Shchi from fresh cabbage with potatoes. Cooking cabbage soup from fresh cabbage with potatoes, technology, secrets, calorie content Secrets of cooking cabbage soup - secrets of taste

Fresh cabbage soup with potatoes

TECHNICAL AND TECHNOLOGICAL CARD No. Fresh cabbage soup with potatoes

1. APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the cabbage soup dish from fresh cabbage with potatoes produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)

3. RECIPE

Name of raw materials and semi-finished products \ Gross, g \ Net, g

4. TECHNOLOGICAL PROCESS

Cabbage is cut into checkers, potatoes into slices. Cabbage is placed in boiling broth or water, brought to a boil, then potatoes are added, sautéed carrots and turnips, onions and other vegetables are added according to the recipe and boiled until tender.

5-10 minutes before the end of cooking, chopped tomatoes or sautéed tomato puree, sautéed flour diluted with broth or water are added to the cabbage soup.

Simultaneously with spices, you can put garlic in cabbage soup (2 grams per 1000 grams of cabbage soup), mashed with salt.

1. REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE

Serving: The dish is prepared according to the consumer's order, used according to the recipe of the main dish. Shelf life and sale according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance - Characteristic of this dish.

Color - Characteristic of the products included in the product.

Taste and smell - Characteristic for the products included in the product, without foreign tastes and odors.

6.2 Microbiological and physico-chemical parameters:

According to microbiological and physico-chemical indicators, this dish meets the requirements of the technical regulation of the Customs Union "On food safety" (TR CU 021/2011)

1. NUTRITIONAL AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)

Technological engineer.

Fresh cabbage soup with potatoes

We will need: water - 2-2.5l; whole piece meat (pork or beef or lamb) - 500g; fresh cabbage - 500g, carrots - 1 pc. potatoes - 2 pcs., onions - 2 pcs.; parsley or celery root - 50g; greens, bay leaf .; salt, peppercorns - to taste; Tomatoes fresh vegetable mixture - optional
In a saucepan over low heat, cook any meat (pork or lamb beef) with bone or pulp. To make the broth richer, put the meat in cold water. Do not cover the pot with a lid. Salt, add peppercorns, one onion carrot, parsley or celery root and put to boil. Do not cover the pot with a lid.

Remove the foam from the boiling broth and pour a spoonful of cold water into it. When the foam appears again, repeat the operation, and so on until the scale ceases to form. Wipe the foam that has dried to the edges of the pan with a clean, damp cloth and continue to cook the broth. After the meat is ready, remove the meat from the broth, Cabbage, cut into checkers or strips, dip into the boiling broth boiling water.). When the broth boils again, put potatoes cut into cubes or slices or cubes into it.

Cook until potatoes are ready. If fresh tomatoes are used instead of tomato puree, then they must be put in a saucepan before the end of cooking. I also added the vegetable mixture 10 minutes before the end of cooking. Reduce fire. Grind the greens, put them in cabbage soup, let the soup boil and turn off the fire.

Let it brew for 15 minutes.

Before serving, top with sour cream.
I cook lamb soup without fried, it's a taste from my youth, but amateurs can cook fried and dress cabbage soup.
Frying: Grate the carrots on a coarse grater, cut the onion into cubes. Then onions and carrots must be fried for several minutes in vegetable oil, at the end of frying, put a small chopped clove of garlic in the pan. Before you turn off the heat, put the tomato paste on the vegetables. If you cook cabbage soup with fresh tomato, then put it in the pan along with garlic.
You can also cook in this way. Cut the carrots into strips and stew with the addition of oil until the color changes (the carrots should brighten), add it to the cabbage soup. After you have taken the meat out of the broth. And continue to cook, put cabbage, potatoes, and so on.

Shchi - the main hot dish of Russian cuisine, is remembered for its sour taste, is a kind of soup with sauerkraut or fresh cabbage, other vegetables, sometimes with meat (mushrooms, fish) and herbs. It has been prepared in Russia since the 9th century, when peasants began to grow cabbage.

We present to your attention a low-calorie recipe for cabbage soup with potatoes without meat, which can be consumed even during fasting. Estimated cooking time is 60 minutes.

Ingredients:

• water - 2 liters;
• fresh cabbage - 300 grams;
• potatoes - 3 pieces (medium);
• carrots - 2 pieces;
• onions - 1 piece;
• tomatoes - 2 pieces;
• bay leaf - 1 piece;
• vegetable oil - 1 tablespoon (for frying);
• salt, pepper, sour cream - to taste.

