Prepare vegetarian cabbage soup. Vegetarian cabbage soup made from fresh cabbage

Vegetarian cabbage soup is one of the most popular soups. We bring to your attention the most popular recipes for such dishes.

To prepare vegetarian cabbage soup from fresh cabbage, you will need the following products:

• 500 g fresh white cabbage;
• 200 g zucchini;
• 400 g potatoes;
• 2 medium-sized tomatoes;
• 200 g carrots;
• 150 g onions;
• salt, pepper, garlic, herbs, bay leaves to taste.

Steps for cooking cabbage soup:

• thoroughly wash and peel all vegetables;
• cut cabbage, potatoes, zucchini, carrots and onions into strips;
• Pour 2 liters of water into the pan, place the pan on medium heat;
• pour chopped potatoes and 2 whole tomatoes into boiling water;
• While the potatoes are boiling, fry carrots and onions in vegetable oil;
• From the boiling broth with potatoes, remove the tomatoes, the skins of which have already begun to separate. Leave the tomatoes to cool;
• add fresh cabbage to the broth;
• Peel the cooled tomatoes, chop them and add them to the frying with the onions and carrots. Simmer the resulting vegetable mixture under a closed lid for 10 minutes;
• add chopped zucchini to the boiling broth with potatoes and cabbage;
• after 10 minutes, pour the roast into the cabbage soup;
• after 7 minutes of boiling, add chopped garlic and herbs, pepper and salt to taste;
• Boil the soup for 3 minutes.

The dish is ready! Bon appetit!

Vegetarian sauerkraut soup

To prepare vegetarian cabbage soup from sauerkraut, you will need the following ingredients:

• 3 pcs. potatoes;
• 1 carrot;
• a handful of sauerkraut;
• a quarter cup of wheat cereal;
• 80 g onions;
• 1 tomato;
• dried dill, parsley to taste;
• ground pepper, salt to taste;
• 200 g mushrooms;
• 2 liters of clean drinking water;
• vegetable oil.

Stages of cooking vegetarian cabbage soup:

• heat 2 liters of water in a saucepan to a boil;
• cut the potatoes into cubes, pour into boiling water;
• add wheat grits to the potatoes and cook the resulting mixture over medium heat;
• cut the carrots into cubes, finely chop the onions, fry the carrots and onions in vegetable oil;
• when the frying is almost ready, add chopped mushrooms to it, fry the resulting mushroom mixture for 5 minutes;
• at this time, finely chop the tomato;
• add the finished roast to the pan with potatoes and cereal, add chopped tomato and a handful of sauerkraut there;
• add salt, ground pepper, dried parsley and dill to the soup;
• Cook the soup over medium heat for 5 – 7 minutes.

The dish is ready! We hope you enjoy it!

Vegetarian cabbage soup in a slow cooker

We present to your attention a recipe for vegetarian cabbage soup in a slow cooker. The soup requires the following ingredients:

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

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After a hearty New Year's feast, you want something light, but no less tasty. Prepare vegetarian cabbage soup using this recipe. It will be included in the family collection of favorite dishes. Beautiful, tasty, unusual!

• 200-250 g fresh white cabbage
• 1 medium carrot
• 1 medium pepper (can be frozen)
• 1 medium tomato (can be frozen)
• 1 stalk of celery
• 2 medium potatoes
• 100-150 g boiled beans
• 3 tbsp. l. vegetable oil (olive, corn, sunflower, to your taste)
• spices: bay leaf, black pepper or any others to your taste
• 1.5 liters of water
• green

Add oil and stir

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.

Comments (11) to the entry “Vegetarian cabbage soup made from fresh cabbage”

I made cabbage soup today according to your recipe. They turned out very tasty and rich. I recommend it to everyone! Thank you!

Kralya, thanks for the recipe.
I also cooked it, I was very intrigued by such an unusual method of cooking, when all the vegetables are mixed together with oil (except potatoes), and then boiled.
It turned out delicious, I added grated turnips. But my cabbage was not cooked enough during this time ((((. I chopped it finely, definitely not larger than yours. Maybe it’s just that I’m not used to it and in this soup the cabbage should crunch a little, or should I use summer varieties or Beijing cabbage?
I tried it and, before insisting, extended the cooking time by another 5 minutes. The cabbage still remained a bit harsh(((, probably I’m just used to soft white cabbage in soups.
I always put the cabbage to cook first, after 15 minutes I add carrots, when it boils, potatoes, after 10 minutes pepper, after 2 minutes tomatoes, bring it to a boil and turn it off. Let it sit for 15-20 minutes and you can eat.
And it also seems to me that the aroma of the spices did not have time to develop, and I wanted to first fry the spices in oil for a few seconds (then the soups turn out richer and richer) or at least in a dry frying pan, and then grind the grains, but I restrained myself by strictly following the cooking technology.
I really love quick recipes, but still, it seems to me that when each vegetable is cooked for its own time, more vitamins are preserved... or I’m just used to it...

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Greetings, dear friends! Our topic for today is vegetarian cabbage soup. There are many recipes on the Internet, but how many of them are dietary? After all, if you prepare the soup incorrectly, there is a risk of gaining weight.

You know, this soup can rightfully be considered one of the founders of the soup dynasty in Russia. To find out where the name came from, I turned to the Old Russian dictionary. Translated from the ancient language, “cabbage soup”, or more precisely “s’ti”, means “food”. Other sources contain information that our ancestors called soup a stew or even a healthy drink.

