When you learn how to make cabbage soup you will find it is a favorite around the world. It can be cooked in a pot of broth alone or combined with a variety of other vegetables. Various different cuts and types of meats are often selected to add to a pot of this soup for additional flavor. I often add cabbage to many of my pot of soup just because I like it so well.
When you learn how to make cabbage soup you will probably hear many people talking about using this recipe to lose weight. I can see how this might work if just making it with cabbage and water; it certainly would not have many calories. This is not what I call cabbage soup. I love cabbage with lots of flavor. I make mine with many other ingredients. I usually season it with a large amount of good meat; maybe beef, chicken, turkey, ham or other pork. This depends on what type I am cooking.
Cabbage is so versatile because of its mild flavor blending well with other vegetables. This also makes it easy to choose different kinds of meat and spices for the seasoning. When I learned how to make cabbage soup I experimented with making many different kinds; some with cabbage being the main ingredient and some with a large combination of ingredients. Sometimes I make a vegetarian recipe with no meat but lots of vegetables and spices. They are all good and great to serve steaming hot in the cold winter.
Learn how to make cabbage soup with chicken, beans and lots of seasoning.
In a large kettle, place cleaned whole chicken. Cover with water and add onion, celery, bay leaves and garlic. Cook until chicken is tender. Remove chicken from broth and remove meat from the bones. Chop meat into small pieces. Set aside.
Add potatoes, cabbage, thyme, beans and tomato sauce. Cook until potatoes are soft. Remove bay leaves from mixture. Add in the cooked chicken and season to taste with salt and pepper. If you want a richer chicken flavor, add a little chicken bouillon.
Learn how to make this cabbage soup recipe; it is enhanced by many other ingredients. The heavy cream, cheese and white wine adds to the flavor of cabbage and other vegetables. So delicious!
Melt butter in a large Dutch oven; cover and cook over medium heat onion, carrots, celery, garlic and cabbage until tender, stirring occasionally.
Add flour and cornstarch to vegetable mixture stirring well.
Gradually stir in chicken broth; add cheese, heavy cream, wine, baking soda, pepper and red pepper stirring to blend.
Bring just to a boil (do not boil) reduce heat and simmer uncovered 10 minutes.
Learn how to make this cabbage soup recipe. It is not your traditional borscht recipe of the Ukrainian origin which uses beets as its base ingredients. Other borscht recipes have been developed using other bases like tomatoes. (I am sure because a lot of people do not like beets.) The following recipe has a tomato base. You can achieve a sweet-sour taste by adding the juice of 6 lemons plus 1 ½ cups of sugar.
Place meat in soup kettle with cold water; bring to a boil, skim off top and simmer 3 hours.
Add remaining ingredients and simmer until vegetables are tender; simmer until ready to serve.
Learn how to make cabbage soup with potatoes, garlic and other flavorful seasonings.
Sauté onion, celery and potatoes in oil in a large saucepan until onion is tender.
Stir in cabbage, broth and seasonings; cover and cook over medium heat until potatoes and cabbage are tender.
Stir beans and sauce into the mixture and cook 10 minutes longer.
Remove bay leaves and discard; serve soup hot.
Learn how to make cabbage soup with one of my favorite ingredients, sour cream and seasoned with dill weed and caraway.
Place cabbage, onions and potato in a heavy saucepan with a small amount of water.
Cover and cook slowly until tender.
Add milk, sour cream, dill, caraway and pepper.
Process in blender; return to pan and cook 15 minutes longer (do not boil).
Serve hot; garnish with fresh dill.
Learn how to make cabbage soup; a heartier version with potatoes, carrots and seasoned with ham.
Combine water and ham bone in Dutch oven; add peppercorns, cloves, 1 teaspoon salt and garlic.
Bring to a boil, reduce heat, cover and simmer for 2 ½ hours.
Remove bone from water cool and remove meat from bone; strain broth.
Return broth and meat to Dutch oven; add chopped cabbage, potatoes, carrots and chopped onion.
Cover and simmer about 40 minutes or until vegetables are tender; season with salt and pepper.
Toast rye bread; ladle soup into heat proof bowls.
Top each serving with slice of toasted bread; then top with strips of Swiss cheese.
Place under broiler about 2 minutes or until the Swiss melts; makes 6 to 8 servings.
Learn how to make cabbage soup with chicken and barley to feed a crowd.
Combine chicken in 2 ½ gallons water with onions, carrots, celery, cabbage, salt and pepper.
Bring to a boil and simmer 50 to 60 minutes; remove chicken from water and set aside.
Cook barley in broth about 20 minutes; sauté mushrooms in butter.
Add sautéed mushrooms, bouillon, parsley, thyme to pot; season with salt and pepper to taste.
Heat to steaming hot to serve.