How to cook delicious cabbage soup from fresh cabbage with chicken. Step-by-step recipe for making cabbage soup with fresh cabbage and chicken

Cabbage soup recipes

Do you like Russian cuisine? Prepare cabbage soup from fresh cabbage with chicken. Detailed step-by-step classic recipe with photos, videos and cooking options.

35 min

117 kcal

5/5 (2)

Cabbage soup has been a traditional dish since the times of Rus', which poets sang in their poems at all hours. Every housewife simply must be able to cook them, especially since there is absolutely nothing complicated about it.

Cabbage soup is prepared using meat

broth and, as a rule, with sauerkraut. Any meat is suitable for cabbage soup: chicken, duck, pork or beef. It is best to take the meat on the bones, then the cabbage soup will be richer.

I want to tell you how to cook delicious cabbage soup from fresh cabbage with chicken, which also turns out rich and satisfying.

Kitchenware:

pan, grater, cutting board.

Fresh cabbage soup

Ingredients

Step by step recipe

Let's start cooking by making chicken meat broth. chicken stew
for this . Legs or other parts will also work.
Place the meat in a saucepan and pour in 2.5 liters of cold water
. If you want to get a tasty and rich broth, then pour cold water over the meat before cooking. And if you just need to boil the meat, then put it in hot water, which will quickly close the pores and make it more juicy.
When the broth boils, you need to remove the foam
, add the bay leaf and reduce the heat to almost a minimum. The time for cooking the broth depends on the type of meat. For our chicken, 35-40 minutes is enough.
Peel the onion and cut it into small cubes or quarters.
Peel the carrots and grate them on a coarse grater.
Place the vegetables in a saucepan with broth. They will make the broth itself, and therefore the cabbage soup, more tasty.
While the broth is cooking, peel the potatoes and cut them into medium pieces. We put it in a deep bowl and fill it with cold water so that it does not darken, and at the same time excess starch
.
Cut the cabbage into thin strips and set aside for now. You can do this using a food processor.
Finely chop fresh herbs. I take dill, parsley and green onions. And in winter you can use frozen greens; I put them in cabbage soup without defrosting them.
Peel the garlic and finely chop it with a knife or crush it with a press.
We grate fresh tomatoes on a coarse grater until they have the skin that we don’t need. Instead of tomatoes, you can take tomato paste
, canned tomatoes in their own juice or 300-350 ml of tomato juice.
When the broth is ready, remove the meat. When it has cooled a little, separate the pulp from the bones
and return it back to the pan.
Add cabbage to the broth. We drain the water from the potatoes and also send them after the cabbage.
After 15-20 minutes, add the tomatoes to the pan and add salt to taste, and after another 10 minutes add the herbs, pepper and garlic. If desired, you can add about 40-60 g of butter
.
Stir and turn off after five to seven minutes.
Pour the prepared cabbage soup with meat into plates, sprinkle with fresh herbs and serve with sour cream.

Prepare in the same way

The first dish can be found among many nations, in different versions. One of the traditional Russian dishes is cabbage soup. As people say, cabbage soup and porridge are our food. Each housewife has her own recipe, which she has been using for years.

I suggest cooking cabbage soup from fresh cabbage with chicken. The broth turns out less fatty, but more flavorful. Even an inexperienced person can handle this recipe.

Sauerkraut cabbage soup with beef – a classic of Russian cuisine

Let's start making classics

The beginning is like the basis of all soups, this is preparing the broth

2. Choose meat for the broth, the best for broth is beef brisket

3. Place the meat in a pan and fill it with cold water, then put it on the fire

4. While the meat is cooking, put a frying pan on the stove

5. Now take carrots, onions and celery root

6. Cut two pieces of celery and place the cut side in a dry frying pan.

7. Peel the carrots, cut them in half and also next to the celery, in a dry frying pan, place them cut side down.

8. Pre-peeled and washed onions, also cut in half and place in a frying pan cut side down

9. Place sauerkraut in a separate pan and add a little water

10. Add a little tomato and cover with a lid - the cabbage will slowly simmer until it becomes soft

11. Cut another small onion into cubes and send it to the cabbage

12. Before boiling, a foam appears on the broth; this is coagulated protein; it should be removed with a spoon.

13. To get a clear broth, you need to remove the foam in time.

14. After the broth boils over high heat, reduce the heat and add the vegetables from the frying pan that have been baked until burnt. Then we will remove them from the broth, but they will give us a unique taste and beautiful color.

