Onion Soup with Cabbage and Lemon Recipe
Thick, but at the same time light soup. And the addition of lemon makes it special and original. A good option for a varied lunch menu for those who are on a diet and for those who observe Lent.
Servings
6
Cook Time
30minutes
Servings
6
Cook Time
30minutes
Ingredients
Instructions
  1. I must say that I made soup from half of the usual ingredients. Prepare 3 regular portions of soup. We prepare food. Cut the onion into small cubes.
  2. Cut the cabbage into strips.
  3. I grated carrots on a grater.
  4. Take a saucepan (or saucepan), preferably with a thick bottom. Heat the oil in it, leaving a couple of spoonfuls of flour for frying. Fry the onion in oil, stirring constantly. Don’t let the onion burn!!! Fry the onion until it becomes transparent and light golden – it will become soft and bitterness will come out of it.
  5. Pour the onion with water, bring to a boil, add the cabbage, stir, bring to a boil again, add carrots, bay leaf, pepper and salt to taste. Bring to a boil and cook until tender on low heat under a lid. I cooked the soup for a little less than 15 minutes.
  6. Heat a couple of tablespoons of vegetable oil in a frying pan and, stirring constantly, fry the flour on it until the characteristic smell of hot nuts appears. More precisely, I can’t write, as soon as you feel this smell, you will understand. Add flour to the soup, stir, bring to a boil and remove from heat. I let the soup brew for another 5 minutes.
  7. When serving, sprinkle each plate with chopped dill greens and sprinkle with lemon juice. Lemon juice greatly changes the taste of the soup, making it more interesting and slightly sour. That is, I tried it without lemon, but I liked it much more with lemon.
  8. The soup turns out to be thick, the consistency reminded me of aintopf, i.e. it can be successfully consumed for dinner. And yet, despite the fact that the soup is without meat, even my husband liked it, which I was very surprised by.
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