Second courses 

Homemade pickle with fresh cabbage. Recipe

Pickle with fresh cabbage in bone broth

Recipe home pickle on bone broth with the addition of fresh cabbage and vegetables. Rassolnik cooked according to this recipe is a very healthy and tasty first course.

Due to the low calorie content of the products included in recipe composition, soup is perfect for fasting days", Dietary and baby food... Besides vegetable ingredients transform pickle to the present vitamin cocktail useful for the body.

With a little time you can prepare healthy dish ... The most important thing is to cook in a good mood and the usual taste of dishes will change significantly, which your household will definitely notice!

Recipe for making pickle in bone broth with fresh cabbage

Pickle composition:

Products per serving (in grams):

  • Pickled cucumbers - 50 g;
  • Potatoes - 130 g;
  • White cabbage - 50 g;
  • Onions, carrots, parsley and celery root - 25 g each;
  • Sour cream - 15 g;
  • Greens - 3 g;
  • Spices to taste;

For sautéing root crops:

  • Butter or vegetable oil;

For cooking broth:

  • Bones - 150 g;
  • Onions, carrots, parsley and celery root - 5 g each;
  • Salt to taste;
  • Water - 400 g.

Pickle preparation:

1) Rinse meat bones, put in a saucepan, pour cold water... Put the saucepan with the bones on the stove over high heat. After the water comes to a boil, add whole onions, carrots, a piece of parsley and celery, season with salt, then reduce heat to moderate. Boil bone broth, drain.

2) Wash and peel all vegetables.

3) Cut carrots, parsley, celery into cubes or grate on a coarse grater.

4) Cut the onion into half rings.

3) Put chopped carrots, parsley, celery, and onions in a saucepan or frying pan.

3) Add a little butter or margarine and heat over moderate heat.

4) Saute the vegetables with frequent stirring for 15 minutes.

5 ) Peel the salted, not overripe cucumbers (small ones can not be peeled), cut in half first, and then with plastics, put in a saucepan with a small amount of broth and boil for two minutes.

6) Peel fresh cabbage, wash and cut into strips.

7) Wash and peel potatoes. Cut the washed potatoes into cubes.

8) Put the saucepan with strained broth on fire.

9) When the broth boils, put the cabbage and simmer for 10-15 minutes with a low boil.

10) Then add the potatoes, browned vegetables and simmer for 10-15 minutes with a low boil, and after adding the heated cucumbers, peppercorns, bay leaves and salt, cook for another five minutes.

Main ingredients classic pickle these are kidneys and pearl barley, which does not at all prevent housewives from experimenting, changing the components, giving preference to their favorite products. Let's say that in our family they prefer to eat rice pickle and always with pickled cucumber, and the peak of taste is rack of pork ribs... Today I decided to experiment and replace pickled cucumbers with sauerkraut. Once upon a time, I did the same with the vinaigrette. And nothing, winter salad it tasted great. I think that even today my chef's nose will not fail.

I plan to cook my pickle on chicken thighs, so I cooked the broth in advance, since the chicken meat is cooked quickly and I don't want the meat to creep all over the pan like stew.

Vegetable set is traditional for many first courses: potatoes, carrots, onions, garlic, bell pepper, greens, sauerkraut. Instead of tomato paste I will use tomatoes. I think that the time of tomato paste is winter, but now I will use the natural gifts of autumn.

I will share a little secret. I try to cook pickle from packaged rice. Firstly, the soup turns out to be more rich, secondly, you will never be mistaken in the proportions, and thirdly, rice porrige, boiled in broth and vegetables, turns out to be extremely tasty.

I decided not to fry the vegetables in a frying pan in advance, but to boil them, that is, the pickle should turn out to be rich and, to some extent, dietary.

So, let's begin. I spread the semi-finished chicken meat, and bring the broth to a boil.

I send the potatoes cut into large cubes into a boiling broth and cook until half cooked for about 10 minutes, although it should be borne in mind that the cooking time for potatoes depends on the variety.


Chopped carrots in large strips,


tomatoes - cubed, send to broth.


As soon as it boils - turn for not fully cooked chicken thighs and a bag of rice. And pour in 30-50 ml of olive (or other) oil. I cook for another 10 minutes.


During this time, I prepare the rest of the vegetables.

Lightly chop the cabbage,


I cut the onion, bell pepper and garlic into cubes. I send all this stuff into a saucepan. I boil for another 5 minutes.


After five minutes, you can take out the bag. I put part of the rice in a separate plate, send the second part back to the broth. The amount of the second part depends on the desired density of the pickle. I put about a third of the bag in the pickle. The soup turned out to be not thick, but not liquid either.


3 minutes before the end of cooking, I send chopped herbs and bay leaves. I taste and add some salt.


I turn off the gas, tightly cover the saucepan with a lid, leave it to sweat, and after five minutes the pickle can be considered ready.


Pour into plates and proceed to tasting. To be honest, I didn't even expect the pickle to turn out so tasty. Sauerkraut It did not spoil it at all, on the contrary, it made the taste softer and softer, and in order to understand it, you need to experience it.

Cooking time: PT00H40M 40 min.

Rassolnik is a dish that has been present in Russian cuisine since time immemorial. In the old days, the soup had the intricate name "kalya", and it was cooked with cucumbers in a cucumber pickle. Pickled cucumbers are still the basis of this first course. There are a lot of variations in the preparation of pickle, in culinary sources you can find more than 30 types delicious dish, from vegetarian and mushroom to bean and even sausage. Today we will cook a spicy pickle with pork and cabbage - the recipe is such that you will lick your fingers!

