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Enjoy every bite,
Foodie the Kid

Tuesday, January 22, 2013

Croatian Cabbage Soup

1/4 pound smoked bacon, cut into small pieces
2 tablespoon pork lard (perferably) or unsalted butter
1 medium onion chopped
1 1/2 pound Savory cabbage, cored and chopped
1 tablespoon paprika
Salt and freshly ground black pepper to taste
2 quarts of water
2 fresh or smoked Polish kielbasa sausages (3/4 to 1 pound)
1 tablespoon all purpose flour
1 large egg yolk
2 tablespoons sour cream
2 tablespoons freshly squeezed lemon juice
(makes 4 servings)

1. In a large flame-proof cassarole (a simple pot will work too),cook the bacon over medium-high
    heat, stirring, until it has been sizzling a bit, about 10 minutes. Reduce the heat to medium and
    cook, stirring, until crisp, about another 10 minutes, but keep your eye on the bacon.
    ( when done place bacon o paper towl to get the axcese grease out)
2. Add 1 tablespoon of lard and once it has melted, add the onion. Cook over medium heat, stirring
   ocassionally, until translucent, about 6 minutes. Add the chopped cabbage and sweat  for 5 minutes , tossing with the bacon fat until until it is well coated. Season with parika, salt, and pepper.
3. Pour in the water and boil gently until the cabbage is soft, about 30 minutes. In a pot, boil
    the sausages seprately in water to cover for 10 minutes. Drain and slice the sausages and
    set aside.
4. In a large spot, melt the remaining tablespoon of lard over medium-high heat and make roux
    by stirring in the flour. Cook the roux for 1 minute, then add the sliced sausages. Dilute the
    roux with 2 ladelfuls of cabbage broth (about 1 cup), stirring to blend. Pour the roux and
    sausages into and sausages into the cassorole ( or pot) and stir. Cook stirring occasionally,
    for 10 minutes.
 5. In a small bowl, beat the egg yolk, sour cream, and lemon juice together. Slowly add several
     tablespoons of cabbage broth to the egg mixture and beat it in. Pour the egg mixture into the
     soup  and stir several times before serving. Serve hot.

~The Best Soups of the World by Clifford A. Wright


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