Cabbage soup, the recipe of which we offer you, is made very quickly and easily. However, the cooking method and ingredients affect the taste of the dish. Therefore, it is very important to choose the recipe that you like the most. Especially for our readers, we found some interesting options for making this amazing soup. We hope that these methods will help you in the culinary field.
Cabbage cabbage soup, the recipe of which we will tell you now, is prepared no more than an hour. You will need the following products: 1 carrot, 300 grams of sauerkraut, 1 onion, 4 medium potatoes, bay leaf, salt, pepper (peas), 1 tbsp. tomato paste, several branches of dill. So, cabbage soup, recipe!
The cooking method is quite simple: we cut sauerkraut even finer, add the tomato paste and put in a pan, fill it with water and simmer for about an hour and a half. We transfer everything to the pan, then pour boiling water, put on a small fire. Then add the onions and carrots there. Throw pepper and bay leaf. Shred the potatoes and put them in the same place. Finely chop the dill, add to the total mass. Salt, season to taste.
If you decide to treat your friends with an original Russian dish, then cabbage soup in this case will do just fine. By the way, precisely because of the Christian tradition of fasting, the beloved Russian soup soup was modified. If traditionally it is cooked in meat broth, then during Lent, a different method is practiced. During this period, cabbage soup from sour cabbage is eaten - lean. In some parts of Russia, cabbage soup that does not contain meat is called empty. However, in reality this is not entirely true: this soup, even vegetarian, is very high-calorie and nutritious.
So, lean cabbage cabbage soup can be prepared from this set of products: half a kilogram of sauerkraut, two carrots, 1 large onion, 1 parsley root, dill, vegetable oil, 2 tablespoons of wheat flour, bay leaf, salt and pepper at your discretion.
First of all, you need to squeeze the sour juice from the cabbage well, then stew it in this juice, diluted with 1 glass of water. Some add to this broth tomato sauce or tomato puree - this manipulation will give a pleasant orange color to your dish.
Finely chop onion and parsley root and fry. At the end of the soup, add the roast to the pan. Mix flour with sunflower oil and water, pour into soup. Add spices, bay leaf.
By the way, some add potatoes and cereals to this option. In this case, it is better to cook them separately, and then transfer them to soup.
Currently, it has become very fashionable to use cauliflower everywhere . Fortunately, it is rarely eaten raw - it is often stewed. Even such an old Russian dish as cabbage soup has undergone some changes. And now many housewives feed their relatives with a new original soup - these are cabbage soup. Taste is worse or better, difficult to determine. Both dishes are incredibly delicious. It doesn’t matter what soup you are preparing: go for cauliflower cabbage and sauerkraut - the recipe is not much different. You can well cook this dish of cauliflower, taking as a basis the recipes given by us above, which use white cabbage. There is only one fundamental difference: you need to stew all the ingredients, however, add cabbage last but not least - this vegetable can boil, it takes less time to cook it.
Especially for you, we publish an interesting recipe for cauliflower. You will need: celery, spinach, green onions, 1 onion, 3 potatoes, vegetable broth, green peas, 1 grated carrots.
Put chopped potatoes in boiling vegetable broth, fry onions and carrots, add frying to the pan, chop celery and spinach. Cook until the potatoes are ready, add shredded cauliflower, peas, salt, and pepper to taste. After you have poured the soup on the plates, chop a little green onion in each of them. It turns out a very tasty and nutritious soup.