Preparation time: 30 minutes
Cooking time: 45 minutes
Number of portions: 4 liters of thick soup
minimum 1 kg of white cabbage – half a large head
1 kg of raspberry tomatoes – 4 larger pieces
2 medium onions – 200 g
200 g of celery – half a bunch
a medium bunch of dill
large red pepper – 300 g
5 cloves of garlic
5 tablespoons of tomato paste
2 liters of water
spices: 2 bay leaves, 4 grains of allspice, 2 tablespoons of marjoram, 2 level tablespoons of salt, 1 level tablespoon of herb pepper
The vegetables were weighed before peeling.
You prepare cabbage soup with fresh white cabbage. You can also use young cabbage or replace ordinary cabbage with Chinese cabbage. I recommend using fresh tomatoes or replacing them with canned tomatoes in the off-season.
Remove the darker, protruding leaves from the cabbage. If you have young loose cabbage, weigh it. If it does not weigh more than 1.5 kg, use all of it. Just remember to remove the noodle. Strict, white (old) cabbage also weigh. You need approximately 1-1,200 grams of cabbage. I divide the cabbage into several pieces. I cut them off at the noodle and cut them. Place the shredded cabbage in a large, wide pot with a capacity of min. 5 l.
I prepared this soup in the summer, so I had access to delicious, sun-scented raspberry tomatoes. I peeled them thinly and cut the hard part of the tail. I only cut the tomatoes into quarters. It is important that the juice does not leak out. The tomatoes will fall apart in the soup anyway.
Rinse half the celery stalks under cold water and cut into small pieces. Wash the peppers, remove the seed nests and cut the peppers into pieces no larger than 3 cm. Remove the seeds completely from the pepper pieces. Peel and chop the onions. Put the vegetables together in a pot.
Also add chopped dill, peeled and sliced garlic cloves, bay leaves, allspice, salt, pepper and marjoram to the pot. Finally, pour in two more liters of water. Instead of herbal pepper, you can also use black peppercorns. Then give it about 1/4 of a level teaspoon.
Cover the soup with a lid and bring to the boil. Remove the lid and stir the soup. Reduce the power of the burner so that the soup only boils slightly. Boil the cabbage soup for 30 minutes, covered all the time.
After this time, also add five tablespoons of tomato paste. Stir the soup and after 5 minutes of light cooking check its taste. If necessary, add a little more salt or pepper. Boil the soup for a total of 45 minutes, until the vegetables are tender.
After cooling down, the cabbage soup should be kept in the refrigerator for up to 7 days. Remember that cabbage soup is a good idea for one meal a day on a slimming diet. However, do not decide to eat it every day for a long time, much less it would be your only dish of the day. It is very important to diversify the diet and provide the body with a variety of foods rich in essential nutrients.