Cabbage soup recipe. We prepare delicious and healthy dishes

Many people know about the benefits of cabbage. In addition, this vegetable is available in our area almost all year round, and its cost is quite low. Today we’ll talk about what to cook from cabbage.

What are cabbages?

How many have heard the word "cabbage"? For sure. Does everyone know that dishes with such a name can be debated endlessly? After all, every housewife is sure that her recipe for cabbage soup is the only correct one, while others are confused about the terms. Soup, pie, cutlets, casserole - all these wonderful and completely diverse dishes are often given the same names...

Or maybe it's even better? And we will prepare cabbage pancakes - very different, unusual and very tasty!

Cabbage pies

Perhaps most often, culinary experts use this word for pies: small ones fried in oil, huge and fluffy baked pies, open and closed, very different, united by only one thing - the filling. Not every cabbage recipe involves the use of fresh cabbage; often the main ingredient is sauerkraut.

Russian pie

To prepare such a dish you will need a minimum of time and the most affordable products. Grind a small head of cabbage (about half a kilo), preferably using a food processor, so that the pieces are thinner. Add a couple of large eggs, 3-4 tablespoons of sour cream and mayonnaise, pepper and salt directly into the cabbage. We will need about a glass of flour for the pie, but we will add it in portions so that the dough turns out like thick sour cream. At the very end, add a pinch of baking powder or slaked soda - then our cabbage soup will be lush. Bake the pie in a preheated oven until golden brown.

Yaroslavl pancake pie

This simple and tasty dish will decorate even a holiday table. Yaroslavl kapustnik is a pie whose recipe involves the use of pancakes and yeast dough. Both can be prepared independently, or you can simply buy them in a store, significantly reducing the cooking time. We will need exactly half a kilo of dough, and 3 pancakes. For this quantity you will need a small forkful of fresh cabbage (500 g), 2-3 boiled eggs and a little butter. Divide the dough in half and roll it into layers according to the size of the mold (preferably round). Place a layer of finely chopped cabbage mixed with boiled eggs on the dough and cover with a pancake. Alternate cabbage and egg layers with pancakes, covering the last layer with dough. Pinch the edges and place in a preheated oven. You can prepare pancakes and yeast dough for cabbage soup yourself, according to your favorite recipe.

Cabbage soup

In a five-liter saucepan prepare a rich meat broth. Separately, boil the millet (a glass). Sauté finely chopped onion, carrots, celery in a frying pan - 1 small piece each. Add potatoes (3-4 pieces), millet, stewed vegetables to the broth, let it boil. Add cabbage - pickled, raw or a mixture of both, about 400 grams in total. Cook over low heat, and at the end of cooking add lard, spices, and herbs twisted with garlic.

Cabbage pancakes

Many people like to cook vegetable cutlets from batter. The recipe for cabbage pancakes is very popular among gourmets. What's surprising? Crispy, crispy crust and tender center - a combination loved by absolutely everyone!

When preparing such cabbage soups, you don’t have to adhere to strict proportions of products. The recipe is based on a dough made from finely grated cabbage, eggs, flour or semolina. If desired, you can add a little carrots, herbs, and onions to the pancakes. Approximate amount of ingredients:

• cabbage - 500 g;
• egg - 2 pcs.;
• flour - 5 tbsp. l.;
• slaked soda - a pinch.

Cabbage pancakes are fried in hot oil, like regular pancakes. They can be served both hot and chilled. This one can be varied. For example, pour tomato and sour cream over prepared pancakes and simmer - this will make them even more tender.

Appetizing, hearty cutlets can be prepared not only from meat, but also from minced vegetables. Cabbage cutlets are especially successful. You can choose the most delicious recipe from the options presented below.

The finished dish is crispy, tender and goes well with any meat gravy. For it you will need to use: 450 g of white cabbage, 4 tbsp. semolina and breadcrumbs, 1 onion, 2 tbsp. thick mayonnaise, salt, oil, hot spices.

1. The cabbage is grated on the largest grater, mixed with salt and selected seasonings.
2. The onion is finely chopped with a knife and poured into other products.
3. All that remains is to add mayonnaise and semolina to the mixture. The ingredients are actively mixed with a spoon, after which the minced meat is left for 25 minutes until the semolina swells.
4. From the resulting mass, small cutlets are formed, each of which is rolled in breadcrumbs on all sides.

