Cabbage Soup with Chicken and Fresh Cabbage
by Editorial Staff
Soup with chicken is prepared from fresh cabbage with garlic and tomato paste. The soup turns out to be bright, tasty, aromatic. The chicken broth is cooked quickly, it remains to add vegetables and fry – and you can serve cabbage soup to the dinner table.
Ingredients
- Chicken (any part) – 200 g
- White cabbage – 200 g
- Potatoes – 200 g
- Carrots – 60 g
- Onions – 60 g
- Garlic – 1 clove
- Vegetable oil – 2 tbsp
- Tomato paste – 1.5 tbsp
- Fresh dill – 2-3 g
- Bay leaf – 1 pc.
- Salt to taste
- Ground black pepper – to taste
- Water – 2.5 l
Directions
- Prepare all ingredients.
Peel and wash potatoes and carrots.
- Rinse chicken meat, put in a saucepan, and cover with cold water. Bring to a boil, remove the foam, and add salt to taste. Boil the broth for 25-30 minutes.
Remove chicken from broth and let cool. Separate the meat from the bone and divide it into small pieces. - Cut the peeled potatoes into medium cubes and add to the broth.
- Chop the cabbage and add to the pot next to the potatoes. Cook the cabbage soup for 20 minutes.
- Peel the onion and cut it into cubes. Grate the peeled carrots on a coarse grater.
- Heat vegetable oil in a frying pan, add onions and carrots. Pass for 2-3 minutes, stirring occasionally.
- Peel and chop the garlic. Add the garlic and tomato paste to the skillet.
- Pour a couple of tablespoons of chicken broth from the pan into the pan, simmer the vegetable frying for another 3-4 minutes over low heat.
- Transfer the frying to the cabbage soup. Cook for a couple of minutes.
- Rinse the dill and chop finely.
Add chicken pieces, dill, bay leaf to a saucepan and add black pepper to taste.
- Let the soup boil, boil for 1-2 minutes – and you’re done. Cover the pot with a lid and let it brew for 5-7 minutes.
- Serve the cabbage soup straight to the table. Bon Appetit!
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