Russian Cabbage Soup

Russian Cabbage Soup

I hope everyone had a nice Thanksgiving.  We went to my mom’s and spent a few days with her and all of my siblings (there are 5 of us).  It was a lot of fun and there was a lot of food.  After four days of eating nothing but pies, cookies, brownies, whipped cream, mac and cheese, stuffed shells, and of course, turkey with all the fixings, Marc and I were feeling a little like we had food hangovers.  Arriving back home, we both felt the need to detox a little.  For us, this means eating things like soup, fresh bread, and lots of vegetables.

Soup ingredients

Personally, I couldn’t stop thinking about cabbage soup.  While that may seem like a strange thing to obsess about, I just knew that it was exactly what I needed to cure my food hangover.  I went searching on the Internet to find myself a recipe.  I started with one of my favorite food blogger sites, Smitten Kitchen.  Indeed, there was a very interesting recipe for cabbage soup.  Using that as my starting point, I found a few other recipes with interesting components that I incorporated. 

Chopped vegetables

The result is a hearty and delicious cabbage soup with tomato, celery, carrots, onion, and (obviously) cabbage.  Beef and beef stock add meaty flavor while the inclusion of sauerkraut and some white wine vinegar add a pleasing tanginess.  The vegetables are cooked but still retain some of their texture.  While this soup takes a little while to make, it is really easy.  Served with some crusty bread, it is the perfect meal for a wintery Sunday dinner… and an excellent way to rebound from the holiday gluttony. 

Simmering soup

Russian Cabbage Soup

Ingredients:

4 cups beef stock

4 cups water

1 lb ground beef

3 bay leaves

1 tablespoon marjoram

3 whole allspice berries

1 cup sauerkraut plus 2 tbls juice

1 medium potato, diced

2 medium carrots, finely diced

3 ribs celery, finely diced

1 small onion, finely diced

2 cups fresh cabbage, thinly shredded (about half a large head of cabbage)

1 15-ounce can diced tomatoes, undrained (or 1 lb fresh tomatoes, peeled, cored, and chopped)

2 tbls white wine vinegar

salt and pepper to taste

To Make:

In a large soup pot, bring stock and water to a boil.  Add bay leaves, marjoram, and allspice.  Break the ground beef into small pieces and add it to the pot.  Turn the heat down and simmer, stirring occasionally, for about one hour.

Remove the ground beef and set aside.  Skim off most of the fat from the stock.  Add the sauerkraut and simmer for 20 minutes.  Add the potato and simmer for 5 minutes.  Add the cabbage, carrots, onions, celery, and tomatoes (including the juice) and simmer for 20 minutes.  Return the beef to the pot and simmer for another 10 minutes.  Remove from the heat, stir in the sauerkraut juice, the vinegar, and salt and pepper to taste. 

To serve:

Serve hot with additional vinegar, Worcestershire sauce, hot sauce, and/or sour cream as desired.  Serves 6-8.

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6 Comments

Filed under Dinner, Meat, Recipes, Soup, Vegetables

6 responses to “Russian Cabbage Soup

  1. Julie

    We still have tons of cabbage left from our CSA….thinking about trying a cabbage soup but with sausage instead of the burger…..Just for a change of pace….Any recommendations on what kind of sausage to use?

    • I think that a lot of the original recipes that were initially researched actually called for sausage, but we used ground beef because that’s what we had. Thus, sausage should work out well for you. I forget what kind they called for. Whenever in doubt, I like a sausage medley. I’d use some Sweet Italian and Hot Italian. Either slice the casing to use the ground sausage inside or slice the links into medallions.

  2. Gretta reminded me to put this in my “recipes to try” folder . . . now that I have that lovely head o’ green cabbage from Saturday’s share. This recipe looks great. Love your new banner!

    • Thanks Sarah! We were planning to freeze some of the soup but instead we ate it all in two days. It was really good. We are excited to get our distribution on Saturday… can’t wait for some more great vegetables. Thanks for the kudos on the banner. Thing 1 and I baked them yesterday and she had a blast decorating them.

  3. Pingback: Cabbage | Shared Harvest CSA

  4. Pingback: Three Month Winter CSA: Last Share | Shared Harvest CSA

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