Cabbage Soup

 

🥬 Cabbage Soup

 

Cabbage soup is a comforting, price range-friendly dish enjoyed in lots of cuisines around the world. It can be mild and brothy or rich and hearty, vegetarian or made with meat. At its middle, it’s a simple combination of cabbage, vegetables, and inventory—ideal for regular meals.

Below is an easy vegetarian, vegetable-heavy model (you may customize it however you want).

Easy Homemade Cabbage Soup (Serves four)

Ingredients

2 tablespoons olive oil

1 medium onion, finely chopped

2 carrots, sliced

2 celery stalks, sliced (non-compulsory)

three cloves garlic, minced

½ small green cabbage, shredded or chopped

2 medium potatoes, diced

1 tomato, chopped (or ½ cup canned crushed tomatoes)

1 teaspoon paprika

½ teaspoon black pepper

Salt to taste

four–five cups vegetable stock (or water + inventory cube)

1 bay leaf

Fresh parsley or dill (non-obligatory, for garnish)

Method

1. Add onion, carrots, and celery. Sauté for about five minutes until softened.

2. Stir in garlic and prepare dinner for 30 seconds.

3. Add cabbage and cook for three–four minutes till it starts offevolved to wilt.

4. Mix in potatoes, tomato, paprika, salt, pepper, bay leaf, and inventory.

5. Bring to a boil, then reduce warmness, cover, and simmer for 20–25 minutes till potatoes are tender.

6. Taste and adjust seasoning. Remove bay leaf.

7. Serve warm, crowned with fresh herbs if you like.

 Optional Add-Ins (Great for Variety)

Protein: white beans, chickpeas, or lentils

Extra vegetables: green beans, bell peppers, zucchini, or peas

Flavor improve: a splash of lemon juice or apple cider vinegar

Creamy end: a spoon of yogurt or sour cream on pinnacle

Spice: chili flakes or a pinch of cayenne

Why Cabbage Soup Is So Popular

Nutritious: cabbage is wealthy in fiber, vitamin C, and antioxidants

Filling but mild: fantastic if you want something satisfying without being heavy

Affordable: uses easy, normal substances

Flexible: works with almost any greens you have on hand

Storage Tips

Keeps well in the fridge for up to a few days.

Flavors often improve day after today.

Can be frozen for up to 2 months (texture of potatoes may soften barely).