Green cabbage soup. Green cabbage soup - spring joy and a variety of taste

Step-by-step recipes for green cabbage soup with cabbage in a pan, for the winter, pickled green cabbage soup from the top leaves

2017-12-06 Marina Vykhodtseva

Grade
prescription

6510

Time
(min)

servings
(people)

In 100 grams ready meal

3 gr.

2 gr.

carbohydrates

3 gr.

42 kcal.

Option 1: Classic green cabbage soup with beef and egg

For green cabbage soup with beef will be used classic dressing from raw egg with flour. Thanks to this, the dish turns out to be satisfying, despite the low calorie content. Sorrel for him is better to choose small, young, hard stems can be cut immediately.

Ingredients

0.5 kg of beef;
2 onion heads;
1 carrot;
130 g of sorrel;
400 g potatoes;
2.5 liters of broth;
2 eggs;
1 bunch of dill;
25 g flour;
laurel, pepper, salt.

Step by step recipe for classic green cabbage soup

Rinse the beef, put it in a saucepan, add a little more water than indicated in the recipe, as some will boil away. We throw one onion to the meat and cook the broth for two hours, removing the foam. Then we catch the onion and a piece of beef with a slotted spoon.

We throw the potatoes cut into cubes into the broth. Salt a little.

Peel the remaining onion and carrot, finely chop, add to the potatoes after a couple of minutes of boiling. Mix vegetables, cook until soft. Pour 70 ml of broth into a bowl, let it cool.

Cut the sorrel finely, throw it into the pan. Stir, bring to a boil.

Add flour to the broth, stir and break the eggs. Salt, beat with a fork. After boiling the sorrel, pour this dressing into boiling cabbage soup, stirring, let the eggs curdle.

It's time to taste it. Salt more, pepper, throw chopped dill greens, do not forget about Bay leaf. As soon as it all boils, immediately turn off the stove and cover the pan.

The meat, which was previously removed from the broth, is cut into pieces, laid out on plates. Pour the beef with shami, serve the dish to the table with sour cream.

If in general you do not like the look of the broth, for example, foam floats in it, then it is better to strain it before adding potatoes and other ingredients. You can use a sieve or gauze for this.

Option 2: A quick recipe for green cabbage soup

For green cabbage soup with cabbage, boiled meat broth, but also preparing Lenten dish on the water. The total cooking time will not exceed half an hour, so you need to immediately put on the stove hot water or take it from the kettle. Any greens for dressing.

Ingredients

400 g cabbage;
2 potatoes;
2 bunches of sorrel;
bulb;
1.5 liters of broth;
carrot;
spices and herbs.

How to quickly cook green cabbage soup

Peel potatoes, cut into strips, throw into boiling broth. Then put the chopped onion, throw the grated carrot. Boil vegetables for another six minutes.

Chop cabbage, add to vegetables, add salt, continue cooking cabbage soup.

Cut all greens, but sorrel separately. As soon as the vegetables are cooked, add it first, let it boil. Sometimes sorrel is boiled for 4-5 minutes, but then it boils, the taste is lost, it is better not to do this.

After boiling sorrel, add greens, it can be parsley or dill, add one bay leaf, pepper to taste. And cabbage soup is ready!

If the dish is cooked on water, but it is not lean, then for satiety, you can add a couple of eggs to it. They are pre-boiled and cut. Or just beat with a fork and pour at the end of cooking cabbage soup immediately into the pan.

Option 3: Green cabbage soup for the winter in jars

The recipe for a practical preparation for green cabbage soup for the winter. Sorrel is not used for them. Cabbage is the basis of harvesting, but not only heads of cabbage are important, but also green outer leaves, which usually remain on the beds and go to waste. They need to be sorted out, to select whole and not damaged copies.

Ingredients

1 kg of cabbage leaves;
1 kg of white cabbage;
500 g of onion;
kilogram of carrots;
500 g of tomatoes;
500 g pepper;
70 g of salt;
0.3 liters of oil;
a couple of celery roots;
liter of water;
15 ml of vinegar essence.

How to cook

Cut white cabbage and green leaves into strips. Cut the onion and pepper into cubes, chop the tomatoes into small pieces, chop the celery finely. It is better to grate the carrot, but you can also cut it if you wish. We shift all the vegetables into a saucepan, add a liter of water.

Immediately reduce the salt, pour in the oil and bring to a boil over low heat. After that, cook for exactly twenty minutes, stir occasionally, raise the workpiece from the bottom.

