Cook soup from fresh cabbage with beef. Cook cabbage soup from fresh cabbage with meat, step by step recipe. Rich cabbage soup made from sauerkraut or fresh cabbage

Here is a recipe for regular cabbage soup with beef. If desired, you can cook pork broth, it will also turn out tasty, but more fatty, and the calorie content will increase. The recipe is simple with tomato paste and fresh vegetables.

Ingredients:

• 0.5 kg of beef;
• 2 liters of water;
• 0.4 kg of potatoes;
• 0.6 kg of cabbage;
• 0.12 kg of tomato paste;
• 60 g of oil;
• 0.14 kg of carrots;
• 0.1 kg of onion;
• herbs, salt.

Cooking:

1. Pour the washed piece of beef with water, but add a little more than two liters, as part of the broth will boil away. When boiling, a gray foam will appear, which must be removed. Cook until the meat is tender, about two hours.
2. Peel potatoes, cut. Take out the cooked meat, throw the vegetable into the broth. Cook for about 8-10 minutes, depending on the size of the pieces. Potatoes should be half cooked.
3. Pour oil into a frying pan, heat up. Pour chopped onions and carrots, fry, add, stew a little. If the pasta is thick, then pour half a ladle of meat broth from the pan.
4. We simply cut the cabbage into strips, as usual. We fall asleep to the potatoes, cook until soft. Salt the cabbage soup, add browned vegetables. Let it boil a little, ten minutes is enough to reveal the taste.
5. At the end of cabbage soup with fresh cabbage, season with herbs, laurel, pepper. We cover, we let it brew. When serving on plates, we throw previously cooked meat, cut into pieces.
6. The cooking time of cabbage is always different, you need to navigate according to the season. A few minutes are enough for a summer and juicy vegetable to reach softness. Winter cabbage, which is wiry and tough, needs to be cooked much longer, very often it is added after a few minutes of boiling potatoes.

Option 2: A quick recipe for cabbage soup with chicken

Chicken cooks much faster than meat, which means it will take much less time to cook. Any parts of the carcass or soup set will do. Shchi is also prepared with tomato paste, but twisted tomatoes can be used.

Ingredients:

• 500 g chicken;
• a couple of potatoes;
• carrot;
• 3 spoons of pasta;
• one and a half liters of water;
• bulb;
• bell pepper;
• herbs, spices;
• 4 tablespoons of oil.

Cooking

1. Rinse the chicken, cut into pieces, add water, boil for about twenty minutes, removing the foam. Then add potatoes. Cook together for another ten minutes.
2. Chop fresh white cabbage, send it to the pan, add salt to the cabbage soup, cook for about seven more minutes, navigate by the softness of the vegetable.
3. Chop all remaining vegetables. Fry onions, add carrots, and then pepper. Fry until soft, season with pasta. Cook for a few more minutes.
4. Transfer the tomato vegetable sauté into a saucepan with cabbage soup and chicken, stir. Boil for a few minutes. Greens, laurel and other seasonings to taste.
5. If cabbage soup is prepared with chicken fillet, then potatoes can be added to it immediately after boiling. Otherwise, by the end of cooking the soup, you will get a very tough and dry chicken.

Option 3: Fresh cabbage soup with pork (ribs)

Recipe for rich homemade cabbage soup with fresh white cabbage and pork ribs. The dish turns out to be rich, satisfying, bright, the total cooking time takes about two hours. If the paste is not very concentrated, then you can increase the amount.

Ingredients:

• 3-4 potatoes;
• 700 g of ribs;
• onion head;
• 700 grams of cabbage;
• large carrot;
• 100 grams of paste;
• 50 grams of oil;
• bunch of parsley;
• 2 cloves of garlic;
• laurel, salt.

Step by step recipe

1. Wash the ribs. If there is a lot of fat on them, then you can cut off a part, make a sauté on it. Pour the ribs with water, put to boil, cook for about an hour. Remove foam.
2. Cut the onion into cubes. Grate or cut carrots into strips. Warm up the oil. If the fat was cut off earlier, then you can fry it, then pour the onion into the melted fat. Pass for a minute, then put the carrots, fry together.
3. As soon as the vegetables become golden, add the tomato paste. Fry a little, pour about 100 ml of hot broth from the pan. Stir, remove the fire, simmer for ten minutes.
4. Peeled potatoes cut into pieces, pour into the broth to the ribs, salt, boil for ten minutes, then add the cabbage.
5. After another 5-7 minutes, we shift the vegetables that were stewed and fried in a pan. Stir the cabbage soup, leave to languish over low heat for fifteen minutes.
6. Chop the parsley and two cloves of garlic, pour into the cabbage soup with ribs. Throw Bay leaf, stir quickly, turn off the stove. Cover the pot, let stand for a few minutes.
7. It is believed that the form of cutting different vegetables for cabbage soup should match and not contradict. Since cabbage is usually chopped into strips, carrots are also cut. Potatoes do not need to be cut into cubes, it is better to make bars, straws, slices.