In the traditional version, the soup is prepared with meat broth. However, back in the 9th century in Rus', vegetarians came up with the idea of ​​making their own dish that would not contain any traces of the meat industry. An interesting fact is that, according to some sources, the meat-free dish was even more popular, since in peasant circles there was an opinion that meat products were pathogenic. It's a pity that this time has passed.

What is so attractive about soup? First of all, it is easy to prepare. According to statistics, the average cooking time for cabbage soup is no more than 20 minutes. Also, a clear advantage is the variability of the dish. In addition to five different recipes (at least), each of these dishes can also be prepared in different ways. Each ingredient is completely interchangeable. Convenient, wouldn't you agree?

In fact, you can prepare delicious dietary cabbage soup from available ingredients. You will learn how to do this correctly below.

The concept of “lenten cabbage soup” is very common on the Internet. It is interesting that this soup does not contain meat components. Often, fasting is associated with healing and cleansing the body, which is not entirely clear to me. The question arises: “Then why pollute at all?”

Indeed, the vegetarian version of this soup has a cleansing and, to some extent, healing effect. In the previous article “Vegetable diet for weight loss or -10 kg in 14 days,” I said that vegetables are not absorbed by our body and serve exclusively as a cleansing tool.

However, here's a fun fact, friends. When cooked, vegetables release large amounts of glucose. And what does this mean, you might think. The fact is that thanks to glucose, the cleansing properties of the plant are reduced, since the concentration of coarse fiber decreases, while the nutritional value increases.

I want to confirm my words with the statement of a well-known supporter of plant foods Artem Demchukova:

“When boiled, steamed or any other heat treatment, a fruit or vegetable releases a substance called glucose. Thus, the nutritional value of the fruit increases.”

Please do not confuse the concepts of “nutrition” and digestibility.” It is worth understanding that in their raw form, whatever one may say, products are healthier.

To be brief, I would highlight the following advantages of vegetarian cabbage soup for the human body:

• Cleansing effect;
• relatively low calorie content.

Despite the fact that the properties of coarse fiber are significantly reduced during heat treatment, the cleansing effect of vegetables does not disappear.

Well, now about the shortcomings. What is objectivity without negative sides, right?

Paradoxically, I found almost no negative aspects. The only negative is that there are no fresh products in the composition. Otherwise, this delicacy is quite harmless to our body.

Let's move on to the most interesting part. How to cook cabbage soup so that it is not just vegetarian, but also dietary?

For our selection, I borrowed recipes from colleagues on general topics. To my surprise, most of the options I found could be called dietary and low-calorie.

The following soups are also suitable for vegans, since they contain no animal products. Choose any one you like and start cooking with me. Let's go!

The most common and easiest to prepare recipe . Even a child or a person who has never picked up a ladle can handle it. It is enough to be able to turn on the stove.

For cooking we need:

• 250 grams of fresh cabbage;
• 1 carrot;
• onion, 1 piece;
• parsley, 1 root;
• medium bunch of greenery;
• 1 liter of water;
• salt, pepper, garlic (to taste).

Well, now let's create!

1. Properly wash and peel all the vegetables.
2. Pour over the tomatoes with hot water and remove the skins.
3. We cut all the products one by one.
4. Fill the pan with water.
5. When it boils, immerse all components in lightly salted water.
6. Cook for 30 minutes.
7. Finally, you can add spices.

Contains no potatoes. This soup can be called the most dietary. According to my calculations, the approximate calorie content per 100 grams will be 65 kilocalories. That's even less than one banana!

I can recommend this option to gourmets. The dish turns out with pronounced sourness, which gives it a rich taste.
In addition to cabbage soup, there is another dish with sourness - rassolnik. You can learn about recipes for making vegetarian pickle soup in this article.

Interesting fact : Sour Cabbage soup is especially popular in Central Asia.

• 500 grams of sauerkraut;
• carrots, 2 pieces;
• onion, 1 piece;
• 100 grams of celery;
• medium tomato;
• 90 ml vegetable oil (any);
• 1 tablespoon flour;
• 1.5 liters of water;
• seasonings to taste.

1. Wash and clean the vegetables.
2. Separate the cabbage from the liquid and chop. Place the celery and tomato in a saucepan and start cooking over low heat.
3. At this time, chop the onions and carrots. Next we put them in a frying pan and fry in oil.
4. After 15 minutes, remove the frying and lower everything into the broth.
5. At the same time, heat the flour in a frying pan, adding a little broth from the pan. Season with herbs and after 5-10 minutes mix with soup.
6. Cook for another 3-4 minutes.

Not the most useful option. Frying releases many unwanted carcinogens. I'm not sure if this recipe is suitable for weight loss. If you think differently, share your opinion in the comments below the article.

One of the easiest recipes to prepare. We will create our food in a slow cooker.

• sorrel, 300 gr;
• potatoes, 3 pcs;
• greens, onion;
• 750 ml water;
• seasonings according to your mood.

Everything is prepared simply. Clean and wash all ingredients. Then we immerse the components in the bottom of the bowl and fill it with water. You should turn on the “Soup” mode. Duration: 40-50 minutes. 5-10 minutes before the end, chop the greens and season the soup. Alternatively, you can prepare a dish from nettles.

Potatoes are a very starchy product. It is better to use it to a minimum.

There are also often recipes with beans and mushrooms on the Internet. They are notable for the fact that they satisfy hunger for quite a long time. However, due to this you have to sacrifice digestibility.

Vegetarian cabbage soup is a very situational dish that can be made from what you have in the refrigerator. In order for your soup to be dietary, be sure to monitor its calorie content and what foods you include in it.

