Cabbage soup
Cabbage soup: a comforting delight for chilly days
Cabbage soup is a traditional recipe, full of flavors and nutrients, that invites us with its warm and comforting taste. It is a perfect dish for autumn, when vegetables are fresh and full of flavor. This light soup, with vegetables and chicken, is not only delicious but also healthy, offering many nutritional benefits. I will present to you in detail how to prepare it step by step, to achieve a perfect result.
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Number of servings: 6
Necessary ingredients:
- 1 small cabbage (about 500g)
- 1 medium white onion
- 1 large carrot
- 300g chicken meat (breast or thighs, according to preference)
- 1 teaspoon sweet paprika
- 4-5 tablespoons sunflower oil
- 1 bunch of fresh parsley
- a few sprigs of thyme (fresh or dried)
- 2 eggs
- 200g sour cream
- 3-4 liters of water
- salt, to taste
Step-by-step instructions:
1. Start by preparing the vegetables. Peel the onion and chop it finely. You can peel the carrot and cut it into small cubes, so it cooks better in the soup. Finely chop the cabbage into thin strips for even cooking.
2. In a large pot, add the oil and heat it over medium heat. When the oil is hot, add the finely chopped onion. Sauté the onion for 2-3 minutes, until it becomes translucent and slightly golden.
3. Add the chicken meat cut into pieces. Lightly salt the meat and brown it for 5-7 minutes. The secret here is to stir occasionally to ensure it cooks evenly and doesn't stick to the pot.
4. Once the meat is browned, sprinkle the paprika and mix well, allowing the flavors to combine for a minute. This step will add a hint of color and an intense flavor to your soup.
5. Add water to the pot, enough to cover all the ingredients, then add the chopped cabbage and carrot cubes. Remove the pot from the heat and let everything simmer over medium heat. Don't forget to salt to taste!
6. Let the soup simmer for 30 minutes, or until the cabbage becomes tender. You can check the consistency of the vegetables with a fork; if they are easily pierced, the soup is ready.
7. In the last 5 minutes of cooking, add the finely chopped parsley and thyme. These fresh herbs will brighten the flavor of the soup and give it a special aroma.
8. In a separate bowl, beat the eggs with the sour cream. Gradually add a few ladles of soup, stirring continuously to temper the egg mixture. This step is essential to avoid curdling the eggs.
9. Once the mixture is homogeneous, turn off the heat and add it to the pot, mixing well. Allow the soup to cool slightly for 5 minutes before serving. This will allow the flavors to combine perfectly.
10. Serve the cabbage soup warm, sprinkled with a little fresh parsley on top for a pleasant appearance. You can accompany the soup with a slice of fresh bread or polenta for an extra flavor boost.
Useful tips:
- If you prefer a vegetarian version, you can omit the chicken and add more vegetables, such as potatoes or green beans.
- Cabbage soup is perfect to be consumed the next day, when the flavors intensify.
- You can add a tablespoon of vinegar or lemon juice at serving time for a tangier taste.
- For a spicier version, add a little hot pepper.
Nutritional benefits:
Cabbage soup is rich in fiber, vitamins, and minerals. Cabbage is a food high in vitamin C, which supports the immune system. Additionally, chicken meat provides quality protein, essential for maintaining muscle health.
Frequently asked questions:
- Can I use pickled cabbage instead of fresh cabbage? Yes, but you will need to adjust the amount of salt in the recipe, as pickled cabbage is already salty.
- How long can I keep the soup in the fridge? Cabbage soup keeps well in the fridge for 3-4 days. It can be frozen for longer storage.
This cabbage soup recipe is not only simple and quick but also full of flavors and health benefits. So, don't hesitate! Get to work and treat your family to this delicious dish, which will surely bring a smile to the faces of your loved ones. Enjoy your meal!
Ingredients: - a small cabbage - a white onion - a carrot - 300 g of chicken meat - a teaspoon of paprika - 4-5 tablespoons of oil - a bunch of parsley - a few sprigs of thyme (fresh or dried) - 2 eggs - 200 g of sour cream - 3-4 liters of water
