Lean Cabbage Soup With Bulgur - A Recipe With A Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

A very light and tasty first course of vegetables and bulgur!

Ingredients

Tomatoes - 220 g

Carrots - 60 g

Sweet pepper - 120 g

Potatoes - 200 g

Bulgur - 50 g

Cabbage - 130 g

Vegetable oil - 1 tbsp.

Salt - 1-2 tsp

Smoked paprika - 0.5 tsp

Ground black pepper - 0.25 tsp

Asafoetida - 0.5 tsp

Water - 1.2 l

• 24 kcal
• 55 minutes
• 5 minutes.
• 1 hour

Photo of the finished dish

Step by step recipe with photo

The cabbage soup is really very light, but satisfying! If there is no fasting, then with fresh sour cream you cannot pull off a plate of such cabbage soup by the ears! The abundance of a variety of vegetables makes for an excellent rich broth, which is then supplemented with bulgur for satiety.

I excluded onions and garlic from the list of products, and instead took a wonderful spice - asafoetida. I use 100%, so I put it in quite a bit. Instead of smoked paprika, you can use regular paprika.

Do not cook a large portion right away. It is better if a portion of cabbage soup is cooked 1-2 times. It seems to me that lean cabbage soup with bulgur tastes better when freshly cooked. Try, maybe you will like the real, richer cabbage soup.

Rinse, peel and chop the vegetables: finely chop the cabbage, bell peppers, carrots, tomatoes and potatoes into small cubes.

Heat vegetable oil at the bottom of a thick-bottomed saucepan, put chopped peppers and carrots. Fry for 2-3 minutes over medium heat, stirring occasionally.

Add the diced tomatoes and potatoes. Cover with boiling water. Bring to a boil and simmer for 5 minutes.

Add bulgur, cook for another 10 minutes. Then add cabbage, salt, spices and boil for another 10-15 minutes - until the cabbage is soft.

Lean cabbage soup with bulgur is ready. Serving to the table!