If desired, the finished treat can also be stewed in tomato juice after frying.

Cauliflower recipe

You can also make delicious golden brown cutlets from colored vegetables. For this, 1 cabbage fork will be enough. You also need to take: 2 chicken eggs, 2 tbsp. flour, butter, pepper mixture, salt.

1. A fork of the vegetable is carefully disassembled into inflorescences, after which it is boiled until soft in salted water. It is very important not to overcook the product so that it does not turn into mush.
2. The finished vegetable is placed in a colander and transferred to a convenient bowl for mixing the minced meat.
3. By pounding the inflorescences turn into puree. You should not use a blender for this.
4. Salt and a mixture of peppers are added to the vegetable mass.
5. Eggs are mixed into the minced meat.
6. Wheat flour is added last.
7. The products are thoroughly mixed until smooth.
8. Thin cauliflower cutlets are formed from the mass and fried in hot fat on both sides.

Before serving the dish, place it on a paper towel.

Cutlets with mushrooms

Mushrooms will make the vegetable dish under discussion more satisfying. In addition to fresh champignons (150 g), you will need to use: 350 g of young cabbage, large onion, 3 tbsp. semolina, 2 eggs, 120 ml milk, a pinch of ground turmeric and red pepper, salt, oil.

1. The vegetable is first chopped into strips, then cut into small cubes. You need to do the same with onions and mushrooms. By the way, frozen champignons are also quite suitable for this recipe.
2. The cabbage is transferred to a thick-walled bowl, salted, poured with milk and stewed over the smallest fire under a closed lid.
3. Mushrooms and onions are fried until the latter is transparent.
4. Semolina is added to the almost finished cabbage, after which the mixture is left on the fire for another couple of minutes until the cereal swells.
5. The cooled stewed vegetable is thoroughly mixed with the frying.
6. All that remains is to add eggs and seasonings to the minced meat.
7. To ensure that the mass becomes thick enough, after mixing it is put in the cold for half an hour.
8. The cutlets are fried on both sides in fat or oil.

The dish is served with sour cream sauce with finely chopped herbs.

With added potatoes

This quick and easy treat makes a great side dish substitute. It is filling and tasty. In addition to potatoes (5 pieces), you will need to take: 800 g of fresh cabbage, 2 white onions, 1 egg, 3 garlic cloves, a handful of breadcrumbs, salt, butter.

1. The vegetable is cut into large pieces, after which it is boiled in salted boiling water, squeezed and crushed using a blender.
2. Chopped garlic cloves and onions are fried in vegetable oil.
3. Potatoes with fried vegetables are mashed, salted and peppered if desired.
4. An egg is added.
5. Cutlets formed from minced vegetables are fried until golden brown after rolling in breadcrumbs.

The treat is served with garlic sauce based on mayonnaise.

Cabbage cutlets with meat

Vegetable cutlets are loved not only by vegetarians. Especially if you add beef pulp (750 g) to cabbage (550 g). You also need to take: a couple of onions, an egg, 50 g of semolina, salt, pepper, butter.

1. The cabbage is finely chopped with a sharp knife and poured with boiling water. After cooling, the mass is thoroughly squeezed out.
2. Onions are passed through a meat grinder along with the meat.
3. Soaked cabbage, egg, salt, pepper, and semolina are added to the minced meat.
4. After 15-20 minutes, you can form cutlets and cook them in breadcrumbs.

Before serving, pour melted butter over the dish.

The most delicious recipe with semolina

Semolina is a very common component of vegetable cutlets, as it allows you to make the minced meat thicker and denser.

For this cereal recipe you will need 5 tbsp at once. And also: 650 g of fresh cabbage, 2 onions, a pair of garlic cloves, 2 eggs, 40 g of butter, a bunch of fresh herbs, salt, butter. How to cook cabbage cutlets with semolina is described below.

1. All cabbage turns into thin straws. You can use a sharp knife or a food processor for this.
2. The chopped vegetable is cooked in boiling water for 8 minutes until soft. The time may vary depending on the type of cabbage. The main thing is not to overcook the vegetable.
3. The onion is finely chopped and sautéed in butter. It should turn golden but not burn.
4. Boiled cabbage is washed with cold water, squeezed out, mixed with fried cabbage, chopped garlic, and chopped herbs.
5. All that remains is to add semolina, eggs, salt the minced meat and you can form miniature cutlets from it.

