Sopa de repollo

Here’s a comforting and traditional Latin-style Sopa de Repollo (Cabbage Soup) — warm, nourishing, and budget-friendly. This rustic dish is made with cabbage, vegetables, and optional protein, and it’s perfect for cooler days or when you need a cozy, healing meal.

🥣 Sopa de Repollo (Cabbage Soup)

🍽️ Serves: 4–6

⏱️ Prep Time: 15 min | Cook Time: 35–40 min

📝 Ingredients:

• 1/2 head green cabbage, chopped

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 medium carrots, sliced

• 2 medium potatoes, diced

• 1 tomato, chopped (or 1/2 can diced tomatoes)

• 6 cups chicken broth or vegetable broth

• 1 tbsp olive oil

• 1 tsp ground cumin

• 1/2 tsp oregano

• Salt & pepper, to taste

• Optional: 1/2 tsp achiote or paprika (for color)

• Optional protein: shredded chicken, ground beef, or chorizo

🔥 Instructions:

1. Sauté the Base:

• In a large pot, heat olive oil over medium heat.

• Add onion and garlic, sauté 2–3 minutes until fragrant.

• Add tomatoes and cook another 2–3 minutes to soften.

2. Add Veggies:

• Stir in carrots and potatoes.

• Cook for 3–4 minutes, then add cabbage, cumin, oregano, and optional achiote/paprika.

• Mix everything well.

3. Pour in Broth & Simmer:

• Add broth and bring to a boil.

• Reduce heat, cover partially, and simmer for 25–30 minutes, or until vegetables are tender.

4. Add Optional Protein (if using):

• Stir in cooked chicken, beef, or chorizo in the last 10 minutes of simmering.

5. Taste & Adjust:

• Season with salt and pepper as needed.

🍽️ Serving Suggestions:

• Serve hot with:

  • Warm tortillas or crusty bread

  • A squeeze of lime

  • A sprinkle of fresh cilantro or parsley

  • Optional dash of hot sauce for spice lovers

🥡 Storage Tips:

• Fridge: Keeps well for 3–4 days in a sealed container.

• Freezer: Freeze in portions for up to 2 months. Great for meal prep!