Red Cabbage Soup
A lot of magic can be done in the kitchen, but some are more mind-blowing than others! Today I offer you a recipe that will take you back to when you were children struggling with the little chemist or when you were older and passionate about the Harry Potter stories: red cabbage soup! Red cabbage belongs to the cabbage family and is a poor ingredient but with a thousand hidden qualities, perfect to be enjoyed raw as well as in a salad. In addition to being naturally rich in vitamins and minerals, in fact, red cabbage also has an unexpected transformative side thanks to the high content of anthocyanins, responsible for the characteristic purplish color of many varieties of fruit and vegetables: just add an acidic element such as lemon juice to the cabbage cream to vary its pH and... Voila, you'll get a velvety rose! No stills or magic wands, then: the secret of this beautiful dish is all in the different interpretations of the same natural principle. Now that we've revealed the trick, all you have to do is discover the flavor of this surprising red cabbage soup... I'm sure she'll win you over as much as her enchanted looks, Buon Appetito!
Ingredients
1 Red cabbage4 Beets1 Leek1 Carrot1 stalk of celery2 Potatoes100 g White beans2 tsp tomato paste1 clove GarlicExtra virgin olive oil1 pinch chili powderOreganoSaltBlack pepper
Preparation
Cut the vegetables into small cubes and the cabbage leaves into thin slices. In a saucepan, fry the vegetables in olive oil as soon as it starts to brown, add the oregano, then the red cabbage leaves, beetroot and beans previously cooked. Pour the tomato paste diluted in a little lukewarm water and add a pinch of chili powder, salt and pepper. Then cover with a liter of hot water and let it boil for about an hour. Once the soup is cooked, mix everything together and then add the sesame oil and then the milk. Simmer again over very low heat for 10 minutes.
A lot of magic can be done in the kitchen, but some are more mind-blowing than others! Today I offer you a recipe that will take you back to when you were children struggling with the little chemist or when you were older and passionate about the Harry Potter stories: red cabbage soup! Red cabbage belongs to the cabbage family and is a poor ingredient but with a thousand hidden qualities, perfect to be enjoyed raw as well as in a salad. In addition to being naturally rich in vitamins and minerals, in fact, red cabbage also has an unexpected transformative side thanks to the high content of anthocyanins, responsible for the characteristic purplish color of many varieties of fruit and vegetables: just add an acidic element such as lemon juice to the cabbage cream to vary its pH and... Voila, you'll get a velvety rose! No stills or magic wands, then: the secret of this beautiful dish is all in the different interpretations of the same natural principle. Now that we've revealed the trick, all you have to do is discover the flavor of this surprising red cabbage soup... I'm sure she'll win you over as much as her enchanted looks, Buon Appetito!
Ingredients
1 Red cabbage
4 Beets
1 Leek
1 Carrot
1 stalk of celery
2 Potatoes
100 g White beans
2 tsp tomato paste
1 clove Garlic
Extra virgin olive oil
1 pinch chili powder
Oregano
Salt
Black pepper
Preparation
Cut the vegetables into small cubes and the cabbage leaves into thin slices. In a saucepan, fry the vegetables in olive oil as soon as it starts to brown, add the oregano, then the red cabbage leaves, beetroot and beans previously cooked. Pour the tomato paste diluted in a little lukewarm water and add a pinch of chili powder, salt and pepper. Then cover with a liter of hot water and let it boil for about an hour. Once the soup is cooked, mix everything together and then add the sesame oil and then the milk. Simmer again over very low heat for 10 minutes.
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