Cabbage soup is as diverse a soup as a vegetable. There isn’t one way to make it but all the way will taste just good if we have our favorite ingredients.
Ingredients
- 1 Onion (diced)
- 1 Carrot (diced)
- 1 stalk Celery (diced)
- 1 teaspoon Salt
- 2 tablespoons / 30g Cooking oil
- 2 Tomato (diced)
- 1 clove Garlic
- 1 teaspoon Paprika
- 1 Chicken carcass (optional)
- 2 lb / 1kg Cabbage (diced)
- 1lb / 400g Carrot (sliced)
- 1.8L Water
How to make Cabbage soup:
- Dice up one carrot, onion and one stalk of celery that will be the mirepoix base of the soup.
- Pour the oil into a pot then add the diced up vegetables with the salt in then saute on high heat until it gets a translucent / glassy look for about 2-5 minutes.
- Turn the heat down and cook on low to medium heat until the onion starts to caramelize for about 15 – 20 minutes.
- Add the tomato, garlic and paprika and cook it until the garlic gets fragrant for about 2 -5 minutes.
- If we are to use meat or bones in the soup this is the time to place them into the pot otherwise just skip this step. Add a cup of water, put the lid on then after bringing it to a boil cook it on low heat for about 20 minutes.
- Add the diced up cabbage and sliced carrot.
- Fill the pot up until the vegetables are almost submerged then Place the lid on then bring the water to boil.
- Cook it for about 10 – 15 minutes on low heat or until the desired vegetable texture is achieved. When carrots are done cabbages are done too.
- If there is a chance let it sit and cool for a half an hour that allows the flavors to come together and truly shine.
Enjoy!
There are more to cabbage than just cooking it in hot water with herbs. Try them out all:
- Sauerkraut and Pork Recipe
- Stuffed Cabbage Roll Recipes
- Keto Cabbage Lasagna
- Cabbage Stew
- Egg Roll Bowl Recipe
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Cabbage Soup Recipe
Cabbage soup is as diverse a soup as a vegetable. There isn’t one way to make it but all the way will taste just good if we have our favorite ingredients.
Ingredients
- 1 Onion diced
- 1 Carrot diced
- 1 stalk Celery diced
- 1 teaspoon Salt
- 2 tablespoons / 30g Cooking oil
- 2 Tomato diced
- 1 clove Garlic
- 1 teaspoon Paprika
- 1 Chicken carcass optional
- 2 lb / 1kg Cabbage diced
- 1 lb / 400g Carrot sliced
- 7 cup / 1.7L Water
Instructions
- Dice up one carrot, onion and one stalk of celery that will be the mirepoix base of the soup.
- Pour the oil into a pot then add the diced up vegetables with the salt in then saute on high heat until it gets a translucent / glassy look for about 2-5 minutes.
- Turn the heat down and cook on low to medium heat until the onion starts to caramelize for about 15 – 20 minutes.
- Add the tomato, garlic and paprika and cook it until the garlic gets fragrant for about 2 -5 minutes.
- If we are to use meat or bones in the soup this is the time to place them into the pot otherwise just skip this step. Add a cup of water, put the lid on then after bringing it to a boil cook it on low heat for about 20 minutes.
- Add the diced up cabbage and sliced carrot.
- Fill the pot up until the vegetables are almost submerged then Place the lid on then bring the water to boil.
- Cook it for about 10 – 15 minutes on low heat or until the desired vegetable texture is achieved. When carrots are done cabbages are done too.
- If there is a chance let it sit and cool for a half an hour that allows the flavors to come together and truly shine.
Notes
Enjoy!
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This soup is as easy as amazing. I froze half of it and it’s the same as it were fresh! Lovely meal!
Thanks a lot!