Fresh & Flavorful Cabbage Soup

Rich, tasty, light and easy to prepare! Classic cabbage soup made from fresh cabbage is suitable for a family lunch or dinner. They are good served with pies, flatbreads, and homemade bread. They are perfectly filling, although they contain a minimum of calories.
cook time: 3h
Chloe Benton
Fresh & Flavorful Cabbage Soup

Nutrition Facts (per serving)

48
Calories
2g
Fat
3g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Onion 1 pc
Tomatoes 1 pc
Salt to taste
Ground black pepper to taste
Water 2 l
Potato 3 pc
Bay leaf 2 pc
Parsley (4-5 branches) 20 g
Beef (on the bone (shank, brisket) 500 g
Carrot 2 pc
Vegetable oil 2 tbsp
Dill (5-6 branches) 25 g
Cabbage 200 g
Allspice 3 pc

Recipe instructions

Step 1

Step 1
How to cook classic cabbage soup? Prepare the necessary ingredients. Wash all vegetables thoroughly and dry. Clean the meat from all excess and wash. Wash the greens and shake off excess moisture.

Step 2

Step 2
Peel the onion and carrots. Please note that there is no need to chop them, we only need them for flavor.

Step 3

Step 3
Place the meat in a saucepan, cover with cold water and put on fire. Bring the water to a boil. During the cooking process, you don’t have to remove the foam that forms from the surface, because later we will still strain the broth.

Step 4

Step 4
Shred the white cabbage.

Step 5

Step 5
Transfer the onion and carrots to the boiling broth. I added more parsley roots for taste. Bring the soup to a boil again, reduce the heat to low and simmer the meat for about 2 hours at a low simmer. At the end, add salt to the broth. Remove the onions and carrots from the soup and discard.

Step 6

Step 6
Also remove the meat from the broth, cool, separate from the bones and cut into small pieces. Strain the broth and return to the heat.

Step 7

Step 7
Peel the potatoes and cut into cubes.

Step 8

Step 8
Peel the tomato and cut into small cubes.

Step 9

Step 9
Finely chop the greens.

Step 10

Step 10
Peel the carrots and cut into small cubes.

Step 11

Step 11
Fry the carrots in vegetable oil for about 7 minutes.

Step 12

Step 12
Add chopped tomatoes to the carrots in the pan. Stir. Simmer the vegetables together for 2 minutes, stirring.

Step 13

Step 13
Place potatoes, shredded cabbage and chopped beef into the boiling broth. Bring it to a boil and cook the cabbage soup for about 10-15 minutes until the vegetables are ready.

Step 14

Step 14
Add stewed carrots and tomatoes to the soup. Cook for about 4 minutes more.

Step 15

Step 15
Add chopped herbs to the soup, stir and cook for another 1 minute. Season with pepper and add salt if necessary. Turn off the fire.

Step 16

Step 16
Cover the pan with a lid and let sit for about 15 minutes.

Step 17

Step 17
Ladle the soup into bowls and serve hot. Bon appetit!

Additional rubrics

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