Vegetable soup with cabbage broth

Lenten Soup with Vegetables and Cabbage Juice

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

Lenten soup with vegetables and cabbage juice is a traditional, healthy, and flavorful recipe, perfect for fasting days or a light meal. This soup is not only delicious but also nutritious, offering you a rich combination of vegetables that will delight your taste buds. Each ingredient brings its own story, and preparing this soup is a true joy.

Ingredients:
- 1 medium onion
- 2 red bell peppers
- 3-4 tablespoons sunflower oil
- 3 large carrots
- 3 medium potatoes
- 1 large slice of celery
- Salt and ground pepper to taste
- 1 small can of peas
- 1 can of red beans
- 1 small can of tomato paste
- 1 teaspoon mustard seeds
- 4 liters of still water
- 1 cup of cabbage juice
- 1 bay leaf
- 1 tablespoon of tarragon in vinegar
- Parsley and green celery for decoration

History and Nutritional Benefits:
Lenten soup is a culinary tradition appreciated in many cultures, with deep roots in the daily meals of homemakers. This recipe is not only an ideal choice for those fasting but also for anyone who wants to enjoy a healthy meal. The vegetables are rich in vitamins, minerals, and antioxidants, while the cabbage juice adds a tangy flavor and digestive benefits.

Step by Step:

1. Preparing the Vegetables:
- Start by cleaning all the vegetables. Wash them well under cold running water to remove any impurities. Chop the onion and bell pepper finely, slice the carrots into rounds, and dice the celery into small cubes.

2. Sautéing the Vegetables:
- In a large pot, add the oil and sauté the onion and bell pepper over medium heat for about 3-4 minutes until they become translucent. This step is essential for developing the base flavors of the soup.

3. Adding the Vegetables:
- Add the celery and carrots, continuing to sauté the mixture for 5 minutes. This step will help the vegetables soften slightly and combine the flavors.

4. Seasoning:
- Sprinkle salt, pepper, mustard seeds, and the bay leaf into the pot. These spices will give your soup a special taste.

5. Adding the Water:
- Pour the still water into the pot, cover with a lid, and let it boil over medium heat. Wait until a fork easily pierces the carrot rounds, indicating that the vegetables are cooked.

6. Including Peas and Beans:
- Once the vegetables are cooked, add the peas and red beans (drained and rinsed), as well as the tomato paste. These ingredients will add substance to the soup and enrich the flavor.

7. Finalizing the Dish:
- Pour in the cabbage juice and let it simmer for a few minutes. Then, remove the pot from the heat and add the chopped tarragon and fresh greens to taste.

8. Serving:
- Let the soup sit covered for a few minutes to meld the flavors. Serve warm, garnished with parsley and green celery. You can accompany it with a slice of fresh bread or polenta for a truly hearty meal.

Tips and Variations:
- If you want a spicier soup, add a bit of chili pepper or spices like hot paprika.
- You can experiment with other seasonal vegetables, such as zucchini or cauliflower, to adapt the recipe to your preferences.
- Instead of cabbage juice, you can use lemon for a different tangy note.

Frequently Asked Questions:
- How long can the soup be stored?
The soup can be stored in the refrigerator for 3-4 days and can be frozen for later consumption.
- Can I use frozen vegetables?
Yes, frozen vegetables are a good alternative and can reduce preparation time.
- Is this recipe vegan?
Yes, all the ingredients used are plant-based, making this soup perfect for a vegan or vegetarian diet.

This Lenten soup with vegetables and cabbage juice is not only a healthy dish but also a delicious choice for any meal. With each spoonful, you will feel how the flavors blend harmoniously, and your meals will become more colorful and flavorful. Enjoy your meal!