Recipe for lean cabbage soup made from fresh cabbage. Lenten cabbage soup from fresh cabbage

How to cook lean cabbage soup from fresh cabbage without meat, step-by-step recipe with photos

Delicious lean cabbage soup starts with preparing vegetables. We select vegetables in the right quantity, wash them thoroughly and peel potatoes, carrots and onions for further processing. It is also recommended to remove the top leaves from the cabbage.

Cut the potatoes into cubes.

Chop the onion and start with the carrots.

Carrots for vegetable cabbage soup without meat can be grated on a coarse grater or cut into rings. Grated carrots will be used for frying, and the rings can be thrown into the water along with the potatoes. So the choice of how to cut carrots is entirely up to the cook.

Shred fresh cabbage - cut it at an angle into small strips. Place the shredded fresh cabbage for cabbage soup in a bowl and lightly crush it between your fingers and “crisp” it. This is done so that the cabbage is softer and juicier and cooks a little faster.

So, the vegetables and cabbage for lean cabbage soup are ready, now you can put a pan of water on the fire. We put a frying pan on the fire nearby, which we will then add to our vegetarian cabbage soup made from fresh cabbage.

Pour oil into the frying pan and after it is hot, pour in the onion and grated carrots and mix them in the oil. Stirring lightly, fry the mixture for about 5 minutes until the onion turns slightly yellow-golden. Then remove the pan from the heat.

Meanwhile, our water came up - did it boil? Then let's start cooking the soup! Cabbage soup without meat will be tastier and more aromatic if you add a little spice.

Throw a couple of bay leaves into the pan. And since the vegetarian cabbage soup in the recipe is made from fresh cabbage, and not from salted sauerkraut, do not forget to add salt to taste.

Throw potatoes and carrot rings (to taste) into boiling water. Bring to a boil again and reduce heat to medium. Cook for 3-4 minutes. We taste the potatoes, if they are half ready, add cabbage to the pan.

If it seems that there is no more fresh cabbage in the pan, do not rush to remove it. In a minute it will fit like a charm, since the first batch of cabbage in the pan will shrink in volume under the influence of temperature during this time and there will be enough space to add the already shredded cabbage. And lean cabbage soup without meat will be somewhat more satisfying with a lot of cabbage.

Hooray! All the cabbage fit in! Go ahead.

Turn up the heat and cook our lean cabbage soup almost to a boil, then return to medium heat and cook for another 5 minutes. After which you need to start tasting the cabbage. If you like very soft cabbage in cabbage soup without meat, you will need to keep it on the fire for a couple of minutes longer so that the cabbage completely softens.

Now, according to the recipe, add vegetable frying from a frying pan to fresh cabbage soup without meat and cabbage. Mix. Add other spices to taste.

Bring to a boil. Let's hold it for a minute. And turn off the fire.

Voila! Delicious lean cabbage soup made from fresh cabbage is ready! You can add a spoonful of sour cream!

Now you know how to cook cabbage soup without meat in 15 minutes.

If it's summer and you're preparing this vegetarian soup - cabbage soup made from fresh cabbage without meat, be sure to sprinkle it with finely chopped fresh herbs from the garden. It will decorate the dish and add a new interesting note to the taste.

Did you like the step-by-step recipe for making lean cabbage soup from fresh cabbage with photos?

Save the recipe for vegetarian cabbage soup made from fresh cabbage to your bookmarks or share with friends how to cook cabbage soup without meat quickly and tasty.

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Fresh cabbage soup with tomatoes

Ingredients

• 400 gr. cabbage;
• 600 gr. potatoes;
• 150 gr. carrots;
• 100 gr. white onion;
• 100 gr. fresh tomatoes;
• 1.5 l. water;
• 35 gr. vegetable oil;
• 15-20 gr. garlic;
• 30 gr. dill greens;
• salt and pepper - to taste.

