Cooking process
Green cabbage soup is usually called oxalic soup, famous for its sourness and serving in a hot season. But not only sorrel is made with green cabbage soup – the main ingredients can be spinach, nettle or the cabbage habitual for cabbage. The latter option also has many options: the soup can be on meat or chicken broth or at all lean, you can serve it both hot and cold. In addition, the ingredients in different variations may vary.
We will cook lean green cabbage soup. This soup I like because it is hearty, but very light and even dietary, which is good for the hot season. To prepare the dish, we’ll take cabbage, carrots, onions, tomatoes and sweet green peppers, as well as plenty of fresh herbs (dill, parsley, green onions) and spices to taste (salt, bay leaf and black ground pepper). So, let’s get started!
In the pot, pour the water and put on a small fire. While the liquid will boil, we will prepare the vegetables. We will peel the onions and finely chop.
Purified carrots are consumed on a large grater.
Sweet green pepper cut in half, remove the stem and seeds with septa. Let’s cut the pepper into a small cube.
We throw vegetables in boiling water and cook for 10 minutes.
Cut cabbage from dirty leaves, remove the stump. Cut into thin strips. Transfer the cabbage into a saucepan and cook for another 20 minutes.
Slightly cut the tomato and add to the soup.
Continue cooking the soup over a small fire.
We wash the greens, we dry it. Cut the green onions.
And also parsley and dill. We take the greens to your liking. I love to add green herbs in large quantities!
We shift the cut greens to the soup, mix and cook another 5 minutes.
After that, add the spices to the green cabbage soup: salt, pepper and bay leaf. We hold the fire for 5 minutes and turn off the soup. Leave it under the closed lid for 15 minutes.
Green cabbage soup is ready! We serve to the table in cold or hot form, with sour cream or without it! Summer dietary dish will be a great lunch in the heat! Bon Appetit!
Green cabbage soup
Prepare a hearty, but very light, low-calorie vegetable soup – shchi! This dish is perfect for a dinner in the heat or for a lean menu!
Ingredients
Cabbage – 300 g
Carrots – 1 pc.
Onions – 1 pc.
Green pepper – 1 pc.
Tomato – 1 pc.
Dill – to taste
Parsley – to taste
Green onions – to taste
Water – 2 l
Salt – to taste
Black pepper – to taste
Bay leaf – 1 pc.
Cooking process
Green cabbage soup is usually called oxalic soup, famous for its sourness and serving in a hot season. But not only sorrel is made with green cabbage soup – the main ingredients can be spinach, nettle or the cabbage habitual for cabbage. The latter option also has many options: the soup can be on meat or chicken broth or at all lean, you can serve it both hot and cold. In addition, the ingredients in different variations may vary.
We will cook lean green cabbage soup. This soup I like because it is hearty, but very light and even dietary, which is good for the hot season. To prepare the dish, we’ll take cabbage, carrots, onions, tomatoes and sweet green peppers, as well as plenty of fresh herbs (dill, parsley, green onions) and spices to taste (salt, bay leaf and black ground pepper). So, let’s get started!
In the pot, pour the water and put on a small fire. While the liquid will boil, we will prepare the vegetables. We will peel the onions and finely chop.
Purified carrots are consumed on a large grater.
Sweet green pepper cut in half, remove the stem and seeds with septa. Let’s cut the pepper into a small cube.
We throw vegetables in boiling water and cook for 10 minutes.
Cut cabbage from dirty leaves, remove the stump. Cut into thin strips. Transfer the cabbage into a saucepan and cook for another 20 minutes.
Slightly cut the tomato and add to the soup.
Continue cooking the soup over a small fire.
We wash the greens, we dry it. Cut the green onions.
And also parsley and dill. We take the greens to your liking. I love to add green herbs in large quantities!
We shift the cut greens to the soup, mix and cook another 5 minutes.
After that, add the spices to the green cabbage soup: salt, pepper and bay leaf. We hold the fire for 5 minutes and turn off the soup. Leave it under the closed lid for 15 minutes.
Green cabbage soup is ready! We serve to the table in cold or hot form, with sour cream or without it! Summer dietary dish will be a great lunch in the heat! Bon Appetit!