Traditional Russian cabbage soup can be prepared not only from sour cabbage, but also from fresh cabbage, they can be meat or vegetarian. For a richer flavor, don't skimp on roots and spices. There is real Russian cabbage soup better on the day of preparation, complementing them with black rye bread and fresh sour cream.
Lazy cabbage soup
To make the cabbage soup especially tasty, expand the meat set by adding ham to the beef. Adjust the thickness of the dish to taste. If you like thicker cabbage soup, reduce the amount of water.
You will need:
- 300 g of beef brisket;
- 150 g ham;
- a head of fresh young cabbage (about 750 g);
- 2 liters of water;
- 1 potato;
- 3 medium-sized onions;
- 1 carrot;
- celery root and greens;
- parsley root and greens;
- 1 tomato;
- 10 peas of black pepper;
- salt;
- 8 cloves of garlic;
- 2 bay leaves;
- 2 tbsp. dill spoons;
- 1 teaspoon of marjoram;
- 200 ml sour cream.
If you don't have brisket, use a rump or other fatty part of the carcass. If desired, beef can be substituted for pork.
Rinse the beef brisket, put in a saucepan and cover with boiling water. Add onion and potatoes cut in half, half roots, black pepper and bay leaf. Cook for 2 hours, then remove the meat and strain the broth.
Peel the cabbage from the outer leaves, cut the stalk. Put the head of cabbage in cold salted water for half an hour. Take out the cabbage, pour boiling water over it and cut into large squares. Finely chop the remaining onion, cut the roots and ham into strips, and divide the tomato into 4 parts. Put the vegetables and ham in the broth, add salt and cook the cabbage soup over medium heat until the cabbage is done. Add chopped meat and chopped herbs, pour in sour cream and stir.
The cabbage soup can be whitened with a mixture of sour cream and cream in a ratio of 4 to 1. The taste of the dish will be more delicate.
Sour cabbage soup
Try to cook unusual cabbage soup - apples give them a piquant sourness. Choose small, unripe fruits of any kind.
You will need:
- 750 g of beef brisket;
- 750 g of fresh cabbage;
- 2 liters of water;
- 8 apples;
- 0.5 turnips;
- 2 onions;
- 3 bay leaves;
- 8 black peppercorns;
- 2 tbsp. dill spoons;
- salt.
Apples can be cooked separately by boiling them in a saucepan and pouring the puree into the almost finished cabbage soup.
Pour boiling water over the washed meat, add bay leaves and peppercorns. Boil the broth for 2 hours, then strain it. Remove the top leaves from the cabbage, cut the stalk. Chop the head of cabbage into small squares, finely chop the onion and roots. Add cabbage, roots and onions to broth, salt and cook for 15 minutes. Then put the apples, peeled and cut into strips along with the skin, into a saucepan. Add the dill after 5 minutes. Cook the cabbage soup until apples and cabbage are soft. Serve with cold sour cream added to plates before meals.