Shchi with fresh cabbage is the most delicious, but sauerkraut is quite suitable in winter, however, the dish will turn out sourer.

Shchi recipe with potatoes

1. Salt the water, bring to a boil over high heat, then reduce the power of the stove to medium. Boil with the lid open, alternately preparing and adding the ingredients.

2. Wash potatoes, peel, cut into cubes and put in a pot of boiling water.

3. Chop the cabbage into thin strips and add to the potatoes.

4. Grate the carrots on a medium grater, cut the onion into half rings. Fry carrots and onions in a small amount of vegetable oil for 7-10 minutes, then place the resulting frying in a saucepan.

5. Cut the tomatoes into medium slices, add to the cabbage soup along with the bay leaf.

6. Salt to taste, cook for 10-15 minutes until tender.

7. Season cabbage soup with potatoes with herbs and (or) sour cream. Serve hot.

Russian cabbage soup is a symbol of the meal, the main dish in Russia. Every self-respecting foreigner is obliged to try cabbage soup at least once in his life, otherwise he will never be able to get to know the Russian spirit.

Today we are preparing traditional cabbage soup from fresh cabbage with potatoes. But before starting the cooking process itself, let's recall some interesting historical facts about this truly Russian soup.

Story

Shchi appeared in Russia around the 9th-10th centuries, when cabbage was first brought from Byzantium. Shchi could be both simple (for the poor people) and rich (for the nobility). A simple version of cabbage soup suggested the absence of meat or, in rare cases, the presence of fat. When there were no potatoes yet, flour was added for calorie content and put turnips. In the fall, mushrooms were added to the soup. Rich cabbage soup had a more satisfying base - meat or even fish, such as sturgeon.

There is an interesting fact - cabbage soup was frozen, cut into portions and taken with them on a long journey in winter. On a fire in a cauldron, cabbage soup was thawed and eaten. They claim that this is how they became tastier. You can try, right?

Compound

What is traditionally put in cabbage soup? Of course, cabbage. It can be fresh or pickled. Favorite varieties of cabbage soup - from sorrel or nettle. An important role in shchi is played by spices, which can be put in excess - dill, onion, celery, bay leaf, pepper, garlic. In addition to the listed lean options with mushrooms, there are still prefabricated cabbage soup, which are boiled from the remains of meat and bones. They used to put turnips, then they replaced it with carrots and potatoes.

Recipe

It will take 45 minutes to cook cabbage soup (+ 2 hours of meat cooking time).

The number of servings is 4.

soup cooking. For this we need the following products:

Pork or beef - 300 g.

Potatoes - 3 pcs.

Cabbage - 300 g.

Carrot - 1 pc.

Onion - 1 pc.

Tomatoes - 1 pc.

Greens (dill, parsley, onion) - to taste.

Vegetable oil - 20 g.

Salt, pepper - to taste.

For cooking you will need the following inventory:

Saucepan 3 l.

Pan.

Cutting board.

Knife for peeling vegetables.

Knife for cutting.

Step by step guide to cooking fresh cabbage soup

1. Boil the meat in water until tender, about 2 hours (beef can be boiled for up to 3 hours). Cut into bite-sized pieces.

2. Put the potatoes in a saucepan, after washing and peeling them, but not cutting them.

3. Finely chop the cabbage, add to the cabbage soup.

4. Peel and finely chop the onion, fry in oil until golden brown. Add carrots to it, peeled and rubbed through a coarse grater. Scald the tomato, remove the skin and cut into small pieces, add to the stewed vegetables. All together we pass for 10 minutes.

5. We take out the boiled potatoes and break them into pieces with a spoon. You can do this in a pan with browned vegetables. Shredded in this way, potatoes retain their aroma and expressive taste.

6. We send the vegetable mixture with potatoes to the pan. Let the soup cook for another 7 minutes.

7. Add chopped greens and salt and pepper, turn off. Let it brew for 10 minutes and serve with sour cream.

Thanks to properly brewed cabbage soup, you have the opportunity to experience the unique flavor of Russian cuisine and travel back to the time of our ancestors, who, just like you, enjoyed the aroma of freshly brewed cabbage soup.

