Cabbage and vegetable soup is a classic dish that reminds us of family meals, autumn moments, and the fresh flavors of the garden. This recipe not only delights the taste buds but also nourishes the soul, bringing a touch of warmth and comfort in every spoonful.
Total preparation time: 1 hour
Preparation time: 20 minutes
Cooking time: 40 minutes
Number of servings: 6-8
Necessary ingredients:
- 500 g sweet cabbage
- 2 medium onions
- 2-3 potatoes (about 300 g)
- 1 carrot
- 1 parsnip
- ½ zucchini
- 1 red bell pepper
- 3-4 tomatoes (about 300 g)
- 50 g fresh spinach leaves
- a few sprigs of fresh parsley
- 1 bunch of fresh lovage
- 50 g ketchup
- 30 ml oil
- 1.5 liters of borscht (or 1 packet of concentrated magic borscht)
- 2 cubes/teaspoons of meat concentrate (beef/chicken)
- 2 teaspoons of sugar
- salt and pepper to taste
- 1 egg yolk
- sour cream for dressing
Preparation of cabbage and vegetable soup:
1. Preparing the ingredients: Start by peeling and chopping all the vegetables. The carrot, parsnip, bell pepper, and zucchini will be diced small to cook evenly. The potatoes, on the other hand, should be cut into larger pieces to maintain their texture. Peel and slice the tomatoes, and finely chop the cabbage and onion. It's important to ensure that all vegetables are cut evenly for uniform cooking.
2. Sauté the vegetables: In a large pot, heat 30 ml of oil over medium heat. Add the carrot and parsnip and sauté for 3-4 minutes until they become slightly soft. Continue with the red bell pepper and onion, sautéing for another 3-4 minutes. This will create a delicious aromatic base for the soup.
3. Add the cabbage and other vegetables: The next step is to add the chopped cabbage and zucchini. Mix well and let the vegetables cook for 5 minutes. They will start to soften and the flavors will combine. Now add the chopped spinach, potatoes, and tomatoes. Mix all the ingredients well.
4. Adding the liquid: After a few minutes of cooking, pour 1.5 liters of water into the pot and add the meat concentrate, sugar, chopped parsley, and lovage. This mixture will give the soup a deep and rich flavor. Let it simmer on low heat with a lid for 30 minutes.
5. The borscht: In another pot, bring the borscht to a boil. After the soup has cooked, add the hot borscht to the pot. Let it boil for another 10 minutes. This step is essential to achieve that specific sour taste in the soup, which makes everything so delicious.
6. Adjust the soup: Before serving, taste the soup and adjust the flavor with salt and pepper if necessary.
7. Dressing the soup: In a small bowl, beat the egg yolk with 2-3 tablespoons of sour cream. Take a few spoonfuls of the hot soup and gradually add them to the yolk mixture, stirring continuously to avoid coagulation. Then pour the mixture back into the pot, stirring gently.
8. Serving: Serve the soup hot, garnished with fresh lovage leaves. You can accompany the soup with a slice of fresh bread or polenta for a truly comforting meal.
Practical tips for a perfect soup:
- Cabbage: Choose fresh, firm cabbage without spots. You can use pickled cabbage for a more intense flavor if you prefer.
- Tomatoes: If you don't have fresh tomatoes, you can use canned tomatoes or tomato juice. These will add a touch of sweetness and acidity to the soup.
- Sugar: This helps balance the acidity of the borscht and tomatoes. Adjust the amount according to your personal preferences.
- Borscht: If you don't like the taste of borscht, you can omit it and use lemon juice to add a note of acidity.
Possible variations:
- You can add other vegetables, such as celery or green beans, to diversify the recipe.
- If you want a heartier version, you can add diced chicken or beef in the early stages of cooking.
- For a vegetarian version, you can omit the meat concentrate and use vegetable broth.
Calories and nutritional benefits:
Cabbage and vegetable soup is a healthy and filling choice. Each serving contains approximately 150-200 calories, depending on the ingredients used and the amount of sour cream added. It is rich in vitamins (A, C, K) and minerals due to the fresh vegetables, and provides fiber that aids digestion and maintains a healthy weight.
Frequently asked questions:
- Can I use frozen vegetables? Yes, frozen vegetables are a good alternative and can be used instead of fresh ones. Make sure to thaw them before adding them to the soup.
- How can I store the soup? The soup keeps well in the refrigerator for 3-4 days. You can also freeze it to consume later.
- What can I use instead of sour cream? If you prefer a lighter version, you can use Greek yogurt or even coconut milk for a different taste.
In conclusion, cabbage and vegetable soup is a versatile dish, full of flavors and health, perfect for any occasion. Whether you enjoy it for lunch or dinner, each spoonful will take you on a journey of tastes and memories. Enjoy your meal!
