Ingredients with Measurements:
- 1 head of cabbage, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can of diced tomatoes (14.5 oz)
- 4 cups of chicken or vegetable broth
- 1 tablespoon of olive oil
- 1 teaspoon of paprika
- 1/2 teaspoon of cumin
- 1/4 teaspoon of cayenne pepper
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the chopped cabbage and stir to combine.
4. Add the can of diced tomatoes, chicken or vegetable broth, paprika, cumin, and cayenne pepper to the pot.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the cabbage is tender.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Using an immersion blender or regular blender, blend the soup until it is smooth and creamy.
8. Return the soup to the pot and season with salt and pepper to taste.
9. Reheat the soup over medium heat until it is hot.
10. Serve the soup in bowls and garnish with fresh parsley or cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 120
Fat: 3g
Carbohydrates: 21g
Protein: 6g
Fiber: 7g
Sodium: 600mg
Substitutions for ingredients:
- You can use red cabbage instead of green cabbage for a different flavor and color.
- You can use diced fresh tomatoes instead of canned tomatoes.
- You can use vegetable broth instead of chicken broth to make the soup vegetarian.
Variations:
- Add cooked chicken or ground beef to the soup for extra protein.
- Add chopped carrots and celery to the soup for extra vegetables.
- Add a dollop of sour cream or Greek yogurt on top of the soup for extra creaminess.
Tips and tricks:
- Be careful when blending the soup, as it will be hot. Use a towel to cover the blender lid to prevent any hot liquid from splashing out.
- If you like your soup extra spicy, add more cayenne pepper or red pepper flakes to taste.
- You can make this soup ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until it is hot.
Presentation ideas:
Serve the soup in bowls and garnish with fresh parsley or cilantro.
Garnishes:
Fresh parsley or cilantro
Pairings:
- Serve the soup with crusty bread or crackers.
- Pair the soup with a salad or sandwich for a complete meal.
Suggested side dishes:
Crusty bread, crackers, salad, sandwich
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 a few more minutes to thicken.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
- Store the soup in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Cabbage soup is a traditional dish in many cultures, including Eastern Europe and Russia. It is often made with simple ingredients like cabbage, onions, and broth, and can be flavored with a variety of spices.
Flavor profiles:
This spicy cabbage soup is savory, slightly sweet, and has a kick of heat from the cayenne pepper.
Serving suggestions:
Serve the soup hot in bowls with crusty bread or crackers on the side.
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