In the ninth century AD in Russia began to grow cabbage. Obviously, it was then that a simple recipe for a soup so popular to this day appeared. For more than a millennium in the Slavic cuisine, he occupies an important place. In the olden days every Russian person knew how to cook green cabbage soup. This word itself goes back to the ancient root With the meaning "food". This dish has always been used by a wide variety of people. Shchi do not get bored, even if there are them every day. There are several other reasons for this popularity of the dish. The recipe for green soup is simple. They are cooked pretty quickly. The components are simple, so even the poorest family could eat soup daily. Initially, it was a simple bald, in which fish were often added. And only at a later time such soup began to be prepared with the use of various components of both vegetable and animal origin. Hundreds of years ago, having entered any Russian hut, one could feel a "shabby spirit" - the smell of this dish. About him people have made a lot of proverbs. If in the olden days it was necessary to go on a long journey in the winter, the shchi froze and took with them on the road. To eat, it was enough to warm them up on fire.
Let's talk about how to cook green cabbage soup. The recipe with the photo is attached. The cooking process is simple, it will rather bring pleasure to you than take a lot of time.
Consider the recipe for green cabbage soup with nettles. It is best to prepare young shoots of this plant. So, first you need to prepare a meat broth, which will require a pound of pork. Then rinse and traverse the leaves of the nettle (500 g). Put them in boiling water. Keep in a saucepan until they become soft. Pull them out of the container, tilt it to a sieve and wipe. Onion, parsley and carrots finely chop, fry in oil. After sprinkling with flour, hold it for another couple of minutes in a frying pan. Processed vegetables and leaves pour with hot meat broth and nettle decoction. For a couple of minutes before you finish cooking the soup, put it into the chopped sorrel. Serve preferably with a hard-boiled egg and sour cream.
The recipe for green cabbage soup on the meat broth will make it possible to cook an excellent soup. Pork or beef wash, cut and put on a plate, fill with cold water. Once the broth boils, remove the foam, salt and continue cooking on low heat. In a saucepan add purified and Shredded carrot. When the meat is cooked, remove it, peel it from the bones and put it back, after cutting. In a saucepan with broth, send the potatoes and simmer for another 15 minutes. Rinse and chop the green onions, sorrel and parsley, then dip everything into the container on the stove. When it boils, turn it off and remove it from the heat. Dill is best put in soup after cooking, so that it retains its flavor. Prepare hard-boiled eggs and, slicing, send one for each plate with cabbage soup. The soup is ready.
The recipe for green cabbage soup with bacon is the way to prepare a typically Russian soup. 200 grams of sauerkraut and 100 g onion grind and put in a frying pan. Then add 70 grams of chopped smoked bacon. You can put spices on your own. Add a tablespoon of tomato puree, mix, put out. In a liter of meat broth, pour the resulting mass and cook until ready. Serve on the table with herbs and sour cream.