A lightweight cabbage soup from young cabbage is a spring-summer version of the classic soup. In this edition, it impresses with delicacy and freshness. It is based on young cabbage, potatoes, carrots, onions and garlic, cooked in vegetable broth or broth. It is still seasoned with bay leaf, allspice, salt and pepper, and finally sprinkled with dill. Thanks to this, it gains a unique taste and lightness.
Young cabbage cleansing, supports digestion, provides vitamins C and K and dietary fiber. The soup is easily digestible and low -calorie, but still remains filling. Perfect for a summer dinner when you are looking for a simple, tasty and light dish.
Ingredients:
- 1/2 head of young cabbage (approx. 400-500 g),
- 4 medium potatoes (approx. 300 g), peeled and diced,
- 2 carrots, sliced,
- onion, finely chopped,
- 2 cloves of garlic, squeezed by Prague (optional for the aroma),
- a liter of vegetable broth or broth (you can add water to about 1.5 l),
- a tablespoon of butter or oil for frying onions (optional),
- 2 bay leaves and a few grains of allspice for a delicate aroma,
- salt and pepper to taste,
- A bunch of dill, freshly chopped for sprinkling.
Method of performance:
Clean the cabbage, remove external leaves and depth, chop it along. Peel the potatoes and cut into cubes, slices, and chop the onion finely.
Heat butter or oil in a large pot. Put the chopped onion until it is fractured, add garlic and fry for about a minute to free the aroma.
Pour the broth (or water with decoction) into the pot. Add bay leaves and allspice, bring to a boil. Put potatoes and carrots into the boiling broth – cook for about 10 minutes on medium heat until the vegetables are slightly softened.
Add shredded young cabbage and cook for another 5-10 minutes until the soup turns a fresh, spring taste and cabbage softens, but maintains light. Taste the soup and season with salt and pepper. Finally, add fresh, chopped dill – it will make the cabbage soup light and aromatic.
Source: NowowoPuje.pl
