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Soup with Cabbage, Tomatoes, and Bell Pepper

A soup from simple ingredients that's easy to make. This soup recipe is hugely popular online, and some say that's because it was famous and trendy back in the '80s, especially at restaurants.

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Cabbage soup, tomatoes and bell peppers
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Cabbage soup, tomatoes and bell peppers
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 % 2 g
Fats 43 % 3 g
Carbohydrates 29 % 2 g
47 kcal
GI: 100 / 0 / 0
  • So, how do you make this tasty soup? Here's a detailed step-by-step rundown: First, finely shred the cabbage with a knife or a grater. Heat olive oil and butter in a deep pot, add the cabbage, and cook over medium heat for 20 minutes, stirring occasionally so it doesn't scorch. Peel the tomatoes—to make it easy, pour boiling water over them for 2 minutes, then drain the hot water and cover them with cold. The skins will slip off like a boiled potato in its jacket (or just cut them off with a knife). Grate the tomatoes into a pot or purée them with an immersion blender. Simmer over medium heat, stirring, until all the liquid cooks off. Then add the sugar and 1/2 tsp of pepper. Peel and dice the onion. Heat olive oil and butter in a skillet, add half the diced onion (set the other half aside for later), and sauté over medium heat until golden, stirring. Add the ground meat (use whatever you prefer—I went with a 1:1 blend of pork and beef), 1/2 tsp ground black pepper, and 1/3 tsp salt. Cook the contents of the skillet, stirring, over medium heat for 20 minutes. Seed the bell pepper, wash and peel the carrot, then dice both. Into a pot with 3 liters of water, add the sautéed meat and onion, the carrot, bell pepper, and the reserved onion. Bring to a boil and cook for 20 minutes. Pour the contents of that pot (meat, onion, carrot, and pepper) into the pot with the cabbage, set over the heat, and cook for 5 minutes. Wash and chop the parsley, add it to the soup, squeeze in the lemon juice, add 1 tsp salt and 1/3 tsp pepper, stir, and cover. Let it cook another 2 minutes.

Caloric content of the products possible in the composition of the dish

  • Green cabbage - 46  kcal/100g
  • Fresh frozen green cabbage in a package - 45  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Mixed minced meat - 351  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Lemon juice - 16  kcal/100g

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