Option 4: Fresh cabbage soup with meat and beans

In classic versions, the dish is prepared with boiled beans. But for such cabbage soup with fresh cabbage, you can also use a canned product. Its net weight without liquid is indicated. Option without potatoes.

Ingredients:

• 0.5 kg of meat;
• 0.5 kg of white cabbage;
• 0.1 kg of carrots;
• 0.2 kg of finished beans;
• bulb;
• some oil;
• 4 tomatoes.

How to cook:

1. Boil the meat until fully cooked. Take out, cut into pieces. It is better not to add to the pan immediately, but to do it at the very end of cooking.
2. Chop the onion, carrot, fry, grate the tomatoes, pour the sauté. Simmer over low heat until the onion is soft.
3. Chop the cabbage, add to the broth, salt, cook until soft.
4. Put the beans, add tomato saute, salt and spices to taste. Bring to a boil, boil for a couple of minutes, return the meat. Season the cabbage soup with garlic, herbs.
5. The dish can be prepared not only with red, but also with white beans. This type of product is more tender, softer, it cooks faster.

Option 5: Vegetarian soup from fresh cabbage with tomatoes in a slow cooker

Another variation of cabbage soup in a slow cooker with fresh white cabbage, but the recipe is vegetarian, that is, lean. The dish is prepared simply and relatively quickly.

Ingredients:

• 500 g cabbage;
• 300 g potatoes;
• carrot;
• 2 peppers;
• 300 g of tomatoes;
• bulb;
• 2 tbsp. l. oils;
• herbs, spices.

How to cook

1. Send the oil to the slow cooker, add the chopped onion, fry for a minute. Pour the grated carrots, then lay out the pepper. Cook on frying mode for ten minutes.
2. Grate the tomatoes or remove the skin and chop finely. Transfer to vegetables, continue cooking for another five minutes.
3. Cut the potatoes into small cubes, add to the multi-cooker bowl, add cabbage and pour hot water over it all.
4. Add salt, pepper, stir, cook cabbage soup in soup mode for 40 minutes.
5. Instead of fresh tomatoes, you can add salted or canned tomatoes, vegetables in their juice will do.

Shchi from fresh cabbage - general principles cooking

For cabbage soup, you can use vegetable, meat and even fish broth. Depending on the additive, the taste of the dish will change. Vegetables are also added: cabbage, potatoes, carrots, peppers, onions. Cereals, mushrooms, legumes can be added.

The main technology for making cabbage soup:

1. The broth is being prepared. Cooking time depends on the type and quality of the base product.

2. Cabbage is added (if it is not young), then potatoes. If the cabbage is young, summer, then we put it at the end of cooking, after the potatoes are ready.

3. Other vegetables are added. Most often, frying is done in a pan with the addition of oil. But you can put vegetables raw or baked.

At the end, cabbage soup is seasoned with spices and herbs. Classic cabbage soup was prepared white, without the addition of tomato. But today, most housewives prefer to cook a red dish with tomatoes, pasta, sauces. In any recipe, you can make your own adjustments, add or remove colors.

Recipe 1: Classic cabbage and beef soup

To prepare cabbage soup from fresh cabbage, it is better to use beef on the bone. In this case, the broth will turn out rich and fragrant. The classic recipe for cabbage soup without the addition of tomatoes, tomatoes.

Ingredients

300 grams of beef (not counting the bones);

3 potatoes;

400 grams of cabbage;

Onion and carrot;

Bay leaf;

Bulgarian pepper;

Black pepper, salt;

A little oil;

Greens as desired.

Cooking

1. Boil the meat until tender. We take it out of the pan, remove the stone, and cut the flesh into small pieces. Again put in future cabbage soup, salt the broth.

2. We chop the cabbage not large, neat straws. Large pieces of leaves spoil the look of the dish. We send the sliced ​​\u200b\u200bto the pan and boil for 2 minutes. If the cabbage is winter and very tough, then the time can be increased.