15. And so - we slowly cook the broth over low heat

16. Cabbage is also stewed over low heat; further cooking will take you about 40 minutes.

17. While the broth is cooking, finely chop two cloves of garlic

18. Cut a sprig of parsley directly onto the garlic

19. And cut a small bunch of green onions, you get a very aromatic dressing

20. After 40 minutes of cooking, remove our added vegetables from the broth

21. When ready, take out the meat and let it cool a little

22. Transfer the stewed cabbage to the meat broth and let it cook a little

23. For richness, in a small cup, dilute a spoonful of flour in cold water and while stirring the broth, pour in the diluted flour in small portions

24. Taste the broth and, if necessary, add salt, add a few black peppercorns, a couple of bay leaves

25. Cut the meat from the bone, cut it into small pieces and put it in the broth

26. Pour the prepared cabbage soup into portioned pots

27. Add prepared dressing of onion, parsley and garlic

28. Take two layers of frozen puff pastry and place it on the table, adding flour to prevent it from sticking.

29. Drive an egg into a bowl and beat it with a fork

30. Cut out a circle from the dough, the diameter is larger than our pots

31. Brush the edges with beaten egg

32. Place the dough on top of the pots and crimp the edges, gluing it to the pot, sprinkle sesame seeds on top of the dough

33. Place the pots of cabbage soup in the oven, preheated to 200 degrees.

34. The cabbage soup will simmer in the oven, and the dough, absorbing broth vapors, will bake

35. You will get ready-made cabbage soup with such a big bread cap

Fresh cabbage soup with chicken

Required Products:

This is primarily fresh cabbage and chicken meat.

Chicken meat – 500 g
White cabbage – 500 g
Onions – 2 pcs.
Carrots – 2 pcs.
Potatoes – 5 pcs.
Tomatoes – 4 pcs.
Bay leaf - 3 pcs.
Ground black pepper to taste
Black pepper polka dots - 5 pcs.
.Salt to taste
Sugar – 1 tsp.
Vegetable oil – 4 tbsp. l.
Water -3 liters

Cooking cabbage soup:

First, we inspect the meat; suddenly it is poorly processed and there are feathers left that should be pulled out. Rinse well. To prepare the broth, you can cook any parts of the chicken: ribs, legs, soup set.
Fill the pan with clean water and put the prepared chicken in the pan and put it on the fire. I also add a whole onion, carrot and bay leaf for taste.

3. Prepare all vegetable ingredients while the broth is cooking.

We peel the cabbage from the top leaves, cut off the stalk and chop into thin strips.

Peel the onions, rinse them in cold water and then dice them.

5. Peel the carrots, wash them in strips, or in cubes.

6. Wash the potatoes, peel them and rinse again with cold water, mode in medium-sized cubes.

7. Wash the tomatoes and place them in a plate of boiling water for 5-10 minutes. Remove the skin from the tomato and cut the soft part into cubes. 7. Heat vegetable oil in a frying pan, pour onion into the oil and fry for 1-2 minutes until transparent.

Stir, add carrots and mix again. Simmer for another 2 minutes.

8. The broth is ready. Remove the chicken meat from the pan along with the carrots, onions and bay leaves. Place the meat on a plate and cool. Separate the meat from the bones and cut into medium-sized cubes. Return the pan with the broth to the heat, add the potatoes and bring to a boil.

As soon as the soup starts to boil, add the cabbage and then fry it. Mix everything and add black pepper. If the potatoes are ready, remove the pan from the heat and add black peppercorns for a better aroma.

Some people also add bay leaf, but we added it during cooking so that it gives out all its flavor.

After removing the soup from the heat, cover the pan and let it sit for 10-15 minutes before serving.

9. Serve the finished cabbage soup with chicken.

Bon appetit.

How to cook cabbage soup from fresh cabbage with chicken in 30 minutes - step-by-step recipe with photos

07/05/2019 Elena Mironova

Hello! In this article I will tell you how to quickly prepare light cabbage soup from fresh cabbage without frying and using chicken broth.

Light cabbage soup helps you avoid overeating for lunch; it is low in calories and contains many nutrients due to its rich vegetable composition. This dish can be safely included in your diet for weight loss.

Sometimes it seems that preparing a delicious soup is more difficult than preparing a side dish or main dish. This is due to the large number of ingredients and confusion in the sequence of actions. Therefore, I give a simple and detailed step-by-step recipe with photos.

At the 2020 Ice Hockey World Championship, the Russian national team beat the Italian team with a score of 10:0. The first and last goals were scored in the 1st and 46th minutes. They played very coolly, in one breath, and set a historical record.

My recipe consists of 10 ingredients. Just ten quick steps and 30 minutes - and a plate of delicious and aromatic cabbage soup will appear on your table. We cook quickly, coolly and in one go, at record speed!

