Fall is coming .. Did someone say Soup?

With Fall just around the corner. September 22nd is the big day this year. The days get shorter we think of the warmth of hot cocoa and that good ole' comfort food. On this site we like to give you more than just talk of our delicious Jams. We like to guide you though the season's with other things to learn. Cooking soup is one of them. Each year we look forward to the bounty of soups we have cooked and the new recipes we have come up with. Here is one of our all time favorites. Nanny Rosie gave us the inspiration and knowledge to create this wonderful Cabbage Soup.


Soup is a number one target this time of the year and it warms the kids and family after a long day. Here in Southern California our cold day's have become farther and fewer as the year go by but that does not make a need for all those wonderful Fall items to falter.

Cabbage Soup 

*You make the stock first, Note this may seem like a lot of stock but beef stock is used in so may soups and recipes you will find that you can freeze or pressure can any you wish to use at a later date. 


For the stock:

4 pounds bone-in beef shank
12 cups water
2 onions, peeled chopped or whole
4 stalks celery with leaves
1 bay leaf
16 peppercorns

Combine the beef shanks and water in a large stock pot. Bring to a boil and reduce the heat to a very low simmer. Cook on low for at least 4 hours we want the meat soft and to peel right off the bones. Use a strainer to skim off any foam on the surface of your pot. 

Add the whole/chopped onions, celery stalks, bay leaf, and peppercorns. Skim the surface occasionally. Use a strainer to skim off any foam on the surface. 

Now you need to separate the beef from the stock. Strain the stock. Discard the vegetables but reserve the meat and the stock. Allow the stock to cool to room temperature, then transfer to a covered container and refrigerate. When the beef shanks are cool, remove the meat from the bones. Discard bones and gristle. Dice the meat and place in the bowl holding the stock.

I do realize this is a bit of work but the stock is so important to the taste of the soup. The beef is so tender and delicious it melts in your mouth.  Now let us move on to the ingredients to get the soup made. Get your stock going the day ahead it will cook all day and then the next day the soup ingredients can be added and it will simmer for the flavor you want.

For the soup:

1 onion peeled and diced
2 cloves garlic minced
1 tablespoon Sweet Paprika
1 head savoy green cabbage coarsely chopped
2 large fresh diced tomatoes with juice
1 lemon juiced you should have a least 1/4 cup more or less depending on your taste
1/4 cup brown sugar – original recipe call’s out for white I like the rich taste of the brown
1/4 cup chopped fresh dill
salt and freshly ground black pepper to taste

Now you need to take your stock pot and add all the remaining ingredients.  Cook the soup until the cabbage is soft and the flavor is just what you want. This soup brings back so many fond memories that it has become a Winter must on our table.

I pressure can this soup to have it ready and on hand all Winter long. Not a hard thing to do I have instructions on pressure canning on my Canarella Recipe Blog. Here go check it out

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