Fresh cabbage soup is a delicious simple soup as a first course for every day. There are a great many recipes for this vegetable soup. More often it is prepared in strong meat broth, but today we will talk about recipes for cabbage soup made from fresh cabbage without meat, and at the same time we will discuss some of the nuances and tricks of preparation.
Along with borscht, cabbage soup is one of the most common dishes in Russian cuisine. Cabbage soup is usually cooked with lard, meat and strong broths. Stewed in the oven, daily, black from the top cabbage leaves... the recipes can be listed endlessly.
But there are no less tasty recipes for cabbage soup, which are prepared without meat in light broths or water. They are cooked with a lot of cabbage, various vegetables and herbs. Meat is replaced with mushrooms, beans, various cereals and roots. Let's talk about these recipes today and at the same time prepare the most delicious and rich cabbage soup from fresh cabbage without meat.
Fresh cabbage soup without meat - step-by-step recipe
Cabbage soup made from fresh cabbage without meat is prepared less often than with meat broth, explaining this by the fact that vegetable soup in water may not be tasty enough.
How to cook cabbage soup from fresh cabbage without meat so that it turns out nourishing and tasty? Yes, very simple! Today I’ll show you a couple of nuances that will add richness, thickness and a whole range of tastes and aromas to the lean-based soup. You won't even notice the absence of meat in the soup.
Ingredients for a three-liter saucepan:
- Half a medium-sized velka cabbage or approximately 300-400 g;
- Potatoes - 3-4 medium-sized tubers;
- Carrots - 1 pc.;
- Onion - 1 pc.;
- Large tomato - 1 pc. or 2 smaller ones;
- Tomato paste - 1-2 tbsp. spoons;
- Sweet pepper - 1 pc. or chopped fresh frozen (optional);
- Fresh garlic - 3-4 cloves;
- Bay leaf, peppercorns, coriander seeds, cloves - to taste;
- Sugar - 1 teaspoon;
- Ground salt and pepper - to taste;
- Vegetable oil - 5 tbsp. spoons for frying vegetables;
- Butter - 30 gr. (optional);
- Fresh herbs (dill, parsley) - to taste.
Along with plenty of tomato, potatoes and sweet peppers, you can add other vegetables to the soup, such as celery stalks, parsley root, turnips... in general, anything that can enrich the taste of cabbage soup and make it more satisfying and tastier.
Step by step recipe:
Step 1.
First of all, let's bake a couple of potato tubers in the oven. To do this, wash the potatoes well, wrap them in foil right in the skins and put them in the oven preheated to 180 degrees for 30-40 minutes to bake.
Step 2.
While the potatoes are baking, let's start with the vegetables. Chop the onion arbitrarily into small pieces, grate the carrots on a coarse grater or cut into bars, whichever you prefer.
Step 3.
Place the pan in which we are going to cook the cabbage soup over moderate heat. Yes, yes, today we will do without a frying pan. We will stew the vegetables right in the pan! A stainless steel or non-stick pan is suitable for this cooking method. Pour three to five tablespoons of vegetable oil into it. We don’t skimp on oil, because we won’t fry the vegetables to a crisp, but simmer them until soft.
Place the chopped onion in a saucepan and fry until golden brown over moderate heat for three minutes.
Step 4.
As soon as the onions are browned, add the carrots grated on a coarse grater. Continue to simmer over moderate heat. Season the onions and carrots with a pinch of salt.
Step 5.
At this stage, I add 30 grams of butter to the vegetables. The oil gives the carrots and onions a caramel-creamy flavor. Vegetables become soft and very fragrant.
If we cook cabbage soup entirely on a lean basis, of course, we do not add butter. Just pour a little water into the pan and simmer the vegetable dressing under the lid.
Step 6.
While the onions and carrots are stewing, cut the tomato into large cubes.
By the way, in the recipe I use ground tomatoes, which freeze well and are stored in the freezer all winter, as well as chopped sweet bell peppers.
Step 7
Add chopped tomato and sweet bell pepper to the dressing. I use fresh frozen ground pepper, pre-cut into small pieces. Mix the vegetables well.