3. Peel and cut potatoes. You can just cubes, but ideally the pieces should be long and combined with cabbage. We put the potatoes in a saucepan.

4. While the vegetables are being prepared, we are roasting. We cut the peeled onion into cubes, three carrots and fry everything together. At the end, add diced sweet pepper, stew a little.

5. Add vegetable roast to the pan. Let's boil soup.

6. If necessary, add more salt, pepper, season with bay leaves and herbs, dried, fresh or frozen.

Recipe 2: Fresh cabbage soup with canned beans and chicken

Ideally, boiled beans are used to prepare cabbage soup from fresh cabbage. But not every housewife burns with the desire to boil this product. Soaking for 10 hours, then cooking, during which the beans may burst, remain tough or taste bad. It is much easier to throw canned beans into the pan, especially since there is no shortage of this product.

Ingredients

500 grams of chicken (you can use a soup set);

3 potatoes;

Standard can of beans (400 gr.);

Large bulb;

350 grams of cabbage;

Carrot;

Spices, a little oil;

2 tablespoons of tomato paste or 3 tomatoes.

Cooking

1. Fill the chicken cold water, put on the stove and boil for 5 minutes. Then drain the broth, rinse the pan from adhering foam. Put the chicken back in, cover with cold water and cook for half an hour. Do not let the meat boil actively so that the broth remains clear.

2. Add shredded cabbage. We boil for a minute.

3. Put the chopped potatoes, salt the cabbage soup and cook until the vegetables are soft.

4. In a frying pan, we cook roasting. First, bring the onion to transparency, add chopped carrots, let it brown.

5. tomato paste dilute with a small amount of broth from the pan, pour into the pan and simmer for 5 minutes. If fresh tomatoes are used, then the vegetables are simply chopped and poured, it is advisable to remove the skin.

6. Drain the marinade from the beans, spread to the vegetables.

7. We shift the tomato roast into cabbage soup, boil for a minute. We fill the first dish with herbs, garlic, any spices.

Recipe 3: Summer soup from fresh cabbage and sorrel

Many are familiar with green cabbage soup from sorrel, which is usually prepared in the summer and delights with its sour taste. But such a soup turns out to be too light, does not satisfy hunger well and is not quite to the taste of men. The way out is the preparation of cabbage soup from fresh cabbage with sorrel. The dish turns out to be hearty, rich, but does not lose that special sourness.

Ingredients

700 grams of any meat;

4 potatoes;

300 grams of cabbage;

Bulb;

2 tomatoes;

Carrot;

150 grams of sorrel;

Greens, spices.

Cooking

1. Pour the washed meat with water and prepare the broth. If using beef, cook for at least 2 hours. Pork can be 1.5 hours. For chicken, 40 minutes is enough. In the process of cooking vegetables, the meat will come to readiness. For lean soup, you can cook a fragrant vegetable broth from carrots, onions in the husk, parsley root.

2. Add chopped potatoes to the finished broth. We cook 10 minutes. We fill with salt.

3. Finely chop the onion, fry in oil.

4. Add shredded carrots to the onion, fry for another 2 minutes. Then put the chopped tomatoes and simmer for 5 minutes. Tomatoes can be replaced with tomato sauce or pasta, but with fresh vegetables it tastes better.

5. Add finely chopped cabbage. Since the soup is summer, it is enough for a young vegetable to boil for 2-3 minutes, and it will become soft.

6. Put vegetable roast in a saucepan, let it boil.

7. We wash the sorrel leaves and greens, remove the damage and send it to the pan after roasting. Let's boil soup. We throw a bay leaf, any spices and turn it off.

Recipe 4: Lean (vegetarian) fresh cabbage soup with forest mushrooms

Who said fast food is tasteless? He did not try the mushroom soup. This dish can overshadow many meat dishes and will be loved on the table. To prepare cabbage soup, we take forest mushrooms, which, for reliability, can be pre-boiled for 20 minutes.

Ingredients

300 grams of mushrooms;

350 grams of cabbage;

3 potatoes;

Carrot;

Onion bulb;

2 tomatoes;

Greenery.

