The most archaic dish of Russian cuisine has continued to hold its leading position for the second millennium. Cabbage soup is the first dish in every sense.
Unfortunately, many cabbage soup recipes have disappeared forever from Russian cuisine, because they began to be written down too late, in the seventeenth century, when French culinary technologies had already become widespread in Russia. But even those few surviving cabbage soup recipes amaze with their diversity, originality and sometimes even sophistication.
Let’s try to prepare cabbage soup based on ancient recipes, using modern technologies, but first we’ll figure out why cabbage soup became famous and how it differs from other first courses in world cuisine.
Fresh cabbage soup with beef - main technological points
Nowadays it is somehow not customary to decorate the festive table with first courses. Contemporaries are more concerned with searching for unusual recipes for salads, baked meats, and original snacks.
Our ancestors served cabbage soup on the table for any occasion, and therefore there were hundreds of recipes: with sour or fresh cabbage, with sorrel, nettle, spinach, quinoa, with turnips or rutabaga, with potatoes, beans and cereals, with brine dressing, sour apples, cherries, gooseberries, lemons. The cabbage soup could be lean, with vegetable, mushroom or fish broth. On holidays, tables were decorated with savory cabbage soup: in a meat broth made from poultry (chickens, quails, pigeons, black grouse), beef, pork or wild boar, hare. Meat, fish, and mushrooms were often used for broths at the same time. Moreover, several types of meat and fish were consumed simultaneously. Such cabbage soup was a status dish that only people of the wealthy classes could afford.
Any broth for cabbage soup was prepared especially carefully. Nowadays, the requirements for broth have not changed:
• Transparency was valued, especially since the times of Peter the Great; and this, despite the fact that whitening was and remains an obligatory part of cabbage soup - adding sour cream, cream, and flour mixture.
• The broth must be rich, no matter what products it is prepared from.
• Aroma, which was formed by the addition of spicy roots. Spicy components were necessarily added to the cabbage soup twice: at the beginning and at the end of cooking. Spices familiar to modern housewives - pepper and salt - were served more often on the table, since they were considered an unthinkable luxury. It was possible to add bay leaves to the broth, if, again, social status allowed.
In relation to modern conditions, when cabbage soup is often cooked on the stove rather than in the oven, which has replaced the Russian oven, the broth can be boiled immediately before preparing cabbage soup, then filtered, removing sediment, peppercorns, and boiled bay leaves. It is also convenient to prepare the broth in advance and freeze it in an airtight container.
In Rus', meat baked in the oven the day before was often used for cabbage soup. Most likely, this is how the red broth appeared: the golden brown crust and the roots baked in the oven, berry or honey sauce gave the broth a beautiful color, and the cabbage soup was complemented with a new shade of taste.
Having analyzed the recipes for cabbage soup, we can draw the following conclusion: the most common broth for the middle-income class, starting from the second half of the eighteenth century, was beef cabbage soup broth.
A mandatory ingredient in cabbage soup is cabbage. Of course, classic cabbage soup made from sauerkraut is a special and unique recipe anywhere in the world, but sauerkraut is not always on hand, and among our ancestors it was generally a seasonal product. By spring, the oak tubs in the cellars were empty, and until the new harvest, cabbage soup was cooked from fresh herbs, and even from cabbage seedlings. At the same time, the role of cabbage brine - a mandatory sour dressing for cabbage soup - was played by other products with a high content of vitamin C. Fresh cabbage was supplemented with sorrel, pureed gooseberries or cherries, sour apples, and later - tomatoes, which appeared on farms in the southern regions of Russia, thanks to the discovery of America and the efforts of progressive Russian emperors.
Everyone is familiar with the general rules of cabbage soup: broth, cabbage, spicy and sour dressing, whitening. Over the last millennium, this rule has remained unchanged. Let’s summarize what was said above with a rhetorical question: how many recipes for cabbage soup have gained the greatest popularity today, and how many of them have remained untried? Let us not allow cabbage soup to be forgotten: made from fresh cabbage with beef and cherries, gooseberries and all sorts of interesting, unusual, in our times, original ingredients.
