Composition / ingredients
Step-by-step cooking
Step 1:
How to cook classic cabbage soup? Prepare the necessary ingredients. Wash and dry all vegetables thoroughly. Clean the meat from all excess and wash it. Wash the greens and shake off excess moisture.
Step 2:
Peel the onion and carrot. Please note that you do not need to cut them, we only need them for flavor.
Step 3:
Put the meat in a saucepan, pour cold water and put it on fire. Bring the water to a boil. During the cooking process, you can not remove the resulting foam from the surface, because later we will still filter the broth.
Step 4:
Chop the white cabbage.
Step 5:
Transfer the onion and carrot to the boiling broth. I added more parsley roots for flavor. Bring the soup to a boil again, reduce the heat to a minimum and cook the meat for about 2 hours at a low boil. At the end, add salt to the broth. Remove the onion and carrot from the soup and discard.
Step 6:
Also remove the meat from the broth, cool, separate from the bones and cut into small pieces. Strain the broth and return to the fire.
Step 7:
Peel and dice the potatoes.
Step 8:
Peel the tomato and cut into small cubes.
Step 9:
Chop the greens finely.
Step 10:
Peel the carrots, cut into small cubes.
Step 11:
Fry the carrots in vegetable oil for about 7 minutes.
Step 12:
Add chopped tomatoes to the carrots in the pan. Mix it up. Simmer the vegetables together for 2 minutes, stirring.
Step 13:
Put potatoes, chopped cabbage and sliced beef in the boiling broth. Bring it to a boil and cook the soup for about 10-15 minutes until the vegetables are ready.
Step 14:
Add stewed carrots and tomatoes to the soup. Cook for about 4 more minutes.
Step 15:
Add chopped greens to the soup, stir and cook for another 1 minute. Pepper and add salt if necessary. Turn off the fire.
Step 16:
Cover the pan with a lid and let it brew for about 15 minutes.
Step 17:
Pour the soup on plates and serve hot. Enjoy your meal!
It is said that cabbage soup in Russia was cooked long before her baptism and this dish was eaten almost every day. It is no coincidence that many proverbs and sayings glorify cabbage soup in all sorts of ways: Where there are good cabbage soup, do not look for other food, you have eaten cabbage soup - it's like putting on a fur coat, the world is worth it. Russian people are so used to cabbage soup that they even traveled in winter with cabbage soup frozen in a tub, which was enough to warm up to eat their fill with the whole family. Russian Russian soldiers who fought with Napoleon's army, while on French territory, are said to have missed Russian cuisine and cabbage soup so much that they fermented grape leaves, which replaced sauerkraut in their soup.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Tomatoes - 23 kcal/100g
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Allspice - 263 kcal/100g
