Cabbage puree (step by step recipe with photo). Recipes for vitamin dishes: soup puree of white cabbage, Brussels sprouts and other types of vegetables From two types at the same time

So, you decided to cook cabbage, it remains to find out what to cook from cabbage. First of all, cabbage dishes differ in the types of cabbage. There are white cabbage dishes, savoy cabbage dishes, Chinese cabbage dishes or Chinese cabbage dishes. A wide variety of dishes can be prepared from cabbage: salads, first courses from cabbage, second courses from cabbage. Cabbage recipes are relevant almost at any time of the year. And there are a lot of ways to cook cabbage. You can choose how you cook the cabbage yourself. Of course, it is advisable to eat cabbage fresh, so the maximum of useful properties will be preserved in cabbage. Sour cabbage is also the champion in the content of vitamins. Cabbage in brine is often used in salads and cold cuts. but cabbage can be cooked, for example, boiled cabbage, cabbage in batter, stewed cabbage. Many peoples have recipes for cooking cabbage, but kimchi or Korean cabbage has earned popular love with us. For this, white cabbage or Chinese cabbage can be used. Recipes with Korean cabbage help to prepare delicious, savory salads and snacks, this is Korean cabbage with beetroot, Korean cabbage with mushrooms, Korean cabbage with rice recipe. But there are also more traditional for us cabbage dishes... These are, first of all, cabbage rolls, cabbage with rice, stewed cabbage with meat, bigus. For many, cabbage rolls are the main dish of cabbage. We give you a hint on how to quickly cook cabbage for cabbage rolls. Cabbage for cabbage rolls in the microwave cooks very well. If you are interested in a delicious second dish of cabbage, we also recommend cauliflower in batter, this is also instant cabbage. First, the cabbage is boiled, then fried a little in batter. Cabbage is also cooked in the oven. For example, a cauliflower casserole. A simple and delicious recipe for instant cabbage is stewed cabbage with rice.

A separate group of cabbage recipes is cabbage preparations or cabbage twists. This is, of course, sauerkraut, pickled cabbage. Here you can specify such recipes from cabbage as cabbage with instant beets or cabbage with beetroot, cabbage in brine, cabbage with vinegar recipe, Korean cabbage recipe. The popularity of the last dish more and more often makes housewives look for information on how to cook cabbage in Korean. This is a really good option for Chinese cabbage. If you are cooking this cabbage for the first time, we recommend that you look at our cabbage recipes with a photo.

Step 1: prepare the cauliflower.

This wonderful dish requires very simple products, but first you need to prepare them correctly. So let's start with white cabbage. We disassemble the fork into inflorescences, transfer them to a colander and thoroughly rinse them from any dirt.

After that, we send the pieces into a deep bowl, fill it with ordinary running water so that it completely covers them, and add a little salt there, a teaspoon is enough. Let the cabbage slightly brew in the resulting liquid for about 15 minutes to get rid of toxins or midges, bugs, and worms very often present in this vegetable.

Step 2: cook the cauliflower.

After the right time, we wash the cabbage again, move it into a deep saucepan, fill it with the required amount of purified water and put it on medium heat. After boiling, season the vegetable to taste with salt and cook for 12-15 minutes until completely soft.

Step 3: prepare the rest of the ingredients you need.

We don't waste a minute, we get whole pasteurized milk out of the refrigerator, as well as homemade butter, from which we immediately remove the packaging, cut it into small cubes or slices with a kitchen knife and let these products warm to room temperature.

Step 4: prepare cauliflower puree.

As soon as the cabbage is boiled, use a slotted spoon to move it into a colander and leave it in the sink for a few minutes to drain excess liquid.

Then we transfer it to a clean dry blender bowl, add 4 tablespoons of the liquid in which the vegetable was cooked, a little pasteurized whole milk, slightly softened butter and grind all products until a homogeneous puree without lumps.

Then we taste it, season with an additional portion of salt if desired, mix again and serve.

Step 5: Serve the cauliflower puree.

