Fresh cabbage recipe. Cabbage: recipe with photo. Cabbage made from fresh cabbage. What the most delicious cabbage is made from - ingredients

Hearty Ukrainian cabbage soup is a popular dish in many restaurants. Created in Transcarpathia, kapustnyak is nothing more than a thick soup made from cabbage with millet, potatoes and other vegetables. Traditionally, neither tomatoes nor ground paprika were added to this hot dish, and the color of the freshly prepared dish was light, but in other regions cabbage is prepared with the addition of tomato paste. You are free to choose any option for creating the soup that suits your taste best! You can cook the first one both in a cauldron and in a slow cooker.

Ingredients

• 0.5 pcs. head of cabbage
• 1 carrot
• 3 potatoes
• 1 onion
• 100 g millet
• 3 tbsp. l.
• 150 ml tomato juice
• 1 tsp. salt
• 1 tbsp. l. granulated sugar

Preparation

1. To make the cabbage soup rich and tasty, we will use lard instead of vegetable oil, but you can do the opposite! Melt the lard in a container. Peel the carrots and onions, rinse in water and chop finely. Pour into melted lard and fry for about 5-6 minutes.

2. Peel the potatoes, rinse them in water and chop them coarsely. Wash the millet in a bowl or bowl, add the washed cereal along with the potato slices to the container. Fry for another 5-6 minutes and pour hot water. You will need about 1-1.5 liters of water. Pour in tomato juice along with water, or dilute tomato paste and pour it into a container. You can use ground dried paprika or sauce made from it instead of tomato products. Boil the entire contents of the container for 15 minutes.

3. Peel the cabbage from the top leaves and cut it in half. Cut one half into strips. As soon as the specified cooking time has passed, add it to the container with the rest of the ingredients. Simmer for about 10 more minutes - it is important that the cabbage slices become soft, and the millet and potato slices become boiled.

As befits a thick, rich soup, cabbage soup with sauerkraut and millet is prepared for a long time and thoroughly. The basis is meat broth, we will prepare it from pork on the bone. While the meat is cooking, fry the vegetables and add sauerkraut to it. And then we’ll put it all together with the potatoes and millet into the broth. You can rest assured that you will get delicious cabbage soup with sauerkraut; the recipe with photos is the best proof of this. Sizzling hot, very tasty, satisfying, with a rich sour taste - just what you need for the dank autumn-winter weather. You can season the soup with sour cream, but it is very good even without additives!

Ingredients

To prepare Ukrainian kapustnyak with sauerkraut you will need:

• pork on the bone – 500-600 g;
• sauerkraut (sauerkraut) – 2 large handfuls;
• potatoes – 4-5 pcs;
• millet – 3 tbsp. l;
• water – 3 liters;
• carrots – 1 piece;
• onion – 1 large head;
• tomato sauce – 2 tbsp. l;
• salt - to taste;
• pepper, garlic - to taste;
• Sunflower oil – 3-4 tbsp. l;
• any fresh greens - a bunch.

How to make cabbage soup from sauerkraut. Recipe

Having prepared the products according to the list, set the broth to cook. We wash the meat and place it in cold water. Next, there are two ways to cook the broth. The first is to pour in a little water, bring to a boil, simmer for five minutes and drain. Rinse the meat again to remove any foam, add clean water (three liters) and bring to a boil again. There will be almost no foam when boiling. Add salt and cook with gentle bubbling for an hour and a half, until the pork is cooked.

The second method is to immediately pour three liters of water, add salt and wait until it boils. Turn down the heat, use a slotted spoon to collect a head of foam, the broth should be clean. Cover loosely with a lid and simmer over low heat until the meat is soft (about an hour and a half).

After half an hour, we begin preparing the vegetables. Peel onions, carrots and potatoes.

We take the sauerkraut out of the barrel and squeeze out the juice (you won’t need it, so it’s better to squeeze it out when you get it). If the cabbage is cut into long strips, collect it in a mound on a board and cut it crosswise into short strips.

We will need two types of potatoes: the cut into strips will remain whole in the soup, and we will boil the coarsely chopped ones in the broth and then mash them into a puree. Shortly before it’s ready, thicken the cabbage to make it even richer. We cut two or three tubers into strips, and cut the rest into two or four parts.

Chop the carrots into thin strips or three using a coarse grater. Cut the onion into smaller cubes.

Heat the oil in a frying pan, sauté the onion until the color becomes translucent and a golden hue appears around the edges. Add carrots and leave to simmer for five minutes.

