Cabbage Soup (Sopa de Repolho) Recipe
Why You Will Love This Recipe
Cozy up with this delicious cabbage soup! Packed with vitamins and fiber, this low-calorie dish is easy to whip up and perfect for any time of year. With a tasty mix of cabbage, carrots, potatoes, and rice, it makes for a warm starter or a filling meal. Get ready to enjoy a bowl of pure comfort!
Tips for Success
• To enhance the flavor of your cabbage soup, consider sautéing the chopped onion and minced garlic in olive oil until golden brown before adding the other vegetables. This step adds a rich depth of flavor to the soup.
• Avoid overcooking the cabbage; add it to the pot only when the potatoes and carrots are nearly tender. Cabbage cooks quickly and should be added in the last 10-15 minutes of simmering to maintain its texture and vibrant color.
• If you prefer a thicker soup, blend a portion of the soup (about 1-2 cups) after cooking, then stir it back into the pot. This will create a creamier texture without needing to add dairy.
Frequently Asked Questions
Can I substitute the rice with another grain in this recipe?
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.
How should I store leftover cabbage soup?
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.
What can I do if my cabbage soup is too salty?
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
- Chardonnay: Its crisp acidity complements the freshness of the cabbage and balances the richness of the olive oil.
- Ginger Ale: The sweetness and spice of ginger ale provide a refreshing contrast to the savory soup.
- Mineral Water: The clean, crisp taste of mineral water enhances the soup's flavors without overpowering them.
- Green Tea: Its earthy notes and slight bitterness pair well with the soup's vegetable base.
- Pinot Grigio: This light white wine offers a fruity profile that complements the sweetness of the carrots and onions.
Equipment:
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)
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