From the above article, you can safely adopt the “fresh cabbage” option and continue to follow your diet without fear of gaining weight.

If you have your own individual recipe for vegetarian cabbage soup, be sure to share it in the comments. Perhaps yours will be the most suitable for losing weight and the most delicious!

Subscribe to updates and be healthy!

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An easy, satisfying vegetarian first course! Vegetarian cabbage soup made from fresh cabbage is a standard option when you want something fresh, hot and quickly. The products are available, the process is simple. It turns out great! You can also fry onions along with carrots. Instead of onions, this dish uses asafoetida (a healthy spice, a flavor substitute for onions and garlic).

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ingredients for 4 servings or - the number of products for the servings you need will be calculated automatically!’>

Total:

Cooking time: 45 min

Boil 1.5 liters of water.
Chop the cabbage thinly. Place in boiling water and cook over low heat for 15 minutes.
Meanwhile, cut the washed and peeled carrots into small cubes. Fry it in vegetable oil until lightly browned, add tomato paste. Stir, fry everything together for a minute and remove from heat.
Cut the peeled potatoes into cubes.
Place carrots, tomatoes and potatoes in a saucepan with cabbage.
Salt, add spices to taste, add bay leaf, and if desired, you can add asafoetida. Cook the cabbage soup for about 20 minutes over low heat. The criterion for readiness is soft potatoes.
Fresh vegetarian cabbage soup is incredibly delicious. Serve them with fresh sour cream and herbs.

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Cabbage. It can rightfully be called a universal vegetable; it is suitable for food, both raw and thermally processed. You can make a wide variety of dishes from it - salads, soups, cabbage rolls, casseroles, cutlets and much more.

Well, the benefits of this wonderful vegetable are obvious - cabbage is rich in vitamins and chemical elements that are beneficial to human health.

Many people prefer that the lunch menu include a plate of tasty and nutritious soup.

Therefore, today we will look at a recipe for such a soup - vegetarian cabbage soup made from young cabbage. All ingredients are available in retail chains, and our step-by-step instructions will help you prepare this dish quickly and efficiently.

Vegetarian cabbage soup with young, green cabbage is not only healthy, nutritious, tasty, but also visually attractive and appetizing.

So, the basis of vegetarian cabbage soup is young white cabbage.

White cabbage is a low-calorie vegetable, only 27.0 kcal.

100 grams of cabbage contains:

• Proteins – 1.8 g;
• Fats – 0.1 g;
• Carbohydrates – 4.7 g.

Complex of vitamins A, B1, B2, B6, E, PP, high content of vitamin C, as well as macro- and microelements such as iodine, potassium, calcium, magnesium, manganese, copper, sodium, selenium, sulfur, phosphorus.

vegetarian cabbage soup

• White cabbage – 150 grams;
• Potatoes – 100 grams;
• Purified water – 600 milliliters;
• Sea salt – 1/2 teaspoon (if the sorrel is fresh);
• Bay leaf – 1 piece;
• Carrots – 30 grams;
• Butter – 50 grams;
• Dried herbs (parsley, dill, cilantro) – 1/2 teaspoon;
• Homemade seasoning “Universal” – 1/2 teaspoon.

If desired, cabbage soup can be seasoned with sour cream or homemade mayonnaise.

vegetarian cabbage soup

The above ingredients are for two large servings.

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Vegetarian cabbage soup is one of the most popular soups. We bring to your attention the most popular recipes for such dishes.

To prepare vegetarian cabbage soup from fresh cabbage, you will need the following products:

• 500 g fresh white cabbage;
• 200 g zucchini;
• 400 g potatoes;
• 2 medium-sized tomatoes;
• 200 g carrots;
• 150 g onions;
• salt, pepper, garlic, herbs, bay leaves to taste.

• thoroughly wash and peel all vegetables;
• cut cabbage, potatoes, zucchini, carrots and onions into strips;
• Pour 2 liters of water into the pan, place the pan on medium heat;
• pour chopped potatoes and 2 whole tomatoes into boiling water;
• While the potatoes are boiling, fry carrots and onions in vegetable oil;
• From the boiling broth with potatoes, remove the tomatoes, the skins of which have already begun to separate. Leave the tomatoes to cool;
• add fresh cabbage to the broth;
• Peel the cooled tomatoes, chop them and add them to the frying with the onions and carrots. Simmer the resulting vegetable mixture under a closed lid for 10 minutes;
• add chopped zucchini to the boiling broth with potatoes and cabbage;
• after 10 minutes, pour the roast into the cabbage soup;
• after 7 minutes of boiling, add chopped garlic and herbs, pepper and salt to taste;
• Boil the soup for 3 minutes.

The dish is ready! Bon appetit!

To prepare vegetarian cabbage soup from sauerkraut, you will need the following ingredients:

• 3 pcs. potatoes;
• 1 carrot;
• a handful of sauerkraut;
• a quarter cup of wheat cereal;
• 80 g onions;
• 1 tomato;
• dried dill, parsley to taste;
• ground pepper, salt to taste;
• 200 g mushrooms;
• 2 liters of clean drinking water;
• vegetable oil.

