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Mari's Cabbage Soup Recipe

Ingredients

1 1/2 pounds cabbage, chopped

3 tablespoons olive oil

1 medium onion, sliced

1 medium carrot, chopped

1 large tomato, diced

1 small potato, cubed

1/2 green bell pepper, diced

1 small green onion, sliced

1 egg, beaten

1 1/2 cups chicken broth

1 (16 ounce) package frozen mixed vegetables, thawed

2 tablespoons Worcestershire sauce

salt and pepper to taste

Directions

Heat olive oil in a large pot over medium heat. Saute cabbage until golden brown. Stir in olive oil, onion, carrot, tomato, potato, bell pepper, green onion, egg and broth. Bring to a slow boil. Reduce heat, cover and simmer 20 minutes.

In a large saucepan, heat olive oil in oven over medium heat. Pour in carrot juices, browning well on both sides.

Add vegetables and chicken broth; bring to a boil. Boil 5 minutes, stirring once. Reduce heat, cover and simmer 10 minutes. Stir in mixed vegetables and Worcestershire sauce. Bring to a boil. Simmer a minute. Return to a boil and cook for 5 minutes. Stir in chicken broth and chicken broth. Reduce heat, cover and simmer 5 minutes.

Let simmer until vegetables are tender but not mushy, stirring often. Stir in Worcestershire sauce and salt and pepper. Pour into pot. Cover and simmer 10 minutes.

Comments

Phiibi Jilliffi-Scitt writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed this recipe exactly making no changes and this is absolutely delicious! Consistently excellent throughout.
amazan writes:

⭐ ⭐ ⭐ ⭐

I limited the amounts of ingredients and used's musk cream, this caused a slight reduction in cost--pler pease. However, I relied on rehydrating the sauce as per pulling cream from egg whites - so brushing makes a difference.