Women's Tips

Russian shchi: secrets of world fame

What are the classic Russian shchi, which prepared our distant ancestors for several centuries? In fact, this is a very simple, but in its own way a unique first course, which consists of various roots (onions, garlic, carrots), beef meat and sauerkraut. This is the option we offer in the first recipe.


  • kilo of beef
  • 3 liters of water
  • a couple of laurels
  • large onion,
  • large carrots,
  • to taste salt,
  • 7-8 grams of refined oil,
  • bunch of parsley,
  • 15 grams of flour,
  • 400 grams of sauerkraut,
  • to taste black pepper,
  • 4 cloves of garlic.

Step-by-step recipe Russian shchi

A whole piece of beef (preferably on the bone) lay in a wide pan. Throw bay leaf. Pour water. Put the base of the soup on medium heat. Cook for 2 hours. In this case, it is better not to add salt, because sauerkraut will be used. And it is recommended to salt the soup at the very end, so as not to spoil them.

From the finished broth to get the meat. Leave it cool. Strain the liquid itself through gauze.

In a deep saucepan, heat the oil. Put shredded onions and finely grated carrots. Fry. The time is 4-5 minutes.

Add some flour. Mixing does not stop so as not to form lumps. After a couple of minutes, pour 100 grams of broth. Boil.

Add sauerkraut inside with salted liquid. Introduce black pepper. To torment the gas station for Russian soup 15 minutes.

Disassemble cooled meat in medium pieces. Move the beef to the vegetable mass. Simultaneously toss crushed garlic and chopped parsley. The first must be cleaned from the husk, and the second thoroughly rinsed.

Cook the contents of the saucepan for another 10 minutes. Then gently shift the thick dressing to the broth. Mix and try on the salt. If necessary, salt it.

Cover the pan with foil and leave in the oven for half an hour. The temperature is 150 degrees. Thanks to this, the first will be exceptionally delicious. Serving soup, add it with sour cream or cream.

You can not send the soup in the oven, and dogotovit it on the stove under a tightly closed lid. But we strongly recommend to do as indicated in the recipe. In addition, it is permissible to add to the recipe other greens. For example, dill, basil or cilantro. A variety of spicy herbs is sure to decorate the dish.

Option 2: A quick recipe for Russian cabbage soup in chicken broth

Schi can hardly be called a quick soup. But, nevertheless, the time of its creation is quite possible to reduce. How to do it? It is enough to replace the beef with chicken fillet, and add the used vegetables without prior frying. By the way, this is exactly what they did in ancient times.


  • 510 grams of chicken fillet,
  • one bulb,
  • 1.5 liters of water
  • Lavrushka
  • 250 grams of sauerkraut,
  • fresh carrot,
  • to taste ground pepper,
  • 2 cloves of garlic,
  • bunch of parsley.

How to quickly cook Russian soup

Wash the fillet and, with water, send it over medium heat. Also add laurel and stripped onions. Cook the broth for 25 minutes.

During this time, rub the carrot and crush the garlic. Also chop the parsley.

Carefully get the bird and throw the laurel. Ready broth through cheesecloth strain. Return it to the stove. Throw carrots inside.

Without increasing the temperature, torment the future Russian cabbage for 10 minutes. Then throw sauerkraut. At the same time be sure to pour the marinade out from under it.

Add black pepper, garlic and parsley. At the same stage, add the disassembled chicken.

Continue cooking the soup. This will take another 10 minutes. It remains to turn off the stove and serve with sour cream and a slice of bread for lunch.

If you do not have fresh parsley and garlic, it is acceptable to replace these ingredients with dry spices. Especially as the first and second is on sale in a hammer (granular) form.

Option 3: Russian cabbage soup with potatoes and pork

If you or your households do not like boiled beef, it is permissible to replace it with lean pork. And in order to make the soup more satisfying, you can use fresh potatoes.


  • a kilo of pork,
  • 3 liters of water
  • 415 grams of sauerkraut,
  • 4 potatoes
  • one bulb,
  • to taste coarse salt
  • large carrot,
  • 4-5 cloves of garlic,
  • butter for frying,
  • bunch of greens,
  • bay leaf and peppercorns,
  • to taste allspice.

