Sour coconut soup with cabbage juice

Name: Sour coconut soup with cabbage juice - Iris G.
Ingredients: chicken utensils 2 onions 2 bell peppers 3 carrots 1/4 celery 1 zucchini 250 ml tomato juice 1 liter cabbage broth dried lovage fresh parsley 2 rolls of Baneasa ne

Soups - Sour coconut soup with cabbage juice by Iris G. - Recipia

I woke up with a hearty piece of country chicken and some leftover vegetables in the fridge, so I made a classic sour soup with cabbage juice. I didn't have any fresh lovage this time, but I used dried and added fresh parsley at the end. For the noodles, I used two nests from Băneasa, as I always have them in my pantry. A simple Sunday soup, just like my parents used to make at home. Quick Info Total time: approx. 2 hours Preparation time: 20 minutes Cooking time: 1 hour 30 minutes – 2 hours (depends on the chicken) Servings: 6-8 Difficulty: easy to medium (especially if you haven't worked with chicken before) Traditional recipe, suitable for lunch Ingredients - chicken parts (wings, back, neck, gizzard, heart) - 2 onions - 2 bell peppers - 3 carrots - 1/4 celery - 1 zucchini - 250 ml tomato juice - 1 liter cabbage juice - dried lovage (or fresh, if you have it) - fresh parsley - 2 nests of noodles (Băneasa) - salt - ground pepper Preparation Method 1. Rinse the chicken parts well under cold water. Place them in a large pot and cover with enough water to submerge the meat. Add a pinch of salt. 2. Put the pot on the heat and wait for it to start boiling. Once it reaches a boil, let it simmer for 5 minutes to collect the foam, then discard all the water. 3. Rinse the meat under running water, clean the pot, then return the meat and cover with fresh water. Bring it back to a boil, adding a dash of salt. Occasionally skim off the foam with a spoon to obtain a clear broth. 4. Simmer the meat over medium heat until it is almost cooked. It took about an hour for me, but sometimes chicken may take longer. 5. When the meat is halfway cooked, add the diced carrots and celery. Let it simmer for 10 minutes. 6. Then add the finely chopped onion, diced bell pepper (frozen works too if you have it), and diced zucchini. Allow everything to cook until the vegetables are tender, about 20 minutes. 7. Pour in the tomato juice and cabbage juice. Since cabbage juice is salty, taste before adding more salt. 8. Let it simmer for another 10 minutes on low heat to blend the flavors. 9. Add the noodles (the two nests). Gently stir and let it boil for a few minutes until the noodles are cooked. 10. Turn off the heat. Add the dried lovage (or fresh, if you have it) and chopped fresh parsley. 11. Cover the pot for a few minutes before serving to let the soup infuse with flavors. 12. Serve the soup hot, with some hot peppers on the side. Why I Make This Recipe Often It's one of those soups that works well whenever I have chicken on hand and need a more substantial meal. It keeps well in the fridge for a few days and is good reheated. Plus, the cabbage juice gives it the specific tanginess that is sought after in winter soups. Tips and Variations Tips - Don’t let the chicken boil too hard at the beginning, as it toughens. Simmer gently and skim regularly. - If the cabbage juice is very salty, dilute it with water. - I add the zucchini towards the end so it doesn’t break down too much. - If the noodles absorb too much liquid, add a bit of boiled water at the end. Substitutions - Chicken can be replaced with chicken parts or free-range chicken, but the flavor won’t be as intense. - Tomato juice can be swapped with chopped fresh tomatoes (in summer) or diluted tomato paste if you have nothing else. - Zucchini can be omitted or replaced with potatoes, but the texture will be slightly different. - If you don’t have lovage, you can use only parsley, but the flavor will be milder. Variations - For a heartier soup, you can add a few tablespoons of rice instead of noodles, also at the end. - Instead of noodles, you can add small dumplings made from flour or semolina if you prefer different textures. - For those who like a tangier soup, you can increase the amount of cabbage juice, tasting along the way. Serving Ideas - The soup is good hot, with hot peppers. - It goes well with homemade bread or polenta. - You can add a bit of sour cream when serving, but it’s not necessary. Frequently Asked Questions 1. Can I use chicken instead of country chicken? Yes, but free-range chicken cooks faster and has a milder flavor. The soup will be lighter and cook more quickly. 2. If I don’t have cabbage juice, can I use something else? You can sour it with borscht, but the taste will be different. Cabbage juice gives a specific, slightly salty and sour flavor. 3. What should I do if the broth turned out too salty? You can add boiled water to reduce the concentration, or add extra vegetables. 4. Can I make the soup without noodles? Yes, the soup is good with just vegetables and meat. If you want, you can add a bit of rice or dumplings. 5. How long should the chicken cook? It depends on the age and size, but usually between one and two hours. You should test it with a fork; if it goes in easily, it’s done. Nutritional Values Estimate for a medium serving (approx. 400 ml): - calories: 160-220 kcal - protein: 15-18 g - carbohydrates: 16-20 g (vegetables + noodles) - fats: 5-7 g Values depend on how much meat is actually used, how much fat the meat leaves, how much broth is consumed, but the soup remains quite balanced and not very high in calories. Storage and Reheating The soup can be stored in the fridge for 3-4 days in a covered pot. When reheating, I recommend putting it on low heat and stirring gently so the vegetables don’t break down. If the noodles have absorbed too much liquid, add a bit of boiled water. I do not recommend freezing, as the vegetables and noodles change texture.

Sour coconut soup with cabbage juice

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