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

Here is a recipe for common cabbage soup with beef. If you wish, you can cook pork broth, it will also turn out delicious, but more fatty, the calorie content will increase. Simple recipe 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 tomato paste;
• 60 g butter;
• 0.14 kg of carrots;
• 0.1 kg of onions;
• greens, salt.

Preparation:

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 for about two hours.
2. Peel and chop the potatoes. Take out the cooked meat, put the vegetable in the broth. Cook for about 8-10 minutes, depending on the size of the pieces. The potatoes should be half cooked.
3. Pour oil into a frying pan, heat. Pour in chopped onions and carrots, fry, add, simmer a little. If the pasta is thick, then pour in half a ladle of meat broth from the pan.
4. We just cut the cabbage into strips, as usual. We fall asleep to the potatoes, cook until soft. Salt cabbage soup, add browned vegetables. Let it simmer a little, ten minutes is enough for the taste to open.
5. At the end of the cabbage soup with fresh cabbage, season with herbs, laurel, pepper. We cover, let it brew. When serving in plates, throw in the previously cooked meat, cut into pieces.
6. The cooking time for cabbage is always different, you need to be guided by the season. For a summer and juicy vegetable, a few minutes are enough for it to reach softness. Winter cabbage, which is stringy and tough, needs to be cooked much longer, and is often added after a few minutes of boiling the potatoes.

Option 2: A quick recipe for fresh cabbage soup with chicken

Chicken cooks much faster than meat, which means cooking will take much less time. Any part of a carcass or a soup set will do. Cabbage soup is also prepared with tomato paste, but twisted tomatoes can be used.

Ingredients:

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

Preparation

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 to a saucepan, add cabbage soup, cook for about seven more minutes, navigate by the softness of the vegetable.
3. Chop all remaining vegetables. Fry the onions, add the carrots and then the pepper. Fry until soft, season with pasta. Cook for a few more minutes.
4. Transfer the tomato vegetable sauté to a saucepan with cabbage soup and chicken, stir. Boil for a few minutes. Greens, laurel and other spices to taste.
5. If the cabbage soup will be cooked 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, hearty, 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 ribs;
• onion head;
• 700 grams of cabbage;
• large carrot;
• 100 grams of pasta;
• 50 grams of oil;
• a 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 some of it, make a sautéing on it. Pour the ribs with water, cook, cook for about an hour. Remove foam.
2. Dice the onion. Grate carrots or cut into strips. Heat oil. If the fat was previously cut off, then you can fry it, then pour the onion into the melted bacon. Saute for a minute, then put the carrots, fry together.
3. As soon as the vegetables turn golden, add the tomato paste. Fry a little, pour about 100 ml of hot broth from a saucepan. Stir, remove the fire, simmer for ten minutes.
4. Cut the peeled potatoes into slices, pour into the broth to the ribs, add salt, boil for ten minutes, then add the cabbage.
5. After another 5-7 minutes, we shift the vegetables, which were stewed and fried in a pan. Stir the cabbage soup, leave to simmer on low heat for fifteen minutes.
6. Chop the parsley and two cloves of garlic, pour into the cabbage soup with ribs. Throw in the bay leaf, stir quickly, turn off the stove. Cover the saucepan and let stand for a few minutes.
7. It is believed that the form of cutting different vegetables for cabbage soup should be the same 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. Weight shown is net weight without liquid. Option without potatoes.

Ingredients:

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

How to cook:

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

Option 5: Vegetarian cabbage soup 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 of cabbage;
• 300 g potatoes;
• carrot;
• 2 peppers;
• 300 g of tomatoes;
• bulb;
• 2 tbsp. l. oils;
• herbs, spices.

How to cook

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

Fresh cabbage soup - general cooking principles

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 cooking cabbage soup:

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

2. Add cabbage (if not young), then potatoes. If the cabbage is young, summer, then we lay 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 the cabbage soup is seasoned with spices and herbs. Classic cabbage soup was cooked white, without adding tomato. But today, most housewives prefer to cook a red dish with tomatoes, pasta, sauces. You can make your own adjustments to any recipe, add or remove colors.

Recipe 1: Classic cabbage and beef cabbage soup

For cooking cabbage soup from fresh cabbage, it is better to use beef on the bone. In this case, the broth will turn out to be rich and aromatic. The classic recipe for cabbage soup without adding tomatoes, tomatoes.

Ingredients

300 grams of beef (not counting the bones);

3 potatoes;

400 grams of cabbage;

Onion and carrot;

Bay leaf;

Bell pepper;

Black pepper, salt;

A little oil;

Greens optional.

Preparation

1. Boil the meat until tender. Take it out of the pan, remove the bone, and cut the pulp into small pieces. Put it back in the future cabbage soup, salt the broth.

2. Chop the cabbage not coarsely, neat strips. Large pieces of leaves spoil the look of the dish. We send the slices to the pan and boil for 2 minutes. If the cabbage is winter and very tough, then the time can be increased.

