Cabbage Soup
03
Feb
Feb
Light yet comforting, this soup will become your winter go-to!
34 tsp light olive oil
1 medium onion, diced
1 large carrot, sliced in rings
1 medium zucchini, cut in chunks
2 cloves garlic, crushed
1 16-ounce bag shredded green cabbage
64 oz tomato juice
34 tbsp sugar, to taste
1 lb flanken
2 cups sour kraut
Kosher salt and freshly ground pepper to taste
1
Heat oil in a 4 quart saucepot. Add onions and sauté until translucent. Add carrots, zucchini, garlic and cabbage. Continue to sauté until soft.
2
Add tomato juice. Season to taste with sugar. Add flanken and sour kraut and 2-3 cups water. Season with salt and pepper.
3
Cook on medium heat 90 Minutes. Taste and add salt or sugar to your preference. Break up flanken and serve.
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Ingredients
34 tsp light olive oil
1 medium onion, diced
1 large carrot, sliced in rings
1 medium zucchini, cut in chunks
2 cloves garlic, crushed
1 16-ounce bag shredded green cabbage
64 oz tomato juice
34 tbsp sugar, to taste
1 lb flanken
2 cups sour kraut
Kosher salt and freshly ground pepper to taste