How to make cabbage soup. Options for soups made from fresh cabbage. Cabbage with meat - a hearty lunch

Cabbage soup appears on our table very often. We are accustomed to sweetish borscht made from fresh cabbage and sour cabbage soup made from sauerkraut. However, in fact, the variety of soups using cabbage is much wider.

Cabbage is one of the most dietary foods in the world. It “brush” through the body, taking with it everything that is not needed and leaving only a few calories behind. Therefore, its use in dietary soups is absolutely commonplace. And any cabbage is used - broccoli, cauliflower, red cabbage and even Beijing cabbage.

Such dishes are quite capable of saturating the body with a bunch of calories and microelements. It is enough to boil the broth from the juicy seeds, simmer the rich roast, add a good portion of cabbage - and a hearty, tasty cabbage soup is ready. And not only potatoes and carrots can be used in their composition - green peas, lentils and beans are no less rare.

If the taste of cabbage in soup bothers you, make it into a creamy soup. And be sure to add a little cream or milk - you won’t even realize that this vegetable is in the composition.

How to cook cabbage soup - 15 varieties

The most famous cabbage soup in our country is cabbage soup. It is their recipe, with fresh cabbage, that is discussed in this paragraph.

Ingredients:

Meat (pork ribs) - 500 g
Fresh white cabbage - 400 g
Onion - 1 pc.
Carrots - 1 pc.
Potatoes - 4 pcs.
Tomato - 1 pc.
Garlic, herbs - to taste

Preparation:

The recipe is for 4 liters of soup. Let the ribs cook. Meanwhile, wash, peel and cut the vegetables: potatoes into cubes, chop onions and carrots. Simmer them in a frying pan, then add chopped tomato to them. Also finely chop the cabbage and greens.

Remove the cooked meat from the pan, remove from the bones and cut into pieces. Place cabbage in the broth; when it boils, add potatoes. Salt again.

Place the roast into the boiling soup and cook until the potatoes are soft. You can add a little vinegar to add sourness to the cabbage soup. Squeeze a few cloves of garlic, add chopped herbs.

The broth from meat on the bone must be cooked until the meat begins to come off on its own. Then it will be soft, and the broth will be rich and aromatic.

Kohlrabi in soup is an unexpected proposition for many. But together with celery you will get an unforgettable, and, most importantly, healthy lunch.

Ingredients:

Minced chicken - 500 g
Kohlrabi - 200 g
Potatoes - 4 pcs.
Carrots - 0.5 pcs.
Greens - to taste
Celery root - 50 g
Curry and other spices - to taste

Preparation:

Chop or grate celery root, kohlrabi and carrots into small strips. Chop the onion. Cut the potatoes into cubes.

Add spices to the minced meat, knead and form into balls.

In heated oil, fry onions, carrots, then celery. Simmer until soft, season. Place potatoes and meatballs into boiling water. Cook for a quarter of an hour, add the roast, kohlrabi and cook some more.

When serving, sprinkle with herbs.

Light, low-calorie cauliflower soup.

Ingredients:

Chicken meat - 500 g
Cauliflower - 1 kg
Potatoes - 3 pcs.
Carrots - 1 pc.
Boiled chicken eggs - 3 pcs.
Spices, herbs - to taste

Preparation:

Boil the meat. Saute the grated carrots. Cut the potatoes into cubes, and cut the colored cabbage into inflorescences. At the same time, throw them into the broth, and after a few minutes add the carrots.

Sprinkle with herbs in a plate, add sour cream and eggs.

Actually a classic borscht recipe. Delicious, sweetish and very appetizing.

Ingredients:

Bones for broth - 400 g
White cabbage - 400 g
Beetroot - 2 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Herbs, spices - to taste

Preparation:

Let the broth simmer. Don't forget to remove the foam and add spices. Remove the meat from the finished broth and add whole peeled potatoes.

Grate the onion, carrot and beetroot. Sauté the first two, lightly add salt, then add the grated beets. Stir occasionally, chop the cabbage finely and add it there.

Mix thoroughly, the cabbage should color, simmer for a minute and pour in one or two ladles of broth. Leave covered for a few minutes until the beets and cabbage soften. Remove the finished potatoes from the broth, crush them and place them back into the pan, then carefully transfer the contents of the pan. After two minutes, turn off and leave covered.

