How to cook simple soup. With pearl barley. What you need for soup with mushrooms.

Click Class

Tell VK

Shchi - a dish that is the hallmark of Russian cuisine. For the first time it began to be cooked in Russia in the 9th century, at that time the mass cultivation of cabbage began. The dish did not differ in a large set of components: they cooked soup without meat and potatoes, only sometimes it included mushrooms. Yes, the original recipe was quite simple, but, oddly enough, the soup began to gain popularity almost immediately.

In rich families, too, did not forget about this dish, there it was prepared with a more diverse set of ingredients: meat, sauerkraut and mushrooms. In those days, many housewives did the "daily" soup. Their essence was that after cooking the soup, it was wrapped and kept in a warm condition for a day, and then sent to the cold.

Initially, the soup was cooked in pottery, which was replaced by cast-iron pots. This type of pot later received the name "schenoy", he was paid a lot of attention, spoke and treated him with respect.

The recipe was passed down from generation to generation, and thus reached our time. Now it is difficult to find a family in which I have never tried soup. It is worth noting that the dish everyone has a different taste, since the cooking technology can not be the same. Here it is worth making every little thing in its own way, and the taste will be completely new. The saying: “Shchi and porridge is our food!”, Which everyone knows, is relevant even now.

In addition, there are a few small nuances that I will share with you during the preparation.

Recipe for cooking soup with step by step description

Ingredients:

• cabbage 0.2 kg.
• bone meat up to 1 kg.
• sweet pepper 1 pc.
• 2 potatoes
• 1 onion
• carrots 1 pc.
• tomatoes 2 pcs.
• apple 1 pc
• refined oil 4 tbsp.
• red chilli pepper.
• salt to your taste.
• greenery for decoration.
• sour cream.

To obtain tasty soup, you need to buy young vegetables.

Cooking:

1. The first thing we buy from the meat we will boil the broth. Any will suit, in my case was beef brisket. It contains a little cartilage, bones and the required amount of fat. Thanks to this composition, we get rich broth, with the absence of unnecessary fat. After cooking the broth, we cut the flesh into small pieces and add it to the soup.

Do not forget that pure meat without bones will not give such a tasty broth. In the future, we will cut the bones, respectively, the meat will remain much less.

2. Put the meat in a saucepan with water, put it on the stove. We wait for boiling, from time to time we remove the foam. Due to the presence of bones it is dark in color. There is one effective method that will help to quickly solve the problem with the foam: wait for the meat to boil, wait a couple of minutes and drain the water.

3. For such a short time, the foam will have time to stick to the pan, so be sure to rinse the dishes. Again, put the meat, pour fresh water, put on the fire. I take about 2.5 water, after boiling about 1.5 liters will remain, some will boil away. Together with the vegetables will come about 3 liters of soup.

4. Put the meat on fire. Now all the familiar white foam appears, which is removed very simply.

A special appetizing dish will bring light broth. Try to make it so that the soup attracted appearance.

5.We are waiting for boiling, make the fire minimal. Cook the beef over moderate heat, so that the water boils moderately. Slightly open the lid and cook the meat.

Determine its readiness is not difficult: if the beef without any additional effort is separated from the bones. On average, it will take about 2 hours to cook. If you get a young carcass, then it will cook faster. As we said earlier, any meat will do, but it is better to use beef - it will give the dish a delicious richness.

6. After an hour of boiling broth, you can begin to prepare vegetables.

8. Add about 20 ml of refined oil to the pan, bring the onion to golden color. Make moderate fire so that the onions do not burn, and at the same time fry.

9. Clean the carrot and rub on a grater. Do not use too small grater, otherwise the carrots in the soup just get lost. You can cut it with a knife, however, this is a long process. I found the perfect option for myself - a grinder for korean carrot. It turns out straws of medium length, which will give the soup a special aesthetics.

Place the carrots in the pan, simmer with onions for a few minutes.

10. Clean the potatoes, cut into medium pieces. Very rarely it is cut large chunksand then pounded in boiled form. If you need a thick broth, you can do that. Also the flour which was initially used for this purpose will help to thicken the broth. In the XIX century, French cuisine abandoned this component in the soup.

As you know, peeled potatoes can not be kept without water, so if you cleaned it in advance, then put it in a container with water.

11. Sweet pepper turn into straws.

12. Kapustu nashinkuem thinner.

13. Making cuts on tomatoes, put in boiling water for a few minutes. Remove the skin and cut the vegetables into slices. Do not shrink much, otherwise you practically do not feel tomatoes in the soup.

