| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Russian |
|
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Head green cabbage; (about 1 1/2 pounds), or 1 pound prepared sauerkraut |
| 1 |
tb |
Unsalted butter |
| 1 |
qt |
Tomato juice |
| 1 |
qt |
Chicken broth; (low-sodium canned will work) |
|
|
Salt to taste |
|
|
Freshly ground black pepper to taste |
| 1/3 |
c |
Sugar; (to taste), up to 1/2 |
| 1/4 |
c |
Red wine vinegar |
| 2 |
ts |
Freshly squeezed lemon juice |
| 1 |
c |
Golden or dark raisins |
| 1/2 |
c |
Sour cream; (garnish) |
INSTRUCTIONS
(Soupe aux Choux a la Russe)
Since this is Friday, I am posting a recipe I have not yet prepared --
although I have enjoyed it *many* times at the La Bonne Soupe restaurant in
midtown NYC. I, myself, find it delectable. The recipe is from their
cookbook.
I first tried this out of curiousity (wondering what on earth a cabbage
soup could be like), and loved it. I hope you'll enjoy this soup as much as
I have.
Core and thinkly slice cabbage (can use food processor fit with thinnest
blade( or drain sauerkraut, discard pickling liquid, rinse well under cold
running water, and squeeze dry. Melt butter in 3-quart Dutch oven over
medium-low heat. Add cabbage or sauerkraut and cook, stirring occasionally,
over medium heat until it begins to wilt (about 10 minutes). Add all
remaining ingredients except sour cream. Raise heat to high and bring to a
boil. Reduce heat to medium, cover partially, and simmer until cabbage is
tender (about 30 minutes). taste to adjust seasoning, adding a bit more
sugar or lemon juice if desired. When ready to serve, ladle into warmed
soup bowls, and spoon a rounded tablespoon of sour cream in the centers.
Serves 6.
Posted to TNT Recipes Digest by vsauer@juno.com (Virginia Sauer) on May 01,
1998
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