Cabbage soup

Name: Cabbage soup - Melina P.
Ingredients: 1 small onion; 1 carrot; 2 cm of parsley root; 2 tablespoons of celery root; 1 small cabbage; 1 bell pepper; 1 tablespoon of tomato paste; 1/2 teaspoon of Kotanyi cumin; 1/4 teaspoon of Kotanyi thyme; 1 teaspoon of Kotanyi sweet paprika; salt to taste; ground black pepper.

Soups - Cabbage soup by Melina P. - Recipia

When I want a light soup, without oil and complicated ingredients, I choose cabbage soup with root vegetables. It’s easy to prepare, all in one pot, and the flavor comes from cabbage, bell peppers, tomato paste, and spices. The vegetables are added in stages so that the diced ones have time to cook before the cabbage is added. This recipe is suitable for a diet meal or for days when I want something warm, but not too heavy. It is served simply, hot, with slices of chili pepper. Quick Info Total time: not specified exactly; depends on how quickly the cabbage softens Preparation time: not specified; includes cleaning and chopping the vegetables Cooking time: 10 minutes before adding the cabbage, then until the cabbage softens Servings: not specified in the original recipe Difficulty: easy Recipe type: vegetable soup, with no added fats Ingredients 1 small onion 1 carrot 2 cm of parsley root 2 tablespoons of celery root 1 small cabbage 1 bell pepper 1 tablespoon of tomato paste 1/2 teaspoon of Kotanyi cumin 1/4 teaspoon of Kotanyi thyme 1 teaspoon of Kotanyi sweet paprika salt, to taste ground black pepper For serving: slices of chili pepper Preparation Method 1. Clean the onion, carrot, parsley root, and celery, then wash all the vegetables well. Dice the carrot, onion, parsley root, and celery into small cubes. If the vegetables are cut similarly, they will cook more evenly. 2. Remove the outer leaves of the cabbage and slice it into thin strips. Clean the bell pepper and chop it without needing a specific shape. 3. Bring about a liter of water to a boil. When the water starts to boil, add the diced vegetables: onion, carrot, parsley root, and celery. 4. Let the vegetables boil for 10 minutes. At this stage, the first tougher vegetables will soften, and the soup will start to take on flavor. 5. After 10 minutes, add the sliced cabbage, bell pepper, and tomato paste. Stir gently so that the tomato paste distributes in the liquid. 6. Continue boiling until the cabbage softens. The duration may vary depending on how finely the cabbage is sliced and the variety used, so it’s safer to check the texture than to rely on a fixed time. 7. When the vegetables are cooked, season with sweet paprika, cumin, thyme, salt, and ground black pepper. Add salt to taste, especially if the soup is made with a small amount of water. 8. Serve the cabbage soup hot, with slices of chili pepper. The chili can be added directly to the bowl, allowing each serving to be seasoned to preference. Why I Make the Recipe Often I make it when I need a simple and light meal, without frying or added fats. The vegetables are few, prepared quickly, and the soup doesn’t require complicated steps. It’s also useful for a dinner meal, especially when I prefer something warm but not heavy. Another advantage is that the flavor can be adjusted at the end only with spices. If I want a more aromatic soup, I add a little more cumin or thyme, and for a spicy version, I use chili pepper when serving. Tips Slice the cabbage into thin strips, as it will soften more easily and be more pleasant in the soup. If the strips are too thick, they may need more cooking time. Follow the order of adding the vegetables. The root vegetables go in first, followed by the cabbage and bell pepper. This way, the cabbage doesn’t overcook while the carrot, parsley root, and celery remain firm. Add the tomato paste together with the cabbage and bell pepper, not at the beginning of the cooking. Mix well after adding it to prevent it from clumping in one spot. Season towards the end. After the cabbage and vegetables have cooked, the soup's flavor is better defined, and you can adjust the amount of salt and pepper more easily. The soup contains no oil or added fat. If you follow the recipe exactly, the vegetables cook directly in water. Substitutions The original recipe does not provide exact substitutions for ingredients. To maintain the flavor and structure of the soup, it’s advisable not to eliminate the cabbage, tomato paste, or root vegetables without considering that the result will change. If you don’t have bell pepper, it can be omitted, but the soup will have less sweetness and a different flavor. Similarly, the chili for serving is optional and does not change the base of the recipe. Variations The simplest variation is to adjust the amount of spices. Cumin gives a distinct flavor to the cabbage, thyme adds a subtle note, and sweet paprika contributes to taste and color. For a milder soup, keep the indicated amounts and use chili pepper separately. You can choose to cut the vegetables into slightly smaller or larger cubes, but this will affect the cooking time. Finer-cut vegetables will cook faster than coarsely cut ones. Another variation is to serve the soup without chili pepper if you don’t prefer the spicy taste. The base remains the same: cabbage, root vegetables, bell pepper, tomato paste, and spices. Serving Ideas Serve the soup immediately after it’s ready, while it’s hot. The chili can be sliced and added directly to the bowl, allowing the intensity to be controlled separately. It’s a soup that can be enjoyed as is, without additions. It doesn’t need extra ingredients to remain a light and simple recipe. Frequently Asked Questions How long should the cabbage soup boil? The diced vegetables boil for the first 10 minutes. After adding the cabbage, bell pepper, and tomato paste, the soup is left on the heat until the cabbage softens. The recipe does not specify an exact total time, as this depends on the thickness of the cabbage strips and the vegetables used. Is oil added to this soup? No. The vegetables are added directly to the boiling water, and the recipe does not contain oil or any added fat. Can I use chili pepper during cooking? The recipe indicates serving with slices of chili pepper. If you add it to the pot, the spicy flavor will distribute throughout the soup, but this change is not part of the original steps. For better control of the spiciness, add the chili directly to the bowl. When are the spices added? Sweet paprika, cumin, thyme, salt, and pepper are added after the cabbage has softened. They are added towards the end, before serving. Is the soup suitable for a diet? It is a light soup, prepared without added fats and made from vegetables. However, the vegetables and tomato paste naturally contain carbohydrates, so it is not accurate to consider it completely carbohydrate-free. Nutritional Values The values below are estimates and refer to the entire prepared amount. They cannot be exact as "small cabbage" can have different weights, and the number of servings is not specified. For the entire pot, the soup can have approximately: 300–400 kcal 65–85 g carbohydrates 12–16 g protein 1–3 g fats The fat content remains low as the recipe does not use oil. The majority of carbohydrates come from cabbage, carrot, onion, bell pepper, root vegetables, and tomato paste. If you divide the soup into servings, the values per serving will depend on the number of servings and the actual amount of cabbage used. Storage and Reheating If there is leftover soup, let it cool and store it in the refrigerator in a covered container. It’s best consumed within a short period, as the cabbage can change texture after several reheatings. Reheat only the amount you want to serve. The soup is heated until it is hot, then served immediately. For better texture, avoid boiling the entire remaining quantity repeatedly.

Cabbage soup

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