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cabbage soup

Discussion in 'Food & Cooking' started by gbhunter1977, Nov 4, 2013.

  1. Nov 4, 2013 #1
    gbhunter1977

    gbhunter1977

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    Home Cook
    Its a Polish favorite. If you make it, what stock do you use? Me personally like chicken stock but to keep it health I sometimes go with veggie soup. Also other than cabbagee what veggies do you use other than cabbage of course? I use bay leaf,a roe,carrots,shallots and smaller a mount of celery, also crumbled bacon and pre boiled red skin potatoes.
    I'm oben to suggestion.
     
  3. Nov 4, 2013 #2
    phatch

    phatch Moderator Staff Member

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    I Just Like Food
    My favorite is a cabbage, bratwurst and potato soup.  I like that quite well.

    If you want to go with a total health focus, this one is a good launchin point, though I'd go with fresh vegies over some of her dried convenience items.

    http://www.zonya.com/pdf/recipes/Miracle_Soup.pdf
     
  4. Nov 4, 2013 #3
    mike9

    mike9

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    Former Chef
    I make this cabbage soup - I used to eat it at Ratners on the lower east side of Manhattan when I lived there in the '80s.

    1 small head green cabbage cored and shredded
    1(1 lb 12 oz) can tomatoes chopped and undrained
    2 cups tomato puree
    1 qt water
    1 tablespoon butter
    1 teaspoon sour salt
    1/2 cup sugar
    1 tablespoon salt
    2 egg yolks
    1/2 cup sour cream
    in a large kettle combine all ingredients except for egg yolks and sour cream. cover and simmer for 45 min. in a small bowl beat egg yolks and sour cream. gradually beat in 1 cup of the hot soup. stir the egg mixture into the remaining soup and continue stirring to prevent curdling. correct seasonings. may be topped with dollop of sour cream.

    I like to make knishes with leak and kasha - the two go great together.  I need to do this soon as the weather is turning and this is great comfort food.

     
    Last edited: Nov 4, 2013
  5. Nov 6, 2013 #4
    gbhunter1977

    gbhunter1977

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    The cabbage soup with tomato must be from a different place in Poland. I would venture to guess closer to Russia. Just a guess though. My grand mother used to make it from a chicken stock base and no tomato :) it was used as a laxative while the Reds were rationig food and medicene. But i digres, I'm very sorry about my poor spelling I'm on medication as I'm sick. I will try to post a pic of the soup once it is don.

    One more question how long will bacon last in a fridge, not the frezer.

    Thanks
    Paul Ch
     
  6. Nov 6, 2013 #5
    koukouvagia

    koukouvagia

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    I would say that chicken stock is indeed very health, very low in fat and full of flavor.  Bacon though is not as healthy.  And why do you put in pre-boiled potatoes?  Wouldn't it be wise to cook the potatoes in the broth for better flavors?

    What's a roe?

    I'm really in the mood for a potato soup now, cabbage sounds good and with plenty of leeks.
     
  7. Nov 6, 2013 #6
    gbhunter1977

    gbhunter1977

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    i pre boil potatoes because cooking in the broth gets a foam-scum that forms on topI agree that it does add flavor but in this soup I use tater for texture plus if i let the soup in the friddgefor one day the flavors will mix well. Just gentle hints :)