Hearty Cabbage Soup Recipe
Ingredients
| 1 teaspoon vegetable or olive oil | ||
| Yellow onion | 1 Small, finely chopped | |
| Garlic | 4 Clove (5gm), minced | |
| 6 cups Chicken Stock or 3 cups low-sodium chicken broth mixed with 3 cups water | ||
| Red cabbage | 2 Pound, shredded | |
| 3 medium-size carrots, peeled, halved lengthwise, and thinly sliced (1 1/2 cups) | ||
| 2 medium-size tomatoes, chopped, with their juice (2 cups) | ||
| Tomato Paste | 2 Tablespoon | |
| 1/3 cup snipped fresh dill or 1 1/2 tablespoons dill weed | ||
| Water | 3 Cup (16 tbs) | |
| Red wine vinegar | 2 Tablespoon | |
| Sugar | 1 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
Directions
1 In a stockpot or 5-quart Dutch oven, heat the oil over low heat. Add the onion and garlic and cook, stirring constantly, for 2 minutes. Add 1/3 cup of the stock, cover, and cook for 5 minutes, stirring occasionally.
2 Stir in the cabbage, the remaining 5 2/3 cups stock, the carrots, tomatoes, tomato paste, dill, and water. Bring to a boil over moderate heat, adjust the heat so that the mixture simmers gently, cover, and cook for 35 minutes. Stir in the vinegar, sugar, and salt, cover, and simmer 5 minutes more.
2 Stir in the cabbage, the remaining 5 2/3 cups stock, the carrots, tomatoes, tomato paste, dill, and water. Bring to a boil over moderate heat, adjust the heat so that the mixture simmers gently, cover, and cook for 35 minutes. Stir in the vinegar, sugar, and salt, cover, and simmer 5 minutes more.
Chef
