Sweet n "Saur" Cabbage Soup

Edna Kidwell

By
@dvcmemcook

I found this recipe in one of Rachel Ray's books that I have.

Rating:
☆☆☆☆☆ 0 votes
Serves:
4 - 6
Prep:
10 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

2 Tbsp
olive oil, extra virgin
1/2 lb
ham steak, chopped
1
savoy cabbage, cored and shredded
1
onion, quarted and sliced
1 c
carrot, shredded
2 c
hash brown potatoes, frozen
salt and pepper
1
bay leaf
2 c
apple cider
1/4 c
honey
14 oz
can white beans, drained
1 lb
sack sauerkraut, rinsed and drained
1 qt
chicken stock, no salt
1/4 c
dill, dried
1 c
sour cream, to pass at table

Step-By-Step

1Heat a soup pot over medium high heat with extra-virgin olive oil. Add ham and lightly brown 2 - 3 minutes.
2Add shredded cabbage and stir in onions and carrots. Stir in the frozen hash browns and season liberally with salt and pepper.
3Add bay leaf, ceder, honey, beans saurkraut and chicken stock. Cover and bring soup to a boil. Uncover and simmer 10 minutes until vegetables are tender. Stir in dill and adjust seasoning of soup.
4Serve the soup in shallow bowls and top with a dollop of sour cream.

About this Recipe

Course/Dish: Chowders, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian