Cabbage soup with egg: the easiest and healthiest dish you’ll ever make
What To Know
- Add 1 cup of heavy cream or milk to the soup for a creamy and rich texture.
- Add diced jalapeños or serrano peppers to the soup for a spicy kick.
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
- 1 medium head of green cabbage, shredded
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups chicken or vegetable broth
- 1 cup water
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 large eggs, beaten
Step-by-Step Instructions for a Flavorful Cabbage Soup with Egg
1. Prepare the Vegetables:
Shred the cabbage, chop the onion, mince the garlic, dice the carrots, and dice the celery. Set aside in separate bowls.
2. Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened and fragrant for about 5 minutes.
3. Add the Remaining Vegetables:
Add the carrots and celery to the pot and continue to sauté for another 5 minutes.
4. Stir in the Cabbage:
Add the shredded cabbage to the pot and stir well to combine. Cook for about 10 minutes, or until the cabbage begins to soften.
5. Season the Soup:
Add the chicken or vegetable broth, water, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. Add the Eggs:
Once the soup has simmered for 15 minutes, slowly pour in the beaten eggs while stirring constantly. This will create thin ribbons of egg throughout the soup.
7. Finish and Enjoy:
Continue to simmer the soup for another 5 minutes, or until the eggs are cooked through. Serve hot and enjoy the comforting flavors of your homemade cabbage soup with egg.
Tips for a Perfect Cabbage Soup with Egg
- Use a variety of vegetables to enhance the soup’s flavor. Consider adding bell peppers, potatoes, or tomatoes.
- For a spicier soup, add a pinch of red pepper flakes or chili powder.
- If you don’t have chicken or vegetable broth, you can use water and add a bouillon cube for extra flavor.
- To make a vegetarian version, substitute vegetable broth for chicken broth.
- Serve the soup with crusty bread or crackers for a complete meal.
Variations on the Classic Cabbage Soup with Egg
- Creamy Cabbage Soup: Add 1 cup of heavy cream or milk to the soup for a creamy and rich texture.
- Spicy Cabbage Soup: Add diced jalapeños or serrano peppers to the soup for a spicy kick.
- Asian-Inspired Cabbage Soup: Add soy sauce, ginger, and sesame oil to the soup for an Asian-inspired flavor profile.
- Italian-Style Cabbage Soup: Add diced tomatoes, basil, and oregano to the soup for an Italian-style twist.
- Mexican-Style Cabbage Soup: Add diced tomatoes, corn, and black beans to the soup for a Mexican-style flavor.
Health Benefits of Cabbage Soup with Egg
Cabbage soup with egg is not only delicious but also packed with nutrients. Cabbage is rich in vitamins C and K, while carrots and celery provide beta-carotene and antioxidants. Eggs are an excellent source of protein and essential vitamins and minerals.
What You Need to Know
1. Can I use frozen cabbage for this soup?
Yes, you can use frozen cabbage. Thaw it completely before adding it to the soup.
2. How long can I store the leftover soup?
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
3. Can I freeze cabbage soup with egg?
Yes, you can freeze the soup for up to 2 months. Thaw it in the refrigerator overnight before reheating.
