You should also know that it's full with vitamin C and it helps with digestion problems. In some countries the sour cabbage juice is served as a refreshing drink, also helping if you have drunk too much the night before... :)
Personally, I prefer the Balkan way, as it offers more possibilities. Having a whole sour cabbage, you can separate the leaves and make stuffed cabbage rolls, or shred it and make salads, soups or stews.
But let's get back to the recipe now! :) This soup is a traditional recipe from the Balkan cuisine, and it's usually prepared with dried meat and/or bacon, which makes it really irresistible! This time I made it meatless, but as soon as I cook the meat version, I will post some photos and a more detailed step by step preparation of it. :)
And in order to prepare this energizing and easy-to-make soup, you'll need just a couple of ingredients:
- Pour half of the oil into a deep pot and heat it. Add minced onions and cook stirring occasionally until tender and translucent. Add sliced carrot and cook for an additional 3-4 minutes.
- Finely cut the cabbage, unless you're using the one which is already cut. Add it into the pot, combine, and add water. Cook for approx. an hour, until cabbage is soft.
- Now add some salt, but be careful, as sour cabbage is quite salted itself.
- Put the rest of the oil into a separate pot and add flour. Make a thickener for the soup as described in step 4 and 5 in this Lentil Soup I posted some time ago.
Serve hot, sprinkled with some crushed roasted dried peppers, if desired. This will give the soup an extra inviting aroma. Also, serve some bread with it, preferably roasted as well.
Hope you'll enjoy this one! :) Bon appétit!