Lean cabbage soup made from fresh. Cabbage soup without meat

Step 1: prepare the ingredients.

To begin with, put a kettle with a liter and a deep saucepan with 2.5-3 liters of purified water on medium heat, let them heat up. At this time, using a sharp kitchen knife, peel potatoes, onions, carrots and garlic. We get rid of cabbage from the upper, always damaged leaves, salad pepper from the stalk and gut it from the seeds. After that, we wash these vegetables together with tomatoes, as well as fresh herbs, dry them with paper kitchen towels, put them in turn on a cutting board and continue preparation. Cut the potatoes into cubes ranging in size from 1.5 to 2 centimeters, put them in a bowl with cold running water and leave in it until use so that they do not darken.

Chop the cabbage into strips 5-6 millimeters thick.

Grind the carrots on a medium or coarse grater. Onion- cubes, half rings or quarters 1 centimeter in size.

Crumble sweet salad peppers in the same way as the previous product, or in strips.

Finely chop the garlic and fresh dill or parsley.

Then we make a cross-shaped incision on each tomato, put them in a deep bowl, pour boiling water from a kettle and leave in it for 40-60 seconds. After that, we immediately move the tomatoes into a bowl with ice water, cool, dry, remove the skin from them and grind them in any convenient way, for example, we also cut them into small cubes or grind them to mashed potatoes in a stationary blender. Then we put on the countertop the rest of the products that will be needed to make the soup, and proceed to the next step.

Step 2: prepare lean cabbage soup - stage one.

While we were slicing, the water in the pan boiled, we throw the chopped potatoes with cabbage into it. As soon as the liquid starts bubbling again, season the vegetables with a laurel leaf and cook for 20 minutes stirring occasionally with a slotted spoon.

Step 3: prepare a vegetable dressing for lean cabbage soup.

At this time, turn on the adjacent burner over medium heat and put a frying pan with two tablespoons of refined vegetable oil on it. After a few minutes, dip the chopped onions and carrots into the heated fat and sauté them until soft and light golden crust for about 4-5 minutes, stirring vigorously with a wooden or silicone kitchen spatula.
Then add bell peppers to these vegetables and cook everything together again 5 minutes... After that, we send to the pan either slices of tomatoes or mashed potatoes from them and simmer the dressing over moderate heat 10 minutes, periodically loosening so as not to burn.

Step 4: prepare lean cabbage soup - stage two.

So we come to the almost final stage of making the soup, put the vegetable dressing in a saucepan with boiled potatoes and cabbage. Season the dish with garlic, half chopped herbs, salt, black pepper, laurel leaf and mix everything gently. Bring the liquid to a boil again and reduce the heat to a level between the smallest and the middle. Cover the aromatic dish with a lid so that a small gap remains, and cook it again 7-10 minutes... Then turn off the stove and insist cabbage soup about 10 minutes, after which you can start tasting!

Step 5: serve lean cabbage soup.

Lean cabbage soup after cooking is insisted for a short time under a covered lid, then, using a ladle, pour the soup in portions into deep bowls, crush each one with two or three pinches of fresh herbs, season with lean mayonnaise and put on the table along with bread, crackers or toast. To refresh such a simple lunch can vegetable salad, pickles and pickles. Cook with love and Fasting will be a joy!
Bon Appetit!

Very often cabbage soup is cooked with millet or rice, before using the selected cereal, it is sorted out, washed and put into boiling water along with potatoes and cabbage;

Sometimes sweet tomatoes are used instead of fresh tomatoes. tomato paste or sauce;

If desired, together with onions and carrots, you can fry fresh finely chopped edible mushrooms of any kind, they will give the soup a more piquant aroma and rich flavor;

The recipe contains the simplest spices, but their set can be varied based on your own taste preferences, supplementing it with any spices, as well as dried herbs, which are ideal for the first hot vegetable dishes.

Today, for the first time, I have lean cabbage soup with fresh cabbage. This is one of the easiest and quickest soups to make. The products included in it are almost always in my refrigerator and they are not expensive. Also cabbage soup is very healthy soup, especially since the vegetables from which it is prepared will bring no less benefit boiled than raw.

