Cabbage soup is as diverse a soup as a vegetable. There isn’t one way to make it but all the way will taste just good if we have our favorite ingredients.
As I recently have some time, I was surfing on the internet a few days ago. On the lookout for new, stirring thoughts, inspiring recipes that I’ve never used before, to delight my family with. Searching for a while unfortunately couldn’t find too many interesting things. Just before I wanted to give up on it, I ran across this yummy and easy dessert by accident over Suncakemom. It seemed so fabulous on its photos, it required instant actions.
It had been simple enough to imagine how it’s created, its taste and how much my husband will probably enjoy it. Mind you, it is very simple to keep happy the guy in terms of treats. Anyways, I visited the page and simply used the simple instuctions which were coupled with impressive images of the task. It really makes life much easier. I could suppose it’s a slight inconvenience to shoot photographs down the middle of baking in the kitchen as you ordinarily have sticky hands therefore i genuinely appreciate the effort and time she devote for making this blogpost .
With that in mind I’m encouraged to present my personal recipe in a similar way. Many thanks the thought.
I had been tweaking the initial mixture create it for the taste of my family. Need to say it had been an incredible outcome. They prized the flavor, the consistency and enjoyed having a sweet like this in the middle of a hectic week. They basically demanded lots more, many more. Hence the next occasion I am not going to commit the same miscalculation. I’m likely to double the quantity to make them pleased.
Original cabbage soup recipe recipe is from Suncakemom.
Dice up one carrot, onion and one stalk of celery that will be the mirepoix base of the soup.
Pour the oil into a pot then add the diced up vegetables with the salt in then saute on high heat until it gets a translucent / glassy look for about 2-5 minutes.
Turn the heat down and cook on low to medium heat until the onion starts to caramelize for about 15 – 20 minutes.
Add the tomato, garlic and paprika and cook it until the garlic gets fragrant for about 2 -5 minutes.
If we are to use meat or bones in the soup this is the time to place them into the pot otherwise just skip this step. Add a cup of water, put the lid on then after bringing it to a boil cook it on low heat for about 20 minutes.
Add the diced up cabbage and sliced carrot.
Fill the pot up until the vegetables are almost submerged then Place the lid on then bring the water to boil.
Cook it for about 10 – 15 minutes on low heat or until the desired vegetable texture is achieved. When carrots are done cabbages are done too.
If there is a chance let it sit and cool for a half an hour that allows the flavors to come together and truly shine.