Ecology of nutrition. Red cabbage contains a large amount of vitamins and microelements, as well as carotene, fiber, enzymes, phytoncides and sugars.

Red cabbage contains a large amount of vitamins and microelements, as well as carotene, fiber, enzymes, phytoncides and sugars.

Therefore, salads, side dishes, soups, marinated dishes, as well as fresh juices from red cabbage are very useful.

red cabbage salad

To prepare a salad for 5-6 servings, you will need a medium-sized head of cabbage, a medium-sized onion, some fresh herbs, as well as vegetable oil, vinegar, salt and spices - to taste. It is recommended to cut the onion into thin half rings, and then salt, pepper, pour two tablespoons of vinegar and leave to marinate for several minutes.

It is better to chop cabbage for salad into slices and salt, then knead a little with your hands so that it is better salted and becomes softer. Shredded cabbage is transferred to a salad bowl (bowl) and mixed with the rest of the ingredients, and then the salad is seasoned with oil or mayonnaise, after which it can be served on the table.

red cabbage soup

This soup is delicious and nutritious and is cooked in vegetable broth.

For 5-6 servings of soup and 2 liters of broth, the amount of ingredients will be as follows:

• half a head of cabbage
• 3-4 potatoes,
• 1 onion and 1 carrot,
• as well as garlic
• greenery
• salt,
• bay leaf and pepper - to taste.

In the finished broth, cabbage is first boiled (cooking time is approximately 15 minutes), and then potatoes, cut into cubes. After adding potatoes, the soup should be boiled for another 20 minutes, then fried onions with carrots, herbs, spices and garlic should be added to it. Ready cabbage soup should be infused for 15-20 minutes, after which it can be poured into plates and served.

Braised red cabbage with apple

For a side dish for 4 servings, you will need the following ingredients: a head of red cabbage, a green apple, butter (about 40-60 g), half an onion, a few cloves of garlic, 100 ml of water and about 30 ml of apple cider vinegar, salt, pepper and herbs - each taste.

In butter, melted in a thick-walled pan, grated garlic and onion, cut into small pieces, are fried. It is advisable to fry the onion with garlic until golden brown, then add chopped apple to the pan with onion and garlic and fry it for no more than a minute.

At the next stage of cooking, cabbage, apple cider vinegar and water are added to the pan. Cabbage is stewed for at least 30-40 minutes, it must be stirred, and at the final stage of cooking, salt and pepper to taste.

Cook with love!

Red cabbage differs little from white cabbage in its composition. It can be used to prepare the same dishes. Borscht made from red cabbage is unusual in appearance, it has a taste typical for this category of first courses, but a slightly different color - a little more purple. You can cook it according to the same recipes as the traditional one, or you can add additional zest to them by including overseas ingredients, such as chickpeas. Subject to the cooking technology, red cabbage borscht will come out no less tasty and even more bright and appetizing than the classic one.

Cooking features

The principles of cooking borscht from red cabbage differ little from the peculiarities of cooking it from white cabbage. But there are a few subtleties to be aware of.

• If you want the red cabbage in borscht to look especially bright and appetizing, you need to stew it before that, thereby reducing the cooking time in the broth.
• The red color of borscht is given not so much by tomato paste as by beets. If it is boiled for a long time in water or broth, it will turn pale. It is put into borscht ready-made, previously fried, stewed or cooked in the oven. Treating the vegetable with citric acid or vinegar also helps it retain its vibrant color.
• When cooking borscht, it is important to follow the correct sequence of laying the products. Potatoes are put first, followed by cabbage, the next ones are ready-made ingredients (boiled meat, beans, green peas, fried mushrooms, vegetables). If at the end of cooking fresh herbs are added to the soup, then it must be boiled, but not for long, literally 2-3 minutes. Then the borsch will not turn sour ahead of time, and the greens will not lose their pleasant appearance.
• Any borscht becomes tastier after it is infused. If possible, eat it only the next day. If you can not postpone the use of the dish, hold it under the lid for at least half an hour.

Red cabbage borscht is served, like the traditional one, with sour cream and greens, often with the addition of chopped garlic. Dumplings or garlic croutons will be the perfect addition to it.