Preparation

1. Take a saucepan with a volume of more than 2 liters. Pour in water and set to boil.
2. Let’s not waste time and prepare the vegetables for storing. Cabbage will go into the water first. Cut it into medium-sized squares and leave it on the cutting board until the water boils.
3. Peel and cut the potatoes into large cubes. To prevent it from darkening, fill it with water.
4. Peel the onion and chop it into half rings. Chop the carrots into medium cubes.
5. Cut the skin of the tomatoes crosswise at the top and scald with boiling water. Then immediately dip into cold water and immediately remove. Remove the skin and cut them into slices.
6. Throw the cabbage into boiling water and leave to cook for 3-4 minutes. Cook for another quarter of an hour, adding potatoes.
7. Meanwhile, simmer the carrots and onions until soft. Add the tomatoes and simmer a little more with the lid closed.
8. Once the potatoes are soft, add the sautéed vegetables to the pan. Season with salt and spices to taste. Cook until done (about 10-15 minutes).
9. Finely chop the garlic and chop the herbs. Mix them together and add a little salt.
10. Pour the cabbage soup into plates and serve with black bread and garlic herbs. It can be added to the plates immediately, or it can be placed on the table in a separate plate so that everyone can add as much as they want.

You can prepare such cabbage soup with tomato paste if you don’t have fresh tomatoes on hand.

Ingredients

• carrots – 120 gr. (of which 30 grams is for broth);
• leek (white part) – 50 g;
• celery root – 60 gr. (of which 20 grams for broth);
• bell pepper – 90 gr.;
• potatoes – 150 gr.;
• white cabbage – 300 gr.;
• tomatoes – 150 gr.;
• garlic – 20 gr.;
• white onion – 35-40 gr. (for broth);
• black and allspice peppercorns – 5 gr. (for broth);
• cloves – 2 gr. (for broth);
• vegetable oil – 50 gr.;
• table salt - to taste.

Preparation

1. Prepare vegetable broth. Take about 2 liters of water. Add carrots, celery and parsley root, onion (cut crosswise). We also add spices - cloves and peppercorns. For a richer taste of the broth, you can add cabbage stalks, celery stalks, dill and parsley. The more vegetables you add to the broth, the tastier and richer your cabbage soup will be.
2. Cook over very low heat for about an hour. Do not allow active boiling, otherwise the broth will be cloudy.
3. After the broth has been cooked, it must be strained so that the boiled vegetables do not get into the cabbage soup. They are no longer suitable for this.
4. While the broth is cooking, you can prepare the vegetables for the cabbage soup. Wash and clean thoroughly.
5. We remove the skin from the tomatoes, giving them a “contrast procedure” - first in boiling water, and then in cold water. This way they will be cleaned without problems. You can chop it finely with a knife or grate it on a coarse grater - as you like.
6. Shred the cabbage into small strips, chop the carrots and celery into strips, cut the potatoes into cubes, as for frying. Chop the leek into quarter rings, grate the garlic on a fine grater or crush it with a special press.
7. Sauté carrots and celery in a frying pan until half cooked. Then add leeks to the frying pan and simmer for another 5 minutes. Remove from heat.
8. Place the potatoes in the broth and boil again. Season with salt to taste.
9. Add the chopped bell pepper to the roast and cook for another 5 minutes.
10. Then add the cabbage to the pan and cook until the vegetables are ready. The cabbage soup according to this recipe will turn out thick. If you want to make them more liquid, add water and spices or reduce the amount of cabbage.
11. At the end of cooking, add the tomatoes and after boiling, simmer for another 5 minutes.
12. Remove the cabbage soup from the stove and add the garlic. Close the lid and let it brew for at least another quarter of an hour.

Such cabbage soup can be served both hot and cold. Place finely chopped greens on the table. If you want, also serve sour cream.

Ingredients

• 1 kg. white cabbage;
• 500 gr. mushrooms (champignons);
• 300 gr. white onion;
• 30 gr. wheat flour;
• 50 gr. refined vegetable oil;
• bay leaf, parsley, peppercorns.

