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SOUP
RECIPE:
Peasant Style Cabbage Soup
2-medium onions, chopped
2-large celery ribs, chopped
1-cup chopped rutabaga
1-medium carrot, chopped
1-large tart apple, peeled & chopped
1-tbsp canola oil
2-tbsp flour
5-cups beef stock
1/4-cup chopped parsley
7-cups coarsely shredded cabbage, divided |
2-small pork hocks (about 1 1/4lb)
1/4-cup uncooked pearl barley
1-tbsp paprika
2-large bay leaves
1/2-tsp dried thyme
1/4-cup tomato paste
3/4-cup water
1/4-tsp caraway seeds
Salt & pepper to taste |
In a large saucepan sauté onion, celery, rutabaga, carrot and apple in oil until soft, about 10 minutes
Stir in flour and cook for 1-2 minutes
Stir in beef stock, parsley, 3 1/2-cups cabbage, pork hocks, barley, paprika, bay leaves and thyme
Heat to a boil and reduce heat to a simmer, covered for 1 hour
Remove meat from pork hocks, shred and return the meat to the soup
Remove bay leaves
Skim the fat from the soup
Combine tomato paste with water and add to soup
Add remaining cabbage and caraway seeds
Heat to a boil, reduce heat and simmer until cabbage is tender, about 10 minutes
Season with salt & pepper to taste
Makes 7-8 servings
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