Best Wisconsin Dutch Cabbage Soup Recipes
TRADITIONAL WISCONSIN BOOYAH
A traditional Wisconsin soup with a funny name, this classic booyah recipe is a scaled down version of the original, made with chicken and beef. Serve with oyster crackers for an authentic experience. #Wisconsin #soup
Provided by Melissa Belanger
Time 4h20m
Number Of Ingredients 20
Steps:
- In a large Dutch oven or stockpot, heat olive oil to medium-high. Add chicken, stew meat, and onion. Let the meat brown, stirring occasionally, for about 5 minutes.
- Add salt, pepper and water. Stir to combine and bring to a boil.
- Cover the pot and reduce heat. Simmer for two hours. Break up/shred meat, if needed.
- Add celery, carrots, potato, cabbage, tomatoes, frozen vegetables, bay leaves, additional water, Worcestershire sauce and soy sauce
- Cover pot and simmer for an additional two hours.
- Remove bay leaves before serving with oyster crackers.
FRENCH CABBAGE SOUP FROM DOOR COUNTY, WI RECIPE - (4/5)
Provided by Lulubelle
Number Of Ingredients 12
Steps:
- Make a white roux with 6 tbsp butter and 1/2 cup flour by melting the butter in a medium skillet, stirring in the flour and simmering 3- 5 minutes while stirring constantly. Avoid browning. Set aside. Melt 2 tbsp butter in a stock pot, or Dutch oven. Add diced onions and carrots. Saute until tender. Add chicken broth, diced polish sausage, diced potatoes and chopped cabbage to the pot. Stir and simmer for 20 minutes. Add white roux, thyme, salt and pepper to the pot. Stir until smooth. Simmer for 20 minutes.
PENNSYLVANIA DUTCH HAM & CABBAGE SOUP
Make and share this Pennsylvania Dutch Ham & Cabbage Soup recipe from Food.com.
Provided by luv2makesoup
Categories Potato
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Boil ham shanks for 3 hours in large pot.
- Remove ham shanks and set aside to cool.
- Cut potatoes into quarters, with or without skin, and add to broth.
- Quarter the head of cabbage and wash. Add to pot and bring to boil.
- Clean the cooled ham shanks, removing the meat from the bone and add to the pot.
- Boil another 1/2 hour and let cool for 1/2 hour.
- Serve. Vinegar can be added if preferred. I never add salt because the ham adds enough.
Nutrition Facts : Calories 118, Fat 0.3, SaturatedFat 0.1, Sodium 265.6, Carbohydrate 27.4, Fiber 4.9, Sugar 5, Protein 3.6
FRENCH CABBAGE SOUP FROM DOOR COUNTY, WI
This recipe is a popular soup served at the Summer Kitchen near Ephraim, WI. It is thick and delicious. I've modified it somewhat by adding the thyme and pepper for even more flavor. It freezes very well. For Culinary Quest participants - it's typical of the hearty soups served throughout central Europe.
Provided by PanNan
Categories Potato
Time 1h
Yield 4 quarts
Number Of Ingredients 11
Steps:
- Make a white roux with 6 tbsp butter and 1/2 cup flour by melting the butter in a medium skillet, stirring in the flour and simmering 3- 5 minutes while stirring constantly.
- Avoid browning.
- Set aside.
- Melt 2 tbsp butter in a stock pot, or Dutch oven.
- Add diced onions and carrots.
- Saute until tender.
- Add chicken broth, diced smoked sausage, diced potatoes and chopped cabbage to the pot.
- Stir and simmer for 20 minutes.
- Add white roux, thyme, salt and pepper to the pot.
- Stir until smooth.
- Simmer for 20 minutes.
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