How to cook

Pork clean and wash. Place the meat in a deep pan. Add bay leaf and peppercorns. Pour water. Put the pot on medium heat.

An hour later, rub the fresh carrot and chop the onion. Fry root vegetables in hot oil. It will take 3-4 minutes.

Pour sauerkraut into a fry. Also pour in salted marinade. To torment refueling 10 minutes. Fire - the minimum.

Dice the potatoes. It must be cleaned and washed. A bunch of different greens nashinkovat.

From the finished broth to get a piece of pork. Strain the liquid itself. Laurel and pepper throw away. Return the pan to the base of Russian soup on the stove.

Throw the potatoes and move the dressing of vegetables and sauerkraut. Also enter the greens, crushed garlic, allspice and pieces of boiled pork.

Cover the pan with a lid. Stew soup 25 minutes. Do not increase the temperature. At the end of the process try the soup for salt. If it is not enough, salt it.

Often, when the housewives add potatoes, they leave the soup at the minimum heat for an hour and a half. During this time, the root is almost completely boiled soft. Thereby providing a thick soup structure. If you have time, be sure to try this option.

Option 4: Russian cabbage soup made from fresh cabbage and sour apples

In addition to the traditional cabbage sauerkraut, you can use fresh. But in this case it is important to add an acidic product. For example, it can be wet apples and juice from under them.


  • 3 liters of water
  • kilogram of beef on the bone,
  • to taste coarse salt
  • 390 grams of fresh cabbage
  • Bay leaf,
  • 5 sour apples,
  • a bunch of parsley fresh,
  • 10 peas of pepper,
  • large carrots,
  • 5 cloves of garlic,
  • medium bulb,
  • frying oil.

Step-by-step recipe

Juicy beef piece washed and cleaned. Put the meat in a wide saucepan. Fill with filtered water. Add peas pepper and laurel. Put broth stew on medium heat. In the process of removing the foam.

After half an hour to prepare onions and carrots, peeling them from the husk and peel. Finely chop both ingredients.

Heat the oil in a deep frying pan. Pour root vegetables. Fry them for 3-4 minutes.

Add chopped fresh cabbage to the grill. Continue frying. In parallel, strain the broth, leaving the meat to cool on a plate.

Pour half a glass of broth into the pan. Pour inside the crushed garlic, shredded parsley and small cubes of sour apples. Also introduce juice from under them.

To torment refueling 10 minutes. The temperature is minimal. After a specified time, transfer the contents of the pan to the pan. Add medium pieces of beef.

Mix Russian soup, try on the salt. If you think that it is not enough, salt the soup to your taste. After 15 minutes, turn off the stove. The first dish is ready.

If there is no salty dressing from under the apples, add any pickle (cucumber, cabbage). Or in extreme cases, vinegar. Also, apart from parsley, it is permissible to chop fresh dill or cilantro in the soup. When it is difficult to buy fresh greens, for example, in winter time, add ground spices to the recipe.

Option 5: Summer Russian soup with sorrel

When the soup is prepared in the summer, it is better to replace sauerkraut with fresh sorrel. He will give the acid, guaranteeing the main taste characteristic of this soup, and at the same time significantly refresh the dish.


  • a large bundle of sorrel,
  • medium bulb,
  • medium carrot
  • to taste salt,
  • 750 grams of beef
  • 2 liters of water
  • mixed bunch of greens
  • Bay leaf,
  • freshly ground pepper,
  • Arrows of green onions for submission.

How to cook

Beef, it is necessary to wash, put in a saucepan. Fill with filtered water. Add lavrushka and onions cut in half.

While broth is boiling over medium heat, rub the medium carrots. Also remove the stalks of sorrel and rinse with herbs. Finely chop the ingredients.

After one and a half hours, strain the broth, and disassemble the boiled beef in medium pieces.

Returning the base of the soup on the stove, throw the sorrel and greens. Add carrots and pepper in a mortar.

Throw the meat pieces and simmer Russian soup 30 minutes. The fire can be slightly reduced.

Serve first better the next day, sprinkle it with chopped green onion arrows. Also, for beauty, you can add boiled chicken eggs sliced ​​in 4 pieces.

If it seems to you that the sorrel soup is too light, add a few potatoes to the recipe. Although on a hot summer day, I just want lighter meals. By the way, the presented soup can be served cold.

