https://www.cuisinealafrancaise.com/fr/recettes/entrees/potages-et-soupes/elzekaria
https://www.ukrainianclassickitchen.ca/index.php?topic=1752.0
1 - I made a potful with only cups of water and it makes quite a lot! Ben and I were eating it and felt like there was something missing - good, but something missing. Just now, in re-reading the recipe, I realized I completely forgot about the vinegar! That's ok, I have a potful of the stuff to serve it again with the vinegar!
April 6 2020: used some of my home-made plum vinegar and it made a difference, for sure. It makes for a lot of soup, so next time I will try it with apple cider vinegar, which is even more acidic.
1 - I made a potful with only cups of water and it makes quite a lot! Ben and I were eating it and felt like there was something missing - good, but something missing. Just now, in re-reading the recipe, I realized I completely forgot about the vinegar! That's ok, I have a potful of the stuff to serve it again with the vinegar!
April 6 2020: used some of my home-made plum vinegar and it made a difference, for sure. It makes for a lot of soup, so next time I will try it with apple cider vinegar, which is even more acidic.
2 - Red wine vinegar really completes the dish. Other fruit vinegars don't have the tang needed to stand out for this recipe. I tried it with a poached egg and, while it provided some silkiness to the broth and some protein to the soup, overall it didn't really contribute very much.
3 - A nice, light vegetable soup, suitable for late summer so that fresh shelling beans are available. I wonder if BROAD BEANS would work in this? Otherwise, a very nice soup.
1 large onion, sliced (10-12 oz)
2 Tbsps lard
1 small cabbage, sliced thin (28oz)
1/2 lb small beans (haricot), fresh or soaked (TRY SKINNED BROAD BEANS IN LATE WINTER/EARLY SPRING?)
2 cloves garlic, crushed
Bouquet garni (parsley, thyme, bay leaves)
Salt and pepper
8 cups water
Per soup bowl 1/2 Tbsp red wine vinegar, to serve
(OPTIONAL: 1 small leek, sliced; 1 cup sliced green beans; 1 large potato, diced; 1 carrot, diced; 1 small turnip or chunk of rutabaga, diced; 1 Espelette pepper, cut in half and seeded)
1 large onion, sliced (10-12 oz)
2 Tbsps lard
1 small cabbage, sliced thin (28oz)
1/2 lb small beans (haricot), fresh or soaked (TRY SKINNED BROAD BEANS IN LATE WINTER/EARLY SPRING?)
2 cloves garlic, crushed
Bouquet garni (parsley, thyme, bay leaves)
Salt and pepper
8 cups water
Per soup bowl 1/2 Tbsp red wine vinegar, to serve
(OPTIONAL: 1 small leek, sliced; 1 cup sliced green beans; 1 large potato, diced; 1 carrot, diced; 1 small turnip or chunk of rutabaga, diced; 1 Espelette pepper, cut in half and seeded)
- Sauté onions (and optional leek) in a soup pot using the lard.
- When perfectly soft and just starting to brown, add the cabbage, beans, garlic, salt and pepper (and optional green beans and/or potato and/or carrot and/or turnip). Stir it up and sauté until the cabbage just begins to wilt.
- Add the water and bouquet garni (and optional Espelette pepper), bring to a simmer and cook for 3 hours or until the beans are cooked and soft (this will be much less if the beans are fresh).
- When serving add a the vinegar.
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