Cabbage soup: the secret ingredient for a healthier you

Soups are a real treasure of our mothers' and grandmothers' kitchens. Marek Skoczylas, a well-known doctor and advocate of healthy eating, advises that one should be consumed especially often.

The supplement market is doing very well, and many start their day by swallowing a solid dose of colorful pills. Meanwhile, it's enough to balance your diet and choose healthy and nutritious meals properly. One of the suggestions for a tasty and beneficial lunch for our body is a simple cabbage soup made with sauerkraut and white cabbage. The whole family will be satisfied.

This soup is the perfect recipe for busy days. You can whip up a whole pot in half an hour, and your loved ones will happily reach for seconds. Celery, onion, and carrot are a reliable trio that should be included in any soup. They add flavor and make the dish aromatic and delicious.

Cabbage is rich in nutrients and antioxidants. It is a cruciferous vegetable with anti-inflammatory properties. It contains sulforaphane, known for its cancer-fighting properties. While it is most abundant in raw vegetables, it also provides a certain amount after processing. Cabbage is also a good source of fiber, which improves digestion and acts as a balm for the intestines.

Ingredients:

                              
• 1-2 onions
• 1 large carrot
• 2 stalks of celery
• 2-3 tomatoes
• Quarter head of white cabbage
• 7 oz sauerkraut
• 2 cloves of garlic
• 6 cups vegetable broth
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Bundle of fresh parsley
• Half teaspoon dried oregano
• 3-4 bay leaves
• 4-6 whole allspice berries
• Half teaspoon ground black pepper
• 1 teaspoon ground caraway seeds

Preparation:

          
1. Chop the celery, onion, and carrot. Put them in a pot, drizzle with olive oil, and sauté for about 4 minutes until they soften and release their aroma.
2. Add chopped garlic and spices. Stew for a minute.
3. Time for the cabbage. Finely chop the sauerkraut, divide the white cabbage into quarters, remove the core, and shred it. Add it to the rest of the vegetables and stew for 5 minutes, stirring regularly.
4. Pour the broth over all the vegetables. Cook the soup for about 20 minutes until the vegetables are soft.
5. Add the chopped tomatoes. Cook the soup a bit longer until the tomatoes disintegrate.
6. Season the cabbage soup with lemon juice, sprinkle with chopped parsley, and add a pinch of black pepper.

Pour the ready soup into deep plates and serve to your loved ones. Enjoy your meal!