Cabbage soup with vegetables and sour cream

Name: Cabbage soup with vegetables and sour cream - Marcela A.
Ingredients: For 5 servings: bone broth; 1 l or 1 l water 2 MAGGI beef cubes white cabbage; 1 kg onion; 100 g carrots; 100 g celery root; 50 g noodles; 150 g sour cream/yogurt; 50 g/100 g salt to taste

Soups - Cabbage soup with vegetables and sour cream by Marcela A. - Recipia

Cabbage soup with vegetables and sour cream Do you dream of a soup that warms your soul and reminds you of family meals from childhood? Cabbage soup with vegetables and sour cream is the perfect choice! This traditional recipe, full of flavor and vitality, combines simple ingredients with exquisite taste. Get ready to discover step by step how to make a delicious and nourishing soup that will surely become a favorite in your menu. Preparation time: 20 minutes Cooking time: 40 minutes Total time: 60 minutes Number of servings: 5 Ingredients you need: - 1 liter of bone broth or 1 liter of water - 2 MAGGI beef cubes - 1 kg of white cabbage - 100 g of onion - 100 g of carrots - 50 g of root celery - 150 g of noodles - 50 g of sour cream or 100 g of yogurt (depending on preferences) - Salt to taste A bit of history Cabbage soup is a traditional dish that has evolved over time, appreciated by both those who care about healthy eating and those seeking the comfort of a warm meal. Cabbage, a staple ingredient in many cultures, has been cultivated for thousands of years for its nutritional benefits. Rich in vitamins and minerals, cabbage is known for its detoxifying and anti-inflammatory properties. This soup will not only warm your heart but also provide a healthy dose of nutrients. Preparing the soup 1. Cleaning and chopping the vegetables: Start by cleaning the cabbage. Cut it in half, then each half into thin strips. Make sure to remove the tough cores, as they can make the soup less pleasant. Rinse the cabbage well under cold running water. 2. Carrots and celery: Peel the carrots and celery. Cut the carrots into thin strips or rounds, and the celery into small cubes. These vegetables add sweetness and a pleasant aroma to your soup. 3. Onion: Chop the onion into small cubes. This will add a savory taste and a flavorful base to the soup. 4. Preparing the base: In a large pot, add the bone broth or water and bring it to a boil. If using water, add the two MAGGI beef cubes for extra flavor. Let it boil over medium heat. 5. Add the vegetables: Once the water has started to boil, add the onion, carrots, celery, and cabbage. Stir well to combine the ingredients. Cover the pot and let the soup simmer on low heat for 30 minutes. This will allow the vegetables to release their flavors and blend perfectly. 6. Noodles: After the vegetables are cooked, add the noodles to the pot and let them boil for another 5-7 minutes, until the noodles are cooked. Make sure to stir occasionally to prevent sticking. 7. Finalizing: Once the noodles are cooked, you can adjust the soup's taste with salt if necessary. Remove the pot from heat and let the soup rest for a few minutes. 8. Serving: Serve the hot soup in deep bowls, adding a spoonful of sour cream or yogurt on top for a creamy taste and pleasant texture. You can also sprinkle some croutons or fresh herbs (like parsley) for a more attractive appearance. Useful tips - Ingredient variations: You can experiment with different vegetables, adding potatoes or bell peppers for extra flavor. You can also use whole wheat noodles to make the soup more nutritious. - Additional protein: If you want a heartier soup, you can add diced beef or chicken, which you can boil along with the vegetables. - Freezing: Cabbage soup can be stored in the freezer for up to 3 months. Make sure to let it cool completely before placing it in airtight containers. - Perfect combinations: This soup pairs wonderfully with a slice of fresh bread or a crunchy green salad on the side. Nutritional benefits This cabbage soup is not only delicious but also extremely healthy! Cabbage is rich in vitamins C, K, and fiber, making it an excellent ally for the immune system. Carrots provide an important supply of beta-carotene, and celery is known for its diuretic properties. Noodles provide carbohydrates that will give you energy throughout the day. Frequently asked questions 1. Can I use sauerkraut? Yes, you can use sauerkraut for a tangier soup. Adjust the amount of salt, as sauerkraut is already salty. 2. How can I make the soup spicier? Add a few slices of chili pepper or a pinch of cayenne pepper for a spicier taste. 3. What is the best method of preservation? The soup can be kept in the refrigerator in airtight containers for 3-4 days or frozen for later use. Personal note This cabbage soup with vegetables and sour cream reminds me of the cold winter days spent with family, when we gathered around the table to enjoy a warm and comforting meal. I encourage you to share this recipe with your loved ones and create equally beautiful memories! Happy cooking! I look forward to hearing how your soup turned out and what variations you tried. Enjoy your meal!

Cabbage soup with vegetables and sour cream

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