Cauliflower puree is served hot immediately after cooking as a side dish or as a main vegetarian dish. It is served in portions on plates for lunch or dinner, sprinkled with your favorite finely chopped herbs, for example, dill, parsley, cilantro, basil or thyme. This yummy treat is a pleasure to eat with anything from baked rabbit, fried fish, stewed chicken, pork roll, beef patties to regular vegetable salad, as well as pickles and pickles. Enjoy delicious and simple food!
Bon Appetit!

The puree will turn out smoother if you grind it with a hand blender;

Sometimes a little delicate milk cheese, for example, "Philadelphia", or creamy cottage cheese is added to all products, these ingredients must be mixed in a blender at the same time with all the others;

An alternative to pasteurized whole milk is natural cow milk, but it must be boiled before use. Also, this product can be replaced with not very heavy cream or sour cream, especially if you are going to feed children from 1 year old and older with this dish;

Some gourmets prefer mashed potatoes with the addition of spices and very often put turmeric in it for color or allspice or black pepper for flavor;

If desired, cabbage can be boiled in meat broth or in water, but together with onions and garlic, they will give this vegetable their aroma, and the dish will turn out to be more fragrant.

Cabbage is a valuable vegetable that is rich in vitamins and minerals. There are many varieties of this product.

Brussels sprouts, white cabbage, and also red are very popular among housewives.

And exotic vegetable puree soups make the menu not only varied, but also healthy.

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Benefit

The high content of salts and minerals makes cabbage a valuable product. Enriching the body with vitamins, this vegetable becomes indispensable in any kitchen. Cabbage puree soup (,) is a delicious and dietary dish. It is also a prophylactic agent against cancerous tumors.

It is a low-calorie product in the form of small kale kale, native to Belgium. The standard sectional size is 5 cm.

Due to the absence of cholesterol, it prevents a number of diseases. An excellent helper for the heart and nervous systems, fights overweight without harm to health.

The Belgian vegetable is a storehouse of nutrients. Fiber, phosphorus, magnesium, calcium, vitamin C, folic acid, potassium, iron and B vitamins necessary for the body make cabbage an indispensable component of first and second courses.

Why Brussels sprouts are useful, you will learn from the video:

White-headed

The white-headed vegetable grows on the territory of Russia. Unlike the Brussels one, it has a larger size. The diameter varies from 10 to 25 cm.

The benefits of cabbage are rich in trace elements:

1. Vitamin U fights stomach ailments. With the help of raw white cabbage, stomach ulcers and gastritis can be cured.
2. Phytoncides increase human immunity.
3. Organic acids, together with fiber, have a positive effect on metabolism, cleansing the body of toxins.
4. Vitamins of group B, PP balance the human nervous system, help get rid of stress.
5. Folic acid improves performance and memory.
6. Potassium, iron, zinc, magnesium help to improve the functioning of the cardiovascular system.

Interesting: Cabbage contains more vitamin C than citrus. 200 grams of vegetable per day compensates for the lack of this vitamin

The useful properties of white cabbage are shown in the video:

Red cabbage is a close relative of white cabbage. The main differences between vegetables are in weight and size. Red cabbage is smaller in diameter and more resilient.

A red-headed vegetable contains many useful substances:

1. Beta-carotene is a strong antioxidant that fights inflammation by ridding the body of toxins.
2. Organic acids with fiber control the body's metabolic processes.
3. Protein, low fat content, together with potassium and other trace minerals, help maintain muscle organs, improving heart function.
4. Vitamins A, E, PP, C, group B support the general tone of a person.

Red cabbage is a dry vegetable, but the nutritional value compensates for this deficiency.

Cooking rules for cabbage dishes

The first course of pureed vegetables is ideal for both children and adults. Especially suitable for the elderly, due to its good digestibility.

The process of making mashed cabbage soup consists of four steps:

1. Preparation. Vegetables are washed, peeled, cut.
2. Cooking.
3. Decoration.
4. Innings.

Brussels sprouts are cooked very quickly. It has a very rich taste and aroma. And the delicate texture will not leave anyone indifferent.

Important: Cooking cabbage-based diet meals means no cream or milk. Soups are cooked in vegetable, chicken broths.

Read the recipe for a dietary mashed potato soup.

Brussels and white cabbage recipe

Cooking Brussels sprouts soup with its Russian cousin takes little time - an hour on average.

