Fresh cabbage soup with potatoes. Fresh cabbage soup with potatoes (TTK5485) Fresh cabbage soup with potatoes

TECHNICAL AND TECHNOLOGICAL CARD No. Cabbage soup from fresh cabbage with potatoes

1. APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish of cabbage soup from fresh cabbage with potatoes produced by the public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)

3. RECIPE

Name of raw materials and semi-finished products \ Gross \ Net

Cabbage is cut into checkers, potatoes are cut into slices.

4. TECHNOLOGICAL PROCESS

Put cabbage in boiling broth or water, bring to a boil, then put potatoes.

Add sautéed carrots, onions and cook until tender. 5-10 minutes before the end of cooking, tomatoes cut into slices or sauteed tomato puree, sauteed flour diluted with broth or water are added to the cabbage soup. Along with the spices, you can put garlic in the cabbage soup (2 g net per 1000 g cabbage soup), rubbed with salt.

When preparing cabbage soup from early cabbage, it is laid after the potatoes. Column III cabbage soup can be cooked with tomato puree (10 g per 1000 g of soup).

1. REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE

Serving: The dish is prepared according to the order of the consumer, it is used according to the recipe of the main dish. Shelf life and sale in accordance with SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was drawn up on the basis of the development act.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance - Characteristic of this dish.

Color - Typical for the products included in the product.

Taste and smell - Typical for the products included in the product, without foreign tastes and odors.

6.2 Microbiological and physicochemical indicators:

In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union "On food safety" (TR CU 021/2011)

1. FOOD AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Caloric content, kcal (kJ)

Process engineer.

Cabbage soup is the main hot dish of Russian cuisine, it is remembered for its sour taste, it is a kind of soup with sauerkraut or fresh cabbage, other vegetables, sometimes with meat (mushrooms, fish) and herbs. It has been prepared on the territory of Russia since the 9th century, when the peasants began to grow cabbage.

We present to your attention a low-calorie recipe for cabbage soup with meatless potatoes, which can be consumed even during a fast. The approximate cooking time is 60 minutes.

Ingredients:

• water - 2 liters;
• fresh cabbage - 300 grams;
• potatoes - 3 pieces (medium);
• carrots - 2 pieces;
• onions - 1 piece;
• tomatoes - 2 pieces;
• bay leaf - 1 piece;
• vegetable oil - 1 tablespoon (for frying);
• salt, pepper, sour cream - to taste.

The most delicious is cabbage soup with fresh cabbage, but sauerkraut is quite suitable in winter, however, the dish will turn out sour.

Cabbage soup with potatoes recipe

1. Salt water, bring to a boil over high heat, then reduce the power of the stove to medium. Cook with the lid open, alternately preparing and adding the ingredients.

2. Wash the potatoes, peel, cut into cubes and put in a saucepan with boiling water.

3. Chop the cabbage into thin strips and add to the potatoes.

4. Grate the carrots on a medium grater, cut the onion into half rings. Fry the carrots and onions in a small amount of vegetable oil for 7-10 minutes, then place the resulting frying in a saucepan.

5. Cut the tomatoes into medium slices, add to the cabbage soup along with the bay leaf.

6. Season with salt to taste, cook for 10-15 minutes until tender.

7. Season cabbage soup with potatoes with herbs and (or) sour cream. Serve hot.

They say that cabbage soup in Russia was cooked long before her baptism and this dish was eaten almost every day. It is no coincidence that many proverbs and sayings glorify cabbage soup in every way: "Where there are good cabbage soup, do not look for other food", "You ate cabbage soup - as if you put on a fur coat", "The world stands for cabbage soup." Russian people are so accustomed to cabbage soup that they even traveled in winter with cabbage soup frozen in a tub, which was enough to warm up to fill the whole family. They say that Russian soldiers who fought with Napoleon's army while on French territory missed cabbage soup so much that they fermented grape leaves, which they substituted for sauerkraut in the soup. There was a smell of cabbage soup not only in the peasant huts, but also in the royal chambers, however, wealthy people ate thick meat soup with a spoon in it, and the poor often sipped liquid soup with cabbage, quinoa and onions. And all the same, it was very tasty, so the people said: "My dear father will get bored, but the cabbage soup will not bother."

