King roe soup with bone-in beef, pork brisket, lamb and poultry. Secrets of royal soup in the pot and pots

King roe soup with bone-in beef, pork brisket, lamb and poultry. Secrets of royal soup in the pot and pots

Russian cabbage soup in Russia - the main first course. It nourishes, pleases the tongue and heart, gives strength and strengthens health. Among several varieties of the cabbage soup, royal cabins enjoy special honor and love. This is the so-called collection dish, which is cooked from several types of meat.

Special taste Russian cabbage gives cabbage. Fresh or pickled, it is one of the essential ingredients of the dish. Sometimes the soup can be cooked without cabbage, for example, with sorrel or apple pickle. The main thing is that the taste is sour.

Tsar king soup - general principles of cooking

Combined soup cooked from any type of meat in any combination. Suitable beef, pork, including smoked, lamb, chicken, duck, goose. As the desired components act roots: carrots, root parsley, onions, turnips. For spice, celery, ginger, garlic, marjoram, bay leaves and greens - dill and parsley are added to the broth. Often in the soup can be seen mushrooms.

If you follow the traditional technology of cooking, it is first prepared strong meat broth. Together with the meat in the pot put roots. After the broth is ready, and the meat is almost ready, cabbage is laid. An important caveat: if royal soup is boiled with sauerkraut, then it is pre-stewed in a separate saucepan or saucepan, and only then combined with meat broth.

King roe soup with brisket and ham

A hearty, beautiful and amazingly tasty dish, brewed according to an ancient recipe, is a true delight in taste. A special note gives scham royal smoked ham, which is quite possible to replace the knuckle.


• 200 grams of beef on the bone;

• 100 grams of smoked ham;

200 grams of chicken;

• 600 grams of fresh cabbage;

• two tomatoes;

• three potatoes;

• large onion;

• celery stalk;

• 50 grams of butter;

• 10 black peppercorns;

• a bunch of parsley and dill. Cooking Method:

Put all kinds of meat in a large saucepan, half an onion, a celery stalk and fill with two liters of water.

After boiling, remove the foam, boil the broth at a slow boil for forty minutes.

Cut potatoes into cubes.

Chop cabbage finely.

Chop the tomatoes and half the onions into cubes.

Fry the cabbage in butter, then cover with lid and simmer for about ten minutes until soft.

Half an hour before being ready to throw a bay leaf into the broth.

Meat cut into strips.

Hot broth strain carefully, drain again in the pan.

Toss the chopped potatoes into the boiled broth, after five minutes the cabbage.

Fry the onions and tomatoes, stew for five minutes and also send them to the royal cabbage soup.

Boil another five minutes.

Chop the parsley and dill.

Put greens, peppers and meat in the soup, salt to taste and bring to a boil.

Remove from the stove, cover with a warm towel and let stand for half an hour.

King's cabbage soup in a pot

Very tasty soup are obtained in clay pots under the dough "cover". This variant of king's cabbage soup is prepared with sauerkraut and tomatoes in its own juice.


• 400 grams of beef ribs;

• 400 grams of pork ribs, can be smoked;

• 500 grams of sauerkraut;

• 250 ml of tomatoes in their own juice;

• two bulbs;

• Bulgarian pepper;

• four potatoes;

• two carrots;

• two tablespoons of vegetable oil;

• five cloves of garlic;

• peppercorns;

• fresh greens;

• one egg;

• 150 ml of kefir;

• 50 grams of butter;

• flour (how much dough will take).

Cooking Method:

Make pork and beef broth by placing one carrot and one onion in it. Cook until cooked meat.

At the end throw 5 peas of pepper and one bay leaf.

While the meat is boiling, separately extinguish the cabbage in butter.

Grate carrots.

Cut into small strips Bulgarian pepper.

Chop the onion.

Fry chopped onion, Bulgarian pepper and carrots, simmer under the lid for 5 minutes. Remove the tomatoes from the jar, chop and send to the pan. Simmer another five minutes, adding a little tomato juice.

Finished meat portions cut, strained broth to return to the plate.

Put tomato dressing and cabbage.

Cut potatoes into cubes, put in soup. Boil at a slow boil for about ten minutes.

At this time, knead the dough on kefir and egg.

Schi pour into clay pots.

Cut the greens and garlic.

In each pot, put a little dill, garlic and parsley, pieces of meat.

Grease the outer side of the pots, seal them with “lids” of dough.

Cook royal cabbage soup in an oven heated to 160 ° before baking the “lids”.

Remove the baked dough and serve the pots on the table.

King cabbage soup with porcini mushrooms and beans

The mushroom variant of the king’s cabbage soup is boiled with the addition of salted mushrooms and dried white mushrooms. Beans are used instead of potatoes.


• 200 grams of beef;

• 200 grams of pork ribs;

• 100 grams of pork neck;

• 150 grams of white mushrooms;

• 100 grams of salt salmon;

• 200 grams of boiled beans;

• 300 grams of sauerkraut;

• large carrots;

• large onion;

• three tomatoes (or a tablespoon of tomato paste);

• Bay leaf;

• black pepper peas;

• fresh greens;

• 5 cloves of garlic;

• A slice of chili pepper.

Cooking Method:

To steam up dried white mushrooms with boiling water, after half an hour cook in the same water.

Put mushrooms in a plate, pour broth into meat.

Put meat, half onions and carrots, parsley stalks into water and cook broth for one hour.

Then add spices, cook for twenty minutes at a slow boil.

Cabbage warm in butter in a thick-walled pan or cauldron.

