You can eat aromatic, delicious cabbage soup made from fresh cabbage with chicken every day. This dish will not get boring if you know the little secrets of its preparation.
Slavic peoples began cooking cabbage soup in the 9th century, when cabbage began to be grown everywhere. There are various recipes for preparing this dressing soup, which was on the table of rich and poor Slavs. It was cooked in clay or cast iron pots in the oven. The recipes were very different, but the main vegetable was always present - cabbage and a sour dressing made from cabbage brine or sour cream.
An important difference between cabbage soup and other soups was always that vegetables and roots were added to them without prior frying. Only the sauerkraut was stewed for a long time before being added to the broth, to give it softness. During Lent, lean cabbage soup was cooked in mushroom or vegetable broth. At the end of cooking, flour dressing was traditionally added, which is no longer customary to add.
There are other differences in modern cabbage soup recipes. Tomato sauce is often used to add a sour taste. It is added to sauteed onions and carrots. In addition to cabbage, potatoes are often added. Various spices make cabbage soup more flavorful. This can be bay leaf, black peppercorns, allspice, clove seeds, basil, hot pepper, dried or fresh dill, parsley, etc. What is important in cooking is not only the set of products, but also the method of cooking. The fire should be low, without intense boiling of the contents of the pan.
Taste Info Borscht and cabbage soup
Ingredients
- Chicken – 300 g;
- White cabbage – 300 g;
- Potatoes – 2–3 pcs.;
- Carrots – 1 pc.;
- Onions – 0.5 pcs.;
- Tomato sauce – 1 tbsp. l.;
- Vegetable oil – 3 tbsp. l.;
- Salt - to taste;
- Ground black pepper - to taste;
- Bay leaf – 1 pc.;
- Fresh herbs - 3 sprigs;
- Water – 2.5 l.
How to cook delicious cabbage soup with chicken from fresh cabbage
To prepare chicken broth for cabbage soup, boil any parts of the chicken until tender. It is advisable to take meat on the bone - drumstick, chicken thighs, wings or the fleshy part of the back. To give the broth a beautiful golden color and rich aroma, during cooking, add a bay leaf, allspice peas, half an onion baked in a dry frying pan and a small carrot to the chicken. Remove the finished chicken from the pan, strain the broth, and season with salt.
Shred white cabbage. Sauerkraut is stewed for a long time before being added to the broth, but we have simple cabbage soup with fresh cabbage, so we put the chopped cabbage directly into the boiling chicken broth.
Wash and peel the potatoes, cut them into slices, cubes or cubes. Transfer the potatoes to a saucepan. Reduce the heat, making sure that the boiling is not too intense.
Grate the carrots on a coarse grater, cut the onion into small pieces.
Place the vegetables for sautéing in a frying pan in heated vegetable oil.
After 3 minutes, add tomato sauce diluted in a small amount of water to the vegetables. Stir and sauté the vegetables until soft.
Transfer the roasted vegetables to the pan when the potatoes are ready. The speed of cooking potatoes depends on the size of the cut pieces and the type of potato (young ones cook faster).
Cook the dressing soup for another 5 minutes. At the end, season the cabbage soup from fresh cabbage with ground black pepper. Add bay leaf.
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Add chopped greens to the broth. You can use dill or parsley, a sprig of basil.
Simmer the cabbage soup in chicken broth with fresh cabbage for 10 minutes, turning off the heat. Then pour the hot, aromatic stew into plates and serve with sour cream and sliced black bread. Bon appetit!
Chicken cabbage soup is especially tasty with young cabbage, so in late spring and summer, don’t forget to prepare this delicious first course.
Wash the chicken meat and remove excess fat. Remove feathers and bones, if any. Place the processed meat in a saucepan, add cold water and simmer over low heat. Cook the broth for 20-25 minutes.
Grind medium-sized ripe red tomatoes into puree using a blender. You can also use a meat grinder for this purpose or grate the tomatoes (pre-remove the skins by pouring boiling water over them).
