The phrase “recipe for fresh cabbage” sounds a bit surprising and unusual. After all, cabbage soup is usually called soups, the main ingredient of which is sauerkraut. However, if you look at the history of the emergence of cabbage soup, you can find out for yourself many new and interesting facts.
For example, many people know that cabbage soup is an original Russian dish, but few people know that any soup was previously considered to be cabbage soup. And, much later, only cabbage soups began to call it, although until now, you can find recipes for green cabbage soup made from sorrel or nettle.
Russian cabbage soup was a special dish. It was believed that when cabbage soup is boiled, welcome guests and people with good intentions will definitely come to the house. By how deliciously prepared cabbage soup, the level of culinary skill of the hostess was determined. Of course, the most delicious cabbage soup was obtained in Russian stoves, where they were languished for a long time in thick-walled cast-iron or ceramic pots. Thus, the maximum amount of nutrients was preserved, and cabbage soup acquired a unique, rich taste and aroma.
From all that has been said, it becomes clear that cooking cabbage soup from fresh cabbage is not at all uncommon. Their distinctive feature is the obligatory addition of some acidic component that replaces pickled cabbage brine. Such a component can be sour apples (antonovka, lemon), salted mushrooms, fresh tomatoes or tomato juice, sour cream. In addition, it is customary to serve fresh cabbage soup with small pies with various fillings or a kulebyaku with meat or mushrooms.
Very interesting, the following recipe for fresh cabbage with tomatoes, in Polish.
For cabbage soup you will need: ½ a small head of fresh cabbage; 4 potatoes; carrot; a small amount of celery root; 4 medium-sized tomatoes (you can replace them with two tablespoons of tomato paste); Bay leaf; 6 glasses of water; vegetable oil; spicy herbs (any that you like); sugar; salt; fresh herbs, sour cream.
Cook fresh cabbage soup as follows:
Place finely chopped fresh cabbage and lava leaf in a pot of boiling water, cook for a while with the lid open. After that, add diced potatoes, grated carrots and celery root. Separately, fry the diced onions in a pan until golden, add peeled tomatoes to it and simmer until the tomatoes are soft. Rub the prepared tomatoes with onions through a sieve and pour the resulting dressing into cabbage soup (fresh tomatoes can be replaced with tomato paste). Dish with salt, put spices and bring to readiness. Serve with sour cream and fresh herbs.
A similar recipe for fresh cabbage will be incomplete if you do not add to it a very delicious recipe for mushrooms.
For the test you will need: 250 gr. flour; 30 gr yeast ½ pack of butter; 4 tablespoons sour cream; 1 ½ eggs, salt.
For the filling: 300 gr. Champignons; ½ onion; vegetable oil, salt.
Sift flour, add butter and crumbled yeast. Cut together with a knife until a uniform crumb is formed. Pour in sour cream, 2 yolks and one protein, salt and knead the elastic dough. Wrap it in cling film and refrigerate for half an hour.
Cook the filling at this time. Mushrooms are well washed, peeled and boiled in salted water. Finely chop the onion and brown in vegetable oil. Then, cut the mushrooms into strips and add them to the onion, then fry them all together for several minutes. Allow the filling to cool.
Roll out the dough into a rectangular layer about a centimeter thick. Lay out the filling in the middle of the layer in the form of an oblong strip. Connect the two long edges of the rectangle with each other and pinch so that a patterned comb is obtained. Put kulebyaku on a baking sheet, pre-oiled and put it in a warm place to raise. Then grease the product with egg yolk and bake at 220 ° C in a preheated oven for an hour.
A recipe for fresh cabbage and kulebyaka in Polish is perfect for both everyday and holiday menus. Please them with your loved ones and guests at home.