Stages of cooking vegetarian cabbage soup:

• heat 2 liters of water in a saucepan to a boil;
• cut the potatoes into cubes, pour into boiling water;
• add wheat grits to the potatoes and cook the resulting mixture over medium heat;
• cut the carrots into cubes, finely chop the onions, fry the carrots and onions in vegetable oil;
• when the frying is almost ready, add chopped mushrooms to it, fry the resulting mushroom mixture for 5 minutes;
• at this time, finely chop the tomato;
• add the finished roast to the pan with potatoes and cereal, add chopped tomato and a handful of sauerkraut there;
• add salt, ground pepper, dried parsley and dill to the soup;
• Cook the soup over medium heat for 5 – 7 minutes.

The dish is ready! We hope you enjoy it!

We present to your attention a recipe for vegetarian cabbage soup in a slow cooker. The soup requires the following ingredients:

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

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!

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• Potatoes 2 pcs.
• Carrot 1 pc.
• Onion 1 pc.
• White cabbage 400 grams
• Sunflower oil 40 ml
• Tomato 3 pcs.
• Garlic 2 teeth.
• Dill 10 grams
• Salt to taste
• Black pepper to taste
• Water 1.7 l

Wash the potatoes, peel and cut them. Pour water into a pan, add chopped potatoes and place on the stove.

Peel and wash onions and carrots. Finely chop the onion and grate the carrots. Place the vegetables in a frying pan with sunflower oil and simmer for 10 minutes.

Add carrots and onions to the pan. Cook for 15 minutes.

When the potatoes, onions and carrots are almost ready, add the young cabbage cut into strips and chopped tomatoes. Salt and pepper the cabbage soup to taste. Cook for another 10 minutes.

Add chopped garlic and chopped dill to the prepared cabbage soup.

Vegetarian cabbage soup with young cabbage is ready. Serve for lunch.

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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 to vegetarian borscht 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.

Useful advice. Any vegetable oil will do. You can take olive, sunflower, corn, pistachio, etc.

• 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.

Useful advice. If you don’t want to use vinegar, you can replace it with cabbage juice. It will turn out even more interesting and richer in 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.

Vegetarian cabbage soup is prepared only from high-quality products. When selecting and using components, use the following guidelines:

• Cabbage. The vegetable should have its own pleasant taste, because it is the main component in the soup. Slicing is also important. Some people prefer shredding into thin and long strips, while others cut the cabbage into cubes. Choose an option to suit your taste, and then the dish will give you maximum pleasure.
• Tomato paste. Ketchup will not work in this case. What you need is tomato paste. You can even make your own puree from fresh vegetables, it will be even tastier.
• Vinegar. In this case, wine or apple will do. The usual 6% or 9% is not worth taking, as it has an unpleasant chemical taste.
• Seasonings. You can add any spices to the dish. Khmeli-suneli is ideal for cabbage soup. Original taste guaranteed.

Useful advice. Mandatory “fragrant” components are bay leaf and black peppercorns. This is quite enough for a great taste.

Can't imagine your life without delicious hot cabbage soup? Try preparing a vegetarian version of the famous Russian dish. This soup will create a real sensation among guests and household members on an everyday and even holiday table, especially when combined with delicious vegan pastries.

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Shchi is a light, lean dish that is easy to prepare, tastes good and does not harm your figure. And vegetarian cabbage soup is ideal for those who do not eat meat products, care about their health, but love to eat tasty and varied foods.

We offer you the TOP 3 ways to cook quickly, without hassle, using the most affordable products.

A great summer recipe using fresh cabbage. Your household will love this bright, colorful soup so much that you will have to cook it often!

For 4 servings we take:

• A small beautiful head of cabbage;
• Onion;
• carrot;
• Two medium potatoes;
• Half a bell pepper – better than yellow;
• Tomato;
• Half a glass of red beans;
• Spices, salt, vegetable oil.

Preparation:

• We clean and wash all vegetables;
• Place the beans in a saucepan and add salt to the water;
• Cut the potatoes into small even cubes;
• Shred the cabbage as for borscht;
• Cut the onion smaller;
• Cut the carrots into cubes or thin strips;
• Cut the tomato into cubes;
• Cut the pepper into even slices;
• Pour a little vegetable oil into a frying pan, add onions, carrots, peppers, tomatoes, pour half a glass of water and simmer for 15 minutes;
• When the beans are almost cooked (after about 30 minutes), add the potatoes to the water and cook for another 15 minutes;
• Pour all the vegetables and cabbage into the pan and stir;
• Test for salt, add spices, bring to a boil and turn off.

According to this recipe, they should sit for half an hour, and then they will be ready.

Sauerkraut makes it even tastier - a wonderful winter dish that doesn’t require any extra costs.

Here are the ingredients for a dish for 4 people:

• Sauerkraut 250 gr.;
• Bulb;
• A couple of small potatoes;
• Half a small carrot;
• Half a glass of red beans, pre-boiled;
• Fresh herbs;
• Spices, herbs, salt, vegetable oil.

Let's start preparing vegetarian cabbage soup from sauerkraut using this simple recipe.

1. Pour some vegetable oil into a thick-bottomed pan;
2. Cut the onion into small strips or cubes and throw into the pan;
3. We also place carrots there, grated on a coarse or Korean grater;
4. Simmer, but do not fry - the fire should be low;
5. After 5 minutes, add sauerkraut;
6. Simmer for another 5-7 minutes;
7. Add beans, finely diced potatoes and pour water according to the volume of the pan;
8. Salt, add spices and cook;
9. After 15 minutes, add chopped fresh herbs and turn off.

Fragrant spicy cabbage soup according to the original recipe is ready!

For those on diet 5, this is a real salvation. This is a low-calorie, light soup that satisfies perfectly, eliminates hunger, but at the same time not only does not harm the figure, but also does not clog the body with any harmful substances.