Continue to simmer the vegetables over moderate heat for another five minutes, stirring constantly. Our task is not to fry them to a crisp, but to simmer them until soft, so we keep an eye on the time.
Young summer vegetables are stewed until tender twice as fast as autumn vegetables.
Step 8
We've already added fresh tomato earlier, and now it's time to season the stewed vegetables with tomato paste. It must be lightly fried in oil with the addition of a small amount of sugar. A roasted tomato changes color, taste, and gives the soup an incomparable aroma of grilled vegetables.
Free up some space in the pan, add tomato paste, season with a teaspoon of sugar and begin to fry, stirring vigorously for a couple of minutes.
Step 9
Is the tomato fried? Great, mix it with the rest of the vegetables, if desired, pour a little hot water into the pan to slightly dilute the thick tomato and let the vegetables simmer until more soft.
The dressing may seem too red and even sour, but this is temporary. Let's keep the vegetables on the fire for a couple more minutes, and then the color will fade, the tomato sourness will become softer and only the rich, rich taste of stewed vegetables will remain.
Step 10
Season the dressing with finely chopped garlic, half a teaspoon of salt and a pinch of ground pepper; traditionally add spices to your taste.
It is important to finely chop the garlic, and not pass it through a press or grate it. This will give off more flavor.
Mix the vegetables in the pan well again, and as soon as the spicy aroma of the tomato comes out, remove the dressing from the heat, it is ready.
Step 11
Pour 2.5 liters of heated water or prepared broth into the pan with stewed vegetables. Today I cook cabbage soup in plain water, and believe me, in the version without meat they will turn out no less tasty and rich.
Step 12
Change the heat of the pan from low to moderate and let the broth boil.
Step 13
While the broth is boiling, quickly cut a couple of small potatoes into medium cubes, and chop the cabbage into fine crumbs so that it is convenient to eat.
Step 14
Add the potatoes to the broth and let it cook for 5-7 minutes.
The cooking time for winter varieties of cabbage and potatoes is approximately the same, so we add winter cabbage to the soup immediately after the potatoes.
Today I use young cabbage, so I add it to the soup 5-7 minutes after the potatoes. Traditionally, I throw in spices: bay leaf, different peppercorns (10 pieces), coriander and a clove star. We use any spices to suit your taste.
After adding the cabbage, reduce the heat of the pan to a minimum, cover with a lid and simmer as if in an oven for five minutes.
Step 15
In the meantime, our cabbage soup is languishing, let's make baked potatoes. He had already prepared himself and had time to cool down a little. I deliberately baked the tubers until golden brown - this is the most delicious thing that can be in a baked potato.
We peel the tubers and leave the golden brown crusts, because they carry a particularly valuable aroma.
Mash the peeled tubers with a masher or even a regular fork, then the soup will contain grains of smoky baked potatoes, which is also very tasty.
Step 15
Add the mashed potatoes to the soup, cover the pan with a lid and leave to simmer over low heat for two to three minutes. During this time, the potatoes will disperse a little, “make friends” with all the ingredients and make the cabbage soup thicker and tastier.
Step 16
Immediately after the potatoes, add fresh, finely chopped herbs! Parsley, dill, celery... everything goes into use. A small bunch of several branches is enough. Finely chop another clove of garlic and add it to the cabbage soup at the very end of cooking for flavor.
No fresh herbs - throw in a collection of dried herbs to suit your taste.
Stir the soup, taste for salt and spices, and add what is missing.
Step 17
Turn off the heat, cover the pan with a lid, wrap it in a warm towel and, if you have enough patience, let the soup brew for at least twenty minutes.
After about twenty minutes, the thick aromas of stewed vegetables, tomatoes, herbs and baked potatoes begin to spread throughout the house. Cabbage soup was prepared from fresh cabbage, and mind you, without meat! Unseal the pan and taste the soup to see if it has salt and spices.
Today I prepared a non-lenten version of the dish, with the addition of a small piece of butter, and served the soup with sour cream. But believe me, without butter and sour cream, cabbage soup turns out fantastically delicious! Thick, rich, with a lot of vegetables and herbs, they will be an excellent alternative to soups with meat broth.
