Fresh cabbage soup

Benefits and harms

What are the benefits of red cabbage?

Anthocyanins, which provide the unusual color of the leaves and give a bitter taste, normalize the functioning of the cardiovascular system and remove toxins from the body.
Coarse fibers will effectively cleanse the intestines.
Phytoncides will have an antibacterial effect.
High vitamin C content will support immunity.
A large number of other vitamins and minerals help cover a significant portion of their daily value.
Low calorie content (only 26 kcal per 100 g) will not allow you to go beyond the daily amount of kcal.

It is not recommended to eat red cabbage, in particular cabbage soup made from it, if:

the person is allergic;
the child is less than 2 years old, so that diathesis does not develop;
there are problems with the stomach and intestines, since hard fibers will allow the weakened tract to work normally;
There is individual intolerance.

Fresh cabbage soup with dried mushrooms

These cabbage soup turns out aromatic and very tasty. Mushrooms contain a large amount of nutrients, and are not inferior even to meat. And all these benefits will remain even after heat treatment.

Ingredients

We add the following list of products to the ingredients of classic cabbage soup:

Dried mushrooms - a handful.
Tomatoes – 3 pcs.
Parsley root – 1 pc.

Preparation:

First, prepare the mushrooms. We sort, clean and soak the dried mushrooms in hot water for about 4 hours. Then, take out the mushrooms and cut them as you like and are convenient.
Place the mushrooms into the already salted, boiling broth. This will give future cabbage soup even more aroma and taste.
It is advisable to cook the broth itself from meat on the bone, so it will turn out more rich.
Peel and chop the parsley root, onion and carrots. We cook everything in a frying pan in sunflower oil.
At the same time, peel the tomatoes. If you pour boiling water over them, the skin will come off easily. Cut the tomatoes into small pieces and add to the pan.
You can use tomato paste instead of tomatoes. 1 tablespoon will be enough. Stir the mixture and cook for a few more minutes.
We cut potatoes. We remove the cabbage from bad leaves and finely chop it.
First add potatoes to the boiling broth with mushrooms and after 7-10 minutes add cabbage.
After boiling the broth with potatoes, mushrooms and cabbage, add the stewed vegetables.
Spices and herbs play an important role in the taste of the dish, so it's time to add seasonings.
Cook the cabbage soup until all the ingredients are ready and turn off the heat. We insist another 20 minutes.
Serve the finished dish with sour cream.

If you cook cabbage soup using vegetable broth, you can enjoy your favorite dish during Lent.

Despite the fact that the traditional recipe for cabbage soup has long been inscribed in the history of cooking, there is always room for taste experiments and new discoveries in the kitchen. By adding just one ingredient to the recipe, you can discover new facets and flavor notes of an already familiar dish.

Different options: 7 recipes with photos

There are many ways to prepare cabbage soup from red cabbage. Let's look at the most interesting and popular recipes for making cabbage soup from red cabbage with photos.

With beef ribs

Cabbage soup with ribs will be more flavorful than with chicken broth, for example. They will be rich. If you use smoked ribs, the taste will become more piquant.

Will need:

beef ribs – 800 g;
potatoes – 5 pcs.;
onions – 2 pcs.;
carrots – 1 pc.;
tomato – 3 pcs.;
tomato paste – 2 tbsp. l.;
garlic – 4 cloves;
fresh herbs, bay leaf, salt, pepper, seasonings to taste.

How to cook:

Pour water into the pan until the ribs are completely covered. The pan should be two-thirds full. Put it on high heat. When the water boils, add the onion, bay leaf to the ribs, and then add salt to taste. When cooking, skim off the foam.
Throw chopped potatoes and finely shredded red cabbage into the broth.
Start frying the future cabbage soup: simmer chopped vegetables (onions, carrots, tomatoes) together until tender. At the end, season with tomato paste, add a few tablespoons of boiling broth and simmer for another 3 - 5 minutes.
When the cabbage and potatoes are ready, add the roast and crushed garlic to the boiling cabbage soup. Sprinkle with herbs and leave for 5 minutes over low heat.