How they cooked cabbage soup in Russia

There are many recipes with cabbage, sorrel, nettle, turnip, mushrooms, meat or fish broth, with different roots, spices and sour dressings such as brine or apples. In the old days, cabbage soup was even cooked from beets, calling this dish "beetroot cabbage soup", which looked more like borscht. The classic recipe for old cabbage soup necessarily included cabbage, fresh or sauerkraut, and if it was not at hand, they took green leafy vegetables or turnips. The hostess used carrots and parsley from the roots, seasoning the soup with onions, garlic, celery, dill, bay leaves and pepper. Acid was an indispensable component of cabbage soup - after all, this soup was appreciated for its piquant sour taste. In addition to sauerkraut, they used salted mushrooms, antonovka, lingonberries, cranberries, pickles, sour cream and everything that gave the cabbage soup a specific sour taste. In the southern regions of Russia, cabbage soup has always been cooked with tomatoes and bell peppers, and in modern recipes you can also find potatoes, which makes the cabbage soup thicker and tastier.

In Russia, products were laid in raw cabbage soup without frying or browning, although rye flour was added to cabbage soup in some regions for a thicker broth. The cabbage soup was simmered in a Russian oven in an earthen pot, so they turned out to be very appetizing and fragrant. Basically, beef was used for the broth, although cabbage soup with pork or poultry was popular in the western region. The Don cabbage soup was traditionally cooked with sturgeon, the Pskov cabbage soup with smelt, Polish and Ukrainian cabbage soup was cooked with lard, the Ural version of the cabbage soup included millet or oatmeal, in Georgia white wine and suluguni cheese were added to the cabbage soup, and the Finns could not imagine this dish without lamb and smoked sausage. In general, all national cuisines have their own peculiarities of cooking cabbage soup, and each version of the dish is tasty in its own way, besides, "any cabbage soup for the hungry Fedot to hunt".

Choosing a recipe for delicious cabbage soup

Before learning how to cook the right ones, you should decide on the recipe, since there are several varieties of this dish.

Plump cabbage soup, also called "rich", is cooked in a strong meat broth, with the addition of a large number of ingredients, including mushrooms, potatoes and many spices. Meat and meat products of different varieties are added to the prefabricated cabbage soup - boiled beef, poultry, pork, ham, sausage, small sausages and sausages, which are cut into small pieces. Fish cabbage soup is boiled from noble varieties of fish, from small river fish or canned fish, while a combination of fresh and salted fish is permissible. Lean cabbage soup is cooked without meat - with vegetables, mushrooms and herbs, green cabbage soup is a summer version of soup with sorrel or spinach. In the preparation of gray northern cabbage soup, the lower cabbage leaves of a grayish color are used, the seedling cabbage soup is boiled from cabbage seedlings, and the daily cabbage soup after cooking is first kept warm for four hours, and then left in the cold. By the way, now by sour cabbage soup we mean sauerkraut soup, but in Russia it was a kind of kvass that saved people with a hangover syndrome.

How to cook delicious cabbage soup: a few secrets

Once, housewives did not think about how to properly cook cabbage soup - they simply mixed all the products in an earthen pot, put it in the oven, and the soup languished all day, and in the evening, fragrant and tasty cabbage soup was served on the table. We do not have so much time, but modern technologies come to the rescue - a multicooker and an airfryer. But even in an ordinary saucepan, you can cook delicious cabbage soup, which will be eaten over the evening by a large family. Remember a few secrets and subtleties, and cabbage soup will become your signature dish!

Secret 1. If you decide to cook cabbage soup in meat broth, cook the meat in one piece for at least two hours so that the broth turns out to be more rich and rich - this is what you need for cabbage soup. Be sure to add aromatic herbs and roots to the meat for piquancy.

Secret 2. Do not cook cabbage soup from too young cabbage, which is more suitable for salads. The best choice for cabbage soup is autumn cabbage with dense, strong and white heads of cabbage. Many housewives bring cabbage to preliminary readiness separately - young cabbage is stewed in a saucepan on the stove for 15 minutes, and more mature cabbage is cooked in an earthenware dish in the oven for two or three hours. Why is this needed? The fact is that when cabbage languishes, it is saturated with new tastes and aromas that enrich the taste of the dish.

Secret 3. If you have time, place the pot of broth in the last stage of cooking in the oven, covered with foil, and simmer for about an hour. Add the diced crumbly potatoes and continue simmering in the oven. Can you imagine what will be in the pan in an hour and a half? Tender, thick stew with soft meat, and not a crumb will remain from the potatoes. And you should mix this fragrant liquid with cabbage, add any ingredients that you like - tomatoes, bell peppers, green beans, mushrooms and greens, then simmer the cabbage soup for at least half an hour. If you cook cabbage soup on the stove, the cooking time will, of course, be shorter.