Preparation

1. Wash the mushrooms and cook in two liters of water for a quarter of an hour.
2. Pour the mushroom broth into a separate container, and lightly simmer the mushrooms in a frying pan, adding vegetable oil.
3. Add the onions to the mushrooms and continue to fry until the onions are soft. Then add shredded cabbage, bay leaf and finely chopped parsley to the frying pan. Let it soak in the oil for a bit, stirring. Then add a little water and continue to simmer until the cabbage is soft.
4. In a separate frying pan, fry the flour until brownish and add to the frying pan with the mushrooms and cabbage. Stir and simmer a little more.
5. Pour the mushroom broth into the pan and let it boil. Reduce the heat and pour the frying out of the pan. Stir and keep on fire, without letting it boil. Stir occasionally to prevent burning.

This recipe is found in the monastic books of the Valaam Monastery in the section “Recipes for Lent.”

• The recipe for classic cabbage soup involves the use of raw vegetables that are not heat-treated. But if you sauté the vegetables first, the dish will turn out more tasty and rich.

Lenten cabbage soup with fresh cabbage is the best recipe for a cold summer first course. But if you want to add calories, you can serve them with sour cream.

• Cabbage soup is prepared at any time of the year, lean and in meat broth. They can be served either hot or cold. Find your recipe - and your whole family will be full and satisfied.

To ensure that the cabbage soup turns out rich, has a characteristic sourness, and an abundance of useful elements, we offer a recipe that is enriched with various products that are wisely selected to create a traditional Russian dish.

List of tedious products and their quantity:

Step-by-step recipe for preparing lean cabbage soup from fresh cabbage:

1. Peel the onion, cut into rings (to remove the bitterness, you can soak the onion in cold water for 5-10 minutes).
2. Peel the carrots, rinse twice and cut into small cubes.
3. Wash the tomatoes, cut into slices (not too thick).
4. The cabbage also needs to be washed, then chopped either into thin strips or into squares up to two centimeters (larger pieces will not be very convenient to eat).
5. Wash the potatoes, peel them, rinse them again, and then cut them into cubes. Since the potatoes will not be used in the recipe right away, they must be filled with plain water so that they do not darken.
6. Place the onion and carrot in a hot frying pan greased with vegetable oil. Food should be fried for no more than three minutes, because the purpose of this process is not to fry, but to soften the food.
7. After three minutes of frying, the tomatoes are added to the frying pan; all together still need to be sautéed for about four minutes.
8. Pour water into a saucepan that can hold one and a half or more liters of water and bring it to a boil. As soon as the first bubbles appear on the surface of the water, you need to add salt, and then put all the chopped cabbage in the pan.
9. After five minutes, add potatoes to the cabbage, and cook the ingredients together for another 10 minutes.
10. Towards the end of cooking the potatoes and cabbage, add the remaining fried vegetables, that is, tomatoes, carrots and onions.
11. Next, you need to pepper and salt the cabbage soup again (but you don’t need to add salt, it all depends on how salty you prefer your dishes), and continue cooking for another 10-15 minutes, then turn off the heat and leave the cabbage soup for 20 minutes, so that steeped and cooled a little.
12. The garlic cloves should be finely chopped, the dill should be chopped. Before serving, you should add these ingredients to each serving of cabbage soup for aroma and additional taste.

Lenten cabbage soup with fresh cabbage and beans

Cabbage soup is a universal dish. Its creation can be changed, varied, added novelty, changed unloved ingredients, depending on your taste preferences. One of the delicacies recommended for weight loss or during Lent is cabbage soup with beans. A tasty and healthy dish, you will definitely like it, especially in the summer heat, when your stomach does not accept heavy and fatty meals. You will need:

• cabbage (700 gr.);
• a jar of beans, take the one in the tomato;
• potatoes (half a kilo);
• onion;
• carrot (1 pc.);
• ripe tomato (1 pc.);
• tomato paste (70 gr.);
• frying oil;
• a couple of cloves of garlic;
• a little salt, a little spice, a bunch of any herbs.

