Cabbage soup

Cabbage soup is a classic dish that brings with it not only delicious flavors but also a story full of tradition and authentic tastes. This recipe is perfect for those who prefer a simpler dish, without meat or complicated vegetables, yet still retains its richness of flavor. Moreover, it is quick to prepare, making it ideal for a family dinner or a comforting meal on cool days. Let's discover together how to prepare this cabbage soup, step by step!

Total preparation time: 45 minutes
Cooking time: 30 minutes
Number of servings: 4-6

Ingredients

- 1 small cabbage (approximately 500-700 g)
- 1 large onion
- 100 g smoked bacon
- 500 ml buttermilk
- 3 eggs
- 1 tablespoon sweet paprika
- 2 tablespoons flour or cornstarch
- 1 tablespoon vinegar (or 2 for a sourer soup)
- Salt and pepper to taste
- Thyme (a few sprigs)
- Fresh dill (for serving)
- Hot pepper (for serving)

Preparation

1. Preparing the ingredients: Start by cleaning and chopping the cabbage. Cut it into thin strips, also known as 'fideluta'. This technique will allow the cabbage to cook evenly and absorb the flavors. Chop the onion finely, and dice the bacon into small cubes.

2. Sautéing the bacon and onion: In a large pot, heat a little oil or, if you prefer, you can use the fat from the bacon. Add the bacon cubes and chopped onion. Sauté on low heat, stirring occasionally, until the onion becomes translucent and the bacon takes on a brown color. This step is essential as it will provide the soup with a flavorful base.

3. Adding the cabbage: Once the bacon and onion are ready, add the sweet paprika and quickly stir to avoid burning it. Then, add the chopped cabbage, mixing well to combine all the ingredients. Let the cabbage soften a bit, for about 5-7 minutes.

4. Boiling the soup: After the cabbage has started to soften, pour in hot water to cover the ingredients. Add salt, pepper, and a few sprigs of thyme. Cover the pot and let it simmer on low heat until the cabbage becomes tender, about 20 minutes.

5. Preparing the egg mixture: In a separate bowl, beat the egg whites with a little salt until frothy. Pour them into the soup while continuously stirring to achieve a 'rag' texture. This is a traditional technique that adds a unique note to the dish.

6. Finishing the soup: In another bowl, mix the egg yolks with a tablespoon of vinegar and flour (or cornstarch). Gradually add the buttermilk, stirring continuously. Now, take a few ladles of soup and pour them over the egg mixture to temper it. Then, pour the mixture into the soup, stirring constantly to avoid the eggs from coagulating. Let the soup simmer for a few more minutes.

7. Final seasoning: Finally, taste the soup and add salt, pepper, and thyme to your preference. Serve the soup hot, garnished with freshly chopped dill and hot pepper for an extra kick of flavor.

Serving suggestions

Cabbage soup is delicious served alongside a slice of homemade bread or warm polenta. You can add a spoonful of sour cream for a creamier taste. This recipe pairs perfectly with a dry white wine or a warm herbal tea that will complement the soup's flavors.

Nutritional benefits

Cabbage is an excellent source of vitamin C, fiber, and antioxidants, contributing to a healthy immune system. Eggs provide a source of protein and essential nutrients, while buttermilk offers probiotics that are beneficial for digestive health. This soup is not only tasty but also nutritious, making it ideal for a seasonal meal.

Variations and tips

If you want to add a personal touch to the recipe, you can replace the bacon with some slices of smoked sausage or add a few grated carrots for extra sweetness. You can also experiment with different herbs, such as basil or oregano, to customize your soup.

Frequently asked questions

Can I use sauerkraut instead of fresh cabbage?
Yes, you can use sauerkraut, but you will need to reduce the amount of salt in the recipe, as sauerkraut is already salty.

How can I make the soup spicier?
Add more hot pepper or even a splash of chili sauce during cooking.

How long does the soup keep?
The soup keeps well in the fridge for 2-3 days. You can reheat it in the oven or on the stove.

Cabbage soup is undoubtedly a dish that reminds us of family meals, traditions, and the comfort of home. I invite you to try this recipe and enjoy its rich and comforting flavors. Enjoy your meal!

 Ingredients: 1 small cabbage, 1 large onion, a piece of bacon, 500 ml buttermilk, 3 eggs, 1 tbsp sweet paprika, 2 tbsp flour or cornstarch, 1 tbsp vinegar, salt, pepper, thyme, dill

 Tags:  cabbage eggs buttermilk