Red cabbage borscht with meat

• beef brisket - 0.6 kg;
• water - 3.5–4 l;
• potatoes - 0.5 kg;
• beets - 150 g;
• carrots - 150 g;
• onions - 100 g;
• red cabbage - 0.4 kg;
• fresh tomatoes - 0.2 kg;
• tomato paste - 40 ml;
• vegetable oil - as needed;
• lemon juice - 10 ml;
• salt, pepper, fresh herbs, garlic - to taste;
• sour cream - for serving.

Cooking method:

• Wash the beef, put in a saucepan. Fill it up with water. Bring to a boil over medium heat. Boil for 10 minutes, removing the foam. Salt, add spices. Lower the heat, cover the pot with a lid. Boil for 1.5-2 hours, without letting the broth boil too much. Ready meat is easily pierced with a fork, separated from the bones.
• Wash the cabbage. Remove the top leaves. Cut off a portion of the desired size from the head. Chop.
• Pour boiling water over the tomatoes, peel, cut into medium-sized cubes.
• Peel the potatoes, cut into cubes of one and a half centimeters.
• Peel carrots and beets. Separately grind on a grater with large holes.
• Remove the husk from the onion, cut it into small cubes.
• Heat a small amount of vegetable oil in a saucepan. Fry cabbage in it for 5 minutes. Add tomatoes. After 5 minutes, pour in a ladle of broth and simmer the cabbage in it until soft.
• Heat a couple more tablespoons of oil in a skillet. Put the beets in it, fry it for 5 minutes. Pour in lemon juice.
• After a couple of minutes, add onions and carrots. Saute them for 5 minutes along with the beets.
• Add tomato paste. Saute it with vegetables for 3-4 minutes, then pour in half a ladle of broth and simmer the vegetables in it under the lid until soft.
• Remove the cooked meat from the broth, cool it, cut into portions and return to the broth.
• Bring the broth to a boil, put the potatoes in it.
• After 10 minutes, add stewed cabbage, 5 minutes after it - browned vegetables. Continue cooking for 10 minutes.
• 2-3 minutes before the borscht is ready, add chopped greens and garlic to it.

Remove the finished borscht from the stove, cover the pan with a lid. Insist half an hour. Arrange on plates, season with sour cream. Separately, serve donuts with garlic or croutons.

Red cabbage borscht with chickpeas

• red cabbage - 0.3 kg;
• chickpeas (chickpeas) - 120 g;
• potatoes - 0.45 kg;
• carrots - 100 g;
• onions - 100 g;
• canned tomatoes - 160 g;
• vegetable oil - 60 ml;
• sweet bell pepper - 150 g;
• beets - 150 g;
• garlic - 2 cloves;
• water - 3 l;
• salt, pepper - to taste.

Cooking method:

• Rinse the chickpeas, fill with cool water in the evening. Before cooking, change the water, set to simmer for 40 minutes.
• Wash beets, wrap in foil. Put in an oven preheated to 200 degrees, bake for 40-45 minutes. Remove and let foil cool slightly. Unwrap the beets, cool. After cleaning, grind on a coarse grater.
• Cabbage, washed and freed from the upper leaves, finely chop.
• Peel the potatoes, cut into cubes of one and a half centimeters.
• Peel the pepper from seeds, cut into pieces of medium size of any shape.
• Free the onion from the husk, cut into large cubes.
• Scrape, wash the carrots. Cut it into semicircles.
• Put the carrots, onions and peppers in a blender bowl, chop. You can also use a meat grinder to chop vegetables.
• In a small frying pan, heat a spoonful of oil, fry the beets in it. Add to it finely chopped garlic and a couple of tablespoons of broth in which chickpeas are boiled. Simmer until the root is soft.
• Heat the remaining oil in another pan. Put vegetable puree on it. Fry for 5 minutes.
• Add peeled and chopped tomatoes. Stew the vegetable paste for 5 minutes with them.
• 10-15 minutes before the chickpeas are ready, put the potatoes to it, 5 minutes after it, add the cabbage.
• 15 minutes after adding the potatoes, put the vegetable fried peppers, carrots and onions into the soup. After 6-7 minutes after it, add the beets.
• Continue to cook the borscht for another 2-3 minutes, then remove the pan from the heat.

Let the borscht brew for half an hour and serve. With sour cream, it will be tastier, but you can do without it. This version of borscht is suitable for a vegetarian table.

