoes;
• 4 peppercorns;
• a spoonful of flour;
• onion head;
• Dill sprigs.
Preparation:
1. Rinse the fish fillets and rinse with water, cut into small pieces. Frozen fish is first thawed, for which we spread it in a bowl and leave it to heat until it is completely thawed.
2. Bring two liters of water to a boil and put a whole onion and pieces of fish fillet into the pan. Waiting for boiling, carefully remove the noise. Add lavrushka (1 sheet), drop peppercorns, close the lid. We continue to cook with low heat, not allowing the fish broth to boil intensely.
3. We get ready fish, we shift it in a bowl and, in order not to be weathered, we cover. Remove the onion from the broth.
4. In the slightly boiling unsalted fish broth, start the cabbage, chopped into thin strips, add the finely grated carrot. Boil the vegetables for about five minutes, drop the potato pieces.
5. On a small heat, in a dry skillet, lightly fry the flour until a creamy tint appears. Add half spoonful of fish broth, stir, so that there are no lumps.
6. Enter the flour mixture into the soup two minutes before the vegetables are ready. Immediately add previously boiled fish and boil everything together for the same amount. 7. Wash the dill, dry it with a towel. Finely chop and sprinkle them with soup when serving.
Recipe for lean soup from fresh cabbage for the slow cooker
Ingredients:
• fresh cabbage - 300 gr .;
• small carrot;
• 100 gr. fresh tomato pulp (can be replaced with 1 spoon of pasta);
• onion head;
• non-aromatic oil - 30 ml;
• 300 gr. potatoes
Preparation:
1. We pour oil into the slow cooker and warm it well in the frying mode. Then lay out finely chopped onions and immediately add large carrot chips. Fry, stirring, until golden brown appears.
2. Mode frying off. In the brew bowl, to the roasted vegetables, we lower the shredded cabbage and the sticks of medium-sized potatoes. Add a tomato, pour two liters of water, stir and close the lid.
3. Set the timer for 35 minutes, and run the option “Quenching” or “Soup”.
4. Upon completion of the program, the lean soup is ready. We keep them under cover for a quarter of an hour and serve.
Useful tips and tricks to cook lean cabbage from fresh cabbage
• If it is impossible to cut cabbage into thin neat strips with a knife, use a shredder or potato peeler.
• Light lean soup can be cooked not only on water or broths. For dietary nutrition (not in the post), for cooking broth, you can use chicken breast or lean pieces of beef pulp.
• In the absence of fresh tomatoes, you can use unsalted pasta. If the recipe requires two tomatoes - tomato puree, put two spoons.
• As greens for lean soup, it is better to take dill or feathers of a very young onion, with parsley they are not so tasty.
