Lean cabbage soup from fresh cabbage step by step. Recipe for lean cabbage soup from fresh cabbage

Lenten cabbage soup is a dish simple and complex at the same time. Simple - because no exotics are expected in the recipe, complex - because in the preparation of cabbage soup you must adhere to certain rules so that instead of a fragrant dish you don’t get an incomprehensible brew. Lenten cabbage soup is prepared from fresh or sauerkraut, and already at this stage it is important not to confuse the order and time of laying certain products.

Lenten cabbage soup from fresh cabbage is prepared simply - in a boiling broth, put in turn, bringing to a boil and boiling for 5-7 minutes, chopped vegetables in the following sequence: potatoes, cabbage, roasted onions and carrots. For beautiful orange droplets of oil on the surface of the cabbage soup, add 1 tbsp. fried tomato paste. In lean cabbage soup, you can add crushed garlic, chopped hot red or green pepper, freshly ground pepper or dried herbs to taste. For For owners of multicookers, cooking cabbage soup generally comes down to the process of cleaning and chopping vegetables, since the “Stew” mode involves laying all the products at the same time and languishing for 1-1.5 hours. At the same time, all products are miraculously not digested, retain their shape and color, and the taste of ready-made cabbage soup resembles grandmother’s cooking from a Russian oven ... True, frying, if you need it, you will have to cook separately and add it to cabbage soup 5 minutes before the signal for the end of the mode.

Bon Appetit!

Larisa Shuftaykina

Lenten cabbage soup from fresh cabbage is a traditional Russian dish. national cuisine. They can be cooked even without meat - they will be very tasty. The recipe for such cabbage soup will come in handy during Lent. And in the cold summer, they perfectly satisfy hunger.

Shchi from fresh cabbage with tomatoes

Ingredients

400 gr. cabbage;
600 gr. potatoes;
150 gr. carrots;
100 gr. white onion;
100 gr. fresh tomato;
1.5 l. water;
35 gr. vegetable oil;
15-20 gr. garlic;
30 gr. dill greens;
salt and pepper - to taste.

Cooking

We take a pan with a volume of more than 2 liters. Pour water and set to boil.
We do not waste time and prepare vegetables for laying. Cabbage will go into the water first. We cut it into medium-sized squares and leave it on the cutting board, wait for the water to boil.
Peel and cut potatoes into large cubes. In order not to darken - fill with water.
We clean the onion and chop it in half rings. Chop carrots into medium cubes.
In tomatoes, we cut the skin crosswise in the upper part and scald with boiling water. Then immediately dip into cold water and take it out right away. Remove the skin and cut them into slices.
We throw cabbage into boiled water and leave to cook for 3-4 minutes. Cook for another quarter of an hour, adding potatoes.
Meanwhile, simmer carrots and onions until soft. Add tomatoes and simmer a little more already under a closed lid.
As soon as the potatoes become soft, add the passivated vegetables to the pan. Season with salt and spices to taste. Cook until tender (about 10-15 minutes).
Finely chop the garlic and chop the herbs. Mix them together and add some salt.
Pour cabbage soup into plates, serve with black bread and garlic greens. It can be immediately added to the plates, or you can put it on the table in a separate plate so that everyone can add as much as they want.

You can cook such cabbage soup with tomato paste if you don’t have fresh tomatoes on hand.

Ingredients

carrots - 120 gr. (of which 30 gr. for broth);
leeks (white part) - 50 gr.;
celery root - 60 gr. (of which 20 gr. for broth);
Bulgarian pepper - 90 gr.;
potatoes - 150 gr.;
White cabbage- 300 gr.;
tomatoes - 150 gr.;
garlic - 20 gr.;
white onion - 35-40 gr. (for broth);
black and allspice peas - 5 gr. (for broth);
cloves - 2 gr. (for broth);
vegetable oil - 50 gr.;
table salt - to taste.

Cooking

Cooking vegetable broth. We take about 2 liters of water. Add carrots, celery root and parsley, onion (cut crosswise). We also add spices - cloves and peppercorns. For a richer taste of the broth, you can add cabbage stalk, celery stalks, dill and parsley. The more vegetables you add to the broth, the tastier and richer your cabbage soup will be.
Cook on a very low heat for about an hour. Do not allow a vigorous boil, otherwise the broth will be cloudy.
After the broth is cooked, it must be filtered so that the boiled vegetables do not get into the cabbage soup. They are no longer suitable for this.
While the broth is cooking, you can prepare vegetables for cabbage soup. Thoroughly wash and clean.
We remove the skin from the tomato, making it a “contrast procedure” - first into boiling water, and then into cold water. So they clean up without problems. You can chop finely with a knife or grate on a coarse grater - as you like.
We chop the cabbage into small strips, chop the carrots and celery into strips, cut the potatoes into cubes, as for frying. We chop the leek in quarter-rings, rub the garlic on a fine grater or press it with a special press.
Saute carrots and celery in a frying pan until half cooked. Then add the leeks to the pan and simmer for another 5 minutes. Remove from the stove.
Put the potatoes in the broth and boil again. Season with salt to taste.
shredded bell pepper add to the frying - cook for another 5 minutes.
Then we throw cabbage into the pan and cook until the vegetables are ready. Shchi according to this recipe will be thick. If you want to make them more liquid - add water and spices or reduce the amount of cabbage.
At the end of cooking, add tomatoes and after boiling, boil for another 5 minutes.
Remove the cabbage soup from the stove and add the garlic. Close the lid and let it brew for at least another quarter of an hour.