1. In 3 liters of cool water, add half a kilo of diced potatoes, a bay leaf, and a couple of allspice peas. Place on the stove for about half an hour.
2. While the water is boiling, chop the onion, carrots and clove of garlic. Fry in a frying pan in oil. When the onion turns golden, add chopped ripe tomatoes and tomato paste. Turn the heat down to low.
3. Cut the cabbage as thinly as you can. Then you won’t need to catch huge bast shoes in your plate.
4. Open the can of beans and drain the sauce.
5. 30 minutes have passed for the water with potatoes, pour in the beans, a pinch of salt, 1 clove of garlic and season with the spices you like.
6. Let everything boil, then add frying, let it simmer for a couple more minutes.
7. Time to add cabbage. After this, after a couple of minutes, remove from the stove. The cabbage in this recipe should not be soft or boiled, otherwise the dish will lose its taste and it will resemble cotton wool.

Lenten cabbage soup from fresh cabbage

Shchi, as the first dish of Russian cuisine, is often prepared from sour cabbage, that is, sauerkraut. But if you don’t have it, or you want variety, you can make them from fresh white cabbage. Lenten cabbage soup made from fresh cabbage, a step-by-step recipe with photos will make the process of preparing this dish clear even without a description - it’s so simple.

Interesting! They say that from the same set of products, each housewife produces dishes that taste completely different. That is why in Rus' cabbage soup was on the menu almost three times a day - this dish never gets boring. Check out recipes on how to make your own delicious garlic brisket at home.

Step 1. To bring to life the recipe for lean cabbage soup from fresh cabbage, you need to prepare the ingredients. To do this, take a pan of the required size, half a head of cabbage, 5-6 pieces. potato tubers, onion, carrots, tomato paste, 2-3 cloves of garlic, several sprigs of dill and parsley, salt, vegetable oil for frying, ground black pepper, a little ground paprika (dried and crushed red bell pepper).

Important! If you are going to cook cabbage soup, calculating the proportions of the dish per 3 liters of water, be sure to keep in mind that when you add the next portion of vegetables, the total volume of the dish will increase (hello to Archimedes!).

Step 2. Prepare the vegetables. Peel, wash and cut the potatoes into cubes. Peel half the cabbage from dirty leaves, chop it into thin strips or, as chefs say, checkers, that is, square pieces with a side of 1-1.5 cm. Peel the onion and cut into small cubes, grate the carrots on a coarse grater. Wash and chop the greens.

Step 3. Pour water into a suitable pan and bring to a boil. Add potatoes and bring to a boil. Boil until half cooked, about 5 minutes. The time may vary depending on the type of potato, the size of the slices, the power of the stove, etc.

Step 4. Place cabbage in future cabbage soup, stir, bring to a boil, reduce heat so that the boil does not stop.

Step 5. Place a frying pan on another burner and pour 3-4 tbsp. vegetable oil. When it is warm enough, add grated carrots and onion cubes simultaneously (or one at a time). Let it fry until golden brown, add a generous spoon of tomato paste (1 stick, 25 g is enough), stir, turn off.

Important! Do not use olive oil for sautéing (frying vegetables), which is so healthy in its raw form! Not only was it never made on the territory of Rus' and it is not typical for truly Russian dishes, but when heated, carcinogenic substances are also formed in it, which becomes a real poison for the body.

Step 6. Add salt to taste to the pan in which the vegetables are cooked.

Step 7. Place the sautéed vegetables and tomato paste there.

Step 8. Stir, add chopped herbs and garlic, squeezed through a press, black pepper and paprika, bring to a boil. Turn it off.

Step 9. If your family still has a couple of hours before dinner time, wrap the cabbage soup in a blanket or other “insulation” and let it brew.

Advice! Greens and garlic can be placed not in a common pan, but individually, on a plate for each eater. You can diversify cabbage soup from fresh cabbage by adding canned green peas, boiled or canned beans, pickles, green beans, all kinds of cereals, or even special, lean noodles. Great recipes for making your own moonshine.

Recipe for lean cabbage soup from fresh cabbage for a slow cooker

Ingredients:

• fresh cabbage – 300 gr.;

• small carrots;

• 100 gr. pulp of fresh tomatoes (can be replaced with 1 spoon of paste);

• onion head;

• non-fragrant oil – 30 ml;

• 300 gr. potatoes.

Cooking method:

1. Pour oil into the multicooker and heat it well in the frying mode. Then lay out the finely chopped onion and immediately add large carrot shavings. Fry, stirring, until golden color appears.

