Cabbage soup red

Ingredients for making red cabbage

  1. Fresh pork or beef on the bone 400 grams
  2. 1/4 medium-sized cabbage
  3. 1 medium carrot
  4. 1 medium onion
  5. Medium size potato 6 pieces
  6. Large fresh tomatoes 10 pieces
  7. Fresh parsley to taste
  8. Salt to taste
  9. Ground black pepper to taste
  10. Ground paprika to taste
  11. Dried bay leaves to taste
  • Main ingredients: Pork, Tomato
  • Serving 8 servings
  • World Cuisine


Cutting board, Knife, Large pan with a lid, Cooker, Skimmer, Plate - 5 pieces, Medium bowl, Blender, Fork, Medium grater, Saucer

Cooking red cabbage soup:

Step 1: prepare the meat broth.

We wash the meat on the bones well under running water and put it into a large pan, with a volume of at least 4 liters. Fill the container with ordinary cold water so that it completely covers pork or beef, and put the pan on medium heat. When the water begins to boil, meat foam will begin to form on its surface. It must be removed with a slotted spoon and thrown into the sink. Immediately after that we make a small fire, salt to taste and cook the broth for 1,5 hours under the cover.
Attention: to check the readiness of the broth, just check how well the meat is cooked. To do this, just pierce it with a fork or knife. If the inventory easily enters the pulp, then the broth is ready and you can proceed to the next stage of cooking the soup.

Step 2: prepare the carrots.

Using a knife, peel the carrots and then rinse thoroughly under running water. After that, using an average grater, grind the vegetable and transfer to a free plate. Attention: chop carrots with a knife on a cutting board into small cubes or straws.

Step 3: prepare the onion.

We peel the onion from the husk with a knife and after that we thoroughly rinse it under running water. We spread the vegetable on a cutting board and grind it into small cubes. The processed onions are transferred to a free plate.

Step 4: prepare the cabbage.

We wash the cabbage under running water, remove the coarsened upper leaves with our hands and put it on a cutting board. Using a knife, shred the vegetable on a small straw and after that we transfer it to a clean plate.

Step 5: prepare the tomatoes.

We wash the tomatoes under running water and put in a medium bowl. Immediately after that, fill the vegetable with hot water and set aside for 5-7 minutes. This must be done so that you can easily remove the skin. After the allotted time, we take out the tomatoes with clean hands and put on a cutting board to cool. After we remove the skin from them, put them in the blender bowl.

At medium speed, grind the vegetable to a consistency - mashed potatoes. Important: if the tomatoes are very large, then before they are crushed in an electrical appliance, they need to be cut into small pieces.

Step 6: prepare the potatoes.

Using a knife, peel the potatoes from the peel and after - thoroughly rinse the vegetable under running warm water. Then put it on a cutting board and cut the potatoes into small pieces with the same sharp inventory. Put the potato slices in a free plate.

Step 7: prepare the parsley.

We rinse the parsley under running water and put it on a cutting board. Using a knife, finely chop the greens and transfer it to a free saucer.

Step 8: prepare the red cabbage soup.

As soon as the meat is cooked in the broth, with the help of a fork we take it out and put it on a cutting board. While it cools down on our side, add to the pan 3 liter boiling water and wait for the liquid to boil again. Immediately after that, with clean hands, we separate the meat from the bone and cut into small portions with a knife. After boiling the broth, pour the chopped onions, carrots and shredded cabbage into the pan, mix everything well with a tablespoon and start cooking soup.
As soon as the dish begins to boil again, add pieces of potato, meat and a few bay leaves to it. Cook cabbage soup for 10-15 minutes until the potatoes are ready. After the allotted time, pour tomato puree into the soup and pour finely chopped parsley. Cook the dish yet 7-10 minutes immediately after boiling. Attention: in 5 minutes until ready, add spices and salt to cabbage soup to taste. All mix well and turn off the burner. Cover the pan with a lid and leave aside to insist for 1 hour

Step 9: serve the red cabbage soup.

After the cabbage soup is red, the dish can be served. To do this, use a scoop to pour the soup into deep plates, sprinkle with a small amount of chopped parsley and season with sour cream if desired. The soup is very hearty, aromatic and rich.
Good appetite!

Recipe Tips:

- If you decide to cook cabbage soup out of season tomato, then instead of this juicy vegetable, you can use natural tomato juice. From the number of ingredients indicated in the recipe, you will need 700 milliliters of such a drink.

- For the preparation of the broth, it is best to use lean meat so that the liquid is not very rich.

- In order to make it easier to peel blanched tomatoes before dipping vegetables in hot water, a cross-shaped incision must be made on their surface on one side.