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Cabbage Soup
Today, we are making Cabbage soup. This recipe is incredibly popular on social media, with many people saying that it is perfect for weight loss. This is because cabbage soup keeps you satiated for a long time.
When I was young, my mom used to make cabbage soup all the time. It was one of my favorite recipes to indulge in. She added beef for protein, making it one of the best ways to enjoy this dish. If you haven’t tried this combination, I highly urge you to do so. Here’s another tip: this soup is absolutely delicious when served with fresh white bread, generously buttered. A popular cabbage-based soup is the Russian version, called ‘shchi,’ and in South Korea, there is a version called ‘baechu guk.’
The best thing about this soup is that you can make it whenever you want, but it is especially tasty in autumn and winter. It is rich in nutrients, highly affordable, and boasts a depth of flavor that has made it a firm favorite across many cultures. When making this soup, choose fresh cabbage. Carrots, potatoes, and onions serve as the foundation of the recipe, adding a medley of flavors. The carrots and onions caramelize, making the soup sweeter.
To enhance the flavor, you can add spices such as parsley, garlic powder, paprika, beef stock cubes, and thyme. For the meat, you can use beef chuck, ground beef, ground chicken, chicken breasts, or ribeye steak. If you prefer a vegetarian option, you can omit the meat and use lentils instead or substitute with a vegetarian stock cube.
Ingredients
White cabbage, Carrots, Potato, Onion, Parsley, Tomato paste, Beef stock cube, Paprika, Dried Thyme, Garlic powder, Black pepper, Salt, Olive oil, Water, Ribeye steak.
To make this soup, start with fresh cabbage. The recipe’s foundation consists of carrots, potatoes, and onions, which create a blend of delicious flavors. As the carrots and onions caramelize, they add a natural sweetness to the cabbage soup. To enhance the flavor, include spices like parsley, garlic powder, paprika, a beef stock cube, and thyme. For the meat, you can choose from beef chuck, ground beef, ground chicken, chicken breasts, or ribeye steak. If you prefer a vegetarian option, you can omit the meat and use a vegetarian stock cube.
Instructions
Peel the carrots and potatoes, rinse them in running water, and then cut them into half-inch cubes. Slice the onions thinly and chop up the fresh parsley. Thinly slice the ribeye steak. It’s easier to slice it thinly when it is semi-frozen. Cutting the steak thinly helps to soften the meat.
Preheat a pot on medium-low heat. Drizzle the olive oil and add the sliced onions. Sauté the onions for 3 minutes, stirring occasionally. Add more olive oil if the onions get dry. When the onions are cooked, add the tomato paste and stir to mix.
Add cubed carrots, potatoes, and sliced cabbage to the pot. Pour in water and season with a beef stock cube, paprika, dried thyme, garlic powder, black pepper, salt, and sliced beef steak.
Stir to mix everything. Cook the soup for about twenty-five minutes with the lid closed on low heat. Garnish with freshly chopped parsley to serve.
The Cabbage soup is ready to eat and enjoy. This simple soup is an easy, flavourful recipe. It requires minimal steps and can also be cooked in a pressure cooker.
What to Serve with Cabbage Soup?
Any type of bread pairs perfectly with the cabbage soup, whether fresh White bread or Garlic bread. A butter-and-herb baguette would also be lovely to enjoy with the soup.
How to Store and Reheat Cabbage Soup?
Allow the soup to cool to room temperature before refrigerating. Transfer the soup to an airtight container to keep it fresh for longer. The cabbage soup can be stored in the refrigerator for up to four days. You can also freeze the cabbage soup. Allow the pot to cool, then transfer to an airtight container. The soup can be stored frozen for up to three months.
The most effective way to reheat refrigerated cabbage soup is in the microwave. It will take about 2 minutes at maximum power to fully heat one portion of the soup. If you wish to use the stovetop to reheat the soup, transfer the desired amount to a small pot and reheat on medium-high heat. If you had the whole pot in the fridge, you could simply reheat the pot on the stovetop. It is best to reheat the frozen cabbage soup on the stovetop. There is no need to thaw the soup; simply scoop the desired amount and reheat it in a pot on medium-low heat. Reheating the frozen cabbage soup in the microwave can be done using the same method mentioned above as the fridge-stored soup; however, it requires about four to five minutes to become fully heated.
Ingredients
Vegetable
- 400 grams Round cabbage – sliced
- 2 Carrots – cubed
- 1 Potato – cubed
- 1 Small Onion – sliced
Seasoning
- 40 grams Tomato Paste – or one small tomato
- 1 Beef stock cube – or a Vegetable stock cube
- 1 tsp Paprika
- 1 tsp Dried Thyme
- 1 tsp Garlic powder
- 1 tsp Black pepper
- ½ tsp Salt
Protein
- 400 grams Beef Steak – Cut thinly
Garnish & Others
- 3 Tbsp Olive oil
- 6 cups Water
- Parsley – garnish
Instructions
- Prepare the ingredients: Cut the carrots and potatoes into half-inch cubes. Thinly slice the onions and cut the steak thinly.
- Sauté the onions: Drizzle olive oil in a preheated pot and add the onions. Sauté the onions for 3 minutes, stirring occasionally. Thereafter, add the tomato paste and stir to mix. Cook for about a minute while stirring.
- Add the ingredients: Add the carrots, potatoes, and cabbage to the pot. Add water and spices such as beef stock cube, paprika, dried thyme, garlic powder, black pepper, and salt. Add the sliced beef steak to the pot and stir to mix.
- Simmer: Cook the soup for about twenty-five minutes on low heat with the lid closed. When the soup is done, garnish with fresh parsley and serve immediately.
Nutrition
Calories: 83kcal | Carbohydrates: 3g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 30mg | Sodium: 567mg | Potassium: 298mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2764IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg
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