Option 6: Lenten Russian soup with forest mushrooms

Forest mushrooms are often used and continue to be used in Russian cuisine. It also concerns the soup. And how to cook them, we will explain right now.


  • 850 grams of beef
  • 2 liters of water
  • 350 grams of forest mushrooms,
  • to taste salt,
  • 2-3 laurels,
  • 350 grams of sauerkraut,
  • onion,
  • butter for frying,
  • carrot,
  • 5-6 cloves of garlic,
  • to taste black pepper,
  • average bunch of greens.

Step-by-step recipe

Forest mushrooms bust. Remove suspicious and old instances. Clean, if necessary, and wash with a brush. Send in a saucepan with water and boil for 40-42 minutes.

After a specified time, drain the liquid. Boiled mushrooms with fresh carrots and medium onion finely chopped.

Heat some oil. Throw in the prepared ingredients. Fry for 15-16 minutes. The fire is small.

Cover sauerkraut. Pour in salted vegetable marinade. Stir and simmer under the lid closed. This will take approximately 17-18 minutes.

Pre-boiled with laurel and strained broth to bring to a boil. Carefully move inside the mushroom roast with cabbage. Also add the shredded greens (parsley, dill or cilantro), crushed garlic and a couple of pinches of black pepper.

Cover the container with the Russian soup with a lid. Cook for another half hour, do not forget to throw the beef meat parsed. Cooking temperature is minimal. If necessary, salt it.

Not all housewives cook them before frying the mushrooms. But we strongly recommend that you do this. After all, in fact, forest mushrooms are sponges that absorb any liquid that gets on them.

Russian shchi

Russian cabbage soup is a traditional dish of Russian national cuisine, which is known from the 9th century, but the name “Shchi” entrenched itself with this kind of filling soups only in the middle of the 19th century. For example, in the poem “Dead Souls” by N.V. Gogol, one can find a description of the dinner, which consisted of cold veal and a bottle of sour soup.

The name “Shchi” had an original drink, similar to kvass, and the recipe of which is given in the proposed selection. And the soup, which today is called cabbage soup, among the Slavs was called the word “eat”, which meant stew.

The taste of soup will be richer if you use the so-called double onion tab. In addition to the amount of onions and the technology of its use indicated in the recipe, shortly before the end of the preparation of cabbage soup, a small amount of very finely chopped onions is added.

Naturally, over the past century, a great many recipes for Russian soup have appeared. They are prepared not only from cabbage, but also from nettle, sorrel. They are meat and lean. The best recipes for the most delicious soup are listed below.

Simple soup

Dish for this recipe turns out very tasty, with all the features characteristic of Russian soup. Cooking it can also be found with the general culinary technology of cooking soup.


  • Chicken - ½ pcs.
  • Cabbage - one and a half large handful
  • Potatoes - 4 pcs.


Chicken boiled broth with onions and favorite spices.

The cabbage is washed, the potatoes are cut into slices.

When the chicken is ready, put cabbage and potatoes into the broth and cook until ready.

Rich soup with mushrooms

This is an old version of cabbage soup, so there are no potatoes in them.


  • Beef shanks - 1,5 kg.
  • Chicken legs - 4 pcs.
  • White dry mushrooms - 70 gr.
  • Fat ham - 0.3 kg.
  • Cabbage - small head
  • Carrots -3 pcs.
  • Cockerel root - 1 pc.
  • Garlic - 7 Zubkov
  • Onions - 3 pcs.
  • Parsley, greens - bunch
  • A mixture of allspice and black pepper peas - teaspoon
  • Melted butter, salt - by preference
  • Bay leaf - 1 pc.


Shave the rods, smear the roots in half with butter, put them under the grill until a crust forms (20 min.). Then put the food in a saucepan, add cold water and boil the broth with the addition of your favorite spices. Cook one and a half hours, then add chicken and boil another 40 minutes. The meat is cut from the bones, the broth is filtered.

Mushrooms are poured with hot broth to swell.

Chop cabbage, finely chop onion, garlic and carrots. Saute until soft, then add chopped swollen mushrooms and fry for 7 more minutes. Transfer to broth, add chopped cabbage, pour mushroom infusion and cook until cabbage is ready. Let it brew for 20 minutes.

