Simple and unusual recipes for cabbage soup without meat. Lenten cabbage soup from fresh cabbage Lenten cabbage soup from fresh cabbage step-by-step recipe

Today for the first course I have lean cabbage soup with fresh cabbage. This is one of the easiest and fastest soups to prepare. The products included in it are almost always in my refrigerator and they are not expensive. Cabbage soup is also a very healthy soup, especially since the vegetables from which it is prepared will bring no less benefits when cooked than when raw.

• Carrot rich in beta-carotene, which is absorbed in boiled vegetables 5 times better than in raw ones. It helps protect our body from aging, atherosclerosis, eye diseases and even cancer. In addition, boiled carrots have 3 times more antioxidants than raw ones. Boiled carrots are easier to digest and therefore people suffering various diseases digestive system and constipation, it is useful to consume this root vegetable in processed form.
• Tomatoes contain a lot of lycopene, which is a strong antioxidant that prevents the formation of malignant tumors and the development of heart and vascular diseases. It is better absorbed from boiled tomatoes, and therefore there is tomato paste, sauces, ketchup and stewed tomatoes are healthier than eating them raw.
• Cabbage after a short heat treatment also increases its beneficial features. But if you cook it for more than 30 minutes, the content of carotene and antioxidants in cabbage decreases sharply. It also has the ability to remove excess cholesterol, dissolve gallstones and improve the functioning of the heart muscle.
• Potato contains a lot of potassium, which helps remove excess water from the body. When boiled, it is an irreplaceable source of starch, which has a beneficial effect on digestion. Periodic consumption of boiled potatoes has a positive effect on the health of the human body. But you should not abuse it, since potatoes are a high-calorie product.

Thus, lean cabbage soup with fresh cabbage has a beneficial effect on the digestive processes, is easily absorbed by our body and carries a supply of complex carbohydrates, vitamins, micro and macroelements, and also successfully satisfies the feeling of hunger. Moreover, cabbage soup is a very low-calorie soup.

Nutritional value of the dish per 100 grams.

BJU: 1 / 0 / 3.

Kcal: 17.

GI: low.

AI: low.

Cooking time: 30 min.

Number of servings: 11 servings (250 g each).

Ingredients of the dish.

• Water - 2 l.
• Carrots - 150 g (4 pcs).
• Potatoes - 300 g (7 pcs).
• White cabbage - 300 g.
• Onions - 50 g (2 pcs).
• Garlic - 10 g (3 cloves).
• Tomato paste - 20 g (1 tbsp).
• Salt - 10 g.
• Spices - 6 g.
• Bay leaf - 2 pcs.
• Sunflower oil (for frying) - 10 ml.

Recipe of dish.

Prepare the ingredients. Peel carrots, potatoes, onions and garlic. Remove the top leaves from the cabbage.

Pour 2 liters of water into a saucepan and put on fire.

While the water is boiling, chop the potatoes (as you like).

Shred the cabbage.

Cut the onion and garlic into small cubes.

Add potatoes to boiling water and cook over medium heat for 5-7 minutes.

Fry the onion and garlic in a heated frying pan with oil over maximum heat for 5 minutes, stirring occasionally so as not to burn.

While the onion is frying, grate the carrots on a coarse grater.

Add the carrots to the onions and garlic and fry for another 5 minutes over medium heat.

Add cabbage to the pan and cook for another 5-7 minutes.

Shchi is the main traditional dish of national Russian cuisine. They have a unique aroma, and there are dozens of recipes for making them. Since ancient times, this soup has been cooked using broth made from poultry, meat, and, less commonly, fish. Initially, they were cooked in a clay pot, but today this can be done in a miracle multi-cooker or on a stove - gas or electric. Vegetable cabbage soup in a slow cooker is prepared in the same way as classic cabbage soup on the stove. The cooking time may vary slightly, but not significantly.

The Lenten version of cabbage soup is a simple hot dish that will appeal to both strict vegetarians and taste aesthetes who decide to make an appetizing soup quickly. The low calorie content of such cabbage soup has made them a favorite among dietary dishes.

Below is a recipe for cabbage soup without meat, which is cooked from fresh cabbage. This is an original simplified variation of everyone's favorite hot soup. The cooking process generally takes about 20 minutes.

But, if you plan to prepare lunch for a large company, the cooking time will increase in accordance with the volume of fresh cabbage and other vegetables that need to be washed, peeled, cut and cooked.

Vegetable cabbage soup is a very simple version of the dish. There is no need to cook broth from meat or chicken for a long time, and vegetables give them their taste. This recipe for lean cabbage soup will also appeal to those who adhere to fasting.

Dietary vegetable soups are often preferred in the summer. In hot weather, you want something light and satisfying at the same time, and this is cabbage soup cooked without meat, chicken or fish.

The step-by-step description makes the process of preparing cabbage soup from fresh cabbage clear and easy to follow.

