It is tasty and healthy - soup with cauliflower in meat broth

It is tasty and healthy - soup with cauliflower in meat broth

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Under the enlightened Empress Catherine II, new vegetable crops appeared in Russia - potatoes, cauliflower. The potato, although not without resistance, became the "second bread". Cauliflower was less fortunate. There were no riots over the imported unseen vegetable, but she still enjoys less popularity than she deserves. And in vain. This article will show you how to make a variety of soups using cauliflower, as well as mashed potatoes and cabbage soup based on this ingredient.

Useful properties of vegetables and contraindications for use

The calorie content of cauliflower is low - about 30 kilocalories per 100 g. But, following the saying, we love it not only for this. Cauliflower contains an impressive array of vitamins (C, B1, B2, B6, PP, A, H, folic acid). Depending on the climate, weather and agricultural technology, the content of ascorbic acid (vitamin C) in it ranges from 40 to 95 mg per 100 g of raw material.

In addition, cauliflower is rich in essential trace elements: potassium, iron, zinc, copper, manganese, cobalt, iodine, selenium, phosphorus. There is relatively little protein in cauliflower - on average 2.5 mg per 100 g. But this is more than in white cabbage.

Cauliflower is an easily digestible dietary product... It is allowed, unlike white cabbage, to be consumed by patients with stomach and duodenal ulcers. Cauliflower dishes promote the secretion of bile, and this is useful for diseases of the liver and gallbladder. Cauliflower addiction is well known among lovers of excess weight.

Important! Cauliflower, with its regular appearance on the table, reduces the risk of developing cancer. Elderly people should not neglect this advice. For all its advantages, cauliflower also has some contraindications.

Her not recommended to eat:

  • with increased acidity of the stomach, exacerbations of peptic ulcer disease, intestinal spasms, enterocolitis;
  • with gout, hypertension, with diseases of the kidneys, thyroid gland;
  • with recently transferred abdominal operations;
  • allergies, as well as individual intolerance.

We suggest you watch a video about the benefits and dangers of cauliflower:

Cooking with boiled meat

Classic recipe

For 4 people you will need:

  • meat (or chicken) broth - 800 g;
  • cauliflower - 200 g;
  • potatoes - 1-2 pcs.;
  • celery - 50 g.
  • carrots - 50 g;
  • bow - small head;
  • parsley, dill (5 g.)
  1. Carefully disassemble the cauliflower into inflorescence roots, pour salted water for 20 minutes. This is necessary to get rid of possible worms and insects. However, for cabbage from today's supermarkets, such a recommendation may be superfluous.
  2. Bring the broth to a boil. Cut the potatoes into cubes, put in a saucepan, cook.
  3. After 7-10 minutes, add chopped onion. Coarsely grate the carrots or chop them into circles, thin slices (this is more desirable). Chop the celery. Dip the prepared roots into the boiling broth.
  4. Wait 5-7 minutes, add cauliflower.
  5. After another 5 minutes, throw the herbs there, try, add salt if the broth is not salted.
  6. Try again, if necessary, add a little, turn off the heat.
  7. Let it brew for 15 minutes.

100 grams of this soup contains: calories - 23 kcal; proteins - 2 g; fats - traces; carbohydrates - 2.9 g

We suggest you watch a video about cooking cauliflower soup:

With zucchini

The method of preparing such a soup is no different from the one described above. The only difference is that, in addition to cauliflower, diced courgettes are added to it.

Reference! Young zucchini cook extremely quickly, so they should not be added with cabbage, but after a minute or two so that they do not boil down into a tasteless mass.

With pork ribs

This soup can be prepared in two ways.

  • Method one differs from the recipe given in that the pork ribs are pre-fried until golden brown and put into the broth at the very beginning of cooking.
  • Second way - filling soup. The broth is cooked for him from the ribs themselves.
    1. They are laid in cold salted water and boiled for about an hour. Don't forget to skim the foam!
    2. When the ribs are cooked, potatoes are added to the pan, if desired, a neutral-tasting cereal, for example, rice.
    3. After 10 minutes, add cauliflower.
    4. A few minutes until fully cooked, dressing is lowered into the pan - onions fried with grated carrots.

