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Cabbage and potato soup

Soup with cabbage and potatoes

A vegetable soup with potatoes, cabbage, and tomatoes. To make this cabbage and potato soup richer and more filling, you can cook it in meat broth or add pieces of cooked chicken or some meatballs.

Maria

Recipe author

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Composition / ingredients

Servings:

Water

Cabbage

300

Potatoes

Tomatoes

Onion

Carrots

Bay leaf

Butter

Dill

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 1 g

Fats 17 % 1 g

Carbohydrates 67 % 4 g

24 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather the ingredients. Wash and peel the vegetables.
Step 2:

Cut the potatoes into medium cubes.
Step 3:

Cut the cabbage into small squares.
Step 4:

Cut the tomatoes into medium cubes.
Step 5:

Grate the carrots.
Step 6:

Finely chop the fresh herbs.
Step 7:

Add a whole onion and the potatoes to the boiling water. Cook for 5 minutes, skimming off any foam.
Step 8:

Then add the cabbage and bay leaf. Cook for 10 minutes.
Step 9:

Melt the butter in a skillet and sauté the carrots until soft.
Step 10:

Add the tomatoes to the carrots. Sauté together for 2–3 minutes.
Step 11:

Stir the sautéed vegetables into the pot. Mix, and cook for 7 minutes.
Step 12:

Salt and pepper the soup. Add the dill at the end.
Step 13:

Turn off the heat. Let the soup rest, covered, for about 10 minutes, then ladle it into bowls.

Instead of boiling the onion with the potatoes, you can chop it and sauté it with the carrots and tomatoes.
If you like, add some chopped bell pepper to the soup.