Sweet n "Saur" Cabbage Soup

Edna Kidwell

By
@dvcmemcook

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


Featured Pinch Tips Video

Rating:

 Be the First

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

Directions Step-By-Step

1
Heat a soup pot over medium high heat with extra-virgin olive oil. Add ham and lightly brown 2 - 3 minutes.
2
Add shredded cabbage and stir in onions and carrots. Stir in the frozen hash browns and season liberally with salt and pepper.
3
Add 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.
4
Serve 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