Cabbage Soup with Turnip and Barley
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
2
Description
Heating is not very beneficial for vegetable oils, as the molecules of the acids contained in the oil change and turn into carcinogenic substances. That is why oil is added to the soup at the end of cooking, rather than being used for sautéing onions and roots.
Ingredients
- White Cabbage - 21.2 oz
- Turnips - 2.1 oz
- Celery salt - 1.1 oz
- Carrot - 1 piece
- Onion - 1 piece
- Celery stalk - 1 piece
- Bay leaf - 2 pieces
- Ground Black Pepper - to taste
- Ocean salt - to taste
- Potato - 1 piece
- Garlic - 3 cloves
- Water - 1 qt
- Pearl barley - ½ cup
- Vegetable Oil - 2 tablespoons
Step by Step guide
Step 1
In boiling water, add the rinsed barley, meanwhile chop half of a small head of white cabbage coarsely. Cut the turnip into strips and the celery root into small cubes — half of the total weight of the celery, add everything to the pot with the barley (after the barley starts boiling, it should cook for 2–5 minutes). Cook until soft, about 30 minutes. Midway through cooking, add 1 celery stalk to the pot for flavor.
Step 2
Meanwhile, cut the onion into small wedges, the carrot into strips, and the remaining celery root. Sauté in a small amount of water.
Step 3
Crush the garlic with salt in a mortar and mix with finely chopped tomatoes (you can peel the tomatoes by dipping them in boiling water first).
Step 4
When the cabbage is ready, mix it with the sautéed onion and roots and the crushed tomatoes and garlic.
Step 5
Let it steep for 10 minutes. Then drizzle with vegetable oil and serve.
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