Is it possible to make soup with red cabbage. Red cabbage soup with garlic croutons

Therefore, salads, side dishes, soups, marinated dishes, as well as fresh juices from red cabbage are very useful.

red cabbage salad

To prepare a salad for 5-6 servings, you will need a medium-sized head of cabbage, a medium-sized onion, some fresh herbs, as well as vegetable oil, vinegar, salt and spices - to taste. Onions are recommended to be cut into thin half rings, and then salt, pepper, pour two tablespoons of vinegar and leave to marinate for several minutes.

It is better to chop cabbage for salad into slices and salt, then knead a little with your hands so that it is better salted and becomes softer. Shredded cabbage is transferred to a salad bowl (bowl) and mixed with the rest of the ingredients, and then the salad is seasoned with oil or mayonnaise, after which it can be served on the table.

red cabbage soup

This soup turns out tasty and nutritious on the broth of any meat. For example, for broth, you can boil 300-500 g of chicken or beef (for 2 liters of water). For 5-6 servings of soup and 2 liters of broth, the amount of ingredients will be as follows: half a head of cabbage, 3-4 potatoes, 1 onion and 1 carrot, as well as garlic, herbs, salt, bay leaf and pepper - to taste.

In the finished broth, cabbage is first boiled (cooking time is approximately 15 minutes), and then potatoes, cut into cubes. After adding potatoes, the soup should be boiled for another 20 minutes, then fried onions with carrots, herbs, spices and garlic should be added to it. Ready cabbage soup should be infused for 15-20 minutes, after which it can be poured into plates and served.

Braised red cabbage with apple

For a side dish for 4 servings, you will need the following ingredients: a head of red cabbage, green apple, butter(about 40-60 g), half an onion, a few cloves of garlic, 100 ml of water and about 30 ml of apple cider vinegar, salt, pepper and herbs - to taste.

In butter, melted in a thick-walled pan, grated garlic and onion, cut into small pieces, are fried. It is advisable to fry the onion with garlic until golden brown, then add chopped apple to the pan with onion and garlic and fry it for no more than a minute.

At the next stage of cooking, cabbage is added to the pan, Apple vinegar and water. Cabbage is stewed for at least 30-40 minutes, it must be stirred, and at the final stage of cooking, salt and pepper to taste.

Pickled red cabbage

For the marinade, you will need apple cider vinegar (200 ml), water (400 ml), salt (20-40 g), sugar (50 g). Before marinating, the head of cabbage should be finely chopped, salted, cloves, cinnamon, pepper (peas), salt and bay leaf should be added to taste. Pour all the ingredients with hot marinade, if necessary, you can add hot water. Cabbage should be infused for at least 2-3 hours, after which it can be served at the table.

Professional chefs and hosts of the “Lavka Vkusa” program Mark Statsenko and Vasily Emelianenko also love cabbage and offer to cook delicious cabbage pancakes according to them family recipes. Turn on the video!

A large red onion should be cut into four parts and cut into thin slices.

In a saucepan on sunflower or olive oil with the addition of sugar, simmer the onion. It should become soft and slightly change color. This will take 4-6 minutes.

Slice the red cabbage thinly.

Add it to the onion and pour in the important ingredient - wine vinegar. It is thanks to him that the dish will acquire a delicious lilac color, and the sugar that we added at the onion frying stage will smooth out the acid and balance the taste.

Simmer cabbage with onions for 5-7 minutes, stirring occasionally.

Pour the vegetable broth into the lilac mass, let the entire contents boil and cook for about half an hour.
You can see in the photo that my broth is a pale orange color. I made it with carrots, celery root, onion and a clove of garlic. Such a fragrant broth will only enhance the taste of the soup, so try to use the broth too, and not replace it with just boiled water.

While the soup is cooking garlic croutons.

Cut the slices of the lean loaf into cubes. Squeeze 2 cloves of garlic through a garlic press and combine them with 1.5 tablespoons of olive oil. Drizzle the garlic butter on the loaf cubes and arrange them in the form in which they will be baked. I chose glass mold, but you can decompose future croutons on a baking sheet.

Dry the croutons for 3-5 minutes at 160 degrees (preheat the oven to this temperature). Control the browning time of the bread yourself, guided by the characteristics of your oven.

