Potato soup with cabbage juice and seasoned with egg

Name: Potato soup with cabbage juice and seasoned with egg - Jeana L.
Ingredients: 4; 5 larger potatoes; 3 onions; 2; 3 carrots; one parsnip root; one parsley root; one celery; 4 tablespoons of oil; 300 grams of vegetables for the soup (made by my mother; which also contains peppers); 500; 700 ml of cabbage juice; salt if needed; one bunch of fresh lovage; one bunch of parsley; one egg.

Soups - Potato soup with cabbage juice and seasoned with egg by Jeana L. - Recipia

Potato soup with cabbage juice and egg dressing Potato soup with cabbage juice is a traditional recipe, loved by many and appreciated for its comforting and healthy taste. This soup, with a mix of fresh vegetables and delicious flavors, reminds us of family meals and moments spent around the table. It is a dish that revives culinary traditions but can easily be adapted to personal preferences. Today, I will present a simple yet flavorful recipe that will bring warmth to your hearts. Total preparation time: 1 hour 30 minutes Preparation time: 30 minutes Cooking time: 1 hour Number of servings: 6-8 servings Ingredients: - 4-5 large potatoes - 3 medium onions - 2-3 carrots - 1 parsnip root - 1 parsley root - 1 small celery - 4 tablespoons sunflower or olive oil - 300 g of soup vegetables (homemade or store-bought) - 500-700 ml cabbage juice (preferably homemade) - Salt, to taste - A bunch of fresh lovage - A bunch of fresh parsley - 1 egg Preparation: 1. Preparing the vegetables: Start by peeling the vegetables. Wash them well under cold running water. Chop the onion finely, and cut the carrots, celery, parsley, and parsnip into small pieces. These cuts allow the vegetables to cook evenly and quickly. 2. Sautéing the vegetables: In a large pot, add the 4 tablespoons of oil and place it over medium heat. Once the oil is hot, add the onion and sauté for 2-3 minutes until it becomes translucent. Then, add the carrots, celery, parsley, and parsnip, stirring frequently to prevent sticking. This step will enhance the flavors of the vegetables. 3. Boiling the soup: After the vegetables have softened, add half a glass of water and let them boil for a few minutes. Then, pour in 3-4 liters of water and let the soup simmer over medium heat. It is important not to raise the temperature too much, as this would destroy the delicate flavors of the vegetables. 4. Adding the potatoes: Peel the potatoes, wash them, and cut them into cubes. After the vegetables have boiled for 30 minutes, add the potatoes to the pot. They will give the soup a pleasant consistency and a sweet taste. 5. Vegetables and cabbage juice: After the potatoes have boiled for about 30 minutes, add the soup vegetables. Boil everything for another 15-20 minutes. In another container, boil the cabbage juice separately, then add it to the pot. This ingredient is essential for giving the soup a tangy note and a distinct flavor. 6. Adjusting the taste: After all the ingredients have boiled, taste the soup and add salt according to your preferences. This step is crucial, as each ingredient has a different level of natural salt. 7. Egg dressing: Beat an egg in a separate bowl. Before turning off the heat, pour the beaten egg into the hot soup, stirring vigorously. This will give the soup a creamy texture and a pleasant color. 8. Finalizing the flavors: Add the chopped lovage and parsley, mixing well to incorporate the fresh flavors. Cover the pot with a lid and let the soup sit for 15 minutes for the flavors to meld. 9. Serving: The potato soup with cabbage juice is ready! You can serve it hot, alongside a portion of sour cream or fresh bread. Add a sprinkle of fresh lovage for a special look and taste. Practical tips: - You can use fresh or frozen vegetables, depending on the season and availability. - If you prefer a tangier soup, you can add more cabbage juice or even lemon juice. - The soup can be stored in the refrigerator for 3-4 days and is even tastier the next day when the flavors have had time to develop. Nutritional benefits: This soup is not only delicious but also packed with vitamins and minerals. Fresh vegetables contribute to a healthy fiber intake, while cabbage juice is known for its digestive properties. A serving of soup can be an excellent choice for a light meal, offering plenty of nutrients. Frequently asked questions: - Can I replace cabbage juice with something else? Yes, you can use tomato juice or lemon juice for a different taste, but the flavor will be distinct. - Is this soup suitable for vegans? You can omit the egg and sour cream, and the soup will be perfectly vegan. - How can I make the soup spicier? Add a bit of hot pepper or ground black pepper during cooking to give it a bit of heat. Potato soup with cabbage juice is a versatile and nourishing dish, perfect for cool days or to bring a touch of comfort to everyday life. I encourage you to experiment with the ingredients, put your personal touch on the recipe, and enjoy every bite! Enjoy your meal!

Potato soup with cabbage juice and seasoned with egg

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