Soups are an integral part of a healthy diet. As a rule, they are quickly and easily absorbed, contributing to a good digestion. Mostly lunch foods contain few calories, but provide satiety for a long time. One of the favorite, original Russian soups is cabbage soup with pork and fresh cabbage. There are many variations of this recipe, in each house it is prepared in its own way. The hostess can cook for lunch lean, rich, sharp cabbage soup, depending on the preferences of the household. The following is an interesting recipe for cooking this dish. A feature of cabbage soup is the addition of apple dressing. The recipe is quite simple, and the process does not take much time, and the cabbage soup will turn out to be rich enough, tasty and original.
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Cabbage soup and porridge - our food. So they spoke in Russia since ancient times. Cabbage soup was the main dish, was consumed daily and still has not lost its relevance.
The first mention of cabbage soup
The first mention of cabbage soup dates back to the ninth century. Tasty soup, using white cabbage, was prepared by the poor and rich. In rural conditions, cabbage soup was created with onions and mushrooms. To make it more satisfying, it was supplemented with leftovers, or mashed fat. Well-off groups of the population could afford the use of sirloin meat products, and not only raw but also sour cabbage was included in the recipe (such cabbage soup is called daily allowance). In those days, the first dish was given a very important role, because any festive or daily meal necessarily began with a hearty chowder. Then there were several basic recipes for liquid foods: beetroot soup, pickle, tops, cold pot, ear, pike, borsch. But cabbage, which is a rich soup of fresh cabbage or sauerkraut, became the most cult in Russia. Much has changed since then, now every family can please themselves with a light and hearty lunch soup.
Why cabbage soup called cabbage soup
Historians still argue about why cabbage soup was called cabbage soup. Although before they were often called "shti". There are several versions about this.
The first version claims that the word has Old Russian roots and it came from the word "eat" - stew, hot brew seasoned with cabbage, sorrel or "eaten" - food. This option is considered the most plausible, because cabbage soup, the significance of which is reduced to liquid hot pottage, was the main food for the peasants.
The second version says that the name came from the Slavic word "schavn", which translates as sorrel. Indeed, in early spring, young sorrel leaves were often used.
The word in its own way is universal in its spelling and pronunciation. To write two letters of the Russian alphabet, several foreign letters are required. Therefore, to this day, the correct version of why cabbage soup is called cabbage soup is not thoroughly known.
General principles of cooking
For cabbage soup, you can use vegetable, meat and even fish broth. Depending on the additive, the taste of the dish will change. Vegetables are also added: cabbage, potatoes, carrots, pepper, onions. Cereals, mushrooms, and legumes can be added. Cabbage soup with pork and fresh cabbage will not be as acidic (as classic cabbage with sauerkraut), so it’s perfect as a tasty and simple dinner for everyone. The two main components of this dish are pork and fresh cabbage. Let's talk about them in more detail.
Almost everything about pork
Whatever nutritionists say about the negative impact of pork on our body, it is this meat that is in the highest demand, forming the basis of the daily and festive menu. And it’s easy to explain. Pork has a pronounced meat taste, has a juicy and delicate structure. Meat is cooked relatively quickly, while it is the most affordable.
The only feature of meat is high calorie content, lipid and cholesterol. But they are absolutely not terrible for the body, if you eat lean pork or just know the measure.
Despite the fact that in practice the separation into varieties is almost never used, still there are two types of meat: the first and second. The first includes the scapular, dorsal, lumbar, ham and brisket. To the second - shank and shank. The meat on the bone always gives a more rich broth, although it requires from time to time to remove excess dark foam during cooking. For the broth, you can take absolutely any pieces of pork, but it is better not to use too fat meat. Or, when cooking the broth, along with the foam, remove excess melted fat.
Almost everything about fresh cabbage
The benefits of white cabbage have long been known to everyone, because it is not in vain that they consider her the queen of the garden. In history, this root crop is often mentioned. Beautiful and juicy, delicious and crispy, it is used to prepare a huge number of dishes. Cabbage is stored all winter, without losing any taste or beneficial properties.
The Queen of the Garden always takes a lot from the earth, so it includes a lot of vitamins and minerals. A simple vegetable has a very small calorie content. 100 g of fresh product contains only 28 kcal. Most of all it contains carbohydrates - 4.7 g, proteins - 1.8 g and fats only 0.1 g.
Heat treatment should be short (no more than 15 minutes). For cooking, you can use any refined sunflower oil. It can be replaced with cream, it is not recommended to cook on animal fat or margarine. The stump should be thrown away, the bitter part of the fetus contains all the toxic chemicals that the fetus has absorbed from the ground.
Recipe for fresh cabbage soup with pork
Traditionally cooked cabbage soup with sauerkraut, and if there is tender fresh cabbage, you can deviate from the tradition and cook no less tasty cabbage soup from fresh cabbage with pork, a recipe with photos of which are offered to your attention today. A feature of the dish is apple dressing.
Ingredients
- Pork - 400 grams;
- potatoes - 5 pieces;
- carrots - 2 pieces;
- tomato - 1 piece;
- apple - 1 piece;
- tomato ketchup - 1 tablespoon;
- onion - 1 piece;
- water - 3 liters;
- cabbage - 500 grams;
- parsley - to taste;
- vegetable oil - 2 tablespoons;
- spices to taste
Cooking
1. Soak the meat - pork. To do this, pour the washed pieces for one hour with cold water. Then change the liquid to clean water, put the broth to cook. The broth must be filtered to make the finished dish more beautiful.
2. Get the meat, separate from the bone, cut into portions. Cover so that it does not dry out, and put the broth on a gas stove again and bring to a boil.
3. Freshly chop cabbage with straws, not very thin. Put the cabbage in the broth, stir. Cook cabbage soup after boiling for seven to ten minutes.
4. Put in a boiling broth diced raw potatoes. You can salt cabbage soup. Cook until potatoes are cooked.
5. Fry the vegetables in vegetable oil or in melted pork fat until soft, thus preparing the usual frying of onions and carrots. Send to the pan as soon as the vegetables are soft.
6. Prepare apple dressing. To do this, peel the fruit - an apple (preferably green), grate finely, without affecting the seed box with the core. Just cut the tomato in half, grate, without using skins. Add ketchup to the mass. Mix well. Send apple dressing followed by vegetable roasting. Add pepper there, any spices to taste and boil for another three minutes.
7. Put chopped, green parsley, bay leaf, black pepper and turn off the gas stove. Cover and let the cabbage soup soak in the aromas of spices for thirty minutes.
