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Soup to soothe the soul
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I recently was asked for a recipe for cabbage soup, so here goes (this one is for you Bree)!
There are a variety of styles, depending on what you are in the mood for from light (brothy) to heavy (like a meal in a bowl). I personally like to pair my soups with salads or other lighter appetizers (I just love it with crusty bread), so I tend to go with a medium density one like this one here.
You will need:
One pot with lid
one wooden spoon or spatula
one cabbage very thinly sliced (I really love the vibrant color and flavor of red cabbage)
½ # bacon thinly sliced
three onions thinly sliced
four cloves of garlic minced
½ cup red wine vinegar
salt and pepper
six quarts chicken stock (of your choice, if canned, make sure it is low sodium)
two tbl coarse grained mustard
½ cup sour cream (for garnish at the end, if you wish)
green onions thinly sliced (also for garnish as well).
Directions:
First you want to heat the pot over medium heat and cook the bacon until it is crisp and brown.
Add the onions to this, and cook them until they are browned as well (before the next step, make sure to scrape up the browned bits of goodness on the bottom of the pan) stirring often.Deglaze the pan with the red wine vinegar and scrape the bottom of the pan.
Add the garlic and cabbage to this and stir as well.
Season with salt and tons of black pepper (taste it now).
Add the chicken stock and raise the heat to high heat.
Swirl the mustard in and put the lid on.
When it boils, reduce the heat to medium and stir it occasionally.
The soup will need to cook for 45 minutes or so, and then will be ready to eat.
Season to taste (it may need a bit more salt) and serve in bowls with the green onions on the side (and a little spoonful of the sour cream in the soup as well).
Enjoy!
Cheers,
Erik
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