Lenten cabbage soup. Lenten cabbage soup from fresh cabbage: how to make

Cabbage soup is the main thing a traditional dish national Russian cuisine. They have a unique aroma, and there are dozens of recipes for making them. Since ancient times, this soup has been cooked using broth made from poultry, meat, and, less commonly, fish. Initially, they were cooked in a clay pot, but today this can be done in a miracle multi-cooker or on a stove - gas or electric. Vegetable cabbage soup in a slow cooker is prepared in the same way as classic cabbage soup on the stove. The cooking time may vary slightly, but not significantly.

The Lenten version of cabbage soup is a simple hot dish that will appeal to both strict vegetarians and taste aesthetes who decide to make an appetizing soup quickly. The low calorie content of such cabbage soup has made them a favorite among dietary dishes.

Below is a recipe for cabbage soup without meat, which is cooked from fresh cabbage. This is an original simplified variation of everyone's favorite hot soup. The cooking process generally takes about 20 minutes.

But, if you plan to cook lunch for big company, the cooking time will increase in accordance with the volume of fresh cabbage and other vegetables that need to be washed, peeled, cut and cooked.

Vegetable cabbage soup is a very simple version of the dish. There is no need to cook broth from meat or chicken for a long time, and vegetables give them their taste. This recipe lean cabbage soup Those who fast will also like it.

Dietary vegetable soups are often preferred in the summer. In hot weather, you want something light and satisfying at the same time, and this is cabbage soup cooked without meat, chicken or fish.

The step-by-step description makes the process of preparing cabbage soup from fresh cabbage clear and easy to follow.

Ingredients for vegetarian cabbage soup without meat for 4 people:

So, when all the ingredients are ready, you can start preparing cabbage soup from fresh cabbage

First, vegetables are selected required quantity, wash them thoroughly, preferably with running water. Peel carrots, potatoes and onions for subsequent processing. The cabbage needs to be freed from the top leaves.
Potatoes and onions are cut into small cubes.
Tomatoes are peeled and finely chopped.
Carrots for cabbage soup without meat can be grated on a medium grater or chopped into rings. The grated part is used for frying, and the ring-shaped part is simply thrown into water at the same time as the potatoes.
Fresh cabbage is cut at an angle into thin strips. The shredded product is placed in a deep plate and crushed a little with your fingers. This procedure is necessary so that the cabbage becomes softer and can be cooked faster.
When the vegetables for lean cabbage soup are prepared, you can put a container of water to boil. At the same time, frying will be done in a frying pan, which will later need to be placed in cabbage soup made from fresh cabbage.
Vegetable oil is poured into the frying pan, and after it is thoroughly heated, grated carrots, tomatoes and onions are poured into it. Mix everything vigorously and fry for a few minutes until the tomatoes are lightly fried and the onions have a light golden hue.
After the water begins to boil, you need to throw bay leaves into the pan. The taste of cabbage soup made from vegetables without meat will be more appetizing if you add a little spice. Then you need to add salt.
Next, put carrot rings (if cut) and potatoes into boiling water. The soup is brought to a boil, then the heat is reduced to medium. After 3-4 minutes you need to taste the potatoes. If it has reached the half-ready stage, you can throw the cabbage into the pan. All the chopped cabbage may not fit into the pan at once. But just wait, and literally in a minute it will go in completely, because during this time the first part will decrease in volume under heating, and there will be enough space to add all the cabbage. The vegetable version of cabbage soup will be much tastier with more cabbage.
Having turned up the heat, you need to wait until it boils again, then, reducing the heat, you need to cook for another 5-6 minutes. Next you should try cabbage. Those who prefer it very softened should cook a little longer so that the vegetable is completely boiled.
Now it’s time to add the carrot and onion mixture, stir and add spices if necessary.
You also need to boil the ingredients for a minute and remove from heat.

In summer, such a dish should definitely be decorated with fresh herbs, which, if finely chopped, will add an interesting note to the cabbage soup.

