Hearty, healthy, and satisfying! This cabbage soup is made primarily with cabbage and vegetables (there are two variations below). It’s delicious and perfect for those cold winter months. If you like you can add some slices of sausage, meatballs or cubed ham to satisfy your carnivorous side. Either way it tastes great.
1 pound soup bones (pork)
2 onions, chopped
2 stalks celery, chopped
1 head fresh cabbage, coarsely chopped
4-5 carrots, sliced
1 (28-ounce) can stewed tomatoes
1/2 cup tomato ketchup
sale and pepper to taste
In a large stock pot or Dutch oven saute onions; add celery and soup bones. Fill pot with water; simmer 1 hour. Add remaining ingredients and cook until cabbage is tender. Adjust spices to taste. Serve with boiled potatoes and a dollop of sour cream.
(Use apple juice instead of water and add a small jar of sauerkraut for a delicious variation.)
Cabbage Soup – II
Boil 1/2 pound mixed vegetables and 1/2 pounds pork bones to make a broth. Strain and bring to a boil again. Boil chopped cabbage with onion and a pinch of caraway seeds, uncovered, in a small amount of water. Mix 3 tablespoons of flour with 1 cup sour cream, add to broth with cabbage and salt to taste. Serve with boiled potatoes.
(Recipe from “Treasures of Lithuanian Cooking”)
