Cabbage soup with turnips and pearl barley
2 servings
60 minutes
Cabbage soup with turnip and pearl barley is a traditional Russian dish with deep historical roots when housewives prepared simple yet hearty soups from available ingredients. This is a variation of lean cabbage soup where turnip replaces potatoes and pearl barley adds texture and richness. The taste of the soup is soft with a slight sweetness from the turnip, pleasant acidity from tomatoes, and spiciness from garlic. Celery root and bay leaf add aromatic depth. The dish is especially suitable for wintertime as it warms and nourishes and can also be a basis for a healthy diet. It is served with vegetable oil to enhance the natural flavor of vegetables and grains. This soup exemplifies ancient Russian cuisine that values simplicity, taste, and nutrition.
1
Add rinsed pearl barley to boiling water, meanwhile chop half of a small head of white cabbage into large pieces. Cut the turnip into strips and the celery root into small cubes — half of the total celery mass, add everything to the pot with the barley (after the barley starts cooking, it should take 2-5 minutes). Cook until soft, about 30 minutes. In the middle of cooking, add 1 stalk of celery to the pot for broth.
- Pearl barley: 0.5 glass
- Water: 1 l
- White cabbage: 600 g
- Turnip: 60 g
- Celeriac: 30 g
- Celery stalk: 1 piece
2
Meanwhile, slice the onion into small pieces, julienne the carrot, and chop the remaining celery root. Stew in a small amount of water.
- Onion: 1 piece
- Carrot: 1 piece
- Celeriac: 30 g
- Water: 1 l
3
Crush garlic with salt in a mortar and mix with finely chopped tomatoes (you can peel the tomato by dipping it in boiling water beforehand).
- Garlic: 3 cloves
- Sea salt: to taste
- Tomatoes: 1 piece
4
When the cabbage is ready, mix it with sautéed onions, vegetables, grated tomatoes, and garlic.
- White cabbage: 600 g
- Onion: 1 piece
- Carrot: 1 piece
- Celeriac: 30 g
- Tomatoes: 1 piece
- Garlic: 3 cloves
5
Let it sit for 10 minutes. Then drizzle with vegetable oil and serve.
- Vegetable oil: 2 tablespoons
