How to cook fresh soup

Cabbage soup is a liquid dish, which is along with a borsch, has long become traditional and, perhaps, a distinctive feature of our hostess. Very practical dish, whose recipe species are as much as, perhaps, opinions about them. Prepare fresh soup comfortably at any time of the year: whether you have a fresh cabbage, or Sayana, or the post on the courtyard, or Maslenitsa - always they will be appropriate. The main thing that the cabbage was!

The birth of this dish on one of the versions had to be tight saving products. When the hostess was inhabited by sauerkreda, which allowed them to survive the times of fault. The sauerkraut is stored for a long time, and its brine is not only possible, but also in the classic recipe you need to use as a basis for soup.

Cabbage is a very useful and practical product. From spring to autumn, while the cabbage is still young, you can cook with fresh cabbage or green soup, with different herbs, like sorrel or nettle. In winter, in the contrary, soup from sauerkraut or acidic soup. Along with the main ingredient, the presence of Luke was obligatory, and for the density of soup - rye or wheat flour. The Russian oven was used to be used for cooking, due to long-term retention of temperature.

How to cook soup: photo

If you are set as a question how to cook delicious soup - you will find many versions and such a variety of ingredients, which even think could not mind that all this can be mixed. It is not surprising, because cooking is creativity, and the good mistress would not be a woman if I didn't add something to each time. However, we are not departing from the canons - there are things really unchanged and now about them. To cook the correct soup, always adhere to the correct sequence of cooking: boil broth (it does not matter with mushrooms, beef, chicken, pork, etc.), add cabbage already in it, regardless of its kind. Then, according to the recipe you choose, add everything else. Salt and all your favorite spices, except sugar, add only 10-15 minutes before readiness - it is extremely important. Sugar completely neutralizes natural taste. If you want to make acidic soup, never add potatoes - just prepare borsch. But adding some croup very much will benefit this dish. And never rinse neither fresh nor sauer cabbage before adding it to soup - strongly spoil the dish, because the whole charm of cabbage is here in its unique juice. After cooking, serve with sour cream and fresh greens.

How to cook soup: secrets recipes

In search of the only original preparation of cabbage, you will with a probability of 99% enter the deaf deadlock. Starting from Tomaving in the furnace of a set or empty, to the rich - with spices on a thick different meat broth in the pots, or a long daily high-calorie still a whole battery of recipes, very sensitive attention. Therefore, in order not to make a mistake - choose gradually. First, the main thing - cabbage: fresh or sauer? And everything else in the process.

How to make cabbage soup

Contrary to the emerging opinion that cabbage - she and in Africa cabbage, in the kitchen realities everything is much more complicated. It happens not to different, it happens different shapes, different colors, density, period of maturation, juits, sweets and tartness and God knows what else. Looking at the spring beds a little, fresh cabbage, thoughts hardly about the saches, rather about the spring salad can think. But the autumn time fills her nobility, juice and firm character - this is the most it is to start cooking with fresh cabbage.

1. Depending on how big kochan and thick sheets are: cutting on 6 parts, medium grinding and bubbling at all.
2. Then we take a shill, a cast-iron pot, a heat-resistant saucepan with a thick bottom or something else in this spirit.
3. I fall back there the billet from the cabbage and quite a bit of salt.
4. I remember a little about the hands, so that the juice is raised - it is rather for serious kochanov. It does not need to be very young.
5. We fill with water, so that barely covered the top, cover with a lid and leave languishing on slow heat from 30 minutes to 3 hours.
6. Carefully watch the process: the cabbage should become soft, and not to get into the rag.
7. If you are cooking with sauerkraut, the entire procedure is the same, except salt and with a period of taking up to 6 hours.

How to cook green soup

Soup from sauerkraut in winter is a classic genre. As soon as the first spinach and sorrel appears on the beds, and somewhere you can find the nettle - it's time to prepare green soup. Yes, yes, you were not mistaken, it is nettle as part of other attributes to this dish unique piquancy. But be alert: collect nettle in gloves, cut off only the upper leaves and jump out boiling water immediately. In this case, its leaves will be more not dangerous and fit perfectly for green.