In half an hour, the soup should be completely cooked, and in the finale, you can add spices: salt and freshly ground black pepper. Grind the contents with an immersion blender right in the pan, pour into plates, sprinkle with garlic croutons and, if desired, add your favorite spices. I chose oregano.

Lean puree soup red cabbage with garlic croutons can be called modest and light meal, but it is simply impossible to forget its taste and color.

I strongly advise you to serve and eat such a soup fresh - only cooked, the next day it loses its velvety structure, aroma and richness.

Be sure to feel the cabbage: if the head is dense and tight, and the leaves look fresh and whole, then you have a fruit of excellent quality. If the head of cabbage seems loose and soft, then most likely the fruit is rotten inside. Young fruits are most suitable for making soup - the red cabbage harvest season falls on August-September.

Benefit and harm

Attention: Red cabbage is a pantry of vitamins of groups B, C, PP, H, A, K. Also, it contains many beneficial trace elements: magnesium, iron, potassium, proteins, fiber, phytoncides. It has 4 times more carotene than regular cabbage.

So is it possible to cook cabbage soup? Despite the huge benefits of this vegetable, you should not abuse it. Red cabbage contains great amount vitamin K, which helps increase blood density. If you are taking special blood thinners, you should refrain from eating these fruits. Also, eating red cabbage can lead to bloating, diarrhea, and discomfort.

On average, the calorie content of red cabbage soup is 25 calories per 100 grams, but depending on the other components, it can increase several times.

Recipes with photos

cabbage soup

with tomato

Required Ingredients:

• 600 grams of beef ribs;
• 250 grams of cabbage;
• 3-4 potatoes;
• 1 large carrot;
• 1-2 tomatoes;
• 2-3 large spoons of tomato sauce;
• 2-3 garlic cloves;
• a quarter bunch of dill;
• parsley, salt.

How to cook:

1. Pour beef ribs with salted water, put on medium heat and wait until fully cooked. In this broth, add chopped potatoes and cabbage as for a regular soup.
2. Boil for about 20 minutes, then add the fried carrots, garlic and tomato.
3. Before serving the dish to the table, sprinkle the soup with finely chopped herbs.

With greenery

Required Ingredients:

• 400 grams of lamb;
• 3 medium potatoes;
• 300 grams of red cabbage;
• a bunch of any greens;
• salt.

How to cook:

1. Lamb put in a saucepan, pour 1.5-2 liters of water, salt a little and bring to a boil, periodically removing the foam.
2. Chop potatoes and cabbage as usual, boil with meat for 15 minutes.
3. Before serving, sprinkle chopped greens on plates.

7 recipes unusual and very delicious cabbage soup from red cabbage you will find in.

Borsch

With boiled beets

Required Ingredients:

• a quarter fork of cabbage;
• 1 large carrot or 2 medium ones;
• 2-3 medium potatoes;
• 1-2 heads of onions;
• 2 medium beets;
• 3-4 large spoons of vegetable oil;
• 1 large spoon of red wine vinegar;
• 1-2 tablespoons of tomato paste;
• salt, ground pepper - to taste;
• garlic (optional)

How to cook:

1. Grate the pre-boiled beets on a small grater and set aside for a while.
2. Chop the cabbage and potatoes as always - in small strips and pieces, respectively, then fill with water and cook until fully cooked.
3. For frying, chop the onion, grate the carrots. A little later, add tomato paste and spices.
4. Put the roast in the soup, stir, boil for about 20 minutes. Add minced garlic if desired.

With roasted beets

Required Ingredients:

• 1 small beet;
• a small head of cabbage;
• 1 small carrot;
• 2-3 potatoes;
• 1 medium red bell pepper;
• tomato sauce;
• parsley, dill, a few cloves of garlic.

