Cabbage Soup
⏳ Time
2 hours
🥕 Ingredients
15
🍽️ Servings
8
Description
Soups with sauerkraut are found throughout Eastern Europe, only they go by different names: cabbage soup, cabbage stew, or this one — a thick brew made with pork broth, characteristic of the Carpathians and Poland. In addition to the broth made from pork bones and the sauerkraut itself, this dish also includes pork fat and smoked bacon. The result is a hearty, super-nutritious soup that can serve as a complete meal, replacing the first course, second course, and dessert.
Ingredients
- Pork Skewers - 2 lbs
- Sauerkraut - 2 lbs
- Pork fat - 5.3 oz
- Potato - 21.2 oz
- Onion - 1 head
- Carrot - 1 piece
- Parsley - 3.5 oz
- Wheat Flour - 1.1 oz
- Garlic - 2 cloves
- Parsley - 1.8 oz
- Bay leaf - 1 piece
- Ground Black Pepper - 5 pieces
- Lard - 1.8 oz
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Cover the ribs with cold water and place them over heat. Bring to a boil, then reduce the heat and skim off any foam.
Step 2
Add the bay leaf and allspice, and simmer on low heat for about 1 hour.
Step 3
Cut the bacon and fat into small cubes, place them in a skillet, and set it over low heat. This way, the fat will render without burning the bacon. Cook for 10–15 minutes, turning the pieces occasionally.
Step 4
Dice the onion finely, and grate the carrot and parsley root.
Step 5
Add the onion to the skillet with the bacon and sauté until lightly golden.
Step 6
Add the carrot and parsley root, and sauté until the vegetables are tender, about 5–7 minutes.
Step 7
Add the cabbage to the skillet with the vegetables, stir, and simmer for 10–15 minutes covered.
Step 8
Add the flour to the vegetables, stir, and sauté for another 2 minutes.
Step 9
Peel the potatoes and cut them into cubes. Add them to the pot with the broth and cook for 5–7 minutes.
Step 10
Chop the garlic and herbs.
Step 11
Transfer the vegetables from the skillet to the broth, add the herbs and garlic, and season with salt and pepper to taste. Cook for 3–5 minutes, then turn off the heat and let it steep covered for 15 minutes before serving. The soup will taste even better the next day.
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