3. Peel and chop the potatoes. You can just dice, but ideally, the slices should be long and combined with cabbage. We start the potatoes in a saucepan.

4. While the vegetables are being cooked, do the roasting. Cut the peeled onion into cubes, three carrots and fry everything together. At the end, add the sweet pepper, chopped into cubes, simmer a little.

5. Add vegetable roast to the pan. Let the cabbage soup boil.

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 for cooking cabbage soup with fresh cabbage. But not every housewife is eager to boil this product. Soak for 10 hours, then cook, during which the beans may burst, remain tough, or taste unpalatable. 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 onion;

350 grams of cabbage;

Carrot;

Spices, a little oil;

2 tablespoons of tomato paste or 3 tomatoes.

Preparation

1. Fill the chicken with cold water, put it on the stove and boil for 5 minutes. Then drain the broth, rinse the pan from the adhering foam. Put the chicken again, fill it with cold water and cook for half an hour. We do not let the meat boil actively so that the broth remains transparent.

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

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

4. Prepare frying in a frying pan. First, we bring the onion to transparency, add the chopped carrots, let it brown.

5. Dilute the tomato paste with a small amount of broth from a saucepan, pour it into a 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 frying into the cabbage soup, boil for a minute. Season the first dish with herbs, garlic, any spices.

Recipe 3: Summer cabbage soup with fresh cabbage and sorrel

Many people know the green sorrel cabbage soup, which is usually prepared in summer and delights with its sour taste. But such a soup turns out to be too light, it satisfies hunger poorly and men do not quite like it. Way out - cooking cabbage soup 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.

Preparation

1. Fill the washed meat with water and prepare the broth. If beef is used, then 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 prepare a fragrant vegetable broth from carrots, onions in husks, parsley root.

2. Add chopped potatoes to the finished broth. Cook for 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 substituted for 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 the vegetable roast in a saucepan, let it boil.

7. Wash sorrel leaves and greens, remove damage and send to the pan after frying. Let the cabbage soup boil. We throw in a bay leaf, any spices and turn it off.

Recipe 4: Lean (vegetarian) cabbage soup with wild mushrooms

Who said that lean food tastes bad? He did not try mushroom cabbage soup. This dish can overshadow many meat dishes and will become a favorite on the table. For cooking 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;

Greens.

Preparation

1. We put a saucepan on the stove, pour 3 liters of water. You can add salt immediately.

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

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

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

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

6. Lay out the tomato roast. Boil for another 2 minutes.

Recipe 5: Diet cabbage soup without potatoes

A recipe for low-calorie cabbage soup with fresh cabbage, which can be used for dietary meals, fasting days and just a light dinner. A hot dish will satisfy hunger well, warm you in cold weather and help you more easily endure food restrictions.

Ingredients

One chicken breast;

2.5 liters of water;

400 grams of cabbage;

2 carrots;

Large onion;

2 tomatoes;

Paprika spoon;

0.5 tablespoons of oil;

Greens, spices.

Preparation

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

2. Mix the chopped onion and chopped carrots, add a little oil, stir and bake in the oven for 10-15 minutes, until the vegetables are browned.

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 a saucepan as soon as the vegetables are tender. You can also add bell pepper. Cook for another 2 minutes.

6. Season the dish with paprika and herbs. Hot spices can be added if desired, but they increase the 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 will satisfy your hunger well and just delicious. And the peculiarity of the dish is the apple dressing. You can take absolutely any pieces for the broth, but it is better not to use too fatty meat. Or, when cooking the broth, together with the foam, remove the excess of melted bacon.

Ingredients

400 grams of pork;

5 potatoes;

2 carrots;

A tomato;

Apple;

A spoonful of tomato ketchup;

Onion;

Parsley;

Spices, a little oil;

3 liters of water;

500 grams of cabbage.

Preparation

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

2. Add shredded cabbage.

3. Place the sliced \u200b\u200bpotatoes. Now you can salt the cabbage soup.

4. Prepare the usual roast of onions and carrots. We send to the pan as soon as the vegetables are soft.

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

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

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

Recipe 7: Fresh cabbage soup with smoked meats

Delicious dish with incredible flavor, which is better not to cook in large quantities. Smoked cabbage soup is most delicious when fresh. During storage and reheating, the flavor 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 dirtying excess dishes.

Ingredients

250 grams of smoked ribs;

5 potatoes;

400 grams of cabbage;

Carrots, onions;

Sweet pepper;

3 tablespoons of tomato paste;

Spices, any herbs.

Preparation

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

2. Add the chopped onion and continue to fry.

3. Pour in the chopped carrots, then the sweet pepper. Fry together until tender. Be sure to put a full kettle of water to boil.

4. Throw potatoes into the cauldron, which we cut into cubes, slices or strips. At your 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 the tomato paste with broth from the total mass, send it to the cauldron. Boil for 3-4 minutes.

8. Season smoked cabbage soup with herbs, spices, you can add garlic, hot pepper. Serve with sour cream and homemade croutons.

