Probiotics Soup

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.

  • DifficultyEasy
  • CostMedium
  • Preparation time10 Minutes
  • Cooking time25 Minutes
  • Servingserves 3 people
  • Cooking methodStove
  • CuisineEuropean


  • 600 mlwater
  • 200 mlkombucha
  • 200 gkefir
  • 1big potato
  • 1leek (or onion)
  • 1 teaspoontable salt
  • q.s.fresh herbs to decorate (thyme, sage)


  1. – 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;

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