These soups can be served either hot or cold. Put finely chopped greens on the table. If you want, add sour cream too.

Ingredients

1 kg. white cabbage;
500 gr. mushrooms (champignons);
300 gr. white onion;
30 gr. wheat flour;
50 gr. vegetable refined oil;
bay leaf, parsley, peppercorns.

Cooking

Wash mushrooms and cook in two liters of water for a quarter of an hour.
Drain the mushroom broth into a separate container, and slightly sauté the mushrooms in a frying pan, adding vegetable oil.
Add the onion to the mushrooms and continue to fry until the onion is soft. Then we throw chopped cabbage, bay leaf and finely chopped parsley into the pan. Let the oil soak in a little while stirring. Then add a little water and continue to simmer until the cabbage is soft.
In a separate frying pan, fry the flour until brownish and add to the frying pan with mushrooms and cabbage. Stir and simmer a little more.
Pour the mushroom broth into the pan and let it boil. Reduce the heat and pour the frying pan out of the pan. Stir and keep on fire, not allowing to boil. Stir occasionally so that it doesn't burn.

This recipe is found in the monastic books of the Valaam Monastery in the section "Recipes for Lent".

The recipe for classic cabbage soup involves the use raw vegetables that are not heat treated. But if, nevertheless, the vegetables are pre-passivated, then the dish will turn out to be more tasty and rich.

Lenten cabbage soup with fresh cabbage - the best recipe summer cold first course. But if you want to add calories, you can serve them with sour cream.

Shchi is prepared at any time of the year, lean and in meat broth. They can be served both hot and cold. Find your recipe - and your whole family will be full and satisfied.

Good day, dear readers of my blog! Have you tried cabbage soup without meat? The lean version of the soup is just as tasty, and some people prefer it even more than the meat one. The dish is ideal for fasting, as well as those who adhere to a vegetarian or dietary diet. Depending on the set of ingredients, the calorie content per 100 grams is only 20 kcal. The benefits are obvious - the dish is easily digested and satiates well.

You can cook lean cabbage soup from both fresh and sour cabbage. Perhaps the only thing that can replace it is sorrel.

It gives the soup a bright unique note. To make it more satisfying, add mushrooms or beans. If, on the contrary, you want to reduce calories, cook soup without potatoes. Interestingly, the ingredients in the recipes are similar, but various ways their processing each time gives the taste its own special touch. Try it and share in the comments which option you liked the most.

Classic cabbage soup recipe without meat

I especially like to cook this recipe when the young vegetables arrive. It turns out an incomparable summer taste. I even try to use unrefined oil - with the smell of seeds. I hasten to please those who calculate how many calories are in a dish. The soup is very light (only 23 kcal), but at the same time nutritious. And with winter stocks of vegetables it turns out also good!

Prepare for the recipe:

200 g potatoes;
1 onion;
1 carrot;
½ head of cabbage;
2 tbsp tomato paste;
1 tsp Sahara;
2 cloves of garlic;
1 bay leaf;
2-2.5 liters of water;
spices and salt - to taste;
2-3 tbsp sunflower oil.

How to cook:

1. Cut potatoes into cubes. Finely chop the onion. Put the potatoes, half the chopped onion in a saucepan, pour in the water and put on the fire. Wait until it boils and remove the foam. Reduce heat to low and simmer until potatoes are tender.

2. Grind carrots on a large grater. Fry the remaining half of the onion and carrots in sunflower oil until soft.

3. Dilute tomato paste in 100-150 ml of water and combine with onions and carrots. Salt a little, add sugar and simmer for 4 minutes. Chop the garlic, put to the vegetables, mix and turn off the heat.

4. Shred the cabbage and transfer to a bowl with potatoes. Send the contents of the frying from the pan here. Add your favorite spices or herbs, bay leaf. Stir, and when it starts to boil, reduce the heat. Then sweat for 5-6 minutes, turn off the stove and let it brew for 15 minutes under a closed lid.

Step 1: prepare the ingredients.

To begin with, we put a kettle with a liter and a deep saucepan with 2.5–3 liters of purified water on medium heat, let them heat up. At this time, with the help of sharp kitchen knife peel potatoes, onions, carrots and garlic. We get rid of the cabbage from the upper, always damaged leaves, lettuce pepper from the stalk and gut it from the seeds. After that, we wash these vegetables together with tomatoes, as well as fresh herbs, dry them with paper kitchen towels, put them in turn on cutting board and continue to prepare. We cut the potatoes into cubes ranging in size from 1.5 to 2 centimeters, throw them into a bowl with cold running water and leave in it until use, so as not to darken.