How to cook:

1. Rinse half of the head of cabbage under water, then chop into thin strips.
2. Chop potatoes into small pieces or cubes. Put the vegetables in a saucepan, cover with water, bring to a boil.
3. Then add the fried beets, let it boil for 10-15 minutes. Then add roasted carrots and garlic mixed with tomato sauce.
4. Chop the bell pepper into strips or cubes and add to the soup. Remove soup from heat after 15-20 minutes. Serve with chopped greens.

chicken soup

With smoked fillet

Required Ingredients:

• 1 head of onion;
• 750-800 grams of red cabbage;
• a pinch of cloves, cinnamon, nutmeg;
• 400 grams of potatoes;
• 300 grams of smoked chicken fillet;
• 2 tablespoons of wine vinegar;
• a quarter bunch of parsley;
• salt, ground black pepper.

How to cook:

1. Shred the cabbage as you normally would for soup. Do the same with potatoes. Then add water to the saucepan and boil the food until fully cooked.
2. Cut carrots into slices, onions into pieces of arbitrary size. Mix, fry in oil until a light crust appears.
3. Chop the chicken fillet into pieces, lay out to the rest of the components.
4. Add spices and cook for 25-30 minutes.

With fresh meat

Required Ingredients:

• 300 grams of chicken meat;
• 200-250 grams of cabbage;
• 2-3 small potatoes;
• 1 carrot;
• 1 pearl onion;
• 1 medium sized bell pepper;
• 2-3 garlic cloves;
• 1 tsp hops-suneli;
• 1 piece of leek;
• bay leaf, ground black pepper - to taste.

How to cook:

1. Rinse the chicken meat thoroughly, cut into small cubes, put in a saucepan. Bring to a boil.
2. Peel the potatoes, then cut as you like.
3. Chop the cabbage into thin plastics, then put it together with the potatoes in boiling water. Cook for about 20 minutes.
4. Chop the onion into slices or half-rings.
5. Chop carrots on a medium-sized grater, combine with onions. Pass until you see golden brown, then add to the rest of the food in the pan.
6. After boiling vegetables for 15 minutes, add spices. Remove soup from heat after 20-25 minutes.

Soup puree

In meat broth

Required Ingredients:

• 1 kg of cabbage;
• 1 large potato;
• 1 large head of onion;
• 2-3 garlic cloves;
• 1 liter of meat broth;
• 2-3 tablespoons of butter;
• pepper, salt.

How to cook:

1. Heat up the stove. Then take a deep saucepan and melt the butter in it.
2. In the same pot, add finely chopped onion and garlic. Cook for 5 minutes over medium heat.
3. Remove damaged leaves from cabbage, rinse well and chop finely. Cut the potatoes into cubes and send them to the pan together with the cabbage. Salt everything well, pepper and simmer over low heat for about 5-7 minutes.
4. When the cabbage begins to give juice, pour the vegetables with broth. Boil the mixture for 5 minutes.
5. Put some more finely chopped cabbage in a separate deep container.
6. After 5 minutes, when the soup is completely ready, grind the contents of the pan to a homogeneous gruel. Boil finely chopped cabbage separately and decorate the dish with it before serving.

In vegetable broth

Required Ingredients:

• 1 liter vegetable broth;
• 1 small head of cabbage;
• 4 medium potatoes;
• 1 onion;
• clove of garlic;
• olive oil;
• a small bunch of parsley;
• some crackers for sprinkling;
• sesame seeds, nutmeg, bay leaf, salt - to taste.

How to cook:

1. To prepare vegetable broth, boil grated carrots, onions, and other vegetables.
2. Chop the cabbage into thin strips, then put in the broth.
3. Chop the garlic and brown in olive oil. Add finely chopped onion.
4. Cut the potatoes into cubes and add to the rest of the vegetables.
5. Combine all components, cover with a lid and leave on the stove until fully cooked. If you like spices, add nutmeg, pepper, salt a few minutes before cooking.
6. After allowing to cool slightly, grind the soup with a blender. Before serving, sprinkle with sesame seeds and croutons.

Vegetarian

with beans

Required Ingredients:

• 1 can of red beans;
• 1 medium tomato;
• 1 large carrot;
• 1 pearl bulb;
• 1-2 garlic cloves;
• 3-4 potatoes;
• half a head of cabbage;
• assorted greens;
• vegetable oil.

