Healthy red cabbage vegetable soup with celery, red onion and beetroot is a recipe for a vegetarian soup that can also be cooked on fasting days. Those who decide to lose a few extra pounds, I advise you not to add potatoes, and slightly reduce the amount of olive oil (enough 1 tablespoon). The soup turns out fragrant and thick, in the post you can submit a portion of soup with lean bread - it will turn out to be satisfying and healthy.
The three vegetables in this dish contain anthocyanins - substances that paint the fruit blue and purple and help reduce inflammatory reactions in the body. Red onions, red cabbage and beets are affordable products, adding them to your diet not only diversifies the taste of the dish, but also helps the body cope with inflammatory processes.
- Cooking time: 1 hour
- Servings: 4-5
Ingredients for Healthy Vegetarian Red Cabbage Soup
- 1 \ 2 head of red cabbage;
- 2 red onions;
- 4 celery stalks;
- 1 carrot;
- 1 jar of canned tomatoes in their own juice;
- 3 potatoes;
- 3 garlic cloves;
- 30 ml of olive oil;
- 15 ml of apple or wine vinegar;
- pepper, salt.
A method of cooking healthy vegetarian soup from red cabbage
Pour olive oil into a saucepan with a thick bottom. Cut the red onion feathers.
Put the chopped onion in the heated oil, sprinkle with a pinch of salt, fry for a few minutes, until the onion is translucent.
Celery stalks cut into small cubes, put in a saucepan. Mix celery with onion, fry for a few minutes.
Grate carrots on a large grater, put in a saucepan, mix. Stew vegetables without a lid on moderate heat for about 15 minutes.
Next, add canned tomatoes to the pan along with the juice. I used peeled tomatoes in my own juice, which I harvest in the fall.
We clean the potatoes from the rind, cut them into small cubes, add them to the pan.
Shred the red cabbage with thin strips, add to the rest of the ingredients.
Pour 2 liters of filtered water into the pan. Bring to a boil over high heat. Then we reduce the gas, add salt to taste, cook on low heat for 35 minutes.
While the vegetables are boiling, prepare the beet dressing. We clean raw beets, three on a large vegetable grater.
Lubricate the pan with olive oil, put grated beets. Simmer on moderate heat for 10 minutes. We pour in apple or wine vinegar and garlic cloves passed through a garlic press.
Carefully mix the beet dressing, remove the pan from the heat.
Put the beet dressing in the boiling soup, immediately turn off the heat, stir, close the saucepan with the lid. Leave the soup for about 20 minutes so that it is present.
Serve healthy vegetarian red cabbage soup hot on the table. Sprinkle with freshly ground pepper before serving, sprinkle with chopped greens, for example, green onions or parsley. Enjoy your meal.
By the way, if you grind the ingredients with a blender to a creamy state, you get a thick cream soup. Many people like this kind of serving more than traditional vegetable soup.