Serve with sour cream.

Schi monastic "empty"

Soups that do not contain meat products are called “Empty” in the old fashioned way, but the characteristic features of the taste of cabbage soup show this dish completely.


  • Potatoes - 4 pcs.
  • Beets - 1 pc.
  • Carrots - 2 pcs.
  • Cabbage - 1/2 kg
  • Tomatoes - 1 pc.
  • Bulgarian pepper - 1 pc.
  • Celery - a pair of twigs
  • Sugar - Spoon
  • Garlic - 3 cloves
  • Greens 2 branches
  • Pepper, sugar, bay leaf salt - by preference
  • Lemon - ½ pcs.


Chop the cabbage, chop the pepper, celery and onion into small pieces, carrot and beetroot - coarsely grate, cut the tomato into slices.

Chop the potatoes, put to boil (3 liters. Water). After 15 minutes put the cabbage into the pan and cook for another 15 minutes and then add the rest of the vegetables, lemon juice, bay leaf. Cook for 15 minutes.

Get boiled potatoes, knead and return to the soup.

Bring to a boil, add salt and pepper, sugar, chopped garlic, let boil and remove from heat. Insist 10 min. and can be served.

Vegan Quick Soup

Such soup can be cooked from both fresh and sauerkraut. In the latter version, they are obtained with a slight sourness.


  • Beijing cabbage - 1 head
  • Carrots - 1 pc.
  • Garlic - 4 cloves
  • Parsley - bunch
  • Vegetable oil - 2 tablespoons
  • Freshly ground black pepper, salt - by preference
  • Onions - 2 pcs.
  • Potatoes - 4 pcs.


Onions cut into quarter rings, potatoes cut into 6 pieces. Pour 1.5 liters. boiling water and boil the potatoes until soft.

Cabbage finely chop, carrots - coarsely grate.

Chop garlic and parsley very finely.

½ broth from under the potatoes to cast separately, in the second half put cabbage and carrots - cook for 10 minutes.

Blended potatoes with broth with vegetable oil. Combine with the second half and cooked vegetables, add parsley and garlic, bring to a boil and remove from heat.

Let it stand and serve.

Schi merchants

Such soup is rich in taste and satiety. That is why they were called "merchants".


  • Beef on the bone - 0.7 kg.
  • Cabbage - 0.4 kg.
  • Onions - 1 pc.
  • Carrots - 1 pc.
  • Potatoes - 2 pcs.
  • Butter - 4 tablespoons
  • Salt, spices - by preference
  • Bay leaf - 1 pc.


Boil beef with strong broth (1 ½ l. Of water). Separate the meat from the bone and chop it.

Onion cut into cubes and fry with the meat in butter.

Cabbage cut into squares, carrots - circles, potatoes - into slices. Put in broth - simmer for half an hour. Add favorite seasonings, meat and onions and cook for another 10 minutes.

Remove from heat, let stand and serve.

Petrovsky schi

This variant of the shchei is distinguished by a special richness of flavors and satiety.


  • Chicken Breast - 1 pc.
  • Beef with bone - 2 kg.
  • Cooked smoked ham - 0.2 kg.
  • Smoked breast -100 gr.
  • Sauerkraut - 300 gr.
  • Carrots - 1 pc.
  • Flour - 2 tablespoons
  • Onions - 2 pcs.
  • Parsley root - 1 pc.
  • Black pepper peas - 3 pcs.
  • Salt, parsley - by preference
  • Sugar - teaspoon
  • Bay leaf - 1 pc.


Peel carrots, parsley root and 1 onion, coarsely chop and fry in a hot hot frying pan (4 min.).

Boil broth from roasted vegetables, meat and seeds from brisket. Add chicken meat and continue cooking for another 30 minutes.

Remove the meat, strain the broth.

The bacon is cut into small cubes, the remaining onion is cut into half rings, the cabbage is squeezed and finely chopped.

On a hot skillet 2 minutes. fry bacon, reduce the heat, spread onions and cook for another 2 minutes. Add the cabbage and stew for 10 minutes. over medium heat.

In a dry skillet, lightly brown the flour, fry the flour, add sugar and 4 spoons of table broth, mix and remove from the heat.

Boiled beef, chicken, ham cut into medium-sized.

