The Cabbage Soup recipe I use is from the Culinary Arts Institute Polish Cookbook......Today I changed the recipe slightly as I had no bacon so I used ham instead which was a nice change! I didn't have any celery either so I just left it out.......
Was my soup a success? Yes it was (I must have done something right) it has to be the ham, I used 'Honey baked premium ham' and the soup tasted so good!
|1 cabbage or half a cabbage I used half. Chop the |
cabbage up, sometimes I use a slicer but today I
used a knife...
|Fry about 4 slices of bacon or ham then add |
2 sliced carrots, 2 sliced potatoes, add 1 stalk
of celery, then cabbage to saute until tender.
|Ready now to add seasonings of...|
| ....salt and pepper. I add lots of ground|
white pepper too...
|Add water to the pot to cover all the veges about|
1 1/2 quarts...
|I added a bit more water and covered the pot|
and to let it cook
|When the soup is ready add 2TB flour to 2TB melted|
butter to thicken soup slightly...I think it's supposed
to be softened butter not melted. But I melt it.....
|Blend it all together...|
|Then add flour/butter to soup, let the soup cook down|
a little bit with out the lid...Now it is ready!
|You can serve Cabbage Soup with Dumplings or just |
eat it as it is....