Cabbage Paprikash Soup

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Cabbage Paprikash Soup

 

2 tablespoons unsalted butter

1 large onion, quartered and thinly sliced

4 cups cored and thinly sliced cabbage

Salt

2 cloves garlic, minced

1 tablespoon sweet paprika

6 cups vegetable stock

1/2 cup canned chopped or crushed tomatoes

1 large carrot, peeled and grated

2 tablespoons tomato paste

Juice of 1 lemon

2 to 3 teaspoons sugar, to your taste

Freshly ground black pepper, to taste

Sour cream, for garnish (optional)

Chopped fresh parsley leaves, for garnish

 

Melt butter in a medium-sized soup-pot over moderate heat.

Stir in the onion and cook, stirring, until translucent, 8 to 9 minutes. Add the

cabbage, salt lightly, and cook until all the cabbage is wilted, about 10

minutes more.

Stir in the garlic and paprika and cook, stirring often, for 1 minute. Add the

stock, tomatoes, carrot, and tomato paste and season again with salt.

Bring to a boil, then reduce heat to moderately low and simmer gently, stirring

occasionally, for 10 minutes.

Add about half each of the lemon juice and sugar; simmer briefly, then taste,

adding more sugar and lemon juice to get a mellow but distinctly sweet-tart

broth.

Season with pepper.

Serve piping hot, with the garnishes.

Makes 6 servings.