To prevent the color of beetroot soup from disappearing, do not subject the beets to prolonged boiling. If desired, you can add a teaspoon of vinegar while frying the beets - it will preserve the color.

An easy recipe with an interesting addition of green peas. Delicious and unusual.

Ingredients:

Any meat - 300 g
White cabbage - 400 g
Potatoes - 3 pcs.
Carrots - 1 pc.
Frozen green peas - 200 g
Spices, herbs - to taste

Preparation:

Boil meat broth. Throw diced potatoes and half-rings of carrots into the prepared broth. After ten minutes, add the peas, after a few minutes the greens, cook some more and let stand.

Serve with sour cream.

Rich cabbage soup is a classic of winter cuisine. The sourness of cabbage and rich broth are all you need on a cold day.

Ingredients:

Meat for broth - 500 g
Sauerkraut - 200 g
Tomato paste - 2 tbsp. l.
Potatoes - 3 pcs.
Onion - 1 pc.
Herbs, spices - to taste

Preparation:

Boil the broth. Cut the potatoes into thin slices and place them in boiling liquid to cook.

Fry chopped onion in a frying pan, add sauerkraut. Add sauerkraut juice as desired.

After a couple of minutes, add the tomato paste into the pan and mix well. Pour in a little broth and simmer, covered, for several minutes. Then put all the contents into the pan, sprinkle with herbs and spices if necessary, and turn off.

A quick version of the soup using minced meat versus regular meat. It is not formed by meatballs, so it has nothing in common with the soup of the same name.

Ingredients:

Minced meat - 500 g
White cabbage - 300 g
Onion - 1 pc.
Garlic - 2 cloves
Sour cream, spices - to taste

Preparation:

Prepare vegetables in advance: chop the onion finely, chop the garlic. Fry them in a cauldron or pan, then add minced meat and season. When the meat turns gray, pour in hot water and add potato cubes to the boiling soup. By the time the potatoes are half-ready, chop the cabbage and place in the broth.

Dilute the sour cream with broth and pour into the soup. Cook for a couple of minutes, turn off and serve.

It's actually onion soup with cabbage. The abundance of onions in the soup is a French spirit, and, like all the cuisine there, the dish is incredibly tasty.

Ingredients:

Bulbs - 10 pcs.
White cabbage - 500 g
Carrots - 1 pc.
Wheat flour - 3 tbsp. l.
Lemon juice - to taste
Spices (bay, pepper, salt) - to taste

Preparation:

Peel the onion and cut into cubes. On the contrary, chop the cabbage into strips. Grate the carrots.

Fry the onion in a large amount of oil in a cauldron with constant stirring. Fry, then pour in a liter of liquid. Wait until it boils and add cabbage, carrots and spices. Simmer over low heat for about 15 minutes.

Pour oil into a frying pan and fry the flour in it until golden. Add it to the soup, stir, cook a little more and turn off.

When serving, sprinkle the soup with lemon juice.

Chinese cabbage is not a common ingredient in soups. That makes the recipe even more interesting.

Ingredients:

Chicken wings - 3 pcs.
Beijing cabbage - 1 head
Potatoes - 3 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Red beans - 200 g
Spices - to taste

Preparation:

Send the chicken wings to boil in cold water, pre-cut if possible.

Soak the beans in cold water in advance, then throw them into the pan along with the chicken.

Chop the potatoes into cubes (1x1). Chop the onion and carrots into small pieces. Finely chop the cabbage into arbitrary pieces.

Fry onions and carrots in a frying pan. Add potatoes and cabbage to the broth. Add the roast to the soup. Let cook for a couple of minutes and turn off.

Light soup with meatballs and spicy celery. Quick to prepare and very interesting.

Ingredients:

White cabbage - 500 g
Celery stalks - 2 pcs.
Minced chicken - 300 g
Hard cheese - 100 g
Spices, herbs - to taste

Preparation:

Chop the cabbage thinly. Chop the celery into pieces. Place them in a saucepan without oil and simmer for several minutes, stirring. When the vegetables release their juice, make minced meatballs and carefully place them on the vegetables. If there is not enough juice, add boiled water.

Hard cheese must be grated, half can be made into cubes. When the minced meat is ready, pour it into the pan and turn it off immediately. Mix very well and leave covered. Sprinkle with fresh herbs.

