How to cook cabbage soup? Almost every Russian mistress has her own original recipe for this dish, because cabbage soup is one of the most common national Russian dishes. No wonder the old Russian proverb says that cabbage soup never bothers. According to modern scholars, the word "cabbage soup" comes from the old Russian "eat" (the collective name for any thick liquid foods). After some time, cabbage brought from Byzantium was included in the recipe for Russian dishes, and, as a result, only cabbage soup was called by this word.
The main feature of this dish is its sour taste. As a rule, it is created by sauerkraut, but it can be achieved by using fresh cabbage. In this case, you will need ingredients such as sorrel, nettle or cabbage brine. Cabbage soup made only from vegetables is called empty. It is worth recalling the "daily" cabbage soup, which acquire their unique taste only the next day. But the option using sorrel and nettle is known as "green". Below we will consider the traditional recipe for Russian cabbage soup made from fresh cabbage.
How to cook cabbage soup from fresh cabbage
Required:
- 500 g of fresh cabbage;
- 700 g of beef or pork;
- 1 carrot;
- 2 tbsp. l tomato paste;
- 2 onions;
- 1 clove of garlic;
- vegetable oil;
- salt, spices (parsley root, pepper, etc.) and herbs.
Cooking:
- Before you make cabbage soup, you need to fill the pan with cold water, place the meat there and cook the meat broth for an hour , not forgetting to remove the foam with a slotted spoon. In some cases, the broth can be prepared the day before. After the broth is cooked, it must be filtered, salted and put on fire again.
- While the broth is cooked, you can prepare the vegetables: finely chop the cabbage, chop the onion, grate the carrots. Next, fry the onions together with carrots, adding finely chopped garlic clove at the end. Before removing vegetables from the fire, you need to add tomato paste to them. The latter can be replaced with fresh tomato, but it should be put together with garlic.
- Remove the meat from the broth and cut into cubes. Then chop the potatoes and dip them into the broth. When the contents of the pan boil, add cabbage to it and cook for another 10 minutes. Next, add to the cabbage soup vegetables fried with tomato and chopped boiled meat. Season with spices and herbs. After that, cook the cabbage soup for another 5 minutes. Serve traditionally - with sour cream, herbs and, of course, rye bread.
Some tips on how to cook cabbage soup
Cabbage soup can be cooked both on meat, and on mushroom or fish broth. You can also use decoctions of vegetables and cereals.
Before cooking cabbage soup from sauerkraut, the latter must be squeezed from the brine.
When preparing cabbage soup, sauerkraut should be put in cold water, and fresh - only in boiling.
If the cabbage is too acidic, then part of it should be replaced with fresh. At the same time, we must not forget that sauerkraut should be put at the beginning of the cabbage soup, and fresh - after the meat is cooked and the potatoes boil.
Cabbage soup made from fresh cabbage can be boiled without potatoes, but then dressing in the form of toasted flour will be a necessary ingredient.