To prepare low-calorie diet meals, take:

• Fresh cabbage (sauerkraut contains sugar, so it is not suitable);
• Half a lemon;
• One bell pepper;
• Large carrots;
• A slice of celery;
• Half a glass of red beans;
• Olive oil;
• Salt, spices and herbs.

Light vegetarian cabbage soup according to the recipe for diet 5 is prepared quickly and simply easily.

1. Boil the beans - you will have to cook them for about 40 minutes, not until fully cooked.
2. Take a saucepan with a thick bottom and pour almost a full spoon of clarified olive oil into the bottom.
3. Put it on the fire, put a bay leaf on the oil - it will give a pleasant smell and appetizing to the cabbage soup.
4. Finely chop the onion, carrot, celery and pepper into equal small and neat cubes.
5. Add carrots, onions, celery and peppers to the oil, simmer for 5 minutes, then add two-thirds of water to the bottom of the pan.
6. Add cabbage, beans, salt and spices.
7. Bring to a boil, then put the cabbage soup on a mini-fire and hold for another five minutes.

A delicious dietary dish is ready - this soup will save you from hunger and lift your spirits! A minimum amount of calories, lightness combined with satiety and taste - these cabbage soup are simply unique and irreplaceable.

An excellent first course for all vegetarians, as well as those who love healthy eating and lead a healthy lifestyle. Prepare for your health!

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Cooking cabbage soup without meat is greatly simplified, because there is no need to cook the broth, which is quite labor-intensive. Cabbage soup made from fresh cabbage has a more delicate taste than those made from pickled vegetables. This version of the dish can be prepared during fasting.

Ingredients

• fresh white cabbage – 400 g;
• table salt;
• one carrot;
• drinking water – 2.5 liters;
• freshly ground pepper;
• potatoes - two pieces;
• seasonings;
• tomato paste – 30 g;
• bulb.

Step-by-step recipe for vegetarian cabbage soup without meat

Place a pot of drinking water on the stove. Peel the carrots, wash and chop into large chips. Chop the peeled onion into medium cubes. Peel, wash and coarsely chop the potato tubers.

Place a frying pan with oil over medium heat. When it warms up, add the onion and fry it until translucent, add carrot shavings and continue frying until lightly browned. Add tomato paste, stir and simmer over low heat for several minutes.

Chop the cabbage into thin strips. Place the potatoes in a saucepan of boiling water. Boil it for five minutes, then add the cabbage. Season the cabbage soup with spices and cook for a quarter of an hour. Add fried vegetables to the soup. Boil for another seven minutes over low heat.

It is advisable to leave the finished cabbage soup for some time. They turn out especially tasty after a day. You can replace tomato paste with juice or fresh tomatoes.

In vegetarian dishes, animal protein is replaced with vegetable protein. In this recipe it is green beans. A multicooker greatly simplifies cooking and frees you from the need to constantly monitor the process.

Ingredients

• one and a half liters of drinking water;
• salt;
• one carrot;
• vegetable oil;
• onion head;
• spices;
• bell pepper pod;
• 500 g white cabbage;
• a handful of green beans;
• tomato;
• three potatoes.

How to quickly cook vegetarian cabbage soup without meat

Remove the stem from the bell pepper and clean out the seeds. Cut the vegetable as desired. Cut the green beans into pieces three centimeters long. Wash the peeled carrots and grate them on a grater with large holes. Chop the peeled onion into quarter rings.

Turn on the multicooker to the “frying” mode. Set the time to 20 minutes. Pour vegetable oil into the pan, heat it and add the prepared vegetables.

Pour boiling water over the tomato and peel off the thin skin. Finely chop and add to the multicooker pan. Stir. Simmer until the beep sounds.

Chop the cabbage into thin strips. Peel, wash and coarsely chop the potatoes. Place the vegetables into the container of the device. Season with pepper and salt. Fill with drinking water. Close the lid and valve. Switch the multicooker to “stew” mode. Set the time to 40 minutes.

You can lightly knead the cabbage with your hands before adding it to the cabbage soup. The dish will cook even faster if you use frozen vegetable mixture.

In Italy there is an analogue of Russian cabbage soup. Prepare a dish of fresh cabbage with white beans, which will add nutrition to the dish. However, the cooking principle is somewhat different from the traditional method.

Ingredients:

• white beans – 300 g;
• spices;
• fresh cabbage – 300 g;
• bay leaf;
• garlic - four cloves;
• drinking water – three liters;
• two onions;
• olive oil – 50 ml;
• crackers.

How to cook

Wash the beans the night before and soak them in plenty of water. The next day, rinse again, place in a saucepan, cover with clean water and cook over medium heat until tender.

Remove the top leaves from the cabbage and cut the vegetable into cubes rather than into strips. Peel the garlic cloves and onions and chop them as finely as possible. Place the beans in a colander, draining the broth into the pan. Return it to the stove. Grind half the beans in a blender until pureed, set the rest aside.

Heat olive oil in a frying pan. Add onion and garlic to it and fry until transparent. Then add the cabbage and continue to fry over low heat, adding salt and pepper, for a quarter of an hour. Stir occasionally. To prevent it from burning, you can add a little water.

Step 4:
Add bean puree to the pan, stir and simmer for three minutes. Place the roast into a pan with boiling bean broth and cook for about 15 minutes. Now add the whole beans, add the bay leaf and remove from the heat. Serve with croutons.

You can cook cabbage soup faster if you use canned beans, or boil them the night before. It is better to make croutons yourself from white or rye bread in a frying pan or in the oven.

