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 browsing on the web last week. In need of fresh, fascinating thoughts, inspirational dishes that I have never tasted before, to surprise my loved ones with. Looking for a long time unfortunately could not find lots of interesting stuff. Right before I thought to give up on it, I stumbled on this yummy and simple dessert simply by luck on Suncakemom. The dessert seemed so scrumptious on its image, that called for rapid actions.
It was not difficult to imagine just how it is made, its taste and just how much boyfriend will want it. Actually, it is rather simple to keep happy the man when it comes to puddings. Yes, I’m a blessed one. Or possibly he is.Anyway, I went to the blog and simply followed the detailed instuctions that had been combined with nice photographs of the task. It just makes life faster and easier. I could suppose it is a bit of a hassle to shoot photos down the middle of cooking in the kitchen because you usually have sticky hands therefore i sincerely appreciate the effort and time she devote for making this blogpost .
That being said I am inspired to present my own recipe in a similar way. Many thanks for the idea.
I had been fine tuning the initial mixture create it for the taste of my family. I’ve got to tell you it had been an incredible outcome. They enjoyed the flavor, the thickness and enjoyed having a sweet like this in the midst of a stressful workweek. They basically requested even more, many more. Hence the next occasion I am not going to commit the same miscalculation. I’m likely to twin the amount .
The cabbage soup recipe recipe is from SunCakeMom
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.