Table of contents:
- Ingredients
- Photo of the finished dish
- Video recipe: Green cabbage soup
- Step by step recipe with photos and videos
- Important additions to the recipe
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
Let's prepare a hearty, but very light, low-calorie vegetable soup - cabbage soup! This dish is perfect for a hot lunch or for a lean menu!
Ingredients
Cabbage - 300 g
Carrots - 1 pc.
Onions - 1 pc.
Green pepper - 1 pc.
Tomato - 1 pc.
Dill - to taste
Parsley - to taste
Green onions - to taste
Water - 2 l
Salt to taste
Black pepper - to taste
Bay leaf - 1 pc.
- 13 kcal
- 1 h. 5 min.
- 1 h. 5 min.
Photo of the finished dish
Video recipe: Green cabbage soup
Step by step recipe with photos and videos
Green cabbage soup is usually called sorrel soup, known to everyone for its sourness and serving in hot season. But green cabbage soup is not only made from sorrel - spinach, nettle or cabbage familiar to cabbage can become the main ingredients. The latter option also has many options: the soup can be in meat or chicken broth or completely lean, it can be served both hot and cold. In addition, the ingredients may vary in different variations.
We will cook lean green cabbage soup. I like this soup because it is hearty, but very light and even dietary, which is good for the hot season. For the preparation of the dish, we will take cabbage, carrots, onions, tomatoes and sweet green peppers, as well as more fresh herbs (dill, parsley, green onions) and spices to taste (salt, bay leaf and black pepper). So let's get started!
Pour water into a saucepan and put on a small fire. While the liquid is boiling, we will prepare the vegetables. Peel the onion and chop finely.
Rub the peeled carrots on a coarse grater.
Cut the sweet green pepper in half, remove the stem and seeds with partitions. Cut the pepper into small cubes.
We put vegetables in boiling water and cook for 10 minutes.
We clean the cabbage from dirty leaves, remove the stump. Cut into thin strips. Transfer the cabbage to a saucepan and cook for another 20 minutes.
Cut the tomato into small pieces and add to the cabbage soup.
We continue to cook the soup over low heat.
We wash the greens, dry them. We cut the green onions.
As well as parsley and dill. We take greens to your liking. I like to add a lot of greens to green cabbage soup!
We shift the chopped greens to the soup, mix and cook for another 5 minutes.
After that, add spices to green cabbage cabbage soup: salt, pepper and bay leaf. We keep on fire for 5 minutes and turn off the soup. Leave it to infuse for 15 minutes under a closed lid.
Green cabbage soup is ready! We serve cold or hot, with or without sour cream! Summer diet food will be a wonderful lunch in the heat! Enjoy your meal!
Important additions to the recipe
The cooking time for green cabbage soup will depend on what kind of cabbage you take. The younger and fresher the vegetable, the less time it will take to cook it, and, accordingly, vice versa.
- For the low-calorie option, you do not need to pre-fry vegetables (carrots and onions). But if you like more fatty and hearty dishes, be sure to include this step in the soup making process.
- The amount of cabbage will depend on your preference for the thickness of the finished soup. Cabbage soup turned out to be quite thick from 300 grams.