A soup with a non-standard set of ingredients - bacon instead of meat, green peas instead of cereal, Chinese cabbage instead of regular cabbage. However, the obtained result fully justifies such metamorphoses.

Ingredients:

Peking cabbage - 1 pc.
Fresh green peas - 100 g
Garlic - 3 cloves
Olive oil - 2 tbsp. l.
Bacon - 500 g
Potatoes - 2 pcs.
Onion - 1 pc.

Preparation:

Cut the bacon into large cubes. Wash the potatoes and cut into cubes. Chop the onion and garlic.

Heat olive oil in a saucepan and fry bacon in it. Add garlic and onion. Fry until transparent. Next add the potatoes and simmer with the lid on. Shred forks. Pour broth (meat, vegetable or just water) into the pan and season. Once it boils, add peas and cabbage. After a couple of minutes, the soup is ready and ready to serve.

Peking cabbage can be replaced with Savoy cabbage or even regular white cabbage. Only in this case you need to cut them very thinly, since their structure is much denser.

Amazing recipe with so many ingredients and flavors. This will definitely suit the yard and any table.

Ingredients:

White cabbage - 200 g
Broccoli - 200 g
Lentils - 2 tbsp. l.
Potatoes - 3 pcs.
Fresh champignons - 200 g
Carrots - 1 pc.
Onion - 1 pc.
Soy sauce - 1 tbsp. l.
Garlic, spices - to taste

Preparation:

Cut the cabbage and potatoes into large squares and boil in salted water. Place broccoli (florets) when half cooked, then add lentils. Cook everything over low heat until done.

Pour the resulting vegetable broth into a container (this will come in handy), and pass the rest through a blender until pureed. You can add a clove of garlic and herbs. Pour back the broth, mix well and season.

Chop the onion into half rings, carrots into thin slices, and mushrooms into slices. Fry everything in a frying pan. Add soy sauce and simmer until done.

Place the mushroom mixture on a plate, pour over the resulting cream soup and serve.

A dish with cauliflower and lentils is an unusual dish in our diet. However, in terms of usefulness it breaks all records.

Ingredients:

Red lentils - 50 g
Cauliflower - 400 g
Tomato - 1 pc.
Carrots - 1 pc.
Sweet pepper - 1 pc.

Preparation:

Cut the tomato and pepper into equal pieces. Cut the cabbage into florets.

Heat oil in a saucepan and fry grated carrots. Add pepper to it. Pour in the washed lentils and add hot water. After fifteen minutes, add the tomato, spices and cabbage. Simmer over low heat for several minutes. Turn off and sprinkle with herbs when serving.

An incredibly hearty and healthy soup, the envy of many housewives.

Ingredients:

Beef meat - 600 g
Turnip - 1 pc.
White cabbage - 300 g
Onion - 1 pc.
Carrots - 1 pc.
Butter - 20 g
Spices - to taste

Preparation:

Boil the beef (preferably on the bone) for 2 hours.

Cut all vegetables except cabbage into cubes. Shred the cabbage.

Fry the onion at the bottom of an empty pan, add carrots and turnips, add a teaspoon of sugar. Add cabbage, simmer for half an hour.

Meanwhile, chop the meat and place it in a saucepan with the cabbage. Pour in the broth and check for spices. Cook for a couple of minutes. Turn off and serve.

Red cabbage is distinguished by many microelements, and the recipe itself has many intricate nuances. Despite its apparent simplicity, you can surprise both yourself and your guests.

Ingredients:

Red cabbage - 1 pc.
Smoked duck - 100 g
Salad onion - 1 pc.
Olive oil - 1 tbsp. l.
Dry red wine - 1 glass
Boiled eggs - 2 pcs.
Spices (cinnamon, anise) - to taste

Preparation:

Heat oil in a saucepan, add chopped onion and a spoonful of sugar. Fry everything.

Cut the cabbage into strips and also fry. Then pour in the wine and wait for it to evaporate. Add spices as desired. Pour in a liter of vegetable broth and cook briefly.

Grind the finished mass in a blender, garnish with a boiled egg and slices of smoked duck in a plate.

