Dill Cabbage Soup

Dill Cabbage Soup

We harvested several cabbages from the garden and I wanted to try something new.  Since it's still winter time....I decided to try a cabbage soup.  We also had a lot of dill in the garden, so I went with a Dill Cabbage Soup.  It turned out lovely!  If you are not a big fan of dill, I would most definitely cut back on the dill.  If you're a dill lover, keep it the way it is!!!  I don't really like cooking when I get home during the work week, so I made big batch so we could have leftovers during the week.  This recipe made enough for 10 servings.  You could always cut the recipe in half if needed.

The Ingredients:

800 - 1000 g of cabbage, sliced how you like
2 Tablespoons Olive Oil
1 large onion, diced
2 carrots, sliced
1/4 cup parsley, chopped
1/2 red bell pepper, diced
2 teaspoons paprika
3 tomatoes, pureed
8 cups vegetable stock
1 pepper (you choose, we used Serrano)
1/2 cup fresh dill, chopped
1 teaspoon fresh thyme, chopped
sea salt and fresh ground black pepper to taste
cayenne (optional if you like it spicy)

The Procedure:

Chop the onion, red bell pepper, and pepper. Slice the carrots.  Put the olive oil in a pot with the onion, red bell pepper, pepper and carrots and saute over medium heat for 5 minutes.  Add the paprika, salt, black pepper and cayenne (optional) and saute for another minute.  Add the chopped cabbage to the pot and stir well.  Try to coat the cabbage with the seasonings as much as possible.  Put a lid over the pot and let it cook for another 3 minutes.

Now add the pureed tomatoes and vegetable stock.  Bring the soup to a boil.  Once the soup begins to boil, turn the heat down to low, add the parsley, dill and thyme and let it cook for 30 minutes covered.  Taste test your broth as needed to get your salt and pepper as you like it.

Enjoy!!! Nom Nom!!!

The Procedure Story Book:

Chop the onion, red bell pepper, and pepper. Slice the carrots.  

 

Put the olive oil in a pot with the onion, red bell pepper, pepper and carrots and saute over medium heat for 5 minutes. 

 Add the paprika, salt, black pepper and cayenne (optional) and saute for another minute.  

Add the cabbage to the pot and stir well.  Try to coat the cabbage with the seasonings as much as possible.  Put a lid over the pot and let it cook for another 3 minutes.

Now add the pureed tomatoes and vegetable stock.  Bring the soup to a boil. 

Once the soup begins to boil, turn the heat down to low, add the parsley, dill and thyme and let it cook for 30 minutes covered.  Taste test your broth as needed to get your salt and pepper as you like it.