HEARTY CABBAGE SOUP

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Hearty Cabbage Soup image

This is a thick, hearty, rustic soup using mainly winter vegetables in a beef broth with a scent of orange. The recipe is by Florence Fabricant of the NY Times.

Provided by threeovens

Categories     Grains

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 13

2 ounces smoked bacon, diced
1 lb stewing beef, cubed
1 onion, finely chopped
2 celery ribs, finely chopped
3 garlic cloves, minced
2 cups green cabbage, chopped (about 1/4 medium head)
2 teaspoons smoked paprika
1 teaspoon orange zest, grated
7 -8 cups beef stock
kosher salt & freshly ground black pepper
2 turnips, peeled and diced
1/2 cup buckwheat groats (kasha)
sour cream, for serving (optional)

Steps:

  • Brown the bacon in a Dutch oven, over medium heat, until lightly browned, not necessarily crisp; remove bacon and set aside, leaving fat in pot.
  • Turn the heat up to high and sear the beef until lightly browned; remove beef and set aside.
  • Return the bacon to the pot and add the onion, celery, garlic, and cabbage; reduce heat back to medium and cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
  • Stir in the paprika and the orange zest.
  • Return the beef to the pot along with 7 cups of stock; season with salt and pepper, cover, and simmer 30 minutes.
  • Stir in the turnips and buckwheat groats, cover and cook until beef is tender, 30 minutes or more.
  • Taste and adjust seasonings; serve with a dollop of sour cream, if desired.
  • NOTE: If made in advance, and/or reheated, more stock may be needed.

Nutrition Facts : Calories 115, Fat 4.9, SaturatedFat 1.7, Cholesterol 10.4, Sodium 1304.1, Carbohydrate 10.1, Fiber 2.5, Sugar 3.5, Protein 8.3

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