Shred the cabbage into strips 5-6 millimeters thick.

Grind carrots on a medium or large grater. Onion- cubes, half rings or quarters 1 centimeter in size.

We chop sweet salad pepper in the same way as the previous product, or into strips.

Finely chop the garlic and fresh dill or parsley.

Then we make a cross-shaped incision on each tomato, put them in a deep bowl, pour boiling water from the kettle and leave it in it for 40-60 seconds. After that, we immediately move the tomatoes into a bowl with ice water, cool, dry, remove the skin from them and chop with any convenient way, for example, also cut into small cubes or grind to a puree state in a stationary blender. Then we put the rest of the products that will be needed to make the soup on the countertop, and proceed to the next step.

Step 2: prepare lean cabbage soup - stage one.

While we were engaged in slicing, the water in the pan boiled, we throw chopped potatoes and cabbage into it. As soon as the liquid begins to gurgle again, season the vegetables with a bay leaf and cook for 20 minutes, stirring occasionally with a slotted spoon.

Step 3: prepare vegetable dressing for lean cabbage soup.

At this time, turn on the adjacent burner on medium heat and put a pan on it with two tablespoons of refined vegetable oil. After a few minutes, dip the chopped onions and carrots into the heated fat and sauté them until soft and light golden brown for about 4–5 minutes, stirring vigorously with a wooden or silicone kitchen spatula.
Then add sweet lettuce peppers to these vegetables and cook everything together again. 5 minutes. After that, we send either slices of tomatoes or mashed potatoes into the pan and simmer the dressing over moderate heat 10 minutes, periodically loosening so as not to burn.

Step 4: prepare lean cabbage soup - stage two.

So we have come to the almost final stage of preparing the soup, we put the vegetable dressing in a pan with boiled potatoes and cabbage. Season the food with garlic, half chopped herbs, salt, black pepper, bay leaf and mix everything gently. Bring the liquid to a boil again and reduce the heat to a level between the smallest and medium. We cover the fragrant dish with a lid, so that a small gap remains, and cook it again 7–10 minutes. Then turn off the stove and insist cabbage soup for about 10 minutes, after which you can start tasting!

Step 5: serve lean cabbage soup.

Lenten cabbage soup, after cooking, insists for a short time under a covered lid, then, using a ladle, pour the soup in portions into deep plates, crush each with two or three more pinches of fresh herbs, season with lean mayonnaise and put on the table along with bread, crackers or toast. Refresh such a simple lunch can vegetable salad, marinades and pickles. Cook with love, and Fasting will be a joy!
Bon Appetit!

Very often, cabbage soup is boiled with millet or rice, before using the selected cereal, it is sorted out, washed and put in boiled water along with potatoes and cabbage;

Sometimes sweet tomato paste or sauce is used instead of fresh tomatoes;

Optionally, along with onions and carrots, you can fry fresh finely chopped edible mushrooms of any kind, they will give the soup a more spicy aroma and rich flavor;

The recipe contains the simplest spices, but their set can be varied based on your own taste preferences, supplementing it with any spices, as well as dried herbs, which are ideal for the first hot vegetable dishes.

Today, for the first time, I have lean cabbage soup with fresh cabbage. This is one of the easiest and fastest soups to make. The products included in its composition are almost always in my refrigerator and they are not expensive. Shchi is also a very healthy soup, especially since the vegetables from which it is prepared will bring no less benefit when boiled than when raw.

Carrot rich in beta-carotene, which is absorbed in a boiled vegetable 5 times better than in raw. It helps protect our body from aging, atherosclerosis, eye diseases and even cancer. In addition, boiled carrots have 3 times more antioxidants than raw ones. Boiled carrots are easier to digest and therefore it is useful for people suffering from various diseases of the digestive system and constipation to use this root crop in processed form.
Tomatoes contain a lot of lycopene, which is a strong antioxidant that prevents the formation of malignant tumors, the development of diseases of the heart and blood vessels. It is better absorbed from boiled tomatoes, and therefore eating tomato paste, sauces, ketchup and stewed tomatoes is healthier than eating them raw.
Cabbage after a short heat treatment also increases its beneficial features. But if you cook it for more than 30 minutes, the content of carotene and antioxidants in cabbage drops sharply. It also has the ability to remove excess cholesterol, dissolve gallstones and improve the functioning of the heart muscle.
Potato contains a lot of potassium, which helps to remove excess water from the body. In boiled form, it is an indispensable source of starch, which has a beneficial effect on digestion. Periodic consumption of boiled potatoes has a positive effect on the health of the human body. But do not abuse it, as potatoes are a high-calorie product.

Thus, lean cabbage soup with fresh cabbage has a beneficial effect on the processes of digestion, is easily absorbed by our body and carries a supply complex carbohydrates, vitamins, micro and macro elements, and also successfully satisfy the feeling of hunger. Moreover, cabbage soup is a very low-calorie soup.