Kapustnyak is excellent at the same time a hearty and light first course. There are many varieties of its preparation. Well, today I bring to your attention a recipe for cabbage soup in chicken broth.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Kapustnyak is a truly winter traditional dish of several countries at the same time: Ukraine, Slovakia and Poland! This soup is also called cabbage! The main ingredient in the meal is sauerkraut, which is almost always found in the winter diet. But in the summer, it is often replaced with a fresh head of cabbage. Cabbage is usually cooked in meat broth: pork, beef, chicken. Necessarily with the addition of meat.
There are also some variations in the dish that relate to cereals. Some chefs insist that it must be present in the classic cabbage recipe, while others are sure that cereals are not included in the dish. Those who use cereals most often use millet, less often buckwheat, barley or beans. Therefore, if you wish, to add new flavors, nutritional value and richness to the soup, you can add your favorite cereal. Although even without it, the food turns out to be very harmonious, satisfying, thick, warming and has a pronounced taste. Just what you want on cold days!
It is also worth noting that cabbage can be cooked lean, in water, without meat. This will make a great lean, yet nutritious first course. In addition, for a change, some housewives put mushrooms.
- Caloric content per 100 g - 28 kcal.
- Servings - 4
- Cooking time - 1 hour 20 minutes
Ingredients:
- Poultry chicken wings - 3-4 pcs.
- White cabbage - 300 g
- Potatoes - 2 pcs.
- Carrots - 1 pc.
- Onions - 1 pc.
- Garlic - 3 cloves
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Bay leaf - 2 pcs.
- Allspice peas - 4 pcs.
Step-by-step cooking of cabbage in chicken broth
1. Wash and dry the chicken wings. If there are feathers that have not been plucked, then remove them. After the wings, cut along the phalanges and lower them into the cooking pot. Peel the onion and place in a saucepan.
2. Pour water into a saucepan, put bay leaf and peppercorns. Put the saucepan on the stove and boil. Remove the froth with a slotted spoon, reduce the temperature and cook the broth under the lid for 40 minutes.
3. In the meantime, prepare the vegetables. Peel the potatoes and carrots. Wash and cut: potatoes into large cubes and carrots into smaller cubes. After a while, add the vegetables to the broth.
4. Turn heat high and bring to a boil. Reduce heat and cook vegetables for 20 minutes. By this time, finely chop the cabbage and place it in the saucepan. If using sauerkraut, chop it into smaller pieces.
5. Continue cooking the cabbage until the vegetables are soft. Season the dish with salt, ground pepper 5 minutes before cooking and pass the peeled garlic cloves through a press. Also remove the boiled onion from the soup, because she gave all her juices, aroma and taste to the food.
6. Pour ready-made cabbage into cups and serve. Slice fresh bread topped with lard and serve. You can put a spoonful of sour cream in each serving.
See also a video recipe on how to cook cabbage soup.
