(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes

Soups & StewsVegetable Soups: A to Cauliflower >  Cabbage, Russian Cabbage Apple Soup


FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Essential Best Foods Cookbook
by Dana Jacobi
A recipe from a tea company inspired the addition of green tea to this ruby red soup. It adds a gentle smoky touch to the vegetable-crammed melange. This soup tastes even better served the day after it is made. Slices of buttered whole grain black bread are the perfect accompaniment.
Makes 6 servings


• 2 tablespoons fruity extra-virgin olive oil
• 1/2 medium head green cabbage, cut into 1/2" strips
• 1 medium carrot, sliced
• 1 rib celery, sliced
• 1 small parsnip, sliced
• 6 cups cold water
• 1 medium beet, peeled and cut into 1 1/2" x 1/2" pieces
• 1 small red bell pepper, chopped
• 1 medium beefsteak-type tomato, seeded and chopped
• 1 or 2 large cloves garlic, chopped
• 1 tablespoon finely chopped rosemary leaves
• 1/2" piece fresh ginger, cut into 2 slices
• 2 whole cloves
• 1 small Granny Smith apple, peeled and diced
• 1 medium yellow-fleshed potato, peeled and diced
• 1 cup strong brewed green tea
• Juice of 1/2 lemon
• Salt and freshly ground pepper
• 1/3 cup reduced-fat sour cream
• 1/3 cup chopped dill leaves

In a large Dutch oven, heat the oil over medium-high heat. Add the cabbage, carrot, celery, and parsnip. Cook until the cabbage is wilted and translucent, 4 minutes. Cover, reduce the heat to medium-low, and cook the vegetables gently until the cabbage just starts to brown, 8 minutes.

2. Add the water, beet, red pepper, tomato, garlic, rosemary, ginger, and cloves. Increase the heat until the liquid boils. Reduce the heat, cover, and simmer until the vegetables are al dente, 15 minutes.

3. Add the apple, potato, and tea. Cook, covered, until the potato is tender, 10 minutes. Add the lemon juice. Season to taste with salt and pepper. Allow to cool to room temperature.

4. Reheat the soup, covered, over medium heat. Ladle into 6 shallow, wide soup bowls. Add a dollop of sour cream and some dill to each bowl. Or, cover and refrigerate the cooled soup for up to 3 days before reheating and serving.

Best Technique: To keep hands unstained, insert them into plastic sandwich bags when peeling and cutting beets. To protect your work surface, cover it with waxed paper.

Food Fact: Folic acid in beets helps rid the body of homocysteine, an amino acid whose presence can signal heart disease.

Another Way: Russians sometimes put a whole hard-cooked egg in the bowl, turning this soup into a one-dish meal.

Per serving: 155 calories, 7 g fat, 2 g saturated fat, 3 g protein, 22 g carbohydrates, 5 g fiber



  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages