Cabbage soup

Cabbage soup is one of those recipes that reminds us of the warmth of home and family meals filled with flavors and love. It is a traditional dish that has been enjoyed for generations, each with its own variation and memories associated with its unmistakable taste. Today, I invite you to discover how to prepare a delicious cabbage soup, rich in nutrients and full of flavor.

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Servings: 4-6

Ingredients:
- 1/2 or 1 small cabbage (approximately 500-700g)
- 1 medium onion
- 3 small carrots
- 1 bell pepper (preferably red for an extra splash of color)
- 2 large tomatoes or 400g canned tomatoes
- 1 tablespoon cornstarch (for a creamier consistency)
- 1 egg yolk (optional, for added richness)
- 1 teaspoon dried thyme
- 1 bunch of celery (optional, for a more intense flavor)
- Lovage (optional, for an extra aroma)
- Salt and pepper, to taste
- Sunflower or olive oil, for sautéing

Step by step in preparing cabbage soup:

1. Preparing the ingredients: Start by cleaning and washing all the vegetables. Chop the onion finely, dice the bell pepper, and slice the carrot into rounds. If you want a more intense flavor, you can grate the other carrots or put them in a food processor to make a puree. The tomatoes can be chopped finely or, to save time, you can puree them in a food processor.

2. Cutting the cabbage: Cut the cabbage into thin strips vertically. It is important to use fresh, quality cabbage to get a tasty and healthy soup. Cabbage is rich in vitamins C and K, and has antioxidant properties.

3. Boiling the cabbage: In a large pot, add 2 liters of water with a little salt and bring to a boil. Once the water is boiling, add the sliced cabbage. Let it boil over medium heat until the cabbage becomes soft, about 20-25 minutes.

4. Sautéing the vegetables: In a frying pan, heat a little oil and add the onion, bell pepper, and sliced carrot. Sauté the vegetables over medium heat until they become slightly translucent and the flavors develop, about 5-7 minutes.

5. Combining the ingredients: Once the cabbage is boiled, add the sautéed vegetables to the pot over the cabbage. Then, add the chopped or pureed tomatoes, grated carrot, thyme, salt, and pepper to taste. Mix well and let it simmer together for another 10-15 minutes, allowing the flavors to blend perfectly.

6. Thickening the soup: If you want a thicker soup, mix the cornstarch with the egg yolk and 4 tablespoons of cold water. Add this mixture to the soup, stirring continuously to prevent lumps from forming. Let it simmer on low heat for another 5 minutes, during which the soup will thicken slightly.

7. Finishing: Turn off the heat and, if desired, you can add freshly chopped lovage for an extra touch of freshness. The soup is now ready to serve!

Serving cabbage soup: This cabbage soup is served hot, and a drizzle of sour cream on top can turn the dish into a delicacy. Offer a slice of whole-grain bread or steaming polenta alongside to complete the meal. It is a perfect dish for cold winter days, but can be enjoyed anytime, having a moderate calorie content of about 150-200 calories per serving.

Nutritional benefits: Cabbage soup is not only delicious but also healthy. Cabbage is rich in fiber, which aids in healthy digestion, and contains antioxidants that can support the immune system. Carrots provide an important source of beta-carotene, essential for eye health, and tomatoes are an excellent source of lycopene, a natural antioxidant.

Possible variations: You can experiment with this recipe by adding other vegetables, such as zucchini or potatoes, or even adding a source of protein, such as chicken or beans. If you like a spicier taste, you can also add a little chili pepper.

Frequently asked questions:
- Can I use pickled cabbage? Yes, you can use pickled cabbage for a tangier version of the soup, but reduce the amount of salt.
- How long does the soup last in the fridge? Cabbage soup keeps well in the fridge for 3-4 days, and the flavor improves as it cools.
- Can I freeze the soup? Yes, the soup can be frozen, but it is recommended not to add the egg yolk before freezing, as its consistency may be affected.

Cabbage soup is undoubtedly a versatile and comforting dish that will bring smiles to your table. I encourage you to personalize your recipe, try new combinations, and enjoy every bite! Bon appétit!