Chop the peeled onion into small cubes. Wash the carrots, remove the peel and grate using a grater with large holes. Pour vegetable oil into a deep frying pan and saute the vegetables for five minutes, then pour in the tomato puree and simmer for another ten minutes.
Cut the peeled potatoes into thin strips. Rinse it thoroughly in water to remove excess starch and place in boiling chicken broth. Cook for 15 minutes.
To prepare cabbage soup, you need to take a small forkful of fresh cabbage and cut it into thin strips using a shredder or a sharp knife. Place in a saucepan and cook for 10 minutes.
Chop the greens with a knife.
Season the cabbage soup with fried vegetables, salt and pepper to your taste. Place chopped herbs in a saucepan. Let it boil well and turn off the stove. Fragrant and rich cabbage soup made from fresh cabbage with chicken is ready! Let's serve!
Cabbage soup recipes
Do you like Russian cuisine? Prepare cabbage soup from fresh cabbage with chicken. Detailed step-by-step classic recipe with photos, videos and cooking options.
35 min
117 kcal
5/5 (2)
Cabbage soup has been a traditional dish since the times of Rus', which poets sang in their poems at all hours. Every housewife simply must be able to cook them, especially since there is absolutely nothing complicated about it.
Cabbage soup is being prepared on meat broth and, as a rule, with sauerkraut. Any meat is suitable for cabbage soup: chicken, duck, pork or beef. It is best to take the meat on the bones, then the cabbage soup will be richer.
I want to tell you how to cook delicious cabbage soup from fresh cabbage with chicken, which also turns out rich and satisfying.
Kitchenware: pan, grater, cutting board.
Fresh cabbage soup
Ingredients
Step by step recipe
- Let's start cooking by making chicken meat broth. It is very convenient to take this chicken stew. Legs or other parts will also work.
- Place the meat in a pan and pour 2.5 liters cold water. If you want to get a tasty and rich broth, then pour cold water over the meat before cooking. And if you just need to boil the meat, then put it in hot water, which will quickly close the pores and make it more juicy.
- When the broth boils, you need remove foam, add bay leaf and reduce heat to low. The time for cooking the broth depends on the type of meat. For our chicken, 35-40 minutes is enough.
- Peel the onion and cut it into small cubes or quarters.
- Peel the carrots and grate them on a coarse grater.
- Place the vegetables in a saucepan with broth. They will make the broth itself, and therefore the cabbage soup, more tasty.
- While the broth is cooking, peel the potatoes and cut them into medium pieces. We put it in a deep bowl and fill it with cold water so that it does not darken, but at the same time it will come out of it excess starch.
- Cut the cabbage into thin strips and set aside for now. You can do this using a food processor.
- Finely chop fresh herbs. I take dill, parsley and green onions. And in winter you can use frozen greens; I put them in cabbage soup without defrosting them.
- Peel the garlic and finely chop it with a knife or crush it with a press.
- We grate fresh tomatoes on a coarse grater until they have the skin that we don’t need. You can use tomatoes instead tomato paste, canned tomatoes in their own juice or 300-350 ml of tomato juice.
- When the broth is ready, remove the meat. When it cools down a little, separate the pulp from the bones and return it back to the pan.
- Add cabbage to the broth. We drain the water from the potatoes and also send them after the cabbage.
- After 15-20 minutes, add the tomatoes to the pan and add salt to taste, and after another 10 minutes add the herbs, pepper and garlic. If desired, you can add about 40-60 g butter.
- Stir and turn off after five to seven minutes.
- Pour the prepared cabbage soup with meat into plates, sprinkle with fresh herbs and serve with sour cream.
Russian cuisine is rich in soup recipes. Shchi with chicken and fresh cabbage, reminiscent of borscht, only it does not contain beets - a traditional first course that has been popular since the times of Ancient Rus'. The soup was often cooked lean, replacing chicken meat with beans, which made the broth hearty. There are a huge number of recipes for cabbage soup, but the main ingredient always remains white cabbage, rich in vitamins, minerals, carotene, and fiber.