Cabbage soup is often the mainstay of the cabbage diet. Usually the dish is part of low-calorie diets. Its miraculous effect lies in the basis of its ingredients - cabbage, which satisfies hunger for a long time and has a low calorie content.
Recipe contents:

There are many recipes for making cabbage soups. They are especially good in the spring, as they have a special taste and are cooked with different types of cabbage. The more varieties of cabbage there are, the more wonderful the finished soup will be with a richer and richer taste. Today I only have two types of cabbage, but you can expand this circle if you wish. You can cook the soup in any broth: meat, fish, poultry or seafood. But the first course will also be good without meat, with plain water, i.e. vegetable broth. Then the food will be vegetarian.

With the help of this soup, you can lose several kilograms and get your figure in great shape before the start of summer. However, keep in mind that you cannot always be on such a diet. If you like the diet based on cabbage soup, then use it after two weeks for the third: then it will be effective and safe. But during the diet, cabbage soup can be eaten throughout the day at any time and in any quantity. It has a fat-burning effect and allows you to get rid of extra pounds in a fairly short time. In just a week you can lose up to 6-8 kg. And you can determine the frequency of meals and the number of servings yourself.

Calorie content per 100 g - 56 kcal.
Number of servings - 4
Cooking time - 40 minutes

Ingredients:

White cabbage - 300 g
Cauliflower - 300 g
Chicken wings - 4 pcs.
Potatoes - 1 pc.
Carrots - 1 pc.
Greens - a bunch
Salt - 1 tsp. without top
Ground black pepper - a pinch
Bay leaf - 3 pcs.
Allspice peas - 3 pcs.

Step-by-step recipe for making cabbage soup:

1. Wash the chicken wings under running water. If there are unplucked feathers, tear them off. You can use the wings whole or chop them into phalanges. Place them in a cooking pot, add bay leaves and peppercorns.

2. Fill them with drinking water, boil and remove the resulting foam. Turn the heat to low and cook for about half an hour. If foam appears, skim it off.

3. By this time, peel and wash the carrots and potatoes under running water. Cut the vegetables into cubes and place them in the cooking pot. Increase the heat and bring to a boil again, then reduce the flame to low and simmer the soup, covered.

4. After 10 minutes, add finely chopped white cabbage to the pan.

5. Next add cauliflower. If there are any other varieties of cabbage, then add them too. I used frozen cauliflower, but you can also use fresh.

6. Season the soup with salt and ground pepper. Also add finely chopped herbs: dill, parsley, cilantro. Greens can be used fresh, frozen or dried.

This original soup recipe is suitable for those who are watching their figure, as well as vegetarians or during fasting. How is it original? First of all, the simplicity of preparation and a minimum of ingredients combined with the taste that you get at the end. At the same time, the soup is very satisfying, although extremely low in calories. Healthy for both big and small eaters.

Simple cabbage soup recipe

To prepare soup for a 3-liter saucepan, take:

potatoes -2-3 pcs.,
onions – 1-2 pcs.,
carrots – 1 pc.,
white cabbage – 400g.,
tomato paste - 2 tablespoons. l.,
bay leaf – 2 pcs.,
clove seeds 2 pcs.;
greens, salt to taste.

How to make cabbage soup

Pre-washed potatoes must be peeled and cut into large cubes. Place in boiling water and add chopped onion. Add salt when it boils.

Wash the carrots, peel and cut into thin slices.

Finely chop the cabbage on a special grater. But you can do it manually, there’s not that much of it.

When the potatoes are cooked until half cooked, add cabbage and carrots.

Dilute tomato paste in half a glass of boiled water and pour into the soup. The pasta can easily be replaced with a glass of tomato juice from the box.

4-5 minutes before the cabbage soup is ready, add cloves and bay leaves. Remove from heat and let sit for 15-20 minutes.

Before serving, add a spoonful of sour cream to each plate of cabbage and sprinkle generously with your favorite herbs.

Housewives have been preparing cabbage soup for a long time, as they are original Russian and Ukrainian dishes. Our body digests cabbage remarkably well, taking the most valuable microelements from it. Everyone knows that cabbage is rich in potassium, vitamin C, phosphorus, iron, fluorine and other elements. So beneficial for the stomach and intestines, it is a digestive regulator. Cabbage soup perfectly cleanses the body of decay products, toxins and waste.

Recently, creamy soups with cauliflower and broccoli have become popular. True natives of the Mediterranean, the sisters of our white compatriot were used in preparing dishes from the cuisines of northern countries, where it is very cold. In moments of bad weather, cream soup warmed and nourished the body. In the 18th century, this was the original purpose of cabbage, a pureed dish.

