Autumn Cabbage Soup | Rich and Tangy
(0)
50 min
Under an hour
Sezamo
O ciorbă tradițională de toamnă reconfortantă și plină de savoare, preparată din varză albă dulce, legume proaspete de sezon, roșii pasate și borș aromat cu cimbru, mărar și leuștean verde.
Ingredients
Preparation method
Preparing the vegetables
Peel and finely chop the onion, and dice the carrots and celeriac into small cubes or grate them on the large holes of a box grater. Deseed the red kapia pepper and cut it into thin strips.
Remove the outer leaves of the white cabbage, wash it, and shred it finely or into bite-sized strips. Sprinkle half a teaspoon of salt over it and massage it gently with your hands for about a minute to soften.
Cooking the soup
In a large pot of about 4-5 liters, heat the sunflower oil over medium heat. Add the onion, carrots, celeriac, and kapia pepper. Sauté for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and release their sweet aromas.
Chef's tip
For an even deeper flavour, use traditionally made fresh borș and bring it to a boil separately before pouring it into the soup, so as not to interrupt the cooking process of the vegetables.
Cabbage soup is even tastier the next day, after the flavours have settled and melded together in the fridge.
45 min
Under an hour
