Simple cabbage soup
Simple Cabbage Soup - a comforting delight
Cabbage soup is a classic dish, often associated with Sunday meals in our families. This simple, meatless recipe combines the natural flavors of vegetables with a tangy and refreshing taste, providing a culinary pleasure even for the most discerning among us. It is an excellent choice for cooler days or for moments when you want to indulge in a light and healthy dish. Let's discover together how to prepare this delicious soup!
Preparation time: 15 minutes
Cooking time: 30 minutes
Total: 45 minutes
Servings: 4-6 servings
Ingredients
- 1 small curly cabbage
- 1 bell pepper (preferably green, but any color is fine)
- 1 small onion
- 2 small carrots
- 2-3 tablespoons of tomato paste
- 1 bunch of dried dill (or fresh, if you have it)
- 1 bunch of fresh parsley
- 1 celery leaf (or root, if you prefer)
- 2-3 sprigs of lovage (optional)
- 2 bay leaves
- 200 ml of borscht (or to taste)
- Salt and pepper (to taste)
- Sour cream for serving (optional)
Step-by-step preparation
1. Preparing the ingredients: Start by washing all the vegetables. Chop the onion finely and dice the bell pepper. Peel the carrots and cut them into rounds. Slice the cabbage into thin strips. These cuts will help with even and quick cooking.
2. Boiling the base: In a large pot, add about 2 liters of water and bring it to a boil. Once the water is boiling, add the onion, bell pepper, celery leaves and root, bay leaves, and a pinch of salt. Let it boil for 15 minutes. This step will create an aromatic base for the soup, and the vegetables will release their flavors.
3. Adding the cabbage and carrots: After the base has boiled, add the sliced cabbage and carrot rounds. Mix the ingredients well and let it boil for another 10-15 minutes. The cabbage will become soft and contribute to the soup's consistency.
4. Sour the soup: About 5 minutes before turning off the heat, add the borscht to sour the dish. This will give the soup a distinct and fresh taste. Taste and adjust with salt and pepper to your preference. If you want a more intense flavor, you can also add a bit of lovage.
5. Finalizing and serving: After the soup has boiled, turn off the heat and add the chopped dill and parsley. These fresh herbs will add an extra touch of flavor and freshness. Let the soup rest for a few minutes before serving.
6. Serving: The soup is served hot, with a spoonful of sour cream on top, if desired. You can also add a drizzle of olive oil for extra flavor. This soup pairs perfectly with a slice of fresh bread or polenta.
Tips and tricks
- Ingredients: Use fresh cabbage, preferably from local production, for better taste. The carrots should be crunchy, and the onion sweet. These details will significantly influence the final aroma of the soup.
- Variations: You can also add other vegetables, such as potatoes or zucchini, to diversify the texture and taste of the soup. Additionally, a spoonful of rice or quinoa can transform the soup into a heartier dish.
- Different tastes: If you're looking for a unique sourness, try adding lemon juice instead of borscht. The taste will be different but delicious!
- Nutritional benefits: Cabbage soup is rich in vitamins (C, K) and minerals, and cabbage is known for its antioxidant properties. This soup is low in calories, making it ideal for a balanced diet.
Frequently asked questions
1. Can I use sauerkraut? Yes, but you will need to adjust the amount of salt, as sauerkraut is already salty.
2. How long does the soup last? Cabbage soup can be stored in the refrigerator for 3-4 days. It can also be frozen, but it is recommended not to add sour cream before freezing.
3. What other recipes pair well with cabbage soup? This soup pairs excellently with a fresh green salad or a platter of cheeses and olives.
Simple cabbage soup is an accessible, hearty, and flavorful dish, perfect for days when you want to enjoy a warm and comforting meal. Don't hesitate to experiment with the ingredients and add a touch of your personality to each serving. Enjoy your meal!
Ingredients: a small cabbage 1 bell pepper a smaller onion 2 small carrots broth dill (I only had dried, but it's good) fresh parsley celery leaves and root lovage 2 bay leaves sour cream for serving magic borscht for souring