Add the cabbage and turn up the heat a little to evaporate the liquid faster. As soon as the juice has evaporated, reduce the heat and simmer the cabbage under the lid for 20-25 minutes until soft.

Our broth is cooked, we take out the meat. Strain so that there are no bone fragments or scale left.

Bring to a boil, add coarsely chopped potatoes. Cook until tender, the tubers need to be well boiled.

After 15-20 minutes, take out the potatoes and mash them with a potato masher. Add potato straws to the broth, cover the mashed potatoes and keep warm.

Add tomato sauce to the cabbage for better taste and brighter color. Let it simmer for another ten minutes until the sliced ​​potatoes are cooked.

We take out a couple of potato wedges and test them for doneness. If it breaks easily, add the sauerkraut to the soup along with onions and carrots. If the potatoes are not ready yet, cook them and only then add sauerkraut. Otherwise, the potatoes will remain hard; the acid prevents the pulp from boiling.

Bring cabbage to a boil, add mashed potatoes. Stir, taste for salt and acid. If it is not sour enough, you can add cabbage brine, but keep in mind that during cooking the cabbage will still give off acid, so this can be done at the end of cooking.

Cook the sauerkraut soup for about ten minutes, then add the washed millet. Stir immediately so that the cereal does not settle to the bottom and form clumps. Leave to cook at low simmer for another 10-15 minutes until the millet is softened. At the end, add the greens, you can add a little garlic and hot pepper.

Let the cabbage stew sit on a warm burner without opening the lid. Let it sit for at least half an hour, the soup will become much tastier.

In general, it is better to cook in advance. It’s not for nothing that they say that cabbage made from sauerkraut becomes the most delicious the next day, when it has steeped and acquired flavor. After waiting for some time, place the meat on plates, pour in hot cabbage and serve sprinkled with herbs. It’s very tasty with sour cream and black bread with onions or peppers! Bon appetit!

Here is another cooking option with video:

Housewives in Ukrainian villages in the Poltava region knew exactly how to prepare the most delicious cabbage soup. This is a hearty dish - two in one, as they say now - both the first and the second. Although they classify it as a first course. And if you have never cooked cabbage on your own, try it together with Smart Tips, and you will definitely succeed!

In late autumn, work in the gardens and fields ended. The cellars were full of pickles and preserves, vegetables and fruits. Cabbage was fermented in barrels, and tubs of salted lard stood in a row on the shelves. A lot of work has been put in and energy has been wasted so that a rich harvest can feed the family in winter and spring. By the way, we have a great recipe for pickling apples on our website! Read the article “How to ferment apples - a simple, proven recipe.”

It was getting cold. It's time to prepare a hot dish of sauerkraut, lard and fresh meat. It was believed that cabbage soup or cabbage soup would return vigor, activity and satiety to the body. And there’s no need to talk about the taste, it’s excellent.

What the most delicious cabbage is made from - ingredients

Naturally, different countries and localities have their own recipes for cabbage, and the products in it may differ. The traditional dish came to us from Ukrainian cuisine and is simple, healthy, tasty and satisfying. The main distinguishing ingredient in it is sauerkraut with its special aroma and sourness. This dish is prepared in Russia, Poland and Slovakia and many countries around the world.

Secrets of experienced cooks

Smart tips collected secrets on how to cook the most delicious cabbage from the most famous cooks and cooks. And although each recipe is quite simple, there are still some subtleties. You need to know not only about the main stages, but also some subtleties.

• First, cook the broth until tender. It can be made from pork, chicken, or even fish. But the most delicious cabbage soup is made with pork and beef broth - take note! When cooking, do not forget to add onions, garlic, carrots and white roots to it for a rich aroma.
• Meat and bones are removed from the finished broth. The meat is chopped and added back to the dish at the end of cooking.
• Potatoes and millet cereals are placed in the boiling broth (in some recipes this can be rice, buckwheat, barley). An important point: before cooking, millet must be washed in cold running water until it is completely transparent. The bitterness and unpleasant aftertaste will go away.
• It is better to take boiled and sugary potatoes for cabbage.
• Sauerkraut is added last. And after it - chopped meat.
• It is a great art to prepare the dressing correctly, but more on that a little later.
• Take the traditional greens for cabbage: dill and parsley. It is better to add it immediately before serving, directly to the plate.
• A good cabbage plant costs a spoon. And if not, then it’s not cabbage soup, but a dull soup :)

Many people will immediately want to know how to cook the most delicious cabbage soup in Poltava. Let's start with it.