In the traditional way of cooking soup, you will not find tomatoes. They give the dish acid, which is classic recipe  achieved thanks to sauerkraut. Since it is not in our recipe, we use tomatoes.

14. You can also add a sweet and sour apple to the soup, which will give the dish a sweet touch. The combination of acid and sweetness gives the soup a special flavor. My family is happy to eat this food, even asking for supplements!

For grinding apples, you can use a grater, which rubbed carrots. If desired, can be cut manually.

15. With vegetables we finished, now you can get beef from the broth. Water is no longer worth adding. Of course, if you initially poured a small amount of water, you can add a couple of cups. If this is your first encounter with this dish, then perhaps you will. Add only boiling water. If the vegetables are already in the pan, then you are late.

Gradually, you will adapt yourself, and you will not repeat the mistakes that I made. But in any case, my advice for many will be useful.

16. It’s time for the main cooking process. We will fill the pot with vegetables one by one, starting with potatoes. Cook it for about 10 minutes at minimum heat, add salt. If you, like me, have a standard pan of 3 liters, then 1 tbsp is enough. salt.

You can first throw less salt, then hold a tasting. All people have different tastes, so salting dishes is always better gradually.

18. To the total mass add tomatoes and an apple, continue cooking for about 6 minutes.

19. Remove the soup from the stove, cover the pot, let stand 20 minutes.

20. Soup is poured in portions and put on the table. Decorate with greens, be sure to serve with sour cream. To fully comply with Russian traditions, do not forget about black rye bread.

21.Try, taste and enjoy truly tasty Russian soup. Feel free to ask for supplements!

You can also see the recipe for cooking soup with Ilya Lazerson:

Good appetite!

Some nuances to consider when cooking soup

• Many housewives wonder what the passiking is for. Everything is simple here: if we cook soup with raw vegetables without first being passaged, then we will have to eat it all on the same day. If you want to stretch a lunch for a couple of days, then be sure to passaged vegetables.
• Since we use young vegetables in the recipe, we have to give up all the seasonings. The fact is that all the spices, including bay leaf, will substantially kill the main taste of the dish.
• I did the same with greens. With her, I decorate the dish only when serving. If you add parsley during cooking, the color of the broth will change.
• If instead of tomatoes you will use sauerkraut, the spices will not be superfluous.
• Look at the bones on your bit of beef. The fact is that small particles can get into the meat, so carefully check it after cooking.
• To make whole vegetables float in the finished soup, you need to cook them properly. You should not digest, otherwise porridge will turn out.

Cabbage soup with cabbage

Surely, in every family, someone eats more meat, but to someone it doesn’t make any difference. This is the situation with me, so you have to cook 2 types of soup: one is classic, the other is without meat.

There are no special differences in technology. Vegetables, we cut the same way, carrots and onions pass. Next comes the exact same process of cooking soup.

Based on my personal experience, I can say that if you make the dish strictly according to the recipe, then both versions of the soup will be very tasty. For example, in this recipe, vegetables give all the juice that gives the main flavor. You can add a little sour cream to the soup, then the taste will become even more tender, and it can not be distinguished from the recipe with meat.

I have to try one and the other. Honestly, I like all soups. Each has something of their own. In words you will tell it, be sure to try to cook the soup on your own, and you will understand what I am talking about. Do everything according to my instructions, and you get a real culinary masterpiece.

Tweet

Tell VK

Russian shchi have a long history. Even in ancient Russia, this first dish fell in love with both nobles and simple peasants. Today, soup is no less popular, and there are a lot of ways to cook them. Consider how to cook soup of fresh cabbage.

How to cook delicious cabbage soup with fresh cabbage: culinary tips

To make soup soupy and delicious, let's listen to the advice of experienced chefs:

• for cabbage you need to choose a mature cabbage, not young;
• for cooking broth, you can use any meat, but if you want the soup to be rich, take pork ribs, beef or chicken offal;
• if you cook fish soup in fish broth, give preference to lake fish, because it is much fatter than sea fish;
• as soon as the water boils, pour it out, and then pour the meat with cold water and cook until ready;
• when cooking broth, you can put peeled carrots and onions in it - so it will acquire rich taste  and color;
• the broth can be prepared in the oven at a temperature of 130 degrees, only boiling water should be covered with foil, fixing it well along the edges of the saucepan.

Russian soup: recipe with photos

We will cook broth on beef, it is better to choose meat with bone, so that it is more rich and fragrant. Soup turn out just amazing!

