Traditionally, cabbage soup is cooked from sauerkraut, which creates their unique sour taste. But its presence is not always necessary. There are recipes for sorrel or nettle soup, which are called green. The base is usually meat or fish broth. In lent, cabbage soup is cooked in mushroom broth from raw or dried mushrooms or on water, which does not make them less tasty and satisfying.
The Five most commonly used ingredients in Recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Carrots | 33 | 1.3 | 0.1 | 6.9 |
| Potatoes | 80 | 2 | 0.4 | 18.1 |
| Onion | 41 | 1.4 | 0 | 10.4 |
| Sauerkraut | 19 | 1.8 | 0.1 | 4.4 |
| White cabbage | 28 | 1.8 | 0.1 | 6.8 |
In addition to sour or fresh cabbage, put potatoes. Carrots, onions and tomatoes are added raw or pre-fried in vegetable oil. Salt, spices, herbs and seasonings are put to taste. It is important not to forget about the bay leaf, it is it that gives the cabbage soup its characteristic taste and aroma. The dish should be served after a few hours. It is necessary that it is well infused and slightly thickened. In some recipes, it is recommended to wait a day before serving. They are seasoned with mayonnaise, sour cream, and sometimes cream. Smoked lard is excellent for sour and spicy cabbage soup, which can be spread on pieces of black bread and served as an appetizer.