Lean cabbage soup from fresh cabbage is a simple recipe. Lenten cabbage soup. Classic cabbage soup recipe without meat

Lean cabbage soup from fresh cabbage is a fragrant, tasty, healthy and light dish. Even after the end of the fast, many people continue to cook lean cabbage soup, because they are calorie-free, tasty and great for any meal.

Shchi has been cooked in Russia for a long time, both from fresh and from sauerkraut. Lenten cabbage soup made from fresh cabbage is especially good - they have a very special delicate taste that both adults and children like. Delight yourself with fragrant cabbage soup in the post. It is unlikely that you will remain indifferent to this magnificent dish in all respects.

How to cook lean cabbage soup from fresh cabbage

Such cabbage soup is cooked in vegetable or mushroom broth. Shredded cabbage, sautéed onions and carrots are placed in the finished broth. If you want to make cabbage soup even lighter and healthier, don't use sautéing. After all, it is, in fact, hard to digest - neither children nor people with a sensitive stomach need it. In this case, the cooking process becomes even easier. Without any frying, vegetables are sent to the pan and boiled until tender.

You can add potatoes, mushrooms, pearl barley and even turnips to lean cabbage soup. Shchi is also prepared with the addition of legumes - for example, beans and green peas. Beans are used very different - white, red, variegated. Green pea must be fresh-frozen or fresh (canned will not work - it is only suitable for salad). It should be noted that cabbage soup with peas is more tender than with beans.

To create sourness, a tomato is best suited (after all, cabbage is fresh, non-acidic, so some sourness will be missed). You can add seasonings such as Bay leaf, black pepper. Parsley root will give a piquant taste.

To make lean cabbage soup more fragrant, after turning off the pan, they should be allowed to stand for a couple of minutes. On top of cabbage soup can be sprinkled with herbs.

Of course, at first you may miss the taste of sour cream in this dish, but this is just a matter of habit, in addition, sour cream can be replaced. Shchi perfectly complements black bread, with it this dish is what you need! For a change, black bread can be replaced with lean crackers - regular or with garlic.

Keep in mind that cabbage soup tastes even better on the second day, so you can cook the dish for several days. And do not be afraid that cabbage soup will bother you - such yummy does not bother you!

Lenten cabbage soup from fresh cabbage is, of course, not a new dish, but well-known and widespread. Nevertheless, the recipe is always relevant, because even non-fasters often cook this delicious vegetable broth with great pleasure.

Previously, cabbage soup without meat was necessarily cooked with beans, which made the first dish more rich and thick. We will consider a modern variation, where fresh beans are replaced with canned ones, which significantly reduces cooking time.

Ingredients per 3 liters of water:

• white cabbage - 200 g;
• carrots - 1 pc.;
• bulb - 1 pc.;
• potatoes - 3-4 pieces;
• tomato paste - 2-3 tbsp. spoons;
• canned beans - 1 can;
• vegetable oil - 2-3 tbsp. spoons;
• garlic - 2-3 teeth;
• dill - a small bunch;
• salt - to taste.

Lenten soup from fresh cabbage recipe

How to cook cabbage soup without meat

1. We put a pot of water on the fire, bring the liquid to a boil. At this time, cut the peeled potatoes into medium-sized cubes.
   
2. Thinly chop white cabbage.
   
3. Place potato slices in boiled water.
   
4. Next we send cabbage to the broth. We wait for it to boil again, and then, having covered the pan with a lid, boil the broth for 15-20 minutes.
   
5. Without wasting time, prepare the rest of the ingredients of the first course. Finely chop the onion, carrots with three medium chips.
   
6. We make tomato and vegetable dressing. Heat oil in a frying pan and sauté onion until translucent (about 3 minutes). Next, add carrot chips. In the resulting vegetable platter, spread the tomato paste and pour a couple of tablespoons of hot broth. Spicy lovers can also add a few rings to the dressing. hot pepper Chile.
   
7. Simmer the carrot-onion mixture under the lid for about 10 minutes. Then we shift the tomato dressing to the broth. Lean cabbage soup from fresh cabbage will immediately turn into a beautiful, rich orange-red hue. Bring to a boil, boil for 2-3 minutes over low heat, and then take a sample, salt the broth to taste.
   
8. Since we are using already soft beans, it should be added to lean cabbage soup without meat at the final stage. Having opened the jar and drained the excess liquid, we send the beans to the almost ready broth. Once again, we are waiting for a boil.
   
9. Last add the chopped greens and chopped garlic cloves. We take it off the fire. Cover with a lid and let the broth brew a little.
   
10. Since our cabbage soup is lean, we serve the dish without sour cream / mayonnaise. We supplement the thick vegetable broth with slices of fresh bread or donuts.
    

Finally, a little advice: if someone from the household still insists on the meat version of cabbage soup, a piece of beef can be boiled in a separate pan, adding to the plates when serving. Enjoy your meal!