How to cook:

1. Wash, peel and cut potatoes small cubes and drop into boiling water.
2. Chop the cabbage in a way convenient for you, and after a while, add to the potatoes.
3. Pass the carrots through a coarse grater, chop the garlic and onion. Put this mixture in a preheated pan and sauté until a nice golden crust appears.
4. Cut the tomato into small squares and add it to the onion and carrot roast. Cook, stirring lightly for 2 minutes.
5. Add the stir-fry to the soup and let it simmer for about 10-15 minutes.
6. Remove the brine from the beans, rinse, throw to the rest of the vegetables.
7. Before serving the soup to the table, sprinkle with finely chopped herbs.

With bell pepper

Required Ingredients:

• 300 grams of cabbage;
• 120-150 gr. walnut peas;
• 450 gr. potatoes;
• 100 gr. carrots;
• 150 gr. beets;
• 150 gr. onion;
• 150 gr. canned tomatoes;
• 2-3 tablespoons of vegetable oil;
• 150 gr. red bell pepper;
• 2-3 cloves of garlic;
• pepper, salt.

How to cook:

1. Prepare chickpeas in advance: rinse thoroughly in the evening, fill with water. Change the water before cooking. Boil the peas in boiling water for 40 minutes.
2. Peel the potatoes, chop them into small pieces, put them in boiling water.
3. Peel the cabbage from spoiled leaves, rinse, chop into thin plastics. After boiling the potatoes for 10-15 minutes, put the cabbage in the pan.
4. Pass the beets through a large grater and lightly fry in oil. After a while, throw it into the water.
5. Divide the onion into 2 parts and cut into half rings. Then put it in the pan and sauté for a couple of minutes.
6. Add carrots to onions.
7. After 15 minutes, put the fried carrots and onions in a saucepan.
8. Rinse the pepper, cut in half, remove the seeds and chop into pieces. You can fry it a little if you like.
9. Chop canned tomatoes into small pieces, add a few minutes before removing from the stove.
10. Add salt and spices to your taste.

Advice: Sweet bell pepper will add a special piquancy to any dish. And red cabbage soup will make it even brighter and more fragrant.

Dishes cooked in a slow cooker

With pork fillet

Required Ingredients:

• 600 grams of pork;
• 3-4 potatoes;
• 1 white onion;
• 1 carrot;
• half a fork of red cabbage;
• sunflower oil;
• pepper, bay leaf, salt;
• a few tablespoons of tomato paste.

How to cook:

1. Chop the pork meat into medium-sized pieces. Fry it in the "Baking" mode.
2. Peel the onion, chop finely, add to the pork.
3. Chop the carrot, send it to the slow cooker and simmer for 15 minutes.
4. 5-7 minutes before the end of roasting, lay out the tomato paste.
5. Chop cabbage into thin slices, potatoes into slices. Place all vegetables in the slow cooker.
6. Add water. Set the mode "extinguishing" and cook for an hour and a half.

With smoked pork belly

Required Ingredients:

• 150 gr. cabbage;
• 70 gr. smoked pork belly;
• 70 gr. leek;
• 70-80 gr. bell pepper;
• 30 gr. sun-dried tomatoes;
• 30 gr. celery
• 1-2 garlic cloves;
• 2 tbsp any vegetable oil;
• a bunch of fresh herbs;
• seasonings - to taste.

How to cook:

1. Pour the olive oil into the multicooker bowl.
2. Finely chop the cabbage, then put it in a slow cooker.
3. Cut pepper and garlic into small cubes, combine with cabbage. Send chopped greens there.
4. Cut the brisket into medium-sized cubes, chop the greens, tomatoes, leek and place in a slow cooker.
5. Add thyme leaves.
6. Season with spices. Set the "Soup" mode to a quarter of an hour.

Quick recipe

Required Ingredients:

• 2 liters of water;
• 300 gr. minced fish;
• 2 tablespoons of starch;
• 2-3 garlic cloves;
• 2 medium onion heads;
• 1 carrot;
• 1 large potato;
• 300-350 gr. cabbage;
• 1 tablespoon of olive oil;
• spices to your taste.

How to cook:

1. Rinse potatoes, peel, cut into cubes. Drop into boiling water and boil for 10-15 minutes.
2. Combine minced fish with chopped onion, garlic and spices. Add starch, make small meatballs. Heat the pan, fry the meatballs on all sides.
3. Chop the onion in your usual way. Peel the carrots, wipe through a coarse grater. Saute with onion and add to soup.
4. Chop the cabbage into small pieces or thin strips.
5. Add the fried vegetables to the soup, salt and pepper. Boil the soup for another 10 minutes.

