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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This soup is vaguely a borscht, with a sweet & sour tang and a red-tinged broth. I've settled on tomato paste as cheap and the right tomato-iness for us. Ingredients:
2 large onions |
1/2 head of garlic |
2 stalks of celery |
2 large carrots |
1/4 cup olive or grape seed oil |
tablespoon of sea salt |
lots of black pepper |
1 small can of tomato paste |
5 bay leaves |
3/4 cup of apple cider vinegar |
1/2 cup of brown sugar |
large whole cabbage |
parsley fresh or dried |
Directions:
1. Get out the 8 quart pot.
2. Boil two quarts of water in a kettle.
3. Dice 2 large onions and 1/2 head of garlic
4. Slice 2 stalks of celery and 2 large carrots
5. Cover the bottom of the pot with olive or grape seed oil and stir-fry the above veggies. Add at least a tablespoon of sea salt and lots of black pepper. When hot, not tender, pour in the boiling water and boil another kettle of water.
6. Add to the soup and boil: tomato paste, 5 bay leaves, 3/4 cup of apple cider vinegar, 1/2 cup of brown sugar
7. Slice a whole cabbage as small as you'll be comfortable eating, and to avoid really bad slurping noises. Put it in the pot as you go and add the second kettle of water when it's boiling.
8. If you have fresh parsley, chop a good bunch in. Otherwise throw in a handful of dried parsley.
9. Cover the pot and boil the heck out of it. It's done when the celery is no longer hard and the thick bits of cabbage are a bit translucent. The pot can cool overnight on the counter before you store it in the fridge.
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