Shchi is a hot Russian dish. national cuisine, has a rich history, original flavor and dozens of cooking methods. Real cabbage soup is cooked in broth from different varieties meat or fish, in a clay pot and in a Russian oven. For example, take a look. But this time I offer a recipe for cooking cabbage soup without meat from fresh cabbage in a saucepan and on a regular stove. Try a simplified version of a simple, but bright in color and rich in taste soup - lean cabbage soup from fresh cabbage.

Kitchen: Russian .

Cooking method: cooking .

Ingredients for 4-6 servings

• potatoes - 4 pcs.
• white cabbage - ½ fork or 400-500 g
• 1 carrot
• 1 bulb
• 3 cloves of garlic
• cherry tomatoes or tomatoes - 4/1 pc.
• herbs (dill, parsley, green onion) is a beam
• black peppercorns and ground
• bay leaf - 2-3 pcs.
• sunflower oil for frying vegetables.

Preparation / step by step recipe for lean cabbage soup:

1. Cut potatoes into cubes, chop cabbage and carrots.
2. 
   Quickly fry potatoes and cabbage in a small amount of sunflower oil.
3. 
   Place the roasted vegetables in the bottom of the pot.
4. Pour in vegetable broth or pure cold water. Boil the vegetables in the broth for an average of 15-20 minutes over low heat.
5. 
   Chop onions, carrots, peeled tomatoes, some greens and garlic.
6. 
   Fry vegetables for a few minutes, adding 1-2 tablespoons vegetable oil, at the end of frying, salt and pepper the mixture a little.
7. 
   Add the frying to the pan to the broth with vegetables, throw in a couple of black peppercorns and a couple of bay leaves.
8. 
   Put on the stove and cook / simmer cabbage soup over low heat for another 10-20 minutes. Important: potatoes should not boil!
9. 
   A minute before removing from the stove, add salt, ground pepper and a clove of garlic cut along the length of the cabbage soup. Lenten cabbage soup with fresh cabbage is ready!
10. In a good way, cabbage soup with cabbage should be infused. They will be especially tasty 3-5 hours after cooking or even the next day. When serving for dinner, generously sprinkle hot cabbage soup with finely chopped herbs, and thick sour cream or cream can be used as a sauce. Enjoy your meal!
    
11. • For lovers of sour cabbage soup: when cooking vegetables in the broth, you can add sauerkraut or slices of sour apple, at the end of cooking - a circle of lemon.
    • You can cook cabbage soup in a ceramic pot in the oven.
    • Not in fasting, you can cook cabbage soup with cabbage in meat or fish broth, and when frying vegetables, use a mixture of butter and vegetable oil.

Soups play a big role in the nutrition of every person, not without reason there is a proverb - "once a day the soup should be in the stomach." AT diet food, they also occupy not the last place - there are diets based only on soups.

Even limiting yourself in food, you can cook your favorite soup, the main thing is to adapt the recipe to your nutrition system. For example, instead of rich, you can cook lean cabbage soup from fresh cabbage, in vegetable broth. And it is possible to cook it in a dietary version and use it as an alternative to the fatty thick soup of the same name.

Sometimes, in order to reduce the calorie content of a dish, it is enough to replace or remove any product from the composition. A great example is that by eliminating nuts and oil from the ingredients, you significantly reduce calories without a noticeable loss of taste.

The main secret to getting delicious lean cabbage soup is the use of vegetable broth. It can be replaced with water, but this will greatly affect the taste of the soup. If you decide to cook cabbage soup, but there is no broth, then you can use a little trick.

Place an onion, half a carrot and a stalk of celery, if any, in boiling water. 30 minutes is enough for the vegetables to transfer their taste to the broth. Strain the quickly cooked vegetable broth through a sieve to separate the boiled vegetables, which should be discarded.

Recipe for lean cabbage soup with fresh cabbage

Ingredients:

• 20o -250 grams of white cabbage
• 3-4 medium sized potatoes
• Half a small carrot
• 1 head of onion
• 1 st. a spoonful of vegetable oil
• 1 dessert spoon of tomato paste
• Ground black pepper
• parsley
• 1.8 - 2 liters of vegetable broth

How to cook cabbage soup without meat (step by step)

Must tryhe is the same as cabbage soup applies to lenten dishes and has a relatively low calorie content.

