Lenten cabbage soup with sauerkraut: 2 recipes for delicious cabbage soup

Vegetarian cabbage soup with sorrel or green borscht

Ovo-vegetarianism

We will need:

• 5 eggs
• Large bunch: parsley, dill, green onion, cilantro and sorrel
• 1 onion
• 1 medium carrot

Let's start cooking:

1. The first step is to peel and chop the onion and carrots
2. Fry until the onions and carrots are nicely browned
3. Next, you need to place a container of water on the stove and bring it to a boil.
4. Peel the potatoes and cut them. Throw into boiling water. We send fried vegetables there too.
5. Chop all the greens and pour into the same saucepan. Cut the pre-boiled eggs into 6 pieces and put them in the soup.

The soup is ready when the potatoes break easily. Sour cream is served at the table with cabbage soup.

Vegetarian cabbage soup in a slow cooker

We present to your attention a recipe for vegetarian cabbage soup in a slow cooker. For the soup you need the following ingredients:

• 1 PC. onions;
• 1 PC. carrots;
• 2 medium-sized potatoes;
• 1 tomato;
• 200 g fresh white cabbage;
• salt, seasonings to taste;
• 1 liter of drinking water;
• vegetable oil.

Read: Pesco vegetarian reviews

Steps for preparing cabbage soup in a slow cooker:

• Pour a small amount of vegetable oil into the multicooker bowl and set it to 140 degrees in the “frying” mode;
• While the vegetable oil is heating up, chop the onion and grate the carrots on a coarse grater;
• add onions and carrots to the multicooker bowl with heated vegetable oil;
• while the vegetables are fried, finely chop the tomato;
• pour the crushed tomato into the fryer, fry until cooked;
• cut potatoes and shred white cabbage;
• heat 1 liter of boiled water;
• pour the potatoes and cabbage into the frying pan, pour the resulting mixture with 1 liter of heated boiled water;
• add salt and seasonings to taste;
• cook the soup on the “soup” setting for 1 hour;
• keep the cabbage soup on heat for 45 minutes;
• mix cabbage soup.

The dish is ready! We hope you enjoy it!

Be sure to leave your comments about the proposed recipes. We wish you well and happiness!

Shchi with sauerkraut

Another cabbage soup, the simplest to prepare.

You will need for cooking:

• 200 grams of fermented or salted cabbage
• 1 onion
• 3 potatoes
• fresh champignons or from a 200g jar
• Various greens

Let's get started:

• Place 3 liters of water on the stove to boil.
• Chop the onion and grate the carrot. Fry thoroughly.
• Peel the potatoes and cut them.
• Shred the salted cabbage.
• Cutting mushrooms
• When the water begins to boil, add potatoes, fried vegetables, mushrooms and cabbage. Boil for 15 minutes.
• Chop all the greens finely and throw them into the cabbage soup. Remove from heat. All is ready.

I would like to add that for bean lovers, you can add ready-made, canned beans to this soup . White or red – it doesn’t matter. This way the dish will be more interesting, taste brighter and more satisfying.

Option 5. Vegetarian cabbage soup without meat with lentils

In this recipe for vegetarian cabbage soup, meat is replaced by lentils, which will make the dish filling, but will not add calories. The dish will add variety to the Lenten table and is suitable for those who are watching their figure.

Ingredients

• lentils – 200 g;
• fresh dill;
• white cabbage – 300 g;
• salt;
• one carrot;
• coriander;
• onion head;
• ground paprika;
• potatoes - three pieces;
• ketchup or tomato paste – 30 g;
• bell pepper pod;
• garlic - two cloves.

How to cook

Step 1:

First of all, pour drinking water into a pan and place it on the stove. While it is boiling, prepare the vegetables. Peel the carrots and onions. Wash and finely chop. Chop the cabbage into thin strips. Peel and cut the potatoes into medium slices. Place it in a pan of boiling water.

Step 2:

Wash the lentils and follow with the potatoes. Stir. Heat the vegetable oil, add the onion and fry until transparent, then add the carrots and continue frying the vegetables until golden brown. Add tomato paste or ketchup. Stir and simmer for five minutes.

Step 3:

When the potatoes are soft, add the cabbage and vegetables stewed in tomatoes. Cook for another quarter of an hour. Season the cabbage soup with coriander, ground paprika and salt. Remove from the stove and leave to brew for half an hour. Add chopped dill to the finished soup.

To prepare cabbage soup, use red lentils; they cook faster and have a mild taste. For spiciness, you can add finely chopped chili pepper. You can cook cabbage soup in vegetable or mushroom broth.

Recipe for okroshka with kefir

For lacto-vegetarians.

