Lahana Soup

Ingredients

• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 small cabbage, shredded 1 small cabbage, shredded
• 2 tomatoes, diced 2 tomatoes, diced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 6 cups (1.4 liters) vegetable broth 6 cups (1.4 liters) vegetable broth
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Salt to taste Salt to taste
• Lemon wedges and yogurt for serving Lemon wedges and yogurt for serving

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 28g, 8g
• Protein: 4g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until they become translucent and fragrant.
3. 3.
   Add the shredded cabbage to the pot and cook for about 5 minutes, stirring occasionally, until it starts to soften.
4. 4.
   Stir in the diced tomatoes, carrots, and potatoes, and cook for another 5 minutes.
5. 5.
   Pour in the vegetable broth and bring the soup to a boil.
6. 6.
   Reduce the heat to low and simmer for about 20 minutes, or until the vegetables are tender.
7. 7.
   Add the cumin, paprika, black pepper, and salt to taste. Stir well to combine.
8. 8.
   Remove the pot from the heat and let the soup cool slightly.
9. 9.
   Serve the lahana çorbası hot, garnished with a squeeze of lemon juice and a dollop of yogurt on top.

Treat your ingredients with care...

• Cabbage — Make sure to shred the cabbage finely to ensure it cooks evenly and blends well with the other ingredients.
• Tomatoes — Use ripe and juicy tomatoes for the best flavor. If fresh tomatoes are not available, you can substitute with canned diced tomatoes.
• Potatoes — Choose starchy potatoes like Russet or Yukon Gold for a creamy texture in the soup.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to the soup.
• If you prefer a smoother texture, use an immersion blender to puree a portion of the soup before serving.
• Feel free to add other vegetables like bell peppers or zucchini to customize the soup to your liking.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future enjoyment.
• Serve the soup with crusty bread or a side salad for a complete meal.

Serving advice

Lahana çorbası is best served hot. Garnish each bowl with a squeeze of fresh lemon juice and a dollop of yogurt. The tanginess of the lemon juice complements the earthy flavors of the soup, while the yogurt adds a creamy and cooling element.

Presentation advice

Serve the lahana çorbası in individual bowls, making sure to ladle a generous amount of vegetables and broth into each serving. Garnish with a sprig of fresh parsley or a sprinkle of paprika for an added touch of color.