Shchi is an old Russian dish that is cooked in a rich meat broth. Vegetarian cabbage soup is much healthier because it does not contain cholesterol. Champignons will add piquancy and aroma to the dish.

Ingredients:

• three potatoes;
• 10 g dill;
• 150 g champignons;
• three cloves of garlic;
• one carrot;
• ground black pepper;
• one onion;
• salt;
• 250 g white cabbage;
• two bay leaves;
• 100 g tomato sauce;
• 50 ml sunflower oil.

Step by step recipe

Peel, wash and cut the potatoes into small pieces. Place it in a saucepan and fill it with clean drinking water. Place on the stove and turn on medium heat.

We clean and wash the carrots and onions. Roughly chop three carrots and finely chop the onion. Place in a frying pan with heated oil and simmer, stirring, for about ten minutes over medium heat. Place the fried vegetables in the pan and continue cooking for 10 minutes.

Shred the cabbage into thin strips and place it in the pan. Wash the champignons and remove the thin skin from the caps. Cut the mushrooms into thin slices and place in a saucepan. Salt the cabbage soup, pepper and add bay leaf. Cook until the vegetables are done. Finally, add tomato sauce and simmer for another five minutes. Remove the pan from the stove.

You can take wild mushrooms or oyster mushrooms. Serve cabbage soup with sour cream; if you are fasting, use lean mayonnaise to serve. Place a piece of finely chopped herbs on each plate.

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

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.

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.

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.

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Cabbage was used as a medicine in ancient Rome, Greece and Egypt many centuries BC. Thus, ancient doctors were simply confident that it could “heal” the intestines for constipation and disorders, relieve a person from insomnia, soothe headaches, and also maintain good spirits and good mood. Therefore, first of all, it was recommended to eat it as food for weakened children and the elderly, so that they would be resistant to diseases.

But in Ancient Egypt, boiled white cabbage was considered a real dessert, which also improved digestion. Already at that time, other healing properties of cabbage were known, which were used for “bilious diseases”, the treatment of wounds and ulcers. The Romans attributed to it the properties of treating diseases of the liver, joints, skin, ulcers, as well as soothing headaches and curing deafness.

Today, doctors have discovered the enormous “medicinal potential” of this most useful vegetable, so eating cabbage is strongly recommended for everyone, especially those who want to lose weight, because cabbage contains extremely few calories.

And one of the most interesting dishes that can be prepared from cabbage is cabbage soup. Very tasty and aromatic cabbage soup can be prepared even without meat!

To prepare vegetarian cabbage soup from fresh cabbage, you will need:

white cabbage – 350 g
carrots – 60 g
potatoes – 150 g
tomato paste – 30 g
butter – 15 g
sour cream (20%) – to taste
parsley – 0.5 bunch
salt and pepper - to taste
water – 1.2 l

Method for preparing vegetarian cabbage soup from fresh cabbage:

1. So, let's start by preparing all the ingredients necessary for our cabbage soup. To do this, wash the white cabbage and remove all unusable leaves. Now we cut it into checkers.
Next, peel the potatoes and carrots, rinse them under running water, and then cut the potatoes into medium cubes, and the carrots into small slices or slices (if you wish, you can simply grate them on a coarse grater).
2. Now pour the required amount of water into the saucepan, bring it to a boil, then add the chopped potatoes and cabbage into it. Boil the vegetables until almost done.
3. At this time, saute the carrots in a frying pan in a small amount of butter (or vegetable) oil. As soon as the carrots become slightly soft, add tomato paste to it, mix everything thoroughly and fry for 2-3 minutes, after which we place the “frying” in a saucepan with other vegetables. At the same time, do not forget to salt our cabbage soup and, if desired, add ground black pepper (if you want, you can also add 1 bay leaf at the end of cooking, you will get a richer taste and aroma).
4. Bring the cabbage soup to readiness, then remove it from the heat and let it stand for 15 minutes (so that it steeps thoroughly). At this time, thoroughly rinse the parsley (or any other of your favorite herbs) under running water, dry it and chop it finely.

So, pour the prepared vegetarian cabbage soup from fresh cabbage in portions onto plates, season them with finely chopped herbs and chilled sour cream.

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There may be countless reasons why you chose a vegetarian menu, but it’s unlikely that you made the decision to give up tasty food in favor of tasteless food. Therefore, recipes and tips on how to quickly and tasty prepare vegetarian cabbage soup will be useful to you. Remember the main thing - every housewife makes cabbage soup in her own way, and there is simply no strict recipe for preparing it. Your imagination and sincere desire to make an unusual soup will help you achieve the best results. Go for it!

Today, every person is free to choose which nutrition system to follow. Why then do many choose the difficult path of giving up animal products? Is it possible to live a full life without meat, fish and milk? Can! And it’s also very tasty to eat. A vegetarian diet often turns out to be more nutritious, original and varied than that of a meat eater. Only so-called vegans, who eat exclusively plant foods, have strict dietary restrictions. Lacto-vegetarians allow themselves dairy products, and lacto-ovo-vegetarians easily eat eggs. And there are also fruitarians who, accordingly, focus on fruits. And macrobiotics, who primarily eat grain products. But vegetarian cabbage soup is beneficial and allowed for all of them.

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.

