Ingredients with Measurements:
- 1 head of cabbage, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 1 teaspoon of caraway seeds
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 6 cups of chicken or vegetable broth
- 1/2 cup of sour cream
- 2 tablespoons of chopped fresh parsley
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
3. Add the chopped cabbage, caraway seeds, paprika, salt, and black pepper. Stir to combine.
4. Pour in the chicken or vegetable broth and bring to a boil.
5. Reduce the heat to low and simmer for 30 minutes, or until the cabbage is tender.
6. Remove the pot from the heat and stir in the sour cream.
7. Ladle the soup into bowls and sprinkle with chopped fresh parsley.
45 minutes
Temperature: Medium heat for sautéing, low heat for simmering
Serving size: 4-6 servings
Nutritional information:
- Calories: 150
- Fat: 10g
- Carbohydrates: 12g
- Protein: 4g
- Fiber: 5g
Substitutions for ingredients:
- Canola oil can be used instead of vegetable oil.
- Red cabbage can be used instead of green cabbage.
- Ground caraway seeds can be used instead of whole caraway seeds.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use smoked paprika for a smoky flavor.
- Add cooked sausage or bacon for extra protein.
Tips and tricks:
- Be sure to chop the cabbage into bite-sized pieces for easier eating.
- Use a slotted spoon to serve the soup to avoid getting too much liquid in the bowl.
- The soup can be made ahead of time and reheated before serving.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in colorful bowls for a pop of color.
- Garnish with a dollop of sour cream and a sprinkle of paprika.
Garnishes:
- Sour cream
- Chopped fresh parsley
- Paprika
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Pierogi
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a bit longer to reduce the liquid.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Palóc is a Hungarian ethnic group known for their hearty cuisine, including this cabbage soup.
Flavor profiles:
- Savory, slightly sweet, and tangy from the sour cream.
Serving suggestions:
- Serve the soup as a main course for a cozy dinner at home.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Hungarian
Taste: Savory, Tangy, Hearty, Herbaceous, Earthy