Grate carrots, chop onions and tomatoes, fry.

Combine the vegetable fry and cabbage, warm for 10 minutes.

Cut the meat into pieces, strain the broth.

Cut boiled mushrooms and potatoes, throw in soup, cook for 5 minutes.

Lay cabbage, cook for another 5 minutes.

Crushed garlic cloves, chopped green parsley and dill pieces. Lay garlic, red pepper and herbs, turn off the soup and leave for 40 minutes to infuse.

Serve with salted milk mushrooms and sour cream.

King roe soup with chicken and ginger

Fresh ginger will give calves an unusual taste and spiciness. In contrast to the traditional version of the king's soup, they can only be cooked with chicken. It turns out the economy option, which is not inferior to the traditional.


• kilogram broiler chicken;

• two medium carrots;

• two large onions;

• six potatoes;

• 1 kg of cabbage;

• ginger root 4 cm;

• green onions, dill and parsley to taste;

• three tomatoes or 3 tbsp. l tomato paste;

• a little soy sauce (2-3 spoons);

• six cloves of garlic;

• half a spoonful of peppercorns;

• some vegetable oil for the pan;

• butter 50 grams;

• half a lemon;

• dried laurel leaf.

Cooking Method:

Boil the chicken, cut it into pieces, strain the broth.

Put in a broth one onion and one carrot, boil until vegetables are ready.

Ten minutes put pepper and salt.

Ginger finely grate.

Cut potatoes into small cubes.

Chop carrots and onions into straws.

Very thin chop cabbage.

Dissolve a piece of butter in a saucepan, fry the cabbage quickly, then cover with a lid and leave to stew.

Fry the onions with carrots.

Cut the tomatoes.

Squeeze juice from lemon.

Pour in soy sauce zazharku, put tomato cubes or store paste, pour in lemon juice.

Pour some broth into the zazharku, leave to stew for 5-6 minutes.

Put potatoes in broth.

When boils, send zazharku to soup.

After 7 minutes, lay soft cabbage, let slowly simmer another ten minutes.

Put a bay leaf.

Chop the cockerel, green onions, dill and garlic.

Season the royal cabbage with greens and garlic.

Chicken split into pieces, put in the soup.

Remove from the stove, wrap the pan with a towel.

Serve soup after 40 minutes.

Tsar royal soup with lamb

Fragrant fresh lamb is good in shchi. Try to cook the original royal soup with this meat and fresh cabbage. The taste of the dish will be unusual. Ingredients:

• 700 grams of lamb;

• 400 grams of fresh cabbage;

• five potatoes;

• two bulbs;

• large carrots;

• bunch of green onions;

• two tomatoes;

• 1 tsp. dill seed;

•? chili peppers;

• garlic head;

• a bunch of fresh dill.

Cooking Method:

Boil the lamb until tender.

Remove the meat, cool the broth in the refrigerator.

After the fat hardens, remove it and discard it.

Cut the meat into slices, put in a pan, put the broth on the fire.

Make a frying of chopped onions, carrots of tomatoes.

Chop the cabbage as thin as possible.

Two potatoes dipped in boiled whole broth. Salt

When the potatoes are cooked, remove them and knead with a fork.

Dip the remaining potato into the boiling liquid.

After 5-6 minutes, put fresh cabbage in the soup.

Ten minutes later add the tomato-onion fry.

After another five minutes, season the borsch with pepper, chopped greens, bay leaf, dill seed and finely chopped garlic.

Remove from heat, let it brew.

Tsar royal “Meat collection”

This recipe of soup is taken from V. Pokhlebkin's recipe book. A rich dish with a rich taste is different from the usual meat soup with a multi-component meat composition. There is no potato in these soup, meat and cabbage give thickness.


• 300 grams of beef meat;

• 250 grams of lamb;

• 150 grams of ham;

• 150 grams of chicken meat;

• 150 grams of goose or duck;

• 800 grams of sauerkraut;

• 70 grams of butter;

• two small carrots;

• two large onions;

• a small turnip;

• parsley root and greens;

• half a cup of dill;

• 1.5 teaspoons of marjoram;

• 4 bay leaves;

• six cloves of garlic;

• 15 pcs. peppercorns;

• 150 grams of sour cream.

Cooking Method:

Clean the meat in a large saucepan with half the onion, carrot, dill celery, water, cook for two hours.

One and a half hours until ready to salt the broth. Cut the meat into pieces and return to the strained broth.

Wash cabbage well, put in a pot, pour in? l boiling water, throw a piece of butter and put in a preheated 200 degree oven.

Simmer cabbage for half an hour, then shift to broth.

The remaining carrot, celery root, onions and turnips cut into thin strips.

Put vegetables in broth, stir over slow boil for 20 minutes.

Garlic thinly chopped.

Cut the greens with a knife.

Throw in the soup pepper, dill, parsley.

Try on the salt, if necessary add.

Boil the soup for another ten minutes.

Let it sit for forty minutes in a warm oven or under a thick towel.

Serve with sour cream.

King's cabinets - tricks and tips

To give shcham with potatoes thickness, you need to boil a whole potato in meat broth. Then mash in puree and return to the broth.

To give the royal soup special taste, spices must be laid in a certain sequence. Fifteen minutes before turning off the pan, throw the bay leaf and pepper, before turning off the fire - green parsley, fresh dill and garlic.

Pepper peppers before being sent to the pan must be crushed. The aroma will be delicious.

Garlic in the soup should not be overcooked. Adding chopped or crushed garlic is the last step in filling soup.

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