How to serve the dish?

The ways of serving red cabbage soup are no different from the options for serving all other soups: you can sprinkle the dish with finely chopped herbs, offer sour cream or mayonnaise to it, decorate it with crackers and whole sprigs of greens.

Conclusion

cook tasty soup from red cabbage is not so difficult. Try our recipes: we are sure you will definitely like them!

Red cabbage differs little from white cabbage in its composition. It can be used to prepare the same dishes. Borscht made from red cabbage is unusual in appearance, it has a taste typical for this category of first courses, but a slightly different color - a little more purple. You can cook it according to the same recipes as the traditional one, or you can add additional zest to them by including overseas ingredients, such as chickpeas. Subject to the cooking technology, red cabbage borscht will come out no less tasty and even more bright and appetizing than the classic one.

Cooking features

The principles of cooking borscht from red cabbage differ little from the peculiarities of cooking it from white cabbage. But there are a few subtleties to be aware of.

• If you want the red cabbage in borscht to look especially bright and appetizing, you need to stew it before that, thereby reducing the cooking time in the broth.
• The red color of borscht is given not so much by tomato paste as by beets. If it is boiled for a long time in water or broth, it will turn pale. It is put into borscht ready-made, previously fried, stewed or cooked in the oven. vegetable processing citric acid or vinegar also helps it keep its vibrant color.
• When cooking borscht, it is important to follow the correct sequence of laying the products. Potatoes are put first, then cabbage, the next ones are already laid prepared ingredients(boiled meat, beans, green pea, fried mushrooms, vegetables). If at the end of cooking fresh herbs are added to the soup, then it must be boiled, but not for long, literally 2-3 minutes. Then the borsch will not turn sour ahead of time, and the greens will not lose their pleasant appearance.
• Any borscht becomes tastier after it is infused. If possible, eat it only the next day. If you can not postpone the use of the dish, hold it under the lid for at least half an hour.

Red cabbage borscht is served, like the traditional one, with sour cream and greens, often with the addition of chopped garlic. Dumplings or garlic croutons will be the perfect addition to it.

Red cabbage borscht with meat

• beef brisket - 0.6 kg;
• water - 3.5–4 l;
• potatoes - 0.5 kg;
• beets - 150 g;
• carrots - 150 g;
• onion- 100 g;
• red cabbage - 0.4 kg;
• fresh tomatoes - 0.2 kg;
• tomato paste - 40 ml;
• vegetable oil - as needed;
• lemon juice - 10 ml;
• salt pepper, fresh herbs, garlic - to taste;
• sour cream - for serving.

Cooking method:

• Wash the beef, put in a saucepan. Fill it up with water. Bring to a boil over medium heat. Boil for 10 minutes, removing the foam. Salt, add spices. Lower the heat, cover the pot with a lid. Boil for 1.5-2 hours, without letting the broth boil too much. Ready meat is easily pierced with a fork, separated from the bones.
• Wash the cabbage. Remove the top leaves. Cut off a portion of the desired size from the head. Chop.
• Pour boiling water over the tomatoes, peel, cut into medium-sized cubes.
• Peel the potatoes, cut into cubes of one and a half centimeters.
• Peel carrots and beets. Separately grind on a grater with large holes.
• Remove the husk from the onion, cut it into small cubes.
• Heat a small amount of vegetable oil in a saucepan. Fry cabbage in it for 5 minutes. Add tomatoes. After 5 minutes, pour in a ladle of broth and simmer the cabbage in it until soft.
• Heat a couple more tablespoons of oil in a skillet. Put the beets in it, fry it for 5 minutes. Pour in lemon juice.
• After a couple of minutes, add onions and carrots. Saute them for 5 minutes along with the beets.
• Add tomato paste. Saute it with vegetables for 3-4 minutes, then pour in half a ladle of broth and simmer the vegetables in it under the lid until soft.
• Remove the cooked meat from the broth, cool it, cut portioned pieces and return to broth.
• Bring the broth to a boil, put the potatoes in it.
• Add after 10 minutes stewed cabbage, 5 minutes after it - browned vegetables. Continue cooking for 10 minutes.
• 2-3 minutes before the borscht is ready, add chopped greens and garlic to it.