Spicy red cabbage borscht with pepper

• red cabbage - 0.25 kg;
• potatoes - 0.25 kg;
• sweet pepper - 0.2 kg;
• bitter capsicum - to taste;
• beets - 100 g;
• celery root - 100 g;
• carrots - 100 g;
• onions - 100 g;
• tomatoes - 0.3 kg;
• vegetable or butter - as needed;
• water or beef broth - 2–2.5 l;
• salt, spices, garlic, herbs - to taste.

Cooking method:

• Peel the potatoes, cut into medium-sized cubes.
• Shred the cabbage.
• Put the potatoes with cabbage in a saucepan, bring to a boil and simmer for half an hour over low heat.
• During this time, prepare the roast of the rest of the vegetables. To do this, cut carrots, onions, beets and celery into small cubes and fry for 10 minutes in a sufficient amount of oil.
• Add peeled and diced tomatoes. Saute 10 minutes.
• Pour half a ladle of broth, simmer vegetables until soft.
• Place the fried vegetables in a saucepan.
• After 5 minutes, add chopped garlic and pepper, chopped greens.
• Remove from heat after 2-3 minutes. Insist for half an hour.

The taste of borscht prepared according to this recipe will appeal to lovers of spicy dishes.

Red cabbage borscht is cooked in much the same way as traditional borscht, but looks different from it. Even an inexperienced hostess can cook such an unusual dish, surprising and delighting the household.

A large red onion should be cut into four parts and cut into thin slices.

In a saucepan in sunflower or olive oil with sugar, simmer the onion. It should become soft and slightly change color. This will take 4-6 minutes.

Slice the red cabbage thinly.

Add it to the onion and pour in the important ingredient - wine vinegar. It is thanks to him that the dish will acquire a delicious lilac color, and the sugar that we added at the onion frying stage will smooth out the acid and balance the taste.

Simmer cabbage with onions for 5-7 minutes, stirring occasionally.

Pour the vegetable broth into the lilac mass, let the entire contents boil and cook for about half an hour.
You can see in the photo that my broth is a pale orange color. I made it with carrots, celery root, onion and a clove of garlic. Such a fragrant broth will only enhance the taste of the soup, so try to use the broth too, and not replace it with just boiled water.

While the soup is cooking, let's take care of the garlic croutons.

Cut the slices of the lean loaf into cubes. Squeeze 2 cloves of garlic through a garlic press and combine them with 1.5 tablespoons of olive oil. Drizzle the garlic butter on the loaf cubes and arrange them in the form in which they will be baked. I chose a glass form, but future croutons can also be laid out on a baking sheet.

Dry the croutons for 3-5 minutes at 160 degrees (preheat the oven to this temperature). Control the browning time of the bread yourself, guided by the characteristics of your oven.

In half an hour, the soup should be completely cooked, and in the finale, you can add spices: salt and freshly ground black pepper. Grind the contents with an immersion blender right in the pan, pour into plates, sprinkle with garlic croutons and, if desired, add your favorite spices. I chose oregano.

Lean red cabbage soup with garlic croutons can be called a modest and light dish, but its taste and color are simply impossible to forget.

I strongly advise you to serve and eat such a soup fresh - only cooked, the next day it loses its velvety structure, aroma and richness.

Do you know how to make a simple vegetable soup inky blue using only natural products? Add red cabbage - it will turn not only the broth into a radical blue color, but also all the ingredients: meat, rice, onions. It is better to add carrots at the end of cooking, and greens to plates so that at least some joyful colors remain.

Red cabbage soup is creepy, but no less healthy than regular cabbage soup. With this simple trick, you can diversify the usual vegetable soups if you are on a diet. Bonn soup will turn out especially interesting with red cabbage.

Blue soup is sure to surprise guests and can be a hit on the Halloween table.

How to make blue soup

• 2 liters of meat broth,
• 200-300 g red cabbage
• 1 cup rice
• 1 carrot
• 1 onion
• Greens, bay leaf to taste.

How to make blue soup

Finely chop the cabbage, put in a cold broth, bring to a boil, salt and cook over low heat for 10 minutes. At this time, rinse the rice, finely chop the onion and carrot. Put rice in the soup, cook for another 10 minutes, add bay leaves, carrots and onions for another 5-7 minutes, turn off the heat and let the soup brew. Serve with fresh herbs and sour cream.

Blue cabbage soup is delicious, hearty, simple, low-calorie, and in some ways beautiful.