• Carrot rich in beta-carotene, which is absorbed in boiled vegetables 5 times better than in raw vegetables. It helps protect our bodies from aging, atherosclerosis, eye diseases and even cancer. In addition, boiled carrots have 3 times more antioxidants than raw carrots. Boiled carrots It is easier to digest and therefore it is useful for people suffering from various diseases of the digestive system and constipation to use this processed root vegetable.
• Tomatoes contain a lot of lycopene, which is a strong antioxidant that prevents the formation of malignant tumors, the development of diseases of the heart and blood vessels. It is absorbed better from boiled tomatoes, and therefore there is tomato paste, sauces, ketchup and stewed tomatoes healthier than eating them raw.
• Cabbage after a short heat treatment, it also increases its beneficial features... But if you cook it for more than 30 minutes, the content of carotene and antioxidants in cabbage drops sharply. It also has the ability to remove excess cholesterol, dissolve gallbladder stones and improve the work of the heart muscle.
• Potato contains a lot of potassium, which helps to flush 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 do not abuse it, since potatoes are a high-calorie product.

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

Nutritional value of the dish per 100 gr.

BZHU: 1/0/3.

Kcal: 17.

GI: low.

AI: low.

Cooking time: 30 minutes.

Servings: 11 servings (250 g each).

Ingredients of the dish.

• Water - 2 liters.
• 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 tablespoon).
• Salt - 10 g.
• Spices - 6 g.
• Bay leaf - 2 pcs.
• Sunflower oil (for frying) - 10 ml.

Recipe.

We 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, cut the potatoes (as you like).

Shred cabbage.

Cut the onion and garlic into small cubes.

Throw potatoes into boiling water and cook over medium heat for 5-7 minutes.

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

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

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

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

Lean cabbage soup from fresh cabbage is aromatic, tasty, healthy and light dish... Even after fasting, many people continue to cook lean cabbage soup, because they are low in calories, tasty and perfect for any meal.

Cabbage soup has been cooked in Russia for a long time both from fresh and from sauerkraut... Lean cabbage soup is especially good - they have a very special delicate taste, which is to the liking of both adults and children. Please yourself fragrant cabbage soup in post. It is unlikely that you will remain indifferent to this delicious dish in all respects.

How to cook lean cabbage soup from fresh cabbage

Such cabbage soup is cooked on a vegetable or mushroom broth... Chopped cabbage, sautéed onions and carrots are placed in the finished broth. If you want to make the cabbage soup even lighter and healthier, do not fry it. After all, it is, in fact, hard to digest - neither children nor people with sensitive stomachs need it. This makes the cooking process even easier. Without any frying, the vegetables are sent to the pan and cooked until tender.

You can add potatoes, mushrooms, barley and even turnips to lean cabbage soup. Cabbage soup is also prepared with the addition of legumes - for example, beans and green peas. Beans are used in a variety of ways - white, red, variegated. Green pea should 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 with beans.

To create sourness, a tomato is best suited (after all, the cabbage is fresh, non-sour, so some of the sourness will not be enough). Seasonings such as bay leaf, black pepper can be added to the cabbage soup. Piquant taste will add parsley root.

To make the lean cabbage soup more fragrant, after turning off the pan, they must be allowed to stand for a couple of minutes. Sprinkle 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 will perfectly complement black bread, with it this dish is what you need! For a change, brown bread can be replaced with lean croutons - regular or with garlic.

Keep in mind that the cabbage soup tastes even better on the second day, so you can cook the dish for several days. And do not be afraid that you will get bored with cabbage soup - such yummy will not bore you!

My daughter is a vegetarian, one of those who eat everything except meat and fish. Once she boasted to me that she cooks tasty soup without meat, and her husband is happy to "wrap her in such a soup, it just pops behind her ears."

I was glad for her, and thought that this trick would not work with mine. My husband is a terrible meat eater, and food without meat is not food for him. Of course, his cholesterol with this way of eating is quite high, and all the time I thought about how to transfer it to a more gentle regime. And then the time for "Lent" came, and I was able to persuade my dear one to fast a little.

