Cook delicious chicken soup. Fresh cabbage soup with chicken

Calories: Not specified
Time for preparing: Not specified

Traditional Russian cabbage soup is cooked and boiled in a strong beef broth. Of course, it turns out very satisfying, nutritious and tasty, just what you need in a frosty winter. But even in the cold, one does not always want such hearty and heavy food for the stomach. For such cases, as well as for those who for some reason do not use meat broths for first courses, we offer a recipe for cabbage soup from fresh cabbage with chicken. it will turn out very, very light, we will cook it from the most dietary meat - chicken breast. Boiled chicken can be used to make salads, and on the broth we will cook delicious fragrant cabbage soup.
In order not to interrupt the taste of chicken broth, vegetables do not need to be fried. It is enough to sauté onions and carrots until soft, add peppers, tomatoes to them and turn them off immediately. With this preparation, the vegetable fry will not have a characteristic aftertaste of fried vegetables, but they will have time to soak in oil. So, we are preparing soup from fresh cabbage with chicken, a step-by-step recipe with a photo is waiting for you.

Ingredients:

- chicken broth - 2 liters;
- potatoes - 3 tubers;
- fresh white cabbage - a piece of about 200 grams;
- carrots - 1 pc;
- onion - 1 small onion;
- tomatoes - 2 pcs (or canned, frozen slices);
- Bulgarian red pepper - 0.5 pcs;
- any greens for serving;
- salt - to taste;
- bay leaf - 1 leaf;
- peppercorns - 8-10 pcs;
- vegetable oil - 1.5 tbsp. spoons.

Recipe with photo step by step:

Cook light chicken broth from breast or fillet. We put the chicken meat in cold water, after boiling, salt, turn the fire down to low, be sure to collect foam from the surface two or three times. After 35-40 minutes, the chicken will be ready. We take it out of the broth, cover it so that it does not dry out. The broth is used to make cabbage soup.

About 10 minutes before the broth is ready, we start cutting vegetables. Carrots cut into cubes or thin sticks (straws). Finely chop the onion, also in cubes or thin half rings.




We cut potatoes for cabbage soup into pieces of arbitrary shape and size: straws, cubes, slices.




After we took out a piece of chicken from the broth, put the potatoes in it. Cook over very low heat for 10 minutes until almost done.

While the potatoes are cooking, chop a piece of white cabbage into strips. We make the strips not very thin so that when cooking the cabbage does not become soft and tasteless.




We send the cabbage to the pan with the potatoes. We wait until the broth begins to boil, cover with a lid. Cook over low heat for 5-7 minutes, not until the cabbage is fully cooked.




At the same time, we make vegetable frying. Pour the onion into the heated oil, after two minutes, when the onion starts to become transparent, add the carrot cubes. Stirring, we sauté the vegetables for a minute, without frying them to a ruddy color.

Add sweet peppers, cut into slices (you can use frozen in winter) and tomatoes, they need to be cut larger than peppers and carrots. As for the tomato, in winter it is better to replace fresh ones with canned ones in their own juice or add slices of frozen tomatoes. Heat until tomatoes and peppers soften.






Take the pan off the fire. Immediately add the contents to the pot with future cabbage soup. Stir, taste for salt. Adjusting the taste. If, due to the tomato, the cabbage soup is sour, we throw one or two pinches of sugar.




Cook the cabbage soup at a low boil of the broth for about 10 minutes until all the vegetables are fully cooked. You can reduce the cooking time, the cabbage will come to softness while the cabbage soup is infused. At the end of cooking cabbage soup, before turning off the heat, add bay leaves (not very large) and peppercorns. That's all, cabbage soup is ready. But in order for them to turn out tasty, cabbage soup needs to be infused.




We leave ready cabbage soup on a warm plate covered with a lid. After 15-20 minutes, pour into plates, put chicken meat and serve with herbs. If you like cabbage soup with sour cream, add a spoonful of thick sour cream to the plates. Enjoy your meal!