Total preparation time: 1 hour
Preparation time: 20 minutes
Cooking time: 40 minutes
Number of servings: 6-8
Necessary ingredients:
- 500 g sweet cabbage
- 2 medium onions
- 2-3 potatoes (about 300 g)
- 1 carrot
- 1 parsnip
- ½ zucchini
- 1 red bell pepper
- 3-4 tomatoes (about 300 g)
- 50 g fresh spinach leaves
- a few sprigs of fresh parsley
- 1 bunch of fresh lovage
- 50 g ketchup
- 30 ml oil
- 1.5 liters of borscht (or 1 packet of concentrated magic borscht)
- 2 cubes/teaspoons of meat concentrate (beef/chicken)
- 2 teaspoons of sugar
- salt and pepper to taste
- 1 egg yolk
- sour cream for dressing
Preparation of cabbage and vegetable soup:
1. Preparing the ingredients: Start by peeling and chopping all the vegetables. The carrot, parsnip, bell pepper, and zucchini will be diced small to cook evenly. The potatoes, on the other hand, should be cut into larger pieces to maintain their texture. Peel and slice the tomatoes, and finely chop the cabbage and onion. It's important to ensure that all vegetables are cut evenly for uniform cooking.
2. Sauté the vegetables: In a large pot, heat 30 ml of oil over medium heat. Add the carrot and parsnip and sauté for 3-4 minutes until they become slightly soft. Continue with the red bell pepper and onion, sautéing for another 3-4 minutes. This will create a delicious aromatic base for the soup.
3. Add the cabbage and other vegetables: The next step is to add the chopped cabbage and zucchini. Mix well and let the vegetables cook for 5 minutes. They will start to soften and the flavors will combine. Now add the chopped spinach, potatoes, and tomatoes. Mix all the ingredients well.
4. Adding the liquid: After a few minutes of cooking, pour 1.5 liters of water into the pot and add the meat concentrate, sugar, chopped parsley, and lovage. This mixture will give the soup a deep and rich flavor. Let it simmer on low heat with a lid for 30 minutes.
5. The borscht: In another pot, bring the borscht to a boil. After the soup has cooked, add the hot borscht to the pot. Let it boil for another 10 minutes. This step is essential to achieve that specific sour taste in the soup, which makes everything so delicious.
6. Adjust the soup: Before serving, taste the soup and adjust the flavor with salt and pepper if necessary.
7. Dressing the soup: In a small bowl, beat the egg yolk with 2-3 tablespoons of sour cream. Take a few spoonfuls of the hot soup and gradually add them to the yolk mixture, stirring continuously to avoid coagulation. Then pour the mixture back into the pot, stirring gently.
8. Serving: Serve the soup hot, garnished with fresh lovage leaves. You can accompany the soup with a slice of fresh bread or polenta for a truly comforting meal.
Practical tips for a perfect soup:
- Cabbage: Choose fresh, firm cabbage without spots. You can use pickled cabbage for a more intense flavor if you prefer.
- Tomatoes: If you don't have fresh tomatoes, you can use canned tomatoes or tomato juice. These will add a touch of sweetness and acidity to the soup.
- Sugar: This helps balance the acidity of the borscht and tomatoes. Adjust the amount according to your personal preferences.
- Borscht: If you don't like the taste of borscht, you can omit it and use lemon juice to add a note of acidity.
Possible variations:
- You can add other vegetables, such as celery or green beans, to diversify the recipe.
- If you want a heartier version, you can add diced chicken or beef in the early stages of cooking.
- For a vegetarian version, you can omit the meat concentrate and use vegetable broth.
Calories and nutritional benefits:
Cabbage and vegetable soup is a healthy and filling choice. Each serving contains approximately 150-200 calories, depending on the ingredients used and the amount of sour cream added. It is rich in vitamins (A, C, K) and minerals due to the fresh vegetables, and provides fiber that aids digestion and maintains a healthy weight.
Frequently asked questions:
- Can I use frozen vegetables? Yes, frozen vegetables are a good alternative and can be used instead of fresh ones. Make sure to thaw them before adding them to the soup.
- How can I store the soup? The soup keeps well in the refrigerator for 3-4 days. You can also freeze it to consume later.
- What can I use instead of sour cream? If you prefer a lighter version, you can use Greek yogurt or even coconut milk for a different taste.
In conclusion, cabbage and vegetable soup is a versatile dish, full of flavors and health, perfect for any occasion. Whether you enjoy it for lunch or dinner, each spoonful will take you on a journey of tastes and memories. Enjoy your meal!
Ingredients
500 g sweet cabbage, 2 onions, 2-3 potatoes, 1 carrot, 1 parsnip, 1/2 zucchini, 1 red bell pepper, 3-4 tomatoes, 50 g spinach leaves, a few sprigs of parsley, 1 bunch of lovage, 50 g ketchup, red tomatoes and red peppers, 30 ml oil, 1.5 liters bors (or 1 packet of concentrated magic bors), 2 cubes/teaspoons concentrated beef/chicken, 2 teaspoons sugar, salt, pepper, 1 egg yolk and sour cream for dressing.