Composition:

• 0.5 kg of beef with bone;
• 0.5 ripe white cabbage;
• 4-5 medium sized potatoes;
• 2 carrots;
• 2 onions;
• 2 large ripe tomatoes;
• 2-3 bay leaves;
• salt and spice mix;
• greens dried or fresh;
• vegetable oil.

Cooking:

Cook soup with fresh cabbage with chicken in a slow cooker

Soup can be cooked in a slow cooker. This recipe is quite easy to perform, and the result is simply amazing.

Composition:

• 2-3 chicken drumsticks;
• onion head;
• carrot;
• 400 grams of cabbage;
• 3-4 potatoes;
• 1 ½ l of filtered water;
• salt and pepper mixture;
• vegetable oil;
• bay leaves.

Cooking:

Lean soup for diet

If you practice diet food  or keep a post, then use this recipe. For the flavor and richness of the broth, add mushrooms to the soup.

Composition:

• 400 grams of cabbage;
• 4-5 potatoes;
• 300 g of mushrooms;
• carrot;
• onion head;
• vegetable oil;
• greenery;
• a mixture of peppers and salt.

Cooking:

Fresh cabbage soup - tasty and nutritious soup, therefore, we consider the most popular recipes for this dish. If you have some pork, the soup will be delicious.

beef on the bone (brisket, shank or shank) or (better) pork - 700-900 g (for broth: 3 liters of water, 2 onions, 1 carrot),
white cabbage - 200-300 g,
potatoes - 4-7 pieces,
onion - 2 pcs,
carrots - 1 pc,
fresh tomatoes - 3-4 pieces (or 1 tablespoon of tomato sauce),
parsley and dill - a big bunch,
bay leaf - 2 pieces,
allspice peas - 3 pcs,
vegetable oil - 3 tablespoons,
salt,
freshly ground pepper
garlic - 2-3 cloves
marjoram - 0.5 tablespoons

How to cook delicious soup:

You will need to take pork - you can on the bone, as long as the pork is not very fat, but this, of course, is an amateur. The correct soup broth is boiled for about two hours. But you can always cook and quick broth. Such broth along with cabbage will boil in just half an hour.

The first step is to cut the raw meat, but not very shallow, put in the already boiling water. Let simmer for 10 minutes, then remove the meat, pour out the broth, rinse the pan from the foam that formed during boiling.

After that, put the meat already in cold water and cook as usual soup broth. Bring to a boil, reduce the heat, add some salt and cook on low heat to make the broth transparent and tasty.

And now we do soup. Shred finely fresh cabbage - huge chunks in the soup turn out unappetizing, and look ugly.

Getting to the preparation of carrots and onions. Vegetables need to be cleaned, grated carrots or cut into strips, and cut onions into cubes. Fry the ingredients a little, at the minimum amount of butter - because the soup is already quite fatty because of pork. Add tomatoes, sliced ​​or diced, without peels. When extinguishing the rind itself will go away (throw it out)

Once you understand that the meat is ready, cut the potatoes into cubes and add to the soup. Separately, boil 2 potatoes, crush and add together with raw potatoesdiced in broth. So soup will be richer. And after 15 minutes, you can add to the soup cabbage, and after 5 minutes, and carrot-onion-tomato dressing, half a century. spoons of marjoram and garlic, ground with salt. Chopped finely greens are added either immediately with the dressing or when serving on the table. Dish saliva soup in taste.

Soup with dressing cooked no longer than 5 minutes. Cover the soup with a lid, turn it off, let it stand for another five minutes. Everything, nutritious and healthy cabbage soup from fresh cabbage is ready - serve them hot, with sour cream and black bread.

P.S:  Sometimes before laying the cabbage can be slightly fried, it is a matter of taste. With fried cabbage, too, very tasty it turns out

WHAT ARE THE USEFUL SHIELDS?

First, they contain sugar, nitrogenous substances, minerals and vitamins, as well as organic acids, which give the cabbage a special aroma and delicate taste.

Cabbage decoctions are very useful for the healthy activity of the digestive system.

Soup can be cooked as with potatoes, and without. The sequence of putting ingredients into the broth is such that all vegetables are ready at the same time and are not digested. Since all the vegetables are laid in boiling water, vitamin C is almost destroyed, but it is this that allows the dish to last longer. For example, judging by the boiling time of potatoes, then you need to know which sort you need to cook longer, and which less.

