Pork and Cabbage Soup
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Pork and Cabbage Soup." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/pork-and-cabbage-soup-recipe.htm> 24 July 2008.
Pork and Cabbage Soup
Yield: Makes 6 servings
Ingredients:
1/2
pound pork loin, cut into 1/2-inch cubes
1
medium onion, chopped
2
strips bacon, finely chopped
2
cups Beef Stock (recipe follows) or canned beef broth
2
cups Chicken Broth (recipe follows) or canned chicken broth
1
can (28 ounces) tomatoes, cut-up, drained
2
medium carrots, sliced
3/4
teaspoon dried marjoram leaves
1
bay leaf
1/8
teaspoon black pepper
1/4
medium cabbage, chopped
2
tablespoons chopped fresh parsley
Additional chopped fresh parsley
Preparation:
1.
Cook and stir pork, onion and bacon in 5-quart Dutch oven over medium heat until meat loses its pink color and onion is slightly tender. Remove from heat. Drain fat.
2.
Stir in Beef Stock and Chicken Broth. Stir in tomatoes, carrots, marjoram, bay leaf and pepper. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, about 30 minutes. Remove and discard bay leaf. Skim off fat.
3.
Stir cabbage into soup. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, about 15 minutes or until cabbage is tender.
4.
Remove soup from heat; stir in 2 tablespoons parsley. Ladle into bowls. Garnish each serving with additional parsley.
Beef Stock
Yield: Makes about 1-1/2 quarts stock
Ingredients:
4
pounds meaty beef bones
2
large onions
2
large carrots, halved
4
stalks celery, halved
3-1/2
quarts cold water, divided
8
sprigs parsley
2
bay leaves
1
teaspoon dried thyme leaves, crushed
6
black peppercorns
3
whole cloves
Preparation:
1.
Preheat oven to 450°F. Rinse bones in cold water; arrange in large roasting pan.
2.
To brown bones, place roasting pan with bones in oven for 30 minutes, turning once.
3.
Trim tops and roots from onions, leaving most of the dried outer skin intact; cut into wedges.
4.
Arrange onions, carrots and celery over bones. Roast 30 minutes more.*
*For added zip, you may spread 3 ounces tomato paste over bones at this point. Roast an additional 15 minutes. Proceed as directed in step 5.
5.
Remove bones and vegetables from roasting pan and place in stockpot or 5-quart Dutch oven. Skim fat from roasting pan with spoon.
6.
To deglaze the pan, pour 2 cups water into pan. Place over burners and cook over medium-high heat, scraping up brown bits and stirring constantly 2 to 3 minutes or until the mixture has reduced by about half. Transfer mixture to stockpot.
7.
Add remaining 3 quarts water, parsley, bay leaves, thyme, peppercorns and cloves to stockpot. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 3 to 4 hours, skimming foam that rises to the top with large spoon.
8.
Remove stock from heat and cool slightly. Remove large bones. Strain stock through large sieve or colander lined with several layers of damp cheesecloth, removing bones and vegetables; discard bones and vegetables.
9.
Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in storage containers for several months.
Chicken Broth
Yield: Makes about 2-1/2 quarts broth
Ingredients:
2
medium onions
5
pound capon,* cut into pieces
2
medium carrots, halved
2
stalks celery including leaves, cut into halves
1
large clove garlic, crushed
1
bay leaf
6
sprigs parsley
8
black peppercorns
1/2
teaspoon dried thyme leaves, crushed
3
quarts cold water
Preparation:
1.
Trim tops and roots from onions, leaving most of the dried outer skin intact; cut into wedges.
2.
Place onions, capon, carrots, celery, garlic, bay leaf, parsley, peppercorns, thyme and water into stockpot or 6-quart Dutch oven. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 3 to 4 hours, skimming foam that rises to the surface with large spoon.
3.
Remove broth from heat and cool slightly. Remove large bones. Strain broth through large sieve or colander lined with several layers of damp cheesecloth removing all bones and vegetables; discard bones and vegetables.
4.
Use immediately or refrigerate broth in tightly covered container up to 2 days or freeze broth in storage containers for several months.
This recipe appears in: Broths & Stock