You are here > Home > Recipes > 

Next

RUSSIAN CABBAGE & APPLE SOUP

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

Ingredients
• 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


Directions
1. 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.

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