How to cook pork cabbage soup? Delicious cabbage soup from fresh cabbage with pork Prepare cabbage soup from fresh cabbage with pork.

10.02.2024

Calories: Not specified
Cooking time: Not indicated

Shchi is a traditional Russian dish. Cabbage soup is cooked in meat broth, but you can also use chicken and even fish, and during Lent cook cabbage soup in vegetable broth. Depending on the type of meat chosen, the taste of the broth will be different, but the remaining components of the dish remain unchanged in any recipe - cabbage, potatoes, fried vegetables, garlic and herbs. Traditionally, cabbage soup is cooked with sour cabbage, but this option is ideal for winter, and while there is still tender fresh cabbage, you can deviate from tradition and prepare equally tasty cabbage soup from fresh cabbage, a recipe with photos of which we present to your attention today.

Ingredients:

- pork on the bone – 700-800 g;
- water – 3 liters;
- potatoes – 4 pcs;
- cabbage – 500 gr;
- carrots – 1 large;
- onion – 2 pcs;
- tomatoes – 3 pcs;
- vegetable oil or pork fat (melted) – 2 tbsp. l;
- garlic - to taste;
- any fresh herbs;
- ground black pepper, salt - to taste;
- bay leaf – 1 pc (optional);
- sour cream, rye bread - for serving.

Recipe with photos step by step:

First you need to cook a rich broth for cabbage soup. A pressure cooker will do this task perfectly - the meat will cook quickly, the broth will be clear and strong. We take meat on the bone, but not lean, but with fat. Pour 3 liters of cold water into the pressure cooker, add the meat, salt to taste and bring to a boil. Remove the foam and cook the meat over low heat for 5-10 minutes until foam stops forming. Then close the lid tightly and cook for another 20-25 minutes under pressure. If you don’t have a pressure cooker, cook the meat for about an hour, periodically skimming off the foam.

When the meat is almost ready, start chopping the vegetables. It is better to take starchy varieties of potatoes so that they boil in the broth - the cabbage soup will be tastier with such potatoes. Cut the potatoes into strips or cubes, slices.

Finely chop the onion.

Peel the carrots and grate them on a coarse grater (or cut them into thin strips).

The broth needs to be cooled a little (this is a tip for a pressure cooker), and strained. Remove the meat, separate from the bone, and cut into portions. Cover to prevent it from drying out, and put the broth back on the stove and bring to a boil. Place potatoes in boiling broth and cook until potatoes are done.

Sauté vegetables in oil or melted pork fat until soft.

Add finely chopped tomatoes and simmer for a few more minutes.

By this time, the potatoes will be almost ready, and you can add the stewed vegetables to the pan. Cover the cabbage soup with a lid and simmer over low heat for 10 minutes.

Shred the cabbage into strips, not very thin.

Place the cabbage in the broth with vegetables and stir. Taste the cabbage soup for salt and add more salt if necessary. Season with ground pepper and throw in a bay leaf. Cook the cabbage soup after boiling for 7-10 minutes. Before removing the pan from the stove, add finely chopped garlic, herbs, and pieces of meat. Cover the cabbage soup with a lid and let it brew for 15-20 minutes.

Serve fresh cabbage soup hot with

Cabbage soup made from fresh cabbage is a Russian classic. In general, cabbage soup is one of the most important dishes of Russian cuisine. They have been prepared since time immemorial, although back then they were somewhat different from modern ones.

As a child, I went to visit a friend. Usually, if there were holidays, we often hung out all day on the street and dropped into the house we were next to at the moment to eat. So they had a Russian stove.

I remember how his grandmother or mother took a cast iron pot out of the oven, then cabbage soup was cooked in it, using a special grip, and if the cast iron pot was heavy, they put a roller under it to make it easier to remove.

She poured it into cups for us, and sometimes gave it to us in one large cup, put sour cream thick as butter in it, and we wrapped it in both cheeks until the cups were empty. And especially fatty cabbage soup, where fatty plaques floated on top, was served without sour cream. We didn’t know then that people have cholesterol.

Ah... what kind of cabbage soup were they! I have only managed to cook something as delicious a couple of times in my life.

In previous articles, I gave recipes for making green cabbage soup or, as they are also called, a recipe, but in my opinion, real cabbage soup is not only not inferior to borscht, but sometimes even surpasses it. Although these are very similar dishes.