Bring the broth to a boil, lay out the chopped meat products, cabbage, pour the cabbage juice. Cook twenty minutes. Stir in the flour mixture, add salt and boil for 5 minutes.

Ready soup removed from heat, wrapped in heat and allowed to infuse for 15 minutes.

The degree of acid sour cabbage adjusted by adding brine from under sauerkraut.

Schi daily

These soup - a favorite dish of Stalin. Cooking such soup is very laborious. But, having tried them, you will understand why this dish of coachmen has become one of the business cards of high Russian cooking.


  • Sauerkraut - 1 kg.
  • Goose or chicken meat - 200 gr.
  • Beef - 200 gr.
  • Onions - 1 pc.
  • Carrots - 1 pc.
  • Garlic - 1 tooth
  • Flour - 2 tablespoons
  • Tomato puree - 2 tablespoons
  • Salt, pepper - by preference
  • Parsley root - 1 pc.
  • Butter - 50 gr.


Beef cut into small pieces, pour with cold water, bring to a boil, remove the foam, reduce the heat to low and simmer for 2-3 hours. Then add sliced ​​goose, bring to a boil, reduce heat and cook until ready. Salt

Chop the cabbage finely, put it in broth and cook for 10-15 minutes.

Butter is put into the heated clay container, onions, parsley root, carrots are added into small cubes, and passaged until golden brown, adding pepper and finely chopped garlic at the final stage. Then put the tomato paste, flour, mix and cook for another couple of minutes. If the mixture is too thick, dilute with broth.

Parsing is poured into broth, chopped meat is added and boiled for 30 minutes.

Schi are almost ready. It remains only to cool them and put them in the freezer for 3 days.

After three days, the soup is taken out, warmed up and served.

Sour soup with smoked meat

This variant of soup will appeal not only to those who appreciate the aromas of smoked meat in the first courses, but also to the most demanding gourmets.


  • Pickled cabbage - 0.5 kg.
  • Onions - 1 pc.
  • Carrots - 1 pc.
  • Fresh cabbage - ½ small cabbage
  • Assorted smoked meat products - 0.4 kg.
  • Bulgarian pepper - 1 pc.
  • Leek - 1 pc.
  • A piece of bacon - 0.25 kg.
  • Vegetable oil
  • Garlic - 2 cloves
  • Potatoes - 4 pcs.


Cut the onion into half rings, carrots into strips, and potatoes into cubes. Grind the garlic. Cabbage nashinkovat. The white part of the leek cut into thin rings.

Fry pressed sauerkraut in vegetable oil (4 min.).

Meat products are cut into small pieces and fried in a saucepan for 7 minutes. on a spoon of vegetable oil. Add prepared vegetables and fry for another 7 minutes.

Pour boiling water and boil for 5 minutes. over medium heat. Put the potatoes - cook for 10 minutes. Add cabbage, bring to a boil - cook until fresh cabbage is ready.

Remove from the heat, put the finely chopped garlic, pepper, salt, let it stand under the lid for 10 minutes. and serve.

Soup green with egg in meat broth

In Russia, soup was cooked not only from cabbage. Such cabbage soup with sorrel are not only tasty, but also useful.


  • Broth meat - ½ liter
  • Sorrel - 150 gr.
  • Potatoes - 50 gr.
  • Onion - 5 oz.
  • Parsley root - 5 oz.
  • Butter - 5 gr.
  • Carrot - 30 gr.
  • Egg - 1 pc.


Egg boiled hard boiled.

Carrots, parsley root, carrots are cut into small strips and fried in butter until half cooked.

Sorrel large cut.

The broth is brought to a boil, lay out the vegetables and boil for 10 minutes. Add sorrel, bring to a boil again and remove from heat. Allow to infuse and serve.

Boyar shchi

Soups in this recipe are extremely tasty, because they are cooked using 2 types of meat.


  • Beef - 0.3 kg.
  • Lamb - 0.3 kg.
  • Cabbage - 0.25 kg.
  • Onions - 1 pc.
  • Celery - 15 gr.
  • Potatoes - 1 pc.


Finely chop the meat, cook broth - 2 l. water.

Cut potatoes into small cubes, cabbage into square pieces, cut onions and celery finely.

In a dry frying pan, bake potatoes, onions, celery, cabbage, add butter.

