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.
Servings
6
Cook Time
50minutes
Servings
6
Cook Time
50minutes
Ingredients
Lenten basis
Not a lean Supplement
Instructions
  1. 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.
  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.
  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.
  5. 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.
  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.
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