I have a love/hate relationship with cold weather. I hate it for the obvious reason that I don't like feeling cold. I love cozzying up, and keeping myself warm at all costs. Of course oddly enough I love the coolness, as it brings a change of seasons. I love watching the leaves turn color, smell the crisp/fresh air in the morning, watch my breath transform into vapor, feel the cold on my cheeks while I wrap my hands around a warm cup of tea. But what I love the most about cold season is indulging in soups. Potato soup. Cabbage soup. Tomato soup. Lentil soup. You name it. During the cold season I find myself stirring pots and pots of good, heart-warming soups. Just the idea of soup makes me happy. 


I think the reason behind my uncoditional love for soups comes in part from my upbringing and my Slavic roots. In Russia, Ukraine and other Slavic countries, soups are a huge thing. So it was normal that growing up, soup was and still is a staple at our family table. The cabbage soup I am offering you to try today is a heavily modified recipe of the classic cabbage soup my mom likes to make. It somewhat has a little tartness to it in the end, that goes well with the spices while complimenting the cabbage. It is like a little spark in a warm fireplace. Just perfect for the current cold nights. Make yourself a pot and let me know what you think of it.

Ingredients:
- 1 or 2 cans of crushed tomatoes
- 6 cups of low sodium vegetable stock
- 2 or 3 cups of water (depends on your pot size)
- 1/2 coarsely chopped head of cabbage (about 8 cups)
- 1/4th red onion
- 1-2 cups of mushrooms
- parsley,green onions
- salt, paper
- red pepper
- 2tbsp olive oil (or any other vegetable oil)

Instructions:
1. Chop the parsley, green onions, and cabbage and set aside.
2. Chop the red onion and mushrooms.
3. In a semi-large pan, add the olive oil and sautee the mushrooms and red onions over medium fire.
4. Add to the sauteed mixture the chopped parsley, green onions, cabbage and pour over the vegetable stock and water and the crushed tomatoes. Cover and bring to boil (still over medium fire)
5. Salt, paper and spice it to your liking.

If you want to make it more hearthy, you can add 1 lb of beef shoulder or chuck or just add some store bought dumplings.

Serve hot with a slice or two of bread.

I have a love/hate relationship with cold weather. I hate it for the obvious reason that I don't like feeling cold. I love cozzying up, and keeping myself warm at all costs. Of course oddly enough I love the coolness, as it brings a change of seasons. I love watching the leaves turn color, smell the crisp/fresh air in the morning, watch my breath transform into vapor, feel the cold on my cheeks while I wrap my hands around a warm cup of tea. But what I love the most about cold season is indulging in soups. Potato soup. Cabbage soup. Tomato soup. Lentil soup. You name it. During the cold season I find myself stirring pots and pots of good, heart-warming soups. Just the idea of soup makes me happy. 


I think the reason behind my uncoditional love for soups comes in part from my upbringing and my Slavic roots. In Russia, Ukraine and other Slavic countries, soups are a huge thing. So it was normal that growing up, soup was and still is a staple at our family table. The cabbage soup I am offering you to try today is a heavily modified recipe of the classic cabbage soup my mom likes to make. It somewhat has a little tartness to it in the end, that goes well with the spices while complimenting the cabbage. It is like a little spark in a warm fireplace. Just perfect for the current cold nights. Make yourself a pot and let me know what you think of it.

Ingredients:
- 1 or 2 cans of crushed tomatoes
- 6 cups of low sodium vegetable stock
- 2 or 3 cups of water (depends on your pot size)
- 1/2 coarsely chopped head of cabbage (about 8 cups)
- 1/4th red onion
- 1-2 cups of mushrooms
- parsley,green onions
- salt, paper
- red pepper
- 2tbsp olive oil (or any other vegetable oil)

Instructions:
1. Chop the parsley, green onions, and cabbage and set aside.
2. Chop the red onion and mushrooms.
3. In a semi-large pan, add the olive oil and sautee the mushrooms and red onions over medium fire.
4. Add to the sauteed mixture the chopped parsley, green onions, cabbage and pour over the vegetable stock and water and the crushed tomatoes. Cover and bring to boil (still over medium fire)
5. Salt, paper and spice it to your liking.

If you want to make it more hearthy, you can add 1 lb of beef shoulder or chuck or just add some store bought dumplings.

Serve hot with a slice or two of bread.

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