Ingredients

• 2 carrots
• 2 onions
• 4-5 small potatoes
• 300-400 grams of cabbage
• 30 grams of parsley
• 1 red bell pepper
• 3-4 bay leaves
• 6-7 black peppercorns
• 2 cloves of garlic

Information

Soup

  Dish of Russian cuisine.

How to cook soup

• Beef or pork 800 g
• Cabbage 500 g
• Tomato paste 6 tbsp. spoons
• Potatoes 4 pcs.
• Onion 2 pcs.
• Carrots 1 pc.
• Dill, parsley
• Vegetable oil
• Salt pepper
• Sour cream

Cabbage soup

Cook soup

• 500 grams of meat
• 500 g fresh cabbage,
• 1 carrot,
• 1-2 onions,
• 2 potatoes,
• 2 tbsp. spoons of butter;

Cabbage in soup

soup

soup

tasty soup  from fresh cabbage.

Cabbage soup

Russian cabbage soup began to be cooked in Russia at the beginning of the 9th century, when cabbage was brought into the country from Byzantium. Empty soup, that is, on the water, was boiled during the Christian fasting period, and the “rich” (on good beef broth) - at all other times. Rich cabbage soup made from fresh cabbage today is just as popular as it was in the days of our ancestors.

Ingredients

• 800-900 grams of beef on the bone
• 2 carrots
• 2 onions
• 4-5 small potatoes
• 300-400 grams of cabbage
• 3 tablespoons of tomato paste
• 30 grams of parsley
• 1 red bell pepper
• 3-4 bay leaves
• 6-7 black peppercorns
• 4 tablespoons of sunflower oil
• 2 cloves of garlic
• 1 teaspoon dill seed (to taste)

Information

Soup
  From this amount of products, a 2.5-liter casserole of fresh cabbage, that is, 9-10 servings, is obtained.
  It will take 40 minutes to cook (without taking into account the time for cooking the broth).
  Dish of Russian cuisine.

Fresh cabbage soup: a recipe how to cook

In a 2.5-liter saucepan, lower the beef, 1 carrot, 1 onion, bay leaf and black pepper. Salt Cook on slow fire 2-2.5  hours

  Remove beef (separated from bones) and vegetables (to discard) from the finished broth. Strain. Dip meat into broth.

Bulgarian pepper  cut into 4 parts and cut into thin half rings.

  Add pepper, onion and garlic. Stir and pass for another 5 minutes.

Schi are one of the most popular Russian dishes. Its history dates back to the time of Kievan Rus, when cabbage appeared on its territory. This is one of the soups that was eaten by both nobles and simple peasants.

More than twelve centuries have passed, and the soup remains an irreplaceable dish on our table. There are many recipes for this dish. Soup can be cooked in vegetable broth, meat, mushroom and even fish. This article describes the most popular recipe for cooking classic soup.

In order to cook soup, it will take about two hours, however, the active time in the kitchen is no more than 30 minutes.

How to cook soup

• Beef or pork 800 g
• Cabbage 500 g
• Tomato paste 6 tbsp. spoons
• Potatoes 4 pcs.
• Onion 2 pcs.
• Carrots 1 pc.
• Dill, parsley
• Vegetable oil
• Salt pepper
• Sour cream

• Many housewives do not cook soup in the summer time. This is all due to the fact that an experienced chef knows that fresh July cabbage is suitable only for summer salad, but not for soup. Therefore, when cooking soup, always use ripe cabbage to make the dish nourishing and rich.
• Soup can be cooked from different types of meat. It is best to use pork ribs, beef brisket or chicken offal. It is this meat gives a good fat. Some cooks use when cooking soup fish broth. In this case, it is better to take the lake fish, it is fatter, the broth is well saturated with its taste.
• In addition to meat and fish, many people use different smoked meats for cooking soup. This option is very acceptable, but the soup becomes more like a hodgepodge.
• Like many other dishes in the broth, it is better to drain the first boiling water from the meat. After that, pour the meat with cold water, add the onion with the carrot and continue to cook until the readiness period.
• Experienced cooks boil broth in the oven. After boiling water in the pan, cover it with a lid. Take the foil and fix the edges of the cover. This is done in order not to let off steam from the pan. Broth to cook at a temperature of 125-130 degrees for an hour. At the expiration of time we get broth. It will have a rather velvety aroma and elegant taste.
• Schi, like many other soups, is called diurnal. All due to the fact that it becomes much more delicious and fragrant after you stand a day.
• There is a lean option soup. It differs from the usual in that you save more than an hour on boiling broth. As a result, the soup will not have such a pleasant taste and aroma on vegetable stew  without meat.