Cooking

1. We put a pan on the stove, pour 3 liters of water. You can salt right away.

2. We cut the potatoes into cubes, send them to future cabbage soup.

3. After 3 minutes, add chopped cabbage. Cook until half cooked and make sure that the pieces do not boil.

4. Shred carrots with onions, fry in a pan, add diced tomatoes and simmer until soft.

5. In another pan (or in a bowl after onions and carrots), fry finely chopped mushrooms until golden brown. Put in a saucepan with cabbage soup, cook for 3-4 minutes.

6. Spread the tomato roast. Boil for 2 more minutes.

Recipe 5: Diet soup from fresh cabbage without potatoes

Recipe for low-calorie cabbage soup with fresh cabbage, which can be used for diet food, unloading days and just a light dinner. A hot dish will satisfy your hunger well, warm you up in cold weather and help you to endure food restrictions more easily.

Ingredients

One chicken breast;

2.5 liters of water;

400 grams of cabbage;

2 carrots;

Large bulb;

2 tomatoes;

A spoonful of paprika;

0.5 tablespoons of oil;

Greens, spices.

Cooking

1. Wash the breast and boil for about 20 minutes. Then we cool, cut into arbitrary slices and again send to the broth.

2. Mix the chopped onion and chopped carrots, add a little oil, mix and bake in the oven for 10-15 minutes to make the vegetables brown.

3. Shred the cabbage, send it to the pan.

4. After boiling, add the baked vegetables, salt the cabbage soup and cook until the vegetables are soft.

5. Scald the tomatoes with boiling water, remove the skin and cut into cubes. Put in the pot as soon as the vegetables become soft. You can also add bell pepper. Cook for 2 more minutes.

6. Fill the dish with paprika, herbs. Spicy spices can be added if desired, but they increase appetite, so be careful.

Recipe 6: Fresh cabbage soup with pork and apple

Thick, rich cabbage soup with pork is a wonderful winter dish that satisfies hunger well and is simply very tasty. A feature of the dish is apple dressing. For the broth, you can take absolutely any pieces, but it is better not to use too fatty meat. Or, when cooking the broth, along with the foam, remove excess melted fat.

Ingredients

400 grams of pork;

5 potatoes;

2 carrots;

Tomato;

Apple;

Spoon of tomato ketchup;

Lukovichka;

parsley greens;

Spices, a little oil;

3 liters of water;

500 grams of cabbage.

Cooking

1. Soak the meat. To do this, pour the washed pieces for an hour with cold water. Then we change the liquid to clean water, set the broth to boil.

2. Add chopped cabbage.

3. Put the chopped potatoes. Now you can salt it.

4. Cooking the usual frying of onions with carrots. We send it to the pan as soon as the vegetables become soft.

5. Cooking apple dressing. To do this, we clean the fruit, three finely, without affecting the seed box with the core. We simply cut the tomato in half, three on a grater, without using the skins. Add ketchup to the mix. Mix well.

6. We send apple dressing after vegetable roasting. Add pepper, any spices there and boil for 3 minutes.

7. Put chopped parsley, bay leaf, black pepper and turn off. Cover and let the cabbage soup soak in the aromas of spices for half an hour.

Recipe 7: Fresh cabbage soup with smoked meats

A delicious dish with an incredible flavor, which is better not to cook in large quantities. Smoked cabbage soup tastes best when fresh. In the process of storage and reheating, the zest of the dish disappears. If there are no ribs, then you can cook with any smoked meats. For cooking, it is better to use a deep cauldron, this will avoid staining excess dishes.

Ingredients

250 grams of smoked ribs;

5 potatoes;

400 grams of cabbage;

Carrot, onion;

Bulgarian pepper;

3 spoons of tomato paste;

Spices, any greens.

Cooking

1. Cut the ribs into pieces, throw into the cauldron and fry for a minute. If there is little fat, then you can add any oil.

2. Add chopped onion, continue to fry.

3. Pour the chopped carrot, then sweet pepper. We fry together until cooked. Be sure to put a full kettle of water to boil.

4. We throw potatoes into the cauldron, which we cut into cubes, slices or straws. At your own discretion.

5. Fill the contents with boiling water, salt. Cook for a couple of minutes after boiling.

6. Put the cabbage and cook until the vegetables are soft.

7. Dilute tomato paste with broth from total weight, send to the cauldron. Boil for 3-4 minutes.

8. We season the smoked cabbage soup with herbs, spices, you can add garlic, hot pepper. Serve with sour cream and homemade crackers.

Recipe 8: Lazy cabbage soup from fresh cabbage with stew

The perfect recipe for people who love delicious food but don't have the time or inclination to stand by the stove. It takes only half an hour to prepare such cabbage soup. Stew is better to use gostovskaya, in glass jars to have meat in it.