By the way, I recently visited the website: “Treasury of Wisdom”, so they have a whole list of recipes for cooking cabbage soup. Come in and take a look. Find something new for yourself.

Well, you and I, let's cook our cabbage soup.

How to cook cabbage soup from fresh cabbage step by step recipe with photos

Next time I will try to write how to cook cabbage soup with lamb. I believe that cabbage soup with lamb is the most delicious. By the way, my friend’s grandmother and mother, whom I mentioned above, always made cabbage soup only with lamb.

Nowadays, it is very expensive to prepare cabbage soup from lamb, so we will prepare cabbage soup from pork.

Preparing frying for cabbage soup

11. Place a frying pan on the adjacent burner, pour in vegetable oil and let it heat up. If your broth is fatty, then instead of vegetable oil, you can use the fat from the broth, skimming it off the top of the broth with a spoon.

12. The oil is hot, put the onion in it. Fry until the onion begins to brown. Stir the onion periodically.

13. In the meantime, let’s get to the meat, not forgetting to stir the onion. Separate the meat from the ribs. It separates very easily, as it is well cooked. Cut the meat into small pieces. Can be cut into large ones.

When we don’t have guests, I generally prefer to cut only by dividing the ribs one or even two at a time, and not cutting the meat off the ribs. Then you take the rib out of the cabbage soup, take it with your hands and gnaw it. Tasty…!

14. Our onions are browned. Add chopped carrots to it.

15. Add a little salt so that the carrots give juice and mix. Fry, stirring occasionally, until the carrots become soft and also brown a little.

16. The carrots are browned, add finely chopped tomatoes.

If you have fresh tomatoes, make a cross on top, put them in a cup, pour boiling water over them and hold for 1 minute. Then you can easily remove the skin from them. In general, one tomato will be enough.

If the tomato paste is thick, add half a tablespoon. not more.

If marinated in its own juice, finely chop about 2 tablespoons and add to the carrots and onions. Mix everything and fry for 2-3 minutes over medium heat.

The frying is ready, put it in a saucepan, stir and cook until the potatoes and carrots are ready.

Final steps for preparing cabbage soup

17. These are the beautiful cabbage soup we make. Taste for salt again. Everything should be to your taste. Close the lid and continue to cook over low heat, just simmering gently, until done.

18. Let’s try again, this time for acid. If your tomatoes were sweet or you just thought there was not enough acid, add vinegar. I prefer to add lemon juice instead of vinegar. So if you have it, squeeze half a lemon, maybe less, try it.

19. Check the readiness of potatoes and carrots. We take it out with a spoon and taste it with a knife. They should be soft. The knife should go in easily.

20. Place the chopped meat in the pan and add the herbs. Leave a little for decoration.

21. Squeeze the garlic here. How much, see for yourself to taste. Approximately 4-5 cloves. Sprinkle with black pepper to taste. If there are children, it is better not to pepper it. Let everyone have pepper on their plate.

22. Test again for salt and sourness. Everything suited us. Turn off the heat, close the lid and let the cabbage soup brew for 15-20 minutes.

OK it's all over Now. Fresh cabbage soup is ready.

Pour into plates and serve. You can decorate with herbs and add sour cream. I serve this to the table. What if someone doesn’t want to.

Serve the cabbage soup with salt, pepper, sour cream and herbs.

Bon appetit!

How do you like cabbage soup? Share in the comments.

Video - Cabbage soup from fresh cabbage, preparing delicious cabbage soup

Bon appetit!

Shchi is a traditional Russian soup, popular along with fish soup. It is impossible to imagine more than one day of Russian cuisine without such a hearty, tasty and beautiful first course. However, to prepare cabbage soup you need a lot of skill and knowledge. Some people use sauerkraut or sorrel for them, others add mushrooms. Well, we will focus on the classic recipe, which includes the most banal ingredients and does not take much time. So, let's prepare the most delicious cabbage soup from fresh cabbage, the recipe for which you will not exchange for any other.

Ingredients

pork (any part) – 300 g
potatoes – 3–4 pcs.
onion – 1 pc.
carrots – 1 pc.
sunflower oil – 3 tbsp. l.
white cabbage – 300 g
salt, herbs.

Preparation

1. First of all, let's deal with the pork. If necessary, defrost it and wash it. If you took a part with a bone, then the meat from the larger one must be trimmed. We don’t throw away the bone itself; we also use it for broth. If you took a boneless part, then simply cut the meat into small squares. In general, the shape of the cut does not matter much.

