A step-by-step recipe for delicious lean cabbage soup. Lenten cabbage soup from fresh cabbage. Lenten soup from fresh cabbage with mushrooms

Being one of the most ancient recipes for the first course, cabbage soup is very popular in modern cooking. This soup is interesting in that it can be cooked both in meat broth, and in mushroom or water. For its preparation, both fresh and sauerkraut are used.

There are a lot of recipes according to which you can cook classic or original cabbage soup. Today we will look at cabbage soup recipes, which are ideal for fasting people, vegetarians or just lovers of light food.

Basic soup recipe

Since this recipe does not include meat, the cooking process is greatly simplified. After all, we will not need to cook the broth, and this, you see, is the most time-consuming process. We will prepare our soup from fresh cabbage. Thanks to this, our dish will have a more delicate taste than cabbage soup from sauerkraut. In addition, the benefits of such food are also greater, since even boiled fresh cabbage retains almost all of its nutritional properties.

1. 300-400 grams of fresh white cabbage;
2. one carrot;
3. one or two potatoes;
4. one small onion;
5. 1 st. a spoonful of tomato paste;
6. 2.5 liters of water;
7. salt, black pepper, spices.

The process of cooking cabbage soup begins with the preparation of vegetables. While we are washing and peeling vegetables, we will put water on to warm up. Three peeled carrots on a coarse grater.

Cut the onion into a medium sized cube.

We also cut the potatoes into medium-sized or large cubes.

While the water is heating, fry the carrots and onions in a heated frying pan, add the tomato paste, season and let the mass simmer a little.

We chop fresh cabbage, as for borscht.

As soon as the water boils, we send the potatoes into it. Let it boil for about five minutes, and throw fresh cabbage into the pan. The soup must be seasoned with spices. And after fifteen minutes, add the fried carrots and onions to it.

After that, leave the pan on low heat for about 5-7 minutes.

After that, cabbage soup without meat can be served at the table. Their taste will be even more interesting after the soup is infused for several hours.

Shchi in Italian

Yes, we are used to the fact that this is a traditional Russian soup. But in Italy they also cook fresh cabbage soup, very reminiscent of our cabbage soup. This recipe is interesting in that the meat in it is replaced by white beans, which add nutrition to the dish. But not only this italian recipe different from ours. There are some other small differences. The recipe itself is very simple.

Prepare the necessary products:

• 300 grams of white beans;
• 300 grams of fresh cabbage;
• 3-4 cloves of garlic;
• 1-2 bulbs;
• 3-5 art. spoons of olive oil;
• 2-3 liters of water;
• spices, Bay leaf;
• crackers.

The beans must be pre-soaked. We put water in a saucepan to heat on fire, and we ourselves prepare the rest of the ingredients. For this recipe, be sure to take fresh cabbage, which we will need not to chop, but cut into cubes. Peel the onion and garlic and chop quite finely. When the water boils, we send the beans into it. Then cook until done.

After that, we take out the beans, grind half of it with a blender in mashed potatoes, and set the rest aside. In a heated pan with olive oil fry the chopped onion and garlic, then add the cabbage and fry over low heat. Do not forget to salt and pepper the dish. Simmer the vegetables in a pan for about 15 minutes, stirring occasionally. To prevent the mass from burning, you can add a little broth from the beans.

After this time, add the grated beans to the vegetables and fry everything together for about 3 more minutes. After that, the resulting frying is sent to boiling bean broth, cook the soup for about 15 minutes. At the end of cooking, put the whole beans in the cabbage soup, add the bay leaf. Serve such cabbage soup along with toasted crackers in the oven.

Variant with lentils

The absence of meat in the soup can be replaced with mushrooms or legumes. We have already considered the recipe with beans. Now I propose to get acquainted with the process of preparing lentil cabbage soup. This soup is good not only for its great taste, ease of preparation, but also for its low calorie content. It is perfect for a lean table, as well as for those people who take care of their health and their figure.

Now lentils are not at all difficult to get. You can use both green and red lentils. Therefore, all the products needed for this dish are very easy to prepare.

We will need the following ingredients:

• 200 grams of lentils;
• 300 grams of fresh cabbage;
• one carrot;
• one onion;
• 3 potatoes;
• one bell pepper;
• 2 cloves of garlic;
• 1 st. a spoonful of ketchup or tomato paste;
• ground paprika;
• coriander;
• salt;
• Dill.

First of all, let's heat up the water. While it boils, prepare the vegetables. Finely chop the onion and carrot. We shred the cabbage so that we get a thin straw. When the water boils, we send the potatoes chopped in advance into it. Cook it for five minutes, and then send the lentils. Although these two components can be put into water at the same time.

While potatoes with lentils are cooking, in a pan with vegetable oil fry the onion with carrots, season and add ketchup or tomato paste. Let the vegetables cook a little. When the potatoes are almost ready, we send chopped cabbage to the soup, fry and cook for 10-15 minutes. Add salt, paprika and a little coriander to taste. It will give the dish a special piquancy.

The readiness of the soup is checked by whether the potatoes and cabbage are ready. As soon as these vegetables are cooked, you can turn off the fire. It is advisable to let the stew brew a little. You can serve such a simple, but rather original soup, sprinkled with chopped dill.

So, tasty and nutritious cabbage soup can be cooked and replaced with mushrooms, beans or lentils. Such a light and healthy soup is suitable for a lunch menu in any family. Cook according to any of the above recipes and enjoy your meal!

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

List of boring products and their quantity:

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

1. Peel the onion from the husk, cut into half 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. Rinse the tomatoes, cut into slices (not too thick).
4. 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. Rinse the potatoes, peel, rinse again, and then cut into cubes. Since the potatoes will not be used immediately in the recipe, they must be poured with plain water so that they do not darken.
6. Put onions and carrots on a hot frying pan, greased with vegetable oil. Fry food should be no more than three minutes, because the purpose of this process is not to cook fry, but to soften the food.
7. After three minutes of frying, tomatoes are added to the pan, all together still need to be sautéed for about four minutes.
8. In a saucepan that holds one and a half or more liters of water in volume, you need to pour 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 into the pan.
9. After five minutes, potatoes should be added to the cabbage, the ingredients are boiled together for another 10 minutes.
10. By the end of cooking potatoes and cabbage, you should add the rest of the fried vegetables, that is, tomatoes, carrots and onions.
11. Next, the cabbage soup should be peppered and salted again (but you can not add salt, it all depends on how salty the dishes you prefer), and continue to cook for another 10-15 minutes, then turn off the heat and leave the cabbage soup for 20 minutes so that they infused and cooled down a bit.
12. Garlic cloves should be finely chopped, dill - chopped. In each serving of cabbage soup, before serving, these ingredients should be added for aroma and additional taste.

Lenten soup from fresh cabbage in a hurry

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 yourself on the fly with semi-finished products, because many chefs 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 from fresh cabbage, for the preparation of which you do not have to stand at the stove for a long time.

List necessary products and their number:

Step by step cooking instructions:

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

Lenten soup from fresh cabbage with mushrooms

You can diversify classic cabbage soup with just one ingredient - these are mushrooms. How to make such cabbage soup can be found in the video recipe.

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." IN 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!
Bon Appetit!

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 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.