Rich pork broth, nourishing and fragrant, and the cabbage is fresh, thinly sliced. Well, just potatoes and onion crumble, that's all soup!
Yes, this is a classic, but you can add mushrooms, and fry a carrot with tomato. Pork is also not necessary to put a whole piece, but for a change to make meatballs.
Fresh cabbage and pork cabbage soup - general principles of cooking
• The best piece of pork for fresh cabbage soup is considered to be oily flesh with bone. It is this meat that makes it possible to cook a rich broth. The technology of cooking soup is simple, but to get a really tasty dish, you need to take into account some of the nuances.
• First boil the base for soup - broth. The meat is thoroughly washed and immersed in cold water. Place the pan on an intense fire and bring to a boil. To make the broth transparent, at the first stage you need to carefully monitor it and remove the foam. After letting it boil for 2-3 minutes, reduce the heat so that the contents of the pan only boil a little, and continue to cook, covered with a lid.
• Soup with pork is not always cooked in broth, which significantly reduces the time spent on cooking. In this case, the meat cut into small pieces is fried with vegetables and put in a pan, when the main components have reached half-cooked. Sometimes the pork is twisted in a meat grinder, and in the soup start meatballs cooked from minced meat.
• Cabbage, potatoes, onions and carrots are vegetables, without which real soup cannot be made. Carrots and onions are usually prepared by frying, which is filled with almost ready soup. You can put and raw, when cooking broth. Cabbage dipped in a pan before potatoes. If you do the opposite or lay vegetables at the same time, they will reach uneven readiness. Potatoes can boil soft, and cabbage will remain tough. • Schi do not like spices, but almost always at the end of a soup put a couple of leaves of Lavrushka and always greens. Fresh cabbage soup with pork is in perfect harmony with dill, and it can be not only fresh, but also dried.
Delicious soup with fresh cabbage and pork
Ingredients:
• rear knuckle - 500 gr .;
• five medium potatoes;
• 600 gr. fresh belochka;
• sweet pea pepper - 4 pcs .;
• a spoon of dried dill;
• refined oil;
• large bulb onion.
Preparation:
1. Washing in running water, carefully scrape the knuckle with a knife. We put in a three-liter saucepan and, gulf under the very top with water, we place on a maximum of heating. Before boiling we remove as the foam appears. Then we lower heating and we cook, without allowing to boil too strongly, one and a half hours.
2. Remove the stock from the broth and temporarily set aside to cool slightly. In boiling broth we lower the potatoes cut into cubes. Cooking before re-boiling, not forgetting to remove the foam.
3. Thin strips chop cabbage and drop it into the broth after 10 minutes. after potatoes. We continue to cook until cooked vegetables.
4. Remove the skin from the cooled shank, separate the meat from the fat and bones. Cut into small pieces, put in a saucepan with cabbage and potatoes, add allspice.
5. Grind large carrots and set to sauté in butter with onions. We bring to the golden color and immediately enter the roasting into the soup.
6. We wait for boiling, reduce the heat to a minimum and cook for about a minute. Then add the dried dill, withstand another minute for the same heat and turn off the heat.
Quick cabbage soup with fresh cabbage and pork (with meatballs)
Ingredients:
• pound neck;
• four large potatoes;
• two bulbs;
• carrot;
• fresh dill - a few twigs;
• refined oil;
• large leaf of laurel;
• a pound of white, fresh.
Preparation:
1. We wash a piece of pork in cold water, cut into large pieces and twist in a meat grinder twice, passing through the smallest grid. Grinding a second time, at the end we twist the onion head as well. 2. Add quite a bit of salt, prime it and knead. You can beat off the meat mass on the bowl, so the particles better grapple with each other.
3. From the finished mince form small balls, the size of a large walnut, and lay them on a cutting board. On a strong fire we put 2.5 liters of water.
4. Thinly chop the cabbage, cut the potatoes into cubes or cubes. Three grated carrots with a large grater, and cut the remaining onion head in half and finely cut.
5. After boiling water in a saucepan, lower the potatoes first, boil on low heat for five minutes and put the cabbage.
6. Fry the onion in a frying pan in butter until soft. Then put a carrot to it and, stirring, bring the vegetables to a light golden color.
7. Put the meatballs in a saucepan with the vegetables that have reached half-ready. With intensive heating, bring to a boil, removing from the surface of the broth var. Then again reduce the fire and cook until ready.
8. At the end of the shift in a saucepan roasting onions and carrots. To your taste we add and add lavrushka. You can put some fresh greens. Not letting it boil, we weary soup on the very minimum heat for about a minute and set aside from the stove.
Rich cabbage soup with fresh pork with tomato
Ingredients:
• pulp with brain bone - 700 gr .;
• 450 gr. potatoes;
• bulb onion;
• 500 grams of white squash;
• two medium tomatoes;
• Bulgarian pepper - 1 pc .;
• mid-size carrot;
• tomato spoon;
• vegetable, high-quality oil - 2 tbsp. l
Preparation:
1. Placing the washed meat in a saucepan, and topping up water to it, according to the usual recipe, cook three liters of clear broth. It will take about an hour to prepare it, and we will check the readiness for pulp - a sharp knife should pierce it freely.