2. Next, prepare the pan. For a family of three people, a three-liter bottle is quite enough. We fill it with water to three quarters and put the meat there. Place on medium heat and start cooking. Don’t forget to remove noise during the process so that the broth remains clean, beautiful and tasty.

3. While the broth is cooking, peel the carrots and onions. Cut and grate them. It is best to use a medium grater for carrots and chop the onions smaller. If desired, you can fry them in a frying pan, but if you plan to give the soup to children, then this should not be done.

4. We don’t ignore potatoes either. We clean it and cut it. The most advantageous cutting shape in terms of beauty and speed of cooking is long rectangles.

5. Chop the cabbage as finely as possible. Ideally, a food processor will do this job for you.

6. We do the same with greens. If it is fresh, then wash it and cut it, if frozen, then you can throw it into the broth without defrosting. By the way, you can also use dried seasonings.

7. Meanwhile, our broth should be ready. It must be salted and prepared vegetables should be added there. We do this carefully, trying not to get splashed or scalded. Continue cooking for another 30 minutes until the potatoes and cabbage are fully cooked. The latter, by the way, should go limp.

8. As soon as the cabbage soup is ready, remove the pan from the heat, cover with a lid and let it brew for half an hour. Then serve with sour cream.

Now you know how to cook classic cabbage soup for the whole family. Don't be afraid to experiment, master new dishes and make your family happy!

Note to the hostess

1. Like borscht, cabbage soup is delicious with garlic. Sometimes peeled teeth are served whole on a saucer, especially if the meal is simple, family. However, few people dare to eat them as a bite - they are too strong, and the smell is strong. It is advisable to make garlic croutons and place them along with the bread near the tureen.

2. All first courses cooked with fatty meat take quite a long time to digest. Soon after such a meal, our ancestors drank lingonberry kvass, cabbage or cucumber pickle - excellent digestifs. Modern people have a wider arsenal of drinks with a similar effect: dry wine, pomegranate juice, natural lemonade, etc. It is highly recommended to take some kind of sour drink if you had a rich, satisfying soup for lunch.

3. Supermarkets often create and sell broth sets, including pork ones. Some contain thick tubular bones, cut into about 200 gram fragments, and this is not bad: the broth will be excellent. The main thing is that if it was cooked with such a bone, then strain it so that dangerous fragments do not get into the cabbage soup. Straining also improves the appearance of the broth: it becomes cleaner and more transparent. In this case, the thicker the colander grid, the better: clumps of undissolved fat will remain on the grid.

Cabbage soup with pork is the most popular recipe, although with other types of meat this soup always turns out tasty, aromatic and rich. Pork ribs are excellent for cabbage soup; they provide a good broth, and there is enough meat on them for soup. Cooking cabbage soup is not as difficult as it may seem to novice cooks. So, for example, for me the most difficult thing about this is shredding cabbage.

So, to prepare cabbage soup with pork, prepare: pork (I took the top part of pork ribs, from which the loin was partially cut), potatoes, water, salt, white cabbage, carrots, onions, sunflower oil, tomato paste, garlic, bay leaf, ground black pepper.

Cut the pork into portions, place it in a saucepan, cover with cold water and place on the stove. Remove the foam that forms during the boiling process, let the water boil, then add salt to the broth and cook the meat for about 20 minutes. Meanwhile, peel the potatoes and cut into cubes.

Add the potatoes to the pan and simmer the broth until the potatoes are completely cooked. Chop the white cabbage as thinly as possible.

Fry onions (small cubes) and carrots (coarsely grated) in sunflower oil, add tomato paste and fry everything together for a couple more minutes. Place the cabbage in a saucepan and let the broth boil.

Boil the cabbage soup until the cabbage is soft (5-6 minutes is enough, although it all depends on the cabbage itself), then transfer the tomato sauce into the pan.

Let the cabbage soup boil again. Boil them for about 5 more minutes, add chopped garlic, bay leaf, ground pepper. After a minute, turn off the stove - the cabbage soup and pork are ready!

Serve cabbage soup with pork, either with herbs, or with sour cream, or with both - whatever you like...

Enjoy your meal!

More than a thousand years ago, cabbage soup began to be prepared in Rus'. This dish has gone through a lot of changes, but remains a favorite hot dish. We advise you to prepare the famous dish using our recipes for delicious cabbage soup with fresh cabbage and pork.