Ingredients for fresh cabbage soup

Number of ingredients: 10 Cooking time: 30 minutes Calories per 100 g: 30 kcal Proteins / fats / carbohydrates per 100 g: 3.1 / 0.2 / 3.7

Cabbage soup according to my recipe contains about 40 kilocalories per 100 grams. The average size of my soup portion is about 250 grams, i.e. This recipe is only 76 kcal. Beauty!

Ingredients:

The recipe consists of simple ingredients, I don’t include water, all ingredients for the recipe can be bought at your local store at any time of the year.

Chicken fillet – 350 grams
Fresh white cabbage – 350 grams
Potatoes – 300 grams
Onion – 100 grams
Carrots – 100 grams
Tomato – 200 grams
Garlic – 10 grams
Greens – 10 grams
Bay leaf – 0.1 grams
Salt to taste

Recipe for cabbage soup with chicken

I cook the soup with a timer for half an hour: if you cook it for a long time, the vegetables will be overcooked and lose their taste and nutrients.

Products for preparing cabbage soup from fresh cabbage

All ingredients for cabbage soup with chicken are collected on the table, let's start the game, set the timer!

1st minute Ingredient 1 - chicken fillet

I use skinless chicken fillet

I cut the chicken fillet into pieces of arbitrary shape, approximately 5 cm each. Small pieces - so that the chicken meat is better cooked and soft.

I place the meat in a 2.5 liter pan and fill it with cold water from the filter so that the chicken is covered with water. I set it to maximum heat. I boil the rest of the water in the kettle - I will add it to the pan later, when the broth boils and I skim off the foam.

In total, I use 1-1.1 liters of water for a pan of this volume.

If you immediately pour boiling water over the chicken, it will save time, but the chicken will not be as soft.

4th minute Ingredient 2 - fresh cabbage

Cutting white cabbage for cabbage soup

I peel the cabbage from the top leaves, wash the cabbage and chop it. The chopped cabbage pieces should not be too long. So that they don’t hang from the spoon like noodles, don’t fall on your chest, and don’t leave stains on your favorite light T-shirt. Did you know that food that doesn’t fit well into a spoon most often falls on clothes?

Now you know!

I chop or cut off all the hard parts of the leaves so that later “bast shoes” do not float in the plate. I put the cabbage in a saucepan and bring it to a boil.

10th minute Ingredient 3 - potatoes

I cut the potatoes into 2-3 cm cubes

I peel and cut the potatoes into cubes. Sometimes I cut it into strips - depending on my mood.

Lifehack:

If you cut potatoes into strips, then make the length of one potato stick no more than 5-7 cm. This size is equal to the length of a tablespoon, and does not hang over or fall from the spoon. And it’s more convenient to put it in your mouth

Source: https://lenamironova.ru/shhi-iz-svezhej-kapusty-s-kuricej-poshagovyj-recept-s-foto/

Delicious cabbage soup with beef

There are as many recipes for cabbage soup as there are housewives. The taste of the first course depends on the meat that is used to prepare the broth for cabbage soup. Beef or pork, poultry; lean meat or fatty meat, other products remain the same, be it cabbage soup, borscht or other first courses. Roasted vegetables with tomatoes, garlic, herbs and last but not least potatoes and cabbage. In a cold winter, coming in from the cold, there is no better dish than a plate of rich hot cabbage soup.

Ingredients needed to prepare cabbage soup with beef:

Beef – 360 g
Potatoes - 5 pcs.
Water – 2 l
Salt - to taste
Onions - 1 pc.
Carrots - 0.5 pcs.
Tomato paste - 0.75 tbsp. l.
Vegetable oil - 40 ml
White cabbage - 1 pc. (small)
Garlic - 1 clove
Ground black pepper - to taste
Bay leaf - 1 pc.

Cooking cabbage soup:

Step 1 Cut the beef into portions, rinse and place in a pan. Fill with water and place on high heat, covering with a lid. As soon as the water starts to boil, reduce the heat and let it simmer for about an hour over low heat.

Step 2 While the broth is cooking, peel the potatoes and cut them into cubes.

Step 3 Cut the cabbage into strips.

Step 4 Next, peel the carrots and onions, remove the seeds and internal partitions from the pepper, and wash them. Cut all vegetables into cubes.

Step 5 An hour has passed. We check the meat for doneness - it is almost ready. Add more heat and pour the potatoes into the broth, letting it boil. Reduce the gas again and cook under the lid until the potatoes are almost fully cooked.

Step 6 Without waiting for the potatoes to be ready, prepare the frying. Fry chopped onions, sweet peppers, carrots in sunflower oil.

Step 7 Add tomato paste to the frying pan where the vegetables are fried. Mix.