2. While the pork is boiling, prepare the vegetables. Cut the peeled potatoes into centimeter cubes or cubes - as you like. Fill the potatoes with cold water so as not to darken, and set aside. Thinly chop cabbage, the strips should not be too long and preferably the same width. 3. Prepare a vegetable fry for soup. Thin half rings cut onion, peeled seeds from pepper in thin strips, and carrots with three large graters. Put the prepared vegetables in the pan with the heated oil, and lightly fry on low heat. When the onions lose their milky whiteness, add sliced tomatoes, and two minutes later a tomato. Mix well, remove from heat. Put a leaf of laurel in a roasting and close it with a part of vegetables.
4. Carefully remove the meat from the broth and, after placing it in a bowl, cool it so that it can be separated from the bone and cut. Put the cabbage in the pan, add the fire. Bringing to a boil, put the potatoes and pieces of boiled meat, add some salt, remove the foam. After waiting for boiling, we again lower the heating. We continue to cook, not letting it boil.
5. When the cabbage and potatoes are soft, lay out roasting in the soup, stir. Boil, do not boil for three minutes and turn off.
Fresh cabbage soup with pork and mushrooms (quick)
Ingredients:
• 250-300 gr. boneless pork pulp (neck);
• two large potatoes;
• 200 grams of cabbage;
• refined oil - 2 tbsp. l
• onion head;
• a teaspoon of natural butter;
• small carrots;
• 200 grams of fresh, preferably young, champignons
Preparation:
1. Cut the pork into large cubes, and cut the mushrooms into straws.
2. Heat up the frying pan with sunflower oil poured into it and dip into it the pieces of pork and mushrooms. Fry over medium heat for a couple of minutes, add carrots chopped into large chips, onion slices. Stew under the lid, lowering the heat until the meat is ready. At the end, spread the butter in the pan and let the pieces of meat and mushrooms lightly browned.
3. Put the pan on the fire with 2 liters. water. Having waited for boiling, we lower the chopped cabbage and in five minutes we put sticks of potatoes to it, cook vegetables until half cooked. Be sure to cover the pan and do not let boil strongly. 4. When the potatoes and cabbage are almost ready, fill the soup with roasting meat with mushrooms. Add laurel, bring to readiness.
Recipe for fresh cabbage cabbage soup with pork (without zazharki)
Ingredients:
• lean pork pulp;
• half a small cabbage head, about 500 grams;
• large carrot;
• several large potatoes;
• onion;
• three peppercorns;
• small bay leaf;
• fresh or dried dill.
Preparation:
1. Carrots and cabbage shred thin strips. Peeled potatoes cut into cubes and a half centimeters. Peel the onion.
2. In a two-liter pot of water, put the pulp and set on intense fire. In the process of boiling remove from the surface of the broth var. Then reduce the heat so that the broth is only slightly boiling, put laurel, onion and peppercorns in the pan. Cover with lid, cook the pork until soft. After that, we take out the flesh and cool it a little, cut into pieces.
3. Remove onion and Lavrushka from the broth, bring it to the boil again and start the carrot. After five minutes, put the cabbage and potatoes and cook the vegetables until softened.
4. Dip boiled meat in soup, add dill. On medium heat, we withstand two minutes, and turn off the stove.
Recipe for the simplest cabbage of fresh cabbage with pork for the multicooker
Ingredients:
• pork ribs - 600 gr .;
• onion head;
• half a kilogram of the squirrel;
• small carrot;
• two spoons of unsalted tomato;
• 3 spoons of butter;
• two small bay leaves.
Preparation:
1. Cut the edges into pieces so that each has two bones.
2. Chop cabbage into thin strips, finely chop the onion, and potatoes - in cubes. Grind carrots with a large grater or chop them in the same slices as onions.
3. Start the slow cooker in the frying program, pour vegetable oil into the bowl. When well warmed up, lower the pieces of pork and fry for a quarter of an hour. Stir regularly to stew the meat evenly. 4. Put the shredded carrots and onions in the bowl. Fry all together in the same mode for another 15 minutes. Add a tomato diluted quarters of a glass of water, stir.
5. Pour the cabbage and potatoes into the bowl for roasting, add laurel and pour water. We adjust in this way the thickness of the cabbage soup, then we add some salt.
6. We transfer the multicooker to the “Quenching” mode and, setting the timer for one and a half hours, turn it on. The lid must be closed. From ready-made cabbage we get Lavrushka and let them stand for a quarter of an hour with the lid closed.
Fresh cabbage cabbage soup with pork - cooking tricks and useful tips
• It happens that they did not have time or forgot to remove the foam before boiling. It mixed with the broth, and it dimmed, what to do? Cool the broth, and then filter through triple gauze. Such a procedure will not only lighten the soup base, but also allow you to get rid of unwanted fragments of bones.
• In early spring you can buy young cabbage. It is quite suitable for the cabbage soup, but in this case its straw is put into the broth after the potato.
• After adding greens, be sure to bring soup to a boil, so as not to sour during storage. No need to boil, otherwise the greens will cloud the broth.
