Summer Cabbage Soup
6 servings
100 minutes
Summer cabbage soup is a fragrant and light dish that brings the freshness and warmth of home cooking. Its history traces back to traditional European rural cuisine where seasonal vegetables played a key role in meal preparation. Fresh early cabbage adds tenderness and crunch to the soup, while pork contributes a rich meaty flavor. Carrots and tomato paste provide a slight sweetness and acidity, while herbs refresh the dish. This soup is perfect for summer days when you want something nourishing but not heavy. Cabbage soup is served hot with sour cream that makes the taste softer and creamier. It pairs wonderfully with rye bread or garlic croutons, creating a cozy atmosphere for family lunch.
1
Pour 4 liters of water over the meat, place it on medium heat, bring to a boil, and remove the foam with a slotted spoon.
- Pork: 400 g
2
Meanwhile, you need to clean the potatoes, carrots, and onions. Cut the potatoes into medium pieces, dice the onions, grate the carrots on a coarse grater, and shred the cabbage into thin strips or grate it.
- Onion: 2 pieces
- Carrot: 2 pieces
- Early white cabbage: 1 piece
3
When ready, take the meat out onto a plate (in about an hour) and add potatoes to the broth.
- Pork: 400 g
- Onion: 2 pieces
4
While the potatoes are boiling, we prepare the sauté. We place a pan on medium heat, pour in 3 tablespoons of sunflower oil, and sauté the onion in the hot pan until it becomes slightly transparent. Then we add the carrot and fry for 5 minutes, stirring constantly. After that, we add 2 tablespoons of tomato paste, pour in a little broth (5-7 tablespoons), mix everything, reduce the heat, and cover with a lid, leaving it for 5 minutes. After 5 minutes, we remove the lid, add a tablespoon of flour, mix thoroughly, and remove from heat.
- Onion: 2 pieces
- Carrot: 2 pieces
- Tomato paste: 2 tablespoons
- Wheat flour: 1 tablespoon
5
Let's return to the potatoes. The potatoes need to be mashed, add cabbage to the pot, season with pepper, throw in a pinch of salt, a bay leaf, and a few black peppercorns, and cook for about 20 minutes over medium heat. Cut the meat into strips along the grain in not too large pieces (2-3 cm) and not too long. Add the meat and sauté to the pot, cover with a lid and simmer for another 7 minutes. Then add herbs. Serve the cabbage soup hot with a generous spoonful of sour cream.
- Early white cabbage: 1 piece
- Pork: 400 g
- Green onions: to taste
- Dill: to taste