Summer cabbage soup with potatoes
4 servings
120 minutes
Summer cabbage soup with potatoes is a light and refreshing dish of Russian cuisine, perfect for the warm season. Unlike traditional winter soups, this version is made with young cabbage, fresh tomatoes, and tender meat broth. The soup is surprisingly aromatic and nutritious yet light due to minimal cooking of the vegetables. The taste features the gentle sweetness of cabbage, richness of meat, and refreshing acidity of tomatoes. Summer soup is served hot but can also be enjoyed slightly chilled, making it a versatile dish for lunch or dinner. It pairs wonderfully with rye bread and sour cream, while parsley and dill add extra freshness.
1
Put the meat in a pot, pour in 3 - 3 1/2 liters of water, and bring to a boil. When the water boils, remove the foam and continue cooking at a gentle boil for 1 1/2 - 2 hours.
- Meat: 500 g
2
15-20 minutes before serving, add peeled and chopped carrots, parsley, onion, and early cabbage to the broth; cut the cabbages into large pieces (4-6 parts), then add whole peeled potatoes and salt.
- Carrot: 3 pieces
- Parsley: to taste
- Onion: 2 pieces
- White cabbage: 500 g
- Potato: 500 g
3
Before serving, place chopped tomatoes in a pot, let the broth boil, and pour into plates, adding a piece of cabbage, 2-3 potatoes, tomatoes, dill, or parsley in each plate.
- Tomatoes: 200 g
- White cabbage: 500 g
- Potato: 500 g
- Parsley: to taste