Shchi is a popular, traditional dish that is cooked in all families. Each housewife has her own recipe, passed down from generation to generation. The writing of this culinary article was prompted by a conversation with an adult daughter. I once expressed my surprise at the popularity of various recipes. The description of the preparation of an ordinary dish is ten times greater than the interest in cooking more complex in execution, but quite interesting. My daughter's answer convinced me that most young housewives are interested in just simple recipes that are used in everyday life, do not require a lot of time and expensive products. This recipe was written for such young hostesses.
The most delicious cabbage soup comes from beef broth. Inexpensive pieces of brisket, shoulder blade, ribs will do.
The number of ingredients is optional, it all depends on what kind of cabbage soup you like. If you like thick first courses, as they say, “to make the spoon stand,” add more products.
Cooking times are indicated excluding broth cooking.
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Ingredients:
Meat broth - 2.5 liters
Medium potatoes - 6 pcs.
Bulb onions - 1 pc.
Carrots - 1 pc.
Fresh cabbage - 500 grams
Salt - 1 tsp
Vegetable oil - 3 tablespoons
Tomato paste - 2 tablespoons
Dill umbrella - to taste
Course of action:
Step 1 of 15
Prepare a set of products. For cabbage soup, I recommend using seasonal vegetables. In winter, blanks frozen in summer are suitable. Ground fresh tomatoes can be substituted with either tomato paste or canned tomatoes in their own juice.
Step 2 of 15
Cook the broth in advance. Since cabbage soup does not belong to transparent soups, it is not necessary to filter the broth. But by all means remove the foam formed during cooking.
Step 3 of 15
Cut the potatoes into strips. Leave one potato whole.
Step 4 of 15
Chop the cabbage with a knife.
Step 5 of 15
Put chopped potatoes in boiling broth. Send a whole potato there.
Step 6 of 15
Add chopped cabbage after the potatoes. When using fresh cabbage, the sequence of adding it and potatoes to the broth is not important.
Step 7 of 15
Grate the carrots. Dice the onions.
Step 8 of 15
Heat vegetable oil in a frying pan and sauté vegetables.
Step 9 of 15
Add tomato paste and a little broth from the saucepan to the carrots and onions. Darken the frying over medium heat for 5 minutes.
Step 10 of 15
When the potatoes and cabbage are ready, load the prepared vegetable frying into the broth. Simmer the cabbage soup over low heat for another 30 minutes.
Step 11 of 15
And now I will answer the question, why was a whole potato needed. It will give the broth a velvety, unobtrusive thickness.
Step 12 of 15
Mash the finished potato with a fork and return back to the cabbage soup.
Step 13 of 15
The final touch is salt and spices to taste. I love adding dill umbrellas. Bring the soup to a boil and turn it off.
Cabbage soup refers to those dishes that are infused over time and only become tastier. Therefore, they can be cooked for more than one day.
Step 14 of 15
No matter how preferences and traditions change in our life, love for rich cabbage soup remains unchanged.
Step 15 of 15
Serve cabbage soup, of course, with sour cream.
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