Women's Tips

Recipe for the most delicious cabbage soup


Today in the culinary books you can find a great many of the most diverse recipes. Modern dishes are striking in their originality and complexity. But there are recipes for traditional cuisine, which many for some reason forget. Want to pay tribute to the traditions? Cook the cabbage. But first, figure out how to do it.

What it is?

Cabbage (cabbage or cabbage) is a traditional first course of Ukrainian cuisine, the main ingredient of which is sauerkraut. It is she who gives a special aroma and sour taste, which are the distinctive features of this dish. Kapustnyak is prepared in other countries, for example, in Poland, Slovakia, and Russia. But Ukraine is considered the motherland. There are many recipes for this dish, they differ depending on the traditions of the area and the preferences of the hostess.


Since there are many recipes for cabbage, the ingredients may be different. But all of them can be divided into several groups:

  • The basis for the broth. The basis may be meat (almost any), bacon or bacon and even fish. And lean options do not suggest the use of such ingredients.
  • Sauerkraut. It can be used directly with pickle (it is added to the broth), but some cabbages are washed so that the dish is not too sour. Fresh cabbage is also used, but the taste in this case will be different and not so rich and bright.
  • Filling. Most often, potatoes are used to fill the soup, but it is usually supplemented with various cereals: rice, buckwheat, millet, barley, and so on. And some add mushrooms.
  • Greens, spices. All this will give the dish a unique taste. But do not overdo it with spices, otherwise you will spoil or muffle the taste of sauerkraut.

Cooking features

How to cook cabbage? Very simple. Main steps:

  1. First you need to cook the broth. Simply boil meat or fish until cooked and remove from the broth to grind and then add to the dish again.
  2. Now immerse the potatoes (or cereal) in the broth and boil it almost until ready.
  3. Then you can add the main ingredient - cabbage.
  4. At the end you need to add chopped broth base, salt and spices.

So, how to cook delicious Ukrainian cabbage? We offer you a few recipes.

First recipe

Most often cabbage cooked with pork and millet. Ingredients:

  • 300-400 grams of pork (you can use ribs or, for example, ham),
  • 400 grams of sauerkraut,
  • 3 liters of water
  • 400 grams of potatoes
  • 2 carrots,
  • 2 bulbs,
  • 30-50 ml of vegetable oil,
  • 2-3 tablespoons of tomato paste,
  • ½ cup of wheat,
  • dill greens
  • pepper and salt to taste.

  1. First, rinse the meat well and put it in a pot of water, and in turn put it on the fire. When the broth boils, remove the foam that has formed. Boil the pork until cooked (the meat should be soft and easy to separate from the bones).
  2. While the broth is boiling, you can do vegetables. Peel them and chop. Finely chop the onion, rub the carrot on a medium grater. Cut potatoes into cubes or straws (if you are not going to put it in a pan, cover it with water so that it will not bleach).
  3. Heat vegetable oil in a pan and fry carrots and onions on it until soft.
  4. When the meat is cooked, remove it. Run the potatoes into the broth.
  5. Wash the millet and add it to the pan about 10-15 after adding the potatoes.
  6. After 5-7 minutes, add sauerkraut and fried carrots with onions, as well as tomato paste. Boil everything together for about 5 minutes.
  7. Add the dill, pepper and salt.
  8. Traditional cabbage ready!

Second recipe

If you do not like dishes with meat, then use fish for cooking cabbage dish. But in this case it is best to cook the dish with fresh cabbage, since the sour taste of the saucy will kill the aroma and taste of the fish. You will need:

  • 200 grams of fresh fish with a minimum amount of bones (canned food can be used if desired),
  • 100 grams of millet,
  • 1 onion,
  • 1 carrot,
  • 3-4 potatoes
  • 3 tablespoons of tomato paste,
  • 200 grams of fresh cabbage
  • 2 tablespoons of vegetable oil,
  • parsley,
  • pepper and salt to taste.

