Cooking cabbage soup with chicken step-by-step recipe with photos
The first dish can be found in many nations, in different versions. One of the traditional Russian dishes is soup. As they say in the people, soup and porridge is our food. Each housewife has her own recipe, which she uses for years.
I propose to cook soup of fresh cabbage with chicken. The broth turns out less fat, but more fragrant. With such a recipe to cope even inexperienced.
Fresh cabbage soup with chicken
This is primarily fresh cabbage and chicken meat.
- Chicken - 500 g
- White cabbage - 500 g
- Onion - 2 pcs.
- Carrots - 2pcs.
- Potatoes - 5 pcs.
- Tomatoes - 4 pcs.
- Bay leaf - 3 pcs.
- Ground black pepper to taste
- Black pepper in peas - 5 pcs
- Salt to taste
- Sugar - 1 tsp.
- Vegetable oil - 4 tbsp. l
- Water -3 liters
- To begin with, we inspect the meat, it is suddenly poorly processed and there are only feathers left that should be pulled out. Well washed.For cooking broth, you can cumit any part of the chicken: ribs, legs, soup set.
- Fill the pot with clean water and put the prepared chicken into the pot and set on fire. Also a box for the taste of a whole onion, carrot and bay leaf.
3. Prepare all vegetable ingredients while cooking broth.
We clean the cabbage from the upper leaves, cut off the stalk and chop into thin strips.
- We clean the onions from the husks, rinse them in cold water and then dice them.
5. We clean the carrots from the skin, wash them and strip them, you can dice them.
6. Wash the potatoes, peel off the skins and wash them again with cold water, mode with cubes of medium size.
7. Wash the tomatoes and dip in a bowl of boiling water for 5-10 minutes. Remove the tomato skin and cut the soft part into cubes.7. Heat the vegetable oil in the pan, pour the onion into the butter and fry for 1-2 minutes, until transparent.
Stir, add carrot and mix again. Simmer another 2 minutes.
8. The broth is ready. We take out the chicken meat from the pan along with the carrot, onion and bay leaf. Put the meat on a plate and let it cool. Separate the meat from the bones and the mode with cubes of medium size. Return the pan with the broth to the fire, add the potatoes and bring to the boil.
As soon as the soup begins to boil, we will lay out the cabbage in it, and then roast it. All mix and add in it, black pepper. If the potatoes are ready, remove the pan from the heat and add the black pepper peas for a better flavor.
Some add a bay leaf, but we added it when cooking, so that he would give all his scent.
After removing the soup from the heat, cover the pot and let it brew for 10-15 minutes before serving.
9. Ready cabbage soup with chicken served on the table.
Delicious cabbage soup with fresh beef
There are as many recipes as there are housewives. The taste of the first dish depends on the meat that is used in cooking soup for soup. Beef or pork, poultry; Lean meat or fatty, other products remain unchanged, whether it is soup, borscht or other first courses. Roasting vegetables with tomato, garlic greens and last but not least potatoes and cabbage. In the cold winter, coming from the frost there is no better dish than a plate of rich hot soup.
Necessary products for cooking soup with beef:
- Beef - 360 g
- Potatoes - 5 pcs.
- Water - 2 l
- Salt - to taste
- Onions - 1 pc.
- Carrots - 0.5 pcs.
- Tomato paste - 0.75 tbsp. l
- Vegetable oil - 40 ml
- White cabbage - 1 pc. (petite)
- Garlic - 1 clove
- Ground black pepper - to taste
- Bay leaf - 1 pc.
Cut the beef into portions, rinse and fold into a saucepan. Fill with water and set on high heat, covering with a lid. As soon as the water begins to boil, reduce the heat and leave for about an hour, boiling on low heat.
At this time, while the broth is boiling, clean the potatoes, cut it into cubes.
Cabbage cut into strips.
Next, clean the carrots and onions, peppers freed from the seeds and internal partitions, wash. All vegetables cut into cubes.
An hour has passed. We check the meat for readiness - it is almost ready. Add more fire and syrup to the broth potatoes, letting it boil. Again we turn down the gas and cook under the lid, almost until the potatoes are completely cooked.
Without waiting for the readiness of the potatoes, cook frying. Sliced onions, sweet peppers, carrots and fry in sunflower oil.
In a frying pan, where the vegetables are fried, add tomato paste. Stir.
I add a couple of spoons of broth to dissolve the tomato paste better and leave to simmer for another 5 minutes.
Check for readiness potatoes. I check with a fork, if the fork passes to the end, then the potatoes are ready, add salt, zazharku and cabbage.
All this is mixed. Cook under the lid. After boiling over low heat, cook for another 8-10 minutes.
Pour parsley, dill, chopped garlic and black pepper. Stir, remove the pan from the heat.
When the soup is still hot, but it’s already present - we serve to the table as a first course, be sure to put a piece of meat in each plate.