Cooking spring Lenten cabbage soup with sorrel, nettles and dried mushrooms
Stunning spring colorful cabbage soup with sorrel and nettles - this first dish will not leave anyone indifferent. There is no cabbage, which is usual in cabbage soup, but a lot of juicy greens. Dried mushrooms add additional flavor to the first dish.
These cabbage soup can be made with meat, but even without it they will be extremely tasty. To prevent nettle from burning your hands, pour boiling water over it before cooking. On the contrary, wash the sorrel in cold water so that it does not lose its sourness, which will add piquancy to our first dish. Dry mushrooms need to be soaked for 4 hours to soften them.
You will need:
- potatoes – 1 kg;
- carrots – 400 gr.;
- onion – 400 gr.;
- dry mushrooms – 100 gr.;
- water – 4 l.;
- vegetable oil – 150 ml;
- bay leaf – 6 pcs.;
- sorrel to taste;
- nettle to taste;
- salt to taste;
- black pepper to taste;
- allspice to taste;
- vegetable oil for frying.
Cooking stages.
Peel the vegetables, wash the sorrel and nettles and dry.
Cut the potatoes into large pieces, the onion into small cubes, and grate the carrots on a coarse grater.
Pour a little vegetable oil into the cauldron. Add carrots and onions there and sauté over medium heat.
Now pour in 4 liters of water. When it starts to boil, add potatoes and mushrooms to the cauldron.
Place a bay leaf, black and allspice peas there. Add some salt. Stir and cook until the cabbage soup is cooked.
Chop the nettles and sorrel. When the potatoes are cooked, place these greens in the cauldron. Stir again. Cover with a lid and simmer for 5 minutes on the lowest heat.
How to cook cabbage soup without meat with fresh cabbage in a slow cooker
For the lucky owners of useful gadgets, I suggest watching a video recipe for delicious meatless vegetable cabbage soup with canned beans, cooked in a slow cooker.
A slow cooker makes the process of making soup much easier. In addition, the soup turns out stewed and rich, like from a Russian stove. So how can you cook vegetable cabbage soup in a slow cooker deliciously? There is nothing complicated about this..
Ingredients for 2 liters of water:
- White cabbage - 200 gr. or a quarter welk;
- Potatoes - 350 gr. or 4 pcs.;
- Onion - 80 gr. or 1 piece;
- Carrots - 100 gr. or 1 piece;
- Tomatoes - 100 gr. or 2 pcs.;
- Bell pepper - 60 gr. or 1 piece;
- Canned beans - 325 gr. or one jar;
- Salt and pepper mixture - to taste;
- Sunflower oil - for frying vegetables.
Step by step recipe:
Step 1.
All vegetables must be finely chopped. Cut the onion into small cubes, the potatoes into small cubes, finely chop the cabbage, cut the tomatoes into small cubes, and grate the carrots on a coarse grater.
Step 2.
To make the soup tastier, the vegetables must be fried. Pour a tablespoon of vegetable oil into the multicooker bowl, turn on the “frying” mode, wait 2 minutes for the oil to heat up and fry the carrots, tomatoes and onions. Fry them at the same time.
Step 3.
5 minutes have passed, turn off the “frying” mode, add chopped bell peppers, cabbage, chopped potatoes and canned beans to the bowl.
We wash the beans in their own juice and add them to the tomato sauce along with the sauce.
Step 4.
Fill the vegetables and beans with two liters of hot water, season with a third teaspoon of pepper mixture, a tablespoon of salt, close the lid of the multicooker, set the “soup” mode and change the mode time to 40 minutes, let’s start.
After 40 minutes, thick, rich vegetable soup without meat with beans is ready. Serve with sour cream and herbs to taste, and enjoy the rich taste of vegetable cabbage soup without meat, cooked in a slow cooker.
Note: for the full sensation of stewed cabbage soup, additionally keep the soup in the multicooker on the “warm” mode for 30-40 minutes, if you have the patience!
Bon appetit!
How to cook cabbage soup without meat from sorrel with egg?
