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Cabbage Soup with Dumplings – Step-by-Step Recipe with Photos
Instructions
I prepare all the ingredients in advance – this is the classic French mise en place, with everything chopped and to hand. That way the cooking goes without fuss and nothing gets missed.
I cut the meat into medium-sized cubes of 2–3 cm. I take pork with a little fat – neck or shoulder. Lean pork dries out in soup.
I put the pieces of pork into a pot with cold water – meat started in cold water gives more flavour to the broth. In hot water it seals over and the broth is less rich. I cook over medium heat for 40–50 minutes until done, skimming off the foam now and then with a slotted spoon – without this the broth turns cloudy.
I shred the cabbage into thin strips of 3–4 mm. Thinly shredded cabbage cooks quickly and gives the right texture for the soup.
I cut the potatoes into cubes of 1.5–2 cm. A standard size for soup.
I chop the onion into 5 mm cubes and fry it in a pan with oil for 5–7 minutes until golden – it is the caramelised onion that gives the soup a sweet depth.
To the onion I add the carrot grated on a coarse grater and saute for 5 minutes until soft. The carrot gives the finished soup an orange tint and sweetness.
Into the ready meat broth I add the potatoes and cabbage and cook for about 25 minutes until the vegetables are soft. You can add the cabbage a little after the potatoes if you prefer it more on the crunchy side.
I boil three eggs hard for 7–8 minutes after the water comes to the boil, then cover them with cold water for easy peeling, peel them and cut them in half for a nice presentation.
I prepare the ingredients for the dumplings: egg, milk, garlic and flour. All the components should be at room temperature.
I whisk the egg with the milk until smooth. The milk makes the dumplings more tender and elastic.
I finely chop the garlic for the dumplings or press it through a garlic press. The garlic is the soul of these dumplings – do not skip this step.
I add the garlic and a pinch of salt to the egg-and-milk mixture and stir. Do not overdo the salt – the dumplings will later be cooked in the salted soup.
I add the flour gradually and knead a firm dough until it stops sticking to my hands. You may need a little more or less flour depending on the size of the egg.
From the dough I shape a thin sausage 1.5–2 cm in diameter and cut it into small pieces of about 1 cm.
I roll small balls in my palms – the garlic dumplings are ready and waiting for their turn.
Into the boiling soup I add the sauteed vegetables (onion with carrot), stir, and cook for 5 minutes.
I drop the dumplings into the pot. I cook for another 10 minutes after it comes back to the boil – the dumplings float to the surface when they are done.
One minute before it is ready, I add finely chopped fresh garlic and herbs (dill, parsley). The fresh garlic gives a bright final note.
I cover with a lid and let it rest for 5–10 minutes – this is exactly the time it takes for all the flavours to open up.
I serve the aromatic soup with halves of the hard-boiled eggs and fresh herbs. A spoonful of sour cream if you like.
Tips
- 1
Use a mixture of fresh herbs: dill, parsley and green onions – they give a layered aroma you cannot achieve with a single kind of herb.
- 2
The soup is even tastier the next day – it soaks up the aromas and becomes richer in the best sense.
- 3
Garlic dumplings give a special savoury kick – do not skip the garlic in the dough. I cook borscht with pampushki on a similar principle.
- 4
Serve with sour cream and fresh black bread – a classic Russian combination.
FAQ
What can replace pork in the soup? +
Beef will work (cook for 1.5–2 hours), chicken (cook for 40 minutes), turkey (cook for 1 hour), even lamb ribs for an original variation. Each meat gives the broth its own character: beef – a deep, dark broth; chicken – light and clear; turkey – neutral with a nutty note. You can also make a vegetarian version on vegetable broth with beans or chickpeas added for heartiness. The main rule is that meat on the bone gives the richest broth, so always choose cuts like these.
Can ready cabbage soup with dumplings be frozen? +
Yes, the soup freezes well and keeps in the freezer for up to a month. However, the dumplings may go soft and lose their structure after thawing – they are best made fresh each time. Freeze the soup without the dumplings: thaw it, bring it to the boil, add freshly made dumplings – and in 10 minutes a hot dinner is ready. Freeze in single-serving containers – it is convenient to take out exactly as much as you need.
How long does ready cabbage soup keep? +
In the refrigerator, in a tightly closed pot or container – up to 3 days. On the second day the taste is even better, because the flavours mingle completely. Reheat by the portion on the stove or in the microwave. If the soup starts to smell sour on the third day, do not use it – fermentation may have begun. A sign of freshness is a pleasant meaty aroma and a clear (or slightly cloudy) broth without bubbles.
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