Borscht and cabbage soup are two first courses that we cook quite often. For this we use both fresh cabbage and sauerkraut. I always cook them in a large saucepan full, because this soup is delicious both freshly prepared and standing. Some even think that it tastes even better on the second day.
Today I will make cabbage soup from young cabbage. Personally, I like them fresh, straight from the heat. When you eat them, it feels like you are taking vitamins in their pure form. Therefore, I always look forward to spring and new cabbage harvests. I always make a salad with the first purchase, and always soup with the second.
If you can also buy fresh new potatoes, then this will make you even more happy. And today I also decided to make a small change to my standard recipe and will add frozen green peas. It will make the dish filling and colorful, and the appearance will be even more positive.
Apart from the added peas, the recipe is classic. It will take very little time to translate it into reality. Moreover, we will take chicken breast as the meat component. So we can do it in less than an hour. If you want more fat, use thighs, wings or drumsticks. I’m making a light soup today, so I’ll even remove the skin from a chicken breast.
Recipe for making cabbage soup from fresh cabbage
From this amount of ingredients I got 2.5 liters of soup. That is, about 5-6 medium servings. This can be taken into account when preparing products. The soup turned out to be moderately thick, although there was no spoon in it. I cooked it for two days. Store whatever is left over from the first meal in the refrigerator.
The next day the dish remains as tasty as the first. Without the slightest loss in quality of taste and appearance.
Ingredients:
- chicken breast – 500 g
- fresh cabbage – 300 gr
- potatoes – 2 pcs (250 g)
- carrots – 1 pc (80-100 g)
- onion – 1 pc (65-70 g)
- fresh or frozen green peas – 100 g
- oil for frying – 2-3 tbsp. spoons
- salt and ground black pepper to taste
- bay leaf – 1 pc.
- fresh herbs for serving
Cooking process:
Prepare everything you need.
1. Wash the chicken breast, cut into two parts and remove the skin. This is optional. If you want the soup to be more satisfying, you can leave it. You can remove it after cooking. Or you can use any other parts of the carcass that are fattier and have bones. There will be more fat from such meat.
2. Place the breast in a saucepan and add cold water, put the dishes on the fire. Bring it to a boil, add salt to the water, then reduce the heat. This will create a lot of foam. It will need to be removed so that the broth turns out transparent.
In general, you can place the meat in boiling water. Less foam will form. But in this case, the soup will not be as tasty. The chicken will not release its flavor into the broth, keeping it inside. The meat will be tasty, but the broth will be bland.
3. Cook the breast for 25-30 minutes over low heat. The water should only barely gurgle and in no case boil. Otherwise, all the foam will go into the broth, and we will not be able to see its transparency like our own ears.
4. While it is cooking, finely chop the onion. The smaller you cut it, the more invisible it will be in the dish. In addition, when chopped finely, it will release more juice into the broth. I try to cut it into cubes no larger than 0.5 cm.
5. Chop the cabbage into thin long strips. To do this, get a sharp knife. If the knife is not sharp enough, you will not be able to cut finely.
6. It is better to grate carrots to prepare Korean salads. The straw will turn out very thin, even and neat. I like it this way more than grated on a regular grater. The appearance of the finished dish is more aesthetic.
We have some potatoes left, but we won’t touch them for now so that they don’t darken ahead of time.
Low calorie broccoli soup
Broccoli, as one of the varieties of cabbage, is a storehouse of useful microelements. Housewives love to prepare soup with her participation, as the dishes always turn out tasty and light.
Ingredients:
- 3 liters of water.
- 0.5 kg chicken.
- 0.5 kg of broccoli.
- 150 g rice.
- 90 g carrots.
- Leek.
- Bay leaf, herbs, salt.
Chop the chicken into pieces and place in a pan with water. Bring to a boil and cook for an hour with bay leaf. After a while, chop the carrots and add to the meat. We also add one stalk of leek here. Cook for another 15 minutes.
Remove the onion and bay leaves from the pan, add rice and broccoli. Cook until the rice is ready. Season the finished dish with herbs and seasonings.
The soup is recommended for children and people with gastrointestinal problems.