Calories: Not specified
Cooking time: Not indicated

Cabbage soup made from fresh cabbage is quick option delicious first course. You don’t need to cook meat or chicken broth for them; just pour plain water into the pan, and vegetables give the cabbage soup its flavor. In any cabbage soup - lean or with meat, chicken, you always put a lot of vegetables so that they are thick and satisfying. This recipe for cabbage soup made from fresh cabbage without meat will appeal not only to vegetarians, but also to those who prefer light vegetable soups or adheres to fasting (in the latter case, sour cream is excluded). IN winter time You can add frozen vegetables to cabbage soup ( Bell pepper and tomatoes) or use ready-made dressing for cabbage soup and soups.

Ingredients:

- White cabbage – half a small fork;
- potatoes – 4 pcs;
- carrots – 1 medium;
- onions – 2 pcs;
- tomatoes – 4-5 pcs (or canned 0.5 cans);
- red sweet pepper – 1 piece;
- any greens – 1 bunch;
- water – 1.5 liters;
- vegetable oil – 3 tbsp. l;
- salt - to taste;
- Bay leaf– 1-2 pcs;
- peppercorns – 0.5 tsp;
- sour cream, rye bread - for serving.

Recipe with photos step by step:

Place the potatoes, cut into pieces or strips, into boiling water. Cover with a lid and cook over low boiling water until the potatoes are cooked. This will take approximately 12-15 minutes. For cabbage soup, it is important to boil the potatoes, then they will be “rich”, thick and tasty.

While the potatoes are cooking, prepare the vegetables for frying. Cut the carrots and bell peppers into strips (remove the seeds from the peppers). Chop the onion either into small cubes or cut into half rings. You can grate the carrots if you prefer.

Heat vegetable oil in a frying pan (if the cabbage soup is not prepared in Lenten version, you can use lard). Pour chopped onion into it, sauté for low heat 2-3 minutes until the onion begins to lighten. Add carrots, mix with onions, simmer for another 2-3 minutes. We do not bring the vegetables to readiness.

At the same time as sautéing the onions and carrots, cut into strips white cabbage for cabbage soup. Scald the tomatoes with boiling water, remove the skin, and cut the pulp into cubes.

Place bell peppers and tomatoes in the pan. We continue to simmer the vegetables until the tomatoes release juice and lightly fry.

Take out a couple of potato pieces and check for doneness. The potatoes should break or mash easily. Add sautéed vegetables along with oil to the pan with potatoes. Let's boil.

Lay out the shredded cabbage. Salt to taste. Cook the cabbage soup over low heat until a gentle simmer is barely noticeable on the surface. The cabbage soup will be ready when the cabbage becomes soft. If you like crispy cabbage, not overcooked, then control the process, cook the cabbage until half-cooked, taking into account the fact that it will reach readiness even after stopping cooking.

Add bay leaf and peppercorns to the prepared cabbage soup. Cover with a lid, turn off the heat and leave the pan with cabbage soup on warm stove. Let the cabbage soup sit for a while to gain flavor.

Pour hot cabbage soup into plates. Sprinkle with finely chopped herbs and serve with sour cream and rye bread. Bon appetit!

Author Elena Litvinenko (Sangina)

Shchi is a favorite delicacy from Russian cuisine. This is a low-fat liquid dish that will appeal to both gourmets and housewives who want to prepare a delicious lunch quickly. It is also recommended for those who want to eat without gaining weight, since the soup contains very few calories. If you want to show off a new taste to your loved ones today, at home, then cooking cabbage soup is a great way out. Many delicious books have been written about how to prepare lean cabbage soup. culinary recipes, let’s remember a couple of delicious and very budget-friendly ones, in which the process is clearly described, and it is also systematized step by step.

Lenten cabbage soup from fresh cabbage “Molodost”

In order not to put it off until later, but to cook lean cabbage soup from fresh cabbage yourself, you will need the most common products in the refrigerator:

cabbage (half a head);
onion (a pair of heads);
potatoes (3-4 large pieces);
one carrot;
frying oil;
laurel;
a pinch of salt, a handful of your favorite spices, a bunch of herbs (to taste).

