Pickled Cabbage Soup Recipe
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Summary
Cooking Time50 MinDifficulty LevelVery Easy
Health IndexAverageServings6
Main IngredientCabbage
Ingredients
Chicken stock - 1 quart
Butter - 1 1/2tbsp
All purpose flour - 1/4 cup
Canned or bottled Sauerkraut - 1/2 lb
Cumin seeds - 1 tsp
Salt
Pepper
Directions
MAKING
1 In a pan, heat the stock.
2 In a large saucepan, melt the butter.
3 Stir in the flour, and cook over low heat for 2 minutes.
4 Remove from the heat and pour in the stock all at once, beating thoroughly with a balloon whisk to prevent lumps.
5 Return to the heat.
6 Add in the Sauerkraut and the cumin.
7 Cover, and simmer gently for about 30 minutes.
8 Add salt and pepper to taste.
SERVING
9 Ladle into soup bowls and serve at once.
1 In a pan, heat the stock.
2 In a large saucepan, melt the butter.
3 Stir in the flour, and cook over low heat for 2 minutes.
4 Remove from the heat and pour in the stock all at once, beating thoroughly with a balloon whisk to prevent lumps.
5 Return to the heat.
6 Add in the Sauerkraut and the cumin.
7 Cover, and simmer gently for about 30 minutes.
8 Add salt and pepper to taste.
SERVING
9 Ladle into soup bowls and serve at once.
