Cabbage Soup with Chicken & Pork
Ingredients
2 tablespoons olive oil
200 g pork (shoulder or belly), cut into small chunks
1 chicken breast (or 2 thighs), diced
1 small onion, chopped
3 cloves garlic, minced
2 carrots, sliced
2 potatoes, diced (optional for extra heartiness)
½ medium cabbage, shredded
1 can (400 g) diced tomatoes (or 2 fresh tomatoes, chopped)
1.5 liters chicken broth (or water + bouillon)
1 teaspoon paprika
½ teaspoon black pepper
Salt to taste
1 teaspoon dried thyme (or mixed herbs)
1 bay leaf
Fresh parsley (for garnish)
Instructions
Brown the meats
Heat olive oil in a large pot over medium heat.
Add the pork first and cook until slightly browned (about 5 minutes).
Add chicken and cook until lightly golden.
Sauté aromatics
Add onion and cook until soft (3–4 minutes).
Stir in garlic and cook for 1 minute until fragrant.
Add vegetables
Add carrots, potatoes (if using), and cabbage. Stir well.
Build the soup
Pour in diced tomatoes and chicken broth.
Add paprika, thyme, bay leaf, salt, and pepper.
Simmer
Bring to a boil, then reduce heat and simmer for 30–40 minutes, until meats are tender and vegetables are soft.
Adjust & serve
Taste and adjust seasoning. Remove bay leaf.
Garnish with fresh parsley and serve hot.
Serving Ideas
Serve with crusty bread or flatbread
Add a squeeze of lemon for brightness
Sprinkle chili flakes if you like a bit of heat
Tips
For richer flavor, use bone-in chicken pieces
Add a spoon of tomato paste for deeper taste
You can make it low-carb by skipping potatoes