Author Elena Litvinenko (Sangina)

Shchi is a traditional Russian dish that appeared back in the 9th century, when the first cabbage was brought from Byzantium. At first, the food was cooked only on mushroom and vegetable broth, but over time they began to use meat and fish. Shchi has become one of the most iconic dishes, quickly gaining popularity among all segments of the population. This incredibly tasty, fragrant and rich food is usually served at the table at lunchtime with rye or black bread, and lots of greens. Try to make cabbage soup in chicken broth, from fresh cabbage. Of the many recipes, this one is one of the most popular and delicious. The thing is that you don’t need to spend a lot of time and effort on its preparation, have special skills, and you can feed it hearty with the whole family. A great option for a family dinner according to old Russian traditions.

Taste Info Borscht and cabbage soup

Ingredients

• Young cabbage - 300 g;
• Chicken broth - 3 l;
• Carrots - 1 pc.;
• Potatoes - 3 pcs.;
• Onion - 1 pc.;
• Fresh tomato - 2 pcs. or tomato juice 150 ml;
• Greens - to taste;
• Bay leaf - 2 pcs.;
• Vegetable oil - 3 tablespoons;
• Salt - 1 tbsp.,
• Ground red or black pepper - to taste.

How to cook shchi from fresh cabbage in chicken broth

Boil the broth from any parts of the chicken. Of course, it is better to take fatter pieces: hips, legs and backs. Peel the potatoes, wash them, cut them into cubes of the desired size, and then send them to the boiling broth. Remove cooked chicken pieces and leave to cool.

You can also use frozen broth.

Peel the carrots and onions, rinse and chop, the first on a coarse grater, the second in small cubes. Pour vegetable oil into a frying pan and place on the stove. When it's hot enough, add the onion and sauté until translucent. Then add the carrots and continue cooking until golden brown. Send the fried vegetables to a saucepan with broth and potatoes.

Cut the cabbage into strips of medium thickness.

Try to prick the potato with a fork, if it is not very hard, then you can add prepared cabbage. Young cabbage cooks twice as fast as old cabbage. Put the old cabbage along with the potatoes.

Scald the tomatoes with boiling water and remove the skin. Then cut into small cubes.

In winter, you can use tomato juice, 150 ml is enough.

Send chopped tomatoes, lavrushka, salt and pepper to taste in a saucepan with cabbage soup. You can add your favorite spices if you like. If you have leftover meat from the broth, separate it from the bones and also send it to the cabbage soup.

Dill or parsley, rinse in the desired amount, chop finely and add to the cabbage soup. Taste and adjust if necessary. Bring to a boil, then cook for another 2-3 minutes. Cover the pot with a lid tightly and leave for at least 10-15 minutes to infuse. The longer the dish will "reach", the tastier it will be.

Serve hot with fresh cabbage soup in chicken broth. Fragrant, fresh bread and sour cream will be a great addition to the first course. Enjoy your meal!

Cooking Tips:

• Shchi can be cooked in any meat broth: turkey, pork and beef - choose what you like best.
• If fresh tomatoes are not available, replace them with 1 tbsp. tomato paste.
• At the end of cooking, you can add 50 g of butter, cabbage soup will be even tastier and more aromatic.
• Fresh young cabbage can be replaced with sauerkraut - you get a completely different, but also incredibly tasty traditional dish.
• If you have fresh champignons, cut them into slices, fry a little in vegetable oil and add to the cabbage soup. The dish will turn out even more appetizing and satisfying.

Russians simply call the hot, rich first course “shchi”. Behind this short word lies a thousand-year history of the national dish, which accompanied people in wealth and poverty, on holidays and working days. Over this long period, the recipe has been constantly modified, it has many new variations. One of these recipes is soup from fresh cabbage with chicken.

This dish is very light, satisfying, easy to prepare. If you want to add a twist, surprise your guests, then you can serve crushed lard with garlic as a bite. So, let's look at a detailed step-by-step recipe for fresh cabbage soup.

Ingredients

Cooking process

Even a young inexperienced housewife will be able to cook cabbage soup from fresh cabbage with chicken. First, let's prepare the chicken broth. Wash the chicken well in warm water.

To get a dietary meal, I advise you to remove the skin from the legs, cut off excess fat.

Pour the bird with water, heat until boiling, remove the foam, drain the broth. We rinse the dishes, meat products, pour water again, wait for the boil, remove the foam with a slotted spoon, cook the thighs until tender, so that the meat easily moves away from the bones. The preparation of the broth will take no more than 40 minutes of time. If you want to give the broth transparency, then it can be filtered several times through a thick layer of gauze.

