Soups are an integral part of our diet, they are tasty, fragrant, nutritious. Russian cabbage soup occupies a special place in Russian cuisine.
Serve a bowl of hot soup for lunch or dinner today with sour cream and a slice of rye bread, and selected soup recipes on meat broth, tips and small tricks will help you cope with this task.
Cabbage soup on meat broth - general principles
The first step is to prepare a rich, strong meat broth. For taste, you can use roots, spices, vegetables. Any meat is suitable: chicken, pork, beef, the main thing is that it be with fat.
Vegetables are laid in the ready-made meat broth. Mandatory presence of cabbage: fresh or pickled. Potatoes, sautéed or fresh carrots and onions are added to taste. Often put tomatoes, bell peppers, turnips, celery. For density, cereals can also be added. Greens, herbs and spices are also an integral part of cabbage soup.
1. Cabbage soup on meat broth with fresh cabbage
Ingredients:
• beef fillet - 400 g;
• a small piece of white cabbage;
• potatoes, carrots, tomatoes - 2 pcs.;
• sweet pepper, onion - 1 pc.;
• garlic - 3 cloves;
• salt, seasoning for soups - a pinch;
• leaf of lavrushka;
• parsley - 3 stalks;
• sour cream - half a glass.
Cooking method:
1. Pour water into a large metal pan, put a piece of meat, put on medium heat and cook until cooked for about 1-1.5 hours. When the water boils, remove the foam and reduce the heat.
2. Remove the beef, cool, tear your hands into small pieces, put them back into the broth.
3. Peel potatoes, cut into cubes and add to the pot with meat, cook until half cooked.
4. Add the cabbage, cut into thin strips, boil a little more.
5. Grind the peeled carrots, cut the onion into strips, put the vegetables in the soup, add a little salt and cook for 20 minutes.
6. Wash the tomatoes, make an incision on the surface and put them in a cup of hot water for half a minute, carefully remove the skin. Cut the tomatoes into small slices, put in a pan.
7. Cut the pepper, remove the seeds, rinse, cut into thin strips and put in the soup. Cook for about five to seven minutes.
8. Turn off the heat and pour seasoning, add the lavrushka and diced garlic, close the lid and leave the soup for 30 minutes.
9. When serving, pour the cabbage soup on plates, in each put a piece of meat and a tablespoon of sour cream, sprinkle with parsley. Next place a cup with crackers.
2. Cabbage soup on meat broth with turnips
Ingredients:
• a quarter of a head of cabbage;
• beef pulp - half a kilogram;
• turnips, carrots, onions - 1 pc.;
• 2 tomatoes;
• 3 stalks of parsley;
• 20 g of salt and seasoning.
Cooking method:
1. Cook the meat: for this, wash the beef, put in a pan with cold water, cook for 1.5 hours. Do not forget to remove the protein froth during boiling.
2. Remove the cooked meat from the pan. Strain the broth.
3. Bring strained broth to a boil, put the cabbage, cut into strips, cook until boiling.
4. Chop the carrots on a fine grater, chop the onion into strips, turnips into strips, put all the prepared vegetables in the broth, cook a little more than half an hour.
5. 10 minutes before the end of cooking, add the diced tomatoes into the soup, after peeling them from the skin, add salt and seasoning.
6. When serving, pour the cabbage soup into the plates, sprinkle with parsley, put on a small piece of meat.
3. Cabbage soup on meat broth with millet and sauerkraut
Ingredients:
• the flesh of any meat - half a kilogram;
• sauerkraut - 3 handfuls;
• 2 onions;
• carrots - 1 pc.;
• 4 potatoes;
• tomato - 40 g;
• millet groats - 2 handfuls;
• leaf of lavrushka;
• salt, black pepper - 20 g each;
• garlic - 4 cloves;
• vegetable oil - 50 ml;
• dill - half a bouquet.
Cooking method:
1. Cook a rich meat broth. Put the meat out of the pan, cut into slices.
2. Peel the potatoes, wash and, without slicing, put them in the broth, boil until the potatoes soften.
3. Remove the potatoes from the pan and put in a deep plate, make mashed potatoes from it.
4. Rinse the cereals, pour into the pan, release the cabbage from the brine, also put in the soup, cook until the cabbage softens.
5. Onion, cut into strips, grate the carrots, put the vegetables in a pan, pour a little oil, fry until softened.
6. Put the tomato and carrot and onion, pour half a glass of water, simmer until the liquid boils.
7. Add chopped garlic and mashed potatoes to the sauté, salt, pepper and fry for about five minutes.
8. Put the entire contents of the pan in a pot with soup, add the lavrushka, bring to a boil.
9. Let the cabbage soup brew for half an hour and pour into serving plates, put in each piece of meat, sprinkle with chopped dill.
