China,  Recipes,  Soups,  Vegetarian

Asian mom’s cabbage soup

There is indeed a mom who loves to cook for their children. Maybe you know your mommy’s recipe.

So I now soup. I found it and I will write it as it is. I do not follow this exactly.

You will need:

Asian cabbage soup:

500 g white cabbage
1-2 carrots
1/2 celery
1 leek
2 onions
300 g peeled tomatoes
1 yellow pepper
1 green pepper
1 hot pepper
1-2 cloves of garlic
1-2 sweet potatoes by size
1 dl of apple cider vinegar (more to taste)
1 bay leaf
teaspoon of coriander
1.5 litres of water and 2 cubes of vegetable broth

I am freshly coriander in the finished soup. I prefer parsley and sour cream on top. It looks complicated, but it’s not.
I write how I do it. I grate carrots, and celery on a coarser grater, cut the leeks slice (watch out for clay and sand between the leaves, cut them in half better and rinse), onions chopped, and peppers into strips. I cut the cabbage into larger pieces.

I’d rather have butter. Fry everything sliced except cabbage leaves. I pour vegetable broth, add bay leaf, and a pinch of ground coriander, add tomatoes from cans and cook for a while. Then I add the cabbage, I cook again for a while. Then I drop the diced sweet potatoes and cook again. They’re done pretty soon.
I don’t like boiled. I must taste add salt to taste, pepper, and minced garlic. Finally, I place apple cider vinegar there, but also carefully so as not to overcome the taste of vegetables.

Sprinkle green coriander or on parsley a plate and put a scoop of sour cream. This is a basic recipe, but you can adjust it to your liking and the number of ingredients. I never appreciate it. Sometimes I put roasted Hokkaido pumpkin instead of sweet potatoes and added zucchini, for example.

This post contains affiliate links from which I’ll receive small commissions but the price is the same for you. All thoughts and opinions are my own.

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