Young cabbage is one of the first "ground" vegetables that appears on our shelves in the spring.
This product is not cheap, but it is almost priceless in its properties.
Fresh cabbage soups are easy to prepare and assimilate, the good compatibility of the vegetable with various products allows you to create dozens of dissimilar recipes for the most demanding tastes.
Fresh cabbage soup - general principles of preparation
• Soups from fresh cabbage can be prepared on broths, fish and meat broths. It is added to almost all types of dressing soups: cabbage soup, borscht, dairy vegetable soups, mushroom, etc.
• Fresh cabbage for soups is suitable for both young and late. Cabbage soups can also be boiled from its leaves, which are commercially available in early spring.
• The first leaves must be removed from cabbage heads before the shredder, they are washed well and only after that they are shredded. In late autumn varieties, a stalk is cut, and early fresh cabbage is chopped along with it.
• White cabbage is dipped in soup with potatoes, and young eight minutes after it.
• At the end of cooking, spices and spices are added to soups. Add kvass to Moldavian soup.
• Serve this first course not only with ice cream and sour cream, but also with other dressings, taking into account the type of soup being prepared and your taste.
• After cooking, the first dish would be very good to insist for a quarter of an hour, so that all spices and spices evenly disperse in the soup.
Fresh Cabbage Soup - Milk Cabbage Soup
Ingredients:
• 400 grams of chicken;
• onion;
• one carrot;
• stem celery - 1 pc.;
• three potato tubers;
• 1 bell pepper;
• dried parsley - 1 leaf;
• 200 grams of fresh cabbage;
• 200 ml of milk;
• two garlic cloves;
• a small pinch of sugar;
• greenery.
Cooking method:
1. Lightly fry small pieces of chicken in melted butter in a pan.
2. Add to the meat coarsely grated carrots, diced celery with onions and fry vegetables for at least ten minutes.
3. Put centimeter cubes of potatoes to the fried vegetables and pour all 300 ml of water. Simmer on moderate heat until potatoes are cooked.
4. Chop the young cabbage, pulp of sweet pepper, and add them to the pan. Cook for a quarter of an hour, pouring the same amount of water.
5. Pour milk into cabbage soup, add sugar, add a little salt and bring the soup to a boil.
6. Remove from heat, add bay leaf, crushed garlic cloves, greens. Close the lid and let the milk dumplings brew.
Fresh cabbage soup with mushrooms
Ingredients:
• 400 gr. fresh medium-sized champignons;
• 600 grams of cabbage;
• large onion;
• a pound of potatoes;
• 50 grams of "Creamy" margarine.
Cooking method:
1. Fry the boiled mushrooms, sliced with thin longitudinal plates, fry until light brown in a frying pan in oil, spread over a small fire.
2. Transfer the mushrooms to the pan and pour one and a half liters of mushroom broth in which they were cooked.
3. Dip the mushrooms cut into medium-sized slices of potatoes, boil quickly and cook for seven minutes.
4. Add finely chopped, fresh cabbage, cover after boiling, and continue cooking.
5. After five minutes, dip the onion, sliced in half rings, into the soup, and bring it to readiness.
6. At the end of cooking, pepper to your taste, salt and sprinkle with herbs.
Fresh Cabbage Salmon Fish Soup
Ingredients:
• fresh squirrel - 300 grams;
• 600 grams of fresh salmon;
• average tomato;
• bitter onion;
• butter - 30 grams;
• dry wine (white) - 150 ml;
• young potatoes - 3 pcs.;
• ground ginger - up to half a tsp;
• young garlic - 2 cloves;
• pepper peas;
• tomato - 2 tbsp. l .;
• leaf parsley;
• salt.
Cooking method:
1. Fill the fish cleaned from scales and gills with water so that it covers it only by two centimeters. Add 3 peppercorns and quickly bring to a boil.
2. Slightly salt the broth, pour in the wine and continue cooking for about a quarter of an hour.
3. Take out the fish, disassemble it into small pieces. Remove the bones and ridge.
4. Bring the fish stock again to a low boil, dip the potato slices, straws from the cabbage leaves, and add salt if necessary. You can add spices, if desired.
5. In butter, fry small pieces of onion with chopped tomato. Add ginger, grated garlic, tomato paste and, having mixed well, stew a little, three minutes.
6. Transfer the tomato frying to the soup for half-cooked vegetables, soak for five minutes.
7. Dip the pieces of fish into the soup, a leaf of lavrushka, pepper with red pepper and, turning off the heat, leave to insist. Serve after a quarter of an hour.
Fresh Cabbage Soup - Home-style Cabbage Soup
Ingredients for 6 servings (2 liter pan):
• half a head of cabbage (500 grams) of fresh cabbage;
• 350 grams of pork ribs, fresh;
• 120 grams of onions, a small head;
• 200 grams of tomatoes in their own juice;
• sweet pepper - 1 pc.;
• 600 grams of potatoes;
• garlic - 3 teeth;
• coriander - 1/3 tsp;
• two leaves of dried laurel.
Cooking method:
1. Scald, and immediately wash the pork ribs under the tap, chop finely, fill with cold water and set to boil. After an hour and a half, add finely chopped potatoes and leave to cook until tender.
2. Fry finely chopped onion with chopped garlic until golden in butter. Add small pieces of peppers and peeled tomatoes and simmer the vegetables over low heat for seven minutes.
