Quick & Delicious Lenten Cabbage Soup

Rich, filling, so tasty! Simple and fast! Lenten cabbage soup from fresh cabbage does not take long to cook, because early cabbage is much more tender and softer. They are perfect for those who fast or do not eat meat. And those who watch their figure can eat without fear.
cook time: 45 min
Freya Ashford
Quick & Delicious Lenten Cabbage Soup

Nutrition Facts (per serving)

30
Calories
2g
Fat
4g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Water 1.5 l
Potato 250 g
Green onions 10 g
Carrot 0.5 pc
Bulb onions 1 pc
Vegetable oil 2 tbsp
Greenery 20 g
Young cabbage 350 g

Recipe instructions

Step 1

Step 1
How to cook lean cabbage soup from fresh cabbage? Prepare all the necessary ingredients... When choosing fresh cabbage, pay attention to its quality. The head of cabbage should be plump and there should be fewer green leaves on it; they can give bitterness to the finished cabbage soup.

Step 2

Step 2
Place a saucepan of water over medium heat and bring to a boil. Peel and wash the potatoes. Place one small potato whole in the pan, cut the rest into medium strips and also add to the pan. Add salt to taste and cook for 10-15 minutes until half cooked.

Step 3

Step 3
Remove dirty and damaged leaves from cabbage. Since our cabbage is fresh, there is no need to cut it into slices with a knife, but simply separate the leaves of the required weight. In its entirety, cabbage will be stored better and will not spoil. Chop the required amount of cabbage into thin strips, add to the pan with potatoes and cook for 7-10 minutes.

Step 4

Step 4
Peel and rinse the onions, cut them into small cubes. Pour vegetable oil into a frying pan and place it over medium heat. Add chopped onion.

Step 5

Step 5
Peel the carrots, wash them, grate them on a fine grater and add them to the pan with the onions. Fry vegetables over medium heat for 5-7 minutes until tender. The exact time depends on the characteristics of your stove.

Step 6

Step 6
Remove the whole, cooked potatoes from the pan and mash them with a fork. Then return the potatoes back to the pan. Thanks to this, the cabbage soup will turn out rich and rich.

Step 7

Step 7
Add roasted vegetables to the pan with vegetables. Read how to choose a cooking pan in a separate article at the end of this recipe.

Step 8

Step 8
Add the bay leaf, add more salt if necessary and cook for about 5 minutes.

Step 9

Step 9
Wash the green onions and herbs, dry, finely chop and add to the soup. Stir the soup, bring it to a boil and remove from heat. Let stand for 5-10 minutes for the cabbage soup to infuse.

Step 10

Step 10
Lenten cabbage soup made from fresh cabbage is ready. Pour them into plates and serve. Bon appetit!

Additional rubrics

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