How to cook real Russian soup?

Such a dish as Russian soup is very popular and is considered one of the fundamental in the national cuisine. But few people know that there are a lot of cooking recipes. We suggest you to get acquainted with the most interesting.

A bit of history

Shchi is a traditional Russian filling soup, the main ingredient of which is cabbage. They appeared a long time ago. It is believed that for the first time such a dish began to be prepared back in the distant IX century, when cabbage was brought from Byzantium, and the peasants began to grow it in large quantities.

But rather quickly, the soup became popular not only among the poor, but also among other segments of the population, so for a long time they occupied leading positions in the lunch meal, and even now they are still loved.

It is believed that the name of the soup came from the old Russian word “sto”, which was then transformed into “eat”, and then into a shorter “soup”. And it meant "food".

Cooking options

How tasty to cook soup? We offer several options.

Option One

Light and tasty will be soup from fresh cabbage with beef. For their preparation will require:

  • 500-600 grams of beef;
  • 300 grams of fresh white cabbage;
  • four potatoes;
  • one onion;
  • one carrot;
  • two tomatoes;
  • dill and parsley;
  • three tablespoons of vegetable oil;
  • ground pepper and salt to your taste.

Description of the cooking process:

  1. Wash the meat well and remove all the veins, if any. Place a piece in a pot of water and set it on fire. As cooking, remove the resulting foam, as it can spoil the taste of the dish.
  2. While the beef is boiling, take care of the rest of the ingredients. Potatoes should be peeled, washed and cut into cubes or strips. Peel the onions and chop them with a knife; after the car wash, rub the carrots with a grater. Tomatoes must be cut in any convenient way. If you want to remove the skin from them, then first beat them with boiling water. Rinse greens, dry and chop. Shred cabbage.
  3. Cook the fry. To do this, heat the oil in a pan and fry the carrots and onions to golden brown, then add the tomatoes and fry everything together for another couple of minutes.
  4. When the beef is ready (about 1-1.5 hours after boiling the broth), remove it, cool slightly and cut into cubes. In the broth as put cabbage and potatoes.
  5. Fifteen minutes later, put frying and sliced ​​meat into the pan.
  6. After another five minutes, add salt and pepper, as well as greens.
  7. After a few minutes, turn off the fire. Let the soup brew and serve them with sour cream.

Option Two

You can cook cabbage soup with sauerkraut, it will give the dish a slight sourness. You will need:

  • 500 grams of pork;
  • 400 grams of sauerkraut;
  • four potatoes;
  • one head of onions;
  • one carrot;
  • two or three tablespoons of vegetable oil;
  • any greens;
  • salt and pepper to taste.

Step-by-step instruction:

  1. Wash the pork and place in a pot of boiling water. While the meat is boiling, periodically remove the foam with a slotted spoon or a large spoon.
  2. Potatoes need to be peeled, washed well and cut in any way convenient for you.
  3. Wash carrots and rub on a medium grater, and chop the onions after cleaning with a knife (medium-sized).
  4. When the pork is fully cooked and become soft, remove it from the broth, and after cooling, cut it into cubes or straws to return to the soup.
  5. Pour potatoes into the broth, and after 10 minutes sauerkraut and zazharku.
  6. Wash greens, dry, chop and put in soup.
  7. Now you can pepper soup and salt.
  8. After a few minutes, turn off the heat and cover the pan with a lid so that the dish will infuse and become more rich and tasty.
  9. Done, you can serve.

Option Three

If you are fasting or dieting, you can cook tasty and light, lean soup with beans. This will require:

  • 300 grams of red beans;
  • 400 grams of white cabbage;
  • one carrot;
  • one head of onions;
  • one tomato;
  • two potatoes;
  • three tablespoons of vegetable oil;
  • greens, salt and pepper to taste.

Step-by-step instruction:

  1. Beans need to be washed and soaked overnight in warm water, so that it swells.
  2. In the pot, pour the water, put the beans in it and cook it for about an hour, so that it softens (but not until the end).
  3. Peel and chop the potatoes, chop the cabbage. All this run in broth.
  4. Next you need to make a fry. To do this, peel and chop the onions, wash and rub the carrots. Fry vegetables in oil.
  5. The tomato needs to be cleaned by first placing it for a minute in boiling water. Cut it into small cubes.
  6. When the cabbage and potatoes are soft, put ready frying and tomato in the soup.
  7. Chop the greens with a knife and put them in the soup.
  8. Add the pepper and salt.
  9. After two or three minutes, cover the pot with a lid and turn off the heat.
  10. After a twenty-minute infusion of soup can be served.

By the way, instead of raw beans can be used canned, but it should be added almost at the very end.

Fourth option

Green soup with sorrel and egg is tasty, nourishing and beautiful. To weld them, prepare:

  • 500 grams of any meat (you can use chicken);
  • 100 grams of sorrel;
  • 300 grams of white cabbage;
  • two or three potatoes;
  • one onion;
  • one carrot;
  • 3-5 chicken eggs;
  • some vegetable oil;
  • salt and pepper to your taste.

Cooking:

  1. Meat must be cooked until tender, remove from the broth and grind. Do not forget to remove the foam during the cooking process.
  2. Peel potatoes, wash and cut into cubes.
  3. Shred cabbage with a knife (it is better to use a special one designed specifically for cutting cabbage).
  4. Sorrel finely chopped or even chopped in a blender.
  5. Wash carrots and grate, finely chop the onion after cleaning.
  6. Put potatoes and cabbage in boiling broth.While it is boiled, fry the onions and carrots in vegetable oil.
  7. When the cabbage and potatoes are soft, put zazharku and sorrel in the soup. After five minutes, salt and pepper the soup.
  8. Eggs boil hard, brush and add to the dish before serving, cutting them into halves.

Recommendations

Finally, a few recommendations:

  1. In order for soup to turn out light, and the broth is almost transparent, in the process of cooking meat you need to drain the water. Better yet, pour out the broth completely (or use for other purposes), and continue to cook the soup in new fresh water.
  2. For transparency, the broth is also worth cooking soup on low heat, so that they gurgled a little, and not actively boiling. And experienced housewives do not advise to cover the pan in the cooking process.
  3. To add white foam after the addition of potatoes, pre-soak it for twenty or thirty minutes in cool water, this will remove excess starch.
  4. Serving soup is best hot and fresh, and certainly with sour cream, it is the same Russian tradition.
  5. If the cabbage is very stiff and cut hard, then you can put it in the refrigerator freezer for a short time or you can pour it over with boiling water. Then the leaves will soften noticeably.
  6. Try to cook real Russian soup in a slow cooker, it is easy and even easier than cooking on the stove.
  7. To make the meat cook faster, you can cut it into pieces, not along the fibers, but across them.
  8. Salt soup at the very end of the cooking process.
  9. If the broth is boiled, do not add cold tap water to it. To bring the volume to the required, use boiling water.
  10. Sauerkraut should be added only after the potatoes are cooked, otherwise it can remain hard.
  11. At the very end of cooking, you can add chopped garlic to the soup.
  12. If the recipe involves the use of tomatoes, then they can be replaced with tomato paste.

It remains only to wish you bon appetite.

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