Lean cabbage soup made from fresh cabbage is a simple recipe. Lean cabbage soup. The classic recipe for cabbage soup from fresh cabbage without meat

Lean cabbage soup is an aromatic, tasty, healthy and light dish. Even after the end of the fast, many people continue to cook lean cabbage soup, because they are low in calories, tasty and perfect for any meal.

Cabbage soup has been cooked in Russia for a long time both from fresh and sauerkraut. Lean cabbage soup made from fresh cabbage is especially good - they have a very special delicate taste that is to the liking of both adults and children. Treat yourself to fragrant cabbage soup in Lent. It is unlikely that you will remain indifferent to this delicious dish in all respects.

How to cook lean cabbage soup

Such cabbage soup is boiled in vegetable or mushroom broth. Chopped cabbage, sautéed onions and carrots are placed in the finished broth. If you want to make the cabbage soup even lighter and healthier, do not fry it. After all, it is, in fact, hard to digest - neither children nor people with sensitive stomachs need it. This makes the cooking process even easier. Without any frying, the vegetables are sent to the pan and cooked until tender.

You can add potatoes, mushrooms, barley and even turnips to lean cabbage soup. Shchi is also cooked with the addition of legumes - for example, beans and green peas. Beans are used very different - white, red, variegated. Green peas should be fresh frozen or fresh (canned peas will not work - they are 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, the cabbage is fresh, not sour, so some of the sourness will not be enough). Seasonings such as bay leaf, black pepper can be added to the cabbage soup. The parsley root will give a spicy taste.

To make the lean cabbage soup more fragrant, after turning off the pan, they must be allowed to stand for a couple of minutes. Sprinkle with herbs on top.

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. The cabbage soup will perfectly complement black bread, with it this dish is what you need! For a change, brown bread can be replaced with lean croutons - regular or with garlic.

Note that the cabbage soup tastes even better on the second day, so you can cook the dish for several days. And do not be afraid that you will get bored with cabbage soup - such yummy will not bore you!

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

Previously, cabbage soup without meat was necessarily cooked with beans, which made the first course more rich and thick. We'll take a look at a modern variation where fresh beans are replaced with canned beans, which drastically reduces cooking time.

Ingredients for 3 liters of water:

• white cabbage - 200 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• potatoes - 3-4 pcs.;
• 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.

Lean cabbage soup recipe

How to cook cabbage soup without meat

1. Place the 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 the white cabbage.
   
3. Place the potato slices in boiled water.
   
4. Next we send cabbage to the broth. We wait for the second boiling, and then, covering the pan with a lid, boil the broth for 15-20 minutes.
   
5. Without wasting time, we will prepare the rest of the first course. Finely chop the onion and carrots with three medium chips.
   
6. Making a tomato and vegetable dressing. Preheat a frying pan with oil, fry the onion until translucent (about 3 minutes). Next we add carrot shavings. Put the tomato paste in the resulting vegetable platter and add a couple of tablespoons of hot broth. Spice lovers can also add some hot chili rings to the dressing.
   
7. Simmer the carrot-onion mixture under the lid for about 10 minutes. Then we shift the tomato dressing into 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 remove the 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 into an almost ready-made broth. Once again, we wait for the boil.
   
9. Add chopped greens and chopped garlic teeth last. We remove the cabbage soup from the fire. Cover with a lid and let the broth steep 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 saucepan, adding to those who wish it to the plates already when serving. Enjoy your meal!

Shchi is a hot dish of Russian national cuisine, has a rich history, original aroma and dozens of cooking methods. Real cabbage soup is cooked in a broth of different types of meat or fish, in a clay pot and in a Russian oven. For example, take a look. But this time I propose a recipe for cooking meatless cabbage soup 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 made from fresh cabbage.

Kitchen: Russian.

Cooking method: cooking.

Ingredients for 4-6 servings of cabbage soup

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

Cooking / step-by-step recipe for lean cabbage soup:

1. Dice potatoes, chop cabbage and carrots.
2. 
   Fry the potatoes and cabbage quickly in a little sunflower oil.
3. 
   Place the sautéed vegetables in the bottom of a saucepan.
4. Cover with vegetable broth or clean cold water. Cook vegetables in 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, add 1-2 tablespoons of vegetable oil, at the end of frying, add salt and pepper a little.
7. 
   Add frying in a saucepan to the broth with vegetables, toss in a couple of black peppercorns and a couple of bay leaves.
8. 
   Put on the stove and cook / simmer the cabbage soup over low heat for another 10-20 minutes. Important: the potatoes should not be boiled over!
9. 
   A minute before removing from the stove, add salt, ground pepper and a clove of garlic cut along the side to the cabbage soup. Lean cabbage soup with fresh cabbage is ready!
10. In an amicable way cabbage soup 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 you can use thick sour cream or cream as a sauce. Enjoy your meal!
    
