In the ninth century AD in Russia began to grow cabbage. Obviously, it was then that a simple recipe for the soup so popular to this day appeared. For more than a millennium, it occupies an important place in Slavic cuisine. In the old days, every Russian person knew how to cook green cabbage soup. This word itself goes back to the ancient root.
with the meaning of "food". This dish has long been consumed by a wide variety of categories of the population. Cabbage soup does not bother, even if you eat them every day. There are several more reasons why this dish is so popular. The recipe for green cabbage soup is simple. They are cooked pretty quickly. The components are simple, so even in the poorest family they could eat cabbage soup daily. Initially, it was a simple baland to which fish was most often added. And only at a later time such a soup began to be prepared using various components of both plant and animal origin. Hundreds of years ago, having entered any Russian hut, you could feel the "spirit of spirit" - the smell of this dish. About him the people made a lot of proverbs. If in the old days in winter you had to go a long way, cabbage soup was frozen and taken with you on the road. To eat, it was enough to heat them on fire.
Let's talk about how to cook green cabbage soup. Recipe with photo attached. The cooking process is simple, it will probably bring you more pleasure than it will take a lot of time.
Consider a recipe for green cabbage soup with nettles. Young shoots of this plant are best suited for cooking. So, first you need to cook the meat broth, for which you need a pound of pork. Then rinse and sort the nettle leaves (500 g). Put them in boiling water. Keep in a pan until they are soft. Having pulled them out of the container, fold them onto a sieve and wipe them. Finely chop the onion, parsley and carrots, fry in oil. Sprinkle with flour, hold for a couple of minutes in a pan. Processed vegetables and leaves, pour another hot meat broth and
nettle broth. A couple of minutes before you finish cooking the soup, put chopped sorrel in it. Serve preferably with a hard-boiled egg and sour cream.
The recipe for green cabbage soup on meat broth will make it possible to cook an excellent soup. Rinse pork or beef, cut and place on the stove, pouring pre-cold water. Once the broth boils, remove the foam, salt and continue cooking over low heat. Add peeled and
sliced carrots. When the meat is cooked, remove it, clean it from the bones and put it back, after cutting it. In a pot of broth send potatoes and simmer for another 15 minutes. Rinse and chop the green onions, sorrel and parsley, then dip everything into a bowl on the stove. When it boils, turn off and remove from heat. It is better to put dill in the soup after cooking, so that it retains its flavor. Cook
hard-boiled eggs and, having chopped, send one to each plate with cabbage soup. The soup is ready.
The recipe for green cabbage soup with lard is a way to make typical Russian soup. Grind 200 g of sauerkraut and 100 g of onions and put in a pan. Add 70 grams of chopped smoked bacon there. You can put spices on your own. Add a tablespoon of tomato puree, mix, simmer. Pour the resulting mass into a liter of meat broth and cook until tender. Serve with greens and sour cream.