If not everyone in your family likes vegetarian cabbage soup, then the dish can be slightly modified. Remember that first courses in good restaurants are a kind of aperitif, and therefore they do not necessarily have to be rich and thick. Make a light soup with aromatic broth and pleasant taste. For a large company you will need more cabbage and other vegetables. There is no need to cook meat or poultry for broth. The taste will be provided by fresh vegetables, the aroma of which will combine into one. Don't forget that the soup should be bright to delight your family. Add spices to taste. Remember to add the bay leaf. You can make small concessions and add a bouillon cube to the broth. This way you will add a little more calories to the soup, but the taste will be richer.

So, we prepare vegetarian cabbage soup from fresh cabbage. It’s very easy to implement a step-by-step recipe with photos, and you can also teach the younger generation how to cook based on such an algorithm. Lenten soup is especially relevant for hot summer weather, when you want a light and at the same time satisfying dish. For a small saucepan you will need half a cabbage fork, 4 potatoes, 4 small tomatoes, 2 large onions and 1 medium carrot. For frying, prepare vegetable oil, bay leaf, salt, herbs and spices. First, the vegetables must be selected, washed and peeled. Only after this can you proceed directly to preparing the soup.

Let's start preparing vegetarian cabbage soup from fresh cabbage. First, remove the top leaves from the cabbage. Potatoes and onions need to be cut into cubes. Scald the tomatoes with boiling water and make a cross cut on top. Now the skin of the tomatoes will come off easily. Finely chop the pulp. Carrots can be grated or chopped into rings. The cabbage should be cut into thin strips at an angle. Then you need to put it on a plate and lightly press it with your fingers so that the cabbage releases juice. Vegetarian cabbage soup from fresh cabbage can be prepared without frying, but with it it will be juicier and tastier. Pour oil into the pan, add grated carrots, tomatoes and onions. Mix everything, fry and let it brew. Meanwhile, the cabbage broth is boiling in a saucepan. We send bay leaves and spices there. Next we put carrot rings and potatoes. With an excess of the main ingredient, vegetarian cabbage soup made from fresh cabbage becomes much tastier. The recipe allows for the vegetables to be added in two stages to allow for room. After all, when heated, they decrease in volume.

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.

Greetings, dear friends! Our topic for today is vegetarian cabbage soup . There are many recipes on the Internet, but how many of them are dietary? After all, if you prepare the soup incorrectly, there is a risk of gaining weight.

What is cabbage soup, what is its peculiarity?

You know, this soup can rightfully be considered one of the founders of the soup dynasty in Russia. To find out where the name came from, I turned to the Old Russian dictionary. Translated from the ancient language, “cabbage soup”, or more precisely “s’ti”, means “food”. Other sources contain information that our ancestors called soup a stew or even a healthy drink.

In the traditional version, the soup is prepared with meat broth. However, back in the 9th century in Rus', vegetarians came up with the idea of ​​making their own dish that would not contain any traces of the meat industry. An interesting fact is that, according to some sources, the meat-free dish was even more popular, since in peasant circles there was an opinion that meat products were pathogenic. It's a pity that this time has passed.

What is so attractive about soup? First of all, it is easy to prepare. According to statistics, the average cooking time for cabbage soup is no more than 20 minutes. Also, a clear advantage is the variability of the dish. In addition to five different recipes (at least), each of these dishes can also be prepared in different ways. Each ingredient is completely interchangeable. Convenient, wouldn't you agree?

Basically, cook delicious dietary Cabbage soup can be made from improvised means. You will learn how to do this correctly below.

Effect on the body - we lose weight or get crippled

The concept of “lenten cabbage soup” is very common on the Internet. It is interesting that this soup does not contain meat components. Often, fasting is associated with healing and cleansing the body, which is not entirely clear to me. The question arises: “Then why pollute at all?”

Indeed, the vegetarian version of this soup has a cleansing and, to some extent, healing effect. In the past article I said that vegetables are not absorbed by our body and serve exclusively as a cleansing tool.

However, here's a fun fact, friends. When cooked, vegetables release large amounts of glucose. And what does this mean, you might think. The fact is that thanks to glucose, the cleansing properties of the plant are reduced, since the concentration of coarse fiber decreases, while the nutritional value increases.

I want to confirm my words with the statement of a well-known supporter of plant foods Artem Demchukova:

“When boiled, steamed or any other heat treatment, a fruit or vegetable releases a substance called glucose. Thus, the nutritional value of the fruit increases.”

Please do not confuse the concepts of “nutrition” and digestibility.” It is worth understanding that in their raw form, whatever one may say, products are healthier.

To be brief, I would highlight the following advantages of vegetarian cabbage soup for the human body:

• Cleansing effect;
• relatively low calorie content.

Despite the fact that the properties of coarse fiber are significantly reduced during heat treatment, the cleansing effect of vegetables does not disappear.

Well, now about the shortcomings. What is objectivity without negative sides, right?

Paradoxically, I found almost no negative aspects. The only negative is that there are no fresh products in the composition. Otherwise, this delicacy is quite harmless to our body.

Types of recipes

Let's move on to the most interesting part. How to cook cabbage soup so that they are not just vegetarian, but also dietary?

For our selection, I borrowed recipes from colleagues on general topics. To my surprise, most of the options I found could be called dietary and low-calorie.

The following soups are also suitable for vegans, since they contain no animal products. Choose any one you like and start cooking with me. Let's go!

From fresh cabbage

The most common and easiest to prepare recipe . Even a child or a person who has never picked up a ladle can handle it. It is enough to be able to turn on the stove.

For cooking we need:

• 250 grams of fresh cabbage;
• 1 carrot;
• onion, 1 piece;
• parsley, 1 root;
• medium bunch of greenery;
• 1 liter of water;
• salt, pepper, garlic (to taste).

