Delicate aromatic beetroot soup with savoy cabbage is ideal for dietary meals. If you want to feed your family with a delicious and healthy first course, then this soup will be the perfect solution.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Many chefs consider this cabbage to be the best of all. First of all, due to the fact that during its preparation, the characteristic and not the most refined cabbage smell is practically not felt. Savoy cabbage is distinguished by thin, delicate, rather large corrugated leaves, which are collected in a loose, loose shaggy head of cabbage. It has a soft, juicy, tender, crunchy and delicate taste in comparison with other cabbage. And its aroma can be safely called exquisite.
Savoy cabbage is also divided into winter cabbage with dark green leaves and summer cabbage with very light ones. In comparison with white cabbage, it contains 2 times more vitamins, minerals and proteins. However, savoy cabbage also has disadvantages - it cannot be stored for a long time, it is not suitable for pickling and canning. It is good in mashed and filling soups, cabbage soup, borscht, pies, casseroles, mashed potatoes … Also, its leaves are suitable for making stuffed cabbage rolls and filling for pies.
- Caloric content per 100 g - 49 kcal.
- Servings - 6
- Cooking time - 45 minutes
Ingredients:
- Pork - 300 g
- Potatoes - 3 pcs.
- Garlic - 2 cloves
- Savoy cabbage - small head of cabbage
- Onions - 1 pc.
- Beets - 1 pc. (small size)
- Bay leaf - 2 pcs.
- Ketchup - 2 tablespoons
- Dried or fresh celery root - 1 tsp
- Salt - 1 tsp or to taste
- Allspice peas - 5 pcs.
- Ground black pepper - 0.5 tsp or to taste
- Dill - small bunch
Making beetroot soup with savoy cabbage
1. Wash the meat under running water, cut off the film with veins, cut into pieces and put in a saucepan. Add the peeled onion, peppercorns, bay leaf, and celery root. Pour in water and send the saucepan over the fire to simmer the broth. When the water boils, reduce heat and skim off the foam.
2. Peel the potatoes, wash, cut into medium-sized cubes and simmer in the broth.
3. Peel the beets, wash, grate and add to the soup pot 10 minutes after placing the potatoes.
4. Wash the savoy cabbage and chop finely. Put it to simmer in the soup 7 minutes until tender.
5. Season the soup with salt and ground pepper. Squeeze the garlic through a press, add tomato paste and finely chopped dill. Boil all food for 2-3 minutes and remove the pan from the stove. Let the soup steep for about 10 minutes and serve it on the plate.
See also the video recipe: Savoy cabbage soup with bacon.