The main components of the dish will be: Brussels sprouts and white cabbage, vegetable broth. If desired, it can be replaced with meat. This will add flavor to the vegetable puree. Check out the recipe for Brussels Sprouts Puree Soup below.

• calorie content - 125 kcal;
• proteins - 15 g;
• fats - 33 g;
• carbohydrates - 25 gr.

Basic:

• Brussels - 18 pcs.;
• white cabbage - 250 gr;
• vegetable broth - 400 ml;
• cream - 120 ml.;
• onion - 1 head;
• potatoes - 2 fruits;
• parsley root - 30 gr;
• butter - 30 gr;
• garlic - a pair of teeth;
• flour - 55 gr;
• spices to taste.

Additional:

• boiled egg - 2 pcs.;
• parsley greens - 2 vet;
• fried sesame seeds - 15 gr.

Of two kinds at the same time

White cabbage takes a long time to cook. But making the puree soup takes a little time and is easy.

The total cooking time will take about one hour.

The main ingredient is white vegetable and vegetable broth.
Energy value per serving:

• calorie content - 55 kcal;
• proteins - 1.9 g;
• fats - 1.7 g;
• carbohydrates - 9.5 gr.

Basic:

Additional:

• sesame seeds - 30 gr;
• parsley greens - 2 vet.;
• lemon - ¼ part.

1. Prepare vegetables.
2. Cut potatoes, carrots into small cubes.
3. Chop the main ingredient.
4. Combine prepared vegetables in a saucepan, pour over broth, put on medium heat for 12 minutes.
5. Pour boiling water over the tomatoes, remove the skin.
6. Finely chop the onion and garlic.
7. Saute in vegetable oil for a couple of minutes.
8. Add tomatoes, spices to the pan, simmer for 9 minutes under the lid.
9. Add the contents of the pan to the vegetable stock for 4 minutes.
10. Grind the contents of the pan in a blender until smooth.
11. Pour into bowls.
12. Garnish each portion with a lemon wedge, sesame seeds, parsley.

Watch a useful video on making white cabbage puree soup:

From red

Red cabbage is hard and has a bitter taste. The main disadvantage is the loss of attractive color during heat treatment. But with proper preparation, this is not difficult to eliminate.

To preserve color, cabbage is slightly simmered in broth with the addition of lemon juice. The acid retains color and balances flavor, eliminating bitterness.

Unfortunately, it will take longer to cook.

The total cooking time for mashed red cabbage soup takes about an hour and a half. The main ingredient is meat broth and red cabbage.

Energy value per serving:

• calorie content - 766 kcal;
• proteins - 16.1 g;
• fats - 46.3;
• carbohydrates - 71.3 gr.

Basic:

• meat broth - 700 ml;
• red cabbage - 150 gr;
• potatoes - 2 fruits;
• carrots - 2 pcs;
• parsley root - 20 gr;
• celery root - 20 gr;
• onion - 1 pc;
• flour - 55 gr;
• butter - 35 gr;
• cream - 200 ml;
• lemon juice - 60 ml;
• spices to taste.

Additional:

• lemon - ¼;
• boiled egg - 2 pcs;
• parsley - 2 vet.

1. Rinse the cabbage, chop coarsely.
2. Add in 300 ml of broth with the addition of lemon juice for 12 minutes.
3. Pour 80 ml from the remaining broth.
4. Finely chop the potatoes and roots, boil in the remaining liquid for half an hour.
5. 15 minutes before the vegetables are ready, chop the onion, grate the carrots, fry in oil in a pan.
6. Pour the contents of the pan, potatoes, roots with broth into a saucepan with cabbage. Cook for 30 minutes.
7. Then grind the vegetables with a blender until smooth.
8. Melt butter in another pan, add flour and broth, sauté for 4 minutes.
9. Add the sauce to the vegetable puree, boil for 4 minutes, adding spices.
10. Strain and add cream.
11. Pour into soup bowls.
12. Decorate with a lemon wedge, half an egg, and herbs.