Poltava cabbage - recipe

This dish is prepared using fatty pork broth and millet. You will need a set of products for 3 liters of water:

• pork with lard – 400 g (ham or ribs);
• potatoes – 400 g;
• carrots – 2 pcs.;
• onions – 2 pcs.;
• millet – ½ cup;
• little vegetable – 50 ml;
• tomato paste – 3 tbsp. spoons;
• sauerkraut – 400 g;
• fresh dill (optional);
• salt and pepper to taste.

Cooking process

If the meat broth seems too bland to you, or the cabbage soup is not filling enough, add to it a dressing made from crushed in a mortar: 1 boiled egg, 3-4 cloves of garlic and a finely chopped piece of salted, slightly aged lard.

If the cabbage soup does not seem thick enough to you, boil 2-3 potatoes separately, mash them and add them before the end of cooking.

If you add bay leaves, do so at the very last moment and remember to remove after 15 minutes.

Read also: How to cook borscht. The simplest and most popular recipes

Fish cabbage - Lenten recipe

Cabbage with fish is prepared with fresh cabbage instead of meat. The taste and sourness of pickled wine in this case are incompatible with the fishy aroma.

Products for 2–3 liters of water:

• fresh fish or canned fish – 200 g;
• potatoes – 3–4 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• millet – 100 g;
• tomato paste – 2 tbsp. spoons;
• fresh cabbage – 200 g;
• parsley, spices, salt to taste.

Cooking process:

Useful article Lenten recipes - first courses.

Recipe for chicken cabbage soup with rice

In the villages they prepared a hot dish of sauerkraut for weddings and funerals. And since in ancient times chickens were not counted in the farmstead, the bird was the basis for the broth. The heads of families who returned from the fields especially loved to treat themselves to a hearty meat dinner. Housewives from courtyard to courtyard passed on their secrets on how to cook the most delicious cabbage and it turned out more and more delicious.

Products for 3 liters of water:

• chicken carcass or giblets – 400 g;
• potatoes – 3–5 pcs.;
• rice – ½ cup;
• one piece each of onion and carrot;
• vegetable oil – 2 tbsp. spoons;
• tomato paste – 2 tbsp. spoons;
• sauerkraut – 300 g;
• spices and fresh dill.

Cooking process:

There are many cabbage recipes. Choose and try your dish. The main thing is that it allows you to create and experiment, add different products and enjoy new tastes. Smart kitchen wishes you bon appetit.

real Ukrainian cabbage

How to properly cook real Ukrainian cabbage

There are as many recipes for making cabbage soup as there are recipes for Ukrainian borscht. Each housewife prepares cabbage in her own way. I bring to your attention my recipe for delicious, rich cabbage.

I want to say right away, firstly, cabbage soup is not a soup, it should be thick and with a lot of meat. Secondly, cabbage soup needs to be cooked for a long time so that the cabbage cooks down well, and not like in a hangover soup.

After all, this rich dish is prepared mainly in winter to keep the body in good physical shape. I won’t bore you, but I’ll move on to the step-by-step recipe, designed for a 6-liter pan.

800-1000 grams of pork ribs.
500-600 grams of sauerkraut
3-4 potatoes
1-2 onions
0.5 cups millet
1 teaspoon tomato paste
1-2 bay leaves

Wash the pork ribs and cut into pieces.

Pour water up to half the volume of the pan, bring to a boil and skim off the foam.

While the meat is boiling, prepare the cabbage. It is better to use naturally prepared sauerkraut. Sometimes markets sell cabbage fermented using vinegar. It cannot be used for cabbage.

If the cabbage is too sour, it needs to be washed with water and squeezed. The cabbage can be further chopped by chopping it with a knife.

When you remove the foam from the meat, you can add cabbage.

After the cabbage boils, reduce the heat and cook for 1-1.5 hours. The cabbage should be completely soft.

During this time, peel the potatoes and onions. Cut some of the potatoes and throw them into the cabbage soup. When it is cooked add finely chopped onion. And after 15-20 minutes, washed millet. Add water if necessary.

Please note that cabbage must be cooked over medium or low heat all the time.

After adding millet, you need to stir periodically so that the cabbage does not burn.

Little secret

When the millet is almost ready, you need to add raw potato puree to add extra thickness to the dish.

To do this, grate the potatoes on a fine grater, dilute them slightly with water, pour the resulting mass into the cabbage plant and mix well. Then add tomato paste to give the dish a beautiful color and bay leaves

Cook, stirring occasionally over low heat for about 1 hour. You should end up with a thick and rich dish, not like soup.


