Simple and helpful recipes for Brussels sprouts

Of all the varieties of cabbage Brussels is attracting particular attention. Brussels sprouts - a real "protein bomb". It contains a lot of nutrients that are perfectly absorbed by the body. Iron, magnesium, groups of vitamins, especially vitamin C, which, by the way, is more in it than in all citrus fruits combined.

Of course, some of the substances evaporates during cooking, but something remains. Especially if you prepare a rich meat soup or a dish with the addition of cream. Much depends on the method of preparation. Let's talk more about soups with the addition of this cabbage.

What can I cook with and how?

You can boil classic cabbage soup with potatoes, pearl barley or other vegetables or cook chicken stock.

Brussels sprouts are different in that they do not need to be cooked for a long time and pre-cooked. It is enough to cut in halves and put stew in broth.

It also happens to small cabbage, it is usually sold in packages in frozen form, but you will not find useful substances in it, but it looks pretty. Cabbage goes well with other vegetables:

  • carrot;
  • tomatoes;
  • celery

She's good with meatballs.A good addition to the taste will be fresh fatty cream. Consider the most interesting and useful recipes.

With Chiken

Composition:

  • Chicken - 0.5 kg.
  • Carrot - 1 pc.
  • Brussels sprouts - 1-2 kochanchik.
  • Potatoes - 3 pcs.
  • Onion - 1 pc.
  • Salt, pepper and herbs to taste.

Cooking like this:

  1. For broth, choose fresh chicken - legs for rich broth fit just right.
  2. Pour boiling water, simmer for 40-50 minutes, removing the foam from the broth.
  3. While the soup is boiling, wash and chop the vegetables - potatoes, carrots, Brussels sprouts, onions. Previously, they can be boiled in another container, and can be thrown into the finished broth.
  4. Salt and pepper the soup, simmer for another 20 minutes.
  5. Cabbage should not fall apart, so it is better to stir as little as possible.
  6. At the end, a little salt and serve on the table, sprinkled with fresh onions and finely chopped dill.

With cream

Composition:

  • 1.5 liters beef broth. For soup, it is better to cook chicken or broth on veal.
  • Brussels sprouts - 300 g
  • Carrot - 1 pc.
  • Onion - 1 pc.
  • Butter - 50g.
  • Potatoes - 2-3 pcs.
  • Cream - 150 ml.
  • Eggs - 1 pc.
  • Salt, ground black pepper.
  • Parsley and dill.
  • Flour - 1 tbsp.spoon.

Cooking:

  1. Put boiled broth, and at this time, peel potatoes and carrots, cut into cubes, and carrots with onions - straws.
  2. Cabbage cut in half.
  3. Stew onions and carrots in a skillet for five minutes.
  4. Extinguish the cabbage in the same place, cover the container with flour and pour in two soup broths.
  5. Then put out on low heat for another ten minutes.
  6. Add potatoes to the rest of the broth and cook for ten minutes.
  7. Then add the butter to the broth and the braised mixture from the pan.
  8. At this time, take the cream and whisk the eggs with the yolk, pour them into the saucepan, stirring instantly and turn off the heat.
  9. In the end, sprinkle with herbs and let stand for ten minutes.

With meatballs

Composition:

  • Potatoes - 2 pcs.
  • Cabbage - 2 coaches (300 g).
  • Minced meat or finished meatballs - 300 g
  • Onions - 1 pc.
  • Carrots - 1 pc.
  • Garlic - 2 cloves.
  • Bread crumb - 200 gr.
  • Salt, pepper, greens - to taste.

Cooking process:

  1. Pour two liters of water into the saucepan, then take the prepared meatballs or cook by mixing the minced meat and breadcrumbs with the chopped garlic.
  2. Dip in boiling water and wait until the meatballs float.
  3. Then continue to cook them over low heat, and at this time add the chopped Brussels sprouts to the broth.
  4. Fry the onions and carrots in the pan, then add the vegetables and diced potatoes to the broth.
  5. Salt and pepper, cook for another 15 minutes.
  6. Add greens before serving.

Children's soup

Composition:

  • Cabbage - 300 g
  • Ready meatballs - 300 g
  • Colored macaroons - 200 g.
  • Onions - 1 pc.
  • Carrots - 1 pc.
  • Garlic - 2 cloves.
  • Bread crumb - 200 gr.
  • Salt, pepper, greens - to taste.

We start cooking:

  1. Pour two liters of boiling water into the pan, cook the meatballs in them, add colored macaroons.
  2. Then continue to boil the broth with macaroni and slow fire, but at this time add finely chopped Brussels sprouts.
  3. Fry the onions and carrots in a pan, add the vegetables to the broth.
  4. Salt and pepper, cook for another 15 minutes.
  5. Add greens before serving.

Dietary options and classic soup without meat

These soups are prepared on the basis of vegetables.

  1. To do this, you need to boil some of the vegetables, and part of them to pass.
  2. Pass: carrots, onions, tomatoes, Brussels sprouts.
  3. The rest of the vegetables - cabbage, potatoes - are boiled in a separate saucepan.
If you want to try soup, add the usual cabbage to the recipe. It needs to be chopped into strips and boiled until softened. Sour cream and fresh greens will also go well with shchi.

From the series "in haste"

  1. Take the finished cabbage from the bags and toss in the meat broth, you can use the "Maggi" cube for quickness.
  2. Add pre-boiled carrots and potatoes, pour in a little tomato paste.
  3. After 15 minutes after re-boiling, mix thoroughly and cook for 15 minutes over low heat.

Another recipe:

  1. Cabbage stew in a pan with the addition of salt, pepper and tomato paste.
  2. Then boil chicken broth, add the cabbage and dry vegetable mixture, salt and pepper, add the greens.

Cabbage stew in broth:

  1. First, fry the garlic and carrots, add a spoonful of cream and a spoonful of tomato paste, pepper, salt, add the cabbage from the bag.
  2. Put out 15 minutes.
  3. In boiling water, add potatoes and regular shredded cabbage, cook for seven minutes.
  4. Then pour the mixture from the pan.
  5. Salt and boil for another 10 minutes.
  6. Boiled macaroni or barley can be added to the soup.

A photo

Then we can get acquainted with the photo of ready-made soups from Brussels sprouts.



How to decorate a dish before serving?

Greens - the best decoration for the dish.

In addition to standard dill, parsley and onion, you can add celery and cilantro.In addition, you can decorate with boiled egg or crackers of black or white bread.

Conclusion

Soups from Brussels sprouts will suit both young and adult, and vegetarians, and meat eaters. Cabbage easily and quickly cooked, gives the soup an extraordinary taste, without the usual sourness, but it makes the soup spicy and fragrant. In combination with other vegetables and meat or chicken broth is the perfect dish for lunch.