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Cabbage soup without carrots with tomatoes cabbage potatoes and meat

Cabbage Soup with Pork, Tomatoes, and Potatoes (No Carrots)

A light vegetable soup, perfect for an easy lunch. If you love shchi (cabbage soup), give this simple recipe a look. It's a soup you can serve at lunch or dinner — quick and easy to make, especially if you already have meat broth on hand. Tasty, nourishing, and easy on the waistline!

Vita

Recipe author

Cabbage soup without carrots with tomatoes cabbage potatoes and meat

Composition / ingredients

Servings:

Pork (any meat works)

500

Cabbage (fresh, a small head)

500

Onion

200

Potatoes

Root vegetables

200

Sunflower oil

Tomatoes (fresh)

200

Salt

Ground black pepper

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 5 g

Fats 30 % 6 g

Carbohydrates 45 % 9 g

111 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

First, gather your ingredients, and then I'll happily walk you through how to make shchi with fresh cabbage and pork.
Step 2:

Make the broth. Pour cold water into a pot and add the pork. Bring it to a boil and skim off the foam. Simmer over medium heat for 1 to 1.5 hours. Lift the cooked meat out of the broth and strain the broth through a fine sieve or cheesecloth.
Step 3:

Peel and chop the onion.
Step 4:

Peel and chop the root vegetables.
Step 5:

Peel a carrot and cut it into small cubes.
Step 6:

Set a skillet with vegetable oil over medium heat, warm it for a couple of minutes, then add the prepared onion, roots, and carrot. Sauté, stirring, for 7 minutes.
Step 7:

Shred the cabbage — not too fine.
Step 8:

Put the sautéed vegetables (onion, roots, and carrot) into the pot you'll cook the soup in and pour in the strained broth. Add the cabbage. Bring to a boil and cook over medium heat for 15 minutes.
Step 9:

Add the chopped meat used to make the broth, plus the potatoes, which you've peeled and cut into small pieces or cubes. Stir everything together and cook for 15 minutes over medium heat.
Step 10:

Wash the tomatoes, cut them into medium pieces, and sauté them in vegetable oil over moderate heat, stirring, for 5 to 7 minutes. Add the tomatoes to the soup at the end of cooking. At this point also add salt, ground black pepper or a pepper blend, a bay leaf (you can crumble it), and any other seasonings you like. Stir, let the soup come to a boil, and turn it off after 2 minutes.
Step 11:

Wash and chop fresh herbs and add them to the pot or to each bowl. Let the finished soup rest a while before serving.

A home cook who really knew her way around recipes shared this one with me. Making this wonderful fresh-cabbage shchi takes no special skill, and as it turned out, her cabbage soup is well worth the attention.