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Cabbage soup

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Ingredients/Components

fresh pork hock - 1 lb
water - 4 c
cabbage, very thinly sliced - 2 c
cubed new potatoes - 1 c
medium onion, chopped - 1 item
sliced celery - 1/2 c
chicken bouillon granules - 1 Tbsp
large clove garlic, minced - 1 item
each pepper, dried rosemary, sage and thyme leaves, crushed - 1/4 tsp
flour - 1/4 c
sour cream or plain yogurt for garnish - 1 item
paprika - 1 item

How to make cabbage soup:

Bring meat and water to a boil in a large, heavy saucepan, then reduce heat and simmer covered until meat is very tender, about an hour. Remove meat, set aside. Add the vegetables, bouillon and seasonings. Bring to a boil over high heat, cover and reduce heat to simmer until vegetables are tender.

While vegetables cook, cut meat from bone and chop. Add to soup when vegetables are done. In a small bowl, sift flour and 1/2 cup cold water until smooth. Increase heat to medium and carefully stir in flour mixture, stirring to avoid lumps. Boil soup for a few minutes, or until slightly thickened. Serve hot with spoonful of sour cream or yogurt and a sprinkle of paprika.

Recipe categories: American, Vegetables, Soups & stews.

Rating:

3.4

Average rating: 3.4, total votes: 8

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