Ingredients with Measurements:
- 1 head of cabbage, chopped
- 1 onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cloves of garlic, minced
- 1 can of diced tomatoes (14.5 oz)
- 6 cups of chicken or vegetable broth
- 1 tsp of dried thyme
- 1 tsp of dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp of olive oil
Special equipment needed:
- Large soup pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat the olive oil in a large soup pot over medium heat.
2. Add the onion, carrots, celery, and garlic to the pot and sauté for 5 minutes, or until the vegetables are tender.
3. Add the chopped cabbage to the pot and stir to combine.
4. Pour in the can of diced tomatoes and the chicken or vegetable broth.
5. Add the dried thyme, oregano, bay leaf, and salt and pepper to taste.
6. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the cabbage is tender.
7. Remove the bay leaf from the soup.
8. Serve hot with your desired garnishes.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
5. Temperature:
Medium heat for sautéing, high heat for boiling, low heat for simmering.
Serving size:
This recipe makes 6-8 servings.
Nutritional information:
Calories per serving: 120
Fat: 4g
Carbohydrates: 20g
Protein: 5g
Fiber: 6g
Substitutions for ingredients:
- You can use any type of broth you prefer, such as beef or mushroom broth.
- You can use fresh tomatoes instead of canned tomatoes.
- You can use any type of dried herbs you prefer.
Variations:
- Add cooked chicken or sausage to the soup for extra protein.
- Add other vegetables such as potatoes or zucchini.
- Add a can of beans for extra fiber and protein.
Tips and tricks:
- To make this soup vegetarian or vegan, use vegetable broth instead of chicken broth.
- To make this soup gluten-free, use gluten-free broth.
- This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large soup bowl with a garnish of fresh herbs or a dollop of sour cream.
Garnishes:
- Fresh herbs such as parsley or cilantro
- Sour cream or Greek yogurt
- Croutons or crackers
- Shredded cheese
Pairings:
- Crusty bread or rolls
- Salad with a vinaigrette dressing
- Grilled cheese sandwich
Suggested side dishes:
- Roasted vegetables
- Steamed rice or quinoa
- Baked sweet potatoes
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for longer to reduce the liquid.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store the soup in the refrigerator or freezer within 2 hours of cooking.
Food history:
Cabbage soup has been a popular dish for centuries, especially in Eastern Europe. It is often associated with weight loss diets due to its low calorie and high fiber content.
Flavor profiles:
This soup is savory and slightly sweet from the cabbage, with a hint of acidity from the tomatoes.
Serving suggestions:
Serve this soup as a main dish for lunch or dinner.
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