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 currently have a little time, I had been looking on the internet last week. Trying to get fresh, fascinating thoughts, inspiring meals that I’ve never tasted before, to treat my family with. Hunting for quite some time unfortunately could not discover lots of interesting things. Right before I thought to give up on it, I discovered this scrumptious and easy dessert simply by chance. It seemed so delightful on its snapshot, it required instant actions.

It was easy to imagine just how it’s made, how it tastes and just how much boyfriend will like it. Mind you, it is rather easy to please the man in terms of cakes. Yes, I’m a blessed one. Or perhaps he is.Anyway, I got into the website: Suncakemom and then used the step-by-step instuctions which were combined with superb snap shots of the process. It really makes life quite easy. I can imagine that it’s a bit of a effort to take snap shots down the middle of baking in the kitchen as you may ordinarily have gross hands thus i genuinely appreciate the hard work she devote to build this blogpost and recipe easily followed.

With that in mind I am empowered presenting my own, personal recipes in a similar fashion. Many thanks the idea.

I was tweaking the main formula create it for the taste of my family. Need to tell you it had been an awesome success. They loved the flavor, the overall look and loved having a treat such as this in the middle of a busy workweek. They basically asked for more, more and more. So the next occasion I’m not going to commit the same mistake. I am gonna twin the volume .

Many Thanks to suncakemom for the tasty Cabbage soup recipe.

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.