Cabbage soup with veal, chicken and lemongrass
8 servings
180 minutes
Cabbage soup with veal, chicken, and lemongrass is an amazing combination of traditional Russian cuisine with subtle citrus notes. It is believed that cabbage soup is one of the oldest Slavic soups that has been a staple in the peasant diet for centuries. In this version, tender veal and chicken wings create a rich broth, while lemongrass adds freshness and a slight tanginess. Cabbage, tomatoes, and sweet peppers fill the dish with rich flavor, while garlic and herbs provide spiciness. This soup warms in cold weather and refreshes in summer; it is served with sour cream and rye bread. Hearty and aromatic, they are perfect for family lunches or festive gatherings while preserving the traditions of Russian cuisine and adding a modern culinary touch.
1
Put veal bones and chicken wings in five liters of water, bring to a boil, reduce heat, skim off the foam, and add two onions, one carrot, one celery stalk, and two stalks of fresh lemongrass to the pot; if fresh is not available, a handful of dried can be added. It is much more common in stores.
- Veal bones: 1 kg
- Chicken wings: 1 kg
- Onion: 4 heads
- Carrot: 4 pieces
- Celery: 1 stem
- Lemon grass: 2 stems
2
Simmer the broth for about an hour, periodically skimming off the foam and fat. Then add a bunch of parsley stems (the leaves will be needed later), a bunch of dill stems (its leaves will also be needed in due time), bay leaf, peppercorns, and a chopped leek stalk. Cook for another hour, continuing to skim off the foam and fat from time to time.
- Parsley: 100 g
- Dill: 100 g
- Bay leaf: 2 g
- Black peppercorns: 16 pieces
- Leek: 1 stem
3
Finely shred the cabbage, dice the remaining 3 carrots into small cubes, chop the remaining 2 onions as finely as the carrots, and sauté the onions and carrots in olive oil until soft in a deep skillet. Then add the finely chopped tomatoes, mix the contents of the skillet, and simmer for five to ten minutes. After that, add sugar to the vegetables, season with salt and pepper, mix, and add the cabbage. Simmer, stirring, for another five minutes.
- White cabbage: 1 kg
- Carrot: 4 pieces
- Onion: 4 heads
- Vegetable oil: 50 ml
- Tomatoes: 500 g
- Sugar: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
4
Meanwhile, the broth should be strained through a fine sieve. If there is edible meat on the bones, it can be cut off. Similarly, if the chicken wings are large and meaty, meat can be cut off for seasoning the soup when serving.
- Veal bones: 1 kg
- Chicken wings: 1 kg
5
Combine the broth with the stewed vegetables and simmer for another ten to fifteen minutes. Then add diced peeled potatoes, finely diced sweet pepper, ground paprika, mix, and cook for another fifteen minutes. Taste, add salt and pepper (the broth was not salted, so it may need quite a bit of salt), and cook for another five minutes.
- Potato: 500 g
- Sweet pepper: 1 piece
- Paprika: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
6
Crush garlic cloves into the pot with the soup, add chopped parsley, dill, and green onions. Wait for the soup to boil again, stir. Remove from heat. Let it steep for ten minutes and serve with low-fat sour cream.
- Garlic: 8 cloves
- Parsley: 100 g
- Dill: 100 g
- Green onions: 100 g