Summer cabbage soup made from fresh vegetables is in no way inferior to soup with sauerkraut. Cabbage, peppers, potatoes, tomatoes, carrots, which, just a couple of minutes ago, were in the garden, are, nevertheless, more of an advantage than a disadvantage of a dish. The much-desired sourness that sauerkraut gives can be given in other ways. HozOboz will share how to cook cabbage soup in a summer way without losing its traditional taste.
Shchi soup is a traditional main dish of Russian cuisine. There are various versions of the origin of its name, but most likely "shchi" was once a synonym for the word "vegetables". Yes, Russian cabbage soup was almost any liquid first course using cabbage, vegetables, nettle, sorrel, herbs, celery roots, parsley. Lenten cabbage soup was prepared without meat and was consumed, respectively, on fast days. Shchi, which is cooked on a broth that was boiled on a beef bone, is now eaten quite often in Russian families.
The main feature of this dish is its characteristic sour taste, which was achieved either through sauerkraut, or through the use of sorrel or Antonov apple broth. It is also interesting that all the components were used for such a soup without pre-treatment, although, for the sake of a brighter taste, HozOboz still advises overcooking carrots, onions and other vegetables according to your desire.
Most likely, the question of how to cook cabbage soup is asked by young hostesses. But even experienced keepers of the family hearth will be interested in our very tasty version of this soup. For hozoboz cabbage soup, based on 4 servings, you should stock up on products from the list:
Now we start the cooking process, which will take about 20 minutes, plus, count on about an hour of cooking the soup itself.
Shchi cooking options
To give a characteristic sour taste, you can try cooking cabbage soup with mushrooms, where pickled mushrooms and oyster mushrooms are used as a base. By the way, fried champignons in the soup will also delight mushroom lovers. Modern chefs, among other things, add prunes and even sun-dried tomatoes to cabbage soup.
Those who prefer poultry will appreciate both low-fat chicken soup and more satisfying duck and goose cabbage soup. In addition, you can diversify this dish with your other favorite vegetables, such as green beans, zucchini.
Would you like to cook sour cabbage soup in the traditional way without pre-roasting? Well, you will get the most healthy and dietary dish! The main component, sauerkraut, is rich in vitamins C, A, U, K, B vitamins, and iodine. In addition, fiber and lactic acid bacteria make cabbage healthy. If you suffer from gastrointestinal diseases, then it makes sense to replace this vegetable with a fresh one.
Also note that draining the meat broth immediately after it boils will make the soup less greasy. Such a move is recommended by doctors so that all kinds of harmful substances leave the food with water. Now you know how to cook cabbage soup simply, quickly and tasty! Having mastered the recipe to perfection, over time you will definitely add your own “zest” to it, making your branded cabbage soup unlike the soups of other housewives.