Cabbage Soup - Proven and Author's Recipes. How to cook cabbage soup: cauliflower, broccoli, kohlrabi

Cabbage Soup - Proven and Author's Recipes. How to cook cabbage soup: cauliflower, broccoli, kohlrabi

The most common recipe for cabbage soup is soup.

They have been trained in Russia for many centuries.

But besides cabbage, you can make many tasty soups from cabbage.

Cabbage soup is perfect for those who watch their figure.

Cabbage soups are suitable for baby food.

Cabbage Soup - Basic Cooking Principles

Cabbage soup is prepared from all kinds of cabbage: cauliflower, broccoli, sea, white, broccoli, Brussels, etc. No matter what sort of cabbage you use for soup, in any case, it will turn out tasty and healthy.

The soup is boiled 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 disassembled into florets. Brussels sprouts are added to the soup entirely.

Onions and carrots are crushed and passer in vegetable oil. You can add tomato paste or finely chopped fresh tomatoes to the grill.

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. Cauliflower “Light” Cabbage Soup


a glass of cauliflower;

30 grams of grated cheese;

two potatoes;


125 ml of yogurt;

olive oil.

Method of preparation

1. Disassemble the cauliflower into florets, put it in a saucepan and pour boiling water over it. Cook on low heat for about five minutes.

2. Peel the carrots and potatoes, wash them and chop them on a grater. Put grated vegetables in heated olive oil and fry, stirring constantly, until light brown. 3. Put the fried vegetables in a saucepan with cabbage, mix and cook for another ten minutes. Salt and cool slightly.

5. Pour the yoghurt into the soup, stirring constantly, sprinkle with grated cheese on top.

Recipe 2. Irish cabbage soup with bacon


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 grams of potatoes;

100 g onions;

300 g white cabbage;

700 ml vegetable broth.

Method of preparation

1. Cut bacon into small pieces. Peeled onions shred as small as possible. Peel the potatoes and cut them in small pieces.

2. Heat butter in a saucepan with a thick bottom and put onion and bacon in it. Fry everything together for three minutes.

3. Add potatoes to onion bacon and fry, stirring constantly for a couple of minutes. Now add the tomatoes in their own juice and hot broth. Mix and cook over medium heat for 15 minutes. Potatoes should be soft.

4. Chop cabbage with strips as thin as possible, and put it into the soup, and cook for another ten minutes, mixing. Salt, pepper and as soon as boil, remove from heat. Cover with lid and leave the soup for half an hour.

Recipe 3. Broccoli and cheese cabbage soup


two chicken thighs;

50 ml of vegetable oil;


three bay leaves;


a pinch of ground nutmeg;

four potatoes;

fresh parsley, onion and dill;

Broccoli - 400 g;

50 g of flour;

jar of canned green peas;

processed cheese - 200 g

Method of preparation

1. Wash the chicken thighs, put them in a saucepan and pour boiled water. Put the pot on the fire and boil. Reduce the heat and cook the meat, from time to time removing the foam, half an hour.

2. Vegetables peel. Broccoli divided into inflorescences. Rinse greens, dry and finely chop. 3. Onion crumble into half rings and fry in hot oil until transparent. Coarsely grated carrots add to the onions and fry, stirring constantly, for another two minutes. Pour half a glass of water. Stir and simmer the vegetables for another quarter of an hour. Dissolve the flour in water in a separate bowl and pour the mixture in a thin stream into the soup. Cook until thick.

4. In the broth add diced potatoes and cook it until soft. Cream cheese cut into cubes and put in the soup. Stir until it is completely dispersed in the broth.

5. Now add broccoli florets to the soup and add green peas. Put the fried vegetables, mix and add greens. Season the soup with nutmeg and put the bay leaf. As soon as the soup boils, turn off the heat and cover with a lid. After five minutes, pour in portions.

Recipe 4. Kohlrabi Cabbage Soup and Chicken Meatballs


Half a kilo 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;


black pepper;

kohlrabi - 200 g;


50 g butter.

Method of preparation

1. Peel vegetables and wash well. Celery and parsley roots, carrots and kohlrabi rub with fine straws. Onion crumble in small pieces. Cut potatoes into medium sized cubes.

2. Add seasoning, pepper and salt to minced chicken. Mix well and make small balls with wet hands.

3. In the heated oil, add onions and fry it until soft, add carrots and celery roots and parsley. Fry for three minutes, stirring regularly. Curry and mix.

4. Put potatoes and meatballs in boiling water. Boil from the moment of boiling, stirring for 15 minutes.

5. Add to the soup kohlrabi and roast vegetables. Salt and boil for three minutes. At the end sprinkle the soup with chopped greens.

Recipe 6. Mixed Cabbage Soup


three liters of broth;

150 g of pearl barley;

large carrot;


a pinch of ground ginger;


Brussels sprouts and cauliflower;


5 g cumin.

Method of preparation

1. Wash pearl barley and put it in boiling broth. Boil the barley to readiness.

2. Fry carrots and onions in vegetable oil until lightly ruddy.

3. Put the cauliflower and broccoli disassembled into inflorescences in the broth with pearl barley. Put the Brussels sprouts whole in the soup. Stir and boil until all the cabbage is ready.

4. Soup season with ginger and cumin, salt. Ten minutes later add the vegetable roast to the soup and cook another five minutes.

Recipe 6. Cabbage soup with fish and corn


small head of Chinese cabbage;

50 ml of soy sauce;

300 g salmon fillet;

150 g of tofu cheese;

a can of corn;

two liters of vegetable broth.

Method of preparation

1. Wash and wipe the salmon fillet. Cut tofu and fish into small cubes. Cabbage chop thin strips. Corn jar, open and drain the liquid.

2. Pour the vegetable broth into a saucepan and boil. Put the salmon in it and cook for ten minutes.

3. After this time, add 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. Lay out the pieces of cheese and fill it with ready-made soup.

Recipe 7. Old Bohemian Cabbage Soup


three large potatoes;


400 g white cabbage;

30 ml of vinegar;


two sausages;

50 g of fat;

30 ml of sunflower oil;

25 g sweet paprika;

50 g of flour;

2 pinches of cumin;

6 peas black and allspice;

2 bouillon cubes;

3 bay leaves.

Method of preparation

1. Chop the cabbage into thin strips. Peel the onions and finely shred. Cut the peeled potatoes into slices. 2. In a cauldron, melt the fat and fry the onion in it until soft. Season it with cumin and paprika. Stir and fry for another minute. Pour in purified water and boil. Dip the potatoes and cabbage into the boiling water. Crumble the bouillon cubes and add them to the soup. Send peppers and bay leaves here. Cook until the vegetables are soft.

3. Cut the sausages into rings and fry in sunflower oil. Put the sausages on a napkin to get rid of excess fat.

4. In a separate pan, melt the fat and fry it, stirring constantly, the flour.

5. Put the grilled sausages and fried flour into the soup. Well stir everything 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 by adding a little liquid.
  • Fried vegetables, peas, and bay leaves are added to the soup at the end so that they retain their flavor.
  • Vegetables in the soup should be cut into equal pieces.
  • Put the ingredients of the soup only in boiling water.
  • Stir the vegetables in a thick-bottomed saucepan or cast-iron pan, stirring constantly.
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