For the preparation of cabbage soup, instead of white cabbage, fresh or sauerkraut, you can use red cabbage.

The first red cabbage dish will be the original blue or purple color, but it can be hidden by adding carrots and tomato paste. Red cabbage is tougher than regular cabbage, so it takes a little longer to cook..

Benefit and harm

What are the benefits of red cabbage?

1. Anthocyanins, which provide an unusual color of the leaves and give a bitter taste, normalize the work of the cardiovascular system, remove toxins from the body.
2. Coarse fibers will effectively cleanse the intestines.
3. Phytoncides will have an antibacterial effect.
4. The high content of vitamin C will support the immune system.
5. A large number of other vitamins and minerals help close a significant portion of their daily intake.
6. Low calorie content (only 26 kcal per 100 g) will not allow you to go beyond the daily amount of kcal.

• the person is allergic;
• the child is less than 2 years old so that diathesis does not develop;
• there are problems with the stomach and intestines, as tough fibers will allow the weakened tract to work normally;
• There is an individual intolerance.

Different options: 7 recipes with photos

There are many ways to cook cabbage soup from red cabbage. Consider the most interesting and popular recipes for making red cabbage soup with a photo.

With beef ribs

Shchi with ribs will be more flavorful than chicken broth, for example. They will be sassy. If you take smoked ribs, the taste will become piquant.

It will take:

• beef ribs - 800 g;
• potatoes - 5 pcs.;
• onions - 2 pcs.;
• carrots - 1 pc.;
• tomato - 3 pcs.;
• tomato paste - 2 tbsp. l.;
• garlic - 4 cloves;
• fresh herbs, bay leaf, salt, pepper, seasonings to taste.

How to cook:

1. Pour the ribs with water in a saucepan so that it completely covers them. The pot should be two-thirds full. Put it on a big fire. When the water boils, add the onion head, bay leaf to the ribs, and then salt to taste. Remove the foam while cooking.
2. Throw chopped potatoes and finely chopped red cabbage into the broth.
3. Start frying for future cabbage soup: stew chopped vegetables (onion, carrot, tomato) together until tender. At the end, season with tomato paste, add a few tablespoons of boiling broth and hold on low heat for another 3-5 minutes.
4. When the cabbage and potatoes are ready, add the roast and crushed garlic to the boiling cabbage soup. Sprinkle with herbs and leave for 5 minutes over low heat.

With meat

This recipe is suitable for people who like to have a lot of meat from the broth in the soup.

It will take:

• fresh beef or pork on the bone - 800 g;
• potatoes - 4 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• fresh tomatoes - 5 pcs.;
• bay leaf - 2 pcs;
• greens, salt, red and black pepper to taste.

How to cook:

1. Pour water over meat in a saucepan. Put on fire. Salt the broth and reduce the heat so that the broth is clear. After boiling, constantly remove the foam. Boil the meat for an hour until tender.
2. Prepare the tomatoes: Wash and soak in hot water for 10 minutes. Remove the skin from the tomato - grind the pulp to a puree state in a blender.
3. While the broth is cooking, chop the onion and potatoes. Shred the cabbage. Grate carrots.
4. When the meat is soft, take it out and throw the prepared chopped onions, carrots and cabbage into the broth.
5. Wait for future cabbage soup to boil, and then add potatoes and chopped meat separated from the bone, as well as bay leaf. When the potatoes are cooked, add tomato puree and chopped fresh herbs (parsley, dill). Cook for 3 more minutes.
6. Salt and season with your favorite spices. Remove from fire.

with celery

This recipe is unusual in the presence of not only celery, but also cucumber pickle. Such cabbage soup will surprise with pleasant sourness and interesting spice.

It will take:

• red cabbage - 400 g;
• cucumber pickle - 1 tbsp.;
• carrots - 1 pc.;
• onions - 2 pcs.;
• celery - 100 g;
• garlic - 3 cloves;
• greens, bay leaf, salt, allspice to taste.

How to cook:

1. Put the beef to boil. After boiling water, salt and throw three bay leaves.
2. While the broth is cooking, chop the already peeled onion and celery root. Grate well-washed carrots.
3. Lightly fry vegetables in sunflower oil.
4. Shred the cabbage. Remove meat and add cabbage to broth.
5. Send the roast to the cabbage in the broth. Cut up the meat and put it into the bowl. Add a glass of brine.
6. Reduce heat and cook until cabbage is tender.

