Traditional Russian soup is quite permissible to cook on the basis of not only sour, but also fresh cabbage. In the latter case, to give the dish a characteristic acidity, it is customary to add a little table vinegar and accompany the dish with a portion of sour cream, but let's not rush into details, as we will talk about them in recipes further.
Shchi with fresh cabbage and chicken
Let's start with not the most traditional recipe for Russian cabbage soup - variations with the addition of chicken mince.
Ingredients:
- chicken broth - 6 items;
- minced meat from chicken or turkey - 500 g;
- head of young cabbage;
- onion - 60 g;
- potatoes (large) - 1 piece;
- laurel leaves - 3 pieces;
- garlic - 3 teeth;
- vinegar - 45 ml;
- carrots - 60 g.
Preparation
Heat a little oil directly in a saucepan and use it to dissolve the onion crushed with carrots. When the vegetables acquire a characteristic golden hue, combine them with garlic and laurel, and after feeling the aroma of the latter, immediately put the chicken forcemeat. When the chicken meat is seized from all sides, put finely chopped young cabbage, slices of potatoes, and pour over the broth. Shchi from fresh cabbage with chicken are cooked quite quickly: as soon as the potatoes soften, you can clean the dishes from the fire and pour vinegar into the broth.
Fresh cabbage soup with chicken and mushrooms
Ingredients:
- pork belly - 40 g;
- garlic - 5 teeth;
- tomatoes in its own juice - 200 g;
- chicken (red meat) - 450 g;
- young cabbage - 1 head;
- white mushrooms (dried) - 45 g;
- potato tubers - 2 pcs .;
- water - 2 l;
- onions - 70 g.
Preparation
Before you begin to prepare cabbage soup from fresh cabbage with chicken, pour the dried mushrooms with boiling water and leave it saturated with moisture. After, mushrooms wring out and cut, and mix the broth with water for broth.
Slice the brisket with straws and fry in the saucepan while waiting for the grease to be heated, which is perfect for steaming onions, garlic and mushrooms. When the pieces of onions will acquire a light golden hue, we put the chopped chicken to the roast. As soon as the meat turns white, mix it with the chopped leaves of young cabbage and potatoes, move the ingredients from the frying pan into a saucepan, and pour in water or broth. In this recipe, you can use tomato paste, but the naturalness of canned tomatoes causes more confidence, and therefore pie the fruit with a fork or blender and add the gruel to the broth. Keep cabbage soup with fresh cabbage and chicken on the stove for about 40 minutes. The acids that the tomato will give to the dish will be enough, but you can calmly pour a little more vinegar.
Tasty cabbage soup with chicken
Ingredients:
- chopped cabbage leaves - 4 items;
- potatoes - 350 g;
- chicken sausages - 500 g;
- carrots - 150 g;
- broth chicken - 2 liters;
- onion - 100 g;
- peas of sweet pepper, dried fennel - to taste.
Preparation
First fry the chicken sausage slices in a dry frying pan. When the sausages start to heat up the fat, add to them vegetables - chopped onions with carrots. Next, put the peas of pepper and sprinkle a generous pinch of dried dill. When the roast is browned, transfer it into a pot with potatoes and cabbage leaves. Pour the vegetables and sausages with a hot broth and cook soup for half an hour or until the potato cubes soften.
If you decide to cook soup from fresh cabbage with chicken in a multivarquet, then cook the fry from chicken sausages and vegetables using "Baking", and after adding the remaining ingredients and liquid, switch to "Quenching". Since in the multivariate all dishes are prepared longer, instead of the prescribed 30 minutes, set the timer on the timer.