Cabbage Soup Recipe
Posted on 19th of March, 2010 by Lévana
This cabbage soup tastes so luxurious I often serve it at a holiday meal. Oh I know how plebeian cabbage soup sounds, but just wait till you see how delicious it is: My guests love it! Cranberry sauce is the secret ingredient in this cabbage soup: It works like a charm! My cabbage soup is vegetarian too, like the overwhelming majority of my soups.
Give the food processor all your grinding and all your shredding to do in a jiffy!
Cabbage soup freezes beautifully, so don’t divide the recipe: Freeze!
1/3 cup olive oil
1 large onion, quartered
6 ribs celery, peeled
6 large cloves garlic
1 medium white cabbage, thinly sliced in a food processor
3 large potatoes, grated
1 15 ounce can natural cranberry sauce
1 large bunch dill, chopped
1 bunch parsley root, leaves chopped, root grated (if you have trouble finding it, substitute a bunch of flat parsley)
1 large can tomato juice
2 cups canned crushed tomatoes
2 tablespoons paprika
1 teaspoon turmeric
Good pinch saffron
3 quarts water
1/4 cup cider vinegar
1/3 cup sugar
Pepper to taste
Heat the oil in a heavy pot. In a food processor, coarsely grind the onion, celery and garlic and sauté until translucent. Add all but last 3 ingredients. Bring to a boil. Reduce heat to medium, cover and cook 1 1/2 hours. Add last 3 ingredients and cook 5 more minutes. Adjust the texture and seasonings. Makes a dozen ample servings.