To begin with, I decided to cook something familiar for dinner. The choice fell on lean cabbage soup, only for additional satiety I added a little millet. My grandmother cooked the soup in such a way that I always, definitely, really liked it, but I myself, for a reason unknown to me, had not done this before.

Lean cabbage soup from fresh cabbage came out wonderfully: hearty and aromatic, with a pronounced rich taste.

My husband liked this soup, of course I had to make a slight indulgence for him and fill the soup with a spoonful of mayonnaise.

So, lean cabbage soup. Recipe with photo.

For a 4-liter saucepan, take:

White cabbage, chopped - 500 - 700 grams,

Medium-sized turnip onions,

Fresh carrots - 100 - 200 grams,

Chopped fresh tomatoes - 1 glass,

Millet - 1/3 cup,

Potatoes - 5 - 6 pieces, medium size.

Pour 1.5 - 2 liters of water into a saucepan, put on fire.

While the water is boiling, chop the white cabbage into thin strips.

Add a pinch of salt (about a tablespoon) and knead thoroughly with a fist until juice appears.

Put the cabbage in boiling water. There should be enough water so that it covers the cabbage completely.

Bring to a boil and add chopped tomatoes. I usually freeze chopped tomatoes since autumn, and you can add them to the brew without defrosting.

Reduce the heat a little, achieving a moderate boil.

At this time, peel and dice the onion. Fry in a pan with a little vegetable oil... Add to boiling cabbage.

Let's do the same with carrots.

While the vegetables are stewing, peel and dice the potatoes, rinse the millet groats.

When the cabbage is almost ready, add the grits and potatoes.

Add boiling water to the desired thickness of the soup. Bring to a boil and cook until the potatoes are fully cooked.

At the very end of cooking, we will check for salt, if necessary, add salt. Pepper as desired, add a couple of bay leaves and a couple of tablespoons of chopped dill (I also freeze it in the fall). Dill is best added at the very end, as with prolonged heat treatment, it can add bitterness to the soup.

Remove the pan from lean cabbage soup from fresh cabbage from the fire, let it brew a little and, "Bon appetit!"

Lean cabbage soup from fresh cabbage is, of course, not a new dish, but a well-known and widespread dish. Nevertheless, the recipe is always relevant, because even non-fasting people often cook with great pleasure this delicious vegetable broth.

Previously, cabbage soup without meat was necessarily cooked with beans, which made the first course more rich and thick. We will consider a modern variation where fresh beans replaced by canned food, which significantly reduces the 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 teeth;
• dill - a small bunch;
• salt to taste.

Lean cabbage soup recipe

How to cook cabbage soup without meat

1. Place the pot of water on the fire, bring the liquid to a boil. At this time, cut the peeled potatoes into medium-sized cubes.
   
2. Thinly chop the white cabbage.
   
3. Place the potato slices in boiled water.
   
4. Next, we send cabbage to the broth. We wait for the second boiling, and then, covering the pan with a lid, boil the broth for 15-20 minutes.
   
5. Without wasting time, we will prepare the rest of the first course. Finely chop the onion and carrots into three medium shavings.
   
6. Making a tomato and vegetable dressing. After heating a frying pan with oil, fry the onion until translucent (about 3 minutes). Next, add the carrot shavings. In the received vegetable mix lay out the tomato paste and add a couple of tablespoons of hot broth. Spice-lovers can also add a few hot chilli rings to the dressing.
   
7. Simmer the carrot-onion mixture under the lid for about 10 minutes. Then we shift the tomato dressing into the broth. Lean cabbage soup from fresh cabbage will immediately turn into a beautiful, rich orange-red hue. Bring to a boil, boil for 2-3 minutes over low heat, and then remove the sample, salt the broth to taste.
   
8. Since we are using already soft beans, it should be added to lean cabbage soup without meat at the final stage. After opening the jar and draining the excess liquid, we send the beans into an almost ready-made broth. Once again, we are waiting for the boil.
   
9. Add chopped greens and chopped garlic teeth last. We remove the cabbage soup from the fire. Cover with a lid and let the broth steep 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 someone from the household still insists on the meat version of cabbage soup, a piece of beef can be boiled in a separate saucepan, adding to those who wish it to the plates already when serving. Enjoy your meal!