GREAT- GRANDMA ELZBIETAS LITHUANIAN CABBAGE SOUP
I had this often in the winter Growing up and as a adult. It was a delicious and Inexpensive soup. My mother Karen called them "Economy" or "Economic" recipes.
Provided by sherrie parnell
Categories Other Side Dishes
Number Of Ingredients 6
Steps:
- 1. Put ribs in pot, add water,seasonings, tomatoes, onion, cabbage. cook down some , add more water as needed. simmer until flavor is through soup and pork falls of the bones.(You can remove bones after soup and the pork is cooked. If you decide not to remove bones after cooked be "VERY CAREFUL EATING SO YOU DO NOT CHOKE ON ANY BONES"
LYDIA'S MOTHER CABBAGE SOUP
This soup is from a fellow volunteer at our local library used book sale. She was raving about how mother's cabbage soup and gave me the recipe to try. Wow! She was right to rave. Use salt and pepper to taste
Provided by mandabears
Categories European
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place sauerkraut, stew meat and beef bones, tomatoes, and onion.
- Cover with 1 inch of water.
- Bring to a boil.
- add the sugar and simmer until the meat is very tender.
- Remove bones but leave marrow in soup.
- Add salt and pepper to taste.
Nutrition Facts : Calories 153.8, Fat 3, SaturatedFat 1.2, Cholesterol 36.3, Sodium 866.8, Carbohydrate 19.3, Fiber 5.2, Sugar 8.7, Protein 15.1
VEGETABLE SOUP (LIDIA BASTIANICH)
Make and share this Vegetable Soup (Lidia Bastianich) recipe from Food.com.
Provided by ratherbeswimmin
Categories European
Time 3h
Yield 4 quarts
Number Of Ingredients 18
Steps:
- Add onion chunks, garlic cloves, basil, parsley, and 1/4 cup olive oil in the food processor bowl; chop to a chunky-textured pesto.
- Add remaining 1/4 cup olive oil into large soup pot, set over med-high heat; scrape in the pesto; cook, stirring often, as it sizzles and dries, about 5 minutes.
- Meanwhile, lift the rehydrated porcini from the soaking liquid (strain/reserve the liquid) and chop into fine bits.
- When the pesto just begins to stick to the bottom of the pan, drop the porcini, the chopped celery, carrots, tomato, and diced potatoes into the pot, and stir well.
- Cook over high heat, stirring until the potatoes become crusty and start to stick to the bottom.
- Pour in the cold water and the porcini soaking liquid; stir in the salt and heat the water to a vigorous bubble.
- Drop in the cheese rind, partially cover the pot, and adjust to maintain a steady bubbling.
- Cook 45 minutes to 1 hour--until the vegetables begin to break down; add the chicory, spinach, and peas.
- Return to a bubbling boil, and cook 30 minutes longer, until the broth is concentrated and flavorful and the total volume has reduced by about a quarter.
- Ladle the simmering soup into warm bowls; sprinkle a couple of tablespoons of freshly grated cheese over each portion, and finish with a swirl of excellent olive oil; pass more grated cheese at the table.
Nutrition Facts : Calories 476.3, Fat 28.2, SaturatedFat 4, Sodium 3639.5, Carbohydrate 50.4, Fiber 13.7, Sugar 13.1, Protein 10.7
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