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 Cabbage Soup at Home Recipe
This is my favorite version of cabbage soup. The soup turns out to be very tasty, but at the same time thick and satisfying.
Course Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Ukrainian Cuisine
Cook Time 50 minutes
Servings
Ingredients
Lenten basis
Not a lean Supplement
Course Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Ukrainian Cuisine
Cook Time 50 minutes
Servings
Ingredients
Lenten basis
Not a lean Supplement
Instructions
  1. Wash the millet well.
    Wash the millet well.
  2. Peel the potatoes and cut them into small pieces. Put it in a saucepan and fill with water (about 1.5-1.7 liters). Let it simmer for 15 minutes and pour in the millet.
    Peel the potatoes and cut them into small pieces. Put it in a saucepan and fill with water (about 1.5-1.7 liters). Let it simmer for 15 minutes and pour in the millet.
  3. Peel the onion and carrot. Finely chop the onion and grate the carrots on a coarse grater. Fry in vegetable oil until golden brown.
    Peel the onion and carrot. Finely chop the onion and grate the carrots on a coarse grater. Fry in vegetable oil until golden brown.
  4. Grate fresh cabbage on a coarse grater, wash and chop with a knife. Add it to the onions and carrots and cook, stirring, for 5-7 minutes.
    Grate fresh cabbage on a coarse grater, wash and chop with a knife. Add it to the onions and carrots and cook, stirring, for 5-7 minutes.
  5. Pour tomato juice into the pan and put a spoonful of tomato paste, mix. Cover and simmer for 15-20 minutes.
    Pour tomato juice into the pan and put a spoonful of tomato paste, mix. Cover and simmer for 15-20 minutes.
  6. Put the vegetables in a pot with potatoes and millet, add spices and salt and cook for another 10-15 minutes. Turn off the gas and let the soup brew under the lid for half an hour.
    Put the vegetables in a pot with potatoes and millet, add spices and salt and cook for another 10-15 minutes. Turn off the gas and let the soup brew under the lid for half an hour.
  7. Cut the brisket into small strips and add it to the low-fat version of the soup. If the brisket is smoked raw, it is better to brown it in a frying pan, if smoked, boil it, which can be used like this. It's a matter of taste. Serve the soup, sprinkled with herbs.
    Cut the brisket into small strips and add it to the low-fat version of the soup. If the brisket is smoked raw, it is better to brown it in a frying pan, if smoked, boil it, which can be used like this. It's a matter of taste. Serve the soup, sprinkled with herbs.
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