The calendar summer continues, and therefore I suggest making a light vegetable soup with cabbage. Preparing the dish is simple, it turns out easy for the stomach, besides, it is also healthy, because cooked in chicken broth.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Cabbage is an excellent vegetable in all respects, which is available to absolutely the entire population and, most importantly, all year round. You can make many delicious dishes from it. One of these is soup, which can be either lean or in meat broth. There are a lot of options for such soups, and you can cook them every day for lunch and dinner. An additional advantage of cabbage soups is that they are very light and dietary, so they are suitable for feeding those who are fasting, want to lose weight and lose weight, as well as guardians of the figure.
In addition to cabbage, all kinds of vegetables and cereals can be used in the soup according to your taste. Especially tasty first courses with a wide variety of vegetables. They always have a fresh taste and pleasant aroma. In addition, the variety of cabbage for soup is used not only for everyone familiar white cabbage, but also cauliflower, broccoli and its other types. All cabbage soups are generally easy to prepare, tasty, and affordable. Therefore, cook them more often, saturate the body with useful vitamins and enjoy the amazing taste of the food.
- Calorie content per 100 g - 62 kcal.
- Servings - 4
- Cooking time - 40 minutes
Ingredients:
- Chicken wings - 4 pcs.
- White cabbage - 300 g
- Potatoes - 2-3 pcs.
- Cauliflower - 150 g (frozen in this recipe)
- Carrots - 1 pc.
- Dill - medium bunch
- Onions - 1 pc.
- Bay leaf - 2 pcs.
- Allspice peas - 3 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
Cooking cabbage soup
1. Wash the chicken wings and cut them into 2-3 pieces at the phalanges. Dip them in a saucepan, add the peeled onion, bay leaf and allspice peas. Pour the food with drinking water and cook on the stove. After boiling, remove the foam, reduce the temperature and cook the broth.
2. Peel and dice the potatoes. Peel and grate the carrots. Chop the cabbage finely. Dip the potatoes and carrots into the pot.
3. Turn the heat high, bring the ingredients to a boil, reduce heat to low and continue simmering the soup for about 15 minutes.
4. After this time, put the chopped white cabbage into the broth and add the cauliflower inflorescences. If you use fresh cauliflower, then wash it first and disassemble it into buds. Also add finely chopped herbs such as dill, parsley, cilantro.
5. Season the first course with salt and pepper and continue to cook the soup until all ingredients are cooked through. At the end of cooking, remove the boiled onion from the soup. She has already given up all her aroma and taste, and is no longer needed in the pan. If you wish, you can not cook the onion whole, but make a fry out of it.
6. Pour the finished soup into plates and serve with croutons or a fresh slice of bread.
See also a video recipe on how to make cabbage soup.