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Kastnyak soup is a classic version of the Russian winter soup, because all the ingredients for its creation are sure to be found in every home. The author of the recipe, Elena Prokazchikova, is happy to share the recipe for her kapustnyak and even gives an estimate of the cost of the dish. Thanks to her for being responsible...

The number of recipes that you can use to prepare delicious dishes is simply huge! There are tens of thousands of them! Modern recipes sometimes surprise with their complexity, originality and interesting set of ingredients. But don’t forget about traditional cuisine. For example, a very tasty, satisfying and healthy dish is cabbage. The recipe for this dish is simple, even a novice housewife can handle it. The article describes how to cook traditional cabbage and various options for its preparation.

What kind of food is this?

Kapustnyak, kapustnitsa or kapustnik is a traditional soup of the national cuisine of the Slavs. Its main ingredient is cabbage - pickled or fresh. The hot first course has an original taste and special aroma. It is very simple to prepare, and due to the introduction of new products - mushrooms, various vegetables, seasonings, cereals, sour cream, butter, egg yolk - the “geography” of the dish has expanded significantly. Now, for example, you can cook cabbage (the recipe will follow) in Moldavian, cabbage in Bulgarian or spicy cabbage soup in Italian. In general, there are many varieties of this dish. The article will offer several ways to prepare the dish, and which one to choose is up to you.

Traditional recipe for cabbage soup with sauerkraut

Initially, the Slavs cooked sauerkraut soup. In Muscovy it was called cabbage soup, in Ukraine - kapustnyak, in Belarus - kapustnik. But whatever you call cabbage soup, its taste will not change. So, let's find out how to properly cook real cabbage. The recipe is in front of you.

Ingredients:

• pork ribs - 0.45-0.55 kg;
• sour cabbage - 0.35-0.45 kg;
• potatoes - 3 tubers;
• onion - 1 large head;
• carrot - 1 pc.;
• celery and parsley - half a root each;
• tomato paste - 2 full tablespoons;
• cow butter - 50 g;
• salt, ground allspice - at the discretion of the hostess;
• sour cream and herbs.

Boil 3 liters of meat broth. Wash the cabbage, place in a saucepan, add the tomato, and simmer over low heat under a closed lid for 1 hour. Add potatoes, chopped finely. Finely chop the onion, carrots, roots, fry in butter and place in a saucepan. Boil for another 25 minutes. Add salt and pepper and simmer for another 10 minutes. Serve the soup hot with sour cream and fresh finely chopped herbs; place a portion of meat in each plate.

Option with fresh cabbage

How else can you cook cabbage? This recipe with fresh cabbage will not disappoint gourmets. To cook this soup, the housewife will need the following products:

• any meat on the bone - 0.45-0.55 kg;
• fresh cabbage - 1 medium head;
• potatoes - 3 tubers;
• onion - 1 large head;
• carrot - 1 pc.;
• parsley root - half;
• fresh tomatoes - 2-3 pcs.;
• cow butter - 55-80 g;
• salt, ground allspice, bay leaf - to taste;
• sour cream and herbs.

Boil 3 liters of broth from meat on bones, strain. At the same time, throw in coarsely shredded cabbage and sliced ​​potatoes. Saute finely chopped vegetables in cow's butter: onions, carrots, parsley root. Add flour and chopped tomatoes without skins. Place the dressing in a saucepan and simmer for 40-50 minutes. A couple of minutes before the end of cooking, season the soup. Sour cream and herbs, which are added to each serving, will be an excellent addition to a delicious first course.

Village cabbage soup

This is another variety of cabbage. It's easy to prepare and has a spicy, rich taste. The housewife needs to buy products such as:

• beef with bone - 0.45-0.55 kg;
• fresh/dried mushrooms - 0.3 kg/30 g, respectively;
• sauerkraut - half a liter jar:
• tomato paste - 1 full tbsp. spoon;
• cow butter - 80 g;
• sugar - 1 tsp. with a slide;
• onion - 1 large head;
• carrot - 1 pc.;
• garlic - 1 small head;
• greens (dill, parsley) - a large bunch;
• salt, ground pepper, bay leaf - to taste;
• sour cream.

First you need to boil 3 liters of meat broth and strain. Separately, boil the mushrooms in salted water (1-1.5 l) (pre-soak the dry ones for 4-5 hours). Combine the broths, put washed sauerkraut in a saucepan, add tomato paste, simmer over low heat under the lid for 35-45 minutes. Melt butter in a deep frying pan and lightly fry finely chopped vegetables and mushrooms. Place everything in a saucepan, add salt and pepper to taste, and season with sugar. Cook until cabbage is soft. Season the finished soup with crushed garlic and herbs. Serve with sour cream.