  1. First boil the fish broth. Remove the fish, cool it, clean the bones and chop. If you use canned food, add them in the last turn, pre-grinding.
  2. Peel potatoes and cut into cubes, immerse in boiling broth.
  3. Mince carrots, onions and cabbage through a meat grinder or grind on a blender.
  4. To cabbage was more saturated taste, vegetables (with the exception of potatoes) extinguish in vegetable oil. To do this, heat the oil in a deep frying pan, place vegetables in it, cover with a lid and simmer for 15-20 minutes.
  5. 10 minutes after boiling the potatoes, put the washed millet into the broth.
  6. When the millet is soft and begins to fall apart, add stewed vegetables and tomato paste. Five minutes later add the fish, herbs, pepper and salt. Done!

Third recipe

And this is a lean cabbage soup with mushrooms. To make it you need:

  • 500 grams of fresh mushrooms (for example, mushrooms) or 200-250 dried,
  • 3-4 potatoes
  • 1 onion,
  • 1 carrot,
  • 200 grams of sauerkraut,
  • 3 tablespoons of vegetable oil,
  • ½ cup of wheat,
  • dill and parsley,
  • salt and pepper to taste.

  1. Fill the pot with water and bring it to a boil.
  2. Peel the potatoes and cut them in any convenient way, then put them in a pot of boiling water. If you decide to use dried mushrooms, then wash them, pour boiling water and add simultaneously with the potatoes.
  3. Peel and finely chop the onion, rub the carrot on a grater (you can chop all the vegetables at once in a blender).
  4. If the mushrooms are fresh, wash them, peel if necessary, and cut them.
  5. Heat vegetable oil in a pan and stew mushrooms on it with carrots and onions until soft.
  6. 10 minutes after adding the potatoes, put the well-washed millet into the pan.
  7. After another five minutes, add stewed carrots, mushrooms and onions, as well as sauerkraut.
  8. Wash greens, dry and chop finely, add to the pan with pepper and salt.
  9. Remove the pan from the heat and cover with a lid so that the cabbage infuses and acquires a rich taste.

Fourth recipe

This recipe involves the use of chicken and rice. Ingredients:

  • 400 grams of chicken fillet (thighs will do),
  • 3-5 potatoes
  • ½ cup rice
  • 200-300 grams of sauerkraut,
  • 1 carrot,
  • 1 onion,
  • 2-3 tablespoons of vegetable oil,
  • 3 tablespoons of tomato paste,
  • dill greens
  • pepper and salt to taste.

  1. Fill the pot with water (approximately 2-3 liters will be needed). Wash the chicken well and put it in the pan. Put the pot on the fire and cook the chicken until fully cooked, and then remove it from the broth.
  2. Peel potatoes, wash, chop and place in boiling broth.
  3. Rinse the rice thoroughly and ten minutes after adding the potatoes, also put it in the pan.
  4. Now get some vegetables. Grate carrots and peel the onions and chop them with a knife. Save vegetables in vegetable oil.
  5. Approximately 15 minutes after adding the rice, add sauerkraut and browned vegetables to the broth.
  6. Boil for about 2–3 minutes, and then add chopped and boned chicken and tomato paste.
  7. After 3 minutes, add chopped dill, salt and pepper.
  8. Turn off the heat and cover the pan with a lid to infuse the dish.
  9. Light chicken cabbage with sauerkraut and rice is ready!

Treat cabbage to your household and guests. You will see, they will appreciate this traditional Ukrainian blyulo deservedly and will love it.

The use of cabbage

This cabbage is tasty and beneficial to the body. Judge for yourself, it has:

  • sauerkraut - fiber and vitamin C, helps to digest meat products, strengthens the immune system and masculine strength, the juice prevents the formation of wrinkles, is involved in dietary nutrition,
  • millet - reduces cholesterol, breaks down fats, helps the cores, normalizes the digestive tract, a large amount of fiber and vitamins, helps the body to remove toxins, hematopoietic,
  • chicken - restores strength and strengthens the immune system, is useful for all metabolic processes, bones and muscles, brain development,
  • fat is vitamins, beneficial fatty acids, arachidonic acid, which normalizes cholesterol levels, prevents the formation of cholesterol plaques on vessels, nourishes the brain, improves blood, strengthens the heart muscle, and combines toxins with garlic.

In the dish there is nothing superfluous, while it turns out very tasty and useful for both adults and children. This combination of products makes Ukrainian Kapustnyak perfect for our body.

