Капустняк: the recipe of preparation with a photo. Cabbage from fresh cabbage

There are dishes in the kitchens of different countries truly folk. Such is the case with cabbage. The recipe for its preparation is not complicated at all. Probably, this dish was prepared since the very times when cabbage began to be used for food. But variations, as usual, can be very different. The nuances in cooking each restaurant have their own. So there is where the culinary fantasy wander. Let's try and make a cabbage today. The recipe is basic - rather simple. Why not try?

A bit of history

How to boil a cabbage? From what to prepare this dish? The very name speaks for itself! Of course, it is made from cabbage. But again, cabbage also varies: sour, salty, fresh. And additives (as in soup from an ax in a well-known Russian fairy tale) can be completely different.

In fact, a cabbage (another name for food) is a dish of national Ukrainian, Slovak, Polish cuisine. As usual, some other countries are also applying for it as a birthplace, where the vegetable of the same name had a nutritional value from time immemorial. By its relative affinity, cabbage from fresh cabbage is the brother of a borsht well-known to all of us. But preparing a little easier and not so much requires ingredients (as for a real Ukrainian borsch, where a spoon is worth).

Benefit and popularity

In many countries around the world a delicious cabbage variety is very popular. After all, the soup is rich and healthy. In addition, it is very economical. After all, it can be used, especially when there is nothing else at hand, as a full-fledged dinner for a large family: both the first and the second. If this dish is prepared not lean, and with meat, then pork is best suited. It is fat and nutritious. A sauerkraut, previously washed with water to remove excess acid, well neutralizes this fat, giving the opportunity to all the food components to be well assimilated.

Some add flour and butter, and sour cream with garlic. And according to the Zaporozhye, in the Cossack language - even millet must be introduced at a certain stage of preparation. So, probably, the cabbage cossacks-sacheviki were preparing in the old Catherine's times.

Chinese and the people of eastern Siberia, this dish is made with rice, using only fresh cabbage. Therefore, how to make a cabbage soup (the recipe for its preparation and ingredients) is decided independently by each hostess. That, in general, is fine, if only because you can fully display the culinary fantasy and a delicious dish to cook, having pleased loved ones or guests with this simple folk food.

Ingredients for the main recipe

We need: half a kilo of fresh, as much sour, but not too sour, a couple of carrots, five medium potatoes, a couple of onions, a pork broth, a salty salty (fresh) slice, a bunch of fresh herbs - parsley, dill, onion.

Preparation

First, cook the broth according to all the rules from a small piece of pork. Those who do not like too fat, immediately warn - this soup is just that. Avoid this only if you boil a lean cabbage. His recipe will be given below.

When the broth was cooked, strain it for clarity (also with the onion head cook for the same purposes). A piece of cooked soft pork is pulled out and finely-finely chopped. Cut back to the broth.

Preparation of vegetables

Cut fresh cabbage with thin straws using a special knife (as for borsch). Quash slightly rinse under running water. We peel the potatoes and cut them into large cubes. Carrots three large, pre-cleaning. Chop onion finely. Salted salted sliced in small pieces. A fresh chopping fresh enough.

Toast

As for borscht, to make it tasty, you also need to prepare a roast for cabbage. In the frying pan we put pieces of fat (subclavine) and fry on low heat. Add the onion first, then the carrots. Stirring, fry for five minutes. Then add the sauerkraut, a little broth to the frying pan, cover the frying pan and simmer for another ten minutes.

The final stage

At this time, broth we throw fresh cabbage and potatoes and cook for 10 minutes. We connect together the contents of the frying pan and pans, diligently stirring. Then we are almost ready to cook the cabbage until the potatoes are ready (we take out a piece of potatoes and try: if it breaks without effort, the soup is ready). Cover with a lid, remove from heat and let us brew. Some believe that this is one of the most important moments: to give soup from cabbage to insist.

Serving the dish to the table

Serve kapustnyak table can be in half an hour, sprinkling with chopped fresh herbs, in each plate, putting a spoonful of sour cream. The soup should be very thick (so, at least, it looks like a classic cooking). It should, in theory, the spoon stand, stuck in the middle of the pan. Best suited to the dish is coarse black bread.

Variations

1. It is believed that there is no need to add tomato to cabbage. But for tomato lovers, there are at least two variations of the basic recipe. The first: we take fresh tomatoes (especially well if in a season when they cost inexpensively) and we enter them into soup at a stage of final preparation, preliminary having cut on parts coarse. Second: add a couple of tablespoons of tomato paste to the frying pan. But then, what really there, add beets - and the borshch real can come out!
2. If you want Cossack food, then in the middle stage of cooking (along with potatoes) in a pan, throw three more large spoons of millet.
3. Who does not like sourness, you can cook cabbage and without sauerkraut. But then fresh should be taken twice to compensate for the density of soup.
4. Those who are accustomed to using this kitchen appliance, you can prepare a cabbage in the multivark. It is not difficult at all, it is prepared as much as ordinary borsch.
5. Those who are on duty and on a diet without meat, you can prepare a cabbage soup. Do all the same, but not on meat broth and without the participation of fat. True, it turns out not so delicious, but also has the right to its place on the table. Then the lean soup is filled with spices, fresh herbs, sour cream (if it is allowed) or melted cow butter. This will significantly improve the taste position. Have a nice appetite!