At first glance, it may seem that there is nothing complicated in preparing cabbage soup.
In fact, if you want your family to enjoy your cooking, you should prepare soup the way the professionals do.
Culinary expert of HERE NEWS, cook and fourth-class baker Yulia Arkhipova will tell you what secrets of cooking the dish exist.
How to cook cabbage soup correctly
Let's start with cabbage. If you take a young green head of cabbage for making soup, you will get soup without cabbage, since it is intended for salads, and not for heat treatment.
Therefore, for cabbage soup it is recommended to use late varieties, which are distinguished by their meatiness and density.
Secondly, in order for the cabbage to reveal all its flavor in the soup, it is recommended to prepare it in advance. To do this, the cabbage is stewed in the oven in the same way as the vegetable was stewed in the oven before. It is believed that this process should take several hours.
Thirdly, in Rus' they always added a sour ingredient to the soup. If you cook shchi from fresh cabbage, then salted mushrooms or cucumbers, soaked apples, lingonberries or cranberries, etc. can add sourness to the soup.
Author: Irina Tint
Expert: Arkhipova Julia