At the end we fill vinegar essence, stir, lay out the workpiece in sterile jars.

We put the filled jars in a saucepan, put on the lids, pour water. We sterilize liter cans 15 minutes after boiling the liquid in the pan.

Carefully take out the cans, roll up the cabbage soup. Immediately turn over, cover with a blanket.

If confuses a large number of carrots, then you can remove a little. In order not to count the amount of spices, just add the same amount of green cabbage leaves.

Option 4: Pickled green cabbage soup for the winter

For pickled green cabbage soup, cabbage leaves are also needed. Rinse them thoroughly and dry well. With a sharp knife cut out hard cores, they are not needed. The number of products in the recipe is not indicated, since everything is done "by eye".

Ingredients

green cabbage leaves;
loose heads of cabbage;
carrot;
coarse salt.

Step by step recipe

Green cabbage leaves need to be finely chopped. In the old days, this was done with choppers in troughs, but now you can use a combine. Pour into the basin.

Grate loose cabbage into strips, add half or a third, at the base of the workpiece there are still green leaves.

We rub the carrot. For 10 kg of cabbage base, 300-400 grams are enough. Sprinkle with cabbage.

Now we need coarse salt. For 10 kg of mass, you will need one large handful. Add, start mashing vegetables with salt.

Step 5:
Transfer cabbage to large saucepan, in a bucket or in other utensils for pickling. We leave it warm for 3 days, then we clean it in the basement.

It is not necessary to store such cabbage soup in a common dish, you can immediately put it in jars, but we fill it tightly.

Option 5: Green cabbage soup for the winter "Kroshevo"

Another the old fashioned way preparations of green cabbage leaves for cabbage soup. Kroshevo can be added to different dishes, it is prepared with brine. Additionally, you will need rye flour.

Ingredients

kilogram of leaves;
1 tsp Sahara;
50 g of salt;
100 ml of water;
1 st. l. rye flour.

How to cook

chop cabbage leaves very finely or cut into small cubes. Pour into a convenient basin, mash well with a pestle so that juice appears.

Mix water with salt and sugar, as far as possible, all this will dissolve. Pour green leaves, mash a little more.

Pour into the bottom of clean and dry jars rye flour, lay kroshevo. Press for density with a pestle or the end of a wooden rolling pin.

Step 4:
Top the neck of the jar with a piece of gauze folded in several layers. Keep warm for a couple of days, then remove the jars in the cold. After a week, remove the gauze, put on the covers.

Rye flour should not be replaced by other types. Nothing will work without her.

Option 6: Green cabbage soup for the winter with cabbage and sorrel

The recipe for a wonderful preparation, which includes both cabbage and sorrel leaves. With such a dressing in winter, you can cook green cabbage soup very simply and quickly. Simply boil the broth with the desired vegetables, then add the contents from the jar.

Ingredients

1.5 kg of cabbage;
300 g carrots;
a spoonful of sugar;
300 g of onion;
300 g of sorrel;
0.5 st. water;
60 ml of oil;
50 ml of vinegar;
2 spoons of salt.

How to cook

Chop the cabbage into strips, put in a saucepan. Add chopped onion, grated carrot. But it can also be cut.

Pour in water, add vegetable (preferably unrefined) oil, add prescription salt, a full spoonful of granulated sugar. Put on the stove and boil for twenty minutes after boiling.

While the vegetables are cooking, sort and wash the sorrel. We cut it not very finely, as usual for soup. We fall asleep after twenty minutes of boiling cabbage. After boiling, boil for three minutes.

Add vinegar to the pan, stir well, this will affect the safety of the workpiece. And immediately we begin to lay out green cabbage soup in sterile jars, roll it up with a key.

If you really want to do green billet, then instead of carrots you can use bell pepper of the corresponding color, the amount of spices, subject to the proportions, does not change.

Option 7: Vegetarian green soup with cabbage and peas

Highly delicious option light cabbage soup on the water. If there is no frozen peas, then use canned product but drain the water.

Ingredients

300 g cabbage;
2 potatoes;
bunch of sorrel;
a glass of peas;
bulb;
small carrot;
dill, spices;
1.4 liters of water.

How to cook

Throw chopped potatoes into boiling water. Boil for 3-4 minutes. Add finely chopped onion. For such cabbage soup, it is better to cut the carrots, chop them into cubes or neat straws, throw them after the onions.

Boil vegetables for about seven minutes, add green pea. You do not need to get it out of the freezer in advance, we throw it in a frozen form. If canned green peas are used, then we put them later, that is, after cabbage.

