How many have not seen recipes for green cabbage soup, all for some reason began with nettles .... wonderful! Well, let's say, let there be nettles, in the winter where to get it? After all, Bonduelle has not yet learned how to drive canned nettle food, gee-gee-gee ...! And fresh sorrel now in winter is not a problem !!!

My grandmother always cooked this cabbage soup, making do with one sorrel (in winter - salted), and nothing, everyone really liked it. Therefore, based on my own memories and feelings, last summer I restored the technology of cooking this simple, truly Russian, ingenuous dish. It was the utmost simplicity that did not allow me to clothe the presentation of the recipe in any extravagant form like a battle with aliens, gee-gee-gee ... But after all, the style of presentation of the recipe does not affect the taste of the prepared dish, although ... it gives charm. ..

Some subtleties.

After an hour of cooking the meat, put a small head of onion (2-3 cm) or half an average, 2-3 peppercorns, a small leaf of lavrushka in a saucepan. After two hours of cooking, remove the meat from the broth, remove the bones, veins, films ...

Cut vegetables according to your own concepts, but you can also beautifully ...

Cut the meat to a size of 2x2 cm or whatever you like and put it back, bring to a boil.

Then, put chopped sorrel in a saucepan and boil it for five minutes ...

Then put the rest of the chopped vegetables ...

And cook for 10 minutes, then salt - 1 tablespoon, put 2-3 leaves of lavrushka and 5-6 peas of crushed black pepper, bring to a boil.

We break two eggs into a cup and whip with a fork, and then, stirring the brew intensively and continuously in a saucepan, pour in beaten eggs in a thin stream. Continue stirring for another minute or two, until the whole egg curdles, bring to a boil and turn off the heat!

The essence of the egg in cabbage soup- egg rolling automatically brightens broth (which becomes noticeable in an hour or two after the end of cooking) and improves the appearance, decreases n-fold(n is the number of plates of cabbage soup) the amount of hemorrhoids with cutting eggs into each plate. If you stir vigorously, you can achieve very small egg petals.

The only gag- Since my grandmother's version of cabbage soup is practically odorless, I added a little parsley and cilantro, solely for the scent....

Chop finely and put in a saucepan 5 minutes after turning off the fire.

Game over!

We wait anxiously for 15-20 minutes, pour, put a spoonful of sour cream or mayonnaise on a plate (who loves what) ... Bon apetis!

Green cabbage soup is usually called sorrel soup, known to everyone for its sourness and serving in hot season. But green cabbage soup is not only made from sorrel - spinach, nettle or cabbage familiar to cabbage can become the main ingredients. The latter option also has many options: the soup can be in meat or chicken broth or completely lean, it can be served both hot and cold. In addition, the ingredients may vary in different variations.

We will cook lean green cabbage soup. I like this soup because it is hearty, but at the same time very light and even dietary, which is good for the hot season. To prepare the dish, we will take cabbage, carrots, onions, tomatoes and sweet green peppers, as well as more fresh herbs (dill, parsley, green onions) and spices to taste (salt, bay leaf and black pepper). So let's get started!

Pour water into a saucepan and put on a small fire. While the liquid is boiling, we will prepare the vegetables. Peel the onion and chop finely.

Rub the peeled carrots on a coarse grater.

Cut the sweet green pepper in half, remove the stalk and seeds with partitions. Cut the pepper into small cubes.

We put vegetables in boiling water and cook for 10 minutes.

We clean the cabbage from dirty leaves, remove the stump. Cut into thin strips. We put the cabbage in a saucepan and cook for another 20 minutes.

Cut the tomato into small pieces and add to the cabbage soup.

We continue to cook the soup over low heat.

We wash the greens, dry them. We cut the green onions.

As well as parsley and dill. We take greens to your liking. I like to add a lot of greens to green cabbage soup!

We shift the chopped greens to the soup, mix and cook for another 5 minutes.

After that, add spices to green cabbage cabbage soup: salt, pepper and bay leaf. We keep on fire for 5 minutes and turn off the soup. Leave it to infuse for 15 minutes under a closed lid.

Green cabbage soup is ready! Serve cold or hot, with or without sour cream! Summer diet food will be a wonderful lunch in the heat! Bon Appetit!

Green cabbage soup is a wonderful dish that will satisfy your hunger and give you an unforgettable taste. We present to your attention a simple and healthy recipe for green cabbage soup with sorrel in meat broth. Summer is the time to recharge the body with vitamins. A simple recipe for healthy green cabbage soup in meat broth will help us with this.
For convinced vegetarians, the option of boiling in water is suitable, but for those who like more satisfying, you should use broth (about it a little later) and cook the dish in proportions, based on a pound of beef (5-6 plates of green cabbage soup).

Ingredients:

• Greens (sorrel, nettle, spinach) - 800 gr.,
• Onions - 1 pc.,
• Parsley roots, bay leaf,
• Flour - 1 tbsp. spoon,
• Butter - 2-3 tbsp. spoons.