Remove the chicken from the pot to a plate to cool. In the meantime, wash, peel the potato tubers, cut them into medium cubes.

We disassemble the meat into fragments, return it to the broth, lower the potatoes here, and return the dish to the stove. Cook the soup until the potato pieces are soft.

We clean a small fork (head of cabbage) from rough top leaves, wash it, chop it into thin strips. Onions with carrots are peeled, chopped, onions - in a small cube, carrots - on a coarse grater.

If there are no fresh roots on hand, they can be replaced with a dried mixture of roots for a delicious broth.

We heat vegetable oil in a frying pan, first put the onion, then the carrot. Stir, after a couple of minutes add tomato paste, mix, keep the same amount on the stove. Stir constantly with a spatula to keep the roast from burning.

Add chopped forks (head of cabbage) to the finished potatoes, cook it until half cooked. Taste the soup while cooking. Season the soup with spices if necessary.

After a few minutes, season with vegetable fry, mix, cook them for another 5 minutes. We remove the pan from the stove, add lavrushka and, if desired, fresh chopped greens (parsley, dill). We cover the dish with a lid, let it stand for about a quarter of an hour, which will make the taste rich and the soup fragrant.

Pour the soup into deep bowls, serve lard with garlic and a slice of rye bread separately. To cook delicious soup from fresh cabbage with chicken, you just need to carefully study this step-by-step recipe with photos and videos. Bon appetit everyone!

Note to the owner

Hearty hot cabbage soup, denoted by the short word "shchi", has been cooked and eaten in Russia for a thousand years. During this time, a great variety of recipes based on a wide variety of broths has been formed at the original national dish. Chicken version with fresh cabbage is a light, nutritious and quick-to-prepare version of this first course that originated in the Western Slavic lands.

Let's take a closer look at a step-by-step recipe with a photo of fresh cabbage soup with chicken and the necessary minimum of products, evaluate its dietary effects and list possible additional ingredients.

Fresh cabbage chicken recipe

The minimum set of components for making cabbage soup based on chicken broth with fresh cabbage is as follows:

• proper;
• salt and spices.

For a diet table, it is best to choose high-quality white chicken meat - for example, chilled breast - and boil it, after removing the skin and removing all fatty layers. To make the broth clear, the washed chicken is placed in cold water, brought to a boil and this primary broth is completely drained. Then the chicken is washed, poured with boiling water and boiled for about an hour.

Further cooking of cabbage soup takes into account the fact that cabbage and potatoes in boiling broth reach readiness almost simultaneously. It is customary to add spices and salt towards the end of cooking, and the finished soup, removed from the heat, is usually covered tightly with a lid and kept for 15 minutes.

Armed with such information, you can start making chicken soup according to the following basic recipe:

• three liters of water;
• about 700 g of chicken;
• medium sized carrots;
• one large onion;
• four medium potatoes;
• half a not too large head of cabbage;
• three tablespoons;
• whole dried;
• a few peas of black pepper;
• two slices;
• salt.

Cooking step by step:

• Boil clear chicken broth. Remove the finished chicken, free from the bones, divide into medium-sized pieces. It will be necessary to return it to the pan later, shortly before the cabbage soup is fully cooked.
• Peel, rinse and prepare vegetables - grate carrots with large cells, cut potatoes into small cubes, cut onion into small squares, chop cabbage finely.
• Send the chopped potatoes to the boiling broth, followed by the chopped cabbage. Cook for 20 minutes over low heat.
• While the cabbage-potato duet in the broth reaches readiness, onions should be brought to transparency in the oil heated in a pan, add grated carrots to it and simmer, stirring often, for 4 minutes.
• Add the cooked onions, carrots, salt, bay leaf and pepper to the pot, cover and simmer for another 10 minutes over reduced heat.
• Grind the peeled garlic, add it to the almost ready dish, load the chopped chicken meat there and let the cabbage soup stand for 15 minutes under the lid.
• Serve hot cabbage soup to the table with sour cream and chopped herbs.

The energy equivalent of one hundred grams of this dish is approximately 50 kilocalories. If you exclude potatoes from the recipe, the calorie content can be significantly reduced.

Use in diets

Moderate calorie content allows you to include this dish in a balanced diet of harmony. At the same time, nutritious proteins provide muscle strengthening. Therefore, cabbage soup with chicken and fresh cabbage fits well into the diet of those who train.