Ingredients:
- 600 g tomatoes.
- 100 g of onion.
- 300 g broccoli.
- Celery greens.
- Half a glass of milk.
- 40 g flour.
- 80 ml vegetable oil.
Boil broccoli umbrellas in 1.5 liters of water until tender. Remove the finished cabbage and leave the broth.
Chop the tomatoes and place in a frying pan. Add chopped onion and celery greens. Stew the products for 15 minutes. Puree the finished roast together with broccoli in a blender. Transfer the pureed mass into the broth. Add salt and simmer for five minutes. Then pour in hot milk, add herbs and bring the soup to a boil.
We suggest you familiarize yourself with the Diet only oranges and eggs
Fresh cabbage soup with chicken - classic recipe
1. Go to the stove and put the frying pan on the fire. When it warms up, pour oil into it. Adjust the quantity yourself. Add more and the soup will become fattier, and vice versa. There is no need to heat the oil too high to avoid charring the onions.
2. Place onion cubes in a bowl. Fry it over medium heat until soft and translucent, stirring frequently. This usually takes 2-3 minutes. Try not to overcook it. Otherwise, when it gets into the soup, it won’t look pretty. Floating brown onions are not a good look.
3. Next, place the grated carrots in the frying pan.
You can reduce the heat slightly and simmer the vegetables while stirring for about 5 minutes.
4. And while all this is fried and steamed, cut the potatoes into strips. I also cut it smaller to retain more of the healthy stuff in the vegetables.
5. Meanwhile, the chicken has cooked. It should be removed using a slotted spoon. Place on a plate and let cool. There are two options for how to deal with it. You can cut it into pieces convenient for serving and send it back to the broth. Or you can cut it and leave it. Subsequently, when serving to each person, place the pieces in a bowl. I choose the second method.
6. Assess the condition of the broth. If there are remnants of foam in it, which has not been completely removed and it itself is slightly cloudy, then it should be strained through 3-4 layers of gauze lined in a colander.
There is no need to strain the clear broth. You can immediately send chopped cabbage and potatoes into it. Bring the broth to a boil. Try it for saltiness. If necessary, add the required amount. Cook the vegetables over medium heat under a slightly covered lid for about 15 minutes until the potatoes are done. Young cabbage will definitely be cooked during this time.
If you cook cabbage soup from fresh winter cabbage, it may take a little longer to cook than potatoes. Therefore, its cooking should be treated individually.
The basic principle is that both vegetables must be completely cooked to proceed to the next step.
7. When this happens, add the onions, carrots and all the oil that is in the pan to the pan.
Let it boil again.
Immediately add green peas. It can be either fresh or frozen. Both do not require long cooking, since they are soft in themselves.
8. You can add bay leaf and ground black pepper. But you should know that by adding a second one, the broth will darken slightly. This is why you should not add a mixture of spices and chopped herbs to the soup. If you want to have a clear, light broth, then add pepper to taste directly into the plate with the first one.
9. Do not cover with the lid, and cook over low heat for 5 minutes. The broth should only bubble slightly. Then turn off the heat, cover the pan tightly with a lid and let it brew for another 5 minutes.
Meanwhile, chop fresh herbs, put sour cream on the table, cut black and white bread.
Pour the soup into bowls, add a few pieces of chicken each and sprinkle with fresh herbs. If desired, everyone can add their own sour cream. Also, don't forget to put a salt and pepper shaker on the table. In case someone needs it.
Eat the soup hot. Although, it must be said that in summer it can be eaten cold. Since it is not too greasy, it is also good and tasty when cooled.
Soup "Kapustnyak"
You will definitely like this soup. It is indescribably tasty and satisfying, truly home-cooked. The cost of the ingredients is very low, and the soup lasts a long time, so it is a very tasty, economical option for the first hot course.
Ingredients:
- potatoes – 5 pcs.;
- legs (chicken) – 400 gr.;
- carrots – 1 pc.;
- onions – 2 pcs.;
- flour – 1 tbsp. l.;
- paste (tomato) – 2 tbsp;
- millet – 200 gr.;
- spices - to taste.
