Is there anything better than curling up with a warm bowl of soup on a cold winter night? Especially when it is as delicious as this version of an old world favorite created by Chef Regina Mehallick.
Served with a few slices of Rubschlager Bread it is perfect for a quiet dinner at home or a Simple and Thoughtful Holiday Party with friends.
- 6 oz. bacon, cut in lardoons
- 5 oz. Russet potato, peeled, cut in 1/4 inch dice
- 5 oz. carrots, peeled, cut in 1/4 inch dice
- 2 oz. Spanish onion, chopped
- 1 clove garlic, minced
- 1 – 14 oz. tin tomatoes, chopped + juice
- olive oil
- Salt & pepper
- 1 tsp. granulated sugar
- 3 cups homemade chicken stock
- 5 oz. cabbage, finely chopped
Cut the bacon into lardoons and saute in a little olive oil until the fat runs and bacon is crisp and golden.
Add the potatoes, onions and garlic, sweat for 10 minutes.
Then add the tomatoes and juice.
Season with salt, pepper and sugar.
Cover with stock and cook for 5 minutes.
Add the cabbage and continue to simmer just until the cabbage is cooked. Taste and adjust the seasoning.
Sprinkle with lots of fresh chopped parsley and serve with Rubschlager Bread
This recipe is included in our Simple and Thoughtful Holiday Party Guide, the second in our Personal Party Planner Series.
If you missed the first one, the Casually Elegant Buffet, it’s not too late to get a copy.