11. • For lovers of sour cabbage soup: when cooking vegetables in broth, you can add sauerkraut or pieces 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 use a mixture of butter and vegetable oil when frying vegetables.

Soups play an important role in the nutrition of every person, it is not for nothing that there is a proverb - "once a day, soup should be in the stomach." In dietary nutrition, they also occupy an important place - there are diets based only on soups.

Even by limiting yourself in food, you can cook your favorite soup, the main thing is to adapt the recipe to your nutritional system. For example, instead of rich, you can cook lean cabbage soup from fresh cabbage, in vegetable broth. And it is possible to cook in a dietary version and use 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 oils from ingredients, you significantly reduce calories without noticeably losing flavor.

The main secret of getting tasty lean cabbage soup is to use 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 celery stalk, if available, in boiling water. 30 minutes is enough for the vegetables to transfer their taste to the broth. Strain the quick-cooked vegetable broth through a sieve to separate the boiled vegetables, which should be discarded.

Lean cabbage soup recipe with fresh cabbage

Ingredients:

• 20-250 grams of white cabbage
• 3-4 medium potatoes
• Half a small carrot
• 1 head of onion
• 1 tbsp. 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)

Definitely try it, like cabbage soup, belongs to lean dishes and has a relatively low calorie content.

1. Ready to bring in a saucepan to a boil. If it is not there, then prepare an express version as described above.
2. Chop white cabbage into thin shavings, pour it into boiling vegetable broth. Bring to a boil and simmer over low heat for 5-7 minutes until 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 no more than 20-25 minutes, and young, green and even less - about 15.
3. Cut the peeled potatoes into 1 * 1 cm cubes and add to the saucepan. Stir the soup, add salt and continue to cook for 10 minutes.
4. Quickly fry the grated carrots and finely chopped onions in a lightly oiled frying pan. Add tomato paste, a couple of tablespoons of broth from a saucepan and simmer for 2-3 minutes. Then add salt, a pinch of sugar and ground black pepper, add a little broth if necessary. Simmer the vegetables for a few more minutes and place them in a pot with potatoes and cabbage.
5. Do you know what is the difference between cabbage soup and borscht? In beets. Borsch is always cooked with beets and cabbage, but beetroot is not used in cabbage soup. Using this recipe, you can also cook lean borscht. To do this, add grated boiled beets to the pan along with 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 garlic clove to the saucepan. Place the lid on the pot and turn off the heat immediately. As you can see, cooking lean cabbage soup with fresh cabbage does not take so much time.

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

Let the soup stand for at least 15 minutes before serving, then stir it gently to distribute the flavor of the spices evenly throughout the soup.

Step 1: prepare the ingredients.

To begin with, put a kettle with a liter and a deep saucepan with 2.5-3 liters of purified water on a medium heat, let them heat up. At this time, using a sharp kitchen knife, peel potatoes, onions, carrots and garlic. We get rid of cabbage from the upper, always damaged leaves, lettuce 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 in turn on a cutting board and continue preparation. Cut the potatoes into cubes ranging in size from 1.5 to 2 centimeters, put them in a bowl with cold running water and leave in it until use so that they do not darken.

Shred cabbage into strips 5-6 millimeters thick.

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

Crumble sweet peppers in the same way as the previous product, or in strips.

Finely chop the garlic and fresh dill or parsley.

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

Step 2: prepare lean cabbage soup - stage one.

While we were slicing, the water in the pan began to boil, we throw the chopped potatoes with cabbage into it. As soon as the liquid starts bubbling again, season the vegetables with a laurel leaf and cook for 20 minutesstirring occasionally with a slotted spoon.

Step 3: prepare a vegetable dressing for lean cabbage soup.

At this time, turn on the neighboring burner over medium heat and put a frying pan with two tablespoons of refined vegetable oil on it. 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 bell peppers to these vegetables and cook everything together again 5 minutes... After that, we send into the pan either slices of tomatoes or mashed potatoes from them and simmer the dressing over moderate heat 10 minutes, periodically loosening so as not to burn.

Step 4: preparing lean cabbage soup - stage two.

So we come to the almost final stage of making the soup, put the vegetable dressing in a pan with boiled potatoes and cabbage. Season the dish with garlic, half chopped herbs, salt, black pepper, laurel leaf and mix everything gently. Bring the liquid to a boil again and reduce the heat to a level between lowest and medium. 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 about 10 minutes, after which you can start tasting!

Step 5: serve lean cabbage soup.

Lean cabbage soup after cooking is insisted for a short time under a covered lid, then, using a ladle, pour the soup in portions into deep plates, crush each one with two or three pinches of fresh herbs, season with lean mayonnaise and put on the table along with bread, crackers or toast. A vegetable salad, marinades and pickles can refresh such a simple lunch. 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 into boiling water along with potatoes and cabbage;

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

If desired, together with onions and carrots, you can fry fresh finely chopped edible mushrooms of any kind, they will give the soup a more piquant 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.