Recipe 8: Lazy cabbage soup with stew

The perfect recipe for people who like to eat well but don't have the time or inclination to stand by the stove. It will take only half an hour to prepare such cabbage soup. It is better to use stewed meat in glass jars so that there is meat in it.

Ingredients

Bank of canned meat;

1 onion;

4 potatoes;

400 grams of cabbage;

Carrot;

Oil, spices.

Preparation

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

Add chopped potatoes, let them boil in dreams.

Pour in chopped cabbage. Cook cabbage soup for 12-14 minutes.

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

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

We shift the frying into a saucepan, boil for another 2 minutes.

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

Recipe 9: Cabbage soup "Uspenskie" with peas and pickles

An original version of cabbage soup made from fresh cabbage, with a special taste given by pickled cucumbers and green peas. A wonderful dish for a variety of meals. We use any meat, at will. And you can cook a lean dish.

Ingredients

400 grams of meat;

300 grams of cabbage;

150 grams of cucumbers;

Bank of green peas;

Onion;

2 potatoes;

Spice;

70 grams of tomato;

Carrot.

Preparation

1. Prepare broth from meat and 2.5 liters of water.

2. Add chopped cabbage.

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

4. Saute in a frying pan. Fry the chopped onion, add the carrots.

5. Finely chop the cucumbers, throw into the pan. You can just grate it. 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. Put the roast in a saucepan with almost ready-made vegetables, bring to a boil and cook for 3 minutes.

7. We spread canned peas without liquid. Let it boil.

8. Bring the cabbage soup to taste: add spices, herbs.

Recipe 10: cabbage soup "Uralskie"

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

Ingredients

A pound of meat;

3 liters of water;

Bulb;

70 grams of millet;

Carrot;

Oil, spices;

Greens;

50 grams of tomato paste.

Preparation

1. Prepare broth from meat and water. Salt at the end.

2. Shred cabbage, put in a frying pan with oil, fry a little. Add the tomato.

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

4. Add washed millet to the broth, cook for 10 minutes. If potatoes are used, then add them at this stage, after millet boils.

5. We spread the fried cabbage with tomato. Cooking for 5 minutes.

6. Spread the fried carrots with onions. Let the cabbage soup boil.

Fresh cabbage soup - tricks and 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. The bad smell will disappear.

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

In order for the cabbage soup to acquire a beautiful color 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. Fried in a pan until brownish and put into the pan along with the meat. Before adding the rest of the ingredients, remove the flavoring addition with a slotted spoon.

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

Technological map number 34.

Soup preparation technology.

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

There is still a dispute about this foam. Some say that dirt comes out with the foam and needs to be thrown away, others that this is a useful protein and you don't 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. I have homemade onions, so I cooked them with a clean, thin skin. I threw an onion weighing 40 grams into the broth, the remaining 60 will go into the soup itself.

Cook the meat on low heat under a lid so that it boils just a little, almost until tender (a knife or fork freely goes into the meat).

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

Well, while the meat and broth are being cooked, let's get down to the soup itself.

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

Cut the onion into small cubes, the carrots at random - I have short strips.

Heat a frying pan, turn the heat to low and add butter and onions. Pass-simmer it until transparent for about three minutes. Then add the carrots and sauté for another three 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 tomato. Pour boiling water completely, wait a minute, drain the water and immediately pour cold water. After half a minute, drain and remove the skin.

Chop quite finely and add to the pan. Stir, kneading the tomato slices with a fork, and sauté for another minute.

Trim the hard, tough parts of cabbage leaves and cut into small pieces.

Peel and cut the potatoes into small cubes. The weight of the 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 the strained broth into a saucepan, add up to two liters of water, bring to a boil and add cabbage, potatoes and browned vegetables. Cook for about 15 minutes.

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

Shchi is included in the list of the most famous dishes of the national Russian cuisine. This traditional cabbage soup has not lost its relevance today. Classic 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 pepper and tomatoes makes them even more flavorful and colorful.

Ingredients:

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

Preparation:

In the classic recipe for cabbage soup, there are no tomato and pepper among the ingredients, but I like to add them to make the taste and aroma of the soup more colorful.

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

While the meat is being cooked, let's take care of the vegetables. Cut the cabbage into thin strips.

Cut the onions into small cubes and grate the carrots.

Frying 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 of vegetable oil into the pan and heat it up. We spread the onions, after two minutes - carrots. After the vegetables are tender, remove them from the pan.

Cut the potatoes into cubes.

Bell pepper (the color of the pepper does not matter) cut into strips.

Cut fresh tomatoes into thin half 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, fresh cabbage soup can be prepared for dinner.

We put chopped cabbage in the broth and put on fire.

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

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

Mix, cook for another 10 minutes.

Now is the time to add the carrot and onion fry.

Finally, add salt, spices and bay leaves.

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

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

Pour the ready-made cabbage soup into plates and add fresh herbs.

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

Enjoy your meal!