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 a little time, I had been searching on the web last week. Trying to get fresh, challenging ideas, inspirational recipes that I have never tested before, to impress my loved ones with. Looking for quite some time unfortunately could not come across lots of interesting things. Just before I wanted to give up on it, I stumbled on this fabulous and easy treat simply by chance. The dessert seemed so scrumptious on its image, it required instant action.
It had been simple enough to imagine just how it is created, how it tastes and just how much my husband will probably enjoy it. Actually, it is rather easy to delight him when it comes to puddings. Anyway, I visited the site: Suncakemom and followed the precise instuctions that had been coupled with nice photos of the process. It really makes life rather easy. I can suppose it is a slight hassle to take photos down the middle of baking in the kitchen because you typically have gross hands so that i genuinely appreciate the commitment she placed in to build this post .
With that said I’m encouraged to present my own recipe similarly. Appreciate your the idea.
I had been fine tuning the initial recipe to make it for the taste of my loved ones. I can mention it turned out a terrific success. They prized the flavor, the overall look and loved getting a treat such as this during a busy week. They basically wanted even more, more and more. So next time I’m not going to make the same miscalculation. I’m gonna multiply the quantity to get them happy.
Thanks for SunCakeMom who made the cabbage soup recipe recipe a reaility
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.