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Vegetable soup with cabbage juice

Vegetable soup with cabbage juice


After the holidays, when we are tired of so many meat dishes, I start preparing various recipes for sour soups, such as this Vegetable Soup Recipe with Cabbage Juice.
They are so good that we serve two servings and we don't need anything else.
And if I add some pasta, we serve them simple, without bread, because they are quite filling.

  • 2 onions, medium
  • 1 carrot, large
  • 1 parsley root
  • 1 parsnip
  • 1 small celery
  • 1 beetroot, medium
  • 2 tablespoons sunflower oil
  • 2 tablespoons tomato paste with baked peppers
  • 3 l of water
  • 1 l of cabbage juice
  • 1 or
  • a handful of pasta

Servings: 8

Preparation time: less than 60 minutes

RECIPE PREPARATION Vegetable soup with cabbage juice:

First we prepare all the vegetables by cleaning them and chopping them into cubes of approximately equal size. Heat the oil and lightly fry the onion, just enough to change its color. Then add the carrots and whites and mix well with the onions. We also sprinkle them with hot water, so as not to catch that annoying taste of frying. After 10-12 minutes, add the beets, then the tomato paste and fill with hot water and cabbage juice. Let the soup boil for 2-3 boils and add the pasta. All the ingredients boil very quickly, in about 30 minutes we have the soup ready to serve. After the pasta is cooked, we taste the soup and if necessary, add a little more salt. Mix an egg with a little hot juice to bring it to the temperature of the soup and pour it into the soup, stirring vigorously, to create fringes. Then turn off the heat, let the soup cool for 4-5 minutes and add the finely chopped green parsley. We put a lid on the pot to infuse the parsley and release its aroma.

Tips sites

1

We can serve simple soup, or with a little cream

2

We can also serve it with a crushed red onion sprinkled with salt


Preparation

Carrot, parsley root, parsnip, celery, bell pepper and onion are finely chopped or put on a grater with large holes and cook for half an hour.

During this time I was preparing the composition of the hairs. Mix the minced meat, 2 eggs, a small cup of rice, a pinch of pepper, salt and the second onion, chopped and hardened beforehand. Onions can be given on a fine grater, not necessarily hardened. Add chopped parsley leaves and a little larch. Mix well until the composition is homogeneous.

Before preparing the meatballs, add the diced tomatoes. If we have Romanian tomatoes, well ripened and juicy, they are very good, otherwise (eg in winter), it is better to use broth or canned tomatoes. Turkish or Dutch tomatoes found in winter have no value. We prepare the meatballs. Take the spoon out of the mixture, round it with a wet hand and form the hairs. After we finish, we put the meatballs, one by one, in the soup that boils slowly for 25-30 minutes. Let the covered pot simmer for another half an hour.

10 minutes before the end, add the borscht or cabbage juice. It tastes and matches the salt. Remove the pot from the heat and season with chopped parsley and larch (I season with both). If you want, you can straighten the meatball soup, at the end, with egg and cream. That's how I dressed the turkey meatball soup presented here.


Vegetable soup

A simple and quiet soup, made from the fruits of autumn for the calm of winter. Pickled cabbage is the one that sets the tone for this legume composition. She is joined by the rest of the roots for a soup that makes the meat forgotten.

Servings: 10-12

Preparation time: 90 minutes

Ingredient:

  • 1 small sauerkraut
  • 2 liters of cabbage juice
  • 2 potatoes
  • 3 carrots
  • 2 parsley roots
  • 2 bell peppers
  • 1/4 celery root
  • 1 onion
  • 2 tablespoons oil
  • 3 tomatoes (or a box of tomatoes in broth)
  • greenery
  1. Peel onions, potatoes, carrots, parsley and celery. Remove the pepper seed stalk. .
  2. Finely chop the onion.
  3. Cut the carrots, parsley, bell pepper and celery into cubes.
  4. Cut the potatoes into appropriately large cubes.
  5. Cut the cabbage into thin slices.
  6. Put all the vegetables, except the onions, peppers and tomatoes, to boil in water with a little salt. Boil the vegetables over medium heat for about 40 minutes, until they have penetrated.
  7. Heat the oil in a pan.
  8. Add the onions and peppers and sauté for 1-2 minutes until the onions become glassy.
  9. Add the tomatoes. Lightly brown them.
  10. Add the cabbage juice and bring to a boil.
  11. Add the onion, pepper and tomato mixture to the pot, along with the other vegetables.
  12. Bring to a boil.
  13. Add chopped greens.

Serve the vegetable soup hot. If you are not fasting, you can add a tablespoon of cream or yogurt.

[warning] Since cabbage juice is salty, do not add salt until the end and only if necessary. [/ warning]


Vegetable soup with cabbage juice

Vegetable soup with cabbage juice from: parsley, carrots, celery, parsnips, peppers, tomatoes, potatoes, goulash, sour cabbage, dill, larch, parsley, flour, paprika, broth, cabbage juice, salt, pepper.

Ingredient:

  • 1 parsley root
  • 2 carrots
  • 1 celery
  • 1 parsnip
  • 3 bell peppers
  • 3 tomatoes
  • 2 potatoes
  • 2 gulii
  • 1 sour cabbage
  • 1 bunch of dill
  • lovage
  • parsley
  • 2 tablespoons flour
  • paprika
  • 2 tablespoons broth
  • cabbage juice
  • salt
  • pepper

Method of preparation:

Clean, wash and finely chop the vegetables. Boil in 3 liters of water. When they are half cooked, add the finely chopped cabbage and cook until the cabbage is soft.

Add the diced potatoes, 1 grated carrot and the paprika. Fry the tomatoes and broth in a little oil, add the flour and get a sauce that is added to the soup.

At the end, add cabbage juice, sprinkle with finely chopped greens and season with salt.


Beech sponge soup ingredients:

  • 500 gr. PADS
  • 2 leeks
  • 50 gr. rice
  • 1 onion
  • 1 large red bell pepper
  • 1 carrot
  • 1 small trout
  • 1 small celery
  • 1 cup broth or 2 tomatoes
  • 500 ml cabbage juice (or borscht)
  • 1 bunch of parsley, 2 hot or uncooked dried peppers as desired, salt


Vegetable soup with cabbage juice

A culinary miracle without meat: vegetable soup with cabbage juice. A special and easy to make fasting recipe. Vegetable soup with cabbage juice can be made without much skill in the kitchen. A vegetable soup welcome not only during fasting but whenever you want to support yourself with vitamins.

The soups are prepared in the same way as borscht, but are not sour with bran borscht, but with lemon juice, sour cabbage juice, lemon salt or vinegar. The soups are nutritious but inferior to sour borscht with bran borscht.

Ingredients vegetable soup with cabbage juice

2 carrots, 2 parsley, 2 bell peppers, 2 potatoes, 1 leek, 2 tomatoes, 2 eggs, 100 g sour cream, ¼ cabbage, 50 g tomato juice, 1 cup sour cabbage juice, 1 l water, 50 g butter, greens.

How to prepare vegetable soup

Peel and finely chop the vegetables, except for the potatoes. Put the butter in a pot, put the vegetables in the hot butter and let it simmer well, then pour in the water, add the diced potatoes and let it boil. After 20 minutes, add the tomato juice and continue to boil. When the vegetables are cooked, add the sour cabbage juice and chopped green parsley. Beat the yolks with the cream and mix in the hot soup.

The recipe for vegetable soup with cabbage juice is a culinary specialty that can be prepared and served in any season but especially in the spring-summer period. Fresh vegetables and the properties of cabbage juice contribute to a special recipe for healthy soup and vitamins.


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