To prepare you will need:

• 2 boiled potatoes
• 1 boiled carrot
• Dill, parsley
• Canned peas
• 200 grams of sour cream
• 1 pack of kefir
• radish

Let's get started:

1. Cooking potatoes and carrots
2. Cut potatoes, radishes and carrots into small cubes.
3. Pour all the kefir into a large container, along with all the sour cream. Mix well.
4. Chop all the greens and place them together with vegetables and peas in the sour cream mixture. Mix and place in the refrigerator.

This okroshka is perfect for lunch in hot weather and also leaves you feeling light.

Vegetarian cabbage soup made from fresh cabbage – recipe:

1. We take the necessary products. Products
2. We prepare the vegetables: finely chop the fresh cabbage, coarsely grate the carrots, cut the pepper into strips, tomato and celery into cubes. Preparing vegetables
3. Place the chopped vegetables in a bowl and add vegetable oil, mix, cover with a lid and leave to steep for 15-20 minutes. Add oil and stir
4. After this, put a pan of water on the stove, bring to a boil and throw in the potatoes, cook them for 5 minutes. Cooking potatoes
5. Our vegetables are steeped and we add them to the pan along with pre-boiled beans.
6. Cook vegetarian cabbage soup for 15 minutes, and 5 minutes before the end of cooking, add spices and salt. Turn off the heat and leave to steep for 15 minutes.

Sprinkle vegetarian cabbage soup made from fresh cabbage with herbs, add a spoonful of sour cream, and serve.

For these cabbage soup, I specially boil a large amount of beans in advance and store them in the freezer so that I always have them on hand.

Once you master the basic recipe, endless variations of ingredients are possible. Replace or combine different types of cabbage (cauliflower, broccoli, cabbage), add different vegetables (zucchini, pumpkin, kohlrabi, rutabaga), and a mixture of greens. The main thing is that the vegetables soak in the oil for 15-20 minutes, during which time the oil saturates them and the taste of the vegetarian cabbage soup is simply to die for.

Bon appetit!

Shchi is one of the most favorite dishes of traditional Russian cuisine. They are seasoned not only with cabbage, but also with nettles, sorrel, and all kinds of roots - the incredible number of recipes amazes the imagination. For those who do not consume meat and dairy products, this surprisingly tasty soup will come in handy. Vegetarian cabbage soup has a rich taste, rich aroma and extraordinary nutritional value.

They will be an excellent alternative and will take their rightful place on your table. We have collected several delicious recipes that should definitely “migrate” to your cookbook. Start cooking with us.

• Fresh cabbage – 250 grams.
• Carrot – 1 piece.
• Bell pepper – 1 piece.
• Tomato – 1 piece.
• Celery stalk – 1 piece.
• Potatoes – 2 pieces.
• Boiled beans – 150 grams.
• Vegetable oil – 3 tablespoons.

• Spices, salt, herbs - to taste.
• Water – 1.5 liters.

• We prepare all the ingredients for the soup.
• Finely chop the cabbage, grate the carrots on a coarse grater, and cut the sweet bell pepper into thin strips. Cut the tomato and celery root into small cubes.
• Place the chopped vegetables in a separate bowl, pour in aromatic vegetable oil and let it brew for 20 minutes.
• Pour one and a half liters of plain water into the pan, boil, then throw in the chopped potatoes. Cook it for five minutes.
• After the vegetable mixture has been soaked, add it to the pan, and also throw in the pre-boiled beans.
• Stir and cook for 15 minutes. A few minutes before the end of cooking, add salt, pepper and spices.
• Turn off the gas and let it brew.
• Serve with sour cream.

• Sauerkraut – 600 grams.
• Bell pepper - 1 piece.
• Carrot – 1 piece.
• Potatoes – 4 pieces.
• Beans – 1 cup.
• Tomatoes – 1 piece.
• Tomato paste – 2-3 tablespoons.
• Vegetable oil - 0.5 cups.
• Vinegar - to taste.

• Sugar - to taste.
• Peppercorns, bay leaves - to taste.
• Parsley - a small bunch.

• Peel the carrots, rinse and grate on a coarse grater.
• Heat vegetable oil in a frying pan, add carrots and shredded cabbage. Stir and add randomly chopped tomatoes and bell peppers.
• Simmer the vegetables over low heat until the carrots and bell peppers become soft. For sourness, add a little vinegar or cabbage juice. Mix again.
• Boil water in a saucepan, add medium-sized potatoes and beans (boiled or canned) cut into medium-sized cubes. Cook the soup over low heat until the root vegetable softens.
• Add the prepared roasted vegetables and mix. If there is not enough acid, then add a little more brine or vinegar. Salt to taste or add sugar.
• Boil cabbage soup and add tomato paste.
• 10 minutes before the end of cooking, throw in a couple of bay leaves and black peppercorns. We can also add other favorite spices.