Try it, it's delicious!
Daily cabbage soup from sauerkraut classic Russian recipe
Daily cabbage soup is a traditional Russian dish - a delicious, rich winter soup with sauerkraut and without potatoes, which is simmered in a Russian oven and infused for a day in the cold. It becomes incredibly tasty and satisfying. Such cabbage soup is cooked both lean and meat, and they are also made in fish broth. A special feature of Russian cuisine when preparing cabbage soup is that the vegetables are placed raw; they do not need to be fried (sautéed). When preparing daily cabbage soup, a decoction is made from vegetables and roots, i.e. broth with meat or mushrooms or just vegetables.
Our recipe for daily cabbage soup with meat - “rich Russian cabbage soup”
Since you probably don’t have a Russian oven, we will cook in the oven in clay pots. Proper daily cabbage soup is prepared according to the original recipe with freezing, and is made from sauerkraut. Only you don’t need to freeze ready-made cabbage soup, as they do now in fashionable restaurants, but only cabbage soup. This dish has always been seasonal, but today, when every home has a freezer, you can prepare delicious daily cabbage soup at any time of the year.
Products: for welding:
- 300 g sauerkraut
- 200 – 300 ml water
- 0.5 pcs. medium onion bulb
- 1 table. a spoonful of vegetable oil (sunflower or flaxseed)
For meat broth
- 0.5 kg beef on the bone
- 2 liters of water
- 1 PC. large onions or 2 pcs. average
- Spices to taste: black or red pepper, bay leaf, garlic, cumin
- 1 carrot
- parsley or celery roots
Recipe for preparing real daily cabbage soup with photos step by step:
You have to use real sauerkraut. It must be fermented, obtained through natural fermentation without vinegar and other additives. It's better to cook it yourself. This will take a little time (only 3 days). Here is our recipe for sauerkraut with step-by-step photos. Sauerkraut needs to be cut quite finely with a knife.
and place in a clay pot or cast iron
Finely chop half of the onion with a knife and add to the sauerkraut.
Add flaxseed oil - 1 tablespoon. spoon and cumin seeds, if you like.
Add water:
Mash the cabbage well so that there is a smooth surface and so that it does not dry out or burn while simmering in the oven.
Cover the pot with a lid and place in the oven for 3 hours at 140 degrees. To simmer sauerkraut with onions and spices evenly, you need to stir it once every half hour. Remove the cabbage soup from the oven. The cabbage has noticeably darkened - this is normal, as it should be.
Now we cool the weld and put it in the freezer, either in the cold or in the freezer. It should freeze to the ground. The next day, we remove the frozen weld from the freezer or bring it into the house from the cold.
Now you can cook any cabbage soup - with meat, mushrooms or fish. We will have a rich daily cabbage soup with boiled meat. To do this, you need to prepare the meat and meat broth. While the cabbage soup was freezing, we cooked it. To do this, take a piece of beef on the bone, add water, add whole onions, carrots, parsley and celery roots. The broth does not need to be salted, because... sauerkraut is quite salty or add literally a pinch of salt. When the broth boils, remove the foam. Cook until the beef is ready. Remove the meat from the broth and cut into pieces. Place the meat in the pot with the frozen cabbage.
Strain the meat broth. Pour hot meat broth over the frozen cabbage.
Add your favorite spices - black or red pepper, cumin, garlic, bay leaf, etc. Close the pot of cabbage soup with a lid and place in a heated oven. Bring the cabbage soup to a boil and let it simmer at a temperature of no more than 120 degrees for 10 minutes. That's all the real daily cabbage soup is ready! Delicious, aromatic, rich cabbage soup with beef you will definitely like!
Bon appetit!
As you might guess, stewed and frozen sauerkraut is a preparation for all types of daily cabbage soup - meat, lean, with mushrooms or fish. That is, you can even store such frozen soup in the freezer in portions, and if necessary, prepare daily cabbage soup for 10 minutes, provided that you have fish, meat or mushroom broth.
This is such fast food in Russian. The most important thing is that it always turns out tasty and healthy!