Semolina can also be replaced with oatmeal.

Diet cabbage cutlets

Cabbage cutlets are an excellent diet dish. It will help you get rid of extra pounds without suffering from hunger. This treat is prepared from: 450 g of vegetable, 5 tbsp. rolled oats, 1 egg, salt.

1. The cabbage is thoroughly washed, dried with a paper towel and grated on a grater with the smallest cells. If you choose a special shredder, you will not be able to make the dish tender.
2. An egg is driven into the vegetable mass, salt and rolled oats are added. The minced meat must be thoroughly kneaded so that it becomes thick and homogeneous.
3. The cutlets are baked in a well-heated oven on a greased baking sheet. You can cover it with foil.

The dish is served with low-fat salted sour cream.

With minced meat and cheese

Both adults and children like these cutlets. They are an excellent alternative to the usual meat dish and go well with any side dishes. For such cutlets you need to take: 350 g of cabbage, carrots, 150 g of minced meat from any meat, 120 g of hard cheese, 1 egg, 70 ml of full-fat kefir, 180 g of flour, salt, pepper, butter.

1. The cabbage is grated on a fine grater, and the cheese and carrots are grated on a medium grater.
2. Prepared vegetables and dairy products are mixed with minced meat.
3. Kefir is poured into a bowl of food, salt and pepper are added.
4. All that remains is to add flour and egg to the vegetable mass, and then mix it thoroughly.
5. The formed cutlets are rolled in flour and fried in oil.

Ready-made cabbage pancakes can also be stewed in sour cream for a couple of minutes.

Recipe from Yulia Vysotskaya

This famous recipe from Yulia Vysotskaya is very popular with modern housewives. It is simple and allows you to prepare a delicious dish. For this we use: 350 g fresh cabbage, 60 g semolina, 1 egg, 1.5 tbsp. vegetable broth, salt, spices, oil.

1. The cabbage is washed, dried with a paper towel and chopped in a blender.
2. An egg is beaten into the mixture and semolina is added. The products are thoroughly mixed and left for 12 minutes. During this time, the cereal should swell.
3. The vegetable oil in the frying pan heats up well, and cutlets formed from minced vegetables are laid out in it. The treat is fried until golden brown on both sides.
4. Next, broth is poured into the pan (meat can also be used), in which the dish is stewed for another 7-10 minutes.

Cabbage cutlets are served with any sauce based on sour cream or unsweetened yogurt.

We make good broth. I'm telling you the secret of good broth. Place the meat in a saucepan, add cold water and cook over medium heat. As soon as the water boils, drain it, rinse the pan, and rinse the meat with warm running water. Again, fill the meat with cold water and put it on low heat. As soon as foam appears on the surface of the broth, remove it with a slotted spoon and throw in a whole peeled onion and peppercorns. Cover the pan tightly with a lid and cook the meat for at least another hour.

Prepare all other ingredients. We cut the potatoes coarsely, you don’t have to cut them at all, we wash the millet, chop the carrots, onions, and chop the garlic. We wash the sauerkraut. I don’t rinse it, because I use cabbage fermented with apples; it’s not very sour. I also decided to add chopped bell pepper to the cabbage.

Place the washed millet into the prepared broth, followed by the potatoes. As soon as the broth boils, add salt and reduce the heat. Preparing frying for cabbage. Heat vegetable oil in a frying pan and fry the onion, add garlic.

Then add the chopped bell pepper.

We take out several boiled potatoes from the broth and mash them into a puree.

Add the roast and mashed potatoes to the broth and let it boil.

Bon appetit!

The other day I bought cabbage for borscht. I cooked it and it turned out really good! Despite the fact that it was only early spring, the leaves of the vegetable were very tough. But it wasn't bad for cooking.

But very little vegetable was used for the borscht, almost a whole forkful was left. This won't work for a salad. You can, of course, stew it, it’s also done with various vegetables. It looks like it turns out to be butter, but it was only recently boiled. I don't want monotony!

And yesterday I bought it. I needed to prepare a side dish for it. And I decided to remember one of the dishes that I don’t cook very often: cutlets. Even cabbage with hard leaves will be good in them. And it’s not just good, but it’s exactly what you should cook with. They will turn out to be of good consistency and will not look like a mess or porridge. In general, what you need!