2. Turn off the frying mode. In a cooking bowl, add medium-sized chopped cabbage and medium-sized potato wedges to the fried vegetables. Add the tomato, add two liters of water, stir and close the lid.

3. Set the timer to 35 minutes, and start the “Stew” or “Soup” option.

4. After the program is completed, the lean cabbage soup is ready. Keep them covered for a quarter of an hour and serve.

Recipe Lenten cabbage soup from fresh cabbage SV. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Lenten cabbage soup from fresh cabbage SV”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Lenten cabbage soup from fresh cabbage SV is 21 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Quickly made Lenten cabbage soup from fresh cabbage

The modern pace of life does not always allow you to devote a lot of time to cooking, but this does not mean that you need to throw in semi-finished products on the fly, because many cooks value their time and adapt tasty and healthy recipes so that they can be made quickly. Therefore, we offer another simple recipe for lean cabbage soup made from fresh cabbage, which you won’t have to stand at the stove for long to prepare.

List of required products and their quantities:

• 500 grams of white cabbage;
• Four potatoes;
• Two heads of onions;
• One carrot;
• A tablespoon of vegetable oil;
• Several leaves of laurel;
• Salt, pepper and herbs to taste.

Step-by-step cooking instructions:

1. To begin with, all vegetables must be washed, peeled onions, carrots and potatoes, and it is recommended to remove the top leaves from cabbage.
2. Cut the prepared potatoes into small cubes.
3. Cut the onion into half rings.
4. Half of the carrots can be grated on a coarse grater, and the other half can be cut into thin slices. Grated carrots can be used when frying onions, and slices of the vegetable can be boiled together with potatoes. You can only choose one way to cut carrots; it’s up to the cook.
5. Shred the cabbage; thin strips of the vegetable are best suited for cabbage soup. Place the chopped cabbage in a bowl and begin to “press” it with your hands so that a crunch is heard. This procedure will make the cabbage more juicy, besides, after the process it will be better boiled and turn out very soft and tender.
6. Pour one and a half liters of water into a saucepan and bring it to boil.
7. Place the onions and carrots on a high speed greased with vegetable oil, sauté the vegetables for about 5 minutes, then remove the pan from the heat.
8. When the water in the pan boils, you need to salt it, pepper it, and throw in the laurel leaves.
9. Immediately add the potatoes and carrots to the pan with the spices, bring the water to a boil again, then turn the heat down to medium and cook the vegetables for another 5 minutes.
10. When the potatoes are half cooked, you can add the most important ingredient to the pan - cabbage.
11. If the entire volume of cabbage does not fit into the pan at once, you need to lay out part of the vegetable, wait five minutes, it will shrink, thereby providing space in the pan for the rest of the cabbage.
12. After the cabbage is in the pan, reduce the heat, bring the mass to a boil, and then turn the heat to medium again and cook the cabbage soup until tender (this is about 5-7 minutes).
13. At the end of cooking, you need to add fried vegetables, that is, carrots and onions, boil the cabbage soup for another two minutes and remove from the heat.
14. Delicious lean cabbage soup is ready!

Ingredients for lean cabbage soup with fresh cabbage

In order to prepare delicious vegetarian cabbage soup in vegetable oil, we will need the following ingredients:

• Cabbage (0.5 pcs);
• potatoes (3-4 pcs);
• onions (1-2 pcs);
• carrots (1 pc);
• vegetable oil;
• Bay leaf;
• salt, spices, herbs.

So, if all the ingredients are at hand, you can proceed to the step-by-step photo recipe for lean cabbage soup from fresh cabbage.

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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.

Lenten cabbage soup WITHOUT MEAT made from fresh cabbage. This is not your smoothie!

