Словосочетание «рецепт щей из свежей капусты», sounds a bit surprising and unusual. After all, soup is usually called soups, the main ingredient of which is sauerkraut. However, if we look at the history of the appearance of the cabbage soup, you can find out for yourself many new and interesting facts.
For example, many people know that soup is nativeRussian dish, but few know that before the soup was considered any soup. And, much later, only cabbage soups were called that, although still there are green cabbage recipes made from sorrel or nettle.
Soup in Russia was a special dish.It was believed that when soup cooked, welcome guests would come to the house, people with good intentions. According to how delicious the soup was, they determined the level of culinary skill of the hostess. Of course, the most delicious cabbage soup was produced in Russian stoves, where they were tormented for a long time in thick-walled cast-iron or ceramic pots. Thus, the maximum amount of useful substances was preserved, and the soup acquired a unique, rich taste and aroma.
From all this, it becomes clear thatCooking cabbage from fresh cabbage is not such a rarity. Their distinctive feature is the obligatory addition of some acidic component, replacing the pickle sauerkraut. Such a component can be sour apples (Antonovka, lemon), pickled mushrooms, fresh tomatoes or tomato juice, sour cream. In addition, it is common for shchi from fresh cabbage to serve small pies with various fillings or a pie with meat or mushrooms.
Very interesting, the following recipe of cabbage soup from fresh cabbage with tomatoes, in Polish.
For the sake of need:½ a small head of fresh cabbage; 4 potatoes; carrot; a small amount of celery root; 4 small tomatoes (you can replace them with two spoons of tomato paste); Bay leaf; 6 glasses of water; vegetable oil; spicy herbs (any that you like); sugar; salt; fresh greens, sour cream.
Cook the cabbage soup as follows:
Put in a pot of boiling water, finelychopped fresh cabbage and lava leaf, cook for a while with the lid open. After that, add diced, potatoes, grated carrots and celery root. Separately, fry the diced onion until golden brown, add the peeled tomatoes and simmer until the tomatoes are soft. Ready tomatoes with onions rub through a sieve and pour the resulting dressing into the soup (fresh tomatoes can be replaced with tomato paste). Dish salt, put spices and bring to readiness. Serve with sour cream and fresh herbs.
Such a recipe for fresh cabbage soup will be incomplete if you do not add to it also a recipe for very tasty mushroom pie.
For the test will require: 250 gr. flour; 30 gr. yeast; ½ pack of butter; 4 tablespoons sour cream; 1 ½ eggs, salt.
For the filling: 300 gr. Champignons; ½ onion; vegetable oil, salt.
Sift flour, add butter andcrumbled yeast. Cut it all together with a knife until a uniform crumb is formed. Pour sour cream, 2 yolks and one protein, salt and knead the elastic dough. Wrap it in cling film and place in the fridge for half an hour.
At this time, prepare the filling.Mushrooms well washed, cleaned and boiled in salted water. Finely chop the onion and brown in vegetable oil. Then, cut the mushrooms into strips and add them to the onions, then fry them all together for a few minutes. Allow the filling to cool.
Roll out the dough into a rectangular layer of approximatelycentimeter thickness. Put the filling in the middle of the reservoir in the form of an elongated strip. Connect the two long edges of the rectangle to each other and pinch them so that a patterned comb is obtained. Put the pie on a pan, pre-oiled and put it in a warm place to lift. Then lubricate the product with egg yolk and bake at 220 ° C in a preheated oven for an hour.
The recipe of cabbage soup with cabbage in Polish is perfect for both everyday and festive menus. Treat them to your loved ones and guests at home.
