In old Russian cuisine, cabbage soup was the main hot dish. Over time, the popularity of cabbage soup fell, as they were replaced by other filling soups, for example, borscht. Of course, in modern conditions it is difficult to cook cabbage soup in an old Russian oven, as our ancestors did. Nevertheless, you can cook delicious and nutritious cabbage soup with tomato paste on a regular stove.
It is necessary
- - 2 large chicken legs;
- - 2 liters of water;
- - 2 medium sized carrots;
- - 2 small onions;
- - 0.2 kg of potatoes;
- - 1 large red bell pepper;
- - 2 tbsp. tablespoons of tomato paste;
- - 2 cloves of garlic;
- - a few sprigs of fresh dill and parsley;
- - salt and black peppercorns to taste;
- - 2 bay leaves;
- - 2 tbsp. tablespoons of vegetable oil;
- - sour cream.
Instructions
Step 1
Cook the chicken soup stock. To do this, cut each leg into 2 pieces, place the chicken in a saucepan and cover it with cold water. Peel one carrot and one onion and place them in a saucepan. Bring the contents of the saucepan to a boil, reduce heat to low, and simmer for an hour. 10 minutes before cooking, salt the broth, add black peppercorns and bay leaf to it. Remove the vegetables and chicken from the broth, strain it through a sieve. Separate the chicken meat from the bones and cut into small pieces.
Step 2
Wash and peel leftover onions and carrots. Wash the dry pepper, remove the seeds from it. Grate the carrots on a coarse grater, chop the onion in half rings, cut the bell pepper into thin strips. Sauté the onions, carrots and bell peppers in a little vegetable oil until soft. This will take about 7-10 minutes. Peel the garlic, pass it through a press, or grate it on a fine grater. Add chopped garlic and tomato paste to the roast, and fry for a minute. Cabbage soup with tomato paste has a richer taste and aroma than soup cooked without tomato. Pour a ladle of chicken broth into the tomato frying pan, cover the pan with a lid and simmer everything over low heat for 5 minutes.
Step 3
Bring strained chicken stock to a boil. Wash and peel the potatoes and cut them into medium-sized cubes. Chop the cabbage finely. Wash, dry and chop the herbs. Place the potatoes in the boiling broth, cover the pot and cook the potatoes for 10 minutes. Then add chopped cabbage to the cabbage soup, bring the soup to a boil and simmer under a lid over low heat for 7 minutes. Add chopped chicken, chopped herbs, and tomato-based onion, carrot and bell pepper dressing to the soup. Stir the soup, bring it to a boil, and simmer for another 3 minutes under a closed lid. Then turn off the heat, cover the pot of cabbage soup with a thick towel and leave the soup to infuse for half an hour. Pour the cabbage soup with tomato into plates, put a tablespoon of sour cream in each plate.