Step-by-step instruction:

You need to work some magic on the vegetables before cooking. To do this, wash and peel the potatoes, onions, and carrots. It is better to choose good potatoes so that they boil quickly and without problems. The cabbage must be removed upper leaves. They are usually limp and this can ruin the taste of the dish. Cut the potatoes the way you like. Be sure to put it in water, otherwise it will turn black and look unsightly in the dish.
The main task is to chop fresh cabbage into thin strips, filigree, in cobwebs, holding the knife at an angle. You can simplify your task and take some kind of miracle - a shredder for this. But the knife will work just as well, you just need to practice it a few times. After that, transfer it to a bowl, give it a “massage” with your hands, crush it, shake it. You can season it with a pinch of salt, then the juice will appear much faster. These manipulations will allow the cabbage, by releasing juice, to speed up the process of its preparation.
All the vegetables for the cabbage soup are waiting for their fate, put a pan of water on the stove. Without wasting time, you need to heat up the frying pan for frying.
Pour vegetable oil into the frying pan, it is better to take sunflower oil (olive oil has a strong taste), and as soon as it warms up, add the chopped onion and carrots, lightly sauté until the onions are honey-colored, remove from heat. The main thing is not to overdo it, as burnt onions will irrevocably ruin our lean cabbage soup made from fresh cabbage. In addition, it will not be the best product for health.
While the frying was being done, the water boiled. Cabbage soup without the use of meat will be rich and tasty if you add a little spice to the water. A bay leaf or a mixture of fragrant herbs will do. Be sure to salt the water.
Add potatoes and carrots if desired. Let it boil, then turn the heat down to medium. Try the potatoes; if they are semi-boiled, you can add cabbage.
Remember that when cooked, cabbage loses volume, so if necessary, add it to the dish in two steps.
We wait until it boils a little and reduce the heat by half. We wait about 5-7 minutes. How long to cook depends on how soft you prefer your cabbage to be.
Add roasted vegetables and spices. Bring to a boil, and after a minute, turn off the stove.

Cabbage soup made from fresh cabbage, fully cooked. If you like, add sour cream or finely chopped herbs to the bowl of soup.

Lenten cabbage soup with fresh cabbage and mushrooms

You can prepare original cabbage soup without meat. Mushrooms successfully replace it. This tasty dish very popular among visitors to Russian cuisine restaurants. Here is a diagram of the cooking process. So, you will need:

sauerkraut (200 gr.);
onions (2 pcs.);
dried mushrooms, preferably white (60 gr.);
a couple of tablespoons of oil for frying;
a pinch of salt, a handful of your favorite spices, a bunch of herbs.

Cooking instructions:

Soak the mushrooms for 3-4 hours in a liter of water.
Peel the onion, chop finely, fry in a frying pan or saucepan in oil until a beautiful golden hue
Squeeze the cabbage and place it in the same frying pan where the onions are sautéed, cooking until it loses its hardness.
We are preparing a colander. We throw the mushrooms on it, but do not pour out the water. Wash the mushrooms thoroughly with running water.
Strain the mushroom infusion and mix with a liter of water.
Bring the resulting mixture to a boil over heat, then add cabbage with onions and mushrooms. Throw in a pinch of salt and a handful of spices. Then cook the soup for 30-40 minutes until done.

Cooking will not take much effort. You can devote time while the cabbage soup is being prepared to yourself. After completion, decorate the dish with herbs.

Lenten cabbage soup with fresh cabbage and beans

Cabbage soup is a universal dish. Its creation can be changed, varied, added novelty, changed unloved ingredients, depending on your taste preferences. One of the delicacies recommended for weight loss or during Lent is cabbage soup with beans. Delicious and dietary dish, you will definitely like it, especially in the summer heat, when your stomach does not accept heavy and fatty meals. You will need:

cabbage (700 gr.);
a jar of beans, take the one in the tomato;
potatoes (half a kilo);
onion;
carrot (1 pc.);
ripe tomato (1 pc.);
tomato paste (70 gr.);
frying oil;
a couple of cloves of garlic;
a little salt, a little spice, a bunch of any herbs.