Try using sorrel leaves to prepare cabbage soup - you will be guaranteed an original, fresh taste with sourness. This soup turns out to be satisfying, and its calorie content is 100 kcal per 100 g. Prepare and evaluate.
Ingredients:
- 3 potatoes;
- 3 eggs;
- 100 g sorrel;
- 1.5 liters of water;
- sour cream;
- green onions;
- salt.
Cooking steps:
1. Put the water on fire. Cut the potatoes into strips and place them in boiling water. Add salt, stir and cook until done.
2. Break the eggs into a bowl, add a little salt and beat with a fork.
3. Chop the sorrel and add to the potatoes. While stirring quickly, pour in the egg mixture. Bring to a boil and turn off. Serve the finished soup with sour cream and chopped green onions.
Delicious and unusual sorrel cabbage soup is ready! Serve hot.
Lenten cabbage soup made from fresh cabbage and beans
Lenten cabbage soup made from fresh cabbage with beans is a fairly simple dish. This soup is prepared using lean broth. The broth is made from any vegetables and roots that are currently in the arsenal. The cabbage soup turns out to be very satisfying due to the addition of beans instead of the meat component, but first things first.
Ingredients for a three-liter saucepan:
For the vegetable broth:
- Onion - 1 pc.;
- Carrots - 1 pc.;
- Garlic - 2 cloves;
- Parsley and dill stems;
- Spices: bay leaf - 2 pcs., various peppercorns - 7-10 pieces, coriander grains - a pinch, 1 bud of allspice (optional);
For the soup:
- White cabbage - 500-600 gr.;
- White or red beans - 150 gr. dry or 320 gr. boiled, can be replaced with canned food (1 jar);
- Potatoes - 2-3 medium-sized tubers;
- Onion - 1 pc.;
- Carrots - 1 pc.;
- Fresh tomato - 1 pc. (optional);
- Tomato paste - 1 tbsp;
- Oil for frying - 3-5 tbsp. spoon;
- Any seasoning from dry herbs - 1 teaspoon;
- Any fresh herbs (dill, parsley, green onions) - 1 bunch;
- Sugar - 0.5 teaspoon;
- Salt - to taste.
If some of the vegetables listed above are not available, it doesn’t matter! We cook from what we have. The standard set: onions, carrots, cabbage, tomato paste, greens is quite enough. Non-potato lovers can replace them with turnips or use nothing at all. Beans will suffice as a filling addition.
Step by step recipe:
Step 1.
First of all, let's prepare the beans. Today I use 200 grams (2/3 cup) of dry small red beans. I boiled it in advance in salted (0.5 teaspoon of salt) water for 40 minutes.
The beans will cook even faster if you soak them in cold water for at least a couple of hours before cooking.
Instead of dry beans, you can use canned beans in their own juice or tomato sauce. It is added to the soup at the very end of cooking.
Step 2.
Prepare vegetable broth. To do this, cut the onion into two halves without peeling it. Peel the carrots and cut into two parts. Today I’m using large carrots, so I’ll make broth from half of them, and the other half will be used to prepare a vegetable dressing for the soup.
Step 3.
For a more flavorful broth, sear the vegetables over high heat in a frying pan, cut side down, for three minutes until dark brown, grill-like, appears. I love garlic very much, so I roast a couple of cloves of garlic, which gives the broth a special piquant aroma.
Step 4.
Place a saucepan with two and a half liters of water over high heat and add the vegetables baked in the pan. We also add stems of parsley and dill, bay leaves, peppercorns and coriander, cloves if desired, and dry roots. Bring the water to a boil, reduce the heat to low and cook under a closed lid at a low simmer for 30 minutes.
Step 5.
While the broth is cooking, prepare the vegetable dressing for the soup. Cut the second onion into small cubes, chop the peeled half of the carrots into small cubes of the same size or grate them on a coarse grater, as you like. Simply cut the tomato into pieces or grate it on a coarse grater.
Step 6.
Place the onion in a frying pan heated with three tablespoons of vegetable oil and fry over moderate heat until golden soft for three minutes. Next, add the carrots, mix the vegetables and continue to simmer on low heat until the carrots are soft for a few more minutes.