Cabbage soup

Rich soup in meat broth, but with fresh cabbage is good at any time of the year.

Cook soup   just - and the result is excellent! Language swallow and ask for supplements.

• 500 grams of meat
• 500 g fresh cabbage,
• 1 carrot,
• 1-2 onions,
• 2 tomatoes or 1 tbsp. spoon of tomato paste,
• 2 potatoes,
• 2 tbsp. spoons of butter;
• Greens, bay leaf, sour cream, garlic, pepper and salt to taste.

Prepare soup fresh caps:

First you need to cook broth: wash the meat with cold water or boiling water to make it faster, add salt and cook until ready. Then catch an appetizing meat slice out of broth — set aside on a plate, we will need it later - what kind of soup without tasty meat!

Cabbage in soup   it is better to cut into thin strips and send to the pan to cook

Then cut the cubed potatoes into a saucepan and bring to a boil, but for now simmer everything over low heat:

Carrots, chop onions, fry in butter until half cooked, add tomato slices or tomato paste and continue to fry for another 5-7 minutes;

If you often suffer from heartburn, then you should not fry the vegetables before dressing, but you can just put them in the soup:

Grate carrots,

Finely chop the onion - and immediately put in soup   and cook until tender with a low boil.

For 5-7 minutes before readiness, you can put slices of tomatoes.

Before the end of cooking, you can add to soup   crushed garlic with salt (you can crush the garlic right in the plate - to taste).

Pepper and bay leaf (you can put at will)

Cut the meat into cubes and send to the pan at the very end, let the soup boil. Or you can chop it and put it right on the plate.

Serve with sour cream and finely chopped greens. Unite!

That's all now you know how to cook tasty soup  from fresh cabbage.

For borscht lovers, leave some cabbages and cook them wonderful tasty borscht  with meatballs - delicious, do not come off!

Enjoy great taste! Enjoy your meal!

Cook with pleasure and share your impressions in the comments to the recipe.

For today, subscribe to new recipes to keep abreast of the site news Delicious Food

Sources: http://pojrem.ru/soup/schi-iz-svejei-kapusty/, http://www.yourlifestyle.ru/kulinariya/996-kak-varit-schi.html, http: // 1-dream .ru / supy / wi-iz-svezhej-kapusty.html

Schi are one of the most famous Russian national dishes. They are characterized by a sour taste, which is created by sauerkraut (usually it is used in soup). However, when cooking cabbage soup from fresh cabbage, which is also quite common, you can achieve such a sour taste, for example, with the help of sorrel, nettle or by dressing the dish with cabbage or other brine. Vegetables in cabbage can be laid both raw and fried. Schi can be cooked in meat, fish, mushroom broth, broth from vegetables or cereals. If the soup is completely vegetable, then they are called "empty." The shchi, which are called “daily”, became very famous because their taste is fully manifested only a day after the preparation of the dish. Served soup with sour cream or cream.

Cabbage soup - food preparation

If the soup is cooked in meat broth, then the meat for their preparation should be thoroughly washed and cut into small pieces. We chop fresh cabbage, pickled - slightly squeeze from brine. Other vegetables - carrots, onions, etc., are cut according to the recipe.

Cabbage soup - the best recipes

Recipe 1: Sauerkraut Soup

Thanks to sauerkraut, these soup have the sourness, which for this dish is considered classic. By adding sour cream and greens to them, you can get a very satisfying and tasty first course.

Ingredients:

0.5 kg of meat (beef, pork or chicken);
300 gr. sauerkraut;
4 potatoes;
1 large onion;
1 carrot;
2 tbsp. l tomato paste;
vegetable oil for roasting vegetables;
to taste salt with bay leaf and peppercorns;
greens and sour cream to decorate the dish.

Cooking method:

1. Pour about 3 liters of water into the pan, put the meat into it, bring to a boil, then remove the foam, cook for about an hour.

2. Add sauerkraut with bay leaves and black peppercorns, cook for about half an hour (if you have taken chicken for cooking cabbage, then add the cabbage as soon as the meat boils).

3. Cut the onion and lightly fry it, then grate the carrots, add it to the onions and fry the vegetables together to make the dressing. At the end of the frying add tomato paste to the vegetables.

4. After peeling potatoes, we cut it in the form of cubes or bars, send it to a saucepan with meat and cabbage.

5. When the potatoes boil, add the dressing to the pan, wait until its contents boil again, reduce the heat and cook another about 15 minutes. Serve soup on the table with sour cream.

