CABBAGE AND POTATO SOUP is a simple and tasty dish, perfect to enjoy during the winter months. It can be served as either a first course or a main dish, ensuring a complete and satisfying meal.
This soup is easy to prepare and requires few ingredients, making it ideal even for those without much cooking experience.
The cabbage, with its strong flavor, blends perfectly with the potatoes, which add creaminess and texture to the soup. Additionally, the potatoes help make the dish more substantial and nutritious. The soup can be enriched by adding smoked bacon or sausage for an extra touch of flavor.
Once the soup is ready, it can be served hot, accompanied by slices of toasted bread or croutons. You can add grated cheese or freshly chopped parsley to garnish and further flavor the dish.
And to warm up your winter evenings, don’t miss:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 savoy cabbage (small)
- 4 potatoes
- 1 stalk celery
- Half onion
- 1 broth cube (vegetable)
- 2 tablespoons extra virgin olive oil
- as needed water
- as needed salt
- Half teaspoon tomato paste
- as needed dried parsley
Tools
- Knife
- Cutting board
- Pot
- Lid
- Wooden spoon
Steps
Let’s clean the savoy cabbage
Place the cabbage on a cutting board and cut about 0.4-0.8 inches from the base, removing the hardest part of the stem.
Detach the leaves one at a time. You may need to use your hands or a knife to separate them from the base.
After separating the leaves, wash them thoroughly under running water. You can do this by immersing them in a bowl of water and rinsing them or quickly passing them under the tap.
Cut the leaves into strips, carefully removing the thicker part of the stem, as it can be tougher and less pleasant to eat.
Let’s prepare the soup
Peel the potatoes and cut them into 0.4-inch cubes.
Thinly slice the onion and cut the celery into pieces.
In a large pot, heat the extra virgin olive oil and brown the onion.
Add the celery, potatoes, tomato paste, and sauté for a few minutes.
Add the broth cube, tomato paste, and cover the vegetables with water. Stir all the ingredients and cook over medium heat for about 25-30 minutes, until the cabbage and potatoes are soft.
Our CABBAGE AND POTATO SOUP is ready. Serve it hot with a sprinkle of dried parsley and accompanied by croutons.
Storage and Tips …
Store in the fridge and heat before serving.
Consume within 2 days.
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FAQ (Frequently Asked Questions)
Can I add pasta?
Of course! It’s a great idea to enrich the dish. Cook 150 grams (5.3 oz) of broken spaghetti or small pasta. Drain and add them to the ready soup. Continue cooking for another two minutes and serve!
