How long cabbage soup to cook?

Cook cabbage soup for 3 hours and then leave in a blanket for 1 hour.

How to cook cabbage soup

Products

White cabbage – 300 grams

Beef on the bone – 700 grams

Potato – 3 large potatoes

Onions – 1 head

Carrots – 1 piece

Tomatoes – 2 pieces

Parsley and green onions – half a bunch each

Bay leaf – 2 leaves

Vegetable oil – 2 tablespoons

Salt – 1 tablespoon

Recipe

1. Pour 4 liters of water into a 3-liter saucepan, put the pan on the fire.

2. Place the beef in a pot of cold water.

3. Salt the broth (at the beginning of cooking to make the broth rich), add the bay leaf.

4. Cook meat for cabbage soup for 1,5 hours on low heat under a lid, periodically skimming off the foam.

5. Wash and peel the potatoes, cut into cubes with a side of one and a half centimeters.

6. Remove the dirty leaves from the cabbage, cut off a 300-gram piece and chop it into thin strips.

7. As soon as the meat is cooked, remove it from the pan, cool it a little, divide it into pieces and return it to the broth.

8. Add cabbage to the pan.

9. 5 minutes after adding the cabbage, add the potatoes, cook for 15 minutes.

10. Peel carrots and onions. Finely chop the onion.

11. Grate carrots on a coarse grater.

12. Cut the tomatoes into cubes.

13. Heat a frying pan, pour in vegetable oil, put onions, fry, stirring occasionally, for 7 minutes over medium heat without a lid.

14. Add carrots to the onion, stir and fry for another 7 minutes over medium heat without a lid.

15. Add the tomatoes and simmer for another 5 minutes.

16. Add the frying to the broth and cook the cabbage soup for 7 minutes.

17. Chop the herbs, put in a bowl.

18. Your cabbage soup is cooked! In order for the cabbage soup to be more rich, it is recommended to tightly close the pot with the cabbage soup with a lid and wrap it in a blanket for 1 hour.

Serve cabbage soup with herbs and sour cream. Toasts and the freshest bread, which can be chopped and added to the soup, are also perfect for cabbage soup.

How to cook cabbage soup in the oven

1. Boil the beef broth, then disassemble the meat into pieces, add salt and pepper.

2. Add chopped cabbage to the broth, potatoes after 15 minutes.

3. While the vegetables are boiling, peel and chop the onion; fry it in oil for 7 minutes (you can fry it in an oven at 220 degrees).

4. Wash the tomatoes, peel and put on the onion – fry for another 5 minutes.

5. Add the vegetable frying to the broth.

6. Melt the oven well and cool to 140 degrees.

7. Pour the boiling cabbage soup into a cast iron, put it in the oven.

8. Leave the cabbage soup for 3-4 hours in the oven until the temperature drops to 80 degrees.

Your soup from the oven is ready!

How to cook cabbage soup in a slow cooker

Products for cooking cabbage soup in a multicooker are the same as for cabbage soup in a saucepan

1. Peel the onions and carrots, finely chop the onion, rub the carrots on a coarse grater.

2. Pour vegetable oil into a multicooker, put onions and carrots, fry on the “frying” or “baking” mode for 15 minutes.

3. Chop the meat, put it to the vegetables, simmer with the vegetables for 30 minutes.

4. Add thinly sliced ​​cabbage, peeled and diced potatoes, chopped tomatoes to a slow cooker.

5. Pour cold water to the maximum, season with salt and add pepper.

6. Set the multicooker to the “stewing” mode and cook the cabbage soup for 1,5 hours.

7. For the effect of the present, the so-called. “Daily allowance”, leave the multicooker switched on in the keeping warm mode for 12-14 hours.

Delicious facts

How can you replace tomatoes in fresh cabbage soup?

It is permissible to replace tomatoes in cabbage soup with tomato paste (1 tomato – 1 tablespoon of tomato paste).

What can be added to cabbage soup

If desired, you can use bell peppers and canned beans in fresh cabbage cabbage soup.

How to cook rich cabbage soup

To cook rich cabbage soup, it is recommended to use medium fat beef – sirloin or brisket. It is recommended to cut off the fat before boiling the meat and fry the onion on it. To do this, heat a frying pan over medium heat, put the chopped fat, melt it, move it to the edge of the frying pan and put the onion. Fry onions until golden brown. After removing the greaves, add the broth fry to the cabbage soup 7 minutes before cooking.

– Cabbage soup as the first dish was prepared for a long time; they have been known in Russia since the 11th century.

– If a head of fresh young cabbage is used for cooking cabbage, then it can be laid 10 minutes after adding potatoes to the cabbage soup: the leaves of young cabbage are soft, and they cook faster than the leaves of winter cabbage varieties.

– When cooking cabbage soup from tomatoes, it is advisable to remove the skin, since it does not boil soft. In order to remove the skin it was easy, from the side of the stalk you need to make a cross-shaped incision, lower the tomato into boiling water for 1 minute, remove it from the water, cool slightly and carefully remove the skin from the fruit.

– When preparing frying for cabbage soup, you can add 3 tablespoons of grated parsley root and celery root to them. They have a pleasant smell and also give the cabbage a sharp herbal flavor.

– Cabbage soup without adding meat (they are also called empty cabbage soup) can be cooked during the fasting period. Then you should not add any meat, you should serve the cabbage soup without sour cream, and to add richness to the cabbage soup, you should fry the onions, carrots, tomato paste or tomatoes in vegetable oil.

– Fresh cabbage soup can be stored in the refrigerator for 4 days in a container with a lid.

– Calorie content of cabbage soup from fresh cabbage – 42 kcal / 100 grams.

– The cost of products for making cabbage soup from fresh cabbage on average in Moscow for July 2019 – from 450 rubles / cabbage saucepan.