This cabbage soup is made from from young vegetables and has a unique flavour. It is light, aromatic and can be made from combining many different types of vegetables. At home, my grandma always added carrot, parsley and potatoes to this soup. All the vegetables were, of course, taken straight from our garden. The young cabbage soup also contained tomato juice and cream. Once cooked, it was seasoned with fresh dill.
I made such a soup on the weekend. It turned out to be quite a lot, so I still have a plenty to eat today 🙂
Ingredients for new cabbage soup.
- 450 g new cabbage
- 100 g raw bacon
- 2 tablespoons of butter
- 400 g new potatoes
- 2 medium-sized carrots
- 1 big onion
- 1/8 teaspoon of grated lemon zest
- 2 bay leaves
- 1 teaspoon of caraway seeds
- 1/8 teaspoon of spicy paprika powder
- 2,5 l water
- 100 ml soup cream
- 1,5 tablespoon of salt
- black pepper to taste
- 200 ml tomato juice
How to make new cabbage soup.
Clean the cabbage, remove the core and chop or cut it into thin strips.
Dice the potatoes, carrots and onions.
Dice the bacon into small pieces or into cubes.
Put the chopped bacon, butter and onion into a frying pot. Fry over a medium heat for 2-3 minutes. Add ground paprika, cumin, bay leaves and finely grated lemon peel to it. Fry for a few more minutes until the onion is lightly browned.
Pour water into the fried ingredients, add chopped cabbage, diced potatoes and carrots. Bring to a boil and simmer until the vegetables are tender. Add tomato juice, cream, salt and feather to soft vegetables. Cook for an additional few minutes.
Good to know when making new cabbage soup.
The soup can be served sprinkled with freshly cut dill or with a dash of cream.
I elevated the taste of the soup with tomato juice. You can replace it with fresh tomatoes or tomato puree. If you opt for tomato puree, use much less of it.
Do you like dishes with cabbage? If so, try our recipe for Cabbage stew.