Sweet cabbage soup with sour cream and fresh dill

Name: Sweet cabbage soup with sour cream and fresh dill - Lioara E.
Ingredients: 1 spring cabbage; 1 bunch of fresh dill; 1 sprig of thyme; 1 large carrot; 3 potatoes; 1 onion; 5; 6 cloves of garlic; olive oil; salt; pepper; Knorr cube; hot pepper; vinegar (from pickles); 1 small box of sour cream; 1 tablespoon of flour; 1 sausage (not too strongly smoked)

Soups - Sweet cabbage soup with sour cream and fresh dill by Lioara E. - Recipia

Sweet cabbage soup with sour cream and fresh dill I make this soup most often in spring, when I find young cabbage and fresh dill at the market. It's one of the simplest soups I prepare, and it doesn't take much time to get it on the table. It fits perfectly whenever you want something light yet filling, and it doesn't require complicated techniques. I usually make it with sausages, but I've also tried it with smoked meat when I had some in the fridge. Quick Info Total time: about 1 hour Preparation time: 15-20 minutes Cooking time: 35-40 minutes Servings: 6-8 Difficulty: easy Recipe type: soup, lunch or dinner Ingredients 1 medium spring cabbage 1 bunch of fresh dill 1 very small sprig of thyme 1 large carrot 3 potatoes 1 onion 5-6 cloves of garlic 1 tablespoon of olive oil Salt and pepper to taste 1 cube of concentrate (Knorr or similar) 1 hot pepper (optional) Vinegar (preferably from pickles, to taste) 1 small box of sour cream (about 200g) 1 tablespoon of flour 1 sausage (not too smoked; cabanos or similar) Preparation method 1. Prepare all the vegetables: chop the cabbage finely, the onion similarly, peel and cube the carrot, and peel and cube the potatoes. 2. In a pot, heat the olive oil and sauté the onion for a few minutes until it softens slightly. 3. Add the cubed carrot and 2 minced garlic cloves, letting them cook together for a minute to release their aroma. 4. Cut the sausage into slices (or cubes, depending on what you have) and add it to the pot. Sauté everything for another 2 minutes. 5. Pour hot water over the vegetables and meat. Add enough water so that the soup is thin (about 3 liters, if you want it clearer). 6. When it starts to boil, add the chopped cabbage and cubed potatoes. Add salt, pepper, the small sprig of thyme, and the cube of concentrate. 7. Let it simmer on medium heat until all the vegetables are soft. Check after 25-30 minutes, but usually, it’s ready in 35 minutes. 8. In the meantime, mix the sour cream with the flour. To prevent it from curdling, take a little hot soup from the pot and dilute the mixture, stirring well. 9. When the vegetables are cooked, pour the sour cream mixture into the soup, stirring continuously. 10. If you like it slightly spicy, add hot pepper to taste. You can also add vinegar, preferably from pickles. Add to taste; it doesn't need much. 11. Finally, sprinkle the finely chopped dill over the soup. Let the soup boil a few more times, then turn off the heat. 12. The remaining garlic can be added at the end if you want a more intense flavor. Why I make the recipe often I like it because it’s quick to prepare and doesn't require sophisticated ingredients. It’s a hearty soup that’s easy to adapt, especially good when you have fresh cabbage on hand. I’ve noticed it’s appreciated even by those who don’t particularly love cabbage. Tips and variations Tips Don’t chop the cabbage too coarsely, as it cooks better if it’s in thin strips. The sour cream mixed with flour should be diluted before adding it to the pot, otherwise, it risks curdling. If using smoked sausage, put a small amount, otherwise, the soup will have too intense a flavor. Substitutions The sausage can be replaced with smoked bacon or any other smoked meat you have on hand, but the flavor will be more pronounced. You can skip the meat altogether for a vegetarian version. If you don’t have dill, parsley will work too, but the flavor will be different. Variations The soup can be soured with tomato juice instead of vinegar, but then don’t add sour cream. Instead of potatoes, you can use celery root or parsnip, but the texture will be different. Serving ideas Serve hot, with hot pepper on the side. The chopped fresh dill sprinkled on top adds freshness. It’s also good with a bit of homemade bread. Frequently asked questions 1. Can I use pickled cabbage instead of sweet cabbage? No, this recipe is for sweet cabbage, not pickled cabbage. The taste will be completely different. 2. If I don’t have sausage, can I use another type of meat? Yes, you can replace the sausage with smoked bacon or even some leftover roast, but the texture and final taste will be different. 3. Can I skip the sour cream? It can be made without sour cream, but the soup will be clearer. If you sour it with tomato juice, sour cream is no longer necessary. 4. What kind of sour cream should I use? Any fermented sour cream for cooking, not liquid whipped cream. Ideally one with 20% fat or more. 5. Can sweet cabbage soup be frozen? I do not recommend it, as the sour cream and potatoes change texture when frozen. Nutritional values Estimate for one serving (out of 8): Calories: approximately 190 kcal Protein: 5-7g Carbohydrates: 15-18g Fats: 10-12g Values may vary depending on the sausage used and the amount of sour cream. It’s a fairly light soup compared to other recipes that involve more meat. Storage and reheating The soup can be stored in the refrigerator for 2-3 days in a covered pot. Reheat on low heat, stirring occasionally. I do not recommend freezing it, as the sour cream and potatoes do not freeze well. If there is leftover soup, add a little fresh dill each time you reheat.

Sweet cabbage soup with sour cream and fresh dill

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