Soups are an essential part of a healthy diet. They are usually quickly and easily absorbed, helping digestion work well. Mostly, lunchtime food contains few calories, but keeps you full for a long time. One of the favorite, primordially Russian soups - cabbage soup with pork. There are many variations of this recipe, and it is prepared differently in every home. The hostess can cook lean, rich, spicy cabbage soup for lunch, depending on the preferences of the household. The following is an interesting recipe for this dish. And the peculiarity of the cabbage soup is the addition of apple dressing. The recipe is quite simple, and the process does not take much time, and the cabbage soup will turn out to be quite rich, tasty and original.
Cabbage soup and porridge are our food. So they said in Russia for a long time. Cabbage soup was the main dish, was consumed daily and still has not lost its relevance.
The first mention of cabbage soup
The first mention of cabbage soup dates back to the ninth century. A delicious soup using white cabbage was prepared by the poor and rich. In rural conditions, cabbage soup was created with onions and mushrooms. To make it more satisfying, it was supplemented with leftover pitted meat or mashed bacon. Wealthy groups of the population could afford to use sirloin meat products; the recipe also included not only raw, but also sauerkraut (such cabbage is called daily cabbage). In those days, the first course played a very important role, because any festive or daily meal necessarily began with a hearty stew. Then there were several basic recipes for liquid foods: beetroot, pickle, botvinia, cold, fish soup, pike, borscht. But the most iconic in Russia is the cabbage soup, which is a rich soup made from fresh cabbage or sauerkraut. Much has changed since those times, now every family can delight themselves with a light and hearty lunch soup.
Why was the cabbage soup called cabbage soup
Historians are still arguing about why cabbage soup was called cabbage soup. Although earlier they were still often called "shti". There are several versions about this.
The first version claims that the word has Old Russian roots and it came from the word "eat" - a soup, a hot brew seasoned with cabbage, sorrel or "eaten" - food. This option is considered the most plausible, because cabbage soup, the meaning of which is reduced to liquid hot stew, was the main food for the peasants.
The second version says that the name comes from the Slavic word "shchavn", which translates as sorrel. Indeed, young sorrel leaves were often used in early spring.
The word is in its own way universal in its spelling and pronunciation. It takes several foreign letters to write two letters of the Russian alphabet. Therefore, to this day, the correct version of why cabbage soup is called cabbage soup is completely unknown.
General cooking principles
For cabbage soup, you can use vegetable, meat and even fish broth. Depending on the additive, the taste of the dish will change. Vegetables are also added: cabbage, potatoes, carrots, peppers, onions. Cereals, mushrooms, legumes can be added. Cabbage soup with pork and fresh cabbage will not be as sour (as the classic cabbage soup), so it is perfect as a delicious and simple lunch for everyone. The two main ingredients of this dish are pork and fresh cabbage. Let's talk about them in more detail.
Almost everything about pork
Whatever nutritionists say about the negative impact of pork on our body, it is this meat that is in the highest demand, forming the basis of the daily and festive menu. And it's easy to explain. Pork has a pronounced meaty taste, has a juicy and tender structure. Meat is prepared relatively quickly, while being the most affordable.
The only feature of meat is considered to be high in calories, lipid and cholesterol content. But they are not at all scary for the body if you eat lean pork or just know when to stop.
Despite the fact that in practice, the division into varieties is almost never used, two varieties of meat are still distinguished: the first and the second. The first includes the scapular, dorsal, lumbar, ham and brisket. To the second - shank and shank. Meat on the bone always gives a more rich broth, although it requires from time to time to remove the excess dark foam during cooking. For broth, you can take absolutely any pieces of pork, but it is better not to use too fatty meat. Or, when cooking the broth, together with the foam, remove the excess of melted bacon.
Almost everything about fresh cabbage
The benefits of white cabbage have long been known to everyone, because it is not for nothing that it is considered the queen of the garden. In history, this root crop is often mentioned. Beautiful and juicy, tasty and crunchy, it is used to prepare a huge number of dishes. Cabbage is stored throughout the winter without losing its taste or useful properties.
The queen of the garden always takes a lot from the earth, so it contains a lot of vitamins and minerals. A simple vegetable has a very low calorie content. 100 g of fresh product contains only 28 kcal. Most of all it contains carbohydrates - 4, 7 g, proteins - 1, 8 g and fats only 0, 1 g.
Heat treatment should be short-lived (no more than 15 minutes). For cooking, you can use any refined sunflower oil. It can be replaced with a creamy one; it is not recommended to cook with animal fat or margarine. The stump must be thrown away, the bitter part of the fruit contains all the toxic chemicals that the fruit has absorbed from the ground.
Recipe for cooking cabbage soup with pork
Traditionally, cabbage soup is cooked with sauerkraut, and if you have tender fresh cabbage, you can deviate from traditions and cook no less delicious cabbage soup with pork, a recipe with a photo of which is offered to your attention today. And the peculiarity of the dish is the apple dressing.
Ingredients
- Pork - 400 grams;
- potatoes - 5 pieces;
- carrots - 2 pieces;
- tomato - 1 piece;
- apple - 1 piece;
- tomato ketchup - 1 tablespoon;
- onion - 1 piece;
- water - 3 liters;
- cabbage - 500 grams;
- parsley to taste;
- vegetable oil - 2 tablespoons;
- spices to taste
Preparation
1. Soak the meat - pork. To do this, pour cold water over the washed pieces for one hour. Then change the liquid to clean water, put the broth to boil. The broth must be drained so that the finished dish turns out more beautiful.
2. Remove the meat, separate from the bone, cut into portions. Cover so that it does not dry out, and put the broth back on the gas stove and bring to a boil.
3. Chop fresh cabbage into strips, not very thinly. Put the cabbage in the broth, stir. Cook the cabbage soup after boiling for seven to ten minutes.
4. Place the diced raw potatoes in the boiling broth. You can salt the cabbage soup. Cook until potatoes are tender.
5. Fry vegetables in vegetable oil or melted pork fat until soft, thus preparing the usual fry of onions and carrots. Send to the pan as soon as the vegetables are tender.
6. Prepare apple dressing. To do this, peel the fruit - an apple (preferably green), grate finely, without touching the seed box with the core. Just cut the tomato in half, grate it without using the skins. Add ketchup to the mass. Mix well. Send the apple dressing next to the vegetable fry. Add pepper, any spices to taste there and boil for another three minutes.
7. Put chopped, green parsley, bay leaf, black pepper and turn off the gas stove. Cover and let the cabbage soup soak in the aromas of spices for thirty minutes.
Advice
Instead of fresh tomatoes, you can use tomato paste, both factory and homemade. If you don't have tomato paste, try adding ketchup. Just do not forget that you need 2 times more of it than paste, because ketchup itself is a much less concentrated product.
