Ingredients with Measurements:
- 1 head of cabbage, thinly sliced
- 6 cups of chicken broth
- 4 eggs, beaten
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons of tomato paste
- 1 tablespoon of paprika
- 1 teaspoon of caraway seeds
- Salt and pepper to taste
- 1 tablespoon of white vinegar
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot
- Whisk
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the sliced cabbage to the pot and stir to combine with the onion and garlic. Cook for 5-7 minutes, stirring occasionally.
3. Add the chicken broth, tomato paste, paprika, caraway seeds, salt, and pepper to the pot. Stir to combine and bring the soup to a boil.
4. Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the cabbage is tender.
5. In a small bowl, whisk the beaten eggs together.
6. Slowly pour the beaten eggs into the soup while stirring the soup with a whisk. The eggs will cook and form egg ribbons in the soup.
7. Add the white vinegar to the soup and stir to combine.
8. Taste the soup and adjust the seasoning with salt and pepper if needed.
9. Ladle the soup into bowls and garnish with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories per serving: 130
Total fat: 7g
Saturated fat: 1g
Cholesterol: 124mg
Sodium: 1033mg
Total carbohydrate: 9g
Dietary fiber: 3g
Sugar: 5g
Protein: 9g
Substitutions for ingredients:
- You can use beef broth or vegetable broth instead of chicken broth.
- You can use red wine vinegar or apple cider vinegar instead of white vinegar.
- You can use green cabbage or Napa cabbage instead of white cabbage.
Variations:
- You can add diced potatoes or carrots to the soup for extra flavor and texture.
- You can add cooked shredded chicken or ground beef to the soup for extra protein.
- You can add a dollop of sour cream to the soup for extra creaminess.
Tips and tricks:
- To make the egg ribbons in the soup, it's important to slowly pour the beaten eggs into the soup while stirring the soup with a whisk.
- If you want a thicker soup, you can add a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water) to the soup and let it simmer for a few more minutes.
Storage instructions:
- Let the soup cool to room temperature before storing it in an airtight container in the refrigerator.
- The soup will keep in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until it's hot.
Presentation ideas:
- Serve the soup in bowls with a sprig of fresh parsley on top.
- You can also serve the soup in a bread bowl for a fun presentation.
Garnishes:
- Chopped fresh parsley
- Sour cream
- Croutons
- Shredded cheese
Pairings:
- Crusty bread
- Salad
- Grilled cheese sandwich
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Rice
Troubleshooting advice:
- If the soup is too sour, you can add a pinch of sugar to balance the flavors.
- If the soup is too thick, you can add more chicken 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 to prevent bacterial growth.
Food history:
- Sour cabbage soup is a traditional Eastern European dish that has been enjoyed for centuries.
- It's often made with sauerkraut, which is a fermented cabbage that adds a tangy flavor to the soup.
Flavor profiles:
- Tangy, savory, and slightly sweet.
Serving suggestions:
- Serve the soup hot with a side of crusty bread or a grilled cheese sandwich.
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