Moab UT

Moab UT

Friday, December 12, 2008

Georgian Cabbage Soup

This is a great recipe.  It's the perfect soup for a cold day.  I like to serve it with corn bread.  Like most soups, it gets better every time you reheat it.

Georgian Cabbage Soup

1 Tbs. olive oil
1/2 head of green cabbage chopped (My kids prefer that I chop the cabbage pretty small)
4 potatoes cubed whatever size you like (I usually put in 6 potatoes)
2 onions red or yellow
2 carrots sliced (I throw in 4 more)
salt to taste (to me this recipe tastes better a little on the saltier side)
chili pepper and red pepper to taste-around 1/2 tsp.  Delete this if you have kids that don't like spicy foods.  I always delete this and it doesn't take away from the great flavor.  Fr. Justin just adds the spices directly to his bowl)
3 cloves garlic minced
tomato paste (This is up to you.  I put in about 3/4 of a 6oz. can.  Start with a 1/2 can and let it cook.  Taste it and see if you want to add more paste.
Boiling water (This simply speeds up the cooking time)

Heat oil hot, dump in onions and saute for a couple of minutes.  Add potatoes, cabbage and carrots.  Continue to cook for about 5-10 minutes.  Add boiling water and tomato paste.  I typically fill my tea kettle up with water and get it boiling.  I empty the water into the pot and it usually makes enough juice to cover vegetables.  I fill the kettle up again and repeat.  You can make this recipe as thin or thick as you like.  I tend to like my soups with a lot of broth.  Turn down heat and simmer until potatoes and carrots are ready, about 15-20 minutes.