In bowls, you finish it with a drizzle of olive oil, shaved parmesan, salt and pepper, with extra lemon on the side. But the cabbage is slowly cooked down with onion and garlic - think Marcella Hazan’s famous smothered cabbage, but even better - then expanded best stock you have ( homemade chicken is great here, but non-homemade or vegetable will work too) and then farro and then, at the end, you add a squeeze of lemon juice to the pot and it shakes the entire foundation of the soup into something bright and fascinating. ![]() It took these repeated, sometimes multiple times in a day, posts from random internet strangers reporting that they, too, had made the soup the night before, and it had exceeded all of their cabbage and also soup hopes and dreams for me to become convinced that I might find it wonderful too.Īnd they were right. I had that book for a year, and had never once paused on this page to consider whether I needed this soup in my life. You’re probably thinking that this soup is very brown and beige, not exactly a looker, amiright? But that’s exactly my point. That you don’t find cabbage “comforting.” That you have nightmares of having to eat stewed or braised cabbage growing up, and you’re an adult and you’re not going to do that anymore. You’re about to tell me that you don’t want to eat a cabbage soup. I told you that you needed to buy that book right then, especially if you also delighted in inventive but not overly complicated vegetable preparations (225 of them, even) and things you hadn’t thought of but would immediately tuck into your repertoire.īut because I checked on the group multiple times a day to respond to comments and questions on my cookbook recipes, I also read many posts about things the group were simultaneously cooking from the Six Seasons book and I need to tell you that probably 40% of these posts extolled the virtues of the book’s Comforting Cabbage and Farro Soup. We talked about it that month in regard to a crunchy asparagus salad that I mixed with chopped jammy eggs on toast, with a photo that still makes me smile. So while April was my book’s month, for 2018, that book was Six Seasons by Joshua McFadden. The club has monthly picks and a yearly Bonus Book, a cookbook participants cook through at their leisure. Freezes well.Last April, Food52’s Cookbook Club chose Smitten Kitchen Every Day as their book to cook through that month, but I promise, this isn’t the point at all. Adjust seasonings and serve right away, or refrigerate and serve cold. By warming the sour cream gently you prevent it curdling. Add another ladle or two of the soup and whisk again. To add the sour cream place sour cream in a bowl and add a ladle full of the hot soup to the sour cream, whisking until smooth. This will take at least 30 minutes- but cooking longer is better- around an hour. Add the rest of the vegetables, stock, dill and simmer, covered, until vegetables are very tender. Add the carrots and beets and cook a few minutes longer. In soup pot heat the oil and cook the onion until tender. Once the beets are cool enough to handle trim off the stems and slip off the skins. Place beets in a pot of water deep enough to cover them and cook until the beets are just getting tender, about 20 minutes – longer for larger beets. sour cream- or a little more if you likeĬut beets off of their stems- leaving about 2 inches attached- this will reduce bleeding and retain more color in the beets. The result was a very tasty dish that is also sort of striking to look at.Ħ cups stock- I used chicken but vegetable stock or beef stock would also workġ c. I added some extra veggies for more flavor and sour cream for a tart, creamy flavor and texture element. ![]() The earthy flavor really appeals to me and the color is a delightful bonus. ![]() I love them and I enjoy them in soups, salads, relishes, casseroles and more. People seem to have strong opinions about beets. ![]() When I set it down in front of her she said, “Wow, this is really pink soup.” A friend came over and I offered her a bowl. This soup is good, what ever temperature you serve it. That is one of the nice things about this recipe. Tomorrow, when it is much cooler, I will warm it up, before eating. It was 87 degrees yesterday, so I enjoyed my beet soup chilled. Since I have some fresh beets, I decided to make this soup.
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