norwegian cream of cabbage soup

How To Make norwegian cream of cabbage soup

• Step 1
  Scrub the potatoes well but do not peel. Cook in water to cover until well done, about 30 minutes after the water boils.
• Step 2
  In a soup pot, melt 2 tablespoons butter. Add the onion and sauté until golden brown and sweet, about 10 minutes. Add the caraway seeds and sauté for 1 minute.
• Step 3
  Coarsely chop two-thirds of the cabbage (including the cores). Add to the soup pot. To speed the cooking you might want to add the cabbage a little at a time and let it cook down, or add it all at once and cover the pot. Cook until the cabbage is sweet and limp.
• Step 4
  Blend the onion-cabbage mixture with the potatoes, potato water, and milk. Set aside.
• Step 5
  Finely chop the remaining cabbage. In the soup pot, melt 2 tablespoons butter. Add the remaining cabbage and sauté until the cabbage is limp.
• Step 6
  Add the blended mixture to the soup pot, along with the salt, pepper, and vinegar. Heat gently until simmering, then simmer for 5-10 minutes to blend the flavors.
• Step 7
  Taste and adjust the seasonings.
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