Ingredients with Measurements:
- 1 head of cabbage, shredded
- 2 onions, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves of garlic, minced
- 1 can of diced tomatoes (14.5 oz)
- 6 cups of chicken or vegetable broth
- 1 bay leaf
- 1 tsp of caraway seeds
- 1 tsp of paprika
- 1 tbsp of olive oil
- Salt and pepper to taste
- Sour cream for serving
Special Equipment Needed:
- Large soup pot
- Wooden spoon
- Ladle
- Immersion blender (optional)
Step-by-Step Instructions:
1. In a large soup pot, heat the olive oil over medium heat.
2. Add the onions, carrots, celery, and garlic. Cook until the vegetables are soft and the onions are translucent.
3. Add the shredded cabbage, diced tomatoes, bay leaf, caraway seeds, paprika, salt, and pepper. Stir well to combine.
4. Pour in the chicken or vegetable broth and bring the soup to a boil.
5. Reduce the heat to low and let the soup simmer for 30-40 minutes, or until the cabbage is tender.
6. Remove the bay leaf from the soup.
7. Using an immersion blender, blend the soup until smooth. (Optional)
8. Taste the soup and adjust the seasoning if necessary.
9. Serve hot with a dollop of sour cream on top.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for cooking vegetables, low heat for simmering soup.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 120
Fat: 4g
Carbohydrates: 18g
Protein: 5g
Fiber: 6g
Sodium: 800mg
Substitutions for ingredients:
- You can use beef broth instead of chicken or vegetable broth.
- You can use green cabbage instead of red cabbage.
- You can use canned or fresh tomatoes.
Variations:
- Add cooked sausage or bacon to the soup for extra flavor.
- Add chopped potatoes to the soup for a heartier meal.
- Use sauerkraut instead of shredded cabbage for a more sour flavor.
Tips and Tricks:
- To make the soup thicker, add a can of drained and rinsed white beans.
- If you don't have an immersion blender, let the soup cool slightly and blend it in batches in a blender.
- The soup tastes even better the next day, so feel free to make it ahead of time.
Storage Instructions:
Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until hot.
Presentation Ideas:
Serve the soup in individual bowls with a dollop of sour cream on top and a sprinkle of chopped fresh herbs.
Garnishes:
Chopped fresh herbs, croutons, or a drizzle of olive oil.
Pairings:
Crusty bread, grilled cheese sandwich, or a side salad.
Suggested Side Dishes:
Potato pancakes, pierogies, or roasted vegetables.
Troubleshooting Advice:
- If the soup is too sour, add a pinch of sugar to balance the flavors.
- If the soup is too thick, add more broth or water to thin it out.
Food Safety Advice:
- Make sure to cook the soup to an internal temperature of 165°F to kill any harmful bacteria.
- Store the soup in the refrigerator within 2 hours of cooking.
Food History:
Sour cabbage soup is a traditional dish in many Eastern European countries, including Poland, Ukraine, and Russia. It is often served during the winter months and is believed to have health benefits due to the high vitamin C content in cabbage.
Flavor Profiles:
Sour, savory, and slightly sweet.
Serving Suggestions:
Serve the soup as a main dish for lunch or dinner.
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Region: Polish