Description of the dish.
Today for the first course I have lean cabbage soup with fresh cabbage. This is one of the easiest and fastest soups to prepare. The products included in it are almost always in my refrigerator and they are not expensive. Cabbage soup is also a very healthy soup, especially since the vegetables from which it is prepared will bring no less benefits when cooked than when raw.
- Carrots are rich in beta-carotene, which is absorbed 5 times better in boiled vegetables than in raw ones. It helps protect our body from aging, atherosclerosis, eye diseases and even cancer. In addition, boiled carrots have 3 times more antioxidants than raw ones. Boiled carrots are easier to digest and therefore it is useful for people suffering from various diseases of the digestive system and constipation to consume this root vegetable in its processed form.
- Tomatoes contain a lot of lycopene, which is a strong antioxidant that prevents the formation of malignant tumors and the development of heart and vascular diseases. It is better absorbed from boiled tomatoes, and therefore eating tomato paste, sauces, ketchup and stewed tomatoes is healthier than eating them raw.
- After a short heat treatment, cabbage also increases its beneficial properties. But if you cook it for more than 30 minutes, the content of carotene and antioxidants in cabbage decreases sharply. It also has the ability to remove excess cholesterol, dissolve gallstones and improve the functioning of the heart muscle.
- Potatoes contain a lot of potassium, which helps remove excess water from the body. When boiled, it is an irreplaceable source of starch, which has a beneficial effect on digestion. Periodic consumption of boiled potatoes has a positive effect on the health of the human body. But you should not abuse it, since potatoes are a high-calorie product.
Thus, lean cabbage soup with fresh cabbage has a beneficial effect on the digestive processes, is easily absorbed by our body and carries a supply of complex carbohydrates, vitamins, micro and macroelements, and also successfully satisfies the feeling of hunger. Moreover, cabbage soup is a very low-calorie soup.
Classic recipe for cabbage soup with tomato paste
The taste and flavor of vegetable cabbage soup is enhanced by the addition of a large number of tomatoes in different varieties. That is why I always prepare vegetable dressing for cabbage soup from fresh cabbage with a lot of tomato.
Add fresh chopped tomato to the fried vegetables and after a few minutes add two tablespoons of tomato paste. Free up some space in the pan and add tomato paste. It must be lightly fried in oil with the addition of a small amount of sugar. A roasted tomato changes color, taste, and gives the soup an incomparable aroma of grilled vegetables. We continue to simmer the vegetables and tomatoes for another 5-7 minutes.
If the tomato paste is very acidic (sometimes it is), you can balance the acid by adding a teaspoon of sugar to the tomato.
If the dressing is too thick, pour a couple of ladles of broth into the pan or add warm water. As soon as the vegetables change color and the spicy smell of stewed tomato comes out, the dressing is ready.
Step 7
Let's cut potatoes, cabbage and fresh herbs for the soup. Cut the potatoes into small cubes, chop the cabbage into small crumbs so that it fits in a tablespoon.
Step 8
Add some salt to the prepared vegetable broth to taste, add chopped potatoes, and after a few minutes shredded cabbage and cook over moderate heat until the cabbage is soft.
Step 9
The potatoes and cabbage have become soft, which means you can add the rest of the ingredients. Place pre-boiled beans (canned beans) and vegetable dressing into the pan. Squeeze a couple of cloves of garlic through a press, test for consistency with salt and pepper, and add what is missing. If desired, season the soup with a teaspoon of any of your favorite mixture of dry herbs and fresh herbs to taste.
Simmer over moderate heat for a couple more minutes, turn off the heat, cover the pan with a lid, wrap it in a warm towel and leave to brew for about 15 minutes.
In 15 minutes, you can gather everyone at the dinner table; lean cabbage soup made from fresh cabbage and beans is ready!
The cabbage soup turned out thick, aromatic, with a piquant tomato sourness. They contain a lot of vegetables and various spices. We eat this soup with day-old black bread, sprinkled with coarse salt, finely chopped garlic and sprinkled with aromatic vegetable oil. Try it, it's really delicious! Bon appetit!
