Fresh cabbage soup in a thick-bottomed saucepan by Admin

Fresh cabbage soup in a thick-bottomed saucepan by Admin

Category: Culinary recipes

Ingredients
White cabbage
chicken breasts
raw smoked brisket
bulb onions
fresh carrots
Sweet pepper
fresh oyster mushrooms
fresh red tomatoes
sun-dried tomatoes
potatoes
fresh greens
salt, spices

Cooking method

• 
• Cut the meat and brisket into small pieces. Cut vegetables into pieces.
• Put all the products in a saucepan, meat on the bottom, then all the vegetables.
• 
• Do not add water.
• Do not add salt.
• We close the pan with a lid, first we make a strong heat under the pan, as soon as it boils, we reduce the heat to the lowest. In this state, the products are cooked for about 30-40 minutes, depending on the type of meat. My meat was ready in 30 minutes.
• This is what we have in the pot after this time.
• 
• This is how it looks after adding water.
• Now we will boil some cabbage soup over low heat so that all vegetables and water penetrate each other and make friends. For this, ten minutes after boiling is enough.
• Done.
• 
• All cooking cabbage soup in this way took only 1 hour.
• With this method of preparation, vegetables and meat do not boil in water for a long time, which is much better for them and for the broth in general. And you yourself control the thickness of the finished dish by adding water to the thick of vegetables, and not vice versa.
• Another small moment from practice.
• Ready-made cabbage soup can be poured into portioned containers, closed with lids and put into the freezer.
• 
• If necessary, this will be a great gift when:
• - you need to go to the country house and spend less time cooking food,
• - you need to take lunch to work (if people around you want to sniff your cabbage soup),
• - you run home, and you really want to eat, no problem to warm up.
• Bon appetit, everyone!

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It’s even strange that there are still no comments on this recipe. However, I also didn’t pay attention to him for a long time: well, cabbage soup and cabbage soup, who doesn’t know how to cook them, what else can you think of new? But when I read it, I was just surprised at such a non-standard solution. True, I decided not to cook right away, the absence of the "Zepter" pan stopped. But there is a pan of VSMPO "Gurman", so I wanted to test it. The experiment was extremely successful: both the pan did it, and the cabbage soup turned out to be much tastier and more aromatic than when cooked in the traditional way. The meat tasted completely different from when boiled in water. Apparently, during the stewing, it was well saturated with vegetable juice, plus retained its own aroma. Admin! Thank you so much for such an unusual recipe for the most ordinary dish and for the idea of ​​using a saucepan with a thick bottom.

[Lena]

Lena, THANK YOU!

I have not invented anything new, this cooking method has existed for a long time! I like it, I cook like this periodically
Indeed, meat is tastier, and vegetables and cabbage soup (or soup) themselves are tastier. It seems to me that the reason is that the juices from the products are not digested, but remain inside the products when languishing.

Cook for health

[Borscht is a light version.]

Lenok458, for this option, I have already given a comment. See Admin thread. Borscht is a light version.
All this has been cooked by me ... In the male version, this is yummy multiplied by two.