Cabbage Soup with Pork
Pork shoulder makes this soup more satisfying thanks to its protein and fat, while white cabbage adds bulk and fiber without grains or potatoes. Tomatoes, garlic, and dill brighten the flavor, so the soup stays fresh rather than heavy. It is a simple hot soup that fits everyday keto cooking very well.
Pour water (4 l) into a pot, add pork shoulder (1 kg), bay leaf (2 g), and black pepper (2 g). Bring to a boil, skim the foam, and simmer for about 1.5 hours until the meat is tender. Then remove the pork, take the meat off the bone, cut it into serving pieces, and strain the broth.
Shred cabbage (500 g), finely dice onion (250 g), grate carrot (150 g), mince garlic (20 g), and peel and chop tomatoes (400 g). Finely chop dill (20 g).
Return the broth to the stove, add the cabbage, and simmer for 20-25 minutes over low heat. At the same time, cook the onion and carrot in olive oil (30 g) for 5 minutes, then add the tomatoes and garlic and cook for another 5-7 minutes until the vegetables soften and release a fragrant tomato base.
Transfer the tomato mixture into the soup, return the meat, and add salt (8 g) plus half of the dill. Cook for 10-12 minutes more so the flavor comes together and the cabbage turns soft but does not fall apart completely. Add the remaining dill right before serving.
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