Step 8 I add a couple of spoons of broth so that the tomato paste dissolves better and leave it on low heat for another 5 minutes.

Step 9 Check the potatoes for doneness. I check with a fork, if the fork goes all the way, then the potatoes are ready, add salt, frying and cabbage.

Step 10 Mix it all. Cook under the lid. After boiling, cook over low heat for another 8-10 minutes.

Step 11 Pour in parsley, dill, chopped garlic and ground black pepper. Stir and remove the pan from the heat.

Step 12 When the cabbage soup is still hot, but has already brewed, serve it as a first course, be sure to put a piece of meat on each plate.

Bon appetit.

Fresh cabbage soup with chicken is a simple and easy to prepare recipe. Both adults and children love cabbage soup. It is known that in Rus' since time immemorial. This dish is considered a staple of Russian cuisine. Shchi is prepared depending on the season with the addition of fresh or sauerkraut, sorrel and other vegetables. They are based on rich broth. For this reason, it is recommended to use a whole carcass for chicken cabbage soup, preferably a homemade, rustic one. Homemade chicken cabbage soup in chicken broth with fresh cabbage turns out tasty, fatty and filling. Grab a notepad and pen and write down the best recipe for cabbage soup with homemade chicken!

Recipe 16: Russian cabbage soup

Real Russians can be made from sauerkraut or fresh cabbage. The meat can be any kind, but beef is best. This recipe uses sauerkraut.

Required ingredients:

Beef – 700-800 g;
Sauerkraut – 300 g;
2-3 large potatoes;
2 carrots;
Parsley root – 1-2 pcs.;
2 onions;
Rendered lard – 2 tbsp. l.;
Salt;
Red pepper - to taste;
3-4 bay leaves.

Cooking method:

Rinse the meat and set to cook. Also put peeled carrots and onions cut in half, parsley root, bay leaf and part of the red pepper into the pan. Cook the meat for about 2-2.5 hours over very low heat. Peel the potatoes and cut into cubes. Finely chop the onion and grate the carrots. Fry vegetables in melted lard or butter. Remove the cooked meat and cut into pieces. Strain the broth, throw away the parsley roots and onions, chop the carrots and put them back into the broth. Place the potatoes into the boiling broth and after a few minutes add the sauerkraut. Cook everything together for 20 minutes, then add frying. Cook the cabbage soup for another 10 minutes. Then turn off the heat and let the food brew. When serving, place a piece of meat and chopped herbs on each plate.

For a four-liter pan of cabbage soup you will need:

700 -800 grams of any chicken parts;
1 onion;
1 carrot;
3-4 potatoes;
300-400 grams of fresh cabbage;
2-3 medium-sized tomatoes (or 3-4 tablespoons of tomato paste);
greenery;
Bay leaf;
ground black pepper;
salt.

How to prepare cabbage soup from fresh cabbage and chicken:

Preparing products for cabbage soup First of all, you need to cook chicken broth. Wash the chicken or large pieces of it. Transfer to a saucepan and add water. Fill the pan to three-quarters of its capacity. Place on the fire and bring to a boil, skimming off the foam. Reduce heat and simmer until chicken is cooked through (about 40-60 minutes).

Meanwhile, prepare the vegetables. They need to be thoroughly washed and peeled. Finely chop the onion, carrots and cabbage into strips. Cut the potatoes into cubes. Place it in water to prevent it from darkening. Instead of fresh cabbage, sauerkraut is suitable in winter. In this case, there is no need to add vinegar.

Peel the tomatoes. They should be doused with boiling water and immediately immersed in cold water. Grate. After the broth boils, add grated tomatoes so that the chicken soup has a characteristic reddish tint. Tomato paste should be added at the end of cooking.

Now remove the finished chicken from the broth, cool slightly, remove the bones and cut into small pieces. Return to the golden and fragrant broth. This can be done at any time, even after adding vegetables.

Cook cabbage soup from fresh cabbage with chicken Take turns putting vegetables in a pan with broth: onions, carrots, cabbage and potatoes. This should be done with a break of 5-10 minutes, each time after boiling. Cook until the potatoes are ready. It’s easy to check: if a piece of potato is easy to mash with a spoon, then it’s ready.

Add spices and salt to taste. At this point you can also add tomato paste. In addition to ground pepper, bay leaves, dried herbs, and a little apple cider vinegar are also suitable. Bring to a boil, close the lid and leave for 10-15 minutes. Delicious fresh cabbage soup with chicken is ready, you can set the table!

To serve, place a spoonful of sour cream on a plate and add fresh herbs. They will perfectly complement the taste and aroma of chicken cabbage soup.