A simple recipe for lean cabbage soup with cabbage and canned fish
This is a very interesting cabbage soup recipe. Tuna is used here, which does not have a particularly strong fishy flavor, and one might even think that this is a first course with the addition of meat. In addition, it goes harmoniously with cabbage and other components of this dish.
The cabbage soup turns out to be quite rich, although without the usual frying for many. The time it takes to cook (after preparing all the products) depends on what kind of cabbage you like in cabbage soup – soft or crunchy. The average cooking time is half an hour.
You will need:
- carrots – 1 pc.;
- potatoes – 1 pc.;
- tomato – 1 pc.;
- cabbage - 1/3 pcs.;
- canned tuna fillet – 1 can;
- greens to taste;
- spices to taste;
- salt to taste.
Cooking stages.
Place a pot of water on the stove. Peel and cut the vegetables in any way convenient for you.
- You may be interested in: Buckwheat soup. 8 recipes with chicken, meat or vegetables
When the water boils, first add carrots, then potatoes, then cabbage and tomatoes. At the very end, add the fish.
Cook until the cabbage is completely cooked. A couple of minutes before the end of cooking, add salt and spices to taste.
Chop the pre-washed greens and place in a saucepan.
Let the cabbage soup steep before serving.
Believe me, lean cabbage soup is often not inferior to the classic meat first course. They are easy to prepare, interesting in taste and composition. Be sure to try to cook at least one of the proposed recipes, and you will be pleasantly surprised.
339 views
A simple recipe for cabbage soup made from fresh cabbage without frying
Cabbage soup with fresh cabbage without meat and without frying is dietary and is intended for everyone who is contraindicated in fatty and rich soups, as well as for those who monitor their health and nutrition.
The first time I prepared cabbage soup according to this recipe, its taste simply captivated me. And now I whip up cabbage soup according to this recipe.
Fragrant cabbage soup with a rich vegetable taste is well suited for dietary and baby food. They are also suitable for eating during fasting. They are very simple to prepare, so even novice housewives can handle the preparation.
Ingredients:
- Chicken broth or water - 1.3 liters;
- Potatoes - 2 pcs.;
- Carrots - 1 pc.;
- Onion - 1 pc.;
- White cabbage - 300 gr.;
- Tomatoes - 2 pcs.;
- Garlic - 2 cloves;
- Bay leaf - 1 pc.;
- Fresh herbs (parsley-dill) - 2 sprigs;
- Salt and ground pepper - to taste.
Fresh tomatoes can be replaced with good quality tomato paste, and water can be replaced with pre-cooked chicken broth. Today I use broth made from chicken soup kit.
Step by step recipe:
Step 1.
Wash the potatoes, peel them and cut them into small cubes, put them in a saucepan, fill them with water or broth. Place the pan on medium heat.
Step 2.
While the potatoes are cooking, prepare the vegetables. Cut the onion into small cubes and grate the carrots on a coarse grater. Add the vegetables to the pan with the broth and potatoes.
Step 3.
Chop the cabbage into thin strips and place in the cabbage soup 10 minutes after the potatoes, carrots and onions.
Step 4.
Grind the tomatoes in a meat grinder, blender, or simply grate them on a coarse grater and add them to the pan with the vegetables. Salt and pepper the cabbage soup to taste, add bay leaf.
Step 5.
Cook the soup for another 5 minutes until done.
The final time until the cabbage soup is fully cooked can be adjusted depending on what vegetables you prefer in the soup: soft or with a fresh crunch.
At the end of cooking, add chopped garlic to the soup. We put the pre-chopped greens into the prepared cabbage soup last.
Cover the pan with a lid, turn off the heat and let the soup brew for 20-30 minutes.
Fresh cabbage soup is ready! They turned out to be very aromatic and rich, even despite the fact that they were prepared without meat and without frying. Serve cabbage soup as a starter for lunch with sour cream and fresh herbs.
Bon appetit!
Description of preparation:
When I finally get tired of meat dishes, I cook a huge pot of ordinary lean cabbage soup, fry some pies to go with it, and eat this for two or three days.