They can be prepared as a side dish or simply as an independent dish. They are good for Lent. They are filling, nutritious, and very tasty. They can be baked in the oven, or you can fry them in a frying pan with a small amount of vegetable oil.

And another undoubted advantage is that you can prepare such a dish very quickly and easily. Absolutely anyone can handle this matter. So it’s decided, let’s prepare delicious vegetable cutlets.

We will need:

• cabbage - 500-600 gr.
• egg - 1 pc.
• flour - 5 tbsp. spoons
• semolina - 1 tbsp. spoon
• vegetable oil
• salt, pepper - to taste
• spices - paprika, rosemary, coriander - 0.5 teaspoon

Preparation:

1. Cut the vegetable into large pieces. Boil water and boil the vegetable in salted water for 5 minutes.

2. Place the pieces in a colander. If there is a second batch, do the same. Let cool.

3. Twist through a meat grinder. To do this, it is better to take a nozzle with large cells. In this case, the twisted vegetable will look like it has been chopped. If you use a nozzle with small cells, the minced cabbage will turn out in the form of a fine mush. It will be more difficult to form products from it.

4. Beat an egg into the resulting minced meat, add flour, semolina, salt and pepper to taste. Add half a teaspoon of spices for flavor.

5. Mix the minced meat thoroughly until smooth. Try to mix gently, without crushing the particles. It is better that it remains in small pieces. Besides, we don’t need any extra liquid in it.

6. Leave the minced meat to brew for half an hour. During this time, the flour and semolina will swell. It will be much easier to form and then fry the pieces.

7. Heat a frying pan, pour oil and warm it. Pour just a little oil, it doesn’t help at all, so that the finished products turn out to be very greasy. You can add more oil for the next batch.

8. Form into pieces and fry over medium heat. It is better that they “catch” immediately; for this, the fire must be at least medium. Our cabbage is boiled - almost ready. Therefore, it will be quite enough to fry the products for 5 minutes on each side.

9. Place the finished product on 2-3 layers of paper towels to drain excess oil. Before serving, pat the tops dry with a paper towel.

11. Serve as a separate dish, or as a side dish for meat, fish, chicken. Can be served with sour cream, mayonnaise and any sauce. You can eat it both hot and cold.

Here's another cooking option. My work colleague shared this recipe with me. And she not only shared the recipe, but conducted a tasting at work. She brought the finished dish and treated everyone. After which, everyone quickly prepared pieces of paper with pens and wrote down the recipe.

And the next day everyone shared the results. Who did it, what happened, and most importantly, how the household received such a performance. And it must be said that there was not a single negative review.

Recipe for grated cabbage cutlets

We will need:

• cabbage - 1 medium fork
• semolina - 0.5 cups
• egg - 2 pcs.
• salt, pepper - to taste
• breadcrumbs
• vegetable oil

Preparation:

1. Grate the vegetable on a medium grater. Salt, pepper, add two eggs and semolina.

2. Stir until smooth and knead slightly. Leave for 20-30 minutes for the semolina to swell.

3. Form the products, roll in breadcrumbs and fry over medium heat on both sides until golden brown. Then, leaving it in the pan and covering it with a lid, simmer over low heat for another 5-7 minutes.

4. If desired, place on paper towels to drain excess oil.

Thus, it is good to prepare this dish just when the cabbage is juicy and young. It does not need to be boiled or ground in a meat grinder first. For better formation of products, not one, but two eggs are added. And semolina completely replaces flour.

Breadcrumbs are used for frying. In principle, in the first case, you can also fry the workpieces using them.

Lazy cutlets with cabbage

This recipe turns out to be both cutlets and lazy pies.

We will need:

• cabbage - 500-600 gr.
• white loaf - 200 gr.
• milk - 0.5 cups
• onion - 1 pc.
• flour - 3 - 4 tbsp. spoons
• breadcrumbs
• vegetable oil -3 tbsp. spoons
• salt, pepper - to taste

Preparation:

1. Using the experience of the previous two recipes - grate the young vegetable, not the young one, first blanch for 5 minutes, and then grind in a meat grinder.

