Vegetarian cabbage soup from fresh cabbage
Composition / ingredients
4
servings:
Cooking method
Boil 1.5 liters of water.
Finely chop the cabbage. Put it in boiling water and cook on low heat for 15 minutes.
Meanwhile, cut the washed and peeled carrots into small cubes. Fry it in vegetable oil until lightly browned, add tomato paste. Stir, fry everything together for a minute and remove from heat.
Cut the peeled potatoes into cubes.
Put carrots with tomatoes and potatoes in a saucepan with cabbage.
Add salt, add spices to taste, put a bay leaf, if desired, you can add asafoetida. Cook the soup for about 20 minutes on low heat. The criterion of readiness is soft potatoes.
Fresh vegetarian cabbage soup is incredibly delicious. Serve them with fresh sour cream and herbs.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
