Cabbage soup anyone?
- berkleybabe Feb 22, 2005 01:29 PM
I have a nice head of cabbage and want to make soup--anybody have a good recipe or two to toast these frozen Michigan toes?
How about a nice borscht? Here's my mom's recipe...passed down from her mom, etc etc...and also appearing in the Mennonite Treasurey of Recipes...kind of a universal, every mennonite woman knows how to make this kind of soup. I add more veg to mine, but that's just me. And I never have savory, although my mom does, and it's good too.
CABBAGE BORSCHT (Mennonite)
2 lbs - beef short ribs or soup bones or beef stock, or a farmer sausage ring boiled in the water and chopped up...anything, really - ham, etc works as well.
2 qts. - water (cold)
1 - medium head of cabbage chopped smallish
2 - medium potatoes cubed
1 - medium onion minced
1 - tsp. salt
1 - small bay leaf
1/4 - tsp. summer savory - if you don't have it, leave it out.
1/4 - tsp. dill - or use fresh dill if you have it - I like a lot more in my soup.
1 1/2 tsp - parsley (preferably root parsley)
Dash of pepper
1 - large can of diced tomatoes
1. Boil meat in the water for about an hour
2. Then add all the other ingredients
3. Bring to a boil
4. Let simmer for about 2 hours.... the longer it simmers the better it is.
5. It is great with fresh brown bread and butter.
(Optional) 1/2 cup of whipping cream may be added at the end to make a creamier soup. Or just add a dollop of sour cream.
I just adore a good sweet and sour cabbage soup - but normally i use red cabbage for it. But there's no reason you can't use green. Chop up the cabbage into small chunky pieces. Add to about 2-3 quarts water with a large can of whole tomatoes (crush up with your hands). Add a chopped up large onion, a bay leaf, a couple of black peppercorns and a good amount of salt 1-3 T. Bring to a boil. Simmer for several hours as the smell of cabbage permeates your house, your hair, your clothes, your pets, etc. When ready, add a couple shakes of tabasco sauce, a good handful of sugar and 2-3 T. of red or white wine vinegar. Prepare to get toasty. BTW - this is also an excellent base for boiled beef or short ribs or ox-tails.
I made a lovely one the other day...wilt the cabbage, cut up in 1/4 inch short strips in a nice large quantity of toasted walnut oil...add some water, some young potatoes, spice as you like - I used just black pepper, a little salt and some caraway seeds. Top with cubes of bread lightly browned in walnut oil.