Remove the finished borscht from the stove, cover the pan with a lid. Insist half an hour. Arrange on plates, season with sour cream. Separately, serve donuts with garlic or croutons.

Red cabbage borscht with chickpeas

• red cabbage - 0.3 kg;
• chickpeas (chickpeas) - 120 g;
• potatoes - 0.45 kg;
• carrots - 100 g;
• onions - 100 g;
• canned tomatoes - 160 g;
• vegetable oil - 60 ml;
• sweet bell pepper - 150 g;
• beets - 150 g;
• garlic - 2 cloves;
• water - 3 l;
• salt, pepper - to taste.

Cooking method:

• Rinse the chickpeas, fill with cool water in the evening. Before cooking, change the water, set to simmer for 40 minutes.
• Wash beets, wrap in foil. Put in an oven preheated to 200 degrees, bake for 40-45 minutes. Remove and let foil cool slightly. Unwrap the beets, cool. After cleaning, grind on a coarse grater.
• Cabbage, washed and freed from the upper leaves, finely chop.
• Peel the potatoes, cut into cubes of one and a half centimeters.
• Peel the pepper from seeds, cut into pieces of medium size of any shape.
• Free the onion from the husk, cut into large cubes.
• Scrape, wash the carrots. Cut it into semicircles.
• Put the carrots, onions and peppers in a blender bowl, chop. You can also use a meat grinder to chop vegetables.
• In a small frying pan, heat a spoonful of oil, fry the beets in it. Add to it finely chopped garlic and a couple of tablespoons of broth in which chickpeas are boiled. Simmer until the root is soft.
• Heat the remaining oil in another pan. Put vegetable puree on it. Fry for 5 minutes.
• Add peeled and chopped tomatoes. Stew the vegetable paste for 5 minutes with them.
• 10-15 minutes before the chickpeas are ready, put the potatoes to it, 5 minutes after it, add the cabbage.
• 15 minutes after adding the potatoes, put the vegetable fried peppers, carrots and onions into the soup. After 6-7 minutes after it, add the beets.
• Continue to cook the borscht for another 2-3 minutes, then remove the pan from the heat.

Let the borscht brew for half an hour and serve. With sour cream, it will be tastier, but you can do without it. This version of borscht is suitable for a vegetarian table.

Spicy red cabbage borscht with pepper

• red cabbage - 0.25 kg;
• potatoes - 0.25 kg;
• sweet pepper - 0.2 kg;
• bitter capsicum - to taste;
• beets - 100 g;
• celery root - 100 g;
• carrots - 100 g;
• onions - 100 g;
• tomatoes - 0.3 kg;
• vegetable or butter - as needed;
• water or beef broth- 2–2.5 l;
• salt, spices, garlic, herbs - to taste.

Cooking method:

• Peel the potatoes, cut into medium-sized cubes.
• Shred the cabbage.
• Put the potatoes with cabbage in a saucepan, bring to a boil and simmer for half an hour over low heat.
• During this time, prepare the roast of the rest of the vegetables. To do this, cut the carrots, onions, beets and celery into small cubes and fry for 10 minutes in a sufficient amount of oil.
• Add peeled and diced tomatoes. Saute 10 minutes.
• Pour half a ladle of broth, simmer vegetables until soft.
• Place the fried vegetables in a saucepan.
• After 5 minutes, add chopped garlic and pepper, chopped greens.
• Remove from heat after 2-3 minutes. Insist for half an hour.

The taste of borscht cooked according to this recipe, will appeal to lovers of spicy dishes.

Red cabbage borscht is cooked in much the same way as traditional borscht, but looks different from it. Such unusual dish even an inexperienced hostess will be able to cook, surprising and delighting the household.

To prepare cabbage soup instead of white cabbage, fresh or sauerkraut you can use the red one.

The first red cabbage dish will be the original blue or purple color, but it can be hidden by adding carrots and tomato paste. Red cabbage is tougher than regular cabbage, so it takes a little longer to cook..

Benefit and harm

What are the benefits of red cabbage?

