Moldovan Cabbage Soup RecipeOrigin: Moldova Period: Traditional |
Ingredients
500g meat (pork, veal or beef)
Moldovan Cabbage Soup Preparation:Method:Begin with the cabbage. Layer in a non-rective bowl then scatter plenty of salt over the layer, add another layer of cabbage and more salt. Repeat the layering process until all the cabbage has been used up. Add just enough water to cover then place a cloth over the top and set aside for 3 days. Add the meat to a pan, cover with water and bring to a boil. Cook for about 40 minutes, or until the meat is tender. Drain the cabbage, wash under cold water and add to the meat mixture. Meanwhile, fry the onions and carrots in a pan with a little oil for about 10 minutes, or until the onions are golden. Turn into the soup then add the potatoes, tomato purée and spices. Add enough water to bring the level up to about 1.5l then bring the mixture to a boil. Reduce to a simmer, cover and cook for about 20 minutes, or until the potatoes are tender. Remove the meat from the pan and slice into bite-sized pieces then return to the soup, adjust the seasonings and allow to heat through. Serve ladled into warmed soup bowls and serve with warmed, crusty, bread. |
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