2. Cut the loaf either into pieces or cubes. Pour in warm milk. Give the loaf a chance to soak.

3. While the loaf is soaking, peel and cut the onion into small cubes. Then fry it until golden brown. Pour in water and simmer until the liquid has completely evaporated. During this time, the onion will become soft and completely transparent. Allow the onion to cool.

4. Squeeze the loaf and mash with a spoon until smooth. Mix cabbage, onion, loaf. Add salt and pepper to taste. Add the remaining milk. Add flour. The mass should be dense enough so that it is convenient to form the workpieces. To do this, do not add all the flour at once, but introduce it gradually. Watch the consistency.

5. Form into pieces, roll them in breadcrumbs and fry over medium heat on both sides until golden brown.

6. If desired, place on paper towels to drain excess oil.

The combination of shredded cabbage and loaf gives the feeling that you are eating pies. It’s good to serve these “pies” with chicken or meat broth. Or with sour cream, with any other sauce. Basically, the same as with hot sweet tea. Both versions turn out very tasty.

Here you go! Now you can choose the cooking option you like best and cook them to your liking. I hope that you and your loved ones will be satisfied.

Bon appetit!

Housewives in Ukrainian villages in the Poltava region knew exactly how to prepare the most delicious cabbage soup. This is a hearty dish - two in one, as they say now - both the first and the second. Although they classify it as a first course. And if you have never cooked cabbage on your own, try it together with Smart Tips, and you will definitely succeed!

In late autumn, work in the gardens and fields ended. The cellars were full of pickles and preserves, vegetables and fruits. Cabbage was fermented in barrels, and tubs of salted lard stood in a row on the shelves. A lot of work has been put in and energy has been wasted so that a rich harvest can feed the family in winter and spring. By the way, we have a great recipe for pickling apples on our website! Read the article “How to ferment apples - a simple, proven recipe.”

It was getting cold. It's time to prepare a hot dish of sauerkraut, lard and fresh meat. It was believed that cabbage soup or cabbage soup would return vigor, activity and satiety to the body. And there’s no need to talk about the taste, it’s excellent.

What the most delicious cabbage is made from - ingredients

Naturally, different countries and localities have their own recipes for cabbage, and the products in it may differ. The traditional dish came to us from Ukrainian cuisine and is simple, healthy, tasty and satisfying. The main distinguishing ingredient in it is sauerkraut with its special aroma and sourness. This dish is prepared in Russia, Poland and Slovakia and many countries around the world.

Broth - prepared on the basis of any meat, lard and cracklings, fish and mushrooms (this is for lean options).

Sauerkraut – used with or without brine, which is added to the broth. The cabbage can be washed to remove excess acid. They use fresh, but it does not give the desired taste, richness and brightness to the dish. Then citric acid or apple cider vinegar comes to the rescue. How to make sauerkraut - we have a recipe.

Potatoes are used as a filler, and in addition to it: millet or pearl barley, buckwheat or rice. There is also a place for mushrooms in the dish.

Spices and herbs should not drown out the main taste of sauerkraut. Ideally, they are added very little or not at all.

Secrets of experienced cooks

Smart tips collected secrets on how to cook the most delicious cabbage from the most famous cooks and cooks. And although each recipe is quite simple, there are still some subtleties. You need to know not only about the main stages, but also some subtleties.

• First, cook the broth until tender. It can be made from pork, chicken, or even fish. But the most delicious cabbage soup is made with pork and beef broth - take note! When cooking, do not forget to add onions, garlic, carrots and white roots to it for a rich aroma.
• Meat and bones are removed from the finished broth. The meat is chopped and added back to the dish at the end of cooking.
• Potatoes and millet cereals are placed in the boiling broth (in some recipes this can be rice, buckwheat, barley). An important point: before cooking, millet must be washed in cold running water until it is completely transparent. The bitterness and unpleasant aftertaste will go away.
• It is better to take boiled and sugary potatoes for cabbage.
• Sauerkraut is added last. And after it - chopped meat.
• It is a great art to prepare the dressing correctly, but more on that a little later.
• Take the traditional greens for cabbage: dill and parsley. It is better to add it immediately before serving, directly to the plate.
• A good cabbage plant costs a spoon. And if not, then it’s not cabbage soup, but a dull soup :)

Many people will immediately want to know how to cook the most delicious cabbage soup in Poltava. Let's start with it.