Recipes for cabbage soup with chicken and fresh cabbage
The Slavs began making soups using fresh cabbage starting in the 9th century. They were cooked in cast iron pots in a variety of broths (meat, vegetable, mushroom); the main ingredients were always white cabbage and sour cream or brine as an acidic dressing. If the soup was made from sauerkraut, it was first fried for a long time until softened. But the roots and vegetables were added without preliminary frying. Flour dressing, used in Rus' as one of the main ingredients for cabbage soup, is not used by modern cooks.
Poultry, beef, and pork are suitable for broth. Meat on the bone gives cabbage soup a deep aroma, richness, and richness; such soups are recommended to be cooked using sauerkraut. They are filling, but may not be suitable for people on a diet or those whose bodies do not tolerate fatty foods well. Therefore, dietary cabbage soup made with chicken is very popular. The broth made from parts of homemade chicken is not inferior in fat content to duck broth.
Cooking cabbage soup from fresh cabbage with chicken, so that the soup turns out rich, the cabbage undigested, is within the power of a housewife who knows how to cook it according to the classic recipe. Fresh cabbage soup with chicken is a dietary dish suitable for children. The recipe allows the soup to be prepared on chicken wings, backs, breasts or thighs. The sourness of the soup is given by tomato paste added to the carrot and onion frying. Before serving, do not forget to put a spoonful of thick sour cream on the plate and sprinkle with fresh herbs.
Cabbage soup in chicken broth with fresh cabbage
- Time: 70 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 14.9 kcal per 100 ml.
- Cuisine: Russian.
- Difficulty: medium.
Traditionally, cabbage soups are made with a strong beef broth, which is nutritious but a little heavy on the stomach. How to prepare a dish that is as healthy as possible, but tasty? A recipe for cabbage soup made from fresh cabbage with chicken is suitable. The broth is cooked on chicken breast, it turns out to be dietary, light, suitable for preparing aromatic soup. The meat can be left for salad; without it, the dish will not lose its richness, deep taste, and beneficial properties.
Ingredients:
- chicken broth – 2 liters (boil 2 breasts);
- onion – 1 piece;
- carrot – 1 piece;
- fresh white cabbage – 200 grams;
- potatoes - 3 tubers;
- tomatoes (canned or frozen) – 2 pieces;
- red bell pepper – ½ piece;
- vegetable oil – 1.5 tbsp. spoons;
- salt - to taste;
- bay leaf – 1 piece;
- peppercorns – 8-10 pieces;
- fresh greens - 1 bunch;
- sugar - a pinch.
Cooking method:
- The broth-base for the soup is prepared from chicken breast or fillet. Place the chicken in a pan with cold water, wait until it boils, and add salt. After removing the foam, reduce the heat to low. Boil the meat for 40 minutes, remove it from the broth onto a plate, cover with a lid or towel.
- Place pre-cut (cubes, strips) and washed potatoes into the broth without meat, cook over low heat for about ten minutes.
- Prepare diced carrots and onions. First, fry the onion over low heat for 2 minutes until transparent, add carrots to it, sauté the mixture for a minute, stirring. You should not fry vegetables, as they will not be saturated with oil and will not give the dish a specific taste.
- Add coarsely chopped tomatoes (you can use frozen or canned ones) and pieces of bell pepper to the carrots and onions. Simmer until the tomatoes and peppers soften.
- Add pre-shredded medium-sized cabbage strips to the broth with almost ready potatoes and bring to a boil. Reduce heat, cover with a lid, and simmer for 7 minutes until the cabbage is almost cooked.
- Add fried broth to the broth and add salt. If desired, you can add a pinch of granulated sugar at this stage.
- Cook over medium heat at a low simmer until tender (about 10 minutes).
