Being one of the most ancient recipes for the first course, cabbage soup is very popular in modern cooking. This soup is interesting in that it can be cooked both in meat broth, and in mushroom or water. For its preparation, both fresh and sauerkraut are used.
There are a lot of recipes according to which you can cook classic or original cabbage soup. Today we will look at cabbage soup recipes, which are ideal for fasting people, vegetarians or just lovers of light food.
Basic soup recipe
Since this recipe does not include meat, the cooking process is greatly simplified. After all, we will not need to cook the broth, and this, you see, is the most time-consuming process. We will prepare our soup from fresh cabbage. Thanks to this, our dish will have a more delicate taste than sauerkraut soup. In addition, the benefits of such food are also greater, since even boiled fresh cabbage retains almost all of its nutritional properties.
- 300-400 grams of fresh white cabbage;
- one carrot;
- one or two potatoes;
- one small onion;
- 1 st. a spoonful of tomato paste;
- 2.5 liters of water;
- salt, black pepper, spices.
The process of cooking cabbage soup begins with the preparation of vegetables. While we are washing and peeling vegetables, we will put water on to warm up. Three peeled carrots on a coarse grater.
Cut the onion into a medium sized cube.
We also cut the potatoes into medium-sized or large cubes.
While the water is heating, fry the carrots and onions in a heated frying pan, add the tomato paste, season and let the mass simmer a little.
We chop fresh cabbage, as for borscht.
As soon as the water boils, we send the potatoes into it. Let it boil for about five minutes, and throw fresh cabbage into the pan. The soup must be seasoned with spices. And after fifteen minutes, add the fried carrots and onions to it.
After that, leave the pan on low heat for about 5-7 minutes.
After that, cabbage soup without meat can be served at the table. Their taste will be even more interesting after the soup is infused for several hours.
Shchi in Italian
Yes, we are used to the fact that this is a traditional Russian soup. But in Italy they also cook fresh cabbage soup, very reminiscent of our cabbage soup. This recipe is interesting in that the meat in it is replaced by white beans, which add nutrition to the dish. But not only this italian recipe different from ours. There are some other small differences. The recipe itself is very simple.
Prepare the necessary products:
- 300 grams of white beans;
- 300 grams of fresh cabbage;
- 3-4 cloves of garlic;
- 1-2 bulbs;
- 3-5 art. spoons of olive oil;
- 2-3 liters of water;
- spices, bay leaf;
- crackers.
The beans must be pre-soaked. We put water in a saucepan to heat on fire, and we ourselves prepare the rest of the ingredients. For this recipe, be sure to take fresh cabbage, which we will need not to chop, but cut into cubes. Peel the onion and garlic and chop quite finely. When the water boils, we send the beans into it. Then cook until done.
After that, we take out the beans, grind half of it with a blender in mashed potatoes, and set the rest aside. In a heated pan with olive oil fry the chopped onion and garlic, then add the cabbage and fry over low heat. Do not forget to salt and pepper the dish. Simmer the vegetables in a pan for about 15 minutes, stirring occasionally. To prevent the mass from burning, you can add a little broth from the beans.
After this time, add the grated beans to the vegetables and fry everything together for about 3 more minutes. After that, the resulting frying is sent to boiling bean broth, cook the soup for about 15 minutes. At the end of cooking, put the whole beans in the cabbage soup, add the bay leaf. Serve such cabbage soup along with toasted crackers in the oven.
Variant with lentils
The absence of meat in the soup can be replaced with mushrooms or legumes. We have already considered the recipe with beans. Now I propose to get acquainted with the process of preparing lentil cabbage soup. This soup is good not only for its great taste, ease of preparation, but also for its low calorie content. It is perfect for a lean table, as well as for those people who take care of their health and their figure.
Now lentils are not at all difficult to get. You can use both green and red lentils. Therefore, all the products needed for this dish are very easy to prepare.
We will need the following ingredients:
- 200 grams of lentils;
- 300 grams of fresh cabbage;
- one carrot;
- one onion;
- 3 potatoes;
- one bell pepper;
- 2 cloves of garlic;
- 1 st. a spoonful of ketchup or tomato paste;
- ground paprika;
- coriander;
- salt;
- Dill.
First of all, let's heat up the water. While it boils, prepare the vegetables. Finely chop the onion and carrot. We shred the cabbage so that we get a thin straw. When the water boils, we send the potatoes chopped in advance into it. Cook it for five minutes, and then send the lentils. Although these two components can be put into water at the same time.
While the potatoes and lentils are cooking, fry the onion and carrots in a pan with vegetable oil, season and add ketchup or tomato paste. Let the vegetables cook a little. When the potatoes are almost ready, we send chopped cabbage to the soup, fry and cook for 10-15 minutes. Add salt, paprika and a little coriander to taste. It will give the dish a special piquancy.
The readiness of the soup is checked by whether the potatoes and cabbage are ready. As soon as these vegetables are cooked, you can turn off the fire. It is advisable to let the stew brew a little. You can serve such a simple, but rather original soup, sprinkled with chopped dill.
So, tasty and nutritious cabbage soup can be cooked and replaced with mushrooms, beans or lentils. Such a light and healthy soup is suitable for a lunch menu in any family. Cook according to any of the above recipes and enjoy your meal!
