Potato soup with cabbage juice

Potato soup with cabbage brine – a traditional recipe, full of flavors and nostalgia, that brings a touch of comfort and warmth to the table. This soup is perfect for chilly days or when you feel the need for something comforting. Let’s explore together how to prepare this delicacy step by step!

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 6

Necessary ingredients

- 1 kg potatoes – choose the best type for boiling, such as yellow potatoes, which hold up well during cooking.
- 2 carrots – carrots bring sweetness and vibrant color to the soup.
- 3 red onions – red onion, with its sweet aroma, will enhance the flavor of the soup.
- 1 bell pepper – a bell pepper can be used to add extra flavor.
- 6 tomatoes – for a fresh note and an acidic base, use ripe tomatoes.
- 1 l cabbage brine – this ingredient is essential to give the soup a special taste; make sure to use quality cabbage brine.
- 200 ml oil – sunflower oil is ideal, but you can experiment with olive oil for a more pronounced flavor.
- Salt to taste – add cautiously, as the cabbage brine is already salty.
- Fresh lovage – a handful of freshly chopped lovage will add an intense aroma at the end.
- 2 rounds of noodles – optional, to enrich the soup's consistency.

Preparing the potato soup with cabbage brine

Step 1: Preparing the ingredients

Start by peeling and washing all the vegetables well. The potatoes should be cut into uniform cubes, so they boil evenly. You can cut the carrots into rounds or cubes, according to preference. Chop the onion finely, and dice the bell pepper. Peel the tomatoes (you can blanch them to remove the skin more easily) and cut them into cubes.

Step 2: Sautéing the vegetables

In a large pot, heat the oil over medium heat. When the oil is hot, add the onion, carrot, and bell pepper. Add a pinch of salt to help release the juices from the vegetables. Sauté the vegetables for 5-7 minutes, until the onion becomes translucent and the carrot softens slightly.

Step 3: Adding the potatoes

After the vegetables have sautéed, add the cubed potatoes. Mix well and let them sauté together with the other vegetables for 2-4 minutes. This will help intensify the flavors.

Step 4: Boiling the soup

Over the sautéed vegetables, add water until it is about 2 cm above the vegetables. Let it boil over medium heat for about 15-20 minutes, or until the potatoes are almost cooked.

Step 5: Adding the tomatoes and cabbage brine

When the potatoes are almost done, add the diced tomatoes and cabbage brine. Gently stir to combine the ingredients. Let it boil for 5-10 minutes, for the flavors to blend.

Step 6: Noodles and finishing

A few minutes before turning off the heat, add the rounds of noodles. Let it boil for 3-4 minutes, until the noodles are cooked. Finally, turn off the heat and sprinkle with chopped fresh lovage. You can enjoy a fresh and invigorating aroma.

Serving

The potato soup with cabbage brine is served hot, ideally accompanied by a slice of fresh bread or polenta. You can add sour cream if you want extra creaminess. Another idea is to serve it with hot peppers for a spicy flavor.

Useful tips

- Salt: Be careful with the amount of salt added, especially due to the cabbage brine which is already salty. I recommend adding salt gradually, tasting along the way.
- Variations: You can experiment with other vegetables, such as celery or zucchini, to add diversity. You can also replace the noodles with homemade pasta or even rice for a gluten-free option.
- Storing the soup: The soup keeps well in the fridge and becomes even tastier the next day. Make sure to reheat it well before serving.

Nutritional benefits

The potato soup with cabbage brine is a healthy choice, full of vitamins and minerals. Potatoes provide complex carbohydrates, carrots are rich in beta-carotene, and tomatoes offer an important amount of lycopene, a powerful antioxidant. Cabbage brine contributes to digestive health, being rich in probiotics.

Frequently asked questions

1. Can I use frozen vegetables?
Yes, you can use frozen vegetables, but it is recommended to let them thaw completely before adding them to the soup.

2. How long does the soup last?
The soup can be kept in the fridge for 3-4 days. It can be frozen, but the texture of the noodles may change.

3. Is this recipe suitable for vegans?
Absolutely! It is a vegetarian and vegan recipe, without animal-derived ingredients.

This potato soup with cabbage brine is more than just a meal; it’s an experience that brings the family together and evokes pleasant memories. I encourage you to try it and share this recipe with your loved ones. Enjoy your meal!

 Ingredients: 1 kg potatoes, 2 carrots, 3 red onions, 1 bell pepper, 6 tomatoes, 1 l cabbage juice, 200 ml oil, salt to taste, fresh lovage, 2 slices of noodles

 Tags:  potato soup