The unloading of the stomach is excellent. In general, for me personally, modest lean cabbage soup is the number one soup. They are incredibly simple to prepare, but they turn out deliciously delicious - it’s difficult to put it into words, but if you like cabbage soup, you probably understand what I mean. So I cook lean cabbage soup not only during Lent, but all year round in general.
For all lovers of this wonderful Russian traditional soup, I tell you how to prepare lean cabbage soup and please your stomach and taste buds. I hope you enjoy the recipe and find it useful. Good luck with your cooking!
Purpose: For lunch / Inexpensive Main ingredient: Vegetables / Cabbage Dish: Soups / Geography of cuisine: Russian cuisine Diet: Lenten dishes
Delicious cabbage soup made from fresh cabbage without potatoes with pearl barley
Lenten cabbage soup made from fresh cabbage without potatoes with pearl barley will appeal to those who are fans of a healthy diet, as well as those who do not like adding potatoes to soups. For richness, instead of potatoes, the soup is seasoned with pearl barley. Barley is boiled in advance and added to cabbage soup at the end of cooking.
Like other cabbage soups, these cabbage soups are prepared very simply, quickly and from the most common products that are found in every refrigerator. So...let's start cooking.
Ingredients for a three-liter saucepan:
- Water or broth - 2 liters;
- Cabbage - 400 gr. or a quarter welk;
- Onion - 1 pc.;
- Carrots - 1 pc.;
- Pearl barley - a quarter cup (boil first);
- Tomato paste - 1 tablespoon;
- Garlic - 3 cloves;
- Vegetable oil - for frying;
- A bunch of fresh herbs;
- Bay leaf, peppercorns, clove star, favorite seasoning - to taste;
- Salt, freshly ground pepper - to taste.
Step by step recipe:
Step 1.
First of all, boil the pearl barley. Boil a quarter cup of pearl barley in salted water for 40 minutes.
To make the cereal cook faster, pre-soak it in cold water for a couple of hours.
Step 2.
Cook the soup in water or vegetable broth. We prepare vegetable broth from an onion, a piece of carrot, garlic and herb stems. Cut the onion, carrots and a couple of cloves of garlic into halves and fry the cut in a frying pan at high temperature for one or two minutes. Place baked vegetables, parsley stems, dill and spices (peppercorns and bay leaves) in a saucepan with water. Cook the broth for 30 minutes at low boil.
After 30 minutes the broth was ready. We take vegetables out of it. We won't need them anymore.
Step 3.
While the broth was cooking, we prepared a vegetable dressing for the soup. For the dressing, we needed diced onions and grated carrots.
Step 4.
In a frying pan heated with vegetable oil, fry the onions and carrots until half cooked, add a tablespoon of tomato paste and a ladle of broth from the pan, simmer the vegetables and tomatoes in the frying pan for about five minutes and voila, the vegetable dressing for cabbage soup is ready.
Step 5.
The broth is cooked. We put cabbage shredded into thin strips into it, and then fried vegetables and pre-boiled pearl barley. Simmer the cabbage soup on low heat for 7-10 minutes.
Step 6.
At the very end of cooking cabbage soup, season with peppercorns, bay leaves, your favorite dry seasoning, fresh chopped herbs, add salt to taste and squeeze out a clove of garlic.
Step 7
Turn off the heat, wrap the pan in a warm towel and let the soup brew for 20 minutes.
And after 20 minutes we catch the wonderful aroma of freshly cooked cabbage soup. They turned out very thick, rich and, mind you, without potatoes!
Serve this soup with sour cream, herbs and freshly baked bread. Cabbage soup made from fresh cabbage without potatoes is ideal for the daily menu. And if you add pearl barley to them, they also become very healthy.
Bon appetit!
Preparation
Place the potatoes, cut into pieces or strips, into boiling water. Cover with a lid and cook over low boiling water until the potatoes are cooked. This will take approximately 12-15 minutes
For cabbage soup, it is important to boil the potatoes, then they will be “rich”, thick and tasty.
While the potatoes are cooking, prepare the vegetables for frying. Cut the carrots and bell peppers into strips (remove the seeds from the peppers). Chop the onion either into small cubes or cut into half rings. You can grate the carrots if you prefer.
