Chicken soup, sour with cabbage juice

Sour Chicken Soup with Cabbage Juice: A Warm Delicacy for Cold Days

In the cold season, there is nothing more comforting than a steaming bowl of sour chicken soup. This recipe is not only delicious but also packed with nutrients, perfect for boosting the immune system during chilly months. Our soup combines the rich flavor of meat with the freshness of vegetables and a hint of acidity from the cabbage juice, creating a dish that will warm your soul. Let's get started!

Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Servings: 10

Ingredients:
- 500 g chicken thighs and wings
- Salt, to taste
- 2 medium onions
- 1 large carrot
- 1 bell pepper (preferably red or yellow)
- 400 g canned tomatoes (or 4-5 fresh tomatoes)
- 2 tablespoons of rice (well washed)
- Cabbage juice, to taste (approximately 500 ml)
- Fresh herbs: dill, parsley, lovage (to preference)

Preparation technique:

1. Preparing the meat:
In a 5-liter pot, bring water to a boil with the chicken thighs and wings, along with a pinch of salt. This base is essential as the meat will release its aromatic juices. Stir occasionally to prevent sticking to the pot.

2. Removing the foam:
As the water begins to boil, foam will appear. Use a skimmer to remove it, ensuring the soup remains clear and appetizing.

3. Adding the vegetables:
If the chicken is older, wait until it is almost cooked before adding the vegetables. Otherwise, you can add the vegetables earlier. Start with the finely chopped onion – this will help clarify the soup. Then add the grated carrot, diced bell pepper, and tomatoes (either fresh or canned).

4. Adding the rice:
Once the vegetables are cooked, add the two tablespoons of well-washed rice. The rice will contribute to the creaminess of the soup.

5. Sour the soup:
When the soup is nearly ready, the sour cabbage juice will transform the dish. Add it gradually, tasting at each step, to achieve the desired acidity. I recommend approximately 500 ml for a 5-liter pot.

6. Finishing the dish:
Let the soup simmer for another 5 minutes, then turn off the heat. Add the freshly chopped herbs, which will provide an extra touch of freshness and flavor.

Serving:
Sour chicken soup is served hot, alongside a slice of fresh bread. You can accompany it with hot peppers or sour cream, depending on your preferences. It is perfect to be enjoyed alongside a green salad or pickled cucumber, which will harmoniously complement the flavors.

Nutritional benefits:
This soup is rich in protein from chicken, vitamins and minerals from vegetables, as well as fiber from rice. The cabbage juice adds a probiotic boost, aiding digestion and strengthening the immune system. It is a filling yet light dish, ideal for a family meal.

Tips and variations:
- You can add other vegetables, such as celery or cauliflower, to diversify the flavors.
- If you prefer a spicier soup, add a bit of fresh or dried hot pepper.
- Instead of rice, you can use quinoa or bulgur for a healthier option.
- A personal touch I use is adding a splash of lemon juice before serving for an extra freshness.

Frequently asked questions:
1. Can I use another type of meat?
Yes, you can replace chicken with turkey or even beef, adjusting cooking times according to the type of meat.

2. What can I do with leftover soup?
The soup can be stored in the refrigerator for up to 3 days. It is also delicious when reheated, and the flavors become even more intense.

3. How can I make the soup less sour?
Reducing the amount of cabbage juice and adding sour cream at serving can lessen the acidity.

Now that you have all the necessary details, all that's left is to start cooking and enjoy this sour chicken soup! Enjoy your meal!

 Ingredients: chicken drumsticks and wings, salt to taste, 2 onions, 1 carrot, 1 bell pepper, 4-5 tablespoons of canned tomatoes, 2 tablespoons of rice, cabbage juice to taste, fresh herbs: dill, parsley, lovage