Sour Cabbage Soup
Sour cabbage soup is one of those traditional recipes that remind us of family meals, moments when we gather around the table and savor simple yet flavorful dishes. This soup is not only easy to prepare, but it is also an excellent choice for those following a fasting diet. Additionally, it is a rich source of vitamins and minerals, thanks to its fresh and healthy ingredients.
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 60 minutes
Number of servings: 4-6
Ingredients:
- 400 g sour cabbage
- 2 carrots
- 1 parsley root
- 1 onion
- 1 bunch of fresh dill
- 200 ml cabbage juice (or to taste)
- 1-2 tablespoons of vegetable seasoning (or salt, to taste)
- 2-3 tablespoons of tomato paste
- 1-2 garlic cloves
- Pepper, to taste
- 2-3 tablespoons of oil
Step-by-step preparation:
1. Washing the cabbage: Start by washing the sour cabbage. This step is essential to reduce the sourness and achieve a more balanced flavor. Rinse the cabbage in several waters, ensuring you remove excess salt and acidity. Once the cabbage is clean, let it drain well.
2. Preparing the vegetables: Peel the carrots and slice them into thin rounds. This will help with even and quick cooking. Also, peel the parsley root and slice it. The onion can be chopped finely or left in halves, depending on your texture preference.
3. Sautéing the vegetables: In a large pot, add the oil and sauté the carrots and onion over medium heat. Stir frequently to avoid burning. Sautéing the vegetables will bring out their flavors and add a richer taste to the soup.
4. Adding the cabbage: Once the vegetables are soft, add the washed cabbage. Mix well so that the cabbage combines with the other ingredients.
5. Cooking the soup: Add water to cover all the ingredients. Add the parsley root, then season with vegetable seasoning (or salt) and pepper. Let the soup simmer over medium heat for about 30 minutes.
6. Flavoring: When all the ingredients are cooked, gradually add the cabbage juice, tasting to achieve the desired intensity. Then, incorporate the tomato paste and crushed garlic. Let the soup simmer for another 5-10 minutes to allow the flavors to meld.
7. Finalizing: Finally, add the chopped fresh dill, mixing gently. The dill will not only add a note of freshness but will also intensify the flavor of the soup.
8. Serving: Sour cabbage soup is served hot, alongside a slice of fresh bread or polenta. Drizzle a bit of olive oil on top for added flavor.
Practical tips:
- Customization: You can also add other vegetables, such as bell peppers or potatoes, to diversify the texture and flavor of the soup. Experiment with spices, adding dried herbs like oregano or thyme.
- Storage: This soup keeps well in the refrigerator, and the flavor becomes even more intense the next day. It is perfect for quick lunches or light dinners.
- Nutritional benefits: Sour cabbage is an excellent source of vitamin C and fiber, making it beneficial for digestion and the immune system. The soup is low in calories, with approximately 80-100 calories per serving, depending on the amount of oil and tomato paste used.
Frequently asked questions:
- Can I use fresh cabbage instead of sour cabbage?: Yes, but the soup will have a different taste. Sour cabbage adds a layer of acidity that is characteristic of this dish.
- Is it possible to add meat?: Of course! You can add pieces of pork or chicken for a heartier version, but it will no longer be a fasting recipe.
- What drinks pair well with sour cabbage soup?: A refreshing drink, such as herbal tea or natural juice, will perfectly complement the meal.
Sour cabbage soup is not only a nourishing dish but also a source of nostalgia and comfort. I invite you to prepare it and share the flavorful and warm moments that a family meal offers with your loved ones. Enjoy your meal!
Sour cabbage soup is one of those traditional recipes that remind us of family meals, moments when we gather around the table and savor simple yet flavorful dishes. This soup is not only easy to prepare, but it is also an excellent choice for those following a fasting diet. Additionally, it is a rich source of vitamins and minerals, thanks to its fresh and healthy ingredients.
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 60 minutes
Number of servings: 4-6
Ingredients:
- 400 g sour cabbage
- 2 carrots
- 1 parsley root
- 1 onion
- 1 bunch of fresh dill
- 200 ml cabbage juice (or to taste)
- 1-2 tablespoons of vegetable seasoning (or salt, to taste)
- 2-3 tablespoons of tomato paste
- 1-2 garlic cloves
- Pepper, to taste
- 2-3 tablespoons of oil
Step-by-step preparation:
1. Washing the cabbage: Start by washing the sour cabbage. This step is essential to reduce the sourness and achieve a more balanced flavor. Rinse the cabbage in several waters, ensuring you remove excess salt and acidity. Once the cabbage is clean, let it drain well.
2. Preparing the vegetables: Peel the carrots and slice them into thin rounds. This will help with even and quick cooking. Also, peel the parsley root and slice it. The onion can be chopped finely or left in halves, depending on your texture preference.
3. Sautéing the vegetables: In a large pot, add the oil and sauté the carrots and onion over medium heat. Stir frequently to avoid burning. Sautéing the vegetables will bring out their flavors and add a richer taste to the soup.
4. Adding the cabbage: Once the vegetables are soft, add the washed cabbage. Mix well so that the cabbage combines with the other ingredients.
5. Cooking the soup: Add water to cover all the ingredients. Add the parsley root, then season with vegetable seasoning (or salt) and pepper. Let the soup simmer over medium heat for about 30 minutes.
6. Flavoring: When all the ingredients are cooked, gradually add the cabbage juice, tasting to achieve the desired intensity. Then, incorporate the tomato paste and crushed garlic. Let the soup simmer for another 5-10 minutes to allow the flavors to meld.
7. Finalizing: Finally, add the chopped fresh dill, mixing gently. The dill will not only add a note of freshness but will also intensify the flavor of the soup.
8. Serving: Sour cabbage soup is served hot, alongside a slice of fresh bread or polenta. Drizzle a bit of olive oil on top for added flavor.
Practical tips:
- Customization: You can also add other vegetables, such as bell peppers or potatoes, to diversify the texture and flavor of the soup. Experiment with spices, adding dried herbs like oregano or thyme.
- Storage: This soup keeps well in the refrigerator, and the flavor becomes even more intense the next day. It is perfect for quick lunches or light dinners.
- Nutritional benefits: Sour cabbage is an excellent source of vitamin C and fiber, making it beneficial for digestion and the immune system. The soup is low in calories, with approximately 80-100 calories per serving, depending on the amount of oil and tomato paste used.
Frequently asked questions:
- Can I use fresh cabbage instead of sour cabbage?: Yes, but the soup will have a different taste. Sour cabbage adds a layer of acidity that is characteristic of this dish.
- Is it possible to add meat?: Of course! You can add pieces of pork or chicken for a heartier version, but it will no longer be a fasting recipe.
- What drinks pair well with sour cabbage soup?: A refreshing drink, such as herbal tea or natural juice, will perfectly complement the meal.
Sour cabbage soup is not only a nourishing dish but also a source of nostalgia and comfort. I invite you to prepare it and share the flavorful and warm moments that a family meal offers with your loved ones. Enjoy your meal!