Cabbage soup with chicken - a rich and delicious Russian recipe

Kitchen appliances and utensils:

• pot with a capacity of 4.5-5 liters with a lid;
• pan;
• cutting board;
• cutting board for meat;
• kitchen knife;
• a knife for meat;
• grater;
• deep bowl;
• skimmer;
• soup ladle.

Ingredients

Step cooking

Cooking broth and meat

1. Rinse chicken meat (600 g), remove excess fat. Put the legs in a pot of cold drinking water (3 L). Add the onion cut in half (1 pc.). Wash the onions first, cut the bottom, cut in half. The husk can not be removed, it will give the broth a beautiful yellow color.
   
2. Cook for 10-15 minutes under the lid, removing the foam, over medium heat. Put in a broth half a serving of salt (10 g). Let the broth boil for another 10-15 minutes until the meat is ready.
   
3. Remove from heat, remove the meat and boiled onions with a large slotted spoon (discard).
   
4. Cool the legs. Separate the meat from the bones, cut into large pieces or divide into fibers (as you like).
   

Vegetable preparation

1. Wash potato tubers, carrots, tomatoes, cabbage, greens well. Peel the potatoes (600 g), cut into pieces. Put in a deep plate with water.
   
2. Peel the carrots (2 medium), grate the carrots on a coarse grater. Peel the onion (2 pcs.), Cut into small cubes.
   
3. Chopped peeled garlic cloves (4 cloves) finely. Grate coarsely chopped tomatoes (400 g).
   
4. Chop the cabbage (700 g) finely.
   

Cooking cabbage soup

1. Place the pot of broth on medium heat. Put potatoes and chopped cabbage in the meat broth. Put a bay leaf (2 pcs.). Cook over medium heat for 10 minutes. During this time, cook the roast.
   
2. In a well-heated pan with vegetable oil (50 ml), put chopped onions and grated carrots. Sauté the vegetables, stirring for 6-8 minutes over medium heat.
   
3. Add mashed grated tomatoes and finely chopped garlic to the pan. Add granulated sugar (1 teaspoon without top) to the roasting to reduce the sour taste. Darken the fry, reducing the heat to medium, 2-3 minutes.
   
4. Transfer the frying to the pan. Turn down the fire. Put black ground pepper (to taste). Add the remaining salt (10 g).
   
5. Cook on a small fire until the potatoes and cabbage are ready (another 10-15 minutes). Then add the meat.
   
6. Adjust the taste for yourself by adding salt, sugar, pepper or acid if necessary. Let the cabbage soup stand for 10-15 minutes on the stove under the lid. Serve.
   
7. When serving, add finely chopped green dill and parsley (a small bunch) to the plates, a tablespoon of sour cream (from the available 100 ml).
   

Video recipe

In the video you will see a detailed step-by-step preparation of this delicious first course.

Other Soup Recipes