Recipe 2: Recipe cabbage soup with fresh meat

Fresh cabbage cabbage soup is also found by many fans. They are not as sour as sauerkraut soup, but thanks to the tomato, their taste also contains a certain sourness. Since these soup are cooked in meat broth, they are also a very satisfying and tasty dish.

Ingredients:

0.5 kg of cabbage fresh;
0.7 kg of beef or pork;
3 tbsp. l tomato paste;
1 large carrot;
2 medium onions;
var. butter;
greens, fresh or dried;
to taste salt with spices.

Cooking method:

1. Pour cold water into a 4-liter saucepan, put the meat in there, cover the pan, bring its contents to a boil and cook meat broth for about an hour, removing the foam with a slotted spoon as it appears. Then, after treating the broth, salt it and put it on the fire again.

2. While the broth is boiling, prepare the vegetables that we may need for cooking: finely chop the cabbage, clean the carrots and rub it on a grater, finely chop the onion. Then fry the onion lightly in a pan with vegetable oiladd carrots to it, fry them together for a few minutes, and at the end of roasting vegetables we put a finely chopped clove of garlic on the pan. Before removing the pan from the fire, add tomato paste to the vegetables. If a fresh tomato is used for cooking soup, not a tomato paste, then it should be put in the pan with garlic.

3. After taking the meat from the broth, cool it and cut it into cubes (not too small). Cut potatoes in the form of cubes or straws, if desired. Then we immerse the potatoes in boiling broth, wait until the contents of the pan boil again, and send the same cabbage, cook for about 10 minutes. Then put vegetables pre-fried with tomato in the soup, add spices with herbs, cook for about 5 minutes and turn them off.

Recipe 3: daily cabbage soup

The peculiarity of the daily soup is that they are eaten a day after cooking. It is by this time that they acquire that unique taste and aroma for which this dish is famous.

Ingredients:

800 gr. sauerkraut;
400 gr. beef meat;
200 gr. beef bones;
1 large carrot;
2 onions;
5 small parsley roots;
4 tbsp. l tomato paste;
3 tbsp. l wheat flour;
100 gr. butter;
to taste salt;
sour cream and herbs to decorate dishes.

Cooking method:

1. Pour cold water into a 2-liter saucepan, put the meat and bones there, bring to a boil and cook the broth with the lid closed, periodically removing the foam.

2. Fry the flour in the pan until golden brown (without adding butter).

3. Finely cut cabbage, parsley root, onion. Grate carrots. Then lightly fry the onion in a pan with butter, after a few minutes add carrots to it and fry them together. Then melt in a small saucepan butter  and stew roasted vegetables with cabbage in very low heat tomato paste  and flour for about 40 minutes. Then we shift vegetable stew  in the pan, where the meat is cooked, and, after boiling a little, turn off the pan. Optionally, add garlic to the soup.

4. Daily cabbage soup is taken on the second day, then they are tastier. Before serving, add to each plate with cabbage soup in a spoonful of sour cream and finely chopped parsley and dill.

Recipe 4: Cabbage Soup with Mushrooms

Such soup is cooked very quickly, while compared to meat soup, they are more light dish. Mushrooms and prunes give it a special aroma and taste that your whole family will surely love.

Ingredients:

0.5 kg of cabbage fresh;
300 gr. fresh mushrooms;
1 onion;
1 carrot;
100 gr. ham;
10 pieces. prunes without pits;
oil rast.
to taste salt, bay leaf, greens.

Cooking method:

1. Thinly chop the cabbage, then, putting it in a frying pan with vegetable oil, fry.

2. Cut the onion into thin half-rings, clean the carrots and rub them on a grater. Mushrooms cut into thin slices. Ham cut into strips.

3. Put the vegetables and ham with mushrooms in a pan with cabbage and fry them together with frequent stirring.

4. Bring the water to a boil in a saucepan, send the roasted vegetables there and cook shchi for about half an hour. Then, adding prunes to the pan, continue cooking for about 10 minutes, after which we put parsley with bay leaves in the pan and turn off the fire.

While cooking cabbage soup should be put sauerkraut in cold water or broth, and fresh - in boiling.

Even from very sauerkraut  You can cook delicious soup. To do this, a part of sauerkraut needs to be replaced with fresh, but it must be remembered that sauerkraut is put into the cabbage soup at the beginning of the preparation of the dish, and the fresh one after the meat is boiled and the potatoes boil.

You can cook cabbage soup without potatoes, then it is recommended to use roasted flour for dressing.