We chop the cabbage with ordinary straws, throw it after the peas, add salt to the cabbage soup. Cook until all vegetables are soft.

Wash a large bunch of sorrel, sort and finely chop. We add it almost at the end of cooking, when the cabbage has already become soft, the potatoes are completely cooked. After it boils, put additional greens, throw laurel, try again for salt.

We turn off the stove and be sure to let the cabbage soup stand so that the sorrel shares the acid with the rest of the ingredients.

By the same principle, you can cook green cabbage soup with beans, it will turn out tasty and satisfying. What if you change the water? mushroom broth, then the soup will have an amazing aroma.

In the spring, such tasty and healthy grass as sorrel appears in vegetable gardens and markets, and it's time to cook green cabbage soup. The dish is both simple and satisfying, so it will quickly become a crown in any family. Thanks to him, you can make up for the lack of vitamins.

How to cook green cabbage soup?

There are many ways to cook green cabbage soup, you can take the recipe that will appeal to one or another hostess. When cooking, consider the following points:

An obligatory component of cabbage soup are hard-boiled eggs.
Shchi is often cooked in water, but you can boil the broth from meat that is taken to taste, it can be beef, pork or chicken. Fish broth is also allowed.
Prepare roasted carrots and onions. diet option The dish suggests that vegetables are used raw, they are thrown into boiling water along with potatoes.
The main component is sorrel, which is added to last turn. Young nettles and cabbage are also used.

Shchi green sorrel - recipe

Almost every housewife has a recipe for cooking green cabbage soup with sorrel, which is the main dish of Russian cuisine. The soup comes out bright, rich and delicious. In addition to sorrel, dill and parsley can be added to it. The decoction is best prepared pork ribs or using other bone-in meat.

Ingredients:

water - 3 l;
pork - 400 g;
potatoes - 5 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
egg - 1 pc.;
dill, sorrel and parsley - 100 g each;
sour cream - 100 g.

Cooking

Cook meat broth.
The egg is hard boiled. Onions and carrots are cut and fried.
Potatoes are boiled in broth until tender.
Finely chop the greens, chop the egg, add all the ingredients to the pan.
Green cabbage soup is salted to taste and boiled for just a minute, then poured into portions. Sour cream is added to each plate.

Green cabbage soup with sorrel and egg - recipe

The time for cabbage soup comes from the second half of April. With the help of such a soup, you can easily get rid of the lack of vitamins after the winter. In addition, in this way you can accustom yourself to using healthy food, because real green cabbage soup with sorrel and egg contains many other types of greens. To diversify the taste, eggs are added to the dish.

Ingredients:

sorrel - 1 bunch;
pork with bones - 400 g;
potatoes - 3 pcs.;
carrots - 1 pc.;
onion - 1 pc.;
eggs - 4 pcs.;
water - 2.5 liters.

Cooking

The broth is boiled from meat and water for about an hour, removing the foam.
The potatoes are cut into cubes. Transfer to meat broth.
The eggs are boiled.
Saute onions and carrots. Then they are added to the broth along with the meat removed from the bones.
Greens are cut into small pieces. Spread in a saucepan and cook green cabbage soup with meat for 10 minutes. Add chopped eggs.

Green cabbage soup with nettle

Shchi can also be vegetarian if no meat is used at all. But instead they take another useful grass- nettle, which does not bite at all in food. Knowing about useful properties nettle, it has been prepared since time immemorial. At the present time, green cabbage soup with nettle and sorrel is often cooked, thereby filling a person's need for vitamins E, A, B.

Ingredients:

sorrel, nettle, green onion- 1 bunch;
onion - 1 pc.;
tomato - 1 pc.;
potatoes - 5 pcs.;
eggs - 2 pcs.;
water - 2 l.

Cooking

Nettles are poured with boiling water, left to steam for 10 minutes.
Potatoes are cut and sent to the water.
Nettle tomato, green onion and sorrel are cut, sent to the water.
The soup is boiled for 10 minutes until the sorrel acquires green view. Meanwhile, whisked eggs in a mug are poured into the pan in a thin stream, constantly stirring.

Green cabbage soup - cabbage recipe

The main difference between shchi and other soups is its sour taste. In winter, the dish is traditionally prepared from sauerkraut, but in the absence of such, fresh will do. Green cabbage soup comes out especially successful if you use a young vegetable. Such a soup contains a maximum of nutrients, due to the presence of many types of greens.