With greens

For such a soup, it is good to use beetroot (chard), spinach, green onions, radish greens as a green additive. In the spring, the first wild-growing herbs (runny, nettle, etc.) will be useful as a source of vitamins. The chopped greens should be dipped into the pan at the very end - literally one or two minutes before the end of cooking.


A good cook will never be limited to such a simple typical recipe. Here is an old technology that Elena Molokhovets describes (given in current terms and in terms of modern measures).

Puree soup with cauliflower broth (recipe of Elena Molokhovets). Would need:

  • 1 kg. beef;
  • 200 g veal shank;
  • 1200 g of cauliflower;
  • parsley;
  • celery;
  • leek;
  • butter;
  • 2 eggs;
  • flour.
  1. Boil a simple broth (when cooking, put parsley, celery, leeks), drain.
  2. Sort the cauliflower, cut off the blackened places, disassemble into separate inflorescences, soak in cold salted water.
  3. Select the best cats, put them in boiling water, bring to a boil, and put them on a sieve. Then transfer to a small saucepan, add a little strained broth, cook until tender.
  4. Finely chop the other cocks, put them in a saucepan, put about 100 g of Chukhonsky (that is, butter) butter, pour with fat broth so as to only cover the cabbage.
  5. Cover this pan with a lid, put in a skillet with boiling water, and simmer, in modern parlance, in a water bath until soft. Pour water into the pan as it boils.
  6. When the cabbage is soft, rub it through a sieve.
  7. Separately, without browning, fry in butter (0.5 tablespoons), a tablespoon of flour. Pour in parts a glass of strained broth, grind the resulting mass until smooth.
  8. Add the resulting sauce to the mashed potatoes, stir.
  9. Combine the puree with the remaining broth.
  10. Stir 2 yolks thoroughly with 0.5 cups of cream, pour in the same.
  11. Bring to a boil, but do not boil.
  12. Put the previously cooked cocks in a tureen, pour hot broth, serve.

You can learn more about a variety of cream soups with cauliflower cream here, and read about how to make light and hearty cream soups in this article.

Cabbage soup

Sometimes the question is asked - is it possible to make cabbage soup from cauliflower? Cabbage soup is not cabbage soup. Shchi is a completely separate dish of Russian cuisine, which has a unique cooking technology. They are fundamentally different from other vegetable soups. Sometimes common recipes called "cauliflower cabbage soup" are common vegetable soups... They have nothing to do with real cabbage soup. However, it is a complete, tasty first course.

Here is one of the recipes (for 4 people). It is necessary:

  • meat (chicken) broth - 1 l.;
  • cauliflower - 400 g;
  • bell pepper - 1-2 pcs.;
  • carrots - 1 pc.;
  • bow - small head;
  • pepper, salt, dill, parsley.
  1. Put cauliflower, disassembled into inflorescences, in a boiling broth, cook for 7-10 minutes.
  2. Cut the bell pepper into cubes, put in the same place.
  3. Fry the onions and grated carrots in vegetable oil, add to the pan 5 minutes until tender.
  4. Dill, parsley, salt, pepper are added to taste.

Serving options

Cauliflower dishes are not such frequent guests on our table. Therefore, pouring such a soup into plates directly from the pan with an ordinary ladle is really bad manners. Cauliflower soup should be served in a soup tureen, poured with a special pouring spoon in deep preheated dishes. For puree soup, special bouillon cups should be provided separately.

It is undesirable to eat such soups with black bread. Black bread roughens and distorts the taste of a delicate dish. It is recommended to serve only white wheat bread with cauliflower soups. The puree soup can be served with croutons. Serve the herbs and sour cream separately. This will be comme il faut.

It is quite understandable that cauliflower dishes are far from limited to soups alone. But more about that another time.