Best Alpine Cabbage Soup Recipes

CABBAGE FAT-BURNING SOUP

Steps:

• Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

HEALING CABBAGE SOUP

Steps:

• In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
• Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
• Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.

OLD-WORLD CABBAGE SOUP

Steps:

• Place chopped cabbage into an 8-quart soup pot.
• Microwave diced carrot in 2 tablespoons water for 6 minutes on high.
• Microwave diced celery in 2 tablespoons water for 4 minutes on high.
• Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes.
• Reduce heat to simmer and cook for 2 to 3 hours.
• Serve with slices of a French baguette. Have salt, black pepper, and Tabasco available to season to taste at the table.

ALPINE VEGETABLE SOUP

Steps:

• Heat the oil in a large saucepan on medium-high. When the oil is heated, add the chopped onion and saute until the onion starts turning light brown. Pay attention that it doesn't burnt.
• Turn the temperature down to medium or low (depending on how fast your range cooks), and let the onions carmelize to a darker brown.
• Turn the heat back to medium high, then stir in the garlic, celery, salt and pepper. Stir together to blend the flavors.
• Add the potatoes and carrots and stir-fry for a few more minutes.
• Add the broth, zucchini, and dillweed. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the vegetables are soft.
• Make sure that the cornstarch is dissolved in the cold water, then add to the soup. Raise the heat to medium-high and heat through to thicken the broth a little.
• Serve topped with grated cheese.

COUNTRY CABBAGE SOUP

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the tomatoes, cabbage, onions and celery; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in salt and pepper.

CABBAGE APPLE SOUP

Steps:

• Place bacon pieces in a large pot and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
• Drain fat from the pot and add olive oil, onion, garlic, and caraway seeds. Cook and stir until onion has softened and turned translucent, about 5 minutes.
• Stir in chopped apple, vegetable broth, apple cider, cabbage, cider vinegar, and sugar. Bring soup to a boil and reduce heat to low. Simmer, partially covered, until cabbage is tender, 20 to 30 minutes.
• Cut bread into large chunks and place them in the bottom of six soup bowls. Ladle the soup over the bread and serve.