Secret 4. Fried flour can also be added to the cabbage soup. After it turns golden, dilute it with broth, boil it lightly and rub through a sieve. Cabbage soup is also boiled with cereals, only it should be introduced before cabbage and potatoes, taking into account the individual cooking time.

Cooking cabbage soup quickly

It's good to have time to spend all day, but sometimes you need to cook a quick lunch for the family, and in this case, recipes for very busy housewives save. In this case, it is better to cook the broth in the evening, besides, the meat will become soft and tender overnight, so it will not be difficult for you to cut it into cubes and return it to the pan. Add fresh cabbage, chopped into strips, into the broth, after boiling, add the potatoes cut into wedges and, while the cabbage soup is boiling, fry the carrots, onions, garlic and parsley root in oil in a pan. Dip the peeled tomatoes and diced bell peppers into the cabbage soup, and after the vegetables have boiled a little, add the carrot dressing to them. Do not forget about bay leaves, black pepper and herbs, which are best added to ready-made cabbage soup along with sour cream. For 400 g of meat, take a small head of cabbage, 2 potatoes, 2 tomatoes, 1 carrot and 1 onion, and the herbs and roots can be added to taste. Your family will be happy!

Sauerkraut cabbage soup

This dish is especially useful during winter beriberi, as sauerkraut contains vitamin C, which is essential to fight colds and viral infections. In addition, sour cabbage soup does not allow other vegetables to boil too much, so they crunch pleasantly, which makes the dish even tastier and healthier.

Cook a rich broth from a kilogram of beef - with bay leaf and allspice. While the broth is cooking, fry 2 onions in a pan with sunflower oil and, when the onions become transparent, add 2 carrots, chopped on a grater, to it. After the carrots are soft, remove the skillet from the heat and make the broth. You need to remove the meat, cut it into pieces, put it back in the pot and add 2 diced potatoes and chopped parsley root into it. After 10 minutes, add 600 g of sauerkraut to the cabbage soup, which can be lightly squeezed at first to remove excess acid. However, if you like cabbage soup with sourness, then you don't need to do anything with cabbage - just cook it in broth for 15 minutes, then add frying and cook for another 7 minutes with your favorite spices and seasonings. Serve sour cabbage soup with cream or sour cream, sprinkled with herbs. Bon Appetit!

On the website "Let's Eat at Home!" you will find many step-by-step cabbage soup recipes for every taste. Cook with love for your family and have fun with your food!

Shchi is a national dish of Russian cuisine. This hearty cabbage soup has been prepared in Russia since time immemorial, and is still being prepared. Over time, the recipe has changed, many variants of this dish have appeared, but the main ingredient remains unchanged - cabbage.

Cabbage soup is prepared from sauerkraut or fresh white cabbage, meat, vegetable, mushroom and even fish broths are used. The soup is supplemented with other vegetables, as well as cereals, legumes and mushrooms.

Today we will talk about fresh cabbage soup with potatoes, we will consider the calorie content and preparation of them. We will also be interested in the technology and secrets of the cooking process. And also consider two traditional recipes.

To make the soup truly delicious, let's clarify what advice from experienced chefs on its preparation you should pay attention to:

Secrets of cooking cabbage soup - secrets of taste

We note right away that the quality of the broth is extremely important for this dish. Therefore, always use quality meat or bones. Only fresh meat makes an appetizing, transparent broth.

You can use pork belly, ribs, marrow bone with meat, as well as not very lean beef meat. For a dietary table, poultry meat, in particular, chicken breast or turkey fillet, is suitable.

After boiling, cook the meat over low heat, removing the resulting foam. Take your time with cooking, cook the meat for at least an hour. A little less chicken - about 40 minutes.

Fresh cabbage should not be boiled for long. In the soup, it should be slightly crispy, and not overcooked until the porridge is standing. Chop it into small strips or cut into small cubes.

Tomatoes give the characteristic sourness and pungency to cabbage soup. You can use fresh tomatoes or concentrated tomato. Some housewives add a little sauerkraut brine or table vinegar instead. In this case, the flowering cabbage will remain natural.

To make the soup more rich and thick, add a little lightly fried flour to it. It is first fried, after which it is diluted with a ladle of hot broth and then poured into a saucepan, at the very end of cooking.

Cooking cabbage soup with potatoes

Fresh cabbage soup is the best option for those who, due to illness, cannot eat sauerkraut or simply do not like its taste. Also, this dish is recommended to everyone who follows the figure, because the calorie content of fresh cabbage with potatoes has an average of 31 kcal per 100 g.