Roasted cabbage spread in broth for meat, cook 7-10 minutes.

Fry a slice of Borodino bread, put sour cream on it, sprinkle with dill and serve with shchi.

Nettle soup


  • Chicken broth - 1 l.
  • Boiled chicken meat - 250 gr.
  • Young nettle leaves - 200 gr.
  • Potatoes - 3 pcs.
  • Baked butter, salt, freshly ground black pepper - to taste
  • Onions - 1 pc.


Onions finely chopped, fried in melted ghee for 10 minutes.

Potatoes are cut into small cubes, spread to the onions, pour broth, bring to a boil and boil the potatoes.

The chopped nettle leaves are laid out in a saucepan, brought to a boil, boiled for 1 minute, removed from the heat. Insist 10 minutes.

Chicken cut in portions and laid out on plates. Then pour soup.

Ural soup

Dish for this recipe is prepared with cereals. It can be buckwheat, pearl barley, yachka, almost any cereal. In this case, the culinary specialist used millet.


  • Beef ham on the bone - 1.5 kg.
  • Sauerkraut - 290 gr.
  • Potatoes - 2 pcs.
  • Carrots - 1 pc.
  • Pasternak - 100 gr.
  • Onion - 2 pcs.
  • Garlic - 2 cloves
  • Rubbed tomatoes - 4 tablespoons
  • Millet - 50 gr.
  • Vegetable oil - 20 ml.
  • Parsley - 20 gr.
  • Dill - 10 gr.
  • Salt - preference
  • Water - 3 liters.


Put to prepare the broth.

Onion, carrot, parsnip cut into strips. Pass, and then add tomatoes and cabbage, stew.

Potatoes cut into cubes.

Stewed vegetables spread in broth. Add pre-soaked millet and potatoes.

Greens chopped with garlic and spread in the soup.

Cook until cooked vegetables and millet.

Lean cabbage soup with sauerkraut and mushrooms

Delicious first course, hearty, with a slight sourness.

Ideal cabbage soup is obtained by cooking in the oven, with slow languor.


  • White dry mushrooms - 50 gr.
  • Pickled cabbage - 0.7 kg.
  • Turnip - 2 pcs.
  • Onions - 2 pcs.
  • Garlic - 3 cloves
  • Dill - 1 bunch
  • Parsley - 1 bunch
  • Salt, pepper - by preference
  • Vegetable oil for frying
  • Carrots - 1 pc.


Mushrooms pour 2 liters. warm water for swelling. After 15 minutes, put on the fire and boil for 5 minutes, and then the mushrooms are removed, washed, cut.

Cabbage is washed, squeezed, pour a small amount of the resulting mushroom infusion and set for 60 minutes. in the oven heated to 140 ° C.

Finely chopped carrots and onions stir fry for 10 minutes.

Chopped turnips are also fried in vegetable oil.

Greens chopped with garlic.

Cabbage, carrot-onion roast and turnip are laid in clay pots, chopped greens are poured on top and poured with mushroom extract, mushrooms are laid out.

The pots are covered with foil and placed in the oven for 60 minutes.

Served very hot.

Cabbage soup with millet porridge

Soup with millet porridge is a 2 in one dish. Often such soup is cooked from sauerkraut and tormented for a day.


  • Millet - 2 glasses
  • Vegetable oil - 5 tablespoons
  • Carrots - 3 pcs.
  • Tomatoes - 2 pcs.
  • Onions - 2 pcs.
  • Cabbage - 0.5 kg.
  • Bay leaf - 1 pc.
  • Dill umbrella - 1 pc.
  • Potatoes - 2 pcs.
  • Broth on beef brisket - 2 l.


800 ml. water is heated to a boil, add 2 tablespoons of table oil, millet and boil porridge. In 20 minutes until ready add one chopped carrot. The finished porridge heat wrapped and set aside.

The rest of the carrots, onions, tomatoes are cut into strips, fried until golden brown. Salted.

Half of the broth is brought to a boil, spread thinly chopped cabbage, fried, boiled for 10-15 minutes.

In the second half of the broth, boil the chopped potatoes, knead in a puree, stir in the chopped garlic and spread in the soup. Cook for 5 minutes. Removed from the heat, add dill umbrellas, warmly wrap and allow to infuse.

