Fresh cabbage soup with radish and tomatoes is the original soup of the soup, which I found as the basis in the world wide web and brought some of my own to it. To search for a recipe for the first dish, I was provoked by green radish, which had been languishing in the vegetable box of the refrigerator for several weeks, and could not be used anywhere except in a salad. However, salads with a radish family are fed up, though, I will pay tribute to an inexpensive vegetable: cold appetizers from radishes are quite savory. In general, I decided to cook soup of fresh cabbage with radish, I must say, they turned out excellent! It seems to be all, as always, but there is a zest.
By the way, I was not original: in Eastern cuisine there are many recipes for daikon soups - a close relative of our radish. Daikon is not so sharp in taste, you can use it in this recipe instead of radish. Daikon as well as radish, you need to pre-salt and squeeze to bitterness.
- Cooking time: 1 hour 10 minutes
- Servings: 6
Ingredients for cooking cabbage soup from fresh cabbage with radish and tomatoes:
- 2 liters of chicken or meat broth;
- 350 g of green radish;
- 250 g white cabbage;
- 200 g red tomatoes;
- 230 g potatoes;
- 150 g carrots;
- 150 g onions;
- 5 grams of dried wigs;
- 3 g ground red pepper;
- vegetable oil, salt, sour cream.
Method of cooking fresh cabbage soup with radish and tomatoes
First, prepare a traditional dressing for soup. In a frying pan, heat 2 tablespoons of vegetable oil, throw the onion into thin pan slices, sprinkle with a pinch of salt and pass over moderate heat to a translucent state.
Wash carrots thoroughly, clean, three large, and send them to a frying pan with a browned onion. All together we cook 5-6 minutes.
Then add the chopped tomatoes, paprika flakes and ground red pepper. Stew the dressing over low heat for about 10 minutes, until the tomatoes are mashed.
Clean the green radish from the peel. We rub on a coarse grater, put in a bowl, sprinkle with salt and leave for 10 minutes. Then squeeze to remove bitterness and pungent odor.
With the cabbage fork remove the top sheet, cut off the stalk. Shred cabbage with very thin strips.
We clean the potatoes from the peel, cut into large pieces.
If you cook soup in the summer, you can not clean the young potatoes, rather thoroughly wash them with a sponge with an abrasive layer.
Pour chicken or meat broth into a saucepan, bring to a boil. I usually put dried celery in the broth, this green gives any hot meal an incredibly tasty smell.
Then we send sliced potatoes, grated radish and shredded cabbage into a saucepan with broth.
Now we put the dressing, we add salt to taste and some sugar to balance the sour, salty and sweet.
Cook fresh cabbage soup 35-40-40 minutes after boiling. Cook over moderate heat, cover the pan with a lid so that the broth does not boil away.
Serve fresh cabbage soup with radish to the table hot, richly season with sour cream.
By the way, fresh cabbage soup can be cooked with a stock, the next day it will be even tastier!
Soup from fresh cabbage with radish and tomatoes are ready. Bon appetit, cook delicious home-cooked meals with pleasure!
