Cabbage soup

Votes: 7

Time: 1 hour 30 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 90, total fat 3 G., saturated fats 0 G., proteins 4 G., carbohydrates 13 G., fiber 4 G., cholesterol 0 mg, sodium 665 mg, sugar 7 G.

A delicious, rich, and yet healthy vegetable and mushroom soup. Although it's called a cabbage soup, its amazing flavor comes from the many other vegetables: tomatoes, onions, carrots, celery, and bell peppers. All the vegetables are grated, the cabbage is shredded, and the mushrooms are thinly sliced. The ingredients are first sautéed in a saucepan to blend their juices and flavors, then poured with pureed tomatoes and chicken broth. The soup is simmered until the cabbage is tender. You can adjust the cooking time depending on whether you prefer crisper or softer vegetables.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Half a head of white cabbage, shredded
2 tbsp. l. olive oil
220 g chopped champignons
2 large onions, chopped
1 bunch celery stalks, grated*
3 carrots, grated
2 green peppers, stemmed, seeded and grated
2 cloves garlic, grated
2 tablespoons low-salt soy sauce
0.5 tsp garlic powder
0.5 tsp onion powder
1 can (800 g) of canned pureed tomatoes
4 cups lightly salted chicken broth

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: white cabbage, champignon mushrooms, carrot, celery, pureed tomatoes, onion powder, garlic powder, chili pepper

Cooking the dish according to the recipe:

In a large heavy-bottomed saucepan, heat the oil over medium-high heat until shimmering. Add the mushrooms and cook, stirring, until golden brown, about 5 minutes. Add the onion and cook, stirring, until softened and golden, about 8 minutes. Add the celery, carrots, pepper, and garlic and cook, stirring, until the vegetables begin to brown and become fragrant, about 5 minutes. Stir in the soy sauce, garlic, and onion powder, 2 teaspoons salt, and 1 teaspoon black pepper.
Then add the cabbage to the pan and stir until it begins to wilt, about 2 minutes. Pour in the pureed tomatoes, chicken broth, and 1 cup of water. Stir to distribute evenly. Bring to a boil.

Then reduce heat and simmer until the cabbage is tender, 30-45 minutes. Season with salt and pepper to taste.

Note *

To grate vegetables faster, use a food processor with a grater attachment. Add any juices released by the vegetables to the soup along with the broth.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Calorie content of prepared meals / Vegetarian dishes / Soups / Vegetable soups / Cabbage dishes / Soups with cabbage / White cabbage dishes / Food Network - recipes

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