4. Prefabricated cabbage soup on meat broth
Ingredients:
• half a head of white cabbage;
• a handful of sauerkraut;
• pork pulp - a small piece;
• 3 potatoes;
• tomato puree - 20 mg;
• 1 carrot and onion;
• sunflower oil - 40 ml;
• salt, seasoning for soups, dried dill - a pinch;
• leaf of lavrushka;
• fresh parsley - half a bunch.
Cooking method:
1. In a large metal container, cook the meat broth, put the meat, cool, cut into pieces.
2. Put sauerkraut into the broth, boil for 12-15 minutes. Salt to taste.
3. Grate the carrots on a fine grater, cut the onion into a small cube.
4. Warm the oil in a frying pan, put onion, fry until light golden.
5. Put the carrots to the onion and fry for another 3 minutes.
6. Two minutes before the end of frying, put chopped garlic.
7. Add tomato to vegetables, stir well and turn off the heat.
8. Peeled potatoes, cut into cubes, put in a pan with boiling broth.
9. Add freshly sliced cabbage. Reduce the fire, languish.
10. Put the frying in the soup, add seasoning, dried dill, salt and boil a little.
11. Remove the cabbage soup from the stove, close the lid and leave for half an hour to insist.
12. Serve in portioned dishes, sprinkled with parsley.
5. Cabbage soup on meat broth in clay pots
Ingredients:
• beef fillet - a small piece;
• potatoes - 2 tubers;
• half a head of cabbage;
• carrots, tomatoes, sweet peppers - 1 pc.;
• a pinch of salt;
• 2 leaves of lavrushka (half a leaf in each pot);
• allspice - 4 peas;
• 1 liter of water (1 glass in each pot);
• garlic - 5 cloves;
• sour cream - 50 ml;
• parsley, dill - 3 branches each.
Cooking method:
1. Cut the beef into thin strips.
2. Peel all vegetables, cut the peduncle of sweet pepper, remove the seeds, rinse. Cut the carrots into circles, onion into small crumbs, pepper and tomato into a small cube. Cut the potatoes into large slices, cabbage - into thin strips.
3. Arrange all prepared ingredients in pots in the following order: a slice of bay leaf, peppercorns, meat, potatoes, carrots, cabbage, peppers, and tomatoes.
4. Fill everything with water, not reaching the edges of about 2 cm.
5. Sprinkle with salt, close the lids and put in the oven for 3 hours, cook at a moderate temperature.
6. Serve the prepared cabbage soup right in the pots, putting a little sour cream on top and sprinkling with herbs.
6. Cabbage soup on meat broth with spices
Ingredients:
• beef ribs - 5 pcs.;
• sauerkraut - a small cup;
• 2 potatoes;
• onions, carrots - 1 pc.;
• allspice - 10 peas;
• basil, celery, dill, parsley powder - 20 g each;
• 10 g of salt and black pepper powder;
• leaf of lavrushka;
• 30 ml of vegetable oil.
Cooking method:
1. Beef ribs put in a pan, pour in water, bring to a boil. Remove the scum, reduce heat, put peppercorns and cook until tender.
2. Peel all vegetables, grate the carrots on a Korean grater, cut the onions into strips. Put in a pan, pour a little oil, simmer over low heat for about three minutes, then add heat and fry until golden brown.
3. Take the finished beef ribs out of the pan, separate the bones, and cut the meat into slices.
4. Put the beef, diced potatoes in the strained broth, cook for ten minutes.
5. Add cabbage without brine, boil for another 5 minutes.
6. Pour all the spices, add the lavrushka, salt, pepper, boil.
7. Put the frying, boil the soup for 2 minutes, remove the pan from the stove, close the lid and insist for half an hour.
8. Serve in portioned plates with sour cream and crackers.
Cabbage soup on meat broth - tips and tricks
• Boil the whole peeled potato in the broth, remember it with a napkin, put it in the soup, so your cabbage soup will turn out to be thick and saturated.
• Dry spices are placed in cabbage soup 10-15 minutes before the end of cooking, fresh herbs before the soup is removed from the stove.
• In no case do not digest garlic in the soup, it will give a specific, not very pleasant taste to the soup. Put it crushed or cut at the end of cooking.
• To make cabbage soup on meat broth especially aromatic, add peas of black and allspice, previously crushed in a mortar to the broth.
• Take meat for cabbage soup fatter, then the broth will turn out to be especially tasty, rich.
• If you are making cabbage soup from fresh cabbage, add fresh tomatoes to the soup, so the dish will be softer, tastier.
• Strongly sour sauerkraut is recommended to hold a little in cold water, then squeeze.
• Cabbage soup can be cooked simultaneously from sauerkraut and fresh cabbage. Only in this case, remember that sauerkraut is put in the broth at the beginning of cooking, fresh - closer to the completion of cooking.
• Cabbage soup is traditionally served with fresh sour cream, but it can be replaced with high fat cream.