White cabbage soup made from fresh cabbage with beef and lemon dressing
Broth, beef 2.4 l
Boiled beef (pulp) 1.2 kg
Cabbage, young 1 kg
Boiled rice 300 g
Sauté peeled and chopped onions with flour in butter (ghee). Boil the round rice in plenty of water and drain through a sieve. Shred the cabbage. Remove the zest from the lemons and squeeze out the juice. Place all the prepared components of the cabbage soup in a saucepan, including the beef pulp cut into portions. Add spices to taste, zest and pour in the broth. Place the cabbage soup in the oven for 40 minutes. Season with sour cream, and when serving, garnish with chopped herbs.
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povar.ru
Fresh cabbage soup with beef and cherries
Fresh pitted cherries 400 g
Roots, various 250 g
Pork fat 150 g
Cabbage, cauliflower 800 g
Flour (for whitening) 120 g
Homemade sour cream 350 g
Grind the cherries in a blender and rub through a sieve. Place the meat, pork fat, onions and roots on a baking sheet, sprinkle with pepper and cardamom, without salt. Pour over the pureed cherry puree, cover with foil and simmer in the oven for about an hour. Remove the foil and let the meat brown well. Then transfer the beef baked with cherry sauce into a saucepan, along with the baked roots and juice. Fill with water and simmer over low heat for about twenty minutes. Remove the roots from the broth with a slotted spoon. Try it and adjust it to the desired taste with spices, adding a bay leaf and a couple of buds of chopped cloves.
Melt the butter in a saucepan and fry the flour. Add cabbage florets and chopped onions. Cut large inflorescences in half. Season with pepper, fry, add sour cream diluted with part of the broth. Simmer for five minutes. Place the cabbage in a saucepan with broth, let it boil, add chopped herbs and cover with a lid. Wrap or place the pan in a warm place to prevent the cabbage soup from cooling quickly.
Half an hour after steeping the cabbage soup, serve it with white croutons.
Shchi with beef
Ingredients:
- Water 2.5 l;
- Beef pulp 650 g;
- White cabbage 450 g;
- Potatoes 400 g;
- Purple onion 1 pc.;
- Refined sunflower oil 150 ml;
- Carrots 1 pc.;
- Sweet pepper (Bulgarian) 1 pc.;
- Ground black pepper 2 pinches;
- Fresh parsley 0.25 bunch;
- Salt 2 tsp;
- Tomato paste 80 g;
- Garlic 2 cloves.
How to cook “Shchi with beef” step by step with photos at home
To prepare cabbage soup with beef we will need: beef (not lean), potatoes, onions, sweet peppers, carrots, fresh parsley, tomato paste, garlic, refined sunflower oil, white cabbage, salt, ground black pepper, water.
Cut the beef into portions, wash it, put it in a large pan, fill it with water and put it on high heat, covering the pan with a lid. When the water boils, reduce the heat and cook the beef for about 1 hour over low heat.
Meanwhile, peel the potatoes and cut them into cubes.
Shred the cabbage thinly.
We clean the onions and carrots, wash the peppers, remove seeds and internal partitions. Cut the vegetables into small cubes.
After an hour, we taste the meat for doneness - it should be almost ready! Add the potatoes to the pan, let the broth boil, turn the gas back down and cook under the lid over low heat until the potatoes are almost completely cooked.
While the potatoes are cooking, prepare the frying. Fry chopped carrots, onions, and sweet peppers in refined sunflower oil.
Add tomato paste.
Stir and fry over low heat for another 5 minutes.
When the potatoes are almost ready, add salt, frying and shredded cabbage to the pan.
Mix. Cook under the lid after boiling for 8-10 minutes over low heat.
Add chopped garlic, parsley and ground black pepper. Stir and remove the pan from the heat.
When the cabbage soup is steeped, but still hot, serve it as a first course, be sure to put a piece of meat on each plate!
Fresh cabbage soup with beef - useful tips
- Stew vegetables in a sealed container to better preserve vitamins. When cooking, cabbage and other vegetables should be completely covered with water.
- You can refresh wilted leafy greens by holding them in a vinegar solution (10%).
