Russian cabbage soup is a national dish of Russian cuisine. This is a sour soup, the main component of which is cabbage or spinach, sorrel, nettle. Summer cabbage soup is good in that it not only gives the body a feeling of satiety, but is also rich in vitamins, trace elements contained in fresh garden greens. Consider a few healthy and tasty recipes.
Summer cabbage soup, green
The proposed
recipe for sorrel
soup is convenient in that you can cook the dish from both fresh and frozen greens. Let's start: rinse the sorrel, remove leaflets with defects, all kinds of mote or grass. Put in a pot with boiling water and boil until soft for 1-2 minutes. Then lay in a colander and rub to a puree state. Cut onions and roots into thin strips, fry in vegetable oil in the pan where the dish will be cooked. After that, the recipe for sorrel soup gradually recommends:
- add flour to frying and sauté it for 2 minutes over low heat;
- put sorrel puree in a pan and mix with frying;
- pour in prepared strong meat broth, as well as a decoction of sorrel, add a few peas of allspice and other spices, toss a couple of leaves of laurel, salt, cook until tender - about 20 minutes;
- boil a few hard boiled eggs separately - a recipe from sorrel recommends to put a slice or a half in each plate. And season the finished dish with sour cream.
Amount of ingredients: meat - 450-500 g - for the broth. It can be cut into portioned pieces and put, like eggs, each in a plate. Sorrel - 500-550 g, roots - 1 piece of parsnip, parsley, celery. Onion - 1. Flour - 2-3 tablespoons. Cooking oil - as needed. I would like to note that according to the same recipe you can cook cabbage soup from sorrel and nettle. In this case, the main greens should be taken 350 g, nettles - 200 g. In the puree, you will need to grind the nettles, and finely chop the sorrel and put in the pan for 10 minutes before the end of cooking.
Cabbage soup with new potatoes, sorrel and tomatoes
In restaurants and canteens specializing in Russian cuisine, you can often find an original recipe for sorrel soup, which you can try to cook at home. Cook until half a kilogram of medium-fat pork meat is cooked. Remove foam and scale. Peel and cut the carrots in circles, onions in half rings. Prepare small young potatoes, chop the roots and sorrel. When the meat is ready, remove it, portion it and put it back in the pan. 20-25 minutes before the end of cooking pour all the prepared foods into the broth, then add bay leaf and seasonings, salt. This
recipe for cooking cabbage soup from sorrel is original in that at the end, before turning off, they put fresh tomatoes sliced in slices into them. The soup should boil, so the fire under the pan should be slightly added. When spilling on plates, a piece of meat, potato and tomato is placed in each. Cabbage soup is sprinkled with fresh herbs of parsley or dill.
Food consumption: carrots - 3-4 pieces, potatoes - 300 g, sorrel - 300 g, onions - 2, roots - 1 piece of celery and parsley. Tomatoes - 200-250 g. If desired, sour cream is added to such cabbage soup, and mustard is served to them for seasoning. At the end of cooking, you can introduce several pre-beaten to a homogeneous mass of raw eggs and stir.
Eat to health!