Cabbage soup with dumplings
6 servings
40 minutes
Cabbage soup with dumplings is a harmony of simple yet rich flavors, blending traditional cuisine with an authorial approach. It is based on a combination of fresh and fermented cabbage, giving the dish a slight tanginess, while spices and aromatic chicken broth deepen and enrich the taste. Tender dumplings add softness and textural variety, turning the soup into a complete, warming dish. Historically, such soups were made in rural homes where accessible ingredients were combined into hearty and nutritious meals. This soup is perfect for cold weather – it satisfies hunger, warms you up, and delights with its homely simplicity. Serving it with herbs highlights freshness and adds extra appeal.
1
Stew the sauerkraut in a small amount of water for 15-20 minutes.
- Sauerkraut: 300 g
2
Cut the white cabbage, onion, and carrot into thin strips.
- White cabbage: 400 g
- Onion: 1 head
- Carrot: 1 piece
3
Fry the onion and carrot in vegetable oil until golden brown.
- Onion: 1 head
- Carrot: 1 piece
- Vegetable oil: 50 ml
4
Add fried onion and carrot, chopped white cabbage, and prepared sauerkraut to the boiling chicken broth.
- Onion: 1 head
- Carrot: 1 piece
- White cabbage: 400 g
- Sauerkraut: 300 g
- Chicken broth: 1.5 l
5
Add bay leaf and allspice 5 minutes before it's ready, and season.
- Bay leaf: 2 pieces
- Allspice peas: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
6
Mix flour, eggs, and milk until smooth, then add salt.
- Wheat flour: 200 g
- Chicken egg: 3 pieces
- Milk: 70 ml
- Salt: to taste
7
Shape the dough into small dumplings and boil them in salted water until cooked.
- Wheat flour: 200 g
- Chicken egg: 3 pieces
- Milk: 70 ml
- Salt: to taste
8
Pour the soup into bowls, add dumplings, and garnish with parsley.
- Parsley: 0.5 bunch