What you need to know before preparing pickle

Sour-salty pickle soup, despite its popularity, has both supporters of this first course and opponents. The fact is that classic recipe rassolnik (Leningrad) includes the addition pearl barley... The cereal in the soup behaves whimsically - it must be washed before cooking, and it is advisable to even soak it overnight and, in the end, boil it separately from other ingredients. If you ignore the above tips, the barley can behave in a dish unpredictably: boil and give the soup a "jelly" flavor or make the broth cloudy.

Alternatively, we offer a simplified pickle recipe, without the addition of pearl barley. This pickle is served in many Russian restaurants. Pork, cabbage, potatoes, cucumbers - these are the main ingredients that the recipe contains. They are available, they will not hit the wallet, and we will use them in the preparation of the legendary Russian soup. Anyone can prepare such a pickle! The dish will turn out to be no less satisfying, but with complete confidence you can make an excellent soup for lunch on the first try.

How to cook

To prepare pickle, it does not take much time and effort. Just adopt the suggested recipe, follow step by step instructions, and soon a delicious first course will be on your table.

Cooking time: ~ 1 hour 30 minutes.

Servings: 6.

To prepare homemade pickle, you will need the following ingredients:

  • 4 liters of water;
  • 500 g lean pork;
  • 5 medium potatoes;
  • 1 large carrot;
  • 2 medium onions;
  • 4 tbsp. l. vegetable oil;
  • ½ a small head of cabbage;
  • 3-4 pickles;
  • 200 ml of strained cucumber pickle;
  • 1-2 bay leaves;
  • salt, ground black pepper to taste;
  • fresh dill and parsley.

Let's start cooking

1. Wash the meat. Cut the pork into small pieces. Cover with water and cook for 1 hour.

On a note! If the broth is cooked in advance, the cooking time for the first course will be reduced by two-thirds. The recipe allows you to use ready-made broth if it was cooked no more than a day ago. You can also freeze pork broth for future use to save time. The broth is stored in an airtight container for a long time and does not lose its taste when defrosted.

2. Wash the vegetables, peel the peel. Cut the carrots into strips. Chop the onion. Chop the cabbage finely with a sharp knife. Cut the potatoes into cubes.

3. Pour vegetable oil into a frying pan and heat. Put the onions and carrots in the butter. Fry vegetables over medium heat for 5-7 minutes (do not overcook!).

4. Have pickled cucumbers trim off the ends on both sides. Cut the cucumbers into strips, put in a separate bowl, pour over boiled water and extinguish until soft.

5. Add chopped cabbage to the broth boiling with meat. Boil.

6. Put the potatoes with fried carrots and onions into the broth. Cook for 10 minutes.

7. Put softened pickles into a saucepan with vegetables and meat, pour the brine. Cook for 15 minutes.

Important! Remember the main rule when cooking of this dish: do not add to broth salted cucumbers at the same time as potatoes or earlier. The potatoes will remain tough. In this case, it is not worth making changes to the recipe, cucumbers are added only after the potatoes have boiled enough.

8. Taste the broth. Add salt to the soup to taste, put the bay leaf and cook for no more than 5 minutes.

9. Sprinkle each portion of the pickle with chopped herbs before serving.

Delicious and hearty pickle ready! An excellent recipe for novice housewives will diversify the usual menu. Usually sour cream is served as a dressing for this first course - this fermented milk product goes well with the pungency and piquancy of pickle.

A couple of slices of fresh bread, plate fragrant pickle with ardor, with heat, seasoned with sour cream - this is a real dream even for the fastidious gourmet!

In contact with

Home pickle differs from the classic one by the presence in the recipe white cabbage... This soup can be cooked on meat broth(usually chicken, beef, pork, or even pig heart) or make it vegetarian. In any case, you will get a wonderful first course with a pronounced taste.

Rinse the meat for the broth well, put in a saucepan, cover with cold water and cook over medium heat. While the broth is cooking, prepare the vegetables for the soup. In case you are making a pickle in cubed broth or vegetarian, then all the ingredients are added to boiling salted water.

Ingredients for pickle with cabbage

Meat or poultry for broth
White cabbage - 200 g
Potatoes - 3 pcs.
Pickled cucumbers - 2 pcs.
Bulb onion - 1 pc.
Butter - 2 tablespoons
Cucumber pickle - 100 g
Celery root, parsley root
Dill, parsley
Salt pepper

Peel onions, parsley and celery root, rinse well and chop into small strips. Preheat the pan, add butter, put chopped vegetables, fry over medium heat. Cut the pickled cucumbers into small cubes, put in to the vegetables, reduce the heat, cover the pan with a lid, simmer over low heat for 10 minutes.

Cut the white cabbage into small strips, transfer to a saucepan with ready-made boiling broth or salted water. Bring to a boil, then place the diced potatoes in a saucepan. Bring to a boil again, leave to cook for 5-10 minutes, then add the browned vegetables. Leave to simmer for 10-15 minutes. 5 minutes before being ready, add salt, pepper, cucumber pickle... Serve with sour cream and herbs.

Homemade pickle is very good in a slow cooker. To do this, vegetables and pickles are simmered for 10-15 minutes in the "Fry" mode. Then cabbage and potatoes are added to the multicooker bowl, poured with ready-made broth or water, salt, pepper and put on the "Soup" program for 30 minutes.