RUSTIC CABBAGE, BEEF AND BUCKWHEAT SOUP
A few of the Côtes du Rhône in the recent tasting exhibited some elegance, but most wore more heavy flannel than silk, making them satisfying to sip on a raw day with a hearty plate of grub. In Provence you might dig into a beef daube. But since the distinctive accent of Provençal terroir was not so evident in the glass, I went elsewhere.This thick, rustic beef soup relies on a winter larder: cabbage, celery, turnips and even buckwheat groats. Some smoke from bacon and paprika echoes the wines. And a whiff of orange zest sends a postcard from Provence.
Provided by Florence Fabricant
Categories dinner, weekday, soups and stews, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a four-quart Dutch oven or other heavy pot, cook the bacon on medium heat until lightly browned. Remove, leaving the fat in the pot. Add the beef and cook over high heat until lightly browned. Remove. Return the bacon to the pot and add the onion, celery, garlic and cabbage. Cook on medium heat until the vegetables are soft. Stir in the paprika and zest.
- Return the beef to the pot. Add 7 cups stock, season with salt and pepper and simmer, covered, 30 minutes. Stir in the turnips and groats. Cover and cook 30 minutes. If the beef is not tender, cook it a bit longer. Adjust the salt and pepper and serve with sour cream on top, if desired. If the soup is set aside before serving or refrigerated overnight, more stock may be needed for reheating.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 1199 milligrams, Sugar 6 grams, TransFat 0 grams
RUSTIC CABBAGE AND SAUSAGE SOUP
Easy and delicious rustic Italian-flavored cabbage soup.
Provided by mkhurt
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat a Dutch oven over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add carrots, onion, celery, and garlic; cook and stir for 1 to 2 minutes.
- Add chicken broth, beans, tomatoes, cabbage, and Italian seasoning; bring to a simmer. Cook until cabbage is tender, about 5 to 10 minutes.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 46.2 g, Cholesterol 26.8 mg, Fat 11.9 g, Fiber 11 g, Protein 22.4 g, SaturatedFat 4 g, Sodium 1456.7 mg, Sugar 5.5 g
HEARTY CABBAGE SOUP
This is a thick, hearty, rustic soup using mainly winter vegetables in a beef broth with a scent of orange. The recipe is by Florence Fabricant of the NY Times.
Provided by threeovens
Categories Grains
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Brown the bacon in a Dutch oven, over medium heat, until lightly browned, not necessarily crisp; remove bacon and set aside, leaving fat in pot.
- Turn the heat up to high and sear the beef until lightly browned; remove beef and set aside.
- Return the bacon to the pot and add the onion, celery, garlic, and cabbage; reduce heat back to medium and cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
- Stir in the paprika and the orange zest.
- Return the beef to the pot along with 7 cups of stock; season with salt and pepper, cover, and simmer 30 minutes.
- Stir in the turnips and buckwheat groats, cover and cook until beef is tender, 30 minutes or more.
- Taste and adjust seasonings; serve with a dollop of sour cream, if desired.
- NOTE: If made in advance, and/or reheated, more stock may be needed.
Nutrition Facts : Calories 115, Fat 4.9, SaturatedFat 1.7, Cholesterol 10.4, Sodium 1304.1, Carbohydrate 10.1, Fiber 2.5, Sugar 3.5, Protein 8.3
RUSTIC CABBAGE SOUP
You're gonna love this!! This will warm you up in no time. It's great for any time, though, not just in the winter. I like to serve a loaf of extra-sour rye bread, uncut and we just pull pieces off and butter it. Talk about rustic! You can use beef broth, chicken, or vegetable broth or a combo of all. I don't recommened water, but if you do use it, I'd go a little heavy on the seasonings. MMMMMMMMMMM!
Provided by FLUFFSTER
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes.
- Cover and cook until they are a bit tender and starting to brown a little bit for about 5 minutes. It's ok to uncover to stir a couple of times.
- Stir in the garlic and onion and cook for a few minutes until the cabbage softens up a little bit.
- Add the stock and the beans and bring the pot to simmer.
- Stir in the cabbage and cook for another couple of minutes, or until the cabbage softens up a bit.
- Now, adjust the seasonings; getting the seasonings right is important or your soup will taste flat.
- Taste and see if you need more salt.*.
- Note* The amount of salt you will need will be determined by how salty your broth or stock is. Canned broths will sometimes vary between brands and homemade stocks will vary from canned.
Nutrition Facts : Calories 228.1, Fat 3.9, SaturatedFat 0.6, Sodium 68.7, Carbohydrate 40.7, Fiber 8.9, Sugar 5.3, Protein 10.3
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