Hearty diet cabbage soup recipe. Very easy and delicious vegetarian cabbage soup also known as “shchi”. Russian cabbage variations:
Beef an Cabbage Soup Recipe
Makes 6 servings Ingredients: 1 tablespoon (15 ml) vegetable oil, 1 pound (480 mg) boneless pork butt, kosher salt and freshly ground black pepper, to taste, 1 large yellow onion ,peeled and chopped, 6 cups (1.5 L) reduced-sodium chicken broth, 2 cups (500 ml) Sauerkraut, 1 large carrot, peeled and shredded, 1/4 cup (60 ml) chopped fresh parsley
Instructions: In a large heavy saucepan, heat vegetable oil over medium-high heat. Season the pork with salt and black pepper on both sides, then add to the hot oil and cook until browned on all sides, for about 6-8 minutes. remove cooked pork from the pan and transfer to a large plate.
Stir chopped yellow onion into the pan and cook, scrapping up any browning bits from the bottom, until golden brown, for about 5-6 minutes.
Stir in chicken broth, cabbage, carrots, and reserved pork with any accumulated juices. reduce heat to medium-low, cover and simmer until pork is tender, for about 2 hours.
Turn off the heat and open the lid. using two forks, coarsely shred the meat, then season to taste with salt and black pepper. ladle beef and cabbage soup into soup bowls. Serve hot. If you are looking form more easy and delicious vegetarian soups, try to prepare Healthy Tomato-Rice Soup Recipe
- 3 tablespoons (45 ml) unsalted butter
- 1 large yellow onion, peeled and chopped
- 1 large head cabbage, shredded
- 1 large carrot, peeled and shredded
- 1 chopped celery rib
- 1 bay leaf
- salt and freshly ground black pepper, to taste
- 8 cups (2 L) vegetable stock
- 2 large Russet potatoes, peeled and chopped
- 2 large tomatoes, peeled, seeded and chopped
- chopped fresh dill for garnish
- sour cream for garnish, (optional)
In a large saucepan, heat the butter over medium heat. add chopped onion and saute, stirring occasionally, until translucent. Stir in shredded cabbage, carrots, and celery. saute for a further 3 minutes, stirring frequently.
Add bay leaf, then pour in vegetable stock. Increase heat to high and bring vegetable mixture to a boil. reduce the heat to low and simmer, covered, for about 15 minutes.
Add chopped potatoes to the soup, increase heat to high and bring to a boil. Reduce the heat and simmer until potatoes are tender, for about 10 minutes.
Stir in chopped tomatoes, increase heat to high and bring the soup back to a boil. Reduce heat to medium-low, open the lid and simmer for another 5 minutes. season to taste with salt and black pepper.
Turn off the heat. Discard the bay leaf. ladle cabbage soup into soup bowls. Serve hot.