Nourishing young cabbage soup: Grandma's spring classic
Early spring is the perfect time for enjoying soup. You can indulge in sorrel soup, beet greens soup, or young cabbage soup. My grandmother frequently prepared the latter, and her recipe is remarkably simple and delicious.
Young cabbage soup makes an excellent choice as the first course for dinner and is also suitable for a light supper. It is delicate yet satisfying, providing plenty of vitamins. My grandmother's recipe for this spring soup is particularly useful when I don't have much time to prepare a meal.
A simple recipe that always works
The recipe for young cabbage soup is straightforward; only a few basic ingredients are needed. A head of young cabbage, carrots, potatoes, onions, and vegetable stock form the foundation of this dish. It's also beneficial to have a few sprigs of herbs, as dill or parsley complement the flavour of the soup.
This healthy dish is full of vitamins
Young cabbage soup is not only tasty but also a healthy option. This vegetable is abundant in vitamins and minerals such as potassium, phosphorus, magnesium, and iron. Additionally, it contains fibre, which aids digestion. Consequently, this soup is gentle on the stomach, while providing energy. Like other cabbage-based soups, it pairs well with a slice of fresh bread. It's delightful in the vegetarian version, but you can also serve it with bacon or sausage if you prefer.
Young cabbage soup recipe
Ingredients:
- 1 head of young cabbage
- about 1.5 - 2 litres of light vegetable stock
- 300 grams of young potatoes
- 300 grams of lean sausage (optional)
- 150 grams of smoked bacon (optional)
- 2 carrots
- 1 onion
- dill or parsley to taste
- salt, pepper, allspice, bay leaves to taste
- 1 tablespoon of flour
- 1 tablespoon of tomato puree
- 1 tablespoon of butter or lard
Instructions:
- Peel and dice the potatoes, carrots, and onion. Shred the cabbage and finely chop the sausage.
- In a pot, heat the butter or lard and sauté the onion. If preparing the meat version, add the sausage and cook for 5-7 minutes.
- Add the potatoes, carrots, and cabbage. Season with salt and pepper, and sauté for a few more minutes.
- Pour in the stock, add allspice and bay leaves. Lower the heat and cook covered for about 20 minutes until all the vegetables are tender.
- Towards the end of cooking, prepare the roux. Melt butter or lard in a frying pan and add flour. Stir to avoid lumps. Gradually pour in about 120 millilitres of clear stock, stir again, and add to the soup. Add a tablespoon of tomato puree and bring to a boil.
- Serve the soup with herbs and, optionally, with sautéed bacon.
- Fresh bread is also a great accompaniment to young cabbage soup.
