Lenten cabbage soup made from fresh cabbage is delicious. Lenten cabbage soup

Lenten cabbage soup from fresh cabbage - a traditional dish Russian national cuisine. They can be prepared even without meat - they will be very tasty. The recipe for such cabbage soup will be very useful during Lent. And even in cold summers, they perfectly satisfy hunger.

Fresh cabbage soup with tomatoes

Ingredients

• 400 gr. cabbage;
• 600 gr. potatoes;
• 150 gr. carrots;
• 100 gr. white onion;
• 100 gr. fresh tomatoes;
• 1.5 l. water;
• 35 gr. vegetable oil;
• 15-20 gr. garlic;
• 30 gr. dill greens;
• salt and pepper - to taste.

Preparation

1. Take a saucepan with a volume of more than 2 liters. Pour in water and set to boil.
2. Let’s not waste time and prepare the vegetables for storing. Cabbage will go into the water first. Cut it into medium-sized squares and leave it on the cutting board until the water boils.
3. Peel and cut the potatoes into large cubes. To prevent it from darkening, fill it with water.
4. Peel the onion and chop it into half rings. Chop the carrots into medium cubes.
5. Cut the skin of the tomatoes crosswise at the top and scald with boiling water. Then immediately dip into cold water and immediately remove. Remove the skin and cut them into slices.
6. Throw the cabbage into boiling water and leave to cook for 3-4 minutes. Cook for another quarter of an hour, adding potatoes.
7. Meanwhile, simmer the carrots and onions until soft. Add the tomatoes and simmer a little more with the lid closed.
8. Once the potatoes are soft, add the sautéed vegetables to the pan. Season with salt and spices to taste. Cook until done (about 10-15 minutes).
9. Finely chop the garlic and chop the herbs. Mix them together and add a little salt.
10. Pour the cabbage soup into plates and serve with black bread and garlic herbs. It can be added to the plates immediately, or it can be placed on the table in a separate plate so that everyone can add as much as they want.

You can prepare such cabbage soup with tomato paste if you don’t have fresh tomatoes on hand.

Ingredients

• carrots – 120 gr. (of which 30 grams is for broth);
• leek (part white) – 50 gr.;
• celery root – 60 gr. (of which 20 grams for broth);
• bell pepper – 90 gr.;
• potatoes – 150 gr.;
• white cabbage – 300 gr.;
• tomatoes – 150 gr.;
• garlic – 20 gr.;
• white onion – 35-40 gr. (for broth);
• black and allspice peppercorns – 5 gr. (for broth);
• cloves – 2 gr. (for broth);
• vegetable oil – 50 gr.;
• table salt - to taste.

Preparation

1. Cooking vegetable broth. Take about 2 liters of water. Add carrots, celery and parsley root, onion (cut crosswise). We also add spices - cloves and peppercorns. For more rich taste broth, you can add cabbage stalks, celery stalks, dill and parsley. How large quantity You add vegetables to the broth - the tastier and richer your cabbage soup will be.
2. Cook over very low heat for about an hour. Do not allow active boiling, otherwise the broth will be cloudy.
3. After the broth has been cooked, it must be strained so that the boiled vegetables do not get into the cabbage soup. They are no longer suitable for this.
4. While the broth is cooking, you can prepare the vegetables for the cabbage soup. Wash and clean thoroughly.
5. We remove the skin from the tomatoes, giving them a “contrast procedure” - first in boiling water, and then in cold water. This way they will be cleaned without problems. You can chop it finely with a knife or grate it on a coarse grater - as you like.
6. Shred the cabbage into small strips, chop the carrots and celery into strips, cut the potatoes into cubes, as for frying. Chop the leek into quarter rings, grate the garlic on a fine grater or crush it with a special press.
7. Sauté carrots and celery in a frying pan until half cooked. Then add leeks to the frying pan and simmer for another 5 minutes. Remove from heat.
8. Place the potatoes in the broth and boil again. Season with salt to taste.
9. Add the chopped bell pepper to the roast and cook for another 5 minutes.
10. Then add the cabbage to the pan and cook until the vegetables are ready. The cabbage soup according to this recipe will turn out thick. If you want to make them more liquid, add water and spices or reduce the amount of cabbage.
11. At the end of cooking, add the tomatoes and after boiling, simmer for another 5 minutes.
12. Remove the cabbage soup from the stove and add the garlic. Close the lid and let it brew for at least another quarter of an hour.

Such cabbage soup can be served both hot and cold. Place finely chopped greens on the table. If you want, also serve sour cream.

Ingredients

• 1 kg. white cabbage;
• 500 gr. mushrooms (champignons);
• 300 gr. white onion;
• 30 gr. wheat flour;
• 50 gr. refined vegetable oil;
• Bay leaf, parsley, peppercorns.

Preparation

1. Wash the mushrooms and cook in two liters of water for a quarter of an hour.
2. Pour the mushroom broth into a separate container, and lightly simmer the mushrooms in a frying pan, adding vegetable oil.
3. Add the onions to the mushrooms and continue to fry until the onions are soft. Then add shredded cabbage, bay leaf and finely chopped parsley to the frying pan. Let it soak in the oil for a bit, stirring. Then add a little water and continue to simmer until the cabbage is soft.
4. In a separate frying pan, fry the flour until brownish and add to the frying pan with the mushrooms and cabbage. Stir and simmer a little more.
5. Pour the mushroom broth into the pan and let it boil. Reduce the heat and pour the frying out of the pan. Stir and keep on fire, without letting it boil. Stir occasionally to prevent burning.

This recipe is found in the monastic books of the Valaam Monastery in the section “Recipes for Lent.”