Refreshing okroshka with kvass

For ovo-vegetarians.

This dish can also be different; okroshka with kvass is one of the most popular.

We will need:

• 4 boiled eggs
• Radishes 7-10, if small;
• 2 fresh cucumbers
• 200 grams of sour cream
• 1 liter of kvass
• Parsley, dill and green onions.

Let's get started:

• Mix kvass and sour cream thoroughly.
• Cut cucumbers, eggs and radishes into pieces.
• We chop all the green stuff.
• Mix everything, everything, everything in a container with kvass. Cool. Let's enjoy it.

Famous soup “Kharcho”

Yes Yes. This dish has a meat-free option!

Products for cooking:

• 100 grams of walnuts
• 100 grams of rice
• 2 onions
• 3 cloves garlic
• 2 ripe tomatoes
• 1 spoon coriander seeds
• Green cilantro and parsley
• peppercorns
• horseradish root

Let's start cooking:

1. Chop or grind nuts, 1 onion, 2 cloves of garlic and pepper. Place everything together in a pan with hot oil. Fry for 7-8 minutes.
2. The tomatoes must be beaten to a mushy consistency. Pour into nut mixture.
3. At this time, put 3 liters of water on the fire. Add rice and boil with salt and bay leaf. You can add peppercorns, 1 piece of garlic, a small whole onion, horseradish root and a 3 cm piece of carrot.
4. When the rice is almost ready, pour the entire mixture into the pan.
5. Leave on the stove for 5 minutes.
6. Chop the greens or beat them in a blender and add them to the soup. Ready.

Thick and satisfying lean cabbage soup made from sauerkraut

Very tasty lean cabbage soup that is quite easy to prepare. All ingredients cook quickly, so it won’t take you much time to prepare. To make the cabbage soup richer and thicker, you need to prepare a vegetable concentrate - this is done simply. And tomato paste and carrots give the dish a very appetizing orange-red hue. The slight sourness from the sauerkraut will make the cabbage soup piquant.

Important: the more greens there are in the cabbage soup, the tastier they will turn out. So take as much parsley as possible

You can also add other vegetables, including celery root. And sour vegetables, including sauerkraut, can be added only when the potatoes are cooked. The same rule applies to tomato paste and tomatoes.

You will need:

• sauerkraut – 200-250 gr.;
• potatoes – 2-3 pcs.;
• carrots – 2 pcs.;
• onion – 1 pc.;
• tomato paste – 1-2 tsp;
• vegetable oil – 1 tsp;
• black peppercorns to taste;
• spices to taste;
• bay leaf to taste;
• parsley to taste;
• salt to taste.

Cooking stages.

First of all, you need to peel all the vegetables - carrots, onions, potatoes. Now you can prepare the vegetable concentrate. To do this, chop the washed greens, cut the onion into 2-4 parts and cut 1 potato into small pieces.

Send it all to cook in a pan of water. When the vegetables are soft, drain off most of the water, reserving a little. Then use an immersion blender to puree all the vegetables into a paste.

Now add boiling water to the pan with the puree, stir - you will get a fairly thick vegetable broth.

Cut the remaining 2 potatoes into cubes and add to the broth. Add peppercorns there too. Add some salt.

Cut the carrots into strips, the onion into small cubes.

Heat a frying pan with oil and add onions and carrots. Fry until the onion is golden and the carrots are soft, stirring occasionally.

Now add sauerkraut to the vegetables. Fry for another 5 minutes, stirring.

Then add tomato paste to the vegetables. Stir again. Simmer for about 5 more minutes. Add water if necessary.

When the vegetables are ready, add them to the pan with the potatoes and vegetable broth. Stir. Omit the bay leaf.

Wait for the cabbage soup to boil and turn off the heat. Add a little more chopped herbs and cover with a lid. Let it sit for 15-20 minutes and the rich lean cabbage soup is ready.

Cheese thick soup

Ingredients for soup:

• 300 grams of processed cheese
• 1 pack of milk
• 2-3 potato tubers
• Fresh dill and parsley

Let's start cooking:

1. First, boil the tubers.
2. Place the milk on the stove and bring to a boil.
3. Add all the cheese a little at a time into the milk. You can freeze it. and then grate it.
4. Place the finished potatoes into a blender bowl. All the greenery is there. Whisk.
5. Pour milk and cheese into the bowl a little at a time. Bring until smooth. All!

This soup will be very pleasant in combination with breadcrumbs.

