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Fresh cabbage soup is a traditional dish of Slavic cuisine. This simple and healthy soup can be cooked in a large pot for the whole family for a couple of days in advance, as it only tastes better the next day! The basis can be any broth - beef, chicken or lamb broth, here, as they say, the taste and color. There is a flour dressing in the cabbage soup recipe, which makes this main hot dish of Russian cuisine more satisfying.
Cabbage soup is a multicomponent dish, it must include cabbage, potatoes, various roots, sour dressing (in our case, sour cream sauce) and, if desired, meat. However, you can also cook lean, or "empty" cabbage soup according to this recipe, replacing the beef broth with mushroom or vegetable broth, and sour cream with soy cream. You will get a modern version of vegetarian cabbage soup.
- Cooking time: 1 hour.
- Servings Per Container: 6.
Ingredients for making cabbage soup
- 2 liters of beef broth;
- 350 g fresh white cabbage;
- 300 g potatoes;
- 250 g carrots;
- 100 g of onions;
- 80 g celery;
- 1 chili pepper;
- 3 cloves of garlic;
- 15 g wheat flour;
- 60 g sour cream;
- 15 ml of vegetable oil;
- 10 g butter.
Method for preparing cabbage soup from fresh cabbage
Pour vegetable oil into a saucepan, add a small piece of butter. When the butter has melted, add the crushed garlic cloves and finely chopped red chilli. Fry for a few seconds, add chopped onions, sauté until transparent.
Then put the carrots cut into thin strips in a saucepan, cook in oil for 4 minutes.
Now add the diced celery. Onions, carrots and celery are a classic set of roots that are fried to give soups and broths an appetizing aroma.
We wash the potatoes, peel off the peel, wash again and cut into small cubes. If the potato is a boiling variety, then it should be cut into larger cubes.
Add the potatoes to the vegetable sauté.
Cut the head of cabbage into four parts, cut out the stalk. Chop a quarter of cabbage into thin strips, add to the rest of the ingredients.
Pour vegetables with beef broth (leave 50 ml, see below), add salt to taste, put on fire, bring to a boil. Cook at a moderate boil for 35-40 minutes. This soup tastes better if the vegetables are boiled well.
We make the so-called whitewash - flour sauce, which will give the soup a light color and creamy texture.
The remaining broth (50 ml) is mixed with premium wheat flour and fresh sour cream. 5 minutes before cooking, pour the mixture into the pan in a thin stream. Sour cream is needed very fresh, and it does not need to be boiled for a long time so as not to exfoliate.
Remove the pan from heat, season with black pepper and any spices to your liking. Close with a lid, cover with a towel, leave for 20-30 minutes, so that the cabbage soup is infused.
Pour into deep bowls, sprinkle with freshly ground pepper and herbs. Fresh cabbage cabbage soup immediately serve with a slice of rye bread. Bon Appetit!