With bell pepper

Shchi with bell pepper is not suitable for everyone, as it has a special taste that many people do not like. However, lovers of bell pepper will definitely appreciate this dish.

It will take:

• beef on the bone or without - 500 g;
• red cabbage - 400 g;
• Bulgarian pepper - 3 pcs.;
• potatoes - 4 pcs.;
• onions - 1 pc.;
• fresh tomatoes - 3 pcs.;
• herbs, bay leaf, salt and pepper to taste.

How to cook:

1. Put the meat broth on to boil. From time to time remove the foam with a slotted spoon.
2. When the broth is ready, take out the meat. Cool and cut.
3. Throw the chopped red cabbage and potatoes into the pan, cut into strips or cubes.
4. Salt the cabbage soup and reduce the heat after boiling water.
5. Add chopped bell peppers to the pot.
6. Remove the skin from the tomatoes and mash them.
7. Chop the peeled onions and carrots. Saute in sunflower oil for a few minutes. Pour over the roasted tomato puree. Remove from heat after a couple of minutes and send to cabbage soup.
8. Add bay leaf, black pepper and other spices to the dish as desired.
9. Cook cabbage soup until all vegetables are ready. Throw chopped meat, sprinkle with herbs and remove from heat.

In a slow cooker

An unusual recipe for a quick soup.

The slow cooker will save the hostess from having to stand near the stove during cooking: you just need to throw in all the ingredients and turn on the desired mode. The multicooker will choose the temperature and time for cooking.

It will take:

• water - 5 tbsp.;
• red cabbage - 200 g;
• boiled-smoked pork belly - 100 g;
• leek - 100 g;
• sun-dried tomatoes - 50 g;
• olive oil - 2 tbsp. l.;
• fresh chili pepper - 10 g;
• garlic - 2 cloves;
• salt, a mixture of five peppers, thyme, Italian herbs, fresh herbs to taste.

How to cook:

1. Pour olive oil into the multicooker.
2. Chop all vegetables and meat. Send all the ingredients to the bowl.
3. Pour in purified water, immediately salt and add seasonings.
4. Turn on the "Soup" mode.

We offer you to watch a video on how to cook red cabbage soup in a slow cooker:

Lenten

The recipe is suitable for people who fast, as well as for vegetarians.

It will take:

• red cabbage - 300 g;
• potatoes - 4 pcs.;
• tomato paste - 1 tbsp. l.;
• salt, pepper, bay leaf, herbs and sour cream to taste.

How to cook:

1. Put water to boil in a saucepan.
2. Peel potatoes and cut into cubes or strips. Shred the cabbage.
3. Add vegetables to boiling water. Salt and cook for 10 minutes.
4. Fill with tomato paste. Leave on fire until the vegetables are ready.

Hastily

This is an easy red cabbage soup recipe that you can use if you don't have much time to prepare. Chicken breast is cooked for a short time and will make cabbage soup light and satisfying at the same time.

It will take:

• chicken breast - 500 g;
• potatoes - 5 pcs.;
• red cabbage - 400 g;
• tomatoes - 5 pcs.;
• carrots - 1 pc.;
• onions - 1 large head;
• garlic - 3 cloves;
• salt, spices to taste.

How to cook:

1. Boil chicken breast broth.
2. Chop all vegetables. First add the potatoes to the pan, and then, when it is cooked until half cooked, throw in the cabbage. Salt after boiling.
3. Make fried onions and carrots. Send to shchi.
4. Cut the tomatoes into cubes - fry in the same pan and add to the rest of the vegetables.
5. Cook the first dish for another 10 minutes, then throw in the garlic. Turn off the heat and let the soup brew for at least 15 minutes.

Serving options

The traditional feed is as follows:

1. the plate is heated to 40 degrees;
2. put a piece of meat;
3. pour cabbage soup;
4. put sour cream and sprinkle with herbs.

The temperature should be 75 degrees. Other submissions:

• with half an egg yolk up;
• with crackers on another plate;
• with cake or pies.

We talked about how to cook an unusual red cabbage borscht in.

You can combine different options for serving cabbage soup to surprise your loved ones. Red cabbage soup is a delicious and original lunch due to the color of cabbage. The value of red cabbage in terms of vitamins, minerals and fiber is higher than that of white cabbage, so you should definitely try the first dish from it.