How To Cook Cabbage Soup: Time-tested Recipes

Dean Rouseberg Author: Dean Rouseberg Time for reading: ~3 minutes Last Updated: August 08, 2022
How To Cook Cabbage Soup: Time-tested Recipes

In this article, learn more about How To Cook Cabbage Soup: Time-tested Recipes. Shchi is a filling soup, the main component of which is cabbage..

Shchi is a filling soup, the main component of which is cabbage. Such a hearty stew began to be prepared in the times of Russia, and since that time it has not lost its popularity. There are many varieties of cabbage soup: with fresh or sauerkraut, with or without meat. But the classics remain unchanged - we will cook just such cabbage soup!

 

Meat soup

This soup can be prepared with both fresh and sauerkraut. The peculiarity of this stew is the absence of mushrooms and turnips.

Broth preparation

The broth is the basis of the taste of the whole dish. The classic meat soup is based on beef broth, cooked on a piece of meat with a bone. In modern versions, you can find pork and even chicken broth.

About half a kilogram of meat should be poured with cold water and brought to a boil over medium heat. After the foam is collected from the broth, the fire is reduced, and the broth languishes.

 

Cabbage

Traditionally, sauerkraut is added to classic cabbage soup, as it is richer in taste. It is sauerkraut that makes cabbage soup sour, but make sure that it is not too vigorous. Cabbage must be added to the boiled broth, and then taste it for salt.

With fresh cabbage, everything is different: it must be added to cabbage soup at the end of cooking (before potatoes). Meat broth with cabbage should be simmered over low heat for about an hour. For half a kilogram of meat, add about 300 g of cabbage.

Frying

Dressing for cabbage soup cannot be called original, but it gives them an amazing taste. To prepare it, chopped onions (3 heads) and carrots (1 piece) must be fried in vegetable oil until soft. Then add finely chopped tomato and a tablespoon of tomato paste to them - they give the soup a rich color.

 

Collecting the soup

When the broth simmers on the fire for about 1.5 hours, remove the meat from it and cut into small pieces. Then add it back to the broth along with the roast and potatoes (2-3 pieces). You can make the soup thicker by adding a tablespoon of flour to the frying.

Spices

At the end of cooking, do not forget to taste the cabbage soup: salt, pepper and add a bay leaf. You can also add allspice peas, garlic, and herbs: dill or parsley.

After cooking the cabbage soup, be sure to let them brew for 30-40 minutes - so the taste of the soup will become more saturated. You can also wrap the pot with ready-made cabbage soup with a towel and let them cool down gradually.

Shchi in the oven

 

Traditionally, cabbage soup was cooked in an oven. Now, few people can boast of an oven, but the most similar soup can be cooked in the oven - just simulate heating the oven.  

When the cabbage soup is cooked on the stove, pour them into a refractory dish and send them to an oven preheated to 220 degrees. After boiling, lower the temperature to 160 degrees and cook the soup for a couple of hours. Every next hour, lower the temperature by about 13 degrees. When the temperature reaches 70 degrees, turn off the oven. The cabbage soup is ready.

Shchi without meat

If you are a vegetarian or fasting, cook "empty" cabbage soup. The meat in them must be replaced with a small amount of fish with bones and porcini mushrooms. In this case, you will get fish broth and roasted mushrooms.

“Empty” cabbage soup is served in the same way as traditional meat cabbage soup - with sour cream and herbs.

Shchi recipes (with step by step photos)

Shchi from fresh cabbage in bread >>>

Lenten cabbage soup with mushrooms >>>

Sauerkraut soup >>>

Vegetarian cabbage soup >>>

Sour cabbage soup >>>

About | Privacy | Marketing | Cookies | Contact us

All rights reserved © ThisNutrition 2018-2024

Medical Disclaimer: All content on this Web site, including medical opinion and any other health-related information, is for informational purposes only and should not be considered to be a specific diagnosis or treatment plan for any individual situation. Use of this site and the information contained herein does not create a doctor-patient relationship. Always seek the direct advice of your own doctor in connection with any questions or issues you may have regarding your own health or the health of others.

Affiliate Disclosure: Please note that each post may contain affiliate and/or referral links, in which I receive a very small commission for referring readers to these companies.