Tag: cabbage

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Simple beet and cabbage soup

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What you need:

– 400 g red beet

– 400 g cabbage

– 1 large onion

– 5 cloves of garlic

– 3 tablespoons of apple vinegar or wine vinegar

– a bit oil for frying

– teaspoon of oregano

– teaspoon of parsley

– bay leaf

– 1,5 liters of vegetable stock

– salt and pepper to taste

– to make it more filling: smoky bacon, leftover meat etc

How to make:

Peel your red beet and grate it. Cut the cabbage into small pieces. Cut your onion and garlic into small pieces. If you use bacon, let the fat come out of it before you fry the garlic and onion and herbs in it, if you use a vegetarian route, fry these in a bit of oil. When the onion starts to turn golden, add shredded beet and cook for a couple of minutes, add the cabbage and stir for a minute or two. Add vinegar. Add hot vegetable stock (just throw in the vegetable stock cube and put hot water on top). Let the soup cook for half an hour under a lid. Salt and pepper to taste and enjoy with sour cream or a bit of Greek yogurt on top.

(You might want add more vinegar afterwards and it is ok. You will need more vinegar only if you eat the soup right away. After it has had time to sit around for a couple of hours, the taste comes out very nicely, so don’t pour too much vinegar into the mix if you plan to eat the soup later. This soup tastes best the next day!)

(Some like to put sugar into the soup to enhance the sweet and sour taste of this one, but I find, that the beet and cabbage are usually “sweet” enough to get that taste going.)

How much does it cost:

Since the red beet harvest was crazy last year, I haven’t looked up the red beet prices for months… The kilo price is around 70 cents in online shops, so you come out of it with some 30 cents, cabbage kilo is around 50 cents, so let’s make it 25 cents. Everything else will cost around 50 cents, too, so you will have a very nice amount of soup for less than 1 euro.

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Traditional shredded cabbage stew

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The ultimate Estonian comfort food.

What you need:

– half a cabbage (1-2 kg)

– 300 – 500 g of minced meat

– 1 large onion

– 4 garlic cloves (optional, they make the cabbage spicier, but leaving them out makes the taste milder)

– 2 bay leaves

– 400 ml water

– salt, pepper and parsley to taste

– teaspoon of oil for frying

How to make:

Cut onion and garlic. Roughly chop up the cabbage into pieces small enough to eat with a spoon afterwards. Heat the oil in a large pot, put onion and garlic inside for a minute. If you use dried parsley, now is the time to use it. Add the minced meat and cook it until the juices are starting to come out and the meat is almost, but not quite done. Throw the shredded cabbage inside, add water and bay leaves. Then put a lid on top, let the mixture start cooking and then let it simmer for an hour or until the cabbage is soft enough for your taste. Add salt and pepper and enjoy! This one goes especially well with boiled potatoes.

How much does it cost:

This one makes a huge amount of food. If you go for half a kilogram of minced meat, this would be around 2,5 euros, cabbage costs around 60 cents, and if you have some left from your harvest, you won’t pay anything. In total this won’t be more than 3-4 euros.

This is a versatile one: you can add potatoes and carrots into the mix, triple or quadruple the amount of water and you have a huge pot of soup in your hands.