Poltava cabbage - recipe

This dish is prepared using fatty pork broth and millet. You will need a set of products for 3 liters of water:

• pork with lard – 400 g (ham or ribs);
• potatoes – 400 g;
• carrots – 2 pcs.;
• onions – 2 pcs.;
• millet – ½ cup;
• little vegetable – 50 ml;
• tomato paste – 3 tbsp. spoons;
• sauerkraut – 400 g;
• fresh dill (optional);
• salt and pepper to taste.

Cooking process

The meat is washed and placed in a pan of cold water. Cook until boiling. The foam is removed periodically. Bring to readiness over low heat. The fact that the pork is cooked will be indicated by its softness and how easily the flesh begins to separate from the bone.

Chop the onion and grate the carrots on a coarse grater. Fry in vegetable oil in a frying pan until soft.

The meat is ready and transferred to a plate.

Potatoes are placed in the boiling broth. It should take up about a quarter of the volume.

After 15 minutes, the washed millet is added to the pan.

And after 5-7 minutes, add the fried onions and carrots, tomato paste and sauerkraut. If it is cut into long strips, be sure to chop it.

After boiling, add the meat and cook the cabbage for another 5 minutes. Salt, spices and garlic are added.

Before serving, add sour cream and herbs to the plate.

If the meat broth seems too bland to you, or the cabbage soup is not filling enough, add to it a dressing made from crushed in a mortar: 1 boiled egg, 3-4 cloves of garlic and a finely chopped piece of salted, slightly aged lard.

If the cabbage soup does not seem thick enough to you, boil 2-3 potatoes separately, mash them and add them before the end of cooking.

If you add bay leaves, do so at the very last moment and remember to remove after 15 minutes.

Read also: How to cook borscht. The simplest and most popular recipes

Fish cabbage - Lenten recipe

Cabbage with fish is prepared with fresh cabbage instead of meat. The taste and sourness of pickled wine in this case are incompatible with the fishy aroma.

Products for 2–3 liters of water:

• fresh fish or canned fish – 200 g;
• potatoes – 3–4 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• millet – 100 g;
• tomato paste – 2 tbsp. spoons;
• fresh cabbage – 200 g;
• parsley, spices, salt to taste.

Cooking process:

After the fish is cooked, it is removed from the broth, cleaned of bones and chopped.

Diced potatoes are boiled in fish broth. 10 minutes after boiling, millet is sent to it.

Cabbage, carrots and onions are passed through a meat grinder or chopped in a blender and stewed in a frying pan in vegetable oil for 15 minutes under a lid. This procedure will add richness and taste to the dish.

When the potatoes and millet are cooked, the stewed vegetables are poured into the pan and tomato paste is added. After about five minutes of cooking - pieces of fish, spices and herbs.

In the case of canned food, they are crushed and added at the last moment.

Useful article Lenten recipes - first courses.

Recipe for chicken cabbage soup with rice

In the villages they prepared a hot dish of sauerkraut for weddings and funerals. And since in ancient times chickens were not counted in the farmstead, the bird was the basis for the broth. The heads of families who returned from the fields especially loved to treat themselves to a hearty meat dinner. Housewives from court to court passed on their secrets on how to cook the most delicious cabbage and it turned out more and more delicious.

Products for 3 liters of water:

• chicken carcass or giblets – 400 g;
• potatoes – 3–5 pcs.;
• rice – ½ cup;
• one piece each of onion and carrot;
• vegetable oil – 2 tbsp. spoons;
• tomato paste – 2 tbsp. spoons;
• sauerkraut – 300 g;
• spices and fresh dill.

Cooking process:

Cook the chicken broth until done. The meat is removed, separated from the bone, and finely chopped into pieces.

Potatoes are placed in the boiling broth and 10 minutes after boiling, washed rice is added to the pan.

Proceed with carrots and onions as in the first recipe and sauté in vegetable oil.

The sautéed vegetables and sauerkraut are transferred into the pan with the prepared potatoes and rice. After a couple of minutes, chicken pieces and tomato paste. At the end of cooking, dill and spices are added to taste.

There are many cabbage recipes. Choose and try your dish. The main thing is that it allows you to create and experiment, add different products and enjoy new tastes. Smart kitchen wishes you bon appetit.