Ingredients

Bank of stew;

1 onion;

4 potatoes;

400 grams of cabbage;

Carrot;

Oil, spices.

Cooking

We put 2 liters of water on the stove, let it boil. Salt.

Add chopped potatoes, let it boil again.

Throw in shredded cabbage. Cook cabbage soup for 12-14 minutes.

We spread the stew, cook for a couple of minutes.

Fry the onion with carrots, if desired, add a tomato at the end and cook red cabbage soup.

Transfer the roast to the pan, boil for another 2 minutes.

Season the finished dish with spices, herbs, turn off.

Recipe 9: Shchi from fresh Uspensky cabbage with peas and pickles

An original version of cabbage soup made from fresh cabbage, with a special taste of pickles and green peas. A great dish to diversify your diet. We use any meat, according to our desire. And you can cook a lean meal.

Ingredients

400 grams of meat;

300 grams of cabbage;

150 grams of cucumbers;

Bank of green peas;

Lukovichka;

2 potatoes;

Spices;

70 grams of tomato;

Carrot.

Cooking

1. We prepare the broth from meat and 2.5 liters of water.

2. Add chopped cabbage.

3. Pour out the potatoes and salt, but a little, as cucumbers will be added.

4. In a frying pan, we make a browning. Fry chopped onion, add carrots.

5. Finely cut the cucumbers, throw them into the pan. You can just grate. Cook with the rest of the vegetables for 5 minutes, then add the tomato, simmer for another 2 minutes. You can use fresh or canned tomatoes.

6. We spread the roast to almost ready vegetables in a saucepan, bring to a boil and cook for 3 minutes.

7. Spread canned peas without liquid. Let's boil.

8. We bring cabbage soup to taste: put spices, herbs.

Recipe 10: Cabbage soup from fresh cabbage "Ural"

A feature of these cabbage soup with fresh cabbage is the addition of millet. But instead of it, you can also put rice or barley. The dish can be prepared with or without potatoes. We use any meat, you can cook a vegetarian version.

Ingredients

Half a kilo of meat;

3 liters of water;

Bulb;

70 grams of millet;

Carrot;

Oil, spices;

Greenery;

50 grams of tomato paste.

Cooking

1. We prepare the broth from meat and water. Salt at the end.

2. Shred the cabbage, put it in a pan with butter, fry a little. We add a tomato.

3. In a separate pan, fry the onions and carrots.

4. Add the washed millet to the broth, cook for 10 minutes. If potatoes are used, then we also add it at this stage, after the millet has boiled.

5. Spread the fried cabbage with tomato. Cooking 5 minutes.

6. Spread the fried carrots with onions. Let's boil soup.

Fresh Cabbage Soup - Tricks and Useful Tips

Many people are not impressed by the smell of boiled cabbage, but in fact it is very easy to get rid of it. Just at the end of cooking, add a little butter to the pan, let it dissolve and boil. Bad smell will disappear.

To make the broth clear and have a pleasant taste, meat products can be soaked in water before cooking. Or cook cabbage soup on the second broth. This is especially true for pork first courses, which are rarely transparent.

To buy soup beautiful colour and aroma, you need to add vegetables when cooking the broth. The onion is cut in half without removing the husk. Carrots in thick rings. Fry in a pan until browned and thrown into the pan along with the meat. Before adding the rest of the ingredients, the aromatic addition is removed with a slotted spoon.

Instead of sour cream for cabbage soup, you can cook a wonderful sauce based on it. Mix 2 cloves of chopped garlic with 10 grams of sour cream, add a bunch of chopped herbs, a spoonful of ready-made mustard or soy sauce. Don't forget to salt and pepper. The same sauce can be served with dumplings, pasta and other dishes.

Technological map number 34.

Soup technology.

I took beef, meaty ribs. Pour two liters of cold water and put on fire. After the water boils, remove the foam that forms on the surface.

Until now, there is a dispute about this foam. Some say that dirt comes out with foam and must be thrown away, others that it is healthy protein and you do not need to remove anything, just strain the broth at the end. More often I get exactly the second option, because I miss the moment of boiling.

Peel 1 carrot and onion. My onion is homemade, so I cooked it with a clean, thin skin. I threw an onion into the broth, weighing 40 grams, the remaining 60 will go into the soup itself.

