Cabbage is a product without which it is difficult to imagine Polish cuisine. Most of us associate it with difficult to digest dishes, such as bigos or meat in sauce, most often served with fried cabbage. While this vegetable is low in calories and will work great as a base for dietary recipes. Checkwhat properties cabbage soup has and how to make it in a dietary version.
Cabbage soup is great for warming up and providing additional hydration for the body. This is a very healthy soup, contained in cabbage, potatoes and carrots provide a decent portion of dietary fiber, which supports proper digestion. It has a great effect on intestinal function, prevents gas and bloating. Additionally, fiber makes us feel full for a long time after a meal, so we are less likely to reach for snacks between meals, which is extremely important in the context of weight loss. It is worth mentioning that it also has a metabolism-boosting effect, which also improves the process of losing unnecessary kilograms. Additionally Eating fiber regularly helps stabilize blood sugar and cholesterol levels.
Sauerkraut contains many minerals, such as magnesiumwhich has a beneficial effect on the circulatory, nervous and muscular systems, strengthening bones calcium or ironwhich prevents anemia. They are also present in it valuable antioxidantswhich support the body’s fight against the harmful effects of free radicals, and also have anti-inflammatory, anti-aging and anti-cancer properties. Sauerkrautlike other pickles, is a real bomb of nutritional value. Contains a large amount vitamin Cwhich supports immunity and has an antioxidant effect. It is also appreciated for probiotic propertiescontains lactic acid bacteria that support the intestinal microflora and have a beneficial effect on the body’s immunity. It is worth remembering, however, that the beneficial properties of pickles are lost under the influence of high temperatures, so to fully benefit from them, it is best to eat them raw.
Cabbage soup can be made in different versions. In classic cabbage soup recipe the base of the decoction are usually smoked ribs and bacon. You can also prepare it a slimmed version of cabbage soup made with water, poultry or vegetable broth. It will be lower in calories, but it should be borne in mind that it will also be less intense in taste, which may offend fans of real Polish cuisine.
You wonder what is the difference between cabbage soup and sour soup? Basically, both are based on the same ingredients, i.e sauerkraut and meat – most often smoked ribs and bacon. Kwaśnica, however, is more sour than cabbage soupcabbage juice is added to it, and in traditional recipes it often also contains ramen. No other vegetables are added to a true sour soup. Whereas cabbage soup has a slightly milder taste, can be prepared both with sauerkraut and fresh vegetables. We also often find cabbage soup potatoes, parsley, celery or carrots, as well as the addition of sausage. You can also add dried mushrooms to both soups.
True cabbage soup this is the one prepared with smoked ribs and bacon. However, if you want to prepare a quick, slimmer version of this soup, we are here to help. For dietary cabbage soup, use good quality sausages or frankfurters. AdditionallyIf you don’t like very sour soup, you can rinse the cabbage in a strainer before adding it to the soup. You will need:
- 500 g sauerkraut,
- 300 g of your favorite sausage,
- 5 potatoes,
- 2 carrots,
- 1 parsley,
- 1/3 taste,
- 2 onions,
- 250 g mushrooms,
- 2 bay leaves,
- A few balls of black pepper,
- 1 tablespoon of tomato paste,
- salt and pepper to taste,
- 10 g olive oil, butter or oil.
Wash, peel and dice the carrots, parsley, celery and potatoes. Cut the mushrooms into slices and the onion into small cubes. Fry the sausage slices in fat, then add the mushrooms and onion. When they are fried, add the carrots, celery and parsley and fry for a while. Add the potatoes, pour water over everything, about 1.5 liters. Add bay leaves and pepper. Cook for fifteen minutes, then add the cabbage and simmer over low heat for another 20 minutes. Finally, add tomato paste and salt and pepper to taste. Serve with fresh, whole-grain bread.
Sources: Terazgotuje.pl