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Rating: 4.0; Votes: 1 Such soups are the pearl of Russian cuisine! Simple, affordable, understandable and incredibly tasty! Cabbage soup made from fresh cabbage is relevant not only during Lent, but also at any time of the year, when you want to feel truly warm and homely. Yes, this is exactly the feeling this incredibly simple and rich soup gives! Ingredients: White cabbage 300 grams. Carrots 2 pcs. Onions 2 pcs. Garlic 5 cloves. Potatoes 3-4 pcs. Water 4 liters. Dill 30 gr. Tomatoes 3 pcs. without skin. Salt, pepper and bay leaf. Useful: Date: 2020-08-04

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Comments and reviews: 10

Nadezhda I’m currently preparing seitan) I fried the onion for a while. oil - added spices and soy sauce, broth and garlic with laurel. leaf. And then I'll make sauce from the tom. paste with garlic and soy sauce. You won't be able to drag yourself away from such food by the ears. But you encouraged me to do this! I’m not a vegan—I love meat—but I’ll try to switch my mind. I made oatmeal without milk and for some reason it tasted bitter. Is everyone feeling bitter? Or is my oatmeal old? Add cocoa banana to non-milk and beat. My son drank a cocktail)

mirage Incredibly delicious! Thanks for the recipe! Only I used red cabbage and added some leftover red beans. The cabbage soup was similar in color to red borscht. This is the first time I’ve cooked red cabbage, so I’m incredibly glad that it turned out so tasty, now I’ll cook it more often during its season.

Galina Just made cabbage soup exactly according to this recipe - it is the most delicious cabbage soup of my life! I used to cook it a little differently, and the cabbage soup always turned out tasty, but flimsy. And this is just a masterpiece! I received gastronomic ecstasy) Mikhail, thank you very much for the wonderful recipe!

Elena I don’t want to be a vegan, God has sanctified everything for us, we baptize food and eat safely. But in Lent, your recipes really help diversify, especially for children. So, God bless) I wish you to turn the benefits for the body into the salvation of the soul)

Olga, to preserve the taste of the soup, because it still turns out bland, you need to fry for a minute, maximum 2, and cook the cabbage for 3 minutes and then it will taste like vegetables, and not tasteless.

Alexandra, I only make lean soup with canned red beans, it tastes like peas, but without meat, the ingredients are exactly the same, but instead of cabbage, beans

Georgy Vazmi meat and cartilage, and cook cool cabbage soup, rinse the cast iron, and cook cabbage soup in cast iron, throw in more vegetables, I can’t live without cabbage soup, so that I’m fat, finally cook me some Russian cabbage soup!

Evgenia Thank you, I’ll do it today) It’s very clear and simple) And most importantly, not a single pig or cow was harmed in the preparation of this soup!

Gregory Cool! But if you move chopped vegetables from the board not with the sharp part of the knife, but with the butt, then the cutting edge will last many times longer.

George 201 thousand vegans! This is wonderful. What about artificial meat? Grown in laboratories? Nobody died there.

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.

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Video: How to cook lean cabbage soup without meat

Lenten cabbage soup made from fresh cabbage is, of course, not a new dish, but well-known and widespread. Nevertheless, the recipe is always relevant, because even those who do not fast often take great pleasure in preparing this delicious vegetable broth.

Previously, cabbage soup without meat was always cooked with beans, which made the first dish richer and thicker. We will look at a modern variation where fresh beans are replaced with canned ones, which significantly reduces cooking time.

Ingredients per 3 liters of water:

• white cabbage - 200 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• potatoes - 3-4 pcs.;
• tomato paste - 2-3 tbsp. spoons;
• canned beans - 1 can;
• vegetable oil - 2-3 tbsp. spoons;
• garlic - 2-3 cloves;
• dill - a small bunch;
• salt - to taste.

Classic lean cabbage soup made from sauerkraut sour cabbage soup

Lenten cabbage soup with sauerkraut is a classic dish. Our ancestors knew a lot about cooking! You can get involved in history by preparing sour cabbage soup yourself at home. To do this you will need:

• sauerkraut (250 gr.);
• a couple of carrots;
• a couple of potatoes;
• one onion;
• frying oil,
• a little salt, pepper, mixtures of dried herbs.