Served with chopped greens.

Such soup is eaten, first of all, by eating vegetables, then millet porridge is put into the remaining broth, kneaded and eaten as a main dish.

Rich sour soup with bacon and guinea fries

These soup are interesting harmonious combination of the taste of beef and poultry with a light aroma of smoked meat.


  • Guinea fowl - 1 pc.
  • Beef shank on the bone - 0.7 kg.
  • Smoked meat lard - 100 gr.
  • Sauerkraut - 0.5 kg.
  • Onions - large onions 2 pcs., Small - 1 pc.
  • Carrots - 1 pc.
  • Allspice peppercorns -1/2 teaspoons
  • White peppercorns - ½ teaspoon tea
  • Melted butter
  • Freshly ground black pepper, salt - by preference
  • Parsley root - 1 pc.


From shank cook in 3.5 liters. water broth. Stay sliced ​​in half the guinea fowl carcass and cook over low heat for two hours.

Chop the cabbage, put it in thick-walled pottery, sprinkle with diced lard, add peas in pepper, pour in two thirds cup of water, close tightly, put in an oven heated to 120 ° C for 2 hours. During stewing, cabbage is periodically mixed.

Cooked guinea fowl and shanks are removed from the broth, the fat is removed from the broth surface and poured into the pan. The meat is taken apart and returned to the broth.

On the removed fat, fry the onion sliced ​​to golden brown color and transfer it to the broth.

Add stewed cabbage and put on a slow fire. Put pepper, add salt and cook, covered with a lid, 15 min.

Remove from heat, warmly wrap and allow to infuse for 10-15 minutes.

Great-grandfather shchi

This is not a recipe for soup, but a drink similar to kvass that N.I. Gogol mentioned in Dead Souls. This drink until the beginning of the 20th century was called shchi. With such a cold, cold and beautifully refreshing, Prince Potemkin Tavrichesky began his morning, finding salvation for an organism that was restless after heavy libations the night before. It is about such souls that are discussed in Pikul's novels describing those times and mores.


  • Raisin - 10 pcs.
  • Yeast leaven - teaspoon
  • Barley malt ground - a glass
  • Ground rye malt - glass
  • Flour - ½ cup
  • High quality water - 3 liters.


Malt and flour brew in a liter of boiling water. Knead and place the resulting wort in a cast-iron or earthenware dish, mixing thoroughly.

When the wort has cooled to 38 ° C, add the leaven, mix, cover and leave for a day at room temperature. Then pour in the remaining water and stand from a day to two, depending on how intensively the fermentation process takes place. The signal of the end of the process is taste soup — it must reach the acid you like.

Soup is drained from the sediment, poured into bottles, adding to each raisin, tightly sealed and set to ripen on the bottom shelf of the refrigerator for 7-9 days.

2. Lazy Russian cabbage soup with apples


Apples, sour (large) 5 pcs.

Set for broth (pork with bone, chicken) 2.1 kg

Spicy dressing: bay leaf, pepper, roots

Fresh white cabbage 1.2 kg

Nut Oil 120g


Boil the broth, as usual, and strain. Put chopped cabbage, peeled slices of apples, pieces of meat, separated from the bones, into the pan. Mix butter with flour and sour cream, add sour dressing to the broth. Stew in the oven until soft. Chop the greens and add it to the tureen before serving.

1. Pork ribs soup

Pork ribs are great for cooking soup. Thanks to them, the soup turns out fragrant and rich. Try to cook it for this recipe. It is very simple. To do this, you need to stock up on a knife, saucepan or cauldron, frying pan, cutting board and ingredients from the list below.


  • one and a half kilograms of fleshy pork ribs,
  • carrots - 4 things,
  • potatoes - 10-15 pieces of medium size,
  • cabbage - 1 medium fork,
  • garlic head half
  • greens to taste
  • 4 tablespoons of vegetable oil,
  • 300 grams tomato,
  • 3 liters of water
  • 1 tablespoon salt without slides,
  • some ground pepper,
  • 2 lavrushki.

Stages of cooking:

1. Chop the meat ribs into pieces and boil in water for about an hour and a half. At the same time, they should only languish slightly, and not boil at full strength. That's right, the meat is well cooked, and the bone will give a great fat.