The recipe for this delicious cabbage

Now you will learn how to cook the most delicious cabbage, the recipe of which is taken from a villager near Poltava.

  • chicken up to 1 kg
  • fresh fat with a slot - 200 gr.

  • millet (well washed) - 100 gr.,
  • potatoes - 5 pcs.,
  • medium onion and carrot 1 pc.,
  • vegetable oil for passerovka,
  • pepper, paprika, salt.

Cooking cabbage with chicken, bacon and millet

  1. Cook the broth in the chicken. First, give boil and remove the foam, a little salt.
  2. When the meat is ready, take it out and put the potatoes in halves.
  3. We wash the millet and send it to the pan.
  4. While potatoes and cereals are boiled, we are engaged in dressing of vegetables.
  5. Three carrots on a coarse grater, and onion cut into cubes. We heat up the pan and put slices of fat on it first, fry on both sides, but do not fry, add vegetable oil and prepared vegetables. Pass by tapping paprika.
  6. Take out the ready-made potatoes from the pan and pass over it with a tolkushka - knead them and return to the broth.
  7. Add the vegetable dressing with pieces of bacon, chopped chicken. Boil for about ten minutes and lay sauerkraut. After boiling, reduce the heat and cook for another fifteen minutes.
  8. At the end of the preparation add salt to taste and put a bay leaf. Let it brew for half an hour.

Put a plate with greens and peeled garlic cloves on the table to cabbage. Ideally, garlic dumplings are baked to this dish.

To cook the most delicious cabbage for the whole family you need simple foods, a little time and a desire to be full and healthy. We add that this dish relieves depression. A kind of hormone of happiness. Try to cook delicious and healing cabbage according to a special recipe “Vitamin salad from cabbage, carrots and beets”.

From Lady 40 Plus under the heading "Cooking" the most useful and delicious recipes.


  • Pork on the bone 500 grams
  • White cabbage 500 grams
    you can take pickled
  • Pork fat 150 grams
  • Potato 3 Pieces
  • Onions 1 Piece
  • Carrots 1 Piece
  • Tomato sauce 3 Art. spoons
  • Millet 3 Art. spoons
  • Salt To taste
  • Ground black pepper To taste
  • Seasoning To taste
  • Water 3 Liter

Washed pork put boil in water. When it boils, remove the foam from the broth. Then add the cabbage. Boil the soup for 1.5 hours.

After that, rinse the millet. Add it to the soup.

Cut the bacon into cubes. Fry it to the state of cracklings in a pan. Salt it.

From the soup, get the ribs, and instead add the cracklings.

In the remaining fat in a pan fry the onion and carrot pieces.

Then add seasoning, sauce and pepper. Stir, simmer until soft.

Separately, boil potatoes in salted water until cooked. Peel and crush the potatoes.

In the soup, add frying and potatoes. Cook for 15 minutes at a slow fire.

Leave the Kapustnyak for half an hour to brew under a closed lid. Enjoy your meal!

Kapustnyak with chicken and lentils

Simple, tasty, hearty first course. It takes a little time to prepare, it’s not troublesome. And even the budget, which is quite important. Try it, it's delicious!

Oryol Kapustnyak

The recipe for this dish was posted on the website in 2009 by a user of gold eagle called "Orlovsky Kapustnyak" and was illustrated by me as part of the "Coloring" action. Great first course! Tasty and simple!

Braised Cabbage with Rice

This delicious cabbage recipe helps out not only in the post, but also on ordinary days. The recipe is quite budget, easy to prepare, and most importantly, it is delicious and satisfying.

Kapustnyak "Grandmother"

I learned the recipe of this dish from my grandmother, that's why I called it so. Often I cook it with my family, and they always destroy it with pleasure. Try it and you.

Kapustnyak "My signature recipe"

Kapustnyak is my favorite soup in the world. There are a lot of recipes for this wonderful soup, but I offer you my specialty, for which I have been cooking cabbage soup for many years. According to this recipe, the soup is obtained with a pleasant light sourness and a whole bouquet of aromas. Try, I treat!

Kapustnyak "Zaporizhia"

Hot soup for a cold winter. The site already has recipes for this soup, but the "Zaporizhia" is slightly different in cooking.