• The recipe for classic cabbage soup involves the use of raw vegetables that are not heat-treated. But if you sauté the vegetables first, the dish will turn out more tasty and rich.

Lenten cabbage soup with fresh cabbage - best recipe summer cold first course. But if you want to add calories, you can serve them with sour cream.

• Cabbage soup is prepared at any time of the year, lean and in meat broth. They can be served either hot or cold. Find your recipe - and your whole family will be full and satisfied.

Step 1: prepare the ingredients.

Step 2: prepare lean cabbage soup - stage one.

Step 3: prepare vegetable dressing for lean cabbage soup.

Step 4: prepare lean cabbage soup - stage two.

Step 5: serve lean cabbage soup.

Very often, cabbage soup is cooked with millet or rice; before using the selected grain, it is sorted out, washed and placed in boiling water along with potatoes and cabbage;

Sometimes sweet tomatoes are used instead of fresh tomatoes. tomato paste or sauce;

If desired, you can fry fresh finely chopped edible mushrooms of any type, they will give the soup a more piquant aroma and rich taste;

The recipe contains the simplest spices, but their set can be varied based on your own taste preferences, supplementing it with any spices, as well as dried herbs, which are ideal for the first hot vegetable dishes.

To ensure that the cabbage soup turns out rich, has a characteristic sourness, and an abundance of useful elements, we offer a recipe that is enriched with various products that are wisely selected to create a traditional Russian dish.

List of tedious products and their quantity:

Step-by-step cooking recipe lean cabbage soup from fresh cabbage:

1. Peel the onion, cut into rings (to remove the bitterness, you can soak the onion in cold water for 5-10 minutes).
2. Peel the carrots, rinse twice and cut into small cubes.
3. Wash the tomatoes, cut into slices (not too thick).
4. The cabbage also needs to be washed, then chopped either into thin strips or into squares up to two centimeters (larger pieces will not be very convenient to eat).
5. Wash the potatoes, peel them, rinse them again, and then cut them into cubes. Since the potatoes will not be used in the recipe right away, they must be filled with plain water so that they do not darken.
6. Place the onion and carrot in a hot frying pan greased with vegetable oil. Food should be fried for no more than three minutes, because the purpose of this process is not to fry, but to soften the food.
7. After three minutes of frying, the tomatoes are added to the frying pan; all together still need to be sautéed for about four minutes.
8. Pour water into a saucepan that can hold one and a half or more liters of water and bring it to a boil. As soon as the first bubbles appear on the surface of the water, you need to add salt, and then put all the chopped cabbage in the pan.
9. After five minutes, add potatoes to the cabbage, and cook the ingredients together for another 10 minutes.
10. Towards the end of cooking the potatoes and cabbage, add the remaining fried vegetables, that is, tomatoes, carrots and onions.
11. Next, you need to pepper and salt the cabbage soup again (but you don’t need to salt it, it all depends on how salty your dishes are), and continue cooking for another 10-15 minutes, then turn off the heat and leave the cabbage soup for about 20 minutes so that they steeped and cooled a little.
12. The garlic cloves should be finely chopped, the dill should be chopped. Before serving, you should add these ingredients to each serving of cabbage soup for aroma and additional taste.

Quickly made Lenten cabbage soup from fresh cabbage

The modern pace of life does not always allow you to devote a lot of time to cooking, but this does not mean that you need to throw in semi-finished products on the fly, because many cooks value their time and adapt delicious and healthy recipes so that they can be done quickly. Therefore, we offer another simple recipe for lean cabbage soup made from fresh cabbage, which you won’t have to stand at the stove for long to prepare.

List necessary products and their number:

Step-by-step cooking instructions:

1. To begin with, all vegetables must be washed, peeled onions, carrots and potatoes, and it is recommended to remove the top leaves from cabbage.
   
2. Cut the prepared potatoes into small cubes.
   
3. Cut the onion into half rings.
   
4. Half of the carrots can be grated on a coarse grater, and the other half can be cut into thin slices. Grated carrots can be used when frying onions, and slices of the vegetable can be boiled together with potatoes. You can only choose one way to cut carrots; it’s up to the cook.
   
5. Shred the cabbage; thin strips of the vegetable are best suited for cabbage soup. Place the chopped cabbage in a bowl and begin to “press” it with your hands so that a crunch is heard. This procedure will make the cabbage more juicy, besides, after the process it will be better boiled and turn out very soft and tender.
   
6. Pour one and a half liters of water into a saucepan and bring it to boil.
7. Place the onions and carrots on a high speed greased with vegetable oil, sauté the vegetables for about 5 minutes, then remove the pan from the heat.
   
8. When the water in the pan boils, you need to salt it, pepper it, and throw in the laurel leaves.
   
9. Immediately add the potatoes and carrots to the pan with the spices, bring the water to a boil again, then turn the heat down to medium and cook the vegetables for another 5 minutes.
   
10. When the potatoes are half cooked, you can add the most important ingredient to the pan - cabbage.
    
11. If the entire volume of cabbage does not fit into the pan at once, you need to lay out part of the vegetable, wait five minutes, it will shrink, thereby providing space in the pan for the rest of the cabbage.
12. After the cabbage is in the pan, reduce the heat, bring the mass to a boil, and then turn the heat to medium again and cook the cabbage soup until tender (this is about 5-7 minutes).
    
13. At the end of cooking, you need to add fried vegetables, that is, carrots and onions, boil the cabbage soup for another two minutes and remove from the heat.
    
14. Delicious lean cabbage soup is ready!
    

Lenten cabbage soup made from fresh cabbage with mushrooms

You can diversify classic cabbage soup with just one ingredient - mushrooms. You can learn how to make such cabbage soup from the video recipe.

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.

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 sauteing 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. 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)