Low-calorie cabbage soup cooked in chicken broth, or lean, beef. Fatty pork soup, of course, contains more calories.

Cabbage soup recipe with sugar seed broth

A bone with meat is suitable for cooking. You can use pork or beef marrow (sugar) bone. Rib soup is no less tasty.

We need about 300 g of meat content for 2 liters of water. We will also prepare: 300 g of cabbage (this is a little less than half of a small head of cabbage), 3 potatoes, 1 carrot, 1 onion, 1 sweet red pepper (small), 2 tbsp. tomato. I also need salt, lavrushka, fresh parsley.

Cooking cabbage soup - process technology:

Wash the meat well, put it in a saucepan with cold water, boil it. Reduce heat immediately to low, simmer for at least an hour. If you cook a bone, then an hour and a half. Remember to skim off the foam.

While cooking, peel and wash the vegetables. Cut potatoes, carrots, onions into cubes, carrots and peppers into thin half rings. Chop the cabbage thinly.

Remove the meat and lavrushka from the finished broth. Put the meat on a separate plate, let it cool a little, and discard the lavrushka. Put carrots in a saucepan, cook for 5 minutes. Now put in the potatoes, cook for another 10 minutes. Only now lay out the cabbage and bell peppers, salt.

Cook under the lid, with a light boil until tender - the potatoes should be soft, and the cabbage slightly undercooked (but only slightly!). It will come to readiness when the ready-made soup is infused.

Fry the onions in vegetable oil and tomato paste. For thick cabbage soup, if necessary, you can add 1 tsp flour. Place the frying pan 5 minutes before the end of cooking. Wrap the saucepan with ready-made cabbage soup warmer, leave for half an hour or an hour.

Pour the soup into bowls. Trim the meat from the bone, cut into small pieces, arrange on plates, and return the bone itself to the pan. Put sour cream, some fresh herbs in each serving and serve.

Diet recipe for cabbage soup with potatoes, fresh cabbage with chicken

For 2 liters of water you need food: 2 small chicken breasts, 300 g cabbage, 3 potatoes, carrots and onion. You will also need 2 small strong tomatoes, 2 cloves of garlic, salt, fresh parsley and dill.

Cooking technology from fresh cabbage

Cook chicken stock. To make it transparent, cook over low heat, 40-50 minutes, removing the foam. Remove the meat, put it in a clean bowl. When cool slightly, cut into portions.

Place the potatoes and grated carrots, cut into small cubes, in a saucepan. Cook for 15 minutes. Now dip the finely chopped cabbage and diced tomatoes into the soup (scald and skin them first). Cook for another 20 minutes.

5 minutes before the end, put the fry made from onions and crushed garlic into the soup. Fry them in vegetable oil, but only until soft, and not until browned. Salt the cabbage soup, you can add a little ground pepper. When the soup is done, add the chicken pieces to the pot.

Let the prepared soup steep, pour into bowls. Put sour cream in each, sprinkle with herbs and serve. Bon Appetit!

"Fresh cabbage soup with potatoes"

Cabbage is cut into checkers, potatoes are cut into slices. Put cabbage in boiling broth or water, bring to a boil, then put potatoes. Prepared fresh cabbage is placed in boiling broth or water, brought to a boil, sauteed carrots, onions are added and cooked until tender. 5-10 minutes before the end of cooking, tomatoes cut into slices or sauteed tomato puree, sauteed flour diluted with broth or water are added to the cabbage soup. Along with the spices, you can put garlic in the cabbage soup (2 g net per 1000 g cabbage soup), rubbed with salt. When preparing cabbage soup from early cabbage, it is laid after the potatoes.

On vacation, put a piece of meat in a plate, pour cabbage soup, put sour cream and herbs.

"Sour cream sauce"

According to the collection of recipes M. 2002, 3rd edition by A.V. Rumyantsev

For natural sour cream sauce (column I), the flour is lightly sautéed without oil, cooled, mixed with butter, put in sour cream brought to a boil, stirred, seasoned with salt and pepper, boiled for 3-5 minutes, filtered and brought to a boil. To prepare sour cream sauce with the addition of white sauce (II and III columns), put boiled sour cream, salt into the hot white sauce, cook for 3-5 minutes, filter and bring to a boil. Serve sauce for meat, vegetable and fish dishes, or use to prepare hot mushroom snacks, for baking mushrooms, fish, meat and vegetables.