How to cook cabbage soup with tomato paste

How to cook cabbage soup with tomato paste

In the old Russian cuisine, shchi were the mainhot dish. Over time, the popularity of cabbage soup fell, as they pushed other filling soups, for example borsch. Of course, in modern conditions it is difficult to cook soup in an old Russian oven, as our ancestors did. Nevertheless, you can cook delicious and nutritious soup with tomato paste on a conventional stove.

How to cook cabbage soup with tomato paste

You will need

  • - 2 large chicken legs;
  • - 2 liters of water;
  • - 2 medium sized carrots;
  • - 2 small onions;
  • - 0.2 kg of potatoes;
  • - 1 large red sweet pepper;
  • - 2 tbsp. spoons of tomato paste;
  • - 2 cloves of garlic;
  • - several branches of fresh dill and parsley;
  • - salt and black pepper peas to taste;
  • - 2 bay leaves;
  • - 2 tbsp. spoons of vegetable oil;
  • - sour cream.

Instructions

1

Cook the broth for the cabbage soup. To do this, cut each leg into 2 parts, put the chicken in a saucepan and fill it with cold water. Brush one carrot and one onion, also place them in a saucepan. Bring the contents of the pan to a boil, reduce the heat to a minimum and cook for an hour. 10 minutes before the meal, salt the broth, add black pepper and pea leaves to it. Remove the vegetables and chicken from the broth, strain it through a sieve. Chicken the meat from the bones and cut into small pieces.

2

Wash and clean the remaining onions and carrots. Wash the paprika, remove the seeds from it. Carrots rub on a large grater, chop onion semirings, cut the Bulgarian pepper into thin strips. Fry onion, carrot and bell pepper in a small amount of vegetable oil until soft. This will take about 7-10 minutes. Peel the garlic, pass it through a press or grate on a fine grater. Add to the fried chopped garlic and tomato paste, fry still for a minute. Shchi with tomato paste have a more intense taste and aroma than soup cooked without tomato. Pour into the frying pan with tomato frying chicken broth chicken, cover the frying pan with a lid and fry it all over low heat for 5 minutes.

3

Bring to a boil strained chicken broth. Wash and peel the potatoes, cut it into medium sized cubes. Finely chop the cabbage. Wash, dry and cut the greens. Put potatoes in boiling broth, cover the pan with a lid and cook the potatoes for 10 minutes. Then add shredded cabbage to the cabbage soup, bring the soup to a boil and pour it under the lid on a low heat for 7 minutes. Put in the soup chopped chicken meat, chopped greens and dressing from onions, carrots and bell peppers stewed in tomato paste. Stir the soup, bring it to a boil and cook under a closed lid on a slow fire for 3 more minutes. Then turn off the heat, cover the pan with cabbage soup with a thick towel and leave the soup for half an hour to insist. Spread the cabbage soup with tomato on plates, put in each plate a tablespoon of sour cream.

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