Cabbage Soup (Sopa de Repolho) Recipe
Ingredients
Directions
- In a large soup pan filled with the water, add the carrots, potatoes, onions, garlic, chicken cube, salt, and 1 cup of cabbage. Let it come to a boil and cook on medium heat for 30 minutes.
- When vegetables are cooked, puree the soup with a blender to your desired consistency.
- Add the remaining cabbage, rice and olive oil and cook for another 30 minutes on medium heat.
- Add more water if you find the soup has thickened too much.
- Add fresh cracked pepper and crushed red pepper if desired before serving.
Adapted from a Recipe by: Tia Maria's Blog
Nutritional Facts (Per Serving)
Frequently Asked Questions
Yes, you can substitute the rice with quinoa, barley, or even cauliflower rice for a lower-carb option. Just be sure to adjust the cooking time accordingly, as different grains have varying cooking times.
To store leftover cabbage soup, allow it to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 4-5 days, or frozen for up to 3 months. When reheating, add a bit of water as needed, as it may thicken.
If your cabbage soup turns out too salty, you can balance the flavor by adding more vegetables or potatoes, which will absorb some of the salt. Alternatively, you can add more water or broth to dilute the saltiness.
Recommended Drink Pairings
Wine
Portuguese: Vinho Verde - This light and refreshing wine complements the vegetable flavors of the soup with its crisp acidity.
General: Sauvignon Blanc - The bright acidity and citrus notes of Sauvignon Blanc enhance the fresh taste of the cabbage and carrots.
Beer
Portuguese: Super Bock - This lager's balanced flavor and slight bitterness pair well with the hearty texture of the soup.
General: Pale Ale - The hoppy and malty notes of a Pale Ale provide a delightful contrast to the mild flavors of the cabbage soup.
Other Beverages
Herbal Tea: A soothing herbal tea, such as chamomile or mint, offers a calming balance to the savory soup.
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