Cabbage in Moldavian style

A very interesting recipe for cabbage soup with sauerkraut. To prepare it, you need to boil 2 liters of water, add 0.3 kg of sauerkraut, pre-washed, diced carrots (2 pieces), chopped parsley root and a good bunch of green onions into a saucepan. Boil everything for 13-15 minutes. Add 2 young zucchini, cut into large slices, potatoes (2-3 pieces) and 100 g of fresh cow butter. Simmer everything over low heat until the vegetables are ready. Acidify the finished cabbage with a glass of bread kvass. Boil for another 5-7 minutes. Turn off the fire. Beat the yolk with two tablespoons of sour cream and season the soup. When serving, sprinkle with chopped dill.

How do Italians cook spicy cabbage soup?

It turns out that Italians - lovers of seafood, pizza, pasta and tomato paste - also know how to cook delicious cabbage. The recipe with fresh cabbage is very original. So, what did the inhabitants of the sunny Mediterranean country come up with?

For cooking you will need the following products:

• meat on the bone - 0.45-0.55 kg;
• onion - 1 large head;
• carrot - 1 pc.;
• cow butter - 85 g;
• white roots (parsnips, celery, parsley) - half each;
• fresh cabbage - half a medium-sized head;
• salad pepper - 1 pc.;
• potatoes - 2-3 tubers;
• large sour apple - 1 pc.;
• tomatoes - 2 pcs.;
• wheat flour - 1 l. Art. with a slide;
• spices (salt, pepper, herbs) - at the discretion of the hostess;
• greenery.

Boil 3 liters of broth. Sauté finely chopped onions, carrots and white roots in butter, chop the cabbage, cut the lettuce into strips, cut the potatoes into cubes, and add everything to the boiling broth. Cook until done (about 30 minutes). Lightly fry the flour until golden brown, add to the soup, and season the brew with spices. Put an apple, grated on a coarse grater, and tomato slices without skin into the prepared cabbage soup. Bring to a boil, turn off. A delicious first course is ready! It should be served with sour cream, a piece of meat and finely chopped herbs.

Lazy cabbage

This recipe for cabbage with millet will appeal to those housewives who do not have time for culinary delights. The soup is easy to prepare, yet has an excellent taste and is very filling.

Place 3 tablespoons of washed millet into boiling water and cook until soft. Then add coarsely chopped vegetables: onions (1 pc.), carrots (1 pc.), cabbage (1 medium-sized head), potatoes (2 pcs.).

Cut lard (200 g) into small cubes and fry in a frying pan. When enough fat has been released, add a tablespoon of tomato paste and the same amount of flour. Season the cabbage with the finished frying.

You can serve this first course with sour cream or chopped hard-boiled egg.

Vegetarian cooking method

How to cook lean cabbage? A recipe for fresh or sauerkraut is very popular among vegetarians. In this article we will tell you how to cook sauerkraut soup. For this, the housewife will need a minimum of products:

• sour cabbage - 300-400 g;
• onion - 1 large head;
• large carrot - 1 pc.;
• white roots (if desired, the housewife can use parsley, celery or parsnip root) - only 150 g;
• potatoes - 3 large tubers;
• millet - 2 l. Art. (full);
• refined sunflower oil - 2-3 tablespoons;
• fresh tomatoes - 2 pieces.

The cooking process is very simple: boil 3 liters of water, put sauerkraut in a pan, which must first be rinsed under running cold water. After about 12-15 minutes, add the washed millet, cook over low heat under a closed lid for another 15 minutes. Add the potatoes, after 13-15 minutes put the rest of the vegetables, coarsely chopped and sautéed in vegetable oil, into the pan. A couple of minutes before the end of cooking, season the soup with spices and add chopped tomatoes, previously peeled. Serve with greens.

A few words in conclusion

Now you know how to cook cabbage. The recipe with photo confirms that this first dish is an excellent alternative to borscht or rassolnik. Experienced chefs give several tips, following which you will be able to cook very tasty cabbage.

• The soup is best cooked with bone broth.
• It is recommended to chop the carrots and white roots into strips and sauté in cow’s butter, only then add them to the broth.
• You can add various products to cabbage, which diversifies its composition and enriches the taste of the dish: mushrooms, millet, salad peppers, zucchini or squash, apples.
• If cabbage soup is made from young cabbage, then it needs to be seasoned with toasted flour to taste it.
• This dish can be prepared from fresh and sauerkraut at the same time.

Now you know all the secrets of preparing delicious and satisfying cabbage.