Cabbage Paprikash Soup

2 tablespoons unsalted butter
1 large onion, quartered and thinly sliced
4 cups cored and thinly sliced cabbage
Salt
2 cloves garlic, minced
1 tablespoon sweet paprika
6 cups chicken or vegetable stock
1/2 cup canned chopped or crushed tomatoes
1 large carrot, peeled and grated
2 tablespoons tomato paste
Juice of 1 lemon
Sugar (2-3 tablespoons or to your taste)
Freshly ground black pepper to taste
Sour cream, for garnish
Chopped fresh parsley leaves, for garnish

Melt butter in a medium-size soup pot over moderate heat. Stir in the onion and cook, stirring, until translucent, 8 to 9 minutes. Add the cabbage, salt lightly, and cook until all the cabbage is wilted, about 10 minutes more. Stir in the garlic and paprika and cook, stirring often, for 1 minute. Add the stock, tomatoes, carrot, and tomato paste and season again with salt. Bring to a boil, then reduce heat to moderately low and simmer gently, stirring occasionally, for 10 minutes. Add about half each of the lemon and sugar; simmer briefly, then taste; adding more sugar and lemon juice to get a mellow but distinctly sweet-tart broth. Season with pepper.

Serve piping hot, with the garnishes.

Makes 6 servings


Farberware Buena Cocina Aluminum Nonstick Covered Soup Pot, 4 quart/Medium, Red

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