For serving:

• hard boiled eggs,
• sour cream.

Green cabbage soup - calories

The calorie content of green cabbage soup, as well as their nutritional value, are calculated per 100 grams. ready meal. Green cabbage soup - calorie content is approximate and is indicative.

How to cook green cabbage soup

Let's take a closer look at how to cook green cabbage soup. Cooking green cabbage soup is not a complicated process at all and our step-by-step recipe will tell you how to make green cabbage soup quickly and tasty.

1. So let's get started. Rinse the greens thoroughly, cut and cook in boiled water.

2. Cook for a short time - as soon as the leaves have become soft, put it in a colander, let it cool, and then rub it through a sieve until smooth.

3. Cut the onion, roots, fry everything with the addition of butter. Mix with the resulting green gruel, mix.

4. We dilute with broth and broth, where herbs were cooked. Salt, pepper, add bay leaves and cook for another quarter of an hour.

5. We give the cabbage soup for some time. Decorate with hard-boiled and halved eggs before serving.

It is very good to season the cabbage soup with sour cream or mayonnaise.

Recipe for meat broth for green cabbage soup with sorrel

Cooking meat and bone broth for green cabbage soup (it can be used not only for green cabbage soup, but also independently, as well as as a base for many other soups).

Ingredients:

- 400-500 gr. meat (4-5 bowls of broth) - for 3 liters of water

1. Wash the beef with cool water, the bones, if necessary, chop in several places so that the broth cooks faster. Fill with cold water and set to simmer over high heat.

2. The water has boiled - remove the foam with a slotted spoon so that the broth is transparent. We reduce the power of the stove, we do not need strong boiling. Do not forget to get rid of foam and fat during the cooking process.

3. After 1 - 1.5 hours, season the broth with onions - you can put it whole, but it is better to cut into 2 parts, fry each in a pan until golden brown. Onions will help fill our broth with aroma, give it a beautiful color. Salt the broth to taste.

4. Cook broth for green cabbage soup for the same amount - total cooking time - about 3 hours.

I bring to your attention a recipe for Russian cabbage soup, which they loved and still love in Russia. But, unfortunately, some young housewives do not know how to cook them, because they do not know some very simple nuances. It is with them that I will introduce you today, so that in the future this wonderful dish will take one of the places of honor on your table.

In different regions of Russia, this sauerkraut is called differently. In our area it has always been called sour. In others - gray cabbage, and in the Leningrad region they gave a rather crude name - khryapa. In any case, we are talking about the same cabbage, which was chopped from the top leaves of white cabbage in the fall. Only not from the uppermost, dark green ones (from which bitter sour is obtained), but from those that are under them - a fork above the white leaves. Chop the cabbage into not very small crumbs, then add salt, as when pickling ordinary cabbage, and leave to ferment for three days.

But sometimes the sourness will turn out to be very sour. Then, before laying, you need to squeeze the cabbage from the excess brine and set it aside for now. And after the cabbage soup is ready, you can use it to adjust the taste to whatever you like (if you add a little delayed brine to the cabbage soup). I don't really like the sour taste, so I add a little sugar at the end of cooking to soften the harsh taste.

I remember how a relative from the Bryansk region came to us in childhood, and we decided to treat her with our cabbage soup. She was very skeptical about this, because they only fed cattle with such a product. But we persuaded her to try it, and when she was about to leave, she asked me to give her a jar of such cabbage with her to cook at home and surprise her girlfriends. She said they liked it. I just don't know if they have such a recipe.

And in my family, everyone just adores him. And in the fall, friends who do not have a summer residence take their turn for their portion of sour, so we have to cook a lot of it.

So, let's get down to the main thing, why we have gathered today - we cook cabbage soup from sour soup.

To prepare green cabbage soup from sour, we need these products.

Wash the meat and put it in the pressure cooker along with the sour. Pour in 2 liters of water. The meat tolerates an acidic environment very well, it even becomes more tender. Add a little.

Close tightly with a lid and after boiling, leave to cook for 1 hour. If you don't have a pressure cooker, you will need to cook in a saucepan for about 3 hours. But be sure to watch and add boiling water to the original amount.

After half an hour, you can cook the potatoes separately in another saucepan. We cook potatoes separately because they become very tough in an acidic environment. Clean, cut into small cubes and boil in water - about 1 liter. Salt to taste.

Peel the onions and carrots. Finely chop the onion, grate half of the carrots on a fine grater, and half on a coarse grater.

Turn off the pressure cooker. Cool it down until it can be opened safely. Take out the meat, cut off the bacon and chop it finely or knead it with a mallet. Place in a dry skillet and melt the bacon. If the fat is not enough, then you can add 2 tablespoons. vegetable oil.

Saute the carrots and onions.

Crush black pepper with a knife.