With meat

This recipe is suitable for people who like their soup to have a lot of meat from the broth.

Will need:

fresh beef or pork on the bone – 800 g;
red cabbage – 400 g;
potatoes – 4 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
fresh tomatoes – 5 pcs.;
bay leaf – 2 pcs;
greens, salt, red and black pepper to taste.

How to cook:

Cover the meat with water in a saucepan. Put on fire. Add salt to the broth and reduce heat until the broth is clear. After boiling, constantly skim off the foam. Cook the meat for an hour until done.
Prepare the tomatoes: wash and soak in hot water for 10 minutes. Remove the skin from the tomato and grind the pulp to a puree in a blender.
While the broth is cooking, chop the onion and potatoes. Shred the cabbage. Grate the carrots.
When the meat is soft, take it out and add the prepared chopped onions, carrots and cabbage to the broth.
Wait for the future cabbage soup to boil, and then add potatoes and chopped meat separated from the bone, as well as bay leaf. When the potatoes are cooked, add tomato puree and chopped fresh herbs (parsley, dill). Cook for another 3 minutes.
Salt and season with your favorite spices. Remove from heat.

With celery

This recipe is unusual in the presence of not only celery, but also cucumber pickle. Such cabbage soup will surprise you with its pleasant sourness and interesting spice.

Will need:

beef on the bone or without – 500 g;
red cabbage – 400 g;
cucumber pickle – 1 tbsp;
carrots – 1 pc.;
onions – 2 pcs.;
celery – 100 g;
garlic – 3 cloves;
greens, bay leaf, salt, allspice to taste.

How to cook:

Let the beef cook. After the water boils, add salt and throw in three bay leaves.
While the broth is cooking, chop the already peeled onions and celery root. Grate well-washed carrots.
Lightly fry the vegetables in sunflower oil.
Shred the cabbage. Remove the meat and add the cabbage to the broth.
Add the fried cabbage to the broth. Cut the meat and throw it into the pan. Add a glass of brine.
Reduce heat and cook until cabbage is done.

With bell pepper

Cabbage soup with bell pepper is not suitable for everyone, as it has a special taste that many people do not like. However, lovers of bell peppers will definitely appreciate this dish.

Will need:

beef on the bone or without – 500 g;
red cabbage – 400 g;
bell pepper – 3 pcs.;
potatoes – 4 pcs.;
onions – 1 pc.;
fresh tomatoes – 3 pcs.;
greens, bay leaf, salt and pepper to taste.

How to cook:

Let the meat broth simmer. Remove the foam from time to time with a slotted spoon.
When the broth is ready, remove the meat. Cool and cut.
Place shredded red cabbage and potatoes, cut into strips or cubes, into the pan.
Add salt to the cabbage soup and reduce heat after the water boils.
Add bell peppers cut into half rings to the pan.
Remove the skin from the tomatoes and puree them.
Chop the peeled onions and carrots. Sauté in sunflower oil for several minutes. Pour tomato puree over the roast. Remove from heat after a couple of minutes and place in cabbage soup.
Add bay leaf, black pepper and other spices to the dish as desired.
Cook the cabbage soup until all the vegetables are cooked. Throw in the chopped meat, sprinkle with herbs and remove from heat.

In a slow cooker

An unusual recipe for quickly preparing cabbage soup.

A multicooker will save the housewife from having to stand near the stove while cooking: you just need to throw in all the ingredients and turn on the desired mode. The multicooker itself will select the temperature and time for cooking.

Will need:

water – 5 tbsp.;
red cabbage – 200 g;
boiled smoked pork belly – 100 g;
leek – 100 g;
sun-dried tomatoes – 50 g;
olive oil – 2 tbsp. l.;
fresh chili pepper – 10 g;
garlic – 2 cloves;
salt, a mixture of five peppers, thyme, Italian herbs, fresh herbs to taste.

