Red Cabbage Soup
4 servings
120 minutes
Cabbage soup made from red cabbage is a bright and rich soup that delights not only with its taste but also with its unusual color. This version of the soup has a centuries-old history and roots in Russian cuisine, where cabbage has always been one of the key ingredients. Red cabbage adds a slight tang and a denser texture to the dish, while chicken broth makes it aromatic and hearty. The addition of tomatoes and tomato paste balances the color and enhances the depth of flavor. The soup is best served with sour cream, which softens the acidity of the cabbage and makes the dish even more delicate. It is an ideal option for a hot first course that warms you up and provides a sense of home comfort.
1
Pour about 2/3 of the pot's volume with water. Bring to a boil, add chicken drumsticks, and reduce the heat to almost minimum. Cook the broth for 1-1.5 hours, periodically skimming off the foam. The broth doesn't have to be chicken; you can make, for example, beef broth.
- Chicken legs: 2 pieces
2
At this time, prepare the remaining ingredients. Chop the cabbage. Peel and dice 2 medium potatoes. Finely chop the onion and carrot (as preferred) and sauté in sunflower oil. To prevent the soup from being blue, add a tomato and tomato paste to the sautéed mixture. The carrot and tomato ingredients will adjust the dish's color to a more familiar one.
- Red cabbage: 250 g
- Potato: 2 pieces
- Carrot: 1 piece
- Onion: 1 piece
- Tomatoes: 1 piece
- Tomato paste: 2 tablespoons
3
When the broth is ready, remove the chicken, add the cabbage and potatoes, and boil them in the broth for 15-20 minutes. After the previous ingredients are cooked, add the sauté, return the shredded chicken, season with salt and pepper, add a bay leaf and finely chopped herbs.
- Red cabbage: 250 g
- Potato: 2 pieces
- Carrot: 1 piece
- Onion: 1 piece
- Chicken legs: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: to taste
- Dill: to taste
- Parsley: to taste
4
Serve with sour cream.