Ingredients for vegetarian cabbage soup without meat for 4 people:

So, when all the ingredients are ready, you can start preparing cabbage soup from fresh cabbage

1. First, vegetables are selected in the required quantity and washed thoroughly, preferably with running water. Peel carrots, potatoes and onions for subsequent processing. The cabbage needs to be freed from the top leaves.
2. Potatoes and onions are cut into small cubes.
3. Tomatoes are peeled and finely chopped.
4. Carrots for cabbage soup without meat can be grated on a medium grater or chopped into rings. The grated part is used for frying, and the ring-shaped part is simply thrown into water at the same time as the potatoes.
5. Fresh cabbage is cut at an angle into thin strips. The shredded product is placed in a deep plate and crushed a little with your fingers. This procedure is necessary so that the cabbage becomes softer and can be cooked faster.
6. When the vegetables for lean cabbage soup are prepared, you can put a container of water to boil. At the same time, the frying will be prepared in a frying pan, which will later need to be placed in cabbage soup made from fresh cabbage.
7. Vegetable oil is poured into the frying pan, and after it is thoroughly heated, grated carrots, tomatoes and onions are poured into it. Mix everything vigorously and fry for a few minutes until the tomatoes are lightly fried and the onions have a light golden hue.
8. After the water begins to boil, you need to throw bay leaves into the pan. The taste of cabbage soup made from vegetables without meat will be more appetizing if you add a little spice. Then you need to add salt.
9. Next, carrot rings (if chopped) and potatoes are placed in boiling water. The soup is brought to a boil, then the heat is reduced to medium. After 3-4 minutes, you need to try the potatoes. If it has reached the half-cooked stage, you can throw cabbage into the pan. All chopped cabbage at once may not fit in the pan. But just wait, and literally in a minute it will go in completely, because during this time the first part will decrease in volume under heating, and there will be enough space to add all the cabbage. The vegetable version of cabbage soup will be much tastier with a large amount of cabbage.
10. Having turned up the heat, you need to wait until it boils again, then, reducing the heat, you need to cook for another 5-6 minutes. Next you should try cabbage. Those who prefer it very softened should cook a little longer so that the vegetable is completely boiled.
11. Now it’s time to add the carrot and onion mixture, stir and add spices if necessary.
12. You also need to boil the ingredients for a minute and remove from heat.

In summer, such a dish should definitely be decorated with fresh herbs, which, if finely chopped, will add an interesting note to the cabbage soup.

Lenten cabbage soup made from fresh cabbage is an aromatic, tasty, healthy and light dish. Even after the end of fasting, many people continue to cook lean cabbage soup because they are low-calorie, tasty and perfect for any meal.

Cabbage soup has been cooked in Rus' for a long time, both from fresh and sauerkraut. Lenten cabbage soup made from fresh cabbage is especially good - it has a very special delicate taste that both adults and children like. Treat yourself to aromatic cabbage soup during Lent. It is unlikely that you will remain indifferent to this magnificent dish in all respects.

How to prepare lean cabbage soup from fresh cabbage

Such cabbage soup is cooked in vegetable or mushroom broth. Shredded cabbage, sautéed onions and carrots are added to the prepared broth. If you want to make cabbage soup even lighter and healthier, do not fry it. After all, it is, in fact, difficult to digest - neither children nor people with sensitive stomachs need it. In this case, the cooking process becomes even easier. Without any frying, the vegetables go into the pan and cook until tender.

You can add potatoes, mushrooms, pearl barley and even turnips to lean cabbage soup. Cabbage soup is also prepared with the addition of legumes - for example, beans and green peas. A variety of beans are used - white, red, variegated. Green pea must be fresh-frozen or fresh (canned will not work - it is only suitable for salad). It should be noted that cabbage soup with peas is more tender than cabbage soup with beans.

To create sourness, a tomato is best suited (after all, cabbage is fresh, non-acidic, so some sourness will be missed). You can add seasonings such as bay leaf and black pepper to cabbage soup. Parsley root will add a piquant taste.

To make lean cabbage soup more fragrant, after turning off the pan, they should be allowed to stand for a couple of minutes. You can sprinkle the cabbage soup with herbs on top.

Of course, at first you may miss the taste of sour cream in this dish, but this is just a matter of habit, in addition, sour cream can be replaced. Cabbage soup is a great addition to black bread; this dish is what you need with it! For a change, black bread can be replaced with lean crackers - regular or with garlic.

Keep in mind that cabbage soup tastes even better on the second day, so you can cook the dish for several days. And don’t be afraid that you’ll get bored with cabbage soup – you won’t get tired of such deliciousness!

Calories: Not specified
Cooking time: Not indicated

Cabbage soup made from fresh cabbage is quick option delicious first course. They do not require cooking meat or chicken bouillon, plain water is poured into the pan, and vegetables give the cabbage soup its flavor. In any cabbage soup - lean or with meat, chicken is always put a lot of vegetables so that they are thick and satisfying. This cabbage soup recipe without meat will appeal not only to vegetarians, but also to those who prefer light vegetable soups or fast (in the latter case, sour cream is excluded). In winter, you can add frozen vegetables (bell peppers and tomatoes) to cabbage soup or use ready-made dressing for cabbage soup and soups.