Preparation:
We put water with meat and one peeled onion on the fire. Don’t forget to remove the foam; after it has been removed, add spices to taste. Cook over low heat until the broth is ready.
Chop onions and carrots and fry in a frying pan with vegetable oil. Add tomato paste and flour, fry until the paste acquires a dark shade.
After preparing the broth, take out the meat and set aside separately to cool. Add the cereal to the broth and continue cooking for about 15 minutes.
Add the contents of the frying pan to the broth with cereal, add cabbage. Continue cooking over low heat.
The meat has cooled down, now it can be cut into pieces and added to the soup. Sprinkle the soup with herbs and spices to taste. Continue cooking for about 20 minutes.
Remove from heat and let our soup steep for 15 minutes.
Bon appetit!
Video on how to cook cabbage soup from fresh cabbage
I hope that after reading the recipe you realized how quickly and simply our light, delicious soup is prepared. So that you have no doubt that cooking it is not at all difficult, we made this video for you to watch.
The main thing to pay attention to when cooking is that the soup should be cooked over moderate heat. The broth should not bubble or jump out of the pan. From such activity the dish turns out not transparent and often even cloudy. Also, do not overcook cabbage. Some of its freshness and crispness should be preserved.
Follow all the rules and you will certainly get a real Russian soup, which is so loved by the people. You can cook it in a real classic way and don’t add peas. Or, on the contrary, you can replace it with mushrooms. Cabbage soup with fresh wild white or chanterelles is very good.
When we collect them in the summer, I definitely cook with them. And there is such an aroma in the kitchen that everyone runs there even before the dish is ready.
I hope you liked the recipe and will continue to cook according to it. If you have never tried to make this yourself, then be sure to create something delicious for dinner. You will succeed the first time. And I want to thank everyone for your attention. Also thank you all so much for your likes. Write in the comments if everything worked out, share your cooking secrets. Let's cook and eat delicious!
Bon appetit everyone!
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Cooking cutlets
Let's use the recipe for second courses with white cabbage and prepare healthy vegetable cutlets that will help diversify our regular diet a little. Wash the potato tubers well and place in a saucepan. Fill the pan with water and put it on the stove to cook. After twenty-five minutes, drain the boiling water from the pan and leave the potatoes to cool. Next, to prepare the second dish of white cabbage, you need to take a large saucepan, fill it with water and bring to a boil.
When the water boils, pour salt into the pan and place the cabbage cut into quarters into it. Cook over medium heat for fifteen minutes. Then place the boiled pieces of cabbage in a colander so that the water can drain. Peel the cooled potatoes. Separate the garlic and onions from the husks and chop them into cubes with a sharp knife. Then place them in a hot frying pan and fry in oil for four minutes.
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Next, all the ingredients for the second course of white cabbage must be passed through a meat grinder. Sprinkle the resulting mass with ground pepper and salt. Mix the crushed ingredients with spices into a homogeneous mass. Subsequently, according to the recipe for second courses of white cabbage (photo attached), form cutlets from this mass with your hands. Roll them in breadcrumbs. Now fry the cutlets in a frying pan in refined oil for three minutes on one side and the other. You can serve this white cabbage dish with boiled fluffy rice and sauce to taste.
Step by step recipe
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One of the delicious dishes made from white cabbage is savory jellied pie. It is quite simple to prepare. And it will take less than half an hour to prepare it. To begin, generously grease the springform pan with butter and cover the bottom and walls with baking parchment, which should also be greased with butter. First you need to prepare the dough. And to do this, sift wheat flour through a mug-sieve into a bowl. Add baking powder and salt to the flour. Mix all dry ingredients for the dough well.
Then first pour kefir into the dry mixture and stir, and then the oil. Again, stir well with a wooden spoon until the mixture reaches a consistency similar to thick sour cream. Set the dough aside for a while and start filling. Separate the head of cabbage from several outer leaves and cut into several pieces. Cut into thin strips. Place the chopped cabbage in a large container. Now you also need to prepare the dill and parsley. First, you must rinse them well and remove excess water, shaking the greens in your hand. Then, finely chop it, add it to the container with the cabbage.
