Russian cabbage soup is the main first dish. It nourishes, delights the tongue and heart, gives strength and strengthens health. Among several varieties of cabbage soup, royal cabbage soup is held in special honor and love. This is the so-called combined dish, which is cooked from several types of meat.
Cabbage gives a special taste to Russian cabbage. Fresh or pickled, it is one of the essential components of a dish. Sometimes cabbage soup can be cooked without cabbage, for example, with sorrel or apple pickle. The main thing is that the taste is sour.
King cabbage soup - general principles of preparation
Prefabricated cabbage soup is boiled from any kind of meat in any combination. Suitable beef, pork, including smoked, lamb, chicken, duck, goose. The roots are the desired components: carrots, root parsley, onions, turnips. For piquancy, celery, ginger, garlic, marjoram, bay leaves and herbs - dill and parsley are added to the broth. Often in cabbage soup you can see mushrooms.
If you follow the traditional cooking technology, then first prepare a strong meat broth. Together with the meat, the roots are put in the pan. After the broth is ready, and the meat is almost ready, cabbage is laid. An important nuance: if the king cabbage soup is boiled with sour cabbage, then it is first stewed in a separate pan or saucepan and only then combined with meat broth.
King cabbage soup with brisket and ham
A hearty, beautiful and amazingly delicious dish cooked according to an old recipe is a real delight in taste. Smoked ham, which can be replaced with a knuckle, gives a special touch to the royal cabbage soup.
Ingredients:
• 200 grams of beef on the bone;
• 100 grams of smoked ham;
200 grams of chicken;
• 600 grams of fresh cabbage;
• two tomatoes;
• three potatoes;
• large onion;
• celery stalk;
• 50 grams of butter;
• 10 peas of black pepper;
• a bunch of parsley and dill.
Cooking method:
In a large pan put all kinds of meat, half an onion, a celery stalk and poured with two liters of water.
After boiling, remove the foam, cook the broth for a slow boil for forty minutes.
Cut the potatoes into slices.
Chop cabbage into thin shavings.
Grind the tomatoes and half the onion into cubes.
Fry the cabbage in butter, then cover and simmer for about ten minutes until soft.
Half an hour before ready to throw bay leaf into the broth.
Cut the meat into strips.
Strain the hot broth carefully, drain again into the pan.
Throw chopped potatoes into boiling broth, after five minutes cabbage.
Fry onions and tomatoes, stew for five minutes and also send to the king’s cabbage soup.
Stew for another five minutes.
Chop parsley and dill.
Put greens, peppers and meat in cabbage soup, salt to taste and bring to a boil.
Remove from the stove, cover with a warm towel and let it brew for half an hour.
King cabbage soup in a pot
Cabbage soup in clay pots under a dough "lid" is very tasty. This version of the king’s cabbage is prepared with sauerkraut and tomatoes in its own juice.
Ingredients:
• 400 grams of beef ribs;
• 400 grams of pork ribs, smoked;
• 500 grams of sauerkraut;
• 250 ml of tomatoes in their own juice;
• two onions;
• bell pepper;
• four potatoes;
• two carrots;
• two tablespoons of vegetable oil;
• five cloves of garlic;
• pepper peas;
• fresh herbs;
• one egg;
• 150 ml of kefir;
• 50 grams of butter;
• flour (how much dough will take).
Cooking method:
Prepare the broth from pork and beef by laying one carrot and one onion in it. Cook until meat is cooked.
At the end, toss 5 peppercorns and one bay leaf.
While the meat is being cooked, extinguish the cabbage separately in the butter.
Grate carrots.
Cut the bell peppers into small strips.
Chop the onion.
Fry chopped onions, bell peppers and carrots, simmer under the lid for 5 minutes.
Remove the tomatoes from the jar, chop and send into the pan. Stew for another five minutes, adding a little tomato juice.
Cut the finished meat in portions, return the filtered broth to the stove.
Lay tomato dressing and cabbage.
Cut potatoes into cubes, put in cabbage soup. Boil at a slow boil for about ten minutes.
At this time, knead the dough on yogurt and egg.
Cabbage soup pour into clay pots.
Chop greens and garlic.
In each pot put a little dill, garlic and parsley, pieces of meat.
Lubricate the outside of the pots with oil, seal with "covers" of dough.
To simmer the king cabbage soup in an oven warmed up to 160 ° before baking the "lids".
Remove the baked dough and put the pots on the table.
King cabbage soup with porcini mushrooms and beans
Mushroom version of royal cabbage soup is boiled with the addition of salted breasts and dried porcini mushrooms. Instead of potatoes, beans are used.
Ingredients:
• 200 grams of beef;
• 200 grams of pork ribs;
• 100 grams of pork neck;
• 150 grams of porcini mushrooms;
• 100 grams of salty breasts;
• 200 grams of boiled beans;
• 300 grams of sauerkraut;
• large carrots;
• large onion;
• three tomatoes (or a tablespoon of tomato paste);
• Bay leaf;
• black pepper peas;
• fresh herbs;
• 5 cloves of garlic;
• a slice of chili pepper.
Cooking method:
Steamed dried porcini mushrooms with boiling water, boil in the same water after half an hour.
Put the mushrooms in a plate, pour the broth into the meat.
Put meat, half the onions and carrots, stalks of parsley in the water and cook the broth for one hour.
Then add spices, cook for twenty minutes at a slow boil.
Warm cabbage in butter in a thick-walled pan or cauldron.
Grate carrots, chop onions and tomatoes, fry.
Combine vegetable frying and cabbage, warm for 10 minutes.
