Cabbage soup with bacon and root vegetables
ANTI-CHEF · ♥ 5.7K likes · 126.8K views · 9 min video
Read about bacon in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- boiling potatoes
- 1 lb bacon
Peel and quarter the potatoes.
- 2.37 l water
Bring five pints of water to a boil with the potatoes and the uncut bacon.
- 2 lb cabbage
- 8 whole black peppercorns
Roughly slice the cabbage; crush the peppercorns in a mortar and pestle.
Cabbage and crushed peppercorns
- 2 whole medium-sized onions
- 2 whole whole cloves
Peel the onions, cut off the stems, keep them whole and stud each with two cloves.
Clove-studded onions, carrots and celery
- garlic
- salt
Crush the garlic with the flat of a knife with salt and mash it to a paste.
- 6 sprigs parsley
- 1 whole bay leaf
- ½ tsp marjoram
- ½ tsp thyme
- salt
Add the cabbage, turnips, studded onions, carrots, celery, mashed garlic, crushed peppercorn, tied parsley and bay leaf, marjoram and thyme; season with salt.
Cover partially and simmer one and a half to two hours; he ran it two full hours.
Beans in, herbs out, bacon cut
- white cannellini beans
Fifteen minutes before serving, add the canned white cannellini beans and remove the parsley bundle and bay leaf.