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Russian cabbage soup

This dish is especially popular among residents of the former USSR. It has no seasonal and prescription restrictions, it is prepared quite simply, quickly, requires a minimum of food and culinary skills.Traditionally, cabbage soup is boiled from sauerkraut, which creates their unique sour taste. But its presence is not always necessary. There are recipes for sorrel or nettle cabbage called green. The base is usually meat or fish broth. In the post, cabbage soup is boiled on a mushroom broth of raw or dried mushrooms or on water, from which they do not become less tasty and satisfying.

The five most commonly used ingredients in recipes are:

Product	Calories kcal in 100g	Proteins g in 100 g	Fats g in 100g	Carbohydrates g in 100g
Carrots	33	1. 3	0. 1	6. 9
Potato	80	2	0. 4	1 8. 1
Onions	41	1. 4	0	10. 4
Sauerkraut	19	1. 8	0. 1	4. 4
White cabbage	28	1. 8	0. 1	6. 8

In addition to sour or fresh cabbage, potatoes are placed. Carrots, onions and tomatoes are added raw or pre-fried in vegetable oil. Salt, spices, herbs and seasonings are put to taste. It is important not to forget about the bay leaf, it is he who gives the cabbage soup a characteristic taste and aroma. Serve the dish after a few hours. It is necessary that it seeps well and thickens slightly. In individual recipes, it is recommended to wait a day before serving. They are filled with mayonnaise, sour cream, sometimes cream. Smoked lard is great for sour and spicy cabbage soup, which can be spread out on pieces of black bread and served like a snack.