Lenten cabbage soup recipe step by step:

1. The cabbage needs to be made less sour, so place it under the tap with water in a colander for a few minutes.
2. Peel the potatoes and cut them into medium-sized cubes.
3. Wash the carrots and grate them.
4. Pour four liters of water into a saucepan, boil it, and add carrots and potatoes.
5. Before adding cabbage, you need to try to make sure that the carrots and potatoes are completely cooked.
6. Finely chop the onion and sauté in any oil in a convenient container. It is better to choose a frying pan with a thick bottom. Add cabbage to it and increase the heat.
7. Fry the cabbage and onions for a couple of minutes, at the end add boiling water so that it covers the vegetables halfway, cover with a lid and simmer for a quarter of an hour, adding water if necessary. The cabbage will darken towards the end of the stew.
8. After this, put all the products from the frying pan into a saucepan with potatoes, let it simmer, add a handful of your favorite spices, if desired, and a pinch of salt. It should be remembered that sauerkraut is already salty, so do not overdo it by adding salt to the cabbage soup.
9. Cook cabbage soup for 10 minutes. Upon completion, you can add parsley or green onions to the plate, or sour cream.

Cabbage soup will decorate your table and diversify your menu, because preparing it is as easy as shelling pears, you won’t have to spend a lot of money and run around looking for exclusive ingredients, and they will certainly delight you with their taste!

How to cook cabbage soup without meat

You need to soak the beans in advance (preferably 2 hours before). This will improve its taste. In general, before cooking legumes, they need to be soaked. This is how pesticides go away. I took white beans.

For lean cabbage soup, I will use, as you understand, only vegetables. No meat broth! Let's cut potatoes, cabbage and greens. Grate carrots and garlic.

Pour plain water into the pan. Put the soaked beans there. Let's boil. When the water boils, throw in the bay leaves and peppercorns. Throw in the potatoes first.

In the meantime, heat up the frying pan. We will not cook without fats at all. And so the post! Pour vegetable oil into a frying pan, fry onions with carrots and tomato paste.

Ten minutes after throwing in the potatoes, put the cabbage and fry into the pan. Salt, you can add spices or dried herbs. I use Adyghe salt. It's all already there. I'll add the greens after another 10 minutes.

Well, five minutes - and you're done. Cover with a lid. Let the soup sit for a while. Serve with garlic or green onions. For those who do not fast, eat it with sour cream. Bon appetit!

Lenten cabbage soup with fresh cabbage and mushrooms

You can prepare original cabbage soup without meat. Mushrooms successfully replace it. This delicious dish is very popular among visitors to Russian cuisine restaurants. Here is a diagram of the cooking process. So, you will need:

• sauerkraut (200 gr.);
• onions (2 pcs.);
• dried mushrooms, preferably white (60 gr.);
• a couple of tablespoons of oil for frying;
• a pinch of salt, a handful of your favorite spices, a bunch of herbs.

Cooking instructions:

1. Soak the mushrooms for 3-4 hours in a liter of water.
2. Peel the onion, chop finely, fry in a frying pan or saucepan in oil until a beautiful golden hue
3. Squeeze the cabbage and place it in the same frying pan where the onions are sautéed, cooking until it loses its hardness.
4. We are preparing a colander. We throw the mushrooms on it, but do not pour out the water. Wash the mushrooms thoroughly with running water.
5. Strain the mushroom infusion and mix with a liter of water.
6. Bring the resulting mixture to a boil over heat, then add cabbage with onions and mushrooms. Throw in a pinch of salt and a handful of spices. Then cook the soup for 30-40 minutes until done.

Cooking will not take much effort. You can devote time while the cabbage soup is being prepared to yourself. After completion, decorate the dish with herbs.

Lenten cabbage soup with mushrooms

Lenten cabbage soup with mushrooms and fresh cabbage can be prepared not only on fasting days, but also as an everyday, light vegetarian dish, or on a hot summer day, when the thought of hot food makes you feel disgusted.

Important! You can add any available mushrooms to such cabbage soup: fresh or dried porcini mushrooms, pickled milk mushrooms, saffron milk caps and even honey mushrooms, available all year round in any supermarket, artificially grown oyster mushrooms or champignons.

Ingredients for cabbage soup with mushrooms:

• Cabbage - 0.5 fork;
• Fresh champignons – 0.3 kg.
• Potatoes – 3-5 tubers depending on size;
• 1-2 pcs. carrots, tomatoes, onions;
• Bay leaf, salt, ground pepper and other spices - to taste;
• Vegetable oil for frying vegetables.