Cooking process:

In 3 liters of cool water, add half a kilo of diced potatoes, a bay leaf, and a couple of allspice peas. Place on the stove for about half an hour.
While the water is boiling, chop the onion, carrots and clove of garlic. Fry in a frying pan in oil. When the onion turns golden, add chopped ripe tomatoes and tomato paste. Turn the heat down to low.
Cut the cabbage as thinly as you can. Then you won’t need to catch huge bast shoes in your plate.
Open the can of beans and drain the sauce.
30 minutes have passed for the water with potatoes, pour in the beans, a pinch of salt, 1 clove of garlic and season with the spices you like.
Let everything boil, then add frying, let it simmer for a couple more minutes.
Time to add cabbage. After this, after a couple of minutes, remove from the stove. The cabbage in this recipe should not be soft or boiled, otherwise the dish will lose its taste and it will resemble cotton wool.

Classic lean cabbage soup made from sauerkraut (sour cabbage soup)

Lenten cabbage soup with sauerkraut is a classic dish. Our ancestors knew a lot about cooking! You can get involved in history by preparing sour cabbage soup yourself at home. To do this you will need:

sauerkraut (250 gr.);
a couple of carrots;
a couple of potatoes;
one onion;
frying oil,
a little salt, pepper, mixtures of dried herbs.

Lenten cabbage soup recipe step by step:

The cabbage needs to be made less sour, so place it under the tap with water in a colander for a few minutes.
Peel the potatoes and cut them into medium-sized cubes.
Wash the carrots and grate them.
Pour four liters of water into a saucepan, boil it, and add carrots and potatoes.
Before adding cabbage, you need to try to make sure that the carrots and potatoes are completely cooked.
Finely chop the onion and sauté in any oil in a convenient container. It is better to choose a frying pan with a thick bottom. Add cabbage to it and increase the heat.
Fry the cabbage and onions for a couple of minutes, at the end add boiling water so that it covers the vegetables halfway, cover with a lid and simmer for a quarter of an hour, adding water if necessary. The cabbage will darken towards the end of the stew.
After this, put all the products from the frying pan into a saucepan with potatoes, let it simmer, add a handful of your favorite spices, if desired, and a pinch of salt. It should be remembered that sauerkraut It’s already salty, so don’t go overboard adding salt to the cabbage soup.
Cook cabbage soup for 10 minutes. Upon completion, you can add parsley or green onions, maybe sour cream.

Cabbage soup will decorate your table and diversify your menu, because preparing it is as easy as shelling pears, you won’t have to spend a lot of money and run around looking for exclusive ingredients, and they will certainly delight you with their taste!

Video: How to cook lean cabbage soup without meat

Today for the first course I have lean cabbage soup with fresh cabbage. This is one of the easiest and fastest soups to prepare. The products included in it are almost always in my refrigerator and they are not expensive. Also cabbage soup is very healthy soup, especially since the vegetables from which it is prepared will not be brought less benefit cooked than raw.

Carrot rich in beta-carotene, which is absorbed in boiled vegetables 5 times better than in raw ones. It helps protect our body from aging, atherosclerosis, eye diseases and even cancer. In addition, boiled carrots have 3 times more antioxidants than raw ones. Boiled carrots are easier to digest and therefore people suffering from various diseases digestive system and constipation, it is useful to consume this root vegetable in processed form.
Tomatoes contain a lot of lycopene, which is a strong antioxidant that prevents the formation malignant tumors, the development of heart and vascular diseases. It is better absorbed from boiled tomatoes, and therefore eating tomato paste, sauces, ketchup and stewed tomatoes is healthier than eating them raw.
Cabbage after a short heat treatment also increases its beneficial features. But if you cook it for more than 30 minutes, the content of carotene and antioxidants in cabbage decreases sharply. It also has the ability to remove excess cholesterol, dissolve gallstones and improve the functioning of the heart muscle.
Potato contains a lot of potassium, which helps remove excess water from the body. When boiled, it is an irreplaceable source of starch, which has a beneficial effect on digestion. Periodic consumption of boiled potatoes has a positive effect on health human body. But you should not abuse it, since potatoes are a high-calorie product.

Thus, lean cabbage soup with fresh cabbage has a beneficial effect on the digestive processes, is easily absorbed by our body and carries a supply of complex carbohydrates, vitamins, micro and macroelements, and also successfully satisfies the feeling of hunger. Moreover, cabbage soup is a very low-calorie soup.

