Traditional soup
Composition / ingredients
10
Servings:
Cooking method
Awesome culinary recipe of cabbage soup cooked according to a traditional recipe. True, it will require meat of three varieties, but the taste of the soup turns out to be truly magical. When you take the meat, keep in mind that traditional cabbage soup requires a bone, it is she who gives the first dish its special flavor.
After thoroughly washing the meat, put it in a saucepan, fill it with water and put it to cook for an hour and a half. As usual, we remove the foam on time, do not let the broth spill onto the stove, for which we reduce the fire after boiling. During cooking, we begin to prepare vegetables. Peel the potatoes and carrots, cut the first into cubes, rub the second on a coarse grater. Finely chop the cabbage, chop the onion. Tomatoes are peeled and also finely cut. When the meat is cooked, take it out, also cut into pieces, filter the broth. We put the ready-made meat and cabbage in a saucepan, pour hot broth and put it to cook over low heat. After about ten minutes, we lower the potatoes into the pan.
Put the onion and carrot in the vegetable oil heated in a frying pan, fry for a few minutes, then pour the tomato mass here. Fry, stirring, and add tomato paste. Simmer the whole roast over low heat for about five minutes, and then send it to a saucepan with cabbage and potatoes. Pepper and salt, as we like, put spices, only the bay leaf is lowered into the soup before the end of cooking. With frying, our cabbage soup will stand on the stove for another ten minutes. Add chopped greens (parsley and green onions) to each plate in portions. Such food is good in winter, when there is snow outside. It lifts the mood and warms up perfectly. In addition, traditional cabbage soup is very satisfying.
After thoroughly washing the meat, put it in a saucepan, fill it with water and put it to cook for an hour and a half. As usual, we remove the foam on time, do not let the broth spill onto the stove, for which we reduce the fire after boiling. During cooking, we begin to prepare vegetables. Peel the potatoes and carrots, cut the first into cubes, rub the second on a coarse grater. Finely chop the cabbage, chop the onion. Tomatoes are peeled and also finely cut. When the meat is cooked, take it out, also cut into pieces, filter the broth. We put the ready-made meat and cabbage in a saucepan, pour hot broth and put it to cook over low heat. After about ten minutes, we lower the potatoes into the pan.
Put the onion and carrot in the vegetable oil heated in a frying pan, fry for a few minutes, then pour the tomato mass here. Fry, stirring, and add tomato paste. Simmer the whole roast over low heat for about five minutes, and then send it to a saucepan with cabbage and potatoes. Pepper and salt, as we like, put spices, only the bay leaf is lowered into the soup before the end of cooking. With frying, our cabbage soup will stand on the stove for another ten minutes. Add chopped greens (parsley and green onions) to each plate in portions. Such food is good in winter, when there is snow outside. It lifts the mood and warms up perfectly. In addition, traditional cabbage soup is very satisfying.
Caloric content of the products possible in the composition of the dish
- 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
- 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
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Mutton - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - back - 459 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Hog leg - 113 kcal/100g
- Pork - 259 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
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Allspice - 263 kcal/100g