Cook the meat over low heat under a lid so that it only boils a little, almost until cooked (a knife or fork freely enters the meat).

I cooked for about an hour and a half. After that add onion, carrots, salt and ... here it is advised to add parsley root. I didn’t have it, but it was full of parsley with stems. I cut off the leaves for freezing (or grind them into soup at the very end), and threw a few stems into the broth. Cook for another half hour.

Well, while the meat with the broth is being cooked, let's take care of the soup itself.

Peel the remaining (60 grams) onions and the second carrot.

Cut the onion into small cubes, carrots arbitrarily - I have a short straw.

Heat up a frying pan, reduce the heat to low, and add the butter and onions. Saute-simmer it until transparent for about three minutes. Then add the carrots and sauté for another 3 minutes.

The technical card contains tomato puree, which I replaced with a regular tomato. Now, in the very season of tomatoes, it is simply a sin not to use them.

Peel the skin from the tomato. Completely pour boiling water, wait a minute, drain the water and immediately pour cold. After half a minute, drain and remove the skin.

Finely chop and add to the pan. Stir, mashing the tomato pieces with a fork, and sauté for another minute.

At cabbage leaves, cut off hard, tough parts and cut into a checker (medium-sized cube).

Peel potatoes and cut into small cubes. The weight of potatoes indicated in the ingredients is already peeled.

Get the meat on a plate, strain the broth, and throw out the vegetables - they have already given all the good things to the broth.

Pour strained broth into a saucepan, add up to two liters of water, bring to a boil and add cabbage, potatoes and browned vegetables. Boil for about 15 minutes.

If you use very young spring cabbage, then first lay the potatoes with browned vegetables, and after about five minutes chopped cabbage.

Shchi is included in the list of the most famous dishes of national Russian cuisine. This traditional cabbage soup has not lost its relevance today. Classical Russian cabbage soup was prepared from fresh cabbage, but the broth could be very different. Most often, cabbage soup was cooked in beef broth, but recipes for cabbage soup in pork, chicken and fish broth are also known, and lean cabbage soup was cooked in mushroom or vegetable broth. Fresh cabbage soup cooked in fatty beef broth turns out to be very tasty and satisfying, and the addition of bell peppers and tomatoes makes them even more fragrant and colorful.

Ingredients:

• beef (pulp) - 700-800 gr.;
• fresh cabbage - 1/2 head;
• potatoes - 5-6 pcs.;
• carrots - 1-2 pieces;
• onion - 1 pc.;
• bell pepper - 1 pc.;
• fresh tomatoes - 1-2 pcs.;
• bay leaf - 1-2 pieces;
• peppercorns - 3-5 pcs.;
• salt, black ground pepper - to taste;
• greens - to taste;
• vegetable oil - for frying.

Cooking:

IN classic recipe cabbage soup is not among the ingredients of tomato and pepper, but I like to add them to make the taste and aroma of the soup more colorful.

Meat (it is better to take clean pulp without a bone) must first be soaked in cold water, then rinsed. Then we take a pan, pour cold water into it, lay the prepared meat and send it to cook until fully cooked.

While the meat is cooking, let's take care of the vegetables. Cabbage must be cut into thin strips.

Cut the onion into small cubes, and grate the carrots.

Roasting is never added to classic cabbage soup, but if you want to get a rich taste, then you will need to cook it. To do this, pour two tablespoons into the pan vegetable oil and warm it up. We spread the onion, after two minutes - carrots. Once the vegetables are soft, remove them from the pan.

Potato cut into cubes.

Bulgarian pepper (pepper color does not matter) cut into strips.

Cut fresh tomatoes into thin slices.

As soon as the meat is cooked, we take it out of the pan with a slotted spoon. By the way, the broth can be prepared in advance, for example, in the evening, and the next day, prepare fresh cabbage soup for dinner.

We put the chopped cabbage into the broth and put it on the fire.

After the cabbage has boiled for 10 minutes, add the potatoes.

After another 5 minutes, add chopped tomatoes and bell peppers.

Stir, cook for another 10 minutes.

Now it's time to add the roasted carrots and onions.

Lastly, add salt, spices and bay leaf.

We leave the cabbage soup to cook for another 15 minutes, and at this time we will take care of the meat - cut it into small pieces.

And finely chop the greens (I have green onion and parsley).

Pour the finished cabbage soup on plates and add fresh herbs.

Traditionally, meat soup is served with pieces of meat and sour cream.

Bon appetit!