Cabbage soup - 53 cooking recipes

Traditionally, cabbage soup is made from sauerkraut, which creates its unique sour taste. But its presence is not always necessary. There are recipes for cabbage soup made from sorrel or nettle, which are called green cabbage soup. The base is usually meat or fish broth. During Lent, cabbage soup is cooked in a mushroom broth made from raw or dried mushrooms or in water, which does not make it any less tasty and satisfying.

In addition to sour or fresh cabbage, add potatoes. Carrots, onions and tomatoes are added raw or pre-fried in vegetable oil. Salt, spices, herbs and seasonings are added to taste. It is important not to forget about the bay leaf, it is what gives the cabbage soup its characteristic taste and aroma. The dish should be served after a few hours. It is necessary that it brews well and thickens slightly. Some recipes recommend waiting a day before serving. They are seasoned with mayonnaise, sour cream, and sometimes cream. Smoked lard goes well with sour and spicy cabbage soup, which can be spread on pieces of black bread and served as an appetizer.