Fresh Cabbage Soup With Radish And Tomatoes. Step-by-step Recipe With Photo

Fresh cabbage soup with radish and tomatoes is an original cabbage soup recipe, the basis of which I found on the World Wide Web and brought a little of my own into it. My search for the recipe for the first course was provoked by the green radish, which had been languishing in the vegetable drawer of the refrigerator for several weeks and had no use anywhere except in a salad. However, the family is fed up with salads with radish, although, I'll give credit to an inexpensive vegetable: cold radish snacks are very spicy. In general, I decided to cook cabbage soup from fresh cabbage with radish, I must say right away that they turned out to be excellent! Everything seems to be as usual, but there is a zest.

By the way, I was not original: there are many recipes for daikon soups in oriental cuisine - a close relative of our radish. Daikon tastes less harsh and can be used instead of radish in this recipe. Daikon, like radish, must first be salted and squeezed out to remove the bitterness.

• Cooking time: 1 hour 10 minutes
• Servings: 6

Ingredients for fresh cabbage soup with radish and tomatoes

• 2 liters of chicken or meat broth;
• 350 g green radish;
• 250 g white cabbage;
• 200 g red tomatoes;
• 230 g potatoes;
• 150 g carrots;
• 150 g of onions;
• 5 g dried wigs;
• 3 g of ground red pepper;
• vegetable oil, salt, sour cream.

Method for preparing cabbage soup with radish and tomatoes

First, we prepare the traditional cabbage dressing. In a frying pan, heat 2 tablespoons of vegetable oil, throw onions cut into thin half rings into the pan, sprinkle with a pinch of salt and sauté over moderate heat until translucent.

Carefully wash the carrots, peel them, three coarsely and send them to the frying pan to the sautéed onions. We cook everything together for 5-6 minutes.

Then add finely chopped tomatoes, paprika flakes and ground red pepper. Simmer the dressing over low heat for about 10 minutes, until the tomatoes are mashed.

Peel the green radish. Three on a coarse grater, place in a bowl, sprinkle with salt and leave for 10 minutes. Then we squeeze out to remove the bitterness and pungent smell.

Remove the top leaf from the white cabbage fork, cut off the stump. Shred the cabbage into very thin strips.

Peel the potatoes and chop them coarsely.

If you cook cabbage soup in the summer, then young potatoes do not need to be peeled, just wash them thoroughly with a sponge with an abrasive layer.

Pour chicken or meat broth into a saucepan, bring to a boil. I usually put dried celery in the broth; these herbs give any hot dish an incredibly tasty smell.

Then we send chopped potatoes, grated radish and shredded cabbage to a saucepan with broth.

Now add the dressing, add table salt and a little granulated sugar to taste to balance sour, salty and sweet.

Cook cabbage soup from fresh cabbage 35-40 minutes after boiling. Cook over moderate heat, close the pan with a lid so that the broth does not boil away.

Serve hot cabbage soup with radish to the table, season with plenty of sour cream.

By the way, you can cook cabbage soup with a surplus, the next day it will be even tastier!

Fresh cabbage soup with radish and tomatoes are ready. Bon appetit and have fun cooking delicious homemade dinners!