White cabbage puree soup

Step-by-step cooking

1. Step 1:

   

   How to cook mashed cabbage soup? Prepare all the products listed in the list. Take one small onion and carrot, three medium-sized potatoes, peel 1-2 cloves of garlic. Cut off a third of a head of white cabbage. Return the rest to the refrigerator for storage.

2. Step 2:

   

   Wash and peel onions, carrots and a large clove of garlic. Cut them into any shape, but not very finely, we will still turn them into mashed potatoes later. If desired, add celery (2-3 stalks), parsley root and parsnips. The dish will be even healthier, and its taste is more intense.

3. Step 3:

   

   In a frying pan with a thick bottom (or a saucepan), heat the olive oil with a high smoking temperature. Pass the carrots and onions over moderate heat for 2-3 minutes. Be sure to stir. The carrot should become soft and the onion transparent. Remove from the heat. During the browning, the vitamin A contained in the carrot will dissolve in fat. In this form, it will be better absorbed and will give the soup a beautiful color. And substances with a pungent smell and taste will be removed from the onion.

4. Step 4:

   

   While the vegetables are frying, peel the potatoes. Cut it into medium-sized slices.

5. Step 5:

   

   Pour water into a saucepan. It is important to use filtered, not tap water. The taste of the dish will largely depend on this. Put it on the stove and turn on a strong fire. When it boils, reduce the heat to medium and place the fried vegetables in a saucepan. Mix it up.

6. Step 6:

   

   Since potatoes cook longer than cabbage, add it to the soup first. Cook over low heat for about 15 minutes. The finished potatoes should be easily kneaded with a spoon.

7. Step 7:

   

   While the potatoes are cooking, coarsely chop the white cabbage.

9. Step 8:

   

   Add the cabbage to the rest of the vegetables. Cook until it becomes soft. It is important to remember that the slower and calmer the soup boils, the tastier it will turn out.

10. Step 9:

    

    Add salt. Mix it up. I advise you to add a little salt first (a third of a tablespoon). Then try and add salt if necessary. After all, it is better to under-salt than over-salt.

11. Step 10:

    

    Pepper. Be sure to try it. Adjust the taste as you see fit. Reduce the heat. Cook at a low boil for about 20-25 minutes. When cooking, watch the soup. Do not allow it to boil violently. It is better that he languishes on low heat.

12. Step 11:

    

    Add the bay leaf at the end of cooking. Turn off the fire. Let the soup brew under the lid for about 5 minutes.

13. Step 12:

    

    Take out the vegetables with a slotted spoon and transfer them to the bowl of a blender. Pour in a little vegetable broth. Grind the contents into a puree and return back to the pan. If you don't have an immersion blender, use a regular potato masher. Pureing should happen quickly, otherwise the soup will cool down.

14. Step 13:

    

    Pour the mashed soup on plates. Sprinkle chopped fresh herbs (parsley, dill, green onion) on top. Serve the first course hot. Enjoy your meal!