Cabbage Soup Recipe
Cabbage soup is my favorite soup in the world. There are many recipes for this wonderful soup, but I offer you my signature one, in which cabbage has been cooked for many years. According to this recipe, the soup is obtained with a pleasant light sourness and a whole bouquet of flavors.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. I always take lean meat, cut it into small cubes. Put the meat in a saucepan (I have 3 liters), pour water (to cover the meat) and bring to a boil. When the water boils, the meat foam rises, I throw the meat into a colander and rinse. At the same time, my pot. And then pour the washed meat into a saucepan with fresh water, but not to the top. Thus, you do not need to remove the foam with a spoon, and the soup turns out more transparent. Bring the water to a boil, reduce the heat, let the meat cook. Add the bay leaf and a sprig of rosemary to the pan.
  2. Meanwhile, peel the potatoes and chop them coarsely (divide one piece into 4 parts). Add the potatoes to the meat.
  3. And we will deal with the main character of our recipe – cabbage. Always take a combination of pickled and fresh. So, in the blender we put onions and carrots (pre-cut into pieces), sauerkraut and fresh cabbage, tomato (without skin!). In a blender, whisk finely, but not into a homogeneous mass!
  4. Melt a small piece of butter in a frying pan, pour in the cabbage mass from a blender. Simmer over medium heat for 10 minutes, stirring.
  5. Peel the garlic, parsley root and ginger. Grind in a blender (you can add a spoonful of water to grind smaller). Add the cabbage to the pan and stir.
  6. Remove the potatoes from the soup, mash them with a fork. Remove the rosemary and bay leaf from the broth. Add stewed cabbage, washed rice, potatoes. Boil everything together for another 15 minutes. If you boil a lot of water, add boiling water. Try the salt. If your sauerkraut is salty enough, maybe you don’t need to salt at all. Add black pepper and any seasonings to taste at this stage. I add curry and coriander. Cabbage should have a sourness, so if you want (and to taste), you can add a little more lemon juice or a little citric acid. From such a large number of ingredients, a rather thick soup is obtained! If you like it fatter, you can reduce the amount of cabbage.
  7. Enjoy the fragrant, delicious soup! Before serving, add a spoonful of sour cream and chopped parsley to the soup.
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