Orange cabbage soup with cauliflower
6 servings
30 minutes
Orange soup with cauliflower is an original interpretation of the classic Russian soup. Its characteristic color comes from carrots and sweet peppers, adding brightness both visually and in taste. This recipe is rooted in the traditions of Russian cuisine, where soup is an integral part of the family table. Beef broth adds richness, while cauliflower makes the texture tender and airy. Sautéed onions and carrots in a mix of butter and olive oil add depth of flavor. This soup is perfect for cold weather, warming and delighting with its brightness. It can be served with sour cream and fresh herbs to highlight the complexity of flavors.
1
Boil a piece of meat.
- Bone-in beef: 300 g
2
Add cauliflower florets to the broth and cook for 10 minutes.
- Cauliflower: 1 piece
3
Add diced bell pepper. Orange or red.
- Bell pepper: 1 piece
4
Prepare a sauté of onion and large carrot with olive and butter.
- Onion: 1 piece
- Carrot: 1 piece
5
Add the sauté to the soup and cook for another 10 minutes.