Shchi will become the crown dish of your table. Rich taste and alluring aroma will appeal to all participants of the family dinner. During the meal, you can recall the proverbs about Russian cabbage soup: “Schi and porridge is our food”, “Teach your wife how to cook cabbage soup”, “Where cabbage soup is, look for us there”, “Cash soup with meat, but not - so is bread with kvass”, “ If you don’t grow vegetables, you won’t cook cabbage soup.” As an example of the use of cabbage soup in literature, one can cite the play of the same name by Vladimir Sorokin. The group "Gas Sector" had the song "Schi", which sang the excellent taste of Russian cabbage soup.

A successful attempt at cooking cabbage soup will inspire you to new recipes for this Russian dish. Be sure to please yourself and your loved ones with soup from fresh or dried mushrooms, sour soup from sorrel or nettle. The first courses are the basis of the dinner. They have satiety and benefits, richness and aroma. Eat cabbage soup from cabbage - and don’t look for better dishes!

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I have already shown how to cook basic (purely cabbage) cabbage soup, and today - the most common recipe for cabbage soup: cabbage soup with potatoes in a rich and poor version. I would say that this is summer cabbage soup. So summery that they are often boiled not even with cabbage, but with cabbage seedlings.

In the rich (restaurant) version of these cabbage soups, there are still turnips and fresh tomatoes and even leeks. At the same time, turnips in cabbage soup are always sautéed with carrots and onions, and leeks and parsley root are never sautéed. Leeks can be successfully replaced with a bunch of regular green onions.

In cabbage soup with potatoes, it is important to observe the proportion of cabbage and potatoes (2: 1 by weight), and put tomatoes no more than 1/3 of the weight of cabbage.

Cabbage for cabbage soup with potatoes is always cut into checkers (squares), and potatoes - into slices. If cabbage seedlings are taken instead of cabbage, then it is added to the soup when the potatoes are already slightly cooked until half cooked. Tomatoes in cabbage soup with potatoes are laid at the very last turn, when cabbage soup is almost ready, along with herbs and spices.

1. Rich cabbage soup

for 2-4 servings

240g cabbage
120g potatoes
80g fresh tomatoes

40g onion
40g carrots
30g turnip
20g fat

20g leeks
10g parsley root

650g stock or water

salt, pepper, bay leaf, greens, sweet pepper (20-40g), boiled meat, poultry, smoked meats or meatballs (50-75g per serving)

Bring stock or water to a boil. Carrots, onions and turnips are sautéed in oil. Cabbage is cut into checkers and dipped in boiling broth. Potatoes are cut into slices and added to the cabbage.

After the cabbage and potatoes are boiled for 5 minutes, browned roots and (non-passivated) parsley root are added to the soup, boiled for 5-10 minutes over low heat and seasoned with tomatoes, leeks and herbs, salt, pepper, bay leaf, finely chopped sweet pepper. Let it simmer for another 5 minutes over low heat, covered with a lid.

Ready-made cabbage soup can be seasoned with boiled meat or boiled poultry, leftovers from cooking the broth, smoked meats, meatballs or offal.

Put 2 tsp in a plate with cabbage soup. sour cream. Bread, pies, cheesecakes or kulebyaka are served with cabbage soup.

2. Poor cabbage soup

for 2-4 servings
(for a five-liter saucepan of cabbage soup, multiply everything by 4)

200g cabbage
120g potatoes
10g parsley root

40g onion
40g carrots
20g fat

800g water or stock
salt, pepper, bay leaf, herbs.

These cabbage soup belong to the category of "gray cabbage soup". They are not as elegant and not as thick as rich cabbage soup. Nevertheless, they are not inferior to rich cabbage soup in taste and are very tasty with sour cream and a piece of black bread. They are cooked in the same way as in the first version.

Illustrations

These soups are ready in no time. Well, very quickly. Start by peeling, weighing and chopping vegetables, measuring out water or broth. Bring the broth or water to a boil and sauté the roots at the same time. It is important to remember that onions in cabbage soup are always cut "long": "straws" or half rings.

First, the cabbage, cut into checkers, and then the potatoes into slices are lowered into the boiling broth.

After the soup has been cooked for 5-10 minutes, it is seasoned with browned roots and parsley root

Five minutes later, season the cabbage soup with fresh tomatoes, leeks (or green onions)

When it boils, season the cabbage soup with salt, pepper, bay leaves and herbs. Let it simmer over low heat, covered, for 5 minutes.

At this moment cabbage soup is ready

If desired, you can add meat or poultry from cooking broth, boiled offal, smoked meats, sausages, sausages or meatballs to the cabbage soup. Fish in fresh cabbage soup is usually not put, only in sour cabbage soup, and this is a different recipe.