Galician Kapustnyak

I love soup and soups with sauerkraut, but this soup has exceeded all expectations! So delicious that there are no words to describe it. Of course, you have to tinker a bit, but the taste will pay for all your efforts. For a recipe for a hearty thanks to Markoni cook. I invite!

What makes the most delicious cabbage - ingredients

Naturally, different countries and localities have their own cabbage soup recipes, and the products in it may differ. The traditional dish came to us from the Ukrainian cuisine and refers to a simple, healthy, tasty and satisfying. The main distinctive ingredient in it is sauerkraut with its special aroma and sourness. This dish is prepared in Russia, Poland and Slovakia and many countries around the world.

  • Broth - cooked on the basis of any meat, bacon and bacon, fish and mushrooms (this is for lean options).
  • Sauerkraut - used with pickle, which is added to the broth and without it. Cabbage can be washed to get rid of excess acid. They use a fresh one, but it does not give the desired taste, richness and brightness to the dish. Then citric acid or apple vinegar comes to the rescue. How to make sauerkraut - we have a recipe.
  • The filler is potatoes, and in addition to it: millet or barley, buckwheat or rice. In the dish there is a place and mushrooms.
  • Spices and greens - should not muffle the basic taste of sauerkraut. Ideally, they are added very little or not at all.

    Secrets of experienced cooks

    Clever tips gathered secrets of how to cook the most delicious cabbage, from the most notable cooks and cooks. And although the recipe is pretty simple for everyone, there are still some subtleties. You need to know not only about the main stages, but also some subtleties.

    • First boil the broth until tender. It can be from pork, chicken, or even fish. But the most delicious cabbage is obtained in pig and beef broth, - take note! Do not forget, when cooking, add onions, garlic, carrots and white roots to it for a rich flavor.
    • Meat and bones are removed from the finished broth. The meat is minced and added to the dish at the end of cooking.
    • Potatoes and millet groats are put in boiling broth (in some recipes this may be rice, buckwheat, barley). Important point: before cooking, the millet should be washed in cold running water until it is completely transparent. The bitterness and unpleasant taste will go away.
    • Potato for cabbage is better to take razvarysty, sugary.
    • Last add sauerkraut. And after it - chopped meat.
    • Great art - to properly prepare a dressing, but about her - a little later.
    • Greens for cabbage take traditional: dill and parsley. It is better to add it just before serving, right on the plate.
    • In a good cabbage spoon stands. And if not, then this is not a cabbage, but a dull soup :)

    Many will immediately want to learn how to cook the most delicious cabbage in Poltava. Let's start with it.

    Kapustnyak Poltava - recipe

    Preparing such a dish in fat pork broth with millet. You will need a set of products for 3 liters of water:

    • pork with lard - 400 g (ham or ribs),
    • potatoes - 400 g,
    • carrots - 2 pcs.,
    • onions - 2 pcs.,
    • millet - ½ cup,
    • little vegetable - 50 ml,
    • tomato paste - 3 tbsp. spoons
    • sauerkraut - 400 g,
    • fresh dill (optional),
    • salt and pepper to taste.

  • Meat is washed and lowered into a pan with cold water. Cooked before boiling. Foam is periodically removed. Driven to readiness on a slow fire. The fact that the pork has cooked, will say its softness and how easy the pulp will be separated from the bone.
  • Grind onions, grate carrots on a coarse grater. Fry until soft in vegetable oil in a pan.
  • The meat is ready and put on the plate.
  • Potatoes are put into boiling broth. It should take about a quarter of the volume.
  • After 15 minutes, washed millet is sent to the pan.
  • And after 5–7 minutes, add the onion and carrot fry, tomato paste and sauerkraut. If it is cut into long strips, do not forget to chop it.
  • After boiling, add the meat, and the cabbage is cooked for another 5 minutes. Salt, spices and garlic are added.
  • Before serving, sour cream and greens are added to the plate.

    Important tips:

    If the meat broth seems too bland to you, or the cabbage meat is not sufficiently nutty, add a dressing made of crushed in a mortar: 1 boiled egg, 3-4 cloves of garlic and a finely chopped piece of salted, slightly aged fat.

