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Soup "European Kapustnyak"
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Soup "European Kapustnyak"

60 min4 serv.20 февр. 2026 г.

Description

The recipe won't take much time. Cabbage and bulgur make a tasty and healthy combination. The vegetables are added to the soup raw, without prior sautéing, making the soup lighter, healthier, and more vitamin-rich. Serve with fresh herbs and sour cream.

Instructions

  1. 1

    Step 1

    Step 1

    Boil two liters of strong broth, strain it, and cut the meat into pieces. Add potatoes to the soup and cook until almost done. Return the meat to the soup.

  2. 2

    Step 2

    Step 2

    Chop the leek and carrot. Add to the soup and cook for two minutes.

  3. 3

    Step 3

    Step 3

    Prepare the cabbage mix. If you're using frozen vegetables, simply pick pieces of the same size. For fresh vegetables, separate them into small florets. For fresh Brussels sprouts, make cross-shaped cuts on the stem side to ensure even cooking.

  4. 4

    Step 4

    Step 4

    Add the cabbage to the soup. If the vegetables are fresh, cook the soup for five minutes. If frozen – bring to a boil.

  5. 5

    Step 5

    Step 5

    Add the passata or tomatoes blended with their own juice. Bring to a boil once again, then turn off the heat.

  6. 6

    Step 6

    Step 6

    Sprinkle the soup with dried herbs, add pepper, and adjust the salt. Cover with a lid and let it stand off the heat for about fifteen minutes.

  7. 7

    Step 7

    Step 7

    Serve the soup hot, it's tastier with black bread.