Recipes boiling, Cabbage Cabbage and greenery
The word soup we understand the traditional Russian dish, which is based on cabbage. However, the soup can be not only the cabbage, they are also made from a variety of greens and they have the same name, "green soup". But still the most popular leader is classic, with fresh or sauerkraut ...
In Russia, the soup had long known her baptism, eventually tastes have changed, but the love of the people to this soup did not become less. And today, it's easy nutritious meal takes place in our stomachs at least once a week.
Cabbage soup with fresh cabbage
Ingredients: 500 grams of fresh cabbage, 500 g of beef meat with bones, onions, tomatoes Large, 2 tbsp. tablespoons vegetable oil, 2 bay leaf, 2 pcs. carrots, 1 clove of garlic, 3 pcs. not a big potato, salt, ground black pepper, 2 sprigs of dill, 3 branches of fresh parsley
Meat divided into large chunks. Onions divided into two slightly burn in the fire. Meat put in a deep pan, put 1 carrots, onions Burnt and all this pour cold water, about 2 liters, the meat must be fully in water. Put the stew.
As soon as the water starts to boil, remove the foam and reduce the heat. Cook for another 30 minutes. Until ready 10 minutes to put 2 bay leaf. Once removed from the fire to shift the meat separated from the bones and cut into small pieces. Ready broth and pour into a clean saucepan. Put on fire. Meanwhile, fry in vegetable oil chopped onions until transparent, add the grated carrots, stir and continue to cook over moderate heat for 3-5 minutes until carrots soften slightly. Then put sliced tomatoes not large cubes and cook until the tomatoes will not let the juice, then mash them, remove the peel and remove from heat.
In the boiling broth to put coarsely chopped potatoes, shredded cabbage and cook until the potatoes are half cooked, about 10 minutes. Then add the roasted vegetables and cook on a small flame for another 15 minutes. To readiness for 5 minutes, add chopped garlic, salt and pepper to taste.
When serving sprinkle with chopped fresh herbs.
To get the most delicious soup, cabbage must first fry and add to the broth along with the other vegetables. And that was more thick soup, fresh bread and put a small amount of flour.
to Ingredients: 500 g of bacon from bones, 0, 5 kg of sauerkraut, 1-2 pcs. carrot, onion, a tablespoon of flour, bay leaves, 2 tbsp. tablespoons butter, 2 tbsp. tablespoons of tomato paste
Pre weld broth (cm. Above). The pan put sauerkraut, pour 1 tablespoon oil, water glass, cover tightly cover and simmer over a low heat for 30-40 minutes.
To cabbage sauerkraut get the most delicious, cabbage should be carefully put out and bring to a full soft. In another pan with the remaining oil to fry onions and carrots passed through the grater until all slightly soften. Then put the pasta, stir and cook for 5 more minutes.
Lay stewed cabbage and roast in the finished broth, stir and bring to a boil and continue to cook on a small flame until cooked. In just a few minutes before serving add the spicy leaves, salt and pepper.
If the sauerkraut will be very acidic, it should be pre-rinsed in water and wring out thoroughly.
Ingredients: 500 g of meat, spinach 500 g 200 g sorrel, by 1 piece. roots and onions, 1 tbsp. tablespoon of flour, 2 tbsp. tablespoons vegetable oil, salt and pepper
Boil the broth prescription stated above. Sort out and wash all greens. Boil spinach in the water until the leaves softened, fold through a colander and passed through a grater. Sorrel cut is not very finely. Roots and onion cut into cubes and fry in butter. Add the flour and cook for 3-5 more minutes.
In a saucepan with the broth put the spinach and put frying, stir. Boil on small heat for 30 minutes. For 5-10 minutes until ready to add bay leaf, sorrel, salt and sweet pepper.
When serving in a bowl, first put a small piece of meat, pour the soup, then add a spoonful of sour cream and finely chopped parsley or dill.