Cabbage soup

Cabbage soup - a simple fasting recipe full of flavor and taste

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4-6

Welcome to the culinary world, where today I will reveal to you a classic and comforting recipe: cabbage soup. This fasting soup is not only delicious but also easy to prepare, and it will bring a touch of freshness in every spoonful. Cabbage, considered a staple vegetable in many diets, contributes not only in flavor but also in nutrients, being low in calories.

Before we start cooking, let’s find out some interesting facts about cabbage soup. This recipe has been prepared for generations, being an excellent way to make use of seasonal vegetables. Cabbage is a versatile ingredient that can transform a simple soup into a delightful dish full of flavor, and adding complementary vegetables gives it a rich taste and appetizing texture.

Ingredients:
- 1/2 medium fresh cabbage (approximately 500 g)
- 1 large carrot
- 1 red bell pepper
- 1 onion
- 2 ripe tomatoes
- Celery leaves (2-3 leaves)
- 1 sprig of thyme
- 2-3 tablespoons of olive oil or sunflower oil
- Salt to taste
- 1 cup of borscht (or tomato paste, depending on preferences)

Step by step:

1. Preparing the ingredients - Start by washing all the vegetables. Cut the cabbage into thin strips, the carrot lengthwise and then into cubes, the red bell pepper into small squares, and the onion into thin slices. The tomatoes can be diced. It is essential to have all the ingredients ready for smooth cooking.

2. Sautéing the vegetables - In a large pot, add the oil and heat it over medium heat. Add the onion and carrot and sauté for 3-4 minutes until they become slightly translucent. Then, add the red bell pepper and tomatoes, continuing to sauté for another 5-6 minutes. This step will intensify the flavors and provide a warm start to your soup.

3. Adding the cabbage - Now it’s time to add the chopped cabbage. Stir well and let the cabbage soften for about 5 minutes. You will notice that its volume will reduce considerably.

4. Boiling the soup - Pour enough water into the pot to cover all the vegetables (approximately 2 liters). Add the celery leaves and the sprig of thyme, which will add an inviting aroma. Bring the soup to a boil, then reduce the heat to medium and let it simmer for 25-30 minutes. Make sure the vegetables are well cooked, but do not overdo the time to maintain the texture.

5. Finalizing the soup - After the vegetables have boiled, add the borscht (or tomato paste, if you prefer a more intense flavor). Taste and add salt to your liking. Let the soup simmer for another 5 minutes so that the flavors mix perfectly.

6. Serving - Cabbage soup is delicious both hot and cold. It can be served plain or with a slice of fresh bread, and for a touch of freshness, you can add some chopped parsley on top.

Useful tips:
- If you want a heartier soup, you can add other vegetables like potatoes or zucchini.
- Always check the soup's taste before adding salt, as the borscht may already bring a bit of acidity.
- This soup keeps well in the refrigerator and can be reheated the next day, becoming even more flavorful.

Nutritional benefits:
Cabbage soup is an excellent choice for those who want to lose weight or maintain a healthy diet. Cabbage is rich in vitamins C and K, being a powerful antioxidant, and helps improve digestion.

Frequently asked questions:
- Can I use sauerkraut? Yes, you can use sauerkraut to give the soup a tangy flavor, but adjust the amount of salt.
- Can the soup be frozen? Yes, the soup can be frozen, but it is recommended to consume it fresh to benefit from all the nutrients.

Cabbage soup is not only a nourishing dish but also a reminder of times gone by when meals were simple yet full of love and kindness. I hope this recipe inspires you to include it in your menu, enjoying every bite! Enjoy your meal!