Cabbage Soup Recipe

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 most recently have some time, I had been surfing on the internet a few days ago. Trying to find fresh, exciting tips, inspirational recipes that I have never tasted before, to treat my loved ones with. Searching for a long time yet couldn’t find any interesting stuff. Right before I thought to give up on it, I discovered this fabulous and simple treat simply by chance over Suncakemom. The dessert seemed so tempting

on its photos, it required fast actions.

It absolutely was not so difficult to imagine just how it is made, how it tastes and how much my husband will enjoy it. Mind you, it is extremely easy to impress the man in terms of treats. Anyway, I went to the page and then used the comprehensive instuctions that have been combined with great pictures of the procedure. It really makes life quite easy. I could imagine that it is a bit of a inconvenience to take snap shots in the midst of cooking in the kitchen as you may usually have gross hands so I sincerely appreciate the hard work she devote to build this blogpost and recipe conveniently implemented.

With that said I am inspired presenting my own, personal recipes in a similar way. Many thanks the idea.

I was fine tuning the initial mixture to make it for the taste of my family. Need to say that it was an incredible outcome. They enjoyed the taste, the thickness and loved having a sweet like this in the middle of a busy workweek. They basically wanted more, many more. Thus the next time I’m not going to commit the same mistake. I am going to multiply the quantity to make them pleased.

The original cabbage soup recipe is provided by 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.