- Return the meat to the broth and let the soup simmer for 20 minutes, covered, on a warm stove.
- Serve with sour cream, rye bread, garnished with herbs.
From chicken breast
- Time: 70 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 15.5 kcal per 100 ml.
- Purpose: everyday, lunch, first course.
- Cuisine: Russian.
- Difficulty: medium.
How to prepare a simple, non-classic soup, the photo of which you are not ashamed to post on social networks? The recipe for cabbage soup with broiler breast, bell pepper, and garlic will help. The broth turns out rich, fragrant, the white meat is juicy and aromatic. The secret is in the compatibility of the ingredients and the manufacturing method. Enjoying such a dish is a unique pleasure.
Ingredients:
- chicken breast – 300 grams;
- water – 4 liters;
- onions – 2 pieces;
- carrots – 2 pieces;
- fresh white cabbage – small forks 300 grams;
- potatoes - 3 tubers;
- bell pepper – 1 piece;
- sunflower oil – 4 tbsp. spoons;
- tomato paste or ketchup – 2 tbsp. spoons;
- garlic – 5 cloves;
- salt, spices - to taste;
- fresh greens - 1 bunch;
- sour cream - optional.
Cooking method:
- Place the breast in cold water and cook for 25-30 minutes. over medium heat, skimming off foam.
- Thinly slice the cabbage, add it to the chicken, and cook for about half an hour.
- Remove, cool, disassemble the meat into fibers, return to the broth, continuing cooking.
- Cut the onion into half rings, chop the carrots on a coarse grater, fry the vegetables in vegetable oil with the addition of ketchup (you can use tomato paste, it will be no less tasty) until softened.
- Add fried, chopped bell peppers and peeled, washed, cut into large pieces potatoes. Add salt and continue cooking the soup for half an hour.
- Add the desired spices, chopped garlic, chopped herbs a few minutes before readiness.
- Serve cabbage soup made from chicken and fresh cabbage, preferably with sour cream, sprinkled with your favorite herbs.
From domestic chicken
- Time: 70 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 66 kcal per 100 ml.
- Purpose: everyday, lunch, first course.
- Cuisine: Russian.
- Difficulty: medium.
Almost every housewife dreams of being able to cook cabbage soup from fresh cabbage with chicken deliciously, to the delight of her household. The basis of such soups is an aromatic, rich, satisfying, fatty broth, which is why it is advisable to use country poultry (any pieces of chicken, or a whole carcass). The recipe allows for replacing fresh tomatoes with tomato paste (2-4 tablespoons), but the paste should be added at the end of cooking.
Ingredients:
- domestic chicken – 800 grams;
- onion – 1 piece;
- carrot – 1 piece;
- fresh white cabbage – 400 grams;
- potatoes - 3 tubers;
- tomatoes – 3 pieces;
- salt, ground black pepper - to taste;
- bay leaf - 1 leaf;
- fresh greens - 1 bunch.
Cooking method:
- Cook the washed chicken pieces over medium heat after boiling for about 60 minutes, remembering to remove the foam.
- Chop the washed, peeled cabbage, onions, carrots into strips, and potato tubers into cubes.
- After peeling the tomatoes, scald them with boiling water and immediately place them in a bowl of cold water. Dip the grated tomatoes into the boiling broth, so the soup will turn out to have a characteristic reddish hue.
- Remove the chicken meat from the pan, cool it, separate it from the bones, and return it to the broth.
- With a break of 5-7 minutes, add into the broth one by one, waiting for it to boil each time: onion, carrot, cabbage, potato wedges. Keep on fire until the potatoes are completely cooked.
- Add salt, pepper, bay leaf, bring to a boil, turn off. Leave the soup to simmer covered for 15 minutes.
- If the housewife decides to replace tomatoes with tomato paste, it should be added at the stage of adding spices to the broth.
- Serve the soup with a spoonful of sour cream and chopped fresh herbs.
