Probiotics are live microorganisms promoted with claims that they can improve or restoring the gut flora.
This red cabbage soup is enhanced with kombucha and kefir, to offer a widest range of good bacteria and acids.
Kombucha is a fermented, lightly effervescent, sweetened black or green tea drink.
Kefir, is a fermented milk drink similar to yogurt.
This soup reminds of Balkan and Russian cuisine, where they use kefir in some soups.
- Preparation time10 Minutes
- Cooking time25 Minutes
- Servingserves 3 people
- Cooking methodStove
- 600 mlwater
- 200 mlkombucha
- 200 gkefir
- 1big potato
- 1leek (or onion)
- 1 teaspoontable salt
- q.s.fresh herbs to decorate (thyme, sage)
– wash well the cabbage and cut it in thin slices, then put it into a pot together with the chopped leek (or onion);
– peel the potato, cut it in small cubes and add it to the pot;
– pour the hot water onto them and bring to boil, then add the salt;
– cook for 20/5 minutes;
– when the vegetables are soft, pour the kombucha;
– remove the pan from the stove;
– reduce the soup to a smooth cream by using a blender;
– serve the soup and pour the kefir onto it;