Cabbage soup is a true symbol of Russian national cuisine, and the green soup - it is also a symbol of spring. Since ancient times, this elegant soup rich green circle with cream and a slice of hard-boiled egg cooked in the spring, when it becomes available for the first green: goutweed, nettle, cow parsnip, and later - the sorrel and spinach. Such soup successfully used to combat vitamin deficiency.

Schanoy spirit

For a variety of soups in Russia have always been treated with respect. Hot and fragrant soup appeared on the table every day. Of course, the recipe can vary: in wealthy homes were preparing nourishing soup with meat and soup poorer families were "empty" vegetarian. Nevertheless, "schanoy spirit" was in every peasant's hut, in every manor house, on weekdays and holidays.

Short word "soup" comes from the Old Russian "sto" (food, food). Despite the fact that this dish is an old story, it is believed that its name appeared only in the sixteenth century. Themselves soup began to prepare much earlier. Cabbage soup variations that came about in the ninth century, when Russia began to actively grow cabbage. In all likelihood, other varieties of soup, such as soup green, began to brew earlier.

Soup has many advantages over other soups. This rich dish has unique properties: it is not boring, even with daily use. It is no coincidence the peasants who did not have much opportunity to diversify the diet for centuries slurped soup for lunch with the same pleasure.

Formulation ing from ancient times has not changed much. Only with the appearance of the potato in Russia it began to add to the cabbage soup for greater satiety. From the zaboltki flour, which was used before, the chefs began to refuse. Historians culinary suggest that the addition of flour to scham refused only in the nineteenth century because of the strong influence of French cuisine. In fact, the taste of boiling will only improved, became more expressive and bright.

To prepare ing used special technology. All the ingredients are laid without pre-frying in a clay pot and put in the oven at low temperature where languish until tender. This method of cooking provides a fragrant and delicious soup, thick (to "spoon stood") and hearty.

Green cabbage or green borscht

Classic soup prepared from fresh and sauerkraut Sauerkraut - the main source of vitamin C   with carrots, onions and potatoes. Soup can be prepared on beef or mushroom soup - the last option for fast days. Several less prepared soup with fish.

According to experts, green cabbage differ from classical more subtle and delicate flavor. The basis is not used cabbage dishes and fresh sorrel leaves. This plant gives the soup a pleasant sour taste and rich green. Because sorrel Russia began to grow only in the nineteenth century, green cabbage in its present form - the dish is relatively young. Before these soup prepared from other fresh herbs (nettle, goutweed, hogweed) and had correspondingly different taste.

Interestingly, sometimes also referred to as green soup green soup Borsch: versatile dish for every taste . Sometimes the technology of preparation of the dishes closer to the technology of cooking borscht: before laying in the green soup stew in a little oil. In other cases, spicy greens are added directly into the boiling broth without pre-frying, the dish has become more like a soup. Thus, both names can be used. More often, however, a fragrant soup rich green color with fragrance called green sorrel soup.

Green cabbage soup may be a meatless and meat in Lent. But even if the soup is prepared without meat in a bowl made to add hard-boiled egg. In some cases, put the egg into the soup at the beginning of the preparation of raw, but the soup with slices of boiled eggs, certainly looks much more attractive. Eat such soup with sour cream and bread, as a rule - rye.

Green cabbage - a seasonal dish that is traditionally prepared in the spring, there is hardly the first green. In an age of deep-freezers, however, there are no difficulties in the preparation of such boiling at any time of the year. It should only take care of that freeze-dried pure leaves of sorrel in portioned packages. These semi-finished products can be used without prior defrosting, simply adding sorrel in the boiling broth.

Cabbage soup diet

Classic soup - a dish thick, hearty, with big chunks of boiled beef. A plate of cabbage soup with sour cream and a good chunk of rye bread can satisfy adult men employed in physical work. Is it possible to incorporate a similar dish dietary diet?

Yes, it is quite. Meatless soup green are perfect for those who are watching their figure and does not want to get better. Of course, these soup diet have a number of features.

• Firstly, they must be prepared with water or vegetable broth, and not on fat meat broth;
• Secondly, it is better to abandon the pre-frying of sorrel, nettles or spinach, putting cut grass directly into the boiling broth;
• Third, do not abuse the cream Smetana: untold riches of Russian cuisine . It is best to opt out of it, replacing the little slimming product is suitable for plain yogurt.

Under these rules will be green cabbage soup diet dishes that perfectly satisfied, but it will not contribute to weight gain. Fresh sorrel contains only nineteen hundred kilocalories per gram. Sorrel no fat at all, only three grams of carbohydrates - the perfect choice for losing weight. In the sorrel it contains many vitamins, minerals and organic acids. Green cabbage - an excellent tool for the prevention of spring beriberi.

It should, however, bear in mind that dishes from sorrel are not for everyone. The high content of oxalic acid, malic and citric acids makes this product unsuitable for those suffering from stomach ulcer or gastritis with acidity. Sorrel and contraindicated in certain diseases of the kidneys.

Due to the high acid content is undesirable abuse soup green and healthy people. Several properties of sorrel can be neutralized by adding spinach to the soup. Generally, the leaves of spinach and sorrel taken in the proportion of one to one.

Maria Bykov

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