Cook's tip: cabbage soups are good for children, but not all picky little ones like them. For mothers, an excellent solution would be to prepare puree soup for their babies with the addition of cream or milk.

How to cook cabbage soup - 15 varieties

This incredibly rich dish is satisfying and appetizing. Thanks to its rich vegetable composition, the soup is also very healthy.

Ingredients:

Four liters of meat broth.
100 g bacon.
480 g potatoes.
190 g cabbage.
380 g zucchini.
250 g sweet pepper.
Celery root.
300 g carrots.
5 stalks of celery.
Two onions.
Two cloves of garlic.
Parsley, vegetable oil, salt.

Preparation:

Finely chop cabbage, zucchini, peppers, carrots, stems, celery root, onions, and leeks. We saute the products in lean fat. Heat the broth to a boil and add the fry. Next add the diced potatoes. Season the soup with salt and pepper and cook over low heat for half an hour. At the end of cooking, add bacon strips, chopped parsley and squeeze out the garlic. Bring to readiness for another five minutes.

Light, slightly fried soup, low in calories. This dish is good for fasting or dieting.

Ingredients:

350 g potatoes.
100 g carrots.
100 g of onion.
350 g cabbage.
Olive oil for frying.
80 g millet.
Salt, peppercorns.
Dried parsley.
Bay leaf.

Preparation:

Cut the potatoes into cubes and place them in the boiling broth. Next add the washed millet. Salt the broth and add bay leaf. Chop the cabbage and add to six-month-old potatoes and cereals. Chop carrots and onions and fry in olive oil. Transfer the finished roast into a saucepan. Boil the soup until fully cooked.

Broccoli, as one of the varieties of cabbage, is a storehouse of useful microelements. Housewives love to prepare soup with her participation, as the dishes always turn out tasty and light.

Ingredients:

3 liters of water.
0.5 kg chicken.
0.5 kg of broccoli.
150 g rice.
90 g carrots.
Leek.
Bay leaf, herbs, salt.

Preparation:

Chop the chicken into pieces and place in a pan with water. Bring to a boil and cook for an hour with bay leaf. After a while, chop the carrots and add to the meat. We also add one stalk of leek here. Cook for another 15 minutes.

Remove the onion and bay leaves from the pan, add rice and broccoli. Cook until the rice is ready. Season the finished dish with herbs and seasonings.

This dish should not be confused with fish soup, as it is prepared using a large number of ingredients. The soup can be called fish soup. It turns out to be useful and bright.

Ingredients:

300 ml water.
500 g salmon fillet.
300 g potatoes.
300 g cauliflower.
80 g onions.
100 g spinach.
250 ml milk.
100 ml cream.
40 g butter.
40 g flour.
10 g Tabasco sauce.
10 g paprika, salt, pepper.

Preparation:

Chop the onion and sauté in butter until golden brown. Then add the flour, mix and fry for another couple of minutes. Transfer the vegetable to a saucepan, pour in boiling water and add chopped potatoes and cabbage umbrellas. Season the soup with salt and pepper and cook until the potatoes soften.

At the end of cooking, add 2 teaspoons of paprika, Tabasco, milk, heavy cream. Bring the dish to a boil, reduce the heat level and add the fish cut into pieces. Cook the soup for another 10 minutes and add chopped spinach. Stir the dish and remove from heat.

Not many people like to cook soup with sauerkraut because of the characteristic sourness of cabbage. If the dish is prepared correctly, it will turn out truly tasty and aromatic.

Ingredients:

Pork ribs.
300 g potatoes.
20 ml vegetable oil.
60 g onions.
40 g carrots.
50 g butter.
20 g tomato paste.
250 g sauerkraut.
60 g millet.
Salt, bay leaf.

Preparation:

Before preparing the soup, you need to boil the ribs or meat in three liters of water. Chop the onion and carrots and fry in butter with tomato paste. Place chopped potatoes into the broth, and after 10 minutes add sauerkraut and fry. After 5 minutes add millet. Season the soup with salt, bay leaf and simmer on the stove until done.

Aromatic cabbage soup will bring all family members together for dinner. Even young little ones will appreciate the dish.