Ingredients:

pork - 500 g;
cabbage - 0.5 kg;
carrots - 1 pc.;
tomato - 1 pc.;
water - 2.5 l;
parsley, green onions, sorrel and dill - 100 g each.

Cooking

Boil the broth from meat and water. Fry carrots and onions.
Add chopped vegetables and herbs to the broth.
Boil green cabbage soup for 40 minutes.

Spinach greens

Greens are no less useful and easy to prepare. The ingredients can be not only straight from the garden, but also frozen, the taste of the dish will not change at all. Spinach is not inferior to sorrel in terms of the presence of nutrients in its composition, and the combination of these two components makes the dish as healthy as possible.

Ingredients:

water - 2 l;
sorrel, spinach - 1 bunch each;
carrots - 1 pc.;
onion - 1 pc.;
potatoes - 2 pcs.

Cooking

Fry onions and carrots.
Place potatoes in boiling water. When it is almost ready, lay out the frying of onions and carrots.
Add sorrel and spinach to green rich cabbage soup, boil for another 5 minutes.

Shchi green with mushrooms

You can diversify the taste of cabbage soup by adding mushrooms. This version of the soup is loved for its lightness, taste and aroma. The greens represent vegetarian dish, but thanks to the mushrooms, it will become even more nutritious. You can use both the usual champignons, and any kind of forest mushrooms.

Ingredients:

mushrooms - 300 g;
onion - 1 pc.;
carrots - 1 pc.;
tomato - 1 pc.;
potatoes - 1 pc.;
sorrel - 1 bunch;
garlic - 4 cloves.

Cooking

Frying is made from onions and carrots. The tomato is cut into small pieces. Add to vegetables, transfer to a pan, where garlic is also squeezed out.
Mushrooms are washed under running water, cut off the leg. The rest is cut into slices, stewed with vegetables for 10 minutes.
Potatoes are cut into slices, and then laid out in a saucepan, fried vegetables are also moved here. Water is poured one finger higher than the products laid out.
At the end, chopped greens and spices are added.
Bring to a boil and turn off the heat, let the soup brew.

Cold green soup

There is another version of the dish - with sorrel without frying, which are very popular in the hot summer. The soup is made from sorrel, potatoes, onions and carrots, which are added raw. The dish must be chilled before serving. When chilled, it is poured into plates, and half a hard-boiled egg is placed in each.

Ingredients:

water - 2 l;
sorrel - 1 bunch;
carrots - 1 pc.;
onion - 1 pc.;
potatoes - 2 pcs.

Cooking

Finely chop the onion, grate the carrot.
Place potatoes in boiling water. Add onions and carrots. Cook until vegetables are soft.
Add sorrel to green rich cabbage soup, boil for another 5 minutes.

Green fish soup

Shchi is cooked not only on, but also on fish, only in this case you should be careful with the bones. It is better to take river fish, then the broth will turn out to be rich. If there are leftovers from cooking the main course, then you can use them, for example, the head, tail or backbone. Green cabbage soup with fish is a very interesting variation of fish soup.

Ingredients:

fish - 400 g;
carrots - 1 pc.;
onion - 1 pc.;
potatoes - 2 pcs.;
water - 2.5 l;
sorrel - 1 bunch.

Cooking

Boil fish broth. Fry carrots and onions.
Add chopped potatoes to the broth, cook until tender.
Boil delicious green cabbage soup for 40 minutes, add chopped sorrel at the end.

Green cabbage soup in a slow cooker

In order not to overwork yourself at all and save time, green cabbage soup with pork is cooked in a slow cooker. The device has a special program "Extinguishing", so the dish will be ready just in time. In addition, the soup cooks slowly, so there is no need to keep an eye on it all the time. It is only necessary to monitor compliance with the processes in a timely manner.

Step by step recipe with photo and video

Green cabbage soup is usually called sorrel soup, known to everyone for its sourness and serving in a hot season. But not only sorrel is used to prepare green cabbage soup - the main ingredients can be spinach, nettle or cabbage, which is familiar to cabbage soup. The latter option also has many options: the soup can be meat or chicken broth or completely lean, it can be served both hot and cold. In addition, the ingredients in different variations may vary.

We will cook lean green cabbage soup. I like this soup because it is hearty, but at the same time very light and even dietary, which is good for the hot season. To prepare the dish, we will take cabbage, carrots, onions, tomatoes and sweet Green pepper, as well as more fresh herbs (dill, parsley, green onions) and spices to taste (salt, bay leaf and black ground pepper). So let's get started!

