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Fresh cabbage soup with meat

Fresh cabbage soup with meat

A really tasty, rich, hearty soup of meat and vegetables! This soup is a great choice for lunch or dinner for the whole family during the cold winter months. With meat and vegetables, it comes out rich, substantial, filling, and warming. It's especially fitting for households with men who do physical work — a soup like this keeps you full for a long time and supplies all the nutrients you need to stay active. Home cooks love it for how simple and quick it is to make.

Snezhana

Recipe author

Composition / ingredients

Servings:

Beef

300

White cabbage

200

Potatoes

Carrots

Onion

Vegetable oil

Salt

Peppercorns

Bay leaf

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 4 g

Fats 20 % 2 g

Carbohydrates 40 % 4 g

50 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Let's gather the ingredients for the soup from the list. Feel free to swap out any of them or adjust the proportions. You can use pork or beef, whichever you prefer. Pork makes a richer, higher-calorie soup; beef keeps it lighter. Rinse the meat, cut it into serving pieces, and rinse it again to wash away any blood.
Step 2:

Wash and peel the potatoes and cut them into cubes or matchsticks.
Step 3:

Strip the dry outer leaves off the cabbage and shred it into thin strips. The soup is tastier when the cabbage is young and fresh.
Step 4:

Put the meat in a pot with water. Set it over the heat. Add a pinch of salt, the bay leaf, and the peppercorns. Cook the meat for 30 minutes. Strain the broth, or skim off the foam that forms on the surface, so the soup comes out clear. Remove the bay leaf. Add the prepared cabbage and potatoes to the pot. Cook the meat together with the vegetables for another 15 minutes over medium heat.
Step 5:

Meanwhile, while the meat cooks, wash, peel, and either julienne the carrot or grate it on the medium side of a grater.
Step 6:

Peel the onion and chop it finely with a knife.
Step 7:

Heat the vegetable oil in a skillet. For a more flavorful soup, you can use butter instead of vegetable oil — it'll taste better but add more calories. Put the carrot and onion into the hot oil. Sauté until golden.
Step 8:

Transfer the sautéed vegetables from the skillet to the pot. Cook over medium heat for about 7 minutes. Add salt and ground black pepper to taste. If you like, sprinkle in some chopped fresh herbs. Turn off the heat right away. Let the soup rest, covered, for about 20 minutes.
Step 9:

Ladle the soup into bowls. Serve with sour cream and fresh bread. Enjoy!