Ingredients:

500 g of fresh mushrooms.
1 kg cabbage.
150 g onions.
6 sprigs of parsley.
100 ml vegetable oil.
40 g flour.
Bay leaf, salt, pepper.

Preparation:

Boil the mushrooms, remove, chop and sauté in a frying pan in vegetable oil. Shred the cabbage, place it in a saucepan, add a little liquid and simmer until done. Along with the cabbage, add bay leaf and salt. At the end of cooking, “dust” the cabbage with flour, mix and simmer for another 3 minutes.

Strain the broth in which the mushrooms were boiled and boil. We put mushrooms, cabbage, chopped herbs, seasonings, and salt into it. Bring the soup to a boil and remove from the stove.

Who would refuse a plate of aromatic borscht? Perhaps most of the citizens of our country love this dish for its satiety, incredible deliciousness and healthiness.

Ingredients:

Three liters of meat broth.
50 g dried mushrooms.
500 g potatoes.
180 g cabbage.
180 g beets.
120 g carrots.
Parsley root.
100 g beans.
120 g onions.
Two loaves of round bread.
Sour cream, herbs, butter.
60 ml vegetable oil.
80 g tomato paste.
10 ml vinegar.
10 g sugar.
Salt pepper.

Preparation:

Wash the mushrooms, boil them, cut them thinly. Boil the beans. Chop the beets, fry them in oil, add sugar, vinegar, and tomato. Add a little water and simmer until soft.

Chop the carrots, parsley root, and onion into strips and sauté in oil. Boil the broth, add cabbage and potato cubes. Cook for 15 minutes. Then we add legumes, mushrooms, stewed beets, and sautéed carrots. Season the borscht with salt and pepper and cook for about 10 minutes.

Remove the top of each loaf of bread with a knife and scoop out the pulp. This way you will get two pots. Grease the bread with butter and brown in the oven for about five minutes. Pour the finished dish into pots, season with sour cream, herbs and serve immediately.

Smoked meat creates a special deliciousness in the dish. The soup turns out delicious and aromatic.

Ingredients:

Head of cabbage.
Two carrots.
One onion.
Three potatoes.
Smoked brisket.
Butter.
Leek.

Preparation:

Take 400 g of brisket and cut into pieces. In a thick-walled saucepan, melt a piece of butter and transfer the meat. Simmer for about 10 minutes. Cut the onion, leek, carrot into half rings and add to the brisket. Cook for another 10 minutes. Chop the potatoes into cubes, and shred the cabbage randomly.

Place the vegetables in the pan and add enough boiling water so that the liquid part covers the contents of the pan with an allowance of 5-7 cm. The soup should be thick. Boil the dish until cooked, season with salt, remove from heat and let sit.

The dish can be safely included in your diet. You can cook it every day. Soup cleanses the body and saturates it with healthy vitamins.

Ingredients:

Half a head of cabbage.
100 g carrots.
100 g of onion.
150 g potatoes.
200 g turkey.
Sunflower oil.
Salt pepper.

Preparation:

Cut the turkey into slices. Chop the onion and carrots. Simmer the meat and vegetables in vegetable oil until the onions are golden and the meat is crusty. Boil two liters of water, add salt and bay leaf. Place the roasted turkey into the broth. Chop the potatoes into cubes and add them to the soup along with the rest of the ingredients. Simmer the dish for half an hour and remove from heat.

A rich, nutritious soup suitable for every day menu. Good served with sour cream or mayonnaise.

Ingredients:

0.5 heads of cabbage.
500 g beef.
120 g onions.
120 g carrots.
100 g bell pepper.
150 g of tomato.
150 g potatoes.
100 ml vegetable oil.
Salt, pepper, herbs.

Preparation:

Peel the beef from veins, cut into 22 cm cubes and place in a thick-walled pan with heated vegetable oil. Fry the meat thoroughly, add chopped onions and carrots. Simmer the products, stirring, for 15 minutes. At the end add chopped pepper and tomato. Mix everything and fry for another 7 minutes.

Pour 2.5 liters of boiling water into a saucepan with meat and vegetables, add salt and put a bay leaf. Let the ingredients boil for 15 minutes and add the diced potatoes. Keep the cabbage soup on the stove until the potatoes soften.

Finely chop the cabbage and place it in the pan. Vegetable cooking time is 5-10 minutes, depending on the thickness of the slices. When all the ingredients in the soup are cooked, turn off the stove and let the dish brew for a couple of hours.