As you can see, fresh cabbage soup with chicken, the recipe is so easy that even a beginner in cooking can handle it. And delicious cabbage soup will delight your family every day on the table. The cabbage soup will definitely please everyone in the household. Surely they will be cooked more than once.

Watch the video, the most delicious cabbage soup with fresh cabbage and chicken

Russian cuisine is rich in soup recipes. Shchi with chicken and fresh cabbage, reminiscent of borscht, only it does not contain beets - a traditional first course that has been popular since the times of Ancient Rus'. The soup was often cooked lean, replacing chicken meat with beans, which made the broth hearty. There are a huge number of recipes for cabbage soup, but the main ingredient always remains white cabbage, rich in vitamins, minerals, carotene, and fiber.

Recipes for cabbage soup with chicken and fresh cabbage

The Slavs began making soups using fresh cabbage starting in the 9th century. They were cooked in cast iron pots in a variety of broths (meat, vegetable, mushroom); the main ingredients were always white cabbage and sour cream or brine as an acidic dressing. If the soup was made from sauerkraut, it was first fried for a long time until softened. But the roots and vegetables were added without preliminary frying. Flour dressing, used in Rus' as one of the main ingredients for cabbage soup, is not used by modern cooks.

Poultry, beef, and pork are suitable for broth. Meat on the bone gives cabbage soup a deep aroma, richness, and richness; such soups are recommended to be cooked using sauerkraut. They are filling, but may not be suitable for a person on a diet or whose body does not tolerate fatty foods well. Therefore, dietary cabbage soup made with chicken is very popular. The broth made from parts of homemade chicken is not inferior in fat content to duck broth.

Cooking cabbage soup from fresh cabbage with chicken, so that the soup turns out rich, the cabbage undigested, is within the power of a housewife who knows how to cook it according to the classic recipe. Fresh cabbage soup with chicken is a dietary dish suitable for children. The recipe allows the soup to be prepared on chicken wings, backs, breasts or thighs. The sourness of the soup is given by tomato paste added to the carrot and onion frying. Before serving, do not forget to put a spoonful of thick sour cream on the plate and sprinkle with fresh herbs.

Cabbage soup with chicken and fresh cabbage: how to cook deliciously

The soup was often cooked lean, replacing chicken meat with beans, which made the broth hearty.

There are a huge number of recipes for cabbage soup, but the main ingredient always remains white cabbage, rich in vitamins, minerals, carotene, and fiber.

The Slavs began making soups using fresh cabbage starting in the 9th century.

They were cooked in cast iron pots in a variety of broths (meat, vegetable, mushroom); the main ingredients were always white cabbage and sour cream or brine as an acidic dressing.

If the soup was made from sauerkraut, it was first fried for a long time until softened. But the roots and vegetables were added without preliminary frying. Flour dressing, used in Rus' as one of the main ingredients for cabbage soup, is not used by modern cooks.

Poultry, beef, and pork are suitable for broth. Meat on the bone gives cabbage soup a deep aroma, richness, and richness; such soups are recommended to be cooked using sauerkraut.

They are filling, but may not be suitable for a person on a diet or whose body does not tolerate fatty foods well. Therefore, dietary cabbage soup made with chicken is very popular.

The broth made from parts of homemade chicken is not inferior in fat content to duck broth.

The recipe allows the soup to be prepared on chicken wings, backs, breasts or thighs. The sourness of the soup is given by tomato paste added to the carrot and onion frying.

Before serving, do not forget to put a spoonful of thick sour cream on the plate and sprinkle with fresh herbs.

Time: 70 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 14.9 kcal per 100 ml.
Purpose: everyday, lunch, first course.
Cuisine: Russian.
Difficulty: medium.

The broth is cooked on chicken breast, it turns out to be dietary, light, suitable for preparing aromatic soup.

The meat can be left for salad; without it, the dish will not lose its richness, deep taste, and beneficial properties.

Ingredients:

chicken broth – 2 liters (boil 2 breasts);
onion – 1 piece;
carrot – 1 piece;
fresh white cabbage – 200 grams;
potatoes - 3 tubers;
tomatoes (canned or frozen) – 2 pieces;
red bell pepper – ½ piece;
vegetable oil – 1.5 tbsp. spoons;
salt - to taste;
bay leaf – 1 piece;
peppercorns – 8-10 pieces;
fresh greens - 1 bunch;
sugar - a pinch.