Ingredients: 100 g of young sorrel and nettle, 70 g of the greenery of the greenery for your taste (parsley, dill, kinza, spinach, etc.), 3 medium potatoes, bulbs, bay leaf, salt and pepper to taste.

1. Fry chopped onion until golden color in a pan or pot of thick bottom.
2. When the bow is ready, add 1-1.5 liters of water and bring to a boil. Do not forget the bay leaf.
3. Meanwhile, clean the potatoes into cubes. Add to broth with salt and pepper - boil until readiness.
4. While the potatoes are brewed, disassemble and cut the greens, removing all the stems. Sorrel has an unpleasant property to darken, getting into boiling water. We will add it at the very end, for taste, pre-finely grinding.
5. In the pan, heals the oil and spend the greens on slow heat. 5-7 minutes enough.
6. Remove the broth from the fire and add greens, including sorrel. Let it breed and cool. Heat before serving.
7. Traditionally and green soup are served with sour cream, however, a boiled egg is added as a decoration.

How to cook soup with mushrooms

Mushrooms choose any, even better to gain different little by little.

1. For example, take fresh oyster and dried white mushrooms.
2. Part of the white mushrooms will be labeled in warm water and put it up.
3. We clean the oyster from the dirt with a special brush. You knew that mushrooms before cooking should not be washed, then they do not darken and retain a more natural and presentable look.
4. We cut along and cook broth.
5. By the way there, in the broth, we cut pre-closed white mushrooms - all cook for 20 minutes until the broth acquires the characteristic smell and color.
6. In the meantime, we prepare a roaster of onions and carrots in a frying pan with refined oil.
7. Separate the broth from welded mushrooms and throw them into the roaster 3 minutes before its readiness.
8. Then everyone adds to a hatching cabbage and further everything according to the scheme.
9. Nothing forgotten? Oh yeah, the part of dried white mushrooms that we left. They add them together with spices at the very end, slightly shredding with their hands - the fragrance will be divine.

How to cook meat soup

For fans of meat dishes, there will also be recipes for cooking. Pork, beef, chicken and duck - all these are worthy ingredients for the other. Some even add smoked and ham, but these are too much, although they do not argue about tastes.

1. Whatever meat you have chosen - all this you have to cook, or rather tomorrow as a cabbage. Be sure to do it separately from it.
2. Meat is chosen soft, no resistance and fat: beef breast or pork neck. The broth for the seed, cooked from pork, will be fattened and welded. Then, soup, cooked on beef, will be distinguished by the presence of iron and low calorie. If you decide to prepare chicken soup - also a good idea. Only need to choose the chicken richness. It's called - a soup.
3. Cooking soup: cut off all the excess, if any. Add the peeled whole onion and carrot.
4. It is important in the process of languor broth add water, otherwise the density will be broken. Therefore, the water should barely cover the meat and vegetables, and at the same time, not to rise by more than 2/3 of the pot.
5. Put on a strong fire. When it boils - remove the foam, put on a slow fire. Tim about an hour without opening the lid. During this time, water should throw out enough, and the meat turn into a soft but not weld.
6. We all get out, grind and send together with the remaining meat broth in an almost ready-made cabbage - we bring everything until the readiness is still half an hour.

How to cook soup in a slow cooker

Models of modernity inevitably run forward us, offering all new benefits. They greatly facilitate the life of the hostess and accelerate the cooking process. So and soup, once prepared in the furnace, and now it is a small multifunctional Russian stove called a multicooker.

1. If you cook meat soup in a slow cooker, you can not even fry meat. Lay it simultaneously with sauerkraut and crushed vegetables.
2. Put in the "quenching" mode by 1.5-2 hours, do not mix.
3. After the signal, add spices and tomato paste - let take another 10 minutes.
4. Now mix everything. Ready.

How to cook soup: video