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🍲 Creamy Beetroot Cabbage Soup

285 kcal · 30 min · 4 servings

Ingredients

• 700 g small white cabbage (1 small white cabbage)
• 2 large carrots
• 1 bunch soup vegetables
• 2 large onions
• 2 garlic cloves
• 3 tbsp sunflower oil
• 2 mostly firm-cooking potatoes
• 500 g beetroot (peeled and cooked)
• 400 g pizza tomatoes
• 2 tbsp tomato paste
• 2 gherkins
• 1 tbsp granulated broth
• salt
• cayenne pepper
• 300 g sour cream
• 1 tbsp chopped parsley
• 1 tbsp chopped dill
• 1 tbsp chopped chives

Instructions

1. 1. Cut the white cabbage into quarters. Remove wilted outer leaves and the hard core. Finely chop the cabbage. Peel the carrots. Cut them into small cubes. Clean and wash the soup vegetables (e.g., leek, celery, parsley root). Chop them finely. Peel the onions and garlic. Dice them finely. Peel the potatoes. Wash them. Cut them into cubes.
2. 2. Heat the oil in a large pot. Sauté the onions and garlic over low heat until translucent. Add the cabbage, carrots, potatoes, and soup vegetables. Fry briefly while stirring. Cover the pot. Simmer the vegetables over medium heat for about 3 minutes. Pour in 2 liters of water. Stir in the bouillon cubes. Bring the soup to a boil. Season with salt and cayenne pepper. Simmer covered over low heat for about 20 minutes until the cabbage is tender. Dice the beetroot. Stir in the pizza tomatoes and tomato paste. Cook for another 5 minutes. Dice the gherkins finely. Add them to the soup.
3. 3. Serve the soup with a dollop of sour cream and fresh herbs.

Nutrition per serving

• kcal: 285
• Protein: 8 g · Fett/Fat: 15 g · Carbs: 29 g