How to make red cabbage puree soup, you will learn from the video:

The competent serving of the dish awakens the appetite and cheers up. But not every kitchen follows the rules of etiquette. And they are elementary:

1. Soup puree is recommended to be served in soup bowls. Of these, it is more convenient to eat, and the food in this dish looks more aesthetically pleasing.
2. Decorating a dish is an important serving element. For mashed soups, sour cream, herbs, boiled eggs are often used. Small croutons made from white bread will serve as a lovely decoration and will also add an extra taste.
3. Chopped herbs, seasoned with olive oil and lemon juice, improve the functioning of taste buds.
4. Sesame seeds, small nuts sprinkled on top, decorate the dish and supplement with vitamins.
5. A richer taste, attractive appearance is obtained with the help of fried baguette with onions.
6. If this dish is part of a romantic dinner, then semisweet white wine will serve as a pleasant addition.

Important: It is undesirable to season the cabbage first course with hot pepper. Excessive spiciness interrupts the taste of the puree soup itself.

Many people think that healthy food is never tasty. But with the competent preparation of soup from mashed vegetables (with the addition), you can not only improve your health, but also have fun. One of the benefits of pureed cabbage soups is affordability and ease of preparation.

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Hello dear readers. Have you ever had a situation where you made a lot of mashed potatoes? Friends stopped by for dinner recently. And we made a lot of mashed potatoes. What to do with the leftover puree did not immediately occur to me. But a friend suggested to fry potato pies or zrazy. And then I remembered how I tried potato zrazy with fried minced meat and cabbage with my grandmother. And a couple of years ago, after watching the program of Yulia Vysotskaya, she was preparing potato zrazy with salmon. Otherwise, mashed potatoes remain like this, do not eat it for several days later, you can make so many different delicious dishes from mashed potatoes.

Today I want to tell you how to cook potato zrazy, I have a recipe with step by step photos. Today zrazy without filling. But I plan to cook different fillings and show everything with a photo.

In our family, they never cooked zrazy, but my grandmother sometimes cooked, and not from the remains of mashed potatoes, but specially made mashed potatoes for this. She said that cooking this dish is simple, potatoes, flour, an egg and a filling.

Potato zrazy is a very tasty and satisfying dish. Cooking is very simple, especially if you have mashed potatoes ready in advance. It often happens, for a holiday or birthday, you cook a lot of puree and it remains. But it doesn't matter, there are so many options for various and very tasty potato dishes. For example, potato casserole with minced meat, zrazy from mashed potatoes.

How to make mashed potato zrazy

• 500 grams of mashed potatoes
• 1 egg
• 1-2 tbsp. tablespoons of flour
• salt. pepper to taste
• vegetable oil

I have a lot of mashed potatoes left, so I have been cooking zrazy several times already. I would like to note that the children liked the zrazy, especially with sour cream. The son even named zrazy - potato pies. Milk and butter must be added to mashed potatoes, then the zrazy are very tasty.

If the potatoes are from the refrigerator, then they need to be slightly warmed up or left on the table so that they become at room temperature, so that it is easier to form zrazy.

1. Put the mashed potatoes in a bowl. Add egg, flour, salt and pepper to taste. I have country eggs. You can add greens, but this is optional. Mix everything thoroughly.
2. If you've just mashed it, let it cool. And then start cooking zraz.
3. When everything is thoroughly mixed, we begin to form zrazy. They can be in the form of cutlets, patties, or a round shape. Do as you please.
4. Ready zrazy should be rolled in flour on both sides. If you are making zrazy with filling, then we take part of the potatoes, put a teaspoon of the filling in the middle and cover the cake with mashed potatoes to form a pie.
5. Make zrazy out of all the potatoes by spreading the ready-made ones, sprinkled with flour, on a plate or board. Then it will be very convenient to fry zrazy.
6. Meanwhile, put a frying pan on the fire and pour vegetable oil into it. Put the zrazy in a preheated pan.
7. Fry mashed potato zrazy from both sides until golden brown. I wanted to make them in the form of pies. That's how they turned out for me.
8. So we fry all the zrazy that you made. Zrazy can be laid out on a plate, previously covered with a paper towel, so that excess vegetable oil is absorbed.
9. It turns out a very tasty dish, hearty, especially with sour cream. Of course, zrazy with minced meat or cabbage will be even tastier. Next time, let's cook it.
10. Zrazy can be served hot or cold. Potato zrazy go well with vegetables or vegetable salads.

