Cabbage soup

soups 0 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0

Cabbage soup

Half a head of white cabbage, chopped 2 tbsp. l. olive oil 220 gr. chopped champignons 2 large onions, chopped 1 bunch of celery stalks, grated * 3 carrots, grated 2 green peppers, peeled from the stalk and seeds and grated 2 garlic cloves, grated 2 tbsp. l. soy sauce with low salt content 0.5 tsp. garlic powder 0.5 tsp. onion powder 1 can 800 gr. canned mashed tomatoes 4 tbsp. lightly salted chicken broth

In a large heavy-bottomed saucepan over medium-high heat, heat the oil until it starts to shimmer. Add the mushrooms and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the onions and cook, stirring occasionally, until soft and golden brown, about 8 minutes. Add celery, carrots, peppers and garlic and stir-fry, stirring occasionally, until vegetables begin to brown and the aroma begins, about 5 minutes. Stir in soy sauce, garlic, and onion powder, 2 tsp. salt and 1 tsp. black pepper.
Then add the cabbage to the pot and stir until it begins to wilt, about 2 minutes. Pour in the grated tomatoes, chicken broth and 1 tbsp. water. Stir to distribute everything evenly. Bring to a boil. Then reduce heat and simmer until kale is tender, 30-45 minutes. Season with salt and pepper to taste.
To grate vegetables faster, use a food processor with a grater attachment. Add all the juices that release vegetables to the soup along with the broth.

Cabbage soup

Half a head of white cabbage, chopped 2 tbsp. l. olive oil 220 gr. chopped champignons 2 large onions, chopped 1 bunch of celery stalks, grated * 3 carrots, grated 2 green peppers, peeled from the stalk and seeds and grated 2 garlic cloves, grated 2 tbsp. l. soy sauce with low salt content 0.5 tsp. garlic powder 0.5 tsp. onion powder 1 can 800 gr. canned mashed tomatoes 4 tbsp. lightly salted chicken broth

In a large heavy-bottomed saucepan over medium-high heat, heat the oil until it starts to shimmer. Add the mushrooms and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the onions and cook, stirring occasionally, until soft and golden brown, about 8 minutes. Add celery, carrots, peppers and garlic and stir-fry, stirring occasionally, until vegetables begin to brown and the aroma begins, about 5 minutes. Stir in soy sauce, garlic, and onion powder, 2 tsp. salt and 1 tsp. black pepper.
Then add the cabbage to the pot and stir until it begins to wilt, about 2 minutes. Pour in the grated tomatoes, chicken broth and 1 tbsp. water. Stir to distribute everything evenly. Bring to a boil. Then reduce heat and simmer until kale is tender, 30-45 minutes. Season with salt and pepper to taste.
To grate vegetables faster, use a food processor with a grater attachment. Add all the juices that release vegetables to the soup along with the broth.