1. Anthocyanins, which provide an unusual color of the leaves and give a bitter taste, normalize the work of the cardiovascular system, remove toxins from the body.
2. Coarse fibers will effectively cleanse the intestines.
3. Phytoncides will have an antibacterial effect.
4. The high content of vitamin C will support the immune system.
5. A large number of other vitamins and minerals help close a significant portion of their daily intake.
6. Low calorie content (only 26 kcal per 100 g) will not allow you to go beyond the daily amount of kcal.

• the person is allergic;
• the child is less than 2 years old so that diathesis does not develop;
• there are problems with the stomach and intestines, as tough fibers will allow the weakened tract to work normally;
• There is an individual intolerance.

Different options: 7 recipes with photos

There are many ways to cook cabbage soup from red cabbage. Consider the most interesting and popular recipes cooking cabbage soup from red cabbage with a photo.

With beef ribs

Shchi with ribs will be more flavorful than chicken broth, for example. They will be sassy. If you take smoked ribs, the taste will become spicier.

It will take:

• beef ribs - 800 g;
• potatoes - 5 pcs.;
• onions - 2 pcs.;
• carrots - 1 pc.;
• tomato - 3 pcs.;
• tomato paste - 2 tbsp. l.;
• garlic - 4 cloves;
• fresh herbs, bay leaf, salt, pepper, seasonings to taste.

How to cook:

1. Pour the ribs with water in a saucepan so that it completely covers them. The pot should be two-thirds full. Put it on a big fire. When the water boils, add the onion head, bay leaf to the ribs, and then salt to taste. Remove the foam while cooking.
2. Throw chopped potatoes and finely chopped red cabbage into the broth.
3. Start frying for future cabbage soup: stew chopped vegetables (onion, carrot, tomato) together until tender. Refuel at the end tomato paste, add a few tablespoons of boiling broth and hold on low heat for another 3 - 5 minutes.
4. When the cabbage and potatoes are ready, add the roast and crushed garlic to the boiling cabbage soup. Sprinkle with herbs and leave for 5 minutes over low heat.

With meat

This recipe is suitable for people who like to have a lot of meat from the broth in the soup.

It will take:

• fresh beef or pork on the bone - 800 g;
• potatoes - 4 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• fresh tomatoes - 5 pcs.;
• bay leaf - 2 pcs;
• greens, salt, red and black pepper to taste.

How to cook:

1. Pour water over meat in a saucepan. Put on fire. Salt the broth and reduce the heat so that the broth is clear. After boiling, constantly remove the foam. Boil the meat for an hour until tender.
2. Prepare the tomatoes: wash and pour hot water for 10 minutes. Remove the skin from the tomato - grind the pulp to a puree state in a blender.
3. While the broth is cooking, chop the onion and potatoes. Shred the cabbage. Grate carrots.
4. When the meat is soft, take it out and throw the prepared chopped onions, carrots and cabbage into the broth.
5. Wait for future cabbage soup to boil, and then add potatoes and chopped meat separated from the bone, as well as bay leaf. When the potatoes are cooked, add tomato puree and chopped fresh herbs (parsley, dill). Cook for 3 more minutes.
6. Salt and season with your favorite spices. Remove from fire.

with celery

This recipe is unusual in the presence of not only celery, but also cucumber pickle. Such cabbage soup will surprise with pleasant sourness and interesting spice.

It will take:

• red cabbage - 400 g;
• cucumber pickle - 1 tbsp.;
• carrots - 1 pc.;
• onions - 2 pcs.;
• celery - 100 g;
• garlic - 3 cloves;
• herbs, bay leaf, salt, allspice taste.

How to cook:

1. Put the beef to boil. After boiling water, salt and throw three bay leaves.
2. While the broth is cooking, chop the already peeled onion and celery root. Grate well-washed carrots.
3. Lightly fry the vegetables sunflower oil.
4. Shred the cabbage. Remove meat and add cabbage to broth.
5. Send the roast to the cabbage in the broth. Cut up the meat and put it into the bowl. Add a glass of brine.
6. Reduce heat and cook until cabbage is tender.

With bell pepper

Shchi with bell pepper is not suitable for everyone, as it has a special taste that many people do not like. However, lovers of bell pepper will definitely appreciate this dish.