Expanded cabbage soup - additions to the composition

The basic sample recipe can be enriched with the following additional components, which somewhat change the color, taste and aroma of the finished dish:

• Vegetables and - red, green peas, root or parsley, all colors, green beans, as well as white and red, boiled and canned.
• Greenery. It is added to the general boiling mass of cabbage soup, as young and, or sprinkled with green onions, already prepared dish.
• Mushrooms - especially selected porcini, fresh and dried, traditional ingredients of Slavic cabbage soup.

Some additives noticeably acidify cabbage soup. In such cases, it must be borne in mind that potatoes are difficult and take a long time to boil in an acidic environment. For this reason, sorrel, sour apples, prunes, tomatoes and tomato preparations should be added only after the potatoes are completely cooked.

How to cook soup from fresh cabbage and chicken - video

From the video below, you will learn how to cook chicken soup according to the minimum and affordable basic recipe: fresh cabbage, onions, carrots, potatoes, garlic, salt, spices, chicken broth. Clearly, close-up, shows the transparency of the onion during frying. Onions with carrots, potatoes and cabbage are put into a boiling broth at short intervals and reach readiness together.

Shchi, made with fresh cabbage based on chicken broth, combines the speed and ease of preparation with a moderate calorie content. Their protein and vegetable composition, on the one hand, is useful in slimming diets, and on the other hand, it provides muscle nutrition during training.

With what set of ingredients do you cook cabbage soup in chicken broth with fresh cabbage? What spices do you prefer to use? Do you use this dish in dietary practice? Share your culinary impressions and observations with us in the comments!

Fragrant tasty soup from fresh cabbage with chicken can be eaten every day. This dish does not bother if you know the little secrets of its preparation.

Cabbage soup began to be cooked by the Slavic peoples from the 9th century, when cabbage began to be grown everywhere. There are various recipes for this filling 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 sour dressing from cabbage brine or sour cream.

An important difference between cabbage soup and other soups has always been that vegetables and roots were added to them without prior frying. Only sauerkraut was stewed for a long time before being put into the broth, to make it soft. During fasting, lean cabbage soup was cooked on a mushroom or vegetable broth. At the end of cooking, flour dressing was traditionally added, which is now not accepted.

Other differences have appeared in modern cabbage soup recipes. To give a sour taste, tomato sauce is often used. It is added to the passivation of onions and carrots. In addition to cabbage, potatoes are often put. Various spices make cabbage soup more fragrant. It can be bay leaf, black peppercorns, allspice, clove seeds, basil, hot pepper, dried or fresh dill, parsley, etc. Important in cooking is not only the set of products, but also the method of cooking. The fire should be small, 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.;
• Onion - 0.5 pcs.;
• Tomato sauce - 1 tbsp. l.;
• Vegetable oil - 3 tbsp. l.;
• Salt - to taste;
• Black ground pepper - to taste;
• Bay leaf - 1 pc.;
• Fresh greens - 3 sprigs;
• Water - 2.5 liters.

How to cook delicious 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 bones - drumstick, chicken thighs, wings, go the meaty part of the back. To give the broth a beautiful golden color and rich aroma, during cooking, put bay leaves, allspice peas, half an onion baked in a dry frying pan and a small carrot to the chicken. Remove the cooked chicken from the pan, strain the broth, and season with salt.

Shred the 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 cabbage slices immediately into boiling chicken broth.

Wash and peel the potatoes, cut them into slices, cubes or sticks. Transfer the potatoes to a bowl. Reduce the heat, make sure that the boil is not too intense.

We rub the carrots on a coarse grater, cut the onion into small pieces.

Put the vegetables for sauteing 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 saute 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 sliced ​​\u200b\u200bpieces and the type of potato (young ones cook faster).

Cook the dressing soup for another 5 minutes. At the end, we will flavor the cabbage soup from fresh cabbage with black ground pepper. Let's add a bay leaf.

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Put the chopped herbs into the broth. You can use dill or parsley, a sprig of basil.

Let the cabbage soup in chicken broth with fresh cabbage for 10 minutes, turning off the heat. Then we will pour the hot fragrant stew on plates, serve with sour cream and sliced ​​black bread. Enjoy your meal!

Chicken soup is especially tasty with young cabbage, so in late spring and summer, do not forget to cook this delicious first course.