Cabbage soup with peanuts

Cabbage soup with peanuts

Category: First meal

Ingredients
Peanut	1-1.5 cups
Cabbage	150 gr.
Celery root	80-100 gr.
Carrots (medium)	1 PC.
Onion (medium onion)	1 PC
Sweet paprika dry	2-3 st. l
Herbs (marjoram, tarragon, parsley, dill, etc.)	taste
Indian or other hot spice soup mix	taste
Tomato paste (can be substituted with fresh tomato)	0.5-1 tbsp. l
Garlic	1-2 cloves
Water	1.25-1.5 l.
Vegetable oil	2-3 st. spoons
Tamarind or tamarind paste	the size of a walnut or 0.5 tbsp. l paste

Cooking method

• Soak raw (unroasted) peanuts for 1-2 hours. Then you need to clean each nut from the red husk, the kernels easily slip out of it. This is a dreary occupation, but I love this soup so much that once every couple of months I can meditate over a cup of peanuts. You can probably pre-fry and peel the husk from dry peanuts, but then it is unlikely to have such a juicy sweetish taste, but will acquire a completely different shade.
  
• 
  
• Pour peeled peanuts with clean water and cook, reduce after boiling. When a little over an hour has passed (1.15 hours approximately), add celery root and diced carrots, herbs and spices and a couple of tablespoons of vegetable oil. I love this spicy Indian spice soup. Those who cannot or does not want to eat spicy can make a delicate herbal soup.
  
• After about 20 minutes put chopped cabbage and onions, tomato paste, salt. If you prefer hot seasonings, then tamarind goes well with them. It comes in the form of a ready-made paste, then put half a spoon. If you have tamarind in briquettes, then a piece the size of a walnut needs to be soaked, then boiled, filtered and the strained water-paste added to the soup.
  
• After 25 minutes, season with finely chopped garlic, turn off the heat and let it brew for 5-10 minutes.
  
• 
  
• The peanuts should be soft, but al dente, that is, slightly crispy and juicy on the inside. Usually, two hours of cooking is enough, but you can also increase the time.
  
• Serve the soup with aromatic unrefined vegetable oil and soy sauce for dressing.
  

[Asteria]

What an interesting recipe Asteria, and the cabbage is fresh or sauerkraut?

I never did it with sauerkraut, but you can try.
I take fresh. It seems to me that the delicate taste of peanuts is more pronounced against its background. Although, sauerkraut will probably also bring its own flavor nuances By the way, yes ... I sometimes add tamarind to this soup, it gives the soup a sourness and the taste is very interesting.

sometimes I add tamarind to this soup, it gives the soup a sourness and the taste is very interesting.

oh, girls, what good fellows you are, I have never even heard of such legumes (already looked at what it is), and not only about them, and have not heard.
it's just that when I read a recipe, I either taste it or not. I felt your soup, but it was with sauerkraut, and not because fresh cabbage and peanuts are sweet, but because peanuts are a fat nut for me, so I "besieged" it with sauerkraut. Something like that

Sure sure. You, celfh, correctly noticed - the taste is slightly sweet (not sugar-sweet, but with a delicate shade of juicy greens). This is what I like, unusual.
Tamarind also gives sweet notes. Plus sourness. It turns out the Chinese taste, sweet and sour. They have a lot of sweet and sour sauces and spices in China. The first time it seems strange, and then you get used to it and fall in love with this taste.

By the way, peanuts, in comparison with other nuts, are not so fatty, almost not fatty at all. And he's not a nut at all. He is from the legume family.Therefore, it is quite suitable for side dishes (boiled), like beans.

There is a desire to cook your soup. Several questions came up.
1. A cup of peanuts is 200 ml.?
2. Is it necessary to cook peanuts for so long (1.15 hours)? It is quite edible and raw (unlike other legumes). Maybe 45 minutes is enough while the roots and cabbage are boiled?

Thanks in advance for your reply.

1. Gennady, yes, I have 200 ml tablespoons, but to be honest, I always put food by eye. + - 50 gr. absolutely not critical.

2. Peanuts, of course, are edible and raw, as are cabbage and carrots. I often deliberately undercooked vegetables because I like them half-raw. To compare the taste of an almost raw peanut (it will not cook at all in 45 minutes) with a more or less cooked one, you need to try both. Then choose whichever you like best.
In a Chinese restaurant, boiled peanuts, very soft, were served as a side dish. It was cooked there for 3-4 hours.

Thanks for the answer. Today we had dinner with soup according to your recipe, I liked it very much. Thanks for the good idea. Cooked in a cartoon. Peanuts - at the time specified by you. Everything is fine, not boiled over. The carrots and roots are even crisper. But in general, everything is very harmonious. Thanks again. For completeness, it remains to find a tamarind.

Asteria, and fried onion with tomato paste or raw? In the photo, it looks like a frying, but I did not find it in the text.

[Gennady]

Gennady, glad I liked the soup. With tamarind and hot spices, there will be a completely different taste, very bright sweet and sour with peppercorn, in contrast to the delicate sweetish one cooked on Provencal or Russian herbs.

Dana, this is again a matter of taste. I rarely do frying. But if you do frying, then the fried onions with carrots should be dipped into the soup for 15-20 minutes until cooked. Spices (those that are spicy and brightly colored) can also be put in the frying.

I like it better when raw vegetables are boiled and juiced in broth. At the same time, to dissolve useful fat-soluble substances (such as carotenoids from carrots, turmeric, parsley and other spices and vegetables), I pour a little oil into a saucepan. Then I add fresh aromatic oil after cooking (preferably on a plate) - this way it retains all its useful properties.