Cabbage Soup with Veal, Chicken, and Schisandra

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

The acidic undertone is organically embedded in the cabbage and is considered its signature characteristic, but it’s always beneficial to enhance it with the friendly acidity of other ingredients.

Ingredients

Veal Bones - 2 lbs
Duck wings - 2 lbs
White Cabbage - 2 lbs
Carrot - 4 pieces
Onion - 4 heads
Leek - 1 stalk
Celery salt - 1 stalk
Tomatoes - 17.6 oz
Sweet Pepper - 1 piece
Potato - 17.6 oz
Lemongrass - 2 stalks
Garlic - 8 cloves
Sugar - 1 tablespoon
Green peppercorns - 16 pieces
Bay leaf - 0.1 oz
Paprika - 1 tablespoon
Parsley - 3.5 oz
Dill - 3.5 oz
Scallions - 3.5 oz
Salt - to taste
Vegetable Oil - 1 fl oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

Place veal bones and chicken wings in five liters of water, bring to a boil, then significantly reduce the heat. Skim off any foam and add two onions, one carrot, one stalk of celery, and two stalks of fresh lemongrass to the pot. If fresh lemongrass is unavailable, a handful of dried lemongrass can be used instead, as it is more commonly found in stores.

Step 2

Simmer the broth over low heat for about an hour, periodically skimming off the foam and fat. Then add a bunch of parsley stems (the leaves will be needed later), a bunch of dill stems (its leaves will also be needed at the right time), a bay leaf, whole peppercorns, and a chopped leek stalk. Continue to simmer for another hour, occasionally skimming off the foam and fat.

Step 3

Finely shred the cabbage, dice the remaining carrots (3 pieces) into small cubes, and chop the remaining onions (2 pieces) as finely as the carrots. In a deep sauté pan, sauté the onions and carrots in olive oil until softened. Then, add the finely chopped tomatoes, mix the contents of the pan, and simmer for five to ten minutes. After that, add sugar to the vegetables, season with salt and pepper, mix well, and add the cabbage. Continue to simmer, stirring, for another five minutes.

Step 4

Meanwhile, the broth should be strained through a fine sieve. If there is any edible meat left on the bones, it can be removed. Similarly, if the chicken wings are large and meaty, the meat can be sliced off to be added to the soup when serving.

Step 5

Combine the broth with the sautéed vegetables and simmer for another ten to fifteen minutes. Then add diced peeled potatoes, finely chopped bell pepper, ground paprika, stir, and cook for another fifteen minutes. Taste, season with salt and pepper (the broth hasn't been salted, so you may need to add quite a bit of salt), and cook for an additional five minutes.

Step 6

Crush the garlic cloves into the pot with the soup, add the chopped parsley, dill, and green onion. Wait for the soup to come to a boil again, stir it. Remove from heat. Let it steep for ten minutes and serve with low-fat sour cream.