Classic

Pork ribs – 500 g
Potato tubers – 5 pcs.
Carrots (small) – 2 pcs.
Onion (large) – 1 pc.
Cabbage – 300 g
Bay leaf – 2 pcs.
Red, black peppercorns
Salt
Caraway
Vegetable oil
Sour cream.

To prepare rich cabbage soup with fresh cabbage and pork, we recommend giving preference to pork ribs (unless, of course, you plan to cook). Let's separate them from each other.

Peel and chop the potato tubers, finely chop the onion, grate the carrots and shred the cabbage.

Fill the ribs with water. Foam will appear during cooking, skim it off.

Let's prepare the frying. First, sauté the onion in oil and add the carrots. Fry until half cooked.

Add potatoes to almost boiled meat. When it is half cooked, add cabbage.

Turn on low heat and continue cooking the first dish. Salt, pepper, add a pinch of cumin, add a bay leaf.

Tip: in order for the spice to dissolve well in the cabbage soup, you need to rub the cumin with your fingers when adding it.

After boiling the cabbage soup for 5 minutes, add the roast. Cook for another 10 minutes and turn off. Let's stand.
To serve, use sour cream.

Recipe in a slow cooker

3 liters of water
Young pork (pulp is better) – 500 g
Fresh cabbage – 300 g
Potatoes – 4 pcs.
Carrots, onions - 1 pc.
Tomatoes – 2 pcs.
Garlic – 2 cloves
Peppercorns – 3 pcs.
Bay leaf – 2 pcs.
Salt, herbs.

Now let’s talk about how to cook cabbage soup from fresh cabbage with pork in a slow cooker. Take the lean part of the pork and cut it into medium pieces.

Chop the cabbage, chop the potatoes, cut the carrots into long strips, finely chop the onion, and grate the tomatoes.

Set the multicooker to the “Frying” mode, put the meat in the bowl, fry a little, add onions, carrots, cooking time 10 minutes. Then add the tomatoes. Simmer for another 5-7 minutes.

Now add potatoes, cabbage and warm water. Add bay leaf, pepper, salt, add garlic without cutting the cloves into pieces.

Set the “Extinguishing” mode, time 70 minutes. Then leave for 20-30 minutes to infuse. Chop your preferred greens, add sour cream and a little greens to the plate with cabbage soup.

Green cabbage soup

Pork (pulp) – 500 g
Top leaves of cabbage – 300 g
Onion – 2 pcs.
Potatoes – 5 pcs.
Tomatoes – 2 pcs.
Salt, black peppercorns
Sunflower oil.

First, prepare the broth, boiling the pulp for an hour and a half. After this, remove the pork and strain the broth through a sieve.

Chop onions, tomatoes, lightly fry.

Shred the top leaves of the cabbage into strips to get green cabbage soup. Pour into the broth, add diced potatoes.

We cut the meat into preferred pieces and also place it on the cabbage soup. 5 minutes before the dish is ready, add fried vegetables, salt, add pepper, boil and serve to your family.

For proper soup, it is important to use white broth; it is best obtained from pork. In this case, the broth must be filtered.

Previously, cabbage soup was languished in the oven; to get the same effect, you need to cook the first dish on minimal heat.

For cabbage soup with fresh cabbage you need to use sour cream. If you decide to add sourness by using sauerkraut, then add cream when serving.

The meat broth will be richer if you cook the meat in one piece and then cut it into portions. But the ideal option would be joints, tubular bones with meat on them. It is the “sugar” seeds that will provide an exceptional broth.

Roots and fragrant herbs will add richness to the taste.

If you use young cabbage for cooking, it will boil quickly, keep this in mind. An old head of cabbage can be pre-stewed in a separate saucepan for an hour and a half. So the cabbage, while languishing, is endowed with additional taste and smell.

If you have enough time to cook the cabbage soup, then at the end of cooking, put the pan in the oven, covering it with foil. Let it sit there for 40-60 minutes. As a result, you will get a delicious first course.

An egg “scramble” is used as a thickener for cabbage soup, when the eggs are beaten with a small amount of broth and poured into the soup 2 minutes before the end of cooking.

To avoid the appearance of white foam when cooking with potatoes, you need to soak the tubers in cold water for 30 minutes. This will make it possible to get rid of excess starch.

If during cooking the soup becomes too thick and the broth has boiled away, you cannot add cold water, you need to use boiling water.

Bon appetit, friends!