    If it seems to you that cabbage is not thick enough, boil 2-3 potatoes separately, then mash them and add them before cooking.

    If you add a bay leaf, do it at the very last moment and do not forget to remove it after 15 minutes.

    Kapustnyak fish - lean recipe

    Cabbage with fish instead of meat is cooked with fresh cabbage. The taste and acidity of pickled in this case are incompatible with the fish flavor.

    2-3 liters of water products:

    • fresh fish or canned fish - 200 g,
    • potatoes - 3-4 pieces,
    • carrots - 1 pc.,
    • onion - 1 pc.,
    • millet - 100 g,
    • vegetable oil - 2 tbsp. spoons
    • tomato paste - 2 tbsp. spoons
    • Fresh cabbage - 200 g,
    • parsley, spices, salt to taste.

  • After the fish has boiled, it is removed from the broth, deboned and crushed.
  • In fish broth boiled potatoes cubes. 10 minutes after boiling, millet is sent to it.
  • Cabbage, carrots and onions are minced or minced in a blender and stewed in a frying pan in vegetable oil for 15 minutes under the lid. This procedure will give the dish a richness and taste.
  • When potatoes are cooked with millet, stewed vegetables are poured into the pan and tomato paste is added. After five minutes of cooking - pieces of fish, spices and herbs.
  • In the case of canned food, they are crushed and added at the last moment.

    Useful article Lenten recipes - first courses.

    Recipe for chicken cabbage with rice

    In the villages they prepared a hot dish of sauerkraut for weddings and funerals. And since chickens in ancient times were not counted in the compound, the bird was the basis for the broth. Especially liked to indulge yourself with a hearty meat dinner who returned from the fields of the head of families. The hostesses from the yard to the yard passed on their secrets how to cook the most delicious cabbage and it turned out they all tastier.

    Products for 3 liters of water:

    • chicken carcass or giblets - 400 g,
    • potatoes - 3-5 pieces,
    • rice - ½ cup,
    • one each of onions and carrots,
    • vegetable oil - 2 tbsp. spoons
    • tomato paste - 2 tbsp. spoons
    • sauerkraut - 300 g,
    • spices and fresh dill.

  • Cooked chicken broth until tender. The meat is removed, separated from the bone, finely chopped into pieces.
  • Potatoes are put into the boiling broth, and 10 minutes after boiling, washed rice is sent to the pan.
  • Do the carrots and onions as in the first recipe and save in vegetable oil.
  • Vegetable sauces and sauerkraut are put into a pan with ready-made potatoes and rice. After a couple of minutes, slices of chicken and tomato paste. At the end of cooking, dill and spices are added to taste.

    Recipes cabbage soup set. Choose and try your dish. The main thing is that it allows you to create and experiment, add different products and enjoy new tastes. Smart kitchen wants you bon appetit.

    Kapustnyak with beans and sausages

    Very tasty soup! Perfect for winter, in my opinion. Very thick, nourishing, with spicy smoked sausages - what you need!

    Very hearty and tasty first dish with sauerkraut. Try my version, I'm sure you will like my spouse's favorite dish.

    Kapustnyak. Kapustnyak is the first hot, thick dish of Polish and Ukrainian cuisines. The main "highlight" of the soup is the addition to it in the process of cooking sauerkraut. It was she who gives the soup a unique flavor and noticeable pleasant sourness.

    But not only sauerkraut serves soup to the table in the form in which it is known in Ukraine and in Poland. There are other points in the preparation of the soup, which should be considered so that you can cook real cabbage soup.

    The first step is to boil meat on the bone for soup. It can be pork or beef. Then boiled potatoes are added to large potatoes and boiled until cooked. At this stage, the potatoes are taken out of the broth and mashed it with a fork to a ground state.

    Next, add squeezed sauerkraut and washed millet to the broth. Boil until partial readiness. The cabbage is seasoned with vegetables, tomatoes and tomato paste, onions, and carrots pasted in vegetable oil.

    Kapustnyak soup is seasoned, when it is almost ready, with minced garlic, salt, ground black pepper, bay leaf.

    Serve the soup hot, with bread (wheat, rye), with croutons, with crackers. You can submit to him an additional sour cream.


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