Soup with cheese and mushrooms

There are a lot of options for cheese soups. Here's another one of them:

Products:

• 500 grams of champignons
• butter 3 teaspoons
• Bulb
• 500 grams of cream cheese
• 2 onions
• 2 carrots
• 100 grams of hard cheese
• Dill

Let's get started:

1. The first step is to fry the onions and carrots, after chopping them.
2. Fry mushrooms in butter
3. Bring one and a half liters of water to a boil. Add fried mushrooms with vegetables and melted cheese to the bubbling liquid.
4. Send the chopped dill there too. To serve, sprinkle with grated hard cheese.

Rich and flavorful soup is ready!

Soup with funchose (rice noodles)

Products:

• 100 grams rice noodles
• 1 onion
• 1 carrot
• broccoli
• 1 ripe tomato
• 5 cloves garlic
• Soy sauce

The recipe is quite simple:

1. Chop all the vegetables. Grate the carrots. Everything needs to be fried. Pour a couple of tablespoons of soy sauce into the mixture.
2. You can fry it in a saucepan. When everything is sufficiently fried, pour in 600-800 ml of water.
3. We put funchose there. Boil for no more than 4-5 minutes.

If desired, rice can be replaced with regular noodles or pasta.

Serving

Determine the degree of readiness of the dish by looking at the cabbage. If it doesn’t crunch on your teeth, then it’s ready. Some people just like hard vegetables, since this is not an acquired taste. In total, it takes 15-20 minutes to prepare this tasty, aromatic and very summery soup. Now is the time to start serving the dish in an original way. Pour vegetarian cabbage soup made from fresh cabbage into plates. A recipe with photos will brighten up your personal home cookbook, but don't stick to the same list of ingredients. For flavor, when serving, you can garnish the soup with fried pumpkin petals, chopped nuts or garlic croutons. It's tasty and not harmful to your figure. If your family is used to eating cabbage soup with sour cream or mayonnaise, then use low-fat mayonnaise sauce or homemade mayonnaise based on natural yogurt, lemon juice and mustard. Advice from experienced chefs: the cabbage soup should steep before serving. On average, infusion time can reach up to three hours.

Coconut soup

Surely, this soup will seem unusual to many. If anyone has heard of it, only a few have tried it.

For cooking you will need:

• 1 onion
• 1 spoon crushed ginger root
• 1 clove garlic, minced
• 200 grams of pumpkin
• 100 grams of lentils
• 150 ml coconut milk
• 1 spoon of tomato paste
• 1 spoon curry seasoning
• Green cilantro
• Pinch of nutmeg

Cooking:

1. Simmer the chopped onion, grated ginger and garlic in a frying pan.
2. Cut the pumpkin. Mix it with cilantro and lentils. Pour in water mixed with coconut milk.
3. There's also tomato paste.
4. Put all the seasonings, nutmeg and the contents of the pan there.
5. Boil for 3 minutes. Ready.

The dish turns out very flavorful!

Dal simplified

The ingredients include mung bean. It needs to be soaked before cooking, possibly overnight.

To prepare you will need:

• 100 grams mung bean
• Tomatoes 2 pcs
• Spoon grated ginger
• Jeera and mustard seeds
• Asafoetida
• Curry
• Cilantro
• Turmeric
• Coriander

Cooking:

• The beans need to be soaked overnight. They will swell a little. Cook until they turn into porridge.
• Chop the cilantro and mix with ginger.
• Cutting tomatoes into cubes
• Next you need to fry all the seeds. When they begin to crackle a little, add ginger with cilantro, turmeric, curry, and asafoetida. Simmer for a couple of minutes.
• Add the contents of the frying pan to the beans, along with the tomatoes, and hold for a minute. The dal is ready to serve. You can sprinkle with lemon juice.

Separately, I would like to say about salt and pepper : of course, they can be added to all the dishes described above. But excessive consumption of sodium chloride (the same salt) does not have the best effect on the body. Therefore, it is better to minimize its use. Ayurveda is against salt and sugar, prescribing the consumption of natural flavors such as fruits, vegetables, berries, herbs, seeds and spices.

You might also be interested in:

• potato vegetarian soups;
• chickpea soups.

Regardless of the recipe, the main thing is that everything is prepared with love and soul! Enjoy your meal!

With love about cabbage soup

The main traditional dish of Russian cuisine is, of course, cabbage soup. With their unique aroma and dozens of cooking recipes. Traditional and cooked in poultry or meat broth. Sometimes - on fish. Initially, cabbage soup was cooked in clay pots, but today they switched to multicookers or a regular stove

Vegetarian cabbage soup also tastes good and is very aromatic, but it compares favorably with regular cabbage soup if you focus on the cooking time and the simplicity of the required ingredients. The low calorie content of the dish makes it indispensable for the diet menu.

The entire cooking process will take no more than a quarter of an hour.