These cabbage soup are called lazy because they cook quickly, they do not need to be tormented for a day, like the classic ones. And they are perfect for those who get heartburn from ordinary borscht.
It is necessary
- - Water - 3.5 liters.
- - a piece of chicken - 300-400 gr.
- - medium-sized potatoes - 6 pcs.
- - onion - 1 pc.
- - carrots - 1 pc.
- - beets (small) - 1 pc.
- - cabbage (if the roach is large) - 1/4 fork
- - greens - 1 bunch
- - peppercorns - 3 pcs.
- - Bay leaf
- - garlic
- - salt to taste.
Instructions
Step 1
First of all, you need to decide what is more important to you: tasty broth or tasty meat in cabbage soup. It depends on which water to put the meat in for making the broth. For a tasty broth, the meat is placed in cold water. Boil for about an hour with the lid open. The foam should be removed only after it becomes dense enough. Put salt and vegetables just before the end of cooking the meat. It is also better to remove excess fat from the surface of the broth. The broth can be cooked not only from chicken, but also from beef bones and meat. Then the cooking time is increased. They are boiled for one and a half to two hours. Put peppercorns and bay leaves in the broth. You do not need to put bay leaves in chicken broth. Ready meat from the broth can be taken out and cooled a little. Cut into portions.
Step 2
In a separate bowl, put the beets to cook, when they become soft, it is easy to pierce with a fork, drain the water, and cool the beets. Peel potatoes, cut into small pieces and send to broth. Do the same with onions and carrots. If you cook cabbage soup with meat, then vegetables do not need to be fried. And if the cabbage soup is lean, then it is better to cook the frying of vegetables in vegetable oil.
Step 3
Chop the cabbage thinly. Send it to the pan with the rest of the vegetables. Peel and grate the boiled beets. Five minutes before the end of cooking cabbage soup, add beets to them. The cabbage soup will acquire a rich color and a pleasant sweetish taste. Chop greens and garlic and add before turning off the cabbage soup. Don't forget to taste the dish with salt. Place the meat directly on the plate before serving. Or you can leave the meat for the second course.