Heat vegetable oil in a frying pan. By the way, if cabbage soup is not prepared in a lean version, you can use lard. Pour the chopped onion into it and sauté over low heat for 2-3 minutes until the onion begins to lighten. Add carrots, mix with onions, simmer for another 2-3 minutes. We do not bring the vegetables to readiness.
At the same time as sauteing the onions and carrots, cut the white cabbage into strips for cabbage soup. Scald the tomatoes with boiling water, remove the skin, and cut the pulp into cubes.
Add the fried vegetables along with the oil to the pan with the potatoes. Take out a couple of potato pieces and check for doneness. The potatoes should break or mash easily. Lay out the shredded cabbage. Salt to taste. Cook the cabbage soup over low heat until a gentle simmer is barely noticeable on the surface. The cabbage soup will be ready when the cabbage becomes soft. If you like crispy cabbage, not overcooked, then control the process, cook the cabbage until half-cooked, taking into account the fact that it will reach readiness even after stopping cooking.
Add bay leaves and peppercorns to the prepared cabbage soup without meat. Cover with a lid, turn off the heat and leave the pan with cabbage soup on a warm stove. Let the dish sit for a while to gain flavor. Pour hot cabbage soup into plates. Sprinkle with finely chopped herbs and serve with sour cream and rye bread.
neboleyka.info
Rich cabbage soup with mushrooms and fresh cabbage without meat
I offer another interesting recipe for cabbage soup made from fresh cabbage with mushrooms. Such cabbage soup will appeal to all lovers of mushrooms and rich soups, as well as those who observe fasting. The soup turns out to be very satisfying, despite the fact that it is prepared without meat, because the mushrooms make an amazingly rich broth. The recipe is easy to follow and can be done by any novice cook.
Ingredients for a 3 liter pan:
- Dried mushrooms - 30 gr. or one handful;
- Fresh champignons - 150 gr.;
- Fresh cabbage - half a small velk;
- Onion - 1 pc.;
- Carrots - 1 pc.;
- Tomato - half a large fruit and a whole small one;
- Potatoes - 1-2 pcs.;
- Bay leaf - 2-3 pcs.;
- Vegetable oil - for frying;
- Dill sprigs - 2 pcs.;
- Salt and ground black pepper - to taste.
Step by step recipe:
Step 1.
We first wash the dried mushrooms well, fill them with cold water and soak for two hours. After two hours, strain the mushroom broth through a sieve, add cold water to fill the pan and set it on moderate heat. Bring the broth to a boil.
Step 2.
Finely chop the previously soaked mushrooms and place them in the boiling broth. Cook the broth with mushrooms over moderate heat for about 25-30 minutes.
Step 3.
Cut the champignons into small cubes and fry in a frying pan with the addition of a small amount of oil. At the end of frying, add a small pinch of salt to the mushrooms.
Step 4.
Finely chop the onion, grate the carrots on a coarse grater, and cut the tomato into small cubes. Place the vegetables in a heated frying pan with a small amount of vegetable oil and fry over moderate heat until soft.
Step 5.
Chop the cabbage into thin strips, add a couple of pinches of salt and knead with your hands so that it gives juice and becomes a little softer. Cut the potatoes into small pieces and rinse with cold water.
Step 6.
By that time, the mushroom broth is cooked, add half a teaspoon of salt, add fried champignons and mashed cabbage. Let the broth boil and simmer for 10 minutes.
Step 7
After 10 minutes, add potatoes to the cabbage, boil for five minutes, then add the stewed vegetables.
Step 8
Add bay leaf and ground black pepper to the soup to taste. Check the salt for consistency, add more salt if necessary and boil for another five minutes. After five minutes, turn off the heat, cover with a lid and let the soup brew for fifteen minutes.
In fifteen minutes, cabbage soup with mushrooms and fresh cabbage is ready! Season them with fresh dill and invite everyone to the table! The cabbage soup turned out to be very rich, warming and full of mushroom spirit. Try this simple recipe, I'm sure you'll be pleased with the results.
