Why cabbage soup should be your go‑to meal this fall

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 significantly often.

The supplement market is doing very well, and many people start their day by swallowing a solid dose of colourful pills. Meanwhile, correctly balancing your diet and choosing healthy and nutritious meals is enough. 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 flavour 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. It is most abundant in raw vegetables, but it also provides a certain amount after processing. Cabbage is also a good source of fibre, 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,
• 200 grams sauerkraut,
• 2 cloves of garlic,
• 1.5 litres 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 in a pot, drizzle with olive oil, and sauté for about 4 minutes until they soften and release their aroma.
2. Then add chopped garlic and spices—stew for a minute.
3. It's time for the cabbage. Finely chop the sauerkraut and divide the white cabbage into quarters, remove the core, and shred it. Add it to the remaining 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. Finally, add the chopped tomatoes. Cook the soup for a bit longer until the tomatoes disintegrate.
6. Lastly, season the cabbage soup with lemon juice, sprinkle with chopped parsley, and season with a pinch of black pepper.

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