- Before heat treatment, store peeled mushrooms in acidified water to prevent them from darkening.
- To ensure that dried mushrooms regain their original freshness, place them in salted cold milk overnight.
- To ensure that the vegetables in the cabbage soup are cooked at the same time, cut them into equal sizes.
- You need to salt the potatoes after cooking.
- To improve the taste, add a little sugar when sautéing or cooking vegetables.
- Milk, sour cream, and cream improve the taste of fresh cabbage, especially cauliflower.
- If fresh cabbage is accidentally overcooked, soak it for a while in an acidic solution of vinegar, lemon or apple juice.
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Perhaps borscht is the king of first courses for many of us. What to do during fasting or if you have given up meat? Today I will tell you how to cook lean borscht with beans, tasty and simple. …Further
Added by: Tatyana Semina 09/17/2017
Vegetarian cabbage soup made from fresh cabbage 3.7
This recipe will be useful not only for vegetarians, but also for people on fasting, dieting, and also for feeding children over one year old. A very tasty and easy first course! …Further
Added by: Vika Vasilenko 11/12/2015
Red borscht with beets 5.0
In Ukraine, the most popular dish is borscht. Every housewife knows how to cook it, and each has her own special recipe, which is passed down from generation to generation. I'll tell you how to cook red borscht with beets. …Further
Added by: Anton Soroka 09/07/2018
Fresh cabbage soup with pork 4.0
I want to share my favorite recipe and tell you how to cook cabbage soup from fresh cabbage with pork. This is a very hearty soup with rich flavor. The meat and cabbage are soft and the broth is clear. …Further
Added by: Ju Lia 10/20/2016
A simple recipe for cabbage soup from fresh cabbage 4.4
For lunch, you traditionally want to cook something liquid. To add variety to the menu, I want to show you how to prepare simple cabbage soup from fresh cabbage. Rich, appetizing, satisfying and tasty dish. …Further
Added by: Ekaterina Fesenko 10/15/2017
Vegetable soup diet 5.0
In spring, the question of how to prepare dietary vegetable soup becomes relevant. This first course is a very light and easily digestible lunch option. You can experiment with flavor combinations. …Further
Added by: Oksana Kramar 07/02/2017
Crispy cabbage soup with croutons 5.0
Crispy cabbage soup with croutons is a wonderful dish for a winter lunch. This soup can be cooked with meat broth, but it is also tasty with plain water. It cooks very quickly, and here's how to prepare it. …Further
Added by: Alla 01/10/2018
Cabbage borscht 4.7
For lunch, I advise you to use a completely simple recipe for making cabbage borscht. Nourishing, appetizing and very tasty, you can’t tear yourself away from it. …Further
Added by: Marina Zolottseva 07/19/2015
Cabbage soup in a multicooker 4.1
Do you want to learn how to cook cabbage soup? Rich broth, cabbage, pieces of meat... Then this is the place for you. I'll tell you how to cook cabbage soup in a slow cooker. …Further
Added by: Bamby 09/27/2013
Cabbage soup for weight loss 3.5
There are a lot of options for cabbage soups for weight loss. Usually, when I need to “unload” a little, I prepare this cabbage soup for weight loss - and gobble it up with pleasure. Tasty and healthy. …Further
Added by: Sauliute 10/20/2013
Cabbage soup with fresh cabbage 4.5
For lovers of first courses, I want to offer a simple and tasty option on how to cook cabbage soup with fresh cabbage in a slow cooker. This is a great idea for a hearty and delicious lunch for the whole family. I advise you to try it. …Further
Added by: Marina Zolottseva 06/05/2017
Chicken cabbage soup
I would like to share a recipe for very tasty cabbage soup. Chicken cabbage soup turns out to be less caloric than pork cabbage soup, so I prefer it more, and the kids eat every last spoonful. …Further
Added by: Ira Samokhina 11/18/2018
Soup with fresh cabbage 5.0
Rarely is a meal complete without soup. This first dish is very popular in many families. There are a huge number of soup recipes. Soups with fresh cabbage are considered one of the most delicious. …Further
Added by: Yana Gornostaeva 12/02/2016
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