The soup is very easy to prepare. Preparation will not take much time, and the result in the form of a delicious dish will definitely surprise you!

Ingredients:

300 g cabbage.
A pack of milk.
200 g carrots.
200 g zucchini.
20 g butter.
Salt pepper.

Preparation:

Boil two liters of water in a saucepan and add the cabbage cut into strips. Boil until half cooked. Finely chop the carrots and cut the zucchini into cubes. Send vegetables to cabbage. When all the products are boiled, pour milk into the pan and add salt.

Cook's tip: after the milk, add butter to the soup. It is important not to wait for the milk foam to appear. This approach will prevent the milk from curdling.

Surely many people think that meatball soup is prepared only with noodles or potatoes. In fact, this is not the case, because cabbage is a universal product and allows you to combine a wide variety of ingredients.

Ingredients:

400 g cabbage.
80 g onions.
80 g carrots.
300 g minced meat.
Salt pepper.

Preparation:

In a heated frying pan, fry finely chopped onions and carrots. When the vegetables become soft, add shredded cabbage to them. Simmer food for 7-10 minutes.

Boil two liters of water in a saucepan, add salt, add a bay leaf and add the roast.

Form the minced meat into meatballs and place in the soup. Cook the dish until all the ingredients are cooked.

Ingredients:

500 g fish.
300 g seaweed.
300 g potatoes.
100 g carrots.
70 g onions.
150 g pickled cucumbers.
60 g butter.
Herbs, salt, spices.

Preparation:

Remove the fish from the bones, put it in a saucepan and add two liters of water. Cook until done. Cut the boiled fish into pieces. Chop the potatoes into cubes, add to the broth and cook until softened. Chop the carrots and onions and sauté in oil. Place grated cucumbers and chopped seaweed into the frying pan. Cook for no more than 10 minutes. Place the finished roast into a saucepan and simmer for 15 minutes. Season the soup with salt and pepper. The pickle should be served with pieces of boiled fish and herbs.

Ingredients:

600 g tomatoes.
100 g of onion.
300 g broccoli.
Celery greens.
Half a glass of milk.
40 g flour.
80 ml vegetable oil.

Preparation:

Boil broccoli umbrellas in 1.5 liters of water until tender. Remove the finished cabbage and leave the broth.

Chop the tomatoes and place in a frying pan. Add chopped onion and celery greens. Stew the products for 15 minutes. Puree the finished roast together with broccoli in a blender. Transfer the pureed mass into the broth. Add salt and simmer for five minutes. Then pour in hot milk, add herbs and bring the soup to a boil.

This soup is the perfect balance of simplicity and deliciousness. The recipe proves: to prepare a tasty, healthy dish, you don’t need to spend money on expensive products. It is enough to take what is in the refrigerator and kitchen bins. Let's get acquainted with another budget recipe for cabbage soup with cereals.

Ingredients:

400 g cabbage.
Onion head.
Half a glass of rice.
Dried cherry plum.
A third of a teaspoon of turmeric.
Salt, pepper, saffron.
Spoon of butter.

Preparation:

We tear the cabbage into pieces with our hands and place it in a saucepan with a liter of boiling water. Immediately add washed rice and salt. Cook until soft.

Melt butter in a frying pan and fry thinly sliced onions. After two minutes, add salt and season with saffron and turmeric. Cook for a couple more minutes.

Pre-soak the cherry plum in water, cut it into pieces and dip it into the prepared potatoes and cabbage. Next we add the fry. Season the soup with pepper and cook until ready for five minutes.

Most often, various first courses are prepared with it. Recipes for cabbage soups amaze with their diversity. They add potatoes, carrots, onions, celery, millet, beans, various meats and sausages, fish and seafood, buckwheat and herbs. You can add aromatic herbs and spices to them to make the taste brighter and richer. You can also prepare original puree soup, traditional borscht or cabbage soup.

The five most commonly used ingredients in recipes are:

Adults and children like these dishes. Cooking them is quite simple and even a beginner can cope with such work. Some of the options presented are great for a vegetarian menu. This treat is prepared on the stove or in a slow cooker. Microwaves are used less often. This takes very little time, on average about half an hour. During cooking, it is important to maintain the temperature specified in the recipe so that the vegetables become soft, but not too mushy.