Sour cabbage soup
- Time: 90 minutes.
- Number of servings: 7 persons.
- Calorie content of the dish: 18 kcal per 100 ml.
- Purpose: everyday, lunch, first course.
- Cuisine: Russian.
- Difficulty: medium.
A hot soup with sauerkraut will warm you up on a frosty evening, replenish the lack of vitamin C, restore the acid-base balance, and help remove toxins from the body. It cooks quickly, does not require additional use of sour dressing, the cabbage brine gives the dish a pleasant sourness, and the roots add a deep tart taste. The legs can be replaced with wings.
Ingredients:
- water – 2.5 liters;
- chicken legs – 2 pieces;
- onions – 2 pieces;
- carrots – 2 pieces;
- sauerkraut – 700 grams;
- potatoes - 3 pieces;
- parsley or celery root - several pieces;
- salt - to taste;
- spices, ground pepper - optional.
Cooking method:
- After washing and cutting the chicken into pieces, fill it with water and cook over medium heat for half an hour, descaling as necessary.
- After waiting 15 minutes after the start of boiling, add 1 carrot, onion, washed, peeled celery or parsley roots into the broth.
- Peeled potato tubers cut into cubes are added to the broth with cooked chicken. After 10 minutes, add washed, chopped sauerkraut.
- 1 onion and 1 carrot, chopped into small cubes, fried until softened.
- When the vegetables are cooked in the broth, add the frying agent, spices, and salt to taste into the pan and cook for 3 minutes. After removing the pan from the heat, wrap the cabbage soup in a towel and let it sit for ten minutes.
- To serve, season the soup with sour cream, dill, green onions, and basil.
Video
Shchi with chicken is truly an ideal dish for the dinner table. They are distinguished by good nutritional properties, as well as excellent taste and bright aroma. This dish is especially relevant on a cold winter day. After all, it can warm you up after a long walk in the cold and satisfy your hunger. Let's learn how to prepare cabbage soup from fresh cabbage and chicken; we attach a step-by-step recipe with photos. With the addition of tomato paste, cabbage soup acquires a brighter taste. The light tomato taste and smell will definitely please you!
Ingredients:
Chicken (with bone) - 300 g;
. cabbage - 250 g;
. potatoes - 5-7 pcs.;
. onion - 1 pc.;
. carrots - 1 pc.;
. vegetable oil - 2 tbsp. l.;
. tomato paste - 2 tbsp. l.;
. salt - 2 tbsp. l.;
. bay leaf - 1 pc.;
Greens - to taste;
. water - 2.5 l.
1. The chicken should be washed under a cold tap. Pour the required amount of liquid into the pan, place a piece of chicken in it and place over medium heat. When the water boils, remove any foam from its surface.
2. While the chicken is boiling in the broth, you need to peel and chop the vegetables. The onion should be peeled and cut into small cubes. Separate the carrots from the “tails,” wash them thoroughly, and then grate them using a grater. Mix the onions and carrots together, put them in a frying pan, add a little vegetable oil.
3. When the vegetables are fried until light golden brown, add a couple of tablespoons of tomato paste to them, pour broth from the pan over this mass and simmer a little over low heat.
4. The cabbage should be finely chopped and added to the broth with the chicken boiling in it. Let simmer for another 15 minutes.
5. During this time, peel the potatoes. Cut the root vegetable into cubes or strips. Add to a saucepan with boiling liquid.
6. After boiling, add fried vegetables and tomato paste to the broth.
7. At this stage, add table salt to the cabbage soup.
8. Towards the end of cooking, add chopped herbs and bay leaf.
9. Bring the cabbage soup to readiness. If the potatoes and cabbage become soft, then it’s time to turn off the dish.
These cabbage soup with the addition of tomato paste can be served with sour cream, fresh bread and herbs.
Now you know how to cook cabbage soup with chicken from fresh cabbage, bon appetit!