Ingredients:

- White cabbage – half a small fork;
- potatoes – 4 pcs;
- carrots – 1 medium;
- onions – 2 pcs;
- tomatoes – 4-5 pcs (or canned 0.5 cans);
- red sweet pepper – 1 piece;
- any greens – 1 bunch;
- water - 1.5 liters;
- vegetable oil– 3 tbsp. l;
- salt - to taste;
- bay leaf – 1-2 pcs;
- peppercorns – 0.5 tsp;
- sour cream, rye bread - for serving.

Recipe with photos step by step:

Place the potatoes, cut into pieces or strips, into boiling water. Cover with a lid and cook over low boiling water until the potatoes are cooked. This will take approximately 12-15 minutes. For cabbage soup, it is important to boil the potatoes, then they will be “rich”, thick and tasty.




While the potatoes are cooking, prepare the vegetables for frying. Cut the carrots and bell peppers into strips (remove the seeds from the peppers). Chop the onion either into small cubes or cut into half rings. You can grate the carrots if you prefer.




Heat the vegetable oil in a frying pan (if the cabbage soup is not prepared in the lean version, you can use lard). Pour the chopped onion into it and sauté over low heat for 2-3 minutes until the onion begins to lighten. Add carrots, mix with onions, simmer for another 2-3 minutes. We do not bring the vegetables to readiness.




At the same time as sauteing the onions and carrots, cut the white cabbage into strips for cabbage soup. Scald the tomatoes with boiling water, remove the skin, and cut the pulp into cubes.






Place bell peppers and tomatoes in the pan. Continue to simmer the vegetables until the tomatoes release juice and lightly fry.




Take out a couple of potato pieces and check for doneness. The potatoes should break or mash easily. Add sautéed vegetables along with oil to the pan with potatoes. Let's boil.




Lay out the shredded cabbage. Salt to taste. Cook the cabbage soup over low heat until a gentle simmer is barely noticeable on the surface. The cabbage soup will be ready when the cabbage becomes soft. If you like crispy cabbage, not overcooked, then control the process, cook the cabbage until half-cooked, taking into account the fact that it will reach readiness even after stopping cooking.




Add bay leaf and peppercorns to the prepared cabbage soup. Cover with a lid, turn off the heat and leave the pan with cabbage soup on a warm stove. Let the cabbage soup sit for a while to gain flavor.






Pour hot cabbage soup into plates. Sprinkle with finely chopped herbs, serve with sour cream and rye bread. Bon appetit!




Author Elena Litvinenko (Sangina)

Lenten cabbage soup made from fresh cabbage is, of course, not a new dish, but well-known and widespread. Nevertheless, the recipe is always relevant, because even those who do not fast often take great pleasure in preparing this delicious vegetable broth.

Previously, cabbage soup without meat was necessarily cooked with beans, which made the first dish more rich and thick. We will consider a modern variation, where fresh beans are replaced with canned ones, which significantly reduces cooking time.

Ingredients per 3 liters of water:

• white cabbage - 200 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• potatoes - 3-4 pcs.;
• tomato paste - 2-3 tbsp. spoons;
• canned beans - 1 can;
• vegetable oil - 2-3 tbsp. spoons;
• garlic - 2-3 cloves;
• dill - a small bunch;
• salt - to taste.

Lenten cabbage soup from fresh cabbage recipe

How to cook cabbage soup without meat

1. Place a pan of water on the fire and bring the liquid to a boil. At this time, cut the peeled potatoes into medium-sized cubes.
   
2. Thinly chop white cabbage.
   
3. Place potato slices in boiled water.
   
4. Next we send cabbage to the broth. We wait for it to boil again, and then, having covered the pan with a lid, boil the broth for 15-20 minutes.
   
5. Without wasting time, prepare the rest of the ingredients of the first course. Finely chop the onion, carrots with three medium chips.
   
6. We make tomato and vegetable dressing. Heat oil in a frying pan and sauté onion until translucent (about 3 minutes). Next, add carrot chips. In the resulting vegetable platter, spread the tomato paste and pour a couple of tablespoons of hot broth. Spicy lovers can also add a few rings of hot chili pepper to the dressing.
   
7. Simmer the carrot-onion mixture under the lid for about 10 minutes. Then we shift the tomato dressing to the broth. Lenten cabbage soup made from fresh cabbage will immediately turn a beautiful, rich orange-red hue. Bring to a boil, boil for 2-3 minutes over low heat, and then take a sample, salting the broth to taste.
   
8. Since we are using already soft beans, they should be added to lean cabbage soup without meat at the final stage. Having opened the jar and drained the excess liquid, we send the beans into the almost ready broth. Once again, we are waiting for a boil.
   
9. Last add the chopped greens and chopped garlic cloves. Remove the cabbage soup from the heat. Cover with a lid and let the broth brew a little.
   
10. Since our cabbage soup is lean, we serve the dish without sour cream / mayonnaise. We supplement the thick vegetable broth with slices of fresh bread or donuts.
    

Finally, a little advice: if one of the household members still insists on the meat version of cabbage soup, a piece of beef can be boiled in a separate pan, adding it to the plates when serving if desired. Enjoy your meal!