Cooking method:

The broth-base for the soup is prepared from chicken breast or fillet. Place the chicken in a pan with cold water, wait until it boils, and add salt. After removing the foam, reduce the heat to low. Boil the meat for 40 minutes, remove it from the broth onto a plate, cover with a lid or towel.
Place pre-cut (cubes, strips) and washed potatoes into the broth without meat, cook over low heat for about ten minutes.
Prepare diced carrots and onions. First, fry the onion over low heat for 2 minutes until transparent, add carrots to it, sauté the mixture for a minute, stirring. You should not fry vegetables, as they will not be saturated with oil and will not give the dish a specific taste.
Add coarsely chopped tomatoes (you can use frozen or canned ones) and pieces of bell pepper to the carrots and onions. Simmer until the tomatoes and peppers soften.
Add pre-shredded medium-sized cabbage strips to the broth with almost ready potatoes and bring to a boil. Reduce heat, cover with a lid, and simmer for 7 minutes until the cabbage is almost cooked.
Add fried broth to the broth and add salt. If desired, you can add a pinch of granulated sugar at this stage.
Cook over medium heat at a low simmer until tender (about 10 minutes).
Return the meat to the broth and let the soup simmer for 20 minutes, covered, on a warm stove.
Serve with sour cream, rye bread, garnished with herbs.

From chicken breast

Time: 70 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 15.5 kcal per 100 ml.
Purpose: everyday, lunch, first course.
Cuisine: Russian.
Difficulty: medium.

The secret is in the compatibility of the ingredients and the manufacturing method. Enjoying such a dish is a unique pleasure.

Ingredients:

chicken breast – 300 grams;
water – 4 liters;
onions – 2 pieces;
carrots – 2 pieces;
fresh white cabbage – small forks 300 grams;
potatoes - 3 tubers;
bell pepper – 1 piece;
sunflower oil – 4 tbsp. spoons;
tomato paste or ketchup – 2 tbsp. spoons;
garlic – 5 cloves;
salt, spices - to taste;
fresh greens - 1 bunch;
sour cream - optional.

Cooking method:

Place the breast in cold water and cook for 25-30 minutes. over medium heat, skimming off foam.
Thinly slice the cabbage, add it to the chicken, and cook for about half an hour.
Remove, cool, disassemble the meat into fibers, return to the broth, continuing cooking.
Cut the onion into half rings, chop the carrots on a coarse grater, fry the vegetables in vegetable oil with the addition of ketchup (you can use tomato paste, it will be no less tasty) until softened.
Add fried, chopped bell peppers and peeled, washed, cut into large pieces potatoes. Add salt and continue cooking the soup for half an hour.
Add the desired spices, chopped garlic, chopped herbs a few minutes before readiness.
Serve cabbage soup made from chicken and fresh cabbage, preferably with sour cream, sprinkled with your favorite herbs.

From domestic chicken

Time: 70 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 66 kcal per 100 ml.
Purpose: everyday, lunch, first course.
Cuisine: Russian.
Difficulty: medium.

The recipe allows for replacing fresh tomatoes with tomato paste (2-4 tablespoons), but the paste should be added at the end of cooking.

Ingredients:

domestic chicken – 800 grams;
onion – 1 piece;
carrot – 1 piece;
fresh white cabbage – 400 grams;
potatoes - 3 tubers;
tomatoes - 3 pieces;
salt, ground black pepper - to taste;
bay leaf - 1 leaf;
fresh greens - 1 bunch.

Cooking method:

Cook the washed chicken pieces over medium heat after boiling for about 60 minutes, remembering to remove the foam.
Chop the washed, peeled cabbage, onions, carrots into strips, and potato tubers into cubes.
After peeling the tomatoes, scald them with boiling water and immediately place them in a bowl of cold water. Dip the grated tomatoes into the boiling broth, so the soup will turn out to have a characteristic reddish hue.
Remove the chicken meat from the pan, cool it, separate it from the bones, and return it to the broth.
With a break of 5-7 minutes, add into the broth one by one, waiting for it to boil each time: onion, carrot, cabbage, potato wedges. Keep on fire until the potatoes are completely cooked.
Add salt, pepper, bay leaf, bring to a boil, turn off. Leave the soup to simmer covered for 15 minutes.
If the housewife decides to replace tomatoes with tomato paste, it should be added at the stage of adding spices to the broth.
Serve the soup with a spoonful of sour cream and chopped fresh herbs.

Sour cabbage soup

Time: 90 minutes.
Number of servings: 7 persons.
Calorie content of the dish: 18 kcal per 100 ml.
Purpose: everyday, lunch, first course.
Cuisine: Russian.
Difficulty: medium.

A hot soup with sauerkraut will warm you up on a frosty evening, replenish the lack of vitamin C, restore the acid-base balance, and help remove toxins from the body.

It cooks quickly, does not require additional use of sour dressing, the cabbage brine adds a pleasant sourness to the dish, and the roots add a deep tart taste. The legs can be replaced with wings.