3. To the half-finished potato, put chopped young cabbage, mix thoroughly and cook for 20 minutes.
4. Season with frying, add coriander, lavrushka, fine salt, boil for another eight minutes, until the cabbage and potatoes are completely softened, and remove the cabbage soup from the heat.
Moldavian fresh cabbage soup
2 L ingredients water:
• 400 grams of a small chicken (half the bird);
• 150 grams of cabbage, fresh;
• potato - 4 pcs.;
• 1 head of bitter onion;
• small carrot;
• 0.5 tbsp. l “Sandwich” oil;
• 100 grams of mushrooms (fresh champignons);
• 200 ml of bread kvass;
• medium lemon;
• green dill and parsley, without stems;
• Extra salt, to taste.
For leeson:
• one chicken egg;
• sour cream, 15% fat - 2 tbsp. l
Cooking method:
1. Chop the chicken into approximately seven pieces and boil until cooked. Put the chicken meat in a separate bowl, strain the broth and put it back on the included stove. Pour the previously removed meat into the broth.
2. Put boiled chopped cabbage into boiling chicken broth, and after waiting five minutes add small (1 cm) cubes of potato. Cook vegetables until they are completely softened, cabbage, just like potatoes should be soft, not crunch when biting.
3. Squash the champignons and fry them a little in a pan with the addition of oil, add the chopped onion and finely grated carrots and simmer for a quarter of an hour with stirring.
4. Dip the vegetable frying in a pan, add kvass and, if necessary, add salt and, bringing to a boil, remove the soup from the stove.
5. Season the prepared cabbage soup with a batter of egg whipped with sour cream. when serving, put chopped herbs in the soup.
Fresh Cabbage Soup - Poltava
Ingredients for a 2.5 L pot:
• 700 grams of poultry meat (goose);
• 450 grams of cabbage;
• a pound of potatoes;
• 50 grams of fresh bacon;
• low-fat butter - 30 grams;
• 100 grams of tomato paste;
• parsley root;
• one carrot;
• a small onion;
• dill, parsley.
For dummies:
• buckwheat flour - 150 grams;
• egg.
Cooking method:
1. Prepare the goose broth by boiling the beaten carcass in slightly salted water.
2. Chop onion, carrots, parsley root and fry lightly with a little tomato.
3. In the broth filtered through a fine sieve, lower the boiled shredded cabbage along with small pieces of potatoes by boiling. Boil for about ten minutes, and then introduce the roots, fried with onions, crushed fat with dill and cook until soft.
4. In a separate bowl, boil a quarter cup of purified water. Pour half the portion of buckwheat flour dried in a dry pan into boiling water, stir intensively so that there are no lumps, and remove from heat.
5. In the slightly cooled mass, introduce the rest of the flour, a raw egg and mix thoroughly.
6. With a spoon moistened with water, collect the dough in small portions of about half a tablespoon, and dip it in boiling water. Boil the dumplings for a couple of minutes, after which, discard them in a colander.
7. Then transfer the buckwheat dumplings to the soup and grind, not allowing the soup to boil intensively, 5 minutes.
8. In a bowl with soup, put sour cream and chopped greens in small pieces.
Fresh Cabbage Soup - "Summer Borsch"
Ingredients per 4 servings (1.5-1.7 liters of water):
• beef on the bone - 400 grams;
• 450 grams of fresh cabbage;
• two tablespoons of beans;
• 4 potato tubers;
• two fresh tomatoes;
• one dark beet;
• 2 moderately sour apples;
• 20% sour cream - 100 grams;
• 20 grams of fat, unsalted;
• a small carrot;
• garden parsley root - 1 pc.;
• head of a bitter onion;
• green onions - 4 feathers;
• leaf parsley;
• parsley.
Cooking method:
1. Rinse a piece of beef in running water, cut off the film, pour boiling water over it. After half an hour from boiling, put beans soaked in water in the meat and cook until the meat is ready. Remove the meat, cut it into slices, and continue to cook the broth with beans.
2. Strain small pieces of tomatoes in oil and grind through a sieve.
3. Sliced fat into pieces in a frying pan, remove the resulting greaves, and put the chopped onion with chopped parsley root and finely grated carrots. Stew, guided by the softness of vegetables. Add the chopped beets, report the mashed tomatoes and continue to simmer for at least a quarter hour until the beets are softened.
4. In a slightly boiling broth, to half-finished beans, put slices of potatoes, slaw, boil for about ten minutes. Dip in the soup stewed in tomatoes roots with onions. Add peeled apples, ground pepper, leaf of parsley, fine salt, chopped into strips or by small sticks, and bring everything to readiness.
5. Season with sour cream and put parsley (chopped).
Fresh Cabbage Soup - Tips and Tricks
• When cooking soup with young cabbage, keep in mind that it is cooked almost instantly and therefore you need to lay it when all other products are almost ready.
• The finer the cabbage chopped, the faster it will cook.
• All soups from fresh cabbage, and especially cabbage soup, themselves have a delicate taste and aroma, so it is better not to add tomatoes to them.
• If you cook cabbage soup with fresh cabbage without adding potatoes, be sure to season them with toasted flour.
• To prevent nutrients from evaporating during cooking, it is recommended to prepare soups from fresh cabbage on low to medium heat, with moderate boiling and always under a lid.