1. Ready to bring to a boil in a saucepan. If not, then prepare the express option as described above.
2. Chop the white cabbage into thin shavings, pour it into the boiling vegetable broth. Bring to a boil and cook over low heat for 5-7 minutes until the potatoes are laid. Very often they ask the question - how much to cook cabbage in cabbage soup? If this cabbage is fresh, but winter, as in this case, then you need to cook it for no more than 20-25 minutes, and young, green and even less - about 15.
3. Peeled potatoes cut into cubes 1 * 1 cm, and add it to the pan. Stir the soup, add salt and continue to cook for 10 minutes.
4. Grated carrots and finely chopped onions quickly fry in a frying pan barely greased with oil. Add tomato paste, a couple of tablespoons of broth from the pan and simmer for 2-3 minutes. Then add salt, a pinch of sugar and ground black pepper, if necessary add a little broth. Simmer the vegetables for a few more minutes and transfer them to a pot with potatoes and cabbage.
5. Do you know the difference between shchi and borscht? In a candle. Borscht is always prepared with beets and cabbage, but beetroot is not put in cabbage soup. Using this recipe, you can also cook lean borscht. To do this, add the grated boiled beets to the pan along with the frying. Leave the rest of the recipe unchanged. Now you know not only how to cook cabbage soup without meat, but also how to cook the same borscht.
6. Stir the soup well and let it simmer for about five minutes. Taste the cabbage soup, you may need to add a little salt.
7. Add one bay leaf and a crushed clove of garlic to the pan. Close the pot with a lid and immediately turn off the heat. As you can see, cooking lean cabbage soup with fresh cabbage does not take so much time.

There is one trick to cooking cabbage soup without meat - cabbage should be in moderation. If you planed more than you need, then you can use the excess.

Before serving, let the soup stand for at least 15 minutes, then gently stir it to evenly distribute the taste of spices throughout the soup.

Step 1: prepare the ingredients.

To begin with, we put a kettle with a liter and a deep saucepan with 2.5–3 liters of purified water on medium heat, let them heat up. At this time, using a sharp kitchen knife, peel potatoes, onions, carrots and garlic. We get rid of the cabbage from the upper, always damaged leaves, lettuce pepper from the stalk and gut it from the seeds. After that, we wash these vegetables along with tomatoes, as well as fresh herbs, dry them with paper kitchen towels, put them on a cutting board in turn and continue cooking. We cut the potatoes into cubes ranging in size from 1.5 to 2 centimeters, throw them into a bowl of cold running water and leave it in it until use, so as not to darken.

Shred the cabbage into strips 5-6 millimeters thick.

Grind carrots on a medium or large grater. Onions - cubes, half rings or quarters 1 centimeter in size.

We chop sweet salad pepper in the same way as the previous product, or into strips.

garlic and fresh dill or finely chop the parsley.

Then we make a cross-shaped incision on each tomato, put them in a deep bowl, pour boiling water from the kettle and leave it in it for 40-60 seconds. After that, we immediately transfer the tomatoes to a bowl of ice water, cool, dry, peel them and chop them in any convenient way, for example, we also cut them into small cubes or grind them to a puree state in a stationary blender. Then we put the rest of the products that will be needed to make the soup on the countertop, and proceed to the next step.

Step 2: prepare lean cabbage soup - stage one.

While we were engaged in slicing, the water in the pan boiled, we throw chopped potatoes and cabbage into it. As soon as the liquid begins to gurgle again, season the vegetables with a bay leaf and cook for 20 minutes, stirring occasionally with a slotted spoon.

Step 3: prepare vegetable dressing for lean cabbage soup.

At this time, turn on the adjacent burner on medium heat and put a pan on it with two tablespoons of refined vegetable oil. After a few minutes, dip the chopped onions and carrots into the heated fat and sauté them until soft and light golden brown for about 4-5 minutes, stirring vigorously with a wooden or silicone kitchen spatula.
Then add sweet lettuce peppers to these vegetables and cook everything together again. 5 minutes. After that, we send either slices of tomatoes or mashed potatoes into the pan and simmer the dressing over moderate heat 10 minutes, periodically loosening so as not to burn.

Step 4: prepare lean cabbage soup - stage two.

So we have come to the almost final stage of preparing the soup, we put the vegetable dressing in a pan with boiled potatoes and cabbage. Season the food with garlic, half chopped herbs, salt, black pepper, bay leaf and mix everything gently. Bring the liquid to a boil again and reduce the heat to a level between the smallest and medium. We cover the fragrant dish with a lid, so that a small gap remains, and cook it again 7–10 minutes. Then turn off the stove and insist cabbage soup for about 10 minutes, after which you can start tasting!

Step 5: serve lean cabbage soup.

Lenten cabbage soup, after cooking, insists for a short time under a covered lid, then, using a ladle, pour the soup in portions into deep plates, crush each with two or three more pinches of fresh herbs, season with lean mayonnaise and put on the table along with bread, crackers or toast. Refresh such a simple lunch can vegetable salad, marinades and pickles. Cook with love, and Fasting will be a joy!
Enjoy your meal!

Very often, cabbage soup is boiled with millet or rice, before using the selected cereal, it is sorted out, washed and put in boiled water along with potatoes and cabbage;

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

Optionally, along with onions and carrots, you can fry fresh finely chopped edible mushrooms of any kind, they will give the soup a more spicy aroma and rich flavor;

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