Rustic Cabbage Soup
August 15, 2014
"This is such a delicious soup. Growing up, Mom and I would normally make this soup towards the end of summer - when the cabbage was ready to harvest. I guess since it was late in the summer; I always thought of this as a 'Fall' type of soup. Simply serve with crusty bread, and you are set. It is perfect for lunch, or a light dinner. And, it freezes great - so, make a big pot!"
- Serving Size: 1 (419 g)
- Calories 143.6
- Total Fat - 3.5 g
- Saturated Fat - 0.9 g
- Cholesterol - 5.6 mg
- Sodium - 834.9 mg
- Total Carbohydrate - 21 g
- Dietary Fiber - 5.1 g
- Sugars - 5.9 g
- Protein - 6.2 g
- Calcium - 74.9 mg
- Iron - 1.8 mg
- Vitamin C - 34.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Bacon ... Add 1 teaspoon of the olive oil to a large stock/soup pot, and bring to medium heat. Saute the bacon slowly, stirring often; until it begins to brown, and crisp up 3-4 minutes.
Base Vegetables ... Once the bacon has started to crisp up; add the rest of the olive oil, onions, celery, carrot, a pinch of both salt and pepper. Continue to saute 3-4 minutes until the vegetables begin to soften. Then, add the garlic, and cook another couple of minutes.
Beer, Broth, and Cabbage ... Deglaze the pan with the beer, scraping any bits off the bottom of the pan. Note: I like the flavor of beer in this soup. If you aren't sure; add, 1/2-3/4 of the beer - you can always add a bit more broth. Or, later on, you could add the rest of the beer.
Then, add the broth (6 cups, you can always add the extra cup if needed), bay leaves, herb seasoning, and the cabbage - and, mix to combine. At this point, you need to let the cabbage cook down. It will take a while - a good 15-20 minutes, on medium low heat. Make sure to stir it now and then.
After the cabbage starts to cook down, check once again for seasoning. You may want a bit more of the herb seasoning, or salt and pepper. Season accordingly. Also, if you didn't add all the beer, you can add the rest; or, you can add that extra cup of broth too. It really depends on how thick/thin you prefer your soup.
Note: if you decide to use fresh potatoes vs canned, you will want to add them when you add the cabbage. Personally, I find the diced canned potatoes work perfect in this soup; and, they are very convenient.
Finish ... Once the cabbage is tender, add the canned potatoes, beans, and caraway. Stir to combine; and, cook another 10-15 minutes. Again, check for seasoning - you should always season every layer as you cook.
Serve and ENJOY! ... First, don't forget to remove the bay leaves. Then, to finish the soup - grated swiss is a nice topping; and, fresh parsley is a must for me. And, don't forget the crusty bread - or, I love a nice thick slice of warm pumpernickel bread.
No special items needed.