Fresh cabbage soup
8 servings
30 minutes
Cabbage soup is a soulful dish of Russian cuisine, steeped in traditions and homely warmth. This soup was cooked in huts hundreds of years ago, and its aroma still evokes the warmth of home. The slight acidity of tomatoes complements the soft taste of cabbage, while the rich beef broth makes the soup hearty and warming. The golden sauté of carrots and onions adds depth to the flavor, while garlic and black pepper provide a spicy note. After a brief infusion, the soup becomes even richer. It is served with rye bread, sour cream or fresh herbs, making the taste more multifaceted. An ideal choice for a cold day when you want something simple yet rich in flavors of Russian cuisine.
1
Chop the cabbage finely.
- Cabbage: 300 g
2
Make a cross-shaped cut on the tomatoes and pour boiling water over them to easily peel the skin.
- Tomatoes: 2 pieces
3
Cut the potatoes into slices of arbitrary shape.
- Potato: 4 pieces
4
Add cabbage to the boiling broth and cook for 5 minutes. Then add potatoes.
- Cabbage: 300 g
- Potato: 4 pieces
5
Cut the tomatoes into small cubes and add them to the broth.
- Tomatoes: 2 pieces
6
Grate the carrot on a coarse grater.
- Carrot: 1 piece
7
Melt the butter and sauté the carrot.
- Butter: 50 g
- Carrot: 1 piece
8
Add finely chopped onion to the carrot and sauté until translucent. Add the prepared sauté to the soup as soon as the vegetables are cooked. Boil for 1-2 minutes.
- Onion: 1 head
- Carrot: 1 piece
- Butter: 50 g
9
Chop the garlic and mash it with a pinch of salt.
- Garlic: 3 cloves
- Salt: to taste
10
Add pepper, bay leaf, and garlic to the ready soup. Turn off immediately and let it steep for 7-10 minutes.
- Black peppercorns: 5 piece
- Bay leaf: 2 pieces
- Garlic: 3 cloves
11
You can add greens or sour cream if desired.
- Salt: to taste