Cut the meat into pieces, strain the broth.
Cut boiled mushrooms and potatoes, toss in cabbage soup, cook for 5 minutes.
Lay cabbage, cook another 5 minutes.
Crush the garlic cloves, finely chop the green parts of the parsley and dill.
Add garlic, red pepper and herbs, turn off the cabbage soup and leave for 40 minutes to insist.
Serve with salted breasts and sour cream.
King cabbage soup with chicken and ginger
Fresh ginger will add unusual taste and pungency to the soup. Unlike the traditional version of royal cabbage soup, you can cook them only with chicken. It turns out the economy option, which is not inferior to the traditional one.
Ingredients:
• kilogram carcass of broiler chicken;
• two medium carrots;
• two large onions;
• six potatoes;
• 1 kg of cabbage;
• ginger root 4 cm;
• green onions, dill and parsley to taste;
• three tomatoes or 3 tbsp. l tomato paste;
• a little soy sauce (2-3 tablespoons);
• six cloves of garlic;
• half a teaspoon of pepper peas;
• some vegetable oil for the pan;
• butter 50 grams;
• half a lemon;
• dried laurel leaf.
Cooking method:
Cook the chicken, cut it into pieces, strain the broth.
Pour one onion and one carrot into the broth, boil until vegetables are ready.
About ten minutes to put pepper and salt.
Finely grate ginger.
Cut the potatoes into small cubes.
Grind carrots and onions with straws.
Cut the cabbage very thinly.
Dissolve a piece of butter in a saucepan, quickly fry the cabbage, then cover and leave to stew.
Fry onions with carrots.
Chop the tomatoes.
Squeeze juice out of lemon.
Pour in soy sauce, add tomato cubes or store pasta, pour in lemon juice.
Pour a little broth into the roasting, leave to simmer for 5-6 minutes.
Put potatoes in the broth.
When it boils, send the roast to the cabbage soup.
After 7 minutes, lay soft cabbage, slowly boil for another ten minutes.
Put a bay leaf.
Chop cockerel, chives, dill and garlic.
Season the king cabbage with greens and garlic.
Divide the chicken into pieces, put in cabbage soup.
Remove from stove, wrap the pan with a towel.
Serve cabbage soup after 40 minutes.
King cabbage soup with lamb
Fragrant fresh mutton is good in cabbage soup. Try to make original king cabbage soup with this meat and fresh cabbage. The taste of the dish is unusual.
Ingredients:
• 700 grams of lamb;
• 400 grams of fresh cabbage;
• five potatoes;
• two onions;
• large carrots;
• a bunch of green onions;
• two tomatoes;
• 1 tsp dill seed;
•? chili pepper;
• head of garlic;
• a bunch of fresh dill.
Cooking method:
Boil the lamb until cooked.
Remove the meat, put the cooled broth into the refrigerator.
After the fat has hardened, remove it and discard.
Cut the meat into slices, put in a pan, put the broth on the fire.
Make frying from chopped onions, tomato carrots.
Chop cabbage as thin as possible.
Two potatoes are lowered into the boiled broth whole. To salt.
When the potatoes are cooked, remove them and knead with a fork.
Dip the remaining potatoes into cubes into boiling liquid.
After 5-6 minutes, put fresh cabbage in cabbage soup.
Ten minutes later add the onion-frying.
After another five minutes, season the borsch with pepper, chopped herbs, bay leaf, dill seed and finely chopped garlic.
Remove from heat, let it brew.
Russian cabbage soup "Meat collection"
This recipe is taken from the recipe book of V. Pokhlebkin. A rich dish with a rich taste differs from the usual soup with a multi-component meat composition. There is no potato in these cabbage soup; meat and cabbage add density.
Ingredients:
• 300 grams of beef meat;
• 250 grams of lamb;
• 150 grams of ham;
• 150 grams of chicken;
• 150 grams of goose or duck;
• 800 grams of sauerkraut;
• 70 grams of butter;
• two medium-sized carrots;
• two large onions;
• small turnip;
• root and parsley;
• half a glass of chopped dill;
• 1.5 teaspoons of marjoram;
• 4 bay leaves;
• six cloves of garlic;
• 15 pcs. peppercorns;
• 150 grams of sour cream.
Cooking method:
Pure clean meat in a large saucepan along with half the norm of onions, carrots, dill celery, water, cook for two hours.
One and a half hours until ready to salt the broth.
Cut the meat into pieces and return to strained broth.
Rinse the cabbage well, put in a pot, pour in? l boiling water, throw a piece of butter and put in a preheated oven to 200 degrees.
Stew chopped cabbage for half an hour, then transfer to broth.
The remaining carrots, celery root, onions and turnips are cut into thin strips.
Pour vegetables into the broth, simmer for 20 minutes at a slow boil.
Chop the garlic thinly.
Cut greens with a knife.
Throw pepper, dill, parsley into cabbage soup.
Try on salt, add salt if necessary.
Stew cabbage soup for another ten minutes.
Allow forty minutes to stand in a warm oven or under a thick towel.
Serve with sour cream.
King cabbage soup - tricks and useful tips
To give cabbage soup with potatoes, you need to boil whole potatoes in meat broth. Then mash in mashed potatoes and return to broth.
To give royal flavors a special taste, spices must be laid in a certain sequence. Fifteen minutes before turning off the pan, drop the parsley and pepper, before turning off the fire - green parsley, fresh dill and garlic.
Peppers must be crushed before being sent to the pan. The scent is amazing.
Garlic in cabbage soup should not be digested. Adding chopped or crushed garlic is the last step in seasoning with cabbage soup.