Sort the remaining meat into fibers or cut with a knife.

Combine the boiled cabbage and potatoes in a large saucepan. Add the sautéed onions and carrots. Add black pepper and bay leaves. We taste it. Now you can make the taste the way you like by adding salt, sugar or brine. After 2-3 minutes, turn off the cabbage soup and leave it to brew for at least 1 minute.

And if they are in the refrigerator, then every day they become more delicious. This is the peculiarity of this first course.

Serve green cabbage soup with black bread.

It is very tasty if you have such a piece of bacon with garlic and a fresh onion!

The shi that we will cook today are popularly called “green”, “gray”, “sour” and even “Russian”. They differ from ordinary cabbage soup in that they are prepared from shchanitsa. Some housewives believe that this is what real cabbage soup is. And if you cook them, for example, from fresh cabbage, then it will already be cabbage soup or simply "fresh cabbage soup", but not cabbage soup.

First, we give a recipe for how such cabbage soup is prepared in the winter version, from autumn preparations. And then let's talk a little about how to make these blanks correctly.

Green winter cabbage soup

To prepare these cabbage soup, we need a pre-prepared horse. It is a pickled cabbage, chopped together with its top green leaves. When salting, carrots are added to the mixture.

This is how it looks in the jar, and below it is already on the plate. Shchanitsa can also be called "puppy", "krochevo" or "hryapa".

Let's start cooking cabbage soup. We will cook in a pressure cooker, so by the way it is more like traditional cooking cabbage soup in a large Russian oven. The hostess put all the ingredients in a pot or pot, put them in the oven, and they all languished in the oven together.

Put the meat in the container. Better to take pork, but fatter. So the cabbage soup is tastier. Then clean and dice the potatoes.

We wash the horse and add it to the container. We close the pressure cooker and set everything to cook for about an hour.

We wait until all the steam comes out, and we take out the meat. Chop it finely and send it back.

We add vegetables to your taste, it is also possible from autumn preparations.

Put black peppercorns, bay leaf, a little paprika. We cook all together for about five minutes - and that's all, the delicious winter cabbage soup is ready!

Pour into a plate, put sour cream.

Such cabbage soup the more days you stand in the refrigerator, the more delicious it becomes! And yet - they are very good in the morning, with a hangover! So it will go very well if you sat at the table with friends yesterday.

Cooking the Shanitsa

Shchi from shchanitsa used to be the most widespread in Russia. In addition to the availability of all the ingredients, they were also very easy to prepare. The hostess would put all the food in the pot, put it in the oven and go to work all day. In the evening, the family gathered for lunch, and the cabbage soup themselves reached during the day. The pot was cooked in the oven all day, and the ingredients languished all together and it turned out very tasty.

Today, this recipe has lost popularity not so much because of the disappearance of Russian ovens into the past, but because of the disappearance of the main component of sour cabbage soup - shchanitsa. For the preparation of the shchanitsa, our ancestors took green cabbage leaves, which were in abundance in the gardens. Today, cabbage comes to stores already peeled, so in order to get such leaves, you need to specially go to the collective farm field in the summer. Or - buy ready-made blanks in banks from grandmothers.

So, if you got green cabbage leaves, you need to chop them finely. Then grind the carrots and mix with herbs.

It is better to lay out vegetables in layers, sprinkle with salt immediately. You need to put more salt - green cabbage leaves take more salt than white ones. Then you can knead everything well with your hands - so that the horse will give juice.

We put oppression on top and remove for a few days.

Schanitsa will ferment for about 5 days. At this time, gases come out of the mixture. After completing the release of gases, we lay out the workpieces in cans, which we put in the refrigerator. A low temperature is needed to stop the fermentation process - otherwise the cabbage will become too soft. And we need the beast to be crispy and tart.

For 10 kilograms of green cabbage, take 1 kg of carrots and 250 g of salt.

A simple recipe for cabbage soup

For the preparation of real sour cabbage soup, we take only 4 main ingredients:

• pork - 600-800 g
• worms - 0.5-0.6 l
• potatoes - 6-8 pcs.
• water - 3 l

It may take a little more or less water - the consumption of products is given for cooking cabbage soup in a 4-liter saucepan. Be sure to take the meat fatter! This is due to the fact that the beard absorbs fat well. If you take lean meat (for example, veal), then the cabbage greens will turn out to be rather dry. Such cabbage soup was said to be "empty".

First, put the meat in a saucepan and cook it. We need to wait for the meat to boil and foam forms. We must remove this foam.

We immediately send the horse and peeled potatoes to the pan. No need to cut potatoes! We simmer everything together on low heat for 2 hours (almost like in a Russian oven).

Remove from heat, remove the meat and divide it into small pieces. We take out the potatoes and mash them (don't cut them!) With a wooden mallet or a regular fork. We send the meat and potatoes back to the pan. The cabbage soup is ready!