Ingredients:

water – 2.5 liters;
chicken legs – 2 pieces;
onions – 2 pieces;
carrots – 2 pieces;
sauerkraut – 700 grams;
potatoes - 3 pieces;
parsley or celery root - several pieces;
salt - to taste;
spices, ground pepper - optional.

Cooking method:

After washing and cutting the chicken into pieces, fill it with water and cook over medium heat for half an hour, descaling as necessary.
After waiting 15 minutes after the start of boiling, add 1 carrot, onion, washed, peeled celery or parsley roots into the broth.
Peeled potato tubers cut into cubes are added to the broth with cooked chicken. After 10 minutes, add washed, chopped sauerkraut.
1 onion and 1 carrot, chopped into small cubes, fried until softened.
When the vegetables are cooked in the broth, add the frying agent, spices, and salt to taste into the pan and cook for 3 minutes. After removing the pan from the heat, wrap the cabbage soup in a towel and let it sit for ten minutes.
To serve, season the soup with sour cream, dill, green onions, and basil.

Source: https://sovets.net/17363-cshi-s-kuricej-i-svezhej-kapustoj.html

Cabbage soup in chicken broth with fresh cabbage

Time: 70 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 14.9 kcal per 100 ml.
Cuisine: Russian.
Difficulty: medium.

Traditionally, cabbage soups are prepared with a strong beef broth, which is nutritious but a little heavy on the stomach. How to prepare a dish that is as healthy as possible, but tasty? A recipe for cabbage soup made from fresh cabbage with chicken is suitable. The broth is cooked on chicken breast, it turns out to be dietary, light, suitable for preparing aromatic soup. The meat can be left for salad; without it, the dish will not lose its richness, deep taste, and beneficial properties.

Ingredients:

chicken broth – 2 liters (boil 2 breasts);
onion – 1 piece;
carrot – 1 piece;
fresh white cabbage – 200 grams;
potatoes - 3 tubers;
tomatoes (canned or frozen) – 2 pieces;
red bell pepper – ½ piece;
vegetable oil – 1.5 tbsp. spoons;
salt - to taste;
bay leaf – 1 piece;
peppercorns – 8-10 pieces;
fresh greens - 1 bunch;
sugar - a pinch.

Cooking method:

The broth-base for the soup is prepared from chicken breast or fillet. Place the chicken in a pan with cold water, wait until it boils, and add salt. After removing the foam, reduce the heat to low. Boil the meat for 40 minutes, remove it from the broth onto a plate, cover with a lid or towel.
Place pre-cut (cubes, strips) and washed potatoes into the broth without meat, cook over low heat for about ten minutes.
Prepare diced carrots and onions. First, fry the onion over low heat for 2 minutes until transparent, add carrots to it, sauté the mixture for a minute, stirring. You should not fry vegetables, as they will not be saturated with oil and will not give the dish a specific taste.
Add coarsely chopped tomatoes (you can use frozen or canned ones) and pieces of bell pepper to the carrots and onions. Simmer until the tomatoes and peppers soften.
Add pre-shredded medium-sized cabbage strips to the broth with almost ready potatoes and bring to a boil. Reduce heat, cover with a lid, and simmer for 7 minutes until the cabbage is almost cooked.
Add fried broth to the broth and add salt. If desired, you can add a pinch of granulated sugar at this stage.
Cook over medium heat at a low simmer until tender (about 10 minutes).
Return the meat to the broth and let the soup simmer for 20 minutes, covered, on a warm stove.
Serve with sour cream, rye bread, garnished with herbs.

From chicken breast

Time: 70 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 15.5 kcal per 100 ml.
Purpose: everyday, lunch, first course.
Cuisine: Russian.
Difficulty: medium.

How to prepare a simple, non-classic soup, the photo of which you are not ashamed to post on social networks? The recipe for cabbage soup with broiler breast, bell pepper, and garlic will help. The broth turns out rich, fragrant, the white meat is juicy and aromatic. The secret is in the compatibility of the ingredients and the manufacturing method. Enjoying such a dish is a unique pleasure.

Ingredients:

chicken breast – 300 grams;
water – 4 liters;
onions – 2 pieces;
carrots – 2 pieces;
fresh white cabbage – small forks 300 grams;
potatoes - 3 tubers;
bell pepper – 1 piece;
sunflower oil – 4 tbsp. spoons;
tomato paste or ketchup – 2 tbsp. spoons;
garlic – 5 cloves;
salt, spices - to taste;
fresh greens - 1 bunch;
sour cream - optional.

