Everyone knows how to cook cabbage soup. But not everyone is really tasty. And today I will tell you my little secret, thanks to which the cabbage soup will become even tastier. Or rather, I have two secrets :))
I have two new chips that I have been using lately and the cabbage soup is much tastier!
So, I cook one potato whole in broth. As soon as it is ready, I take it out, knead it with a crush to a puree state and return it back to the pan. As a result, the taste of cabbage soup is richer. I cut the rest of the potatoes into cubes as usual.
And the second secret is my unusual ingredient for cabbage soup. My relative told me about this, she is 90 years old and she cooks cabbage soup with him all her life. This is a pickled cucumber, grated on the finest grater.
At first it seemed to me that pickled cucumber was in no way suitable for cooking cabbage soup. But when I added it to my cabbage soup, I was very surprised. These are simply the most delicious cabbage soup I have ever cooked.
The cucumber can be either salted or pickled. The most important thing is to take a small one, or even a half and rub on the finest grater. That is, there should be very little of it, this is not the main ingredient, but an additional one to improve the taste.
The taste of cucumber is not felt in the cabbage soup, but at the same time, the cabbage soup itself is greatly transformed in terms of taste.
Try it! Bon appetit, friends!
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