Cabbage soup

Cabbage soup



  • 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.

Cabbage soup
Average rating: 3.4 of 5, total votes: 8
Cook. Time: PT50M
Total Time: PT50M

Cause of complaint:

Related ingredients:
sugar, very strong coffee, vanilla, salt, flour, 2 c
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