After the first five minutes of cooking, it is better to drain the water and replace it with a new one. So the broth will be more transparent and useful.

2. Cut the carrots into medium pieces.

3. Peel and chop the potatoes. The average potato is enough to cut into 4 pieces. Of course, you can cut it and smaller. But I like it more. It turns out real Russian soup with large pieces of ingredients.

4. Chop the onion in medium pieces.

5. Cabbage cut into 2 parts. Cut a hard core. Cut each half lengthwise into 4-6 slices (depending on size), and then chop the cabbage across with medium slices.

6. Chop garlic. Do the same with greens. You can use dill, scallions, parsley or cilantro.

7. In a frying pan, add butter, fry the onion with garlic until golden. Then add the carrot and fry for another 7-9 minutes.

8. Tomatoes mince and add to zazharku, as a sauce. Put out 10 minutes.

9. In the meantime, the meat has progressed for an hour and a half. Now you need to pour some more water, because part of it is evaporated during cooking. Salt

In the process of cooking be sure to remove the foam. Otherwise, the broth will be cloudy.

10. As soon as the broth begins to boil again, put the potatoes there and boil for 5-7 minutes.

11. Now it's the cabbage line. Dip it in the soup and mix.

12. After 15 minutes of boiling cabbage, add a fry to the pan. Mix. Pour the greens and stir again. Try broth for salt, and, if necessary, add salt. Add pepper to taste.

13. Cook for another 10-20 minutes, depending on how quickly the cabbage and potatoes are boiled. Laurel and remove from heat.

It is better for the soup to stand under the lid for about an hour. Although the aroma in the room is already such that it is difficult to resist.

Chicken, too, can provide scham decent fat. This soup is cooked for long and very simple. Ingredients are available, especially now, in the harvest season. This option is the most budget, but at the same time, very tasty.

3. Recipe of cabbage soup with fresh cabbage

Cabbage soup with beef turns out very tasty. This recipe is no different from the above. But there are some subtleties. Try to cook these fragrant soup. Your family will tell you “Thank you!” For this.

4. Secrets of the perfect soup

Our great-grandmothers did not wonder how to make the perfect cabbage soup. They had no time for this. They simply mixed all the ingredients in the same pot and put it in the oven. The whole day they did their work, and the soup was languishing in the oven until the evening. Nevertheless, they were very tasty. Exactly what we now call the real soup.

Now no one is cooking in the oven. Modern pans, multicookers and aerogrills have replaced them. To make your soup tasty and rich, I present to your attention a few secrets:

1.If you cook meat soup, then the meat must be cooked for a long time. My mother set to cook meat in the late evening, made minimal fire and broth languished on the stove all night, until the morning. The meat was literally falling apart. Even the bone was getting soft. And the broth turned out so nourishing that it is difficult to describe. If time for cooking is limited, the meat should be cooked for at least 1-2 hours. For this, by the way, it is better to use whole pieces.

2. For thickness, you can add some flour to the soup. To do this, fry it a little until light brown in a dry frying pan. Then dilute in a glass with broth and add to the soup, stirring well. After that, boil for 3-5 minutes and remove from heat.

3. For the soup, it is better to choose autumn cabbage. Early varieties can quickly digest and turn into porridge. If you use early varieties, keep in mind that they need to cook no more than 20 minutes. Autumn cabbage should be cooked longer.

4. Another secret of the perfect cabbage soup is that you need to cover the pan with almost ready soup with foil and put in the oven for half an hour. Just imagine what you will see soon. This is a potato that has acquired a half-burnt state, the softest meat and an extraordinary flavor. The oven temperature should be slightly lower than the average.

5. Video - How to cook the most delicious soup of fresh cabbage

This video describes in detail the preparation of meat soup with fresh cabbage. After watching this video, there are no questions left. Everything is clear and understandable. I suggest you cook soup for this recipe.

Since ancient times, soup has been valued for its satiety, simplicity and taste. There are a lot of sayings, quotes and anecdotes related to this dish. I especially like the proverb "A good wife, and fat soup - do not look for another happiness." In this phrase, the beauty of this dish. It can replace breakfast, lunch and dinner. Useful, tasty and easy!

I wish you a rich, thick and fragrant soup! See you soon!