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Meatless Cabbage Soup Baked in Pots

A delicious oven-baked cabbage soup. Light enough for a diet! Meatless cabbage soup made with a roasted-vegetable broth can be so good you'll want to make it year-round, not just during Lent. A rich broth flavored with lightly charred vegetables, baked in individual pots and beautifully presented — it's the makings of a special family dinner. (This is a take on shchi, the classic Russian cabbage soup.)

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Cabbage soup without meat in broth with cabbage stalk
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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 13 % 1 g
Fats 25 % 2 g
Carbohydrates 63 % 5 g
42 kcal
GI: 100 / 0 / 0
  • This meatless cabbage soup comes together in two stages. First, make the vegetable broth. Leave the onion in its skin — it gives the finished soup a pleasant golden color. Peel and wash the carrots. Shred the cabbage right away; use the shredded leaves for the soup itself, and save the core for the broth. Don't trim the leaves too close to the core — leave a little attached. Cut the onion, carrot, and cabbage core in half lengthwise. Set a dry skillet (no oil) over the heat and get it very hot. Lay the vegetables in it and char them for 2 to 3 minutes, until you see dark scorch marks, then take them out. Transfer the still-hot vegetables to a pot and cover with water. Peel the garlic but leave the cloves whole, and add them to the water along with the bay leaves and peppercorns. Pour in the soy sauce and set the pot over the heat. Bring to a boil and simmer the broth over low heat for 30 minutes. Season with a little salt near the end. Once the golden vegetable broth is ready, strain it through a sieve. Now start the soup for the oven. Peel the onion, carrots, and root vegetables, then wash and pat them dry. Chop the onion as fine as possible and cut the carrots and roots into matchsticks. You can use celery root, parsley root, or a combination. Heat a skillet with half the vegetable oil, add the vegetables, and sauté until golden. Transfer them to a plate, add the rest of the oil, and sauté the finely shredded cabbage for 2 to 3 minutes. Peel, wash, and cut the potatoes into large slices. Pour a little vegetable broth into each pot and add the potatoes. Then layer in the cabbage and the sautéed onion, carrots, and roots, and finish each pot with a bay leaf. Fill the pots with the remaining broth, cover them, and place them in a cold oven. Turn the oven to 400°F (200°C) and wait for the soup to start boiling. Once it does (after about 20 minutes), lower the temperature to 300°F (150°C) and let it bake for 1.5 to 2 hours. After an hour the soup is fully done, but if you leave it longer the flavor and aroma deepen even more — though the vegetables will soften quite a bit. Serve the cabbage soup hot in the pots, sprinkled with chopped fresh herbs. Enjoy!

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

  • Onion - 41  kcal/100g
  • 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
  • Green cabbage - 46  kcal/100g
  • Fresh frozen green cabbage in a package - 45  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Roots - 32  kcal/100g

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