It will take:

• beef on the bone or without - 500 g;
• red cabbage - 400 g;
• Bulgarian pepper - 3 pcs.;
• potatoes - 4 pcs.;
• onions - 1 pc.;
• fresh tomatoes - 3 pcs.;
• herbs, bay leaf, salt and pepper to taste.

How to cook:

1. Put the meat broth on to boil. From time to time remove the foam with a slotted spoon.
2. When the broth is ready, take out the meat. Cool and cut.
3. Throw the chopped red cabbage and potatoes into the pan, cut into strips or cubes.
4. Salt the cabbage soup and reduce the heat after boiling water.
5. Add chopped bell peppers to the pot.
6. Remove the skin from the tomatoes and mash them.
7. Chop the peeled onions and carrots. Saute in sunflower oil for a few minutes. Pour roast tomato puree. Remove from heat after a couple of minutes and send to cabbage soup.
8. Add bay leaf, black pepper and other spices to the dish as desired.
9. Cook cabbage soup until all vegetables are ready. Throw chopped meat, sprinkle with herbs and remove from heat.

In a slow cooker

Unusual recipe for fast food cabbage soup.

The slow cooker will save the hostess from having to stand near the stove during cooking: you just need to throw in all the ingredients and turn on the desired mode. The multicooker will choose the temperature and time for cooking.

It will take:

• water - 5 tbsp.;
• red cabbage - 200 g;
• pork boiled-smoked brisket- 100 g;
• leek - 100 g;
• sun-dried tomatoes - 50 g;
• olive oil - 2 tbsp. l.;
• fresh chili pepper - 10 g;
• garlic - 2 cloves;
• salt, a mixture of five peppers, thyme, Italian herbs, fresh herbs to taste.

How to cook:

1. Pour olive oil into the multicooker.
2. Chop all vegetables and meat. Send all the ingredients to the bowl.
3. Pour in purified water, immediately salt and add seasonings.
4. Turn on the "Soup" mode.

We offer you to watch a video on how to cook red cabbage soup in a slow cooker:

Lenten

The recipe is suitable for people who fast, as well as for vegetarians.

It will take:

• red cabbage - 300 g;
• potatoes - 4 pcs.;
• tomato paste - 1 tbsp. l.;
• salt, pepper, bay leaf, herbs and sour cream to taste.

How to cook:

1. Put water to boil in a saucepan.
2. Peel potatoes and cut into cubes or strips. Shred the cabbage.
3. Add vegetables to boiling water. Salt and cook for 10 minutes.
4. Fill with tomato paste. Leave on fire until the vegetables are ready.

Hastily

This is an easy red cabbage soup recipe that you can use if you don't have much time to prepare. Chicken breast cooks for a short time and will make cabbage soup light and satisfying at the same time.

It will take:

• chicken breast - 500 g;
• potatoes - 5 pcs.;
• red cabbage - 400 g;
• tomatoes - 5 pcs.;
• carrots - 1 pc.;
• onions - 1 large head;
• garlic - 3 cloves;
• salt, spices to taste.

How to cook:

1. Boil chicken breast broth.
2. Chop all vegetables. First add the potatoes to the pan, and then, when it is cooked until half cooked, throw in the cabbage. Salt after boiling.
3. Make fried onions and carrots. Send to shchi.
4. Cut the tomatoes into cubes - fry in the same pan and add to the rest of the vegetables.
5. Cook the first dish for another 10 minutes, then throw in the garlic. Turn off the heat and let the soup brew for at least 15 minutes.

Serving options

The traditional feed is as follows:

1. the plate is heated to 40 degrees;
2. put a piece of meat;
3. pour cabbage soup;
4. put sour cream and sprinkle with herbs.

The temperature should be 75 degrees. Other submissions:

• with half an egg yolk up;
• with crackers on another plate;
• with cake or pies.

We talked about how to cook an unusual red cabbage borscht in.

Can be combined different variants serving cabbage soup to surprise your loved ones. Red cabbage soup - delicious and original lunch due to the color of cabbage. The value of red cabbage in terms of vitamins, minerals and fiber is higher than that of white cabbage, so you should definitely try the first dish from it.