How to cook:

Pour olive oil into the slow cooker.
Grind all vegetables and meat. Place all ingredients into a bowl.
Pour in purified water, immediately add salt and seasonings.
Turn on the “Soup” mode.

We invite you to watch a video on how to cook cabbage soup from red cabbage in a slow cooker:

Lenten

The recipe is suitable for people who fast, as well as for vegetarians.

Will need:

red cabbage – 300 g;
potatoes – 4 pcs.;
tomato paste – 1 tbsp. l.;
salt, pepper, bay leaf, herbs and sour cream to taste.

How to cook:

Bring water to boil in a saucepan.
Peel the potatoes and cut into cubes or strips. Shred the cabbage.
Add vegetables to boiling water. Add salt and cook for 10 minutes.
Season the cabbage soup with tomato paste. Leave on the fire until the vegetables are ready.

Hastily

This is a simple red cabbage soup recipe that you can use if you don't have a lot of time to prepare. Chicken breast does not cook for long and will make the cabbage soup both light and satisfying.

Will need:

chicken breast – 500 g;
potatoes – 5 pcs.;
red cabbage – 400 g;
tomatoes – 5 pcs.;
carrots – 1 pc.;
onion – 1 large head;
garlic – 3 cloves;
salt, spices to taste.

How to cook:

Cook chicken breast broth.
Chop all the vegetables. First add the potatoes to the pan, and then, when they are half cooked, add the cabbage. Add salt after boiling.
Make a fry of onions and carrots. Send to cabbage soup.
Cut the tomatoes into cubes, fry in the same pan and add to the rest of the vegetables.
Cook the first dish for another 10 minutes, then add the garlic. Turn off the heat and let the soup steep for at least 15 minutes.

A method for preparing simple cabbage soup from early young cabbage

This recipe contains boneless beef. To prepare the broth, you can use third-grade beef (with bones); such meat takes much longer to cook (3-4 hours).

Add chili pepper as desired; if you don’t like spicy food, you can completely do without chili.

Place peeled and halved onions, fresh carrots cut into cubes, bay leaves, peppercorns and a piece of beef into a deep saucepan.

Place onions, carrots, bay leaves, peppercorns and a piece of beef in a pan.

Pour 1.5-2 liters of boiling water into the pan so that the water completely covers the piece of meat. Place the pan on the stove, quickly bring to a boil over high heat, then reduce the heat. Using a slotted spoon or a tablespoon, remove the scale and reduce the gas.

Pour boiling water into the pan and place it on the stove. Bring to a boil and reduce heat

Cook the broth over low heat for about 1.5 hours, 20 minutes before it’s ready, add salt to taste. I advise you to cool the meat in the broth, so it will turn out tender and juicy.

Cook the broth over low heat, add salt 20 minutes before it’s ready

Take the beef out of the pan and strain the broth. We leave the carrot slices, but we will no longer need the onion and bay leaf.

Remove the beef from the pan and strain the broth, leaving the carrots

Finely chop the onion, in this recipe half white onion, half red. Pour a little vegetable oil into the bottom of the pan for frying, add the onion, fry for a few minutes until translucent.

Shred young cabbage into thin strips. Peel the potatoes and cut them into small cubes. Remove seeds from sweet bell peppers and cut into cubes.

Place the chopped vegetables in the pan.

Pour the strained broth, add boiled carrots. Bring the cabbage soup to a boil over high heat.

Fry the onion in the bottom of the pan until translucent.

Place chopped vegetables in the pan: young cabbage, potatoes and bell peppers

Pour the broth and add boiled carrots. Bring the cabbage soup to a boil

Cook the vegetables for 30 minutes, 5 minutes before readiness add finely chopped parsley, pepper, salt, if the salt that was in the broth is not enough.

Cook the vegetables for 30 minutes, 5 minutes before readiness add parsley, pepper and salt

Cut the meat into large pieces across the grain, place the pieces of beef in plates, pour in hot cabbage soup from early young cabbage. Season the cabbage soup with sour cream to taste and serve with rye bread; its sour taste comes in handy here. Bon appetit!