Nutritional value of the dish per 100 grams.

BZHU: 1 /0 /3.

Kcal: 17.

GI: low.

AI: low.

Cooking time: 30 min.

Number of servings: 11 servings (250 g each).

Ingredients of the dish.

Water - 2 l.
Carrots - 150 g (4 pcs).
Potatoes - 300 g (7 pcs).
White cabbage - 300 g.
Onions - 50 g (2 pcs).
Garlic - 10 g (3 cloves).
Tomato paste - 20 g (1 tbsp).
Salt - 10 g.
Spices - 6 g.
Bay leaf - 2 pcs.
Sunflower oil (for frying) - 10 ml.

Recipe of dish.

Prepare the ingredients. Peel carrots, potatoes, onions and garlic. Remove the top leaves from the cabbage.

Pour 2 liters of water into a saucepan and put on fire.

While the water is boiling, chop the potatoes (as you like).

Shred the cabbage.

Cut the onion and garlic into small cubes.

Add potatoes to boiling water and cook over medium heat for 5-7 minutes.

Fry the onion and garlic in a heated frying pan with oil over maximum heat for 5 minutes, stirring occasionally so as not to burn.

While the onion is frying, grate the carrots on a coarse grater.

Add the carrots to the onions and garlic and fry for another 5 minutes over medium heat.

Add cabbage to the pan and cook for another 5-7 minutes.

Lean cabbage soup from fresh cabbage without using meat is quite simple to prepare. You will need a minimum of ingredients and time to have an appetizing soup ready for the whole family for a home-cooked dinner. During the warm season, all markets and supermarkets are overflowing with vegetables, so we will prepare cabbage soup from fresh cabbage. Due to the lack of meat products, the soup is light and low in calories. So for those who love proper nutrition This first dish is a real find. Cabbage soup can be prepared with both old and young fresh cabbage. But keep in mind that young cabbage will cook almost twice as fast as old cabbage.

Ingredients

Water 3-4 l;
Onions 210 g;
Carrots 210 g;
Potatoes 600 g;
Fresh cabbage 600 g;
Dill 1 bunch;
Vegetable oil 25 g;
Salt – 1 tsp;
Ground black pepper;
Bay leaf 2-3 pcs.

Preparation

First of all, as in any technology for preparing soup, let's prepare the potatoes. In the meantime, fill a suitable saucepan with water and put it on the fire. The water needs to be boiled. Peel the potato tubers and rinse in running water. Cut into small pieces and place in boiling water. Bring the potatoes to a boil and cook for 10-15 minutes.

Peel the onions. Cut into small cubes. Place in a frying pan with hot vegetable oil. Fry, stirring with a spatula to soften the onion pieces. It is not necessary to brown it, although you can fry it a little - this is not for everyone.

Peel the carrots using a vegetable peeler or knife, whichever is more convenient for you. Rinse and dry to remove excess moisture. Grate on a coarse or medium grater. Add to soft onions. Stir and fry until all vegetables are soft.

Rinse fresh cabbage under running water cold water, shake to remove excess moisture. Cut into thin strips or shred on a special shredder. Add cabbage sticks to the cooking pot and stir. At this step you can add soup bell pepper, tomatoes. Cook for 10-15 minutes after boiling.

As soon as the cabbage becomes softer, add the fried vegetables, bay leaf, salt, and black pepper. Stir and cook for about 7-10 minutes after boiling.

Wash fresh dill and chop finely. Use any greens you like. Place the chopped herbs into the saucepan. Stir and boil. Boil for 1-2 minutes and turn off the heat. Cover with a lid and leave to brew for 10-15 minutes.

Lenten cabbage soup made from fresh cabbage is ready. Pour into dinner plates and serve with fresh bread, sour cream, herbs and vegetables.

If you want lean cabbage soup to become more satisfying, then add mushrooms or beans to them. Beans can be either boiled together with other vegetables or used canned. You can use a variety of mushrooms for cabbage soup; the simplest option is champignons or oyster mushrooms, and the most delicious lean cabbage soup can be made with porcini mushrooms.

Previously, we offered a delicious recipe.