These are the images we got. It is very tasty to eat them warm and with sour cream. A hearty dish.

Zrazy can be stuffed like pies, then more flour should be added to the dough. Our zrazy turned out to be soft and delicate that you can't even hold in your hand. We ate with plates and sour cream.

If you make lean zrazy, then cook the potatoes without butter and milk. Now I will tell you the most popular fillings for zraz.

Filling recipes for potato zaraz

Meat filling

The most popular is the meat filling. Raw minced meat is not suitable for zraz, so the minced meat must first be fried with onions in vegetable oil. Fry until tender.

If desired, add carrots to the minced meat. For 300 grams of minced meat, 1 onion. Carrots can be added if desired. To do this, grate it on a fine grater. Any meat can be used: chicken, pork, beef.

Cabbage filling

The filling can be either fresh or sauerkraut. Which one is more like it. If the cabbage is sauerkraut, then it is enough to fry it in a pan, after squeezing it out.

Fry cabbage with onions. We start potato zrazy. I prepared zrazy with cabbage from the remaining potatoes. I love when there are a lot of fillings, be it pies. dumplings or zrazy.

If you want to cook zrazy from fresh cabbage, then you need to cut the cabbage, fry it adding onions, carrots and a little tomato. Fry until tender.

Fish filling

I once cooked zrazy stuffed with red fish. I boiled the fish, removed the bones, chopped it, added finely chopped dill, salt and pepper. I filled the zrazy with this filling. Served with sour cream. This is delicious.

Mushroom filling

If you like mushrooms, then they are quite suitable for the filling. Fry the mushrooms with onions until cooked in a pan. Champignons are usually used.

Egg filling

It's like the filling for egg and onion patties. Boil eggs, grind. Finely chop the greens and add to the eggs. Salt and pepper to taste. A little melted butter is also added to the filling. So it does not crumble, but becomes more homogeneous.

You can add a little hard cheese to the filling.

They also prepare filling for zraz from sausages, sausages or canned fish. If you use sausage or sausages, then they need to be chopped and combined with onions fried until golden brown.

And if you want to fill the zrazy with canned fish, then I recommend using canned food in oil. The oil must be drained, and the canned food must be kneaded with a fork. You can add fried onions to the fish. They also add boiled rice.

In general, filling options for every taste. But most of all I like zrazy with cabbage. As you can see, cooking them is not at all difficult. If you have mashed potatoes left over, don't worry about what to do. Prepare potato zrazy. It can be filled, or without filling. Bon appetit and all the best to you!

Rinse the cauliflower thoroughly under running water. Break it into small inflorescences.

Vegetables retain most of their beneficial properties when steamed, so it is best to boil the cauliflower in a double boiler or using a special steamer.

If you do not have a steamer or a special pan, then put the cabbage inflorescences in a regular pan and fill it with water. Just enough water to cover the vegetables.

If you are using frozen cabbage, thaw it before cooking.

Put the cabbage in small batches in a blender bowl and puree until tender.

Salt the cauliflower puree, add the nutmeg and pour in the cream. Mix everything well.

We will cook the fish in an unusual way - boil it in milk.

It is best to take white fish with dense "meat". In this case, cod can be replaced with fillets of pike perch or sea bass.

Rinse the cod fillets thoroughly and pat dry with paper towels. Cut the fish into small pieces. Peel the onion and cut into halves.

In a saucepan, bring the milk, onions, bay leaves and turmeric to a boil. Season with salt and pepper.

Reduce heat to low and place cod fillets in milk. Cover, cook for 5 minutes.

Transfer the fish to a plate using a slotted spoon.

You can cook fish in milk differently. To do this, season the fish cut into portioned pieces with salt, pepper, roll in flour. Fry the fish in a frying pan until half cooked, put onion, cut into half rings, and cover with milk. Cook over low heat, covered with a lid, until fish is cooked through.

Put spinach in milk and cook for 1 minute, then discard in a colander.

Arrange the cabbage puree and cod on bowls, add the spinach and serve.