Follow these steps for perfect results
onion
thinly sliced
cabbage
finely chopped
carrots
shredded
canola oil
butter
unsalted
sugar
salt
ground pepper
chicken broth
milk
2% low-fat, partly skimmed
Thinly slice the onion.
Finely chop the cabbage.
Shred the carrots.
Heat canola oil and butter in a saucepan over medium heat.
Add the sliced onions, chopped cabbage, and shredded carrots to the saucepan.
Add sugar, salt, and pepper to the saucepan.
Stir well to combine.
Cover the saucepan and cook over very low heat for 25 minutes.
Pour in the chicken broth.
Bring the mixture to a boil.
Cover the saucepan and simmer for 15 minutes.
Pour in the milk.
Adjust the seasoning to taste.
Ladle the soup into bowls and serve immediately.
Expert advice for the best results
Add a bay leaf for extra flavor.
A splash of vinegar can brighten the flavors.
Top with fresh parsley or dill.
Everything you need to know before you start
5 minutes
Can be made 1-2 days ahead of time.
Garnish with fresh herbs and a dollop of sour cream.
Serve with crusty bread.
Serve as a light lunch or starter.
Pairs well with the sweetness of the cabbage
Discover the story behind this recipe
A traditional comfort food in many Eastern European countries.
Discover more delicious Eastern European Lunch recipes to expand your culinary repertoire
A comforting and flavorful chicken soup featuring delicate veal meatballs, enriched with fresh herbs and a touch of salmon caviar for a luxurious finish.
A hearty and flavorful salad with boiled vegetables, eggs, meat, and a creamy mayonnaise dressing.
A hearty and comforting chicken soup, packed with vegetables and simmered for hours to develop a rich flavor.
A tangy and creamy sorrel soup, perfect for a light meal.
A simple and light sorrel soup made with fresh sorrel, potatoes, and a touch of cream.
A simple and low-fat dish of noodles and cabbage, flavored with caraway seeds.
A refreshing and slightly tangy beet soup, perfect served cold with a dollop of sour cream.
A classic beet soup recipe, dedicated to Anna. This soup features the earthy sweetness of beets and a touch of lemon for brightness. Best served chilled.