Well, now let's create!

1. Properly wash and peel all the vegetables.
2. Pour over the tomatoes with hot water and remove the skins.
3. We cut all the products one by one.
4. Fill the pan with water.
5. When it boils, immerse all components in lightly salted water.
6. Cook for 30 minutes.
7. Finally, you can add spices.

Contains no potatoes. This soup can be called the most dietary. According to my calculations, approximate calorie content per 100 grams will be 65 kilocalories. That's even less than one banana!

Using sauerkraut

I can recommend this option to gourmets. The dish turns out with pronounced sourness, which gives it a rich taste.
In addition to cabbage soup, there is another dish with sourness - rassolnik. You can learn about recipes for making vegetarian pickle soup from.

Interesting fact: SourCabbage soup is especially popular in Central Asia.

Required ingredients:

• 500 grams of sauerkraut;
• carrots, 2 pieces;
• onion, 1 piece;
• 100 grams of celery;
• medium tomato;
• 90 ml vegetable oil (any);
• 1 tablespoon flour;
• 1.5 liters of water;
• seasonings to taste.

Cooking:

1. Wash and clean the vegetables.
2. Separate the cabbage from the liquid and chop. Place the celery and tomato in a saucepan and start cooking over low heat.
3. At this time, chop the onions and carrots. Next we put them in a frying pan and fry in oil.
4. After 15 minutes, remove the frying and lower everything into the broth.
5. At the same time, heat the flour in a frying pan, adding a little broth from the pan. Season with herbs and after 5-10 minutes mix with soup.
6. Cook for another 3-4 minutes.

Not the most useful option. Frying releases many unwanted carcinogens. I'm not sure if this recipe is suitable for weight loss. If you think differently, share your opinion in the comments below the article.

From sorrel using a multicooker

One of the easiest recipes to prepare. We will create our food in multicooker.

We will need:

• sorrel, 300 gr;
• potatoes, 3 pcs;
• greens, onion;
• 750 ml water;
• seasonings according to your mood.

Everything is prepared simply. Clean and wash all ingredients. Then we immerse the components in the bottom of the bowl and fill it with water. You should turn on the “Soup” mode. Duration: 40-50 minutes. 5-10 minutes before the end, chop the greens and season the soup. Alternatively, you can prepare the dish from nettles.

Potatoes are a very starchy product. It is better to use it to a minimum.

There are also often recipes on the Internet. with beans and mushrooms . They are notable for the fact that they satisfy hunger for quite a long time. However, due to this you have to sacrifice digestibility.

What to remember

Vegetarian cabbage soup is a very situational dish that can be made from what you have in the refrigerator. In order for your soup to be dietary, be sure to monitor its calorie content and what foods you include in it.

From the above article, you can safely adopt the “fresh cabbage” option and continue to follow your diet without fear of gaining weight.

If you have your own individual recipe for vegetarian cabbage soup, be sure to share it in the comments. Perhaps it's yourswill be the most suitable for those losing weight and the most delicious!

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Products:

• White cabbage - 200 or 300 gr.
• Carrots - 1 pc.
• Onion - 1 pc.
• Tomato paste - 2 tbsp.
• Butter - for frying vegetables
• Sour cream - 1 tbsp. in one plate

Vegetarian soups are prepared not only for adults who have consciously refused to consume meat, but also for children, as a lighter soup without meat. Such soups and cabbage soup are especially relevant for children who do not eat meat well or for overweight children. They are usually prepared with water or vegetable broth, and the finished soup (cabbage soup) is softened with sour cream or butter.

Vegetarian cabbage soup - photo recipe:

1. Finely chop fresh cabbage.

2. Place in a pan of boiling water. Cook over low heat for 10-15 minutes.

3. Finely chop the carrots into cubes. Finely chop the onion.

4. Sauté onions and carrots in a frying pan with butter, adding a tablespoon of tomato paste.

5. Add stewed vegetables and diced potatoes to the boiled cabbage. Add salt to taste and cook until the potatoes are tender, about 20-30 minutes.

6. Add a spoonful of sour cream and herbs to the prepared vegetarian cabbage soup.

Bon appetit!

Subtleties of preparing vegetarian cabbage soup:

1. Cabbage soup can be prepared not only from fresh cabbage without meat, but also with meat.

Products:

• White cabbage - 200 or 300 gr.
• Carrots - 1 pc.
• Onion - 1 pc.
• Tomato paste - 2 tbsp.
• Butter - for frying vegetables
• Sour cream - 1 tbsp. in one plate

Vegetarian soups are prepared not only for adults who have consciously refused to consume meat, but also for children, as a lighter first course without meat. Such soups and cabbage soup are especially relevant for children who do not eat meat well or for overweight children. They are usually prepared with water or vegetable broth, and the finished soup (cabbage soup) is softened with sour cream or butter.

1. Finely chop fresh cabbage.

2. Place in a pan of boiling water. Cook over low heat for 10-15 minutes.

3. Finely chop the carrots into cubes. Finely chop the onion.

4. Sauté onions and carrots in a frying pan with butter, adding a tablespoon of tomato paste.

5. Add stewed vegetables and diced potatoes to the boiled cabbage. Add salt to taste and cook until the potatoes are tender, about 20-30 minutes.

6. Add a spoonful of sour cream and herbs to the prepared vegetarian cabbage soup.

1. Cabbage soup can be prepared not only from fresh cabbage without meat, but also from sauerkraut with meat.