Cabbage is a product without which it is difficult to imagine Polish cuisine. Most of us are associated with severe dishes, such as bigos or meat in the sauce, to which fried cabbage is most often served. While the vegetable is low -calorie and is great as a base for dietary recipes. Checkwhat properties the cabbage has, and how to make it in a dietary version.
The cabbage soup heats up well and provides additional hydration for the body. This is a very healthy soup, contained in Before cabbage, potatoes and carrots provide a decent portion of dietary fiber, which supports proper digestion. It has a great impact on the intestinal work, prevents gas and flatulence. In addition, fiber makes us feel full after a meal for a long time, thanks to which we less often reach for snacks between meals, which is extremely important in the context of weight loss. It is worth mentioning that it also has an overcoming metabolism effect, which also improves the process of losing unnecessary kilograms. Additionally Regular fiber eating helps stabilize the level of sugar and cholesterol in the blood.
There is no shortage of minerals in sauerkraut, such as magnesiumwhich has a beneficial effect on the cardiovascular, nervous and muscular, strengthening bones Calcium or ironwhich prevents anemia. They are also present in it valuable antioxidantswhich support the body’s fight with the harmful effects of free radicals, and also have anti -inflammatory, anti -aging and anti -cancer properties. Sauerkrautlike other silage, it is a real bomb of nutritional values. Contains a large amount vitamin Cwhich supports immunity and has an antioxidant effect. It is also valued for Probiotic propertiescontains lactic acid bacteria that support intestinal microflora and have a beneficial effect on the body’s resistance. It is worth remembering, however, that the beneficial properties of silage are lost under the influence of high temperature, so to fully use them, it is best to eat them raw.
Cabbage soup You can do in different versions. In classic recipe for cabbage The decoction of the decoction is usually smoked ribs and bacon. You can also prepare The slimmed version of the cabbage soup on water, or poultry or vegetable broth. It will be less caloric, but it should be borne in mind that also less intense in taste, which can outrage lovers of real Polish cuisine.
You are wondering What is the difference between a cabbage soup and a sour soup? Basically, in both soups, the basis is the same ingredients, i.e. sauerkraut and meat – most often smoked ribs and bacon. Kwaśnica, however, is more sour than the cabbage soupcabbage juice is added to it, and in traditional regulations it also often contains Baranine. No other vegetables are added to the real sour. Whereas The cabbage soup has a slightly milder taste, can be prepared with both sauerkraut, like and with the addition of fresh vegetables. We will often find in the cabbage soup Potatoes, parsley, celery or carrots, as well as the addition of sausage. Dried mushrooms can also be added to both soups.
True soup This is the one prepared on smoked ribs and bacon. However, if you fancy preparing a quick, slimmed version of this soup, we help. Use good quality sausage or frankfurters for diet soup. Additionallyif you do not like a very sour soup, you can rinse the cabbage before throwing into the soup. You will need:
- 500 g of sauerkraut,
- 300 g of your favorite sausage,
- 5 potatoes,
- 2 carrots,
- 1 parsley,
- 1/3 of the appetite,
- 2 onions,
- 250 g mushrooms,
- 2 bay leaves,
- A few balls of black pepper,
- 1 tablespoons of tomato concentrate,
- salt and pepper to taste,
- 10 g of oil, butter or oil.
Carrot, parsley, celery and potatoes wash, peel and cut into cubes. Cut the mushrooms into slices and onions into small cubes. Fry the sausage slices, add mushrooms and onions after a while. When they fry, add carrots, celery and parsley, fry for a while. Add potatoes, pour everything with water, about 1.5 liters. Add bay leaves and pepper. Cook for a quarter of an hour, add the cabbage after this time, cook everything on low heat for about 20 minutes. Finally, add tomato paste, as well as salt and pepper to taste. Serve with fresh, wholemeal bread.
Sources: ekologia.pl, Terazpoczy.pl
