Cabbage and Chestnut Soup

To prepare a delicious cabbage soup with chestnuts, we start by boiling the chestnuts. Choose fresh chestnuts, free of spots or defects. Place them in a pot with cold water, add a teaspoon of salt and a few bay leaves to give them a flavorful taste. Let them boil for about 30 minutes, being careful not to leave them too long so they don't become too soft. Once boiled, remove them from the water and, while they are still warm, start peeling off the brown outer shell. This step can be a bit more difficult, but don't forget to remove the thin skin underneath, as it can give a bitter taste to the final dish.

While the chestnuts cool, let’s take care of the cabbage. Choose a fresh cabbage and slice it into thin strips. In a large pot, add 1 teaspoon of finely chopped onion, a drizzle of oil, and a pinch of salt. Place the pot over medium heat and let the onion sauté gently until it becomes translucent and its aroma is released. This step is essential for developing a flavorful base for the soup. After 5-10 minutes, add the sliced cabbage and mix well. Let the cabbage sweat for a few minutes so it releases its juices and becomes soft.

Once the cabbage has softened, add enough water to cover all the ingredients, then let the soup boil. At this point, it’s time to add the boiled chestnuts, along with a few fresh sage leaves, which will enrich the soup's aroma, as well as a finely chopped chili pepper if you want to give it a bit of heat. Let everything boil for 15-20 minutes, or until the cabbage is cooked to your liking – some prefer it crunchier, while others like it softer.

In the end, check the taste and adjust the seasonings if necessary. The cabbage soup with chestnuts is now ready to be served, with a drizzle of olive oil on top and perhaps a slice of fresh bread on the side. This recipe is not only nourishing but also full of autumn flavors, bringing a touch of comfort to chilly days. Enjoy every spoonful of this wonderful soup!