Cooking method:

Place the breast in cold water and cook for 25-30 minutes. over medium heat, skimming off foam.
Thinly slice the cabbage, add it to the chicken, and cook for about half an hour.
Remove, cool, disassemble the meat into fibers, return to the broth, continuing cooking.
Cut the onion into half rings, chop the carrots on a coarse grater, fry the vegetables in vegetable oil with the addition of ketchup (you can use tomato paste, it will be no less tasty) until softened.
Add fried, chopped bell peppers and peeled, washed, cut into large pieces potatoes. Add salt and continue cooking the soup for half an hour.
Add the desired spices, chopped garlic, chopped herbs a few minutes before readiness.
Serve cabbage soup made from chicken and fresh cabbage, preferably with sour cream, sprinkled with your favorite herbs.

From domestic chicken

Time: 70 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 66 kcal per 100 ml.
Purpose: everyday, lunch, first course.
Cuisine: Russian.
Difficulty: medium.

Almost every housewife dreams of being able to cook cabbage soup from fresh cabbage with chicken deliciously, to the delight of her household. The basis of such soups is an aromatic, rich, satisfying, fatty broth, which is why it is advisable to use country poultry (any pieces of chicken, or a whole carcass). The recipe allows for replacing fresh tomatoes with tomato paste (2-4 tablespoons), but the paste should be added at the end of cooking.

Ingredients:

domestic chicken – 800 grams;
onion – 1 piece;
carrot – 1 piece;
fresh white cabbage – 400 grams;
potatoes - 3 tubers;
tomatoes - 3 pieces;
salt, ground black pepper - to taste;
bay leaf - 1 leaf;
fresh greens - 1 bunch.

Cooking method:

Cook the washed chicken pieces over medium heat after boiling for about 60 minutes, remembering to remove the foam.
Chop the washed, peeled cabbage, onions, carrots into strips, and potato tubers into cubes.
After peeling the tomatoes, scald them with boiling water and immediately place them in a bowl of cold water. Dip the grated tomatoes into the boiling broth, so the soup will turn out to have a characteristic reddish hue.
Remove the chicken meat from the pan, cool it, separate it from the bones, and return it to the broth.
With a break of 5-7 minutes, add into the broth one by one, waiting for it to boil each time: onion, carrot, cabbage, potato wedges. Keep on fire until the potatoes are completely cooked.
Add salt, pepper, bay leaf, bring to a boil, turn off. Leave the soup to simmer covered for 15 minutes.
If the housewife decides to replace tomatoes with tomato paste, it should be added at the stage of adding spices to the broth.
Serve the soup with a spoonful of sour cream and chopped fresh herbs.

Required ingredients:

chicken 800 g. You can use not only fillet, but also any part of the chicken;
fresh cabbage 400 g;
water 2.5 l;
1 medium sized carrot;
onion 2 small pieces;
4 medium sized potatoes;
garlic 3-4 small cloves;
tomato paste 30 g;
vegetable oil 30 ml;
bay leaf 4 pieces;
salt - added to taste;
ground black pepper - the amount depends on taste preferences;
parsley, dill - can be added as desired in the required quantity;
medium fat sour cream - for serving.

Sour cabbage soup

Time: 90 minutes.
Number of servings: 7 persons.
Calorie content of the dish: 18 kcal per 100 ml.
Purpose: everyday, lunch, first course.
Cuisine: Russian.
Difficulty: medium.

A hot soup with sauerkraut will warm you up on a frosty evening, replenish the lack of vitamin C, restore the acid-base balance, and help remove toxins from the body. It cooks quickly, does not require additional use of sour dressing, the cabbage brine adds a pleasant sourness to the dish, and the roots add a deep tart taste. The legs can be replaced with wings.

Ingredients:

water – 2.5 liters;
chicken legs – 2 pieces;
onions – 2 pieces;
carrots – 2 pieces;
sauerkraut – 700 grams;
potatoes - 3 pieces;
parsley or celery root - several pieces;
salt - to taste;
spices, ground pepper - optional.

Cooking method:

After washing and cutting the chicken into pieces, fill it with water and cook over medium heat for half an hour, descaling as necessary.
After waiting 15 minutes after the start of boiling, add 1 carrot, onion, washed, peeled celery or parsley roots into the broth.
Peeled potato tubers cut into cubes are added to the broth with cooked chicken. After 10 minutes, add washed, chopped sauerkraut.
1 onion and 1 carrot, chopped into small cubes, fried until softened.
When the vegetables are cooked in the broth, add the frying agent, spices, and salt to taste into the pan and cook for 3 minutes. After removing the pan from the heat, wrap the cabbage soup in a towel and let it sit for ten minutes.
To serve, season the soup with sour cream, dill, green onions, and basil.