Pour water into a saucepan and put on a small fire. While the liquid is boiling, we will prepare the vegetables. Peel the onion and chop finely.

Rub the peeled carrots on a coarse grater.

We cut the sweet green pepper in half, remove the stalk and seeds with partitions. Cut the pepper into small cubes.

Throw the vegetables into boiling water and cook for 10 minutes.

We clean the cabbage from dirty leaves, remove the stalk. Cut into thin strips. We shift the cabbage into the pan and cook for another 20 minutes.

Finely chop the tomato and add to the soup.

We continue to cook the soup over low heat.

We wash the greens, dry them. We cut green onions.

Also parsley and dill. We take greens to our liking. I love to add greens to green cabbage soup in large quantities!

We shift the chopped greens to the soup, mix and cook for another 5 minutes.

Then add spices to green soup from cabbage: salt, pepper and bay leaf. Keep on fire for 5 minutes and turn off the soup. Let it steep for 15 minutes with the lid closed.

Green cabbage soup is ready! Serve hot or cold, with or without sour cream! Summer diet food will be a great lunch in the heat! Enjoy your meal!

cabbage soup recipes

Simple step by step recipe with photos and videos, which will easily help you prepare delicious, healthy cabbage soup from sorrel, fresh, canned or frozen.

35 min

96 kcal

4.81/5 (16)

Everyone is used to the fact that cabbage soup is made from sauerkraut or fresh cabbage. I suggest that you move away from traditional recipe and cook sorrel soup from fresh, frozen or canned sorrel. In addition to the fact that they turn out to be very tasty, thanks to sorrel, there are a lot of vitamins in such cabbage soup.

List of Required Ingredients

Kitchenware: pot, frying pan, grater, cutting board.

Cooking sequence

Before you cook cabbage soup from sorrel, you need to cook the broth. To do this, put the meat in a saucepan, pour cold water and put it on the stove. You need about 2-2.5 liters of water. Meat can be any kind(beef, chicken, pork and even duck), but it is desirable that it be on the bone, then the broth and the cabbage soup themselves will be more saturated.
When the water boils need to remove the foam, make the fire quieter and add a couple of leaves of parsley if desired. The time for boiling the broth depends on the type of meat. For chicken, 35-45 minutes will be enough, for pork a little more than an hour, and beef needs to be cooked for at least an hour and a half, unless it is young veal, which is cooked like pork.
We boil water in a saucepan or a small saucepan and after boiling we put eggs in it. Boil them for 8-10 minutes. After that, drain the boiling water and pour the eggs
cold water. This makes them easier to clean up. To prevent eggs from cracking during cooking, you can add a pinch of salt to the water..
Now let's get to the vegetables. First of all, they need to be cleaned and washed.
Chop the onion into small pieces and send to a preheated vegetable oil frying pan. We rub the carrots with the large side of the grater, put in the pan to the onion. Stir and add a little more oil if needed. Fry everything together until light golden brown.
Peeled potatoes cut into medium pieces, put in a deep bowl and pour cold water. This must be done so that it does not darken, waiting for its turn, and at the same time excess starch will come out of it.
Rinse the sorrel well under the tap and cut into not very wide strips to the stems. If you have young sorrel and you like more sour cabbage soup, then you can cut the stems very finely too. They contain even more acid than the leaves, but in more mature sorrel, the stems are harsh and fibrous, so they try not to use them.
Fresh sorrel can be replaced with three to four full tablespoons of canned sorrel, just keep in mind that it also has salt. And you can also cook such cabbage soup from frozen sorrel, which does not need to be thawed. I always freeze it for the winter, immediately cutting it into the necessary strips and putting it in portions into bags.
We pull the greens and chop them finely. Greens can be absolutely any: dill, parsley and green onions.
Peel the cooled eggs and cut them into small cubes.
When the broth is cooked, we take out the meat and lavrushka from it. When the meat has cooled a little, cut it off the bone, chop it and put it back into the pan.
After the meat is taken out, put the potatoes in the pan, add salt to taste and make the fire stronger.
Add roast and chopped meat.
After 10-15 minutes, put the sorrel in the pan. If you cook cabbage soup with spinach, then we also put it together with sorrel.
After another 5-7 minutes, add eggs and greens. Season with spices if desired. At the same time, you can add sour cream, but I prefer to put it on a plate with ready-made cabbage soup.
In 5 minutes our cabbage soup will be ready.

Still delicious cabbage soup with sorrel is obtained, if instead of eggs add 120-150 g of Adyghe cheese.
See how it's getting ready