Lenten cabbage soup from fresh cabbage is, of course, not a new dish, but well-known and widespread. Nevertheless, the recipe is always relevant, because even non-fasters often cook this delicious vegetable broth with great pleasure.
Previously, cabbage soup without meat was necessarily cooked with beans, which made the first dish more rich and thick. We will consider a modern variation, where fresh beans are replaced with canned ones, which significantly reduces cooking time.
Ingredients per 3 liters of water: 
- White cabbage- 200 g;
- carrots - 1 pc.;
- bulb - 1 pc.;
- potatoes - 3-4 pieces;
- tomato paste - 2-3 tbsp. spoons;
- canned beans - 1 can;
- vegetable oil - 2-3 tbsp. spoons;
- garlic - 2-3 teeth;
- dill - a small bunch;
- salt - to taste.
Lenten soup from fresh cabbage recipe
How to cook cabbage soup without meat
- We put a pot of water on the fire, bring the liquid to a boil. At this time, cut the peeled potatoes into medium-sized cubes.
- Thinly chop white cabbage.
- Place potato slices in boiled water.
- Next we send cabbage to the broth. We wait for it to boil again, and then, having covered the pan with a lid, boil the broth for 15-20 minutes.
- Without wasting time, prepare the rest of the ingredients of the first course. Finely chop the onion, carrots with three medium chips.
- We make tomato and vegetable dressing. Heat oil in a frying pan and sauté onion until translucent (about 3 minutes). Next, add carrot chips. In the resulting vegetable platter, spread the tomato paste and pour a couple of tablespoons of hot broth. Spicy lovers can also add a few rings of hot chili peppers to the dressing.
- Simmer the carrot-onion mixture under the lid for about 10 minutes. Then we shift the tomato dressing to the broth. Lean cabbage soup from fresh cabbage will immediately turn into a beautiful, rich orange-red hue. Bring to a boil, boil for 2-3 minutes over low heat, and then take a sample, salt the broth to taste.
- Since we are using already soft beans, it should be added to lean cabbage soup without meat at the final stage. Having opened the jar and drained the excess liquid, we send the beans to the almost ready broth. Once again, we are waiting for a boil.
- Last add the chopped greens and chopped garlic cloves. We take it off the fire. Cover with a lid and let the broth brew a little.
- Since our cabbage soup is lean, we serve the dish without sour cream / mayonnaise. We supplement the thick vegetable broth with slices of fresh bread or donuts.
Finally, a little advice: if someone from the household still insists on the meat version of cabbage soup, a piece of beef can be boiled in a separate pan, adding to the plates when serving. Good appetite!
Lean cabbage soup from fresh cabbage without the use of meat is quite simple to prepare. It will take a minimum of food and time to prepare a delicious soup for the whole family for a homemade dinner. In the warm period of time, all markets and supermarkets are overflowing with vegetables, thanks to this, we will prepare cabbage soup from fresh cabbage. Due to lack meat products The soup is light and low in calories. So what's for the lovers proper nutrition This first course is a godsend. Shchi can be cooked both old and young fresh cabbage. But it should be noted that young cabbage will cook almost twice as fast as the old one.
Ingredients
- Water 3-4 l;
- Onion 210 g;
- Carrots 210 g;
- Potatoes 600 g;
- Fresh cabbage 600 g;
- Dill 1 bunch;
- Vegetable oil 25 g;
- Salt - 1 tsp;
- Ground black pepper;
- Bay leaf 2-3 pcs.
Cooking
First of all, as in any soup technology, we will prepare the potatoes. In the meantime, collect water in a suitable saucepan and send it to the fire. Water must be boiled. Peel the potato tubers from the skin, rinse in running water. Cut into small pieces and send to boiled water. Bring the potatoes to a boil and cook for 10-15 minutes.
Clear onion. Cut into small cubes. Send to a frying pan with hot vegetable oil. Fry, stirring with a spatula, until the onion pieces become softer. Browning is not necessary, although you can fry a little - this is not for everybody.
Peel the skin off the carrots using a vegetable peeler or knife, whichever is more convenient for you. Rinse and dry off excess moisture. Grate on a coarse or medium grater. Add to soft onion. Stir and fry until all vegetables are soft.
Rinse fresh cabbage under running cold water, shake off excess moisture. Cut into thin strips or chop on a special shredder. Add cabbage strips to the cooking pot, mix. At this step, you can supplement the soup with bell peppers, tomatoes. Boil 10-15 minutes after boiling.
As soon as the cabbage becomes softer, add the fried vegetables, bay leaf, salt, black pepper. Stir and cook for about 7-10 minutes more after boiling.
Rinse fresh dill, finely chop. Use any greens of your choice. Dip the chopped greens into a saucepan. Stir and boil. Boil for 1-2 minutes and turn off the heat. Cover with a lid and leave to brew for 10-15 minutes.
Lenten cabbage soup from fresh cabbage is ready. Pour into dinner plates and serve with fresh bread, sour cream, herbs and vegetables.
If you want lean cabbage soup to become more satisfying, then add mushrooms or beans to them. Beans can be boiled together with other vegetables, or canned. You can use a variety of mushrooms for cabbage soup, the simplest option is champignons or oyster mushrooms, and the most delicious lean cabbage soup will be obtained with porcini mushrooms.
Previously, we offered a delicious recipe.
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 immediately take out. 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.
- Add chopped bell pepper 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.