Cooking process:

• Prepare the vegetables as described in the previous recipe.
• Pour water into a saucepan, bring to a boil, and lower the cabbage into it. If you add it first, it will boil thoroughly and will not bubble up in your stomach and intestines later.
• After 10-15, or even 20 minutes, add the potatoes, bring to a boil, leave to cook, adding bay leaves for flavor.
• Meanwhile, add vegetables and mushrooms to the heated oil in a frying pan and fry until tender.
• Place in a saucepan, add some salt, and let simmer over low heat for another 5-7 minutes. Photo from the site https://vkusnechko.ru/recept-2079-shty-kvash-kapusta-gribi.htm

Interesting! If you put not ordinary grated carrots in such cabbage soup, but cooked ones in Korean style, the dish will sparkle with new flavor colors. In this case, it does not need to be fried. Just cut into several pieces for the convenience of diners.

You can read about what Good Friday is in Lent in a separate article. Lenten cabbage soup from fresh cabbage, a step-by-step recipe with photos, can be prepared by diversifying their taste with cereals: rice and buckwheat, pearl barley and barley, oatmeal and millet. If you prepare for the winter in the form of frozen vegetables, then even on a frosty day you can prepare a bright and delicious dish full of vitamins.

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Green cabbage soup with nettles

Category: Broths and soups Hot soups Other soups

Dear cooks and guests! I bring to your attention a recipe for cabbage soup, references to which are found in very ancient chronicles. Since they learned about potatoes, cabbage, tomatoes, etc. in Russia in recent centuries, and cabbage soup was in great demand from before the reign of the Romanovs on any table, then they put in them what grew near every yard and was available! I will not list the advantages and beneficial qualities of the ingredients that I will use when preparing cabbage soup, since I will have to write a long article. Take my word for it - this is a storehouse of vitamins and microelements! PS: I went to an old friend for nettles. Aunt Masha was very happy about my arrival and began to pick nettles. I look, he breaks it off with his bare hands. I ask: “What, nettles don’t sting? “She replies: “So it’s already blooming and it’s almost not burning!” So.. bite a little.” So I started helping and grabbed it soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooIsssssssssssssssssssssssssssssssssssssssssssssssssssssssssserssssssssssssssssssssssssssssssssssssssssssssss!" This did not affect the cabbage soup!

Video: how to cook the most delicious cabbage soup from fresh cabbage

Lenten cabbage soup without meat is an easy first course that is sure to please both vegetarians and gourmets who want to whip up a delicious vegetable soup. The low calorie content of lean cabbage soup made from fresh cabbage without meat makes them a favorite dish in the list of dietary soups and vegetarian dishes. To prepare lean cabbage soup from fresh cabbage without meat, it will take no more than 20 minutes, if you do not take into account a trip to the store for vegetables or pots.

However, if you are going to cook lean cabbage soup for guests in large quantities, the cooking time will increase in proportion to the number of vegetables that will need to be peeled and cooked. Therefore, if you still need to prepare vegetarian cabbage soup without meat for a certain event at a certain hour, it won’t hurt to estimate the amount of vegetables and the time for processing them in advance.

Vegetarian and dietary cabbage soup is often prepared in the summer, as the dish turns out to be light and satisfying, just right for hot sunny days. However, in winter, enjoying aromatic hot fresh cabbage soup without meat is no less pleasant.

As for the recipe itself for lean cabbage soup made from vegetables and fresh cabbage, it’s like an instruction manual; preparing the dish according to it will be easy and simple.

You can cook cabbage soup without meat according to the recipe in a slow cooker or on an electric or gas stove. Just follow the recipe in the photo; vegetarian lean cabbage soup in a slow cooker is prepared in the same sequence as on the stove, step by step. The only thing that may vary slightly is the total time it takes to cook lean fresh cabbage soup, since the heating speed for these methods is different.

From our photo recipe you will learn how to deliciously prepare lean cabbage soup from fresh cabbage without meat in just 20 minutes on the stove. Go!